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Nabil Haman, Andrea Romano, Mohammad Asaduzzaman, Giovanna Ferrentino, Franco Biasioli, Matteo Scampicchio
The oxidative deterioration of unsaturated lipids fatty acids is a great concern for the food industry as it is associated with the development of rancid off-odors and the reduction of food quality. This work describes the potential use of isothermal microcalorimetry to monitor the oxidation of linoleic acid, an important conjugated fatty acid responsible for the development of rancidity. The heat flow signal developed during the oxidation process reflects a multistep mechanism typical of radical chain reactions...
March 1, 2017: Talanta
E Bravi, O Marconi, V Sileoni, M R Rollo, G Perretti
The effects of adding supercritical carbon dioxide extracts of garlic (at two different concentrations of allicin) on select chemical indices in extra-virgin olive oil used to canned artichokes were studied. Tests were performed after processing and over a storage period of 1 year. A sensorial test was also conducted on the canned artichokes to establish the impact on flavor (in particular perceptions of rancidity and garlic flavor). Acidity, peroxide levels and p-anisidine values were measured as quality analytical parameters...
October 2016: Journal of Food Science and Technology
Rohit Upadhyay, Sneha Sehwag, Hari Niwas Mishra
An electronic nose (e-nose), having 18 metal oxide semiconductor (MOS) sensors, guided determination of frying disposal time of sunflower oil is reported. The ranking and screening of MOS sensors, specific for volatile organic compounds, was performed using fuzzy logic. A correlation was examined between rancidity indices of fried oil (total polar compounds (TPC), and triglyceride dimers-polymers (TGDP), among others) and e-nose based odor index. Fuzzy logic screened 6 MOS sensors (LY2/G, LY2/AA, LY2/GH, LY2/gCT1, T30/1, and P30/1) to deconvolute the rancid fried oils using hierarchical clustering on principal component space...
April 15, 2017: Food Chemistry
P K Binsi, Nayak Natasha, P C Sarkar, P Muhamed Ashraf, Ninan George, C N Ravishankar
Fish roes are considered as nutritionally valuable for their high content of essential fatty acids and amino acids. However, roe lipids undergo considerable extent of oxidation during processing and storage, imparting objectionable bitter taste and rancid flavour to roe products. Hence, the objective of the study was to reconstitute the roe mass and microencapsulate lipid fraction, so that small oil droplets are entrapped within a dry matrix of roe proteins during spray drying. Prior to spray drying, the emulsion was stabilised with gum arabic as it also act as a co-wall polymer...
April 15, 2017: Food Chemistry
Jorge Larrondo, Lorena Porte, Marianne Gosch, Raúl Cabrera, Thomas Weitzel
Trichobacteriosis is a frequent superficial bacterial infection of the hair, mainly affecting sweat gland bearing areas such as axillae and genital region, and also rarely the scalp.(1-3) The disease is characterized by bacterial overgrowth forming nodular concretions, usually of yellow color (infrequently black or reddish), which are firmly attached to the hair shaft.(1,4) Clinical hallmarks are rancid, acidic odor, unpleasant "dirty" sensation, and staining of clothes. Although most cases have been associated to different species of corynebacteria, the full etiologic spectrum of this infection is uncertain ...
December 15, 2016: Journal of the European Academy of Dermatology and Venereology: JEADV
Bo Li, Lina Zhao, Hongjian Chen, Dewei Sun, Boxin Deng, Jinwei Li, Yuanfa Liu, Fei Wang
Wheat germ (WG) is quite susceptible to deterioration due to the presence of lipase (LA) and lipoxygenase (LOX). Therefore it is indispensable to adopt a stabilization step to decrease the activity of LA and LOX while retaining a maximum level of nutrients. But over-drying can make foodstuffs more susceptible to autoxidation. So a stabilization protocol for inactivating LA and LOX of WG with a temperature- controlled short wave infrared (SIR) radiation system was adopted to retard its rancidity and retain a maximum level of fat-soluble nutrients...
2016: PloS One
X Yang, D R Woerner, K R McCullough, J D Hasty, I Geornaras, G C Smith, J N Sofos, K E Belk
The objective of this study was to identify the maximum time of refrigerated storage before aerobic psychrotrophic bacteria grew to a level indicative of spoilage (7 log cfu/g) or other indicators of spoilage were observed for whole-muscle pork and ground pork sausage packaged using FreshCase technology. Pork chops and pork sausage were packaged using conventional vacuum packaging without nitrite in film (Control) or using FreshCase technology and were compared with respect to microbial counts, pH, instrumental color measurements, lipid oxidation level, and sensory properties...
