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You searched for: Subject "storage temperature" Remove constraint Subject: "storage temperature" Journal Lebensmittel-Wissenschaft + [i.e. und] Technologie Remove constraint Journal: Lebensmittel-Wissenschaft + [i.e. und] Technologie Subject storage temperature Remove constraint Subject: storage temperature
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1. Bacillus cereus in fried rice meals: Natural occurrence, strain dependent growth and haemolysin (HBL) production

Author:
Tirloni, E.; Bernardi, C.; Ghelardi, E.; Celandroni, F.; Cattaneo, P.; Stella, S.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.114 pp. 108393
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Bacillus cereus; eggs; ham; hemolysins; microbial load; microwave treatment; peas; rice; spores; Italy;     Show all 11 Subjects
Abstract:
... This study investigated B. cereus levels in fried rice meals in Milan (Italy) and the effect of a post contamination. Spores of three B. cereus (ATCC 14579, clinical isolate GPe2 and an isolate from fried rice R1) were inoculated in fried rice with ham, scrambled egg and peas, then stored at 10 °C and 15 °C for 5 days; the L2 component of haemolysin BL was quantified in the product. In a second tr ...
DOI:
10.1016/j.lwt.2019.108393

2. Effect of subzero temperature treatment at −2 °C before thawing on prevention of thaw rigor, biochemical changes and rate of ATP consumption in frozen chub mackerel (Scomber japonicus)

Author:
Moriya, Keisuke; Nakazawa, Naho; Osako, Kazufumi; Okazaki, Emiko
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.114 pp. 108396
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Scomber japonicus; adenosine triphosphate; drip loss; fish; frozen fish; frozen storage; hardness; meat; thawing;     Show all 10 Subjects
Abstract:
... Prevention of thaw rigor in frozen fish with high ATP content is crucial for the quality of the fish supplied for sashimi. In this study, the effect of subzero temperature treatment at −2 °C on the biochemical and quality characters of thawed meat was investigated with an aim to develop a rapid thawing method to prevent thaw rigor in chub mackerel meat frozen in pre-rigor stage. The meat, which wa ...
DOI:
10.1016/j.lwt.2019.108396

3. Application of powder formulation of Meyerozyma caribbica for postharvest control of Colletotrichum gloeosporioides in mango (Mangifera indica L.)

Author:
Aguirre-Güitrón, Lizet; Calderón-Santoyo, Montserrat; Bautista-Rosales, Pedro Ulises; Ragazzo-Sánchez, Juan Arturo
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.113 pp. 108271
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Glomerella cingulata; Mangifera indica; Meyerozyma caribbica; biological control; fruits; mangoes; pathogens; spray drying; yeasts;     Show all 10 Subjects
Abstract:
... Meyerozyma caribbica has been demonstrated to be effective against Colletotrichum gloeosporioides. However, it is important to evaluate the biocontrol effectiveness of yeast powder formulation in fruit. This formulation was obtained by spray drying and stored for 6 months at 4 °C. The powder was evaluated to control Colletotrichum gloeosporioides on mango cv Ataulfo. The product was effective in p ...
DOI:
10.1016/j.lwt.2019.108271

4. Evaluation of effective storage conditions and in-vitro bioaccessibility of vitamin A from native and modified sodium caseinate -vitamin A complexes

Author:
Gupta, Chitra; Arora, Sumit; Sharma, Apurva; Sharma, Vivek
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.111 pp. 284-290
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; aluminum; bioavailability; milk; milk proteins; pH; pouches; sodium; sodium caseinate; vitamin A;     Show all 10 Subjects
Abstract:
... Native sodium caseinate-Vitamin A (Vit A) complex {Sodium caseinate-Vit A complex (NaCas-VA)}, and modified sodium caseinate-Vitamin A complexes {succinylated sodium caseinate-Vit A complex (SNaCas-VA), reassembled sodium caseinate-Vit A complex (RNaCas-VA) and reassembled succinylated sodium caseinate-Vit A complex (RSNaCas-VA)} were prepared and evaluated for effective storage conditions and in- ...
DOI:
10.1016/j.lwt.2019.05.048

5. Influences of weight and thickness on cooking time required for various mechanically tenderized beef steaks to reach minimum safe internal temperature without resting

Author:
Saha, Joyjit; Jaroni, Divya; Nelson, Jacob; Willoughby, Chuck; McDaniel, Conner; Jadeja, Ravi
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.110 pp. 365-369
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; beef; cooking; cooking quality; internal temperature; muscles; steaks; vacuum packaging;     Show all 8 Subjects
Abstract:
... This study was conducted to determine safe cooking times for mechanically tenderized beef steaks prepared from the round, loin, rib, and chuck. The subprimals were needle tenderized and fabricated to prepare a total of 180 steak cuts with varying weights and thicknesses. Steaks were then vacuum packaged and stored at refrigerated temperature until cooked. The dimensions and weight of the steaks we ...
DOI:
10.1016/j.lwt.2018.04.069

6. Effect of anticaking agents on hardening and Maillard-induced protein aggregation in high-protein nutrition bars formulated with whey protein concentrate

