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Food Chemistry

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https://www.readbyqxmd.com/read/28624094/the-impact-of-pulsed-electric-fields-and-ultrasound-on-water-distribution-and-loss-in-mushrooms-stalks
#1
Nicolò Dellarosa, Daniele Frontuto, Luca Laghi, Marco Dalla Rosa, James G Lyng
Pulsed electric fields (PEF) and ultrasound (US) are promising innovative technologies with the potential to increase mass transfer when combined with further processes which in turn can provide potential benefits in the recovery of valuable compounds from food by-products. To provide evidence of the mechanism of mass transfer enhancement, the present study assessed the impact of PEF and US treatments, applied individually and in combination, at low and high temperatures, on the tissue microstructure of mushroom stalks...
December 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28624093/osmotic-dehydration-of-organic-kiwifruit-pre-treated-by-pulsed-electric-fields-and-monitored-by-nmr
#2
Maria Victoria Traffano-Schiffo, Luca Laghi, Marta Castro-Giraldez, Urszula Tylewicz, Pietro Rocculi, Luigi Ragni, Marco Dalla Rosa, Pedro J Fito
Osmotic dehydration (OD) is a widely used preservation technique that consists in the reduction in food water activity by the immersion of the biological tissue in hypertonic solutions. The aim of this work was to analyze the effect of pulsed electric fields (PEF) in mass transfer as a pre-treatment of the OD using NMR. In this sense, PEF pre-treatments were done using three different voltages (100, 250 and 400V/cm) and 60 number of pulse. The OD of kiwifruit was carried out in 61.5% of sucrose solution at 25°C, for a contact period from 0 to 120min...
December 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28624092/study-on-the-effects-of-wheat-bran-incorporation-on-water-mobility-and-biopolymer-behavior-during-bread-making-and-storage-using-time-domain-1-h-nmr-relaxometry
#3
S Hemdane, P J Jacobs, G M Bosmans, J Verspreet, J A Delcour, C M Courtin
Water binding is suggested to be key in the deleterious effect of wheat bran on bread quality. This study investigates water mobility and biopolymer behavior during bran-rich bread making and storage, using (1)H NMR. Coarse, ground, and pericarp-enriched bran were incorporated in bread dough, and their impact on freshly baked and stored bread properties was assessed. Compared to wheat flour control dough, bran incorporation resulted in a progressive immobilization of water during dough resting, which could be linked to changes in evolution of dough height during fermentation and oven rise...
December 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28624091/study-of-biopolymer-mobility-and-water-dynamics-in-wheat-bran-using-time-domain-1-h-nmr-relaxometry
#4
S Hemdane, P J Jacobs, G M Bosmans, J Verspreet, J A Delcour, C M Courtin
In this study, the molecular mobility of water and biopolymers in coarse, ground, and pericarp-enriched (PE) wheat bran and refined flour was investigated using time-domain proton nuclear magnetic resonance relaxometry, and related to their hydration properties. Several specific proton populations were present in the bran samples but not in flour. These populations were mainly assigned to protons of bran-related compounds such as arabinoxylan, cellulose, and lipids. All bran samples showed similar proton distributions at a 44% moisture level, although the chemical composition of coarse/ground bran and PE bran differed...
December 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28624090/influence-of-different-drying-methods-on-the-physicochemical-properties-of-red-beetroot-beta-vulgaris-l-var-cylindra
#5
Oana-Viorela Nistor, Liliana Seremet Ceclu, Doina Georgeta Andronoiu, Ludmila Rudi, Elisabeta Botez
There is an increased interest in preserving fruits and vegetables by drying. The novelty of this study consists in the combination of the following three drying methods: free convection (at 50, 60, and 70°C), forced convection at 40°C and 315W microwave power. The aim of this study was to investigate the effects of the drying conditions on red beetroot (Beta vulgaris L.) in terms of betalain variance, and polyphenol, microstructure changes (SEM). A strong thermal shock, provided by convection at 60° followed by microwave wattage 315W/9min, leads to a better preservation of bioactive compounds content (0...
