journal
Journals Journal of Food Science and Te...

Journal of Food Science and Technology

https://read.qxmd.com/read/38410275/antimicrobial-activity-mechanical-and-thermal-properties-of-cassava-starch-films-incorporated-with-beeswax-and-propolis
#21
JOURNAL ARTICLE
María Carolina Betancur-D Ambrosio, Carmen Elena Pérez-Cervera, Cindy Barrera-Martinez, Ricardo Andrade-Pizarro
Edible films can be formed from different polymeric compounds. The use of starch has gained extra value; because it can be used in combination with plasticizers and lipids, helping to improve mechanical properties. Besides, with the addition of an antimicrobial, the function of these films can be extended. The objective of this research was to evaluate the effect of native cassava starch, beeswax and ethanolic propolis extract (EPE) on the mechanical, thermal and inhibitory properties against the Aspergillus niger fungus...
April 2024: Journal of Food Science and Technology
https://read.qxmd.com/read/38410274/nutritional-biochemical-and-health-properties-of-locust-beans-and-its-applications-in-the-food-industry-a-review
#22
REVIEW
Kamar Nasrallah, Sanaa Khaled, Sami El Khatib, Maha Krayem
UNLABELLED: The Locust Bean ( Ceratonia siliqua L.) is an ancient Mediterranean fruit that is used to make locust bean gum from seeds, which is a popular ingredient in many foods today. Locust Bean fruit and Gum are rich in bioactive compounds that can be helpful in the treatment of conditions involving the digestive system, as well as cancer, hyperlipidemia, and diabetes. The locust bean gum is a polysaccharide extracted from the endosperm of the locust bean seed through different thermomechanical or chemical processes...
April 2024: Journal of Food Science and Technology
https://read.qxmd.com/read/38410273/a-new-approach-to-snack-production-sourdough-corn-flakes-with-low-glycemic-index
#23
JOURNAL ARTICLE
Hümeyra Çetin-Babaoğlu
In this study, sourdough powder was used as a natural additive to enhance functional properties and reduce glycemic index of corn flakes. Lactobacillus fermentum , Lactococcus lactis , previously isolated from sourdough samples, and Saccharomyces cerevisiae were used as starter cultures to produce sourdough powder from wheat flour. To produce corn flakes sourdough powder was replaced by maize flour in amounts of 15 and 30%, while the control sample contained no sourdough powder. The total phenolic content, 2,2-di-phenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP) of the samples were 421...
April 2024: Journal of Food Science and Technology
https://read.qxmd.com/read/38410272/bio-preservatives-and-essential-oils-as-an-alternative-to-chemical-preservatives-in-the-baking-industry-a-concurrent-review
#24
REVIEW
Fakhar Islam, Farhan Saeed, Ali Imran, Umber Shehzadi, Rehman Ali, Farhan Nosheen, Anamika Chauhan, Aasma Asghar, Moses Ojukwu
The use of chemical preservatives in the baking industry is a common practice to extend the shelf life of baked goods However, there is growing interest in natural alternatives due to worries about the security and potential health risks of these chemicals. The purpose of this concurrent review is to investigate the potential of using essential oils and bio-preservatives in place of chemical preservatives in the baking industry. With a focus on their efficiency in extending the shelf life of baked goods, the review includes a thorough analysis of the most recent research on the use of bio-preservatives and essential oils in food preservation...
April 2024: Journal of Food Science and Technology
https://read.qxmd.com/read/38410271/graphene-based-functional-electrochemical-sensors-for-the-detection-of-chlorpyrifos-in-water-and-food-samples-a-review
#25
REVIEW
Pitchurajan Krishna Perumal, Chiu-Wen Chen, Balendu Shekher Giri, Reeta Rani Singhania, Anil Kumar Patel, Cheng-Di Dong
Prolonged and excessive use of chlorpyrifos (CPS) has caused severe pollution, particularly in crops, vegetables, fruits, and water sources. As a result, CPS is detected in various food and water samples using conventional methods. However, its applications are limited due to size, portability, cost, etc. In this regard, electrochemical sensors are preferred for CPS detection due to their high sensitivity, reliability, rapid, on-site detection, and user-friendly. Notably, graphene-based electrochemical sensors have gained more attention due to their unique physiochemical and electrochemical properties...
