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/27913711/breadmaking-performance-and-textural-changes-during-storage-of-composite-breads-made-from-spelt-wheat-and-different-forms-of-amaranth-grain
#1
Bojana Filipčev, Marija Bodroža-Solarov, Mladenka Pestorić, Olivera Šimurina
The objectives of the present study were to assess the baking properties of composite spelt wheat-amaranth blends and to study the staling of composite breads during a six-day storage. Different forms of amaranth grains were added to spelt bread formulation: native amaranth flour and flour from popped amaranth, including their scalded and non-scalded variants. Native amaranth flour (both scalded and non-scalded) gave loaves with the highest volume and contributed to significantly softer crumb but not in comparison to the control bread...
December 2, 2016: 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
#2
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...
November 11, 2016: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/27831529/enzymatic-and-phytochemical-stabilization-of-orange-strawberry-banana-beverages-by-high-hydrostatic-pressure-and-mild-heat
#3
Zamantha Escobedo-Avellaneda, Izaskun Pérez-Simón, María Lavilla-Martín, Ana Baranda-González, Jorge Welti-Chanes
A new approach to the use of high hydrostatic pressure is its combination with high and intermediate temperatures applied to obtain safe foods of high quality. The effect of high hydrostatic pressure on color, residual polyphenol oxidase and pectin methylesterase activity, and total phenolic and l-ascorbic acid contents of orange-strawberry-banana beverages was evaluated. Beverages were treated at 500 and 600 MPa at 19-64 ℃ during 2-10 min. The effect of the come up time was also evaluated and results were compared with the untreated and the thermally processed (80 ℃/7 min) products...
November 9, 2016: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/27758875/process-optimization-for-high-pressure-processing-of-black-tiger-shrimp-penaeus-monodon-using-response-surface-methodology
#4
Barjinder Pal Kaur, P Srinivasa Rao
This study aims to investigate the effect of high-pressure processing on the quality of black tiger shrimp using response surface methodology. A central composite rotatable design was applied to evaluate the effects of three processing parameters, namely pressure (300-600 MPa), temperature (30-50 ℃), and time (0-15 min), on the inactivation rate of Staphylococcus aureus and physical properties (color and texture) of shrimp and to optimize the process conditions to achieve maximum bacterial inactivation with minimal changes in quality attributes...
October 6, 2016: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/27688300/the-effect-of-different-gas-permeability-of-packaging-on-physicochemical-and-microbiological-parameters-of-pork-loin-storage-under-high-o2-modified-atmosphere-packaging-conditions
#5
Monika Marcinkowska-Lesiak, Ewa Poławska, Agnieszka Wierzbicka
The aim of this study was to determine the influence of different packaging materials on meat quality during cold storage. Therefore pork loins (m. longissimus thoracis et lumborum) obtained from crossbred pigs (Polish Landrance x Duroc, n = 6) were stored at 2 ℃ in modified atmosphere packs (80% O2, 20% CO2) in four types of trays, which differ in gas permeability. Physicochemical (headspace gas composition, pH, colour, drip loss, cooking loss, shear force, the basic composition and fatty acid profile) and microbiological (Salmonella spp...
September 28, 2016: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/27672082/application-of-bacteriocin-rc20975-in-apple-juice
#6
Jinjin Pei, Tianli Yue, Wengang Jin
Alicyclobacillus acidoterrestris is one of the most spoilage-causing bacteria in fruit juices. In this paper, controlling A. acidoterrestris in apple juice by bacteriocin RC20975 was described. Twenty-one strains of A. acidoterrestris were used to investigate the activity spectrum of bacteriocin RC20975 in apple juice with the result that 16 strains were sensitive. The ratio of activity in apple juice to the activity in laboratory medium was 42%. The reduction of antimicrobial activity in apple juice might be due to problems related to its interaction with food components...
September 25, 2016: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/27000135/consumer-perceptions-descriptive-profile-and-mechanical-properties-of-a-novel-product-with-chickpea-flour-effect-of-ingredients
#7
María José Jiménez, Amparo Tárrega, Raúl Fuentes, Wenceslao Canet, María Dolores Álvarez
Increasingly popular in the West is hummus, a spread that is made with pureed chickpeas and other healthful ingredients. The changes in texture measurements and sensory properties in a novel chickpea flour-based product occurring when water is partially replaced by common ingredients of hummus were investigated. Eleven chickpea gels containing different amounts of minced garlic, lemon juice, curry powder, and inulin were prepared and compared with two control gels. These ingredients were chosen to make the product tastier, appealing, and similar to hummus...
