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You searched for: Journal Food and bioprocess technology Remove constraint Journal: Food and bioprocess technology Publication Year 2019 Remove constraint Publication Year: 2019 Source 2019 v.12 no.2 Remove constraint Source: 2019 v.12 no.2
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1. Combined Effect of High Pressure Processing with Enterocins or Thymol on the Inactivation of Listeria monocytogenes and the Characteristics of Sliced Dry-cured Ham

Author:
Pérez-Baltar, Aida; Serrano, Alejandro; Bravo, Daniel; Montiel, Raquel; Medina, Margarita
Source:
Food and bioprocess technology 2019 v.12 no.2 pp. 288-297
ISSN:
1935-5130
Subject:
Listeria monocytogenes; antibacterial properties; color; cured meats; enterocins; high pressure treatment; pH; pathogens; plate count; regrowth; shear strength; spoilage bacteria; storage temperature; storage time; thymol
Abstract:
... The effect of high pressure processing (HPP) at 450 MPa for 10 min, enterocins A and B, thymol, and their combinations on the inactivation of a four-strain cocktail of Listeria monocytogenes and the properties of sliced dry-cured ham during 30 days at 4 and 12 °C was investigated. Enterocins A and B initially reduced L. monocytogenes levels by more than 2.5 log units, but a regrowth was recorded d ...
DOI:
10.1007/s11947-018-2212-4

2. Correction to: 3D Printing Complex Egg White Protein Objects: Properties and Optimization

Author:
Liu, Lili; Meng, Yuanyuan; Bhandari, Bhesh; Dai, Xiaoning; Chen, Ke; Zhu, Yang; Prakash, Sangeeta
Source:
Food and bioprocess technology 2019 v.12 no.2 pp. 280
ISSN:
1935-5130
Subject:
bioprocessing; digital images; egg albumen; system optimization
Abstract:
... The original version of this article unfortunately do not list the complete authors. ...
DOI:
10.1007/s11947-018-2219-x

3. Deoxynivalenol Decontamination in Raw and Germinating Barley Treated by Plasma-Activated Water and Intense Pulsed Light

Author:
Chen, Dongjie; Chen, Paul; Cheng, Yanling; Peng, Peng; Liu, Juer; Ma, Yiwei; Liu, Yuhuan; Ruan, Roger
Source:
Food and bioprocess technology 2019 v.12 no.2 pp. 246-254
ISSN:
1935-5130
Subject:
Fusarium; Hordeum vulgare; barley; brain; decontamination; deoxynivalenol; diarrhea; disinfection; fever; fungi; germination; headache; industrial applications; malt; pulsed light irradiation; receptors; secondary metabolites; seeds; vomiting
Abstract:
... The contamination of barley kernel by Fusarium fungi constitutes a serious problem for malting-related industries. Deoxynivalenol (DON) is a secondary metabolite produced by Fusarium fungi. DON can affect dopaminergic receptors in the human brain; it may cause symptoms such as vomiting, diarrhea, headache, and fever. The aims of this study were to evaluate the DON destruction effect of the intense ...
DOI:
10.1007/s11947-018-2206-2

4. 3D Printing Complex Egg White Protein Objects: Properties and Optimization

Author:
Liu, Lili; Meng, Yuanyuan; Dai, Xiaoning; Chen, Ke; Zhu, Yang
Source:
Food and bioprocess technology 2019 v.12 no.2 pp. 267-279
ISSN:
1935-5130
Subject:
corn starch; egg albumen; extrusion; gelatin; geometry; hardness; lubrication; microstructure; novel foods; recipes; sucrose; texture; viscosity
Abstract:
... Three-dimensional (3D) is an emerging technique for the production of various unique and complex food items. Printing materials and recipes should be optimized to improve the quality and efficiency of 3D printing. This paper presents the development of a novel food formulation for 3D printing. This formulation is based on a complex mixture system that comprises egg white protein (EWP), gelatin, co ...
DOI:
10.1007/s11947-018-2209-z

5. Effects of High Hydrostatic Pressure on the Properties of Heat-Induced Wheat Gluten Gels

Author:
Wang, Bingzhi; Liu, Fengru; Luo, Shuizhong; Li, Peijun; Mu, Dongdong; Zhao, Yanyan; Zhong, Xiyang; Jiang, Shaotong; Zheng, Zhi
Source:
Food and bioprocess technology 2019 v.12 no.2 pp. 220-227
ISSN:
1935-5130
Subject:
Fourier transform infrared spectroscopy; gels; high pressure treatment; hydrophobicity; scanning electron microscopy; storage modulus; water holding capacity; wheat gluten
Abstract:
... This study examined the effects of high hydrostatic pressure pretreatment (100–400 MPa) on the properties of heat-induced wheat gluten (WG) gels. The results showed that treatment with pressure higher than 100 MPa significantly increased the strength, water-holding capacity (WHC), non-freezable water (Wₙf), and storage modulus (G′) of heat-induced WG gels. When pressure was increased from 100 to 4 ...
DOI:
10.1007/s11947-018-2205-3

