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1. Consumer acceptance of roasted peanuts affected by storage temperature and humidity conditions

Author:
Lee, C.M.; Resurreccion, A.V.A.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2006 v.39 no.8 pp. 872-882
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; water content; peanuts; Arachis hypogaea; roasting; food storage; storage time; relative humidity; water activity; shelf life; consumer surveys; consumers; food acceptability; consumer acceptance; sensory evaluation; appearance (quality); color; texture; flavor; off odors; oxidative stability; rancidity; freshness; rating scales;     Show all 24 Subjects
DOI:
10.1016/j.lwt.2005.06.011

2. Prolonged storage of 'Aledo' table grapes in a slightly CO2 enriched atmosphere in combination with generators of SO2

Author:
Pretel, M.T.; Martínez-Madrid, M.C.; Martínez, J.R.; Carreño, J.C.; Romojaro, F.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2006 v.39 no.10 pp. 1109-1116
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; table grapes; varieties; food packaging; modified atmosphere packaging; carbon dioxide; sulfur dioxide; packaging materials; cardboard; boxes; food storage; storage time; fruit quality; fruits (food); color; organic acids and salts; texture; sugar content; postharvest diseases; discoloration; glucose; fructose; sucrose; total solids; soluble solids; titratable acidity; tartaric acid; citric acid; shelf life; fungi;     Show all 30 Subjects
DOI:
10.1016/j.lwt.2005.07.022

3. Effect of low temperature storage on physical and physiological characteristics of eggplant fruit (Solanum melongena L.)

Author:
Concellón, A.; Añón, M.C.; Chaves, A.R.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2007 v.40 no.3 pp. 389-396
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Solanum melongena; eggplants; postharvest treatment; food storage; storage time; cold storage; chilling injury; storage quality; shelf life; electrolytes; pH; color; plant pigments; cyanin; oxidation; ultrastructure; postharvest physiology;     Show all 18 Subjects
DOI:
10.1016/j.lwt.2006.02.004

4. Quality of electron beam irradiation of blueberries (Vaccinium corymbosum L.) at medium dose levels (1.0-3.2 kGy)

Author:
Moreno, M.A.; Castell-Perez, M.E.; Gomes, C.; Da Silva, P.F.; Moreira, R.G.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2007 v.40 no.7 pp. 1123-1132
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; water content; Vaccinium corymbosum; blueberries; fruits (food); small fruits; food irradiation; electrons; gamma radiation; decontamination; food packaging; fruit quality; food storage; cold storage; relative humidity; physicochemical properties; texture; microstructure; sensory evaluation; color; pH; water activity; titratable acidity; juiciness;     Show all 24 Subjects
DOI:
10.1016/j.lwt.2006.08.012

5. Shelf-life stability of artisanally and industrially produced durum wheat sourdough bread ("Altamura bread")

Author:
Chiavaro, E.; Vittadini, E.; Musci, M.; Bianchi, F.; Curti, E.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.1 pp. 58-70
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; water content; sourdough bread; durum wheat; wheat flour; food storage; ambient temperature; shelf life; water activity; texture; hardness; volatile compounds; flavor compounds; odor compounds; image analysis; color; volume;     Show all 17 Subjects
DOI:
10.1016/j.lwt.2007.01.018

6. Comparison of chemical, physical, micro-structural, and microbial properties of breads supplemented with sweetpotato flour and high-gluten dough enhancers

Author:
Hathorn, C.S.; Biswas, M.A.; Gichuhi, P.N.; Bovell-Benjamin, A.C.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.5 pp. 803-815
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; water content; sweet potato flour; wheat flour; wheat gluten; dough development; bread dough; food storage; water activity; lipid content; ash content; color; volume; density; texture; shrinkage; beta-carotene; scanning electron microscopy; hard red spring wheat; microstructure; molds (fungi); yeasts; physicochemical properties; sensory evaluation; granules;     Show all 25 Subjects
DOI:
10.1016/j.lwt.2007.06.020

7. Physical, chemical and microbiological changes in stored green asparagus spears as affected by coating of silver nanoparticles-PVP

Author:
An, J.; Zhang, M.; Wang, S.; Tang, J.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.6 pp. 1100-1107
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; nanotechnology; asparagus spears; Asparagus officinalis; food packaging; coatings; food storage; fresh-cut foods; shelf life; postharvest treatment; postharvest physiology; chlorophyll; ascorbic acid; shrinkage; color; firmness; microbiological quality; food sanitation; sanitizing; sanitizers; sodium hypochlorite; texture; physicochemical properties;     Show all 23 Subjects
DOI:
10.1016/j.lwt.2007.06.019

8. Determination of shelf-life of homogenized apple-based beikost storage at different temperatures using Weibull hazard model

Author:
Palazón, Manuel Angel; Pérez-Conesa, Darío; Abellán, Pedro; Ros, Gaspar; Romero, Fernando; Vidal, María Luisa
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2009 v.42 no.1 pp. 319-326
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; weaning foods; apples; homogenization; food storage; storage quality; mathematical models; shelf life; infant foods; color; ascorbic acid; hydroxymethylfurfural; sensory properties; palatability; kinetics; physicochemical properties; flavor;     Show all 17 Subjects
DOI:
10.1016/j.lwt.2008.03.011

