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Journal of the Science of Food and Agriculture

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https://www.readbyqxmd.com/read/28304094/effects-of-blood-plasma-proteins-addition-on-physico-chemical-properties-of-emulsion-type-pork-sausage-during-cold-storage
#1
Sung Ho Kim, Sang Keun Jin, Jung Seok Choi
BACKGROUND: Most of the slaughter blood is discarded, resulting in problems related to costs for wastewater disposal and environmental pollution. However, animal blood contains various proteins such as albumin, globulin and globin and can be used as a natural emulsifier, stabilizer and color additives. Thus, this study was carried out to investigate the effect of blood plasma proteins on the physico-chemical properties of emulsion-type pork sausages stored at 4 °C over 5 weeks. RESULTS: The emulsion-type pork sausages with plasma powders had higher pH than the other treatments during weeks 5, and higher shear force than the control (p < 0...
March 17, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28304086/influence-of-modified-atmosphere-packaging-on-protein-oxidation-calpain-activation-and-desmin-degradation-of-beef-muscles
#2
Qing-Quan Fu, Qing-Feng Ge, Rui Liu, Hai-Ou Wang, Guang-Hong Zhou, Wan-Gang Zhang
BACKGROUND: Protein oxidation is widespread in biochemical systems. The objective of the study was to investigate the differences in protein oxidation, μ-calpain activity, desmin proteolysis and protein solubility of beef psoas major (PM) and semimembranosus (SM) muscles under three packaging systems during postmortem aging. At 24 h postmortem, beef muscles were packaged respectively in air-permeable film overwrap (AP), vacuum pack (VP) or modified atmosphere (MAP, 80% O2 + 20% CO2 ), and then displayed for 10 days (d) at 4 °C...
March 17, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28295389/proximate-amino-acid-and-lipid-compositions-in-sinonovacula-constricta-lamarck-reared-at-different-salinities
#3
Zhaoshou Ran, Shuang Li, Runtao Zhang, Jilin Xu, Kai Liao, Xuejun Yu, Yingying Zhong, Mengwei Ye, Shanshan Yu, Yun Ran, Wei Huang, Xiaojun Yan
BACKGROUND: Sinonovacula constricta is an economically and nutritionally important bivalve native to the estuaries and mudflats of China, Japan, and Korea. Herein, S. constricta, cultured either under experimental conditions or directly collected from natural coastal areas with different seawater salinities, were investigated for changes in proximates, amino acids and lipids. RESULTS: When culture salinity was increased, levels of moisture, carbohydrate, crude protein and crude lipid were significantly decreased whereas the level of ash was significantly increased...
March 14, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28295317/applications-of-natural-zeolites-on-agriculture-and-food-production
#4
REVIEW
Nazife Eroglu, Mevlut Emekci, Christos Athanassiou
Zeolites are crystalline hydrated aluminosilicates with remarkable physical and chemical properties including losing and receiving water in a reverse way, adsorbing molecules that act as molecular sieves, and replacing their constituent cations without structural change. Commercial production of natural zeolites has accelerated during last fifty years. The Structure Commission of the International Zeolite Association recorded more than 200 zeolites which currently include more than 40 naturally occurring zeolites...
March 14, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28294348/dietary-exposure-to-acrylamide-from-cafeteria-foods-in-jeddah-schools-and-associated-risk-assessment
#5
Mahmoud M Eltawila, Ahmed M Al-Ansari, Amani A Alrasheedi, Abdulateef A Neamatallah
BACKGROUND: Acrylamide (AA) is a carcinogenic and genotoxic food contaminant produced at high temperatures in foods that are rich in carbohydrates. Foods sold in schools in Jeddah, Saudi Arabia, are among such carbohydrate-rich foods produced at high cooking temperatures. It is crucial to determine the importance of AA exposure due to cafeteria foods and to assess the associated risks. RESULTS: The highest mean AA level was measured in chocolate pies (439 µg kg (-1) ), followed by custard pies (435 µg kg (-1) ) and cheese pies (432 µg kg (-1) )...
