ORCID Profile
0000-0001-8800-6295
Current Organisations
ENSIA
,
University of Queensland
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Research Topics
In Research Link Australia (RLA), "Research Topics" refer to ANZSRC FOR and SEO codes. These topics are either sourced from ANZSRC FOR and SEO codes listed in researchers' related grants or generated by a large language model (LLM) based on their publications.
Top 5 Research Topics
ANZSRC Field of Research (FoR)
Food Sciences | Food Processing | Food Engineering | Food Processing | Food Engineering | Numerical Modelling and Mechanical Characterisation | Nanotechnology | Nutrition And Dietetics | Biomaterials | Powder and Particle Technology | Physical Chemistry Of Macromolecules | Polymers | Chemical Engineering Not Elsewhere Classified | Nanomaterials | Physical Chemistry Not Elsewhere Classified | Packaging, Storage And Transportation | Chemical Engineering Design | Process Control And Simulation | Materials Engineering | Food Sciences not elsewhere classified | Other Food Sciences |
ANZSRC Socio-Economic Objective (SEO)
Processed food products and beverages not elsewhere classified | Fruit and vegetable products (incl. Fruit juices) | Processed Milk and Cream (incl. Powder, Evaporated and Condensed) | Environmentally Sustainable Manufacturing not elsewhere classified | Horticultural Crops not elsewhere classified | Dairy products | Processed Food Products and Beverages (excl. Dairy Products) not elsewhere classified | Soaps and cosmetics | Plastic products (incl. Construction materials) | Plastics in primary forms | Butter and Milk-Derived Fats and Oils (excl. Cream) | Cheese | Whey | Child health | Other | Scientific instrumentation | Other | Nutrition | Grain mill products, starch and starch products (incl. sugar, bakery products)
Related Links
Publications
Ultra high temperature stability of milk protein concentrate: Effect of mineral salts addition
Publisher: Elsevier BV
Date: 07-2021
Crystallisation and moisture sorption properties of selected Australian unifloral honeys
Publisher: Wiley
Date: 17-06-2003
DOI: 10.1002/JSFA.1421
Materials Properties of Printable Edible Inks and Printing Parameters Optimization during 3D Printing: a review
Publisher: Informa UK Limited
Date: 20-06-2019
DOI: 10.1080/10408398.2018.1481823
Abstract: Interest in additive manufacture has grown significantly in recent years, driving a need for printable materials that can sustain high strains and still fulfill their function in applications such as tissue engineering, regenerative medicine field, food engineering and field of aerospace, etc. As an emerging and promising technology, 3Dprinting has attracted more and more attention with fast manipulation, reduce production cost, customize geometry, increase competitiveness and advantages in many hot research areas. Many researchers have done a lot of investigations on printable materials, ranging from a single material to composite material. Main content: This review focuses on the contents of printable edible inks. It also gathers and analyzes information on the effects of printable edible ink material properties on 3D print accuracy. In addition, it discusses the impact of printing parameters on accurate printing, and puts forward current challenges and recommendations for future research and development.
A Laboratory Experiment, Based on the Maillard Reaction, Conducted as a Project in Introductory Statistics
Publisher: Wiley
Date: 19-05-2006
In vitro antibacterial activity of Australian native herb extracts against food-related bacteria
Publisher: Elsevier BV
Date: 11-2006
Assessment of 3D printability of heat acid coagulated milk semi-solids 'soft cheese' by correlating rheological, microstructural, and textural properties
Publisher: Elsevier BV
Date: 07-2021
Development of a novel colorimetric food package label for monitoring lean pork freshness
Publisher: Elsevier BV
Date: 2019
Physicochemical Properties and Whey Proteomes of Camel Milk Powders Produced by Different Concentration and Dehydration Processes
Publisher: MDPI AG
Date: 03-2022
Abstract: Camel milk powder production is an alternative to preserve the perishable milk for later-date consumption. However, the impacts of dehydration processes on bioactive compounds in camel milk are largely unknown. Hence, the present study attempted to compare the physicochemical properties and protein profiles of camel milk powders produced by different concentration and dehydration processes. Six camel milk powders were produced by freeze- and spray-drying methods in conjunction with two liquid concentration techniques, namely spray dewatering and reverse osmosis. The results of proteomic analysis showed that direct freeze-dried camel milk powder had the least changes in protein profile, followed by direct spray-dried powder. The camel milk powders that underwent concentration processes had more profound changes in their protein profiles. Among the bioactive proteins identified, lactotransferrin and oxidase eroxidase had the most significant decreases in concentration following processing. On the contrary, glycosylation-dependent cell adhesion molecule 1, peptidoglycan recognition protein 1, and osteopontin increased in concentration. The results revealed that direct freeze drying was the most ideal method for preserving the bioactive proteins during camel milk powder production. However, the freeze-drying technique has cost and scalability constraints, and the current spray-drying technique needs improvement to better retain the bioactivity of camel milk during powder processing.
Effect of different homogenisation methods and UHT processing on the stability of pea protein emulsion
Publisher: Elsevier BV
Date: 02-2019
DOI: 10.1016/J.FOODRES.2018.10.028
Abstract: Pea protein is a very popular source of edible plant-based protein among legumes. In this study, the stability of ultra high temperature (UHT) processed pea protein emulsion prepared from 0.5 and 1.0% (w/v) pea protein concentrate (PPC) by two different homogenisation methods of microfluidisation (500 Bar) and ultrasonication (ultrasonicated for 1, 3 and 5 min) was investigated. In addition, the emulsion properties (particle and droplet size, flocculation, coalescence, zeta potential, hydrophobicity and creaming index) of PPC emulsions before and after UHT treatment were measured. The overall heat transfer coefficient (OHTC) versus time graphs were stable during UHT processing for both microfluidised and ultrasonicated PPC emulsions that indicates no fouling and good stability under the thermal treatment condition. Freshly prepared emulsion using 0.5 and 1.0% PPC and ultrasonicated for 5 min showed creaming index of 5.73 and 8.39%, particle size of 0.96 and 1.53 μm respectively. In addition, the fat droplet size for the above s les measured 1.05 and 1.85 μm for larger fat droplets and 0.51 and 0.72 μm for smaller fat droplets, respectively. However, after UHT treatment this emulsion destabilised due to protein aggregation as indicated by the high flocculation index (13.22 and 103.35%), particle size (1.59 and 3.23 μm) and droplet size (1.30 and 2.53 μm, for large fat droplets and 0.90 and 1.22 μm, for small fat droplets). After UHT treatment the microfluidised PPC emulsion using 0.5 and 1.0% PPC were the most stable with small particle size (2.85 and 0.36 μm), high zeta potential (-56.36 and - 27.30) and low creaming index (3.87% and 4.97%), respectively as compared to ultrasonicated s les. Overall, this study revealed that UHT treatment improved emulsion properties of the microfluidised PPC emulsion compared to the ultrasonicated PPC emulsion.
Lactobacillus rhamnosus GG encapsulation by spray-drying: Milk proteins clotting control to produce innovative matrices
Publisher: Elsevier BV
Date: 2017
Effects of emulsion droplet sizes on the crystallisation of milk fat
Publisher: Elsevier BV
Date: 02-2014
DOI: 10.1016/J.FOODCHEM.2013.08.072
Abstract: The crystallisation properties of milk fat emulsions containing dairy-based ingredients as functions of emulsion droplet size, cooling rate, and emulsifier type were investigated using a differential scanning calorimeter (DSC). Anhydrous milk fat and its fractions (stearin and olein) were emulsified with whey protein concentrate, sodium caseinate, and Tween80 by homogenisation to produce emulsions in various size ranges (0.13-3.10 μm). Particle size, cooling rate, and types of emulsifier all had an influence on the crystallisation properties of fat in the emulsions. In general, the crystallisation temperature of emulsified fats decreased with decreasing average droplet size and was of an exponent function of size, indicating that the influence of particle size on crystallisation temperature is more pronounced in the sub-micron range. This particle size effect was also verified by electron microscopy.
Crystal structures and morphologies of fractionated milk fat in nanoemulsions
Publisher: Elsevier BV
Date: 03-2015
DOI: 10.1016/J.FOODCHEM.2014.08.113
Abstract: The triacylglycerol (TAG) crystal structures and morphologies of fractionated milk lipids in nanoemulsions were investigated at 4°C. Droplet size (0.17 versus 1.20 μm), lipid composition (stearin versus olein) and cooling rate (1 versus 10°C min(-1)) had an influence on the structural properties. Five crystal polymorphs (α, β'1, β'2, β1, and β2) were formed with either triple and/or double chain length structures in the solid phases of the emulsified systems. X-ray scattering peak intensities were reduced with the nanoemulsion particles. The internal structure of TAG exhibited stacking of in idual lamellar layers (3.8-4.2 nm). Various anisometric shapes of fat nanoparticles were formed due to a highly sharp curvature of the nano-size droplets. The shape of olein nanoparticles was more polyhedral compared to the stearin. TAG crystals arranged in a planar-layered organisation at the slower cooling rate. These differences imply that the nanometric confinement of oil droplets modifies the fat crystal habit.