November 2016: Journal of Animal Science
Blanka Bucsella, Ágnes Takács, Walter von Reding, Urs Schwendener, Franka Kálmán, Sándor Tömösközi
Novel aleurone-rich wheat milling fraction developed and produced on industry scale is investigated. The special composition of the novel flour with high protein, dietary fiber and fat content results in a unique combination of the mixing and viscosity properties. Due to the high lipid concentration, the fraction is exposed to fast rancidity. Dry heat (100°C for 12min) and hydrothermal treatment processes (96°C for 6min with 0-20 L/h steam) were applied on the aleurone-rich flour to modify the technological properties...
April 1, 2017: Food Chemistry
Tiffany Lupcho, Alexia Harrist, Clay Van Houten
On October 12, 2015, a county health department notified the Wyoming Department of Health of an outbreak of gastrointestinal illness among residents and staff members at a local correctional facility. The majority of ill persons reported onset of symptoms within 1-3 hours after eating lunch served at the facility cafeteria at noon on October 11. Residents and staff members reported that tortilla chips served at the lunch tasted and smelled like chemicals. The Wyoming Department of Health and county health department personnel conducted case-control studies to identify the outbreak source...
October 28, 2016: MMWR. Morbidity and Mortality Weekly Report
Maria Gabriella Di Serio, Lucia Giansante, Giuseppina Di Loreto, Angelo Faberi, Lorenzo Ricchetti, Luciana Di Giacinto
The quality and genuineness of extra-virgin olive oils (EVOOs) were assessed following the methods and parameters of EU Commission Regulation N° 2568/91/EEC and subsequent modifications, which also set specific limits for fatty-acid ethyl esters (FAEEs). This study included a subset of EVOOs from among 399 samples analysed as part of a monitoring study for FAEEs in EVOOs. The subset was subjected to statistical evaluation to quantify the relationships between FAEE content and sensory defects associated with fermentation: fusty/muddy sediment, musty/humid/earthy, and winey/vinegary...
March 15, 2017: Food Chemistry
Jane Curren, Samantha A Hallis, Cherie Cher L Snyder, Irwin Mel H Suffet
The objective of this study was to evaluate the effectiveness of a modified Odor Profile Method (OPM) at a trash transfer station (TTS). An updated Landfill Odor Wheel was used to define odor character and distinguish among odor sources. The Flavor Profile Analysis (FPA) intensity scale was used to rank the relative intensity of the various odor characters defined by the odor wheel and to understand how each odor profile changed off site. Finally, the odor wheel was used to select the appropriate chemical analysis to identify the odorants causing the odors identified by the human panelists...
December 2016: Waste Management
Raffaele Simeoli, Giuseppina Mattace Raso, Claudio Pirozzi, Adriano Lama, Anna Santoro, Roberto Russo, Trinidad Montero-Melendez, Roberto Berni Canani, Antonio Calignano, Mauro Perretti, Rosaria Meli
BACKGROUND AND PURPOSE: Butyrate has shown benefits in inflammatory bowel diseases (IBD). However, its oral administration is infrequent due to rancid smell and unpleasant taste. The efficacy of a more palatable butyrate-releasing derivative, N-(1-carbamoyl-2-phenylethyl) butyramide (FBA), was evaluated in a mouse model of colitis induced by dextran sodium sulphate (DSS). EXPERIMENTAL APPROACH: Male 10-week-old BALB/c mice received DSS (2.5%) in drinking water (for 5d) followed by DSS-free water for 7d (DSS group)...
September 29, 2016: British Journal of Pharmacology
Shengju Li, Lucky Ahmed, Ruina Zhang, Yi Pan, Hiroaki Matsunami, Jessica L Burger, Eric Block, Victor S Batista, Hanyi Zhuang
Mammalian survival depends on ultrasensitive olfactory detection of volatile sulfur compounds, since these compounds can signal the presence of rancid food, O2 depleted atmospheres, and predators (through carnivore excretions). Skunks exploit this sensitivity with their noxious spray. In commerce, natural and liquefied gases are odorized with t-BuSH and EtSH, respectively, as warnings. The 100-million-fold difference in olfactory perception between structurally similar EtSH and EtOH has long puzzled those studying olfaction...
October 3, 2016: Journal of the American Chemical Society
Hyun-Woo Seo, Jin-Kyu Seo, Han-Sul Yang
BACKGROUND: Plasma protein hydrolysates have been shown to possess antioxidant activity. However, no report has yet to examine the antioxidant effects of injection of plasma protein hydrolysates on meat quality. Therefore, in this study, the effects of injection of hydrolysis plasma protein solution on meat quality and storability were investigated in porcine M. longissimus lumborum. METHODS: Twelve pigs were randomly selected at a commercial slaughter plant and harvested...
