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1. Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-free cooked ham

Author:
Steen, Liselot; Neyrinck, Ellen; De Mey, Eveline; De Grande, Annatachja; Telleir, Danny; Raes, Katleen; Paelinck, Hubert; Fraeye, Ilse
Source:
Meat science 2020 v.164 pp. 108093
ISSN:
0309-1740
Subject:
water holding capacity,   etc   ; cooked foods; gels; ham; hardness; pork quality;     Show all 6 Subjects
Abstract:
... The effect of tumbling time (5 h30, 19 h and 26 h) and raw ham quality (superior, inferior or mixed quality) on the quality of polyphosphate-free cooked ham was investigated. The water holding capacity and total yield of the polyphosphate-free tumbled hams were dependent on both tumbling time and ham quality. Higher values of both parameters were obtained with an increase in tumbling time from 5 h ...
DOI:
10.1016/j.meatsci.2020.108093

2. Impact of fiber initial water content on the water retention capacity of poplar APMP fibers during the thermal drying

Author:
Mo, Wenxuan; Li, Bo; Chai, Xin-Sheng
Source:
Wood science and technology 2020 v.54 no.1 pp. 227-235
ISSN:
0043-7719
Subject:
water holding capacity,   etc   ; Populus; centrifugation; drying; porosity; water content;     Show all 6 Subjects
Abstract:
... The study investigated the impact of fiber initial water content (FIWC) on the poplar APMP fibers’ water retention capacity. In this work, FIWC refers to the water content of samples before drying, obtained by the different centrifugation forces at the given conditions. The results showed that the water retention value of pulps increased with the decrease in FIWC when it was below 60%, with or wit ...
DOI:
10.1007/s00226-019-01148-2

3. Effect of mechanical interaction on the hydration of mixed soy protein and gluten gels

Author:
Cornet, Steven H.V.; van der Goot, Atze Jan; van der Sman, Ruud G.M.
Source:
Current research in food science 2020 v.3 pp. 134-145
ISSN:
2665-9271
Subject:
water holding capacity,   etc   ; gels; gluten; juiciness; meat analogs; modulus of elasticity; soy protein;     Show all 7 Subjects
Abstract:
... Mixed gels of plant proteins are being investigated for use as meat analogues. Juiciness is an important characteristic for the acceptability of meat analogues. The juiciness is assumed to be governed by the hydration properties, or water holding capacity, of the gel (WHC). We analysed the WHC of single-phase gels of respectively soy protein and gluten by applying Flory-Rehner theory. This enabled ...
DOI:
10.1016/j.crfs.2020.03.007

4. Contribution of calpain to protein degradation, variation in myowater properties and the water-holding capacity of pork during postmortem ageing

Author:
Qian, Shuyi; Li, Xia; Wang, Hang; Wei, Xiuli; Mehmood, Waris; Zhang, Chunhui; Blecker, Christophe
Source:
Food chemistry 2020 v.324 pp. 126892
ISSN:
0308-8146
Subject:
water holding capacity,   etc   ; calpain; desmin; enzyme inhibitors; integrins; muscles; pork; protein degradation; proteolysis; swine;     Show all 10 Subjects
Abstract:
... To investigate calpain’s effect on protein degradation, myowater properties, and the water-holding capacity (WHC), porcine longissimus muscles were incubated with control buffer, PD₁₅₀,₆₀₆ (calpain-specific inhibitor) and MG-262 (multiple-protease inhibitor) and assigned to an ageing period of 1, 4 or 7 d. Over 7 d of storage, no significant differences (P > 0.05) were observed in desmin or integr ...
DOI:
10.1016/j.foodchem.2020.126892

5. Lactobacillus fermentum: Could EPS production ability be responsible for functional properties?

Author:
Ale, Elisa C.; Rojas, María F.; Reinheimer, Jorge A.; Binetti, Ana G.
Source:
Food microbiology 2020 v.90 pp. 103465
ISSN:
0740-0020
Subject:
water holding capacity,   etc   ; Lactobacillus fermentum; cheesemaking; cheeses; exopolysaccharides; fermented milk; hardness; lactic acid bacteria; probiotics; viscosity;     Show all 10 Subjects
Abstract:
... Exopolysaccharides (EPS) production is a characteristic that has been widely described for many lactic acid bacteria (LAB) of different genera and species, but little is known about the relationship between the functional properties of the producing bacteria and EPS synthesis. Although many studies were addressed towards the application of EPS-producing LAB in the manufacture of several dairy prod ...
DOI:
10.1016/j.fm.2020.103465