September 2016: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/26893153/ultraviolet-c-light-effect-on-physicochemical-bioactive-microbiological-and-sensorial-characteristics-of-carrot-daucus-carota-beverages
#8
Paola Hernández-Carranza, Irving Israel Ruiz-López, Francisco Manuel Pacheco-Aguirre, José Ángel Guerrero-Beltrán, Raúl Ávila-Sosa, Carlos Enrique Ochoa-Velasco
The aim of this research was to evaluate the effect of ultraviolet-C light on physicochemical, bioactive, microbial, and sensory characteristics of carrot beverages. Beverages were formulated with different concentrations of carrot juice (60, 80, and 100% [v/v]) and treated with ultraviolet-C light at different flow rates (0, 0.5, 3.9, and 7.9 mL s(-1)) and times (5, 10, 15, 20, and 30 min), equivalent to ultraviolet-C dosages of 13.2, 26.4, 39.6, 52.8, and 79.2 J cm(-2) Total soluble solids, pH, and titratable acidity were not affected by the ultraviolet-C light treatment...
September 2016: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/26865076/modeling-the-isothermal-inactivation-curves-of-listeria-innocua-cect-910-in-a-vegetable-beverage-under-low-temperature-treatments-and-different-ph-levels
#9
Sandra Vega, Daniela Saucedo, Dolores Rodrigo, Consuelo Pina, Carmen Armero, Antonio Martínez
Thermal inactivation kinetics of Listeria innocua CECT 910 inoculated in a vegetable beverage at three pH conditions (4.25, 4.75, and 5.20), four levels of temperature (50, 55, 60, 65℃), and different treatment times (0-75 min) were obtained. Survival curves did not follow a log-linear relationship and consequently were fitted to various mathematical models: Weibull, Geeraerd, Cerf with shoulder, and the modified Gompertz equation. Results indicated that the best model for the treatment conditions was the modified Gompertz equation, which provides the best goodness-of-fit and the lowest Akaike information criterion value...
September 2016: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/26860489/effect-of-vegetable-proteins-on-physical-characteristics-of-spray-dried-tomato-powders
#10
Ismail Tontul, Ayhan Topuz, Ceren Ozkan, Merve Karacan
In the present study, the effectiveness of different vegetable proteins (pea protein isolate, soy protein isolate and zein from maize) at two different ratios (1% and 5%) on product yield and physical properties of spray-dried pulpy tomato juice was investigated. Additionally, these proteins were compared with whey protein concentrate which has a superior effect on spray dried products at the same concentrations. Additionally, plain tomato juice was also spray dried for comparison with vegetable proteins. The product yield of the tomato powders dried with the vegetable proteins was lower than with the whey protein concentrate...
September 2016: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/26801888/effect-of-two-viscosity-models-on-lethality-estimation-in-sterilization-of-liquid-canned-foods
#11
M P Calderón-Alvarado, J M Alvarado-Orozco, E C Herrera-Hernández, G M Martínez-González, R Miranda-López, H Jiménez-Islas
A numerical study on 2D natural convection in cylindrical cavities during the sterilization of liquid foods was performed. The mathematical model was established on momentum and energy balances and predicts both the heating dynamics of the slowest heating zone (SHZ) and the lethal rate achieved in homogeneous liquid canned foods. Two sophistication levels were proposed in viscosity modelling: 1) considering average viscosity and 2) using an Arrhenius-type model to include the effect of temperature on viscosity...
September 2016: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/26769132/optimization-of-strawberry-disinfection-by-fogging-of-a-mixture-of-peracetic-acid-and-hydrogen-peroxide-based-on-microbial-reduction-color-and-phytochemicals-retention
#12
Franco Van de Velde, María Celia Vaccari, Andrea Marcela Piagentini, María Élida Pirovani
The fogging of strawberries using a environmentally friendly sanitizer mixture of peracetic acid (5%) and hydrogen peroxide (20%) was performed in a model chamber and modeled as a function of the concentration (3.4, 20.0, 60.0, 100.0 and 116.6 µL sanitizer L(-) (1) air chamber) and the treatment time (5.7, 15.0, 37.5, 60.0 and 69.3 min). The sanitizer fogging was adequate for reducing total mesophilic microbial and yeasts and moulds counts of fruits until seven days of storage at 2℃. However, sanitizer oxidant properties adversely affected the content of total anthocyanins, total phenolics, vitamin C, and antioxidant capacity to various degrees, with some deleterious changes in the fruits color, depending on the fogging conditions...
