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Food and bioprocess technology
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Publication year rev
7991-2009
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2009 v.2 no.2
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- Author:
- Díaz, Evangelina Leiva; Giannuzzi, Leda; Giner, Sergio A.
- Source:
- Food and bioprocess technology 2009 v.2 no.2 pp. 194-207
- ISSN:
- 1935-5149
- Subject:
- model food systems; apples; novel foods; pectins; sensory properties; gels; drying quality; water content; sorption isotherms; pureed foods; drying
- Abstract:
- ... A novel, flexible sheet-like food formed by the high methoxyl pectin–sugar–acid gelation during drying of apple puree was investigated to characterize drying-related properties. Product volume was reduced by 68% over the process, and this shrinkage was successfully modeled by assuming the volume reduction equal to the volume of water evaporated. The sorption isotherm at 25 °C was determined, and a ...
- DOI:
- 10.1007/s11947-007-0035-9
- https://doi.org/10.1007/s11947-007-0035-9
- Author:
- Aguilera-Carbo, Antonio; Hernández, Juan S.; Augur, Christopher; Prado-Barragan, Lilia A.; Favela-Torres, Ernesto; Aguilar, Cristóbal N.
- Source:
- Food and bioprocess technology 2009 v.2 no.2 pp. 208-212
- ISSN:
- 1935-5149
- Subject:
- ellagic acid; biodegradation; Larrea tridentata; tannins; Aspergillus niger; leaves; plant extracts; enzyme activity; chemical analysis; chemical composition
- Abstract:
- ... The ability of Aspergillus niger GH1 in converting creosote bush ellagitannins into ellagic acid (EA) was evaluated in solid state culture. Creosote bush leaves were used to extract the ellagitannins fraction, which was impregnated in polyurethane foam used as support of solid state culture. Ellagitannins content, EA accumulation, and the related enzymatic activities were evaluated. A. niger GH1 w ...
- DOI:
- 10.1007/s11947-008-0063-0
- https://doi.org/10.1007/s11947-008-0063-0
- Author:
- Huang, Eric Lu; Demirci, Ali
- Source:
- Food and bioprocess technology 2009 v.2 no.2 pp. 222-228
- ISSN:
- 1935-5149
- Subject:
- humans; lysozyme; Kluyveromyces marxianus var. lactis; antimicrobial properties; enzyme activity
- Abstract:
- ... An attempt to enhance recombinant human lysozyme production by Kluyveromyces lactis K7 was performed in this study. In this study, the production of recombinant human lysozyme was investigated using shake flasks and bioreactor under different cultivation conditions. It was demonstrated that 25 °C could enhance human lysozyme production when compared with other temperatures tested. This study also ...
- DOI:
- 10.1007/s11947-008-0062-1
- https://doi.org/10.1007/s11947-008-0062-1
- Author:
- Koutchma, Tatiana
- Source:
- Food and bioprocess technology 2009 v.2 no.2 pp. 138-155
- ISSN:
- 1935-5149
- Subject:
- food processing quality; ultraviolet radiation; shelf life; food analysis; liquids; food processing; nonthermal processing; food composition; food irradiation; food safety; beverages
- Abstract:
- ... A negative, public reaction is growing over the addition of chemical preservatives to liquid foods and beverages to extend their shelf life and to protect against foodborne pathogens. As a physical method, ultraviolet light (UV) irradiation has a positive consumer image and is of interest to the food industry as a low cost non-thermal method of preservation. Recent advances in the science and engi ...