Retrogradation properties and in vitro digestibility of wild starch from Castanopsis sclerophylla
Publisher: Elsevier BV
Date: 06-2020
Effectiveness of encapsulating biopolymers to produce sub-micron emulsions by high energy emulsification techniques
Publisher: Elsevier BV
Date: 08-2007
A novel method of osmotic-dehydrofreezing with ultrasound enhancement to improve water status and physicochemical properties of kiwifruit
Publisher: Elsevier BV
Date: 05-2020
Physicochemical and microstructural properties of fermentation-induced almond emulsion-filled gels with varying concentrations of protein, fat and sugar contents
Publisher: Elsevier BV
Date: 2021
Analytical model for the prediction of glass transition temperature of food systems
Publisher: The Royal Society of Chemistry
Date: 07-10-2002
Comparison of antigenicity and conformational changes to β-lactoglobulin following kestose glycation reaction with and without dynamic high-pressure microfluidization treatment
Publisher: Elsevier BV
Date: 04-2019
DOI: 10.1016/J.FOODCHEM.2018.11.094
Abstract: Previous work indicated that conformational changes of β-lactoglobulin (β-LG) induced by dynamic high pressure microfluidization (DHPM) was related to the increase of antigenicity. In this study, β-LG glycated with 1-kestose and combined with DHPM decreased the antigenicity of β-LG. The antigenicity of control, β-LG-kestose (0.1 MPa) and β-LG-kestose (80 MPa) were 100, 79 and 42 μg/mL respectively. The molecular weight of β-LG conjugated to kestose increased from 18.4 to 19.6 kDa and its conformation scarcely changed. Conversely, combined with DHPM treatment (80 MPa), β-LG conjugated to kestose formed two conjugates with molecular weight of 18.8 and 19.8 kDa, respectively. Furthermore, the unfolding of β-LG as a result of the treatments is reflected by a decrease of intrinsic and synchronous fluorescence intensity and changes to the secondary structure. The conformational changes induced by DHPM and glycation treatments synergistically decrease the antigenicity of β-LG due to more masked or disrupted epitopes.
Effect of CO2 nanobubbles incorporation on the viscosity reduction of fruit juice concentrate and vegetable oil
Publisher: Wiley
Date: 21-07-2021
DOI: 10.1111/IJFS.15240
Abstract: Viscosity is one of key parameters to handle liquid food during processing and transport. In this work, viscosities of apple juice concentrate (APJC) and canola oil (CANO) injected with CO 2 nanobubbles (NBs), having size ranged approximately from 50 to 850 nm, were investigated. A significant ( P ≤ 0.05) viscosity reduction was observed by up to 18% and 10% in APJC and CANO, respectively, after the NBs injection. When being stored at ambient (23 °C) and refrigerated (4 °C) temperatures for 7 days, the reduction effect on viscosities of s les treated with NBs tended to diminish in accordance with the growth of NBs’ size and the decrease of dissolved CO 2 concentration. Besides, the suspension of CO 2 NBs insignificantly affected pH, total soluble solid content of APJC, as well as densities of APJC and CANO. These findings suggested that utilisation of NBs can be a feasible mean to reduce viscosity and enhance processing efficiency of food fluids.
3d printing technologies applied for food design: Status and prospects
Publisher: Elsevier BV
Date: 06-2016
Effects of hibiscetin pretreatment on the color and anthocyanin level of microwave vacuum dried edible roses
Publisher: Informa UK Limited
Date: 16-02-2021
Direct evidence for the role of Maillard reaction products in protein cross-linking in milk powder during storage
Publisher: Elsevier BV
Date: 08-2013
Dehydration of CO2 -α-cyclodextrin complex powder by desiccant adsorption method and its release properties
Publisher: Informa UK Limited
Date: 16-11-2016
Synergistic effects of ultrasound and microwave on the pumpkin slices qualities during ultrasound‐assisted microwave vacuum frying
Publisher: Wiley
Date: 20-07-2018
DOI: 10.1111/JFPE.12835
A proteomic approach to detect lactosylation and other chemical changes in stored milk protein concentrate
Publisher: Elsevier BV
Date: 05-2012
DOI: 10.1016/J.FOODCHEM.2011.11.012
Abstract: Milk proteins undergo chemical changes such as lactosylation, deamidation and protein cross-linking during processing and storage of milk products. A proteomic technique combining two-dimensional gel electrophoresis and mass spectrometry was used to investigate chemical modifications to proteins, in milk protein concentrate (MPC80), during storage. Lactosylation, deamidation and protein cross-linking were observed on 2-DE gels. They were storage temperature-, humidity- and time-dependent. Lactosylated whey proteins were well separated on 2-DE in vertical stacks of spots. The masses of the spots varied by multiples of 324, indicating the attachment of lactose to lysine residues in the proteins. The trypsin-digested spots of α-lactalbumin were analysed by MALDI-TOF mass spectrometry, which indicated multiple lactosylation sites. The lactose adducts on gels were quantified by image analysis, allowing development of adducts over time to be monitored. The results show that proteomics can be used for the detection and quantification of chemical modifications to proteins in stored MPC80.
Bioactive profile, dehydration, extraction and application of the bioactive components of olive leaves
Publisher: Elsevier BV
Date: 04-2015
Thin-layer isothermal drying of fructose, maltodextrin, and their mixture solutions
Publisher: Informa UK Limited
Date: 11-2006
Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch
Publisher: Elsevier BV
Date: 08-2016
DOI: 10.1016/J.CARBPOL.2016.03.045
Abstract: Increasing demands for better instrumental methods to evaluate cooked rice texture is driving innovations in rice texture research. This study characterized cooked rice texture by descriptive sensory analysis and two instrumental methods (texture profile analysis (TPA) and dynamic rheological testing) using a set of 18 varieties of rice with a wide range in amylose content (0-30%). The panellists' results indicated that hardness and stickiness were the two most discriminating attributes among 13 tested textural attributes. The consistency coefficient (K(*)) and loss tangent (tan δ) from a dynamic frequency sweep were used to compare with hardness and stickiness tested by TPA and sensory panellists, showing that using K(*) to express hardness, and tan δ to express stickiness, are both statistically and mechanistically meaningful. The instrumental method is rationalized in terms of starch structural differences between rices: a higher proportion of both amylose and long amylopectin branches with DP 70-100 causes a more elastic and less viscous texture, which is readily understood in terms of polymer dynamics in solution.
An Introduction to the Principles of 3D Food Printing
Publisher: Elsevier
Date: 2019
Measurement of Glass-Rubber Transition Temperature of Rice by Thermal Mechanical Compression Test (TMCT)
Publisher: Informa UK Limited
Date: 2010
Role of Powder Particle Size on the Encapsulation Efficiency of Oils during Spray Drying
Publisher: Informa UK Limited
Date: 11-06-2007
Protein concentration and hydrocolloid effect on the rheological and tribological behaviour of resulting protein solution
Publisher: Elsevier BV
Date: 02-2019
Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling
Publisher: Elsevier BV
Date: 12-2017
Phenolic Acid Content and Composition in Leaves and Roots of Common Commercial Sweetpotato (Ipomea batatas L.) Cultivars in the United States
Publisher: Wiley
Date: 28-06-2007
DOI: 10.1111/J.1750-3841.2007.00415.X
Abstract: Phenolic acids in commercially important sweet potato cultivars grown in the United States were analyzed using reversed-phase high-performance liquid chromatography (HPLC). Caffeic acid, chlorogenic acid, 4,5-di-O-caffeoylquinic acid, 3,5-di-O-caffeoylquinic acid, and 3,4-di-O-caffeoylquinic acid were well separated with an isocratic elution in less than 25 min compared to about 120 min for analyzing and re-equilibrating the column with a gradient method. The isocratic elution order of these caffeoylquinic acid derivatives was confirmed by LC-MS/MS. Chlorogenic acid was the highest in root tissues, while 3,5-di-O-caffeoylquinic acid and/or 4,5-di-O-caffeoylquinic acid were predominant in the leaves. Steam cooking resulted in statistically nonsignificant increases in the concentration of total phenolics and all the in idual phenolic acids identified. Sweetpotato leaves had the highest phenolic acid content followed by the peel, whole root, and flesh tissues. However, there was no significant difference in the total phenolic content and antioxidant activity between purees made from the whole and peeled sweet potatoes.
Spray-Drying of Amylase Hydrolyzed Sweetpotato Puree and Physicochemical Properties of Powder
Publisher: Wiley
Date: 06-2006
Prediction of Lactose Crystals Present in Supersaturated Lactose and Whey Solutions by Measuring the Water Activity
Publisher: Informa UK Limited
Date: 17-01-2007
Influence of different functional ingredients on physical properties, rheology, tribology, and oral perceptions of no fat stirred yoghurt
Publisher: Wiley
Date: 13-11-2018
DOI: 10.1111/JTXS.12307
Abstract: Effects of adding four functional ingredients: inulin, pectin, galacto-oligosaccharides (GOS), and beta glucan on physical, rheology, tribology, and sensory characteristics of skim (0.1% fat) stirred yoghurt were studied. Three levels of each ingredient were chosen: inulin (7, 8, and 9%), pectin (0.2, 0.25, and 0.3%), GOS (9.1, 11.3, and 13.6%), and beta glucan (0.1, 0.2, and 0.3%). Among the investigated ingredients, inulin and GOS appeared to be preferable choices due to their ability to both reduce syneresis and slightly increase s le lubrication while maintaining texture, rheology, and sensory characteristics of skim yoghurt. Pectin and beta glucan, conversely, increased viscosity and gel strength, slightly increased s le lubrication for the skim yoghurt but created large particles (i.e., greater than 100 μm) in the product body. This led to the increase in lumpiness and residual coating while reducing smoothness and creaminess of the s le. The observed tribology behaviors of the stirred yoghurts were similar to the previous study of pot-set yoghurt whose friction curves comprised four friction zones (Nguyen, Kravchuk, Bhandari, and Prakash). The sensory characteristics of six selected s les for various texture and mouthfeel attributes obtained from a trained panel were in agreement with particle size, rheology, and tribology characteristics of the yoghurt s les. With the increasing demand for low fat and functional food, there is a need to understand the impact of adding functional ingredients in low fat yoghurt to satisfy consumers' requirements. This study investigates the effects of these functional ingredients at different dosages on physical, rheology, tribology, and sensory characteristics of skim (0.1% fat) stirred yoghurt. The results from this study may guide use of functional ingredients in yoghurt production.
