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1. 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

2. 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

3. 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

4. An ultra-low pressure pneumatic jamming impact device to non-destructively assess cherimoya firmness

Author:
Ortiz, Coral; Blanes, Carlos; Mellado, Martín
Source:
Biosystems engineering 2019 v.180 pp. 161-167
ISSN:
1537-5110
Subject:
firmness,   etc   ; cherimoyas; fruit quality; fruits; models; prediction; prototypes; ripening; Spain;     Show all 9 Subjects
Abstract:
... The quality of cherimoya fruit is reduced by the rapid deterioration of firmness during ripening. Different methods have been developed for the measurement of firmness. The objective of this study was to use a developed impact prototype for the non-destructive assessment and prediction of cherimoya fruit firmness. The prototype has an ultra-low pressure pneumatic jamming rod used to copy the irreg ...
DOI:
10.1016/j.biosystemseng.2019.02.003

5. Comparison of rheological, tribological, and microstructural properties of soymilk gels acidified with glucono-δ-lactone or culture

Author:
Pang, Zhihua; Xu, Ruolin; Zhu, Yang; Li, He; Bansal, Nidhi; Liu, Xinqi
Source:
Food research international 2019 v.121 pp. 798-805
ISSN:
0963-9969
Subject:
firmness,   etc   ; acidification; adhesion; exopolysaccharides; gelation; gels; gluconolactone; lubrication; microstructure; pH; rheological properties; soymilk; water holding capacity;     Show all 13 Subjects
Abstract:
... The physical properties of soymilk gels acidified with glucono-δ-lactone (GDL) or cultures with varying exopolysaccharide (EPS) production capabilities (EXPRESS CN < YFL-903) were studied. The acidification time and final pH were controlled in all samples. Earlier gelation and higher gelation pH were induced using GDL. The rheological properties and size distribution of GDL gel were closer to thos ...
DOI:
10.1016/j.foodres.2018.12.062

6. Physiochemistry of blackberries (Rubus L. subgenus Rubus Watson) affected by red drupelet reversion

Author:
Edgley, M.; Close, D.C.; Measham, P.F.; Nichols, D.S.
Source:
Postharvest biology and technology 2019 v.153 pp. 183-190
ISSN:
0925-5214
Subject:
firmness,   etc   ; Rubus; anthocyanins; blackberries; cold storage; electrolytes; electron microscopy; mechanical damage; mesocarp; moieties; pH; sugars;     Show all 12 Subjects
Abstract:
... Red drupelet reversion (RDR) is a physiological disorder causing individual or groups of drupelets on blackberries that are black at harvest to turn red during postharvest cool storage. The objectives of this study were to examine and quantify the physiochemical changes occurring in flesh affected by RDR. Drupelets were classified as ‘fully black’, ‘partially red’, or ‘fully red’. The total anthoc ...
DOI:
10.1016/j.postharvbio.2019.04.012

7. Use of hyperspectral transmittance imaging to evaluate the internal quality of nectarines

Author:
Munera, Sandra; Blasco, José; Amigo, Jose M.; Cubero, Sergio; Talens, Pau; Aleixos, Nuria
Source:
Biosystems engineering 2019 v.182 pp. 54-64
ISSN:
1537-5110
Subject:
firmness,   etc   ; Prunus persica; cultivars; fruits; hyperspectral imagery; image analysis; nectarines; prediction; ripening; transmittance;     Show all 10 Subjects
Abstract:
... The internal quality of nectarines (Prunus persica L. Batsch var. nucipersica) cv. ‘Big Top’ (yellow flesh) and ‘Magique’ (white flesh) has been inspected using hyperspectral transmittance imaging. Hyperspectral images of intact fruits were acquired in the spectral range of 630–900 nm using transmittance mode during their ripening under controlled conditions. The detection of split pit disorder an ...
DOI:
10.1016/j.biosystemseng.2019.04.001

8. Optimization of soymilk fermentation with kefir and the addition of inulin: Physicochemical, sensory and technological characteristics

