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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/28166644/evaluation-of-the-joint-effect-of-the-incorporation-of-mechanically-deboned-meat-and-grape-extract-on-the-formulation-of-chicken-nuggets
#1
Hernán H Tournour, Luís M Cunha, Luís M Magalhães, Rui C Lima, Marcela A Segundo
The proximate composition, instrumental and perceived appearance of chicken nuggets formulated with varying contents of mechanically deboned chicken meat and varying concentrations of grape pomace extract were evaluated, with the choice of formulations following a central composite design. Significant differences (P < 0.05) in fat content were mainly associated to the extent of mechanically deboned chicken meat incorporation. Colour variables ( CIE a* and b*, and Whiteness index) varied significantly (P < 0...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28166643/study-of-the-influence-of-storage-conditions-on-the-quality-and-migration-levels-of-antimony-in-polyethylene-terephthalate-bottled-water
#2
Luis Payán, M Teresa Poyatos, Lucía Muñoz, M Dolores La Rubia, Rafael Pacheco, Natividad Ramos
The main objectives of this study are to determine the presence of antimony in water stored in polyethylene terephthalate bottles and the influence of temperature and time over the migration levels. For this purpose, Sb determination was carried out in water at different experimental conditions: storage for one to three weeks at 25 to 80 ℃; long-term (six months) storage at room temperature between 16 and 24 ℃ and storage in car during summer which is a common consumer's habit. In addition, water quality analysis was developed after different time-temperature storage conditions...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28121170/effect-of-ohmic-heating-processing-conditions-on-color-stability-of-fungal-pigments
#3
Diederich Aguilar-Machado, Lourdes Morales-Oyervides, Juan C Contreras-Esquivel, Cristóbal Aguilar, Alejandro Méndez-Zavala, Javier Raso, Julio Montañez
The aim of this work was to analyze the effect of ohmic heating processing conditions on the color stability of a red pigment extract produced by Penicillium purpurogenum GH2 suspended in a buffer solution (pH 6) and in a beverage model system (pH 4). Color stability of pigmented extract was evaluated in the range of 60-90 ℃. The degradation pattern of pigments was well described by the first-order (fractional conversion) and Bigelow model. Degradation rate constants ranged between 0.009 and 0.088 min(-1) in systems evaluated...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28118742/effects-of-different-hydrocolloids-on-properties-of-gluten-free-bread-based-on-small-broken-rice-berry-flour
#4
Rakkhumkaew Numfon
Gluten-free bread formulations based on small broken rice berry using various types of hydrocolloids (xanthan gum, guar gum, and locust bean gum) at different concentrations (0, 1, 1.5, and 2 g/100 g) were tested in this study. The effects of hydrocolloid addition on the pasting properties of flour were also investigated, including the quality parameters of the breads. The pasting properties of small broken rice berry flour incorporated with guar gum were most affected. Gluten-free bread containing hydrocolloid showed improved qualities in terms of loaf specific volume, texture, sensory values, and microstructure...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28068841/listeria-monocytogenes-behaviour-and-quality-attributes-during-sausage-storage-affected-by-sodium-nitrite-sodium-lactate-and-thyme-essential-oil
#5
Carla María Blanco-Lizarazo, Rubén Betancourt-Cortés, Angélica Lombana, Katerine Carrillo-Castro, Indira Sotelo-Díaz
The effects of the addition of nitrite at 200 ppm (N), sodium lactate 1.5% (L) and thyme essential oil at 100 ppm (T1) on Listeria monocytogenes behaviour and ATPase activity inhibition were evaluated, as well as lipid oxidation through the quantification of malonaldehydes, in sausage stored at 8 ℃ for 41 days and at 30 ℃ for 14 days. The changes in the colour profile were performed during storage time at 8 ℃. Quantitative descriptive sensory analyses were performed after two days at 4 ℃...
January 1, 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
#6
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...
December 12, 2016: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
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
#7
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/27440156/lipid-dynamics-in-blended-wheat-and-non-wheat-flours-breadmaking-matrices-impact-on-fresh-and-aged-composite-breads
#8
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...
January 2017: 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
#9
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...