April 2024: Journal of Food Science and Technology
https://read.qxmd.com/read/38410270/transformation-of-phenolic-acids-during-radical-neutralization
#26
JOURNAL ARTICLE
Małgorzata Olszowy-Tomczyk, Rafał Typek
UNLABELLED: Negative influence of reactive oxygen species on living organisms and stability of food products is the reason for significant interest in the substances exhibiting antioxidant properties. Phenolic acids are very popular among the known diet antioxidants. The paper presents the results of research on the application of chromatographic measurements for determination of antioxidant changes and products of radical neutralization reaction for the chosen phenolic acids (caffeic, ferulic, p-coumaric, protocatechuic and vanilic)...
April 2024: Journal of Food Science and Technology
https://read.qxmd.com/read/38410269/kinetic-study-of-thermal-degradation-of-flaxseed-oil-and-moringa-oil-blends-with-physico-chemical-oxidative-stability-index-osi-and-shelf-life-prediction
#27
JOURNAL ARTICLE
Yashi Srivastava, Barinderjit Singh, Brahmeet Kaur, Mohammed Ubaid, Anil Dutt Semwal
The thermal degradation kinetics of flaxseed oil (FSO) and moringa oil (MO) blends with soyabean oil (SOY; 80%), rice bran oil (RBO; 80%), cotton seed oil (CSO; 80%) and sunflower oil (SFO; 80%) with Rancimat equipment. There was no significant ( p  ≤ 0.05) difference observed in the specific gravity (SG), density (D), and refractive index (RI) values of the MO and FSO blends, while the rancidity parameters showed the opposite variations. The FTIR spectra showed absorption bands at 966 cm-1 , 1097 cm-1 , 1160 cm-1 , 1217 cm-1 , 1377 cm-1 , 1464 cm-1 , 1743 cm-1 , 2945 cm-1 , 2852 cm-1 and 3008 cm-1 ...
April 2024: Journal of Food Science and Technology
https://read.qxmd.com/read/38410268/fabrication-and-characterization-of-electrospun-catechins-loaded-nanofibres-for-fortification-of-milk
#28
JOURNAL ARTICLE
B Rajunaik, Magdaline Eljeeva Emerald Franklin, B G Seethu, Heartwin A Pushpadass, Surendra Nath Battula, N Laxmana Naik
UNLABELLED: Catechins in their free form are bitter in taste, and undergo deterioration and oxidation during processing and storage that limit their use as nutraceuticals in foods. Therefore, catechins were electrospun using zein as encapsulating polymer into nanofibres at 15, 18 and 21% w/w concentrations, 16, 20 and 24 kV applied voltage and 0.5 and 1.0 mL/h feed rate. The electrospinning conditions were optimized using Taguchi L18 (21  × 32 ) design. Encapsulation efficiency as high as 92...
April 2024: Journal of Food Science and Technology
https://read.qxmd.com/read/38410267/soymilk-stability-increase-using-polyphenols-microcapsules
#29
JOURNAL ARTICLE
Mariana Larrauri, Claudia M Asensio, María P Martín, Patricia R Quiroga, Nelson R Grosso, Valeria Nepote
Functional beverages have aroused a great interest to the food industry. Among the functional ingredients, there is a growing demand for antioxidant incorporation into foods, which implies a challenge to preserve their bioactivity. The health benefits provided by soymilk can be improved by the addition with microcapsules of polyphenols from peanut skin and this procedure is an alternative to protect these natural and bioactive compounds from environmental factors. The aim of this work was to determine the chemical, antioxidant, microbiological and sensory changes during storage of the product...
April 2024: Journal of Food Science and Technology
https://read.qxmd.com/read/38410266/natural-food-flavours-a-healthier-alternative-for-bakery-industry-a-review
#30
REVIEW
Nidhi Singh, M L Sudha
Human beings always remained attracted towards vivid food flavours and aroma. Ever since the food industry came into existence, several brands and industries worldwide have been busy creating storms in the food markets through flavours, aromas, textures and substances to intrigue the consumers' minds. The ingredients that go into the preparation of these food items include a list of various preservatives, taste enhancers, stabilizers, colours and to make it look attractive and delicious but may not be healthy...