Author:
Santos, Daiane Costa dos; Oliveira Filho, Josemar Gonçalves de; Santana, Ana Claudia Araújo; Freitas, Bheatriz Silva Morais de; Silva, Fabiano Guimarães; Takeuchi, Katiuchia Pereira; Egea, Mariana Buranelo
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.104 pp. 30-37
ISSN:
0023-6438
Subject:
firmness,   etc   ; Lactobacillus; Lactococcus; beverages; color; fermentation; inulin; kefir; markets; soybeans; soymilk; storage time; yeasts;     Show all 13 Subjects
Abstract:
... The demand for the development of beverages based on fermented soybeans for the market has increased in recent years. The objective of this work was to develop a soybean beverage fermented with kefir grains and supplemented with inulin. The fermentation conditions were optimized as follows: a ratio of 4 g:100 mL of kefir grains:soymilk, a soymilk concentration of 9°Brix and a fermentation time of ...
DOI:
10.1016/j.lwt.2019.01.030

9. Analysing the dynamics of quality loss during precooling and ambient storage of pomegranate fruit

Author:
Mukama, Matia; Ambaw, Alemayehu; Berry, Tarl Michael; Opara, Umezuruike Linus
Source:
Journal of food engineering 2019 v.245 pp. 166-173
ISSN:
0260-8774
Subject:
firmness,   etc   ; color; fruit quality; fruits; humidification; packaging; pomegranates; precooling; relative humidity; shelf life; weight loss;     Show all 11 Subjects
Abstract:
... In this paper the spatiotemporal profile of quality loss of pomegranate fruit (cv. Wonderful) was investigated during precooling and simulated shelf conditions. The effects of relative humidity (RH) inside the cold room, polyliner inside the packaging and stack orientation on fruit quality loss were studied. Weight loss during the precooling operation ranged from 0.01 to 0.06% h−1 of the initial f ...
DOI:
10.1016/j.jfoodeng.2018.10.020

10. Physiochemical properties of modified starch under yogurt manufacturing conditions and its relation to the properties of yogurt

Author:
Pang, Zhihua; Xu, Ruolin; Luo, Tianqi; Che, Xianing; Bansal, Nidhi; Liu, Xinqi
Source:
Journal of food engineering 2019 v.245 pp. 11-17
ISSN:
0260-8774
Subject:
firmness,   etc   ; acetylation; adhesion; adverse effects; gels; microstructure; milk; modified starch; phosphates; solubility; viscosity; yogurt;     Show all 12 Subjects
Abstract:
... The characteristics of three acetylated distarch phosphates with different degree of cross linking (ADP-L < ADP-M < ADP-H) and acetylation were studied under yogurt manufacture conditions, and the properties of yogurts made with these starches were evaluated. The modified starch showed lower solubility and viscosity than native starch (NS), but better resistance to acid and shear force was obtaine ...
DOI:
10.1016/j.jfoodeng.2018.10.003

11. Raspberry texture mechanical profiling during fruit ripening and storage

Author:
Giongo, Lara; Ajelli, Matteo; Poncetta, Paula; Ramos-García, María; Sambo, Paolo; Farneti, Brian
Source:
Postharvest biology and technology 2019 v.149 pp. 177-186
ISSN:
0925-5214
Subject:
firmness,   etc   ; Rubus idaeus; cohesion; cultivars; fruits; genotype; modulus of elasticity; pathogens; raspberries; ripening; shelf life; texture;     Show all 12 Subjects
Abstract:
... Consumption of raspberry (Rubus idaeus L.) has drastically increased in the last decade. However, fruit perishability, mainly due to water loss, morphological fragility, softening, and presence of pathogens like botrytis, is still the major problem limiting raspberry marketability. Therefore, high firmness and prolonged shelf life are the two key quality traits of a successful raspberry genotype. ...
DOI:
10.1016/j.postharvbio.2018.11.021

12. Regression modelling of the impact of confectioner’s sugar and temperature on palm oil crystallization and rheology

Author:
West, Ryan; Rousseau, Dérick
Source:
Food chemistry 2019 v.274 pp. 194-201
ISSN:
0308-8146
Subject:
firmness,   etc   ; crystallization; dispersions; models; oils; regression analysis; rheology; storage modulus; sugars; sweets; temperature;     Show all 11 Subjects
Abstract:
... The relationship between microscopic and macroscopic properties in fat-continuous dispersions is multifaceted compared to bulk oils, which limits the ability to extrapolate results from bulk systems towards complex formulations. The impact of confectioner’s sugar on the crystallization and rheology of palm oil (PO) and mid-fraction blend (PMF) was investigated in this study. Adding sugar significa ...
DOI:
10.1016/j.foodchem.2018.08.132

