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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/29409346/the-kinetics-of-thermal-degradation-of-polyphenolic-compounds-from-elderberry-sambucus-nigra-l-extract
#1
Ana-Maria Oancea, Cristina Onofrei, Mihaela Turturică, Gabriela Bahrim, Gabriela Râpeanu, Nicoleta Stănciuc
This main focus of this study was to evaluate the thermal degradation kinetics and the phytochemical characterization of the elderberries extract. Pelargonidin-3-sophoroside and delphinidin-3-glucoside were identified as the major anthocyanin compounds and catechin hydrate as the major flavonoid compound. In order to further understand the action of the heat treatment on the bioactive compounds from elderberry extract, fluorescence studies were also carried out. In general, heating at temperatures ranging from 100 to 150 ℃ for up to 90 min caused a decrease in fluorescence intensity, simultaneously with significant redshifts in λmax suggesting important molecular changes inside the anthocyanins structure, affecting the antioxidant activity...
June 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29357692/effect-of-application-of-edible-coating-and-packaging-on-the-quality-of-pansies-viola-%C3%A3-wittrockiana-of-different-colors-and-sizes
#2
Luana Fernandes, José A Pereira, Paula Baptista, Jorge A Saraiva, Elsa Ramalhosa, Susana Casal
The effects of alginate edible coating on the quality of pansies (visual appearance, weight loss, water activity, color, and dimensions change) were studied during refrigerated storage (4 ℃). The role of pansies' color and size, as well as packaging, was also studied. Alginate treatments resulted in a beneficial effect on the visual appearance of pansies under refrigerated storage when compared to the uncoated, delaying their degradation from 3-4 days up to 14 days, depending on the pansies' color, probably derived from their different petal thicknesses (83 to 183 µm for yellow and red pansies)...
June 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29357691/micro-and-nano-capsulated-fungal-pectinase-with-outstanding-capabilities-of-eliminating-turbidity-in-freshly-produced-juice
#3
Khaled F Mahmoud, Heba I Abo-Elmagd, Manal M Housseiny
The present study aimed to compare the pectinase forms produced from Trichoderma viride-free, micro-capsule, and nano-capsule-in sodium alginate to analyze the pectin that causes the turbidity of orange juice. This was performed along with an estimation of viscosity, residual of pectin, and turbidity. The extracted and purified enzyme was 24.35-fold better than that of the crude enzyme. After application of free one, it loses most of the activity on low degrees of acidity and remains constant on the temperatures of pasteurization...
June 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29350065/molecular-typing-of-lactobacillus-brevis-isolates-from-korean-food-using-repetitive-element-polymerase-chain-reaction
#4
Jasmine Kaur, Anshul Sharma, Sulhee Lee, Young-Seo Park
Lactobacillus brevis is a part of a large family of lactic acid bacteria that are present in cheese, sauerkraut, sourdough, silage, cow manure, feces, and the intestinal tract of humans and rats. It finds its use in food fermentation, and so is considered a "generally regarded as safe" organism. L. brevis strains are extensively used as probiotics and hence, there is a need for identifying and characterizing these strains. For identification and discrimination of the bacterial species at the subspecific level, repetitive element-polymerase chain reaction method is a reliable genomic fingerprinting tool...
June 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29338336/changes-in-microbial-growth-carotenoids-and-water-soluble-tannin-content-of-ripe-persimmon-beverage-after-ultra-high-pressure-treatment
#5
Gi-Chang Kim, Sang-Bum Kim, Jin-Sook Kim, Kyung-Mi Kim, Song-Yi Choi
To avoid the loss of carotenoids and increasing the tannin content associated with pasteurization, we tested ultra-high pressure treatment of ripe persimmon beverage. We compared microbial counts (aerobic bacteria, coliforms, and mould), carotenoid contents, and water-soluble tannin contents between heat- and ultra-high pressure-treated beverages. No microbial contamination was detected after pasteurization or ultra-high pressure treatment at 400 MPa for more than 5 min. Ultra-high pressure treatment significantly prevented the reduction in carotenoids (lutein, zeaxanthin, β-cryptoxanthin, β-carotene, lycopene), with losses of 3...
