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You searched for: Journal Innovative food science & emerging technologies Remove constraint Journal: Innovative food science & emerging technologies Publication Year 2017 Remove constraint Publication Year: 2017 Source 2017 v.44 Remove constraint Source: 2017 v.44
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1. Ageing status characterization of Chinese spirit using scent characteristics combined with chemometric analysis

Author:
Peng, Qi; Xu, Xia; Xing, Wenhao; Hu, Baowei; Shen, Chi; Tian, Rungang; Li, Xinmin; Xu, Qinxia; Chen, Jiaying; Chen, Feiran; Zou, HuiJun; Xie, Guangfa
Source:
Innovative food science & emerging technologies 2017 v.44 pp. 212-216
ISSN:
1466-8564
Subject:
chemometrics; commercialization; electronic nose; factor analysis; models; odors; principal component analysis; rapid methods; volatile organic compounds
Abstract:
... Chinese kaoliang spirit (CTKS) is a popular liquor within the Yue nation with a history dating back 2500years. However, fraudulent practices have occurred during its commercialization, including the production and sale of adulterated spirits that have been aged differently. Here, a gas–chromatography–flash electronic nose technique was combined with chemometric analysis to develop a rapid method f ...
DOI:
10.1016/j.ifset.2017.04.006

2. Analysis of the reaction behavior of highly concentrated plant proteins in extrusion-like conditions

Author:
Emin, M.A.; Quevedo, M.; Wilhelm, M.; Karbstein, H.P.
Source:
Innovative food science & emerging technologies 2017 v.44 pp. 15-20
ISSN:
1466-8564
Subject:
extrusion; fat replacers; meat; models; rheometers; temperature; water content; wheat gluten
Abstract:
... In processes such as extrusion processing, thermomechanical stresses are explicitly applied to proteins to develop novel structures, such as meat and fat replacers. However, due to the complexity of the processing conditions, little is known about the protein reactivity and structural changes under extrusion-like conditions. In this work, a specific closed cavity rheometer was used to analyze the ...
DOI:
10.1016/j.ifset.2017.09.013

3. Antioxidant, quality and electronic tongue sensory parameters of thermosonicated blueberry nectar

Author:
Režek Jambrak, Anet; Šimunek, Marina; Zeko, Antonia; Herceg, Zoran; Vukušić, Tomislava
Source:
Innovative food science & emerging technologies 2017 v.44 pp. 202-211
ISSN:
1466-8564
Subject:
2,2-diphenyl-1-picrylhydrazyl; Maillard reaction; anthocyanins; antioxidant activity; antioxidants; blueberries; color; electronic tongue; fruit juices; industrial applications; monitoring; nectar; sensory evaluation; sensory properties; temperature; ultrasonic treatment
Abstract:
... The effect of power ultrasound and increased temperature (thermosonication) on antioxidant capacity, color, total phenolic compounds, degree of non-enzymatic browning (NEB) and sensory properties by electronic tongue, of blueberry nectar was investigated. Samples were treated with high power ultrasound (HPU) at 50%, 75% and 100% amplitude, during treatment time of 3, 6 and 9min at elevated tempera ...
DOI:
10.1016/j.ifset.2017.04.015

4. Application of high resolution NMR, FTIR, and GC–MS to a comparative study of some indigenous seed oils from Botswana

Author:
Yeboah, Elizabeth Miriam Ohui; Kobue-Lekalake, Rosemary Ikalafeng; Jackson, Jose Candace; Muriithi, Eva Njeri; Matenanga, Ompelege; Yeboah, Samuel Owusu
Source:
Innovative food science & emerging technologies 2017 v.44 pp. 181-190
ISSN:
1466-8564
Subject:
Bauhinia petersiana; Citrullus lanatus; Fourier transform infrared spectroscopy; Schinziophyton rautanenii; Tylosema esculentum; dietary supplements; fatty acids; food security; gas chromatography-mass spectrometry; health foods; healthy diet; indigenous species; livelihood; marketing; nuclear magnetic resonance spectroscopy; physicochemical properties; poverty; seed oils; spectral analysis; Botswana; Kalahari Desert
Abstract:
... Spectroscopic techniques utilizing FTIR, 1H and 13C NMR spectral fingerprints of the neat oils, as well as standard titrimetric and GC–MS analyses were all employed to determine the quality parameters and fatty acid (FA) profiles for Soxhlet-extracted seed oils of four indigenous plants from Botswana: Tylosema esculentum (morama), Schinziophyton rautanenii (mungongo), Citrullus lanatus (kgengwe) a ...
DOI:
10.1016/j.ifset.2017.05.004