- DOI:
- 10.1007/s11947-008-0178-3
- https://doi.org/10.1007/s11947-008-0178-3
5. Assessment of Cell Disruption and Carotenoids Extraction from Sporidiobolus salmonicolor (CBS 2636)
- Author:
- Valduga, Eunice; Valério, Alexsandra; Tatsch, Pihetra Oliveira; Treichel, Helen; Furigo, Agenor Jr.; Di Luccio, Marco
- Source:
- Food and bioprocess technology 2009 v.2 no.2 pp. 234-238
- ISSN:
- 1935-5149
- Subject:
- Sporidiobolus; yeast extract; carotenoids; extraction; food technology; biobased products; pigments
- Abstract:
- ... The increasing demand for carotenoids by industries has drawn attention to their bio-production. Since pigments are intracellular, extraction steps are then needed after cell cultivation. In this work, different strategies for extraction of carotenoid pigments from Sporidiobolus salmonicolor (CBS 2636) were studied. Different solvents (dimethyl sulfoxide, petroleum ether, hexane, ethyl acetate, ch ...
- DOI:
- 10.1007/s11947-008-0133-3
- https://doi.org/10.1007/s11947-008-0133-3
- Author:
- Neethirajan, S.; Jayas, D.S.; Sadistap, S.
- Source:
- Food and bioprocess technology 2009 v.2 no.2 pp. 115-121
- ISSN:
- 1935-5149
- Subject:
- carbon dioxide; fiber optics; environmental control systems; food industry; food quality; electrochemistry; equipment performance; process control; optical equipment; quality control
- Abstract:
- ... In the food and agricultural industry, sensors are being used for process control, monitoring quality, and assessing safety. There is a growing demand for carbon dioxide (CO2) sensors in the bulk food storage sector, because CO2 sensors can be used to detect incipient spoilage and to assess CO2 levels in modified-atmosphere packages and storage structures. The market potential for reliable and ine ...
- DOI:
- 10.1007/s11947-008-0154-y
- https://doi.org/10.1007/s11947-008-0154-y
- Author:
- Setikaite, Ilona; Koutchma, Tatiana; Patazca, Eduardo; Parisi, Brian
- Source:
- Food and bioprocess technology 2009 v.2 no.2 pp. 213-221
- ISSN:
- 1935-5149
- Subject:
- water activity; model food systems; high pressure treatment; inactivation; Escherichia coli; bacterial contamination; humectants; microbiological quality; food processing; food processing quality; food contamination
- Abstract:
- ... The objectives of the study were to measure the effect of water activity (a(w)) and to quantitatively evaluate the effect of the selected humectants under high-pressure processing (HPP) in combination with processing parameters such as treatment time, temperature, and pressure on the inactivation of Escherichia coli K12 in solid and liquid model systems. Glycerol was used in liquid and solid model ...
- DOI:
- 10.1007/s11947-008-0069-7
- https://doi.org/10.1007/s11947-008-0069-7
- Author:
- Chevanan, Nehru; Muthukumarappan, Kasiviswanathan; Rosentrater, Kurt A.
- Source:
- Food and bioprocess technology 2009 v.2 no.2 pp. 177-185
- ISSN:
- 1935-5149
- Subject:
- chemical composition; extruders; chemical analysis; whey; equipment performance; extrusion; distillers grains; feed formulation; fish feeding; aquaculture systems
- Abstract:
- ... Three isocaloric (3.5 kcal/g) ingredient blends containing 20, 30, and 40% distiller-dried grains with solubles (DDGS) along with 5% whey were prepared with a net protein content adjusted to 28% (wet basis [wb]). Other ingredients in the blends included soy flour, corn flour, fish meal, vitamin, and mineral mix. These blends were extruded in a single-screw extruder at 15, 20, and 25% (wb) moisture ...
- Handle:
- 10113/38794
- DOI:
- 10.1007/s11947-007-0036-8
- https://doi.org/10.1007/s11947-007-0036-8
- Author:
- Patnaik, Pratap R.
- Source:
- Food and bioprocess technology 2009 v.2 no.2 pp. 122-137
- ISSN:
- 1935-5149
- Subject:
- quantitative analysis; neural networks; cell biology; microbial activity; algorithms
- Abstract:
- ... Under different environmental conditions, microbial systems display complex behavioral patterns that are difficult to express quantitatively by mechanistic methods. Therefore, two alternate approaches based on different forms of intelligence have emerged. One approach uses methods of artificial intelligence (AI) such as neural networks, expert systems, and genetic algorithms to describe cellular b ...
