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https://www.readbyqxmd.com/read/28231699/optimization-of-ultrasonic-assisted-enzymatic-hydrolysis-conditions-for-the-production-of-antioxidant-hydrolysates-from-porcine-liver-by-using-response-surface-methodology
#1
Hui-Chuan Yu, Fa-Jui Tan
Objective: The objective of this study was to optimize ultrasonic-assisted enzymatic hydrolysis conditions, including enzyme-to-substrate (E/S) ratio, pH, and temperature, for producing porcine liver hydrolysates (PLHs) with the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity by using response surface methodology (RSM). Methods: The study used RSM to determine the combination of hydrolysis parameters that maximized the antioxidant activity of our PLHs...
February 23, 2017: Asian-Australasian Journal of Animal Sciences
https://www.readbyqxmd.com/read/28231564/mating-of-2-laboratory-saccharomyces-cerevisiae-strains-resulted-in-enhanced-production-of-2-phenylethanol-by-biotransformation-of-l-phenylalanine
#2
Jolanta Mierzejewska, Aleksandra Tymoszewska, Karolina Chreptowicz, Kamil Krol
2-Phenylethanol (2-PE) is an aromatic alcohol with a rosy scent which is widely used in the food, fragrance, and cosmetic industries. Promising sources of natural 2-PE are microorganisms, especially yeasts, which can produce 2-PE by biosynthesis and biotransformation. Thus, the first challenging goal in the development of biotechnological production of 2-PE is searching for highly productive yeast strains. In the present work, 5 laboratory Saccharomyces cerevisiae strains were tested for the production of 2-PE...
February 24, 2017: Journal of Molecular Microbiology and Biotechnology
https://www.readbyqxmd.com/read/28231437/classification-of-organic-beef-freshness-using-vnir-hyperspectral-imaging
#3
Stuart O J Crichton, Sascha M Kirchner, Victoria Porley, Stefanie Retz, Gardis von Gersdorff, Oliver Hensel, Martin Weygandt, Barbara Sturm
Consumer trust in the food industry is heavily reliant upon accurate labelling of meat products. As such, methods, which can verify whether meat is correctly labelled are of great value to producers, retailers, and consumers. This paper illustrates two approaches to classify between, fresh and frozen thawed, and in a novel manner matured and matured frozen-thawed, as well as fresh and matured beef using the 500-1010nm waveband, captured using hyperspectral imaging, and CIELAB measurements. The results show successful classification based upon CIELAB between 1) fresh and frozen-thawed (CCR=0...
February 8, 2017: Meat Science
https://www.readbyqxmd.com/read/28231315/functional-xanthophyll-cycle-and-pigment-content-of-a-kleptoplastic-benthic-foraminifer-haynesina-germanica
#4
Thierry Jauffrais, Bruno Jesus, Vona Méléder, Emmanuelle Geslin
Some shallow water benthic foraminifera are able to retain functional chloroplasts (kleptoplasts) from their food source, i.e. diatoms. Here we assessed the functionality of the kleptoplast xanthophyll cycle (XC, i.e. the main diatom short-term photo-regulation mechanism) and we surveyed Haynesina germanica kleptoplast pigment composition over time and at different light regimes. Six common diatom lipophilic pigments were detected, two chlorophylls (Chl a, Chl c) and four carotenoids (fucoxanthin and by-products, diadinoxanthin, diatoxanthin and β-carotene), the same pigment profile as the diatom species frequently isolated at the sampling site...
2017: PloS One
https://www.readbyqxmd.com/read/28231184/mineral-nutritional-yield-and-nutrient-density-of-locally-adapted-wheat-genotypes-under-organic-production
#5
Sergio Daniel Moreira-Ascarrunz, Hans Larsson, Maria Luisa Prieto-Linde, Eva Johansson
The aim of the present investigation was to investigate the nutritional yield, nutrient density, stability, and adaptability of organically produced wheat for sustainable and nutritional high value food production. This study evaluated the nutritional yield of four minerals (Fe, Zn, Cu, and Mg) in 19 wheat genotypes, selected as being locally adapted under organic agriculture conditions. The new metric of nutritional yield was calculated for each genotype and they were evaluated for stability using the Additive Main effects and Multiplicative Interaction (AMMI) stability analysis and for genotypic value, stability, and adaptability using the Best Linear Unbiased Prediction (BLUP procedure)...
December 20, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231181/the-determinants-of-organic-vegetable-purchasing-in-jabodetabek-region-indonesia
#6
Alim Setiawan Slamet, Akira Nakayasu, Hu Bai
Over the last few years, the global market of organic vegetables has grown. This is due to increased consumer concern regarding environmental and health issues, especially for food products. This study aims to examine factors that influence consumer behavior in purchasing organic vegetables. In this study, data were obtained from household surveys conducted in the Jabodetabek region (Greater Jakarta) from February to March 2015. Descriptive analysis, factor analysis, and a binary logit model were used to analyze the data...
