Jump to Main Content
PubAg
Main content area
Search
« Previous |
1 - 20 of 45
|
Next »
Search Results
- 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
-
https://dx.doi.org/10.1016/j.ifset.2013.08.004
- 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
-
https://dx.doi.org/10.1016/j.ifset.2013.04.013
- 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
-
https://dx.doi.org/10.1016/j.ifset.2013.09.007
- 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
-
https://dx.doi.org/10.1016/j.ifset.2013.05.010
- 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
-
https://dx.doi.org/10.1016/j.ifset.2013.07.008
- 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
-
https://dx.doi.org/10.1016/j.ifset.2013.06.001
- 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
-
https://dx.doi.org/10.1016/j.ifset.2013.09.009
- 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
-
https://dx.doi.org/10.1016/j.ifset.2013.06.004
- 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
-
https://dx.doi.org/10.1016/j.ifset.2013.08.008
- 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
-
https://dx.doi.org/10.1016/j.ifset.2013.08.010
- 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
-
https://dx.doi.org/10.1016/j.ifset.2013.07.006
- 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
-
https://dx.doi.org/10.1016/j.ifset.2013.06.011
- 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
-
https://dx.doi.org/10.1016/j.ifset.2013.07.003
- 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
-
https://dx.doi.org/10.1016/j.ifset.2013.06.010
- 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
-
https://dx.doi.org/10.1016/j.ifset.2013.08.002
- 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
-
https://dx.doi.org/10.1016/j.ifset.2013.07.007
- 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
-
https://dx.doi.org/10.1016/j.ifset.2013.08.003
- 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
-
https://dx.doi.org/10.1016/j.ifset.2013.09.004
- 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
-
https://dx.doi.org/10.1016/j.ifset.2013.05.009
- 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
-
https://dx.doi.org/10.1016/j.ifset.2013.07.002