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1. L- asparaginase – A promising biocatalyst for industrial and clinical applications

Author:
Shakambari, Ganeshan; Ashokkumar, Balasubramaniem; Varalakshmi, Perumal
Source:
Biocatalysis and agricultural biotechnology 2019 v.17 pp. 213-224
ISSN:
1878-8181
Subject:
food industry,   etc   ; asparaginase; biocatalysts; therapeutics;     Show all 4 Subjects
Abstract:
... L-asparaginase is a versatile enzyme with application in food and therapeutics and under constant quest for a reliable microbial source for commercial production. The review is an aid to comprehend the key milestones of L-asparaginase ever since its discovery, its potential sources, economical production strategies using cheaply available alternate substrates, its purification and downstream proce ...
DOI:
10.1016/j.bcab.2018.11.018

2. Spatial determinants of productivity growth on agri‐food Spanish firms: a comparison between cooperatives and investor‐owned firms

Author:
Martínez‐Victoria, MCarmen; Maté Sánchez‐Val, Mariluz; Arcas‐Lario, Narciso
Source:
Agricultural economics 2018 v.49 no.2 pp. 213-223
ISSN:
0169-5150
Subject:
food industry,   etc   ; cooperatives; Spain;     Show all 3 Subjects
Abstract:
... This study analyses the effect of the spatial factor, location, and interaction effects among peer companies, on the productivity growth of agri‐food companies in Spain. With this aim, we build a productivity growth index and apply a multiequational Seemingly Unrelated Regression on a sample of 344 Spanish cooperatives and investor‐owned firms for the period 2010–2012. Our findings show that agri‐ ...
DOI:
10.1111/agec.12410

3. Production of plant metabolites with applications in the food industry using engineered microorganisms

Author:
Kallscheuer, Nicolai; Classen, Thomas; Drepper, Thomas; Marienhagen, Jan
Source:
Current opinion in biotechnology 2019 v.56 pp. 7-17
ISSN:
0958-1669
Subject:
food industry,   etc   ; antioxidant activity; metabolic engineering; metabolites; microorganisms; preservatives; texturization;     Show all 7 Subjects
Abstract:
... Secondary plant metabolites are extensively used in today’s food industries, for example, as coloring-agents, flavouring-agents or texturizing agents. In particular, metabolites with antioxidative properties find applications as preservatives or anti-browning agents. Today, extraction from plant material represents the major source of these metabolites, but progress in the field of metabolic engin ...
DOI:
10.1016/j.copbio.2018.07.008

4. Consumers’ expectation and liking for cheese: Can familiarity effects resulting from regional differences be highlighted within a country?

Author:
Nacef, Menouar; Lelièvre-Desmas, Maud; Symoneaux, Ronan; Jombart, Laureen; Flahaut, Christophe; Chollet, Sylvie
Source:
Food quality and preference 2019 v.72 pp. 188-197
ISSN:
0950-3293
Subject:
food industry,   etc   ; cheeses; food choices; packaging; product quality; questionnaires; France;     Show all 7 Subjects
Abstract:
... Consumers’ food choices are affected by various factors whose study is of interest for food industry. This paper aims to investigate the influence of familiarity on the expectation and liking of Maroilles cheese among consumers familiar and unfamiliar with the product in France. It specifically focuses on two elements of the familiarity: consumption frequency and knowledge and studies their intera ...
DOI:
10.1016/j.foodqual.2018.10.004

5. Advances in online methods for monitoring microbial growth

Author:
Zhang, Xuzhi; Jiang, Xiaoyu; Hao, Zhihui; Qu, Keming
Source:
Biosensors & bioelectronics 2019 v.126 pp. 433-447
ISSN:
0956-5663
Subject:
food industry,   etc   ; automation; biosensors; health services; microbial growth; monitoring;     Show all 6 Subjects
Abstract:
... Understanding the characteristics of microbial growth is of great significance to many fields including in scientific research, the food industry, health care, and agriculture. Many methods have been established to characterize the process of microbial growth. Online and automated methods, in which sample transfer is avoided, are popular because they can facilitate the development of simple, safe, ...
DOI:
10.1016/j.bios.2018.10.035

