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Food Technology and Biotechnology

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https://read.qxmd.com/read/30923456/retention-of-bioactive-compounds-during-domestic-processing-of-croatian-domestic-garlic-allium-sativum-l
#1
Sandra Pedisić, Zoran Zorić, Anđela Miljanović, Danijela Šimić, Maja Repajić, Verica Dragović-Uzelac
The content of bioactive compounds and antioxidant activity were determined in Croatian domestic garlic after domestic processing (crushing, water blanching and frying) through different thermal treatments. The predominant phenolics in fresh garlic expressed per fresh mass were p -coumaric (10.79 mg/100 g) and caffeic (9.50 mg/100 g) acids, while the most abundant organosulfur compounds were methylsulfinylsulfanylmethane (9881.84 mg/100 g), 3-methylsulfinylsulfanylprop-1-ene and 3-methylsulfanylsulfinylprop-1-ene (257...
December 2018: Food Technology and Biotechnology
https://read.qxmd.com/read/30923455/isolation-and-characterisation-of-l-plantarum-o1-producer-of-plantaricin-as-potential-starter-culture-for-the-biopreservation-of-aquatic-food-products
#2
Iva Čanak, Ksenija Markov, Ena Melvan, Antonio Starčević, Mattea Živković, Manuela Zadravec, Jelka Pleadin, Željko Jakopović, Deni Kostelac, Jadranka Frece
Lactobacillus plantarum O1 was isolated from the gut of sea bream ( Sparus aurata ) and identified with the API biochemical test and MALDI-TOF MS. This strain was further characterised according to the selection criteria for lactic acid bacteria as starter cultures for aquatic food production. L. plantarum O1 showed good antimicrobial activity against pathogenic test microorganisms. Further investigation confirmed it as the producer of the bacteriocin plantaricin. This strain also showed good growth at a wide range of temperatures (from 4 to 45 °C) and a wide range of pH (2-12), even in the presence of 3...
December 2018: Food Technology and Biotechnology
https://read.qxmd.com/read/30923454/voltammetric-determination-of-sudan-1-in-food-samples-using-its-cu-ii-compound
#3
Kuddusi Karaboduk, Erdoğan Hasdemır
In this work, we developed a sensitive, simple and convenient electrochemical method to determine Sudan 1 in food samples using its Cu(II) coordination compound. Using phosphate buffer solution at pH=5.0 as supporting electrolyte (75% methanol), differential pulse voltammetry and 6-fold concentration of Cu(II), the electrochemical oxidation signal of Sudan 1-Cu(II) coordination compound at glassy carbon electrode significantly increased when compared to the one without the added Cu(II). The experimental conditions such as the amount of methanol, pH, the concentration of Cu(II) and the instrumental parameter were optimized for the determination of Sudan 1...
December 2018: Food Technology and Biotechnology
https://read.qxmd.com/read/30923453/influence-of-conditioning-temperature-on-the-quality-nutritional-properties-and-volatile-profile-of-virgin-rapeseed-oil
#4
Klara Kraljić, Tatjana Stjepanović, Marko Obranović, Milan Pospišil, Sandra Balbino, Dubravka Škevin
Heating the rapeseed prior to the oil extraction is conducted to increase the oil yield but it can also induce changes of various components of the seed. These changes may affect the composition of the volatile and non-volatile compounds of produced virgin rapeseed oil. The aim of our study is to determine the impact of different conditioning temperatures (60, 80 and 100 °C) on the quality, nutritional value, aroma profile and sensory characteristics of virgin rapeseed oil. Conditioning the seeds at all three temperatures had no influence on the quality and major nutritional components (fatty acids and tocopherols) of the produced oil...
December 2018: Food Technology and Biotechnology
https://read.qxmd.com/read/30923452/alkaline-and-halophilic-protease-production-by-bacillus-luteus-h11-and-its-potential-industrial-applications
#5
Agnieszka Kalwasińska, Urszula Jankiewicz, Tamás Felföldi, Aleksandra Burkowska-But, Maria Swiontek Brzezinska
This paper presents the results of the study on the production of protease by Bacillus luteus H11 isolated from an alkaline soda lime. B. luteus H11 was identified as an alkalohalophilic bacterium, and its extracellular serine endoprotease also showed an extreme alkali- and halotolerance. It was remarkably stable in the presence of NaCl up to 5 M. The enzyme was active in a broad range of pH values and temperatures, with an optimum pH of 10.5 and a temperature of 45 °C. It had a molecular mass of about 37 kDa and showed activity against azocasein and a synthetic substrate for the subtilisin-like protease, N-succinyl-l-phenylalanine- p -nitroanilide...
