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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/29110539/nutritional-and-bioactive-compounds-of-commercialized-algae-powders-used-as-food-supplements
#1
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
#2
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
#3
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
https://www.readbyqxmd.com/read/29020811/delaying-microbial-proliferation-in-freshly-peeled-shallots-by-active-packaging-incorporating-ethanol-vapour-controlled-release-sachets-and-low-storage-temperature
#4
Weerawate Utto, Rittirong Preutikul, Patcharee Malila, Athapol Noomhorm, John E Bronlund
This research was conducted to investigate effects of ethanol vapour released in active packaging and storage temperatures on the quality of freshly peeled shallots. The package tested was a solid polypropylene tray incorporating an ethanol vapour-controlled release sachet. The sachet was made of an aluminium foil film on one side and either low-density polyethylene or nylon/polyethylene on the other. Individual sachets contained silica gel adsorbent as the carrier pre-loaded with ethanol. One sachet was placed in each tray containing the peeled shallots and the tray was heat sealed with the low-density polyethylene film lid...
March 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29020810/effect-of-high-hydrostatic-pressure-and-moderate-intensity-pulsed-electric-field-on-plum
#5
J García-Parra, F González-Cebrino, J Delgado-Adámez, R Cava, O Martín-Belloso, P Élez-Martínez, R Ramírez
Moderate intensity pulse electric fields were applied in plum with the aim to increase bioactive compounds content of the fruit, while high-hydrostatic pressure was applied to preserve the purées. High-hydrostatic pressure treatment was compared with an equivalent thermal treatment. The addition of ascorbic acid during purée manufacture was also evaluated. The main objective of this study was to assess the effects on microorganisms, polyphenoloxidase, color and bioactive compounds of high-hydrostatic pressure, or thermal-processed plum purées made of moderate intensity pulse electric field-treated or no-moderate intensity pulse electric field-treated plums, after processing during storage...
March 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28994611/modeling-the-survival-of-salmonella-enteritidis-and-salmonella-typhimurium-during-the-fermentation-of-yogurt
#6
Derya Savran, Fernando Pérez-Rodríguez, A Kadir Halkman
The objective of this study was to evaluate the behavior of Salmonella Enteritidis and Salmonella Typhimurium, the two most important serovars of salmonellosis , during the fermentation of yogurt. The microorganisms were enumerated in milk throughout the fermentation process at three initial inoculum levels (3, 5 and 7 log CFU/mL). DMFit software was used in the fitting procedure of the data (IFR, Norwich, UK, Version 3.5). The data provided sigmoidal curves that were successfully displayed with the Baranyi model...
March 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28956454/biotechnological-potential-of-agro-industrial-waste-in-the-synthesis-of-pectin-lyase-from-aspergillus-brasiliensis
#7
Jonaina Pili, Angélica Danielli, Nádia Ld Nyari, Jamile Zeni, Rogério L Cansian, Geciane T Backes, Eunice Valduga
This study aims at investigating pectin lyase bioproduction in submerged fermentation with synthetic medium and agro-industrial residues, using the filamentous fungus Aspergillus brasiliensis. The maximum pectin lyase activity in a synthetic medium (42 g/l pectin, 40 g/l yeast extract, and 0.02 g/l iron sulfate) was 31 U/ml, and 46 U/ml in the agro-industrial medium (160 g/l orange peel, 150 g/l corn steep liquor, and 300 g/l parboiled rice water), obtained over 60 and 124 h of bioproduction, 180 r/min, 30 ℃, pHinitial 5...
March 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29771134/effects-of-the-incorporation-of-cantaloupe-pulp-in-yogurt-physicochemical-phytochemical-and-rheological-properties
#8
F Kermiche, L Boulekbache-Makhlouf, M Félix, L Harkat-Madouri, H Remini, K Madani, A Romero
The therapeutic effects of cantaloupe are of great interest for the development of functional foods such as yogurt. In this study a new dairy product has been formulated by enriching natural yogurt with fruit cantaloupe (yogurt with cantaloupe puree, yogurt with dry cantaloupe and yogurt with dry cantaloupe and cantaloupe puree). Thus, composition (moisture, ash, lipids, proteins), including amino acid contents, lactic flora as well as rheological (viscoelasticity, viscosity) property of cantaloupe yogurt and natural yogurt is assessed...
