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https://www.readbyqxmd.com/read/28346739/a-novel-approach-to-limit-chemical-deterioration-of-gilthead-sea-bream%C3%A2-sparus-aurata-%C3%A2-fillets-coating-with-electrospun-nanofibers-as-characterized-by-molecular-thermal-and-microstructural-properties
#1
Zafer Ceylan, Gulgun F Unal Sengor, Mustafa Tahsin Yilmaz
Coating of sea bream fillets with thymol loaded chitosan based electrospun nanofibers (TLCN) and chitosan based nanafibers (CN) has been presented a novel approach to delay chemical deterioration. We assessed CN and TLCN with respect of scanting of total volatile basic nitrogen (TVBN), trimethylamine (TMA), thiobarbituric acid (TBA) deterioration during cold storage condition. Electrospinning process was applied to obtain TLCN and CN. Both of nanofibers obtained from biopolymer and bioactive material were cylindrical, smooth, beadless...
March 27, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28317750/effects-of-storage-time-and-temperature-on-lipid-oxidation-of-egg-powders-enriched-with-natural-antioxidants
#2
Paula Toshimi Matumoto-Pintro, Alice Eiko Murakami, Ana Carolina Pelaes Vital, Camila Croge, Denise Felix da Silva, Ivan Camilo Ospina-Roja, Ana Flávia Quiles Garcia Guerra
The lipid fraction of egg powder may be affected by storage conditions due to the development of oxidative rancidity caused by polyunsaturated fatty acids. This study evaluated egg powders enriched with antioxidants [tocopherol, catechin, lycopene, and butylated hydroxyanisole (BHA)] for conjugated dienes (during a 90-day period) and for malonaldehydes (during a 210-day period) at 25±2 and 4±1°C. The presence of lycopene and BHA increases the total phenolic compounds in the enriched egg powders, and BHA exhibits the most antioxidant activity, as quantified by an ABTS assay...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28316475/optimization-of-manufacturing-conditions-for-improving-storage-stability-of-coffee-supplemented-milk-beverage-using-response-surface-methodology
#3
Sung-Il Ahn, Jun-Hong Park, Jae-Hoon Kim, Duk-Geun Oh, Moojoong Kim, Donghwa Chung, Jin-Woo Jhoo, Gur-Yoo Kim
This study aimed at optimizing the manufacturing conditions of a milk beverage supplemented with coffee, and monitoring its physicochemical and sensory properties during storage. Raw milk, skim milk powder, coffee extract, and emulsifiers were used to manufacture the beverage. Two sucrose fatty acid esters, F110 and F160, were identified as suitable emulsifiers. The optimum conditions for the beverage manufacture, which can satisfy two conditions at the same time, determined by response surface methodology (RSM), were 5,000 rpm primary homogenization speed and 0...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28297743/a-simple-headspace-gc-ms-method-for-the-quantitative-determination-of-the-release-of-the-antioxidants-butylated-hydroxyanisole-and-butylated-hydroxytoluene-from-chewing-gum
#4
Enrico Davoli, Antonio Bastone, Giancarlo Bianchi, Mario Salmona, Luisa Diomede
RATIONALE: Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are widely used to prevent oxidation and rancidity in foodstuffs, pharmaceutical preparations and cosmetic formulations. Although their safety has been thoroughly investigated, possible endocrine side-effects have been suggested. A useful method for the determination of BHA and BHT in foods is needed to estimate their daily intake through the diet. METHODS: We selected commercial chewing gum as a model of complex food matrix and developed a new method based on gas chromatography/mass spectrometry...
March 15, 2017: Rapid Communications in Mass Spectrometry: RCM
https://www.readbyqxmd.com/read/28285524/chemical-and-sensory-characterization-of-oxidative-changes-in-roasted-almonds-undergoing-accelerated-shelf-life
#5
Lillian M Franklin, Dawn M Chapman, Ellena S King, Mallory Mau, Guangwei Huang, Alyson E Mitchell
In almonds, there is no standard method for detecting oxidative changes and little data correlating consumer perception with chemical markers of rancidity. To address this, we measured peroxide values (PV), free fatty acid values (FFAs), conjugated dienes, tocopherols, headspace volatiles, and consumer hedonic response in light roasted (LR) and dark roasted (DR) almonds stored under conditions that promote rancidity development over 12 months. Results demonstrate that, although rancidity develops at different rates in LR and DR almonds, consumer liking was not significantly different between LR and DR almonds...
March 21, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28273584/antioxidant-activity-of-pomegranate-peel-extract-on-lipid-and-protein-oxidation-in-beef-meatballs-during-frozen-storage
#6
Sebahattin Serhat Turgut, Fatma Işıkçı, Ayla Soyer
Antioxidant effect of pomegranate peel extract (PE) to retard lipid and protein oxidation in beef meatballs was investigated during frozen storage at -18±1°C. Concentrated and freeze dried aqueous extract of pomegranate peel was incorporated into freshly prepared meatball mix at 0.5% and 1.0% concentrations, and compared with 0.01% butylated hydroxytoluene (BHT) and control (without any antioxidant). In PE treated samples, particularly in high PE concentration, peroxide, malondialdehyde and carbonyl formation, loss of total protein solubility and sulfhydryl groups were significantly lower than control after 6months of storage...
