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food drying

Xin-Li Ran, Min Zhang, Yuchuan Wang, Benu Adhikari
Plant byproducts of food processing industry line are undervalued yet important resource. These byproducts contain large percentage of high value functional substances such as antioxidants, pectin, polyphenols and so on. Recently, many research studies concentrated on innovative technologies that promise to overcome such issues as time consuming, inefficiency, and low yield, among others, which exist in most conventional techniques. Consequently, to achieve the recovery of nutraceuticals from high added-value by-products, it is necessary to have more knowledge of these novel technologies and more importantly explore the possibility of application of these latest technologies to the recovery downstream processing...
September 18, 2017: Critical Reviews in Food Science and Nutrition
Tai Sheng Yeh, Yeng-Ting Liu, Pei-Jyun Liou, Hong-Ping Li, Ching-Chuan Chen
Candies, chewing gums, dried fruits, jellies, chocolate, and shredded squid pieces imported from 17 countries were surveyed for their aluminum content. The samples were bought from candy shops, supermarkets, and convenience stores, and through online shopping. Sample selection focused on imported candies and snacks. A total of 67 samples, including five chewing gums, seven dried fruits, 13 chocolates, two jellies, two dried squid pieces, and 38 candies, were analyzed. The content of aluminum was analyzed by inductively coupled plasma optical emission spectrometry (ICP OES)...
October 2016: Journal of Food and Drug Analysis
A B Shehata, M S Rizk, E A Rend
Caffeine reference material certified for purity is produced worldwide, but no research work on the details of the certification process has been published in the literature. In this paper, we report the scientific details of the preparation and certification of pure caffeine reference materials. Caffeine was prepared by extraction from roasted and ground coffee by dichloromethane after heating in deionized water mixed with magnesium oxide. The extract was purified, dried, and bottled in dark glass vials. Stratified random selection was applied to select a number of vials for homogeneity and stability studies, which revealed that the prepared reference material is homogeneous and sufficiently stable...
October 2016: Journal of Food and Drug Analysis
Óscar Rodríguez, Valeria Eim, Carmen Rosselló, Antoni Femenia, Juan A Cárcel, Susana Simal
Drying allows the obtaining of products with a long shelf life by reducing the water activity to a level low enough for the growth of microorganisms, enzymatic reactions, and other deteriorative reactions to be inhibited. Despite the benefits of this operation, the quality of heat sensitive products is diminished when high temperatures are used. The use of low drying temperatures reduces the heat damage but being the drying time longer, oxidation reactions occur and a reduction of the quality is also observed...
September 14, 2017: Journal of the Science of Food and Agriculture
Pooja Mehta, Glenn T Furuta, Taryn Brennan, Michelle L Henry, Nancy Creskoff Maune, Shikha S Sundaram, Calies Menard-Katcher, Dan Atkins, Faith Takurukura, Sandra Giffen, Zhaoxing Pan, Angela M Haas
OBJECTIVE: Because both gastroesophageal reflux disease (GERD) and eosinophilic esophagitis (EoE) are associated with malnutrition and feeding dysfunction, this study compares growth, nutrition and feeding behaviors in children with GERD and EoE. METHODS: Subjects aged 1-7 with GERD or EoE were enrolled in a prospective study. Assessments included length/height, weight, 3-day food diary, serum biomarkers of nutrition, and the Behavioral Pediatric Feeding Assessment Scale (BPFAS)...
September 12, 2017: Journal of Pediatric Gastroenterology and Nutrition
M Gooniband Shooshtari, M R Deevband, M R Kardan, N Fathabadi, A A Salehi, K Naddafi, M Yunesian, R Nabizadeh Nodehi, M Karimi, S S Hosseini
BACKGROUND: Ramsar, a city of Iran located on the coast of the Caspian Sea, has been considered to be enormously important due to its high natural radioactivity levels. People living in High Level Natural Radiation Areas (HLNRAs) have been exposed by several sources, one of which could be foodstuff. However, many studies have been carried out to measure the environmental radioactivity in Ramsar, but no survey has been conducted in all stapled consumed foods yet. This study was dedicated to determine (226)Ra activity concentration in the daily diets of Ramsar residents as a probable exposure...
2017: Journal of Environmental Health Science & Engineering
Sabrina M Noritake, Jenny Liu, Sierra Kanetake, Carol E Levin, Christina Tam, Luisa W Cheng, Kirkwood M Land, Mendel Friedman
BACKGROUND: Plants produce secondary metabolites that often possess widespread bioactivity, and are then known as phytochemicals. We previously determined that several phytochemical-rich food-derived preparations were active against pathogenic foodborne bacteria. Trichomonads produce disease (trichomoniasis) in humans and in certain animals. Trichomonads are increasingly becoming resistant to conventional modes of treatment. It is of interest to test bioactive, natural compounds for efficacy against these pathogens...