January 1, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29764202/comparative-study-of-the-synbiotic-effect-of-inulin-and-fructooligosaccharide-with-probiotics-with-regard-to-the-various-properties-of-fermented-soy-milk
#9
Shalini Mishra, H N Mishra
Numerous combinations of probiotics were explored to find the suitable starter culture for the development of synbiotic soy yoghurt which can give good product characteristics and may be acceptable among consumers. Prebiotics (fructooligosaccharide (FOS) and inulin) were supplemented in an attempt to reduce the after-taste of soymilk, improve acidification profile and growth of probiotics. The addition of prebiotics in soy milk significantly enhanced the acidification rate (10.82 to 23.00 × 10-3 pH units/min) and condensed the fermentation completion time...
January 1, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29732916/inactivation-of-the-microbiota-and-effect-on-the-quality-attributes-of-pineapple-juice-using-a-continuous-flow-ultrasound-assisted-supercritical-carbon-dioxide-system
#10
I Paniagua-Martínez, A Mulet, M A García-Alvarado, J Benedito
Supercritical carbon dioxide inactivation technology represents a promising nonthermal processing method, as it causes minimum impact on the nutritional food properties. The aim of this study was to analyze the combined effect of supercritical carbon dioxide and high-power ultrasound on the inactivation of natural microbiota and the quality attributes of pineapple juice treated in a continuous flow system. Different juice residence times (3.06-4.6 min), at 100 bar and 31.5 ℃, were used. The results indicated that the microbiota inactivation was complete and the differences obtained in the quality attributes (2...
January 1, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29719991/influence-of-ph-value-on-microstructure-of-oil-in-water-emulsions-stabilized-by-chickpea-protein-flour
#11
Manuel Felix, Nadia Isurralde, Alberto Romero, Antonio Guerrero
Food industry is highly interested in the development of healthier formulations of oil-in-water emulsions, stabilized by plant proteins instead of egg or milk proteins. These emulsions would avoid allergic issues or animal fat. Among other plant proteins, legumes are a cost-competitive product. This work evaluates the influence of pH value (2.5, 5.0 and 7.5) on emulsions stabilized by chickpea-based emulsions at two different protein concentration (2.0 and 4.0 wt%). Microstructure of chickpea-based emulsions is assessed by means of backscattering, droplet size distributions and small amplitude oscillatory shear measurements...
January 1, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29682979/using-different-fibers-to-replace-fat-in-sponge-cakes-in-vitro-starch-digestion-and-physico-structural-studies
#12
Elena Diez-Sánchez, Empar Llorca, Amparo Quiles, Isabel Hernando
This study assessed the effect of substituting 30% of fat by soluble, insoluble fiber, or a mix of both fibers in sponge cake quality, structure, acceptability, and starch digestibility. The apparent viscosity of the different formulations was measured and micro-baking was simulated. Texture profile tests were carried out and the crumb structure was examined. In vitro digestion was performed to study the digestibility of starch and a sensory test was carried out to know consumer acceptance. The soluble fiber (maltodextrin) affected the structure and quality of the cakes less than the insoluble fiber (potato fiber) and the use of soluble fiber in the formulation resulted in lower glucose release under in vitro conditions...
January 1, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29653495/effects-of-high-hydrostatic-pressure-on-the-overall-quality-of-p%C3%A3%C2%AAra-rio-orange-juice-during-shelf-life
#13
Paz Spira, Antonio Bisconsin-Junior, Amauri Rosenthal, Magali Monteiro
The effect of high hydrostatic pressure on antioxidant activity, total phenolic compounds, physicochemical characteristics, color, pectin methylesterase activity, and microbiological count were evaluated during the shelf life of Pêra-Rio orange juice. Pressurized (520 MPa, 60 ℃, for 360 s), non-processed and pasteurized (95 ℃/30 s) orange juice were compared at zero time of storage. Pressurized and pasteurized juices were studied during a refrigerated 90-day shelf life. Pressurization did not cause expressive change in physicochemical characteristics of Pêra-Rio orange juice along shelf life, but significantly reduced pectin methylesterase residual activity to 13% and microbiological counts below detection levels up to 68 days of storage, with small counts (30...
January 1, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29631440/effect-of-maltodextrin-reduction-and-native-agave-fructans-addition-on-the-physicochemical-properties-of-spray-dried-mango-and-pineapple-juices
#14
Darvin E Jimenez-Sánchez, Montserrat Calderon-Santoyo, Rosa I Ortiz-Basurto, Pedro U Bautista-Rosales, Juan A Ragazzo-Sanchez
The effects of the partial replacement of maltodextrin by native agave fructans on the characteristics of spray-dried pineapple and mango powder were evaluated in this study. An experimental 33 design, three concentrations of maltodextrin (5, 7, and 10%), three concentrations of native agave fructans (0, 2, and 4%), and three feed temperatures (110, 115, and 120  ℃) were used. The results using the treatment in which only maltodextrin was used as a reference indicated that an increment in the inlet temperature decreases the moisture content, aw , and solubility...
