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1. Effect of sucrose ester S370 on interfacial layers and fat crystals network of whipped cream

Author:
Zeng, Di; Cai, Yongjian; Liu, Tongxun; Huang, Lihua; Liu, Pingli; Zhao, Mouming; Zhao, Qiangzhong
Source:
Food hydrocolloids 2021 v.113 pp. 106541
ISSN:
0268-005X
Subject:
firmness,   etc   ; emulsions; hydrocolloids; sucrose; viscosity; whipped cream;     Show all 6 Subjects
Abstract:
... The effect of sucrose ester S370 on the interfacial layers and fat crystals network of whipped cream has been studied in this work. The addition of S370 showed a little effect on the droplets size, interfacial protein concentration and viscosity of emulsion samples before whipping. However, the addition of S370, as a heterogeneous nucleating agent, could induce nucleation and lead to the formation ...
DOI:
10.1016/j.foodhyd.2020.106541

2. Mechanistic studies of starch retrogradation and its effects on starch gel properties

Author:
Liu, Xia; Chao, Chen; Yu, Jinglin; Copeland, Les; Wang, Shujun
Source:
Food hydrocolloids 2021 v.120 pp. 106914
ISSN:
0268-005X
Subject:
firmness,   etc   ; X-ray diffraction; digestion; gelatinization; hydrocolloids; retrogradation; starch;     Show all 7 Subjects
Abstract:
... The influence of residual short-range molecular order on the mechanism of starch retrogradation was examined by measuring functional properties of retrograding starch gels that were prepared by heating starch with different amounts of water at 100 °C. Analyses using X-ray diffraction (XRD), attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy and laser confocal micro-Ram ...
DOI:
10.1016/j.foodhyd.2021.106914

3. Effects of ozone treatment to milk and whey concentrates on degradation of antibiotics and aflatoxin and physicochemical and microbiological characteristics

Author:
Sert, Durmuş; Mercan, Emin
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.144 pp. 111226
ISSN:
0023-6438
Subject:
firmness,   etc   ; aflatoxin M1; human health; microbial load; ozonation; tetracycline; whey;     Show all 7 Subjects
Abstract:
... The aim of this study was to investigate the effects of the ozone treatment (OT) to milk concentrate (MC) and whey concentrate (WC) on the physicochemical and textural properties, as well as, on the microbial, antibiotic, and aflatoxin content. For that purpose, OT was applied to MC and WC samples 0 (control), 5, 10, 15, 30, or 60 min. OT (60 min) achieved 18.9 and 9.9% degradation of aflatoxin M1 ...
DOI:
10.1016/j.lwt.2021.111226

4. Shelf life extension of Saba banana: Effect of preparation, vacuum packaging, and storage temperature

Author:
Othman, Siti Hajar; Abdullah, Nur Athirah; Nordin, Norhazirah; Abdul Karim Shah, Nor Nadiah; Mohd Nor, Mohd Zuhair; Md Yunos, Khairul Faezah
Source:
Food packaging and shelf life 2021 v.28 pp. 100667
ISSN:
2214-2894
Subject:
firmness,   etc   ; bananas; color; shelf life; storage temperature; texture; water content;     Show all 7 Subjects
Abstract:
... The shelf life of banana is very much dependent on the preparation method, packaging method, and storage temperature. Thus, this work is directed to investigate the effect of banana preparation (peeled and unpeeled), packaging method (vacuum packed and non-vacuum packed), and storage temperature (25 and 9 °C) on extending the shelf life of Saba banana. Peeled and unpeeled; and vacuum packed and no ...
DOI:
10.1016/j.fpsl.2021.100667

5. Application of biostimulants improves yield and fruit quality in tomato

Author:
Maach, Mostapha; Boudouasar, Khalid; Akodad, Mustapha; Skalli, Ali; Moumen, Abdelmajid; Baghour, Mourad
Source:
International journal of vegetable science 2021 v.27 no.3 pp. 288-293
ISSN:
1931-5279
Subject:
firmness,   etc   ; Solanum lycopersicum; fruit quality; fruit yield; leaves; pH; tomatoes;     Show all 7 Subjects
Abstract:
... Tomato (Solanum lycopersicum L.), grown in saline soils, exhibit reduced yield quantity and quality which may be alleviated with the use of biostimulants. These materials can be applied to roots, foliage or seed and are designed for a specific action and target a particular stage of plant development. Tecamin Flower® (TF) and Tecamin Brix® (TB) are foliar biostimulants formulated to improve flower ...
DOI:
10.1080/19315260.2020.1780536

