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You searched for: Journal Innovative food science & emerging technologies Remove constraint Journal: Innovative food science & emerging technologies Publication Year 2013 Remove constraint Publication Year: 2013 Source 2013 v.20 Remove constraint Source: 2013 v.20
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1. Application of active zein-based films with controlled release properties to control Listeria monocytogenes growth and lipid oxidation in fresh Kashar cheese

Author:
Ünalan, İlke Uysal; Arcan, Iskender; Korel, Figen; Yemenicioğlu, Ahmet
Source:
Innovative food science & emerging technologies 2013 v.20 pp. 208-214
ISSN:
1466-8564
Subject:
lipid peroxidation; packaging; industry; flora; Listeria monocytogenes; edible films; antimicrobial properties; gallic acid; fresh cheeses; packaging materials; microbial load; spoilage; coatings; plastics; zein; catechin; antioxidant activity; lysozyme; GRAS substances; functional properties; anti-infective agents; bacteria
Abstract:
... The antimicrobial and antioxidant potential of zein and zein–wax composite films having different release profiles for lysozyme and mixture of lysozyme, catechin and gallic acid were tested on cold-stored fresh Kashar cheese inoculated with Listeria monocytogenes ATCC 7644. All lysozyme containing films prevented the increase of L. monocytogenes counts in Kashar cheese for 8weeks at 4°C, but it wa ...
DOI:
10.1016/j.ifset.2013.08.004

2. Bovine lactoferrin and lactoferricin on plasma-deposited coating against spoilage Pseudomonas spp.

Author:
Quintieri, L.; Pistillo, B.R.; Caputo, L.; Favia, P.; Baruzzi, F.
Source:
Innovative food science & emerging technologies 2013 v.20 pp. 215-222
ISSN:
1466-8564
Subject:
Pseudomonas; acrylic acid; antimicrobial properties; bacteria; casein; cattle; cheeses; coatings; ethylene; foods; hydrolysis; lactoferrin; polyethylene; spoilage; vapors
Abstract:
... Bovine lactoferrin and lactoferricin B, well-known for their antimicrobial properties, were individually immobilized on two different coatings functionalized with −COOH groups deposited in the inner part of polyethylene micro tubes by means of a plasma deposition (PE-CVD) process fed with ethylene and acrylic acid vapors. The resulting functionalized tubes were tested for antimicrobial activity ag ...
DOI:
10.1016/j.ifset.2013.04.013

3. Cell length alternations as a stress indicator for Lactobacillus johnsonii NCC 533

Author:
Krieger, Lena-Katrin; Litzmann, Antje; Mathys, Alexander; Ananta, Edwin; Knorr, Dietrich
Source:
Innovative food science & emerging technologies 2013 v.20 pp. 310-315
ISSN:
1466-8564
Subject:
Lactobacillus johnsonii; bacteria; cell growth; heat stress; heat treatment; monitoring; pulsed electric fields; shrinkage
Abstract:
... The aim of this work was to evaluate whether cell length alternations of Lactobacillus johnsonii NCC 533 can be used to monitor the response of this bacterium towards various stress factors during its growth. The selected stressors were heat shock (46 to 55°C for 15, 25min) and pulsed electric fields (PEF; at 15, 20kJkg−1 with 7 to 20kVcm−1). These stress factors were applied either at the beginni ...
DOI:
10.1016/j.ifset.2013.09.007

4. Centrifugal freeze concentration

Author:
Petzold, G.; Aguilera, J.M.
Source:
Innovative food science & emerging technologies 2013 v.20 pp. 253-258
ISSN:
1466-8564
Subject:
centrifugation; crystals; drainage channels; evaporation; freezing; ice; solutes; sucrose
Abstract:
... Assisted techniques that improve the efficiency of freeze concentration in one-step configurations are important in achieving commercial viability. An alternative reported in this study is the use of the centrifugation for separating the concentrated solution from the ice matrix. By applying centrifugation, high values of solute had recovered, reaching approximately 0.73kg of sucrose obtained per ...
DOI:
10.1016/j.ifset.2013.05.010

