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1. Thermal stability of astaxanthin in oils for its use in fish food technology

Author:
Calvo, N.S.; Reynoso, C.M.; Resnik, S.; Cortés-Jacinto, E.; Collins, P.
Source:
Animal feed science and technology 2020 v.270 pp. 114668
ISSN:
0377-8401
Subject:
Helianthus annuus; Salmonidae; acetone; activation energy; analysis of variance; astaxanthin; bioactive properties; butylated hydroxytoluene; carotenes; color; cooking; crabs; extrusion; feed processing; fish; fish culture; high performance liquid chromatography; indigenous species; ingredients; markets; ponds; prices; processing technology; solvents; soybean oil; spectrophotometers; sunflower oil; temperature; thermal stability; unsaturated fatty acids; vegetable oil
Abstract:
... Astaxanthin is one of the inputs that most influences the final prices of salmonids on the market and is unstable due to its sensitivity to various factors, such as temperature, which cause the loss of its bioactivity during feed processing and storage. Dilocarcinus pagei is a native crab that is commonly found in fish culture ponds and presents an attractive reddish-brown coloration. The objectiv ...
DOI:
10.1016/j.anifeedsci.2020.114668

2. Valorisation of tainted boar meat in patties, frankfurter sausages and cooked ham by means of targeted dilution, cooking and smoking

Author:
Hemeryck, Lieselot Y.; Wauters, Jella; Dewulf, Lore; Decloedt, Anneleen I.; Aluwé, Marijke; De Smet, Stefaan; Fraeye, Ilse; Vanhaecke, Lynn
Source:
Food chemistry 2020 v.330 pp. 126897
ISSN:
0308-8146
Subject:
analgesia; anesthesia; boar taint; boars; castration; chemical analysis; condensates; cooked foods; cooking; ham; industry; mechanism of action; off odors; patties; piglets; sausages; skatole; smoke; temperature
Abstract:
... Because of the need to abolish the castration of piglets without anaesthesia/analgesia, the pig industry is searching for a mode of action for the valorisation of meat with boar taint, an off-odour in entire male pigs. Carcasses with boar taint were selected by means of sensory and chemical analysis, after which patties with different levels of tainted boar meat were produced, as well as cooked ha ...
DOI:
10.1016/j.foodchem.2020.126897

3. Encapsulation of caffeine in spray-dried micro-eggs for controlled release: The effect of spray-drying (cooking) temperature

Author:
Tan, Songwen; Zhong, Chao; Langrish, Timothy
Source:
Food hydrocolloids 2020 v.108 pp. 105979
ISSN:
0268-005X
Subject:
Fourier transform infrared spectroscopy; caffeine; cooking; denaturation; egg albumen; gelatin; hydrocolloids; microencapsulation; models; particle size; spray drying; temperature; water content
Abstract:
... This work has found that the spray-drying temperature affects the microencapsulation and release behaviour of caffeine from spray-dried egg albumen in the form of a powder (“micro-eggs”, filled in a gelatine capsule), not in the form of compressed tablets. The spray-dried micro-eggs are more spherical when spray-dried at 60–120 °C but are more crumpled when spray-dried at 140–200 °C, which is rela ...
DOI:
10.1016/j.foodhyd.2020.105979

4. Assessment of genoprotective effects of Gentiana lutea extracts prepared from plants grown in field and in vitro

Author:
Cvetković, Stefana; Todorović, Slađana; Nastasijević, Branislav; Mitić-Ćulafić, Dragana; Đukanović, Stefana; Knežević-Vukčević, Jelena; Nikolić, Biljana
Source:
Industrial crops and products 2020 v.154 pp. 112690
ISSN:
0926-6690
Subject:
2,2-diphenyl-1-picrylhydrazyl; Gentiana lutea; active ingredients; aerial parts; aromatic amines; carcinoma; comet assay; cooking; drugs; flavonoids; gastrointestinal diseases; genotoxicity; human cell lines; in vitro culture; leaf extracts; leaves; liver; medicinal plants; methanol; models; mutagens; neoplasm cells; polyphenols; rats; root extracts; tandem mass spectrometry; temperature; ultra-performance liquid chromatography
Abstract:
... Medicinal plant Gentiana lutea is considered as an official drug for gastrointestinal disorders in many pharmacopoeias. Its uncontrolled overexploitation led to the protection regime and encouraged development of in vitro culture. The aim of this work was to chemically characterize root and leaf methanol extracts of plant grown in plantation and in vitro conditions, and to determine their antigeno ...
DOI:
10.1016/j.indcrop.2020.112690

