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Food Science & Nutrition

Marjan Sadat Hosseini, Seyed Morteza Zahedi, Javier Abadía, Mahdieh Karimi
Chitosan (1.0% and 2.0%) and putrescine (1.0 and 2.0 mmol/L) treatments were used to investigate the effects of these compounds on the postharvest quality and shelf-life of two banana cultivars, "Native" and "Cavendish." Fruits were stored at 15 ± 2°C and a relative humidity of 85%-90% during a 20-day period. In the controls, increases in weight loss, microbial population, total soluble solids, and ethylene production and decreases in firmness, ascorbic acid contents, and fruit lightness occurred gradually during storage...
July 2018: Food Science & Nutrition
Md Mohibbullah, Na Eun Won, Jong-Hoe Jeon, Jeong Hyeon An, Yeseul Park, Hari Kim, Khawaja Muhammad Imran Bashir, Sun-Mee Park, Young Soo Kim, Sung-Joon Yoon, Jae Hak Sohn, Andre Kim, Jae-Suk Choi
The adductor muscle of the pen shell Atrina pectinata (AMPS) is a popular protein-enriched food item in Asian Pacific countries, and has only been marketed in the frozen condition, as a result browning and decreased sensory attributes occur. To overcome these problems, superheated steam roasting (at 270°C for 4 min) combined with the hot smoke (10 min) using a selective Oak sawdust was employed to develop a new AMPS product yielding high physicochemical properties during storage periods (0-13 days) especially at 10°C...
July 2018: Food Science & Nutrition
Jongsung Lee, Jun Ji, See-Hyoung Park
To develop the ingredient with the cosmeceutical function, the antiwrinkle and antimelanogenesis effects of the ethanol extract of Lespedeza cuneata G. Don were investigated. DPPH radical scavenging activity was significantly increased with the extract of L. cuneata G. Don. Cell viability on CCD986Sk human fibroblast was also increased by the ethanol extract of L. cuneata G. Don. The inhibitory function of the extract of L. cuneata G. Don on collagenase, elastase, and tyrosinase was evaluated. Protein expression level of Claudin-1, Occludin, and ZO-1 was up-regulated in HaCaT human keratinocyte by the extract of L...
July 2018: Food Science & Nutrition
Nurul Aqilah A Ghani, Amy-Arniza Channip, Phoebe Chok Hwee Hwa, Fairuzeta Ja'afar, Hartini M Yasin, Anwar Usman
Different from cooking oils which contain long-chain fatty acids, virgin coconut oil (VCO) has high medium-chain fatty acids, making it a potential functional food which can provide some health benefits. In this study, our objective is to investigate the physicochemical properties, antioxidant capacity, and metal contents of the VCO extracted through four different processing methods: chilling and centrifugation; fermentation; direct micro expelling-oven dried; and direct micro expelling-sun-dried processes...
July 2018: Food Science & Nutrition
Temitope Omolayo Fasuan, Charles Taiwo Akanbi, Eriola Betiku
The optimum reaction conditions for the derivation of acetylated (esterified) starch using response surface methodology (RSM) and artificial neural network (ANN) were studied. All the independent variables (starch solids, acetic anhydride concentration, and reaction time) were of significant ( p  < .05) importance in achieving esterified starch of Amaranthus viridis . Optimum conditions of 152.46 g of starch, 11 ml of acetic anhydride and time of 2.92 min with corresponding acetyl content and degree of substitution (DS) of 1...
July 2018: Food Science & Nutrition
In Seong Yoon, Gyoon-Woo Lee, Sang In Kang, Sun Young Park, Jung Suck Lee, Jin-Soo Kim, Min Soo Heu
The objective of this study was to investigate physicochemical properties of protein concentrate from skipjack tuna roe by a cook-dried (boiled or steamed-dried) process, and to evaluate their food functional properties. The yields of boil-dried concentrate (BDC) and steam-dried concentrate (SDC) prepared from skipjack tuna roe were 22.4 for BDC and 24.4% for SDC. Their protein yields were 16.8 and 18.4%, respectively. In terms of major minerals of the BDC and SDC, sulfur (853.2 and 816.6 mg/100 g) exhibited the highest levels followed by potassium, sodium and phosphorus...
July 2018: Food Science & Nutrition
Ignacio Peralta, Carla Marrassini, Rosana Filip, Maria R Alonso, Claudia Anesini
The aim of this study was to evaluate the antioxidant and protease inhibitor capacities on eggs and milk protein of a nor-dihydroguaiaretic (NDGA)-standardized aqueous extract of Larrea divaricata (AE) and to analyze the participation of polyphenols as NDGA in these actions. NDGA was determined by high-performance liquid chromatography; flavonoids and polyphenols were quantified by spectrophotometric methods as well as inhibition of lipid peroxidation, proteinase inhibitor capacity, advanced glycation end products (AGES) formation, and inhibition of albumin denaturation...
