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Food Technology and Biotechnology

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https://www.readbyqxmd.com/read/29540991/study-on-power-ultrasound-optimization-and-its-comparison-with-conventional-thermal-processing-for-treatment-of-raw-honey
#1
Sandeep Janghu, Manab B Bera, Vikas Nanda, Ashish Rawson
The present study was done to optimize the power ultrasound processing for maximizing diastase activity of and minimizing hydroxymethylfurfural (HMF) content in honey using response surface methodology. Experimental design with treatment time (1-15 min), amplitude (20-100%) and volume (40-80 mL) as independent variables under controlled temperature conditions was studied and it was concluded that treatment time of 8 min, amplitude of 60% and volume of 60 mL give optimal diastase activity and HMF content, i...
December 2017: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/29540990/the-effect-of-storage-time-temperature-and-type-of-packaging-on-the-release-of-phthalate-esters-into-packed-acidic-liquids
#2
Noushin Rastkari, Maryam Zare Jeddi, Masud Yunesian, Reza Ahmadkhaniha
Acidic liquids such as verjuice, lemon juice and vinegar are frequently consumed in Iran. Different kinds of acidic liquids are packaged in polyethylene terephthalate (PET) and high-density polyethylene (HDPE) bottles. There is evidence indicating that phthalates can leach from PET and HDPE bottles into their contents. In this work the effect of storage time, temperature and bottle type on the migration of phthalates from packaging materials into acidic liquids is studied by analyzing the samples stored under different conditions, before storage and after 2, 4 and 6 months of storage...
December 2017: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/29540989/antioxidant-potential-and-modulatory-effects-of-restructured-lipids-from-the-amazonian-palms-on-liver-cells
#3
Andrea de Oliveira Falcão, Paula Speranza, Tatiane Ueta, Isabela Mateus Martins, Gabriela Alves Macedo, Juliana Alves Macedo
Enzymatic interesterification is used to manipulate oil and fat in order to obtain improved restructured lipids with desired technological properties. However, with raw materials containing significant amounts of bioactive compounds, the influence of this enzymatic process on the bioactivity of the final product is still not clear. Thus, the aim of this study is to evaluate the antioxidant potential and modulatory effects of two raw materials from the Amazonian area, buriti oil and murumuru fat, before and after lipase interesterification, on human hepatoma cells (HepG2)...
December 2017: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/29540988/synthesis-of-feruloyl-ester-using-bacillus-subtilis-akl-13-lipase-immobilized-on-celite%C3%A2-545
#4
Karthikumar Sankar, Anant Achary
The lipophilic antioxidants, glyceryl ferulate and feruloyl glyceryl linoleate, were synthesized using lipase from Bacillus subtilis AKL 13. The extracellular lipase was produced by cultivation of the strain in modified minimal medium and the enzyme was recovered by fractionation at 80% ammonium salt saturation. The concentrated enzyme with the specific activity of (4647±66) U/mg was immobilized on Celite® 545 and crosslinked using glutaraldehyde. The prepared enzyme catalyst was used for esterification of ferulic and linoleic acids with glycerol separately in hexane butane solvent system at 50 °C and 3...
December 2017: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/29540987/immobilization-of-lipase-inhibitor-on-the-biopolymers-from-agaricus-bisporus-cell-walls
#5
Natalya Cherno, Sophya Osolina, Oleksandra Nikitina
One of the methods for curing obesity is the inclusion of some substances with the antilipase activity in the diet and thus reducing the uptake of fat components from food. The aim of this research is to provide a stabilized form of lipase inhibitor by immobilization of enzyme on the biopolymers from Agaricus bisporus cell walls. The phenolic compounds extracted from the rapeseed were considered as the lipase inhibitor. The activity of the inhibitor was considerably reduced in the gastric juice, as well as at temperatures above 37 °C and during its storage, which determined the suitability of the inhibitor for stabilization on the matrix...