5. Atmospheric cold plasma dissipation efficiency of agrochemicals on blueberries

Author:
Sarangapani, Chaitanya; O'Toole, Grainne; Cullen, P.J.; Bourke, Paula
Source:
Innovative food science & emerging technologies 2017 v.44 pp. 235-241
ISSN:
1466-8564
Subject:
agrochemicals; ascorbic acid; blueberries; boscalid; color; decontamination; electric power; firmness; flavonoids; foods; fruits; imidacloprid; phenols; risk; vegetables
Abstract:
... Cold plasma has emerged as a potential bio-decontamination technology for microbial and chemical risks associated with food products such as fruits and vegetables. This study investigated the efficacy of cold plasma treatment for the degradation of pesticides (boscalid and Imidacloprid) on blueberries in tandem with the need to retain critical quality attributes of a fresh high value berry product ...
DOI:
10.1016/j.ifset.2017.02.012

6. Bread enriched with flour from cinereous cockroach (Nauphoeta cinerea)

Author:
de Oliveira, Lauren Menegon; da Silva Lucas, Andressa Jantzen; Cadaval, Carolina Lopes; Mellado, Myrian Sallas
Source:
Innovative food science & emerging technologies 2017 v.44 pp. 30-35
ISSN:
1466-8564
Subject:
Nauphoeta cinerea; animals; chemical composition; color; firmness; insects; nutritive value; particle size; sensory evaluation; sensory properties; wheat flour; whole wheat bread
Abstract:
... Animals and insects are the main sources of protein. The objective of the present study was to produce a flour from cinereous cockroach (Nauphoeta cinerea) for protein enrichment of wheat bread. To prepare the flour, the dehydrated insects were crushed and sieved to reduce the granulometry to a particle size of 1.18mm. The flour was analyzed microbiologically and then added in amounts of 5, 10, an ...
DOI:
10.1016/j.ifset.2017.08.015

7. Chemical and sensory analysis of verjuice: an acidic food ingredient obtained from unripe grape berries

Author:
Dupas de Matos, Amanda; Curioni, Andrea; Bakalinsky, Alan T.; Marangon, Matteo; Pasini, Gabriella; Vincenzi, Simone
Source:
Innovative food science & emerging technologies 2017 v.44 pp. 9-14
ISSN:
1466-8564
Subject:
acetic acid; acidity; brix; byproducts; color; flavor; food industry; grape juice; growers; harvest date; ingredients; odors; pH; salad dressings; sensory evaluation; sulfites; taste; total soluble solids; verjuice; vinegars; wine grapes; Italy
Abstract:
... Verjuice is the unfermented juice obtained from unripe grape berries, typically thinned fruit that is normally discarded. Despite a long history of use as a food ingredient, verjuice does not have a recognized standard of identity nor is made by standardized methods. To assess the potential for production in the Veneto region of Italy, verjuice produced from six different winegrape varieties harve ...
DOI:
10.1016/j.ifset.2017.09.014

8. Combined effects of ultrasound and pulsed-vacuum on air-drying to obtain unripe banana flour

Author:
La Fuente, C.I.A.; Zabalaga, R.F.; Tadini, C.C.
Source:
Innovative food science & emerging technologies 2017 v.44 pp. 123-130
ISSN:
1466-8564
Subject:
air drying; bananas; diffusivity; energy costs; flour; food intake; models; resistant starch; risk reduction; temperature; ultrasonics
Abstract:
... In order to increase the water migration rate during unripe banana drying process, two pre-treatments were applied. Experiments were performed as following: 20min of ultrasound (US)+air-drying at 50°C; 20min of US+60min of pulsed-vacuum (PV)+air-drying at 50°C; 25min of US+air-drying at 60°C and 25min of US+60min of PV+air-drying at 60°C. Experimental data were adjusted to five models and the Midi ...
DOI:
10.1016/j.ifset.2017.07.005

