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You searched for: Journal name Lebensmittel-Wissenschaft + Technologie Remove constraint Journal name: Lebensmittel-Wissenschaft + Technologie Publication year rev 7979-2021 Remove constraint Publication year rev: 7979-2021 Source 2021 v.146 Remove constraint Source: 2021 v.146
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1. Aggregation of hen egg white proteins with additives during agitation

Author:
Taehun Hong; Kazuki Iwashita; Jeungmin Han; Suguru Nishinami; Akihiro Handa; Kentaro Shiraki
Source:
Lebensmittel-Wissenschaft + Technologie 2021 v.146 pp. 111378
ISSN:
0023-6438
Subject:
agitation; arginine; denaturation; disulfides; egg albumen; eggs; electrostatic interactions; food industry; hens; lysozyme; ovalbumin; pasteurization; surfactants; transportation
Abstract:
... Aggregation of hen egg white proteins (HEWPs) is an important issue in the production of egg products in the food industry. The aggregation of HEWPs during agitation is caused by the gas–liquid interface denaturation of proteins, which is different from their thermal aggregation. In this study, we investigated the mechanism of aggregation and the co-aggregation of HEWPs induced by agitation in the ...
DOI:
10.1016/j.lwt.2021.111378

2. Analysis of physicochemical properties of exopolysaccharide from Leuconostoc mesenteroides strain XR1 and its application in fermented milk

Author:
Liang Wang; Yachun Gu; Xiaoyan Zheng; Yi Zhang; Kaiwen Deng; Tao Wu; Hong Cheng
Source:
Lebensmittel-Wissenschaft + Technologie 2021 v.146 pp. 111449
ISSN:
0023-6438
Subject:
Leuconostoc mesenteroides; exopolysaccharides; fermentation; flocculation; industry; kefir; mechanism of action; viscosity; xanthan gum; yogurt; China
Abstract:
... Studies regarding the effects of extracellular polysaccharides produced by high-quality Kefiran production strains on the quality of yoghurt products and the mechanism of action during fermentation and production of yoghurt products are scarce in the literature. However, these studies are highly significant in the development of starters for the yoghurt industry. In this study, a Leuconostoc mesen ...
DOI:
10.1016/j.lwt.2021.111449

3. Antibacterial activities and mechanisms of vine tea extract and 2R, 3R-Dihydromyricetin on Escherichia coli

Author:
Shu-Mei Cui; Ting Li; Hai-yun Liang; Ke-Ke He; Yu-Mei Zheng; Meng Tang; Chong-rong Ke; Li-Ya Song
Source:
Lebensmittel-Wissenschaft + Technologie 2021 v.146 pp. 111393
ISSN:
0023-6438
Subject:
DNA; Escherichia coli; alkaline phosphatase; cabbage; cell membranes; fluorescence; model food systems; tea; vines
Abstract:
... In this study, the antibacterial mechanisms of vine tea aqueous extract (VTE) and 2R, 3R-Dihydromyricetin (DMY) against Escherichia coli (E. coli) were investigated. The results showed they had good antibacterial activities on E. coli, and affected cell membrane and nucleoid. The minimum bactericidal concentrations of VTE and DMY were 3.2 and 1.25 mg/mL, respectively. The constituent leakage tests ...
DOI:
10.1016/j.lwt.2021.111393

4. Biohazard and dynamic features of different polar compounds in vegetable oil during thermal oxidation

Author:
Liyang Yuan; Ziyang Xu; Chin-Ping Tan; Yuanfa Liu; Yong-Jiang Xu
Source:
Lebensmittel-Wissenschaft + Technologie 2021 v.146 pp. 111450
ISSN:
0023-6438
Subject:
biological hazards; cell viability; correspondence analysis; cytotoxicity; deep fat frying; oleic acid; oxidation; polymers; vegetable oil
Abstract:
... Total polar compounds (TPC) have been considered as one of the most objective indicators for the evaluation of deterioration of deep-frying oils. However, the cytotoxic and dynamics features of different parts of polar compound were underestimated. The present study investigated the biohazard effect of different polar compounds from heated oils. The results indicated oxidize triglycerides monomer ...
DOI:
10.1016/j.lwt.2021.111450

