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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/30426799/effect-of-low-frequency-ultrasound-thawing-method-on-the-quality-characteristics-of-peru-squid-dosidicus-gigas
#1
Xiu-Xia Li, Pan Sun, Jing-Ze Jia, Lu-Yun Cai, Jian-Rong Li, Yan-Fang Lv
The effects of different thawing methods (air thawing, water soak thawing, refrigeration thawing, low frequency ultrasound thawing at 160, 240, 320 and 400 W) on thawing time, thawing loss, cooking loss, water-holding capacity and texture of frozen squid were investigated. The results showed that thawing loss and thawing time were reduced significantly ( p < 0.05) by ultrasound thawing compared with the water soak thawing and air thawing, but the cooking loss had no significant difference ( p > 0...
November 14, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/30426798/effects-of-infrared-radiation-combined-with-heating-on-grape-seeds-and-oil-quality
#2
Ruipeng Fu, Zheng Xiao, Zhongli Pan, Hua Wang
The objective of this work was to determine the effects of infrared radiation combined with heating on grape seeds and oil quality. Experimental results showed that high moisture removal was achieved through infrared radiation heating. After infrared radiation heating for 108 s, the inactivation rates of total aerobic bacterial and total mold-yeast counts of the grape seeds were 1.97 ± 0.12 and 0.62 ± 0.09 log CFU/g, respectively. The maximum microbial reduction was achieved after infrared radiation heating of the grape seeds to 135 ℃ and subsequent holding at 75 ℃ for 60 min...
November 14, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/30286623/modeling-of-lactic-acid-fermentation-of-soy-formulation-with-lactobacillus-plantarum-hm1
#3
Zuzana Matejčeková, Elena Dujmić, Denisa Liptáková, Ľubomír Valík
Lactic acid bacteria alone or with special adjunct probiotic strains are inevitable for the preparation of various specific functional foods. Moreover, because of their growth and metabolism, the final products are preserved for a certain time. Thus, growth dynamics of the lactic acid bacteria of the Fresco DVS 1010 culture ( Lactococcus lactis spp. lactis, Lactococcus lactis spp. cremoris, Streptococcus salivarius spp. thermophilus) during liquid-state fermentation of soya mashes and pH values within the process were analyzed in this study...
October 4, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/30286622/progressive-freeze-concentration-of-skimmed-milk-in-an-agitated-vessel-effect-of-the-coolant-temperature-and-stirring-rate-on-process-performance
#4
Isabella de Bona Muñoz, Ariadna Rubio, Mónica Blanco, Mercè Raventós, Eduard Hernández, Elane Schwinden Prudêncio
The aim of this study was to investigate the freeze-concentration of skimmed milk by a progressive freeze concentration process. The progressive freeze concentration procedure was performed at three different temperatures (-5, -10, and -15 ℃) and stirring rates (0, 500, and 1000 r/min). The solids concentration was determined and used for calculations of the efficiency of the process, concentrated yield, and experimental results validation. A general linear model was applied to determine the influence of the two factors studied, namely coolant temperature and agitation speed...
October 4, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/30269528/efficacy-of-environmental-friendly-disinfectants-against-the-major-postharvest-pathogens-of-stone-fruits-on-plastic-and-wood-surfaces
#5
M Bernat, C Casals, N Teixidò, R Torres, B C Carballo, J Usall
Disinfection of surface facilities during postharvest handling operation is an important practice to avoid secondary fruit infections at stone fruit packinghouses. The aim of this work was to evaluate the effect of six environmental friendly disinfectants against Monilinia fructicola, Penicillium expansum, Rhizopus spp., and Alternaria spp. on plastic and wood surfaces. Hydrogen peroxide, peracetic acid, sodium hypochlorite, Mico-E-pro®, Proallium FRD-N®, and DMC Clean-CNS® were used as the disinfectants...
