PubAg

Main content area

You searched for: Subject "total soluble solids" Remove constraint Subject: "total soluble solids"
Start Over

Search

5,436  Search Results

« Previous | 1 - 20 of 5,436 |
Number of results to display per page

Search Results

1. Characterization of a new blackberry cultivar BRS Xingu: Chemical composition, phenolic compounds, and antioxidant capacity in vitro and in vivo

Author:
Moraes, Débora P.; Lozano-Sánchez, Jesús; Machado, Marina L.; Vizzotto, Márcia; Lazzaretti, Micheli; Leyva-Jimenez, Francisco Javier J.; da Silveira, Tássia L.; Ries, Edi F.; Barcia, Milene T.
Source:
Food chemistry 2020 v.322 pp. 126783
ISSN:
0308-8146
Subject:
total soluble solids,   etc   ; anthocyanins; antioxidant activity; blackberries; commercialization; cultivars; industrialization; new variety; phenolic acids; proanthocyanidins;     Show all 10 Subjects
Abstract:
... The cultivar BRS Xingu was launched by EMBRAPA in 2015 with the intention of presenting higher productivity. Due to the lack of studies on this cultivar, the objective was to present the physical–chemical, centesimal, and phenolic composition of the BRS Xingu blackberry, its antioxidant capacity, protection against ROS generation, and compare it with other commercialized cultivars such as Guarani, ...
DOI:
10.1016/j.foodchem.2020.126783

2. Cell disintegration of apple peels induced by pulsed electric field and efficiency of bio-compound extraction

Author:
Wang, Lu; Boussetta, Nadia; Lebovka, Nikolai; Vorobiev, Eugène
Source:
Food and bioproducts processing 2020 v.122 pp. 13-21
ISSN:
0960-3085
Subject:
total soluble solids,   etc   ; apple peels; brix; electric field; electrical conductivity; microstructure; polyphenols; pulsed electric fields;     Show all 8 Subjects
Abstract:
... The pulsed electric field (PEF) assisted extraction of bio-compounds (soluble solids concentration, °Brix, and total polyphenol content, TPC) from apple peels was studied. The aqueous suspensions of apple peels were treated by PEF with different intensities, E (480–1200V/cm), and different treatment times, tPEF (0–2s). The cell disintegration was analyzed using measurement of electrical conductivi ...
DOI:
10.1016/j.fbp.2020.03.004

3. Blood fruit (Haematocarpus validus (Miers.) Bakh. f. ex Forman): a novel source of natural food colourant

Author:
Bohra, Pooja; Waman, Ajit Arun; Roy, Tapas Kumar; Shivashankara, K. S.
Source:
Journal of food science and technology 2020 v.57 no.1 pp. 381-389
ISSN:
0022-1155
Subject:
total soluble solids,   etc   ; blood; cyanidin; food colorants; fruit pulp; fruits; humans; industry; pH; pelargonidin; petunidin;     Show all 11 Subjects
Abstract:
... Plant based pigments have widely been used by human beings since ancient times. These pigments, being natural in origin, have better acceptability amongst the consumers and offer diversified applications worldwide. For identification of novel pigment sources, lesser known species need to be studied systematically. In the present report, a tropical fruit species viz. blood fruit was studied for its ...
DOI:
10.1007/s13197-019-04064-2
PubMed:
31975741
PubMed Central:
PMC6952501

4. ATR-MIR spectroscopy as a tool to assist ‘Tempranillo’ clonal selection process: Geographical origin and year of harvest discrimination and oenological parameters prediction

Author:
Lemos, André Mendes; Machado, Nelson; Egea-Cortines, Marcos; Barros, Ana Isabel
Source:
Food chemistry 2020 v.325 pp. 126938
ISSN:
0308-8146
Subject:
total soluble solids,   etc   ; clones; discriminant analysis; grapes; least squares; pH; prediction; provenance; reflectance; reflectance spectroscopy; titratable acidity;     Show all 11 Subjects
Abstract:
... The present study evaluated the ability of Attenuated Total Reflectance – Mid-Infrared (ATR-MIR) spectroscopy combined with Partial Least Squares Discriminant Analysis (PLS-DA) to discriminate the origin and harvest year of 'Tempranillo' grape clones and with Partial Least Squares (PLS) regressions to predict its contents in soluble solids (SS), pH and titratable acidity (TA). Normalized spectra o ...
DOI:
10.1016/j.foodchem.2020.126938

