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1. Ohmic heating of a solid-liquid food mixture in an electrically conductive package

Author:
Wattanayon, Wassamon; Udompijitkul, Pathima; Kamonpatana, Pitiya
Source:
Journal of food engineering 2021 v.289 pp. 110180
ISSN:
0260-8774
Subject:
model food systems,   etc   ; Escherichia coli O157; alginates; ascorbic acid; beverages; electrical conductivity; food safety; heat; heating systems; microorganisms; ohmic heating; orange juice; pasteurization; temperature; Asia; Europe;     Show all 16 Subjects
Abstract:
... Additive-free and nutritious packaged fruit juice (especially orange juice) is a popular beverage worldwide. Moreover, a beverage with particles and chunks provides a new experience to consumers and has become famous in Asia and Europe. The major challenge is to ensure the solid-liquid food mixture receives sufficient heat treatment, especially the solid particles, while at the same time preservin ...
DOI:
10.1016/j.jfoodeng.2020.110180

2. Using a three-ball-on-plate configuration for soft tribology applications

Author:
Taylor, Brogan L.; Mills, Tom B.
Source:
Journal of food engineering 2020 v.274 pp. 109838
ISSN:
0260-8774
Subject:
model food systems,   etc   ; friction; geometry; lubrication; rheometers;     Show all 5 Subjects
Abstract:
... Friction tests are a valuable tool for the analysis of food formulations to understand how they may behave during oral processing. Generally, food laboratories do not own specialist tribological testing equipment. It is more common for them to own or use a rheometer for which most commercially available instruments now offer an attachment to measure friction. The objective of this study was to exa ...
DOI:
10.1016/j.jfoodeng.2019.109838

3. Correction to: Crystallization Kinetics and Mechanical Properties of Nougat Creme Model Fats

Author:
Hubbes, Stephen-Sven; Braun, André; Foerst, Petra
Source:
Food biophysics 2020 v.15 no.1 pp. 16-17
ISSN:
1557-1858
Subject:
model food systems,   etc   ; crystallization; kinetics; lipids; mechanical properties;     Show all 5 Subjects
Abstract:
... The original version of this article unfortunately contained errors. During final layout the format of Table 1 was displaced and an odd symbol was inserted in Eq. 2. The correct versions are given below. ...
DOI:
10.1007/s11483-019-09599-7

4. Moisture profile analysis of food models undergoing glass transition during air-drying

Author:
Nguyen, Thanh Khuong; Khalloufi, Seddik; Mondor, Martin; Ratti, Cristina
Source:
Journal of food engineering 2020 v.281 pp. 109995
ISSN:
0260-8774
Subject:
model food systems,   etc   ; air drying; foods; glass transition; glass transition temperature; magnetic resonance imaging; maltodextrins; potatoes;     Show all 8 Subjects
Abstract:
... Moisture profiles evolution of a cellular food product (potato) and two non-cellular food models made with maltodextrins (DE19 and DE36) were investigated during air-drying at two different temperatures, 25 °C and 55 °C. MRI results of suggested a non-uniform moisture distribution within potato, whilst the non-cellular food models had a more uniform profile. As expected, temperature had an impact ...
DOI:
10.1016/j.jfoodeng.2020.109995

5. Multiphase model of flow and separation phases in a whirlpool: Advanced simulation and phenomena visualization approach

Author:
Stachnik, Marta; Jakubowski, Marek
Source:
Journal of food engineering 2020 v.274 pp. 109846
ISSN:
0260-8774
Subject:
model food systems,   etc   ; air; boiling; brewing industry; hops; laboratory experimentation; leaves; liquids; sediments; tea;     Show all 10 Subjects
Abstract:
... In whirlpool, a separator used in the brewing industry, the deposits accumulate in the central zone at the bottom of the separator. The deposit assumes a shape that resembles a flattened cone, referred to as the “tea leaf paradox.” It is so-named because the deposit accumulates seemingly against the influence of the centrifugal force that develops from the rotating movement of the mixture. Previou ...
DOI:
10.1016/j.jfoodeng.2019.109846

6. Effects of hydroxycinnamic acids on the reduction of furan and α-dicarbonyl compounds

Author:
Lee, Sang Mi; Zheng, Li Wei; Jung, Youngae; Hwang, Geum-Sook; Kim, Young-Suk
Source:
Food chemistry 2020 v.312 pp. 126085
ISSN:
0308-8146
Subject:
model food systems,   etc   ; caffeic acid; chlorogenic acid; cinnamic acid; coffee (beverage); furans; p-coumaric acid;     Show all 7 Subjects
Abstract:
... The effects of hydroxycinnamic acids such as cinnamic acid (CNA), p-coumaric acid(CMA), caffeic acid (CFA), and chlorogenic acid (CGA) on the reduction of furan in canned-coffee model systems (CCMS) containing α-dicarbonyls [glyoxal (GO) or methylglyoxal (MGO)] were investigated. The concentration of furan in CCMS containing GO, which was 59.76 μg/L, was reduced by the addition of CFA and CGA to 4 ...
DOI:
10.1016/j.foodchem.2019.126085