April 2024: Journal of Food Science and Technology
https://read.qxmd.com/read/38410265/evaluation-of-fifteen-processing-methods-of-hellgrammites-based-on-the-flavor-characteristics
#31
JOURNAL ARTICLE
Yunying Zhang, Yupeng Liang, Wenming Zhang, Yan Ren, Xiaoming Bao
To investigate suitable processing methods for improve the flavor while maintaining quality, hellgrammites were subjected to fifteen different processing methods. The samples were tested by sensory evaluation and were analyzed using HS-SPME-GC-MS. The sensory evaluation revealed that five methods for head and chest removal, three wine-fried methods, and three vinegar-roasting methods significantly reduced the levels of hexanal (3129.05 ± 45.77 μg/kg) and heptanal (436.72 ± 7...
April 2024: Journal of Food Science and Technology
https://read.qxmd.com/read/38410264/bioactive-compounds-and-antioxidant-activity-during-ripening-of-malpighia-glabra-fruits
#32
JOURNAL ARTICLE
S V Shreelakshmi, N Chaitrashree, Maria Sheeba Nazareth, Sandopu Sravan Kumar, Nandini P Shetty, P Giridhar
Malpighia glabra (Malpighiaceae) is a cherry fruit popularly known as acerola or West Indian cherry, with nutraceuticals in each ripening stage. The changes in the phytoconstituents, pigments, sugars, organic acids, and antioxidants were investigated during the fruit ripening and expressed in fresh weight (FW). Gentisic acid was present in the highest concentration in IMGL fruits (11.43 mg/100 g), which was reduced to 0.362 mg/100 g over-ripening. The major flavonoid present was epicatechin, and the concentration increased from 2...
April 2024: Journal of Food Science and Technology
https://read.qxmd.com/read/38410263/effect-of-plant-addition-and-ripening-on-total-phenol-content-antioxidant-capacity-volatile-compounds-and-sensory-properties-of-kashar-cheese
#33
JOURNAL ARTICLE
Tugba Kilic, Gulcan Koyuncu
In this study, the effects of the ripening process and fruit powder addition on the physical, chemical, total phenolic content, antioxidant capacity, volatile compounds, and sensory properties of Kashar cheese were determined. Total phenol content, antioxidant capacity, volatile compounds, and fatty acid esters were determined by Folin Ciocalteu, DPPH, SPME, and GC-MS, GC-FID, respectively. Of the 27 fatty acids identified in cheeses, palmitic, oleic, myristic, and stearic acids were found to have the highest ratios, respectively...
April 2024: Journal of Food Science and Technology
https://read.qxmd.com/read/38410262/effect-of-microwave-drying-and-tempering-on-color-attributes-fissure-formation-and-cooking-characteristics-of-fortified-rice-kernels
#34
JOURNAL ARTICLE
Chandrakant Genu Dalbhagat, A Nithya, Shubham Mandliya, Siddharth Vishwakarma, Hari Niwas Mishra
UNLABELLED: Fortified rice kernels (FRK) are a vitamin-mineral enriched extruded rice-shaped product blended with raw or parboiled rice in a 1:100 ratio to prepare fortified rice. In FRK manufacturing, drying is one of the essential steps that affect the quality of FRK. In the present study, the microwave technique was explored to dry FRK continuously at 180, 360, and 540 W and with the tempering (1, 2, and 3 min) at 180 W to evaluate the effects on the drying curves, color attributes, fissure formation, and cooking characteristics...
April 2024: Journal of Food Science and Technology
https://read.qxmd.com/read/38410261/effect-of-salt-pretreatments-on-physico-chemical-cooking-and-rehydration-kinetics-of-instant-rice
#35
JOURNAL ARTICLE
Sakshi Sharma, Anil Dutt Semwal, Somashekharan Pandit Srihari, Thima Govind Raj, Dadasaheb Wadikar
UNLABELLED: Instant rice is well-suited for ready-to-use applications as low-moisture, light-weight military ration and emergency food for our Armed Forces, offering longer shelf life with rapid rehydration characteristics. Present investigation demonstrated the effect of different salt pretreatment during soaking as precooking operation on the physico-chemical, cooking and rehydration kinetics of instant rice. Application of salt pretreatment reduced bulk density and damaged grain percentage, while enhanced the porosity, volume expansion percent, weight gain percentage, and rehydration characteristics...