September 2016: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/26683484/predicting-bacterial-growth-in-raw-salted-and-cooked-chicken-breast-fillets-during-storage
#13
Liane Aldrighi Galarz, Gustavo Graciano Fonseca, Carlos Prentice
Growth curves were evaluated for aerobic mesophilic and psychrotrophic bacteria, Pseudomonas spp. and Staphylococcus spp., grown in raw, salted, and cooked chicken breast at 2, 4, 7, 10, 15, and 20 ℃, respectively, using the modified Gompertz and modified logistic models. Shelf life was determined based on microbiological counts and sensory analysis. Temperature increase reduced the shelf life, which varied from 10 to 26 days at 2 ℃, from nine to 21 days at 4 ℃, from six to 12 days at 7 ℃, from four to eight days at 10 ℃, from two to four days at 15 ℃, and from one to two days at 20 ℃...
September 2016: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/26683482/modelling-and-predicting-the-simultaneous-growth-of-escherichia-coli-and-lactic-acid-bacteria-in-milk
#14
P Ačai, L' Valík, A Medved'ová, F Rosskopf
Modelling and predicting the simultaneous competitive growth of Escherichia coli and starter culture of lactic acid bacteria (Fresco 1010, Chr. Hansen, Hørsholm, Denmark) was studied in milk at different temperatures and Fresco inoculum concentrations. The lactic acid bacteria (LAB) were able to induce an early stationary state in E. coli The developed model described and tested the growth inhibition of E. coli (with initial inoculum concentration 10(3) CFU/mL) when LAB have reached maximum density in different conditions of temperature (ranging from 12 ℃ to 30 ℃) and for various inoculum sizes of LAB (ranging from approximately 10(3) to 10(7) CFU/mL)...
September 2016: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/27574030/influence-of-baking-conditions-on-the-quality-attributes-of-sponge-cake
#15
M Micaela Ureta, Daniela F Olivera, Viviana O Salvadori
Sponge cake is a sweet bakery product characterized by its aerated and soft crumb and by its thin-coloured crust. The aim of this work is to analyse the influence of baking conditions (natural or forced convection, steam injection, oven temperature from 140 ℃ to 180 ℃) on sponge cake quality. Both crust and crumb regions were characterized by means of colour development, water content, crust/crumb relation, crust thickness and crumb structure (in terms of porosity, crumb density and texture). Colour measurements allowed obtaining an accurate model for browning kinetics...
August 29, 2016: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/27574029/kinetic-analysis-and-mathematical-modeling-of-growth-parameters-of-lactobacillus-plantarum-in-protein-rich-isolates-from-tomato-seed
#16
Manel Mechmeche, Faten Kachouri, Hana B Yaghlane, Hamida Ksontini, Khaoula Setti, Moktar Hamdi
The aim of the present study was to evaluate the applicability of using protein-rich isolates from tomato seed as a sole source of nutrition for the growth of lactic acid bacteria. Unstructured mathematical and logistic models were proposed to describe growth, pH drop, lactic acid production and nutriment consumption by Lactobacillus plantarum in whole and defatted isolates in order to compare their suitability for the production of a fermented beverage. These media have considerable good quantities of nutriment that allowed the growth of L...
August 29, 2016: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/27565175/effect-of-gluten-egg-and-soy-proteins-on-the-rheological-and-thermo-mechanical-properties-of-wholegrain-rice-flour
#17
Livia Pătraşcu, Iuliana Banu, Ina Vasilean, Iuliana Aprodu
The effect of protein addition on the rheological, thermo-mechanical and baking properties of wholegrain rice flour was investigated. Gluten, powdered eggs and soy protein concentrate were first analyzed in terms of rheological properties, alone and in admixture with rice flour. The temperature ramp tests showed clear differences in the rheological behavior of the batters supplemented with different proteins. The highest thermal stability was observed in case of soy protein samples. Frequency sweep tests indicated significant improvements of the rheological properties of rice flour supplemented with 15% gluten or soy proteins...
August 26, 2016: 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
#18
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...
July 19, 2016: 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
#19
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...
July 19, 2016: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/27417278/assessing-heat-treatment-of-chicken-breast-cuts-by-impedance-spectroscopy
#20
Franciny C Schmidt, Ana Fuentes, Rafael Masot, Miguel Alcañiz, João B Laurindo, José M Barat
The aim of this work was to develop a new system based on impedance spectroscopy to assess the heat treatment of previously cooked chicken meat by two experiments; in the first, samples were cooked at different temperatures (from 60 to 90 ℃) until core temperature of the meat reached the water bath temperature. In the second approach, temperature was 80 ℃ and the samples were cooked for different times (from 5 to 55 min). Impedance was measured once samples had cooled. The examined processing parameters were the maximum temperature reached in thermal centre of the samples, weight loss, moisture and the integral of the temperature profile during the cooking-cooling process...
July 14, 2016: 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"