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Journal of Food Science and Technology

Luciana Marçal Ravaglia, Ana Beatriz Coriguazi Pizzotti, Glaucia Braz Alcantara
The health benefits of edible oils, especially promoted by ω3 and ω9 fatty acids, have been associated with their botanical origin. In order to investigate fatty acid profiles, we assessed Brazil nut, chia, linseed, sesame (toasted and raw), and soybean oils by 1 H nuclear magnetic resonance (1 H NMR) and chemometrics. PCA plots revealed important relationships between chemical composition and botanical origin for reference and commercial samples. Strong evidence of commercial Brazil nut oil adulteration was confirmed using a spiking procedure...
January 2019: Journal of Food Science and Technology
Sapna Rani, Sharmili Jagtap
The effect of exogenous microbial lipase enzyme on the ripening of Swiss cheese (0, 200, and 800U lipase in 30 L milk) was investigated for the physico-chemical, textural and sensory properties, along with its microstructure. The aim of this study was to investigate the application of microbial lipase to accelerate the ripening without affecting its original desirable quality characteristics. The effect of the microbial lipase was studied at different time periods (2, 30, 45, and 60 days) of the Swiss cheese ripening stages...
January 2019: Journal of Food Science and Technology
Chingakham Basanti Devi, Kiran Bains, Harpreet Kaur
Fresh wheatgrass was dried using shade, oven and freeze drying methods. The ascorbic acid and β-carotene and content of oven dried wheatgrass was significantly lower (133.13 µg and 1.98 mg) in comparison to shade dried (193.62 µg and 2.30 mg) and freeze dried (230.35 µg and 3.18 mg) wheatgrass. A significantly lower iron and zinc was observed in freeze dried (13.19 and 6.55 mg) wheatgrass in comparison to shade dried (28.94 and 7.40 mg) and oven dried (19.65 and 8.35 mg) wheatgrass. The chlorophyll in freeze dried (3...
January 2019: Journal of Food Science and Technology
Dilek Ciftci, Sibel Ozilgen
Oxidative stability and loss of nutritional values during storage are the major problems that are encountered in the nut spreads and nut pastes affecting the commercial value. In this study, kinetic behavior of lipid oxidation and depletion of the phenolic antioxidants in the black carrot juice supplemented almond pastes stored at the temperature range of 4-60 °C were studied. Kinetic models were employed to quantify the observations. Lipid oxidation was modeled with the logistic equation. Addition of black carrot juice delayed lipid oxidation, and decreased the maximum peroxide value attained...
January 2019: Journal of Food Science and Technology
Shanooba Palamthodi, Deepak Kadam, S S Lele
This paper reports the formulation and storage stability of Ash gourd ( Benincasa hispida ) and Bottle gourd ( Lagenaria siceraria ) juice blended with the Jamun ( Syzygium cumini ). Both the beverages found to be rich in polyphenols, flavonoids, and anthocyanins. The Ash gourd-Jamun (AGJ) and Bottle gourd-Jamun (BGJ) beverages showed significant bio-accessibility of polyphenols, flavonoids, and anthocyanins. Moreover, the addition of sugar was found to enhance the bioaccessibility of these fractions in both the beverages...
January 2019: Journal of Food Science and Technology
Xuewei Zhao, Wangming Li, Hua Zhang, Xingli Liu, Zhongyi Zhang
Various non-volatile oils are currently applied in order to prevent water evaporation from exposed surface of dough during oscillatory measurements. A systemic understanding of their effectiveness in controlling water loss and ensuring accuracy of rheological measurements is necessary. In this work, three kinds of coating oils (vaseline, dimethyl silicone oil and low viscosity silicone oil) were selected to minimize water evaporation from dough of 37%, 42% and 47% water content subjected to time sweep tests under oscillatory mode...
January 2019: Journal of Food Science and Technology
Jairo Lindarte Artunduaga, Luis-Felipe Gutiérrez
The aim of this study was to investigate the effects of replacing vegetable fat at different concentrations (20, 30, 40 and 50%) by betaglucans from Ganoderma lucidum (βGGL), on the physical properties of cake batters, and on the quality of the resultant cakes. The addition of βGGL significantly affected the specific gravity, the flow properties and the color of the batter formulations. The fat-replacing led to a slight reduction in the volume of cakes, because fewer air bubbles were incorporated into the batter samples as the concentration of βGGL increased...