5. Comparison of the characterization and the temperature/pressure stability of soluble and membrane-bound polyphenol oxidase from ‘Lijiang’ snow peach

Author:
Fuhai Wang; Hengle Zhou; Fengyun Cheng; Huihui Niu; Lei Yuan; Junjie Yi; Linyan Zhou
Source:
Lebensmittel-Wissenschaft + Technologie 2021 v.146 pp. 111401
ISSN:
0023-6438
Subject:
caffeic acid; catechol oxidase; heat treatment; models; pH; peaches; snow; temperature
Abstract:
... The characterization of soluble polyphenol oxidase (sPPO) and membrane-bound (mPPO) from ‘Lijiang snow’ peach was compared, and the inactivation effects by thermal treatment ranging from 45 to 85 °C and high-pressure processing at 550 MPa for 10–50 min were investigated. sPPO and mPPO both showed optimum activity at pH 7.0, while another optimum pH at 5.0 was observed for mPPO. The optimum tempera ...
DOI:
10.1016/j.lwt.2021.111401

6. Comprehensive investigation into quality of pasteurized Oncorhynchus keta Walbaum fillets and non-thermal effects of microwave

Author:
Qianqian Xue; Changhu Xue; Donglei Luan; Yunqi Wen; Shijie Bi; Zihao Wei; Haijin Mou
Source:
Lebensmittel-Wissenschaft + Technologie 2021 v.146 pp. 111466
ISSN:
0023-6438
Subject:
Oncorhynchus keta; death; fillet quality; heat; pasteurization
Abstract:
... Microwave processing is a novel technology in shortening food processing time and improving product quality. These advantages are achieved through the thermal and possible non-thermal effects of microwave. The main objective of the study was to explore the non-thermal effects of microwave electromagnetic (EM) fields on quality traits of pasteurized Oncorhynchus keta Walbaum fillets. A single-mode ...
DOI:
10.1016/j.lwt.2021.111466

7. Cooking of short, medium and long-grain rice in limited and excess water: Effects on microstructural characteristics and gastro-small intestinal starch digestion in vitro

Author:
Masatsugu Tamura; Chisato Kumagai; Lovedeep Kaur; Yukiharu Ogawa; Jaspreet Singh
Source:
Lebensmittel-Wissenschaft + Technologie 2021 v.146 pp. 111379
ISSN:
0023-6438
Subject:
cell walls; crude protein; digestible carbohydrates; digestion; enzymes; hydrolysis; intestines; models; resistant starch; rice; water uptake
Abstract:
... The purpose of present study was to investigate the impact of cooking methods on starch hydrolysis of rice grain using an in vitro digestion model. Three varieties of short, medium and long-grain rice were cooked in two different ways: in limited water method (LWM) using a rice cooker and excess water method (EWM) using a pan. The water absorption of raw rice grain was found to differ among the di ...
DOI:
10.1016/j.lwt.2021.111379

8. Dynamic monitoring oxidation process of nut oils through Raman technology combined with PLSR and RF-PLSR model

Author:
Cheng Wang; Yingying Sun; Yanyu Zhou; Yiwen Cui; Weirong Yao; Hang Yu; Yahui Guo; Yunfei Xie
Source:
Lebensmittel-Wissenschaft + Technologie 2021 v.146 pp. 111290
ISSN:
0023-6438
Subject:
Raman spectroscopy; chemometrics; models; oxidation; peroxide value; prediction
Abstract:
... During preservation of nuts, nut oils are easily oxidized; hence, peroxide value (PV) is an important evaluation index. In this study, a novel method for the determination of the PV of nuts based on partial-least-square regression (PLSR) and Forest random PLSR (RF-PLSR) model was established. Meanwhile, the Raman spectrum was processed by 24 spectral pretreatment methods to transform the whole Ram ...
DOI:
10.1016/j.lwt.2021.111290

