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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 2012 Remove constraint Publication Year: 2012 Subject temperature Remove constraint Subject: temperature Subject color Remove constraint Subject: color
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1. Effect of packaging techniques on shelf life of brown peda, a milk-based confection

Author:
Londhe, Gajendra; Pal, Dharam; Narender Raju, P.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2012 v.47 no.1 pp. 117-125
ISSN:
0023-6438
Subject:
cardboard; color; flavor; heat; heat treatment; manufacturing; microbiological quality; milk; modified atmosphere packaging; shelf life; spoilage; sugars; sweets; temperature; water content
Abstract:
... Brown peda, a traditional Indian heat desiccated milk (khoa)-based confection characterized by caramelized colour and highly cooked flavour, is expected to have good shelf life in comparison with other khoa-based sweets due to low moisture content, higher amount of sugar and severe heat treatment applied during its preparation. However, brown peda is also very much susceptible to microbial spoilag ...
DOI:
10.1016/j.lwt.2011.12.025

2. Bioactive components in forced sweet cherry fruit (Prunus avium L.), antioxidative capacity and allergenic potential as dependent on cultivation under cover

Author:
Schmitz-Eiberger, Michaela A.; Blanke, Michael M.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2012 v.46 no.2 pp. 388-392
ISSN:
0023-6438
Subject:
Prunus avium; acidity; adverse effects; allergenicity; allergens; antioxidant activity; ascorbic acid; cherries; color; cultivars; dwarfing; fruit growing; fruit quality; fruits; harvest date; heat stress; heat treatment; markets; phenols; photosynthetically active radiation; proteins; ripening; rootstocks; spring; sugar content; taste; temperature; trees; ultraviolet radiation; Germany
Abstract:
... Five early maturing varieties of Prunus avium L. on dwarfing rootstock were forced at Bonn, Germany in spring under transparent plastic cover without additional heating to ripen at a time before field-grown German fruit become available, with better fruit quality than imported sweet cherries; trees grown outside without cover served as control. The cover reduced the incident radiation by up to 54% ...
DOI:
10.1016/j.lwt.2011.12.015

3. Optimization of deacidification of low-calorie cocoa butter by molecular distillation

Author:
Wu, WeiLiang; Wang, Chao; Zheng, JianXian
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2012 v.46 no.2 pp. 563-570
ISSN:
0023-6438
Subject:
acid value; acidity; cocoa butter; color; deacidification; distillation; evaporators; response surface methodology; temperature
Abstract:
... Molecular distillation for deacidification of crude low-calorie cocoa butter was optimized. Processing parameters of molecular distillation including evaporator temperature, feed flow rate and pressure were investigated on the quality indicators (acid value and color) of refined low-calorie cocoa butter by single factor experiments. Optimum operating parameters were obtained by response surface me ...
DOI:
10.1016/j.lwt.2011.10.028

4. Better lime purification of sugar beet juice obtained by low temperature aqueous extraction assisted by pulsed electric field

Author:
Loginova, K.; Loginov, M.; Vorobiev, E.; Lebovka, N.I.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2012 v.46 no.1 pp. 371-374
ISSN:
0023-6438
Subject:
carbonation; color; filtration; juices; pulsed electric fields; sugar beet; temperature
Abstract:
... Purification of the sugar beet juices obtained by novel low temperature extraction (at 30 °C) assisted by pulsed electric field (PEF) and conventional high temperature extraction (at 70 °C) was done by the method of lime-carbon dioxide treatment. The total concentration of lime used for the purification was varied from 6 to 15 kg of CaO/m³ of the juice. Filtration properties of the juices of ...
DOI:
10.1016/j.lwt.2011.10.005

5. Properties of extruded expandable breadfruit products

Author:
Ma, Haile; Pan, Zhongli; Li, Baoguo; Atungulu, Griffiths G.; Olson, Donald A.; Wall, Marisa M.; McHugh, Tara H.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2012 v.46 no.1 pp. 326-334
ISSN:
0023-6438
Subject:
breadfruits; bulk density; color; hardness; new products; process energy; sensory properties; specific energy; temperature; value-added products; water content; water solubility
Abstract:
... It is vital to process breadfruit in order to develop new value-added products with improved sensory and physicochemical characteristics. In this research, dried breadfruit was extruded with a twin screw extruder and effects of barrel temperature, moisture content, feeding rate and screw speed on product physicochemical properties and process energy consumption were studied. Quadratic models were ...
DOI:
10.1016/j.lwt.2011.09.007

