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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/28231628/the-lived-experience-of-recovery-during-the-first-six-months-after-colorectal-cancer-surgery
#2
Jenny Jakobsson, Ewa Idvall, Christine Kumlien
AIMS AND OBJECTIVES: The objective of this study was to describe the lived experience of recovery during the first six months after colorectal cancer surgery. BACKGROUND: Colorectal cancer is the third most common cancer-diagnose worldwide. Early discharge places demands on health care professionals to prepare patients for their return home and to provide them with appropriate support throughout the recovery process. This requires knowledge of what it is like to recover from colorectal cancer surgery...
February 23, 2017: Journal of Clinical Nursing
https://www.readbyqxmd.com/read/28231173/world-market-development-and-consumer-acceptance-of-irradiation-technology
#3
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
#4
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
#5
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/28231166/production-and-properties-of-a-thermostable-ph-stable-exo-polygalacturonase-using-aureobasidium-pullulans-isolated-from-saharan-soil-of-algeria-grown-on-tomato-pomace
#6
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/28231165/seafood-safety-and-quality-the-consumer-s-role
#7
Doris T Hicks
All the good news about seafood-the health and nutritional benefits, the wide varieties and flavors-has had a positive effect on consumption: people are eating more seafood (http://www.seagrant.sunysb.edu/seafood/pdfs/SeafoodSavvy.pdf). Yet consumers want to be assured that seafood is as safe as, or safer to eat than, other foods. When you hear "seafood safety", think of a safety net designed to protect you, the consumer, from food-borne illness. Every facet of the seafood industry, from harvester to consumer, plays a role in holding up the safety net...
October 28, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231160/sourdough-based-biotechnologies-for-the-production-of-gluten-free-foods
#8
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/28231148/potential-use-of-gamma-irradiated-ethnic-ready-to-eat-foods-to-improve-the-nutritional-status-of-landslide-victims
#9
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/28231137/evaluation-of-electrolytically-generated-hypochlorous-acid-electrolyzed-water-for-sanitation-of-meat-and-meat-contact-surfaces
#10
Shawnna Veasey, Peter M Muriana
'Electrolyzed water' generators are readily available in the food industry as a renewable source of hypochlorous acid that eliminates the need for workers to handle hazardous hypochlorite concentrates. We applied electrolyzed water (EW) directly to multi-strain cocktails of Listeria monocytogenes, E. coli O157:H7, and Salmonella sp. at 250 ppm free available chlorine (FAC) and achieved greater than 6-log reductions in 2 min. Lower EW values were examined as antimicrobial interventions for fresh meat (beef carcasses), processed meats (frankfurters), and food contact surfaces (slicing blades)...
June 13, 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
#11
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/28231129/seafood-processing-and-safety
#12
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)
https://www.readbyqxmd.com/read/28231124/food-safety-impacts-from-post-harvest-processing-procedures-of-molluscan-shellfish
#13
REVIEW
George L Baker
Post-harvest Processing (PHP) methods are viable food processing methods employed to reduce human pathogens in molluscan shellfish that would normally be consumed raw, such as raw oysters on the half-shell. Efficacy of human pathogen reduction associated with PHP varies with respect to time, temperature, salinity, pressure, and process exposure. Regulatory requirements and PHP molluscan shellfish quality implications are major considerations for PHP usage. Food safety impacts associated with PHP of molluscan shellfish vary in their efficacy and may have synergistic outcomes when combined...
April 18, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231117/compositional-analysis-of-whole-grains-processed-grains-grain-co-products-and-other-carbohydrate-sources-with-applicability-to-pet-animal-nutrition
#14
Alison N Beloshapka, Preston R Buff, George C Fahey, Kelly S Swanson
Our objective was to measure the proximate, starch, amino acid, and mineral compositions of grains, grain co-products, and other carbohydrate sources with potential use in pet foods. Thirty-two samples from barley (barley flake, cut barley, ground pearled barley, malted barley, whole pearled barley, pearled barley flakes, and steamed rolled barley); oats (groats, ground oatmeal, ground steamed groats, instant oats, oat bran, oat fiber, oat flour, quick oats, regular rolled oats, steamed rolled oat groats, and steel cut groats); rice (brown rice, polished rice, defatted rice bran, and rice flour); and miscellaneous carbohydrate sources (canary grass seed, hulled millet, whole millet, quinoa, organic spelt hull pellets, potato flake, sorghum, whole wheat, and whole yellow corn) were analyzed...