December 7, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231179/how-can-diet-affect-the-accumulation-of-advanced-glycation-end-products-in-the-human-body
#7
REVIEW
Axel Guilbaud, Celine Niquet-Leridon, Eric Boulanger, Frederic J Tessier
The accumulation of advanced glycation end products (AGEs) is associated with the complications of diabetes, kidney disease, metabolic disorders and degenerative diseases. It is recognized that the pool of glycation products found in the human body comes not only from an endogenous formation, but also from a dietary exposure to exogenous AGEs. In recent years, the development of pharmacologically-active ingredients aimed at inhibiting endogenous glycation has not been successful. Since the accumulation of AGEs in the human body appears to be progressive throughout life, an early preventive action against glycation could be effective through dietary adjustments or supplementation with purified micronutrients...
December 6, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231173/world-market-development-and-consumer-acceptance-of-irradiation-technology
#8
REVIEW
Behnoush Maherani, Farah Hossain, Paula Criado, Yosra Ben-Fadhel, Stephane Salmieri, Monique Lacroix
Food irradiation is an efficient technology that can be used to ensure food safety by eliminating insects and pathogens to prolong the shelf life. The process could be applied to fresh or frozen products without affecting the nutritional value. Presently more than 60 countries have adopted the technology. However, the technology adaptation differs from one country to another and, in some cases, consumers' misunderstanding and lack of acceptance may hinder the technology adaptation process. This review summarizes the development of irradiation treatment worldwide and consumer attitudes towards the introduction of this technology...
November 24, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231171/application-of-hybrid-genetic-algorithm-routine-in-optimizing-food-and-bioengineering-processes
#9
Jaya Shankar Tumuluru, Richard McCulloch
Optimization is a crucial step in the analysis of experimental results. Deterministic methods only converge on local optimums and require exponentially more time as dimensionality increases. Stochastic algorithms are capable of efficiently searching the domain space; however convergence is not guaranteed. This article demonstrates the novelty of the hybrid genetic algorithm (HGA), which combines both stochastic and deterministic routines for improved optimization results. The new hybrid genetic algorithm developed is applied to the Ackley benchmark function as well as case studies in food, biofuel, and biotechnology processes...
November 9, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231170/fermentation-assisted-extraction-of-isothiocyanates-from-brassica-vegetable-using-box-behnken-experimental-design
#10
Amit K Jaiswal, Nissreen Abu-Ghannam
Recent studies showed that Brassica vegetables are rich in numerous health-promoting compounds such as carotenoids, polyphenols, flavonoids, and glucosinolates (GLS), as well as isothiocyanates (ITCs) and are involved in health promotion upon consumption. ITCs are breakdown products of GLS, and typically used in the food industry as a food preservative and colouring agent. They are also used in the pharmaceutical industry due to their several pharmacological properties such as antibacterial, antifungal, antiprotozoal, anti-inflammatory, and chemoprotective effects, etc...
November 4, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231169/an-evaluation-of-alternatives-to-nitrites-and-sulfites-to-inhibit-the-growth-of-salmonella-enterica-and-listeria-monocytogenes-in-meat-products
#11
Alexandre Lamas, José Manuel Miranda, Beatriz Vázquez, Alberto Cepeda, Carlos Manuel Franco
In recent years, the use of nitrites and sulfites as food preservatives has been a cause for concern due to the health problems that these additives can cause in humans. Natural products have been studied as an alternative, but most of them have hardly been applied in the food industry for technological and economic reasons. In this sense, organic salts such as sodium acetate are a good alternative due to their affordability. Thus, this study evaluated the capacity of sodium nitrite, sodium sulfite, a sodium acetate product (TQI C-6000), and chitosan to inhibit two important foodborne pathogens, Salmonella enterica and Listeria monocytogenes...
October 31, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231166/production-and-properties-of-a-thermostable-ph-stable-exo-polygalacturonase-using-aureobasidium-pullulans-isolated-from-saharan-soil-of-algeria-grown-on-tomato-pomace
#12
Leila Bennamoun, Serge Hiligsmann, Scheherazad Dakhmouche, Amel Ait-Kaki, Fatima-Zohra Kenza Labbani, Tahar Nouadri, Zahia Meraihi, Benedetta Turchetti, Pietro Buzzini, Philippe Thonart
Polygalacturonase is a valuable biocatalyst for several industrial applications. Production of polygalacturonase using the Aureobasidium pullulans stain isolated from Saharan soil of Algeria was investigated. Its capacity to produce polygalacturonase was assessed under submerged culture using tomato pomace as an abundant agro-industrial substrate. Optimization of the medium components, which enhance polygalacturonase activity of the strain Aureobasidium pullulans, was achieved with the aid of response surface methodology...