Author:
Meng, Xianghe; Ji, Jian; Qi, Xie; Nie, Xiaohua
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.108 pp. 261-267
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; hardness; high protein foods; microstructure; polyacrylamide gel electrophoresis; silica; tricalcium phosphate; whey protein concentrate;     Show all 8 Subjects
Abstract:
... Hardening is a common problem of high-protein nutrition bars during storage, causing the products to be unacceptable for consumers. The object of this study was to prepare high-protein nutrition bars formulated with whey protein concentrate (WPC), and evaluate the effect of anticaking agents (SiO2 and Ca3(PO4)2) on their hardness, microstructure and Maillard-induced protein aggregation over storag ...
DOI:
10.1016/j.lwt.2019.03.077

7. Dried date paste as carrier of the proposed probiotic Bacillus coagulans BC4 and viability assessment during storage and simulated gastric passage

Author:
Marcial-Coba, Martín Sebastián; Pjaca, Aleksandra Sasa; Andersen, Camilla Juul; Knøchel, Susanne; Nielsen, Dennis Sandris
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.99 pp. 197-201
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Bacillus coagulans; ambient temperature; anaerobic conditions; freeze drying; pastes; probiotics; spores; storage time; viability;     Show all 10 Subjects
Abstract:
... This work aimed to determine the suitability of dried date paste, an intermediate aw (0.5–0.6) matrix, as a carrier of the spore-former Bacillus coagulans BC4 in terms of survival during storage and in vitro gastric simulation. Freeze-dried B. coagulans BC4, mostly in the spore form, was added to 5 different dried date paste preparations obtaining an initial concentration between 7.87 and 8.12 log ...
DOI:
10.1016/j.lwt.2018.09.052

8. Determination of powder flow properties of skim milk powder produced from high-pressure homogenization treated milk concentrates during storage

Author:
Mercan, Emin; Sert, Durmuş; Akın, Nihat
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.97 pp. 279-288
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; cohesion; dried skim milk; homogenization; skim milk;     Show all 5 Subjects
Abstract:
... The aim of this study was to determine effects of high-pressure homogenization (HPH) treatment to milk concentrates on powder flow properties of skim milk powders (SMP). For this purpose, SMP samples were produced from skim milk concentrates which were HPH treated at 0 (control), 50, 100 and 150 MPa. SMP samples were stored 180 days at 20 and 40 °C and caking, cohesion and powder flow speed depend ...
DOI:
10.1016/j.lwt.2018.07.002

9. Physicochemical characteristics of stored gels from starch blends

Author:
Fonseca-Florido, H.A.; Méndez-Montealvo, G.; Velázquez de la Cruz, G.; Rodríguez-García, M.E.; Bello-Pérez, L.A.; Hernández-Hernández, E.; Gómez-Aldapa, C.A.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.114 pp. 108408
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; amylopectin; biodegradability; carbohydrate structure; crystal structure; crystallization; food industry; gelatinization; gels; hardness; retrogradation; texture; thermal properties;     Show all 13 Subjects
Abstract:
... Starch blends are widely used in food industry for several purposes, e.g. to reduce the retrogradation, to maintain the soft texture of some product and to develop different materials like microcapsules or biodegradable films. The aim of this work was to study the reorganization of the amylopectin in gels from amaranth (AmS) and achira (AS) starch blends stored at 4 °C during 21 days. The hardness ...
DOI:
10.1016/j.lwt.2019.108408

10. Alginate-microencapsulation of Lactobacillus casei and Bifidobacterium bifidum: Performances of encapsulated microorganisms and bead-validation in lamb rennet

Author:
Bevilacqua, Antonio; Speranza, Barbara; Santillo, Antonella; Albenzio, Marzia; Gallo, Mariangela; Sinigaglia, Milena; Corbo, Maria Rosaria
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.113 pp. 108349
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Bifidobacterium bifidum; Lactobacillus casei; acidification; bile salts; cryoprotectants; encapsulation; glycerol; pH; probiotics; rennet; sodium chloride; viability;     Show all 13 Subjects
Abstract:
... Lactobacillus casei Lc01 and Bifidobacterium bifidum Bb02 were loaded in 2%-alginate beads and stored at 4 °C for 1 month. After the storage, some technological and probiotic properties were measured on the cells released from beads. Free cells (microorganisms grown at 30–37 °C for 24 h and immediately used) and cells frozen with a cryoprotective agent (33% glycerol) and stored for 1 month were us ...
DOI:
10.1016/j.lwt.2019.108349

11. Prediction of indigenous Pseudomonas spp. growth on oyster mushrooms (Pleurotus ostreatus) as a function of storage temperature

Author:
Manthou, Evanthia; Tarlak, Fatih; Lianou, Alexandra; Ozdemir, Murat; Zervakis, Georgios I.; Panagou, Efstathios Z.; Nychas, George-John E.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.111 pp. 506-512
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Pleurotus ostreatus; Pseudomonas; dynamic models; food quality; kinetics; management systems; microbiological quality; mushrooms; prediction; specific growth rate;     Show all 11 Subjects
Abstract:
... The growth kinetic behaviour of Pseudomonas spp. naturally occurring on oyster mushrooms (Pleurotus ostreatus) was evaluated during storage at different isothermal conditions (4, 10 and 16 °C), and was described quantitatively using a one-step global parameter estimation method. In the context of this modelling approach, the growth kinetic parameters of maximum specific growth rate (μmax) and lag ...
DOI:
10.1016/j.lwt.2019.05.062