March 14, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28294344/quality-improvement-on-half-fin-anchovy-setipinna-taty-fish-sauce-by-psychrobacter-sp-sp-1-fermentation
#6
Bin Zheng, Yu Liu, Xiaoxia He, Shiwei Hu, Shijie Li, Meiling Chen, Wei Jiang
BACKGROUND: A way to improve fish sauce quality during fermentation was investigated. Psychrobacter sp. SP-1, a halophilic protease-producing bacterium, was isolated from fish sauce with flavor enhancing property and non-biogenic amines producing activity. The performance of Psychrobacter sp. SP-1 in Setipinna taty fish sauce fermentation was further investigated. RESULTS: The inoculation of Psychrobacter sp. SP-1 did not significantly affect pH or NaCl concentration changes (p>0...
March 14, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28295383/recovery-of-pectic-hydrocolloids-and-phenolics-from-huanglongbing-related-dropped-citrus-fruit
#7
Randall G Cameron, Hoa K Chau, Arland T Hotchkiss, John A Manthey
BACKGROUND: Citrus preharvest fruit drop, caused by Huanglongbing infection, has increased dramatically concomitant with declining tree health and crop harvest size. This loss of harvestable fruit is damaging to both growers and juice processors. Recovering and converting this fruit to alternative value added products would benefit the citrus industry. Therefore, we have explored the potential for using this fruit as a feedstock in our newly developed pilot scale continuous steam explosion process...
March 12, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28295334/artisanal-sonoran-cheese-cocido-cheese-an-exploration-of-its-production-process-chemical-composition-and-microbiological-quality
#8
Paúl F Cuevas-González, Priscilia Y Heredia-Castro, José I Méndez-Romero, Adrián Hernández-Mendoza, Ricardo Reyes-Díaz, Belinda Vallejo-Cordoba, Aarón F González-Córdova
BACKGROUND: The objective of this study was to explore and document the production process of artisanal Cocido cheese and to determine its chemical composition and microbiological quality, considering samples from six dairies and four retailers. RESULTS: Cocido cheese is a semi-hard (506-555 g Kg(-1) of moisture), medium fat (178.3-219.1 g Kg(-1) ), pasta filata type cheese made from raw whole cow's milk. The production process is not standardized, and, therefore, the chemical and microbiological components of the sampled cheeses varied...
March 10, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28276115/a-novel-feedstuff-ensiling-of-cowpea-vigna-unguiculata-l-stover-and-apple-malus-domestica-borkh-mixtures-evaluation-of-the-nutritive-value-fermentation-quality-and-aerobic-stability
#9
Ederson Andrade, Alexandre Gonçalves, Ana Mendes-Ferreira, Valéria Silva, Victor Pinheiro, Miguel Rodrigues, Luis Ferreira
BACKGROUND: Agro-industrial by-products have low economical value as foods for human consumption however might represent a potential value as animal feedstuffs. This study evaluated a novel feedstuff, ensiled discarded apple (85%) and cowpea stover (15%) mixtures with two distinct ensiling periods (45 and 60 days) regarding the nutritive value, fermentation quality and aerobic stability. RESULTS: Generally, no differences (P > 0.05) were observed between ensiling periods for its nutritive value and fermentation characteristics...
March 8, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28276078/evaluating-the-freezing-impact-on-the-proximate-composition-of-immature-cowpea-vigna-unguiculata-l-pods-classical-vs-spectroscopical-approaches
#10
Nelson Machado, David Oppolzer, Ana Ramos, Luis Ferreira, Eduardo A S Rosa, Miguel Rodrigues, Raúl Domínguez-Perles, Ana I R N A Barros
BACKGROUND: Freezing represents a common conservation practice, regarding vegetal foodstuffs. Since compositional features need to be monitored during storage, the development of rapid monitoring tools, suitable for assessing the nutritional characteristics, arises as a pertinent issue. Cowpea (Vigna unguiculata L.) pods have been evaluated, concerning their content of protein, as well as of essential and nonessential amino acids, either fresh or after 6 and 9 months of freezing at -18 °C, resorting to HPLC, while their FTIR spectra were concomitantly registered both within the MIR and NIR ranges to assess the feasibility of this approach for the traceability of these frozen matrices...