5. Changes after high-pressure processing on physicochemical parameters, bioactive compounds, and polyphenol oxidase activity of red flesh and peel plum purée

Author:
González-Cebrino, F.; Durán, R.; Delgado-Adámez, J.; Contador, R.; Ramírez, R.
Source:
Innovative food science & emerging technologies 2013 v.20 pp. 34-41
ISSN:
1466-8564
Subject:
anthocyanins; antioxidant activity; catechol oxidase; color; enzyme activity; high pressure treatment; pH; phenols; plums; shelf life; spoilage; titratable acidity; yeasts
Abstract:
... Physicochemical parameters (instrumental color, soluble solid content, titratable acidity, and pH), bioactive compounds (total phenols and anthocyanins), total antioxidant activity, and enzymatic activity of polyphenol oxidase (PPO) were evaluated after the application of hydrostatic high-pressure (HP) treatment on a plum purée (cv. Crimson Globe, with red flesh and peel). Different pressure level ...
DOI:
10.1016/j.ifset.2013.07.008

6. Characteristics of soymilk pasteurized by ultra high pressure homogenization (UHPH)

Author:
Poliseli-Scopel, Fábio Henrique; Hernández-Herrero, Manuela; Guamis, Buenaventura; Ferragut, Victoria
Source:
Innovative food science & emerging technologies 2013 v.20 pp. 73-80
ISSN:
1466-8564
Subject:
modernization; volatile compounds; sensory evaluation; spores; off flavors; evolution; pasteurization; color; refrigeration; soymilk; temperature; bacteria; homogenization
Abstract:
... The effect of ultra high pressure homogenization (UHPH) at 200MPa combined with 55 and 75°C of inlet temperature on soymilk was studied. UHPH-treated soymilks were compared with the base product (untreated sample) and pasteurized (90°C, 30s) soymilk. Microbiological (total mesophilic aerobic bacteria, aerobic spores and enterobacterial counts), colloidal and color stability, volatile profile evolu ...
DOI:
10.1016/j.ifset.2013.06.001

7. Comparison study of conventional hot-water and microwave blanching on quality of green beans

Author:
Ruiz-Ojeda, Luis M.; Peñas, Francisco J.
Source:
Innovative food science & emerging technologies 2013 v.20 pp. 191-197
ISSN:
1466-8564
Subject:
Phaseolus vulgaris; ascorbic acid; blanching; canning; canning industry; catalase; color; enzyme activity; enzyme inactivation; green beans; microwave treatment; peroxidase; pods; product quality; shrinkage; texture; weight loss
Abstract:
... Microwave blanching of green beans (Phaseolus vulgaris L.) was explored as an alternative to conventional hot-water blanching. Batches of raw pods were treated similarly to an industrial process employing a hot-water treatment but using a microwave oven for blanching. The effects of microwave processing time and nominal output power on physical properties (shrinkage, weight loss, texture, and colo ...
DOI:
10.1016/j.ifset.2013.09.009

8. Delineating the microbial and physical–chemical changes during storage of ozone treated wheat flour

Author:
Li, Man; Peng, Jing; Zhu, Ke-Xue; Guo, Xiao-Na; Zhang, Miao; Peng, Wei; Zhou, Hui-Ming
Source:
Innovative food science & emerging technologies 2013 v.20 pp. 223-229
ISSN:
1466-8564
Subject:
acid value; color; fatty acids; food industry; microorganisms; noodles; oxidants; ozonation; ozone; pH; pasting properties; plate count; sensory properties; shelf life; temperature; viscosity; volatile compounds; water content; wheat flour
Abstract:
... In this work, effects of ozone treatment on the inactivation of microorganisms and physicochemical changes in wheat flour during the storage were evaluated. Total plate count (TPC) in wheat flour was found to be slightly reduced immediately after ozone treatment, but then significantly (P<0.05) decreased in the first few days' of storage. Ozone had more impact on pH value and aw than fatty acid va ...
DOI:
10.1016/j.ifset.2013.06.004