September 13, 2017: BMC Complementary and Alternative Medicine
Mario Armando Gómez-Favela, Roberto Gutiérrez-Dorado, Edith Oliva Cuevas-Rodríguez, Vicente Adrián Canizalez-Román, Claudia Del Rosario León-Sicairos, Jorge Milán-Carrillo, Cuauhtémoc Reyes-Moreno
Chia (Salvia hispanica L.) plant is native from southern Mexico and northern Guatemala. Their seeds are a rich source of bioactive compounds which protect consumers against chronic diseases. Germination improves functionality of the seeds due to the increase in the bioactive compounds and associated antioxidant activity. The purpose of this study was to obtain functional flour from germinated chia seeds under optimized conditions with increased antioxidant activity, phenolic compounds, GABA, essential amino acids, and dietary fiber with respect to un-germinated chia seeds...
September 12, 2017: Plant Foods for Human Nutrition
Francesca Fanelli, Giuseppe Cozzi, Assunta Raiola, Irene Dini, Giuseppina Mulè, Antonio F Logrieco, Alberto Ritieni
The healthy consumers make a strong pressure to natural products that can prevent the chronic diseases and improve the general health status, and therefore an important aspect that have to be considered is the safe level of the nutraceuticals. This study reports the occurrence of Ochratoxin A (OTA) and associated fungal contamination in 35 samples of dried vine fruits imported in the European community potentially used for the development of new nutraceutical supplements. High pressure liquid chromatography analysis identified 18 samples as contaminated by OTA with an average level of 2...
September 11, 2017: Journal of Food Science
Abdullah Rasyid
The nutritional composition of the dried seaweed Ulva lactuca from Pameungpeuk waters, including proximate, vitamins, minerals, dietary fibre and heavy metal has been carried out. The objective of this present study is to know the nutritional composition of the dried seaweed U. lactuca for utilisation in human nutrition in the future. Results show that carbohydrate was the major component in the proximate analysis of U. lactuca in the present study. The carbohydrate content was 58.1%. Moisture, ash, protein and fat content were 16...
July 2017: Tropical Life Sciences Research
Siqiong Zhong, Amandeep Sandhu, Indika Edirisinghe, Britt Burton-Freeman
SCOPE: Understanding the metabolic fate of polyphenols from plant foods can aid in developing dietary recommendations that maximize their health benefits. Wild blueberries (WBB) provide a distinctive composition of dietary anthocyanins and chlorogenic acid (CGA). METHODS AND RESULTS: This is a single blind, randomized, two-arm crossover controlled study. Human subjects ingested a WBB beverage (25 g freeze dried WBB powder) or placebo beverage with a meal and plasma was collected over 24 h...
September 9, 2017: Molecular Nutrition & Food Research
Jenny Y Y Lau, Chun-Chiu Pang, Lawrence Ramsden, Richard M K Saunders
Although 'dry-type' stigmas are widely regarded as ancestral in angiosperms, the early-divergent family Annonaceae has copious stigmatic exudate. We evaluate three putative functions for this exudate: as a nutritive reward for pollinators; as a pollen germination medium; and as an extragynoecial compitum that enables pollen tube growth between carpels. Stigmatic exudate is fructose dominated (72.2%), but with high levels of glucose and sucrose; the dominance of hexose sugars and the diversity of amino acids observed, including many that are essential for insects, supports a nutritive role for pollinators...
September 6, 2017: Journal of Integrative Plant Biology
Émilie Bouchard, Rajnish Sharma, Nicholas Bachand, Alvin A Gajadhar, Emily J Jenkins
Toxoplasma gondii is a zoonotic parasite found in vertebrates worldwide for which felids serve as definitive hosts. Despite low densities of felids in northern Canada, Inuit people in some regions show unexpectedly high levels of exposure, possibly through handling and consumption of Arctic wildlife. Free-ranging caribou (Rangifer tarandus) are widely harvested for food across the Canadian North, show evidence of seroexposure to T. gondii, and are currently declining in numbers throughout the Arctic. We experimentally infected three captive reindeer (conspecific with caribou) with 1000, 5000 or 10,000 oocysts of T...
