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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...
April 5, 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 of aquatic products are highly susceptible to deterioration and microbial spoilage during storage. A frequently used method to preserve them is achieved by cold storage. However, products preserved by traditional frozen method are prone to suffer undesired frozen damage. It will significantly impair postmortem 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...
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
C R Kerth, K R Wall, S B Smith, T R Whitney, J L Glasscock, J 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 2 feeding periods (Period 1 = fed a 70% concentrate diet from d 0 to 27 d; Period 2 = fed an 86% concentrate diet from d 28 to 57), lambs were individually fed 6 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...
January 29, 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
Preeti Goyal, L K Chugh
Shelf life of pearl millet flour is very short because of rapid development of rancidity. This investigation was carried out in view of generating breeding material for development of low rancid pearl millet hybrids/varieties. Flour of twenty-one genotypes; seven hybrids, seven CMS lines, five inbreds and two composites stored in covered aluminium boxes at 37 °C for 30 days along with respective fresh flour was analysed for shelf life indicators/determinants. Crude fat content and fat acidity (FA) of fresh flour of the genotypes varied from 3...
September 2017: Journal of Food Science and Technology
Hülya Turan, Demet Kocatepe, İrfan Keskin, Can Okan Altan, Bayram Köstekli, Canan Candan, Asuman Ceylan
This study was carried out to evaluate the lipid oxidation and sensory attributes of anchovy marinated with 10% NaCl+4% alcohol vinegar+0.2% citric acid solution and 0.1% different essential oils. Group A Control: only sunflower seed oil, Group B: sunflower seed oil+0.1% rosemary oil, Group C: sunflower seed oil+0.1% coriander oil, Group D: sunflower seed oil+0.1% laurel oil and Group E: sunflower seed oil+0.1% garlic oil. During storage, lipid oxidation as indicated by the 2-thiobarbituric acid reactive substances (TBARs) values of the control group were significantly higher than the other groups containing essential oils...
September 2017: Journal of Food Science and Technology
Jian-Ting Gong, Li-Ying Zhao, Bauer Rudolf, Wen-Juan Mi, Yang Li, Jia-Hui Li, Zhi-Yu Ren, Dong Xu, Ting Zhao, Yong-Hong Yan
This article aims to compare the qualities of Armeniacae Semen Amarum before and after rancidness, in order to study the rancidness of Armeniacae Semen Amarum. In the experiment, content of fatty oil, acid value and peroxide value were determined before and after rancidness,respectively. Meanwhile, HPLC, GC-MS were utilized to analyze laetrile and fatty acid components. Besides, colorimeter and e-nose were introduced to quantify and compare "color and odor". A correlation analysis was conducted on the above results...
December 2016: Zhongguo Zhong Yao za Zhi, Zhongguo Zhongyao Zazhi, China Journal of Chinese Materia Medica
Ana C A Veloso, Lucas M Silva, Nuno Rodrigues, Ligia P G Rebello, Luís G Dias, José A Pereira, António M Peres
The capability of perceiving olive oils sensory defects and intensities plays a key role on olive oils quality grade classification since olive oils can only be classified as extra-virgin if no defect can be perceived by a human trained sensory panel. Otherwise, olive oils may be classified as virgin or lampante depending on the median intensity of the defect predominantly perceived and on the physicochemical levels. However, sensory analysis is time-consuming and requires an official sensory panel, which can only evaluate a low number of samples per day...
January 1, 2018: Talanta
Pradeep Kumar Prajapati, Rohit Sharma, Amee Amrutia, B J Patgiri
INTRODUCTION: Kuṅkumādi Ghṛta (KG) is an Ayurvedic formulation commonly recommended in skin disorders, especially Mukhadūṣikā (Acne vulgaris). Kesara (stigma of Crocus sativus Linn.) is a prime ingredient in the formulation. However, due to high cost and increased adulteration in Kesara, 'Nāgakesara' (Mesua ferrea Linn.) is suggested by Ayurvedic experts as a substitute. Nāgakesara is relatively lower in cost and possesses similar therapeutic attributes to that of Kesara. Recent studies have established standard manufacturing procedures and clinical efficacies of Kesarayukta (with Kesara) Kuṅkumādi Ghṛta (KKG) and Nāgakesara yukta (with Nāgakesara) Kuṅkumādi Ghṛta (NKG) in Mukhadūṣikā...
January 2017: Ancient Science of Life
Alfredo Teixeira, Aline Fernandes, Etelvina Pereira, Aristides Manuel, Sandra Rodrigues
Physicochemical and sensory characteristics of sheep and goat cured legs were evaluated. The pH values (5.7-5.8) and aw (0.87 and 0.83) found to be adequate to control meat deterioration, promoting safety and stability to shelf life of products with respect to microbial growth. The high protein (46.2 and 38.4%) and low fat (5.3 and 8.7%) percentages of the goat and sheep cured legs were the main evidence of the effect of salting and ripening processes. A low cholesterol content of 4.5% is particularly evident in sheep cured legs...
August 4, 2017: Meat Science
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