6. Erythritol as sweetener—wherefrom and whereto?

Author:
Regnat, K.; Mach, R.L.; Mach-Aigner, A.R.
Source:
Applied microbiology and biotechnology 2018 v.102 no.2 pp. 587-595
ISSN:
0175-7598
Subject:
food industry,   etc   ; baked goods; erythritol;     Show all 3 Subjects
Abstract:
... Erythritol is a naturally abundant sweetener gaining more and more importance especially within the food industry. It is widely used as sweetener in calorie-reduced food, candies, or bakery products. In research focusing on sugar alternatives, erythritol is a key issue due to its, compared to other polyols, challenging production. It cannot be chemically synthesized in a commercially worthwhile wa ...
DOI:
10.1007/s00253-017-8654-1

7. Co-melting behaviour of sucrose, glucose & fructose

Author:
Wang, Yong; Truong, Tuyen; Li, He; Bhandari, Bhesh
Source:
Food chemistry 2019 v.275 pp. 292-298
ISSN:
0308-8146
Subject:
food industry,   etc   ; crystals; enthalpy; equations; fructose; glucose; industrial applications; liquids; melting; melting point; sucrose;     Show all 11 Subjects
Abstract:
... The co-melting behaviour of sugar mixtures, comprising sucrose, glucose and fructose at various binary (3:1, 1:1, 1:3, 1:7, 1:15) and ternary (4:1:1, 2:1:1, 1:1:1, 2:5:5, 2:11:11, 1:4:1, 1:10:1) ratios, was studied using DSC. The melting temperature of sucrose was found to decrease in the presence of either fructose or glucose. In the sugar mixtures, the melting enthalpy of sucrose decreased compa ...
DOI:
10.1016/j.foodchem.2018.09.109

8. Effect of lactic acid bacteria fermentation on tannins removal in Xuan Mugua fruits

Author:
Shang, Ya-Fang; Cao, Heng; Ma, Yi-Long; Zhang, Chen; Ma, Fei; Wang, Chun-Xian; Ni, Xiao-Long; Lee, Won-Jong; Wei, Zhao-Jun
Source:
Food chemistry 2019 v.274 pp. 118-122
ISSN:
0308-8146
Subject:
food industry,   etc   ; antioxidants; astringency; fermentation; flavor compounds; fruits; lactic acid bacteria; methylcellulose; tannins; temperature; triterpenoids;     Show all 11 Subjects
Abstract:
... The present study was conducted for developing a new method to reduce the tannins content of Xuan Mugua fruits. Lactic acid bacteria fermentation-like incubation was explored as an efficient method to reduce the astringency of Mugua fruits by reducing tannins content. To ensure the efficient removal of tannins, the fermentation conditions were optimized such as temperature, time, and ratio of bact ...
DOI:
10.1016/j.foodchem.2018.08.120

9. Predicting heat process efficiency in thermal processes when bacterial inactivation is not log-linear

Author:
Desriac, N.; Vergos, M.; Achberger, V.; Coroller, L.; Couvert, O.
Source:
International journal of food microbiology 2019 v.290 pp. 36-41
ISSN:
0168-1605
Subject:
food industry,   etc   ; Bacillus pumilus; heat inactivation; heat treatment; models; plate count; prediction; temperature profiles;     Show all 8 Subjects
Abstract:
... The food industry widely uses the F-value which considers microbial log-linear inactivation, while microbial heat inactivation may result in a non-log-linear inactivation pattern due to genetic or phenotypical heterogeneity. This may yield discrepancies in predicting microbial heat inactivation under dynamic conditions of heat treatment. In this paper, we suggest the calculation of the equivalent ...
DOI:
10.1016/j.ijfoodmicro.2018.09.028

10. Characterisation of the global breakage pattern of maltodextrin agglomerates

Author:
García-Armenta, Evangelina; Gutiérrez-López, Gustavo F.; Hernández-Sánchez, Humberto; Alamilla-Beltrán, Liliana
Source:
Powder technology 2019 v.343 pp. 362-365
ISSN:
0032-5910
Subject:
food industry,   etc   ; digital images; equations; image analysis; maltodextrins; models; morphometry; powders; quality control;     Show all 9 Subjects
Abstract:
... Breakage is important in several operations in food industry as well as in quality control of brittle products. Recently, the breakage pattern of maltodextrin agglomerates (a food model) has been described by our research group by using multifractal parameters; however, this behaviour has not elucidated and explained completely such pattern from the onset of breaking to the edge of the breakage pr ...
DOI:
10.1016/j.powtec.2018.11.064

