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1. Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies

Author:
Chen, Shuang; Wang, Chengcheng; Qian, Michael; Li, Zhou; Xu, Yan
Source:
Journal of agricultural and food chemistry 2019 v.67 no.17 pp. 4876-4884
ISSN:
1520-5118
Subject:
model food systems,   etc   ; benzaldehyde; flavor; odor compounds; odors; quantitative analysis; rice wines; vanillin;     Show all 8 Subjects
Abstract:
... The aroma compounds in young and aged Chinese rice wines (rice wines) with a clear difference in their overall aroma profiles were analyzed by comparative aroma extract dilution analysis (cAEDA). In AEDA, more aroma-active regions with flavor dilution (FD) factors of ≥64 were detected in the aged rice wine than in the young rice wine. A total of 43 odorants were further identified and quantitated. ...
DOI:
10.1021/acs.jafc.9b01420

2. Lipid hydroperoxide decomposition in model emulsions stabilized with emulsifiers having various sizes of hydrophilic heads

Author:
Lee, Hee Young; Song, Ha Youn; Choi, Seung Jun
Source:
Food science and biotechnology 2019 v.28 no.1 pp. 53-57
ISSN:
1226-7708
Subject:
model food systems,   etc   ; droplets; emulsifiers; emulsions; hydrophilicity; lipid peroxidation; lipid peroxides; oils; oxidation; oxidative stability;     Show all 10 Subjects
Abstract:
... The vulnerability of oils in emulsions to oxidation depends on the structural and physicochemical properties of oil droplet interface. To evaluate the implications of the interfacial characteristics of emulsion droplets on lipid oxidation, particularly lipid hydroperoxide decomposition, emulsions were prepared using emulsifiers with various lengths of polar groups because the length of hydrophilic ...
DOI:
10.1007/s10068-018-0465-3

3. Development of a method to determine normal and shear stress necessary to remove a swollen soil from a surface

Author:
Murcek, Roman; Schöhl, Enrico; Köhler, Hannes; Boye, André; Gold, Sabine
Source:
Food and bioproducts processing 2019 v.113 pp. 86-92
ISSN:
0960-3085
Subject:
model food systems,   etc   ; biofouling; cleaning; egg yolk; food production; liquids; petrolatum; shear stress; stainless steel;     Show all 9 Subjects
Abstract:
... To simulate cleaning processes is of constantly growing importance with regard to optimising the cleaning efficiency in food production lines. This requires suitable parameters to describe the cleaning behaviour of different soils. Therefore, a method was developed to determine the normal and shear stress, which are necessary to remove a swollen soil layer from a surface, by an impinging jet. The ...
DOI:
10.1016/j.fbp.2018.11.009

4. Effect of microstructure and initial cell conditions on thermal inactivation kinetics and sublethal injury of Listeria monocytogenes in fish-based food model systems

Author:
Verheyen, Davy; Baka, Maria; Akkermans, Simen; Skåra, Torstein; Van Impe, Jan F.
Source:
Food microbiology 2019 v.84 pp. 103267
ISSN:
0740-0020
Subject:
model food systems,   etc   ; Listeria monocytogenes; droplets; food matrix; food pathogens; foods; heat inactivation; heat treatment; microstructure; uncertainty;     Show all 10 Subjects
Abstract:
... The development of more accurate predictive models that describe the microbial kinetics of mild thermal treatments of foods requires knowledge concerning the influence of food microstructure and initial cell conditions on foodborne pathogens’ inactivation kinetics. The effect of food microstructure and initial cell conditions on thermal inactivation kinetics and sublethal injury (SI) of Listeria m ...
DOI:
10.1016/j.fm.2019.103267

5. Light-induced reactions of methionine and riboflavin in model wine: Effects of hydrolysable tannins and sulfur dioxide