6. Effect of high-pressure homogenization on gelling and rheological properties of soybean protein isolate emulsion gel

Author:
Bi, Chong-hao; Wang, Peng-lin; Sun, Dong-yu; Yan, Zi-ming; Liu, Yi; Huang, Zhi-gang; Gao, Fei
Source:
Journal of food engineering 2020 v.277 pp. 109923
ISSN:
0260-8774
Subject:
water holding capacity,   etc   ; emulsions; fractal dimensions; gelation; gels; homogenization; isotropy; rheological properties; soy protein isolate;     Show all 9 Subjects
Abstract:
... The effect of high-pressure homogenization (HPH) on the functional properties of soy protein isolate (SPI) emulsion gel was studied in this paper. The results show that, with the increase of HPH pressure, the strength of SPI emulsion gel raised from G’ = 291 Pa (5 MPa) to G’ = 528 Pa (80 MPa). The higher HPH pressure also reduced the frequency dependence of the SPI emulsion gel (n’ descended from ...
DOI:
10.1016/j.jfoodeng.2020.109923

7. Functional and structural properties of dietary fiber from citrus peel affected by the alkali combined with high-speed homogenization treatment

Author:
Zhang, Yue; Liao, Jinsong; Qi, Junru
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.128 pp. 109397
ISSN:
0023-6438
Subject:
water holding capacity,   etc   ; Citrus; citrus peels; dietary fiber; fiber content; homogenization; hydrogen bonding; ingredients; swelling (materials);     Show all 9 Subjects
Abstract:
... In this research, the citrus fiber was modified by the alkali combined with high-speed homogenization (chemo-mechanical treatment) to improve its functional properties. The singly alkaline treated fiber was also evaluated to help us better understand the chemo-mechanical treatment's effect on citrus fiber. We compared the properties of modified citrus fibers with the untreated one and a commercial ...
DOI:
10.1016/j.lwt.2020.109397

8. Green roof substrate physical properties differ between standard laboratory tests due to differences in compaction

Author:
Conn, Richard; Werdin, Joerg; Rayner, John P.; Farrell, Claire
Source:
Journal of environmental management 2020 v.261 pp. 110206
ISSN:
0301-4797
Subject:
water holding capacity,   etc   ; buildings; bulk density; cities; field capacity; green roofs; guidelines; permeability;     Show all 8 Subjects
Abstract:
... Green roofs are expanding internationally due to the well documented benefits they provide for buildings and cities. This requires transferable knowledge of the technological aspects influencing green roof design, particularly substrate properties. However, this is made difficult due to differences in substrate testing methods referred to in green roof guidelines and standards. Therefore, we teste ...
DOI:
10.1016/j.jenvman.2020.110206

9. Thermal gelling properties and structural properties of myofibrillar protein including thermo-reversible and thermo-irreversible curdlan gels

Author:
Jiang, Shuai; Zhao, Shenchi; Jia, Xiwen; Wang, Hui; Zhang, Huan; Liu, Qian; Kong, Baohua
Source:
Food chemistry 2020 v.311 pp. 126018
ISSN:
0308-8146
Subject:
water holding capacity,   etc   ; curdlan; gel strength; gelation; gels; particle size; temperature;     Show all 7 Subjects
Abstract:
... This study investigated the gelling and structural properties of composite gels prepared with myofibrillar protein (MP) and different concentrations of thermo-reversible curdlan gels (TRC) and thermo-irreversible curdlan gels (TIRC). The gel strength, water holding capacity, and whiteness of MP gels were significantly increased with increasing TRC and TIRC content (P < 0.05). Dynamic rheological t ...
DOI:
10.1016/j.foodchem.2019.126018

10. Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approach

Author:
Ángel-Rendón, Sara V.; Filomena-Ambrosio, Annamaria; Hernández-Carrión, María; Llorca, Empar; Hernando, Isabel; Quiles, Amparo; Sotelo-Díaz, Indira
Source:
Meat science 2020 v.163 pp. 108089
ISSN:
0309-1740
Subject:
water holding capacity,   etc   ; catering; color; cooking; cooking quality; myofibrils; ohmic heating; physicochemical properties; pork; temperature;     Show all 10 Subjects
Abstract:
... The influences of four different cooking methods—pan, ohmic, vacuum and sous vide—were studied with regard to the microstructural, sensorial and physicochemical characteristics of pork meat. The end point temperature to all cooking methods was 70 °C. Pan cooking resulted in a softer meat with higher overall liking by the consumers, and ohmic cooking produced firmer (p < .05) meats and myofibrils, ...
DOI:
10.1016/j.meatsci.2020.108089

11. Electrostatic hydrogels formed by gelatin and carrageenan induced by acidification: Rheological and structural characterization