March 2, 2017: Meat Science
https://www.readbyqxmd.com/read/28249178/interaction-of-diet-and-long-ageing-period-on-lipid-oxidation-and-colour-stability-of-lamb-meat
#7
Eric N Ponnampalam, Tim Plozza, Matthew G Kerr, Nick Linden, Meredith Mitchell, Alaa El-Din A Bekhit, Joe L Jacobs, David L Hopkins
Eighty-four crossbred wether and ewe lambs were allocated to four finishing diets. The diets were: Lucerne pasture (n=24), Annual ryegrass with sub clover pasture (n=18), Standard commercial feedlot pellets (n=24) and Annual ryegrass based pasture and commercial feedlot pellets (500g/day/head) (n=18). After 8weeks of feeding the lambs were slaughtered and the m. longissimus (LL) and m. semimembranosus (SM) were vacuum packaged and held chilled for 5 (fresh) or 60 (long aged) days, after which samples of each were displayed for 4days under simulated retail conditions...
February 11, 2017: Meat Science
https://www.readbyqxmd.com/read/28242928/influence-of-lipid-content-and-packaging-methods-on-the-quality-of-dried-capelin-mallotus-villosus-during-storage
#8
O O Cyprian, K Sveinsdottir, M V Nguyen, T Tomasson, G Thorkelsson, S Arason
Capelin annual catch exceeds half a million tons in Iceland, with only a small quantity (<20%) of female with roe used for human food. There is a potential to use dried male capelin as a new product for human consumption, but its lipid content varies considerably (4-20% body weight). Earlier studies were more concentrated on the influence of drying conditions than the influence of storage conditions on the quality of dried fish, as dried fish are usually considered to be stable and safe during storage. Three batches of dried male capelin differing in lipid content were packaged and studied during 5 months storage at 22 ± 2 °C to establish appropriate lipid content at harvesting and product packaging method...
February 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28240903/flexible-bionanocomposites-from-epoxidized-hemp-seed-oil-thermosetting-resin-reinforced-with-halloysite-nanotubes
#9
Peter S Shuttleworth, Ana M Díez-Pascual, Carlos Marco, Gary Ellis
Hemp seed (Cannabis sativa L.) oil comprises a variety of beneficial unsaturated triglycerides with well-documented nutritional and health benefits. However, it can become rancid over a relatively short time period, leading to increased industrial costs and waste of a valuable product. The development of sustainable polymers is presented as a strategy, where both the presence of unsaturation and peroxide content could be effectively used to alleviate both the waste and financial burden. After the reaction with peroxyacetic acid, the incorporation of halloysite nanotubes (HNTs), and the subsequent thermal curing, without the need for organic solvents or interfacial modifiers, flexible transparent materials with a low glass-transition temperature were developed...
March 8, 2017: Journal of Physical Chemistry. B
https://www.readbyqxmd.com/read/28107949/a-microcalorimetry-study-on-the-oxidation-of-linoleic-acid-and-the-control-of-rancidity
#10
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
https://www.readbyqxmd.com/read/28017989/antioxidant-effects-of-supercritical-fluid-garlic-extracts-in-canned-artichokes
#11
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
https://www.readbyqxmd.com/read/27979217/electronic-nose-guided-determination-of-frying-disposal-time-of-sunflower-oil-using-fuzzy-logic-analysis
#12
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
https://www.readbyqxmd.com/read/27979150/structural-functional-and-in-vitro-digestion-characteristics-of-spray-dried-fish-roe-powder-stabilised-with-gum-arabic
#13
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
https://www.readbyqxmd.com/read/27976432/trichobacteriosis-axillaris-caused-by-dermabacter-hominis
#14
LETTER
J Larrondo, L Porte, M Gosch, R Cabrera, T Weitzel
No abstract text is available yet for this article.
December 15, 2016: Journal of the European Academy of Dermatology and Venereology: JEADV
https://www.readbyqxmd.com/read/27936025/inactivation-of-lipase-and-lipoxygenase-of-wheat-germ-with-temperature-controlled-short-wave-infrared-radiation-and-its-effect-on-storage-stability-and-quality-of-wheat-germ-oil
#15
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
https://www.readbyqxmd.com/read/27898937/an-evaluation-of-the-effectiveness-of-freshcase-technology-to-extend-the-storage-life-of-whole-muscle-pork-and-ground-pork-sausage
#16
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
https://www.readbyqxmd.com/read/27855940/rheological-and-stability-aspects-of-dry-and-hydrothermally-heat-treated-aleurone-rich-wheat-milling-fraction
#17
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
https://www.readbyqxmd.com/read/27787491/gastrointestinal-illness-associated-with-rancid-tortilla-chips-at-a-correctional-facility-wyoming-2015
#18
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
https://www.readbyqxmd.com/read/27765235/ethyl-esters-versus-fermentative-organoleptic-defects-in-virgin-olive-oil
#19
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
https://www.readbyqxmd.com/read/27692531/identification-and-quantification-of-nuisance-odors-at-a-trash-transfer-station
#20
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
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