Author:
Fracassetti, Daniela; Limbo, Sara; Pellegrino, Luisa; Tirelli, Antonio
Source:
Food chemistry 2019 v.298 pp. 124952
ISSN:
0308-8146
Subject:
model food systems,   etc   ; Castanea; disulfides; galls; methanethiol; methionine; photolysis; riboflavin; sulfur; sulfur dioxide; tannins; taste; white wines;     Show all 13 Subjects
Abstract:
... The riboflavin-mediated photo-degradation of methionine in white wine has been related to onset of undesired light-struck taste. This research investigated the effects of different concentrations of riboflavin and methionine, hydrolysable tannins from various sources (nut galls, chestnut and oak woods) and sulfur dioxide on methionine degradation in a model wine exposed to light. Increased methion ...
DOI:
10.1016/j.foodchem.2019.124952

6. Waterless single screw extrusion of pasta-filata cheese: Process design based on thermo-rheological material properties

Author:
Kern, Christian; Bähler, Balz; Hinrichs, Jörg; Nöbel, Stefan
Source:
Journal of food engineering 2019 v.260 pp. 58-69
ISSN:
0260-8774
Subject:
model food systems,   etc   ; chemical composition; citric acid; extrusion; pH; pasta filata cheese; process design; rheometers; temperature; texturization;     Show all 10 Subjects
Abstract:
... Process design of a waterless single screw extrusion of pasta-filata cheese was established based on the material properties during the major steps plasticization, conveying and texturization. Thermo-rheological properties of model cheese curds (pH 5.8 adjusted by citric acid) were determined by small amplitude oscillatory strain experiments (20 – 80 °C) to narrow a promising range of the process ...
DOI:
10.1016/j.jfoodeng.2019.04.015

7. The effect of specialty salts on cooking loss, texture properties, and instrumental color of beef emulsion modeling systems

Author:
Vasquez Mejia, Sandra M.; Shaheen, Aysha; Zhou, Ziyu; McNeill, Dayna; Bohrer, Benjamin M.
Source:
Meat science 2019 v.156 pp. 85-92
ISSN:
0309-1740
Subject:
model food systems,   etc   ; beef; chewiness; color; cooking quality; emulsions; functional properties; hardness; meat emulsions; pH; proximate composition; sodium chloride; texture;     Show all 13 Subjects
Abstract:
... The purpose of this study was to evaluate the functional properties of specialty salts when incorporated into formulations of meat emulsions. Beef emulsion modeling systems were formulated with three types of specialty NaCl salts or a commercially sourced white NaCl salt at three different inclusion levels (0.70%, 1.00%, and 1.30%). Cooking loss, emulsion stability, proximate composition, pH, text ...
DOI:
10.1016/j.meatsci.2019.05.015

8. Combined effect of temperature, water activity and salt content on the growth and gene expression of Listeria monocytogenes in a dry-cured ham model system

Author:
Alía, Alberto; Rodríguez, Alicia; Andrade, María J.; Gómez, Francisco M.; Córdoba, Juan J.
Source:
Meat science 2019 v.155 pp. 16-19
ISSN:
0309-1740
Subject:
model food systems,   etc   ; Listeria monocytogenes; cured meats; gene expression; genes; pathogens; salt content; sodium chloride; temperature; virulence; water activity;     Show all 11 Subjects
Abstract:
... The combined effect of temperature, water activity (aw) and NaCl content, usually found in dry-cured ham, on the growth and expression of the virulence and stress-related genes of Listeria monocytogenes was evaluated in a dry-cured ham model system. The highest growth of this pathogen was observed at 15 °C and, at 0.98 and 0.96 aw values. At 0.94 and 0.92 aw values, moderate NaCl levels stimulated ...
DOI:
10.1016/j.meatsci.2019.04.017

9. Polycyclic aromatic hydrocarbons in seasoned-roasted laver and their reduction according to the mixing ratio of seasoning oil and heat treatment in a model system