9. Shelf life modelling of frozen shrimp at variable temperature conditions

Author:
Tsironi, Theofania; Dermesonlouoglou, Efimia; Giannakourou, Maria; Taoukis, Petros
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2009 v.42 no.2 pp. 664-671
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; shrimp; seafoods; supercooling; frozen foods; storage time; shelf life; freezing quality; kinetics; color; appearance (quality); food acceptability; sensory evaluation; pH; lipid peroxidation; thiobarbituric acid-reactive substances; texture; microbiological quality;     Show all 18 Subjects
DOI:
10.1016/j.lwt.2008.07.010

10. Blanching of potato with superheated steam and hot water spray

Author:
Sotome, Itaru; Takenaka, Makiko; Koseki, Shigenobu; Ogasawara, Yukio; Nadachi, Yoshitaka; Okadome, Hiroshi; Isobe, Seiichiro
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2009 v.42 no.6 pp. 1035-1040
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; potatoes; blanching; steaming; hot water treatment; spraying; food processing quality; texture; hardness; oxidative stability; food storage; heat transfer; heat transfer coefficient; mass transfer; Solanum tuberosum; color; microstructure;     Show all 17 Subjects
DOI:
10.1016/j.lwt.2009.02.001

11. Faba bean (Vicia faba L.) seeds darken rapidly and phenolic content falls when stored at higher temperature, moisture and light intensity

Author:
Nasar-Abbas, S.M.; Siddique, K.H.M.; Plummer, J.A.; White, P.F.; Harris, D.; Dods, K.; D'Antuono, M.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2009 v.42 no.10 pp. 1703-1711
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; water content; faba beans; Vicia faba; testa; phenolic compounds; food storage; water activity; cotyledons; color; postharvest treatment; light;     Show all 12 Subjects
DOI:
10.1016/j.lwt.2009.05.013

12. Nutritional characterization and changes in quality of Salicornia bigelovii Torr. during storage

Author:
Lu, Donghe; Zhang, Min; Wang, Shaojin; Cai, Jinlong; Zhou, Xiang; Zhu, Chengpei
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2010 v.43 no.3 pp. 519-524
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Salicornia bigelovii; sea vegetables; food storage; storage time; shelf life; nutritive value; nutrient content; freshness; produce; dietary supplements; food spoilage; degradation; vitamin content; mineral content; dietary minerals; sensory evaluation; color; shrinkage; beta-carotene; amino acid composition; food nutrient losses;     Show all 22 Subjects
DOI:
10.1016/j.lwt.2009.09.021

13. Influence of pre-treatment and storage temperature on the evolution of the colour of dried persimmon

Author:
Cárcel, J.A.; García-Pérez, J.V.; Sanjuán, N.; Mulet, A.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2010 v.43 no.8 pp. 1191-1196
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; persimmons; dried fruit; color; temporal variation; pretreatment; drying; metabisulfites; food preservatives; citric acid; simulation models; kinetics;     Show all 12 Subjects
DOI:
10.1016/j.lwt.2010.04.011

14. Effect of modified atmosphere packaging on quality factors and shelf-life of mould surface-ripened cheese: Part II varying storage temperature

Author:
Rodriguez-Aguilera, Rocio; Oliveira, Jorge C.; Montanez, Julio C.; Mahajan, Pramod V.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2011 v.44 no.1 pp. 337-342
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; carbon dioxide; cheeses; color; gases; meat products; metabolic diseases; modified atmosphere packaging; pH; sensory evaluation; shelf life; temperature profiles; texture; water content;     Show all 14 Subjects
Abstract:
... Modified atmosphere packaging (MAP) has been extensively used to increase the shelf-life of horticultural, meat and dairy products. Its design methods assume rigorous temperature control; however temperature fluctuations are very common in the distribution chain of food products. MAP designed for a specific temperature could produce an excessive depletion of O₂ and accumulation of CO₂ at higher te ...
DOI:
10.1016/j.lwt.2010.06.014

15. Storage stability of oat groats processed commercially and with superheated steam

Author:
Head, Dagmara; Cenkowski, Stefan; Arntfield, Susan; Henderson, Kelly
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2011 v.44 no.1 pp. 261-268
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; color; drying; fatty acid composition; free fatty acids; heat treatment; humidity; oats; pastes; saturated conditions; seasonal variation; sensory evaluation; steam; storage time; viscosity; water content;     Show all 16 Subjects
Abstract:
... Storage stability of oat groats processed commercially (conditioning with saturated steam followed by kiln drying) and with superheated steam (SS) was evaluated at room and elevated temperatures (21 and 38°C, respectively) for 26 and 13 weeks, respectively. Monitoring of hexanal and free fatty acid levels, moisture content, colour, and cold paste (64°C) viscosity, as well as sensory evaluation of ...
DOI:
10.1016/j.lwt.2010.05.022

16. Changes in red pepper antioxidants as affected by UV-C treatments and storage at chilling temperatures

Author:
Andrade Cuvi, María J.; Vicente, Ariel R.; Concellón, Analía; Chaves, Alicia R.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2011 v.44 no.7 pp. 1666-1671
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Capsicum annuum; antioxidants; ascorbate peroxidase; catalase; chilling injury; color; dehydroascorbic acid; enzyme activity; fruits; pepper; peppers; peroxidase; refrigeration; superoxide dismutase; tropical and subtropical horticulture; ultraviolet radiation; weight loss;     Show all 18 Subjects
Abstract:
... Chilling injury (CI) is one of the main factors limiting refrigeration in several horticultural commodities of subtropical and tropical origin such as pepper. Short UV-C treatments before low temperature storage have been shown to reduce CI. In this work we wanted to test whether or not the reduced susceptibility to CI in UV-C treated fruits was associated with increased levels of antioxidant comp ...
DOI:
10.1016/j.lwt.2011.01.027

