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Rachana Poudel, Devin J Rose
The effects of steaming wheat kernels on lipolytic degradation of resulting whole flour was studied by quantifying enzyme activities and lipid degradation products during storage. Lipase, lipoxygenase, polyphenol oxidase, and peroxidase activities were decreased by up to 81%, 63%, 22%, and 34%, respectively, as the time of steaming increased up to 90 s. Steaming had no effect on starch and gluten properties. Upon storage free fatty acids decreased with respect to time of steaming. Time of steaming did not affect lipid oxidation in flour; however, total carbonyls produced in dough made from stored flour were decreased with the increase in steaming duration...
October 15, 2018: Food Chemistry
M W Schilling, A J Pham, J B Williams, Y L Xiong, N Dhowlaghar, A C Tolentino, S Kin
The effects of adding combinations of rosemary (R: 1500, 2000, 2500 ppm) and green tea (G: 100, 200, 300 ppm) extracts in combination with synthetic antioxidants on the physiochemical, microbial, and sensory characteristics of fresh pork sausage were evaluated. R and G improved (P < .05) oxidative stability as evidenced by lower TBARS. R2500 and G300 had fewer PPC than the control at d 7, 14, and 21 of storage. Consumer acceptability scores were greater (P < .05) in sausages with R and G when compared to the control, and the majority of the R and G treatments were liked by 98% of the respondents...
May 17, 2018: Meat Science
Muhammad Zia Shahid, Hafiza Saima, Adeela Yasmin, Muhammad Tahir Nadeem, Muhammad Imran, Muhammad Afzaal
BACKGROUND: Spices and their bioactive components are more promising attractions for their inclusion in diet-based regimes to improve human health. These are sources of natural antioxidants and play an important role in the chemoprevention of diseases and aging. The aim of the current study was to explore the antioxidant potential of cinnamon; a widely used spice throughout the world. METHODS: The current research was aimed to investigate the antioxidant potential of cinnamon extract...
May 16, 2018: Lipids in Health and Disease
Huai-Xiang Tian, Ya-Jing Zhang, Chen Chen, Lan Qin, Li-Zhong Xiao, Yu-Gang Fei, Hai-Yan Yu
BACKGROUND: Chicken seasoning is a widely consumed palatable seasoning made by chicken meat. Quality especially the sensory quality may determine the consumer choice of food. For the same bag of chicken seasoning will be stored to use by the consumers over a long period of time, estimation of its sensory quality is particularly important. However, the sensory quality defects of chicken seasoning during storage remains unknown. This study evaluated flavor changes in chicken seasoning during storage using sensory evaluation and gas chromatography-mass spectrometry (GC-MS)...
May 13, 2018: Journal of the Science of Food and Agriculture
Byung Chun Joung, Jin Gi Min
In the present study, we evaluated the changes in quality that can occur during the distribution of nonheated anchovy ( Engraulis japonicus) fish sauce after packaging. The pH values of all samples ranged from 5.5 to 5.8, and there were no significant differences ( P > 0.05) in pH among the samples during storage regardless of storage temperature or salt concentration. The initial total volatile base nitrogen concentration in all samples after bottling was 115 to 121 mg/100 mL, but this concentration increased gradually with storage time...
May 11, 2018: Journal of Food Protection
Laura Román, Joana Pico, Beatriz Antolín, Mario M Martinez, Manuel Gómez
Fried battered foods are widely consumed worldwide. In this study, the influence of the replacement of native wheat flour by extruded flours (7.5 and 15%) subjected to different extrusion severities on chicken nuggets was assessed. Microstructure, pick-up, moisture and fat content, texture, colour, volatile profile, and consumer acceptability were evaluated. Extruded flour replacement resulted in batters with improved pick-up with increasing percentage and severity of extrusion treatment. Extruded flour also contributed to a moisture increase, while oil remained practically unchanged...
September 15, 2018: Food Chemistry
Ruth M Fisher, Radoslaw J Barczak, I H Mel Suffet, James E Hayes, Richard M Stuetz
Odorous emissions from wastewater biosolids processing can cause nuisance impacts to the surrounding community. Odour Wheels are an effective tool for environmental odour management, but have yet to be provided for wastewater biosolids processing. Emissions throughout the biosolids processing from eight wastewater treatment plants, each with different unit operation configurations, were surveyed to identify odorants present and their olfactory properties. Chemical and olfactory methods identified a range of odorants and odours emitted throughout biosolids processing...
