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You searched for: Journal Lebensmittel-Wissenschaft + [i.e. und] Technologie Remove constraint Journal: Lebensmittel-Wissenschaft + [i.e. und] Technologie Publication Year 2015 Remove constraint Publication Year: 2015 Source 2015 v.63 no.2 Remove constraint Source: 2015 v.63 no.2
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1. Acceleration of ripening and improvement of quality of olive pickles by encapsulated cells in nano/micro-tubular cellulose

Author:
Papafotopoulou-Patrinou, Evgenia; Kallis, Michalis; Bekatorou, Argyro; Kanellaki, Maria; Koutinas, Athanasios A.; Schoina, Dionysia; Tsoulou, Efthalia; Tzavaras, Konstantinos; Kokkorou, Devora; Panas, Panagiotis
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.63 no.2 pp. 1029-1036
ISSN:
0023-6438
Subject:
batch fermentation; biomass; cellulose; encapsulation; halophiles; microorganisms; olives; pH; pickles; propionic acid; ripening; temperature
Abstract:
... An industrial process for black table olives fermentation was followed in order to study the effect of immobilized halophile culture and the initial halophile culture concentration in combination with temperature for a period of 30 days. For comparison, three types of batch fermentation were investigated: (a) fermentation with the indigenous microbiota (control), (b) inoculated fermentation with i ...
DOI:
10.1016/j.lwt.2015.04.009

2. A chemometric processing-factor-based approach to the determination of the fates of five pesticides during apple processing

Author:
Li, Minmin; Liu, Yanan; Fan, Bei; Lu, Jia; He, Yan; Kong, Zhiqiang; Zhu, Yulong; Jian, Qiu; Wang, Fengzhong
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.63 no.2 pp. 1102-1109
ISSN:
0023-6438
Subject:
acetamiprid; apple juice; apples; carbendazim; chemometrics; chlorpyrifos; enzymatic treatment; food processing; food safety; maximum residue limits; pesticide residues; screening; tebuconazole
Abstract:
... Food safety, especially with respect to pesticide-contaminated products, has received considerable attention in recent years. In this study, the effects of food processing steps on pesticide residues in apples were analyzed on the basis of processing factors (PFs) via a chemometric approach. Based on the PFs data, the removal efficiencies of beta-cypermethrin, chlorpyrifos, tebuconazole, acetamipr ...
DOI:
10.1016/j.lwt.2015.03.105

3. Antimicrobial and antibiofilm effects of selenium nanoparticles on some foodborne pathogens

Author:
Khiralla, Ghada M.; El-Deeb, Bahig A.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.63 no.2 pp. 1001-1007
ISSN:
0023-6438
Subject:
Artemia; Bacillus cereus; Bacillus licheniformis; Enterococcus faecalis; Escherichia coli O157; Salmonella Enteritidis; Salmonella Typhimurium; Staphylococcus aureus; absorption; anti-infective agents; bacteria; biofilm; food pathogens; food waste; larvae; nanoparticles; selenium; toxicity
Abstract:
... Microbial biofilms, which characterized by their resistance to the traditional antimicrobials, are considered as a renewable source of contamination by pathogens. As alternative antimicrobial and antibiofilm agent selenium nanoparticles (SeNPs) were biosynthesized by treatment of 1 mM SeO2 with the free-cell supernatant of Bacillus licheniformis isolated from food wastes. The biosynthesized SeNPs ...
DOI:
10.1016/j.lwt.2015.03.086

