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https://www.readbyqxmd.com/read/28323490/triterpenoid-acids-as-important-antiproliferative-constituents-of-european-elderberry-fruits
#1
Michał Gleńsk, Elżbieta Czapińska, Marta Woźniak, Ireneusz Ceremuga, Maciej Włodarczyk, Grzegorz Terlecki, Piotr Ziółkowski, Ewa Seweryn
In Europe, both the fruits and flowers of Sambucus nigra L. have been used against cold, as well as laxative, diaphoretic, and diuretic remedies. There are also a number of commercially available food products that contain elderberry juice, puréed or dried elderberries. Recent comprehensive literature data on pharmacology and chemistry of Sambuci fructus have encouraged us to screen extracts with different polarities from this plant material against cancer cell lines. The cytotoxic activity of the ethyl acetate and aqueous acetone extracts from elderberries as well as detected triterpenoids on human colon adenocarcinoma cell line (LoVo) and human breast cancer cell line (MCF-7) was investigated by sulforhodamine B assay...
March 21, 2017: Nutrition and Cancer
https://www.readbyqxmd.com/read/28315320/controlled-ice-nucleation-using-freeze-dried-pseudomonas-syringae-encapsulated-in-alginate-beads
#2
Lindong Weng, Shannon N Tessier, Anisa Swei, Shannon L Stott, Mehmet Toner
The control of ice nucleation is of fundamental significance in many process technologies related to food and pharmaceutical science and cryobiology. Mechanical perturbation, electromagnetic fields and ice-nucleating agents (INAs) have been known to induce ice nucleation in a controlled manner. But these ice-nucleating methods may suffer from cumbersome manual operations, safety concerns of external fields, and biocompatibility and recovery issues of INA particles, especially when used in living systems. Given the automatic ice-seeding nature of INAs, a promising solution to overcome some of the above limitations is to engineer a biocomposite that accommodates the INA particles but minimizes their interactions with biologics, as well as enabling the recovery of used particles...
March 14, 2017: Cryobiology
https://www.readbyqxmd.com/read/28314431/fast-analysis-of-phthalates-in-freeze-dried-baby-foods-by-ultrasound-vortex-assisted-liquid-liquid-microextraction-coupled-with-gas-chromatography-ion-trap-mass-spectrometry
#3
Mario Vincenzo Russo, Pasquale Avino, Ivan Notardonato
This paper is focused on the determination of phthalates (PAEs), compounds "plausibly" endocrine disruptors, in baby food products by means of a method based on ultrasound-vortex-assisted liquid-liquid microextraction coupled with GC-IT/MS (UVALLME-GC-IT/MS). Particularly, the whole procedure allows the determination of six phthalates such as DMP, DEP, DBP, iBcEP, BBP and DEHP. After dissolution of 0.1g product sample and addition of anthracene as Internal Standard, 250μL of n-heptane are used as extraction solvent...
November 25, 2016: Journal of Chromatography. A
https://www.readbyqxmd.com/read/28299465/extraction-of-microalgae-derived-lipids-with-supercritical-carbon-dioxide-in-an-industrial-relevant-pilot-plant
#4
Jan Lorenzen, Nadine Igl, Marlene Tippelt, Andrea Stege, Farah Qoura, Ulrich Sohling, Thomas Brück
Microalgae are capable of producing up to 70% w/w triglycerides with respect to their dry cell weight. Since microalgae utilize the greenhouse gas CO2, they can be cultivated on marginal lands and grow up to ten times faster than terrestrial plants, the generation of algae oils is a promising option for the development of sustainable bioprocesses, that are of interest for the chemical lubricant, cosmetic and food industry. For the first time we have carried out the optimization of supercritical carbon dioxide (SCCO2) mediated lipid extraction from biomass of the microalgae Scenedesmus obliquus and Scenedesmus obtusiusculus under industrrially relevant conditions...
March 15, 2017: Bioprocess and Biosystems Engineering
https://www.readbyqxmd.com/read/28298158/intake-of-saffron-reduces-%C3%AE-radiation-induced-genotoxicity-and-oxidative-stress-in-mice
#5
Apurva Koul, Suresh K Abraham
Saffron (SAF), the dried stigmas of Crocus sativus is commonly used for flavouring and coloring food. Studies on bioactivity of SAF have demonstrated its in vivo antioxidant activity. The aim of our study was to assess the impact of SAF intake on γ-radiation (RAD) induced: (a) chromosomal damage, (b) oxidative stress in liver and brain and (c) histopathological effects in the intestinal cells and male germ cells in mice. Freeze-dried aqueous extract of SAF was used for the experiments. Our preliminary cell-free DNA nicking assay using pBR322 DNA revealed protective effects of freeze-dried SAF extract against hydroxyl radical induced DNA damage...