Author:
de Alcântara, Mariane Gonçalves; de Freitas Ortega, Nailene; Souza, Clitor Junior Fernandes; Garcia-Rojas, Edwin Elard
Source:
Food structure 2020 v.24 pp. 100137
ISSN:
2213-3291
Subject:
water holding capacity,   etc   ; acidification; biopolymers; carrageenan; deformation; durability; gelatin; hardness; hydrogels; mechanical properties; texture; viscoelasticity; yogurt;     Show all 13 Subjects
Abstract:
... The rheological, chemical and structural characteristics of electrostatic hydrogels formed by gelatin and carrageenan (Gel:Car) were studied in this work. Hydrogels were formed at 1:1, 1:2, 1:4, 1:8, 2:1, 4:1 and 8:1 protein:polysaccharide ratios. The influence of the ratio between the biopolymers on the rheological characteristics of hydrogels was evaluated. The hydrogels were characterized by la ...
DOI:
10.1016/j.foostr.2020.100137

12. Association between meat color of DFD beef and other quality attributes

Author:
Ijaz, Muawuz; Li, Xin; Zhang, Dequan; Hussain, Zubair; Ren, Chi; Bai, Yuqiang; Zheng, Xiaochun
Source:
Meat science 2020 v.161 pp. 107954
ISSN:
0309-1740
Subject:
water holding capacity,   etc   ; beef; color; glycolysis; longissimus muscle; pH; storage temperature;     Show all 7 Subjects
Abstract:
... This study investigated the association between DFD beef color and other quality traits and explained the possible mechanisms. Beef longissimus thoracis (LT) was assessed and classified into one of three groups based on the pH 24 h post-mortem: normal (pH ≤ 5.70), atypical DFD (5.70 < pH ≤ 6.09) and typical DFD (pH > 6.09) beef and stored at 4 °C for 7 days. Typical DFD beef showed the lowest glyc ...
DOI:
10.1016/j.meatsci.2019.107954

13. Mapping lateral and longitudinal hydrological connectivity to identify conservation priority areas in the water-holding forest in Honghe Hani Rice Terraces World Heritage Site

Author:
Jiao, Yuanmei; Zhao, Dongmei; Xu, Qiue; Liu, Zhilin; Ding, Zhiqiang; Ding, Yingping; Liu, Chengjing; Zha, Zhiqin
Source:
Landscape ecology 2020 v.35 no.3 pp. 709-725
ISSN:
0921-2973
Subject:
water holding capacity,   etc   ; forests; hydrology; normal distribution; rain; sediments; soil; subwatersheds; terraces;     Show all 9 Subjects
Abstract:
... CONTEXT: Hydrological connectivity (HC) reflects the flow processes of water and sediment thus affects hydrological services at different scales. Water retaining forest plays an important role in the sustainability of water regulation and provision. OBJECTIVES: Used the water-holding forest area of the Honghe Hani Rice Terraces World Heritage Site as the study area and, with a modified HC, to calc ...
DOI:
10.1007/s10980-020-00975-0

14. Probable maximum precipitation in a warming climate over North America in CanRCM4 and CRCM5

Author:
Ben Alaya, M. A.; Zwiers, F. W.; Zhang, X.
Source:
Climatic change 2020 v.158 no.3-4 pp. 611-629
ISSN:
0165-0009
Subject:
water holding capacity,   etc   ; civil engineering; climate; climate change; climate models; temperature; uncertainty; North America;     Show all 8 Subjects
Abstract:
... In the context of climate change and projected increase in global temperature, the atmosphere’s water holding capacity is expected to increase at the Clausius-Clapeyron (C-C) rate by about 7% per 1 °C warming. Such an increase may lead to more intense extreme precipitation events and thus directly affect the probable maximum precipitation (PMP), a parameter that is often used for dam safety and ci ...
DOI:
10.1007/s10584-019-02591-7

15. In Situ Modification of Regenerated Cellulose Beads: Creating All-Cellulose Composites

Author:
Mystek, Katarzyna; Reid, Michael S.; Larsson, Per A.; Wågberg, Lars
Source:
Industrial & engineering chemistry process design and development 2020 v.59 no.7 pp. 2968-2976
ISSN:
1520-5045
Subject:
water holding capacity,   etc   ; cellulose; compressibility; drying; lithium chloride; nanocrystals; nanoparticles; surface roughness;     Show all 8 Subjects
Abstract:
... Developing more sustainable products requires innovative ways to utilize and modify renewable resources. Here, a simple one-step in situ modification of regenerated cellulose beads using cellulose nanocrystals (CNC) and dropwise precipitation of cellulose/N,N-dimethylacetamide and lithium chloride (DMAc/LiCl) solution is presented. A more condensed internal structure and increased surface roughnes ...
DOI:
10.1021/acs.iecr.9b06273

16. Ultrasound-assisted drying of orange peel in atmospheric freeze-dryer and convective dryer operated at moderate temperature