9. Effect of different pulsed electric field treatments on the volatile composition of Graciano, Tempranillo and Grenache grape varieties

Author:
Garde-Cerdán, T.; González-Arenzana, L.; López, N.; López, R.; Santamaría, P.; López-Alfaro, I.
Source:
Innovative food science & emerging technologies 2013 v.20 pp. 91-99
ISSN:
1466-8564
Subject:
equipment; esters; food industry; grapes; monoterpenoids; pulsed electric fields; volatile compounds; wines
Abstract:
... The aim of this work was to study the influence of pulsed electric field (PEF) treatments on the volatile composition of three grape varieties. In order to do this, grapes were crushed and destemmed, and four PEF treatments were applied. The process was carried out continuously using a semi-industrial equipment. Volatile compounds were analyzed by SPME-GC–MS. The results showed that the effect of ...
DOI:
10.1016/j.ifset.2013.08.008

10. Effect of high-pressure and/or microbial transglutaminase on physicochemical, rheological and microstructural properties of flying fish surimi

Author:
Herranz, Beatriz; Tovar, Clara A.; Borderias, A. Javier; Moreno, Helena M.
Source:
Innovative food science & emerging technologies 2013 v.20 pp. 24-33
ISSN:
1466-8564
Subject:
Exocoetidae; food industry; functional properties; gels; heat treatment; high pressure treatment; mechanical properties; protein conformation; protein-glutamine gamma-glutamyltransferase; scanning electron microscopy; surimi
Abstract:
... Microbial transglutaminase (MTGase), pressure treatment (HP) and a combination of both treatments were evaluated in the formation of flying fish surimi (FFS) to improve its functional properties for use in the fabrication of restructured seafood products. Four samples were made: C-0 (Control), made by FFS setting (40°C/30min) and heating (90°C/30min), C-08 (sample C-0 with 0.8% MTGase), HP-0 (samp ...
DOI:
10.1016/j.ifset.2013.08.010

11. Effect of high pressure thermal sterilization on the formation of food processing contaminants

Author:
Sevenich, Robert; Bark, Florian; Crews, Colin; Anderson, Warwick; Pye, Céline; Riddellova, Katerina; Hradecky, Jaromir; Moravcova, Eliska; Reineke, Kai; Knorr, Dietrich
Source:
Innovative food science & emerging technologies 2013 v.20 pp. 42-50
ISSN:
1466-8564
Subject:
spores; Geobacillus stearothermophilus; ambient temperature; Bacillus amyloliquefaciens; food industry; food quality; food processing; European Union; pollutants; fish; low acid foods
Abstract:
... The use of high pressure thermal sterilization (HPTS) as an emerging technology for the sterilization of foods could be a big turning point in the food industry. HPTS can result in a better overall food quality, lower thermal load applied to the product and less unwanted food processing contaminants (FPCs) as e.g. furan and monochloropropanediol/-esters.Hence, within the EU FP7 founded Prometheus- ...
DOI:
10.1016/j.ifset.2013.07.006

12. Effect of static electric field on ice crystal size reduction during freezing of pork meat

Author:
Xanthakis, E.; Havet, M.; Chevallier, S.; Abadie, J.; Le-Bail, A.
Source:
Innovative food science & emerging technologies 2013 v.20 pp. 115-120
ISSN:
1466-8564
Subject:
crystals; electric field; frozen foods; ice; microstructure; pork; supercooling
Abstract:
... The objective of this research was to evaluate the influence of static electric field (SEF) on the freezing of pork meat (pork tenderloin muscle) with respect to the size of ice crystal formulation. The results showed that by increasing the strength of the static electric field, the degree of supercooling was reduced. The measured degree of supercooling varied from 3.93±1.3°C to 1.92±1.45°C for th ...
DOI:
10.1016/j.ifset.2013.06.011