December 2018: Food Technology and Biotechnology
https://read.qxmd.com/read/30923451/isolation-characterization-and-amino-acid-composition-of-a-bacteriocin-produced-by-bacillus-methylotrophicus-strain-bm47
#6
Yulian Tumbarski, Ivelina Deseva, Dasha Mihaylova, Magdalena Stoyanova, Lutsian Krastev, Radosveta Nikolova, Velichka Yanakieva, Ivan Ivanov
Members of the bacterial genus Bacillus are known as producers of a broad spectrum of antibiotic compounds of proteinaceous nature that possess inhibitory activity against different saprophytic and pathogenic microorganisms. In the current research, a peptide synthesized by Bacillus methylotrophicus strain BM47, previously isolated from a natural thermal spring in Bulgaria, was identified and characterized as a bacteriocin. In vitro antimicrobial screening of the crude bacteriocin substance of B. methylotrophicus BM47 showed activity against the plant pathogenic fungi Fusarium moniliforme , Aspergillus awamori , Penicillium sp...
December 2018: Food Technology and Biotechnology
https://read.qxmd.com/read/30923450/evaluation-of-the-antioxidant-capacity-antimicrobial-and-antiproliferative-potential-of-fir-abies-alba-mill-honeydew-honey-collected-from-gorski-kotar-croatia
#7
Dalibor Broznić, Ivana Ratkaj, Mladenka Malenica Staver, Sandra Kraljević Pavelić, Paula Žurga, Dragan Bubalo, Ivana Gobin
The paper examines the antiproliferative, antimicrobial and antioxidative effects of fir ( Abies alba Mill.) honeydew honey from mountain region of Croatia (Gorski kotar) as a potential replacement for standard antibiotics and chemotherapeutic agents. Cell viability, annexin V assay and flow cytometry analysis served to analyse the antiproliferative effect on, apoptosis induction in and cell death of cancer cell lines: HeLa, MCF-7, SW620, CFPAC-1, MIA PaCa-2 and normal diploid human fibroblasts (BJ). Antimicrobial activity was tested against Staphylococcus and Acinetobacter strains by agar well diffusion and microdilution assays...
December 2018: Food Technology and Biotechnology
https://read.qxmd.com/read/30923449/bleeding-of-common-carp-cyprinus-carpio-improves-sensory-quality-of-fillets-and-slows-oxidative-and-microbiological-changes-during-refrigerated-aerobic-storage
#8
Meta Sterniša, Petr Dvořak, Roman Lunda, Zuzana Linhartova, Sonja Smole Možina, Jan Mraz
Common carp ( Cyprinus carpio ) aquaculture is one of the most important and rapidly growing productions around the world. However, for consumers, carp is often not acceptable due to its distinctive colour and odour. In this study, we investigated the effects of bleeding of common carp on fillet quality. The obtained results show that carp bleeding by cutting the gill arches is an effective way of reducing the total haem content, which here decreased from (9.6±1.6) in unbled carp to (2.34±0.8) μmol/kg of haemoglobin in bled carp...
December 2018: Food Technology and Biotechnology
https://read.qxmd.com/read/30923448/development-and-structural-behaviour-of-soybean-gelato
#9
Juliana Savio, Daiane Preci, Murilo Castelle, Alexandra Manzolli, Ilizandra Aparecida Fernandes, Alexander Junges, Rosicler Colet, Mercedes Carrão-Panizzi, Cecilia Abirached, Juliana Steffens, Eunice Valduga
The aim of this study is to elaborate and evaluate structural characteristics of soybean gelato by varying the content of soybean protein concentrate (2.95 to 17.05%) and vegetable fat (7.95 to 22.05%) using experimental design. The replacement of milk by hydrosoluble extract and soybean protein concentrate presented itself as an alternative to gelato production with unique characteristics, especially in terms of protein, solubility, viscosity, melting point, overrun and acceptability. The addition of up to 5% ( m / V ) protein concentrate, 14% (by volume) soybean hydrosoluble extract, and 15% (by mass) vegetable fat to gelato formulations resulted in better structural characteristics, with viscosity ranging from 0...
December 2018: Food Technology and Biotechnology
https://read.qxmd.com/read/30923447/the-impact-of-heat-moisture-treatment-on-the-properties-of-musa-paradisiaca-l-starch-and-optimization-of-process-variables
#10
Maria José Missão Cordeiro, Cristiane Martins Veloso, Leandro Soares Santos, Renata Cristina Ferreira Bonomo, Márcio Caliari, Rafael da Costa Ilhéu Fontan
Starch stability under the processing conditions can be improved by modifying the granule structure using chemical and/or physical processes. The effect of heat-moisture treatment (HMT) on the physicochemical, morphological, pasting and thermal properties of green banana ( Musa paradisiaca L.) starch was investigated. To analyze the changes in starch properties due to the combined effect of the process variables, time (h), moisture (%), and temperature (°C) were considered as independent variables using a central composite rotatable design...