5. Black carbon and biomass burning associated high pollution episodes observed at Doon valley in the foothills of the Himalayas

Author:
Prabhu, Vignesh; Soni, Ashish; Madhwal, Sandeep; Gupta, Amitesh; Sundriyal, Sangeeta; Shridhar, Vijay; Sreekanth, V.; Mahapatra, Parth Sarathi
Source:
Atmospheric research 2020 v.243 pp. 105001
ISSN:
0169-8095
Subject:
aerosols; biomass burning; carbon; case studies; cooking; crop residue management; crop residues; data collection; emissions; forest fires; heat; hills; lidar; meteorology; monitoring; monsoon season; pollution; probability; retrospective studies; satellites; temperature; urbanization; wind direction; winter; Himalayan region
Abstract:
... The Doon valley located in the foothills of the Indian Himalayan region, is recently undergoing rapid urbanisation. Hence, in this study, we investigate the variation of black carbon mass concentration (BC) and biomass burning generated black carbon mass concentration (BCbb) for one year (October 2017 to September 2018) using ground-based observations. We also present here the relationship of BC w ...
DOI:
10.1016/j.atmosres.2020.105001

6. Effect of process modifications and binding materials on textural properties of rice noodles

Author:
Kasunmala, I.G.G.; Navaratne, S.B.; Wickramasinghe, I.
Source:
International journal of gastronomy and food science 2020 v.21 pp. 100217
ISSN:
1878-450X
Subject:
Neolitsea; binding agents; cooking; cooking quality; dough; extrusion; gluten; gum arabic; leaves; mastication; mouthfeel; mucilages; noodles; red rice; rice flour; rice starch; sensation; temperature; texture; wheat flour; xanthan gum
Abstract:
... Gluten protein is responsible for the formation of basic structure of wheat flour noodles. Since absence of gluten in rice flour, rice starch itself act as the major component which determine the cooking tolerance and mouth feel sensation during chewing of rice noodles. Therefore, the aim of this study was to improve the quality characteristics of rice noodles by altering the process variables whi ...
DOI:
10.1016/j.ijgfs.2020.100217

7. Temperature-time combination effects on aged beef volatile profiles and their relationship to sensory attributes

Author:
Kilgannon, Ashleigh K.; Holman, Benjamin W.B.; Frank, Damian C.; Mawson, A. John; Collins, Damian; Hopkins, David L.
Source:
Meat science 2020 v.168 pp. 108193
ISSN:
0309-1740
Subject:
beef; cooking; flavor; longissimus muscle; temperature; tenderizing; volatile organic compounds
Abstract:
... Beef ageing (in vacuo) for tenderisation and flavour development may be accelerated by favourable temperature-time combinations (TTCs), however the effect of such manipulations on volatile organic compounds (VOCs) that are generated during cooking, is unknown. We compared VOCs from grilled beef longissimus lumborum muscle samples which had been subjected to different TTCs. The TTCs consisted of co ...
DOI:
10.1016/j.meatsci.2020.108193

8. New insights in the fractionation of Pinus pinaster wood: sequential autohydrolysis, soda ethanol organosolv and acidic precipitation

Author:
Moreira, Rui; Mendes, Cátia V.T.; Banaco, M. Beatriz F.; Carvalho, M. Graça V.S.; Portugal, António
Source:
Industrial crops and products 2020 v.152 pp. 112499
ISSN:
0926-6690
Subject:
Pinus pinaster; autohydrolysis; bioeconomics; biomass; cellulose; cooking; ethanol; fractionation; hemicellulose; lignin; lignin content; temperature; wood
Abstract:
... Pinus pinaster wood (PPW) was fractionated by two different routes: (1) a two-steps system by soda ethanol organosolv (SEOS) followed by lignin precipitation (LP) and (2) a three-steps procedure encompassing autohydrolysis (AH) followed by SEOS and LP. In the two-steps route, the effect of ethanol mass fraction in the cooking liquor (15-55 wt.%) on pulps and lignins purities was studied. In the th ...
DOI:
10.1016/j.indcrop.2020.112499

9. Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects

Author:
Suleman, Raheel; Wang, Zhenyu; Aadil, Rana Muhammad; Hui, Teng; Hopkins, David L.; Zhang, Dequan
Source:
Meat science 2020 v.167 pp. 108172
ISSN:
0309-1740
Subject:
Maillard reaction; acrylamides; amino acids; aromatic amines; cooking; flavor; food safety; free radicals; health hazards; heat; heterocyclic compounds; lamb meat; lipid peroxidation; lipids; nutritive value; odors; oxidation; oxygen; polycyclic aromatic hydrocarbons; sugars; taste; temperature; toxic substances
Abstract:
... Lamb meat is cooked using different methods which help to impart good taste, flavour and aroma and they also improve the nutritional quality and ensure food safety. However traditional methods also induce some potential health hazards i.e. formation of polyaromatic hydrocarbons, heterocyclic aromatic amines and acrylamides. These harmful compounds are produced through protein aggregation (protein ...
DOI:
10.1016/j.meatsci.2020.108172

10. Inactivation of Listeria monocytogenes in game meat applying sous vide cooking conditions

Author:
Abel, Tobias; Boulaaba, Annika; Lis, Karolina; Abdulmawjood, Amir; Plötz, Madeleine; Becker, André
Source:
Meat science 2020 v.167 pp. 108164
ISSN:
0309-1740
Subject:
Capreolus capreolus; Listeria monocytogenes; Sus scrofa; cooking; game meat; sous vide; temperature; wild boars
Abstract:
... This study investigated the effects of sous vide cooking at temperatures between 50 °C and 60 °C on the inactivation kinetics of Listeria (L.) monocytogenes. Nutrient broth and minced game meat (Capreolus capreolus and Sus scrofa) were inoculated with three strains of L. monocytogenes and cooked under sous vide conditions (50, 55 or 60 °C for several hours). Results showed that the decimal reducti ...
DOI:
10.1016/j.meatsci.2020.108164

11. Aging indicators for stored carioca beans

Author:
Bento, Juliana Aparecida Correia; Lanna, Anna Cristina; Bassinello, Priscila Zaczuk; Oomah, B. Dave; Pimenta, Maria Eunice Bertelli; Carvalho, Rosangela Nunes; Moreira, Alécio Souza
Source:
Food research international 2020 v.134 pp. 109249
ISSN:
0963-9969
Subject:
color; cooking; cotyledons; enzyme activity; genotype; green beans; hardness; integument; intrinsic factors; ions; lipid peroxidation; oxidative stress; pinto beans; postharvest diseases; superoxide dismutase; temperature; tropics; water content
Abstract:
... High temperature, moisture content and radiation conditions, common in the tropics, accelerate the physiological post-harvest disorders in beans, affect integument color and bean hardness. This study explored the darkening and hardening mechanisms in carioca type beans during storage. The contrasting genotypes for bean darkening and hardening (BRS Estilo and BRS Pontal: rapid darkening and hardeni ...
DOI:
10.1016/j.foodres.2020.109249

12. The effect of lauric arginate on the thermal inactivation of starved Listeria monocytogenes in sous-vide cooked ground beef

Author:
Juneja, Vijay K.; Osoria, Marangeli; Tiwari, Uma; Xu, Xinran; Golden, Chase E.; Mukhopadhyay, Sudarsan; Mishra, Abhinav
Source:
Food research international 2020 v.134 pp. 109280
ISSN:
0963-9969
Subject:
Listeria monocytogenes; Weibull statistics; cooking; ground beef; heat inactivation; microbiological quality; models; pathogens; sous vide; temperature
Abstract:
... The aim of this study was to examine the efficacy of lauric arginate (LAE, 1000 ppm – 3000 ppm) as an assisting tool to reduce starved Listeria monocytogenes population in ground beef following sous-vide processing at different temperatures (55–62.5 °C). Ground beef mixed with LAE was vacuum sealed and a laboratory water bath was used for sous-vide cooking. Loglinear and Weibull models were fit to ...
DOI:
10.1016/j.foodres.2020.109280