Quantification of calcium alginate gel formation during ionic cross-linking by a novel colourimetric technique
Publisher: Elsevier BV
Date: 11-2017
Crystallisation and glass transition behaviour of Chilean raisins in relation to their sugar compositions
Publisher: Elsevier BV
Date: 05-2020
DOI: 10.1016/J.FOODCHEM.2019.125929
Abstract: The effects of sugar component ratio, water fraction, and storage conditions on crystallisation and glass transition temperature (T
Friction factors and rheological behavior of Australian honey in a straight pipe
Publisher: Informa UK Limited
Date: 31-12-2004
Modelling of simultaneous heat and mass transfer considering the spatial distribution of air velocity during intermittent microwave convective drying
Publisher: Elsevier BV
Date: 06-2020
The Effect of Manipulating Fat Globule Size on the Stability and Rheological Properties of Dairy Creams
Publisher: Springer Science and Business Media LLC
Date: 06-10-2017
Dehydration-triggered shape transformation of 4D printed edible gel structure affected by material property and heating mechanism
Publisher: Elsevier BV
Date: 06-2021
Drying characteristics and quality of Chinese yam by multiphase microwave drying based on fractal theory
Publisher: Informa UK Limited
Date: 11-01-2022
Ultrasound treatment of frozen crayfish with chitosan Nano-composite water-retaining agent: Influence on cryopreservation and storage qualities
Publisher: Elsevier BV
Date: 12-2019
DOI: 10.1016/J.FOODRES.2019.108670
Abstract: The synergistic impact of ultrasound and Nano-water retaining agent on the cryoprotective effect on crayfish during frozen storage was investigated. The s les soaked in water-retaining agent (WRA), ultrasonic 60 W treatment combined with water-retaining agent (WRA-US60W) and ultrasonic 80 W treatment combined with water-retaining agent (WRA-US80W) were frozen storage at -18 °C. The indices of frozen storage in 0, 7, 14, 21, 28, 35 and 42 days were measured. The results showed that there was a significant difference in the soaking weight gain, thawing loss, water content and water activity between control group and WRA groups (P < .05). The ultrasound combined with WRA treatment showed better water retention effect. The water holding capacity of heat induced gel decreased continuously during the frozen storage period, and the WRA-US60W group exhibited significantly higher values than that of other treatment groups (P < .05). The texture characteristics of hardness, elasticity and chewiness had a significant change (P < .05). The development of total volatile base nitrogen content, myofibrillar protein content and Ca
Incorporation of probiotics (Bifidobacterium animalis subsp. Lactis) into 3D printed mashed potatoes: Effects of variables on the viability
Publisher: Elsevier BV
Date: 02-2020
DOI: 10.1016/J.FOODRES.2019.108795
Abstract: 3D printing is an emerging technology with the potential to revolutionize people's eating habits. This study firstly optimized the mashed potatoes (MP) formulation and correlated its 3D performance with rheological properties. Yield stress and consistency index (K) were closely related with MP's extrusion behavior, and too high values of them (like 2558 Pa and 2794 Pa·s
Drying of lemon myrtle (Backhousia citriodora) leaves: Retention of volatiles and color
Publisher: Informa UK Limited
Date: 25-02-2009
Shelf-life of food powders
Publisher: Elsevier
Date: 2013
Impact of thermal pretreatment on crystallization of Thompson raisins
Publisher: Elsevier BV
Date: 07-2020
Shelf life extension of aquatic products by applying nanotechnology: a review
Publisher: Informa UK Limited
Date: 10-11-2022
DOI: 10.1080/10408398.2020.1844139
Abstract: Aquatic products are extremely perishable due to their biological composition. Conventional preservation methods such as freezing, chemical treatments, packaging, and so forth are unable to inhibit enzymatic and microbiological spoilage efficiently and/or energy intensive and/or potentially toxic. However, the demand of consumers for aquatic products with long shelf life and high quality has urged the food industries to pursuit highly effective preservation methods for shelf life extension of aquatic products. Nanotechnology-related shelf life prolongation process possess the ability to overcome the drawbacks of conventional preservation technologies due to its unique properties. In this article, the aquatic products spoilage mechanisms, recent application of nanotechnology-related preservation techniques for aquatic products as well as the risk and regulation of nanomaterials have been reviewed. It has been shown that nanotechnology-related preservation techniques can effectively extend the shelf life without impairing the quality of aquatic products. However, the safety of nanotechnology is still remained controversial, therefore, the application of nanotechnology should be considered cautiously.
Effects of Type and Concentration of Proteins on the Recovery of Spray-Dried Sucrose Powder
Publisher: Informa UK Limited
Date: 26-10-2013
Effect of protein concentration on the surface composition, water sorption and glass transition temperature of spray-dried skim milk powders
Publisher: Elsevier BV
Date: 2007
Nano-encapsulation of isolated lactoferrin from camel milk by calcium alginate and evaluation of its release
Publisher: Elsevier BV
Date: 08-2015
DOI: 10.1016/J.IJBIOMAC.2015.05.048
Abstract: Lactoferrin is a glycoprotein, playing several biological roles. The main goal of our work was to nanoencapsulate the isolated lactoferrin from camel milk through alginate nanocapsuls. We studied the influence of alginate concentration (0.2 and 0.5 w/w%) and encapsulation method (thermal vs. non-thermal treatment) on the encapsulation efficiency, zeta potential, particle size and release of lactoferrin from nanocapsuls. Our results revealed in 0.8 and 0.9 M NaCl fractions, lactoperoxidase was present. So these fractions were not passed to further experiments. On average, we measured the lactoferrin content to be 0.5 g/l within the original camel milk. In general, higher alginate concentration resulted in higher encapsulation efficiency and nanocapsuls prepared with thermal treatment had a higher efficiency (almost 100%) along with smaller particle sizes (mostly<100 nm). By evaluating the release of lactoferrin from nanocapsuls, it was revealed that there was no release at the first 30 min in both pH values (2 and 7). This could be particularly useful since lactoferrin would be maintained intact within stomach conditions and it can reach lower gastrointestinal tract to be delivered safely into the body.
Recent developments on new formulations based on nutrient-dense ingredients for the production of healthy-functional bread: a review
Publisher: Springer Science and Business Media LLC
Date: 09-2012
Instant quinoa prepared by different cooking methods and infrared-assisted freeze drying: Effects of variables on the physicochemical properties
Publisher: Elsevier BV
Date: 02-2022
Nano-encapsulation of saffron extract through double-layered multiple emulsions of pectin and whey protein concentrate
Publisher: Elsevier BV
Date: 11-2015
Effect of soaking medium on the physicochemical properties of parboiled glutinous rice of selected Laotian cultivars
Publisher: Informa UK Limited
Date: 2018
Effects of variety, early harvest, and germination on pasting properties and cooked grain texture of brown rice.
Publisher: Wiley
Date: 31-03-2022
DOI: 10.1111/JTXS.12676
Abstract: Brown rice is superior to white rice in nutritional value and in the prevention of chronic diseases. However, it is not the preference of consumers and the relative consumption of brown rice is limited due to a number of factors including chewiness and perceived hard texture after cooking. While both early harvested brown rice and germinated brown rice have been shown to contain superior nutritional components, there is limited knowledge on textural properties of these types of brown rice relative to standard brown rice, and how varieties may affect such properties. Thus, the present study examined the effect of variety, early harvest, and germination on those properties of eight rice varieties with contrasting amylose content and known texture in terms of milled rice. Early harvest and germination decreased pasting viscosities and cooked grain hardness. However, their effect on the characteristics of flour and whole grains differed, in which germination had a greater effect on pasting properties, while early harvest on the texture of cooked grains. The softer texture of brown rice, about 32% lower, could be achieved by germination and 46% by harvesting early. There was a good relationship between pasting characteristics, particularly setback and hardness among different varieties in brown rice, germinated brown rice, and also in early harvest brown rice. This is the first time the comparison of texture between the three brown rice types has been reported. The results also provide new options for the selection of desired characteristics for food processing and brown rice consumption.
Applications of Thermal Mechanical Compression Tests in Food Powder Analysis
Publisher: Informa UK Limited
Date: 04-2006
Effect of addition of proteins on the production of amorphous sucrose powder through spray drying
Publisher: Elsevier BV
Date: 09-2009
Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: Experiments and modelling
Publisher: Elsevier BV
Date: 03-0004
Impact of In-Situ CO2 Nano-Bubbles Generation on Freezing Parameters of Selected Liquid Foods
Publisher: Springer Science and Business Media LLC
Date: 30-08-2019
Physical, compositional, and sensory properties of French fry-type products from five sweetpotato selections
Publisher: American Chemical Society (ACS)
Date: 02-1997
DOI: 10.1021/JF960061+
Assessment of Anticaking Agent on Caking Behavior of Jujube Amorphous Powder via Glass Transition and State Diagram
Publisher: Springer Science and Business Media LLC
Date: 21-07-2020
The effect of low molecular weight surfactants and proteins on surface stickiness of sucrose during powder formation through spray drying
Publisher: Elsevier BV
Date: 09-2009
Development and Validation of a Near-Infrared Spectroscopy Method for the Prediction of Acrylamide Content in French-Fried Potato
Publisher: American Chemical Society (ACS)
Date: 22-02-2016
Abstract: This study investigated the ability of near-infrared spectroscopy (NIRS) to predict acrylamide content in French-fried potato. Potato flour spiked with acrylamide (50-8000 μg/kg) was used to determine if acrylamide could be accurately predicted in a potato matrix. French fries produced with various pretreatments and cook times (n = 84) and obtained from quick-service restaurants (n = 64) were used for model development and validation. Acrylamide was quantified using gas chromatography-mass spectrometry, and reflectance spectra (400-2500 nm) of each freeze-dried s le were captured on a Foss XDS Rapid Content Analyzer-NIR spectrometer. Partial least-squares (PLS) discriminant analysis and PLS regression modeling demonstrated that NIRS could accurately detect acrylamide content as low as 50 μg/kg in the model potato matrix. Prediction errors of 135 μg/kg (R(2) = 0.98) and 255 μg/kg (R(2) = 0.93) were achieved with the best PLS models for acrylamide prediction in Russet Norkotah French-fried potato and multiple s les of unknown varieties, respectively. The findings indicate that NIRS can be used as a screening tool in potato breeding and potato processing research to reduce acrylamide in the food supply.