March 8, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28276072/bitterness-in-sodium-caseinate-hydrolysates-role-of-enzyme-preparation-and-degree-of-hydrolysis
#11
Dara O'Sullivan, Alice B Nongonierma, Richard J FitzGerald
BACKGROUND: Enzymatic hydrolysis of sodium caseinate (NaCas) may lead to the development of bitterness. Careful selection of hydrolysis conditions (i.e., enzyme preparation and duration) yielding different degrees of hydrolysis (DH) may aid in the development of low bitterness. RESULTS: Eighteen NaCas hydrolysates were generated with four enzyme preparations (Alcalase 2.4L, Prolyve 1000, FlavorPro Whey and pepsin) to different DH values. Hydrolysate bitterness score, assessed using a trained panel (10 asessors), generally increased at higher DH values for Alcalase, Prolyve and pepsin hydrolysates...
March 8, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28276068/beneficial-effects-of-lipidic-extracts-of-saladette-tomato-pomace-and-serenoa-repens-on-prostate-and-bladder-health-in-obese-male-wistar-rats
#12
Josué V Espinosa-Juárez, Juventino Iii Colado-Velázquez, Patrick Mailloux-Salinas, Jml Medina-Contreras, P Valentín Correa-López, N L Gómez-Viquez, Fabián Meza-Cuenca, Fengyang Huang, Guadalupe Bravo
BACKGROUND: Obesity is associated with an increased risk of a number of serious medical conditions, including urological disorders. This study investigated the effect of lipidic extract of Saladette Tomato Pomace (STP) and Serenoa repens (SR) on prostate and bladder in a rat obese model induced by high-carbohydrates diet. RESULTS: High-sucrose fed rats showed higher weight of prostate, increased contractility, stromal and epithelial hyperplasia in prostate. The treatment with STP and SR improved contractility, diminished hyperplasia and hypertrophy in prostate in obesity model...
March 8, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28266012/factors-influencing-gelation-properties-of-corn-germ-proteins
#13
Xiang Dong Sun, Dan Shi, Yu Lan, Xin Miao Yao, Rui Ying Zhang, Ying Lei Zhang, Ping Su, Hong Shan
BACKGROUND: As a by-product of oil industry, corn germ meal is mainly applied as a high-protein ingredient in animal feeds without any application of the specific functional properties of corn germ protein (CGP). Factors influencing gelation properties of CGP in relation to its dynamic rheology are still unclear due to limited information. RESULTS: CGP concentrate was recovered by the isoelectric precipitation method and factors affecting its gelation properties were investigated using a rheometer...
March 7, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28261812/the-fatty-acid-profile-of-fat-depots-from-santa-in%C3%A3%C2%AAs-sheep-fed-spineless-cactus-opuntia-ficus-indica-mill
#14
Roberto G Costa, Michelly D A Almeida, George Rodrigo B Cruz, Edvaldo M Beltrão Filho, Neila L Ribeiro, Marta S Madruga, Rita de Cássia R E Queiroga
BACKGROUND: Fat is the tissue that varies most in animals from both a quantitative and distribution perspective. It plays a fundamental biological role as energy storage during food scarcity. Renal, pelvic and internal fat are deposited first. These fats are used identify fatty acid profiles that may be considered beneficial or unhealthy. The aim of this study is to evaluate the fatty acid profile of fat depots in Santa Inês sheep finished in confinement with spineless cactus in their diets...
March 6, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28251668/enzymatic-hydrolysis-of-grass-carp-fish-skin-hydrolysates-able-to-promote-the-proliferation-of-streptococcus-thermopilus
#15
Xiao-Nan Wang, Mei Qin, Yu-Ying Feng, Jian-Kang Chen, Yi-Shan Song
BACKGROUND: The promotion effect on proliferation of Streptococcus thermophilus by enzymatic hydrolysates of aquatic products was firstly studied. The effect of influencing factors of the hydrolysis on the Streptococcus thermophilus growth were investigated RESULT: Grass Carp fish skin was hydrolyzed to peptides by enzymatic hydrolysis using protease ProteAX, and for the Streptococcus thermophilus growth, the optimal enzymatic hydrolysis conditions were temperature of 60 °C, initial pH of 9...