17. Effect of pasteurization process and storage on color and shelf-life of pomegranate juices

Author:
Vegara, Salud; Martí, Nuria; Mena, Pedro; Saura, Domingo; Valero, Manuel
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2013 v.54 no.2 pp. 592-596
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; anthocyanins; color; heat; juices; microbial growth; pasteurization; pomegranates; refrigeration; shelf life; storage time;     Show all 11 Subjects
Abstract:
... The effects of two heat processes LTP (low-temperature pasteurization: 65 °C, 30 s) and HTP (high-temperature pasteurization: 90 °C, 5 s) on color quality of pasteurized cloudy and clarified or centrifuged pomegranate juices were evaluated during prolonged storage at room temperature (25 °C) and under refrigeration (5 °C). Both heat treatments combined with refrigeration prevented microbial growth ...
DOI:
10.1016/j.lwt.2013.06.022

18. Comparison study of chitosan, EDTA, eugenol and peppermint oil for antioxidant and antimicrobial potentials in chicken noodles and their effect on colour and oxidative stability at ambient temperature storage

Author:
Khare, Anshul Kumar; Biswas, Ashim Kumar; Sahoo, Jhari
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2014 v.55 no.1 pp. 286-293
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; EDTA (chelating agent); Mentha piperita nothosubsp. piperita; ambient temperature; anti-infective properties; antioxidants; cations; chickens; chitosan; color; eugenol; free fatty acids; microbiological quality; noodles; oxidative stability; pH; peppermint oil; polyphenols; preservatives; sensory properties; shelf life; storage time; superoxide anion; thiobarbituric acid; thiobarbituric acid-reactive substances;     Show all 25 Subjects
Abstract:
... The aim of this study was to investigate the antioxidant and antimicrobial activity of chitosan, EDTA, eugenol and peppermint essential oil and their effect on color and oxidative stability of chicken noodles stored at 35 ± 2 °C. Results indicated that among the four preservatives, eugenol treatment exhibited higher ABTS+ (2-2-azinobis-3ethylbenthiazoline-6-sulphonic acid) radical cation activity ...
DOI:
10.1016/j.lwt.2013.08.024

19. Effects of concentration methods on bioactivity and color properties of poppy (Papaver rhoeas L.) sorbet, a traditional Turkish beverage

Author:
Ekici, Lutfiye
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2014 v.56 no.1 pp. 40-48
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Papaver rhoeas; anthocyanins; antioxidant activity; beverages; color; heat treatment; reaction kinetics; Turkey (country);     Show all 9 Subjects
Abstract:
... This study investigated the effects of concentration methods such as vacuum, microwave and conventional heating methods on total phenolic and anthocyanin contents, antiradical activity, antioxidant capacity and color of Papaver rhoeas L. (poppy) sorbet, a traditional beverage of Turkey. The effects of concentration method on bioactivity and color of sorbet were also determined during the 90 day-st ...
DOI:
10.1016/j.lwt.2013.11.015

20. Exogenous treatment of spermine to maintain quality and extend postharvest life of table grapes (Vitis vinifera L.) cv. Flame Seedless under low temperature storage

Author:
Harindra Champa, W.A.; Gill, M.I.S.; Mahajan, B.V.C.; Bedi, Seema
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.60 no.1 pp. 412-419
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Vitis vinifera; anthocyanins; cold storage; color; electrolytes; firmness; fruit quality; pectinesterase; physicochemical properties; shelf life; spermine; table grapes;     Show all 13 Subjects
Abstract:
... Potential of spermine as a postharvest dip treatment for maintaining quality and extending storage life of table grapes (Vitis vinifera L.) cv. Flame Seedless was investigated. Grape clusters were dipped in different concentrations (0.0 – control, 0.5, 1.0 and 1.5 mmol/l) of spermine for 5 min, thereafter stored in the cold room (3–4 °C, 90–95% RH). Evaluation of physico–chemical parameters and ot ...
DOI:
10.1016/j.lwt.2014.08.044

21. Effects of temperature, pH, and sunlight exposure on the color stability of strawberry juice during processing and storage

Author:
Wang, Zhongfeng; Zhang, Min; Wu, Qianqian
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.60 no.2 pp. 1174-1178
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; absorbance; color; correlation; heat; heat treatment; juices; pH; raw fruit; solar radiation; strawberries;     Show all 11 Subjects
Abstract:
... The natural color of strawberries and their products easily fades or deteriorates during processing and storage. Temperature, pH, and light are common factors that affect the color stability of strawberry juice (SJ). Clarified SJ was prepared from fresh fruits and diluted with purified water at a ratio of 1:3. The absorbance at 510 nm (Ab510) and the L* and a* values of SJ under different processi ...
DOI:
10.1016/j.lwt.2014.09.015

22. Effect of packaging and storage conditions on microbial survival, physicochemical characteristics and colour of non-thermally preserved green Spanish-style Manzanilla olives