September 30, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/30249116/encapsulated-sour-cherry-pomace-extract-effect-on-the-colour-and-rheology-of-cookie-dough
#6
Jovana Petrović, Biljana Pajin, Ivana Lončarević, Vesna Tumbas Šaponjac, Ivana Nikolić, Đurđica Ačkar, Danica Zarić
In this study, the effect of encapsulated sour cherry pomace extract on the physical characteristics of the cookie dough (colour, textural and rheological properties) was investigated. Sour cherry pomace extract encapsulated in whey (WE) and soy proteins (SE) was incorporated in cookie dough, replacing 10% (WE10 and SE10) and 15% (WE15 and SE15) of wheat flour. The dough samples containing encapsulates had the grey-blue colour ( b* values significantly decreased compared to control sample). Due to the presence of anthocyanins, a* values of the dough colour increased significantly with the addition of encapsulates...
September 24, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/30235945/survival-of-encapsulated-probiotics-in-pasteurized-grape-juice-and-evaluation-of-their-properties-during-storage
#7
Samira Mokhtari, Seid Mahdi Jafari, Morteza Khomeiri
In this study, probiotic bacteria such as Lactobacillus acidophilus and Bifidobacterium bifidum were encapsulated in alginate beads with a mean diameter of 54.25 ± 0.18 µm by internal gelation. Encapsulated and free cells as control samples were then added to the pasteurized grape juice and stored for 60 days. At the end of the storage period, the survivability of the bacteria in the encapsulated samples was significantly ( P<0.05) higher than that in the free cells (8.67 ± 0.12 and 7.57 ± 0...
September 20, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/30205717/phenolic-content-and-some-physical-properties-of-dried-broccoli-as-affected-by-drying-method
#8
Merve Sılanur Yilmaz, Özge Şakiyan, Işıl Barutcu Mazi, Bekir Gökçen Mazi
Broccoli samples ( Brassica oleracea) with an initial moisture content of 82.87% (wb) were dried using microwave technology (18, 36, and 54 W/g). Convective drying was used as a control group. The dependent variables investigated in the study were phenolic content, color, rehydration capacity, and microstructure of broccoli samples. Moreover, the best fitting thin layer model to the experimental moisture ratio was determined. The phenolic contents were found as 892.4, 740.6, and 759.8 mg gallic acid/100 g dry matter for fresh, convective dried, and microwave (MW) dried at 54 W/g broccoli samples, respectively...
September 11, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/30193534/antimicrobial-activity-of-essential-oils-against-foodborne-multidrug-resistant-enterococci-and-aeromonads-in-planktonic-and-biofilm-state
#9
Ana P Quendera, António S Barreto, Teresa Semedo-Lemsaddek
The selection and use of natural compounds with antimicrobial activity against foodborne pathogens is of major importance. The present study evaluated the antimicrobial activity of commercial essential oils against multidrug-resistant Enterococcus spp. and Aeromonas spp. Cymbopogon flexuosus and Thymus vulgaris essential oils presented the highest inhibitory zones against both bacterial groups ( p < 0.05). Subsequent determination of the minimum inhibitory concentrations showed values between 0.47 and 1...
September 7, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/30170511/flax-and-wattle-seed-powders-enhance-volume-and-softness-of-gluten-free-bread
#10
Revathy Krishna Kumar, Manmath Bejkar, Shanshan Du, Luca Serventi
Gluten-free bread is generally associated with several quality defects such as reduced volume, dry texture and poor mouthfeel. Flaxseed gum has been shown to increase viscosity of bread dough. The aim of this study was to evaluate the effect of 1% (total base) addition of seed powders from flax ( Linum usitatissimum) and four acacia cultivars ( Acacia dealbata, A. decurrens, A. terminalis and A. verniciflua) on pasting properties, texture and volume of gluten-free bread. The incorporation of all seed powders reduced crumb hardness by 30-65% and increased specific loaf volume by 50%...