December 2017: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/29540986/-in-vitro-inhibition-of-pancreatic-lipase-by-polyphenols-a-kinetic-fluorescence-spectroscopy-and-molecular-docking-study
#6
Alejandra I Martinez-Gonzalez, Emilio Alvarez-Parrilla, Ángel G Díaz-Sánchez, Laura A de la Rosa, José A Núñez-Gastélum, Alma A Vazquez-Flores, Gustavo A Gonzalez-Aguilar
The inhibitory activity and binding characteristics of caffeic acid, p -coumaric acid, quercetin and capsaicin, four phenolic compounds found in hot pepper, against porcine pancreatic lipase activity were studied and compared to hot pepper extract. Quercetin was the strongest inhibitor (IC50 =(6.1±2.4) µM), followed by p -coumaric acid ((170.2±20.6) µM) and caffeic acid ((401.5±32.1) µM), while capsaicin and a hot pepper extract had very low inhibitory activity. All polyphenolic compounds showed a mixed-type inhibition...
December 2017: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/29540985/anti-staphylococcal-enterotoxinogenesis-of-lactococcus-lactis-in-algerian-raw-milk-cheese
#7
Fatiha Tetili, Farida Bendali, Josette Perrier, Djamila Sadoun
Staphylococcus aureus is a potential pathogen contaminating raw milk and dairy products, where it is able to produce thermostable enterotoxins that can cause staphylococcal food poisoning. This study was undertaken to investigate the inhibitory activity of a Lactococcus lactis strain (isolated from milk) on S. aureus growth and staphylococcal enterotoxin A (SEA) production. In the presence of L. lactis , the number of the pathogen decreased significantly (p<0.05) after 6 h of incubation in a laboratory medium and milk (3 log CFU/mL reduction compared to pure cultures)...
December 2017: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/29540984/microbial-quality-of-and-biochemical-changes-in-fresh-soft-acid-curd-xinotyri-cheese-made-from-raw-or-pasteurized-goat-s-milk
#8
Eleni C Pappa, Thomas G Bontinis, Maria Tasioula-Margari, John Samelis
The microbiological quality of and changes in the main physicochemical parameters, together with the evolution of proteolysis, lipolysis and volatile profiles of soft Xinotyri, a traditional Greek acid-curd cheese (pH≈4.4, moisture 65%, salt 1%) made from raw (RMC) or pasteurized (PMC) goat's milk without starters, were evaluated during aerobic storage at 4 o C for 60 days. No statistically significant differences between the total nitrogen (TN) and nitrogen fraction (% of TN) contents, the degradation of intact αs - or β-caseins, total free amino acid (FAA) contents, and the ratio of hydrophilic and hydrophobic peptides in the water-soluble fraction of RMC and PMC were found...
December 2017: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/29540983/novel-approach-to-the-development-of-functional-goat-s-milk-based-beverages-using-medicinal-plant-extracts-in-combination-with-high-intensity-ultrasound-treatment
#9
Draženka Komes, Arijana Bušić, Ana Belščak-Cvitanović, Mladen Brnčić, Tomislav Bosiljkov, Aleksandra Vojvodić, Filip Dujmić
Regardless of its highly valuable nutritive composition, goat's milk is less preferred by consumers due to its specific sensory characteristics that are very often regarded as undesirable. On the other hand, traditional medicinal plants from Lamiaceae family, due to their rich bioactive composition, especially polyphenols, and desirable aroma profile, can be used to enhance and improve bioactive and sensory properties of food. In the present study nutritively valuable beverages were produced by enrichment of goat's milk with medicinal plant extracts derived from the Lamiaceae family and stabilized by homogenization with high intensity ultrasound treatment...
December 2017: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/29540982/effect-of-resistant-starch-and-%C3%AE-glucan-combination-on-oxidative-stability-frying-performance-microbial-count-and-shelf-life-of-prebiotic-sausage-during-refrigerated-storage
#10
Roghayeh Amini Sarteshnizi, Hedayat Hosseini, Nader Karimian Khosroshahi, Farzane Shahraz, Amin Mousavi Khaneghah, Manije Kamran, Rozita Komeili, Emma Chiavaro
This study aims to evaluate the performance of two types of prebiotic sausages formulated with resistant starch (RS) and β-glucan (BG) extract (in ratios of 2.22:1.33 and 2.75:1.88) during frying and chilled storage. The oxidative stability indices and microbial counts were determined. The incorporation of two types of prebiotic dietary fibre increased frying loss and oil absorption. However, the moisture content of prebiotic sausages after production was higher than of conventional sausages and it decreased significantly during storage...