January 2019: Journal of Food Science and Technology
Meryem Nur Kantekin-Erdogan, Onur Ketenoglu, Aziz Tekin
The aim of the study was to determine the effects of monoglyceride content on emulsion stability and rheology of mayonnaise. For this purpose, mono (MG) and diglycerides (DG) were produced by transesterification of refined olive oil with elevating glycerol contents from 25 to 100 g and reaction times from 25 to 40 min. Maximum MG-DG yield was obtained when the reaction was performed for 40 min using 75 or 100 g of glycerol. Under these conditions, 90% of triglycerides (TG) were converted to 40% MG and 50% DG...
January 2019: Journal of Food Science and Technology
Marcia Goulart Lopes Coradini, Darla Silveira Volcan Maia, Mariana Almeida Iglesias, Louise Haubert, Graciela Volz Lopes, Danilo Augusto Lopes da Silva, Luís Augusto Nero, Wladimir Padilha da Silva
Beef jerky is a ready-to-eat product that does not require refrigeration at the point of sale. Here, we evaluated the occurrence of Listeria monocytogenes in the production process of beef jerky, the presence of virulence genes and the genomic relatedness of the isolates, to assess the safety of the final product. The raw material, surfaces with and without contact with the product and the final product were evaluated along the beef jerky processing line. The samples were evaluated by VIDAS immunoassay system, and the L...
January 2019: Journal of Food Science and Technology
San-Dong Yang, Tao Tang, Yi-Meng Tan, Feng-Yun Wang, Wei-Bing Zhang, Tong Li, Ming-Zhu Xia
A simple, rapid and low-cost determination method of benzo( a )pyrene in fried and baked foods was proposed by high performance liquid chromatography combined with vesicular coacervative supramolecular solvent (SUPRAS) extraction. The vesicular coacervate was composed of 1-octanol and tetrabutylammonium bromide. 200 mg of dried samples with 600 μL SUPRAS could be mixed to extract benzo( a )pyrene. Neither evaporation nor further clean-up steps for the extracts were needed. The overall sample treatment took approximately 30 min, and several samples could be simultaneously treated using conventional lab equipment...
January 2019: Journal of Food Science and Technology
Yasser Shahbazi, Nassim Shavisi
The aim of the present study was to evaluate the effect of methanolic Prosopis farcta extract (PFE; 0, 200, 400, 600, 800 and 1000 ppm) on storage stabilization of canola oil during 24 days of accelerated storage. The canola oil was mainly comprised of oleic acid (65.01%), linoleic acid (19.56%), linolenic acid (8.11%) and palmitic acid (4.48%). The 1, 1-diphenyl-2-picrylhydrazyl radical scavenging activity and β -carotene bleaching ability of the PFE were 1.16 μg/ml and 0.09 mg/ml, respectively. Our study showed that total phenolic content of PFE was 365...
January 2019: Journal of Food Science and Technology
Dirlei Diedrich Kieling, Gustavo V Barbosa-Cánovas, Sandra Helena Prudencio
This study determined the optimal pressure and time conditions for the high pressure processing (HPP) of a lemongrass-lime mixed beverage. The physicochemical and microbiological characteristics, bioactive compounds, and antioxidant activity of the beverage treated under the optimal HPP conditions were evaluated immediately after processing and during 8 weeks of storage at 4 °C, compared to untreated (control) and thermally pasteurized beverages. HPP at 250 MPa for 1 min at 25 °C ensured microbiological safety, according to inactivation tests with Listeria innocua as the target microorganism, without significant losses of vitamin C and phenolic compounds...
January 2019: Journal of Food Science and Technology
Lívia Maria Braga Resende, Vanessa Rios de Souza, Guilherme Max Dias Ferreira, Cleiton Antônio Nunes
Avocado oil, which has a high content of monounsaturated fatty acid and health-beneficial phytochemicals, is consumed in salads and also can be used for cooking. Therefore, is essential to study its oxidative and photochemical stability under different temperatures. So this work aimed to evaluate the oil oxidation and the phytochemical degradation of avocado oil under three different temperatures: room, 100 °C and 180 °C. The oil oxidation was evaluated by peroxide value and specific extinction in ultraviolet...
January 2019: Journal of Food Science and Technology
Bharathi Raja Ramadoss, Manu Pratap Gangola, Somanath Agasimani, Sarita Jaiswal, Thiruvengadam Venkatesan, Ganesh Ram Sundaram, Ravindra N Chibbar
In human diet, the products of starch digestion are a major energy source. Starch is stored as water insoluble granules composed of amylose and amylopectin. The susceptibility of starch granule to digestive enzymes is affected by starch granule size, shape, and composition. In this study, starch characteristics and in vitro enzymatic hydrolysis in three rice ( Oryza sativa L.) mutants (RSML 184, RSML 278 and RSML 352) with similar amylose concentration (24.3-25.8%) was compared to parent ADT 43 (21.4%). The three mutants had reduced thousand grain weight and starch concentration but higher protein and dietary fiber concentrations...