Author:
Rodríguez-Gómez, F.; Romero-Gil, V.; Arroyo-López, F.N.; Bautista Gallego, J.; García-García, P.; Garrido-Fernández, A.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.63 no.1 pp. 367-375
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; ambient temperature; color; fruits; glass; lactic acid bacteria; olives; pH; packaging; packaging materials; pouches; probiotics; shelf life; sodium chloride; yeasts;     Show all 15 Subjects
Abstract:
... This work studies the effect of packaging material (glass jar or plastic pouches), olive environment (covered with brine, under N2 atmosphere or vacuum) and storage temperature (7, 13, and 22 °C) on the microbial survival, brine characteristics and colour of packaged fermented olives (Manzanilla cv.) subjected to preservation only by pH and NaCl levels. The highest lactic acid bacteria counts on o ...
DOI:
10.1016/j.lwt.2015.03.095

23. UV-C treatments extend the shelf life of fresh-cut peppers by delaying pectin solubilization and inducing local accumulation of phenolics

Author:
Rodoni, L.M.; Zaro, M.J.; Hasperué, J.H.; Concellón, A.; Vicente, A.R.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.63 no.1 pp. 408-414
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; acidity; antioxidant activity; color; electrolytes; fresh-cut produce; pectins; peppers; phenolic compounds; respiratory rate; shelf life; solubilization; spoilage; sugars; ultraviolet radiation; weight loss;     Show all 16 Subjects
Abstract:
... In recent years there has been increased interest in the search of environmentally-friendly treatments that could complement the benefits of proper temperature management in vegetables. In this work we evaluated the effect of UV-C treatments on quality retention of fresh-cut red peppers. To select the most suitable treatment condition red peppers sticks (5 × 1 cm) were UV-C irradiated (1.5; 3; 5; ...
DOI:
10.1016/j.lwt.2015.03.042

24. Aging of craft durum wheat beer fermented with sourdough yeasts

Author:
Mascia, Ilaria; Fadda, Costantino; Karabín, Marcel; Dostálek, Pavel; Del Caro, Alessandra
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2016 v.65 pp. 487-494
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; alcohols; beers; brewers yeast; carbonyl compounds; cold storage; color; durum wheat; esters; physicochemical properties; sensory properties; shelf life; sourdough;     Show all 13 Subjects
Abstract:
... The shelf life of three different craft durum wheat beers, brewed in a Sardinian micro-brewery, fermented with autochthonous yeasts isolated from sourdough and commercial yeasts, were studied over a period of 6 months at two different temperatures: shelf temperature (28 °C) and normal cold storage temperature (8 °C). The results showed that the three beers had similar physico-chemical, volatile an ...
DOI:
10.1016/j.lwt.2015.08.026

25. Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread

Author:
Debonne, Els; Van Bockstaele, Filip; Philips, Euge; De Leyn, Ingrid; Eeckhout, Mia
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2017 v.78 pp. 16-22
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; baking; breadmaking quality; breads; color; shelf life; steam; texture;     Show all 8 Subjects
Abstract:
... Par-baking (PB) contributes to the extension of the microbiological and technological shelf-life of food products. The impact of processing conditions on the quality of PB bread, either when PB or fully baked (FB), was investigated. Processing conditions included PB time (8 and 13 min), temperature (150, 175 and 200 °C), amount of steam (200 and 600 mL) and storage temperature (ambient and frozen ...
DOI:
10.1016/j.lwt.2016.12.021

26. Influence of DE-value of maltodextrin on the physicochemical properties, antioxidant activity, and storage stability of spray dried concentrated mate (Ilex paraguariensis A. St. Hil.)

Author:
Negrão-Murakami, Aureanna N.; Nunes, Graciele L.; Pinto, Stephanie S.; Murakami, Fabio S.; Amante, Edna R.; Petrus, José Carlos Cunha; Prudêncio, Elane S.; Amboni, Renata D.M.C.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2017 v.79 pp. 561-567
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Ilex paraguariensis; antioxidant activity; antioxidants; color; glucose; hygroscopicity; maltodextrins; microencapsulation; microstructure; nanofiltration; phenolic compounds; scanning electron microscopy; spray drying; storage quality; thermal properties; water activity; water content;     Show all 18 Subjects
Abstract:
... Concentrated mate (CM) obtained by nanofiltration, which is a rich source of phenolic compounds, was microencapsulated by spray drying using three different DE (dextrose equivalent)-values of maltodextrin: DE10.2 (M10), DE15.2 (M15) and DE18.6 (M20). A sample of CM with no addition of maltodextrin was also spray dried and denominated as Control. All the samples were characterized in relation to th ...
DOI:
10.1016/j.lwt.2016.11.002

27. Storage stability of cranberry puree products processed with hydrothermodynamic (HTD) technology

Author:
Chen, Yougui; Martynenko, Alex
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2017 v.79 pp. 543-553
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; ambient temperature; anthocyanins; bioactive compounds; brix; color; cranberries; fruit puree; pH; polyphenols; refrigerators; shelf life; total soluble solids;     Show all 13 Subjects
Abstract:
... Storage stability of cranberry purees, processed with hydrothermodynamic (HTD) technology was studied for a period of 285 days. Three different formulations of cranberry puree were investigated: pure cranberry (PC); cranberry processed with natural sweetener (SC); and cranberry processed with natural sweetener and diluted with water (SCW). No significant difference in pH and soluble solid content ...
DOI:
10.1016/j.lwt.2016.10.060