January 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/27386882/effect-of-process-technology-on-the-nutritional-functional-and-physical-quality-of-grapefruit-powder
#10
C Agudelo, M Igual, M M Camacho, N Martínez-Navarrete
The health properties of fruit are widely known. Powdered fruit may be a practical format to be offered to the consumer. Nevertheless, the process used to obtain the powder must ensure the maximum retention of the bioactive compounds and the functional value of the fruit while retaining adequate physical properties. The aim of this study was to compare freeze-drying and spray drying as the drying technologies to obtain grapefruit powder. The obtained results allow freeze-drying to be proposed as a better technology than spray drying in order to obtain a product with a higher content of vitamin C and total carotenoids...
January 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/27386881/effect-of-sous-vide-processing-on-physicochemical-ultrastructural-microbial-and-sensory-changes-in-vacuum-packaged-chicken-sausages
#11
B M Naveena, Panjab S Khansole, M Shashi Kumar, N Krishnaiah, Vinayak V Kulkarni, S J Deepak
The processing of sous vide chicken sausages was optimized under vacuum packaging condition and cooking at 100 ℃ for 30 min (SV30), 60 min (SV60) and 120 min (SV120) and compared with aerobically cooked control at 100 ℃ for 30 min. Sous vide processing of chicken sausages (SV30) produced higher (p < 0.05) cooking yield, Hunterlab a* values and sensory attributes without affecting proximate composition and shear force values relative to control. The sodium dodecyl sulphate-polyacrylamide gel electrophoresis and scanning electron microscopy results revealed no significant changes in protein quality and emulsion ultra-structure due to SV30 processing relative to control sausages...
January 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/27343216/continuous-microwave-pasteurization-of-a-vegetable-smoothie-improves-its-physical-quality-and-hinders-detrimental-enzyme-activity
#12
Mitra Arjmandi, Mariano Otón, Francisco Artés, Francisco Artés-Hernández, Perla A Gómez, Encarna Aguayo
The effect of a pasteurization treatment at 90 ± 2 ℃ for 35 s provided by continuous microwave under different doses (low power/long time and high power/short time) or conventional pasteurization on the quality of orange-colored smoothies and their changes throughout 45 days of storage at 5 ℃ was investigated. A better color retention of the microwave pasteurization- treated smoothie using high power/short time than in conventionally processed sample was evidenced by the stability of the hue angle...
January 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/27251678/effect-of-antibrowning-dips-and-controlled-atmosphere-storage-on-the-physico-chemical-visual-and-nutritional-quality-of-minimally-processed-rojo-brillante-persimmons
#13
Elena Sanchís, Milagros Mateos, María B Pérez-Gago
The combined effect of antibrowning dips and controlled atmosphere storage on fresh-cut "Rojo Brillante" persimmon quality was investigated. Persimmon slices were dipped in 10 g L(-1) ascorbic acid, 10 g L(-1) citric acid or water and were stored in different controlled atmospheres at 5 ℃. Controlled atmosphere conditions were 21 kPa O2 + 10 kPa CO2 (Atm-B), 21 kPa O2 + 20 kPa CO2 (Atm-C), 5 kPa O2 + 10 kPa CO2 (Atm-D) and 5 kPa O2 in the absence of CO2 (Atm-E). Air (Atm-A) was used as a control...
January 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/27235993/microbiology-of-cooked-and-dried-edible-mediterranean-field-crickets-gryllus-bimaculatus-and-superworms-zophobas-atratus-submitted-to-four-different-heating-treatments
#14
Nils Th Grabowski, Günter Klein
To increase the shelf life of edible insects, modern techniques (e.g. freeze-drying) add to the traditional methods (degutting, boiling, sun-drying or roasting). However, microorganisms become inactivated rather than being killed, and when rehydrated, many return to vegetative stadia. Crickets (Gryllus bimaculatus) and superworms (Zophobas atratus) were submitted to four different drying techniques (T1 = 10' cooking, 24 h drying at 60℃; T2 = 10' cooking, 24 h drying at 80℃; T3 = 30' cooking, 12 h drying at 80℃, and 12 h drying at 100℃; T4 = boiling T3-treated insects after five days) and analysed for total bacteria counts, Enterobacteriaceae, staphylococci, bacilli, yeasts and moulds counts, E...
January 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/27277817/fibre-concentrate-from-artichoke-cynara-scolymus-l-stem-by-products-characterization-and-application-as-a-bakery-product-ingredient
#15
Maroua Boubaker, Abdelfatteh El Omri, Christophe Blecker, Nabiha Bouzouita
The potential of fibre concentrate from artichoke stem by-product in bakery application was investigated. The elaboration of fibre concentrate was characterized by an extraction yield of 48.5%. The chemical composition showed high total dietary fibre (85 g/100 g d.m) and low lipid contents (0.5 g/100 g d.m). The fibre concentrate showed good water holding capacity (8.17 g/g) and high oil holding capacity (16.17 g/g). The effect of fibre concentrate incorporation to wheat dough, at level of 2%, on the rheological properties and physical characteristics of bread was also evaluated...
