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1. Development of sandwich and competitive ELISA formats to determine β-conglycinin: Evaluation of their performance to detect soy in processed food

Author:
Segura-Gil, Isabel; Blázquez-Soro, Arturo; Galán-Malo, Patricia; Mata, Luis; Tobajas, Ana P.; Sánchez, Lourdes; Pérez, María D.
Source:
Food control 2019 v.103 pp. 78-85
ISSN:
0956-7135
Subject:
pasteurization,   etc   ; allergens; beta-conglycinin; enzyme-linked immunosorbent assay; ingredients; models; processed foods; prototypes; sausages; soy protein;     Show all 10 Subjects
Abstract:
... Two ELISA formats (sandwich and indirect competitive) were developed to quantify β-conglycinin, a major soy allergen. Their performance was evaluated using three model foods incurred with soy proteins. The sandwich format detects the addition of 0.005% and 0.05% soy proteins in pasteurized sausages and baked bread. However, the competitive format detects only 0.1 and 0.5%, respectively. β-conglyci ...
DOI:
10.1016/j.foodcont.2019.03.035

2. Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing juices

Author:
Zhang, Wentao; Dong, Pan; Lao, Fei; Liu, Jiayi; Liao, Xiaojun; Wu, Jihong
Source:
Food chemistry 2019 v.289 pp. 215-222
ISSN:
0308-8146
Subject:
pasteurization,   etc   ; aromatic compounds; cultivars; high pressure treatment; mango juice; mangoes; odor compounds; odors; principal component analysis;     Show all 9 Subjects
Abstract:
... The commercial mango cultivar Keitt lacks a theoretical foundation for aroma control during processing. To discriminate the aroma-active compounds in fresh mango juice, odor activity value (OAV) and detection frequency analysis (DFA) were used collaboratively. A total of 12 components were identified as major aroma-active compounds, among which 2,4-dimethylstyrene was firstly confirmed as an aroma ...
DOI:
10.1016/j.foodchem.2019.03.064

3. Physical and chemical stability of β-carotene nanoemulsions during storage and thermal process

Author:
Borba, Carina M.; Tavares, Millene N.; Macedo, Luana P.; Araújo, Gabriela S.; Furlong, Eliana B.; Dora, Cristiana L.; Burkert, Janaína F.M.
Source:
Food research international 2019 v.121 pp. 229-237
ISSN:
0963-9969
Subject:
pasteurization,   etc   ; beta-carotene; corn oil; cosmetics; droplets; encapsulation; environmental factors; foods; homogenization; nanoemulsions; nanotechnology; storage temperature;     Show all 12 Subjects
Abstract:
... Nanotechnology has become an option for the encapsulation of compounds, such as carotenoids. However, for the incorporation in to food, it is necessary to develop nanometric systems that are stable under the different conditions to which the food is submitted during its production, transport, and storage. Thus, with the intent to develop a stable nanoemulsion formulation for food application, the ...
DOI:
10.1016/j.foodres.2019.03.045

4. A 3D-CFD-heat-transfer-based model for the microbial inactivation of pasteurized food products

Author:
Albuquerque, Clarissa Detomi de; Curet, Sébastien; Boillereaux, Lionel
Source:
Innovative food science & emerging technologies 2019 v.54 pp. 172-181
ISSN:
1466-8564
Subject:
pasteurization,   etc   ; Escherichia coli K12; finite element analysis; food safety; ground beef; heat transfer; models;     Show all 7 Subjects
Abstract:
... This study coupled a 3D-CFD and heat transfer finite elements model with the microbial inactivation approach proposed by Geeraerd, Herremans, and Van Impe (2000). The CFD-heat transfer model was developed using thermophysical properties for both heating fluid (water) and the processed sample (ground beef). The kinetic microbial parameters were estimated using experimental data from the inactivatio ...
DOI:
10.1016/j.ifset.2019.04.007