28. Effect of cooking and packaging conditions on quality of semi-dried green asparagus during cold storage

Author:
Sergio, L.; Cantore, V.; Spremulli, L.; Pinto, L.; Baruzzi, F.; Di Venere, D.; Boari, F.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.89 pp. 712-718
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Asparagus officinalis; air; antioxidant activity; asparagus spears; blanching; carbon dioxide; chemical constituents of plants; cold storage; color; functional foods; microbiological quality; microwave cooking; oxygen; packaging; ready-to-eat foods; storage time;     Show all 17 Subjects
Abstract:
... Ready-to-eat asparagus (Asparagus officinalis L.) is a tasty food with excellent nutraceutical properties. In order to realize a new ready-to-eat product, in this study asparagus's spears were cooked by blanching or microwave, and then dehydrated until they reached a weight loss of 25%, and packaged in air or in modified atmosphere (30% CO2 + 70% N2). Sensorial, physico-chemical, biochemical, and ...
DOI:
10.1016/j.lwt.2017.11.037

29. Effects of processing and storage on the stability of the red biocolorant apigeninidin from sorghum

Author:
Akogou, F.U.G.; Kayodé, A.P.P.; den Besten, H.M.W.; Linnemann, A.R.; Fogliano, V.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.90 pp. 592-597
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; ambient temperature; anthocyanins; bleaching; color; corn; dyes; endothermy; food processing; heat treatment; industrial applications; leaves; pH; photolysis; thermal stability;     Show all 15 Subjects
Abstract:
... A major drawback to the industrial application of many biocolorants is their instability to processing conditions, thereby limiting their use to replace artificial colorants. 3-Deoxyanthocyanidins have promising features to ensure colour stability in food processing conditions. This study evaluated the stability of apigeninidin, the main 3-deoxyanthocyanidin from sorghum leaf sheaths, to food proc ...
DOI:
10.1016/j.lwt.2017.12.071

30. A process to decontaminate sliced fresh cucumber (Cucumis sativus) using electron beam irradiation

Author:
Joshi, Brinda; Moreira, Rosana G.; Omac, Basri; Castell-Perez, M. Elena
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.91 pp. 95-101
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Cucumis sativus; Salmonella Poona; color; cucumbers; decontamination; flavor; foodborne illness; fresh produce; irradiation; nutrients; pathogens; refrigeration; texture; United States;     Show all 15 Subjects
Abstract:
... Cucumber (Cucumis sativus) is one of the most cultivated vegetable in the world which is mostly consumed raw. Raw products are important vehicles for the transmission of pathogens which cause foodborne illness. Recently, a multistate Salmonella Poona outbreak in the USA was linked to the consumption of contaminated imported Californian cucumbers. Hence, measures to decontaminate fresh produce are ...
DOI:
10.1016/j.lwt.2018.01.034

31. Effect of intermittent corona discharge plasma treatment for improving microbial quality and shelf life of kumquat (Citrus japonica) fruits

Author:
Puligundla, Pradeep; Lee, Taehoon; Mok, Chulkyoon
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.91 pp. 8-13
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Citrus; aerobes; bacteria; color; detection limit; electric power; flavor; fruits; generators (equipment); hardness; kumquats; microbiological quality; molds (fungi); shelf life; surface temperature; taste; texture; yeasts;     Show all 19 Subjects
Abstract:
... The effect of intermittent corona discharge plasma jet (ICDPJ) treatment in improving the microbiological quality and shelf life of kumquat fruits was evaluated. Kumquats were treated by ICDPJ generated using high-voltage power generator, with an output voltage of 8 kV DC and at current levels of 2.0–4.0 A. Aerobic bacteria and yeasts and molds were detected as contaminants in the fruits in the ra ...
DOI:
10.1016/j.lwt.2018.01.019

32. Effect of refrigerated storage on betacyanin composition, antibacterial activity of red pitahaya (Hylocereus polyrhizus) and cytotoxicity evaluation of betacyanin rich extract on normal human cell lines

Author:
Yong, Yi Yi; Dykes, Gary; Lee, Sui Mae; Choo, Wee Sim
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.91 pp. 491-497
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Gram-negative bacteria; Hylocereus polyrhizus; antibacterial properties; betacyanins; cold storage; color; cytotoxicity; fruits; high performance liquid chromatography; human cell lines; minimum inhibitory concentration;     Show all 12 Subjects
Abstract:
... Red pitahaya fruit is rich in purplish-red color water-soluble betacyanins. The effect of refrigerated storage at 4 °C on the betacyanin composition of red pitahaya was monitored each day, for one week, using HPLC. The betacyanin content of red pitahaya had increased by 57.2% after storage for six days at 4 °C. From day 2 to day 7, the phyllocactin content decreased from 45.4 ± 1.5% to 38.3 ± 3.1% ...
DOI:
10.1016/j.lwt.2018.01.078

33. Evaluation of wheat flour substitution with amaranth flour on chicken nugget properties

Author:
Tamsen, Maryam; Shekarchizadeh, Hajar; Soltanizadeh, Nafiseh
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.91 pp. 580-587
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; absorption; amaranth flour; batters; chemical composition; chickens; color; cooking quality; cutting; emulsions; minerals; oils; oxidation; pH; phenolic compounds; porosity; sensory evaluation; sensory properties; texture; wheat flour;     Show all 20 Subjects
Abstract:
... The objective of this study was to investigate the effect of substitution of wheat flour with amaranth flour in batter, chicken paste and all layers of chicken nuggets at 0, 50 and 100% levels. The chemical composition, pH and phenolic compounds of amaranth flour, chemical composition and pH of chicken nugget, chicken paste emulsion stability, texture properties, color, porosity, cooking loss, oil ...
DOI:
10.1016/j.lwt.2018.02.001

