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1. Effects of replacement of dietary rapeseed meal by distiller's dried grains with solubles (DDGS) on growth performance, muscle texture, health and expression of muscle-related genes in grass carp (Ctenopharyngodon idellus)

Author:
Abouel Azm, Fatma Ragab; Kong, Fanshuang; Tan, Qingsong; Zhu, Yanhong; Yu, Haojie; Yao, Junpeng; Luo, Zhi
Source:
Aquaculture 2021 v.533 pp. 736169
ISSN:
0044-8486
Subject:
Ctenopharyngodon idella; alanine transaminase; aspartate transaminase; blood serum; body weight; chewiness; collagen; condition factor; corn; digestibility; distillers grains; energy; experimental diets; genes; growth performance; hardness; hepatosomatic index; juveniles; lipid metabolism; models; muscle fibers; muscles; rapeseed meal; regression analysis; texture; triacylglycerols
Abstract:
... The objective of this study was to compare the biological value between dietary rapeseed meal (RSM) and maize distiller's dried grain with solubles (DDGS) in juvenile grass carp (initial body weight: 5.38 ± 0.18 g) through a 60 d feeding trial. A control diet containing 28% RSM and 4 experimental diets containing 10.0, 20.6, 30.9, and 41.1% DDGS to replace RSM were formulated. The results showed t ...
DOI:
10.1016/j.aquaculture.2020.736169

2. Dietary green tea powder supplementation enriched egg nutrients and physicochemical property in an indigenous chicken breed

Author:
Chen, Xingyong; Li, Tao; He, Kaiqin; Geng, Zhaoyu; Wan, Xiaochun
Source:
Poultry science 2021 v.100 no.1 pp. 388-395
ISSN:
0032-5791
Subject:
albumins; antioxidant activity; chewiness; chickens; cholesterol; color; egg albumen; egg weight; egg yolk color; eggs; feed supplements; green tea; hardness; indigenous species; nutrients; polyunsaturated fatty acids; specific gravity; taste; texture; water holding capacity
Abstract:
... Dietary supplementation of green tea changes the antioxidative capacity of chickens. However, the effect of green tea supplementation in the diet on egg quality and the consequent change in processing capacity is still not well known. The aim of this study was to determine whether green tea powder (GTP) supplementation could affect egg quality, egg antioxidant capacity, and sensory and egg process ...
DOI:
10.1016/j.psj.2020.10.001

3. Programmable texture properties of cereal-based snack mediated by 3D printing technology

Author:
Derossi, A.; Caporizzi, R.; Paolillo, M.; Severini, C.
Source:
Journal of food engineering 2021 v.289 pp. 110160
ISSN:
0260-8774
Subject:
crushing; dough; hardness; models; novel foods; porosity; satiety; snacks; texture; three-dimensional printing
Abstract:
... 3D food printing (3DFP) creates edible structures by a layer-by-layer deposition with the main aim of creating personalized food structures. We studied the capability to create 3D printed cereal snacks with different texture by a controlled generation of pores. The snacks well captured the overall features of the virtual model with size reduction less than 8%. Contrarily, the 3D printed snacks exh ...
DOI:
10.1016/j.jfoodeng.2020.110160

4. Stability of 3D printing using a mixture of pea protein and alginate: Precision and application of additive layer manufacturing simulation approach for stress distribution

Author:
Oyinloye, Timilehin Martins; Yoon, Won Byong
Source:
Journal of food engineering 2021 v.288 pp. 110127
ISSN:
0260-8774
Subject:
alginates; deformation; enthalpy; geometry; hardness; manufacturing; models; pea protein; rheology; storage modulus; texture; three-dimensional printing
Abstract:
... Printability of materials is the foundation for extrusion-based 3D printing, with residual stress being a major challenge towards the printing of complex geometry. In this report, the analysis of five blend ratios of alginate and pea protein solutions were investigated for an optimum 3D printing material mixture ratio by probing its rheology, thermal, and textural properties. The thermal (enthalpy ...
DOI:
10.1016/j.jfoodeng.2020.110127

5. Structuring the meat analogue by using plant-based derived composites

Author:
Yuliarti, Oni; Kiat Kovis, Tay Jun; Yi, Ng Jun
Source:
Journal of food engineering 2021 v.288 pp. 110138
ISSN:
0260-8774
Subject:
chewiness; crosslinking; hardness; meat; meat analogs; microstructure; pea protein; physicochemical properties; protein content; sensory properties; texture; viscoelasticity; wheat protein
Abstract:
... This study investigated different plant-based composites to develop plant-based meat alternatives that have unique texture profiles using an innovative process of freeze structuring technique. The composite comprised pea protein (PP) and wheat protein (WP) with five different ratios i.e.17:0; 13:4; 8.5:8.5; 4:13 and 0:17. The physicochemical and sensory properties of the analogues were studied in ...
DOI:
10.1016/j.jfoodeng.2020.110138