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Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional

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https://read.qxmd.com/read/30764668/cooling-curve-in-production-sweetened-concentrated-milk-supplemented-with-whey-influence-on-the-size-and-microstructure-of-lactose-crystals
#1
I T Smykov, A I Gnezdilova, YuV Vinogradova, A V Muzykantova, A K Lyamina
The aim of this work was to develop a methodology to calculate the cooling curve for the sweetened condensed milk with added whey powder production and to assess the cooling regime effect on the distribution of lactose crystals' size and their microstructure. It is proposed to use a two-stage cooling curve. At the first stage, the cooling is carried out at a high speed, and at the second with a speed that varies depending on the rate of lactose crystallization. Electron microscopic studies have confirmed the cooling regime effect on the crystals' microstructure...
February 14, 2019: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://read.qxmd.com/read/30714395/optimization-of-hot-air-drying-conditions-for-cassava-flour-for-its-application-in-gluten-free-pasta-formulation
#2
M Ramírez, M J Tenorio, C Ramírez, A Jaques, H Nuñez, R Simpson, O Vega
The design and development of gluten-free foods requires a comprehensive understanding of the behavior of the raw materials to attain the same cooking and nutritional quality as gluten-based food. The objective of this study was to determine the optimal hot-air drying conditions for elaboration of cassava flour to be used in a gluten-free pasta formulation. The results showed that the operational conditions to minimize the hot-air drying time (57 min) to produce cassava flour with higher water holding capacity was 57 ℃ at 3 m/s...
February 2, 2019: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://read.qxmd.com/read/30704297/preparation-of-maltodextrin-stabilized-%C3%AE-tocopherol-nanoemulsions-using-solvent-displacement-technique
#3
Mitra Firoozy, Navideh Anarjan
α-Tocopherol nanoemulsions were prepared in current research using various proportions of Polysorbate 20 and maltodextrin as binary stabilizer mixtures through solvent-displacement technique. The effects of maltodextrin proportion in stabilizer mixture, on physicochemical characteristics of gained nanoemulsions, namely average particle size, polydispersity index (PDI), zeta potential, conductivity, in vitro antioxidant activity, in vitro cellular uptake and their rheological parameters were studied. The results show that using maltodextrin, as surface active biopolymer, together with Polysorbate 20, as small molecular stabilizer, could improve the characteristics of nanoemulsions considerably...
January 31, 2019: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://read.qxmd.com/read/30696272/the-effect-of-high-power-ultrasound-on-the-quality-of-carrot-juice
#4
Liyi Chen, Xiufang Bi, Dandan Guo, Yage Xing, Zhenming Che
The effect of high-power ultrasound treatment on enzymes' activity, physicochemical attributes (total soluble solids, pH, viscosity, turbidity, particle size distribution and colour) and carotenoids' content of carrot juice was investigated. The treatments were carried out at 20 kHz (0.95, 2.38, 3.80 W/ml power) in an ice bath for 2, 4, 6, 8, 10 min. The polyphenol oxidase and pectin methylesterase activity were decreased by 43.90 and 37.95% at 3.80 W/ml power and 10 min exposure time, respectively...
January 29, 2019: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://read.qxmd.com/read/30691298/evaluation-and-modeling-of-changes-in-shelf-life-firmness-and-color-of-hass-avocado-depending-on-storage-temperature
#5
Neidy M Sierra, Alexandra Londoño, José M Gómez, Aníbal O Herrera, Diego A Castellanos
In this study, 'Hass' avocado samples were stored at different temperatures to determine changes in firmness, color and other physicochemical support properties throughout the storage time and to represent shelf life depending on temperature from the evolution of these quality properties. From the experimental data, a set of models were adjusted to represent the change of each property as a function of time and temperature by using a first-order kinetics to represent the evolution of lightness (L*) and the chromatic coordinate b*, and a logistic equation to represent firmness and a*...