34. Inhibitory effect of glucose oxidase from Bacillus sp. CAMT22370 on the quality deterioration of Pacific white shrimp during cold storage

Author:
Xu, Defeng; Sun, Lijun; Li, Caihong; Wang, Yaling; Ye, Riying
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.92 pp. 339-346
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Bacillus (bacteria); Litopenaeus vannamei; Pseudomonas; adhesion; ascorbic acid; catechol oxidase; chewiness; cohesion; cold storage; color; glucose oxidase; hardness; microbial growth; pH; phytic acid; preservatives; proteinases; shelf life; sodium sulfite; storage time; texture; total volatile basic nitrogen;     Show all 23 Subjects
Abstract:
... The retarding effect of glucose oxidase (GOD) from Bacillus sp.CAMT22370 on the quality degradation of Litopenaeus vannamei was investigated in comparison with the commonly used preservatives of sodium sulfite (SS), phytic acid (PA) and vitamin C (Vc) during 5 days of storage at 4 °C. The quality parameters of sensory (appearance, color, odd, elasticity and overall sensory score), physicochemical ...
DOI:
10.1016/j.lwt.2018.02.025

35. Stability of β-carotene rich sweet potato chips packed in different packaging systems

Author:
Marangoni Júnior, Luís; Ito, Danielle; Ribeiro, Sophia Moyses Lamonica; Silva, Marta Gomes da; Alves, Rosa Maria Vercelino
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.92 pp. 442-450
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; aluminum; aluminum foil; beta-carotene; color; flavor; hardness; nitrogen; odors; packaging; polyesters; polyethylene; polypropylenes; potato chips; shelf life; storage time; sweet potatoes;     Show all 17 Subjects
Abstract:
... The development of β-carotene rich sweet potato products, such as chips, provides a healthy consumption option with a long shelf life. The objective of this study was to evaluate the influence of the packaging systems on the stability of the chips. The chips were processed and packaged with nitrogen in PET(polyester)/Al(aluminum foil)/LDPE(low density polyethylene), metallized PET/LDPE, BOPP(biaxi ...
DOI:
10.1016/j.lwt.2018.02.066

36. Potentially probiotic goat cheese produced with autochthonous adjunct culture of Lactobacillus mucosae: Microbiological, physicochemical and sensory attributes

Author:
de Moraes, Georgia Maciel Dias; dos Santos, Karina Maria Olbrich; de Barcelos, Samuel Carneiro; Lopes, Silmara Azevedo; do Egito, Antônio Silvio
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.94 pp. 57-63
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Lactobacillus mucosae; color; flavor; freeze drying; goat cheese; goat milk; manufacturing; mucosa; odors; probiotics; storage time; texture; viability; yogurt;     Show all 15 Subjects
Abstract:
... A freeze-dried lactic culture was prepared with the potentially probiotic strain Lb. mucosae CNPC007, isolated from goat's milk, and used in the manufacture of Coalho goat cheese. Lb. mucosae viability in the powered culture was greater than 7.3 log CFU g−1 throughout 360 days of storage at −20 °C or 90 days at 22 °C. The goat cheese made with the autochthonous lactic culture had physical and phys ...
DOI:
10.1016/j.lwt.2018.04.028

37. Kinetic of induced honey crystallization and related evolution of structural and physical properties

Author:
Dettori, Amanda; Tappi, Silvia; Piana, Lucia; Dalla Rosa, Marco; Rocculi, Pietro
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.95 pp. 333-338
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; color; crystallization; crystals; differential scanning calorimetry; equations; fructose; glucose; honey; liquids; microstructure; texture; water activity;     Show all 13 Subjects
Abstract:
... Induced crystallization is carried out by adding fine crystals to the liquid honey in order to increase the rate of the process and to obtain a uniform and stable product. The aim of this research was to describe the kinetic of crystallization of honey and the evolution of its physical properties on the basis of different fructose/glucose ratio. To three honey samples selected on the basis of incr ...
DOI:
10.1016/j.lwt.2018.04.092

38. Formulation and storage effects on pomegranate smoothie phenolic composition, antioxidant capacity and color

Author:
Cano-Lamadrid, M.; Hernández, F.; Nowicka, P.; Carbonell-Barrachina, A.A.; Wojdyło, A.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.96 pp. 322-328
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Ziziphus; active ingredients; anthocyanins; antioxidant activity; beverages; bioactive compounds; color; cultivars; figs; flavanols; fruits; industry; phenolic acids; pomegranate juice; pomegranates; procyanidins; quinces; shelf life;     Show all 19 Subjects
Abstract:
... Smoothies are an increasingly popular way of consuming fruits and the industry is focusing on the increment of shelf life and the maintenance original color and the content of bioactive compounds. The aim of the present study was to evaluate how formulation and storage conditions (6 months at 4 or 20 °C) of different pomegranate smoothies affected on functional compounds. Phenolic compounds, antio ...
DOI:
10.1016/j.lwt.2018.05.047