April 2024: Journal of Food Science and Technology
https://read.qxmd.com/read/38327868/low-temperature-desolventization-effect-on-physico-chemical-functional-and-structural-properties-of-rice-bran-protein
#36
JOURNAL ARTICLE
Surya Tushir, Deep Narayan Yadav, Rajeev Kumar Kapoor, K Narsaiah, Manju Bala, Ritika Wadhwa
De-oiled rice bran is a good source of high-quality protein; however, the current practice of desolventization at high temperature (110-120 °C) denatures the protein, making its extraction difficult and uneconomical. The present study aims to investigate the effect of low temperature desolventization of de-oiled rice bran (LTDRB) on extraction, yield, and purity of protein and its comparison with protein obtained from high temperature desolventized de-oiled rice bran (HTDRB). The optimal conditions for preparation of protein from LTDRB were: extraction pH 11...
March 2024: Journal of Food Science and Technology
https://read.qxmd.com/read/38327867/conventional-and-scientific-uses-of-rice-washed-water-a-systematic-review
#37
REVIEW
Akhila Chithambharan, Lalitha Pottail, S C Sharma, Rekha Manjunath Mirle, R Rajalakshmi, Aruna Ponnusamy
UNLABELLED: Rice is considered the king of cereals. It is the only cereal that is being consumed by half of the population in the world. Rice and rice products have potential health benefits. One such rice aided product is rice washed water which is discussed in this article. Rice-washed water, which is commonly regarded as waste water and discarded, is a rich source of minerals and nutrients. The processing of rice washed water, nutritional analysis; edible fungi productions are detailed in this review...
March 2024: Journal of Food Science and Technology
https://read.qxmd.com/read/38327866/partially-defatted-coconut-flour-as-a-functional-ingredient-in-replacement-of-refined-wheat-flour-for-development-of-fiber-rich-muffins
#38
JOURNAL ARTICLE
Sachin Ramdas Adsare, Uday Shriramrao Annapure
UNLABELLED: In the current study, partially defatted coconut flour (PDCF) was prepared using deoiled cake obtained after virgin coconut oil processing. The proximate analysis of PDCF revealed the presence of 5.21% moisture, 14.03% fat, 21.34% protein, 46.39% fiber and 3.27% ash, along with prominent functional properties. Herein, muffins were prepared by incorporation of PDCF as a replacement of refined wheat flour (RWF) at 0, 25, 50, 75 and 100% flour blend. Significant changes in batter rheology were observed after 25 to 100% replacement of RWF with PDCF, which indicated a decrease in peak viscosity and final viscosity by 65...
March 2024: Journal of Food Science and Technology
https://read.qxmd.com/read/38327865/retraction-note-use-of-electrochemical-methods-to-determine-the-effect-of-brewing-techniques-espresso-turkish-and-filter-coffee-and-roasting-levels-on-the-antioxidant-capacity-of-coffee-beverage
#39
Sevinc Yildirim, Ersin Demir, Ilkay Gok, Hassan Y Aboul-Enein
[This retracts the article DOI: 10.1007/s13197-022-05460-x.].
March 2024: Journal of Food Science and Technology
https://read.qxmd.com/read/38327864/bioactives-from-citrus-food-waste-types-extraction-technologies-and-application
#40
REVIEW
A N Anoopkumar, Embalil Mathachan Aneesh, Ranjna Sirohi, Ayon Tarafdar, Laya Liz Kuriakose, A Surendhar, Aravind Madhavan, Vinod Kumar, Mukesh Kumar Awasthi, Parameswaran Binod, Raveendran Sindhu
The Citrus fruits belong to the category where the groups of fruits are recognized to be an admirable repository of bioactive elements and phytochemical constituents, with strong biological potentials. The prominent use of Citrus fruits for nutrition as well as food processing has led to the release of a large amount of waste into the environment and surrounding, and it simultaneously burdens the nature and existence of many organisms including the human population. In order to rectify such consequences, the reuse of food waste from citrus for various advantageous effects...
March 2024: Journal of Food Science and Technology
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