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food drying

Andrew Scott, Yuan-Ching Tien, Craig F Drury, W Daniel Reynolds, Edward Topp
The impact of amendment with swine manure composts (SMC), yard waste compost (YWC), or food waste compost (FWC) on the abundance of antibiotic resistance genes in soil was evaluated. Following a commercial-scale application of the composts in a field experiment, soils were sampled periodically for a decade, and archived air-dried. Soil DNA was extracted and gene targets quantified by qPCR. Compared to untreated control soil, all three amendment types increased the abundance of gene targets for up to four years post-application...
January 17, 2018: Canadian Journal of Microbiology
Jooyeoun Jung, Wenjie Wang, Robert J McGorrin, Yanyun Zhao
Moisture adsorption isotherms and storability of dried hazelnut inshells and kernels produced in Oregon were evaluated and compared among cultivars, including Barcelona, Yamhill, and Jefferson. Experimental moisture adsorption data fitted to Guggenheim-Anderson-de Boer (GAB) model, showing less hygroscopic properties in Yamhill than other cultivars of inshells and kernels due to lower content of carbohydrate and protein, but higher content of fat. The safe levels of moisture content (MC, dry basis) of dried inshells and kernels for reaching kernel water activity (aw ) ≤0...
January 16, 2018: Journal of Food Science
Aya N Khanji, Florentin Michaux, Jeremy Petit, Dominique Salameh, Toufic Rizk, Jordane Jasniewski, Sylvie Banon
The encapsulation of curcumin in micellar caseins (MCs) and the production of powder were performed by spray-drying. Nearly 97% of the curcumin was retained and the yellow powder showed a typical high casein powder morphology. The hygroscopic properties were determined, slight differences reflected less available hydrophobic sites when curcumin was bound to casein, favoring interactions with water in curcumin-enriched MC powders. No difference was detected on the internal MC structure via SAXS. The antioxidant activity of doped-curcumin powder presented 88% of active curcumin...
January 11, 2018: Food & Function
Navina Ramakrishnan, Swati Sharma, Arun Gupta, Basma Yahya Alashwal
Plastics have been one of the highly valued materials and it plays an significant role in human's life such as in food packaging and biomedical applications. Bioplastic materials can gradually work as a substitute for various materials based on fossil oil. The issue like sustainability and environmental challenges which occur due to manufacturing and disposal of synthetic plastics can be conquering by bio-based plastics. Feathers are among the most inexpensive abundant, and renewable protein sources. Feathers disposal to the landfills leads to environmental pollutions and it results into wastage of 90% of protein raw material...
January 7, 2018: International Journal of Biological Macromolecules
Kai Fan, Min Zhang, Arun S Mujumdar
Microwave heating has been applied in the drying of high-value solids as it affords a number of advantages, including shorter drying time and better product quality. Freeze-drying at cryogenic temperature and extremely low pressure provides the advantage of high product quality, but at very high capital and operating costs due partly to very long drying time. Freeze-drying coupled with a microwave heat source speeds up the drying rate and yields good quality products provided the operating unit is designed and operated to achieve the potential for an absence of hot spot developments...
January 10, 2018: Critical Reviews in Food Science and Nutrition
Rosalind Fallaize, Katherine M Livingstone, Carlos Celis-Morales, Anna L Macready, Rodrigo San-Cristobal, Santiago Navas-Carretero, Cyril F M Marsaux, Clare B O'Donovan, Silvia Kolossa, George Moschonis, Marianne C Walsh, Eileen R Gibney, Lorraine Brennan, Jildau Bouwman, Yannis Manios, Miroslaw Jarosz, J Alfredo Martinez, Hannelore Daniel, Wim H M Saris, Thomas E Gundersen, Christian A Drevon, Michael J Gibney, John C Mathers, Julie A Lovegrove
Diet-quality scores (DQS), which are developed across the globe, are used to define adherence to specific eating patterns and have been associated with risk of coronary heart disease and type-II diabetes. We explored the association between five diet-quality scores (Healthy Eating Index, HEI; Alternate Healthy Eating Index, AHEI; MedDietScore, MDS; PREDIMED Mediterranean Diet Score, P-MDS; Dutch Healthy Diet-Index, DHDI) and markers of metabolic health (anthropometry, objective physical activity levels (PAL), and dried blood spot total cholesterol (TC), total carotenoids, and omega-3 index) in the Food4Me cohort, using regression analysis...
January 6, 2018: Nutrients
Mohammad Hossein Shahrokhnia, Ali Reza Sepaskhah
World recent concerns about the shortage of water resources and contamination of groundwater supplies have motivated scientists seeking for more efficient techniques in irrigation and fertilization of farms while taking the advantage of models. The objective of this study is to address how water and nitrogen (N) dynamics are affected by efficient management strategies and to evaluate the application of HYDRUS-1D model in these conditions. In terms of using management policies, different irrigation strategies, planting methods, and different N fertilization rates applied on safflower (Carthamus tinctorius L...