9. Comparative study of the structural and physicochemical properties of two food derived antihypertensive tri-peptides, Isoleucine-Proline-Proline and Leucine-Lysine-Proline encapsulated into a chitosan based nanoparticle system

Author:
Danish, Minna K.; Vozza, Giuliana; Byrne, Hugh J.; Frias, Jesus M.; Ryan, Sinéad M.
Source:
Innovative food science & emerging technologies 2017 v.44 pp. 139-148
ISSN:
1466-8564
Subject:
angiotensin-converting enzyme inhibitors; chitosan; circular dichroism spectroscopy; encapsulation; hypertension; nanoparticles; pH; tripolyphosphates
Abstract:
... Food derived tri-peptides; Leucine-Lysine-Proline (LKP) and Isoleucine-Proline-Proline (IPP) are angiotensin converting enzyme inhibitors and may have potential to alleviate hypertension. The aim of this work was to understand the interactions of IPP and LKP when formulated into a chitosan nanoparticle (NP) to help improve permeation. Our findings indicate different mean inhibitory concentrations ...
DOI:
10.1016/j.ifset.2017.07.002

10. Comparing the effectiveness of natural and synthetic emulsifiers on oxidative and physical stability of avocado oil-based nanoemulsions

Author:
Arancibia, Carla; Riquelme, Natalia; Zúñiga, Rommy; Matiacevich, Silvia
Source:
Innovative food science & emerging technologies 2017 v.44 pp. 159-166
ISSN:
1466-8564
Subject:
avocado oil; avocados; droplets; emulsifiers; food industry; ingredients; lipid peroxidation; lipids; nanoemulsions; oxidative stability; particle size; polysorbates; surfactants
Abstract:
... Food industries search for replace synthetic surfactant with natural ingredients, but emulsifier type has an impact on lipid oxidation and stability of emulsions. The aim of the study was to evaluate the emulsifier type and concentration effect on avocado oil-based nanoemulsion development, specifically on physical and oxidative stability. O/W nanoemulsions were prepared with 10% avocado oil using ...
DOI:
10.1016/j.ifset.2017.06.009

11. Effect of a new microwave-dried orange fibre ingredient vs. a commercial citrus fibre on texture and sensory properties of gluten-free muffins

Author:
Talens, Clara; Álvarez-Sabatel, Saioa; Rios, Yolanda; Rodríguez, Raquel
Source:
Innovative food science & emerging technologies 2017 v.44 pp. 83-88
ISSN:
1466-8564
Subject:
Citrus; air; byproducts; chewiness; color; dietary fiber; dispersions; drying; flavor; functional foods; gluten-free foods; hardness; ingredients; muffins; orange peels; sensory evaluation; texture; viscoelasticity; viscosity; water holding capacity
Abstract:
... Orange by-products are an important source of dietary fibre. The objective of this study was to compare two gluten-free muffins formulated with two different orange fibres: one obtained by hot air coupled with microwave drying (HAD+MW) of orange peels and the other commercially available. Physico-chemical and rheological properties of the fibre dispersions were analysed and compared to commercial ...
DOI:
10.1016/j.ifset.2017.07.011

12. Effect of gamma irradiation on physicochemical, structural and rheological properties of plant exudate gums

Author:
Hamdani, Afshan Mumtaz; Wani, Idrees Ahmed; Gani, Adil; Bhat, Naseer Ahmad; Masoodi, Farooq Ahmad
Source:
Innovative food science & emerging technologies 2017 v.44 pp. 74-82
ISSN:
1466-8564
Subject:
Acacia; Fourier transform infrared spectroscopy; absorbance; absorption; apricots; ash content; carbohydrate content; dispersions; emulsifying; functional properties; gamma radiation; irradiation; rheology; solubility; uronic acids; viscosity
Abstract:
... This study was undertaken to determine the effect of gamma irradiation on physicochemical characteristics of acacia, apricot and karaya gum. The moisture and carbohydrate content varied significantly (p≤0.05) from 8.83–11.12 and 77.98–83.08g/100g, respectively, in native gums. Protein, fat and ash content also varied significantly among the gums (1.63–2.25, 0.09–1.10 and 3.67–5.72g/100g, respectiv ...
DOI:
10.1016/j.ifset.2017.07.014