9. Effect of amino acids composing rice protein on rice starch digestibility

Author:
Xiaoxue Lu; Ranran Chang; Hao Lu; Rongrong Ma; Lizhong Qiu; Yaoqi Tian
Source:
Lebensmittel-Wissenschaft + Technologie 2021 v.146 pp. 111417
ISSN:
0023-6438
Subject:
alpha-amylase; carbohydrate structure; digestible carbohydrates; digestion; enzyme inhibition; glutamic acid; glycemic index; rice; rice protein; rice starch; starch; swine
Abstract:
... During the digestion of rice, proteins are among the main rice components and are hydrolyzed into amino acids by enzymes. In this study, we evaluated the influence of free amino acids liberated from rice proteins during digestion on rice starch digestibility for exploring the starch digestion mechanisms in the presence of rice protein. The results showed that all the amino acids inhibited the acti ...
DOI:
10.1016/j.lwt.2021.111417

10. Effect of high pressure processing and heat treatment on the gelation properties of blue crab meat proteins

Author:
Gonzalo Velazquez; Ma Guadalupe Méndez-Montealvo; Jorge Welti-Chanes; José Alberto Ramírez; Miguel Angel Martínez-Maldonado
Source:
Lebensmittel-Wissenschaft + Technologie 2021 v.146 pp. 111389
ISSN:
0023-6438
Subject:
Fourier transform infrared spectroscopy; crab meat; crabs; denaturation; gelation; heat; heat treatment; myosin; protein denaturation; rheometry; temperature
Abstract:
... This study was carried out to evaluate the effect of high pressure processing (HPP) and thermal treatments on the gelling properties of proteins from blue crab meat. Crabmeat was pressurized at 100, 300, and 500 MPa (10 °C/5 min) with and without heating (90 °C/20 min) after the HPP treatment. Treated samples were analyzed by protein interactions, differential scanning calorimetry (DSC), Fourier t ...
DOI:
10.1016/j.lwt.2021.111389

11. Effects of air temperature on the physicochemical properties and flavor compounds of roasted red ginseng lateral roots in a jet impingement fluidized bed roaster

Author:
Hye-Ran Cho; Seon-Yu Kim; Ji-Su Nam; Hyung-Yong Cho
Source:
Lebensmittel-Wissenschaft + Technologie 2021 v.146 pp. 111480
ISSN:
0023-6438
Subject:
Panax; air; air temperature; bulk density; flavor; furfural; ginsenosides; maltol; water content; weight loss
Abstract:
... This study aimed to improve the availability of red ginseng lateral roots by applying air jet impingement fluidized bed roasting as a novel processing technology. The effects of air temperature (150 °C, 160 °C, 170 °C, 180 °C, 190 °C, and 200 °C) on the physicochemical properties and flavor compounds of red ginseng lateral roots were investigated. The air roasting time and velocity of the jet impi ...
DOI:
10.1016/j.lwt.2021.111480

12. Effects of anatomical variation of muscle on composition and oxidation susceptibility of Atlantic mackerel (Scomber scombrus)

Author:
Hildur Inga Sveinsdóttir; Sandra Björk Sverrisdóttir; Magnea G. Karlsdóttir; Turid Rustad; Sigurjón Arason; María Gudjónsdóttir
Source:
Lebensmittel-Wissenschaft + Technologie 2021 v.146 pp. 111431
ISSN:
0023-6438
Subject:
Scomber scombrus; color; discoloration; fatty acid composition; fatty fish; fillets; free fatty acids; heme iron; hydrolysis; lipid content; lipid peroxidation; muscles; oxidation
Abstract:
... Atlantic mackerel (Scomber scombrus) is a fatty fish with high ratio of dark muscle. The subcutaneous muscle on the dorsal and ventral side of the fillet is prone to yellow discolouration, attributed to lipid oxidation. The question is if this is solely due to the position of the muscle under the skin or if this muscle is more susceptible to oxidation than other dark muscle.The aim of the study wa ...
DOI:
10.1016/j.lwt.2021.111431