September 1, 2018: Science of the Total Environment
M Faccia, A Trani, G Natrella, G Gambacorta
Ricotta forte is a traditional whey cheese, obtained through natural fermentation of fresh ricotta, that is getting increasing attention by food traders. In view of possible initiatives for its valorization, the chemical and sensory characteristics were investigated. Samples were obtained from 14 different manufacturer, and were subjected to chemical, biochemical, volatile organic compound, and sensory analyses. All samples presented low pH with high moisture (62-66%) and fat content (57-60% on dry matter)...
March 28, 2018: Journal of Dairy Science
Qi He, Bin Gong, Jiapeng He, Xiaocui Yang, Kaijun Xiao, Liang Zhu
BACKGROUND: Most aquatic products are highly susceptible to deterioration and microbial spoilage during storage. Cold storage is a frequently used method to preserve them. However, products preserved by traditional frozen method are prone to suffer damage. This can significantly impair the quality of the products. To solve the problem, this work established a novel superchilling storage-ice glazing (SS-IG) approach using chitosan-catechin composite material. It can maximize the postmortem quality of preserved products during storage, avoiding damage...
March 30, 2018: Journal of the Science of Food and Agriculture
W E Larssen, E Monteleone, M Hersleth
The Omega-3 industry lacks a defined methodology and a vocabulary for evaluating the sensory quality of marine oils. This study was conducted to identify the sensory descriptors of marine oils and organize them in a sensory wheel for use as a tool in quality assessment. Samples of marine oils were collected from six of the largest producers of omega-3 products in Norway. The oils were selected to cover as much variation in sensory characteristics as possible, i.e. oils with different fatty acid content originating from different species...
April 2018: Food Research International
Prabin Lamichhane, Anna Pietrzyk, Conor Feehily, Paul D Cotter, David T Mannion, Kieran N Kilcawley, Alan L Kelly, Jeremiah J Sheehan
Centrifugation is a common milk pretreatment method for removal of Clostridium spores which, on germination, can produce high levels of butyric acid and gas, resulting in rancid, gassy cheese. The aim of this study was to determine the effect of centrifugation of milk, as well as incorporation of high heat-treated centrifugate into cheese milk, on the microbial and volatile profile of Maasdam cheese. To facilitate this, 16S rRNA amplicon sequencing in combination with a selective media-based approach were used to study the microbial composition of cheese during maturation, and volatile organic compounds within the cheese matrix were analyzed by HPLC and solid-phase microextraction coupled with gas chromatography-mass spectrometry...
March 14, 2018: Journal of Dairy Science
Fatma Yılmaz, Neşe Yılmaz Tuncel, N Barış Tuncel
Immature rice grain is one of the underutilized by-products of paddy milling process. Despite its high potential of use as a food ingredient, it is mainly utilized as feed due to the rancidity problem. In the present study, the composition of immature rice grain, the potential of using infrared (IR) radiation for stabilization, and the effects of IR stabilization on color, fatty acid composition, tocopherol and γ-oryzanol contents of the grain were investigated. The free fatty acid (FFA) value of the unprocessed immature rice grain was 5...
July 1, 2018: Food Chemistry
Hsiao-Ying Hung, Yu-Yun Hsu, Pei-Fang Su, Ying-Ju Chang
BACKGROUND: Human breastmilk provides the best nutrition for infants. When women or infants have difficulties in breastfeeding directly, breastmilk is usually pumped and frozen for later use. However, while frozen, breastmilk may develop a rancid flavor, which induces infant feeding stress and raises the mothers' concerns about the quality of frozen breastmilk. Nevertheless, few studies have investigated the variations in the compounds that cause the rancid flavor of breastmilk during frozen storage...
March 2, 2018: BMC Pediatrics
Rogers E Harry-O'kuru, Girma Biresaw, Sherald Gordon, Jingyuan Xu
Jojoba liquid wax is a mixture of esters of long-chain fatty acids and fatty alcohols mainly C38:2-C46:2. The oil exhibits excellent emolliency on the skin and, therefore, is a component in many personal care cosmetic formulations. The virgin oil is a component of the seed of the jojoba ( Simmondsia chinensis ) plant which occurs naturally in the Sonora Desert in the United States and northwestern Mexico as well as in the northeastern Sahara desert. The seed contains 50-60% oil by dry weight. The plant has been introduced into Australia, Argentina, and Israel for commercial production of the jojoba oil...