12. Production and assessment of novel probiotic fermented oat flour enriched with isoflavones

Author:
Duru, Kingsley C.; Kovaleva, ElenaG.; Danilova, IrinaG.; Belousova, AnnaV.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.111 pp. 9-15
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Lactobacillus acidophilus; Streptococcus thermophilus; antioxidant activity; isoflavones; oat flour; oats; odors; probiotics; starter cultures; storage time; viability;     Show all 12 Subjects
Abstract:
... The aim of the present work is to develop a synbiotic oat product fermented with the mixed probiotic strain of Lactobacillus acidophilus (L. acidophilus) and Streptococcus thermophilus (S. thermophilus) and enriched with isoflavones. Three probiotics fermented oat flour samples coded A, B, and C were designed utilizing traditional starter culture S. thermophilus and probiotic culture L.acidophilus ...
DOI:
10.1016/j.lwt.2019.04.102

13. 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

14. Evaluation of a lytic bacteriophage for bio-control of Salmonella Typhimurium in different food matrices

Author:
Thung, Tze Young; Lee, Epeng; Mahyudin, Nor Ainy; Anuradha, Karunakaramoorthy; Mazlan, Nurzafirah; Kuan, Chee Hao; Pui, Chai Fung; Ghazali, Farinazleen Mohamad; Mahmud Ab Rashid, Nor-Khaizura; Rollon, Wendy Dayang; Tan, Chia Wanq; Radu, Son
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.105 pp. 211-214
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Myoviridae; Salmonella Typhimurium; bacteriophages; biological control; food matrix; host range; latent period; meat; pH; plate count;     Show all 11 Subjects
Abstract:
... In the present study, a Salmonella Typhimurium-specific bacteriophage designated as ST02, belonged to the Myoviridae family was isolated from retail meat samples. Host range determination showed that ST02 was capable of infecting other Salmonella strains with latent period of 15 min and burst size about 97 PFU/cell. ST02 was stable over a wide range of pH (4–11) and at the temperature ranging from ...
DOI:
10.1016/j.lwt.2019.02.033

15. L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse

Author:
Xavier-Santos, Douglas; Bedani, Raquel; Perego, Patrizia; Converti, Attilio; Saad, S.M.I.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.105 pp. 329-335
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Lactobacillus acidophilus; adhesion; chemical composition; cohesion; dried milk; energy; fructooligosaccharides; hardness; inulin; pH; prebiotics; sensory properties; texture; viability;     Show all 15 Subjects
Abstract:
... We evaluated in this study the effects of Lactobacillus acidophilus La-5, fructo-oligosaccharides (FOS) and inulin supplementation as well as time of storage at −18 °C on sensory acceptance and instrumental texture profile of a synbiotic diet mousse (SDM) compared with a standard mousse without pro- and prebiotics. Formulations were compared in terms of chemical composition, total energy value, pH ...
DOI:
10.1016/j.lwt.2019.02.011

16. 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

17. Encapsulation of bacteriophage T4 in mannitol-alginate dry macrospheres and survival in simulated gastrointestinal conditions

Author:
Śliwka, Paulina; Mituła, Paweł; Mituła, Agnieszka; Skaradziński, Grzegorz; Choińska-Pulit, Anna; Niezgoda, Natalia; Weber-Dąbrowska, Beata; Żaczek, Maciej; Skaradzińska, Aneta
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.99 pp. 238-243
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; ambient temperature; bacteriophages; encapsulation; food availability; gastric juice; intestines; mannitol; pH; pathogens; storage time; viability; virulent strains;     Show all 13 Subjects
Abstract:
... In recent years application of bacteriophages in the reduction of bacterial pathogens that may contaminate the food supply has become of growing interest. The aim of this study was to produce dried macrospheres ensuring viability of bacteriophages during exposure to adverse conditions of the digestive system after storage for an extended period of time. The viability of phages entrapped in mannito ...
DOI:
10.1016/j.lwt.2018.09.043

18. Scombroid fish poisoning: Factors influencing the production of histamine in tuna supply chain. A review

Author:
Mercogliano, Raffaelina; Santonicola, Serena
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.114 pp. 108374
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; canned fish; cold; control methods; cooking; fish processing; histamine; microbial activity; modified atmosphere packaging; poisoning; precooking; scombroid poisoning; seafoods; supply chain; thawing; tuna;     Show all 16 Subjects
Abstract:
... Scombrotoxin fish poisoning is the most frequently reported foodborne illnesses associated with fresh or canned tuna consumption. Production of histamine in tuna is generated by bacterial activity during various steps between the catch and consumption. The aim of the review was to describe the main factors influencing the histamine production, under the perspective of the tuna supply chain. Fish c ...
DOI:
10.1016/j.lwt.2019.108374

19. 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

20. A comparative study on the rheological and thermogelling properties of chitosan/polyvinyl alcohol blends in dairy products