March 15, 2017: Toxicology Mechanisms and Methods
https://www.readbyqxmd.com/read/28294220/the-microfluidic-nebulator-production-of-sub-micrometer-sized-airborne-drops
#6
Esther Amstad, Frans Spaepen, Michael P Brenner, David A Weitz
Many powders employed in the food and pharmaceutical industries are produced through spray drying because it is a cost efficient process that offers control over the particle size. However, most commercially available spray-driers cannot produce drops with diameters below 1 μm, limiting the size of spray-dried particles to values above 300 nm. We recently developed a microfluidic spray-drier that can form much smaller drops than commercially available spray-driers. This is achieved through a two-step process: first, the microfluidic spray-drier operates in the dripping regime to form 100 μm diameter primary drops in air and, second, subjects them to high shear stresses due to supersonic flow of air to break them into many much smaller secondary drops...
March 15, 2017: Lab on a Chip
https://www.readbyqxmd.com/read/28290319/consumer-perception-of-balsamic-vinegar-a-cross-cultural-study-between-korea-and-italy
#7
Luisa Torri, Seon-Young Jeon, Maria Piochi, Gabriella Morini, Kwang-Ok Kim
Understanding cross-cultural differences in food perception is a key issue of food research in order to understand consumer behaviour in different countries. The objective of this study was to explore potential cultural differences of balsamic vinegar perception between Korean and Italian consumers using the sorted napping method. Nine balsamic vinegars different in terms of ingredients, aging time, and origin were evaluated by Korean (n=50) and Italian (n=49) consumers using sorted napping. Familiarity and food matching were also examined...
January 2017: Food Research International
https://www.readbyqxmd.com/read/28283526/mechanisms-of-inactivation-of-dry-escherichia-coli-by-high-pressure-carbon-dioxide
#8
Yuan Yao Chen, Feral Temelli, Michael G Gänzle
High pressure carbon dioxide processing is a promising technology for non-thermal food preservation. However, few studies determined the lethality of high pressure CO2 on dry bacterial cells, and the mechanism of inactivation remains unknown. This study explored mechanisms of inactivation by using Escherichia coli AW1.7 and mutant strains differing in heat and acid resistance, and in membrane composition based on disruption of the locus of heat resistance, and genes coding for glutamate decarboxylases and cyclopropane fatty acid synthase, respectively...
March 10, 2017: Applied and Environmental Microbiology
https://www.readbyqxmd.com/read/28274428/addition-of-chia-seed-mucilage-for-reduction-of-fat-content-in-bread-and-cakes
#9
Sibele Santos Fernandes, Myriam de Las Mercedes Salas-Mellado
In this study, breads and chocolate cakes were prepared with different levels of chia mucilage dried at 50°C or lyophilized as fat, resulting in healthier products. Results indicated that breads and chocolate cakes made with chia mucilage can replace up to 50% of fat without affecting the technological and physical characteristics. The replacement of 75% of fat, for both types of mucilage, had a significant reduction in fat content of 56.6% in breads and 51.6% in cakes, producing a slight decrease in the technological characteristics of the products...
July 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28272346/a-greener-quick-and-comprehensive-extraction-approach-for-lc-ms-of-multiple-mycotoxins
#10
Andreas Breidbach
In food/feed control, mycotoxin analysis is often still performed "one analyte at a time". Here a method is presented which aims at making mycotoxin analysis environmentally friendlier through replacing acetonitrile by ethyl acetate and reducing chemical waste production by analyzing four mycotoxins together, forgoing sample extract clean-up, and minimizing solvent consumption. For this, 2 g of test material were suspended in 8 mL water and 16 mL ethyl acetate were added. Extraction was accelerated through sonication for 30 min and subsequent addition of 8 g sodium sulfate...
March 7, 2017: Toxins
https://www.readbyqxmd.com/read/28271104/a-fully-disposable-and-integrated-paper-based-device-for-nucleic-acid-extraction-amplification-and-detection
#11
Ruihua Tang, Hui Yang, Yan Gong, MinLi You, Zhi Liu, Jane Ru Choi, Ting Wen, Zhiguo Qu, Qibing Mei, Feng Xu
Nucleic acid testing (NAT) has been widely used for disease diagnosis, food safety control and environmental monitoring. At present, NAT mainly involves nucleic acid extraction, amplification and detection steps that heavily rely on large equipment and skilled workers, making the test expensive, time-consuming, and thus less suitable for point-of-care (POC) applications. With advances in paper-based microfluidic technologies, various integrated paper-based devices have recently been developed for NAT, which however require off-chip reagent storage, complex operation steps and equipment-dependent nucleic acid amplification, restricting their use for POC testing...
March 8, 2017: Lab on a Chip
https://www.readbyqxmd.com/read/28265366/micronutrient-composition-and-acceptability-of-moringa-oleifera-leaf-fortified-dishes-by-children-in-ada-east-district-ghana
#12
Mary Glover-Amengor, Richmond Aryeetey, Edwin Afari, Alexander Nyarko
Moringa oleifera (M. oleifera), a green leafy vegetable, is a good source of minerals and vitamins which could be consumed as part of diet to improve human health and well-being. Drying M. oleifera leaves could make it readily available for use as a food fortificant. The objectives of the study were to determine micromineral and β -carotene content of dried M. oleifera leaves, and leaf-incorporated local dishes, and also assess school children's (4-12 yr) acceptability of dried M. oleifera leaf-incorporated local dishes and feasibility of introducing dried leaves into a school lunch menu...