6. Effects of Ultrasonic Processing and Oil Type on Maillard Reaction of D-Glucose and L-Alanine in Oil-in-Water Systems

Author:
Yu, Hang; Seow, Yi-Xin; Ong, Peter K. C.; Zhou, Weibiao
Source:
Food and bioprocess technology 2019 v.12 no.2 pp. 325-337
ISSN:
1935-5130
Subject:
Maillard reaction; alanine; canola; carbonyl compounds; coconut oil; coconuts; glucose; iodine value; lipid peroxidation; model food systems; off flavors; olives; oxidation; pyrazines; ultrasonics
Abstract:
... This study investigated the effects of high-intensity ultrasonic processing on a Maillard reaction (MR) model system of D-glucose and L-alanine and its corresponding oil-in-water systems with canola, olive, palm, and coconut oil, respectively. The MR in the water phase was significantly promoted in the olive and canola oil-MR systems with the higher depletion of reactants and the higher generation ...
DOI:
10.1007/s11947-018-2213-3

7. Electrospun Nanofibers Containing TiO2 for the Photocatalytic Degradation of Ethylene and Delaying Postharvest Ripening of Bananas

Author:
Zhu, Zhu; Zhang, Yibo; Shang, Yanli; Wen, Yongqiang
Source:
Food and bioprocess technology 2019 v.12 no.2 pp. 281-287
ISSN:
1935-5130
Subject:
X-ray diffraction; bananas; color; energy-dispersive X-ray analysis; ethylene; nanofibers; nanoparticles; packaging materials; photocatalysis; ripening; scanning electron microscopy; titanium dioxide; transmission electron microscopy
Abstract:
... The study aimed to develop a nanofiber film for photocatalytic degradation of ethylene and slowing down the ripening of banana fruit. Nanofibers containing different amounts of TiO2 nanoparticles (1 wt%, 5 wt%, and 10 wt%) were prepared using electrospinning method. Nanofibers containing 5 wt% TiO2 exhibited a nano-scale structure, good nanoparticle uniformity, and an anatase phase as characterize ...
DOI:
10.1007/s11947-018-2207-1

8. Gelation of Pre-Renneted Milk Concentrate During Spray Drying and Rehydration for Microcapsule Formation

Author:
Würth, R.; Lonfat, J.; Kulozik, U.
Source:
Food and bioprocess technology 2019 v.12 no.2 pp. 211-219
ISSN:
1935-5130
Subject:
air temperature; encapsulation; gel strength; gelation; rehydration; renneting; skim milk; spray drying; temperature profiles
Abstract:
... The gelation behavior of pre-renneted skim milk concentrate during and after spray drying is investigated in this work, which forms the basis for an encapsulation process. This process consists of renneting at 4 °C prior to drying, an initial gelation during drying and a final gelation under controlled rehydration conditions. The aim of this study was to gain a deeper understanding of the gelation ...
DOI:
10.1007/s11947-018-2204-4

9. High Pressure-Assisted Infusion of Calcium into Baby Carrots Part I: Influence of Process Variables on Calcium Infusion and Hardness of the Baby Carrots

Author:
Gosavi, Noopur S.; Salvi, Deepti; Karwe, Mukund V.
Source:
Food and bioprocess technology 2019 v.12 no.2 pp. 255-266
ISSN:
1935-5130
Subject:
calcium; carrots; experimental design; gluconates; hardness; high pressure treatment; lactic acid; pectinesterase; serving size
Abstract:
... This research was aimed at exploring and evaluating high pressure processing (HPP) as a technique for calcium infusion into baby carrots. HPP was employed in infusing calcium in pectin methylesterase (PME) pre-treated baby carrots using infusate solution of calcium lactate gluconate (CLG). Experiments were performed following a Box-Behnken design to evaluate the effects of pressure, holding time, ...
DOI:
10.1007/s11947-018-2203-5

10. Physicochemical and Phytochemical Characterization and Storage Stability of Freeze-dried Encapsulated Pomegranate Peel Anthocyanin and In Vitro Evaluation of Its Antioxidant Activity

Author:
Azarpazhooh, Elham; Sharayei, Parvin; Zomorodi, Shahin; Ramaswamy, Hosahalli S.
Source:
Food and bioprocess technology 2019 v.12 no.2 pp. 199-210
ISSN:
1935-5130
Subject:
2,2-diphenyl-1-picrylhydrazyl; Punica granatum; anthocyanins; antioxidant activity; bioactive compounds; calcium alginate; encapsulation; ethanol; freeze drying; glass transition temperature; half life; in vitro studies; inhibitory concentration 50; iron; maltodextrins; pomegranates; powders; relative humidity; storage quality; storage temperature; storage time
Abstract:
... The acidified ethanol extract of pomegranate (Punica granatum L.) peel bioactive compounds was freeze-dried and encapsulated using a combination of maltodextrin (MDX 5, 10, and 15%) with calcium alginate (0.1%) with a weight ratio (w/w) of 1:5 (extract/wall material). The effects of various parameters on pomegranate peel extraction (POPx) and POPx-encapsulated powder were analyzed on bioactive com ...
DOI:
10.1007/s11947-018-2195-1