7. Multiple-factor mathematical modeling of glycine-glucose browning

Author:
Choachamnan, Jinnipar; Moraru, Carmen; Lee, Seunghyung; Kurosaka, Akira; Boonsupthip, Waraporn
Source:
Journal of food engineering 2020 v.273 pp. 109829
ISSN:
0260-8774
Subject:
model food systems,   etc   ; Maillard reaction; absorbance; activation energy; carcinogens; color; food quality; odors; pH; temperature;     Show all 10 Subjects
Abstract:
... The objective of this investigation was to develop the mathematical models that included the effects of time, temperature, pH and substrate concentration on the non-enzymatic browning reaction. Glycine-glucose solutions were used as food models. Experimental data of 420-nm browning absorbance, which were converted into s-curved Xₜ values, were used for the modeling and validation processes. The im ...
DOI:
10.1016/j.jfoodeng.2019.109829

8. Stress simulation and cracking prediction of corn kernels during hot-air drying

Author:
Wei, Shuo; Xiao, Bo; Xie, Weijun; Wang, Fenghe; Chen, Pengxiao; Yang, Deyong
Source:
Food and bioproducts processing 2020 v.121 pp. 202-212
ISSN:
0960-3085
Subject:
model food systems,   etc   ; Zea mays; air drying; corn; cracking; drying temperature; endosperm; prediction; relative humidity;     Show all 9 Subjects
Abstract:
... A moisture-heat transfer and stress model of corn kernels based on multi-component heterogeneity was developed and verified to predict the stress cracking during hot-air drying. Simulated results showed that the moisture gradient and von Mises stress of each corn component simulated by the verified model increased first and then decreased, where the von Mises stress in the outer layer of corn kern ...
DOI:
10.1016/j.fbp.2020.01.007

9. Effect of organic acid on cyanidin-3-O-glucoside oxidation mediated by iron in model Chinese bayberry wine

Author:
Zhang, Zhengwei; Li, Jieying; Fan, Liuping; Duan, Zhenhua
Source:
Food chemistry 2020 v.310 pp. 125980
ISSN:
0308-8146
Subject:
model food systems,   etc   ; Morella rubra; anthocyanins; citrates; color; iron; malates; oxalates; oxidation; succinic acid; wines;     Show all 11 Subjects
Abstract:
... Cyanidin-3-O-glucoside (C3G) is principal anthocyanin in Chinese bayberry wine and its degradation is main problem with respect to wine color. Effect of five organic acids existing in bayberry wine on C3G oxidation mediated by iron was investigated in model wine. Fe(II) oxidation was found to follow a decreasing order in oxalate > citrate > tartrate > malate model wine whereas it hardly occurred i ...
DOI:
10.1016/j.foodchem.2019.125980

10. Phenolic compounds are less degraded in presence of starch than in presence of proteins through processing in model porridges

Author:
Ferruzzi, Mario G.; Hamaker, Bruce R.; Bordenave, Nicolas
Source:
Food chemistry 2020 v.309 pp. 125769
ISSN:
0308-8146
Subject:
model food systems,   etc   ; epigallocatechin gallate; food processing; grain foods; phenolic compounds; proteins; starch;     Show all 7 Subjects
Abstract:
... Phenolic compounds are known to bind non-covalently with starch, but the impact of this interaction on the stability of the phenolic compounds through processing and digestion has received little attention. In this study, we examined the recovery of intact phenolic compounds (gallic acid-GA, catechin-CAT and epigallocatechin gallate-EGCG) from processed and digested porridges with different formul ...
DOI:
10.1016/j.foodchem.2019.125769

11. Part I. Polyphenols composition and antioxidant potential during ‘Blaufränkisch’ grape maceration and red wine maturation, and the effects of trans-resveratrol addition