March 25, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231114/breads-fortified-with-freeze-dried-vegetables-quality-and-nutritional-attributes-part-1-breads-containing-oil-as-an-ingredient
#15
Viren Ranawana, Vassilios Raikos, Fiona Campbell, Charles Bestwick, Phyllis Nicol, Lesley Milne, Garry Duthie
There is increasing emphasis on reformulating processed foods to make them healthier. This study for the first time comprehensively investigated the effects of fortifying bread (containing oil as an ingredient) with freeze-dried vegetables on its nutritional and physico-chemical attributes. Breads fortified with carrot, tomato, beetroot or broccoli were assessed for nutrition, antioxidant potential, storage life, shelf stability, textural changes and macronutrient oxidation. Furthermore, using an in vitro model the study for the first time examined the impact of vegetable addition on the oxidative stability of macronutrients during human gastro-intestinal digestion...
March 14, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231112/a-comparison-of-carbon-footprint-and-production-cost-of-different-pasta-products-based-on-whole-egg-and-pea-flour
#16
Antonia Nette, Patricia Wolf, Oliver Schlüter, Andreas Meyer-Aurich
Feed and food production are inter alia reasons for high greenhouse gas emissions. Greenhouse gas emissions could be reduced by the replacement of animal components with plant components in processed food products, such as pasta. The main components currently used for pasta are semolina, and water, as well as additional egg. The hypothesis of this paper is that the substitution of whole egg with plant-based ingredients, for example from peas, in such a product might lead to reduced greenhouse gas emissions (GHG) and thus a reduced carbon footprint at economically reasonable costs...
March 4, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231092/effect-of-different-flours-on-the-formation-of-hydroxymethylfurfural-furfural-and-dicarbonyl-compounds-in-heated-glucose-flour-systems
#17
Marta Mesías, Francisco J Morales
Traditional cereal-based foods usually include wheat flour in their formulations; however, the search for new products with new ingredients providing different properties to foods is widely pursued by food companies. Replacement of wheat by other flours can modify both nutritional properties and organoleptic characteristics of the final baked food, but can also impact the formation of potentially harmful compounds. The effect of the type of flour on the formation of furfurals and dicarbonyl compounds was studied in a dough model system during baking that contains water or glucose in order to promote the Maillard reaction and caramelization...
February 16, 2017: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231088/health-promoting-compounds-in-pigmented-thai-and-wild-rice
#18
Valentina Melini, Rita Acquistucci
Organic pigmented Thai rice and wild rice are commonly available in specialized Italian markets and food shops, and they are gaining popularity among consumers demanding healthy foods. Indeed, the typical colour of kernels, which is the unique characteristic of pigmented cereals, is due to the accumulation of pigments that are also responsible for a number of healthy effects. The aim of this study was to provide a portrait of two organic pigmented Thai rice varieties from Thailand and one wild rice variety from Canada, imported into Italy and at Italian consumers' disposal...
January 20, 2017: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28230907/estrogenic-suppression-of-binge-like-eating-elicited-by-cyclic-food-restriction-and-frustrative-nonreward-stress-in-female-rats
#19
Maria Vittoria Micioni Di Bonaventura, Thomas A Lutz, Adele Romano, Mariangela Pucci, Nori Geary, Lori Asarian, Carlo Cifani
Because binge eating and emotional eating vary through the menstrual cycle in human females, we investigated cyclic changes in binge-like eating in female rats and their control by estrogens. Binge-like eating was elicited by three cycles of 4 days of food restriction and 4 days of free feeding followed by a single frustrative nonreward-stress episode (15 min visual and olfactory exposure to a familiar palatable food) immediately before presentation of the palatable food. Intact rats showed binge-like eating during the diestrous and proestrous phases of the ovarian cycle, but not during the estrous (periovulatory) phase...
February 23, 2017: International Journal of Eating Disorders
https://www.readbyqxmd.com/read/28230813/characterization-of-carbonic-anhydrase-9-in-the-alimentary-canal-of-aedes-aegypti-and-its-relationship-to-homologous-mosquito-carbonic-anhydrases
#20
Daniel P Dixon, Leslie Van Ekeris, Paul J Linser
In the mosquito midgut, luminal pH regulation and cellular ion transport processes are important for the digestion of food and maintenance of cellular homeostasis. pH regulation in the mosquito gut is affected by the vectorial movement of the principal ions including bicarbonate/carbonate and protons. As in all metazoans, mosquitoes employ the product of aerobic metabolism carbon dioxide in its bicarbonate/carbonate form as one of the major buffers of cellular and extracellular pH. The conversion of metabolic carbon dioxide to bicarbonate/carbonate is accomplished by a family of enzymes encoded by the carbonic anhydrase gene family...
February 21, 2017: International Journal of Environmental Research and Public Health
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