11. Quality Changes in Nutritional Traits of Fresh-Cut and Then Microwaved Cowpea Seeds and Pods

Author:
Collado, Elena; Klug, Tâmmila Venzke; Artés-Hernández, Francisco; Aguayo, Encarna; Artés, Francisco; Fernández, Juan A.; Gómez, Perla A.
Source:
Food and bioprocess technology 2019 v.12 no.2 pp. 338-346
ISSN:
1935-5130
Subject:
antioxidant activity; bioactive compounds; cooking; cowpeas; digestibility; glucose; landraces; microwave treatment; modified atmosphere packaging; pH; pods; proteins; raffinose; ready-to-eat foods; seeds; sensory properties; sodium hypochlorite; sucrose
Abstract:
... There is increasing interest in healthy and ready-to-eat natural horticultural products. In this sense, fresh-cut and then microwaved cowpea can be considered a good option to stimulate legume consumption, since they are a source of proteins and bioactive compounds. The objective of this work was to evaluate the quality of fresh-cut cowpea prepared to be eaten raw (immature seeds) or microwaved (s ...
DOI:
10.1007/s11947-018-2214-2

12. Rapid Identification of Genetically Modified Maize Using Laser-Induced Breakdown Spectroscopy

Author:
Liu, Xiaodan; Feng, Xuping; Liu, Fei; Peng, Jiyu; He, Yong
Source:
Food and bioprocess technology 2019 v.12 no.2 pp. 347-357
ISSN:
1935-5130
Subject:
algorithms; atomic absorption spectrometry; calibration; chemometrics; corn; genetically modified foods; least squares; prediction; principal component analysis; transgenic plants
Abstract:
... The safety of genetically modified (GM) food has attracted worldwide attention with a high-frequency appearance in people’s daily life. It is increasingly urgent to find a fast and efficient method to detect GM products to provide reference for safety evaluation. In the current study, we used laser-induced breakdown spectroscopy coupled with chemometrics methods to identify transgenic maize from t ...
DOI:
10.1007/s11947-018-2216-0

13. Recovery and Extraction of Technofunctional Proteins from Porcine Spleen Using Response Surface Methodology

Author:
Toldrà, Mònica; Parés, Dolors; Saguer, Elena; Carretero, Carmen
Source:
Food and bioprocess technology 2019 v.12 no.2 pp. 298-312
ISSN:
1935-5130
Subject:
analysis of variance; byproducts; emulsifying properties; foaming; fractionation; hydroxyproline; ionic strength; iron; mathematical models; meat; molecular weight; pH; polyacrylamide gel electrophoresis; protein solubility; proteins; proximate composition; response surface methodology; salt concentration; slaughterhouses; spleen; swine; water holding capacity
Abstract:
... Porcine spleen is an edible meat by-product from industrial slaughterhouses with a low commercial value that is generally underutilised. In this work, response surface methodology was used to optimise the conditions for protein extraction from porcine spleen. Factors examined were pH (4.3–8.6) and salt concentration (0–4%) of the extraction buffer. The response of several physicochemical character ...
DOI:
10.1007/s11947-018-2208-0

14. Rheological Analysis of Wheat Flour Dough as Influenced by Grape Peels of Different Particle Sizes and Addition Levels

Author:
Mironeasa, Silvia; Iuga, Mădălina; Zaharia, Dumitru; Mironeasa, Costel
Source:
Food and bioprocess technology 2019 v.12 no.2 pp. 228-245
ISSN:
1935-5130
Subject:
breads; dietary fiber; dough; gelation; grapes; monitoring; particle size; statistical analysis; viscoelasticity; viscosity; wheat; wheat flour
Abstract:
... The present study was undertaken to assess the effects generated by grape peels flour (GPF), as a source of dietary fibers, on the white wheat flour (WF) dough rheological behavior. Dynamic and empirical rheological measurements were carried out in order to study the viscoelasticity of GPF-enriched wheat flour-based dough matrices and to identify the main actions of GPF particle size (large, mediu ...
DOI:
10.1007/s11947-018-2202-6

15. Role of the Drying Technique on the Low-Acyl Gellan Gum Gel Structure: Molecular and Macroscopic Investigations

Author:
Cassanelli, Mattia; Prosapio, Valentina; Norton, Ian; Mills, Thomas
Source:
Food and bioprocess technology 2019 v.12 no.2 pp. 313-324
ISSN:
1935-5130
Subject:
bulk density; calorimetry; carbon dioxide; evaporation; freeze drying; gelation; gellan gum; hydrocolloids; hydrogels; melting; micro-computed tomography; ovens; polymers; rehydration; scanning electron microscopes; shrinkage; solvents; sublimation; thickeners; water content; water uptake
Abstract:
... The effect of three drying processes (freeze, oven and supercritical CO₂ drying) on CP Kelco low-acyl gellan gum gel was investigated, highlighting the role of the water removal mechanism (i.e. sublimation, evaporation and solvent replacement/extraction) and the process parameters on the gel structure, rather than focusing on the drying kinetics. It is the first time that a research paper not only ...
DOI:
10.1007/s11947-018-2210-6
PubMed:
30873256
PubMed Central:
PMC6390896