5. Cholesterol determination in egg yolk by UV-VIS-NIR spectroscopy

Author:
Puertas, Gema; Vázquez, Manuel
Source:
Food control 2019 v.100 pp. 262-268
ISSN:
0956-7135
Subject:
pasteurization,   etc   ; cholesterol; egg yolk; enzymatic treatment; least squares; models; saponification; spectral analysis; spectroscopy;     Show all 9 Subjects
Abstract:
... A quick and cheap method for cholesterol quantification in egg yolk by UV-VIS-NIR spectroscopy was developed. Cholesterol was saponified and extracted from shell egg yolks or pasteurised egg yolks. Spectral data (144 spectra) were obtained from 38 samples. Different transformations of the spectra (smoothing Savitzky-Golay, standard normal variate, multiplicative scatter correction, detrending, bas ...
DOI:
10.1016/j.foodcont.2019.01.031

6. Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review

Author:
Putnik, Predrag; Kresoja, Željka; Bosiljkov, Tomislav; Režek Jambrak, Anet; Barba, Francisco J.; Lorenzo, Jose M.; Roohinejad, Shahin; Granato, Daniel; Žuntar, Irena; Bursać Kovačević, Danijela
Source:
Food chemistry 2019 v.279 pp. 150-161
ISSN:
0308-8146
Subject:
pasteurization,   etc   ; adverse effects; anti-inflammatory activity; antioxidants; juice quality; pomegranate juice; pomegranates; sensory properties; therapeutics;     Show all 9 Subjects
Abstract:
... The consumption of pomegranate juice (PJ) has increased substantially since scientific literature reported its therapeutic benefits that are attributable to antioxidant, antimicrobial, anti-carcinogenic, and anti-inflammatory properties. The growing consumer demands for fresh and high-quality food products have led to the interest in non-thermal technologies for preservation of fruit juices. Altho ...
DOI:
10.1016/j.foodchem.2018.11.131

7. Determination of nitrofurazone in fluid milk and dairy powders. Part 2: A full international collaborative study

Author:
Bendall, Justin G.; Crawford, Robert A.; Evers, Jaap M.; Aleksic, Gordana; Hutchinson, Robert
Source:
International dairy journal 2019 v.91 pp. 193-199
ISSN:
0958-6946
Subject:
pasteurization,   etc   ; UHT milk; ambient temperature; compliance; dairy farming; fluid milk; powders; spray drying;     Show all 8 Subjects
Abstract:
... An international Collaborative Study involving 13 laboratories evaluated the performance of a method for the analysis of intact nitrofurazone that is intended as a joint ISO|IDF international standard. The study found that the method was capable of detecting intact nitrofurazone in samples of UHT-treated milk and five powdered dairy products that had been deliberately spiked with nitrofurazone at ...
DOI:
10.1016/j.idairyj.2018.11.014

8. Manothermosonication: Inactivation of Escherichia coli and Staphylococcus aureus

Author:
Chantapakul, Thunthacha; Lv, Ruiling; Wang, Wenjun; Chummalee, Watcharapong; Ding, Tian; Liu, Donghong
Source:
Journal of food engineering 2019 v.246 pp. 16-24
ISSN:
0260-8774
Subject:
pasteurization,   etc   ; Escherichia coli; Staphylococcus aureus; bacteria; death; heat; sonication; temperature; viability;     Show all 9 Subjects
Abstract:
... Manothermosonication (MTS) has been one of the key alternatives to current pasteurization techniques. This study evaluates the effectiveness of the MTS system in the inactivation of two opposite gram-stained bacteria: E. coli ATCC 25922 and S. aureus ATCC 25923. Samples were treated with different conditions, including mild heat (T, 50 °C, 100 kPa), sonication (US, 30 °C, 100 kPa), thermosonicatio ...
DOI:
10.1016/j.jfoodeng.2018.10.009

9. Optimization of the radio frequency power, time and cooling water temperature for pasteurization of Salmonella Typhimurium in shell eggs