June 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29307227/micronised-bran-enriched-fresh-egg-tagliatelle-significance-of-gums-addition-on-pasta-technological-features
#6
M E Martín-Esparza, A Raga, C González-Martínez, A Albors
The aim of the work was to produce fibre-enriched fresh pasta based on micronised wheat bran and durum wheat semolina with appropriate techno-functional properties. Wheat semolina was replaced with fine particle size (50% below 75 µm) wheat bran - up to 11.54% (w/w). A Box-Behnken design with randomised response surface methodology was used to determine a suitable combination of carboxymethylcellulose, xanthan gum and locust bean gum to improve pasta attributes: minimum cooking loss, maximum values for water gain and swelling index, as well as better colour and texture characteristics before and after cooking...
June 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29277102/selection-and-use-of-microsatellite-markers-for-individual-identification-and-meat-traceability-of-six-swine-breeds-in-the-chinese-market
#7
Jie Zhao, Tingting Li, Chao Zhu, Xiaoling Jiang, Yan Zhao, Zhenzhen Xu, Shuming Yang, Ailiang Chen
Meat traceability based on molecular markers is exerting a great influence on food safety and will enhance its key role in the future. This study aimed to investigate and verify the polymorphism of 23 microsatellite markers and select the most suitable markers for individual identification and meat traceability of six swine breeds in the Chinese market. The mean polymorphism information content value of these 23 loci was 0.7851, and each locus exhibited high polymorphism in the pooled population. There were 10 loci showing good polymorphism in each breed, namely, Sw632, S0155, Sw2406, Sw830, Sw2525, Sw72, Sw2448, Sw911, Sw122 and CGA...
June 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29260598/blueberry-by-product-used-as-an-ingredient-in-the-development-of-functional-cookies
#8
Claudia Perez, Camila Tagliani, Patricia Arcia, Sonia Cozzano, Ana Curutchet
A by-product of blueberry juice industries was used as an ingredient to develop fiber-enriched cookies. The blueberry pomace, once ground and dried, was used as an ingredient in cookie formulation. A control cookie was elaborated as reference. Cookies were analyzed for composition and functional properties. The fiber content obtained in the fiber-enriched cookie allows it to be labeled as "high fiber" in the European Union and as a "source of fiber" in MERCOSUR. The fiber-enriched cookie presented highly increased values on the antioxidant capacity and the polyphenol content when compared against the control cookie...
June 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29231074/hybrid-response-surface-methodology-artificial-neural-network-optimization-of-drying-process-of-banana-slices-in-a-forced-convective-dryer
#9
Amin Taheri-Garavand, Fatemeh Karimi, Mahmoud Karimi, Valiullah Lotfi, Golmohammad Khoobbakht
The aim of the study is to fit models for predicting surfaces using the response surface methodology and the artificial neural network to optimize for obtaining the maximum acceptability using desirability functions methodology in a hot air drying process of banana slices. The drying air temperature, air velocity, and drying time were chosen as independent factors and moisture content, drying rate, energy efficiency, and exergy efficiency were dependent variables or responses in the mentioned drying process...
June 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29239676/bleaching-of-sugar-cane-juice-using-a-food-grade-adsorber-resin-and-explained-by-a-kinetic-model-describing-the-variation-in-time-of-the-content-of-adsorbate
#10
J P Cruz-Tirado, Arnold Cabanillas, Raúl Siche, J Espina, Leonardo Díaz-Sánchez, Albert Ibarz
This work studies the adsorption of colored compounds in cane juice using a food-grade macroporous adsorber resin without functional groups. The adsorption equilibrium was studied through the adsorption isotherms at 30, 40, and 50 ℃. The absorbance at 420 nm was used to measure the concentration of colored compounds, which enables correlation of the residual concentration with the adsorbed concentration. Furthermore, the efficiency of the adsorption process was studied, from which it was observed that there was an improvement in efficiency with increasing resin content, while the increase in temperature was less important in the process...