December 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28624089/moisture-evaluation-of-%C3%AE-cyclodextrin-fish-oils-complexes-by-thermal-analyses-a-data-review-on-common-barbel-barbus-barbus-l-pontic-shad-alosa-immaculata-bennett-european-wels-catfish-silurus-glanis-l-and-common-bleak-alburnus-alburnus-l-living-in-danube-river
#6
Daniel I Hădărugă, Cristina L Birău Mitroi, Alexandra T Gruia, Virgil Păunescu, Geza N Bandur, Nicoleta G Hădărugă
The moisture content of β-cyclodextrin/Danube fish oils complexes (common barbel, Pontic shad, European wels catfish, common bleak) was evaluated by thermal methods. Saturated and monounsaturated fatty acids were the most concentrated in fish oils (25.3-30.8% and 36.1-45.0%). ω-3 And ω-6 fatty acids were identified in low concentrations of 2.8-12.1% and 4.1-7.1%. The moisture content was significantly lowered after β-CD complexation, as revealed by thermogravimetric (TG) analysis (13.3% for β-CD, 2.5-6...
December 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28624088/nootkatone-encapsulation-by-cyclodextrins-effect-on-water-solubility-and-photostability
#7
Miriana Kfoury, David Landy, Steven Ruellan, Lizette Auezova, Hélène Greige-Gerges, Sophie Fourmentin
Nootkatone (NO) is a sesquiterpenoid volatile flavor, used in foods, cosmetics and pharmaceuticals, possessing also insect repellent activity. Its application is limited because of its low aqueous solubility and stability; this could be resolved by encapsulation in cyclodextrins (CDs). This study evaluated the encapsulation of NO by CDs using phase solubility studies, Isothermal Titration Calorimetry, Nuclear Magnetic Resonance spectroscopy and molecular modeling. Solid CD/NO inclusion complex was prepared and characterized for encapsulation efficiency and loading capacity using UV-Visible...
December 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28624087/using-complexation-for-the-microencapsulation-of-nisin-in-biopolymer-matrices-by-spray-drying
#8
Chedia Ben Amara, Lanhee Kim, Nadia Oulahal, Pascal Degraeve, Adem Gharsallaoui
The aim of this study is to investigate the potential of complexation to encapsulate nisin (5g/L concentration) using spray-drying technique and to evaluate how complexation with pectin or alginate (2g/L concentration) can preserve nisin structure and antimicrobial activity. Spray-drying of nisin-low methoxyl pectin or nisin-alginate electrostatic complexes has led to the microencapsulation of the peptide in different networks that were highly influenced by the polysaccharide type. Turbidity and particle size measurements indicated that while spray-drying promoted the aggregation of nisin-pectin complexes, it favored the dissociation of nisin-alginate aggregates to form individual complexes...
December 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28624086/rh-temperature-phase-diagrams-of-hydrate-forming-deliquescent-crystalline-ingredients
#9
Matthew Allan, Lisa J Mauer
Several common deliquescent crystalline food ingredients (including glucose and citric acid) are capable of forming crystal hydrate structures. The propensity of such crystals to hydrate/dehydrate or deliquesce is dependent on the environmental temperature and relative humidity (RH). As an anhydrous crystal converts to a crystal hydrate, water molecules internalize into the crystal structure resulting in different physical properties. Deliquescence is a solid-to-solution phase transformation. RH-temperature phase diagrams of the food ingredients alpha-d-glucose and citric acid, along with sodium sulfate, were produced using established and newly developed methods...