Author:
Yang, Yishan; Geveke, David J.; Brunkhorst, Christopher D.; Sites, Joseph E.; Geveke, Noah J.; Tilman, Eric D.
Source:
Journal of food engineering 2019 v.247 pp. 130-135
ISSN:
0260-8774
Subject:
pasteurization,   etc   ; Salmonella Typhimurium; egg quality; eggs; radio waves; turbidity; water temperature;     Show all 7 Subjects
Abstract:
... Radio frequency (RF) power, treatment time and cooling water temperature affect inactivation of Salmonella Typhimurium in shell eggs and internal quality. Eggs were processed using 40.68 MHz RF at 30–45 W, 2.5–8 min and 30–38 °C, followed by hot water (HW) treatment at 56.7 °C for 15 min. Five conditions achieved >5 log reduction of Salmonella without observable quality change. Analyses of the lon ...
DOI:
10.1016/j.jfoodeng.2018.12.004

10. Rapid quantification of the adulteration of fresh coconut water by dilution and sugars using Raman spectroscopy and chemometrics

Author:
Richardson, Paul I.C.; Muhamadali, Howbeer; Ellis, David I.; Goodacre, Royston
Source:
Food chemistry 2019 v.272 pp. 157-164
ISSN:
0308-8146
Subject:
pasteurization,   etc   ; Raman spectroscopy; adulterated products; chemometrics; coconut water; coconuts; high fructose corn syrup; sugars;     Show all 8 Subjects
Abstract:
... Here, for the first time, we developed Raman spectroscopy in combination with chemometrics for the quantification of adulteration of fresh coconut water by dilution, and its masking with sugars. Coconut water was extracted from young Costa Rican coconuts and heat treated to emulate pasteurization. Samples were then adulterated by dilution with water and single sugars, mixtures of sugars, and high- ...
DOI:
10.1016/j.foodchem.2018.08.038

11. Biomimetic surface modifications of stainless steel targeting dairy fouling mitigation and bacterial adhesion

Author:
Zouaghi, Sawsen; Bellayer, Séverine; Thomy, Vincent; Dargent, Thomas; Coffinier, Yannick; Andre, Christophe; Delaplace, Guillaume; Jimenez, Maude
Source:
Food and bioproducts processing 2019 v.113 pp. 32-38
ISSN:
0960-3085
Subject:
pasteurization,   etc   ; antibacterial properties; bacterial adhesion; biomimetics; calcium; coatings; fouling; models; stainless steel; virulent strains; whey protein;     Show all 11 Subjects
Abstract:
... This work aims at presenting and comparing the antifouling and antibacterial behaviour of three biomimetic surfaces targeting dairy fouling reduction, namely atmospheric plasma-sprayed silane-based thin films, lubricated slippery surfaces and femtosecond laser textured lotus-like surfaces. Fouling tests were conducted on a pilot-scale pasteurization plant fed with a model whey protein and calcium ...
DOI:
10.1016/j.fbp.2018.10.012

12. Comparative stability of aspartame and neotame in yoghurt

Author:
Kumari, Anuradha; Arora, Sumit; Choudhary, Sonika; Singh, Ashish Kumar; Tomar, Sudhir K
Source:
International journal of dairy technology 2018 v.71 no.1 pp. 81-88
ISSN:
1364-727X
Subject:
pasteurization,   etc   ; aspartame; fermentation; solid phase extraction; yogurt;     Show all 5 Subjects
Abstract:
... The comparative stability of aspartame and neotame was monitored in yoghurt during its processing, fermentation and storage. A solid‐phase extraction method was suggest changing it to developed for the isolation of aspartame and neotame. Pasteurisation (85 °C/30 min) resulted in approximately 47% and 3% loss of aspartame and neotame, respectively. During fermentation, 3% loss of aspartame was obse ...
DOI:
10.1111/1471-0307.12381

