journal
MENU ▼
Read by QxMD icon Read
search

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

journal
https://www.readbyqxmd.com/read/28595485/strawberry-puree-processed-by-thermal-high-pressure-or-power-ultrasound-process-energy-requirements-and-quality-modeling-during-storage
#1
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
#2
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
#3
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
#4
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
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
#5
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
#6
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
#7
(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
#8
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/27956651/development-of-fat-reduced-sausages-influence-of-binary-and-ternary-combinations-of-carrageenan-inulin-and-bovine-plasma-proteins
#9
Yanina Baracco, Laura T Rodriguez Furlán, Mercedes E Campderrós
The aim of this work was to study the influence of the binary and ternary combinations of bovine plasma proteins (BPP), inulin (I) and κ-carrageenan (C) in the overall quality of fat-reduced sausages. The influence of these components over different properties (chemical composition, weight loss after cooking, emulsion stability, texture profile and sensory analysis of fat-reduced sausages) was studied and compared against two samples, one without fat reduction and another a fat-reduced sample without addition of texturing agents...
April 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/27837034/actinometric-and-biodosimetric-evaluation-of-uv-c-dose-delivery-in-annular-taylor-coutte-and-coiled-tube-continuous-systems
#10
Alexandra Müller, Marta Orlowska, Michael Knörr, Mario R Stahl, Ralf Greiner, Tatiana Koutchma
In this study, the evaluation of the performance of two thin-film UV-C reactors (annular and Taylor-Couette) and a coiled tube system is presented using actinometry and biodosimetry methods. The iodide/iodate actinometry method was found suitable for comparison of the efficiency of UV-C dose delivery of the UV-C continuous flow systems. Inactivation kinetics of Escherichia coli ATCC 8739 in quarter-strength Ringer's solution (absorption coefficient α254 nm ∼ 0 cm(-1)) at various flow conditions at Reynolds numbers in the range of 26 to 3000 showed a good correlation between the different reactor types...
April 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28614964/thermosonication-and-optimization-of-stingless-bee-honey-processing
#11
K Y Chong, N L Chin, Y A Yusof
The effects of thermosonication on the quality of a stingless bee honey, the Kelulut, were studied using processing temperature from 45 to 90 ℃ and processing time from 30 to 120 minutes. Physicochemical properties including water activity, moisture content, color intensity, viscosity, hydroxymethylfurfural content, total phenolic content, and radical scavenging activity were determined. Thermosonication reduced the water activity and moisture content by 7.9% and 16.6%, respectively, compared to 3.5% and 6...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28614963/watermelon-juice-concentration-using-ultrafiltration-analysis-of-sugar-and-ascorbic-acid
#12
Chiranjit Bhattacharjee, Vinod K Saxena, Suman Dutta
Raw watermelon juice was concentrated in a laboratory-scale flat-plate ultrafiltration system incorporating polyethersulfone membranes with a molecular weight cutoff of 5 kDa. The experiments have been carried out over a wide range of transmembrane pressures (100-300 kPa). The effect of ultrafiltration with molecular weight cutoff of 5 kDa polyethersulfone membrane on concentrate properties is reported. The total soluble solid content of the permeate was found to be very good, while the ascorbic acid content was on the lower side as compared to feed...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28610447/significance-of-heat-moisture-treatment-conditions-on-the-pasting-and-gelling-behaviour-of-various-starch-rich-cereal-and-pseudocereal-flours
#13
Concha Collar
The impact of heat-moisture treatment processing conditions (15%, 25%, and 35% moisture content; 1, 3, and 5 h heating time at 120 ℃) on the viscosity pasting and gelling profiles of different grain flours matrices (barley, buckwheat, sorghum, high β-glucan barley, and wheat) was investigated by applying successive cooking and cooling cycles to rapid visco analyser canisters with highly hydrated samples (3.5:25, w:w). At a milder heat-moisture treatment conditions (15% moisture content, 1 h heating time), except for sorghum, heat-moisture treatment flours reached much higher viscosity values during earlier pasting and subsequent gelling than the corresponding native counterparts...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28610446/impacts-of-pulsed-electric-field-and-heat-treatment-on-quality-and-sensory-properties-and-microbial-inactivation-of-pomegranate-juice