13. Quantitative Evaluation of Impact Damage to Apple by Hyperspectral Imaging and Mechanical Parameters

Author:
Xu, Duohua; Wang, Huaiwen; Ji, Hongwei; Zhang, Xiaochuan; Cerbu, Camelia; Hu, Eric; Dong, Fuyuan
Source:
Food analytical methods 2019 v.12 no.2 pp. 371-380
ISSN:
1936-9751
Subject:
firmness,   etc   ; apples; hyperspectral imagery; least squares; models; prediction; quantitative analysis; wavelengths;     Show all 8 Subjects
Abstract:
... Impact damage of apple was quantitatively investigated by hyperspectral imaging (HSI) technology within the wavelength region of 900–1700 nm. The pressure-sensitive film technique was used to measure damaged area. Statistical analysis shows a significant linear correlation between absorbed energy and damaged area, contact load, and damaged area with coefficients of determination (R²) of 0.93 and 0 ...
DOI:
10.1007/s12161-018-1369-9

14. Sensory characterisation of black ripe table olives from Spanish Manzanilla and Hojiblanca cultivars

Author:
López-López, A.; Sánchez-Gómez, A.H.; Montaño, A.; Cortés-Delgado, A.; Garrido-Fernández, A.
Source:
Food research international 2019 v.116 pp. 114-125
ISSN:
0963-9969
Subject:
firmness,   etc   ; astringency; chewiness; cultivars; graphs; multivariate analysis; olives; phenols; sensory evaluation; smell; storage time; texture; vinegars;     Show all 13 Subjects
Abstract:
... A lexicon from the literature has been used for the characterisation of black ripe table olives from Spanish Manzanilla and Hojiblanca cultivars by Quantitative Descriptive Analysis (QDA). After confirming the acceptable reproducibility and repeatability of the panel, the descriptors that received the widest range of scores and significantly contributed to sample discrimination were: skin green, f ...
DOI:
10.1016/j.foodres.2018.12.057

15. Comparative studies on the yield and characteristics of myofibrillar proteins from catfish heads and frames extracted by two methods for making surimi-like protein gel products

Author:
Tan, Yuqing; Gao, Haoran; Chang, Sam K.C.; Bechtel, Peter J.; Mahmoud, Barakat S.M.
Source:
Food chemistry 2019 v.272 pp. 133-140
ISSN:
0308-8146
Subject:
firmness,   etc   ; catfish; color; gels; myofibrillar proteins; polyacrylamide gel electrophoresis; protein isolates; sodium dodecyl sulfate; surimi; texture;     Show all 10 Subjects
Abstract:
... Fish protein isolates (FPI) were recovered from catfish heads and frames by alkaline extraction (AE) and salt extraction (SE) and made into surimi-like gels. Protein patterns and content, moisture, color, and texture of cooked protein gels were compared with commercial products. Sodium-dodecyl-sulfate poly acrylamide gel electrophoreses (SDS-PAGE) indicated that the integrity of major myofibrillar ...
DOI:
10.1016/j.foodchem.2018.07.201

16. Physical and physicochemical modifications of white-fleshed pitaya throughout its development

Author:
Magalhães, Deniete Soares; Ramos, José Darlan; Pio, Leila Aparecida Salles; Vilas Boas, Eduardo Valério de Barros; Pasqual, Moacir; Rodrigues, Filipe Almendagna; Rufini, José Carlos Moraes; Santos, Verônica Andrade dos
Source:
Scientia horticulturae 2019 v.243 pp. 537-543
ISSN:
0304-4238
Subject:
firmness,   etc   ; Hylocereus; color; commercialization; flowering; fruiting; harvest date; pH; pulp; ripening; total soluble solids; wilting;     Show all 12 Subjects
Abstract:
... This study aimed to evaluate the evolution of physical and physicochemical characteristics of white-fleshed dragon fruit during its development. Correlations between external color and the main pulp quality variables were analyzed. Important characteristics were observed throughout fruit development, such as increase in pulp weight and yield, pH, and soluble solids and decrease in weight and thick ...
DOI:
10.1016/j.scienta.2018.08.029