13. Effects of mild heating treatment on texture degradation and peroxidase inactivation of carrot under pasteurization conditions

Author:
Imaizumi, Teppei; Tanaka, Fumihiko; Uchino, Toshitaka
Source:
Journal of food engineering 2019 v.257 pp. 19-25
ISSN:
0260-8774
Subject:
pasteurization,   etc   ; activation energy; blanching; calcium; carrots; cell membranes; cell walls; crosslinking; electric impedance; electrolytes; heat; pectins; peroxidase; roots; temperature; texture;     Show all 16 Subjects
Abstract:
... Mild heating is an attractive method to improve the texture of vegetables. In this study, we applied mild heating treatment with various temperatures and durations to carrot roots, and we evaluated the effects on texture degradation and peroxidase inactivation during subsequent heating treatment to mimic pasteurization or blanching. Mild heating, especially at 60 °C for 60 min, inhibited softening ...
DOI:
10.1016/j.jfoodeng.2019.03.024

14. Influence of feed temperature to biofouling of ultrafiltration membrane during skim milk processing

Author:
Chamberland, Julien; Messier, Thomas; Dugat-Bony, Eric; Lessard, Marie-Hélène; Labrie, Steve; Doyen, Alain; Pouliot, Yves
Source:
International dairy journal 2019 v.93 pp. 99-105
ISSN:
0958-6946
Subject:
pasteurization,   etc   ; DNA barcoding; bacteria; bacterial communities; biofilm; biofouling; cleaning; cold; dairy industry; food processing; processing time; skim milk; temperature; ultrafiltration;     Show all 14 Subjects
Abstract:
... The temperature of the feed is known to be an important factor affecting the formation and the growth rates of bacterial communities on dairy filtration membranes. However, decades after the integration of filtration processes in the dairy industry, there is still questioning whether filtration should be performed at cold (<15 °C) or hot (>48 °C) temperature. A biofilm reactor designed to mimic a ...
DOI:
10.1016/j.idairyj.2019.02.005

15. The effect of commonly used dairy processing techniques and unit operations on the equol content of dairy products

Author:
Lefevre, Adeline; Daems, Frédéric; Focant, Michel; Peeters, Justine; Ninane, Véronique; Larondelle, Yvan; Froidmont, Eric
Source:
International dairy journal 2019 v.93 pp. 30-34
ISSN:
0958-6946
Subject:
pasteurization,   etc   ; cottage cheese; cream; humans; kefir; milking; pasteurized milk; raw milk; skim milk; sterilized milk; whey; yogurt;     Show all 12 Subjects
Abstract:
... Since a large portion of the milk consumed by human is processed, the aim of this study was to determine possible changes in equol content upon processing milk. Individual milks with different levels of equol content were collected from the morning milking to make skimmed milk and cream, as well as pasteurised and sterilised full fat milks. Pasteurised milk was further processed into yoghurt, kefi ...
DOI:
10.1016/j.idairyj.2019.02.002

16. The impact of roasting, high pressure homogenization and sterilization on peanut milk and its oil bodies

Author:
Zaaboul, Farah; Raza, Husnain; Cao, Chen; Yuanfa, Liu
Source:
Food chemistry 2019 v.280 pp. 270-277
ISSN:
0308-8146
Subject:
pasteurization,   etc   ; additives; color; flavor; functional properties; homogenization; lipid bodies; microstructure; particle size; peanut milk; raw milk; rheology; roasting;     Show all 13 Subjects
Abstract:
... The effect of roasting, high-pressure homogenization HPH and thermal treatment on peanut milk and its oil bodies OBs was evaluated. Full-fat peanut milk samples were obtained using aqueous extraction method followed by HPH 150 or 300 MPs and pasteurization or sterilization. Roasting has a pronounced effect on the appearance, functional properties and the OBs protein membrane of peanut milk. The HP ...
DOI:
10.1016/j.foodchem.2018.12.047