Author:
Kang, Se-Jin; Yang, Sung-Yong; Lee, Jin-Won; Lee, Kwang-Won
Source:
Food science and biotechnology 2019 v.28 no.4 pp. 1247-1255
ISSN:
1226-7708
Subject:
model food systems,   etc   ; anthracenes; benzo(a)pyrene; edible seaweed; heat treatment; mixing; mixing ratio; perilla oil; roasting; temperature;     Show all 10 Subjects
Abstract:
... In food processing, polycyclic aromatic hydrocarbons (PAHs) can be generated during heat treatment, and the PAHs in seasoned-roasted (SR) laver can be reduced by checking points during manufacturing. Benzo (a) anthracene, chrysene, benzo (b) fluoranthene, and benzo (a) pyrene have been identified in SR laver via GC/MS. We confirmed that in practice, the PAHs in SR laver form from the mixed oil (57 ...
DOI:
10.1007/s10068-019-00569-w

10. Impact of processing conditions on microstructure, texture and chemical properties of model cheese from sheep milk

Author:
Aldalur, Ane; Ong, Lydia; Bustamante, María Ángeles; Gras, Sally L.; Barron, Luis Javier R.
Source:
Food and bioproducts processing 2019 v.116 pp. 160-169
ISSN:
0960-3085
Subject:
model food systems,   etc   ; cheese quality; cheeses; cooking; cutting; ewe milk; microstructure; physicochemical properties; porosity; temperature; texture; water content; whey;     Show all 13 Subjects
Abstract:
... Cutting and cooking settings have a strong effect on curd particle features, whey syneresis and cheese properties. In the present study, the impact of curd grain size and cooking temperature on the microstructure, texture and composition of cheese, whey losses and cheese yield was studied with specific focus on sheep milk. Cooking temperature especially affected cheese microstructure, texture and ...
DOI:
10.1016/j.fbp.2019.05.003

11. Obesity and the Mediterranean Diet: A Review of Evidence of the Role and Sustainability of the Mediterranean Diet

Author:
D’Innocenzo, Santa; Biagi, Carlotta; Lanari, Marcello
Source:
Nutrients 2019 v.11 no.6
ISSN:
2072-6643
Subject:
model food systems,   etc   ; Mediterranean diet; childhood; disease prevention; eating habits; health services; lifestyle; obesity; politics; social change; socioeconomic factors;     Show all 11 Subjects
Abstract:
... Several different socio-economic factors have caused a large portion of the population to adopt unhealthy eating habits that can undermine healthcare systems, unless current trends are inverted towards more sustainable lifestyle models. Even though a dietary plan inspired by the principles of the Mediterranean Diet is associated with numerous health benefits and has been demonstrated to exert a pr ...
DOI:
10.3390/nu11061306

12. The effect of Lactobacillus delbrueckii subsp bulgaricus proteinase on properties of milk gel acidified with glucono‐δ‐lactone

Author:
Zhang, Shuang; Zhang, Yan; Li, Meng; Luo, Xue; Xiao, Ming; Sun, Qi; Xie, Fengying; Zhang, Lanwei
Source:
International journal of food science & technology 2019 v.54 no.6 pp. 2094-2100
ISSN:
0950-5423
Subject:
model food systems,   etc   ; Lactobacillus delbrueckii subsp. bulgaricus; acidification; fermentation; firmness; gels; gluconolactone; milk; milk quality; proteinases; viscosity; yogurt;     Show all 12 Subjects
Abstract:
... Lactobacillus delbrueckii subsp. bulgaricus CH9‐3 proteinase is an enzyme that plays an important role in yogurt fermentation, by which its use is linked to gel properties of yogurt. In this work, a modified glucono‐δ‐lactone (GDL) acidification model was used to simulate the fermentation of yogurt and study the effect of CH9‐3 proteinase on GDL‐acidified milk gel. The results showed that the prot ...
DOI:
10.1111/ijfs.14113