2016: Journal of Animal Science and Technology
Raquel M Bemfeito, Jéssica F Rodrigues, Jonas G E Silva, Luiz R Abreu
The Serra da Canastra region, located in southwestern Minas Gerais, Brazil, is recognized worldwide for its tradition of producing artisanal cheeses. However, as production is done by hand, great variability exists in the characteristics of artisanal Minas cheese. Thus, it is important to characterize the sensory profile of these products and verify the quality attributes that lead to their acceptance. Therefore, this study aimed to characterize the dynamic sensorial profile of artisanal Minas cheese produced in the Serra da Canastra region through temporal dominance of sensations and sensory acceptance tests and verify the attributes that lead to product quality...
October 2016: Journal of Dairy Science
Xia Li, Jianwei Yu, Qingyuan Guo, Ming Su, Tingting Liu, Min Yang, Yu Zhao
Yellow River source water has long suffered from odor problems in winter. In this study, odor characteristics, potential odorants, and algae in the source water of six cities (Lanzhou, Yinchuan, Hohhot, Zhengzhou, Jinan and Dongying) along the Yellow River were determined in winter (February to March 2014). According to flavor profile analysis (FPA), moderate to strong fishy odors occurred in all cities, except for Lanzhou. At the same time, mild earthy/musty odors and septic/swampy odors were also detected...
November 2016: Environmental Pollution
Emily L Usinger, Elaine M Larson, Steven E Niebuhr, Christine A Fedler, Kenneth J Prusa, James S Dickson, Rodrigo Tarté, Joseph G Sebranek
The effects of formulated sodium nitrate plus supplemental nitrate (SN) from celery juice powder on residual nitrite, residual nitrate, rancidity, microbial growth, color, sensory properties, and proximate composition of frankfurters, cotto salami and boneless ham during storage (1°C) were studied. The products were assigned one of two treatments, which were each replicated twice: control (156ppm sodium nitrite) or SN (156ppm sodium nitrite and 1718ppm sodium nitrate in combination with 2% VegStable 502). Sensory parameters and proximate composition were measured once for each replication...
November 2016: Meat Science
Moytri RoyChowdhury, Xiaobai Li, Hangying Qi, Wenxu Li, Jian Sun, Cheng Huang, Dianxing Wu
Lipoxygenases (LOXs) are involved in oxidative rancidity and render rice unsuitable for human consumption. Here, RNA interference- (RNAi-) induced gene expression inhibition was used to analyze the functions of the bran/seed-specific LOXs in rice. r9-LOX1 and L-2 (9-LOX category) were the candidate genes expressing a bran/seed-specific LOX, while RCI-1 was (13-LOX category) a plastid-specific LOX. Real-time PCR showed that three LOXs were cultivar/tissue specific expression on a certain level. r9-LOX1 and L-2 were generally much higher in active bran/seed than in stabilized bran, mature seed, and regenerated plant...
2016: BioMed Research International
Marc Pignitter, Natalie Hernler, Mathias Zaunschirm, Julia Kienesberger, Mark Manuel Somoza, Klaus Kraemer, Veronika Somoza
Fortification programs are considered to be an effective strategy to mitigate vitamin A deficiency in populations at risk. Fortified vegetable oils rich in polyunsaturated fatty acids were shown to be prone to oxidation, leading to limited vitamin A stability. Thus, it was hypothesized that fortified oils consisting of mainly saturated fatty acids might enhance the stability of vitamin A. Mildly (peroxide value: 1.0 meq O₂/kg) and highly (peroxide value: 7.5 meq O₂/kg) oxidized palm oil was stored, after fortification with 60 International Units/g retinyl palmitate, in 0...
June 21, 2016: Nutrients
Maxine J Roman, Eric A Decker, Julie M Goddard
Oxidation causes lipid rancidity, discoloration, and nutrient degradation that decrease shelf life of packaged foods. Synthetic additives are effective oxidation inhibitors, but are undesirable to consumers who prefer "clean" label products. The aim of this study was to improve oxidative stability of emulsified foods by a novel nonmigratory polyphenol coated active packaging. Polyphenol coatings were applied to chitosan functionalized polypropylene (PP) by laccase assisted polymerization of catechol and catechin...
July 13, 2016: Journal of Agricultural and Food Chemistry
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