July 2018: Food Science & Nutrition
Yanilka Alcantara Marte, Yulisa Alcantara Marte, Andrea Escotto Tejada, Gaspar Ros Berruezo
The aim of this research was to evaluate the effect of different concentrations of pulverized mesocarp of Citrus paradisi Macf. as a drying aid on the bromatological characteristics and yield of spray-dried lemon juice powder. Five concentrations of grapefruit mesocarp encapsulant (0.4, 0.8, 1.2, 1.6, and 2.0% (w / w)) and maltodextrin DE 10 (1.2%, w / w) were evaluated as encapsulant agents. The highest yield (46.76%) was obtained with 1.2% of grapefruit encapsulant. Water activity and ash content were inversely proportional to the added encapsulant concentration...
July 2018: Food Science & Nutrition
Yessica J Perales-Jasso, Stephannie A Gamez-Noyola, Juana Aranda-Ruiz, Carlos A Hernandez-Martinez, Guadalupe Gutierrez-Soto, Alejandro I Luna-Maldonado, Ramon Silva-Vazquez, Michael E Hume, Gerardo Mendez-Zamora
The aim of this study was to evaluate the effect of oregano essential oil (MOO) from Mexican oregano, Lippia berlandieri Schauer, as substitute for Mexican oregano powder (MOP) on pork chorizo physicochemical characteristics, texture, antioxidant capacity, aerobic bacteria colony counts, and sensory evaluation under storage conditions over 7 d. The treatments were T1 = chorizo + 0.1% MOP and T2 = chorizo + 0.1% MOO. The pH, redness ( a *), yellowness ( b *), Chroma, and browning index (BI) were affected by treatments and storage time...
July 2018: Food Science & Nutrition
Adebukunola Mobolaji Omemu, Uchechukwu Ifeoma Okafor, Adewale O Obadina, Mobolaji O Bankole, Samuel Ayofemi Olalekan Adeyeye
Maize was cofermented with pigeon pea for ogi production and evaluated for microbiological qualities. White maize and pigeon pea were mixed at ratios of 90:10, 80:20, 70:30, 60:40, and 50:50, respectively, with 100:0 serving as the control. Mixtures were cofermented for 96 h at 27 ± 2°C, and microbiological and sensory qualities analyzed were carried out using analysis of variance. Values were significant at p  ≤ .05. Results showed that there was a gradual decrease in the pH and increase in total titratable acidity (TTA), respectively, during fermentation in all the samples...
July 2018: Food Science & Nutrition
Yuanpei Gao, Hideto Fukushima, Shanggui Deng, Ru Jia, Kazufumi Osako, Emiko Okazaki
Several kinds of emulsified surimi gels were prepared from different quality levels of Alaska Pollack surimi, and the relationship between the emulsifying stability (ES) of myofibrillar protein and the properties of the emulsified surimi gels was investigated. Fish oil emulsified into surimi gels enhanced the breaking strength, but this was decreased by denaturation of the surimi protein, and the rate of enhanced gel-forming ability with emulsification decreased with decreasing ES. Expressible drip also decreased with emulsification; however, increasing amounts of lipid in the expressible drip were separated out from the gel upon protein denaturation of the source surimi...
July 2018: Food Science & Nutrition
Tommi E M Kumpulainen, Mari A Sandell, Anu I Hopia
The foodservice industry is a highly competitive branch where customer satisfaction and loyalty is dependent on the price and the quality of the food. To improve cost competitiveness, instead of fresh ingredients, more preprocessed items are used as components in dishes. This may impair the perceived product quality, and thus potentially decrease customer satisfaction. The effects of the component quality on a single dish were tested by serving fish soup in a consumer study ( n  = 205), and by serving the dish to an in-house panel ( n  = 17) using a modified check-all-that-apply method...
July 2018: Food Science & Nutrition
Khitma A Sir Elkhatim, Randa A A Elagib, Amro B Hassan
Phenolic compounds, vitamin C, and the antioxidant activity of wasted parts of citrus (orange, lemon, and grapefruit) fruits were investigated. Ethanolic extracts from whole fruit, peel, and pulp containing seeds of each type of citruses were prepared. Within each type of citrus, results revealed that peels contained a higher amount of phenolic compound, flavonoids, vitamin C, and antioxidant activity than those of their inner wasted parts (pulp and seeds). Peels of grapefruit had the highest total phenolic content followed by lemon and orange, which was found to be 77...
