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1. Ripening index: a better parameter for colour based assessment of ripening behaviour of tomato fruits

Author:
Sharma, Laxmi; Ramesh, K. V.; Paul, Vijay; Pandey, Rakesh
Source:
Plant Physiology Reports 2020 v.25 no.1 pp. 171-177
ISSN:
2662-253X
Subject:
firmness,   etc   ; color; fruits; nutritional status; ripening; tomatoes;     Show all 6 Subjects
Abstract:
... Tomato fruit ripening is a complex phenomenon and throughout its progress it is tightly associated with colour change. Hence, colour change has been considered as an important quality trait to assess ripening behaviour of tomato fruits. Present study depicts the use of two widely used colour based parameters for assessment of ripening behaviour of tomato fruits during storage. Tomato fruits of ten ...
DOI:
10.1007/s40502-020-00499-4

2. Effect of CPPU on bulk optical properties of kiwifruit during storage in near‐infrared range

Author:
Liu, Dayang; Xie, Dandan; Guo, Wenchuan
Source:
Journal of the science of food and agriculture 2020 v.100 no.7 pp. 3111-3119
ISSN:
0022-5142
Subject:
firmness,   etc   ; absorbance; kiwifruit; spectroscopy; standard deviation; storage time; water content;     Show all 7 Subjects
Abstract:
... BACKGROUND: Investigating the effect of N‐(2‐chloro‐4‐pyridyl)‐N′‐phenylurea (CPPU) on the bulk optical properties of postharvest kiwifruit is helpful in understanding the mechanism of identification of CPPU‐treated kiwifruit using spectroscopy and to develop effective optical sensing techniques. In this study, the absorption coefficient μₐ and reduced scattering coefficient μs′ of flesh and skin ...
DOI:
10.1002/jsfa.10345

3. Whey-Bread, an Improved Food Product: Evaluation of Textural Characteristics

Author:
Guiné, Raquel P. F.; Santos, Carina; Rocha, Celeste; Marques, Christelle; Rodrigues, Claudia; Manita, Filipa; Sousa, Filipe; Félix, Márcia; Silva, Sílvia; Rodrigues, Susana
Source:
Journal of culinary science & technology 2020 v.18 no.1 pp. 40-53
ISSN:
1542-8044
Subject:
firmness,   etc   ; adhesion; breads; chewiness; cohesion; hardness; stickiness; texture; wheat; whey;     Show all 10 Subjects
Abstract:
... The diversity in bread all around the world is enormous and enriched breads are a trend to follow in the next years. The aim of this work was to develop new breads incorporating whey residue, and the final products were analysed for their textural properties, as compared with a basic wheat bread. For measurement of texture two types of teste were used (compression and puncture). The results showed ...
DOI:
10.1080/15428052.2018.1502112

4. The postharvest ripening of strawberry fruits induced by abscisic acid and sucrose differs from their in vivo ripening

Author:
Siebeneichler, Tatiane Jéssica; Crizel, Rosane Lopes; Camozatto, Gustavo Henrique; Paim, Bruna Trindade; da Silva Messias, Rafael; Rombaldi, César Valmor; Galli, Vanessa
Source:
Food chemistry 2020 v.317 pp. 126407
ISSN:
0308-8146
Subject:
firmness,   etc   ; Fragaria ananassa; abscisic acid; chemical composition; fruits; mannitol; postharvest storage; ripening; storage time; strawberries; sucrose;     Show all 11 Subjects
Abstract:
... In this study, we compared the chemical composition of strawberry (Fragaria × ananassa) fruits that were ripened in vivo (attached to plant) to those ripened during postharvest storage. The effects of the application of abscisic acid (ABA) and sucrose on the postharvest ripening were also evaluated. The results suggested that the postharvest ripening process was dependent on the signal triggered b ...
DOI:
10.1016/j.foodchem.2020.126407

5. Non-destructive discrimination of avocado fruit ripeness using laser Doppler vibrometry

Author:
Landahl, Sandra; Terry, Leon A.
Source:
Biosystems engineering 2020 v.194 pp. 251-260
ISSN:
1537-5110
Subject:
firmness,   etc   ; avocados; carbohydrate content; fruits; ready-to-eat foods; ripening; shelf life; vibration; wastes; Chile; Spain;     Show all 11 Subjects
Abstract:
... Consumers increasingly desire ready-to-eat avocado fruit, yet if supplies fall short of customer expectations, complaints follow, incurring considerable cost and waste. In the avocado sector, wastage due to destructive testing and inaccurate assessment of firmness is significant. The aim of this study was to evaluate whether non-destructive laser Doppler vibrometry (LDV) was capable of assessing a ...
DOI:
10.1016/j.biosystemseng.2020.04.001