5. Performance of new low-cost handheld NIR spectrometers for nondestructive analysis of umbu (Spondias tuberosa Arruda) quality

Author:
Marques, Emanuel José Nascimento; de Freitas, Sérgio Tonetto
Source:
Food chemistry 2020 v.323 pp. 126820
ISSN:
0308-8146
Subject:
total soluble solids,   etc   ; Spondias tuberosa; color; firmness; fruit quality; fruits; least squares; models; nondestructive methods; prediction; ripening; spectrometers;     Show all 12 Subjects
Abstract:
... The objective of this study was to evaluate the analytical performance of two new low-cost handheld NIR spectrometers for the determination of umbu fruit (Spondias tuberosa Arruda) quality. A third handheld spectrometer, representing a proven good performance for fruit quality analysis, was used as reference instrument. Multivariate calibration models were built using Partial Least Squares regress ...
DOI:
10.1016/j.foodchem.2020.126820

6. Quantitative detection of apple watercore and soluble solids content by near infrared transmittance spectroscopy

Author:
Guo, Zhiming; Wang, MingMing; Agyekum, Akwasi Akomeah; Wu, Jingzhu; Chen, Quansheng; Zuo, Min; El-Seedi, Hesham R.; Tao, Feifei; Shi, Jiyong; Ouyang, Qin; Zou, Xiaobo
Source:
Journal of food engineering 2020 v.279 pp. 109955
ISSN:
0260-8774
Subject:
total soluble solids,   etc   ; algorithms; apples; bioactive compounds; information processing; least squares; near-infrared spectroscopy; prediction; processing time; selection methods; transmittance;     Show all 11 Subjects
Abstract:
... Near-infrared (NIR) spectroscopy as an emerging analytical technique was used for the first time to quantitatively detect the watercore degree and soluble solids content (SSC) in apple. To reduce the data processing time and meet the needs of practical application, the variable selection methods including synergy interval (SI), successive projections algorithm (SPA), genetic algorithm (GA) and com ...
DOI:
10.1016/j.jfoodeng.2020.109955

7. A new application of NIR spectroscopy to describe and predict purees quality from the non-destructive apple measurements

Author:
Lan, Weijie; Jaillais, Benoit; Leca, Alexandre; Renard, Catherine M.G.C.; Bureau, Sylvie
Source:
Food chemistry 2020 v.310 pp. 125944
ISSN:
0308-8146
Subject:
total soluble solids,   etc   ; apples; cell walls; cold storage; near-infrared spectroscopy; refining; taste; texture; titratable acidity; viscosity;     Show all 10 Subjects
Abstract:
... The potential of NIRS was investigated on both apples and purees to (i) examine factors involving quality variability (variety, agricultural practice, cold storage, puree mechanical refining level) and (ii) establish the link between quality traits before and after processing in order to predict the quality characteristics of purees from spectral information of raw apples. Apples and purees were w ...
DOI:
10.1016/j.foodchem.2019.125944

8. Measurement of quality parameters of sugar beet juices using near-infrared spectroscopy and chemometrics

Author:
Bahrami, Mohammad Erfan; Honarvar, Masoud; Ansari, Keivan; Jamshidi, Bahareh
Source:
Journal of food engineering 2020 v.271 pp. 109775
ISSN:
0260-8774
Subject:
total soluble solids,   etc   ; chemometrics; least squares; near-infrared spectroscopy; pH; prediction; spectral analysis; sucrose; sugar beet; transmittance; vegetable juices; wavelengths;     Show all 12 Subjects
Abstract:
... Near-infrared transmittance spectroscopy combined with multivariate chemometric was investigated in the present work to predict the Polarization (Pol), soluble solids content (°brix), sucrose concentration and pH value of raw, thin and thick sugar beet juices (SBJs). All samples were scanned to obtained spectral information in the wavelength range of 860–1800 nm. The impacts of various pre-process ...
DOI:
10.1016/j.jfoodeng.2019.109775

