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modelfoodsystems, etc ; gellan gum; mechanical stress; texture; tongue; Show all 5 Subjects
Abstract:
... A relationship has recently been suggested to exist between tongue pressure measured using balloon‐type sensors and the tongue‐crushable food range of individuals. This study was conducted to investigate the applicability of a balloon‐type pressure sensor for texture evaluation of tongue‐crushable soft foods. Six gellan gum gels were used as a soft food model. The fracture force and strain of gels ...
modelfoodsystems, etc ; couplings; decision support systems; food aid; food processing; food processing equipment; foods; Show all 7 Subjects
Abstract:
... Following a review of multiscale simulation methodology, and previous examples of multiscale models from food science, we present our multiscale simulation framework MULTI3 (MULTICUBED), which is developed especially with food structuring processes in mind. This framework acknowledges the multiphase, multiphysics and multiscale nature of food structuring. The MULTICUBED framework assumes models at ...
modelfoodsystems, etc ; crystal structure; electron microscopy; equilibrium moisture content; exudation; gels; gluconolactone; pasteurization; research; rice; starch; Show all 11 Subjects
Abstract:
... Rice noodles have been used as a food model to elucidate the effects of glucono-delta lactone (GDL) dipping coupled with in-pack pasteurization on the physical changes of starch-based gel upon storage. The noodles were subjected to scanning electron microscopy (SEM), X-ray diffractometry (XRD), differential scanning calorimetry (DSC), equilibrium moisture content analysis and starch exudation anal ...
... Application of machine learning (ML)-based algorithms in food drying is an exciting and innovative approach to advance the drying technology. In order to appropriately develop this novel approach in all aspects of food drying field, significant scientific research is required. The main aspects of food drying research are the determination of material properties, microstructural characterization, m ...
modelfoodsystems, etc ; air drying; cotyledons; digestibility; digestible protein; digestion; flour; food research; freeze drying; heat treatment; lentils; microstructure; starch; Show all 13 Subjects
Abstract:
... (Cellular) pulse powders are being proposed as ingredients for different foods. However, the effect of manufacturing conditions on the properties of those powders remained unknown. Therefore, this study investigated the effect of specific manufacturing conditions (cooking time, application of cell isolation, and drying method) on the composition, microstructure, and in vitro starch and protein dig ...
... This study aimed to evaluate the effect of chitosan coating impregnated with Thymoquinone (TQ) and Eugenol (EUG) on the quality of rainbow trout fillets during cold storage (4ºC). In-vitro and In-vivo techniques were used to evaluate biopreservative effects of chitosan coating containing TQ, EUG and their combination. In-vitro evaluation of chitosan (2%) solution containing TQ, EUG demonstrated an ...
... In this study, the phenolic extract of peppermint was loaded within a sucrose matrix at three concentrations (3%, 5%, and 10%) by the co‐crystallization process. Physical properties (flowability, color indices, density, solubility, and hygroscopicity), total phenolic content (TPC), and antioxidant properties (DPPH*, ABTS⁺, OH* radicals scavenging activity, and reducing power) and morphology of the ...
... The human microbiota is influenced by the immune and nervous systems of the host. Gamma-aminobutyric acid (GABA) is known as bioactive compound and it has important physiological functions, such as anti-hypertensive and antidepressant activities. Lactic acid bacteria (LAB), especially Lactobacillus species are known as the most important GABA producers because of the food-grade nature. The purpose ...
modelfoodsystems, etc ; animal fats and oils; electrical conductivity; ethyl cellulose; fat replacers; hydrogels; lipid peroxidation; meat products; oleogels; starch; thermal stability; viscoelasticity; Show all 12 Subjects
Abstract:
... Unlike oleogel and hydrogel, the potential applications of polymer-based bigels as interesting biphasic formulations in foods have not been explored yet. Therefore, novel food-grade bigels were developed using starch and ethylcellulose at different oleogel fractions (25%, 50%, and 75%), and its potential as a fat replacer in a model meat product was assessed for the first time. FTIR and XRD studie ...
modelfoodsystems, etc ; Pogostemon cablin; agronomy; alcohols; antifungal properties; biofilm; chemical composition; essential oils; food industry; food preservation; free radicals; insecticidal properties; shelf life; vapors; yeasts; Show all 15 Subjects
Abstract:
... This study aimed to analyze the biological activity of the essential oil Pogostemon cablin (PCEO) to determine the antioxidant, antimicrobial, antibiofilm, insecticidal activity, and chemical composition of the essential oil. We analyzed the structure of biofilms on various surfaces using the MALDI-TOF MS Biotyper and evaluated the antimicrobial effect of the vapor phase of the essential oil in a ...