4. Antioxidant effect of dehydrated rosemary leaves in ripened semi-hard cheese: A study using coupled TG–DSC–FTIR (EGA)

Author:
Marinho, Marina Tolentino; Bersot, Luciano dos Santos; Nogueira, Alessandro; Colman, Tiago André Denck; Schnitzler, Egon
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.63 no.2 pp. 1023-1028
ISSN:
0023-6438
Subject:
Fourier transform infrared spectroscopy; activation energy; antioxidant activity; carbon dioxide; carbon monoxide; cheese ripening; enthalpy; gas chromatography-mass spectrometry; lard; leaves; lipids; manufacturing; nuclear magnetic resonance spectroscopy; oxidation; rosemary; semisoft cheeses; temperature; thermogravimetry
Abstract:
... The Evolved Gas Analysis (EGA) is a group of techniques (in this case coupled TG–DSC and FTIR) that can provide information regarding mass changes, exothermal and endothermal events, as well as gaseous products that are evolved during events. In this study, semi-hard cheeses were manufactured and the lipid fractions were assessed by the above-mentioned techniques and others such GC/MS and 1H NMR, ...
DOI:
10.1016/j.lwt.2015.03.108

5. Antiproliferative effect of phenylethanoid glycosides from Verbena officinalis L. on Colon Cancer Cell Lines

Author:
Encalada, Manuel Alejandro; Rehecho, Sheyla; Ansorena, Diana; Astiasarán, Iciar; Cavero, Rita Yolanda; Calvo, María Isabel
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.63 no.2 pp. 1016-1022
ISSN:
0023-6438
Subject:
Verbena officinalis; adenocarcinoma; bioassays; chemoprevention; colon; colorectal neoplasms; cytotoxicity; epithelial cells; fractionation; glycosides; in vitro studies; inhibitory concentration 50; rats; sugars
Abstract:
... The cytotoxic effect of the aqueous extract from Verbena officinalis, was evaluated in vitro on DHD/K12/PROb rat colonic epithelial cell line and HCT-116 human colon adenocarcinoma cell line. In both cell lines, the IC50 values were lower than 20 μg/mL after 72 h of treatment. Bioassay guided fractionation led to the isolation of 12 phenylethanoid glycosides with anti-proliferative activity, five ...
DOI:
10.1016/j.lwt.2015.03.065

6. Application of ultrasound and chemical sanitizers to watercress, parsley and strawberry: Microbiological and physicochemical quality

Author:
São José, Jackline Freitas Brilhante de; Vanetti, Maria Cristina Dantas
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.63 no.2 pp. 946-952
ISSN:
0023-6438
Subject:
chlorine dioxide; decontamination; firmness; hydrogen peroxide; microorganisms; parsley; peracetic acid; physicochemical properties; sanitizers; sanitizing; sodium dichloroisocyanurate; strawberries; ultrasonic treatment; ultrasonics; watercress
Abstract:
... This study aimed to evaluate the effectiveness of the use of ultrasound combined with chemical sanitizers for the decontamination of watercress, parsley and strawberries. Samples were treated with ultrasound (45 kHz) for 10 min in the presence of 20 and 200 mg/L sodium dichloroisocyanurate, 5% hydrogen peroxide, 10 mg/L chlorine dioxide or 40 mg/L peracetic acid. The treatment effects on physicoch ...
DOI:
10.1016/j.lwt.2015.04.029

7. Assessment of the prebiotic potential of oligosaccharide mixtures from rice bran and cassava pulp

Author:
Kurdi, Peter; Hansawasdi, Chanida
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.63 no.2 pp. 1288-1293
ISSN:
0023-6438
Subject:
Bifidobacterium; Clostridium scindens; Eubacterium cylindroides; Lactobacillus; agricultural wastes; cassava; galactose; gastric juice; glucose; hot water treatment; inulin; mannose; oligosaccharides; pH; pancreatin; prebiotics; pulp; rice bran
Abstract:
... Hydrothermal treatments (135 °C, 0.22 MPa, 0.5–3 h) of two kinds of agricultural wastes, rice bran and cassava pulp, resulted in hemicellulosic oligosaccharide mixtures. Acidic hydrolyses of these oligosaccharide mixtures revealed that they were mostly composed of glucose, galactose and mannose. Microbial utilizations of the obtained oligosaccharide mixtures showed that they were able to promote t ...
DOI:
10.1016/j.lwt.2015.04.031

8. Binary adsorption isotherm and kinetics on debittering process of ponkan (Citrus reticulata Blanco) juice with macroporous resins