December 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28624085/multi-scale-nmr-and-mri-approaches-to-characterize-starchy-products
#10
R Kovrlija, C Rondeau-Mouro
This review deals with the use of Nuclear Magnetic Resonance techniques to monitor the behavior of starch as well as the migration and distribution of water during the processing or storage of starchy matrices. The aim is to emphasize the potentials of NMR techniques for the quantitative characterization of water transfers in starch-water systems on different length scales. Relaxation and self-diffusion experiments using low-field NMR spectrometry provided important information on the relationship between water dynamics and the microscopic organization of starch granules at various temperatures and water contents...
December 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28624084/water-diffusion-to-assess-meat-microstructure
#11
Luca Laghi, Luca Venturi, Nicolò Dellarosa, Massimiliano Petracci
In the quest for setting up rapid methods to evaluate water retention ability of meat microstructures, time domain nuclear magnetic resonance (TD-NMR) has gained a prominent role, due to the possibility to observe water located outside the myofibrils, easily lost upon storage or cooking. Diffusion weighted signals could be used to monitor the shape and dimension of the pores in which water is confined, thus boosting the information offered by TD-NMR. The work outlines a parsimonious model to describe relative abundance and diffusion coefficient of intra and extra myofibrillar water populations, exchange rate between them, diameter of the myofibrillar cells...
December 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28624083/effect-of-the-type-of-brewing-water-on-the-chemical-composition-sensory-quality-and-antioxidant-capacity-of-chinese-teas
#12
Yong-Quan Xu, Chun Zou, Ying Gao, Jian-Xin Chen, Fang Wang, Gen-Sheng Chen, Jun-Feng Yin
The physicochemical characteristics, sensory quality, and antioxidant activity of tea infusions prepared with purified water (PW), mineral water (MW), mountain spring water (MSW), and tap water (TW) from Hangzhou were investigated. The results showed that the taste quality, catechin concentration, and antioxidant capacity of green, oolong, and black tea infusions prepared using MW and TW were significantly lower than those prepared using PW. Extraction of catechins and caffeine was reduced with high-conductivity water, while high pH influenced the stability of catechins...
December 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28624082/the-influence-of-carrier-material-on-some-physical-and-structural-properties-of-carrot-juice-microcapsules
#13
Emilia Janiszewska-Turak, Nicolò Dellarosa, Urszula Tylewicz, Luca Laghi, Santina Romani, Marco Dalla Rosa, Dorota Witrowa-Rajchert
This study investigates the effect of carrier type on the physical and structural properties of microcapsules of pure carrot juice. Low-crystallised maltodextrin (MD), gum arabic (GA), mixtures of MD and GA (1:1; 2:1; 3:1) and whey protein isolate (WPI) were used as carriers. Microencapsulation was carried out in a spray-drier at inlet air temperature of 160°C. Powders were investigated for dry matter, water activity, diameter, carotene content and hygroscopicity. In addition, differential scanning calorimetry (DSC) and time domain nuclear magnetic resonance (TD-NMR) were applied to analyse microcapsules glass transition temperature (Tg)...
December 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28624081/ph-dependent-complexation-of-lysozyme-with-low-methoxyl-lm-pectin
#14
Chedia Ben Amara, Pascal Degraeve, Nadia Oulahal, Adem Gharsallaoui
In order to understand the effect of pH on the formation of electrostatic complexes between lysozyme and low methoxyl (LM) pectin, mixtures were prepared at a fixed lysozyme concentration (0.714g.L(-1)) by progressive addition of LM pectin (from 0 to 4g.L(-1)). Turbidity analysis allowed to determine specific conditions of pH and lysozyme/LM pectin ratio for optimal complex aggregation. The intrinsic fluorescence enhancement observed upon binding of LM pectin to lysozyme was correlated with the formation of intermolecular aggregates...