Author:
Ulrih, Nataša Poklar; Poklar Ulrih, Nataša; Opara, Rok; Skrt, Mihaela; Košmerl, Tatjana; Wondra, Mojmir; Abram, Veronika
Source:
Food and chemical toxicology 2020 v.137 pp. 111122
ISSN:
0278-6915
Subject:
model food systems,   etc   ; anthocyanins; antioxidant activity; cultivars; grapes; maceration; polyphenols; red wines; solubility;     Show all 9 Subjects
Abstract:
... The effects of extended maceration (13 days) were investigated for extraction of trans-resveratrol and other phenolics from grapes of cultivar ‘Blaufränkisch’, and then during the subsequent maturation of the wine (250 days). Total phenolics and three subgroups of phenolics were followed. The concentrations of total phenolics, total flavonoids, and total anthocyanins, but not of total nonflavonoid ...
DOI:
10.1016/j.fct.2020.111122

12. Interaction of (−)-Epigallocatechin Gallate and Deoxyosones Blocking the Subsequent Maillard Reaction and Improving the Yield of N-(1-Deoxy-d-xylulos-1-yl)alanine

Author:
Yu, Junhe; Cui, Heping; Tang, Wei; Hayat, Khizar; Hussain, Shahzad; Tahir, Muhammad Usman; Gao, Yahui; Zhang, Xiaoming; Ho, Chi-Tang
Source:
Journal of agricultural and food chemistry 2020 v.68 no.6 pp. 1714-1724
ISSN:
1520-5118
Subject:
model food systems,   etc   ; Maillard reaction; activation energy; alanine; epigallocatechin gallate; pH; xylose;     Show all 7 Subjects
Abstract:
... (−)-Epigallocatechin gallate (EGCG) had a significant effect on Maillard reaction intermediate formation in the xylose/alanine model system. A trapping effect of EGCG on the reactive deoxyosones was observed to change the reaction pathways. The rate constant of Amadori rearrangement product (ARP) conversion to deoxyosones was decreased with EGCG addition, indicating an inhibition of ARP degradatio ...
DOI:
10.1021/acs.jafc.0c00200

13. Differential inhibitory effects of organic acids on pear polyphenol oxidase in model systems and pear puree

Author:
Liao, Tao; Liu, Junping; Sun, Yuefang; Zou, Liqiang; Zhou, Lei; Liu, Chengmei; Terefe, Netsanet Shiferaw; Liu, Wei
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.118 pp. 108704
ISSN:
0023-6438
Subject:
model food systems,   etc   ; ascorbic acid; catechol oxidase; ferulic acid; foods; fruit puree; pears; polyphenols; salicylic acid;     Show all 9 Subjects
Abstract:
... The inhibitory effects of ascorbic, citric, ferulic and salicylic acid on pear polyphenol oxidase (PPO) were investigated in model and food system. All four organic acids showed strong inhibition effect in model system. However, compared to model system, inhibitory effect of PPO in pear puree was quite different. Ascorbic acid showed a much weaker effect in pear puree compared to the model system. ...
DOI:
10.1016/j.lwt.2019.108704

14. Glove-mediated transfer of Listeria monocytogenes on fresh-cut cantaloupe

Author:
Qi, Yan; He, Yingshu; Beuchat, Larry R.; Zhang, Wei; Deng, Xiangyu
Source:
Food microbiology 2020 v.88 pp. 103396
ISSN:
0740-0020
Subject:
model food systems,   etc   ; Listeria monocytogenes; cantaloupes; cross contamination; food pathogens; fresh-cut produce; gloves; poly(vinyl chloride); polyethylene; risk assessment;     Show all 10 Subjects
Abstract:
... The common use of gloves in retail practices represents a potential route for cross contamination of foodborne pathogens in fresh-cut produce. Using fresh-cut cantaloupe as a food model, we investigated factors that may influence glove-mediated cross contamination by Listeria monocytogenes and developed mathematical models to illustrate the patterns of transfer during fresh-cutting practices. Cont ...
DOI:
10.1016/j.fm.2019.103396

15. Formation of a creatinine thermal degradation product and its role and participation in the radical pathway of forming the pyridine ring of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)

Author:
Zhang, Jinhui; Shao, Zeping; Hu, Yaozhong; Liu, Bing; Zhang, Yan; Wang, Shuo
Source:
Food chemistry 2020 v.312 pp. 126083
ISSN:
0308-8146
Subject:
model food systems,   etc   ; condensation reactions; creatinine; density functional theory; muscle tissues; phenylacetaldehyde; processed foods; pyridines; spectrometers; thermal degradation;     Show all 10 Subjects
Abstract:
... Creatinine, commonly found in muscle tissue, has been demonstrated as an essential precursor of 2-amino-1-methyl-6-phenylimidazo [4, 5-b] pyridine (PhIP) in thermally possessed foods. In this current study, formamide and N-methylformamide were identified as the main thermal degradation products of creatinine. The raised production of PhIP and the decreased level of aldol condensation product occur ...
DOI:
10.1016/j.foodchem.2019.126083