October 29, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231161/food-leftover-practices-among-consumers-in-selected-countries-in-europe-south-and-north-america
#13
Kadri Koppel, Federica Higa, Sandria Godwin, Nelson Gutierrez, Roman Shalimov, Paula Cardinal, Brizio Di Donfrancesco, Miriam Sosa, Angel A Carbonell-Barrachina, Loreida Timberg, Edgar Chambers
Foodborne illnesses may be related to many food production factors with home practices of consumers playing an important role in food safety. Consumer behavior for handling food leftovers has been studied, however little work on comparisons among countries has been published. The objective of this study was to investigate home food leftover practices of people from North American, South American, and European countries. Surveys were conducted with approximately 100 or more consumers in Argentina, Colombia, the United States, Estonia, Italy, Russia, and Spain...
September 21, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231160/sourdough-based-biotechnologies-for-the-production-of-gluten-free-foods
#14
REVIEW
Luana Nionelli, Carlo Giuseppe Rizzello
Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was almost completely replaced by the use of baker's yeast and chemical leavening agents in the last century. Recently, it has been rediscovered by the scientific community, consumers, and producers, thanks to several effects on organoleptic, technological, nutritional, and functional features of cereal-based products. Acidification, proteolysis, and activation of endogenous enzymes cause several changes during sourdough fermentation, carried out by lactic acid bacteria and yeasts, which positively affect the overall quality of the baked goods...
September 20, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231149/microalgae-nutraceuticals
#15
REVIEW
Marcello Nicoletti
Among the new entries in the food supplements sector, an important place must be assigned to nutraceuticals containing microalgae, nowadays accounting for a large and rapidly expanding market. The marketed products are mainly based on three production strains, i.e., Spirulina and Chlorella, followed at a distance by Klamath. It is a composite situation, since two of them are cyanobacteria and the second one is eukaryotic. The reality is that each presents similarities in shape and appearance concerning the marketed form and several utilizations, and peculiarities that need special attention and adequate studies...
August 22, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231148/potential-use-of-gamma-irradiated-ethnic-ready-to-eat-foods-to-improve-the-nutritional-status-of-landslide-victims
#16
REVIEW
Zubaidah Irawati Koenari, Carmen M Siagian, Bona Simanungkalit, Asti Nilatany, Indra Mustika Pratama, Deudeu Lasmawati, Cecep M Nurcahya
The safety and high quality of ethnic ready-to-eat foods as a source of nourishment and food supplies chain to the remote areas become particularly important. Consuming healthy and balanced nutritional foods means eating better quality foods in proper quantities. Such foods can be developed through a preservation technique by using ionizing radiation. Although implementation of the technology for certain foodstuffs has been implemented in some countries, application of the process to a complete set of meals for selected target groups is still very limited...
July 26, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231145/recent-advances-in-techniques-for-starch-esters-and-the-applications-a-review
#17
REVIEW
Jing Hong, Xin-An Zeng, Charles S Brennan, Margaret Brennan, Zhong Han
Esterification is one of the most important methods to alter the structure of starch granules and improve its applications. Conventionally, starch esters are prepared by conventional or dual modification techniques, which have the disadvantages of being expensive, have regent overdoses, and are time-consuming. In addition, the degree of substitution (DS) is often considered as the primary factor in view of its contribution to estimate substituted groups of starch esters. In order to improve the detection accuracy and production efficiency, different detection techniques, including titration, nuclear magnetic resonance (NMR), Fourier transform infrared spectroscopy (FT-IR), thermal gravimetric analysis/infrared spectroscopy (TGA/IR) and headspace gas chromatography (HS-GC), have been developed for DS...
July 9, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231135/changes-in-food-intake-in-australia-comparing-the-1995-and-2011-national-nutrition-survey-results-disaggregated-into-basic-foods
#18
Bradley Ridoutt, Danielle Baird, Kathryn Bastiaans, Gilly Hendrie, Malcolm Riley, Peerasak Sanguansri, Julie Syrette, Manny Noakes
As nations seek to address obesity and diet-related chronic disease, understanding shifts in food intake over time is an imperative. However, quantifying intake of basic foods is not straightforward because of the diversity of raw and cooked wholefoods, processed foods and mixed dishes actually consumed. In this study, data from the Australian national nutrition surveys of 1995 and 2011, each involving more than 12,000 individuals and covering more than 4500 separate foods, were coherently disaggregated into basic foods, with cooking and processing factors applied where necessary...
May 25, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231132/preparation-of-a-breadfruit-flour-bar
#19
Carmen L Nochera, Diane Ragone
Breadfruit is a nutritious, high energy food with a low quantity of protein but excellent protein quality. It has the potential to be developed into desired products which will help increase its utilization and add value to the crop. The overall purposes of this investigation were to develop a portable, nutritious, ready-to-eat breadfruit product (bar), test the sensory qualities of the product, and evaluate the nutritional properties of the product. Flour made from the Micronesian variety, Meinpadahk (Artocarpus altilis × Artocarpus mariannensis), was utilized for the development of the breadfruit bar...
May 20, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231129/seafood-processing-and-safety
#20
EDITORIAL
Michael L Jahncke
Food microorganisms are found on all surfaces (skin and gills) and in the intestines of fishery products.[...].
May 13, 2016: Foods (Basel, Switzerland)
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