13. Compression Test of Soft Food Gels Using a Soft Machine with an Artificial Tongue

Author:
Kohyama, Kaoru; Ishihara, Sayaka; Nakauma, Makoto; Funami, Takahiro
Source:
Foods 2019 v.8 no.6
ISSN:
2304-8158
Subject:
model food systems,   etc   ; deformation; elderly; electronic tongue; foods; gellan gum; gels; mastication; mechanical properties; palate; texture; tongue;     Show all 12 Subjects
Abstract:
... Care food is increasingly required in the advanced-aged society. Mechanical properties of such foods must be modified such that the foods are easily broken by the tongue without chewing. When foods are compressed between the tongue and the hard palate, the tongue deforms considerably, and only soft foods are broken. To simulate tongue compression of soft foods, artificial tongues with stiffness si ...
DOI:
10.3390/foods8060182

14. Formation of α-Dicarbonyls from Dairy Related Carbohydrates with and without Nα-Acetyl-l-Lysine during Incubation at 40 and 50 °C

Author:
Zhang, Wei; Poojary, Mahesha M.; Olsen, Karsten; Ray, Colin A.; Lund, Marianne N.
Source:
Journal of agricultural and food chemistry 2019 v.67 no.22 pp. 6350-6358
ISSN:
1520-5118
Subject:
model food systems,   etc   ; diacetyl; foods; galactooligosaccharides; galactose; glucose; heat; ingredients; lactose; liquids; pH; primary amines; risk factors;     Show all 13 Subjects
Abstract:
... α-Dicarbonyls are reactive intermediates formed during Maillard reactions and carbohydrate degradation. The formation of seven α-dicarbonyls was characterized in solutions containing dairy related carbohydrates (galactose, glucose, lactose, and galacto-oligosaccharides (GOS)) during incubations at 40 and 50 °C with and without Nα-acetyl-l-lysine at pH 6.8 for up to 2 months. The concentrations of ...
DOI:
10.1021/acs.jafc.9b01532

15. Analysis of Edible Oil Oxidation Based on Changes in the Electrical Conductivity of the Extracted Aqueous Phase

Author:
Wang, Mengzhu; Huyan, Zongyao; Jing, Bingyu; Mao, Xiaohui; Yu, Xiuzhu
Source:
European journal of lipid science and technology 2019 v.121 no.5 pp. e1800441
ISSN:
1438-7697
Subject:
model food systems,   etc   ; cooking fats and oils; electrical conductivity; information processing; model validation; oil-water interface; oxidation; rapid methods; temperature;     Show all 9 Subjects
Abstract:
... A novel and rapid method is developed to analyze oxidation in edible oils by using electrical conductivity (EC). The extent of edible oil oxidation is confirmed using the American Oil Chemists’ Society (AOCS) standard method as a reference. Analytical conditions, including temperature, oscillating time, and water–oil (v/v) ratio, are optimized to determine ECs. A model is established based on EC c ...
DOI:
10.1002/ejlt.201800441

16. Effects of Varying the Color, Aroma, Bitter, and Sweet Levels of a Grapefruit-Like Model Beverage on the Sensory Properties and Liking of the Consumer

Author:
Gous, Andries G. S.; Almli, Valérie L.; Coetzee, Vinet; de Kock, Henrietta L.
Source:
Nutrients 2019 v.11 no.2
ISSN:
2072-6643
Subject:
model food systems,   etc   ; Citrus; beverages; bitterness; color; fruits; grapefruit juice; grapefruits; odors; sensory evaluation; sweetness; taste sensitivity;     Show all 12 Subjects
Abstract:
... Color, aroma, sweet, and bitter tastes contribute to the sensory perception of grapefruit juice. Consumers differ about liking grapefruit. A reason is the bitter taste that characterize the fruit. The objective was to determine the effect of varying the color (red or yellow), aroma (two levels), bitterness (three levels), and sweetness (three levels) of a grapefruit-like model beverage, on consume ...
DOI:
10.3390/nu11020464