13. Effects of electric field treatments on phenol compounds of brandy aging in oak barrels

Author:
Zhang, Bin; Zeng, Xin-An; Lin, Wei Tie; Sun, Da-Wen; Cai, Jin-Lin
Source:
Innovative food science & emerging technologies 2013 v.20 pp. 106-114
ISSN:
1466-8564
Subject:
brandy; electric field; industry; models; oak barrels; phenol; tannins
Abstract:
... The effects of applying an electric field (EF) treatment with 1kV/cm (50Hz) on brandy stored in 5-L and 2-L oak barrels, respectively, for over 14months to simulate the natural aging process were investigated in this paper, as compared with brandy sample naturally aged in 225-L oak barrels. Results demonstrated that the content of phenol compounds in brandy such as tannins, total phenols as well a ...
DOI:
10.1016/j.ifset.2013.07.003

14. Effects of polar cosolvents on cocoa butter extraction using supercritical carbon dioxide

Author:
Asep, E.K.; Jinap, S.; Jahurul, M.H.A.; Zaidul, I.S.M.; Singh, H.
Source:
Innovative food science & emerging technologies 2013 v.20 pp. 152-160
ISSN:
1466-8564
Subject:
acetone; carbon dioxide; chocolate liquor; cocoa butter; ethanol; fatty acids; industry; isopropyl alcohol; molecular weight; solubility; triacylglycerols
Abstract:
... Cocoa butter was successfully extracted from cocoa liquor by supercritical carbon dioxide (SC–CO2) at 35MPa, 60°C and 2mL/min with 5%, 15% and 25% cosolvents. The extraction yield of triglycerides (TG) and fatty acid (FA) compositions were significantly influenced by the concentration of polar cosolvents. The SC–CO2 extraction efficiency was increased with cosolvent significantly. Ethanol was foun ...
DOI:
10.1016/j.ifset.2013.06.010

15. Effects of pre-existing bubbles on ice nucleation and crystallization during ultrasound-assisted freezing of water and sucrose solution

Author:
Hu, Fen; Sun, Da-Wen; Gao, Wenhong; Zhang, Zhihang; Zeng, Xinan; Han, Zhong
Source:
Innovative food science & emerging technologies 2013 v.20 pp. 161-166
ISSN:
1466-8564
Subject:
air; bubbles; cooling; crystallization; food industry; freezing; frozen foods; heat transfer; ice nucleation; irradiation; statistical analysis; sucrose; temperature; ultrasonics
Abstract:
... Power ultrasound has been proved to be a potential method to monitor and control crystallization phenomena, although it is a stochastic and probabilistic process. Cavitation plays a vital role during ultrasound assisting freezing processes since the collapse of cavitation bubbles can initiate nucleation and enhance heat transfer between cooling medium and frozen products. In the current study, wat ...
DOI:
10.1016/j.ifset.2013.08.002

16. Effects of pulsed electric field treatment on (+)-catechin–acetaldehyde condensation

Author:
Zhao, Dan; Zeng, Xin-An; Sun, Da-Wen; Liu, Dan
Source:
Innovative food science & emerging technologies 2013 v.20 pp. 100-105
ISSN:
1466-8564
Subject:
acetaldehyde; activation energy; mass spectrometry; pH; proanthocyanidins; pulsed electric fields; taste; temperature; wine industry; wine quality; wines
Abstract:
... Condensation of (+)-catechin contributes significantly to wine taste during its aging process. In order to simulate and explore a feasible method to enhance conversion of proanthocyanidins (PAs), the effect of pulsed electric field (PEF) treatment on the condensation efficiency between (+)-catechin and acetaldehyde in a wine model solution was investigated in this paper. The PEF intensity used ran ...
DOI:
10.1016/j.ifset.2013.07.007