Effect of water content on thermal behaviors of common buckwheat flour and starch
Publisher: Elsevier BV
Date: 07-2009
In vitro digestion of infant formulations with hydrolysed and non-hydrolysed proteins from dairy and soybean.
Publisher: Royal Society of Chemistry (RSC)
Date: 2016
DOI: 10.1039/C6FO01240J
Abstract: Digestion of hydrolysed and non-hydrolysed dairy (casein and whey proteins) and soy proteins commonly used in infant formulations was studied under in vitro gastrointestinal (without lipases) conditions for 60 and 120 minutes in the stomach and small intestine, respectively.
3D printing of meat
Publisher: Elsevier BV
Date: 07-2019
DOI: 10.1016/J.MEATSCI.2019.03.005
Abstract: Three-dimensional printing (3DP) process stands as a developing technology for food manufacturing, which offers the opportunity to design novel food products with improved nutritional value and sensorial profile. This review analyses the potential applications of 3DP technology for meat processing and the elemental aspects affecting the printability and post-processing feasibility of 3D printed meat products. The combination of nutritionally balanced ingredients and novel internal structures may be schemed into a multi-material 3D model that meets special in idual needs, such as chewing and swallowing difficulties. Furthermore, a temperature-controlled extruder-type 3D printer built with multi-head system is suggested to suit the required conditions for meat safety and rheological requirements.
Nutritional and rheological characterization of spray dried sweetpotato powder
Publisher: Elsevier BV
Date: 03-2008
Soluble soybean polysaccharide: A new carbohydrate to make a biodegradable film for sustainable green packaging
Publisher: Elsevier BV
Date: 09-2013
DOI: 10.1016/J.CARBPOL.2013.05.037
Abstract: Biodegradable edible films based on soluble soybean polysaccharide (SSPS), a new film-forming material, and three levels of glycerol (20%, 30% and 40%, w/w) as plasticizer, were developed and evaluated in terms of physical, mechanical, barrier and optical properties as well as their microstructure. SSPS-based films with a concentration of 20% glycerol possessed the lowest water vapor permeability. Increasing the glycerol content increased (P<0.05) values for elongation at break, but decreased (P<0.05) tensile-strength values. It was found that plasticizer concentration significantly affected the films' glass-transition temperature however, it had no significant effect on their melting point. Color measurement showed that increasing the glycerol concentration caused the b and L values to increase, while ΔE value decreased. These results were explained by the film's microstructure, which was analyzed by atomic force microscopy and scanning electron microscopy. The results indicated that SSPS could be a promising food-packaging material.
Edible flowers: Review of flower processing and extraction of bioactive compounds by novel technologies
Publisher: Elsevier BV
Date: 12-2019
DOI: 10.1016/J.FOODRES.2019.108660
Abstract: Edible flowers have a long history of consumption in the form of vegetable flowers, fruit flowers or aromatic flowers. Because of their colorful and flavorful nature, edible flowers are believed to contain various nutritional and bioactive components. Today, people are advocating to eat nutritious food and paying attention to healthy foods, flower foods have become a new fashion diet trend. Although edible flowers have great sensory attraction, they have not used in food yet as widely as fresh vegetables and fruits have. The extremely short shelf-life limits the commercial use of edible flowers. In order to find some novel processing technologies which can extend the shelf-life and ensure the commercial use of flowers, we summarized the data of more than 100 studies performed until now on edible flowers. This review concludes emerging technologies including modified atmosphere packaging, high hydrostatic pressure, irradiation and edible coating to keep flower fresh, drying technologies including microwave drying, freeze drying and hybrid drying to maintain the optimal state of flower materials, as well as different extraction methods to extract the bioactive compounds and the microencapsulation of these compounds.
Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing
Publisher: Elsevier BV
Date: 02-2019
Characterization of Anthocyanins and Anthocyanidins in Purple-Fleshed Sweetpotatoes by HPLC-DAD/ESI-MS/MS
Publisher: American Chemical Society (ACS)
Date: 17-12-2009
DOI: 10.1021/JF902799A
Abstract: Purple-fleshed sweetpotatoes (PFSP) can be a healthy food choice for consumers and a potential source for natural food colorants. This study aimed to identify anthocyanins and anthocyanidins in PFSP, and to evaluate the effect of thermal processing on these polyphenolic compounds. Freeze-dried powder of raw and steamed s les of three PFSP varieties were extracted with acidified methanol using a Dionex ASE 200 accelerated solvent extractor. Seventeen anthocyanins were identified by HPLC-DAD/ESI-MS/MS for Stokes Purple and NC 415 varieties with five major compounds: cyanidin 3-caffeoylsophoroside-5-glucoside, peonidin 3-caffeoylsophoroside-5-glucoside, cyanidin 3-caffeoyl-p-hydroxybenzoylsophoroside-5-glucoside, peonidin 3-caffeoyl-p-hydroxybenzoyl-sophoroside-5-glucoside, and peonidin-caffeoyl-feruloylsophoroside-5-glucoside. Okinawa variety showed 12 pigments with 3 major peaks identified as cyanidin 3-caffeoylsophoroside-5-glucoside, cyanidin 3-(6'',6'''-dicaffeoylsophoroside)-5-glucoside and cyanidin 3-(6''-caffeoyl-6'''-feruloylsophoroside)-5-glucoside. Steam cooking had no significant effect on total anthocyanin content or the anthocyanin pigments. Cyanidin and peonidin, which were the major anthocyanidins in the acid hydrolyzed extracts, were well separated and quantified by HPLC with external standards. Cyanidin and peonidin, which contribute to the blue and red hues of PFSP, can be simply quantified by HPLC after acid hydrolysis of the anthocyanins.
Dielectric Properties of Sweet Potato Purees at 915 MHz as Affected by Temperature and Chemical Composition∗
Publisher: Informa UK Limited
Date: 11-02-2008
The Viability of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM Following Double Encapsulation in Alginate and Maltodextrin
Publisher: Springer Science and Business Media LLC
Date: 25-07-2013
Spray-Drying Microencapsulation of Anthocyanins by Natural Biopolymers: A Review
Publisher: Informa UK Limited
Date: 13-03-2014
Chemical and Physical Changes in Milk Protein Concentrate (MPC80) Powder during Storage
Publisher: American Chemical Society (ACS)
Date: 03-05-2011
DOI: 10.1021/JF2003464
Abstract: The solubility and chemical changes due to the Maillard reaction were investigated in milk protein concentrate powder containing 80% protein (MPC80) during storage at temperatures and relative humidities in the ranges of 25-40 °C and 44-84%, respectively. The Maillard reaction was studied by measuring furosine (a product of lactosylated protein after digestion with acid) and free hydroxymethylfurfural (HMF) contents by HPLC and L*, a*, b* values with a color-meter. Furosine, free HMF, and browning in MPC80 increased during storage, whereas the solubility decreased. The correlation between the Maillard reaction and solubility loss was explored in modified MPC80 to which glucose was added to enhance the rate of the Maillard reaction. More furosine and brown pigments were observed in the glucose-containing MPC80 than in MPC80 with added lactose. The opposite trend occurred for solubility, suggesting that the Maillard reaction may be a cause of solubility loss in MPC powder.
Application of power ultrasound in freezing and thawing Processes: Effect on process efficiency and product quality
Publisher: Elsevier BV
Date: 11-2020
Could 3D food printing help to improve the food supply chain resilience against disruptions such as caused by pandemic crises?
Publisher: Wiley
Date: 30-07-2021
DOI: 10.1111/IJFS.15258
Abstract: The ongoing COVID‐19 pandemic is having a tremendous effect on the current food system. The situation urges us to face many issues never experienced before, aimed at mitigating a multitude of sanitary and social risks. The current pandemic has affected the food system in many ways: significant changes in dietary habits and in the health status of people the food chain is broken, which has an effect on food security (including making it difficult to find or to buy fresh food at affordable prices) unemployment or underemployment is rising due to the damages of the food sector there is a lack of food‐socialising events which has an effect on people’s mental status and there are concerns about food safety. To mitigate all these issues, the implementation of innovative technologies urges. We have mapped the scientific studies and online information on 3D food printing (3DFP) about the effects of 3DFP on the food system and people’s health when adopted in food industry, restaurants, hospitals, schools, offices, homes, etc. Finally, this information has been examined in light to the future challenges of the food chain also considering the ongoing COVID‐19 pandemic, demonstrating its potential benefits to mitigate this and future pandemics.