2018: Journal of Analytical Methods in Chemistry
Fatemeh Sadat Nazeri, Nafiseh Soltanizadeh, Sayed Amir Hossein Goli, Sheida Mazaheri
In this study, the effect of icing medium containing different concentration of pistachio ( Pistacia vera L. cv. Akbari) green hull extract (PHE) was investigated on the chemical stability of rainbow trout. The fishes were stored for 12 days in flaked ice containing 0, 0.1, 0.2 and 0.3% PHE and the parameters of pH, total volatile base nitrogen (TVB-N), histamine, free fatty acids, peroxide and thiobarbituric acid index (TBA-i) were periodically evaluated. In all experiments, a significant difference was evident between control and fish muscles stored in ice containing PHE...
February 2018: Journal of Food Science and Technology
Kajal Chakraborty, Dexy Joseph
Crude liver oil of leafscale gulper shark, Centrophorus squamosus was clarified by sequential degumming, decolorization and vacuum deodorization. The refined oil was added with ethyl acetate extract of seaweeds and various physiochemical parameters were evaluated in a time-reliant accelerated storage study. Significantly greater induction time was observed for the oil supplemented with Sargassum wightii and Sargassum ilicifolium (>4.5h) than other seaweed extracts and control oil (~1h). Among different seaweeds, the ethylacetate extracts of S...
January 2018: Food Research International
Christopher R Kerth, Kayley R Wall, Stephen B Smith, Travis Raymond Whitney, Jessica L Glasscock, Jason T Sawyer
Effects of using ground woody plants in Rambouillet wether lamb (n = 48) feedlot diets on carcass characteristics, adipose tissue fatty acid composition, and sensory panel traits were evaluated. In a randomized design study with two feeding periods (period 1 = fed a 70% concentrate diet from days 0 to 27; period 2 = fed an 86% concentrate diet from days 28 to 57), lambs were individually fed six diets that differed only by roughage source (n = 8 animals/treatment; initial BW = 32.9 ± 3.2 kg): cottonseed hulls (CSH; control) or ground wood consisting of either redberry (RED), blueberry (BLUE), one-seed (ONE), or eastern red cedar (ERC) Juniperus spp...
March 6, 2018: Journal of Animal Science
Jill K Winkler-Moser, Erica L Bakota, Hong-Sik Hwang
Annatto tocotrienols (AnT3), which contain approximately 90% δ-tocotrienol (δ-T3), were added to mid-oleic sunflower oil used for frying tortilla chips over 3 d. The objectives were to evaluate their stability during frying, absorption by the fried food, and activity as antioxidants in frying oil and in tortilla chips during storage. AnT3 did not significantly affect the stability of the oil during frying or the sensory profiles of freshly fried chips. The naturally present α-tocopherol (α-T) in the oil degraded at a lower rate in the presence of AnT3, resulting in significantly higher α-T by the end of the frying study...
February 2018: Journal of Food Science
Lillian M Franklin, Ellena S King, Dawn Chapman, Nadia Byrnes, Guangwei Huang, Alyson E Mitchell
Monitoring oxidative flavor changes in almonds is possible only if the chemical and sensory profile during roasting and storage is first established. Herein, almonds roasted at two different temperatures (115 and 152 °C) were stored at 39 °C for 0 to 12 months and were analyzed by headspace solid-phase microextraction gas chromatography-mass spectrometry, descriptive analysis, and consumer hedonic analysis. Volatile profiles, descriptive sensory profiles, and consumer hedonic scores were analyzed for predictive relationships...
February 7, 2018: Journal of Agricultural and Food Chemistry
Cassius E O Coombs, Benjamin W B Holman, Eric N Ponnampalam, Stephen Morris, Michael A Friend, David L Hopkins
This study investigated the effects of chilled and frozen storage conditions on the fatty acid profile and lipid oxidation in lamb M. longissimus lumborum (LL). Muscle LL (n=360) were randomly selected at 24h post-mortem from a commercial Australian abattoir and maintained chilled for five periods (0, 2, 4, 6 and 8weeks) followed by frozen for six periods (0, 4, 8, 12, 24 and 52weeks) at -12°C or -18°C. Samples were analysed for fatty acid profile and lipid oxidative parameters (TBARS, oxidation-reduction potential and peroxidase activity)...
February 2018: Meat Science
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