9. Temporal changes in the spatial distribution of physicochemical properties during postharvest ripening of mango fruit

Author:
Mahayothee, Busarakorn; Rungpichayapichet, Parika; Yuwanbun, Pasinee; Khuwijitjaru, Pramote; Nagle, Marcus; Müller, Joachim
Source:
Journal of food measurement & characterization 2020 v.14 no.2 pp. 992-1001
ISSN:
2193-4126
Subject:
total soluble solids,   etc   ; citric acid; color; cultivars; firmness; fructose; glucose; industry; mangoes; mesocarp; pH; ripening; sucrose; temporal variation; titratable acidity;     Show all 15 Subjects
Abstract:
... While the temporal ripening behavior of mango is widely documented, the spatial distribution with respect to physicochemical composition remains largely unknown. In this study, ripening behavior of mangos cv. Nam Dokmai was investigated focusing on the variations between the different fruit parts, namely shoulder, cheek, and tip. The temporal results showed typical ripening behavior: color changes ...
DOI:
10.1007/s11694-019-00348-5

10. Effect of freezing and cool storage on carotenoid content and quality of zeaxanthin-biofortified and standard yellow sweet-corn (Zea mays L.)

Author:
Calvo-Brenes, Paula; O´Hare, Tim
Source:
Subtropical plant science 2020 v.86 pp. 103353
ISSN:
0889-1575
Subject:
total soluble solids,   etc   ; Zea mays; carotenoids; color; freezing; freezing point; frozen storage; starch; storage temperature; sugars; sweetcorn;     Show all 11 Subjects
Abstract:
... Influence of freezing temperature at –20 °C and −80 °C up to three months, and influence of storage at 4 °C up to fifteen days on carotenoid content and quality parameters in zeaxanthin-biofortified and commercial yellow sweet-corn were evaluated. Cobs frozen and stored at -20 °C showed a decrease in carotenoid concentration, in which carotenoids from the β-branch were mainly affected, compared to ...
DOI:
10.1016/j.jfca.2019.103353

11. New methodology to measure in vivo permeance on blueberry (Vaccinium corymbosum) skin: A correlation to quality during storage

Author:
Ramírez, Lina; Sáez, Carlos; Matiacevich, Silvia
Source:
Postharvest biology and technology 2020 v.161 pp. 110894
ISSN:
0925-5214
Subject:
total soluble solids,   etc   ; Gibbs free energy; Vaccinium corymbosum; blueberries; contact angle; firmness; fruit quality; storage time; water content;     Show all 9 Subjects
Abstract:
... A new methodology to measure the in vivo water permeance (Pw) of the blueberry cuticle, and its correlation with blueberry quality parameters during storage is presented. Physical surface properties [contact angle (θ), surface free energy (γSV), drop volume (Vd) and Pw] along with quality parameters (soluble solids, firmness, moisture content, and percentages of shriveled blueberries and blueberri ...
DOI:
10.1016/j.postharvbio.2019.04.020

12. The effects of ozone, ultrasound and coating with shellac and lysozyme–chitosan on fresh egg during storage at ambient temperature – part 1: interior quality changes

Author:
Yüceer, Muhammed; Caner, Cengiz
Source:
International journal of food science & technology 2020 v.55 no.1 pp. 259-266
ISSN:
0950-5423
Subject:
total soluble solids,   etc   ; ambient temperature; coatings; eggs; ozone; pH; shelf life; sonication; storage temperature; ultrasonics; viscosity; weight loss;     Show all 12 Subjects
Abstract:
... The objective of this research was to investigate and compare the effect of different treatments including gaseous ozone (6‐ppm/4‐min), ultrasound (450 W/4 min) and coating of shellac, lysozyme–chitosan (L‐C) on fresh eggs internal quality during storage for six weeks at ambient temperature. The internal quality attributes such as weight loss (WL), albumen viscosity, Haugh unit (HU), yolk index, t ...
DOI:
10.1111/ijfs.14301