13. Effect of oven and forced convection continuous tumble (FCCT) roasting on the microstructure and dry milling properties of white maize

Author:
Schoeman, Letitia; du Plessis, Anton; Verboven, Pieter; Nicolaï, Bart M.; Cantre, Dennis; Manley, Marena
Source:
Innovative food science & emerging technologies 2017 v.44 pp. 54-66
ISSN:
1466-8564
Subject:
microstructure; breakfast cereals; dry milling; image analysis; shelf life; micro-computed tomography; milling industry; corn; roasting; endosperm; air; convection; antioxidant activity; ready-to-eat foods
Abstract:
... The effect of oven and forced convection continuous tumble (FCCT) roasting on the microstructure of whole maize kernels was characterised and quantified using X-ray micro-computed tomography (μCT). The three-dimensional (3-D) volumes, reconstructed from the two-dimensional (2-D) images, were segmented into regions of interests (ROIs), i.e. air, germ, floury and vitreous endosperm, and each region ...
DOI:
10.1016/j.ifset.2017.07.021

14. Effect of reversed coffee grinding and roasting process on physicochemical properties including volatile compound profiles

Author:
Lee, Su Jeong; Kim, Mina K.; Lee, Kwang-Geun
Source:
Innovative food science & emerging technologies 2017 v.44 pp. 97-102
ISSN:
1466-8564
Subject:
flavor; flavor compounds; grinding; pH; particle size; roasting; temperature; trigonelline; volatile compounds; water content
Abstract:
... The conventional coffee roasting process includes roasting, grinding and extraction. Current study developed reversed coffee roasting process: grinding first before proceeding onto the roasting process. The physicochemical properties and volatile compound analysis were conducted on coffee prepared with conventional and reversed coffee roasting process. Two coffee samples, including coffee powder r ...
DOI:
10.1016/j.ifset.2017.07.009

15. Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel (Scomber scombrus) fillets

Author:
Albertos, I.; Martín-Diana, A.B.; Cullen, P.J.; Tiwari, B.K.; Ojha, S.K.; Bourke, P.; Álvarez, C.; Rico, D.
Source:
Innovative food science & emerging technologies 2017 v.44 pp. 117-122
ISSN:
1466-8564
Subject:
Pseudomonas; Scomber scombrus; antimicrobial properties; antioxidants; color; decontamination; fatty fish; fish fillets; fish processing; food pathogens; fruits; industrial applications; lactic acid bacteria; lipid peroxidation; mackerel; pH; shelf life; spoilage bacteria; vegetables
Abstract:
... The effect of atmospheric cold plasma generated by a novel in-package dielectric barrier discharge (DBD) on microbial and quality parameters of mackerel fillets was investigated. DBD voltage (70kV and 80kV) and treatment time (1, 3 and 5min) were studied. Within 24h of DBD treatment, spoilage bacteria (total aerobic psychrotrophic, Pseudomonas and lactic acid bacteria) were significantly reduced. ...
DOI:
10.1016/j.ifset.2017.07.006

16. Effects of different freshness on the quality of cooked tuna steak

Author:
Miao, Hanlin; Liu, Qin; Bao, Hairong; Wang, Xichang; Miao, Song
Source:
Innovative food science & emerging technologies 2017 v.44 pp. 67-73
ISSN:
1466-8564
Subject:
Thunnus alalunga; Thunnus albacares; adenosine triphosphate; canned fish; canning; cooking; cooking quality; electronic nose; electronic tongue; freshness; histamine; inosine monophosphate; muscles; nutritive value; odors; sensory evaluation; steaks; taste; tuna
Abstract:
... The variation in quality of yellowfin tuna (Thunnus albacares) steaks of different freshness after cooking were studied by analyzing K value, adenosine triphosphate (ATP)-related compounds content, histamine content, sensory quality, E-nose and E-tongue analysis. The results indicated that when the freshness of raw tuna steak decreased from sashimi grade to cooking grade, IMP content significantly ...
DOI:
10.1016/j.ifset.2017.07.017