Survival of probiotics encapsulated in chitosan-coated alginate beads in yoghurt from UHT- and conventionally treated milk during storage
Publisher: Elsevier BV
Date: 03-2006
Encapsulation of CO2 into amorphous and crystalline α-cyclodextrin powders and the characterization of the complexes formed
Publisher: Elsevier BV
Date: 11-2015
DOI: 10.1016/J.FOODCHEM.2015.04.094
Abstract: Carbon dioxide complexation was undertaken into solid matrices of amorphous and crystalline α-cyclodextrin (α-CD) powders, under various pressures (0.4-1.6 MPa) and time periods (4-96 h). The results show that the encapsulation capacity of crystalline α-CD was significantly lower than that of amorphous α-CD at low pressure and short time (0.4-0.8 MPa and 4-24 h), but was markedly enhanced with an increase of pressure and prolongation of encapsulation time. For each pressure level tested, the time required to reach a near equilibrium encapsulation capacity of the crystalline powder was around 48 h, which was much longer than that of the amorphous one, which only required about 8h. The inclusion complex formation of both types of α-CD powders was confirmed by the appearance of a CO2 peak on the FTIR and NMR spectra. Moreover, inclusion complexes were also characterized by DSC, TGA, SEM and X-ray analyses.
Effects of three types of modified atmospheric packaging on the physicochemical properties of selected glutinous rice
Publisher: Elsevier BV
Date: 03-2018
Freshness monitoring technology of fish products in intelligent packaging
Publisher: Informa UK Limited
Date: 28-04-2021
Future Outlook of 3D Food Printing
Publisher: Elsevier
Date: 2019
Feasibility of Utilizing Bioindicators for Testing Microbial Inactivation in Sweetpotato Purees Processed with a Continuous‐Flow Microwave System
Publisher: Wiley
Date: 29-05-2007
DOI: 10.1111/J.1750-3841.2007.00371.X
Abstract: Continuous-flow microwave heating has potential in aseptic processing of various food products, including purees from sweetpotatoes and other vegetables. Establishing the feasibility of a new processing technology for achieving commercial sterility requires evaluating microbial inactivation. This study aimed to assess the feasibility of using commercially available plastic pouches of bioindicators containing spores of Geobacillius stearothermophilus ATCC 7953 and Bacillus subtilis ATCC 35021 for evaluating the degree of microbial inactivation achieved in vegetable purees processed in a continuous-flow microwave heating unit. Sweetpotato puree seeded with the bioindicators was subjected to 3 levels of processing based on the fastest particles: undertarget process (F(0) approximately 0.65), target process (F(0) approximately 2.8), and overtarget process (F(0) approximately 10.10). After initial experiments, we found it was necessary to engineer a setup with 2 removable tubes connected to the continuous-flow microwave system to facilitate the injection of indicators into the unit without interrupting the puree flow. Using this approach, 60% of the indicators injected into the system could be recovered postprocess. Spore survival after processing, as evaluated by use of growth indicator dyes and standard plating methods, verified inactivation of the spores in sweetpotato puree. The log reduction results for B. subtilis were equivalent to the predesigned degrees of sterilization (F(0)). This study presents the first report suggesting that bioindicators such as the flexible, food-grade plastic pouches can be used for microbial validation of commercial sterilization in aseptic processing of foods using a continuous-flow microwave system.
The potential for production of freeze-dried oral vaccines using alginate hydrogel microspheres as protein carriers
Publisher: Elsevier BV
Date: 2014
Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environment
Publisher: Elsevier BV
Date: 2022
Glass transition and enthalpy relaxation of amorphous food saccharides: A review
Publisher: American Chemical Society (ACS)
Date: 13-07-2006
DOI: 10.1021/JF060188R
Abstract: Many food materials exist in a disordered amorphous solid state due to processing. Therefore, understanding the concept of amorphous state, its important phase transition (i.e., glass transition), and the related phenomena (e.g., enthalpy relaxation) is important to food scientists. Food saccharides, including mono-, di-, oligo-, and polysaccharides, are among the most important major components in food. Focusing on the food saccharides, this review covers important topics related to amorphous solids, including the concept and molecular arrangement of amorphous solid, the formation of amorphous food saccharides, the concept of glass transition and enthalpy relaxation, physical property changes and molecular mobility around the glass transition, measurement of the glass transition and enthalpy relaxation, their mathematical descriptions and models, and influences on food stability.
Effects of malondialdehyde-induced protein modification on water functionality and physicochemical state of fish myofibrillar protein gel
Publisher: Elsevier BV
Date: 08-2016
Effect of starch modification in the whole white rice grains on physicochemical properties of two contrasting rice varieties
Publisher: Elsevier BV
Date: 03-2018
Investigation on fish surimi gel as promising food material for 3D printing
Publisher: Elsevier BV
Date: 03-2018
Characterization of the surface stickiness of fructose-maltodextrin solutions during drying
Publisher: Informa UK Limited
Date: 03-01-2003
Lubrication studies of fluid food using a simple experimental set up
Publisher: Elsevier BV
Date: 12-2014
Improvement strategies of food supply chain through novel food processing technologies during COVID-19 pandemic
Publisher: Elsevier BV
Date: 07-2021
RHEOLOGICAL PROPERTIES OF CABBAGE PULP
Publisher: Informa UK Limited
Date: 12-08-2010
Erratum to Characterization of the Surface Stickiness of Fructose-Maltodextrin Solutions During Drying (Drying Technology, (2003), 21, 1 (17-34), 10.1081/DRT-120017281)
Publisher: Informa UK Limited
Date: 16-01-2014
Molecular dynamics simulation on moisture diffusion process for drying of porous media in nanopores
Publisher: Elsevier BV
Date: 06-2018
Crystallisation properties of amorphous cyclodextrin powders and their complexation with fish oil
Publisher: Springer Science and Business Media LLC
Date: 13-02-2019
Chemical Optimization of Protein Extraction from Sweet Potato ( Ipomoea batatas ) Peel
Publisher: Wiley
Date: 11-2012
DOI: 10.1111/J.1750-3841.2012.02921.X
Abstract: Proteins isolated from sweet potatoes (Ipomoea batatas) have been shown to possess antidiabetic, antioxidant, and antiproliferative properties. The objective of this study was to chemically optimize a process for extracting proteins from sweet potato peel. The extraction procedure involved mixing peel with saline solvent to dissolve proteins and then precipitating with CaCl(2). Quadratic and segmented models were used to determine the optimum NaCl concentration and peel to solvent ratio to maximize protein solubility while minimizing solvent usage. A segmented model was also used to optimize the concentration of CaCl(2) used for precipitation. The highest yield was obtained by mixing blanched peelings with 59.7 mL of 0.025 mM NaCl per g peel and then precipitating with 6.8 mM CaCl(2). The results of this study show that potentially valuable proteins can be extracted from peel generated during processing of sweet potatoes and industrial costs can be minimized by using these optimum conditions. Potentially valuable proteins can be extracted from sweet potato peel, a waste product of sweet potato processing.
A combination treatment of ultrasound and ε-polylysine to improve microorganisms and storage quality of fresh-cut lettuce
Publisher: Elsevier BV
Date: 10-2019
Study of glass transition and enthalpy relaxation of mixtures of amorphous sucrose and amorphous tapioca starch syrup solid by differential scanning calorimetry (DSC)
Publisher: Elsevier BV
Date: 08-2007
Microbial and quality improvement of boiled gansi dish using carbon dots combined with radio frequency treatment
Publisher: Elsevier BV
Date: 12-2020
Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions
Publisher: Elsevier BV
Date: 12-2020
Investigation of effect of antioxidant and antimicrobial agents on the quality of frozen crab gonads by E‐nose, GC‐MS, and sensory evaluation
Publisher: Hindawi Limited
Date: 09-02-2020
DOI: 10.1111/JFPP.14382
Formation and Stability of Carbon Dioxide Nanobubbles for Potential Applications in Food Processing
Publisher: Springer Science and Business Media LLC
Date: 15-06-2020
Efficient Plant Foods Processing Based on Infrared Heating
Publisher: Informa UK Limited
Date: 12-04-2019
Nano-particle encapsulation of fish oil by spray drying
Publisher: Elsevier BV
Date: 2008
Overcoming issues associated with the scale-up of a continuous flow microwave system for aseptic processing of vegetable purees
Publisher: Elsevier BV
Date: 2008
The Effects of Non-Equilibrium States and Storage Conditions on Glass Transitions in Food
Publisher: Elsevier
Date: 2017
Novel freeze drying based technologies for production and development of healthy snacks and meal replacement products with special nutrition and function: A review
Publisher: Informa UK Limited
Date: 25-08-2022
Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries
Publisher: American Chemical Society (ACS)
Date: 20-12-2014
DOI: 10.1021/JF404290V
Abstract: Acrylamide formation in sweetpotato French fries (SPFF) is likely a potential health concern as there is an increasing demand for good-quality fries from carotene-rich sweetpotatoes (SP). This is the first report on acrylamide formation in SPFF as affected by processing methods. Acrylamide levels in SPFF from untreated SP strips fried at 165 °C for 2, 3, and 5 min were 124.9, 255.5, and 452.0 ng/g fresh weight, which were reduced by about 7 times to 16.3, 36.9, and 58.3 ng/g, respectively, when the strips were subjected to processing that included water blanching and soaking in 0.5% sodium acid pyrophosphate before frying. An additional step of strip soaking in 0.4% calcium chloride solution before par-frying increased the calcium content from 0.2 to 0.8 mg/g and decreased the acrylamide levels to 6.3, 17.6, and 35.4 ng/g, respectively. SPFF with acrylamide level of <100 ng/g or several times lower than that of white potato French fries can be obtained by integrating processing treatments commonly used in the food industry.