17. Strategies to control and inhibit the flocculation of protein-stabilized oil-in-water emulsions

Author:
Dickinson, Eric
Source:
Food hydrocolloids 2019 v.96 pp. 209-223
ISSN:
0268-005X
Subject:
model food systems,   etc   ; calcium; creaming; emulsifying; emulsions; flocculation; hydrocolloids; ingredients; ionic strength; liqueurs; oils; pH; polymers; protein denaturation; protein solubility; rheology; shelf life; sodium caseinate; soy protein isolate;     Show all 19 Subjects
Abstract:
... Flocculation is a ubiquitous phenomenon affecting the creaming, appearance and rheology of protein-stabilized oil-in-water emulsions. This article reviews some of the main strategies that are available to investigators to prevent and control flocculation under different conditions. For dispersed systems of spherical particles with polymer-coated surfaces, we outline how the application of the basi ...
DOI:
10.1016/j.foodhyd.2019.05.021

18. Physical approach for a quantitative analysis of the phytosterols in free phytosterol-oil blends by X-ray Rietveld method

Author:
Gomes Silva, M.; Santos, V.S.; Fernandes, G.D.; Calligaris, G.A.; Santana, M.H.A.; Cardoso, L.P.; Ribeiro, A.P.B.
Source:
Food research international 2019 v.124 pp. 2-15
ISSN:
0963-9969
Subject:
model food systems,   etc   ; X-radiation; X-ray diffraction; chemical composition; crystal structure; crystallization; crystals; differential scanning calorimetry; fatty acids; mixing; quantitative analysis; stigmasterol; sunflower oil; thermal properties; triacylglycerols;     Show all 15 Subjects
Abstract:
... This study investigates and compares the thermal phase transition and crystallization characteristics of a commercial food grade free phytosterol blend (FP) with a stigmasterol analytical standard (SS), the FP behavior in a food model system after its addition to high oleic sunflower oil (HOSO). The properties of the FP:HOSO blends were studied by differential scanning calorimetry, solid content, ...
DOI:
10.1016/j.foodres.2019.04.006

19. Stability evaluation of turmeric extract nanoemulsion powder after application in milk as a food model

Author:
Park, Sung Jin; Hong, Su Jung; Garcia, Coralia V.; Lee, Su Bi; Shin, Gye Hwa; Kim, Jun Tae
Source:
Journal of food engineering 2019 v.259 pp. 12-20
ISSN:
0260-8774
Subject:
model food systems,   etc   ; color; curcumin; encapsulation; flavored milk; foods; in vitro digestion; intestines; milk; nanocarriers; nanoemulsions; odors; particle size; spray drying; turmeric; ultrasonic treatment; zeta potential;     Show all 17 Subjects
Abstract:
... Turmeric extract nanoemulsion powder (TE-NEP) was produced by ultrasonication and spray drying and incorporated into milk to evaluate its applicability in a colloidal food product. The milk fortified with TE-NEP showed stability when stored for 21 days at 4 °C, exhibiting only slight changes in particle size and zeta potential, which indicated averages of 280 nm and −21 mV, respectively. The curcu ...
DOI:
10.1016/j.jfoodeng.2019.04.011

20. Thermal gelation of Pacific whiting surimi in microwave assisted pasteurization

Author:
Wang, Jungang; Tang, Juming; Park, Jae W.; Rasco, Barbara; Tang, Zhongwei; Qu, Zhi
Source:
Journal of food engineering 2019 v.258 pp. 18-26
ISSN:
0260-8774
Subject:
model food systems,   etc   ; Clostridium botulinum; Merluccius productus; dielectric properties; gelation; gels; heat; microwave treatment; pastes; pasteurization; pouches; spores; sucrose; surimi; texture;     Show all 15 Subjects
Abstract:
... This research invetigated the potential of microwave assisted pasteurization systems (MAPS) for production of molded or thick sheeted products from Pacific whiting (PW) surimi. Prior to MAPS processing, a systematic study was conducted to evaluate the effect of heating rate on textural properties of PW gels by heating surimi paste from 3 °C/min to 24 °C/min. No gel was formed at a slow heating rat ...
DOI:
10.1016/j.jfoodeng.2019.04.001