#14
Gulsun A Evrendilek
Synergistic effects of pulsed electric field+mild heat on quality properties of pomegranate juice were modeled using the best-fit multiple (non-) linear regression models with inactivation kinetics parameters of Escherichia coli O157:H7 and Staphylococcus aureus. No significant difference was detected between the control and the treated samples in terms of pH; °Brix; total antioxidant capacity; total monomeric anthocyanin content; total ascorbic acid concentration; and the sensory properties of flavor, taste, aftertaste, and overall acceptance ( p > 0...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28605941/application-and-possible-benefits-of-high-hydrostatic-pressure-or-high-pressure-homogenization-on-beer-processing-a-review
#15
Lígia Mr Santos, Fabiano A Oliveira, Elisa Hr Ferreira, Amauri Rosenthal
Beer is the most consumed beverage in the world, especially in countries such as USA, China and Brazil.It is an alcoholic beverage made from malted cereals, and the barley malt is the main ingredient, added with water, hops and yeast. High-pressure processing is a non-traditional method to preserve food and beverages. This technology has become more interesting compared to heat pasteurization, due to the minimal changes it brings to the original nutritional and sensory characteristics of the product, and it comprises two processes: high hydrostatic pressure, which is the most industrially used process, and high-pressure homogenization...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28587523/defatted-wheat-germ-application-influence-on-cookies-properties-with-regard-to-its-particle-size-and-dough-moisture-content
#16
Jovana Petrović, Dušan Rakić, Aleksandar Fišteš, Biljana Pajin, Ivana Lončarević, Vladimir Tomović, Danica Zarić
The introduction of agro-food industry by-products rich in bioactive compounds represents major challenge in food industry sector. The influence of wheat germ particle size (<150 µm, 150-1000 µm, and 800-2000 µm), wheat germ content (5, 10, and 15%), and dough moisture content (20, 22, and 24%) on chemical, textural, and sensory characteristics of cookies was investigated using the Box-Behnken experimental design. The substitution of wheat flour with wheat germ increased the protein, fat, mineral, and fiber content of the cookies...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28549408/pasting-rheological-and-retrogradation-properties-of-low-amylose-rice-starch-with-date-syrup
#17
Ibrahim O Mohamed, Jobe Babucurr
Effects of date syrup on pasting, rheological, and retrogradation properties of low-amylose rice starch were investigated using three levels of date syrup (starch:syrup 1:1, 1:2, or 1:3). Measurements were carried out using HR-2 Discovery Rheometer equipped with a pasting cell and parallel plate geometry. The pasting measurements showed that the peak viscosity of the control is significantly higher than the samples with date syrup (p < 0.05), while the final viscosity increases with increased date syrup levels...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28549407/incorporating-zataria-multiflora-boiss-essential-oil-and-sodium-bentonite-nano-clay-open-a-new-perspective-to-use-zein-films-as-bioactive-packaging-materials
#18
Mahboobeh Kashiri, Yahya Maghsoudlo, Morteza Khomeiri
Active zein films with different levels of Zataria multiflora Boiss. essential oil were produced successfully. To enhance properties of this biopolymer for food packaging applications, sodium bentonite clay was used at two levels (2 and 4%). The results indicated that the addition of Z. multiflora Boiss. essential oil caused a reduction in tensile strength and Young's modulus and slight increase in the percent of elongation at break of the films. Maximum solubility in water and water vapor permeability was observed by incorporation of 10% Z...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28474971/effect-of-ultrasound-on-some-chemical-and-microbiological-properties-of-sour-cherry-juice-by-response-surface-methodology
#19
Tuğba Türken, Hande S Erge
In this study, it is aimed to determine effect of ultrasonication on some chemical and microbiological properties of sour cherry juice by response surface methodology, since ultrasound is known as an alternative method for thermal food processing. Sour cherry juice was sonicated at varying amplitude levels (50, 75, 100%); moderate temperatures (20, 30, 40 ℃); and treatment times of 2, 6, 10 min at a constant frequency of 20 kHz. Different ultrasonication amplitudes, temperatures, and times had no significant effect on pH,°Bx, and titratable acidity...
January 1, 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
#20
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
journal
journal
34304
1
2
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read
×

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"