13. Modelling the kinetics of osmotic dehydration of mango: Optimizing process conditions and pre-treatment for health aspects

Author:
Sulistyawati, Ita; Verkerk, Ruud; Fogliano, Vincenzo; Dekker, Matthijs
Source:
Journal of food engineering 2020 v.280 pp. 109985
ISSN:
0260-8774
Subject:
total soluble solids,   etc   ; Weibull statistics; ascorbic acid; health promotion; leaching; mangoes; mass transfer; mathematical models; osmotic treatment; pectinesterase; process design; processing time; sugar content; weight loss;     Show all 14 Subjects
Abstract:
... The kinetics of mass transfer and vitamin C loss in mango during osmotic dehydration (OD) were described by mathematical models. Water loss (WL) and weight reduction (WR) was modelled by Weibull's model, soluble solid gain (SSG) was better described by Peleg's model. Vitamin C loss was described by a multiresponse model incorporating both degradation and leaching processes into the OD-solution. Ef ...
DOI:
10.1016/j.jfoodeng.2020.109985

14. Effects of acidic electrolyzed water treatment on storability, quality attributes and nutritive properties of longan fruit during storage

Author:
Chen, Yihui; Xie, Huilin; Tang, Jinyan; Lin, Mengshi; Hung, Yen-Con; Lin, Hetong
Source:
Food chemistry 2020 v.320 pp. 126641
ISSN:
0308-8146
Subject:
total soluble solids,   etc   ; acidity; anthocyanins; ascorbic acid; carotenoids; cell respiration; chlorophyll; color; electrolyzed water; fruit diseases; fruit pulp; longans; membrane permeability; pH; pericarp; storage quality; sucrose;     Show all 17 Subjects
Abstract:
... The aim of this study was to use acidic electrolyzed water (AEW) to treat longan fruit and evaluate the effects of AEW treatment on storability, quality attributes and nutritive properties of longans during storage. The data indicated that, as compared to the control samples, AEW treatment could effectively reduce the respiration rate and pericarp cell membrane permeability, retard the occurrences ...
DOI:
10.1016/j.foodchem.2020.126641

15. Toward the implementation of mid-infrared spectroscopy along the processing chain to improve quality of the tomato based products

Author:
Bureau, Sylvie; Arbex de Castro Vilas Boas, Alexandre; Giovinazzo, Robert; Jaillais, Benoit; Page, David
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.130 pp. 109518
ISSN:
0023-6438
Subject:
total soluble solids,   etc   ; discriminant analysis; dry matter content; industry; least squares; models; processing technology; protons; raw materials; spectral analysis; spectroscopy; titratable acidity; tomato puree; tomatoes;     Show all 14 Subjects
Abstract:
... The mid-infrared spectroscopy (MIRS) was investigated as a tool to improve the quality of tomato products considering its implementation at different steps along the processing chain.Models have been developed using partial least square (PLS) regression to predict the quality of raw and processed tomatoes. A relevant method (Multi-year Combining models) consisting in adding early-season tomatoes d ...
DOI:
10.1016/j.lwt.2020.109518

16. Effective diffusion coefficients and mass flux ratio during osmotic dehydration considering real shape and shrinkage

Author:
Zecchi, Berta; Gerla, Patricia
Source:
Journal of food engineering 2020 v.274 pp. 109821
ISSN:
0260-8774
Subject:
total soluble solids,   etc   ; algorithms; computer software; diffusivity; equations; finite element analysis; geometry; mass transfer; osmotic treatment; shrinkage; sodium chloride; sucrose; tomatoes;     Show all 13 Subjects
Abstract:
... The aim of this work was to solve a model regarding water loss and soluble solids gain during osmotic dehydration (OD), considering real shape and solid shrinkage along the process. As an experimental case of study, OD of tomatoes halves of semi-ellipsoidal shape in hypertonic solutions of sucrose and NaCl, was selected. OD assays were carried out in two hypertonic solutions (soluble solids 35% an ...
DOI:
10.1016/j.jfoodeng.2019.109821