Author:
Taherian, Ali R.; Lacasse, Pierre; Bisakowski, Barbara; Lanctôt, Samuel; Fustier, Patrick
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.113 pp. 108305
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; ambient temperature; chitosan; comparative study; dairy products; energy; extrusion; gel strength; gelation; hydrogels; liquids; molecular weight; pH; polyvinyl alcohol; rheology; sodium bicarbonate; storage time;     Show all 17 Subjects
Abstract:
... The present work described physicomechanical properties of three blends of commercial chitosans (A, B, or C) with polyvinyl alcohol (PVA). Chitosans at concentration of 20 g/L and 30 g/L were hydrated in acidic solution and basified with either β-glycerophosphate (β-Gph) or sodium bicarbonate (NaHCO3) up to the pH 6.8. Shear and frequency developments of flow and dynamic rheology, the energy of ex ...
DOI:
10.1016/j.lwt.2019.108305

21. Antioxidant starch-based films with encapsulated eugenol. Application to sunflower oil preservation.

Author:
Talón, Emma; Vargas, María; Chiralt, Amparo; González-Martínez, Chelo
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.113 pp. 108290
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; antioxidant activity; antioxidants; encapsulation; eugenol; lecithins; microstructure; oleic acid; oxidation; oxygen; permeability; starch; storage time; sunflower oil; whey protein;     Show all 15 Subjects
Abstract:
... Starch films containing eugenol, which was added to the film-forming dispersion in free form or encapsulated with different wall materials (whey protein or lecithin), were obtained by casting. The physical and the antioxidant properties of the films, the release kinetics of eugenol in different food simulants and their performance at preventing sunflower oil oxidation during storage were evaluated ...
DOI:
10.1016/j.lwt.2019.108290

22. Model development for microbial spoilage of packaged fresh‒cut salad products using temperature and in-package CO2 levels as predictor variables

Author:
Kapetanakou, Anastasia E.; Taoukis, Petros; Skandamis, Panagiotis N.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.113 pp. 108285
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Lactuca sativa var. capitata; carbon dioxide; cell respiration; empirical models; fresh-cut produce; growth models; modified atmosphere packaging; packaging films; physiology; prediction; pulp; spoilage; spoilage microorganisms;     Show all 14 Subjects
Abstract:
... The objective of this study was to develop a model system for the prediction of the impact of temperature and in-package % CO2 on the microbial spoilage of fresh‒cut vegetables with high respiration rate independent of packaging characteristics and post-harvest physiology. Model development was based on study of rocket pulp stored under 0–20% O2: 20-0% CO2: 80% N2 at 0–15 °C. Growth of pseudomonad ...
DOI:
10.1016/j.lwt.2019.108285

23. Redispersible dry emulsions stabilized by plant material: Rapeseed press-cake or cocoa powder

Author:
Joseph, Cécile; Savoire, Raphaëlle; Harscoat-Schiavo, Christelle; Pintori, Didier; Monteil, Julien; Faure, Chrystel; Leal-Calderon, Fernando
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.113 pp. 108311
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; ambient temperature; byproducts; cocoa powder; droplets; emulsions; food industry; freeze drying; lipid content; oils; powders; rapeseed cake; spray drying; storage time; water content;     Show all 15 Subjects
Abstract:
... This work aimed at valorizing by-products of the agrifood industry: powders deriving from rapeseed press-cakes and cocoa. Novel oil-in-water emulsions stabilized by these vegetal powders were formulated and were dehydrated by freeze-drying and spray-drying. Dry emulsions of at least 40% oil content and with a moisture content below 2.6 wt% were obtained. Dry-emulsions did not exhibit any clumping ...
DOI:
10.1016/j.lwt.2019.108311

24. Characterization of cellulose acetate/gum Arabic fibers loaded with extract of Viburnum opulus L. fruit

Author:
Çanga, Emine Merve; Dudak, Fahriye Ceyda
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.110 pp. 247-254
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; 2,2-diphenyl-1-picrylhydrazyl; Viburnum opulus; antioxidant activity; cellulose acetate; cranberries; encapsulation; fruit extracts; fruits; gum arabic; mixing; scanning electron microscopy; storage time;     Show all 13 Subjects
Abstract:
... Fruits of Viburnum opulus L. (also called European cranberry) are well known for their high antioxidant activity. In this work, novel encapsulation matrices were fabricated by electrospinning of cellulose acetate (CA) and gum Arabic (GA) blends in different compositions and their performance for encapsulation of Viburnum opulus L. fruit extract was evaluated. Scanning electron microscopy (SEM) res ...
DOI:
10.1016/j.lwt.2019.04.085

25. 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

26. Inactivation of Salmonella Enteritidis and Enterococcus faecium NRRL B-2354 in corn flour by radio frequency heating with subsequent freezing