December 2016: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/27188796/aqueous-ozone-solutions-for-pesticide-removal-from-potatoes
#16
Fernanda F Heleno, Maria Eliana Lr de Queiroz, Lêda Ra Faroni, Antônio A Neves, André F de Oliveira, Luiz Pl Costa, Gustavo G Pimenta
The presence of pesticide residues in potatoes is of concern because of the potential impact to human health due to the high consumption of this vegetable. In this study, aqueous solutions with and without ozone saturation as postharvest wash treatment at pH 4.0, 7.0, and 9.0 were tested to remove chlorothalonil from potatoes. The method used for pesticide analysis has been validated, presenting recovery values of 94-103%, with variations in the repeatability coefficients of ≤10.6%, and a quantification limit of 0...
December 2016: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/27166126/quality-of-deli-style-turkey-enriched-with-plant-sterols
#17
S Grasso, N P Brunton, J G Lyng, S M Harrison, F J Monahan
Low-fat meat products could be excellent carriers for plant sterols, known for their cholesterol-lowering properties. In this study, we developed a protocol for the manufacture of a deli-style turkey enriched with plant sterols (S) at a level sufficient to deliver the maximum plant sterols amount recommended for cholesterol reduction by the European Food Safety Authority (3 g of plant sterols per day) in a 70 g portion. We investigated the stability of the plant sterols and the effects of their addition on the product quality...
December 2016: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/27118768/evaluation-of-a-potentially-probiotic-non-dairy-beverage-developed-with-honey-and-kefir-grains-fermentation-kinetics-and-storage-study
#18
Fernanda A Fiorda, Gilberto V de Melo Pereira, Vanete Thomaz-Soccol, Sudip K Rakshit, Carlos R Soccol
The aim of this work was to study the fermentation process of honey with kefir grains through a comprehensive understanding of its rheological properties, probiotic cell viability, instrumental color parameters and kinetic aspects in a batch bioreactor and during storage. The results showed that kefir grains were well adapted to bioreactor conditions, reaching high levels of cell viability (over 10(6) CFU mL(-1) for total yeast and bacteria), phenolic compounds content (190 GAE/100 g) and acidification after 24 h of fermentation at 30 ℃...
December 2016: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/27118767/sensory-profile-and-acceptability-for-pitanga-eugenia-uniflora-l-nectar-with-different-sweeteners
#19
Mírian Luisa Faria Freitas, Mariana Borges de Lima Dutra, Helena Maria André Bolini
The objective of this study was to evaluate the sensory properties and acceptability of pitanga nectar samples prepared with sucrose and different sweeteners (sucralose, aspartame, stevia with 40% rebaudioside A, stevia with 95% rebaudioside A, neotame, and a 2:1 cyclamate/saccharin blend). A total of 13 assessors participated in a quantitative descriptive analysis and evaluated the samples in relation to the descriptor terms. The acceptability test was carried out by 120 fruit juice consumers. The results of the quantitative descriptive analysis of pitanga nectar showed that samples prepared with sucralose, aspartame, and the 2:1 cyclamate/saccharin blend had sensory profiles similar to that of the sample prepared with sucrose...
December 2016: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/27091150/comparative-study-of-the-physicochemical-compositional-and-functional-properties-of-eight-flours-obtained-from-different-plant-materials-found-in-colombia
#20
Seneida Lopera-Cardona, Cecilia Gallardo, Jairo Umaña-Gallego, Lina María Gil
The physicochemical, compositional and functional properties of flour from green plantains (Musa acuminata) of the large green plantain variety, oyster mushrooms (Pleorotus ostreatus), pineapple peel (Ananas comosus) of the 'apple pineapple' variety, yellow peas (Pisum sativum), chickpeas (Cicer arietinum), whole grain rice (Oryza sativa), whole grain corn (Zea mays) and whole grain white quinoa (Chenopodium quinoa) were evaluated by using one-way analysis of variance, Pearson correlations and principal component analysis chemical composition of the eight flours, statistically differed (p < 0...
December 2016: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
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