... Lipid oxidation in fatty food products presents serious challenge, significantly limiting their shelf-life. One of the possible approaches to deal with it is use of high-barrier or active packaging. Oxidation affects the formation of potentially toxic aldehydes through the degradation of polyunsaturated fatty acids, reducing the nutritive value of food, and leads to significant changes in sensory ...
modelfoodsystems, etc ; Campylobacter jejuni; analytical methods; biofilm; bioluminescence; biosensors; byproducts; communications technology; culture media; detection limit; food pathogens; food production; food safety; public health; quorum sensing; risk; Show all 16 Subjects
Abstract:
... The food-borne pathogen Campylobacter jejuni produces autoinducer-2 (AI-2) as an interspecies signalling molecule. AI-2 can trigger enhanced colonisation and biofilm formation, and this poses a serious risk to public health. To date, this communication system of C. jejuni is only partially understood, as detection and quantification of such autoinducer signalling molecules in complex media is hard ...
modelfoodsystems, etc ; carrots; cell structures; gels; potatoes; technology; water content; Show all 7 Subjects
Abstract:
... The state diagram is an interesting approach to assess the stability of food products. In addition, the cellular structure could also have an impact on the behavior of food products during processing and storage. In this study, potato and carrot (cellular structure) and two gel food systems made from water–agar–maltodextrin (noncellular structure) were used to obtain experimental data of aw and Tg ...
modelfoodsystems, etc ; food chemistry; fructose; furfural; glucose; hydroxymethylfurfural; leucine; sponge cakes; Show all 8 Subjects
Abstract:
... Understanding the mechanisms leading to the multitude of newly–formed compounds generated during the thermal processing of food is important for the reasoned construction of quality. Thanks to a solid food model with a structure and technological history comparable to that of a real sponge cake and containing only known amounts of precursors (glucose with or without leucine), an adapted reaction s ...
modelfoodsystems, etc ; Anthropocene epoch; environmental management; objectives; organizations; prediction; trophic levels; wills; Show all 8 Subjects
Abstract:
... Communities can be described by species, interactions and the network of interactions which emerge from these building blocks. Networks are often summarized by diverse metrics which capture key components of network topology, for example, number of trophic levels, number of interactions per species (i.e. degree) and frequency of apparent competition modules (i.e. motifs). Network metrics are often ...
modelfoodsystems, etc ; acrylamides; alginates; chitosan; food chemistry; heat; kinetics; microwave treatment; pectins; potatoes; Show all 10 Subjects
Abstract:
... The inhibitory effect of three polysaccharides (alginate, pectin and chitosan) on acrylamide formation was investigated in chemical and fried potato food model systems, under two heating regimes (heating block and microwave). In the chemical system, acrylamide formation followed a second order reaction kinetic behaviour. Activation energies (Ea) were 17.85 and 110.78 kJ/mol for conventional and mi ...
modelfoodsystems, etc ; apples; bioactive properties; glycerol; nisin; oxygen; pectins; permeability; plasticizers; water vapor; Show all 10 Subjects
Abstract:
... Films were prepared by casting 2% w/v apple pectin, 0.5% w/v low-acyl gellan and 2.2% w/v glycerol as plasticizer. Bioactive film (BF, films with 3912 International Units (IU) nisin/cm²) and control films (CF, films without nisin) were elaborated. The objective was to analyze the release kinetics of nisin from films to a food model, to determine the period of film bioactivity and potential use as ...
modelfoodsystems, etc ; DNA; Escherichia coli; alkaline phosphatase; cabbage; cell membranes; fluorescence; tea; vines; Show all 9 Subjects
Abstract:
... In this study, the antibacterial mechanisms of vine tea aqueous extract (VTE) and 2R, 3R-Dihydromyricetin (DMY) against Escherichia coli (E. coli) were investigated. The results showed they had good antibacterial activities on E. coli, and affected cell membrane and nucleoid. The minimum bactericidal concentrations of VTE and DMY were 3.2 and 1.25 mg/mL, respectively. The constituent leakage tests ...
modelfoodsystems, etc ; capsaicin; citric acid; marketing strategies; saltiness; sodium chloride; sourness; sucrose; sweetness; taste; Show all 10 Subjects
Abstract:
... This study, which was conducted as part of the Italian Taste project, was aimed at exploring the relationship between actual liking and sensory perception in four food models. Each food model was spiked with four levels of prototypical tastant (i.e., citric acid, sucrose, sodium chloride, capsaicin) to elicit a target sensation (TS) at an increasing perceived intensity. Participants (N = 2258; 59% ...
modelfoodsystems, etc ; food industry; gelatin; hydrolysis; multivariate analysis; nanobubbles; oxygen; ultrasonic treatment; ultrasonics; viscosity; Show all 10 Subjects
Abstract:
... A technique of introducing nano-bubbles (NBs) followed by constant/variable-frequency ultrasound-assisted freezing (CFUF/VFUF) was developed. Hydrolyzed gelatin-based viscous food model systems in different concentrations (G₁₀%, G₁₅%, G₂₀%, G₂₅%, and G₃₀%) containing NBs were prepared, and their characteristics including bubble size distribution, dissolved oxygen concentration and viscosity were i ...