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You searched for: Journal Food research international Remove constraint Journal: Food research international Publication Year 2017 Remove constraint Publication Year: 2017 Text Availability Full Text Remove constraint Text Availability: Full Text
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1. Effect of high hydrostatic pressure processing on the background microbial loads and quality of cantaloupe puree

Author:
Mukhopadhyay, Sudarsan; Sokorai, Kimberly; Ukuku, Dike; Fan, Xuetong; Juneja, Vijay
Source:
Food research international 2017 v.91 pp. 55-62
ISSN:
0963-9969
Subject:
acidity; antioxidant activity; cantaloupes; color; detection limit; high pressure treatment; marketing; microbial load; molds (fungi); odors; pH; plate count; regrowth; sensory evaluation; spoilage microorganisms; total soluble solids; yeasts
Abstract:
... The objective of this study was to investigate and evaluate the effects of high hydrostatic pressure (HHP) applied to cantaloupe puree (CP) on microbial loads and product quality during storage for 10days at 4°C. Freshly prepared, double sealed and double bagged CP (ca. 5g) was pressure treated at 300, 400 and 500MPa at 8°C and 15°C for 5min. Microflora populations, soluble solid content, pH, colo ...
DOI:
10.1016/j.foodres.2016.11.029
Chorus Open Access:
10.1016/j.foodres.2016.11.029

2. Continuous production of core-shell protein nanoparticles by antisolvent precipitation using dual-channel microfluidization: Caseinate-coated zein nanoparticles

Author:
Ebert, Sandra; Koo, Charmaine K.W.; Weiss, Jochen; McClements, David Julian
Source:
Food research international 2017 v.92 pp. 48-55
ISSN:
0963-9969
Subject:
casein; electron microscopy; ethanol; homogenization; mixing; nanoparticles; pH; solvents; zein
Abstract:
... Antisolvent precipitation is commonly used to fabricate protein nanoparticles using a simple batch method that involves injecting a protein-solvent mixture into an antisolvent. In this study, the potential of producing core-shell protein nanoparticles by antisolvent precipitation using a continuous dual-channel microfluidization method was investigated. The solvent phase (zein in ethanol) and anti ...
DOI:
10.1016/j.foodres.2016.12.020
Chorus Open Access:
10.1016/j.foodres.2016.12.020

3. Production of highly concentrated oil-in-water emulsions using dual-channel microfluidization: Use of individual and mixed natural emulsifiers (saponin and lecithin)

Author:
Luo, Xiang; Zhou, Yanyan; Bai, Long; Liu, Fuguo; Zhang, Ruojie; Zhang, Zipei; Zheng, Bingjing; Deng, Yihui; McClements, David Julian
Source:
Food research international 2017 v.96 pp. 103-112
ISSN:
0963-9969
Subject:
Quillaja; beverages; biosurfactants; charge characteristics; creaming; droplets; drugs; emulsifiers; emulsions; homogenization; hydrophilicity; hydrophobicity; oils; particle size; saponins; transportation; viscosity
Abstract:
... The fabrication of concentrated oil-in-water emulsions is useful for reducing storage and transportation costs, as well as for providing desirable textural, optical, stability, and release characteristics in commercial products. In this study, 50wt% oil-in-water emulsions were produced from natural emulsifiers using high-pressure dual-channel microfluidization (89.6MPa, 1 pass). The particle size ...
DOI:
10.1016/j.foodres.2017.03.013
Chorus Open Access:
10.1016/j.foodres.2017.03.013

4. Profiling hydroxycinnamic acid glycosides, iridoid glycosides, and phenylethanoid glycosides in baobab fruit pulp (Adansonia digitata)

Author:
Li, Xing-Nuo; Sun, Jianghao; Shi, Haiming; Yu, Lucy (Liangli); Ridge, Clark D.; Mazzola, Eugene P.; Okunji, Christopher; Iwu, Maurice M.; Michel, Tchimene Kenne; Chen, Pei
Source:
Food research international 2017 v.99 pp. 755-761
ISSN:
0963-9969
Subject:
Adansonia digitata; chemical composition; coumaric acids; fruit pulp; iridoid glycosides; mass spectrometry; nuclear magnetic resonance spectroscopy; spectral analysis; trees; ultra-performance liquid chromatography; Africa
Abstract:
... The baobab (Adansonia digitata L.) is a magnificent tree revered throughout Africa and is becoming recognized for its high nutritional and medicinal values. Despite numerous reports on the pharmacological potential, little is known about its chemical compositions. In this study, four hydroxycinnamic acid glycosides (1–4), six iridoid glycosides (5–10), and three phenylethanoid glycosides (11–13) w ...
DOI:
10.1016/j.foodres.2017.06.025
PubMed:
28784541
PubMed Central:
PMC5555379
CHORUS:
10.1016/j.foodres.2017.06.025