6. Rheological, textural and sensorial properties of low-sucrose muffins reformulated with sucralose/polydextrose

Author:
Martínez-Cervera, S.; Sanz, T.; Salvador, A.; Fiszman, S.M.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2012 v.45 no.2 pp. 213-220
ISSN:
0023-6438
Subject:
air; batters; chewiness; cohesion; color; hardness; image analysis; microscopy; muffins; sensory evaluation; specific gravity; sucralose; sucrose; sweetness; temperature; texture; viscosity
Abstract:
... A study was made of the structure, texture, appearance, colour and consumer sensory analysis of low-sucrose muffins in which the sucrose had been totally or partially replaced (25%, 50%, 75%) by a sucralose:polydextrose mixture (1:1012). The structural characteristics of the muffin batters and of the baked muffins were studied through rheometry, microscopy, image analysis and texture analysis. The ...
DOI:
10.1016/j.lwt.2011.08.001

7. Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothies

Author:
Keenan, Derek F.; Rößle, Christian; Gormley, Ronan; Butler, Francis; Brunton, Nigel P.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2012 v.45 no.1 pp. 50-57
ISSN:
0023-6438
Subject:
antioxidant activity; antioxidants; ascorbic acid; catechol oxidase; color; dissolved oxygen; enzyme activity; enzyme inactivation; fruits; nutritive value; phenols; storage time; temperature
Abstract:
... Fruit smoothie samples were thermally (P₇₀ > 10 min) or high hydrostatic pressure (HHP) processed (450 MPa/20 °C/5 min or 600 MPa/20 °C/10 min) and the total antioxidant capacity (TAC), levels of antioxidant groups [total phenols (TP), anthocyanins and ascorbic acid], instrumental colour, polyphenol oxidase (PPO) enzyme activity and dissolved oxygen were examined over a storage peri ...
DOI:
10.1016/j.lwt.2011.07.006

8. Influence of ethanol and heat on disease control and quality in stored mango fruits

Author:
Gutiérrez-Martínez, P.; Osuna-López, S.G.; Calderón-Santoyo, M.; Cruz-Hernández, A.; Bautista-Baños, S.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2012 v.45 no.1 pp. 20-27
ISSN:
0023-6438
Subject:
Curvularia; Pestalotia; acidity; color; disease control; ethanol; firmness; fruit diseases; fruit quality; fruits; fungi; fungicides; heat; mangoes; pH; quality control; spore germination; storage time; temperature; weight loss
Abstract:
... Pestalotia mangiferae and Curvularia lunata are the main postharvest fungi of mango cv. ‘Tommy Atkins’ causing serious economic losses during storage. Two substitutes of synthetic postharvest fungicides were tested: ethanol and heat, separately and combined at different concentrations and temperatures. Experiments were carried out in vitro to evaluate mycelial growth and spore germination and ...
DOI:
10.1016/j.lwt.2011.07.033

9. Study on the applicability of high-pressure homogenization for the production of banana juices

Author:
Calligaris, Sonia; Foschia, Martina; Bartolomeoli, Ingrid; Maifreni, Michela; Manzocco, Lara
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2012 v.45 no.1 pp. 117-121
ISSN:
0023-6438
Subject:
bacteria; bananas; color; fruit growing; fruit juices; heat production; homogenization; homogenizers; microbial load; pectate lyase; product quality; prototypes; temperature; viscosity
Abstract:
... The aim of this preliminary study was to evaluate the potential applicability of high-pressure homogenization (HPH) for the production of banana juices. To this purpose, a prototype equipment working up to 400 MPa and a lab-scale homogenizer working up to 150 MPa were used. Temperature, microbial load, pectate lyase activity, colour and viscosity of the samples homogenized at increasing pressure w ...
DOI:
10.1016/j.lwt.2011.07.026