The role of hydrocolloids on the 3D printability of meat products
Publisher: Elsevier BV
Date: 10-2021
Effects of ultrasound pretreatments on the quality of fried sweet potato (Ipomea batatas) chips during microwave‐assisted vacuum frying
Publisher: Wiley
Date: 20-09-2018
DOI: 10.1111/JFPE.12879
Effect of Addition of Whey Protein Isolate on Spray-Drying Behavior of Honey with Maltodextrin as a Carrier Material
Publisher: Informa UK Limited
Date: 26-10-2013
Tribological method to measure lubricating properties of dairy products
Publisher: Elsevier BV
Date: 2016
Edible flower essential oils: A review of chemical compositions, bioactivities, safety and applications in food preservation
Publisher: Elsevier BV
Date: 2021
Amorphization of cyclodextrins by spray drying for producing encapsulated functional gas powders for agri-food applications
Publisher: Informa UK Limited
Date: 23-12-2023
Optimization of Closed-Cycle Fluidized Bed Drying of Sesame Seeds Using Response Surface Methodology and Genetic Algorithms
Publisher: Walter de Gruyter GmbH
Date: 14-01-2014
Abstract: Optimization of fluidized bed drying of sesame seeds was done by response surface methodology (RSM) and genetic algorithms (GA). Effect of drying parameters (drying temperature (40, 50, 60°C), drying time (60, 120, 180 min), air velocity (1, 1.5, 2 m/s) and bed depth of dryer (1–3 cm) was investigated based on the quality attributes of dried seeds. These factors were optimized with respect to the moisture ratio, color indices, and texture parameters (hardness and fracturability). The obtained models showed very well fitness with experimental data. The coefficients of resulting models with RSM were further optimized using GA. It was revealed that GA-optimized models have better fitness with the experimental results than RSM models. Our results suggest that sesame seed dried in 40–45°C for 115–120 min with 1 m/s air velocity had the lowest moisture content and color changes and the best texture.
Volatile Components in Three Commercial Douchies, A Chinese Traditional Salt-Fermented Soybean Food
Publisher: Informa UK Limited
Date: 12-08-2010
Optimization of folic acid nano-emulsification and encapsulation by maltodextrin-whey protein double emulsions
Publisher: Elsevier BV
Date: 05-2016
DOI: 10.1016/J.IJBIOMAC.2016.01.064
Abstract: Due to susceptibility of folic acid like many other vitamins to environmental and processing conditions, it is necessary to protect it by highly efficient methods such as micro/nano-encapsulation. Our aim was to prepare and optimize real water in oil nano-emulsions containing folic acid by a low energy (spontaneous) emulsification technique so that the final product could be encapsulated within maltodextrin-whey protein double emulsions. A non ionic surfactant (Span 80) was used for making nano-emulsions at three dispersed phase/surfactant ratios of 0.2, 0.6, and 1.0. Folic acid content was 1.0, 2.0, and 3.0mg/mL of dispersed phase by a volume fraction of 5.0, 8.5, and 12%. The final optimum nano-emulsion formulation with 12% dispersed phase, a water to surfactant ratio of 0.9 and folic acid content of 3mg/mL in dispersed phase was encapsulated within maltodextrin-whey protein double emulsions. It was found that the emulsification time for preparing nano-emulsions was between 4 to 16 h based on formulation variables. Droplet size decreased at higher surfactant contents and final nano-emulsions had a droplet size<100 nm. Shear viscosity was higher for those formulations containing more surfactant. Our results revealed that spontaneous method could be used successfully for preparing stable W/O nano-emulsions containing folic acid.
Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products
Publisher: Elsevier BV
Date: 08-2018
Evaluation of the freshness of fresh-cut green bell pepper (Capsicum annuum var. grossum) using electronic nose
Publisher: Elsevier BV
Date: 2018
Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters
Publisher: Elsevier BV
Date: 2018
Functional milk proteins: Production and utilization-whey-based ingredients
Publisher: Springer New York
Date: 2016
Descriptive analysis of bacterial profile, physicochemical and sensory characteristics of grape juice containing Saccharomyces cerevisiae cell wall‐coated probiotic microcapsules during storage
Publisher: Wiley
Date: 03-02-2017
DOI: 10.1111/IJFS.13370
Effect of addition of inulin and galactooligosaccharide on the survival of microencapsulated probiotics in alginate beads coated with chitosan in simulated digestive system, yogurt and fruit juice
Publisher: Elsevier BV
Date: 07-2014
Modulating the fat globules of plant-based cream emulsion: Influence of the source of plant proteins
Publisher: Elsevier BV
Date: 12-2021
Spray drying of bioactives
Publisher: Springer New York
Date: 04-12-2017
Methods to characterize the structure of food powders – a review
Publisher: Informa UK Limited
Date: 03-04-2017
DOI: 10.1080/09168451.2016.1274643
Abstract: Food powders can exist in amorphous, crystalline or mixed structure depending on the order of molecular arrangement in the powder particle matrices. In food production, the structure of powders has a greatly effect on their stability, functionality, and applicability. The undesirable structure of powders can be accidentally formed during production. Therefore, characterization of powder structure as well as quantification of amorphous–crystalline proportions presenting in the powders are essential to control the quality of products during storage and further processing. For these purposes, many analytical techniques with large differences in the degree of selectivity and sensitivity have been developed. In this review, differences in the structure of food powders are described with a focus being placed on applications of amorphous powders. Essentially, applicability of common analytical techniques including X-ray, microscopic, vapor adsorption, thermal, and spectroscopic approaches for quantitative and qualitative structural characterization of food powders is also discussed.
Release kinetics of ethylene gas from ethylene-α-cyclodextrin inclusion complexes
Publisher: Elsevier BV
Date: 11-2011
DOI: 10.1016/J.FOODCHEM.2011.04.035
Abstract: Ethylene was included into α-cyclodextrin (α-CD) by molecular encapsulation. Characterisation of the ethylene-α-CD inclusion complexes (ICs) using X-ray diffractometry (XRD) and scanning electron microscopy (SEM) confirmed their crystalline structures. Release kinetics of ethylene gas from the ICs was investigated. Release characteristics experiments were carried out at various relative humidities (RH) (52.9%, 75.5%, and 93.6%) and temperatures (45, 65, 85, and 105°C). The Power Law and Avrami's equations were used to analyse release kinetics. The latter showed better fit for ethylene release. Kinetics analysis based on Avrami's equation showed that the release of ethylene was accelerated by increases in RH and temperature. For humidity treatments, the release parameter n represented a diffusive mechanism at 52.9% and 75.5% RH and a first-order mode at 93.6% RH. However, a diffusive mechanism was found in all temperature experiments. Release rate constants increased as a function of increasing temperature. Temperature coefficient (Q
Rheological behaviour of selected commercially available baby formulas in simulated human digestive system
Publisher: Elsevier BV
Date: 10-2014
DOI: 10.1016/J.FOODRES.2014.08.028
Abstract: A variety of formulas are available in the global market for infants (<12months old) who do not have access to mother's milk. The rheological properties of four different commercially available infant formulas - newborn, anti-reflux, soy and lactose free - in an in vitro digestive system were investigated. The enzymatic saliva when mixed with the formulas did not influence their viscosity in the mouth possibly due to the short residence time. Systematic measurement (every 15min) of viscosity during gastrointestinal digestion process revealed a decrease in viscosity as time progressed. The most interesting observation was that the viscosity of the anti-reflux formula was relatively higher compared to the other formulas throughout the simulated gastrointestinal digestion process. The results suggest that viscosity of the infant formula in the stomach may have a role to play in preventing gastroesophageal reflux.
The influence of pulsed electric fields and microwave pretreatments on some selected physicochemical properties of oil extracted from black cumin seed
Publisher: Wiley
Date: 20-11-2017
DOI: 10.1002/FSN3.535
Effects of fatty acids with various chain lengths and degrees of unsaturation on the structure, physicochemical properties and digestibility of maize starch-fatty acid complexes
Publisher: Elsevier BV
Date: 2021
Encapsulation Efficiency of Food Flavours and Oils during Spray Drying
Publisher: Informa UK Limited
Date: 07-2008
Microencapsulation of saffron petal anthocyanins with cress seed gum compared with Arabic gum through freeze drying
Publisher: Elsevier BV
Date: 04-2016
DOI: 10.1016/J.CARBPOL.2015.11.079
Abstract: In this research, encapsulation efficiency of cress seed gum (CSG) as a native hydrocolloid was compared with Arabic gum (AG) and maltodextrin (dextrose equivalent of 20 (M20), and 7 (M7)) for saffron (Crocus sativus) petal's extract by freeze drying method. Combinations of CSG-M20, AG-M20, and M7-M20 with ratios of 50:50 and M20 alone (100%) were used as wall materials. A mixture of 1:5 (based on dry matter) between core (concentrated anthocyanin extract of saffron petal) and wall materials were freeze dried and stability of encapsulated anthocyanins along with color parameters (a*, b*, L*, C, H° and TCD) of final powders were measured during 10 weeks of storage (at 35°C as an accelerated method). Total anthocyanins were determined through pH differential method every week. Four prepared formulations of encapsulated powders didn't show any significant differences (P>0.01) in terms of total anthocyanin content measured immediately after production and after 10 weeks storage. AG-M20 mixture and M20 alone showed the highest and lowest TCD, respectively. The mixture of CSG-M20 in comparison with AG-M20 and M20 had the same protecting effect (P<0.01) but showed a relatively high TCD (9.33).