39. Starch-gelatin antimicrobial packaging materials to extend the shelf life of chicken breast fillets

Author:
Moreno, Olga; Atarés, Lorena; Chiralt, Amparo; Cruz-Romero, Malco C.; Kerry, Joseph
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.97 pp. 483-490
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Maillard reaction; antimicrobial packaging; breast meat; chicken meat; chickens; coatings; color; fillets; lipid peroxidation; microbiological quality; oxidation; pH; packaging materials; plastic film; polyamides; polyethylene; pouches; shelf life; starch; vacuum packaging;     Show all 21 Subjects
Abstract:
... Antimicrobial starch:gelatin (1:1) films containing N-α-lauroyl-l-arginine ethyl ester monohydrochloride (LAE) (10 % wt.) were used as food contact active layers in chicken breast fillets vacuum-packaged in polyamide/polyethylene pouches. Active layers were thermoprocessed (TP) or cast (OC) on the plastic film. Oxidized starch was used in OC coatings. Packaged chicken breast samples were stored at ...
DOI:
10.1016/j.lwt.2018.07.005

40. Development of Lactobacillus acidophilus-fermented milk fortified with date extract

Author:
Abdollahzadeh, Seyedeh Maryam; Zahedani, Maryam Ranjbar; Rahmdel, Samane; Hemmati, Fatemeh; Mazloomi, Seyed Mohammad
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.98 pp. 577-582
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Lactobacillus acidophilus; acidity; antioxidant activity; ascorbic acid; color; fermented milk; mathematical models; milk; nutritive value; pH; probiotics; protein content; sensory properties; storage time; total solids; viscosity;     Show all 17 Subjects
Abstract:
... The effect of date extract (DE) addition on the microbiological, physicochemical, rheological, and sensory characteristics of probiotic fermented milk was investigated. DE was added to milk at the level of 0–12 g/100 mL; the mixtures were then fermented with Lactobacillus acidophilus La-5. The initial probiotic concentrations ranged between 8.16 and 8.77 log10 CFU/g. Although the highest DE concen ...
DOI:
10.1016/j.lwt.2018.09.042

41. Phycocyanin-enriched yogurt and its antibacterial and physicochemical properties during 21 days of storage

Author:
Mohammadi-Gouraji, Elyas; Soleimanian-Zad, Sabihe; Ghiaci, Mehran
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.102 pp. 230-236
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Lactobacillus delbrueckii subsp. bulgaricus; Streptococcus thermophilus; antibacterial properties; color; consumer satisfaction; dyes; firmness; hydrophilicity; pH; pathogens; phycocyanin; storage time; viscosity; yogurt;     Show all 15 Subjects
Abstract:
... Yogurt contained phycocyanin, owes its consumer satisfaction to their health benefits. Phycocyanin may have inhibitory effects on yogurt cultures duo to its antibacterial properties and also affects its physicochemical properties. It was the objective of study to evaluate the effects of phycocyanin on the antibacterial and physicochemical properties of yogurt. To prepare phycocyanin-enriched yogur ...
DOI:
10.1016/j.lwt.2018.09.057

42. Stability assessment and laboratory scale fermentation of pastes produced on a pilot scale from mealworms (Tenebrio molitor)

Author:
De Smet, J.; Lenaerts, S.; Borremans, A.; Scholliers, J.; Van Der Borght, M.; Van Campenhout, L.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.102 pp. 113-121
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Tenebrio molitor; color; edible insects; equipment; exoskeleton; fatty acid composition; fermentation; food industry; foods; lactic acid; lipid metabolism; microbial growth; pH; pastes; preservatives; product quality; sodium; sodium nitrite; storage time; viscosity; water activity; water content;     Show all 23 Subjects
Abstract:
... European consumers generally still have a reluctant attitude towards the consumption of insects. One strategy to trigger the willingness to consume edible insects is to process them invisibly in familiar foodstuffs. To facilitate this, insects need to be processed to intermediates that can be incorporated readily in products by the food industry. To this end, a mealworm paste that was free of tast ...
DOI:
10.1016/j.lwt.2018.12.017

43. The impact of E-beam treatment on the microbial population and sensory quality of hard annatto-coloured cheese

Author:
Velasco, Raquel; Cambero, M. Isabel; Ordóñez, Juan A.; Cabeza, M. Concepción
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.101 pp. 315-322
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; bacterial growth; cheeses; cluster analysis; cohesion; color; hardness; irradiation; microorganisms; off flavors; off odors; refrigeration; texture;     Show all 13 Subjects
Abstract:
... The effects of E-beam radiation on microbiota, colour, texture and sensorial properties of hard annatto-coloured cheese during storage at 4 and 14 °C were studied. Doses of up to 2 kGy provoked a decrease in the total bacterial number, although microbiota recovery to initial levels during storage, even under refrigeration temperature, was observed. However, a higher temperature (14 °C) was require ...
DOI:
10.1016/j.lwt.2018.11.045

44. Encapsulated betalains (Opuntia ficus-indica) as natural colorants. Case study: Gummy candies

Author:
Otálora, María Carolina; de Jesús Barbosa, Helber; Perilla, Jairo Ernesto; Osorio, Coralia; Nazareno, Mónica Azucena
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.103 pp. 222-227
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Opuntia ficus-indica; betalains; calcium alginate; candy; case studies; color; encapsulation; food industry; fruits; gel strength; gelatin; gelation; model food systems; natural dyes; stress relaxation; viscoelasticity;     Show all 17 Subjects
Abstract:
... Gummy candies were selected as model food system to incorporate betalain-rich capsules (BC) obtained by ionic gelation with calcium alginate from a betalain-rich extract of Opuntia-ficus-indica fruit. Ten formulations were obtained by a factorial design (2 × 5) with two types of gelatin (GA and GB), and five betalain-rich capsules/gelatin (BC/G) ratios (from 70/30 to 30/70). The rheological and mo ...
DOI:
10.1016/j.lwt.2018.12.074