Author:
Ozturk, Samet; Liu, Shuxiang; Xu, Jie; Tang, Juming; Chen, Jinru; Singh, Rakesh K.; Kong, Fanbin
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.111 pp. 782-789
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Enterococcus faecium; Salmonella Enteritidis; corn flour; dielectric heating; freezing; frozen storage; heat; heat tolerance; microorganisms; pasteurization; radio waves; water activity;     Show all 13 Subjects
Abstract:
... This study aimed to evaluate the feasibility of using Enterococcus faecium NRRL B-2354 (E. faecium) as a surrogate of Salmonella enterica Enteritidis PT30 (S. Enteritidis PT30), validate radio frequency (RF) heating in pasteurizing corn flour, and study the effect of subsequent freezing treatment after RF heating in enhancing the microbial inactivation effect. Corn flour with water activity of 0.4 ...
DOI:
10.1016/j.lwt.2019.04.090

27. Nutrient stress as a means to enhance the storage stability of spray dried microencapsulated Lactobacillus plantarum B21

Author:
Parlindungan, Elvina; Dekiwadia, Chaitali; May, Bee K.; Jones, Oliver A.H.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.111 pp. 204-210
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Lactobacillus plantarum; antibiotics; bacteriocins; carbohydrates; cell viability; culture media; electron microscopy; food preservation; foods; lactic acid bacteria; microencapsulation; polysorbates; shelf life; spray drying;     Show all 15 Subjects
Abstract:
... Lactobacillus plantarum B21 is a bacteriocin producing strain of lactic acid bacteria. Bacteriocin is a natural antibiotic that has high potential as a biopreservative. The incorporation of L. plantarium B21 into food products has potential for extending the shelf-life of food. Producing stable cultures of this microbe that can survive industrial processing is therefore of great interest. In this ...
DOI:
10.1016/j.lwt.2019.05.010

28. Survival of Escherichia coli O157:H7 and Listeria monocytogenes in an acidified low-fat mayonnaise based hibachi sauce

Author:
Hwang, Daizy; White, Elizabeth; Purohit, Anuj; Mohan, Anand; Mishra, Abhinav
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.108 pp. 297-300
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Escherichia coli O157; Listeria monocytogenes; acidification; acidulants; antimicrobial properties; bacteria; food safety; lactic acid; mayonnaise; pathogens; sauces; virulent strains;     Show all 13 Subjects
Abstract:
... Survival of pathogenic bacteria under acidic conditions may pose a significant food safety challenge and should be assessed when developing new food products. The objective of this study was to determine the antimicrobial effect of two acidulants against Escherichia coli O157:H7 and Listeria monocytogenes in a low-fat mayonnaise based hibachi sauce subjected to different preparation and storage co ...
DOI:
10.1016/j.lwt.2019.03.060

29. The effect of an addition of marjoram oil on stabilization fatty acids profile of rapeseed oil

Author:
Kowalski, Radosław; Kowalska, Grażyna; Pankiewicz, Urszula; Mazurek, Artur; Włodarczyk-Stasiak, Marzena; Sujka, Monika; Wyrostek, Jakub
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.109 pp. 225-232
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; ambient temperature; antioxidant activity; antioxidants; butylated hydroxyanisole; essential oils; fatty acid composition; fatty acids; human health; marjoram; organic foods; protective effect; rapeseed oil; vegetable oil;     Show all 14 Subjects
Abstract:
... Currently, natural antioxidants and substances with a protective effect on fatty acids are used more and more often instead of synthetic compounds that may have a negative impact on human health. This is related to the prevailing trend of promoting healthy and organic food. Essential oils are interesting in this respect because studies confirm their antioxidant properties. The aim of this study wa ...
DOI:
10.1016/j.lwt.2019.04.016

30. Effect of monoglyceride content on the solubility and chemical stability of β-carotene in organogels

Author:
Cui, Mengnan; Mao, Like; Lu, Yao; Yuan, Fang; Gao, Yanxiang
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.106 pp. 83-91
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; beta-carotene; bioactive compounds; corn oil; crystals; differential scanning calorimetry; gel strength; lipophilicity; monoacylglycerols; organogels; polarized light microscopy; solubility; ultraviolet radiation;     Show all 13 Subjects
Abstract:
... Organogels were prepared by structuring corn oil with monoglyceride (GMS), and the effect of GMS content on the properties of organogels and solubility and stability of β-carotene was evaluated. Organogels with different properties were obtained by changing the content of GMS (0, 10, 15, 20 and 25 g/100 g), and β-carotene of varied content (0, 5, 10, and 15 g/100 g) was incorporated. Polarized lig ...
DOI:
10.1016/j.lwt.2019.02.042

31. Stability and characterization of O/W free phytosterols nanoemulsions formulated with an enzymatically modified emulsifier

Author:
Acevedo-Estupiñan, María Victoria; Gutierrez-Lopez, Gustavo F.; Cano-Sarmiento, Cynthia; Parra-Escudero, Carlos Omar; Rodriguez-Estrada, María T.; Garcia-Varela, Rebeca; García, Hugo Sergio
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.107 pp. 151-157
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; bioactive compounds; cholesteremic effect; emulsifiers; fatty acids; foods; glycerol; lysophosphatidylcholine; medium chain triacylglycerols; monitoring; nanoemulsions; oxidation; particle size; peroxide value; physicochemical properties; phytosterols; sediments;     Show all 17 Subjects
Abstract:
... Phytosterols (PS) are bioactive compounds with confirmed hypocholesterolemic activity. PS are added to foods to formulate functional products through different procedures. One of the most promising approaches for bioactive compound delivery are nanoemulsions (NE), which offer protection and allow their dispersion in aqueous matrices. Phosphatidylcholine (PC) is a natural emulsifier which can be mo ...
DOI:
10.1016/j.lwt.2019.03.004