6. Reference intervals for rotational thromboelastometry measurements using the ROTEM® delta device in dogs

Author:
Pereira, Jose Mauricio; Rohn, Karl; Mischke, Reinhard
Source:
Research in veterinary science 2020 v.130 pp. 26-32
ISSN:
0034-5288
Subject:
firmness,   etc   ; blood; blood sampling; castration; dogs; females; hemostasis; kaolin; males; multivariate analysis; viscoelasticity;     Show all 11 Subjects
Abstract:
... Aims of the present study were to define reference intervals for viscoelastic analyses of canine haemostasis using the ROTEM® delta analyser, and as a secondary aspect to determine the precision (repeatability) of this method. Blood samples from 125 clinically healthy dogs were included. Measurements were performed with commercially available activating reagents (ex-tem, in-tem and kaolin solution ...
DOI:
10.1016/j.rvsc.2020.01.019

7. Type I sourdough steamed bread made by retarded sponge-dough method

Author:
Wang, Xiangyu; Zhao, Renyong; Yuan, Wenqiao
Source:
Food chemistry 2020 v.311 pp. 126029
ISSN:
0308-8146
Subject:
firmness,   etc   ; biotransformation; breads; enzymes; esters; flavor; flavor compounds; flour; metabolism; retrogradation; sourdough; starch; texture;     Show all 13 Subjects
Abstract:
... A retarded sponge-dough method was adopted to make type I sourdough steamed bread (SSB). When matured from 9 to 21 h, sourdoughs attained a properly developed state with desirable acidifying and leavening capacity. Optimal parameters were obtained as follows: sourdough maturing time of 15 h, 40% of sourdough, 72% of flour in sponge dough and retarding time of 24 h. SSB under optimized parameters h ...
DOI:
10.1016/j.foodchem.2019.126029

8. Preference mapping of different water‐to‐rice ratios in cooked aromatic white jasmine rice

Author:
Maleki, Clinton; Oliver, Penelope; Lewin, Simone; Liem, Gie; Keast, Russell
Source:
Journal of food science 2020 v.85 no.5 pp. 1576-1585
ISSN:
0022-1147
Subject:
firmness,   etc   ; chewiness; cohesion; consumer preferences; flavor; markets; odors; rice; stickiness; taste; texture;     Show all 11 Subjects
Abstract:
... The volume of water is a key variable affecting texture and flavor attributes of cooked rice with a significant influence on consumer preference. The aim of this study was to determine the attributes driving consumer preference for rice cooked with different water‐to‐rice ratios. Descriptive analysis (DA) methodology was employed to profile aromatic white Jasmine rice and a consumer study was run ...
DOI:
10.1111/1750-3841.15120

9. Production of reduced‐fat whipped toppings by solid fat‐based W/O/W double emulsions: proof of concept

Author:
Rebry, Ferre; Nelis, Veronique; Moens, Kim; Dewettinck, Koen; Van der Meeren, Paul
Source:
International journal of food science & technology 2020 v.55 no.5 pp. 1950-1961
ISSN:
0950-5423
Subject:
firmness,   etc   ; emulsions; food toppings; lipid content; monoacylglycerols; oil-water interface; oils; plant growth-promoting rhizobacteria; whipping;     Show all 9 Subjects
Abstract:
... Water‐in‐oil‐in‐water (W/O/W) double emulsions present a reduced‐fat alternative to conventional O/W food emulsions, as part of the dispersed oil phase is replaced with water. In this study, the concept of a reduced‐fat whipped topping produced by W/O/W technology was proven. Whipping of a W/O/W emulsion, containing only 20% oil phase and a solid fat content of 78%, produced a superior whipped top ...
DOI:
10.1111/ijfs.14449

10. Determination of reference intervals for single vial rotational thromboelastometry (ROTEM) parameters and correlation with plasmatic coagulation times in 49 clinically healthy dogs

Author:
Jud Schefer, Rahel; Heimgartner, Lara; Stirn, Martina; Sigrist, Nadja E.
Source:
Research in veterinary science 2020 v.129 pp. 129-136
ISSN:
0034-5288
Subject:
firmness,   etc   ; blood; blood gases; coagulation; dogs; fibrinogen; hematology; jugular vein; liquids; prospective studies; prothrombin; thromboplastin;     Show all 12 Subjects
Abstract:
... The objectives of this prospective study were determination of reference intervals (RI) for rotational thromboelastometry (ROTEM) parameters in single use reagents and to evaluate correlations between plasmatic coagulation times and ROTEM parameters. Blood was sampled from a jugular vein in 49 client-owned healthy dogs and ex-tem S, in-tem S, fib-tem S and ap-tem S parameters, prothrombin time (PT ...
DOI:
10.1016/j.rvsc.2020.01.014