December 2017: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/29540981/influence-of-barley-sourdough-and-vacuum-cooling-on-shelf-life-quality-of-partially-baked-bread
#11
Dubravka Novotni, Ivna Vrana Špoljarić, Saša Drakula, Nikolina Čukelj, Bojana Voučko, Mario Ščetar, Kata Galić, Duška Ćurić
Driven by the bakery industry urge to satisfy consumer demand for fresh, diverse and high quality bakery products, we investigated the influence of barley sourdough and vacuum cooling on shelf life quality of partially baked bread stored in modified atmosphere packaging at ambient conditions. Barley sourdough was fermented with Lactobacillus reuteri (DSM 20016, F275). Partially baked bread with sourdough was microbiologically acceptable during 30 days of storage, while bread without sourdough had detectable mould on the 30th day...
December 2017: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/29540980/liquid-whey-protein-concentrates-produced-by-ultrafiltration-as-primary-raw-materials-for-thermal-dairy-gels
#12
Marta Henriques, David Gomes, Carlos Pereira
The aim of this work is to study the gelation properties of liquid whey protein concentrates (LWPC) produced by ultrafiltration (UF) as raw material for thermally induced gels intended for food applications. LWPC thermal gelation was performed using different types of LWPC (non-
-defatted, defatted and diafiltered) of different protein mass fractions and pH. Most of the produced gels showed viscoelastic behaviour. Non-defatted LWPC gave stronger heat-induced gels with a more cohesive microstructure, a higher water holding capacity and also higher elastic modulus (G') and viscous modulus (G'')...
December 2017: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/29540979/the-quality-improvement-of-solid-state-fermentation-with-cordyceps-militaris-by-uvb-irradiation
#13
Shih-Jeng Huang, Fu-Kuei Huang, Yu-Shan Li, Shu-Yao Tsai
Cordyceps militaris , a medicinal and edible mushroom, was used to ferment buckwheat and embryo rice by solid-state fermentation (SSF). Our aim was to investigate the effect of ultraviolet B (UVB) light irradiation on the content of vitamin D2 and biologically effective components, and antioxidant properties of buckwheat and embryo rice in SSF with C. militaris . Irradiated samples of buckwheat and embryo rice fermented by C. militaris had significantly increased vitamin D2 content, from 0-0.3 to 1.18-16.79 μg/g, while the increase in fresh embryo rice fermented by C...
December 2017: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/29540978/threshold-level-and-traceability-of-roundup-ready%C3%A2-soybeans-in-tofu-production
#14
Zorica Nikolić, Gordana Petrović, Dejana Panković, Maja Ignjatov, Dragana Marinković, Milan Stojanović, Vuk Đorđević
The aim of this study is to assess DNA degradation, DNA amplification, and GMO quantity during tofu production. Soybean seeds were spiked with Roundup Ready® soybeans (RRS) at 0.9, 2, 3 and 5% (by mass), to assess the level of RSS that would be of practical interest for threshold labelling. Real-time polymerase chain reaction (PCR) was more effective than conventional PCR in the analysis of raw soymilk, okara, boiled soymilk and tofu. The negative effect of grinding and mechanical manipulation was obvious in the okara sample prepared with 3 and 5% RRS, where GMO content was reduced to (2...
December 2017: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/29089857/extraction-of-proanthocyanidins-and-anthocyanins-from-grape-skin-by-using-ionic-liquids
#15
Natka Ćurko, Marina Tomašević, Marina Cvjetko Bubalo, Leo Gracin, Ivana Radojčić Redovniković, Karin Kovačević Ganić
In this study, eight different types of imidazolium-based ionic liquids (ILs) were applied as new solvents in the extraction of flavonoids from grape skin, and compared to the conventional organic solvent extraction that was not reported earlier. The structure of anions, cations and concentration of ILs significantly affected extraction yields. The highest mass fractions of proanthocyanidins and anthocyanins were obtained with 2.5 mol/L of 1-butyl-3-methylimidazolium bromide [C4 mim][Br] and 2.5 mol/L of 1-ethyl-3-methylimidazolium bromide [C2 mim][Br], respectively...