- DOI:
- 10.1007/s11947-008-0112-8
- https://doi.org/10.1007/s11947-008-0112-8
- Author:
- Shao, Yongni; He, Yong
- Source:
- Food and bioprocess technology 2009 v.2 no.2 pp. 229-233
- ISSN:
- 1935-5149
- Subject:
- food analysis; total soluble solids; ultraviolet-visible spectroscopy; near-infrared spectroscopy; equipment performance; pH; food composition; yogurt; measurement
- Abstract:
- ... Visible/near infrared spectroscopy (Vis/NIRs) technique was applied to non-destructive quantification of sugar and pH value in yogurt. Partial least squares (PLS) analysis and least squares support vector machine (LS-SVM) were implemented for calibration models. In this paper, three brands (Mengniu, Junyao, and Guangming) were set as the calibration, and the remaining two brands (Yili and Shuangfe ...
- DOI:
- 10.1007/s11947-008-0180-9
- https://doi.org/10.1007/s11947-008-0180-9
11. Physical and Flow Properties of Regular and Reduced Fat Distillers Dried Grains with Solubles (DDGS)
- Author:
- Ganesan, Vykundeshwari; Rosentrater, Kurt A.; Muthukumarappan, K.
- Source:
- Food and bioprocess technology 2009 v.2 no.2 pp. 156-166
- ISSN:
- 1935-5149
- Subject:
- chemical composition; granules; chemical analysis; flow; ethanol production; distillers grains; compressibility; angle of repose
- Abstract:
- ... With the remarkable growth of the US fuel ethanol industry in the past decade, large quantities of corn-based distillers dried grains with solubles (DDGS) are now being produced. Flowability of DDGS has become a problem throughout the industry, as it is often restricted by caking and bridging during storage and transport. The objective of this study was to quantify physical and flow properties of ...
- Handle:
- 10113/38791
- DOI:
- 10.1007/s11947-007-0026-x
- https://doi.org/10.1007/s11947-007-0026-x
- Author:
- Du, Cheng-Jin; Sun, Da-Wen
- Source:
- Food and bioprocess technology 2009 v.2 no.2 pp. 167-176
- ISSN:
- 1935-5149
- Subject:
- microstructure; image analysis; confocal laser scanning microscopy; steaks; beef quality; equipment performance; beef
- Abstract:
- ... Because of the inherent imperfections of the image formation process, confocal laser scanning microscopy (CLSM) images are often corrupted by spurious intensity variations not present in the original scene, which is usually referred to as shading or intensity inhomogeneity. In this paper, a retrospective shading correction method for CLSM beef images was developed using a hybrid of image processin ...
- DOI:
- 10.1007/s11947-007-0032-z
- https://doi.org/10.1007/s11947-007-0032-z
13. The Effect of Wheat and Maize Flours Properties on the Expansion Mechanism During Extrusion Cooking
- Author:
- Arhaliass, Abdellah; Legrand, Jack; Vauchel, Peggy; Fodil-Pacha, Farid; Lamer, Thierry; Bouvier, Jean-Marie
- Source:
- Food and bioprocess technology 2009 v.2 no.2 pp. 186-193
- ISSN:
- 1935-5149
- Subject:
- wheat flour; corn flour; swelling (materials); extruded foods; extrusion; cooking; cooking quality; extruders; food processing equipment; shrinkage; rheological properties; image analysis; models
- Abstract:
- ... The expansion mechanism in the extrusion cooking process was investigated during maize and wheat flours processing in a twin-screw extruder. An experimental study of extrusion process was carried out at constant moisture and specific mechanical energy. The expansion phenomenon which consists in a growth phase followed by a shrinkage phase was observed through an image processing method and analyze ...
- DOI:
- 10.1007/s11947-007-0038-6
- https://doi.org/10.1007/s11947-007-0038-6