45. Microbiological, antioxidant and physicochemical stability of a fruit and vegetable smoothie treated by high pressure processing and stored at room temperature

Author:
Fernandez, M.V.; Denoya, G.I.; Jagus, R.J.; Vaudagna, S.R.; Agüero, M.V.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.105 pp. 206-210
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; ambient temperature; antioxidant biomarkers; antioxidants; catechol oxidase; color; detection limit; enzyme activity; fruits; high pressure treatment; pH; peroxidase; pigments; storage time; total soluble solids; vegetables;     Show all 16 Subjects
Abstract:
... This study aims to evaluate the physicochemical, antioxidant and microbiological stability of a fruit and vegetable smoothie treated with a previously optimized high pressure processing treatment (HPP: 630 MPa, 6min, 20 °C), stored at 25 °C. The control samples presented a significant increase in microbiological counts during the first days, while treated samples showed counts below the detection ...
DOI:
10.1016/j.lwt.2019.02.030

46. Effect of High Pressure Carbon Dioxide on polyphenoloxidase from Litopenaeus vannamei

Author:
Illera, A.E.; Sanz, M.T.; Beltrán, S.; Benito-Román, O.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.109 pp. 359-365
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Litopenaeus vannamei; Weibull statistics; carbon dioxide; catechol oxidase; color; heat treatment; ionic strength; pH; shrimp;     Show all 10 Subjects
Abstract:
... The extraction of polyphenoloxidase (PPO) from Litopenaeus vannamei was studied at different temperatures, pH and ionic strength conditions. Optimum extracts at pH = 7.2 were treated by hiph pressure carbon dioxide (HPCD) technology at 20 MPa and in a temperature range from 35 to 50 °C. Inactivation kinetics for PPO extracts were determined and fitted to the Weibull model. The effect of HPCD on PP ...
DOI:
10.1016/j.lwt.2019.03.091

47. Effect of storage in pallet-unit controlled atmosphere on the quality of Chinese cabbage (Brassica rapa L. spp. pekinensis) used in kimchi manufacturing

Author:
Kang, Ji-Hoon; Woo, Hyuk-Je; Park, Jun-Beom; Chun, Ho Hyun; Park, Chun Wan; Song, Kyung Bin
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.111 pp. 436-442
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Brassica rapa; Chinese cabbage; aerobes; air; ascorbic acid; bacteria; cabbage; carbon dioxide; color; glucosinolates; kimchi; oxygen; phenolic compounds; shelf life; storage time; weight loss;     Show all 17 Subjects
Abstract:
... In this study, the effects of storage in pallet-unit controlled atmosphere (CA) at different gas compositions (control: atmospheric air, CA1: 0.5% O2 and 2% CO2, CA2: 2% O2 and 2% CO2) on the quality of Chinese cabbages during 100 days of storage at 2 °C were examined. Rapid weight loss up to 30% was observed in the Chinese cabbages during storage for the control group, and there was severe color ...
DOI:
10.1016/j.lwt.2019.05.069

48. A combination treatment of ultrasound and ε-polylysine to improve microorganisms and storage quality of fresh-cut lettuce

Author:
Fan, Kai; Zhang, Min; Bhandari, Bhesh; Jiang, Fangjun
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.113 pp. 108315
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; ascorbic acid; cell respiration; chlorophyll; coliform bacteria; color; fresh-cut produce; lettuce; microbial growth; molds (fungi); peroxidase; phenolic compounds; shelf life; ultrasonics; weight loss; yeasts;     Show all 16 Subjects
Abstract:
... A combination treatment of ultrasound and ε-polylysine to improve microorganisms and storage quality of fresh-cut lettuce were investigated. Fresh-cut lettuce was treated with ultrasound (20 kHz, 17–29 W/L), ε-polylysine (0.1–0.6 g/L) and their combination at 20 °C for 10 min and then packaged as well as stored at 4 °C for 12 d. The results showed that 23 W/L ultrasound combined with 0.4 g/L ε-pol ...
DOI:
10.1016/j.lwt.2019.108315

49. Influences of storage time and temperature on sensory and measured quality of green gram savory crackers

Author:
Lekjing, Somwang; Venkatachalam, Karthikeyan
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.113 pp. 108310
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; antioxidant activity; antioxidants; color; consumer acceptance; crackers; flavonoids; flavor; hardness; lipid peroxidation; lipids; microstructure; mung beans; oxidation; peroxide value; polypropylenes; porosity; savory; shelf life; storage time; taste; texture; thiobarbituric acid-reactive substances; water activity; wheat flour;     Show all 25 Subjects
Abstract:
... The potential to store green gram savory crackers for a prolonged duration is unknown and expected to depend on the temperature strongly. The present study was aimed to explore the quality changes in green gram flour (GGF) crackers packaged in metalized oriented polypropylene bag at alternative storage temperatures (25 °C and 35 °C) compared to control (WF) for a duration of 6 months at 20 days in ...
DOI:
10.1016/j.lwt.2019.108310