January 8, 2018: Environmental Science and Pollution Research International
Marta Cialiè Rosso, Erica Liberto, Nicola Spigolon, Mauro Fontana, Marco Somenzi, Carlo Bicchi, Chiara Cordero
Within the pattern of volatiles released by food products (volatilome), potent odorants are bio-active compounds that trigger aroma perception by activating a complex array of odor receptors (ORs) in the regio olfactoria. Their informative role is fundamental to select optimal post-harvest and storage conditions and preserve food sensory quality. This study addresses the volatile metabolome from high-quality hazelnuts (Corylus avellana L.) from the Ordu region (Turkey) and Tonda Romana from Italy, and investigates its evolution throughout the production chain (post-harvest, industrial storage, roasting) to find functional correlations between technological strategies and product quality...
January 9, 2018: Analytical and Bioanalytical Chemistry
Timothy S Murbach, Róbert Glávits, John R Endres, Gábor Hirka, Adél Vértesi, Erzsébet Béres, Ilona Pasics Szakonyiné
There is a current worldwide interest in developing novel sustainable nonanimal nutritional sources, and one such source is the green algae Chlamydomonas reinhardtii, the only green algae that has been studied as a model organism for many biological processes ranging from photosynthesis to flagellar movement. However, its potential as a safe nutritional source for use in various foods has not been thoroughly investigated. To assess the safety of C reinhardtii for use as a nutritional human food ingredient, in accordance with internationally accepted standards, the genotoxic potential and repeated-dose oral toxicity of the dried C reinhardtii (THN 6) algal biomass was investigated...
January 1, 2018: International Journal of Toxicology
Birgit van Duuren-Stuurman, Mariska Gröllers-Mulderij, Annemieke van de Runstraat, Anton Duisterwinkel, Jeroen Terwoert, Suzanne Spaan
Objective: Aim of the present study is to investigate the levels of endotoxins on product samples from potatoes, onions, and seeds, representing a relevant part of the agro-food industry in the Netherlands, to gather valuable insights in possibilities for exposure control measures early in the process of industrial processing of these products. Methods: Endotoxin levels on 330 products samples from companies representing the potato, onion, and seed (processing) industry (four potato-packaging companies, five potato-processing companies, five onion-packaging companies, and four seed-processing companies) were assessed using the Limulus Amboecyte Lysate (LAL) assay...
December 30, 2017: Annals of Work Exposures and Health
Yang Jiao, Juming Tang, Yifen Wang, Tony L Koral
Radio-frequency (RF) heating, as a thermal-processing technology, has been extending its applications in the food industry. Although RF has shown some unique advantages against conventional methods in industrial drying and frozen food thawing, more research is needed to make it applicable for food safety applications because of its complex heating mechanism. This review provides comprehensive information regarding RF-heating history, mechanism, fundamentals, and applications that have already been fully developed or are still under research...
January 3, 2018: Annual Review of Food Science and Technology
María José Bagur, Gonzalo Luis Alonso Salinas, Antonia M Jiménez-Monreal, Soukaina Chaouqi, Silvia Llorens, Magdalena Martínez-Tomé, Gonzalo L Alonso
The spice saffron is made from the dried stigmas of the plant Crocus sativus L. The main use of saffron is in cooking, due to its ability to impart colour, flavour and aroma to foods and beverages. However, from time immemorial it has also been considered a medicinal plant because it possesses therapeutic properties, as illustrated in paintings found on the island of Santorini, dated 1627 BC. It is included in Catalogues of Medicinal Plants and in the European Pharmacopoeias, being part of a great number of compounded formulas from the 16th to the 20th centuries...
December 23, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
Maureen Storey, Patricia Anderson
OBJECTIVE: Consumption of fruits and vegetables (FV) remains lower than recommended by the 2015 to 2020 Dietary Guidelines for Americans. The aim of this study was to assess average FV and frozen FV consumption and the effect on nutrient intakes across sex and 10 age categories. METHODS: Nutrient intake from foods and consumption of FV were estimated using combined data from the National Health and Nutrition Examination Survey 2011 to 2014 and the Food Pattern Equivalents Database 2011 to 2012...