32. 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

33. Quorum quenching effect and kinetics of active compound from S. aromaticum and C. cassia fused packaging films in shelf life of chicken meat

Author:
Mohan, C. Chandra; Harini, K.; Sudharsan, K.; Krishnan, K. Radha; Sukumar, M.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.105 pp. 87-102
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; active ingredients; biofilm; chicken meat; edible films; eugenol; exopolysaccharides; lipids; microorganisms; oxidation; packaging films; particle size; shelf life; spices;     Show all 14 Subjects
Abstract:
... The aim of this work is to investigate the effect of active compound kinetics on biofilm inhibition and quorum quenching in chicken meat. The results showed that 20–40 g/100 mL of exopolysaccharide inhibition can be achieved through treatment of particle size reduced S. aromaticum and C. cassia in P. aeruginosa. Inhibition of AHL molecules in P. aeruginosa exhibits the quorum quenching potentials ...
DOI:
10.1016/j.lwt.2019.01.061

34. 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

35. Incorporation of pomegranate juice concentrate and pomegranate rind powder extract to improve the oxidative stability of frankfurter during refrigerated storage

Author:
Firuzi, Maryam Rafsanjani; Niakousari, Mehrdad; Eskandari, Mohammad Hadi; Keramat, Malihe; Gahruie, Hadi Hashemi; Mousavi Khaneghah, Amin
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.102 pp. 237-245
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; adverse effects; anthocyanins; antioxidant activity; antioxidants; butylated hydroxytoluene; cold storage; heat treatment; juice concentrates; nitrites; oxidation; oxidative stability; peroxide value; pomegranate juice; pomegranates;     Show all 15 Subjects
Abstract:
... In this study, the effects of different thermal processing on antioxidant properties of white (WPJC) and red pomegranate juice concentrate (RPJC) were evaluated. Then the effects of WPJC, RPJC, and pomegranate rind powder extract (PRPE) incorporated on the oxidation of frankfurter during 60 days storage at 4 °C were investigated. According to findings, however, the thermal processing at different ...
DOI:
10.1016/j.lwt.2018.12.048

36. Inhibitory effect of Lactobacillus plantarum Tennozu-SU2 and Lactococcus lactis subsp. lactis BF1 on Salmonella Typhimurium and Listeria monocytogenes during and post fermentation of soymilk

Author:
Haraguchi, Yutaka; Goto, Minori; Kuda, Takashi; Fukunaga, Mayu; Shikano, Ayane; Takahashi, Hajime; Kimura, Bon
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.102 pp. 379-384
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Lactobacillus delbrueckii subsp. lactis; Lactobacillus plantarum; Lactococcus lactis subsp. lactis; Lactococcus plantarum; Listeria monocytogenes; Salmonella Typhimurium; coasts; fermentation; food safety; fruits; intestines; milk; pathogens; salmon; soymilk;     Show all 16 Subjects
Abstract:
... A part of Lactobacillus plantarum and Lactococcus lactis subsp. lactis strains, isolated from coastal areas (Satoumi LAB) had shown acid, salt and bile resistances and good fermentation in soymilk rather than cow's milk. To prepare safer foods derived from fermented soymilk, Satoumi LAB strains were screened for antagonistic activity against Salmonella Typhimurium (ST) and Listeria monocytogenes ( ...
DOI:
10.1016/j.lwt.2018.12.042

37. Microbial cell encapsulation as a strategy for the maintenance of stock cultures

Author:
Bassani, Joseane C.; Queiroz Santos, Vidiany A.; Barbosa-Dekker, Aneli M.; Dekker, Robert F.H.; da Cunha, Mário Antônio A.; Pereira, Edimir A.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.102 pp. 411-417
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Enterobacter aerogenes; Escherichia coli; bacteria; beta-galactosidase; beta-glucuronidase; calcium alginate; encapsulation; freeze drying; refrigeration; scanning electron microscopy; storage time; viability;     Show all 13 Subjects
Abstract:
... A cellular immobilization technique was developed as a new proposal for the maintenance and preservation of microbial cultures. Cells of enterobacteria, Escherichia coli (ATCC 25922) and Enterobacter aerogenes (ATCC 13048) were entrapped in calcium alginate beads, which were subjected to different storage conditions. Non-dehydrated beads crude devoid of bacterial cells were kept under refrigeratio ...
DOI:
10.1016/j.lwt.2018.12.058

