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Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional

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https://www.readbyqxmd.com/read/28359206/influence-of-vegetable-coagulant-and-ripening-time-on-the-lipolytic-and-sensory-profile-of-cheeses-made-with-raw-goat-milk-from-canary-breeds
#1
Arturo A Rincón, Verónica Pino, María R Fresno, Ana I Jiménez-Abizanda, Sergio Álvarez, Juan H Ayala, Ana M Afonso
Free fatty acids and sensory profiles were obtained for cheeses made with raw goat milk and vegetable coagulant, derived from the cardoon flower ( Cynara cardunculus), at different ripening times (7 and 20 days). A solid-liquid phase extraction method followed by solid-phase extraction and gas chromatography was used. Profiles were also obtained with cheeses made with commercial coagulant, traditional kid rennet paste, and mixture coagulant (vegetable coagulant-kid rennet). The use of vegetable coagulant and vegetable coagulant-kid rennet is common in traditional Protected Designation of Origin cheeses such as " Queso Flor de Guía" and " Queso Media Flor de Guía" (Spain)...
April 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28359205/quality-stability-and-sensory-attributes-of-apple-juice-processed-by-thermosonication-pulsed-electric-field-and-thermal-processing
#2
Alifdalino Sulaiman, Mohammed Farid, Filipa Vm Silva
Worldwide, apple juice is the second most popular juice, after orange juice. It is susceptible to enzymatic browning spoilage by polyphenoloxidase, an endogenous enzyme. In this study, Royal Gala apple juice was treated by thermosonication (TS: 1.3 W/mL, 58 ℃, 10 min), pulsed electric field (PEF: 24.8 kV/cm, 60 pulses, 169 µs treatment time, 53.8 ℃) and heat (75 ℃, 20 min) and stored at 3.0 ℃ and 20.0 ℃ for 30 days. A sensory analysis was carried out after processing. The polyphenoloxidase activity, antioxidant activity and total color difference of the apple juice were determined before and after processing and during storage...
April 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28359204/in-memoriam-prof-dr-med-vet-g%C3%A3-nter-klein
#3
(no author information available yet)
No abstract text is available yet for this article.
April 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28359203/distinct-fatty-acid-composition-of-some-edible-by-products-from-bovines-fed-high-or-low-silage-diets
#4
Cristina M Alfaia, Susana P Alves, José M Pestana, Marta S Madeira, Olga Moreira, José Santos-Silva, Rui Jb Bessa, Fidel Toldrá, José Am Prates
In the present study, it was hypothesized that the incorporation of fatty acids is distinct among ruminant tissues and that it could be modulated by diet composition. To test this hypothesis, fatty acid composition, including conjugated linoleic acid isomers, of the most relevant beef by-products (brain, heart, kidney, liver, pancreas and tongue) from young bulls those fed distinct silage levels was assessed. Data indicated a large variation in fatty acid profile and conjugated linoleic acid composition among edible by-products...
April 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28429609/chemical-evaluation-of-the-rhynchophorus-ferrugineus-larvae-fed-on-different-substrates-as-human-food-source
#5
Annarita Cito, Santi Longo, Giuseppe Mazza, Elena Dreassi, Valeria Francardi
We investigated the chemical composition of the weevil Rhynchophorus ferrugineus larvae, traditionally used as human food in Asia and known worldwide as one of the most significant pest for palm trees. Total fat content and fatty acid composition were analyzed using standard methodologies in (1) weevil larvae reared on apple fruit slices and wild specimens collected from attacked (2) Phoenix canariensis and (3) Syagrus romanzoffiana palm trees. Total fat content was extremely high in all the specimens (ranged between 57...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28409536/improved-quality-of-a-vitamin-b12-fortified-ready-to-blend-fresh-cut-mix-salad-with-chitosan
#6
Francisco Artés-Hernández, Anna Carolina Formica-Oliveira, Francisco Artés, Ginés Benito Martínez-Hernández
A vitamin B12-fortified (0.25 mg L(-1)) chitosan (10 g L(-1)) coating was applied to a ready-to-blend fresh-cut salad including melon, pineapple and carrot, which was stored at 5 ℃ up to nine days. Uncoated samples were used as control while the vitamin B12 effect was compared to non-fortified chitosan-coated samples. Beverages were prepared on blending days 0, 4, 7 and 9 with subsequent storage at 5 ℃ for 0, 24 and 48 h. Physicochemical quality of fresh blended beverages was well preserved throughout storage...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28399637/effects-of-cellulose-fiber-with-different-fiber-length-on-rheological-properties-of-wheat-dough-and-quality-of-baked-rolls
#7
Michaela Lauková, Zlatica Kohajdová, Jolana Karovičová, Veronika Kuchtová, Lucia Minarovičová, Lenka Tomášiková
Powdered cellulose is often used in cereal processing industry. The effects of partial replacement (0.5%, 1%, 2% and 5%) of wheat flour by cellulose fiber with different fiber length (80, 120 and 220 µm) on rheological properties of wheat dough and qualitative parameters of baked rolls were studied. Sensory evaluation of baked products was also performed. Mixing and pasting properties of dough were determined by Mixolab. Generally, cellulose-enriched dough was characterized with higher water absorption, dough stability and parameters C2 and C3...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28385041/influence-of-grain-activation-conditions-on-functional-characteristics-of-brown-rice-flour
