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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/29466882/emulsifying-conditions-and-processing-parameters-optimisation-of-kenaf-seed-oil-in-water-nanoemulsions-stabilised-by-ternary-emulsifier-mixtures
#1
Ai M Cheong, Chin P Tan, Kar L Nyam
Kenaf ( Hibiscus cannabinus L.) seed oil has been proven for its multi-pharmacological benefits; however, its poor water solubility and stability have limited its industrial applications. This study was aimed to further improve the stability of pre-developed kenaf seed oil-in-water nanoemulsions by using food-grade ternary emulsifiers. The effects of emulsifier concentration (1, 5, 10, 15% w/w), homogenisation pressure (16,000, 22,000, 28,000 psi), and homogenisation cycles (three, four, five cycles) were studied to produce high stability of kenaf seed oil-in-water nanoemulsions using high pressure homogeniser...
January 1, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29436857/effect-of-thyme-and-oregano-essential-oils-on-the-shelf-life-of-salmon-and-seaweed-burgers
#2
D Dolea, A Rizo, A Fuentes, J M Barat, I Fernández-Segovia
The effect of different essential oils on the quality and shelf life of fish and seaweed burgers during storage was evaluated. For this purpose, thyme and oregano essential oils were selected at a concentration of 0.05% (v/w). Three types of salmon and seaweed burgers were prepared: without essential oil, burgers with red thyme essential oil (0.05% (v/w)) and burgers with oregano essential oil (0.05% (v/w)), which were vacuum packaged and stored at 4 ℃ for 17 days. Physicochemical and microbiological analyses were carried out periodically throughout storage...
January 1, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29417842/development-of-food-emulsions-containing-an-advanced-performance-xanthan-gum-by-microfluidization-technique
#3
J Santos, N Calero, J Muñoz, M T Cidade
Gums are often used to increase the viscosity of the continuous phase of oil-in-water emulsions in order to reduce or inhibit some destabilization processes such as creaming. A new type of xanthan gum, advanced performance xanthan gum, which possesses improved rheological properties, has been used as a stabilizer. The addition of advanced performance xanthan gum to egg protein-based emulsions prepared at different homogenization pressures in Microfluidizer was studied. These emulsions showed different droplet size distributions and flocculation degrees...
January 1, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29409346/the-kinetics-of-thermal-degradation-of-polyphenolic-compounds-from-elderberry-sambucus-nigra-l-extract
#4
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...
January 1, 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%A2-%C3%A3-%C3%A2-wittrockiana-of-different-colors-and-sizes
#5
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)...
January 1, 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
#6
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...
January 1, 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
#7
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...
January 1, 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
#8
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...
January 1, 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
#9
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...
January 1, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28675972/the-flow-properties-of-honey-malt-spread
#10
M Dianat, M Taghizadeh, F Shahidi, Sma Razavi
In this study, the effect of barley malt extract at two brix levels (74 and 79 °Bx) and three ratios of malt extract/honey (65:35, 70:30 and 75:25) on the flow behavior properties of honey-malt spread at three temperature levels (35 ℃, 45 ℃ and 55 ℃) was investigated. Time-dependent behavior data of the spread samples were appropriately fitted to the Weltman, first-order stress decay with a zero stress value and first-order stress decay with a non-zero stress value models. Also, the Power-law, Herschel-Bulkley, Casson and Bingham models were used for curve fitting the time-independent behavior data...
July 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28675971/effects-of-natural-antimicrobials-on-prevention-and-reduction-of-bacterial-cross-contamination-during-the-washing-of-ready-to-eat-fresh-cut-lettuce
#11
Cristina Pablos, Alba Fernández, Alison Thackeray, Javier Marugán
Microbiological safety of the fresh-cut produce may not be guaranteed if the quality of wash water is not maintained. The use of natural antimicrobials as alternative to chlorine may offer interesting possibilities for disinfecting wash water. Antimicrobial properties of allyl- and benzyl-isothiocyanates, respectively, and chitosan against Salmonella spp. were evaluated by standard plate count. Minimal inhibitory concentration values were observed for benzyl-isothiocyanate and chitosan, corresponding to 50 and 1000 mgl(-1), respectively...
July 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28675970/effect-of-microalgae-incorporation-on-physicochemical-and-textural-properties-in-wheat-bread-formulation
#12
Purificación García-Segovia, María J Pagán-Moreno, Irene F Lara, Javier Martínez-Monzó
The objective of this study was to evaluate the effect of the incorporation of different microalgae on physicochemical and textural properties of bread. Four species of microalgae Isochrysis galbana, Tetraselmis suecica, Scenedesmus almeriensis, and Nannochloropsis gaditana were used in this study. Properties such as water activity, pH, microbiological counts, viscosity, and color were analyzed to determine the effect of microalgae addition on sourdough. The technological quality of breads was analyzed in terms of physicochemical properties, color, texture profile, and porosity...
July 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28675969/the-dietary-fiber-profile-of-fruit-peels-and-functionality-modifications-induced-by-high-hydrostatic-pressure-treatments
#13
Viridiana Tejada-Ortigoza, Luis Eduardo García-Amezquita, Sergio O Serna-Saldívar, Jorge Welti-Chanes
The effect of high hydrostatic pressure (HHP) and temperature on composition of non-conventional dietary fiber (DF) sources and functional properties were evaluated. Mango, orange, or prickly pear peels were processed at 600 MPa during 10 min at 22 ℃ and 55 ℃. Total (TDF), soluble (SDF), and insoluble (IDF) dietary fiber, water/oil holding, and retention capacity, solubility, swelling capacity, and bulk density were assayed. An increment in the SDF content was observed due to the effect of pressure with the greatest changes noticed in mango peel, increasing from 37...