Optimization of Anthocyanin Extraction from Saffron Petals with Response Surface Methodology
Publisher: Springer Science and Business Media LLC
Date: 21-12-2015
Flavour retention in different methods of spray drying
Publisher: Springer US
Date: 1994
Nanoemulsion-based edible coatings loaded with fennel essential oil/cinnamaldehyde: Characterization, antimicrobial property and advantages in pork meat patties application
Publisher: Elsevier BV
Date: 09-2021
Ultra-high-temperature processing of chocolate flavoured milk
Publisher: Elsevier BV
Date: 2010
Biopolymer nano-particles and natural nano-carriers for nano-encapsulation of phenolic compounds
Publisher: Elsevier BV
Date: 10-2016
DOI: 10.1016/J.COLSURFB.2016.06.053
Abstract: Phenolic compounds are major micronutrients in our diet,(1) and evidence for their role in the prevention of degenerative diseases such as cancer, inflammation and neurodegenerative diseases is emerging. The easily destruction against environment stresses and low bioavailability of phenolics are main limitations of their application. Therefore, nano-encapsulated phenolics as a fine delivery system can solve their restrictions. Polymeric nanoparticles and natural nano-carriers are one of the most effective and industrial techniques which can be used for protection and delivery of phenolics. In this review, preparation, application and characterization of polymeric based nano-capsules and natural nano-carriers for phenolics have been considered and discussed including polymeric nanoparticles, polymeric complex nanoparticles, cyclodextrins, nano-caseins, nanocrystals, electrospun nano-fibers, electro-sprayed nano-particles, and nano-spray dried particles. Our main goal was to cover the relevant recent studies in the past few years. Although a number of different types of polymeric and natural based nano-scale delivery systems have been developed, there are relatively poor quantitative understanding of their in vivo absorption, permeation and release. Also, performing toxicity experiments, residual solvent analysis and studying their biological fate during digestion, absorption, and excretion of polymeric nanoparticle and natural nano-carriers containing phenolics should be considered in future researches. In addition, future investigations could focus on application of phenolic nano-scale delivery systems in pharmaceuticals and functional foods.
Water loss and partitioning of the oil fraction of mushroom chips using ultrasound-assisted vacuum frying
Publisher: Elsevier BV
Date: 12-2020
In vitro lipolysis of dairy and soy based infant formula.
Publisher: Elsevier BV
Date: 04-0022
DOI: 10.1016/J.FOODRES.2018.01.003
Abstract: Hydrolysed and non-hydrolysed dairy and soy proteins with vegetable oils are commonly used in infant formulations. Lipid digestion of these infant formula emulsions was studied under an in vitro gastrointestinal condition for 60 min in the stomach and 120 min in the small intestine (with and without the presence of enzyme proteases). The distribution of oil droplets, the released free fatty acids, and micro-structure changes of the digesta were monitored over the digestion period. Oil droplet coalescence was observed during gastric phase but not in the intestinal phase for most of formulations. The emulsion structure and the oil-water interface of the oil droplets play an important part in lipolysis kinetics. Higher rate of lipolysis in infant formula emulsion stabilized by hydrolysed proteins was noted. The obtained results suggest that digestive proteases had a limited impact on lipolysis of infant formulations.
Influence of pre-heat temperature, pre-heat holding time and high-heat temperature on fouling of reconstituted skim milk during UHT processing
Publisher: Elsevier BV
Date: 05-2015
Rheology of emulsion-filled alginate microgel suspensions
Publisher: Elsevier BV
Date: 02-2016
Glass transition and crystallization of solid model system of jujube slice as influenced by sugars and organic acids
Publisher: Elsevier BV
Date: 10-2021
Investigation on simultaneous change of deformation, color and aroma of 4D printed starch-based pastes from fruit and vegetable as induced by microwave
Publisher: Elsevier BV
Date: 07-2022
DOI: 10.1016/J.FOODRES.2022.111214
Abstract: Conventional 3D printing exhibits serious limitation for it requires a support layer upon which more layers can be formed. A designed structure that lacks such a layer is therefore very difficult, if not impossible, to be printed. A novel means to allow 4D deformation of simple 3D-printed object into complex suspended structure is therefore proposed microwave irradiation was used to induce the desired directed deformation. In this study, yellow flesh peach-buckwheat paste was used to study the effects of model structure and microwave power on directed 4D deformation behavior. Then, finite-element based simulation was conducted to investigate interactions between the printed object and microwave irradiation. Experiments and simulations showed that local high temperature generated by microwave (200 W) caused directional micro puffing at resulting hot spots, forming a driving force to allow 3D-printed objects to rapidly undergo 4D deformation (within 90 s). The verification test also proved that puffing was the main factor driving 4D deformation. This strategy could combine with color and flavor changing microcapsules to realize the synchronous 4D printing process of deformation, color changing, and aroma changing within 15 s, induced by a household microwave oven (700 W). The purpose of this study is to provide a new 4D printing method interacting with consumers in a short time, which could be applied to children's food.
Apparent thermal and UHT stability of native, homogenized and recombined creams with different average fat globule sizes
Publisher: Elsevier BV
Date: 09-2019
DOI: 10.1016/J.FOODRES.2019.04.054
Abstract: Milk fat globule size plays a significant role in stability, microstructure and nutritional functionalities of dairy-based products. Understanding of thermal stability of differentiated-size fat globules in dairy creams can provide intervention opportunities for improving functionalities and shelf-life of dairy-based products. This study focused on apparent thermal and UHT stability of native, homogenized (from native cream) and recombined creams (sodium caseinate-stabilized anhydrous milk fat) as a function of their fat globule sizes at 18 and 36% fat contents. Native creams were fractionated by the two-stage centrifugal method into five sizes (~1.45, ~2.45-3.65, ~3.85 and ~4.5 μm) whereas homogenized and recombined creams (~1.45, ~2.45, ~3.85 and ~4.5 μm) were obtained by microfluidisation. All cream s les were tested for thermal stability at 140 °C following a test similar to Heat Coagulation Time. Some selected creams were also studied for UHT stability at 140 °C for 4 s. Native creams exhibited erse thermal stability depending upon fat content and size however, native creams (~2.45-3.65 and ~4.5 μm) were UHT stable. Native creams of all sizes were also significantly more thermal stable than homogenized creams. Homogenized creams of all sizes at both fat contents showed poor apparent thermal and UHT stability. It appeared that small fat globules of native creams were more heat stable than larger fat globules at 18% fat content. Recombined creams made with sodium caseinate as emulsifier (without the presence of other milk components) were the most stable among all. However, dilution of recombined cream with skim milk or lactose significantly reduced their apparent thermal stability, but they were UHT stable.
Co-melting behaviour of sucrose, glucose & fructose
Publisher: Elsevier BV
Date: 03-2019
DOI: 10.1016/J.FOODCHEM.2018.09.109
Abstract: The co-melting behaviour of sugar mixtures, comprising sucrose, glucose and fructose at various binary (3:1, 1:1, 1:3, 1:7, 1:15) and ternary (4:1:1, 2:1:1, 1:1:1, 2:5:5, 2:11:11, 1:4:1, 1:10:1) ratios, was studied using DSC. The melting temperature of sucrose was found to decrease in the presence of either fructose or glucose. In the sugar mixtures, the melting enthalpy of sucrose decreased compared with the proportional calculated values, using the percentage equation, whilst the melting enthalpy of fructose or glucose increased at the same time, implying the melting or dissolution of sucrose together with fructose or glucose. The tested enthalpy is usually higher than the calculated enthalpy for fructose, but lower than the calculated enthalpy for sucrose. Microscopic pictures showed that sucrose crystals could melt and dissolve gradually in the fructose melt liquid. This study provides useful information for both fundamental understanding of sugars co-melting and food industry applications.
Effects of superfine grinding on the properties and qualities of Cordyceps militaris and its spent substrate
Publisher: Hindawi Limited
Date: 16-08-2019
DOI: 10.1111/JFPP.14169
Recent advances in spray drying relevant to the dairy industry: A comprehensive critical review
Publisher: Informa UK Limited
Date: 13-09-2016
Size-based fractionation of native milk fat globules by two-stage centrifugal separation
Publisher: Elsevier BV
Date: 06-2017
Influence of Emulsifiers and Dairy Ingredients on Manufacturing, Microstructure, and Physical Properties of Butter
Publisher: MDPI AG
Date: 20-05-2021
Abstract: The influence of emulsifiers and dairy solids on churning and physical attributes of butter was investigated. Commercial dairy cream was blended with each of the ingredients (0.5%, w/w) separately, aged overnight (10 °C), and churned (10 °C) into butter. The employed additives showed a distinctive impact on the macroscopic properties of butter without largely affecting the melting behavior. In fresh butter, polyglycerol polyricinoleate (PGPR) emulsifier having dominated hydrophobic moieties significantly (p 0.05) enhanced the softness. Among dairy solids, sodium caseinate (SC) was the most effective in reducing the solid fat fraction, hardness, and elastic modulus (G’), while whey protein isolate (WPI) and whole milk powder (WMP) produced significantly harder, stiffer, and more adhesive butter texture. As per tribological analysis, PGPR, Tween 80, and SC lowered the friction-coefficient of butter, indicating an improved lubrication property of the microstructure. The extent of butter-setting during 28 days of storage (5 °C) varied among the s les, and in specific, appeared to be delayed in presence of WPI, WMP, and buttermilk solids. The findings of the study highlighted the potential of using applied emulsifiers and dairy-derived ingredients in modifying the physical functionality of butter and butter-like churned emulsions in addition to a conventional cream-ageing process.
Evaluation of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM encapsulated using a novel impinging aerosol method in fruit food products
Publisher: Elsevier BV
Date: 07-2012
DOI: 10.1016/J.IJFOODMICRO.2012.04.025
Abstract: This study investigated the effect of microencapsulation on the survival of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM and their acidification in orange juice at 25°C for nine days and at 4°C over thirty five days of storage. Alginate micro beads (10-40 μm) containing the probiotics were produced by a novel dual aerosol method of alginate and CaCl(2) cross linking solution. Unencapsulated L. rhamnosus GG was found to have excellent survivability in orange juice at both temperatures. However unencapsulated L. acidophilus NCFM showed significant reduction in viability. Encapsulation of these two bacteria did not significantly enhance survivability but did reduce acidification at 25°C and 4°C. In agreement with this, encapsulation of L. rhamnosus GG also reduced acidification in pear and peach fruit-based foods at 25°C, however at 4°C difference in pH was insignificant between free and encapsulated cells. In conclusion, L. rhamnosus GG showed excellent survival in orange juice and microencapsulation has potential in reducing acidification and possible negative sensory effects of probiotics in orange juice and other fruit-based products.