#8
Arashdeep Singh, Savita Sharma, Baljit Singh
Grain activation is a natural processing technique that can be used to produce modified flours without chemical modification. Functional characteristics of brown rice flour as influenced by grain activation time and temperatures were investigated. Germination temperatures at 25 ℃, 30 ℃ and 35 ℃ and time for 12, 24, 36 and 48 h significantly influenced the functional properties of flour with modification of starch, protein and high enzymatic activity. Significant decrease in the bulk density, water absorption and swelling power of brown rice flour was observed in comparison to non-germinated flour...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28372466/structural-changes-in-biscuits-made-with-cellulose-emulsions-as-fat-replacers
#9
Teresa Sanz, Amparo Quiles, Ana Salvador, Isabel Hernando
Biscuits are a popular baked cereal food much appreciated by consumers. In the last few years, cellulose derivatives have been successfully used as fat replacers in biscuits. In this way, not only is the total amount of fat reduced but also the saturated fatty acids and the trans fatty acids are eliminated. The aim of this study is to increase understanding of the functionality of different cellulose ether emulsions used as fat replacers in biscuits. For this purpose, three emulsions with different cellulose ethers were designed: hydroxypropyl methylcellulose, methylcellulose and methylcellulose with greater methoxyl substitution (MCH)...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28345354/optimization-of-mold-wheat-bread-fortified-with-soy-flour-pea-flour-and-whey-protein-concentrate
#10
Melina Erben, Carlos A Osella
The objective of this work was to study the effect of replacing a selected wheat flour for defatted soy flour, pea flour and whey protein concentrate on both dough rheological characteristics and the performance and nutritional quality of bread. A mixture design was used to analyze the combination of the ingredients. The optimization process suggested that a mixture containing 88.8% of wheat flour, 8.2% of defatted soy flour, 0.0% of pea flour and 3.0% of whey protein concentrate could be a good combination to achieve the best fortified-bread nutritional quality...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28345353/a-combined-approach-to-decrease-the-technological-and-sensory-defects-caused-by-fat-and-sodium-reduction-in-bologna-type-sausages
#11
Paulo Cezar Bastianello Campagnol, Bibiana Alves Dos Santos, José Manuel Lorenzo, Alexandre José Cichoski
The effect of the addition of fructooligosaccharides, transglutaminase, disodium inosinate, and disodium guanylate on some technological and sensory parameters of low-fat and low-salt Bologna-type sausages was evaluated. In the first experiment, sausages with a 25% and 50% fat reduction containing 0, 3%, or 6% fructooligosaccharides were manufactured. Fat reduction adversely affected the emulsion stability, hardness, and sensory properties; however, the addition of 6% fructooligosaccharides reduced the loss of quality associated with a lower fat content...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28166644/evaluation-of-the-joint-effect-of-the-incorporation-of-mechanically-deboned-meat-and-grape-extract-on-the-formulation-of-chicken-nuggets
#12
Hernán H Tournour, Luís M Cunha, Luís M Magalhães, Rui C Lima, Marcela A Segundo
The proximate composition, instrumental and perceived appearance of chicken nuggets formulated with varying contents of mechanically deboned chicken meat and varying concentrations of grape pomace extract were evaluated, with the choice of formulations following a central composite design. Significant differences (P < 0.05) in fat content were mainly associated to the extent of mechanically deboned chicken meat incorporation. Colour variables ( CIE a* and b*, and Whiteness index) varied significantly (P < 0...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28166643/study-of-the-influence-of-storage-conditions-on-the-quality-and-migration-levels-of-antimony-in-polyethylene-terephthalate-bottled-water
#13
Luis Payán, M Teresa Poyatos, Lucía Muñoz, M Dolores La Rubia, Rafael Pacheco, Natividad Ramos
The main objectives of this study are to determine the presence of antimony in water stored in polyethylene terephthalate bottles and the influence of temperature and time over the migration levels. For this purpose, Sb determination was carried out in water at different experimental conditions: storage for one to three weeks at 25 to 80 ℃; long-term (six months) storage at room temperature between 16 and 24 ℃ and storage in car during summer which is a common consumer's habit. In addition, water quality analysis was developed after different time-temperature storage conditions...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28121170/effect-of-ohmic-heating-processing-conditions-on-color-stability-of-fungal-pigments
#14
Diederich Aguilar-Machado, Lourdes Morales-Oyervides, Juan C Contreras-Esquivel, Cristóbal Aguilar, Alejandro Méndez-Zavala, Javier Raso, Julio Montañez