17. Computational fluid dynamics analysis on natural convective heating of bottled liquid food during pasteurization: Effect of container orientation

Author:
Lespinard, Alejandro R.; Badin, Emiliano E.; Santos, María V.; Mascheroni, Rodolfo H.
Source:
Journal of food process engineering 2019 v.42 no.3 pp. e12995
ISSN:
0145-8876
Subject:
pasteurization,   etc   ; canning industry; convection; enzymes; fluid mechanics; foods; liquids; mathematical models; mixing; processing time; product quality; spoilage microorganisms; temperature;     Show all 13 Subjects
Abstract:
... The aim of this work was to determine natural convective heat transfer rates in bottled liquid food pasteurized using different container orientations; conventional vertical, inverted vertical, and horizontal bottle positions. For this purpose, a computational fluid dynamic (CFD) model was applied to predict the temperature distribution, flow pattern, and quality changes in non‐Newtonian fluid foo ...
DOI:
10.1111/jfpe.12995

18. UV irradiation as a comparable method to thermal treatment for producing high quality stabilized milk whey

Author:
Buhler, Sofie; Solari, Federico; Gasparini, Alessandra; Montanari, Roberto; Sforza, Stefano; Tedeschi, Tullia
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.105 pp. 127-134
ISSN:
0023-6438
Subject:
pasteurization,   etc   ; Enterobacteriaceae; Parmesan cheese; amino acid composition; byproducts; cheesemaking; dairy industry; functional properties; microbiological quality; milk; proteins; ultraviolet radiation; whey;     Show all 13 Subjects
Abstract:
... Whey is a valuable by-product of the dairy industry, due to the high nutritional, biochemical and functional properties of the contained proteins. As for other dairy products, to guarantee the microbiological safety of whey, thermal treatments are generally used. However, these processes can have a significant impact on the quality of the product. Thus, in recent years, interest in the use of non- ...
DOI:
10.1016/j.lwt.2019.01.051

19. Co-aggregation of ovotransferrin and lysozyme

Author:
Iwashita, Kazuki; Handa, Akihiro; Shiraki, Kentaro
Source:
Food hydrocolloids 2019 v.89 pp. 416-424
ISSN:
0268-005X
Subject:
pasteurization,   etc   ; crosslinking; disulfide bonds; egg albumen; electrostatic interactions; gelation; hens; hydrocolloids; lysozyme; mixing ratio; protein composition; temperature;     Show all 12 Subjects
Abstract:
... Ovotransferrin (OVT) is the main protein component of egg white responsible for initial gelation due to its high thermal susceptibility. Co-aggregation of lysozyme (LYZ) is involved in OVT aggregate formation at low temperatures during pasteurization. Undesirable formation of aggregates limits the degree of thermal processing that can be applied to egg white products. However, the characteristics ...
DOI:
10.1016/j.foodhyd.2018.11.022

20. Determination of nitrofurazone in fluid milk and dairy powders. Part 1: An international pilot study

Author:
Bendall, Justin G.; Crawford, Robert A.; Evers, Jaap M.; Smythe, Betty W.; Bessaire, Thomas; Mottier, Pascal; Mujahid, Claudia; Aleksic, Gordana; Hutchinson, Robert
Source:
International dairy journal 2019 v.91 pp. 185-192
ISSN:
0958-6946
Subject:
pasteurization,   etc   ; ambient temperature; dried milk; fluid milk; liquids; milk protein concentrate; powders; preservatives; storage temperature; whole milk;     Show all 10 Subjects
Abstract:
... An international pilot study involving five laboratories evaluated the performance of a method intended as a joint ISO|IDF international standard for the analysis of fluid milk and powdered dairy products for intact nitrofurazone down to levels of 1 ng g−1. After first establishing that nitrofurazone remains stable to heat treatments in excess of pasteurisation conditions, fluid milk samples that ...
DOI:
10.1016/j.idairyj.2018.11.013