38. 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

39. Survival and development of Staphylococcus in egg products

Author:
Sánchez, Marta; Neira, Carmen; Laca, Amanda; Laca, Adriana; Díaz, Mario
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.101 pp. 685-693
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Staphylococcus; cooking; egg albumen; egg products; egg yolk; eggs; foodborne illness; foods; liquids; models; oxygen; poisoning; potatoes; refrigeration; risk; viability;     Show all 17 Subjects
Abstract:
... In this study, Staphylococcus has been employed to simulate a contamination of different egg foodstuffs. Liquid (egg white, egg yolk and whole egg) and also solid (Spanish potato omelette) products have been employed as model foods. The effect of different parameters, i.e. oxygen availability, cooking temperature and storage temperature, on microorganism survival and development has been evaluated ...
DOI:
10.1016/j.lwt.2018.11.092

40. Viabilities of Lactobacillus rhamnosus ASCC 290 and Lactobacillus casei ATCC 334 (in free form or encapsulated with calcium alginate-chitosan) in yellow mombin ice cream

Author:
Farias, Thaísa Gabriela Silva de; Ladislau, Hayane Ferreira Leite; Stamford, Thayza Christina Montenegro; Medeiros, José Alberto Costa; Soares, Bruna Lúcia Mendonça; Stamford Arnaud, Thatiana Montenegro; Stamford, Tânia Lúcia Montenegro
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.100 pp. 391-396
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Lactobacillus casei; Lactobacillus rhamnosus; alginates; chitosan; encapsulation; extrusion; freezing; frozen storage; gastrointestinal system; ice cream; pH; probiotics; titratable acidity; viability;     Show all 15 Subjects
Abstract:
... This research verified the behavior of Lactobacillus rhamnosus and Lactobacillus casei added to ice cream in free form or encapsulated with alginate-chitosan by comparing their: (1) resistance to low temperature; (2) encapsulation efficiency and (3) cell survivability in a simulated gastrointestinal environment. Calcium alginate-chitosan capsules were produced by extrusion method. The ice cream sa ...
DOI:
10.1016/j.lwt.2018.10.084

41. Inhibitory effects of high pressure treatment on microbial growth and biogenic amine formation in marinated herring (Clupea harengus) inoculated with Morganella psychrotolerans

Author:
Ucak, Ilknur; Gokoglu, Nalan; Kiessling, Martina; Toepfl, Stefan; Galanakis, Charis M.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.99 pp. 50-56
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Clupea harengus; Morganella; acetic acid; bacterial growth; cadaverine; fish fillets; herring; high pressure treatment; histamine; marinating; psychrophilic bacteria; putrescine; sodium chloride; storage time; tyramine; vacuum packaging;     Show all 17 Subjects
Abstract:
... Inhibitory effects of high pressure processing (HPP) on the biogenic amine formation (histamine, tyramine, putrescine and cadaverine) in marinated herring fillets (2% acetic acid+8% NaCl; or 4% acetic acid+8% NaCl solutions) were investigated. Marinated fillets were inoculated with M. psychrotolerans followed by vacuum-packaging and HPP treatment at 100, 300 and 500 MPa for 5 and 10 min. One batch ...
DOI:
10.1016/j.lwt.2018.09.058

42. The application of growth-no growth models to directly assess the stability of wholemeal multigrain bread towards Penicillium paneum LMQA-002 and Paecilomyces variotii LMQA-001

Author:
dos Santos, Juliana Lane Paixão; Silva, Beatriz S.; Furtado, Marianna M.; Morassi, Letícia L.P.; Vermeulen, An; Sant’Ana, Anderson S.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.97 pp. 231-237
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Paecilomyces variotii; Penicillium; breads; calcium propionate; growth models; pH; prediction; shelf life; spores;     Show all 10 Subjects
Abstract:
... This study aimed to develop predictive models to assess the growth response of Pencillium paneum LMQA-002 and Paecilomyces variotii LMQA-001 in wholemeal multigrain bread regarding moisture, pH, calcium propionate, temperature and time of storage. A complete factorial design was performed using slices of bread with different formulation: moisture (36; 38; 40; 42%), pH (5.1; 5.3; 5.5) and calcium p ...
DOI:
10.1016/j.lwt.2018.07.004

43. Effect of high pressure processing on rancidity of brown rice during storage

Author:
Wang, Hao; Zhu, Songming; Ramaswamy, Hosahalli S.; Hu, Feifei; Yu, Yong
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.93 pp. 405-411
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; acidity; ambient temperature; brown rice; high pressure treatment; rancidity; thiobarbituric acid; water content;     Show all 8 Subjects
Abstract:
... Hydrolytic and oxidative rancidity are the main cause of brown rice quality deterioration during storage. Brown rice was soaked in water and treated with high pressure (HP) at 100–400 MPa, for 0–10 min. The effect of HP treatment on moisture content, fat acidity, conjugated dienes (CD) and 2-thiobarbituric acid (TBA) value during 3 months storage at room temperature, was evaluated and compared wit ...
DOI:
10.1016/j.lwt.2018.03.042

