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1. Application of a balloon‐type pressure sensor in texture evaluation of tongue‐crushable foods

Author:
Kaoru Kohyama
Source:
Journal of texture studies 2022 v.53 no.3 pp. 357-365
ISSN:
0022-4901
Subject:
model food systems,   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 ...
DOI:
10.1111/jtxs.12677

2. MULTICUBED: Multiscale-multiphysics simulation of food processing

Author:
R.G.M. van der Sman
Source:
Food structure 2022 v.33 pp. 100278
ISSN:
2213-3291
Subject:
model food systems,   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 ...
DOI:
10.1016/j.foostr.2022.100278

3. Effects of glucono delta lactone dipping and in-pack pasteurization on rice noodles properties

Author:
Nurul Athirah Shamsudin; Yan-Kitt Low; Lai-Hoong Cheng
Source:
Current research in food science 2022 v.5 pp. 886-891
ISSN:
2665-9271
Subject:
model food systems,   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 ...
DOI:
10.1016/j.crfs.2022.05.007

4. Application of machine learning-based approach in food drying: opportunities and challenges

Author:
Md. Imran H. Khan; Shyam S. Sablani; M. U. H. Joardder; M. A. Karim
Source:
Drying technology 2022 v.40 no.6 pp. 1051-1067
ISSN:
1532-2300
Subject:
model food systems,   etc   ; algorithms; artificial intelligence; dried foods; drying; equipment; fields; food drying; food research; materials; prediction; wills;     Show all 12 Subjects
Abstract:
... 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 ...
DOI:
10.1080/07373937.2020.1853152

5. Effect of manufacturing conditions on in vitro starch and protein digestibility of (cellular) lentil-based ingredients

Author:
D. Duijsens; K. Pälchen; A. De Coster; S.H.E. Verkempinck; M.E. Hendrickx; T. Grauwet
Source:
Food research international 2022 v.158 pp. 111546
ISSN:
0963-9969
Subject:
model food systems,   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 ...
DOI:
10.1016/j.foodres.2022.111546

6. Effect of Chitosan Coating Impregnated with Thymoquinone and Eugenol on the Quality Parameters of Rainbow Trout (Onchoryncus mykiss) during Cold Storage (4ºC)

Author:
Samira Yousefizadeh; Hassan Hassanzadazar; Majid Aminzare
Source:
Journal of aquatic food product technology 2022 v.31 no.2 pp. 170-186
ISSN:
1547-0636
Subject:
model food systems,   etc   ; Oncorhynchus mykiss; antioxidants; chitosan; cold storage; eugenol; fish; lipid peroxidation; meat; nitrogen; seafoods; shelf life; spoilage; thymoquinone;     Show all 14 Subjects
Abstract:
... 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 ...
DOI:
10.1080/10498850.2021.2024314

7. Stabilization of peppermint polyphenols within crystalline sucrose matrix: Fortification of gummy candy as a food model system

Author:
Khashayar Sarabandi; Adeleh Mohammadi
Source:
Journal of food processing and preservation 2022 v.46 no.7 pp. e16720
ISSN:
0145-8892
Subject:
model food systems,   etc   ; Mentha piperita nothosubsp. piperita; antioxidant activity; calorimeters; candy; color; encapsulation; fruits; hygroscopicity; polyphenols; solubility; sucrose; taste; temperature; texture;     Show all 15 Subjects
Abstract:
... 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 ...
DOI:
10.1111/jfpp.16720

8. Development of a functional chocolate using gamma-amino butyric acid producer Lacticaseibacillus rhamnosus NRRL B-442

Author:
Merve Ozer; Burcu Ozturk; Ali Adnan Hayaloglu; Sebnem Tellioglu Harsa
Source:
Food bioscience 2022 v.47 pp. 101678
ISSN:
2212-4292
Subject:
model food systems,   etc   ; antidepressants; anxiety; bioactive compounds; chocolate; digestion; emulsions; functional foods; gamma-aminobutyric acid; humans; lactic acid; microencapsulation; patients; survival rate; therapeutics;     Show all 15 Subjects
Abstract:
... 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 ...
DOI:
10.1016/j.fbio.2022.101678

9. Fabrication and characterization of a novel biphasic system based on starch and ethylcellulose as an alternative fat replacer in a model food system

Author:
Fatemeh Ghiasi; Mohammad-Taghi Golmakani
Source:
Innovative food science & emerging technologies 2022 v.78 pp. 103028
ISSN:
1466-8564
Subject:
model food systems,   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 ...
DOI:
10.1016/j.ifset.2022.103028

10. Biological Activity of Pogostemon cablin Essential Oil and Its Potential Use for Food Preservation

Author:
Lucia Galovičová; Petra Borotová; Veronika Valková; Hana Ďúranová; Jana Štefániková; Nenad L. Vukovic; Milena Vukic; Miroslava Kačániová
Source:
Agronomy 2022 v.12 no.2 pp. -
ISSN:
2073-4395
Subject:
model food systems,   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 ...
DOI:
10.3390/agronomy12020387