11. Inactivation of Salmonella in cherry tomato stem scars and quality preservation by pulsed light treatment and antimicrobial wash

Author:
Leng, Juncai; Mukhopadhyay, Sudarsan; Sokorai, Kimberly; Ukuku, Dike O.; Fan, Xuetong; Olanya, Modesto; Juneja, Vijay
Source:
Food control 2020 v.110 pp. 107005
ISSN:
0956-7135
Subject:
firmness,   etc   ; Salmonella enterica; Solanum lycopersicum; cherry tomatoes; inoculum; pathogens; sanitizers; sensory properties; serotypes; texture;     Show all 10 Subjects
Abstract:
... The objective of this study was to evaluate the effectiveness of pulsed light (PL) treatment, a novel antimicrobial (LAPEN) wash and combinations thereof in inactivating Salmonella on stem scars of cherry tomato. The treatment effects on background microbiota and sensory quality was also investigated while in storage for 21 days at 10 °C. Three serotypes of Salmonella enterica were chosen to prepa ...
DOI:
10.1016/j.foodcont.2019.107005

12. Retention of linalool and eugenol in hydrogels

Author:
Kopjar, Mirela; Ivić, Ivana; Vukoja, Josipa; Šimunović, Josip; Pichler, Anita
Source:
International journal of food science & technology 2020 v.55 no.4 pp. 1416-1425
ISSN:
0950-5423
Subject:
firmness,   etc   ; cohesion; eugenol; guar gum; hydrocolloids; hydrogels; linalool; sucrose; texture; trehalose; viscosity; volatile compounds; xanthan gum;     Show all 13 Subjects
Abstract:
... Textural parameters of hydrogels prepared from hydrocolloids (guar gum or xanthan; 0.5 or 1% (w/w)) and disaccharides (sucrose and trehalose) were investigated after preparation and storage for 30 days. Volatile compounds (linalool or eugenol) were added to the hydrogels in order to investigate their behaviour in those systems and to determine whether there is correlation between textural paramete ...
DOI:
10.1111/ijfs.14344

13. Decay control and quality of individually film-wrapped lemons treated with sodium carbonate

Author:
D'Aquino, Salvatore; Continella, Alberto; Gentile, Alessandra; Dai, Suming; Deng, Ziniu; Palma, Amedeo
Source:
Food control 2020 v.108
ISSN:
0956-7135
Subject:
firmness,   etc   ; Penicillium digitatum; airtight storage; bags; freshness; freshwater; fruits; lemons; polyethylene; sodium carbonate; storage time;     Show all 11 Subjects
Abstract:
... The efficacy of 3-min-dip treatments with 3% sodium carbonate solutions at 20 or 50 °C was tested on lemons individually, not hermetically, sealed within low density polyethylene (LDPE) bags. Before sealing, treated lemons were rinsed (SCR) or not rinsed (SC) with fresh water. SC treatment almost completely inhibited green mold (Penicillium digitatum) development in wound-artificially inoculated l ...
DOI:
10.1016/j.foodcont.2019.106878

14. Effluent free infrared radiation assisted dry‐peeling of ginger rhizome: A feasibility and quality attributes

Author:
Kate, Adinath Eknath; Sutar, Parag Prakash
Source:
Journal of food science 2020 v.85 no.2 pp. 432-441
ISSN:
0022-1147
Subject:
firmness,   etc   ; color; essential oils; fruits; ginger; industry; infrared radiation; peeling; rhizomes; surface temperature; vegetables;     Show all 11 Subjects
Abstract:
... Infrared radiation (IR)‐assisted peeling is one of the effulent free, environtment friendly emerging technique for tender fruit and vegetables. In this study standerdization and optimization of the infrared assisted dry‐peeling method was carried out for ginger rhizome. During the investigation, the effects of selected independent parameters like infrared temperature (300–400 °C), heater to produc ...
DOI:
10.1111/1750-3841.15009

15. Staling kinetics of whole wheat pan bread

Author:
Sehn, Georgia Ane Raquel; Steel, Caroline Joy
Source:
Journal of food science and technology 2020 v.57 no.2 pp. 557-563
ISSN:
0022-1155
Subject:
firmness,   etc   ; additives; baking; bran; breads; equations; food spoilage; industry; shelf life; wheat; whole grain foods;     Show all 11 Subjects
Abstract:
... Understanding the staling process of whole grain breads, especially in relation to the increase in firmness, can contribute to optimize the shelf life of these products. The aim of this work was to develop an equation (staling rate) capable of estimating the increase in firmness of whole wheat pan breads. The staling rate (K) demonstrated that the greater the bran content, the greater the increase ...
DOI:
10.1007/s13197-019-04087-9
PubMed:
32116365
PubMed Central:
PMC7016051