January 2019: Journal of Food Science and Technology
Waseem Ahmed, Rafia Azmat, Abdul Qayyum, Sami Ullah Khan, Shah Masaud Khan, Saeed Ahmed, Sumeira Moin
In this article, Citrus paradisi , (Shamber) an exceptional source of Vitamins A and C and full of nutrients, selected for extraction of diverse polyphenols including dietary flavonoids and essential flavonoids by HPLC-DAD technique using various solvents. These essential targeted compounds also analyze after keeping different storage periods and compare with fresh fruits for better efficacy of these compounds. The highest number of phenolic compounds including gallic acid, chlorogenic acid sinapic acid, ferulic acid, myricetin, quercetin, and kaempferol extracted in methanol solvent leading to the new compounds of tetra-O-methylscutellar and heptamethoxy flavone...
January 2019: Journal of Food Science and Technology
Thaís Paes Rodrigues Dos Santos, Célia Maria Landi Franco, Ezequiel Lopes do Carmo, Jay-Lin Jane, Magali Leonel
This study aimed to understand the physicochemical characteristics of sweet potato starch following spray-drying and extrusion processes for desirable applications. Spray-dried starch showed formation of agglomerates and decreased in average granular size from 16.5 μm of the native starch granules to 14.1 μm. Spray-drying reduced the percentage crystallinity from 25.3 to 22.6% and showed a slight decrease in the molecular weight of amylopectin from 3.1 to 2.6 × 108 g mol-1 . In addition, changes in the pasting and gelatinization properties, higher final viscosity (454...
January 2019: Journal of Food Science and Technology
Antonios Drakos, Lito Andrioti-Petropoulou, Vasiliki Evageliou, Ioanna Mandala
The biscuit-making performance of flour depends on both its botanical source and particle size. Several quality parameters of biscuits produced by partial replacement of wheat flour by barley and rye flours at 0, 10, 20, 30 and 40% were measured. Moreover, in order to investigate the effect of particle size, a commercial and two jet milled finer samples of both rye and barley flours were used. For most of the composite flours, the level of substitution was not statistically significant for the weight and the spread ratio of the biscuits...
January 2019: Journal of Food Science and Technology
Erendira Avalos-Martínez, Jorge A Pino, Sonia Sáyago-Ayerdi, Odri Sosa-Moguel, Luis Cuevas-Glory
This study was conducted to assess and correlate the sensory characteristics and volatile compounds of hot beverages from the calyces of four Mexican varieties of hibiscus (4Q4, Puebla Precoz, UAN 16-1, and Sudan). A panel of 10 judges, detected six flavour descriptors in all samples. Sensory studies revealed highly characteristic flavour profiles of these varieties. In order to obtain the extracts and further characterize the odour-active volatiles of the studied beverages, a simultaneous steam distillation and solvent extraction procedure followed by a GC-MS analysis was employed...
January 2019: Journal of Food Science and Technology
Mehmet Ali Koyuncu, Derya Erbas, Cemile Ebru Onursal, Tuba Secmen, Atakan Guneyli, Seda Sevinc Uzumcu
Combined effects of controlled atmosphere and different postharvest treatment (salicylic acid, oxalic acid and putrescine) on bioactive compounds and quality of pomegranate cv. Hicaznar were investigated. Pomegranates were harvested at commercial harvest stage and transported immediately to postharvest physiology laboratory. Fruit were divided into four groups. 1 Control : Dipped into distilled water + 0.01% Tween-20 solution for 10 min. 2 Oxalic acid ( OA ): Dipped into 6 mM OA + Tween-20 solution for 10 min...
January 2019: Journal of Food Science and Technology
Yunping Zhu, Fang Li, Yu Wang, Jinlong Li, Chao Teng, Changtao Wang, Xiuting Li
The effects of water-extractable arabinoxylans (WEAXs) with different molecular weights on the physicochemical properties and structure of wheat gluten were studied, a transition between β-turns in β-leaves in the structure of gluten has been demonstrated by Fourier transform infrared spectroscopy when WEAX samples were added. The ratio of weakly hydrogen-bonded β-sheets to strongly hydrogen-bonded β-sheets tended to decrease with increasing WEAX content. FT-Raman analysis demonstrated other changes in the structure of gluten concerning β-structures, the conformation of the disulfide bridges, and aromatic amino acid environments; these changes were dependent on the molecular weight of the WEAX...
January 2019: Journal of Food Science and Technology
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