July 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28675968/effects-of-a-high-o2-dynamic-controlled-atmosphere-technology-on-the-browning-of-postharvest-white-mushroom-agaricus-bisporus-in-relation-to-energy-metabolism
#14
Ling Li, Han Sun, Hiroaki Kitazawa, Xiangyou Wang
Browning is one of the main problems in senescence of mushrooms, and it is also one of the most important attributes accounting for the loss of the quality and reduction in market value. In order to study the relationship between the energy metabolism and the browning of white mushroom under high O2 dynamic-controlled atmosphere (HO-DCA), mushrooms were stored in 100% O2 (SCA1), 80% O2 + 20% CO2 (SCA2), 100% O2 for three days and then transferred into the treatment of 80% O2 + 20% CO2 (HO-DCA) at 2 ± 1 ℃ and air as control...
July 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28675967/survival-of-a-native-toxigenic-isolate-of-listeria-monocytogenes-cfr-1302-during-storage-of-milk-based-foods-can-be-a-potential-cause-of-health-risk
#15
Hampapura S Jayanth, Mandyam C Varadaraj
The ability of a native toxigenic culture of Listeria monocytogenes CFR 1302 to survive and elaborate associated toxigenic trait in ice cream and mango pulp-based lactic fermented milk was studied. The culture of L. monocytogenes inoculated at two initial levels of 4.6 and 5.6 log10 CFU/ml almost remained unaltered during storage of the food products. However, in both the milk-based products, a marginal increase in viable population was observed during 2-4 d of storage as against the initial inoculum levels...
July 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28675966/apple-snack-enriched-with-l-arginine-using-vacuum-impregnation-ohmic-heating-technology
#16
Jorge Moreno, Julian Echeverria, Andrea Silva, Andrea Escudero, Guillermo Petzold, Karla Mella, Carlos Escudero
Modern life has created a high demand for functional food, and in this context, emerging technologies such as vacuum impregnation and ohmic heating have been applied to generate functional foods. The aim of this research was to enrich the content of the semi-essential amino acid L-arginine in apple cubes using vacuum impregnation, conventional heating, and ohmic heating. Additionally, combined vacuum impregnation/conventional heating and vacuum impregnation/ohmic heating treatments were evaluated. The above treatments were applied at 30, 40 and 50  ℃ and combined with air-drying at 40 ℃ in order to obtain an apple snack rich in L-arginine...
July 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28595485/strawberry-puree-processed-by-thermal-high-pressure-or-power-ultrasound-process-energy-requirements-and-quality-modeling-during-storage
#17
Alifdalino Sulaiman, Mohammed Farid, Filipa Vm Silva
Strawberry puree was processed for 15 min using thermal (65 ℃), high-pressure processing (600 MPa, 48 ℃), and ultrasound (24 kHz, 1.3 W/g, 33 ℃). These conditions were selected based on similar polyphenoloxidase inactivation (11%-18%). The specific energies required for the above-mentioned thermal, high-pressure processing, and power ultrasound processes were 240, 291, and 1233 kJ/kg, respectively. Then, the processed strawberry was stored at 3 ℃ and room temperature for 30 days. The constant pH (3...
June 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28595484/kinetic-modelling-and-optimisation-of-antimicrobial-compound-production-by-candida-pyralidae-ku736785-for-control-of-candida-guilliermondii
#18
Maxwell Mewa-Ngongang, Heinrich W du Plessis, Ucrecia F Hutchinson, Lukhanyo Mekuto, Seteno Ko Ntwampe
Biological antimicrobial compounds from yeast can be used to address the critical need for safer preservatives in food, fruit and beverages. The inhibition of Candida guilliermondii, a common fermented beverage spoilage organism, was achieved using antimicrobial compounds produced by Candida pyralidae KU736785. The antimicrobial production system was modelled and optimised using response surface methodology, with 22.5 ℃ and pH of 5.0 being the optimum conditions. A new concept for quantifying spoilage organism inhibition was developed...
June 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28595483/comparative-studies-on-polyphenolic-profile-and-antimicrobial-activity-of-propolis-samples-selected-from-distinctive-geographical-areas-of-hungary
#19
Szabolcs Molnár, Kata Mikuska, Katalin Patonay, Krisztina Sisa, Hussein G Daood, Erzsébet Némedi, Attila Kiss
The present paper reports about a comparative survey on the chemical composition, antioxidant activity and in vitro antimicrobial activity of selected propolis samples collected in Hungary. The total levels of polyphenolic compounds including flavonoids in ethanolic extracts of propolis were assessed. The major constituents of ethanolic extracts of propolis were analysed by gas chromatography/mass spectrometry analysis. Total phenolic content was determined spectrophotometrically using a Folin-Ciocalteu reagent...
June 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28595482/development-of-edible-films-obtained-from-submicron-emulsions-based-on-whey-protein-concentrate-oil-beeswax-and-brea-gum
#20
Juan Pablo Cecchini, María J Spotti, Andrea M Piagentini, Viviana G Milt, Carlos R Carrara
Edible films with whey protein concentrate (WPC) with a lipid component, sunflower oil (O) or beeswax (W), to enhance barrier to water vapor were obtained. Brea gum was used as emulsifier and also as matrix component. In order to achieve emulsion with small and homogeneous droplet size, an ultrasonicator equipment was used after obtaining a pre-emulsion using a blender. The films were made by casting. Effects of lipid fraction on droplet size, zeta potential, mechanical properties, water vapor permeability (WVP), solubility, and optical properties were determined...
June 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
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