17. Use of edible coatings based on hydroxypropyl methylcellulose and beeswax in the conservation of red guava ‘Pedro Sato’

Author:
Formiga, Anderson S.; Pinsetta, José S.; Pereira, Emmanuel M.; Cordeiro, Isabela N.F.; Mattiuz, Ben-Hur
Source:
Food chemistry 2019 v.290 pp. 144-151
ISSN:
0308-8146
Subject:
firmness,   etc   ; ambient temperature; beeswax; climacteric fruits; coatings; color; edible films; guavas; methylcellulose; physicochemical properties; ripening; shelf life;     Show all 12 Subjects
Abstract:
... Guavas are tropical climacteric fruit with a short postharvest shelf life at room temperature. This study aims to extend the shelf life of red guavas ‘Pedro Sato’ using edible coatings of hydroxypropyl methylcellulose (HPMC) and beeswax (BW) at concentrations of 10%, 20%, and 40% (dry basis). Coated and uncoated guavas were stored for 8 days at 21 °C and assessed every 2 days. The HPMC + BW produc ...
DOI:
10.1016/j.foodchem.2019.03.142

18. Novel approach to investigate the mechanical properties of crumb matrix during storage – Re-engineering of gas-free crumb pellets

Author:
Paulik, Sabina; Jekle, Mario
Source:
Food chemistry 2019 v.288 pp. 333-340
ISSN:
0308-8146
Subject:
firmness,   etc   ; additives; baking; dough; flour; freeze drying; maltose; mechanical properties; pellets; porosity; texture; water content; white bread;     Show all 13 Subjects
Abstract:
... Since commonly used texture profile analysis (TPA) depend on gas volume fraction, a detailed development of mechanistic relationships between firming-relevant additives and structural crumb matrix alterations often fail. Thus, a method to prepare gas-free crumb pellets was developed to exclude porosity effects. Therefore, reference white bread crumb was freeze-dried, crushed and rehydrated with ei ...
DOI:
10.1016/j.foodchem.2019.03.014

19. Rapid measurement of apple quality parameters using wavelet de-noising transform with Vis/NIR analysis

Author:
Abasi, Sadjad; Minaei, Saeid; Jamshidi, Bahareh; Fathi, Davood; Khoshtaghaza, Mohammad Hadi
Source:
Scientia horticulturae 2019 v.252 pp. 7-13
ISSN:
0304-4238
Subject:
firmness,   etc   ; apples; fruits; models; near-infrared spectroscopy; pH; prediction; regression analysis; spectral analysis; total soluble solids; vegetables; water content; wavelet;     Show all 13 Subjects
Abstract:
... Quality assessment of fruits and vegetables is important for all involved in production, processing, trading and even consumption of the products. This study was conducted for non-destructive estimation of moisture content (MC), soluble solids content (SSC), pH and firmness of Gala apple samples using near-infrared spectroscopy in the 350–2500 nm range by application of wavelet transform for pre-p ...
DOI:
10.1016/j.scienta.2019.02.085

20. Seasonal effect in nutritional quality and safety of the wild sea urchin Paracentrotus lividus harvested in the European Atlantic shores

Author:
Rocha, Filipa; Rocha, A. Cristina; Baião, Luís F.; Gadelha, Juliana; Camacho, Carolina; Carvalho, M. Luísa; Arenas, Francisco; Oliveira, Ana; Maia, Margarida R.G.; Cabrita, Ana R.; Pintado, Manuela; Nunes, M. Leonor; Almeida, C. Marisa R.; Valente, Luisa M.P.
Source:
Food chemistry 2019 v.282 pp. 84-94
ISSN:
0308-8146
Subject:
firmness,   etc   ; Paracentrotus lividus; carotenoids; color; gastronomy; gonads; harvesting; nutritive value; polyunsaturated fatty acids; seasonal variation; seawater; spawning; texture; winter; Europe;     Show all 15 Subjects
Abstract:
... Paracentrotus lividus gonads are gastronomic delicacies widely appreciated in Europe. Two commercially exploited populations of sea urchins were characterized, for the first time, in terms of gonad quality (market-related traits such as colour, texture and nutritional value) and safety (contaminants levels) to define the best season for harvesting this valuable resource. Spawning occurred between ...
DOI:
10.1016/j.foodchem.2018.12.097