December 2018: Food Technology and Biotechnology
https://read.qxmd.com/read/30923446/the-potential-of-combined-emulsification-and-spray-drying-techniques-for-encapsulation-of-polyphenols-from-rosemary-rosmarinus-officinalis-l-leaves
#11
Arijana Bušić, Draženka Komes, Ana Belščak-Cvitanović, Aleksandra Vojvodić Cebin, Igor Špoljarić, Gordan Mršić, Song Miao
The present study evaluates the potential of encapsulation of polyphenolic antioxidants from rosemary ( Rosmarinus officinalis L.) leaves by combining emulsification and spray drying techniques. To stabilize the emulsions and prepare samples suitable for use in dry products, double emulsions encapsulating rosemary polyphenolic extract and containing polyglycerol polyricinoleate (4%), whey protein isolates (2 and 4%) as emulsifiers, and maltodextrins (MDE 10 and 21) as enhancing coatings were subjected to spray drying...
December 2018: Food Technology and Biotechnology
https://read.qxmd.com/read/30923445/extraction-of-kaempferol-and-its-glycosides-using-supercritical-fluids-from-plant-sources-a-review
#12
REVIEW
Sandro Cid-Ortega, José Alberto Monroy-Rivera
Research has focused on the study and design of new products containing phytochemicals (polyphenolic acids, flavonoids and anthocyanins, among others) that contribute to a better life quality for consumers, as well as techniques to improve the extraction of these compounds. In this regard, extraction with supercritical fluids (usually CO2 ) is a technology that has better advantages than organic solvents, since lower temperatures that are used do not damage the product, and is more effective at high pressures...
December 2018: Food Technology and Biotechnology
https://read.qxmd.com/read/30923444/synergy-of-microtechnology-and-biotechnology-microreactors-as-an-effective-tool-for-biotransformation-processes-%C3%A2-%C3%A2-the-paper-was-presented-at-european-biotechnology-congress-25-27-may-2017-dubrovnik-croatia
#13
REVIEW
Anita Šalić, Bruno Zelić
Despite the fact that microreactors have been present for more than 40 years now and that their potential has been extensively exploited in chemical synthesis, analytics and screening, to date very few biocatalytic processes have been explored in microreactors. It is claimed that enzymatic microreactor technology is exactly in the same place where chemical microreactors were 15 years ago. However, general opinion is that the efforts devoted to the research of micro-enzymatic reactors will inaugurate a new breakthrough in bio-based processing...
December 2018: Food Technology and Biotechnology
https://read.qxmd.com/read/30923443/the-role-of-vitamin-d-in-inflammatory-bowel-disease-assessing-therapeutic-and-preventive-potential-of-supplementation-and-food-fortification
#14
REVIEW
Dunja Leskovar, Tomislav Meštrović, Anja Barešić, Ivana Kraljević, Marina Panek, Hana Čipčić Paljetak, Mihaela Perić, Mario Matijašić, Dunja Rogić, Ana Barišić, Dina Ljubas Kelečić, Darija Vranešić Bender, Željko Krznarić, Donatella Verbanac
Inflammatory bowel diseases are a group of chronic inflammatory conditions that affect gastrointestinal tract due to inapt and continuous immune activation in response to a myriad of predisposing factors (most notably genetics, environmental impact and gut microbiota composition). It has been shown that vitamin D status can also play a role in the disease pathogenesis, as its deficiency is commonly observed in two major forms of inflammatory bowel diseases - Crohn's disease and ulcerative colitis. Mounting evidence supports the concept of intricate relationship between gut dysbiosis and vitamin D metabolism, while suboptimal levels of this vitamin have been linked to increased clinical disease relapse rates, inadequate response to drugs, as well as decreased quality of life in patients with Crohn's disease and ulcerative colitis...
December 2018: Food Technology and Biotechnology
https://read.qxmd.com/read/30510487/pectin-gels-enriched-with-dietary-fibre-for-the-development-of-healthy-confectionery-jams
#15
Lilian E Figueroa, Diego B Genovese
The objective of this work is to evaluate the effect of the addition of dietary fibre from different sources (apple, bamboo, psyllium and wheat) and pectin mass fraction (0.4 and 0.5 g/100 g) on the physicochemical properties of pectin gels for the development of a novel, healthy product similar to a fruit confectionery jam. A mass fraction of 3 g/100 g fibre was added to each pectin gel in order to declare the final product as a source of fibre. It was evident that pectin content, type of fibre, and their interaction had a significant effect on the viscoelastic and mechanical properties, and syneresis (water loss) of the gels...