December 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28624080/impact-of-the-homogenization-process-on-the-structure-and-antioxidant-properties-of-chitosan-lignin-composite-films
#15
Kevin Crouvisier-Urion, Aurélie Lagorce-Tachon, Camille Lauquin, Pascale Winckler, Wirongrong Tongdeesoontorn, Sandra Domenek, Frédéric Debeaufort, Thomas Karbowiak
This work investigated the impact of two homogenization treatments, High Shear (HS) and High Pressure (HP), on the structure and antioxidant activity of chitosan-lignin bio-composite films. Laser light scattering analysis revealed that smaller lignin particles were obtained after HP processing, around 0.6μm, compared to HS treatment, between 2.5 and 5μm. Moreover, these particles were more homogeneously distributed in the chitosan film matrix after HP process, while some aggregates remained after HS treatment, as highlighted by two-photon microscopy...
December 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28624079/effect-of-the-state-of-water-and-relative-humidity-on-ageing-of-pla-films
#16
J R Rocca-Smith, N Chau, D Champion, C-H Brachais, E Marcuzzo, A Sensidoni, F Piasente, T Karbowiak, F Debeaufort
Various types of food are now commercialized in packaging materials based on poly(lactic acid) (PLA) due to its eco-friendly nature. However, one of the main limitations related to PLA is its reactivity with water. For food applications, it is of critical importance to better understand the hydrolysis of PLA driven by water molecules either in liquid or in vapour state. This work focuses on the modifications of PLA induced by water when simulating contact with semi-dry foods (aw≈0.5), high moisture foods (aw≈1) and liquid foods (aw≈1)...
December 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28624078/effect-of-added-ingredients-on-water-status-and-physico-chemical-properties-of-tomato-sauce
#17
Agoura Diantom, Elena Curti, Eleonora Carini, Elena Vittadini
Different ingredients (guar, xanthan, carboxy methyl cellulose, locust bean gums, potato fiber, milk, potato and soy proteins) were added to tomato sauce to investigate their effect on its physico-chemical properties. The products were characterized in terms of colour, rheological properties (Bostwick consistency, flow behavior and consistency coefficient), water status (water activity, moisture content) and molecular mobility by (1)H Nuclear Magnetic Resonance (NMR). Water activity was significantly decreased only by the addition of potato fiber...
December 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28624077/water-only-a-simple-molecule
#18
EDITORIAL
Heinz-Dieter Isengard
No abstract text is available yet for this article.
December 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28554652/development-of-new-chemiluminescence-biosensors-for-determination-of-biogenic-amines-in-meat
#19
Enisa Omanovic-Miklicanin, Sandro Valzacchi
Development of chemiluminescence one-shot biosensors for determination of biogenic amines is described and compared with high-performance liquid chromatography (HPLC) method coupled with pre-column derivatisation. The biosensors are based on enzymatic oxidation to 4-aminobutyraldehyde with putrescine oxidase or diamine oxidase as catalysts. The lowest measured concentration for the biosensor with putrescine oxidase was 1mg/L. The detection limit, calculated as 3σ value, was 0.8mg/L. The biosensor with diamine oxidase had the lowest measured concentration of 1mg/L of putrescine...
November 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28554651/fatty-acid-volatile-and-sensory-characteristics-of-beef-as-affected-by-grass-silage-or-pasture-in-the-bovine-diet
#20
Gebrehawerya B Mezgebo, Frank J Monahan, Mark McGee, Edward G O'Riordan, Ian R Richardson, Nigel P Brunton, Aidan P Moloney
Fatty acids, volatile compounds and sensory attributes of beef from bulls fed concentrates to slaughter (C), grass silage for 120days (GS) followed by C (GSC), or GS followed by 100days at pasture and then C (GSPC), and slaughtered at 3 target carcass weights, were determined. Total intramuscular fat (IMF) was lower for GSPC than for GSC and C. C18:3n-3 concentration and polyunsaturated fatty acid (PUFA) to saturated fatty acid (SFA) ratio were higher and C18:2n-6 and monounsaturated fatty acid concentrations and n-6:n-3 PUFA ratio lower for GSPC than C...
November 15, 2017: Food Chemistry
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