December 2017: International Journal for Parasitology. Parasites and Wildlife
DanYang Ying, Mya Myintzu Hlaing, Julie Lerisson, Keith Pitts, Lijiang Cheng, Luz Sanguansri, Mary Ann Augustin
Olive pomace, a waste stream from olive oil processing, was fractionated by centrifugation to obtain a supernatant and a flesh-enriched fraction, and freeze dried to obtain a powder. The dried supernatant contained 5.8% moisture, 4.8% protein, 3.5% fat, 3.5% ash, 82.4% carbohydrate (including 17.2% dietary fiber) and polyphenols (2970mg gallic acid equivalents (GAE)/100g). The dried flesh-enriched fraction, contained 5.9% moisture, 13.4% protein, 14.2% fat, 3.5% ash, 63.1% carbohydrate (including 42.7% dietary fiber) and polyphenols (1960mg GAE/100g)...
October 2017: Food Research International
Kyriakos Kaderides, Athanasia M Goula
The replacement of maltodextrins as carriers for the spray drying of sticky and sugar based bioactives is an important development for the food industry. In this work, orange juice industry by-product was used to obtain a high dietary fiber powder to be used as carrier material. This powder was characterized with respect to its physical and chemical properties related to the process of encapsulation by spray drying. Adsorption isotherms of orange waste powder were determined at 30, 45, and 60°C. The data were fitted to several models including two-parameter (BET, Halsey, Smith, and Oswin), three-parameter (GAB), and four-parameter (Peleg) relationships...
October 2017: Food Research International
Xing Chen, Ruiyun Zhou, Xinglian Xu, Guanghong Zhou, Dongmei Liu
To expand utilization of meat in various products, the structural, physicochemical and functional changes of water soluble myofibrillar protein powder (WSMP-P) were investigated as affected by high-pressure homogenization (HPH) intensities (0-20,000psi). HPH modified the structure of WSMP-P by random dissociation (myofibril and myosin polymer dissociation), partial unfolding and rearrangement (actin trimer formation), producing an amorphous protein structure with high thermal stability. α-Helix and β-turn conversion to β-sheet structures occurred at pressures above 15,000psi, suggesting an increase in myosin conformation flexibility with minor aggregation...
October 2017: Food Research International
Hossam S El-Beltagi, Naglaa A El-Senousi, Zeinab A Ali, Azza A Omran
Pizza being the most popular food worldwide, quality and sensory appeal are important considerations during its modification effort. This study was aimed to evaluate the quality of pizza made using two different sources of proteins, chickpea (Cicer arietinum) flour and dried carp fish powder (Cyprinus carpio). Analysis indicated nutrients richness specificity of chickpea flour (higher fiber, energy, iron, zinc, linoleic acid and total nonessential amino acids) and dried carp fish powder (higher contents of protein, fats, ash, oleic acid and total essential amino acids) complementing wheat flour to enhance nutritional value of pizza...
2017: PloS One
C Kumar, M A Karim
Microwave convective drying (MCD) is gaining increasing interest due to its unique volumetric heating capability and ability to significantly reduce drying time and improve food quality. The main objective of this paper is to discuss, critically analyze and evaluate the recent advances in MCD and suggest the future directions in this field. The main focus of this paper is the mathematical modeling and experimental investigations in microwave convective drying of food materials. Recent developments in mathematical modeling of MCD is discussed and existing experimental setup and their advantages and disadvantages are discussed and analysed...
September 5, 2017: Critical Reviews in Food Science and Nutrition
Jasmina Hadzieva, Kristina Mladenovska, Maja Simonoska Crcarevska, Marija Glavaš Dodov, Simona Dimchevska, Nikola Geškovski, Anita Grozdanov, Emil Popovski, Gjorgji Petruševski, Marina Chachorovska, Tanja Petreska Ivanovska, Lidija Petruševska-Tozi, Sonja Ugarkovic, Katerina Goracinova
This article presents a novel formulation for preparation of Lactobacillus casei 01 encapsulated in soy protein isolate and alginate microparticles using spray drying method. A response surface methodology was used to optimise the formulation and the central composite face-centered design was applied to study the effects of critical material attributes and process parameters on viability of the probiotic after microencapsulation and in simulated gastrointestinal conditions. Spherical microparticles were produced in high yield (64%), narrow size distribution (d50=9...
June 2017: Food Technology and Biotechnology
Christos Soukoulis, Solmaz Behboudi-Jobbehdar, William Macnaughtan, Christopher Parmenter, Ian D Fisk
The incorporation of probiotics and bioactive compounds, via plasticised thin-layered hydrocolloids, within food products has recently shown potential to functionalise and improve the health credentials of processed food. In this study, choice of polymer and the inclusion of whey protein isolate was evaluated for their ability to stabalise live probiotic organisms. Edible films based on low (LSA) and high (HSA) viscosity sodium alginate, low esterified amidated pectin (PEC), kappa-carrageenan/locust bean gum (κ-CAR/LBG) and gelatine (GEL) in the presence or absence of whey protein concentrate (WPC) were shown to be feasible carriers for the delivery of L...
September 2017: Food Hydrocolloids
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