13. Effect of different Sous Vide cooking temperature-time combinations on the physicochemical, microbiological, and sensory properties of turkey cutlet

Author:
Bıyıklı, Merve; Akoğlu, Aylin; Kurhan, Şebnem; Akoğlu, İlker Turan
Source:
International journal of gastronomy and food science 2020 v.20 pp. 100204
ISSN:
1878-450X
Subject:
Listeria; adhesion; aerobes; bacteria; breast meat; chewiness; cohesion; color; cooking; cooking quality; gastronomy; pH; red meat; sensory properties; sous vide; temperature; texture; thiobarbituric acid; turkey meat; water hardness; Turkey (country)
Abstract:
... In this study, the spiced turkey breast meat (hereafter called as turkey cutlet), which is consumed at a low level in Turkey but the nutritional level of which is much closer to the red meat and which is far healthier than the meat, was cooked by means of the Sous Vide technique having many advantages. The effects of different Sous Vide cooking temperature-time combinations (65, 70, 75 °C x 20, 40 ...
DOI:
10.1016/j.ijgfs.2020.100204

14. Effect of extrusion cooking on the physical-chemical properties of whole kiwicha (Amaranthus caudatus L) flour variety centenario: Process optimization

Author:
Basilio-Atencio, Jaime; Condezo-Hoyos, Luis; Repo-Carrasco-Valencia, R.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.128 pp. 109426
ISSN:
0023-6438
Subject:
2,2-diphenyl-1-picrylhydrazyl; Amaranthus caudatus; antioxidant activity; color; cooking; flour; gelatinization; gluten-free foods; hardness; pasting properties; pseudocereals; response surface methodology; shear strength; snacks; temperature; texture; thermal properties; water activity; water solubility; water uptake
Abstract:
... Kiwicha (Amaranthus caudatus) is a gluten-free pseudocereal, regarded as a good source of high-quality protein and fiber. The use of whole flours is of interest for obtaining healthy extruded snacks but the Sectional Expansion Index (SEI) can decrease. The aims of the study were to: a) evaluate the effect of initial moisture and extrusion temperature using a face-centered central composite design ...
DOI:
10.1016/j.lwt.2020.109426

15. Feedstock Dependence of Emissions from a Reverse-Downdraft Gasifier Cookstove

Author:
Kirch, Thomas; Medwell, Paul R.; Birzer, Cristian H.; van Eyk, Philip J.
Source:
Energy for sustainable development 2020 v.56 pp. 42-50
ISSN:
0973-0826
Subject:
aerodynamics; ash content; biofuels; biomass; combustion; combustion efficiency; cooking; cooking stoves; cow manure; feedstocks; fuel bed; heat; particulate emissions; particulates; pollutants; producer gas; sheep manure; temperature; wheat straw; wood products
Abstract:
... The present study investigates the combustion process of the producer gas from a gasifier cookstove, for four solid biomass fuels: wood pellets (WP), wheat straw (WS), sheep manure (SM) and cow manure (CM). It was found that more primary air and/or a deeper fuel bed reduces tars in the producer gas and increases the combustion efficiency, especially from low-ash-containing WP. At higher air supply ...
DOI:
10.1016/j.esd.2020.02.008

16. Migration of metals from ceramic food contact materials. 2: Migration kinetics under various conditions and the influence of conventional thermal heating and microwave heating on migration

Author:
Li, Yan
Source:
Food packaging and shelf life 2020 v.24 pp. 100494
ISSN:
2214-2894
Subject:
European Union; acetic acid; cadmium; ceramics; citric acid; compliance; cooking; cookware; food contact surfaces; food packaging; heat; lead; microwave treatment; shelf life; temperature
Abstract:
... The release of metals from ceramic ware has raised public concerns, especially in the case of lead. The Directive 84/500/EEC monitors the compliance of ceramic food contact articles within the European Union. It sets the migration limits of lead and cadmium, and the corresponding testing conditions. The present research was aimed at investigating the migration kinetics of different metals under a ...
DOI:
10.1016/j.fpsl.2020.100494