17. Efficacy of individual and combined UVC light and food antimicrobial treatments to inactivate Aspergillus flavus or A. niger spores in peach nectar

Author:
Flores-Cervantes, D.X.; Palou, E.; López-Malo, A.
Source:
Innovative food science & emerging technologies 2013 v.20 pp. 244-252
ISSN:
1466-8564
Subject:
acidity; foods; potassium sorbate; Aspergillus niger; nectar; peaches; sodium benzoate; total soluble solids; spores; microbial contamination; color; anti-infective agents; irradiation; Aspergillus flavus
Abstract:
... This study examined the efficacy of short wave ultraviolet (UVC) irradiation for the inactivation of Aspergillus flavus or Aspergillus niger inoculated in peach nectar. A commercial UVC-disinfection unit with a total dose of 203kJ/m2 achieved 4 and 3 log reductions for A. flavus and A. niger, respectively. Variations observed in the characteristics of the nectar (acidity, color, pH, and soluble so ...
DOI:
10.1016/j.ifset.2013.08.003

18. Food-grade electrospinning of proteins

Author:
Nieuwland, M.; Geerdink, P.; Brier, P.; van den Eijnden, P.; Henket, Jolanda T.M.M.; Langelaan, Marloes L.P.; Stroeks, Niki; van Deventer, Henk C.; Martin, Anneke H.
Source:
Innovative food science & emerging technologies 2013 v.20 pp. 269-275
ISSN:
1466-8564
Subject:
essential amino acids; ethanol; extrusion; gelatin; industrial applications; leaf protein; meat; protein sources; spinning; texture; texturization; transport proteins; zein
Abstract:
... Developing non-meat food products with an appealing structure is a challenge. In this study, we investigate the possibility to produce thin fibrils as building blocks for texturally interesting meat replacers. The technique applied is electrospinning — a technique which produces thin fibrils with a high aspect ratio. The spinning of proteins is notoriously difficult and most proteins cannot be spu ...
DOI:
10.1016/j.ifset.2013.09.004

19. Fresh food packaging design: A requirement driven approach applied to strawberries and agro-based materials

Author:
Cagnon, Thibaut; Méry, Aurore; Chalier, Pascale; Guillaume, Carole; Gontard, Nathalie
Source:
Innovative food science & emerging technologies 2013 v.20 pp. 288-298
ISSN:
1466-8564
Subject:
risk; raw fruit; strawberries; fruits; Botrytis cinerea; industry; models; food packaging; wheat gluten; computer software; vegetables; case studies; supply chain
Abstract:
... To overcome the limitations of current trial and error approaches used to design food packaging, a requirement driven approach was adapted from the software and service industries to the field of fresh fruits and vegetable packaging. Based on 5 steps, it relies on the knowledge of produce needs and the use of modeling tools to turn produce requirements into packaging properties before designing th ...
DOI:
10.1016/j.ifset.2013.05.009

20. Fresh fruits and vegetables—An overview on applied methodologies to improve its quality and safety

Author:
Ramos, B.; Miller, F.A.; Brandão, T.R.S.; Teixeira, P.; Silva, C.L.M.
Source:
Innovative food science & emerging technologies 2013 v.20 pp. 1-15
ISSN:
1466-8564
Subject:
Escherichia coli; Listeria monocytogenes; Salmonella; Shigella; bacteria; food industry; fresh produce; fruits; shelf life; vegetables
Abstract:
... The consumers' demand for fresh fruits and vegetables has increased in recent years. These foods may be consumed raw or minimally processed, and therefore can be a vehicle of several pathogens. The microorganisms most frequently linked to produce-related outbreaks include bacteria (Salmonella spp., Listeria monocytogenes, Escherichia coli, and Shigella spp.), viruses and parasites.There are many t ...
DOI:
10.1016/j.ifset.2013.07.002