16. Degradation kinetics of vitamin B12 in model systems of different pH and extrapolation to carrot and lime juices

Author:
Bajaj, Seema R.; Singhal, Rekha S.
Source:
Journal of food engineering 2020 v.272 pp. 109800
ISSN:
0260-8774
Subject:
model food systems,   etc   ; activation energy; carrot juice; carrots; fruit juices; half life; pH; storage temperature; vitamin B12;     Show all 9 Subjects
Abstract:
... Fortification has been universally recommended to control the increasing prevalence of deficiency of vitamin B₁₂. Liquid food systems could be a suitable medium for this fortification. The present work was undertaken to evaluate the effect of pH and storage temperature on the kinetic behavior of vitamin B₁₂ degradation during storage in model aqueous systems at pH 2, 4, 6, 8, 10, and two model fru ...
DOI:
10.1016/j.jfoodeng.2019.109800

17. Progress and modelling of cold contact fermentation for alcohol-free beer production: A review

Author:
Pilarski, Dylan W.; Gerogiorgis, Dimitrios I.
Source:
Journal of food engineering 2020 v.273 pp. 109804
ISSN:
0260-8774
Subject:
model food systems,   etc   ; beers; biochemical pathways; cold; economic investment; equations; ethanol; fermentation; flavor compounds; markets; sales; sensory properties; temperature; yeasts;     Show all 14 Subjects
Abstract:
... Cold Contact Fermentation (CCF), or Cold Contact Process (CCP), is one of the many methods of producing beer with little to no alcohol content through a combination of low fermentation temperatures and extended fermentation contact times. Although this method was first discovered in 1983, its importance in academic and industrial circles has risen only recently, parallel to the rising demand for A ...
DOI:
10.1016/j.jfoodeng.2019.109804

18. The effect of tropical flours (breadfruit and banana) on structural and technological properties of beef emulsion modeling systems

Author:
Huang, Shiqi; Bohrer, Benjamin M.
Source:
Meat science 2020 v.163 pp. 108082
ISSN:
0309-1740
Subject:
model food systems,   etc   ; banana flour; bananas; beef; breadfruits; chewiness; cooked foods; cooking quality; emulsions; hardness; microstructure; starch granules; storage modulus;     Show all 13 Subjects
Abstract:
... This study evaluated structural and technological properties of beef emulsion modeling systems prepared with tropical flours. Treatments consisted of a control (0% flour inclusion) and three inclusion levels (1%, 2% and 4%) of two breadfruit flours and a banana flour. Flour type affected starch content of cooked beef emulsions, with greater starch content for emulsions prepared with banana flour c ...
DOI:
10.1016/j.meatsci.2020.108082

19. A natural colorant system from corn: Flavone-anthocyanin copigmentation for altered hues and improved shelf life

Author:
Chatham, Laura A.; Howard, Jay E.; Juvik, John A.
Source:
Food chemistry 2020 v.310 pp. 125734
ISSN:
0308-8146
Subject:
model food systems,   etc   ; affordability; anthocyanins; beverages; color; corn; dyes; flavones; half life; pelargonidin; protective effect; shelf life; stabilizers;     Show all 13 Subjects
Abstract:
... Anthocyanins are a major source of natural red colorants but currently face difficulties matching the hue range, stability, and affordability of synthetic options. Purple corn offers an FDA and EFSA-approved economical source of anthocyanin-based colorants. A C-glycosyl flavone and anthocyanin copigmentation system consisting of a flavone-rich anthocyanin-poor line and two anthocyanin-rich flavone ...
DOI:
10.1016/j.foodchem.2019.125734

20. Ethanol as an accelerator for the formation of advanced glycation end products in glucose-lysine solution

Author:
Wu, Qian; Zhao, Kuoquan; Chen, Yuanyuan; Xiao, Jinsong; Zhou, Mengzhou; Li, Dongshen; Feng, Nianjie; Wang, Chao
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.124 pp. 109135
ISSN:
0023-6438
Subject:
model food systems,   etc   ; Maillard reaction; advanced glycation end products; catechin; cooking; cured meats; ethanol; glycosylation; ingredients; lysine; steaks;     Show all 11 Subjects
Abstract:
... In this study, a glucose-lysine (G-L) model was selected to simulate the dietary system (cooking of alcohol-cured steak) to study the effect of alcohol concentration on the formation of advanced glycosylation products (AGEs) in Maillard reaction. It was first reported that higher alcohol concentrations accelerated the formation of AGEs as well as their intermediates glyoxal (GO) and methylglyoxal ...
DOI:
10.1016/j.lwt.2020.109135