February 2018: Nutrition
Cristhian R L Francisco, Sandrina A Heleno, Isabel P M Fernandes, João C M Barreira, Ricardo C Calhelha, Lillian Barros, Odinei Hess Gonçalves, Isabel C F R Ferreira, Maria Filomena Barreiro
Mushroom extracts contain bioactive compounds potentially useful to functionalize foodstuffs. Herein, alcoholic extracts of Agaricus bisporus were studied for their bioactivity and viability as functional ingredients in a food product with high water content (yogurt). Extracts were microencapsulated (to improve their stability and hydrophilicity) by spray-drying, using maltodextrin crosslinked with citric acid as encapsulating material. The effect of thermal treatment (after atomization) on crosslinking and bioactivity of microspheres was tested...
April 15, 2018: Food Chemistry
Juliano Antônio Sebben, Juliana da Silveira Espindola, Lucas Ranzan, Neusa Fernandes de Moura, Luciane Ferreira Trierweiler, Jorge Otávio Trierweiler
The orange-fleshed sweet potato is a vegetable-rich in carotenoids. The thermic treatment for sweet potato processing can decrease the content of these constituents in the foods, lowering their bioactive properties. Raman spectroscopy has been growing as a fast tool to food analysis, especially for detection of low concentrations of carotenoids and to the monitoring of its degradation profile over time. Therefore, in this work were evaluated two methods of drying, hot air and microwaving with rotary drum, combined with quantitative Raman spectroscopy...
April 15, 2018: Food Chemistry
Hidehisa Kawahara, Eri Tagawa, Chihiro Watanabe, Jun Hamada, Sayaka Hamada
 The supercooling-facilitating (SCF) activities, that is, the anti-ice nucleation activity of the hot water extracts from five types of processed food refuse was examined. The extract with the highest activity among five hot water extracts was coffee refuse, showing 1.50℃ of SCF activity at a final concentration of 0.1 mg/ml. From the hot water extract of coffee refuse, the coffee refuse extract containing various polyphenols was prepared by the ultrafiltration (less than MWCO 10,000), a solvent fractionation of ethyl acetate...
2017: Biocontrol Science
Yuu Miyazaki, Atsuhiko Ichimura, Shun Sato, Takuto Fujii, Shinya Oishi, Hideki Sakai, Hiroshi Takeshima
Myricetin (3,3',4',5,5',7-hexahydroxyflavone), a major flavonoid in berries and red wine, has been recently used as a health food supplement based on its antioxidant and antitumor properties. We report here that myricetin preferentially exerts inhibitory effects on gastric H+, K+-ATPase. Myricetin inhibited H+, K+-ATPase with a sub-micromolar IC50 value in an enzyme assay using freeze-dried tubulovesicles prepared from hog stomach. Na+, K+-ATPase and Ca2+-ATPase were also inhibited by myricetin in a dose-dependent manner, but the IC50 values for these enzymes were approximately an order of magnitude higher compared to the H+, K+-ATPase...
December 20, 2017: European Journal of Pharmacology
Li-Zhen Deng, Arun S Mujumdar, Qian Zhang, Xu-Hai Yang, Jun Wang, Zhi-An Zheng, Zhen-Jiang Gao, Hong-Wei Xiao
Pretreatment is widely used before drying of agro-products to inactivate enzymes, enhance drying process and improve quality of dried products. In current work, the influence of various pretreatments on drying characteristics and quality attributes of fruits and vegetables is summarized. They include chemical solution (hyperosmotic, alkali, sulfite and acid, etc.) and gas (sulfur dioxide, carbon dioxide and ozone) treatments, thermal blanching (hot water, steam, super heated steam impingement, ohmic and microwave heating, etc), and non-thermal process (ultrasound, freezing, pulsed electric field, and high hydrostatic pressure, etc)...
December 20, 2017: Critical Reviews in Food Science and Nutrition
Claudia Perez, Camila Tagliani, Patricia Arcia, Sonia Cozzano, Ana Curutchet
A by-product of blueberry juice industries was used as an ingredient to develop fiber-enriched cookies. The blueberry pomace, once ground and dried, was used as an ingredient in cookie formulation. A control cookie was elaborated as reference. Cookies were analyzed for composition and functional properties. The fiber content obtained in the fiber-enriched cookie allows it to be labeled as "high fiber" in the European Union and as a "source of fiber" in MERCOSUR. The fiber-enriched cookie presented highly increased values on the antioxidant capacity and the polyphenol content when compared against the control cookie...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
Shengliang Yuan, Zhihong Duan, Yingnian Lu, Xiaoli Ma, Sheng Wang
Gracilaria lemaneiformis is mainly used as a raw material source for agar industry, and its extract is rich in natural pigments with antioxidant activities. In this study, a solvent reflux extraction method for decolorization of G. lemaneiformis has been developed in agar production. The extraction conditions were optimized as follows: solvent-to-material ratio, 50:1; ethanol concentration, 70%; number of extractions, 3; extraction time, 0.5 h, under which the total antioxidant yield of the extract reached 2...
January 2018: 3 Biotech
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