17. Inulin thermal stability in prebiotic carbohydrate-enriched araticum whey beverage

Author:
Arruda, Henrique Silvano; Silva, Eric Keven; Pereira, Gustavo Araujo; Meireles, M. Angela A.; Pastore, Glaucia Maria
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.128 pp. 109418
ISSN:
0023-6438
Subject:
total soluble solids,   etc   ; brix; chromatography; dairy beverages; food industry; fructose; glucose; health claims; heat treatment; inulin; lactose; pH; prebiotics; sucrose; thermal degradation; thermal stability; whey;     Show all 17 Subjects
Abstract:
... Inulin is a prebiotic carbohydrate widely used in the food industry due to its health-related claims and its ability to modify/improve the technological properties of food products. However, industrial processes such as thermal treatments, can cause structure changes in prebiotic carbohydrates affecting their health benefits and technological properties, but these aspects have received little atte ...
DOI:
10.1016/j.lwt.2020.109418

18. Usage possibility of mannitol and soluble wheat fiber in low calorie gummy candies

Author:
Gok, Silan; Toker, Omer Said; Palabiyik, Ibrahim; Konar, Nevzat
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.128 pp. 109531
ISSN:
0023-6438
Subject:
total soluble solids,   etc   ; bulking agents; candy; cohesion; color; crystallization; glucose; hardness; hygroscopicity; maltitol; mannitol; models; solubility; sucrose; sweeteners; sweetness; syrups; texture; water activity; wheat;     Show all 20 Subjects
Abstract:
... The aim of this study was to investigate effects of using different combinations of bulking agents (sucrose, mannitol and soluble wheat fiber) on the physico-chemical [moisture, water activity, soluble solid (SSC), color], texture and sensory properties of gummy candies formulated by maltitol syrup instead of glucose syrup. Experimental points of the study were determined by simplex lattice mixtur ...
DOI:
10.1016/j.lwt.2020.109531

19. The preservation performance of chitosan coating with different molecular weight on strawberry using electrostatic spraying technique

Author:
Jiang, Yongli; Yu, Li; Hu, Yunwen; Zhu, Zichun; Zhuang, Chenjun; Zhao, Yanyun; Zhong, Yu
Source:
International journal of biological macromolecules 2020 v.151 pp. 278-285
ISSN:
0141-8130
Subject:
total soluble solids,   etc   ; chitosan; coatings; cold storage; enzyme activity; firmness; flavonoids; malondialdehyde; molecular weight; pH; shelf life; spraying; storage temperature; storage time; strawberries; superoxide dismutase; weight loss;     Show all 17 Subjects
Abstract:
... In this study, chitosan (CH) coating with different number-average molecular weight (MW, ca. 5, 19 and 61 kDa) was electrostatic sprayed on strawberry. The effects of MW on strawberry quality changes were evaluated during 15 days of storage at 4 °C. The qualities of strawberry included mold growth, weight loss, firmness, total soluble solids (TSS), pH, flavonoids content, superoxide dismutase (SOD ...
DOI:
10.1016/j.ijbiomac.2020.02.169

20. Effect of nitrogen and potassium fertilizer on growth, yield and chemical composition of sweet fennel

Author:
Barzegar, Taher; Mohammadi, Samira; Ghahremani, Zahra
Source:
Journal of plant nutrition 2020 v.43 no.8 pp. 1189-1204
ISSN:
1532-4087
Subject:
total soluble solids,   etc   ; Foeniculum vulgare; antioxidant activity; ascorbic acid; bulbs; calcium; flavonoids; magnesium; nitrogen; nutrient content; phenols; phosphorus; potassium; potassium fertilizers; spring;     Show all 15 Subjects
Abstract:
... In this study, the effect of different levels of nitrogen (N) and potassium (K) fertilizers on vegetative fresh bulb yield, quality and biochemical attributes of sweet fennel were investigated in spring 2017 and 2018. Treatments consisted of 0, 50, 100, or 150 kg ha⁻¹ of N and K in a randomized complete block design with three replications. Results showed that, the bulb fresh yield increased with ...
DOI:
10.1080/01904167.2020.1724306