April 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29207886/quality-characteristics-of-wheat-flour-dough-and-bread-containing-grape-pomace-flour
#11
Monika Šporin, Martina Avbelj, Boris Kovač, Sonja Smole Možina
Wheat bread was enriched with 6%, 10% and 15% dried and milled grape pomace flour from two grape cultivars: 'Merlot' and 'Zelen'. Rheological, textural, sensory and antioxidant properties of the enriched dough and bread were evaluated, and compared to control samples. Grape cultivar had significant impact on the rheological characteristics of the dough, and on the sensory and antioxidant properties of the final bread. Development time and dough stability were longer when 'Merlot' grape pomace flour was added compared to 'Zelen' grape pomace flour and the control...
April 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29199453/composition-of-legume-soaking-water-and-emulsifying-properties-in-gluten-free-bread
#12
San Huang, Yuling Liu, Weihan Zhang, Kylie J Dale, Silu Liu, Jingnan Zhu, Luca Serventi
Soaking of legumes results in the loss of macronutrients, micronutrients and phytochemicals. Fibre, protein and phytochemicals found in legumes exert emulsifying activity that may improve the structure and texture of gluten-free bread. The legume soaking water of haricot beans, garbanzo chickpeas, whole green lentils, split yellow peas and yellow soybeans were tested in this study for functional properties and use as food ingredients. Composition, physicochemical properties and effect on the quality of gluten-free bread were determined for each legume soaking water...
April 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29186998/hydrothermal-grain-pre-processing-and-ultra-fine-milling-for-the-production-of-durum-wheat-flour-fractions-with-high-nutritional-value
#13
Roberto Ciccoritti, Giovanna Terracciano, Alessandro Cammerata, Daniela Sgrulletta, Viviana Del Frate, Laura Gazza, Francesca Nocente
This work describes a process for producing durum wheat flour fractions with high potential nutritional value using grain pre-milling hydrothermal treatment and ultra-fine grinding (micronization), coupled with air classification. The difference of bioactive value of the flour fractions in relation to dietary fibre and phenolic compounds was monitored on four durum wheat cultivars by analysing total arabinoxylans, water extractable arabinoxylans and 5- n-alkylresorcinols. The extractability of the analysed compounds was most significantly affected by hydrothermal treatment...
April 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29182010/new-antioxidant-treatment-with-yerba-mate-ilex-paraguariensis-infusion-for-fresh-cut-apples-modeling-optimization-and-acceptability
#14
Mariana Rodríguez-Arzuaga, Andrea M Piagentini
Enzymatic browning affects the sensory and nutritional quality of fresh-cut apples and limits their shelf-life. Yerba mate ( Ilex paraguariensis), a plant widely consumed in South America as an infusion, could potentially be used in minimally processed fruits and vegetables as a natural additive to prevent browning, due to its high content of phenolic compounds with antioxidant capacity. The effects of the concentrations of ascorbic acid, citric acid, and yerba mate in an aqueous dipping solution on the instrumental color parameters, antioxidant capacity, and sensory quality of "Granny Smith" fresh-cut apples were modeled and the solution was optimized to obtain treated apples with maximum antioxidant capacity and minimum browning, without affecting the natural flavor of the fruits...
April 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29169268/contamination-sources-biofilm-forming-ability-and-biocide-resistance-of-staphylococcus-aureus-in-tilapia-processing-facilities
#15
Daniel Vázquez-Sánchez, Juliana A Galvão, Marília Oetterer
The major contamination sources, biofilm-forming ability and biocide resistance of Staphylococcus aureus in tilapia-processing plants were evaluated. Twenty-five processing control points were analysed twice in two factories, including whole tilapias, frozen fillets, water and food-contact surfaces. No final product was contaminated with S. aureus. However, high concentrations of S. aureus carrying enterotoxin ( se) genes were found in several processing points of both factories due to the application of inadequate hygienic and handling procedures, which generate a high risk of cross-contamination of the tilapia fillets with staphylococcal enterotoxins...