August 31, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/30170510/modulating-the-bitterness-of-empeltre-olive-oil-by-partitioning-polyphenols-between-oil-and-water-phases-effect-on-quality-and-shelf-life
#11
María Abenoza, Javier Raso, Rosa Oria, Ana C Sánchez-Gimeno
Bitterness is a positive sensorial attribute of olive oil that mainly depends on phenol concentration. However, excessive bitterness may be unpleasant for consumers. The aim of this investigation was to evaluate if partitioning polyphenols between oil and water phases could modulate the bitterness of an Empeltre olive oil containing a phenolic concentration higher than the typical content for this olive oil variety. The linear relationship observed between the percentage of oil in the extraction system and the percentage of phenols removed from the oil permitted estimating the olive oil-to-water ratio required to reduce the concentration of phenols for a given value in order to modulate Empeltre olive oil bitterness...
August 31, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/30153746/effect-of-industrial-freezing-on-the-physical-and-nutritional-quality-traits-in-broccoli
#12
Inés González-Hidalgo, Diego A Moreno, Cristina García-Viguera, José María Ros-García
Broccoli was blanched and frozen at industrial scale to ascertain the physical and nutritional changes that take place in industrial processing. Colour, texture, ascorbic and dehydroascorbic acids, glucosinolates, phenolic compounds, antioxidant capacity, mineral nutrients and microstructure were evaluated. Blanching and freezing caused a decrease in lightness and firmness. Losses of phenolic compounds and ascorbic acid + dehydroascorbic acid reached about 57% and 30%, respectively. The antioxidant capacity was similar in fresh and treated broccoli, and the glucosinolates remained constant...
August 28, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/30149730/stability-and-antimicrobial-activity-of-eucalyptus-essential-oil-emulsions
#13
Angélica Clavijo-Romero, María X Quintanilla-Carvajal, Yolanda Ruiz
We evaluated various formulations of oil-in-water emulsions prepared from eucalyptus essential oil, for their stability and antimicrobial activity against Escherichia coli, Staphylococcus aureus, and Pseudomonas aeruginosa. These formulations were developed using a response surface experimental design and analyzed with Design-Expert® 10 software. The emulsions were prepared in a colloid mill, and emulsion characterization was performed using the zeta ( ζ)-potential, droplet size distribution, and phase separation...
August 27, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/30149729/olive-leaf-extracts-for-shelf-life-extension-of-salmon-burgers
#14
Ibtihel Khemakhem, Ana Fuentes, María Jesús Lerma-García, Mohamed Ali Ayadi, Mohamed Bouaziz, José Manuel Barat
In this work, the effect of the addition of olive leaf extracts on the quality of vacuum-packed salmon burgers stored at 4 ℃ during 16 days has been studied. Olive leaf extract and its hydrolysate were initially characterized and then incorporated to salmon burgers. A shelf life study was conducted in three different batches (control, olive leaf extract, and hydrolyzed olive leaf extract burgers). Among the chemical indices determined, total volatile base nitrogen values were lower in hydrolyzed olive leaf extract and olive leaf extract burgers than in control samples...
August 27, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/30149728/a-quantitative-polymerase-chain-reaction-assay-for-the-detection-of-equine-horse-and-donkey-originated-meat-in-processed-bovine-meat-products
#15
Aysun Türkanoǧlu Özçelik, Semiramis Yılmaz, Sevda Gökbora, Mehmet İnan
Meat is one of the most important basic foodstuffs in human nutrition. Nowadays, adulteration and authenticity are common problems for meat products. Identification of meat species is important in terms of consumer protection and prevention of adulteration. There are different methods to determine adulteration of meat and meat products. These methods are histological controls, serological tests, and quantitative polymerase chain reaction. In this study, species identification and quantification analysis of meat and meat products were done by using horse-, donkey-, and bovine-specific primers with quantitative polymerase chain reaction method...
August 27, 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
#16
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...
September 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
#17
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...
September 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
#18
Darvin E Jimenez-Sánchez, Montserrat Calderón-Santoyo, Rosa I Ortiz-Basurto, Pedro U Bautista-Rosales, Juan A Ragazzo-Sánchez
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...
September 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
#19
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...
September 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
#20
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...
September 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
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