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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/28675972/the-flow-properties-of-honey-malt-spread
#1
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
#2
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
#3
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
#4
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
#5
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
#6
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
#7
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
#8
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
#9
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
#10
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
#11
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
#12
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
#13
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
#14
(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
#15
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
#16
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
#17
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/28697623/influence-of-sensory-quality-on-preferences-for-apples-of-primary-school-children
#18
B Lanza, N Sabatini, M Bacceli
In this research work, sensorial features of four varieties of fresh apples have been investigated by children aged 6-10 years (n = 336) of the Centre-East region of Italy (Abruzzo). The examined sensory properties were visual appealing, aromatic flavour, sourness, sweetness, firmness and crunchiness. Statistical analysis was performed by means of principal component analysis which underlined the differences and similarities between the examined fruits and the most responsive variables. Results are very interesting and allow to better understand the most important descriptors which influence the appreciation of the different tested varieties...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28691514/effect-of-heat-treatment-to-sweet-potato-flour-on-dough-properties-and-characteristics-of-sweet-potato-wheat-bread
#19
Isela Carballo Pérez, Tai-Hua Mu, Miao Zhang, Lei-Lei Ji
The effect of heat treatment at 90, 100, 110 and 120 ℃ for 20 min to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread was investigated. The lightness (L*) and a* of sweet potato flour samples after heat treatment were increased, while the b* were decreased significantly, as well as the particle size, volume and area mean diameter ( p < 0.05). A slight change of the microstructures of sweet potato flour was observed, where the number of irregular granules increased as the temperature increased from 90 to 120 ℃...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28675105/salt-microspheres-and-potassium-chloride-usage-for-sodium-reduction-case-study-with-sushi
#20
Đani Đorđević, Hana Buchtová, Blanka Macharáčková
The aim of the study was to estimate possibilities of salt substitutes usage in the preparation of two sushi types (nigiri and maki) prepared with different seafood (salmon: Salmo salar, tuna: Thunnus albacares, and shrimp: Pleoticus muelleri). Potassium chloride (Mary samples), Soda-Lo (hollowed microsphere of regular salt crystals), and regular salt (sodium chloride) were used in the experiment. Sushi samples (n = 1960) were evaluated by 40 trained panelists who noticed that maki shrimp samples prepared with Mary salt had higher bitterness (21...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
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