April 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29169267/effect-of-pear-apple-and-date-fibres-incorporation-on-the-physico-chemical-sensory-nutritional-characteristics-and-the-acceptability-of-cereal-bars
#16
Brahim Bchir, Thiry Jean-François, Holy Nadia Rabetafika, Christophe Blecker
Cereal bars are nutritious food composed of several ingredients including dry raw and agglutinative ingredients. The objective of this study was to evaluate the effect of pear apple and date fibres, from cooked fruit co-product, addition on the physico-chemical textural and sensory properties of cereal bars. First, five formulations containing an amount of 10% of co-products and commercial fibre, used as a reference, were elaborated and their physico-chemical composition was determined. Second, to determine the acceptability of consumer, apple fibre co-products were added (6, 10 and 14%)...
April 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29141452/quality-characteristics-of-sauerkraut-fermented-by-using-a-lactobacillus-paracasei-starter-culture-grown-in-tofu-whey
#17
Olatunji T Joyce, Subir K Chakraborty, Manoj K Tripathi, Nachiket Kotwaliwale, Punit Chandra
The quality parameters of sauerkraut fermented using Lactobacillus paracasei in terms of its lactic acid bacteria count, texture, colour and biochemical properties were studied. As a starter culture L. paracasei grown in tofu whey was used for sauerkraut fermentation. The experiments were planned using central composite rotatable design of response surface methodology for input variables - culture volume (ml), fermentation time (days) and salt concentration (g/100 g). The linear and interactive effect of variables on responses was understood by statistically significant (p < 0...
April 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29110539/nutritional-and-bioactive-compounds-of-commercialized-algae-powders-used-as-food-supplements
#18
Ginés B Martínez-Hernández, Noelia Castillejo, María Del M Carrión-Monteagudo, Francisco Artés, Francisco Artés-Hernández
The main nutritional/bioactive compounds (protein; aminoacids, AA; fucose; minerals; vitamins B12 and C; and total phenolic content, TPC) of nine commercial algae powders, used as food supplements, were studied. Undaria pinnatifida showed the highest protein/aminoacid contents (51.6/54.4 g 100 g-1 ). Among brown macroalgae, Himanthalia elongata showed the highest fucose content (26.3 g kg-1 ) followed by Laminaria ochroleuca (22.5 g kg-1 ). Mineral contents of 15-24% were observed in the algae, being particularly excellent sources of iodine (69...
March 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29084489/effects-of-postharvest-oligochitosan-treatment-on-fungal-diseases-and-defence-responses-in-dongxue-peach-fruit
#19
Chen Chen, Wenzhong Hu, Ruidong Zhang, Aili Jiang
In this study, the effects of oligochitosan treatment on controlling postharvest diseases in Dongxue peach ( Prunus Persica L. Batsch, cv Dongxuemi) were examined and the possible underlying mechanisms were discussed. Results showed that the disease incidence and lesion area in peach fruit inoculated with Monilinia fructicola and Penicillium expansum were all remarkably reduced by oligochitosan treatment. Oligochitosan treatment inhibited spore germination and mycelial growth of the two fungi in vitro. Oligochitosan treatment also induced upregulation of the salicylic acid signalling pathway-related genes (NPR1, PR1 and phenylalanine ammonia lyase) and enhanced the levels of total phenolics, flavonoids and lignin in peach...
March 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29050495/modeling-the-pressure-inactivation-of-escherichia-coli-and-salmonella-typhimurium-in-sapote-mamey-pouteria-sapota-jacq-h-e-moore-stearn-pulp
#20
Daniela Saucedo-Reyes, José A Carrillo-Salazar, Lizbeth Román-Padilla, Crescenciano Saucedo-Veloz, María I Reyes-Santamaría, Mariana Ramírez-Gilly, Alberto Tecante
High hydrostatic pressure inactivation kinetics of Escherichia coli ATCC 25922 and Salmonella enterica subsp. enterica serovar Typhimurium ATCC 14028 ( S. typhimurium) in a low acid mamey pulp at four pressure levels (300, 350, 400, and 450 MPa), different exposure times (0-8 min), and temperature of 25 ± 2℃ were obtained. Survival curves showed deviations from linearity in the form of a tail (upward concavity). The primary models tested were the Weibull model, the modified Gompertz equation, and the biphasic model...
March 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
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