March 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28260840/whey-protein-mouth-drying-influenced-by-thermal-denaturation
#13
Stephanie P Bull, Yuchun Hong, Vitaliy V Khutoryanskiy, Jane K Parker, Marianthi Faka, Lisa Methven
Whey proteins are becoming an increasingly popular functional food ingredient. There are, however, sensory properties associated with whey protein beverages that may hinder the consumption of quantities sufficient to gain the desired nutritional benefits. One such property is mouth drying. The influence of protein structure on the mouthfeel properties of milk proteins has been previously reported. This paper investigates the effect of thermal denaturation of whey proteins on physicochemical properties (viscosity, particle size, zeta-potential, pH), and relates this to the observed sensory properties measured by qualitative descriptive analysis and sequential profiling...
March 2017: Food Quality and Preference
https://www.readbyqxmd.com/read/28260732/detection-of-histamine-in-fish-and-fishery-products-in-osaka-prefecture-fiscal-2015-report
#14
Kaoru Awazu, Satoshi Takatori, Sachiko Kakimoto, Chie Nomura, Atsushi Masayama, Mizuka Yamaguchi, You Kakimoto, Keiji Kajimura
Histamine food poisoning is caused by ingestion of spoiled fish containing high levels of histamine. This paper reports cases in which histamine was detected in Osaka prefecture in fiscal year 2015 in a survey of fish and fishery products on the market and the food poisoning. A suspected case of histamine food poisoning was also evaluated to investigate the cause and minimize further problems. Histamine in food was separated on SPE cartridge columns, and analyzed after derivatization with fluorescamine by means of HPLC-FL...
2017: Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan
https://www.readbyqxmd.com/read/28242955/production-of-spray-dried-honey-jackfruit-artocarpus-heterophyllus-powder-from-enzymatic-liquefied-puree
#15
Chen Wai Wong, Hong Hock Tan
This paper presents the enzymatic liquefaction process for honey jackfruit optimized with Pectinex(®) Ultra SP-L and Celluclast(®) 1.5 L individually or in combinations at different concentrations (0-2.5% v/w) and incubation time (0-2.5 h). Treatment with combinations of enzymes showed a greater effect in the reduction of viscosity (83.9-98.8%) as compared to single enzyme treatment (64.8-87.3%). The best parameter for enzymatic liquefaction was obtained with 1.0% (v/w) Pectinex(®) Ultra SP-L and 0.5% (v/w) Celluclast(®) 1...
February 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28242928/influence-of-lipid-content-and-packaging-methods-on-the-quality-of-dried-capelin-mallotus-villosus-during-storage
#16
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/28231114/breads-fortified-with-freeze-dried-vegetables-quality-and-nutritional-attributes-part-1-breads-containing-oil-as-an-ingredient
#17
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/28230804/calcium-intake-and-nutritional-adequacy-in-spanish-children-the-aniva-study
#18
Nuria Rubio-López, Agustín Llopis-González, María Morales-Suárez-Varela
Calcium is an important nutrient for child development. The main objective of this study was to assess calcium intake and its adequacy with dietary reference intake (DRI) in Spanish children. The ANIVA (Antropometría y Nutrición Infantil de Valencia) study is a descriptive cross-sectional study. During two academic years 2013-2014 and 2014-2015, 1176 schoolchildren aged 6-9 years were selected from 14 primary schools in Valencia (Spain). Three-day food records were used to assess dietary intake, completed by parents/guardian...
February 21, 2017: Nutrients
https://www.readbyqxmd.com/read/28224610/structural-changes-in-cartilage-and-collagen-studied-by-high-temperature-raman-spectroscopy
#19
Mark Fields, Nicholas Spencer, Jayesh Dudhia, Paul F McMillan
Understanding the high temperature behavior of collagen and collagenous tissue is important for surgical procedures and biomaterials processing for the food, pharmaceutical and cosmetics industries. One primary event for proteins is thermal denaturation that involves unfolding the polypeptide chains while maintaining the primary structure intact. Collagen in the extracellular matrix of cartilage and other connective tissue is a hierarchical material containing bundles of triple-helical fibers associated with water and proteoglycan components...
February 22, 2017: Biopolymers
https://www.readbyqxmd.com/read/28221981/dry-transfer-inoculation-of-low-moisture-spices-containing-antimicrobial-compounds
#20
Ian M Hildebrandt, Chuxuan Hu, Elizabeth M Grasso-Kelley, Peiran Ye, Nathan M Anderson, Susanne E Keller
Inoculation of a food product for use in subsequent validation studies typically makes use of a high concentration cocktail of microorganisms suspended in aqueous media. However, this inoculation method may prove difficult particularly when the food product is a low-moisture food containing antimicrobial compounds, such as some dried spices. In this study, a dry transfer method for inoculation of clove powder, oregano leaves, ginger powder, and ground black pepper with a five-serovar cocktail of Salmonella was developed and compared with a traditional aqueous inoculation procedure...
February 2017: Journal of Food Protection
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