6. The addition of alpha amylase improves the quality of Chinese dried noodles

Author:
Wang, Jin‐Rong; Guo, Xiao‐Na; Li, Yonghui; Zhu, Ke‐Xue
Source:
Journal of food science 2021 v.86 no.3 pp. 860-866
ISSN:
0022-1147
Subject:
firmness,   etc   ; alpha-amylase; chewiness; crosslinking; crystal structure; flour; gluten; starch;     Show all 8 Subjects
Abstract:
... The effect of α‐amylase on the quality attributes of Chinese dried noodles (CDN) was investigated. Adding α‐amylase markedly decreased the cooking time and cooking loss of CDN at the level of 12.5 (mg/100 g flour). The elasticity of CDN was increased significantly (P < 0.05) after adding α‐amylase. The firmness of noodles with 12.5 mg α‐amylase per 100 g flour showed no obvious change compared to ...
DOI:
10.1111/1750-3841.15654

7. Evaluation of a handheld ultra-compact NIR spectrometer for rapid and non-destructive determination of apple fruit quality

Author:
Pissard, Audrey; Marques, Emanuel José Nascimento; Dardenne, Pierre; Lateur, Marc; Pasquini, Celio; Pimentel, Maria Fernanda; Fernández Pierna, Juan Antonio; Baeten, Vincent
Source:
Postharvest biology and technology 2021 v.172 pp. 111375
ISSN:
0925-5214
Subject:
firmness,   etc   ; apples; databases; fruit quality; prediction; pulp; spectrometers; titratable acidity;     Show all 8 Subjects
Abstract:
... Benchtop and portable devices based on near infrared (NIR) spectroscopy are increasingly used to evaluate the quality parameters of fruits. This study aims to compare the analytical performance of a benchtop spectrometer (XDS) and a handheld ultra-compact spectrometer (MicroNIR) and to investigate calibration transfer between these devices for quality parameters of apples (soluble solids content, ...
DOI:
10.1016/j.postharvbio.2020.111375

8. Instant controlled pressure drop (DIC) assisted dehydrofreezing for improving freezing/thawing efficiency and apple fruit texture

Author:
Ben Haj Said, Leila; Bellagha, Sihem; Allaf, Karim
Source:
Journal of food measurement & characterization 2021 v.15 no.1 pp. 577-584
ISSN:
2193-4126
Subject:
firmness,   etc   ; air drying; apples; fruit texture; measurement; texture; water content;     Show all 7 Subjects
Abstract:
... Partial air-drying, instant controlled pressure drop, freezing, and thawing operations were combined to minimize the texture loss of frozen/thawed apple fruits. Fresh apple samples (700% db) and samples previously dehydrated until different water contents [200, 100, and 30% dry basis (db)] and DIC treated at constant conditions (0.2 MPa, 25 s) were completely frozen at − 30 °C and at two different ...
DOI:
10.1007/s11694-020-00668-x

9. Bioactive Compounds for Skin Health: A Review

Author:
Michalak, Monika; Pierzak, Monika; Kręcisz, Beata; Suliga, Edyta
Source:
Nutrients 2021 v.13 no.1
ISSN:
2072-6643
Subject:
firmness,   etc   ; carotenoids; color; diet; humans; literature; polyphenols; skin (animal);     Show all 8 Subjects
Abstract:
... Human skin is continually changing. The condition of the skin largely depends on the individual’s overall state of health. A balanced diet plays an important role in the proper functioning of the human body, including the skin. The present study draws attention to bioactive substances, i.e., vitamins, minerals, fatty acids, polyphenols, and carotenoids, with a particular focus on their effects on ...
DOI:
10.3390/nu13010203

10. Determination of soluble solids content and firmness in plum using hyperspectral imaging and chemometric algorithms

Author:
Meng, Qinglong; Shang, Jing; Huang, Renshuai; Zhang, Yan
Source:
Journal of food process engineering 2021 v.44 no.1 pp. e13597
ISSN:
0145-8876
Subject:
firmness,   etc   ; algorithms; chemometrics; fruit maturity; least squares; models; plums;     Show all 7 Subjects
Abstract:
... Hyperspectral imaging technology coupled with chemometric algorithms was investigated to determine soluble solids content (SSC) and firmness in plum. A model of determining SSC and firmness in plum was established and optimized. Hyperspectral images of two varieties of “Red” and “Green” plums were acquired by hyperspectral imaging acquisition system. Two methods of partial least square regression ...
DOI:
10.1111/jfpe.13597