September 2017: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/29089856/pepsin-assisted-transglutaminase-modification-of-functional-properties-of-a-protein-isolate-obtained-from-industrial-sunflower-meal
#16
Petya Ivanova, Vesela I Chalova, Hristo Kalaydzhiev, Mariana Perifanova-Nemska, Turid Rustad, Lidia Koleva
The utilization of industrial sunflower meal to produce protein-rich products for the food industry is an alternative approach for better and more efficient use of this agricultural by-product. Sunflower meal proteins possess specific functional properties, which however need improvement to broaden their potential as supplements for delivering high--quality products for human nutrition. The aim of the study is to evaluate the combined influence of low-degree pepsin hydrolysis and transglutaminase (TG) modification on industrial sunflower meal protein isolate functionality at pH=2 to 10...
September 2017: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/29089855/solid-state-fermentation-reduces-phytic-acid-level-improves-the-profile-of-myo-inositol-phosphates-and-enhances-the-availability-of-selected-minerals-in-flaxseed-oil-cake
#17
Robert Duliński, Bożena Stodolak, Łukasz Byczyński, Aleksander Poreda, Anna Starzyńska-Janiszewska, Krzysztof Żyła
Flaxseed oil cake was subjected to fermentation with Rhizopus oligosporus (DSM 1964 and ATCC 64063), and the phytate (InsP6 ) content, myo- inositol phosphate profile and in vitro bioavailability of essential minerals were studied. Flaxseed oil cake had a phytate mass fraction of 13.9 mg/g. A 96-hour fermentation of flaxseed oil cake by R. oligosporus DSM 1964 and R. oligosporus ATCC 64063 decreased the InsP6 content by 48 and 33%, respectively. The strains had different phytate-degrading activities: fermentation of flaxseed oil cake with R...
September 2017: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/29089854/the-effect-of-high-pressure-and-subzero-temperature-on-gelation-of-washed-cod-and-salmon-meat
#18
Edyta Malinowska-Pańczyk, Ilona Kołodziejska
The objective of the present work is to examine the influence of pressure up to 193 MPa at subzero temperature (without freezing of water) on myofibrillar proteins of salmon and cod meat and on the properties of gels obtained from washed mince of these fish. The solubility of proteins from myofibrils of cod and salmon meat suspended in 100 mM KCl solution increased after treating the samples with pressure above 60 MPa. The results of SDS- -PAGE analysis showed that under these conditions two myosin light chains, tropomyosin and troponin T were released from myofibrils...
September 2017: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/29089853/effect-of-amidated-low-methoxyl-pectin-on-physicochemical-characteristics-of-jumbo-squid-dosidicus-gigas-mantle-muscle-gels
#19
Juan C Ramirez-Suarez, Andrés Álvarez-Armenta, Guillermina García-Sánchez, Ramón Pacheco-Aguilar, Susana M Scheuren-Acevedo, Miguel A Mazorra-Manzano, Agustín Rascón-Chu
Jumbo squid ( Dosidicus gigas ) muscle proteins show low functionality with limited use in gel products. This work aims to assess the influence of adding the natural and commercially available fibre, amidated low-methoxyl pectin (at 0.5, 1.0, 1.5, 2.0 and 3.0%), on the physicochemical and functional characteristics of jumbo squid ( Dosidicus gigas ) mantle muscle gels. The addition of 0.5% fibre showed an immediate effect on the gel texture profile analysis, improving hardness (p<0.05) from (3.4±0.7) N of the control (no added fibre) to (5...
September 2017: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/29089852/phosphate-reduction-in-emulsified-meat-products-impact-of-phosphate-type-and-dosage-on-quality-characteristics
#20
Seline Glorieux, Olivier Goemaere, Liselot Steen, Ilse Fraeye
Phosphate reduction is of important industrial relevance in the manufacturing of emulsified meat products because it may give rise to a healthier product. The effect of seven different phosphate types was tested on the physicochemical and quality characteristics to select the most promising phosphate type for further cooked sausage manufacturing. Next, phosphate mass fraction was gradually reduced. Tetrasodium di- or pyrophosphate (TSPP) and sodium tripolyphosphate (STPP) increased pH, reduced structural properties, resulted in the highest emulsion stability, lowest cooking loss and had little effect on hardness...
September 2017: Food Technology and Biotechnology
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