13. Effects of high hydrostatic pressure treatment on the emulsifying behavior of myosin and its underlying mechanism

Author:
Yun Bai; Xianming Zeng; Chu Zhang; Tong Zhang; Chang Wang; Minyi Han; Guanghong Zhou; Xinglian Xu
Source:
Lebensmittel-Wissenschaft + Technologie 2021 v.146 pp. 111397
ISSN:
0023-6438
Subject:
chemical interactions; emulsions; high pressure treatment; meat; microstructure; muscles; myosin; oils; particle size; surface tension; viscoelasticity
Abstract:
... Myosin, a protein originating from muscle, is traditionally used for meat products for its ability to generate emulsions. Small changes in the emulsifying and conformational characteristics of proteins greatly influence the gel-emulsifying meat products. The effect of high hydrostatic pressure (HHP) on the emulsifying behavior of myosin prepared at different pressures (0.1, 100, 150, and 200 MPa) ...
DOI:
10.1016/j.lwt.2021.111397

14. Effects of microfluidization and transglutaminase cross-linking on the conformations and functional properties of arachin and conarachin in peanut

Author:
Xiao Hu; William Kwame Amakye; Peiying He; Min Wang; Jiaoyan Ren
Source:
Lebensmittel-Wissenschaft + Technologie 2021 v.146 pp. 111438
ISSN:
0023-6438
Subject:
crosslinking; emulsions; food industry; hydrophobicity; peanut protein; peanuts; protein solubility; protein-glutamine gamma-glutamyltransferase
Abstract:
... Functional properties of food protein can be modified by appropriate modification technology, which enable food proteins to have a abroad range of application in the food industry. In the present study, arachin and conarachin fractions of peanut protein were treated by microfluidization treatment (MT, 120 MPa) and/or transglutaminase (TGase) cross-linking (TC). We investigated the effects of these ...
DOI:
10.1016/j.lwt.2021.111438

15. Effects of ultrasound-assisted cellulase enzymatic treatment on the textural properties and in vitro starch digestibility of brown rice noodles

Author:
Dong-Hui Geng; Zexue Lin; Lu Liu; Wanyu Qin; Aixia Wang; Fengzhong Wang; Li-Tao Tong
Source:
Lebensmittel-Wissenschaft + Technologie 2021 v.146 pp. 111543
ISSN:
0023-6438
Subject:
air; brown rice; crystal structure; dietary fiber; digestible carbohydrates; endo-1,4-beta-glucanase; enzymatic treatment; glycemic index; microstructure; particle size; particle size distribution; proximate composition; rice flour; starch; texture; ultrasonic treatment
Abstract:
... The effects of ultrasound-assisted enzymatic (ult-enzymatic) treatment on the textural properties and starch digestibility of brown rice noodles were investigated. Brown rice was rich in dietary fibers, mainly insoluble dietary fiber (IDF). After the ult-enzymatic treatment, the IDF content and particle size of brown rice flour decreased, and the soluble dietary fiber (SDF) content increased. The ...
DOI:
10.1016/j.lwt.2021.111543

16. Evaluation of physical and instrumentally determined sensory attributes of Atlantic salmon portions packaged in modified atmosphere and vacuum skin

Author:
Sherry Stephanie Chan; Maren Skare; Bjørn Tore Rotabakk; Morten Sivertsvik; Jørgen Lerfall; Trond Løvdal; Bjørn Roth
Source:
Lebensmittel-Wissenschaft + Technologie 2021 v.146 pp. 111404
ISSN:
0023-6438
Subject:
Salmo salar; air; color; drip loss; fillets; ice; pH; refrigeration; sensory properties; shelf life; texture
Abstract:
... Fresh Atlantic salmon (Salmo salar) were slaughtered and stored on ice at 0 °C then portioned and packaged six to eight days later in modified atmosphere (CO₂:N₂ 60:40) packaging (MAP), vacuum skin packaging and open air. All fillet portions were stored in refrigerated conditions at 4 °C. Physical and instrumentally determined sensory quality parameters, including water holding properties, pH, col ...
DOI:
10.1016/j.lwt.2021.111404

17. Evaluation of the persistence of SARS-CoV-2 (ATCC® VR-1986HK™) on two different food contact materials: flow pack polyethylene and polystyrene food trays