Author:
Mello, Ronaldo E.; Fontana, Alessia; Mulet, Antonio; Correa, Jefferson Luiz, G.; Cárcel, Juan A.
Source:
Drying technology 2020 v.38 no.1-2 pp. 259-267
ISSN:
1532-2300
Subject:
water holding capacity,   etc   ; alcohols; drying temperature; freeze drying; orange peels; swelling (materials); ultrasonic treatment; ultrasonics;     Show all 8 Subjects
Abstract:
... Atmospheric freeze-drying (AFD) at −10 °C and moderate temperature convective drying (MTD) at 50 °C without and with ultrasound application (20.5 kW/m³) were carried out. Alcohol insoluble residue (AIR) and its swelling capacity (SC), water retention capacity (WRC) and fat retention capacity (FRC) were measured in the dried product. Ultrasound significantly shortened the drying time in both proces ...
DOI:
10.1080/07373937.2019.1645685

17. Linking soil variability with plant community composition along a mine-slope topographic gradient: Implications for restoration

Author:
López-Marcos, Daphne; Turrión, María Belén; Martínez-Ruiz, Carolina
Source:
Ambio 2020 v.49 no.1 pp. 337-349
ISSN:
0044-7447
Subject:
water holding capacity,   etc   ; botanical composition; forests; grasslands; organic matter; population distribution; shrublands; soil heterogeneity; topography;     Show all 9 Subjects
Abstract:
... Soil heterogeneity generated during the topographic restoration of opencast coalmines determines important differences in vegetation dynamics. The relationship between soil and vegetation along a reclaimed mine slope was assessed. Two vegetation patches (grassland and shrubland) were distinguished and compared with the adjacent forest. Seven sampling transects (3:3:1, grassland:shrubland:forest) w ...
DOI:
10.1007/s13280-019-01193-y
PubMed:
31066010
PubMed Central:
PMC6888803

18. Effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein isolate

Author:
Li, Junguang; Wu, Mengmeng; Wang, Yuntao; Li, Ke; Du, Juan; Bai, Yanhong
Source:
Food chemistry 2020 v.325 pp. 126921
ISSN:
0308-8146
Subject:
water holding capacity,   etc   ; gels; heat; hydrophobicity; moieties; pH; particle size; peanut protein; protein aggregates; protein isolates; solubility;     Show all 11 Subjects
Abstract:
... Modifying proteins with new methods to improve their functional properties is essential to extend their application in food related field. In this study, the effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein isolate (PPI) were investigated. PPI was subject to different pH conditions (pH 2, pH 4, pH 10, and pH 12) for 1 h, then adjusted back to pH 7 and ...
DOI:
10.1016/j.foodchem.2020.126921

19. Gel properties of myofibrillar proteins heated at different heating rates under a low-frequency magnetic field

Author:
Wang, Xian; Xia, Minquan; Zhou, Yuanhua; Wang, Limei; Feng, Xiaolong; Yang, Kun; Ma, Jing; Li, Zhenshun; Wang, Lan; Sun, Weiqing
Source:
Food chemistry 2020 v.321 pp. 126728
ISSN:
0308-8146
Subject:
water holding capacity,   etc   ; bound water; gels; hydrogen bonding; hydrophobic bonding; magnetic fields; microstructure; myofibrillar proteins; pork; tryptophan;     Show all 10 Subjects
Abstract:
... The effects of low-frequency magnetic field combined with different heating rates on pork myofibrillar protein (MP) gels were investigated. Samples were treated under different heating rates (1 °C/min and 2 °C/min) in the presence or absence of 9.5 mT low-frequency magnetic field. The highest levels of intermolecular and intramolecular ionic and hydrogen bonds in MP were observed at the heating ra ...
DOI:
10.1016/j.foodchem.2020.126728

20. Effects of l-Lysine on the physiochemical properties and sensory characteristics of salt-reduced reconstructed ham

Author:
Guo, Xiuxia; Tao, Shuo; Pan, Jinfeng; Lin, Xinping; Ji, Chaofan; Liang, Huipeng; Dong, Xiuping; Li, Shengjie
Source:
Meat science 2020 v.166 pp. 108133
ISSN:
0309-1740
Subject:
water holding capacity,   etc   ; chewiness; cooking quality; ham; hardness; lysine; microstructure; mouthfeel; myofibrils; nuclear magnetic resonance spectroscopy; taste; texture;     Show all 12 Subjects
Abstract:
... This paper aimed to investigate the dose-effects of l-Lysine (Lys, 0.2% to 0.8%) on the water holding capacity (WHC), textural properties, water mobility and distribution, microstructures and sensory acceptance of reconstructed ham with 50% reduction of added salt. Results showed that reducing salt from 2.50% to 1.25% caused significant increase in cooking loss and centrifuge loss, and decrease in ...
DOI:
10.1016/j.meatsci.2020.108133