11. Gelatin-TiO2-coated expanded polyethylene foam nets as ethylene scavengers for fruit postharvest application

Author:
Fonseca, Jéssica de Matos; Pabón, Nelson Yurako Londoño; Nandi, Leandro Guarezi; Valencia, Germán Ayala; Moreira, Regina de Fátima Peralta Muniz; Monteiro, Alcilene Rodrigues
Source:
Postharvest biology and technology 2021 v.180 pp. 111602
ISSN:
0925-5214
Subject:
firmness,   etc   ; cell respiration; climacteric fruits; color; ethylene; foams; nanocomposites; photocatalysis; polyethylene; postharvest treatment;     Show all 10 Subjects
Abstract:
... The efficacy of polyethylene foam nets coated with gelatin-TiO₂ photocatalytic nanocomposite to postpone the climacteric fruit ripening was evaluated. The gelatin-TiO₂ nanocomposite was deposited on the foam nets by dip-coating and used to degrade ethylene produced by papayas. Fruit treated with TiO₂ photocatalysis showed an ethylene accumulation 60 % less than the control experiment fruit after f ...
DOI:
10.1016/j.postharvbio.2021.111602

12. Gene regulation in climacteric fruit ripening

Author:
Brumos, Javier
Source:
Current opinion in plant biology 2021 v.63 pp. 102042
ISSN:
1369-5266
Subject:
firmness,   etc   ; climacteric fruits; color; epigenetics; ethylene; flavor; genes; plant propagation; seed dispersal; tomatoes; transcription (genetics);     Show all 11 Subjects
Abstract:
... Seed dispersion and consequent plant propagation depend on the success of fruit ripening. Thus, ripening is a highly regulated developmental process aiming to maximize fruit organoleptic traits to attract herbivores. During ripening, the developing fruit experiences dramatic modifications, including color change, flavor improvement, and loss of firmness that are remarkably coordinated. Dynamic int ...
DOI:
10.1016/j.pbi.2021.102042

13. Inulin application on the optimization of reduced-fat ice cream using response surface methodology

Author:
Samakradhamrongthai, Rajnibhas Sukeaw; Jannu, Taruedee; Supawan, Thanyapohn; Khawsud, Amita; Aumpa, Pajaree; Renaldi, Gerry
Source:
Food hydrocolloids 2021 v.119 pp. 106873
ISSN:
0268-005X
Subject:
firmness,   etc   ; fat replacers; hydrocolloids; ice cream; inulin; lipid content; response surface methodology; sensation; sugars; viscosity;     Show all 10 Subjects
Abstract:
... This study investigated the effect of inulin on the physical and textural properties, fat content, and sensory acceptance of reduced-fat ice cream (RFIC) as a fat replacer. Sugar, whipped cream, and inulin were optimized to create RFIC using a mixture design (D-optimal) with 3 center points. The optimized content of sugar, whipped cream, and inulin in RFIC were 8.58%, 22.18%, and 4.02%, respective ...
DOI:
10.1016/j.foodhyd.2021.106873

14. Chlorophyll fluorescence imaging as a tool to evaluate calyx senescence during the ripening of persimmon fruit treated with gibberellic acid

Author:
Fathi-Najafabadi, Ayoub; Besada, Cristina; Gil, Rebeca; Calatayud, Ma Angeles; Salvador, Alejandra
Source:
Postharvest biology and technology 2021 v.179 pp. 111582
ISSN:
0925-5214
Subject:
firmness,   etc   ; calyx; chlorophyll; color; fruit quality; fruits; gibberellic acid; necrosis; persimmons;     Show all 9 Subjects
Abstract:
... The effect of gibberellic acid (GA) on retarding loss of persimmon firmness and fruit coloration has been previously reported. Nevertheless, information about the effect of this treatment on calyx senescence is lacking. In this study, chlorophyll fluorescence imaging (CFI) was used to evaluate calyx senescence in persimmon fruit treated with GA. At three harvest times, physico-chemical parameters ...
DOI:
10.1016/j.postharvbio.2021.111582

15. Nondestructive simultaneous prediction of internal browning disorder and quality attributes in ‘Rocha’ pear (Pyrus communis L.) using VIS-NIR spectroscopy

Author:
Cruz, Sandra; Guerra, Rui; Brazio, António; Cavaco, Ana M.; Antunes, Dulce; Passos, Dário
Source:
Postharvest biology and technology 2021 v.179 pp. 111562
ISSN:
0925-5214
Subject:
firmness,   etc   ; Pyrus communis; automation; fruits; geometry; models; pears; prediction; spectral analysis; spectroscopy; technology;     Show all 11 Subjects
Abstract:
... This study explores the possibility of predicting the soluble solids content (SSC), firmness and the presence of internal browning disorders in ‘Rocha’ pear (Pyrus communis L.) using a single VIS-NIR spectroscopic measurement in semi-transmittance mode. The spectroscopic measurement setup was developed to mimic real world conditions and takes into account geometry and technical requirements of a c ...
DOI:
10.1016/j.postharvbio.2021.111562

16. Processing of skim milk powder made using sonicated milk concentrates: A study of physicochemical, functional, powder flow and microbiological characteristics