January 1, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29614869/single-screw-extrusion-of-apple-pomace-enriched-blends-extrudate-characteristics-and-determination-of-optimum-processing-conditions
#15
Poonam Singha, Kasiviswanathan Muthukumarappan
Response surface methodology was used to investigate the single screw extrusion of apple pomace-defatted soy flour-corn grits blends and the product properties. Five different blends at a level of 0-20% w/w apple pomace were extrusion cooked with varied barrel and die temperature (100-140℃), screw speed (100-200 rpm), and feed moisture content (14-20% wet basis). Increasing apple pomace content in the blends significantly ( P < 0.05) increased the bulk density, the total phenolic content, and the antioxidant activity of the extrudates...
January 1, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29614868/effects-of-microwave-heating-on-the-gelation-properties-of-heat-induced-alaska-pollock-theragra-chalcogramma-surimi
#16
Xiangyu Liu, Dandan Feng, Lei Ji, Tao Zhang, Yong Xue, Changhu Xue
In the present study, we examined the properties of Alaska Pollock ( Theragra chalcogramma) surimi gels in response microwave heating at different powers (300, 400, or 500 W) and time (10, 20, or 30 min). The surimi gels heated by a microwave at 300 W for 10 min showed the highest gel strength and water-holding capacity. Increasing the power and time resulted in decreases in both the gel strength and water-holding capacity. The gel formation rate of microwave-heated gels was significantly higher than that produced by water bath heating...
January 1, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29600879/textural-and-physical-properties-of-retort-processed-rice-noodles-influence-of-chilling-and-partial-substitution-of-rice-flour-with-pregelatinized-high-amylose-maize-starch
#17
Muhammad Lubowa, Shin Y Yeoh, Azhar M Easa
This study investigated the influence of pregelatinized high-amylose maize starch and chilling treatment on the physical and textural properties of canned rice noodles thermally processed in a retort. Rice noodles were prepared from rice flour partially substituted with pregelatinized high-amylose maize starch (Hylon VII™) in the ratios 0, 5, 10, and 15% (wt/wt). High-amylose maize starch improved the texture and brightness of fresh (not retorted) noodles. Chilling treatment led to significant (P ≤ 0...
January 1, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29600878/quality-improvement-of-spreadable-processed-cheese-made-from-ultrafiltered-milk-retentates-using-commercial-starter-cultures
#18
Hosam-Eddin M El-Garhi, Safaa Am El-Aidie, Norizzah A Rashid, Zaibunnisa A Hayee
This study was undertaken to evaluate the feasibility of using commercial starter cultures for quality improvement of spreadable processed cheese manufactured from ultrafiltered milk retentates. Compared to control, six samples of ultrafiltered milk retentate were incubated at 25 ℃ with starter cultures CHN-22, FRC-60, and ABT-8. Three samples were incubated for 24 h and the others were incubated for 72 h. Physicochemical, microbiological, and organoleptic characteristics in all treatments during the 90-day cold storage (6 ± 2 ℃) period were determined...
January 1, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29592768/effect-of-deformation-history-on-the-stress-relaxation-behaviour-of-colombian-caribbean-coastal-cheese-from-goat-milk
#19
Diego F Tirado, Diofanor Acevedo, Ramiro Torres-Gallo
Textural attributes are a manifestation of the rheological properties and physical structure of foods, cheeses among these. In order to describe these physical properties, the objective of this work was to analyse the effect of deformation history on the stress relaxation behaviour of Colombian Caribbean coastal cheese made from goat milk with 3.75% (F1), 4.00% (F2) and 4.25% (F3) fat content, through prediction made by a four-term Prony series based on Chen's model. For this, stress relaxation data and stress relaxation spectra were analysed...
January 1, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29562759/total-quality-index-of-ultrasound-treated-blueberry-and-cranberry-juices-and-nectars
#20
Anet Režek Jambrak, Marina Šimunek, Ilija Djekic
The influence of ultrasound in combination with elevated temperature (thermosonication) is important in inactivation effects on microorganisms. However, overall quality of these products can be deteriorated. The aim of this study was to examine the use of a single quality index in evaluating effects of ultrasound technology on quality characteristics of blueberry and cranberry juices and nectars. For the purpose of this study based on 10 quality parameters, two mathematical models for calculating a single total quality index have been introduced...
January 1, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
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