Author:
Liu, Qingru; Gao, Yanxiang
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.63 no.2 pp. 1245-1253
ISSN:
0023-6438
Subject:
Citrus reticulata; adsorbents; adsorption; equations; flavonoids; juices; kinetics; limonin; models; nutritive value; porous media; resins; sensory properties; solutes; sorption isotherms
Abstract:
... Selective removal of bitter components from ponkan juice with macroporous resins improved it sensory quality with scarcely effect on its nutritive value. Ten macroporous adsorbent resins were evaluated for their capacity in adsorbing the debittering component, and the adsorption selectivity for limonin against flavonids was estimated using coefficient αl/f. LX920 resin exhibited the highest adsorp ...
DOI:
10.1016/j.lwt.2015.04.018

9. Carrier element-free coprecipitation and speciation of inorganic tin in beverage samples and total tin in food samples using N-Benzoyl-N,N-diisobutylthiourea and its determination by graphite furnace atomic absorption spectrometry

Author:
Uluozlu, Ozgür Dogan; Tuzen, Mustafa
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.63 no.2 pp. 1091-1096
ISSN:
0023-6438
Subject:
atomic absorption spectrometry; coprecipitation; detection limit; iced tea; ions; mineral water; muscles; pH; rice flour; sodium hydroxide; statistical analysis; tin
Abstract:
... A new, simple, rapid and selective separation, preconcentration and speciation of Sn(II) and Sn(IV) has been developed. The procedure is based on coprecipitation of Sn(II) on N-Benzoyl-N,N-diisobutylthiourea without carrier element. While Sn(II) can be quantitatively precipitated on N-Benzoyl-N,N-diisobutylthiourea in the pH range of 8.0–9.0, recovery of Sn(IV) was below 10%. Total tin was determi ...
DOI:
10.1016/j.lwt.2015.04.025

10. Cellulose ether emulsions as fat replacers in muffins: Rheological, thermal and textural properties

Author:
Martínez-Cervera, Sandra; Salvador, Ana; Sanz, Teresa
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.63 no.2 pp. 1083-1090
ISSN:
0023-6438
Subject:
ambient temperature; batters; butter; butter oil; calorimetry; cellulose; emulsions; fat replacers; gelatinization; gelatinization temperature; heat; lipid content; muffins; starch; sunflower oil; texture; viscoelasticity
Abstract:
... Sunflower oil, butter and two types of sunflower oil cellulose ether emulsions were used as fat sources in a muffin formulation. The advantage of employing these emulsions is that the final fat content in the muffin formulation is reduced to 49%. The viscoelastic and the calorimetric properties associated with the starch gelatinization of the muffin batter were investigated. In the baked muffins, ...
DOI:
10.1016/j.lwt.2015.04.067

11. Characterization and stability of bioactive compounds from soybean meal

Author:
Silva, Fabricio de Oliveira; Perrone, Daniel
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.63 no.2 pp. 992-1000
ISSN:
0023-6438
Subject:
ambient temperature; antioxidant activity; bioavailability; coproducts; ethanol; ethyl acetate; in vivo studies; isoflavones; protein content; solvents; soybean meal; soybean oil; soybeans; storage conditions
Abstract:
... In the present study we characterized soybeans and soybean meals, which is the high protein co-product of soybean oil extraction, produced at industrial or laboratory scale. Additionally, for the purpose of future metabolic and bioactivity in vivo studies, we conducted, for the first time, a 6-month stability study of soybean meal dry extracts. Soybean meal extracts were obtained either by ethanol ...
DOI:
10.1016/j.lwt.2015.04.032