July 2018: Food Science & Nutrition
Lida Shahsavani Mojarrad, Ali Rafe
Mixture experiment was applied to optimize the canned cross-linked high-amylose starch yellow alkaline noodle formula. Processing factors of canned yellow alkaline noodle (YAN) cross-linked by MTGase at different levels of Hylon VII were surveyed. The factors were wheat flour, Hylon VII starch (HAS) as a high-amylose starch, and water in the mixture to achieve reduction in cooking loss, water uptake, swelling index, and thickness. Due to the effect of retort processing on YAN, pH, color, and texture were also examined...
July 2018: Food Science & Nutrition
Fengjiao Fan, Meng Liu, Pujie Shi, Xianbing Xu, Weihong Lu, Zhenyu Wang, Ming Du
Milk protein concentrate (MPC) is a widely used material in the food industry. However, despite its widespread use, the mechanism underlying the decreased solubility of MPC that occurs during storage has not yet been clarified. In this study, the solubility changes, protein cross-linking, and Maillard reaction and the relationships between them were investigated in modified MPC powders (MMPC) containing different concentrations of protein and/or lactose stored at 50°C for 15-45 days. The results demonstrated that both the protein and lactose contents affected solubility...
July 2018: Food Science & Nutrition
Olamiposi Olajumoke Omosowone, Abibat Motunrayo Ogunrinde
The study evaluated the effect of partial or total supplementation of soybean meal with full-fat Telifaria occidentalis seed meal on performance and whole body composition of Heteroclarias fingerlings. Five iso-nitrogenous (40% crude protein) basal diets were prepared using locally available feedstuffs, while T. occidentalis seed meal was added at varying inclusion levels (0%, 25%, 50%, 75% and 100%). One hundred and fifty apparently healthy Heteroclarias fingerlings (4.26 ± 0.26 g) were stocked in glass tanks (50 L capacity) at 10 fish / tank with each treatment in triplicate...
July 2018: Food Science & Nutrition
Jaspher Okello, John B L Okullo, Gerald Eilu, Philip Nyeko, Joseph Obua
The relationships between the physicochemical composition of Tamarindus indica pulp and seeds, and agro-ecological zones and land use types were assessed in Uganda. The objective was to determine the relationship between the physicochemical composition, agro-ecological zones, and land use types. The samples were processed by manually depulping the T. indica pods, sun-drying the pulp and seeds, and grinding into powder. The powdered samples were analyzed for β-carotenoids, vitamin C (ascorbic acid), calorific value, crude oil, acid, and peroxide values...
July 2018: Food Science & Nutrition
Ocheme Boniface Ocheme, Olajide Emmanuel Adedeji, Chiemela Enyinnaya Chinma, Caleb Maina Yakubu, Ugochukwu Happiness Ajibo
This study investigated the effect of groundnut protein concentrate inclusion on the quality of wheat flour. Wheat and groundnut concentrate flours were blended (%, w/w) at ratios 100:0, 95:5, 90:10, 85:15, and 80:20, with 100% wheat flour serving as the control sample. Subsequently, proximate composition, functional, and pasting properties of blends were determined using established methods. Protein content of the concentrate was 72.80%. Significant ( p  < .05) increase in protein content of the flour blends was recorded with increasing concentration of groundnut protein concentrate and decreasing concentration of wheat flour...
July 2018: Food Science & Nutrition
Zhijiang Li, Yanan Zhou, Hongzhi Yang, Dongjie Zhang, Chengtao Wang, Hong Liu, Xin Li, Jing Zhao, Chunhong Wei
Zygosaccharomyces rouxii is an important microorganism for aroma production in traditional fermented foods. Using Z. rouxii as the original strain, the batch was split after glucose depletion in the culture medium. Half of the volume of the culture medium was released, and fresh culture medium was fed in. The exponential culture kinetics and the formula for the half-fractional fed-batch cultivations were determined to achieve a new strategy for high cell density culturing of Z. rouxii . Based on a full cultivation, three half-fractional fed-batch cultivations were performed after every 10 hr of culture...
June 2018: Food Science & Nutrition
Sara Hedayati, Mostafa Mazaheri Tehrani
The baking industry is interested in finding cost-effective and healthful alternatives for eggs. Therefore, in this study the effects of total replacement of egg by soymilk (SM) in combination with 0-6% soy lecithin (SL) on batter (density, microstructure, viscosity, and texture) and cakes (height, volume, density, texture, color parameters, and sensory attributes) were determined and compared with cakes manufactured with eggs. The results showed that all batters had shear thinning behavior and provided a good fit for the power law model...
June 2018: Food Science & Nutrition
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