11. Determination of fractal dimension and prefactor of agglomerates with irregular structure

Author:
Pashminehazar, Reihaneh; Kharaghani, Abdolreza; Tsotsas, Evangelos
Source:
Powder technology 2019 v.343 pp. 765-774
ISSN:
0032-5910
Subject:
food industry,   etc   ; computed tomography; equations; fractal dimensions; image analysis; maltodextrins; models; powders;     Show all 8 Subjects
Abstract:
... Agglomerates are often composed of amorphous and irregular primary particles, especially in the food industry. The spatial morphology of this kind of soft agglomerate, here maltodextrin, can be quantified by fractal dimension. Previous research in this regard was focused on simulated agglomerates or studied 2D projected images of real agglomerates. In this work 3D volume images of agglomerates are ...
DOI:
10.1016/j.powtec.2018.10.046

12. Extremophilic exopolysaccharides: A review and new perspectives on engineering strategies and applications

Author:
Wang, Jia; Salem, David R.; Sani, Rajesh K.
Source:
Carbohydrate polymers 2019 v.205 pp. 8-26
ISSN:
0144-8617
Subject:
food industry,   etc   ; biocompatible materials; biopolymers; engineering; exopolysaccharides; extremophiles; genetic engineering; industrialization; medicine; microorganisms; niches;     Show all 11 Subjects
Abstract:
... Numerous microorganisms inhabiting harsh niches produce exopolysaccharides as a significant strategy to survive in extreme conditions. The exopolysaccharides synthesized by extremophiles possess distinctive characteristics due to the varied harsh environments which stimulate the microorganisms to produce these biopolymers. Despite many bioprocesses have been designed to yield exopolysaccharides, t ...
DOI:
10.1016/j.carbpol.2018.10.011

13. Interaction of oil bodies proteins with phospholipid bilayers: A molecular level elucidation as revealed by infrared spectroscopy

Author:
Bourgeois, Christine; Gomaa, Ahmed I.; Lefèvre, Thierry; Cansell, Maud; Subirade, Muriel
Source:
International journal of biological macromolecules 2019 v.122 pp. 873-881
ISSN:
0141-8130
Subject:
food industry,   etc   ; Fourier transform infrared spectroscopy; emulsifiers; emulsifying; lipid bodies; models; phospholipids; protein denaturation; temperature; zwitterions;     Show all 10 Subjects
Abstract:
... It is crucial to develop new natural sources of emulsifiers to substitute the synthetic molecules. An ideal emulsifying system exists in plants that is consisting of oil bodies proteins and phospholipids. In this study, Fourier transformed infrared (FTIR) spectroscopy was used to investigate the interactions between oil bodies proteins (OBP) and model phospholipid (PL) membranes. The secondary str ...
DOI:
10.1016/j.ijbiomac.2018.10.211

14. Influence of conventional and recent extraction technologies on physicochemical properties of bioactive macromolecules from natural sources: A review

Author:
Okolie, Chigozie Louis; Akanbi, Taiwo O.; Mason, Beth; Udenigwe, Chibuike C.; Aryee, Alberta N.A.
Source:
Food research international 2019 v.116 pp. 827-839
ISSN:
0963-9969
Subject:
food industry,   etc   ; adverse effects; drugs; food quality; functional foods; lipids; physicochemical properties; proteins;     Show all 8 Subjects
Abstract:
... The incorporation of bioactive macromolecules from natural sources into marketable functional foods and nutraceuticals is of major significance to the agri-food sector. Interest in this area of research stems from the application of purified bioactive macromolecules in enhancing food quality and as an alternative to some pharmaceutical drugs for delivery of potential health benefits, with less ass ...
DOI:
10.1016/j.foodres.2018.09.018

15. Survival of Listeria monocytogenes during in vitro gastrointestinal digestion after exposure to 5 and 0.5 % sodium chloride

Author:
Pettersen, Kristin Sæbø; Skjerdal, Taran; Wasteson, Yngvild; Lindbäck, Toril; Vegarud, Gerd; Comi, Irene; Aspholm, Marina
Source:
Food microbiology 2019 v.77 pp. 78-84
ISSN:
0740-0020
Subject:
food industry,   etc   ; Listeria monocytogenes; foods; in vitro digestion; listeriosis; models; mutants; regulator genes; sodium chloride;     Show all 9 Subjects
Abstract:
... The food industry is under pressure to reduce the NaCl content in food, but the consequences on the ability of L. monocytogenes to survive in the human host and cause listeriosis is not known. In this study, a recently developed internationally harmonized static in vitro digestion (IVD) model was used to investigate the survival of L. monocytogenes in the gastric and intestinal phases after exposu ...
DOI:
10.1016/j.fm.2018.08.010