11. The possible application of edible pumpkin oil cake film as pouches for flaxseed oil protection

Author:
Nevena Hromiš; Vera Lazić; Senka Popović; Danijela Šuput; Sandra Bulut; Snežana Kravić; Ranko Romanić
Source:
Food chemistry 2022 v.371 pp. 131197
ISSN:
0308-8146
Subject:
model food systems,   etc   ; biodegradability; biopolymers; corn; food chemistry; linseed oil; lipid peroxidation; nutritive value; oxidation; oxidative stability; pumpkin oil cake; sensory properties; shelf life; toxicity; zein;     Show all 15 Subjects
Abstract:
... 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 ...
DOI:
10.1016/j.foodchem.2021.131197

12. Elucidation of the AI-2 communication system in the food-borne pathogen Campylobacter jejuni by whole-cell-based biosensor quantification

Author:
Dina Ramić; Anja Klančnik; Sonja Smole Možina; Iztok Dogsa
Source:
Biosensors & bioelectronics 2022 v.212 pp. 114439
ISSN:
0956-5663
Subject:
model food systems,   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 ...
DOI:
10.1016/j.bios.2022.114439

13. Modified state diagrams of cellular and noncellular food model systems: Experimental data and mathematical modeling

Author:
Thanh Khuong Nguyen; Seddik Khalloufi; Martin Mondor; Cristina Ratti
Source:
Drying technology 2021 v.39 no.2 pp. 162-172
ISSN:
1532-2300
Subject:
model food systems,   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 ...
DOI:
10.1080/07373937.2019.1632892

14. Unravelling caramelization and Maillard reactions in glucose and glucose + leucine model cakes: Formation and degradation kinetics of precursors, α-dicarbonyl intermediates and furanic compounds during baking

Author:
J. Lee; S. Roux; E. Le Roux; S. Keller; B. Rega; C. Bonazzi
Source:
Food chemistry 2022 v.376 pp. 131917
ISSN:
0308-8146
Subject:
model food systems,   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 ...
DOI:
10.1016/j.foodchem.2021.131917

15. Incongruent drivers of network, species and interaction persistence in food webs

Author:
Anne M. McLeod; Shawn J. Leroux
Source:
Oikos 2021 v.130 no.10 pp. 1726-1738
ISSN:
0030-1299
Subject:
model food systems,   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 ...
DOI:
10.1111/oik.08512

16. Inhibitory effect of polysaccharides on acrylamide formation in chemical and food model systems

Author:
Ornicha Champrasert; Jin Chu; Qi Meng; Sara Viney; Melvin Holmes; Prisana Suwannaporn; Caroline Orfila
Source:
Food chemistry 2021 v.363 pp. 130213
ISSN:
0308-8146
Subject:
model food systems,   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 ...
DOI:
10.1016/j.foodchem.2021.130213

17. Pectin-gellan films intended for active food packaging: release kinetics of nisin and physico-mechanical characterization

Author:
Lorena Rivera-Hernández; Norberto Chavarría-Hernández; Ma del Rocío López Cuellar; Víctor Manuel Martínez-Juárez; Adriana-Inés Rodríguez-Hernández
Source:
Journal of food science and technology 2021 v.58 no.8 pp. 2973-2981
ISSN:
0022-1155
Subject:
model food systems,   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 ...
DOI:
10.1007/s13197-020-04800-z

18. Antibacterial activities and mechanisms of vine tea extract and 2R, 3R-Dihydromyricetin on Escherichia coli

Author:
Shu-Mei Cui; Ting Li; Hai-yun Liang; Ke-Ke He; Yu-Mei Zheng; Meng Tang; Chong-rong Ke; Li-Ya Song
Source:
Lebensmittel-Wissenschaft + Technologie 2021 v.146 pp. 111393
ISSN:
0023-6438
Subject:
model food systems,   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 ...
DOI:
10.1016/j.lwt.2021.111393

19. Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation [Erratum: August 2022, v.11(15)]

Author:
Isabella Endrizzi; Danny Cliceri; Leonardo Menghi; Eugenio Aprea; Mathilde Charles; Erminio Monteleone; Caterina Dinnella; Sara Spinelli; Ella Pagliarini; Monica Laureati; Luisa Torri; Alessandra Bendini; Tullia Gallina Toschi; Fiorella Sinesio; Stefano Predieri; Flavia Gasperi
Source:
Foods 2021 v.11 no.1 pp. -
ISSN:
2304-8158
Subject:
model food systems,   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% ...
DOI:
10.3390/foods11010005

20. Effects of nano-bubbles and constant/variable-frequency ultrasound-assisted freezing on freezing behaviour of viscous food model systems

Author:
You Tian; Zi Zhang; Zhiwei Zhu; Da-Wen Sun
Source:
Journal of food engineering 2021 v.292 pp. 110284
ISSN:
0260-8774
Subject:
model food systems,   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 ...
DOI:
10.1016/j.jfoodeng.2020.110284