January 29, 2019: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://read.qxmd.com/read/30691287/anti-biofilm-efficacy-of-single-and-binary-treatments-based-on-plant-essential-oils-against-escherichia-coli-persistent-in-food-processing-facilities
#6
Daniel Vázquez-Sánchez, Juliana Antunes Galvão, Marina Rodrigues Mazine, Eduardo Micotti da Gloria, Thais Maria Ferreira de Souza Vieira
The efficacy of single and combined treatments based on plant essential oils was investigated against Escherichia coli strains persistent in food-processing facilities. Surface materials (stainless steel and polystyrene), disinfectants (peracetic acid and sodium hypochlorite), and conditions (25 ℃, frequency of sanitizing of 24 h) commonly present in the food industry were also used to reach a more realistic approach. Thyme and pepper-rosmarin oils were significantly ( P < 0.05) very effective against planktonic cells and biofilms formed by strains E6 and E7, respectively, followed by peracetic acid...
January 28, 2019: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://read.qxmd.com/read/30682897/el-gueddid-a-traditional-algerian-dried-salted-meat-physicochemical-microbiological-characteristics-and-proteolysis-intensity-during-its-manufacturing-process-and-ripening
#7
Radhia Benlacheheb, Samira Becila, Miguel A Sentandreu, Kahina Hafid, Hiba-Ryma Boudechicha, Abdelghani Boudjellal
El Gueddid is a traditional salted and dried meat with high popularity in Algeria. It is used as an ingredient in various dishes. In this study, different samples of El Gueddid were analyzed at different processing times to follow up their microbiological and physicochemical properties. Changes in the protein profile were also demonstrated by electrophoretic study of myofibrillar proteins. Microbiological determinations included the total viable count, coliforms, Staphylococci, lactic acid bacteria, yeasts, and molds, whereas physicochemical properties were characterized by pH, moisture, salt content and water activity...
January 25, 2019: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://read.qxmd.com/read/30678492/optimization-of-the-production-of-double-shell-microparticles-containing-fish-oil
#8
Ana Lúcia Fadini, Izabela Dutra Alvim, Katyri Bezerra de Freitas Paganotti, Lidiane Bataglia da Silva, Marise Bonifácio Queiroz, Ana Maria Rauen de Oliveira Miguel, Rodney Alexandre Ferreira Rodrigues
Fish oil incorporation into food products is a challenge because long-chain fatty acids are susceptible to oxidation. Microencapsulation is an alternative for protecting and delivering fish oil besides masking undesirable flavours. This work aimed to produce spray-chilled microparticles using spray-dried microparticles loaded with fish oil as the core material and evaluate the effects of core concentration and lipid wall material composition on the apparent viscosity of the feeding material (suspension), microparticle mean diameter (D50 ), moisture content and eicosapentaenoic acid and docosahexaenoic acid losses...
January 24, 2019: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://read.qxmd.com/read/30674204/new-evidence-on-pectin-related-instantaneous-pressure-softening-mechanism-of-asparagus-lettuce-under-high-pressure-processing
#9
Yaxin Sun, Jia Yao, Liang Zhang, Fang Chen, Xiaosong Hu, Yan Zhang
Evidence on mechanism of instantaneous pressure softening of asparagus lettuce under high pressure processing was explored with respect to pectin methylesterase activity, degree of methylation of pectin, degree of methylation patterns of pectin fractions, and pectin distribution in cell wall matrix. Instantaneous pressure softening was observed at 300 MPa, while texture recovery was obtained at 500 MPa. Pectin methylesterase activity was not significantly affected at 100 and 300 MPa, but dramatically activated at 500 MPa (p < 0...
January 23, 2019: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://read.qxmd.com/read/30669863/evaluation-of-the-microbiological-safety-and-sensory-quality-of-a-sliced-cured-smoked-pork-product-with-protective-cultures-addition-and-modified-atmosphere-packaging
#10
Rocío Casquete, Susana C Fonseca, Ricardo Pinto, Sónia M Castro, Svetoslav Todorov, Paula Teixeira, Manuela Vaz-Velho
The aim of this study was to evaluate the effect of two protective lactic acid bacteria cultures combined with modified atmosphere packaging on the survival/growth of Listeria innocua 2030c (as a surrogate for Listeria monocytogenes) and on sensory attributes of ready-to-eat 'lombo' over storage time. Sliced 'lombo', a traditional cured-smoked pork loin, was inoculated with L. innocua 2030c, Lactobacillus sakei ST153 (isolated from 'salpicão') and BLC35 culture (with Lactobacillus curvatus, Staphylococcus xylosus and Pediococcus acidilactici; CHR Hansen) as protective cultures...