17. Production of high fiber ready-to-eat expanded snack from barley flour and carrot pomace using extrusion cooking technology

Author:
Lotfi Shirazi, Sorour; Koocheki, Arash; Milani, Elnaz; Mohebbi, Mohebbat
Source:
Journal of food science and technology 2020 v.57 no.6 pp. 2169-2181
ISSN:
0022-1155
Subject:
barley flour; carrots; cell walls; cooking; dietary fiber; extrusion; fiber content; hardness; nutritive value; pomace; porosity; ready-to-eat foods; sensory properties; snacks; temperature; water content
Abstract:
... The effects of feed moisture content (14, 17 and 20% db), die temperature (120, 145 and 170 °C) and carrot pomace content (10, 17.5 and 25%) on the sectional expansion index, hardness, porosity, micro and macro structure and sensory properties of high fiber expanded barley–carrot pomace snack were investigated using a central composite design. Results showed that with increasing the moisture conte ...
DOI:
10.1007/s13197-020-04252-5

18. Preparation and characterization of fuel briquettes made from dual agricultural waste: Cashew nut shells and areca nuts

Author:
Chungcharoen, Thatchapol; Srisang, Naruebodee
Source:
Journal of cleaner production 2020 v.256 pp. 120434
ISSN:
0959-6526
Subject:
agricultural wastes; ash content; betel nut; boiling; briquettes; carbon; cashew nuts; cassava flour; combustion; cooking; fuels; greenhouse gas emissions; greenhouse gases; hardness; hulls; mechanical properties; porosity; temperature; water content
Abstract:
... The purpose of this work was fuel briquettes production from cashew nut shells (CNS) and areca nut shells (ANS) with the operating parameters of the compressed screw speed (70 and 90 rpm), the mixture of CNS, ANS, and cassava flour (binder) in the unit by weight percent (6 proportions), and the CNS size (small and large). The effects of these parameters on the production rate, mechanical propertie ...
DOI:
10.1016/j.jclepro.2020.120434

19. Prediction model for air particulate matter levels in the households of elderly individuals in Hong Kong

Author:
Tong, Xinning; Ho, Jason Man Wai; Li, Zhiyuan; Lui, Ka-Hei; Kwok, Timothy C.Y.; Tsoi, Kelvin K.F.; Ho, K.F.
Source:
The Science of the total environment 2020 v.717 pp. 135323
ISSN:
0048-9697
Subject:
adverse effects; aerodynamics; air; air pollutants; air quality; cooking; elderly; epidemiological studies; households; humans; indoor air pollution; labor; land use; leaves; liquid petroleum gas; models; monitoring; particulates; regression analysis; relative humidity; summer; temperature; winter; China
Abstract:
... Air pollution has shown to cause adverse health effects on mankind. Aging causes functional decline and leaves elderly people more susceptible to health threats associated with air pollution exposure. Elderly spend approximately 80% of their lifetime at home every day. To understand air pollution exposure, indoor air pollutants are the targets for consideration especially for the elderly populatio ...
DOI:
10.1016/j.scitotenv.2019.135323

20. Delayed drying interval of red rice: Effects on cooking properties, in vitro starch digestibility and phenolics content

Author:
Lang, Gustavo Heinrich; Rockenbach, Bruno Arthur; Ferreira, Cristiano Dietrich; de Oliveira, Maurício
Source:
Journal of stored products research 2020 v.87 pp. 101613
ISSN:
0022-474X
Subject:
bioactive compounds; color; cooking; cooking quality; digestibility; drying; hardness; in vitro digestion; proanthocyanidins; protein solubility; red rice; rehydration; starch; temperature
Abstract:
... Maintaining the cooking characteristics and bioactive compound contents in red rice is essential during the post-harvest stages. For this reason, this study aimed to evaluate the influence of delayed drying time interval of 3 and 6 days and temperature of 15 and 25 °C followed by storage for 12 months on the cooking properties, in vitro starch digestibility, and the phenolic contents of red rice. ...
DOI:
10.1016/j.jspr.2020.101613