12. Characterization of antimicrobial efficacy of soy isoflavones against pathogenic biofilms

Author:
Albert Dhayakaran, Rekha Priyadarshini; Neethirajan, Suresh; Xue, Jun; Shi, John
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.63 no.2 pp. 859-865
ISSN:
0023-6438
Subject:
Escherichia coli; Listeria monocytogenes; Pseudomonas aeruginosa; anti-infective properties; antibiotic resistance; atomic force microscopy; biocompatibility; biodegradability; biofilm; biofouling; coatings; food processing equipment; food spoilage; foodborne illness; image analysis; isoflavones; methicillin; methicillin-resistant Staphylococcus aureus; microbial growth; multiple drug resistance; new products; polymers; scanning electron microscopy; soy flour; toxicity; ultrasonic treatment
Abstract:
... Pathogenic biofilms that form on food processing equipment/surfaces are of great concern, because these can readily lead to food spoilage, bio-fouling, food-borne illness, and their recalcitrance can result in the acquisition of multi-drug resistance. Currently available coatings do not completely inhibit microbial growth and an increased demand for such coatings means that new products will need ...
DOI:
10.1016/j.lwt.2015.04.053

13. Characterization, release and antioxidant activity of curcumin-loaded amaranth-pullulan electrospun fibers

Author:
Blanco-Padilla, Adriana; López-Rubio, Amparo; Loarca-Piña, Guadalupe; Gómez-Mascaraque, Laura G.; Mendoza, Sandra
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.63 no.2 pp. 1137-1144
ISSN:
0023-6438
Subject:
antioxidant activity; curcumin; digestion; encapsulation; in vitro digestion; pH; polymers; protein isolates; pullulan
Abstract:
... In this work, ultrathin electrospun fibers from two different blends of amaranth protein isolate (API) and the carbohydrate polymer pullulan (Pul) were loaded with two different concentrations of curcumin (0.05% y 0.075%). The loaded electrospun fibers were physicochemically characterized and the curcumin release profile as well as its antioxidant capacity under in vitro digestion conditions was e ...
DOI:
10.1016/j.lwt.2015.03.081

14. Comparison of fat determination methods depending on fat definition in bakery products

Author:
Shin, Jae-Min; Park, Seung-Kook
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.63 no.2 pp. 972-977
ISSN:
0023-6438
Subject:
breads; capillary gas chromatography; lipid content; trans fatty acids
Abstract:
... This study aimed to evaluate fat determination depending on fat definition. Three methods were used for the determination of fat classes and content in bread products: the Folch method, the automated Soxhlet method, and the AOAC 996.06 method. The results using these methods were compared. Fat (crude) extracted by the Folch and Soxhlet methods was gravimetrically determined and assessed by fat cla ...
DOI:
10.1016/j.lwt.2015.04.011

15. Cowpea protein isolates: Functional properties and application in gluten-free rice muffins

Author:
Shevkani, Khetan; Kaur, Amritpal; Kumar, Shresth; Singh, Narpinder
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.63 no.2 pp. 927-933
ISSN:
0023-6438
Subject:
absorption; batters; chewiness; chromatography; cohesion; color; cowpeas; emulsifying; firmness; foaming; functional properties; gluten-free foods; muffins; protein isolates; rice; rice flour; solubility; viscoelasticity; viscosity
Abstract:
... The present work was undertaken to explore application of cowpea protein isolates in gluten-free rice muffins. Protein isolates from large-white and small-red cowpeas were evaluated for physicochemical and functional properties. These were incorporated at three levels (4, 8 and 12 g/100 g) in rice flour to see their effect on muffin-making properties. Chromatographic analysis revealed that protein ...
DOI:
10.1016/j.lwt.2015.04.058

16. Data fusion and hyperspectral imaging in tandem with least squares-support vector machine for prediction of sensory quality index scores of fish fillet

Author:
Cheng, Jun-Hu; Sun, Da-Wen
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.63 no.2 pp. 892-898
ISSN:
0023-6438
Subject:
Ctenopharyngodon idella; algorithms; fish; fish fillets; hyperspectral imagery; image analysis; models; muscles; prediction; sensory properties; texture; wavelengths
Abstract:
... The study of visible and near-infrared hyperspectral imaging (400–1000 nm) in tandem with data fusion technique was conducted to predict sensory quality index scores (QIS) of grass carp fish fillet for the first time. Five characteristic wavelength variables were selected by successive projections algorithm (SPA) and 13 textural feature variables were also extracted by grey-level gradient cooccurr ...
DOI:
10.1016/j.lwt.2015.04.039