January 22, 2019: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://read.qxmd.com/read/30646760/potential-of-lactic-acid-bacteria-from-pico-cheese-for-starter-culture-development
#11
S C Câmara, A Dapkevicius, C Riquelme, R B Elias, Ccg Silva, F X Malcata, Mlne Dapkevicius
Autochthonous lactic acid bacteria may provide a means of promoting the quality and safety of traditional fermented food products, in particular, artisanal cheeses. Pico cheese is an artisanal, dairy specialty of the Azores in risk of disappearing. Efforts to maintain its quality to the requirements of the modern markets are, thus, necessary. Lactic acid bacteria were isolated from artisanal Pico cheese, identified by sequencing of the 16S rRNA gene, and their potential as starter cultures was evaluated by studying their acidification ability, enzymatic activities (caseinolysis, lipolysis and API-ZYM profile), diacetyl and expolysaccharide production, autolysis, antimicrobial activity against Listeria monocytogenes ATCC 7466, Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 29523, Pseudomonas aeruginosa ATCC 27853 and Clostridium perfringens ATCC 8357, sensory evaluation of odour formation in milk, syneresis and firmness of the curd...
January 15, 2019: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://read.qxmd.com/read/30646759/evaluation-of-antioxidant-and-antibacterial-capacity-of-green-microalgae-scenedesmus-subspicatus
#12
Danielli Matias de Macedo Dantas, Yure Barbosa de Carlos Oliveira, Romero Marcos Pedrosa Brandão Costa, Maria das Graças Carneiro-da-Cunha, Alfredo Olivera Gálvez, Ranilson de Souza Bezerra
Microalgae are considered one of the most promising raw materials for the development of high value products for pharmaceuticals, nutraceuticals, and cosmetic industries, as well as being potential sources of protein, vitamins, and minerals for human consumption. Hence, the present research focuses extraction of antioxidant and antimicrobial compounds from Scenedesmus subspicatus using solvents of different polarities. Different solvents such as ethanol, methanol, butanol, acetone, dimethyl sulfoxide, and water were used to extract compounds from the green microalgae S...
January 15, 2019: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://read.qxmd.com/read/30638060/shelf-life-extension-of-mozzarella-cheese-contaminated-with-penicillium-spp-using-the-antifungal-compound-%C3%A9-polylysine
#13
C Luz, R Torrijos, J M Quiles, J Mañes, G Meca
Molds are one of the most important spoilage organisms on cheese which can lead to economic loss as well as raising public health concerns due to the production of mycotoxins. This study investigates the use of ɛ-polylysine as natural antimicrobial to inhibit fungal growth. The minimal inhibitory concentrations and minimal fungicidal concentrations of ɛ-polylysine were determined against Penicillium roqueforti, Penicillium nordicum, and Penicillium solitum. Then, polylysine was tested as surface antimicrobial for the preservation of mozzarella slice cheese inoculated with these Penicillium spp...
January 12, 2019: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://read.qxmd.com/read/30551720/effects-of-thermal-processing-on-the-structural-and-functional-properties-of-soluble-dietary-fiber-from-whole-grain-oats
#14
Ji-Lin Dong, Mei Yang, Rui-Ling Shen, Ya-Fei Zhai, Xiao Yu, Zhen Wang
Normal pressure steaming, high pressure steaming, microwave, and frying are widely used to deactivate enzyme in the oats, but these thermal processing methods may affect the structural and functional properties of soluble dietary fiber, which contribute greatly to the health benefits of oat foods. The objective of this study was to evaluate the effects of four different thermal processing methods on the structural and functional properties of soluble dietary fiber from whole grain oats. The results showed that the thermal processing resulted in changes on nutritional components of whole grain oats...
December 14, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://read.qxmd.com/read/30545245/evaluation-of-pseudomonas-graminis-cpa-7-as-a-biopreservation-method-for-fresh-cut-pear-physicochemical-enzymatic-and-nutritional-quality
#15
Lorena Zudaire, Inmaculada Viñas, María Belén Iglesias, Lucía Plaza, Maribel Abadias, Ingrid Aguiló-Aguayo
Biological preservation methods with bacterial antagonists have emerged as alternatives to chemical sanitizers for extending shelf-life and reducing the population of pathogenic microorganisms. In addition, calcium plays an important role in maintaining the quality of fruit, and postharvest calcium treatments might determine the potential of fruit for processing. The objective of this work was to evaluate the effect of the postharvest application of calcium and biopreservation with the CPA-7 strain of Pseudomonas graminis on the quality parameters of fresh-cut pears...