16. The role of media reporting in food safety governance in China: A dairy case study

Author:
Zhu, Xinyi; Yuelu Huang, Iona; Manning, Louise
Source:
Food control 2019 v.96 pp. 165-179
ISSN:
0956-7135
Subject:
food industry,   etc   ; case studies; dairy products; databases; food safety; governance; news media; China;     Show all 8 Subjects
Abstract:
... Using dairy products as the case study of interest, the aim of the research is to explore the role of the media in food safety governance in China. Thematic content analysis is used to evaluate government and media reports (n = 233) on dairy related food safety incidents in China between 2004 and 2017 with differences identified between government and media reporting. The data is extracted from an ...
DOI:
10.1016/j.foodcont.2018.08.027

17. Surfactant TWEEN20 provides stabilisation effect on anthocyanins extracted from red grape pomace

Author:
MohdMaidin, Nurmahani; Oruna-Concha, Maria Jose; Jauregi, Paula
Source:
Food chemistry 2019 v.271 pp. 224-231
ISSN:
0308-8146
Subject:
food industry,   etc   ; anthocyanins; byproducts; color; grape pomace; half life; pharmaceutical industry; sorbic acid; surfactants; winemaking;     Show all 10 Subjects
Abstract:
... Red grape pomace, a wine-making by-product is rich in anthocyanins and has many applications in food and pharmaceutical industry. However, anthocyanins are unstable during processing and storage. This study aimed to investigate the stability of anthocyanins obtained by hydroalcoholic extraction (with and without sorbic acid) and colloidal gas aphrons (CGA) separation; a surfactant (TWEEN20) based ...
DOI:
10.1016/j.foodchem.2018.07.083

18. Effect of microwave power and blanching time in relation to different geometric shapes of vegetables

Author:
Liburdi, Katia; Benucci, Ilaria; Esti, Marco
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.99 pp. 497-504
ISSN:
0023-6438
Subject:
food industry,   etc   ; blanching; cabbage; geometry; peroxidase; potatoes; processing time; response surface methodology; temperature;     Show all 9 Subjects
Abstract:
... Microwave (MW) blanching (MWB) of vegetables has been applied in food industry as alternative to conventional treatment. Therefore, this study was aimed to evaluate the efficacy of MWB in terms of peroxidase (POD) inactivation, by applying various process conditions (MW power and process time) to different vegetables (potatoes, savoy and white cabbage), mimicking the most common geometric shapes ( ...
DOI:
10.1016/j.lwt.2018.10.029

19. Validation and biochemical characterisation of beneficial argan oil treatment in biomass propagation for industrial active dry yeast production

Author:
Gamero-Sandemetrio, Esther; Gómez-Pastor, Rocío; Aranda, Agustín; Matallana, Emilia
Source:
Innovative food science & emerging technologies 2019 v.51 pp. 156-166
ISSN:
1466-8564
Subject:
food industry,   etc   ; antioxidants; biomass production; grape must; industrial applications; lipids; oils; oxidative stress; proteins; winemaking; yeasts;     Show all 11 Subjects
Abstract:
... Biomass propagation for the production of active dry yeasts (ADY) is an economically important industrial process where cellular oxidative stress significantly limits yield and fermentative capacity in the final product. Oxidative stress affects macromolecular cell components, such as lipid and proteins, thus impairing many different cellular processes. Its detrimental effect is prevented and alle ...
DOI:
10.1016/j.ifset.2018.05.024

20. Biosynthesis of Plant Triterpenoid Saponins in Microbial Cell Factories

Author:
Zhao, Yu-jia; Li, Chun
Source:
Journal of agricultural and food chemistry 2018 v.66 no.46 pp. 12155-12165
ISSN:
1520-5118
Subject:
food industry,   etc   ; biochemical pathways; biosynthesis; triterpenoid saponins;     Show all 4 Subjects
Abstract:
... Triterpenoid saponins are triterpenoid glycoside compounds which have been widely used in pharmaceutical, agricultural, and food industries. Traditionally, they are extracted from plants, which is time-consuming and environmentally unfriendly. Recently, de novo synthesis of triterpenoid saponins in microbial cell factories was realized, which provides a promising and green approach to alter the tr ...
DOI:
10.1021/acs.jafc.8b04657