March 2, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28251657/hypolipidemic-effect-and-mechanism-of-paprika-seed-oil-on-sprague-dawley-rats
#16
Xuhui Chen, Yongbo Ding, Jiaxin Song, Jianquan Kan
BACKGROUND: The functional properties of paprika seed oil are relatively lack, the hyperlipidemic effects and mechanisms of paprika seed oil on Sprague-Dawley rats are explored, which may improve the usage of paprika seed source and provide a theoretical basis of paprika seed oil for the alleviation of hyperlipidemia. RESULTS: In capsaicin and paprika seed oil (PSO) groups, total cholesterol (TC) and total triglyceride (TG) in serum and liver lipids of rats were significantly decreased (P < 0...
March 2, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28251656/influences-of-superheated-steam-roasting-on-changes-in-sugar-amino-acid-and-flavor-active-components-of-cocoa-bean-theobroma-cacao
#17
Wahidu Zzaman, Rajeev Bhat, Tajul Aris Yang, Azhar Mat Easa
BACKGROUND: Roasting is one of the important unit operations in the cocoa base industries that develop unique flavor in products. Cocoa beans were subjected to roast at different temperature and time using superheated steam. Influence of roasting temperature (150-250 °C) and time (10-50 min) on sugars, free amino acids and volatile flavoring compounds were investigated. RESULTS: The concentration of total reducing sugars was reduced up to 64.61, 77.22 and 82...
March 2, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28251654/effect-of-a-polysaccharide-rich-hydrolysate-from-saccharomyces-cerevisiae-lipigo%C3%A2-in-body-weight-loss-randomized-double-blind-placebo-controlled-clinical-trial-in-overweight-and-obese-adults
#18
Jonathan Santas, Elisabet Lázaro, Jordi Cuñé
BACKGROUND: In the present study we evaluated the weight loss effect of a polysaccharide-rich food supplement, LipiGo®, comprising a specific beta-glucan-chitin-chitosan fraction (BGCC) obtained from the chemical hydrolysis of Saccharomyces cerevisiae, resulting as a by-product of the brewing process. RESULTS: A randomised, double-blind, placebo-controlled clinical trial was performed enrolling 56 overweight and obese subjects (body mass index, BMI, 25-35 Kg m(-2) ) who were not following any specific diet, and were given placebo or BGCC (3 g d(-1) ) for 12 weeks...
March 2, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28251647/changes-of-the-phenolic-compounds-and-antioxidant-activities-in-germinated-adlay-seeds
#19
Lei Xu, Pei Wang, Barkat Ali, Na Yang, Yisheng Chen, Fengfeng Wu, Xueming Xu
BACKGROUND: Over the years, germinated adlay products have been used as both food source and folk medicine. This study investigated the changes of total phenolic content (TPC), total flavonoid content (TFC), antioxidant activities, and phenolic acid profiles of adlay seed during germination. RESULTS: Results revealed that phenolic compounds and antioxidant activities varied with the germination stages. Germination significantly increased the free form phenolic and flavonoid contents by 112...
March 2, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28247412/modification-and-application-of-an-in-vitro-assay-to-examine-inositol-phosphate-degradation-in-the-digestive-tract-of-poultry
#20
V Sommerfeld, M Schollenberger, L Hemberle, M Rodehutscord
BACKGROUND: An in vitro assay was modified to study inositol hexakisphosphate (InsP6 ) disappearance and the formation of lower inositol phosphate (InsP) isomers in the poultry digestive tract, and three experiments investigated the influence of diets with different ingredients and additives. Using the poultry diet as a matrix, the assay simulated the conditions (e.g., pH, temperature, proteolytic enzymes, water content, and retention time) of the crop, stomach, and small intestine, and extraction and analysis of InsP isomers were immediately conducted...
March 1, 2017: Journal of the Science of Food and Agriculture
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