17. Development of a dual cylindrical microwave and ohmic combination heater for minimization of thermal lags in the processing of particulate foods

Author:
Lee, Seung Hyun; Choi, Won; Kim, Chong-Tai; Jun, Soojin
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.63 no.2 pp. 1220-1228
ISSN:
0023-6438
Subject:
blended foods; chicken meat; electric field; equations; heat; microwave treatment; ohmic heating; particle size; particulates; potatoes; salt concentration; sodium chloride; temperature profiles
Abstract:
... Dual cylindrical microwave chambers equipped with ohmic heating tubes were designed to maximize the electric field strength for thermal treatment of particulate foods. Temperature profiles of particle-liquid mixtures containing sodium chloride solution (Cs, 5–20 g/L), chicken, and potato particulates at different mass fractions (Mf, 10–15 g/100 g) were collected and compared for individual and com ...
DOI:
10.1016/j.lwt.2015.04.042
Chorus Open Access:
10.1016/j.lwt.2015.04.042

18. Development of gluten-free wafer sheet formulations

Author:
Mert, Selen; Sahin, Serpil; Sumnu, Gulum
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.63 no.2 pp. 1121-1127
ISSN:
0023-6438
Subject:
batters; buckwheat flour; color; corn flour; gluten-free foods; mathematical models; rheological properties; rice; rice flour; texture; wheat flour
Abstract:
... The main objective of this study was to develop gluten-free wafer sheet formulations by replacing rice flour partially with different gluten-free flours at different ratios. Rice-corn flour blends, rice-buckwheat flour blends and rice-chestnut flour blends with different ratios (80:20, 60:40, 40:60) were used in the experiments in order to find the higher quality and more nutritional gluten-free w ...
DOI:
10.1016/j.lwt.2015.04.035

19. Development of silver/titanium dioxide/chitosan adipate nanocomposite as an antibacterial coating for fruit storage

Author:
Lin, Baofeng; Luo, Yaguang; Teng, Zi; Zhang, Boce; Zhou, Bin; Wang, Qin
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.63 no.2 pp. 1206-1213
ISSN:
0023-6438
Subject:
Escherichia coli; Fourier transform infrared spectroscopy; X-ray diffraction; antibacterial properties; chitosan; coatings; electrostatic interactions; fruits; metal ions; minimum inhibitory concentration; nanocomposites; nanosilver; reducing agents; scanning electron microscopy; silver; storage technology; titanium dioxide; zeta potential
Abstract:
... A novel nanocomposite of silver/titanium dioxide/chitosan adipate (Ag/TiO2/CS) was developed through photochemical reduction using a chitosan adipate template. Chitosan served as a reducing agent anchoring the metal ions through Ag–N coordination bonds and electrostatic attractions, thus stabilizing the Ag/TiO2/CS product observed by Fourier transform infrared spectroscopy and X-ray diffraction pa ...
Handle:
10113/61208
DOI:
10.1016/j.lwt.2015.04.049

20. Dielectric barrier discharge atmospheric air plasma treatment of high amylose corn starch films

Author:
Pankaj, S.K.; Bueno-Ferrer, C.; Misra, N.N.; O'Neill, L.; Tiwari, B.K.; Bourke, Paula; Cullen, P.J.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.63 no.2 pp. 1076-1082
ISSN:
0023-6438
Subject:
Fourier transform infrared spectroscopy; X-ray diffraction; X-ray photoelectron spectroscopy; air; amylose; biodegradability; chemical composition; cold; corn starch; crystal structure; decontamination; food technology; hydrophilicity; oxygen; permeability; polymers; surface roughness; temperature; thermal degradation; thermal properties; topography; water vapor
Abstract:
... Atmospheric dielectric barrier discharge plasma is a novel non-thermal technology for food decontamination. The effects of dielectric barrier discharge plasma on the surface topography, thermal behavior, chemical composition and water vapor permeability of high amylose corn starch films have been examined. Plasma treatment significantly increased the surface roughness of the starch films. Thermal ...
DOI:
10.1016/j.lwt.2015.04.027