December 13, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://read.qxmd.com/read/30526078/the-optimization-of-prebiotic-sucrose-free-mango-nectar-by-response-surface-methodology-the-effect-of-stevia-and-inulin-on-physicochemical-and-rheological-properties
#16
Ainaz Alizadeh, Amin Seyedan Oskuyi, Sajed Amjadi
The reduction of sugar consumption is one of the major challenges for nutritionists and food industry. Therefore, it is significant to replace sucrose with other types of sweeteners, especially, natural ones. The aim of the present study is to produce low-calorie, sucrose-free mango nectar and to optimize the formulation by employing response surface methodology. The two independent variables were stevia, as a low-calorie sugar replacer (0, 1.5, and 3% w/w) and inulin as a prebiotic texturizer (0, 3, and 6% w/w) in order to compensate sugar elimination defect on viscosity and °Brix...
December 10, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://read.qxmd.com/read/30526077/effect-of-chitosan-on-physicochemical-and-rheological-attributes-of-bread
#17
Gargi Ghoshal, Sapna Mehta
The aim of this study was to develop fiber-enriched functional bread containing selected concentration of chitosan (0.1%, 0.5%, 1%, 1.5%, and 2% w/w). Dynamic rheology of bread dough established that viscous moduli were lower than elastic moduli. Until 1% chitosan concentration, dough extensibility increased. Avrami nonlinear regression equation was selected as a convenient mathematical tool to model bread crumb staling kinetics. Scanning electron microscopy, Fourier-transform infrared, differential scanning calorimetry, and extensibility tests were used to examine the changes of the structure of control dough and chitosan containing dough...
December 10, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://read.qxmd.com/read/30518258/effect-of-encapsulation-on-the-stability-and-survivability-of-enterococcus-faecium-in-a-non-dairy-probiotic-beverage
#18
Parisa Rajaie Azarkhavarani, Esmaeil Ziaee, Seyed Mohammad Hashem Hosseini
The main objectives of this work were to study the survivability of five probiotic lactobacilli strains in sour cherry juice and citrate buffer with similar pH values (pH 3.5) during storage at 4 ℃ as well as to encapsulate the strain with the least survival in calcium alginate beads. Enterococcus faecium from probiotic strains in sour cherry juice exhibited the least survival; therefore, this strain was selected for studying the protective effect of microencapsulation in calcium alginate beads. Microencapsulated probiotic cells were incorporated into sour cherry juice and then exposed to harsh conditions (e...
December 5, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://read.qxmd.com/read/30509133/the-effect-of-fermentation-time-on-the-volatile-aromatic-profile-of-tarhana-dough
#19
Nilgün Özdemir, Ömer Şimşek, Hasan Temiz, Ahmet Hilmi Çon
Tarhana is a traditional food produced by fermentation of a dough prepared by mixing wheat flour, yoghurt, tomato, paprika, onion and mint. The fermentation of mixture of natural products gives the tarhana an aromatized desired food characteristic. Therefore, we aimed to determine the effects of fermentation time at home and commercial scale on the aromatic volatile profile of tarhana. In this respect, nine different tarhana dough samples were prepared at home and commercial scale and analysed for volatile and organic acid composition during fermentation which were then evaluated by principal component analysis...
December 3, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://read.qxmd.com/read/30509132/effect-of-ozone-treatment-on-the-microstructure-chemical-composition-and-sensory-quality-of-apple-fruits
#20
Karina Juhnevica-Radenkova, Vitalijs Radenkovs, Karlis Kundzins, Dalija Seglina
The aim of this study was to assess the effect of O3 treatment on the quality of different cultivars of apples ( Malus domestica Borkh.). Apples were stored for six months at different concentrations of ozone. During the research, minor differences between ozone-treated and control fruits were found in terms of cell integrity and epicuticular wax structure. Ozone application for apple treatment could accelerate the natural ageing of the waxes found on the surface of apples, thereby reducing the thickness of the waxes...
December 3, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
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