16. Investigation of an in‐line prototype fluorescence and infrared backscatter sensor to monitor rennet‐induced coagulation of skim milk at different protein concentrations

Author:
Panikuttira, Bhavya; Payne, Fred A.; O'Shea, Norah; Tobin, John T.; O'Callaghan, Donal J.; O'Donnell, Colm P.
Source:
International journal of food science & technology 2020 v.55 no.1 pp. 175-182
ISSN:
0950-5423
Subject:
firmness,   etc   ; cheesemaking; cheeses; coagulum; cutting; fluorescence; prediction; process monitoring; prototypes; skim milk; storage modulus; wavelengths;     Show all 12 Subjects
Abstract:
... Coagulation of milk is one of the most important steps in cheese manufacture. Cutting the coagulum at optimum firmness is important to optimise the yield and quality of the cheese produced. The aim of this study was to investigate a prototype sensor to monitor rennet‐induced coagulation of skim milk at different protein concentrations (3.3%, 4.0% and 4.7%) and to develop a model to predict the coa ...
DOI:
10.1111/ijfs.14267

17. Acoustic firmness measurement of differently shaped pears: Comparison of resonance indices with propagation indices

Author:
Zhang, Hui; Wu, Jie; Ma, Hongqiang
Source:
Postharvest biology and technology 2019 v.148 pp. 151-157
ISSN:
0925-5214
Subject:
firmness,   etc   ; acoustics; cost effectiveness; fruits; pears; prediction;     Show all 6 Subjects
Abstract:
... We have used a two-point acoustic sensing setup to conduct a comparative study between four resonance indices and two propagation indices for firmness evaluation of differently shaped pears. All firmness indices correlate with the Magness-Taylor penetration firmness of pears. Our proposed dual-frequency index is the most sensitive to the firmness changes and classifies pears with the highest accur ...
DOI:
10.1016/j.postharvbio.2018.11.002

18. Impact characteristics of pears

Author:
Stropek, Zbigniew; Gołacki, Krzysztof
Source:
Postharvest biology and technology 2019 v.147 pp. 100-106
ISSN:
0925-5214
Subject:
firmness,   etc   ; cultivars; deformation; fruit quality; pears;     Show all 5 Subjects
Abstract:
... The effect of impact on two pear cultivars have been studied in terms of maximum force, impact time, maximum deformation, permanent deformation, restitution coefficient and maximum stress. The above mentioned characteristics were related to bruise sizes and the bruise initiation was determined for a given weight and firmness. Bruise initiation was described by the restitution coefficient. The stab ...
DOI:
10.1016/j.postharvbio.2018.09.015

19. A normalized texture profile analysis approach to evaluate firming kinetics of bread crumbs independent from its initial texture

Author:
Jekle, Mario; Fuchs, Andreas; Becker, Thomas
Source:
Journal of cereal science 2018 v.81 pp. 147-152
ISSN:
0733-5210
Subject:
firmness,   etc   ; breads; dough; texture;     Show all 4 Subjects
Abstract:
... Firming kinetics of bread crumbs are a major quality-determining factor. In literature, dough variations are often related to crumb firming behaviors. It is hypothesized, that this is often a spurious correlation based on methodological effects due to changes of the crumb void fraction. Thus, the study investigated different initial crumb textures with equal solid materials and a normalized TPA me ...
DOI:
10.1016/j.jcs.2018.04.007

20. Performance of new low-cost handheld NIR spectrometers for nondestructive analysis of umbu (Spondias tuberosa Arruda) quality

Author:
Marques, Emanuel José Nascimento; de Freitas, Sérgio Tonetto
Source:
Food chemistry 2020 v.323 pp. 126820
ISSN:
0308-8146
Subject:
firmness,   etc   ; Spondias tuberosa; color; fruit quality; fruits; least squares; models; nondestructive methods; prediction; ripening; spectrometers; total soluble solids;     Show all 12 Subjects
Abstract:
... The objective of this study was to evaluate the analytical performance of two new low-cost handheld NIR spectrometers for the determination of umbu fruit (Spondias tuberosa Arruda) quality. A third handheld spectrometer, representing a proven good performance for fruit quality analysis, was used as reference instrument. Multivariate calibration models were built using Partial Least Squares regress ...
DOI:
10.1016/j.foodchem.2020.126820