September 2018: Food Technology and Biotechnology
https://read.qxmd.com/read/30510486/lactic-acid-bacteria-as-biological-control-of-staphylococcus-aureus-in-coalho-goat-cheese
#16
Rânmilla Cristhina Santos Castro, Anay Priscilla David de Oliveira, Eline Almeida Rodrigues de Souza, Tayla Marielle Antunes Correia, Jane Viana de Souza, Francesca Silva Dias
The aim of this study is to investigate the bacterial population in coalho goat cheese produced in the semi-arid northeast region of Brazil, to analyse the antibiotic resistance profiles of the identified pathogenic bacteria, to detect the staphylococcal enterotoxin genes and to evaluate the addition of autochthonous lactic acid bacteria (LAB) with technofunctional properties for the control of Staphylococcus aureus growth. In the analysed samples, strains of Escherichia coli ( N =11), Salmonella spp. ( N =18), Listeria spp...
September 2018: Food Technology and Biotechnology
https://read.qxmd.com/read/30510485/proapoptotic-and-antimigratory-effects-of-pseudevernia-furfuracea-and-platismatia-glauca-on-colon-cancer-cell-lines
#17
Dragana S Šeklić, Ana D Obradović, Milan S Stanković, Marko N Živanović, Tatjana Lj Mitrović, Slaviša M Stamenković, Snežana D Marković
The aim of this study is to investigate cytotoxic, proapoptotic, antimigratory and pro-antioxidant effects of methanol, acetone and ethyl acetate extracts of lichens Pseudevernia furfuracea and Platismatia glauca on colorectal cancer (HCT-116 and SW-480) cell lines. We compared the cytotoxic effects on colorectal cancer cells with the effects obtained from normal human fibroblast (MRC-5) cell line. Tetrazolium (MTT) test evaluated the cytotoxic effects, Transwell assay evaluated cell migration, acridine orange/ethidium bromide (AO/EB) fluorescent method followed the apoptosis, while prooxidant/antioxidant effects were determined spectrophotometrically through concentration of redox parameters...
September 2018: Food Technology and Biotechnology
https://read.qxmd.com/read/30510484/effect-of-lactobacillus-plantarum-fermentation-on-the-surface-and-functional-properties-of-pea-protein-enriched-flour
#18
Burcu Çabuk, Andrea K Stone, Darren R Korber, Takuji Tanaka, Michael T Nickerson
The effect of Lactobacillus plantarum fermentation on the functional and physicochemical properties of pea protein-enriched flour (PPF) was investigated. Over the course of the fermentation the extent of hydrolysis increased continuously until reaching a maximum degree of hydrolysis of 13.5% after 11 h. The resulting fermented flour was then adjusted to either pH=4 or 7 prior to measuring the surface and functional attributes as a function of fermentation time. At pH=4 surface charge, as measured by zeta potential, initially increased from +14 to +27 mV after 1 h of fermentation, and then decreased to +10 mV after 11 h; whereas at pH=7 the charge gradually increased from -37 to -27 mV over the entire fermentation time...
September 2018: Food Technology and Biotechnology
https://read.qxmd.com/read/30510483/lactic-acid-bacteria-from-argentinean-fermented-foods-isolation-and-characterization-for-their-potential-use-as-starters-for-fermentation-of-vegetables
#19
Gabriel D Sáez, Leandro Flomenbaum, Gabriela Zárate
Lactic acid bacteria (LAB) improve the organoleptic, nutritional and physicochemical properties of artisanal foods. In this study, we selected 31 fermented dairy and vegetable foods marketed in Tucumán city, Argentina, as sources of LAB for the production of pickles. Sixty-four isolates presumptively identified as Lactobacillus strains were screened for relevant technological properties for production of fermented foods. Most strains showed moderate to good acidification (>0.04 pH units/h) and proteolytic capabilities (free aminoacids >1 mmol/L), produced diacetyl and/or acetoin and were resistant to 4% NaCl...
September 2018: Food Technology and Biotechnology
https://read.qxmd.com/read/30510482/multifunctional-role-of-the-whey-culture-medium-in-the-spray-drying-microencapsulation-of-lactic-acid-bacteria
#20
Stephania Aragón-Rojas, María Ximena Quintanilla-Carvajal, Humberto Hernández-Sánchez
This study aims to evaluate the multifunctional role of whey culture medium during the spray drying microencapsulation of Lactobacillus fermentum K73. Whey culture medium containing growing microorganisms served to hydrate different mixtures (gum arabic, maltodextrin and whey). We evaluated the use of these mixtures as carbon sources and their protective effects on simulated gastrointestinal conditions. The optimal mixture was spray-dried while varying the outlet temperature and atomizing pressure using a response surface design...
September 2018: Food Technology and Biotechnology
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