The aim of this work was to analyze the effect of ohmic heating processing conditions on the color stability of a red pigment extract produced by Penicillium purpurogenum GH2 suspended in a buffer solution (pH 6) and in a beverage model system (pH 4). Color stability of pigmented extract was evaluated in the range of 60-90 ℃. The degradation pattern of pigments was well described by the first-order (fractional conversion) and Bigelow model. Degradation rate constants ranged between 0.009 and 0.088 min(-1) in systems evaluated...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28118742/effects-of-different-hydrocolloids-on-properties-of-gluten-free-bread-based-on-small-broken-rice-berry-flour
#15
Rakkhumkaew Numfon
Gluten-free bread formulations based on small broken rice berry using various types of hydrocolloids (xanthan gum, guar gum, and locust bean gum) at different concentrations (0, 1, 1.5, and 2 g/100 g) were tested in this study. The effects of hydrocolloid addition on the pasting properties of flour were also investigated, including the quality parameters of the breads. The pasting properties of small broken rice berry flour incorporated with guar gum were most affected. Gluten-free bread containing hydrocolloid showed improved qualities in terms of loaf specific volume, texture, sensory values, and microstructure...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28068841/listeria-monocytogenes-behaviour-and-quality-attributes-during-sausage-storage-affected-by-sodium-nitrite-sodium-lactate-and-thyme-essential-oil
#16
Carla María Blanco-Lizarazo, Rubén Betancourt-Cortés, Angélica Lombana, Katerine Carrillo-Castro, Indira Sotelo-Díaz
The effects of the addition of nitrite at 200 ppm (N), sodium lactate 1.5% (L) and thyme essential oil at 100 ppm (T1) on Listeria monocytogenes behaviour and ATPase activity inhibition were evaluated, as well as lipid oxidation through the quantification of malonaldehydes, in sausage stored at 8 ℃ for 41 days and at 30 ℃ for 14 days. The changes in the colour profile were performed during storage time at 8 ℃. Quantitative descriptive sensory analyses were performed after two days at 4 ℃...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/27440156/lipid-dynamics-in-blended-wheat-and-non-wheat-flours-breadmaking-matrices-impact-on-fresh-and-aged-composite-breads
#17
Concha Collar, Paola Conte
The use of pseudocereals, legumes and ancient grains for breadmaking applications is receiving particular attention since they involve nutrient dense grains with proven health-promoting attributes. Dilution up to 45% of the basic wheat flour matrix by accumulative ternary addition of teff, green pea and buckwheat flours did significantly impact both the extractability and distribution of lipid subfractions in composite flours, doughs and breads, and induced differentiated dynamics in lipid binding along breadmaking...
January 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/27440155/effect-of-ethylene-and-1-methylcyclopropene-on-the-postharvest-behavior-of-cape-gooseberry-fruits-physalis-peruviana-l
#18
Helber E Balaguera-López, Mauricio Espinal-Ruiz, Lorenzo Zacarías, Aníbal O Herrera
Cape gooseberry (Physalis peruviana L.) fruits are highly perishable berries that exhibit a climacteric respiratory behavior. The objective of this study was to evaluate the effect of ethylene and the ethylene action inhibitor 1-methylcyclopropene on the postharvest behavior of cape gooseberry fruits (ecotype Colombia). Fruits were treated with ethylene, in an ethephon application (1000 µL L(-1)), and pretreated with 1-methylcyclopropene (1 µL L(-1)), 1-methylcyclopropene+ethylene, and results compared with a control without application...
January 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/27386882/effect-of-process-technology-on-the-nutritional-functional-and-physical-quality-of-grapefruit-powder
#19
C Agudelo, M Igual, M M Camacho, N Martínez-Navarrete
The health properties of fruit are widely known. Powdered fruit may be a practical format to be offered to the consumer. Nevertheless, the process used to obtain the powder must ensure the maximum retention of the bioactive compounds and the functional value of the fruit while retaining adequate physical properties. The aim of this study was to compare freeze-drying and spray drying as the drying technologies to obtain grapefruit powder. The obtained results allow freeze-drying to be proposed as a better technology than spray drying in order to obtain a product with a higher content of vitamin C and total carotenoids...
January 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/27386881/effect-of-sous-vide-processing-on-physicochemical-ultrastructural-microbial-and-sensory-changes-in-vacuum-packaged-chicken-sausages
#20
B M Naveena, Panjab S Khansole, M Shashi Kumar, N Krishnaiah, Vinayak V Kulkarni, S J Deepak
The processing of sous vide chicken sausages was optimized under vacuum packaging condition and cooking at 100 ℃ for 30 min (SV30), 60 min (SV60) and 120 min (SV120) and compared with aerobically cooked control at 100 ℃ for 30 min. Sous vide processing of chicken sausages (SV30) produced higher (p < 0.05) cooking yield, Hunterlab a* values and sensory attributes without affecting proximate composition and shear force values relative to control. The sodium dodecyl sulphate-polyacrylamide gel electrophoresis and scanning electron microscopy results revealed no significant changes in protein quality and emulsion ultra-structure due to SV30 processing relative to control sausages...
January 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
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