44. Effect of ultra-high pressure homogenization on cream: Shelf life and physicochemical characteristics

Author:
Rodarte, Daniela; Zamora, Anna; Trujillo, Antonio-José; Juan, Bibiana
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.92 pp. 108-115
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Enterobacteriaceae; bacteria; homogenization; physicochemical properties; shelf life; sodium caseinate; storage time;     Show all 8 Subjects
Abstract:
... The ultra-high pressure homogenization (UHPH) effect on microbial and physicochemical shelf life of cream during storage at 4 °C were studied and compared with a conventional homogenization-pasteurization treatment. Cream samples were processed using UHPH at 300 MPa with an inlet temperature of 40 °C. Furthermore, a sample was also submitted to UHPH after the addition of 1.5% (w/v) of sodium casei ...
DOI:
10.1016/j.lwt.2018.02.020

45. Modeling sensory and instrumental texture changes of dry-roasted almonds under different storage conditions

Author:
Cheely, Anna N.; Pegg, Ronald B.; Kerr, William L.; Swanson, Ruthann B.; Huang, Guangwei; Parrish, Daniel R.; Kerrihard, Adrian L.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.91 pp. 498-504
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; almonds; bags; consumer acceptance; models; polypropylenes; rancidity; relative humidity; storage; texture;     Show all 10 Subjects
Abstract:
... The rejection of roasted almonds by consumers is often due to the development of rancidity or textural changes. Dry-roasted ‘Nonpareil’ almonds were stored in polypropylene bags (PPB) in environmental chambers at 15, 25, 35 °C and 50 or 65% relative humidity (RH) or at 4 °C without RH control, and in high barrier bags (HBB) at 4, 15, 25, and 35 °C without RH control. Descriptive and consumer senso ...
DOI:
10.1016/j.lwt.2018.01.069

46. Degradation kinetics of phenolic content and antioxidant activity of hardy kiwifruit (Actinidia arguta) puree at different storage temperatures

Author:
Kim, Ah-Na; Kim, Hyun-Jin; Chun, Jiyeon; Heo, Ho Jin; Kerr, William L.; Choi, Sung-Gil
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.89 pp. 535-541
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Actinidia arguta; antioxidant activity; catechin; chlorogenic acid; epicatechin; fruit puree; kinetics; kiwifruit; procyanidins;     Show all 10 Subjects
Abstract:
... The effect of storage temperature on the degradation of total phenolic content (TPC) and antioxidant activity in hardy kiwifruit (Actinidia arguta) puree was investigated at temperatures of 5, 15, 25, and 45 °C for 72 h. An increase in the storage temperature resulted in a decrease in the TPC and antioxidant activity of hardy kiwi puree over time. The degradation of total phenolic content and anti ...
DOI:
10.1016/j.lwt.2017.11.036

47. Effect of white kidney bean extracts on estimated glycemic index of different kinds of porridge

Author:
Ma, Yanli; Rang, Yifeng; Yang, Ruijin; Zhao, Wei
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.96 pp. 576-582
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; alpha-amylase; barley; blood glucose; enzyme inhibitors; foods; glycemic index; heat; kidney beans; mammals; oats; pasteurization; rice; starch;     Show all 14 Subjects
Abstract:
... The low glycemic index (GI) foods can be particularly effective for diabetics to help keep their blood sugar levels under control. The α-amylase inhibitor from white kidney beans could inhibit the mammalian α-amylase and thus lower the estimated GI (eGI) of high-GI food. In this study, the inhibitory effect of white kidney bean extracts on α-amylase was evaluated, and low-eGI instant porridge with ...
DOI:
10.1016/j.lwt.2018.06.018

48. Encapsulation of vitamin C in a rebaudioside-sweetened model beverage using water in oil in water double emulsions

Author:
Kheynoor, Najme; Hosseini, Seyed Mohammad Hashem; Yousefi, Gholam-Hosseini; Hashemi Gahruie, Hadi; Mesbahi, Gholam-Reza
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.96 pp. 419-425
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; ascorbic acid; beverages; electrical conductivity; emulsions; encapsulation; models; oil-water interface; pH; particle size; reaction kinetics;     Show all 11 Subjects
Abstract:
... In this work, vitamin C (VC) was encapsulated in a sugar-free rebaudioside-sweetened model beverage using water in oil in water (W1/O/W2) double emulsions (DEs). One- and two-step preparation methods were utilized for development of DEs. Various parameters including physical instability at different temperatures (4, 25 or 40 °C), centrifugal instability, particle size, pH, electrical conductivity ...
DOI:
10.1016/j.lwt.2018.05.066

49. 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

50. Steam-ultrasound combined treatment: A promising technology to significantly control mozzarella cheese quality

Author:
Lacivita, Valentina; Conte, Amalia; Musavian, Hanieh S.; Krebs, Niels H.; Zambrini, Vittorio A.; Del Nobile, Matteo A.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.93 pp. 450-455
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Enterobacteriaceae; Pseudomonas fluorescens; cheese quality; food preservation; heat; methodology; microbial contamination; mozzarella cheese; pH; sensory properties; steam; trays;     Show all 13 Subjects
Abstract:
... The adoption of new techniques for food preservation becomes an alternative strategy to the traditional treatments mainly based on the exclusive use of heat. In this study, the potential application of steam (94–95 °C) and ultrasound (25–40 kHz) used simultaneously for a short time was investigated on mozzarella cheese. First, the effect of the technique was evaluated on reduction of Pseudomonas f ...
DOI:
10.1016/j.lwt.2018.03.062