17. Environmental impact of phycocyanin recovery from Spirulina platensis cyanobacterium

Author:
Papadaki, Sofia; Kyriakopoulou, Konstantina; Tzovenis, Ioannis; Krokida, Magdalini
Source:
Innovative food science & emerging technologies 2017 v.44 pp. 217-223
ISSN:
1466-8564
Subject:
functional foods; harvesting; microalgae; energy; ecological footprint; ultrasonics; nutritive value; food coloring; emulsifiers; life cycle assessment; Arthrospira platensis; phycocyanin; solvents; environmental impact; biomass; drying; ethanol; antioxidants
Abstract:
... Multifunctional extracts from Spirulina platensis are suggested as food additives, due to their high content in functional ingredients and specifically phycocyanin. The recovery of phycocyanin from the microalgal biomass is performed by using ultrasounds and polar solvents such water, ethanol or buffer. The application of drying pretreatment in combination with the use of different solvents presen ...
DOI:
10.1016/j.ifset.2017.02.014

18. Formation of soluble protein complexes and yoghurt properties influenced by the addition of whey protein concentrate

Author:
Mahomud, Md. Sultan; Katsuno, Nakako; Nishizu, Takahisa
Source:
Innovative food science & emerging technologies 2017 v.44 pp. 173-180
ISSN:
1466-8564
Subject:
beta-lactoglobulin; blood serum; dairy industry; electrophoresis; firmness; gels; heat treatment; kappa-casein; manufacturing; micelles; microstructure; skim milk; storage modulus; texture; water holding capacity; whey; whey protein concentrate; yogurt
Abstract:
... The effects of whey protein concentrate (WPC) on the formation of soluble protein complexes and yoghurt texture were evaluated. Skim milk (SM) and skim milk enriched with 1% WPC (SM+1%WPC) or 2% WPC (SM+2%WPC) were left unheated or heated and then made into yoghurt gels. Yoghurt prepared from heated SM+2%WPC had significantly higher storage modulus, water holding capacity and firmness values and a ...
DOI:
10.1016/j.ifset.2017.05.010

19. Impact of magnetic assisted freezing in the physicochemical and functional properties of egg components. Part 1: Egg white

Author:
Fernández-Martín, F.; Pérez-Mateos, M.; Dadashi, S.; Gómez-Guillén, C.M.; Sanz, P.D.
Source:
Innovative food science & emerging technologies 2017 v.44 pp. 131-138
ISSN:
1466-8564
Subject:
cages; denaturation; differential scanning calorimetry; egg albumen; eggs; enthalpy; foaming; freezing; functional properties; gels; laying hens; magnetic fields; protein content; rheology; texture; thermal properties
Abstract:
... Effects of freezing assisted with magnetic fields (MFs) in a Cell Alive System (CAS) commercial unit at 50°C, with a static MF only (0% CAS) and with a static MF plus oscillating MF (10% CAS) on egg white (W) was investigated. W samples were from commercial eggs from three strains of laying hens (two of them living in fortified cages and the third one in liberty at outdoor). The main goal was to f ...
DOI:
10.1016/j.ifset.2017.07.004

20. Inactivation of Salmonella Enteritidis PT30 on the surface of unpeeled almonds by cold plasma

Author:
Hertwig, Christian; Leslie, Andriani; Meneses, Nicolas; Reineke, Kai; Rauh, Cornelia; Schlüter, Oliver
Source:
Innovative food science & emerging technologies 2017 v.44 pp. 242-248
ISSN:
1466-8564
Subject:
Food and Drug Administration; Salmonella Enteritidis; air; almonds; animal pathogens; atmospheric pressure; carbon dioxide; color; decontamination; food industry; food safety; foods; guidelines; inoculum; oxygen; pasteurization
Abstract:
... The contamination of nut products, like almonds, with human pathogens is a reoccurring concern in the food industry. In this study the inactivation of Salmonella Enteritidis PT 30 (ATCC BAA-1045) on the surface of unpeeled almonds by cold atmospheric pressure plasma was investigated. Air, O2, N2, CO2 and 90% CO2+10% Ar were used as process gas. Inoculum preparation and inoculation of almonds was d ...
DOI:
10.1016/j.ifset.2017.02.007