Author:
Marta Castrica; Claudia Balzaretti; Dino Miraglia; Patrizio Lorusso; Annamaria Pandiscia; Giuseppina Tantillo; Francesca Romana Massacci; Valentina Terio
Source:
Lebensmittel-Wissenschaft + Technologie 2021 v.146 pp. 111606
ISSN:
0023-6438
Subject:
RNA; Severe acute respiratory syndrome coronavirus 2; detection limit; experimental design; polyethylene; polystyrenes; primary transmission; relative humidity; temperature; viral load
Abstract:
... Even though SARS-CoV-2's primary transmission pathway is person-to-person, the role played by surfaces and food contact materials in carrying viral RNA should be further explored. For this purpose, the study aimed to investigate the persistence of SARS-CoV-2 using the strain ATCC® VR-1986HK™ on flow pack polyethylene (FPP) and polystyrene food trays (PFT). Samples of FPP and PFT were contaminated ...
DOI:
10.1016/j.lwt.2021.111606

18. High-throughput sequencing of the microbial community associated with the physicochemical properties of meju (dried fermented soybean) and doenjang (traditional Korean fermented soybean paste)

Author:
Jung-A Ryu; Eiseul Kim; Seung-Min Yang; Shinyoung Lee; Sung-Ran Yoon; Kil-Su Jang; Hae-Yeong Kim
Source:
Lebensmittel-Wissenschaft + Technologie 2021 v.146 pp. 111473
ISSN:
0023-6438
Subject:
Aspergillus; Candida; Debaryomyces; Enterococcus; Fusarium; Mucor; Tetragenococcus; acidity; fermentation; fermented foods; food quality; microbial communities; nitrogen; pH; protein sources; salt concentration; soybean paste; soybeans; water content
Abstract:
... Doenjang, a traditional Korean soybean paste consisting of fermented meju has been consumed for centuries as a protein source. In this study, the physicochemical factors and microbial communities of samples prepared from four batches of meju and doenjang were investigated to identify the factors that affect the food quality. The water content and salt concentration were higher in doenjang than in ...
DOI:
10.1016/j.lwt.2021.111473

19. Impacts of deep-sea aging on quality of greater amberjack (Seriola dumerili) and bluefin tuna (Thunnus orientalis) meats

Author:
Yusa Nakamura; Takanori Sato; Muneshige Takatori; Toshihiko Hirama; Kazuhito Oshima; Kigen Takahashi
Source:
Lebensmittel-Wissenschaft + Technologie 2021 v.146 pp. 111326
ISSN:
0023-6438
Subject:
Seriola dumerili; Thunnus orientalis; energy; fish; fisheries; free amino acids; meat quality; proteolysis; refrigeration; taste; texture
Abstract:
... This is the first report on the effective utilization of the deep sea for improving food quality. Long-term aged fish has recently received substantial attention because of improved taste quality and the sustainable utilization of fishery resources. However, problems such as the refrigeration energy and space limitations for aging remain. Therefore, effects of deep-sea aging at a 2034 m depth for ...
DOI:
10.1016/j.lwt.2021.111326

20. Inactive dry yeast to improve the oxidative stability of Spanish dry-fermented sausage “salchichón”

Author:
Marina Alarcón; M. Soledad Pérez-Coello; M. Consuelo Díaz-Maroto; M. Elena Alañón; Antonia García-Ruiz; Almudena Soriano
Source:
Lebensmittel-Wissenschaft + Technologie 2021 v.146 pp. 111385
ISSN:
0023-6438
Subject:
Saccharomyces cerevisiae; antioxidant activity; ascorbic acid; breads; fermented sausages; lipid peroxidation; lipids; oxidation; oxidative stability; yeasts
Abstract:
... The use of inactive dry yeasts (IDY) of Saccharomyces cerevisiae as a natural alternative to sodium ascorbate to inhibit the oxidation reactions of Spanish dry-fermented sausage “salchichón” was studied. Control sausages and those treated with different IDY concentrations were monitored and analyzed at 0, 7, 14, 21 and 28 d throughout the ripening process. The application of IDY (1.5 and 3 g/100 g ...
DOI:
10.1016/j.lwt.2021.111385