Author:
Sert, Durmuş; Mercan, Emin; Dinkul, Muhsin; Aydemir, Serdar
Source:
International dairy journal 2021 v.120 pp. 105080
ISSN:
0958-6946
Subject:
firmness,   etc   ; casein; cohesion; denaturation; dried skim milk; micelles; skim milk; sonication; whey;     Show all 9 Subjects
Abstract:
... The impact of sonication treatment (0, 5, 15, 30, and 60 min) of skim milk concentrates on physicochemical, functional, powder flow behaviour, and microbiological properties of milk powders was investigated. Sonication resulted in higher firmness and consistency of concentrates with increasing treatment time. In milk powders, higher L∗ and a∗ values were observed in sonicated samples. D[4,3] param ...
DOI:
10.1016/j.idairyj.2021.105080

17. Foliar nutritional content and apple fruit quality as affected by organic, conventional, or integrated management

Author:
Hernández-Rodríguez, Adriana; Montaño-Carrasco, Mario; Ojeda-Barrios, Dámaris; Martínez-Rosales, Andrés; Cruz-Álvarez, Oscar; Martínez-Damián, María Teresa; Rodríguez-Roque, María Janeth
Source:
Journal of plant nutrition 2021 v.44 no.13 pp. 1886-1902
ISSN:
1532-4087
Subject:
firmness,   etc   ; apples; color; fruit quality; nutrient content; pH; plant nutrition; potassium; starch; total soluble solids;     Show all 10 Subjects
Abstract:
... This research aimed to compare two levels (medium and high) and three types of fertilization (organic, chemical, and integrated) in both foliar nutritional content and fruit quality of Golden Delicious apple variety. The foliar concentration of macro and micronutrients was affected neither by fertilization level nor fertilization type, with the exception of potassium which reached their highest co ...
DOI:
10.1080/01904167.2021.1884700

18. Assessment of a new edible film biodegradable based on starch-nystose to increase quality and the shelf life of blackberries

Author:
Bersaneti, Gabrielly Terassi; Prudencio, Sandra Helena; Mali, Suzana; Pedrine Colabone Celligoi, Maria Antonia
Source:
Food bioscience 2021 v.42 pp. 101173
ISSN:
2212-4292
Subject:
firmness,   etc   ; anthocyanins; biodegradability; blackberries; edible films; fruits; nystose; pH; prebiotics; sensory evaluation; shelf life; starch;     Show all 12 Subjects
Abstract:
... Biodegradable edible films have been studied, because increase the shelf life of different foods that are highly perishable and, in addition, they carry on other compounds that improve their mechanical properties coating and add value to the final product. Therefore, in this study, was evaluated the effect of an edible prebiotic coating of starch with the addition of nystose, with the objective to ...
DOI:
10.1016/j.fbio.2021.101173

19. Quality and microbial evaluation of fresh-cut apples during 10 days of supercooled storage

Author:
Osuga, Rei; Koide, Shoji; Sakurai, Misaki; Orikasa, Takahiro; Uemura, Matsuo
Source:
Food control 2021 v.126 pp. 108014
ISSN:
0956-7135
Subject:
firmness,   etc   ; apples; color; food safety; fresh-cut produce; pH; population; shelf life; spoilage; storage; weight loss;     Show all 11 Subjects
Abstract:
... Fresh-cut fruit is susceptible to spoilage. In this study, we supercooled film-packaged fresh-cut ‘Fuji’ apple samples at −5 °C (SC) for 10 d then assessed their physicochemical and microbiological properties. Fresh-cut apple samples stored at 5 °C were used as the control. The initial freezing point and supercooling point showed that the fresh-cut apple samples could be stored at −5 °C in a super ...
DOI:
10.1016/j.foodcont.2021.108014

20. Assessment of 3D printability of heat acid coagulated milk semi-solids ‘soft cheese’ by correlating rheological, microstructural, and textural properties

Author:
Bareen, Mohammed A.; Joshi, Sukirti; Sahu, Jatindra K.; Prakash, Sangeeta; Bhandari, Bhesh
Source:
Journal of food engineering 2021 v.300 pp. 110506
ISSN:
0260-8774
Subject:
firmness,   etc   ; adhesion; dimensional stability; gel strength; heat; maltitol; milk; whey protein isolate;     Show all 8 Subjects
Abstract:
... This study investigates the 3D printability of heat acid coagulated milk (HACM) semi-solids for manufacturing of dairy sweetmeats. Composite HACM semi-solids formulations comprising different concentrations of whey protein isolate (WPI) and maltitol (MT) were prepared and their rheological, microstructural, and textural properties were analyzed and linked to their printability. The study illustrat ...
DOI:
10.1016/j.jfoodeng.2021.110506