Designing and application of a shell and tube heat exchanger for nanofluid thermal processing of liquid food products
Publisher: Wiley
Date: 23-11-2017
DOI: 10.1111/JFPE.12658
Effect of Sodium Alginate Addition on Physical Properties of Rennet Milk Gels
Publisher: Springer Science and Business Media LLC
Date: 06-02-2017
Pressurized liquid extraction and quantification of anthocyanins in purple-fleshed sweet potato genotypes
Publisher: Elsevier BV
Date: 05-2012
Influence of Non-Equilibrium States and Glass Transition on the Survival of Bacteria
Publisher: Elsevier
Date: 2017
Effect of spray drying and storage on the stability of bayberry polyphenols
Publisher: Elsevier BV
Date: 12-2011
DOI: 10.1016/J.FOODCHEM.2011.05.093
Abstract: Bayberry juice was spray dried with maltodextrin (DE 10) as a carrier and then stored under different temperature and water activities (aw). The retention of the total phenolic content (TPC) and total anthocaynins (ACN) during the drying process were about 96% and 94%, respectively, suggesting spray drying was a satisfactory technique for drying heat sensitive polyphenols. Under an aw of 0.11-0.44, the TPC and ACN in bayberry powders decreased by about 6-8% and 7-27%, respectively, after 6months storage at 4°C at 25°C for the same storage period the decreases were between 6-9% and 9-37%, respectively, while at 40°C the decreases were in the range 7-37% and 9-94%. The anthocyanin component was more readily degraded relative to other phenolic compounds. The results suggest that bayberry powder should be stored at less than 25°C and aw of 0.33, on account of greater polyphenol stability under such conditions.
A study of vitrification of Australian honeys at different moisture contents
Publisher: The Royal Society of Chemistry
Date: 07-10-2002
Re-coalescence of emulsion droplets during high-energy emulsification
Publisher: Elsevier BV
Date: 10-2008
New understandings of how dielectric properties of fruits and vegetables are affected by heat-induced dehydration: A review
Publisher: Informa UK Limited
Date: 29-11-2018
In situ characterization of stickiness of sugar-rich foods using a linear actuator driven stickiness testing device
Publisher: Elsevier BV
Date: 06-2003
Microencapsulation of Color and Flavor in Confectionery Products
Publisher: Elsevier
Date: 2018
Influence of drying on functional properties of food biopolymers: From traditional to novel dehydration techniques
Publisher: Elsevier BV
Date: 11-2016
Oral perception of the textural and flavor characteristics of soy-cow blended emulsions.
Publisher: Wiley
Date: 06-11-2022
DOI: 10.1111/JTXS.12641
Abstract: Soy-cow blended milk is a potential nutritional beverage and raw material for dairy products. This study determined the particle size, flow, lubrication, flavor and sensory properties of cow milk, soy milk and their blends. Twenty-one major volatile compounds were identified using solid-phase microextraction gas chromatography (SPME-GCMS) in cow milk and soy milk. Among all the compounds detected in the milk s les, hexanal, associated with off flavor was found highest in soymilk followed by cow milk and blended milk. From confocal images, soy-cow blended milk at a ratio of 1:1 showed a homogenous distribution of small fat globules and protein compared to the soy milk and cow milk. The addition of soy milk to cow milk lowers the particle size although not significantly (p > .05) and decreases the viscosity of blended milk. Cow milk was the most viscous (2.66 mPa·s at 50 s
In situ analysis of cooking properties of rice by thermal mechanical compression test method
Publisher: Informa UK Limited
Date: 26-07-2017
Effects of ultrasound on the fermentation profile of fermented milk products incorporated with lactic acid bacteria
Publisher: Elsevier BV
Date: 03-2019
The importance of minerals in human nutrition: Bioavailability, food fortification, processing effects and nanoencapsulation
Publisher: Elsevier BV
Date: 04-2017
Preparation and characterization of bio-nanocomposite films based on soy protein isolate and montmorillonite using melt extrusion
Publisher: Elsevier BV
Date: 10-2010
Effect of multi-mode dual-frequency ultrasound irradiation on the degradation of waxy corn starch in a gelatinized state
Publisher: Elsevier BV
Date: 04-2021
Controlled release of ethylene gas from the ethylene-alpha-cyclodextrin inclusion complex powder with deliquescent salts
Publisher: Springer Science and Business Media LLC
Date: 14-09-2015
A novel method using MOS electronic nose and ELM for predicting postharvest quality of cherry tomato fruit treated with high pressure argon
Publisher: Elsevier BV
Date: 11-2018
Production of sub-micron emulsions by ultrasound and microfluidization techniques
Publisher: Elsevier BV
Date: 10-2007
Flat dual-frequency sweeping ultrasound enhances the inactivation of polyphenol oxidase in strawberry juice
Publisher: Springer Science and Business Media LLC
Date: 30-10-2022
Edible flowers with the common name “marigold”: Their therapeutic values and processing
Publisher: Elsevier BV
Date: 07-2019
Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice
Publisher: Elsevier BV
Date: 10-2012
The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains
Publisher: Elsevier BV
Date: 04-2016
DOI: 10.1016/J.FOODCHEM.2015.09.112
Abstract: Statistically and causally meaningful relationships are established between starch molecular structure (the molecular distribution of branched starch and the chain length distribution of debranched starch) and texture (hardness and stickiness) of cooked rice grains. The amounts of amylose chains with degree of polymerization (DP) 100-20,000, and of long amylopectin chains, positively correlated with hardness, while amylopectin chains with DP<70 and amylose molecular size both showed negative correlations with hardness (p<0.05). There was also a significant negative correlation between stickiness and the amounts of long amylopectin chains (p<0.01). For rices with similar amylose content, the amount of amylose chains with DP 1000-2000 positively correlated with hardness while size negatively correlated with hardness (p<0.05). This indicates for the first time that, regardless of amylose content, rice varieties with smaller amylose molecular sizes and with higher proportions of long amylose chains have a harder texture after cooking.
Effects of High-Temperature Fluidized Bed Drying and Tempering on Kernel Cracking and Milling Quality of Vietnamese Rice Varieties
Publisher: Informa UK Limited
Date: 25-02-2009
Effect of Different Cooking Conditions on the Pasting Properties of Flours of Glutinous Rice Varieties from Lao People's Democratic Republic
Publisher: Informa UK Limited
Date: 02-06-2016
Current processing and packing technology for space foods: a review
Publisher: Informa UK Limited
Date: 13-12-2020
DOI: 10.1080/10408398.2019.1700348
Abstract: With the launch of aerospace business, the national space agency has been working actively to improve the living environment of astronauts in outer space. Since 1980s, space food has been greatly enriched, except the differences in form, most of the foods on earth can be enjoyed in space. In this article, the space foods are classified, in general ided into five parts that include natural form food, intermediate moisture food, thermostabilized food, rehydrating food and irradiated food. New type of space food processing technology is also reviewed, including freeze-drying, irradiation sterilization, high pressure processing, microwave assisted thermal sterilization, food 3 D printing and the packaging of space food products, mainly including the packaging materials already used by the present space food system, and the feasibility analysis of some emerging high barrier packaging materials in the research stage. Finally, the review highlights the prospects of future space food system, including the development of in-orbit food preparation technology and the research of life support system.
Structures and rheological properties of corn starch as affected by acid hydrolysis
Publisher: Elsevier BV
Date: 05-2003
Starch pastes thinning during high-pressure homogenization
Publisher: Elsevier BV
Date: 2009
Investigating cooked rice textural properties by instrumental measurements
Publisher: Tsinghua University Press
Date: 06-2020
Investigation of Relationship between Surface Tension of Feed Solution Containing Various Proteins and Surface Composition and Morphology of Powder Particles
Publisher: Informa UK Limited
Date: 11-2012
Spray drying of skim milk mixed with milk permeate: Effect on drying behavior, physicochemical properties, and storage stability of powder
Publisher: Informa UK Limited
Date: 31-01-2008
Novel alginate gel microspheres produced by impinging aerosols for oral delivery of proteins
Publisher: Informa UK Limited
Date: 04-01-2012
DOI: 10.3109/02652048.2011.646329
Abstract: Lysozyme and insulin were encapsulated in alginate gel microspheres using impinging aerosols method. High loadings of around 50% weight/dry microspheres weight were obtained with encapsulation efficiencies of at least 48%. Environmental scanning electron microscopy revealed smooth spherical hydrated microspheres (30-60 µm) in diameter. No lysozyme or insulin release was measured in simulated gastric fluid (HCl, pH 1.2, 37°C). Total insulin release occurred in simulated intestinal fluid (SIF phosphate buffer saline, pH 7.4, 37°C) in 8 h following 2 h incubation in SGF and was found to retain 75% activity using the ARCHITECT® assay. Lysozyme was released completely in SIF in 10 h following 2 h incubation in SGF and was found to exhibit at least 80% bioactivity using the Micrococcus lysodeikticus assay. The absence of protein release in HCl and the retention of high levels of biological activity demonstrate the potential of alginate gel microspheres, for improving oral delivery of biopharmaceuticals.
Textural modification of 3D printed dark chocolate by varying internal infill structure
Publisher: Elsevier BV
Date: 07-2019
DOI: 10.1016/J.FOODRES.2018.12.034
Abstract: This study aimed to create an intricate internal structure of 3D printed chocolate by varying the infill construction. Three intricate infill patterns designed were star, Hilbert curve and honeycomb with infill percentage of 5%, 30%, 60% and 100%. Cadbury dark chocolate (Choc-1) and Callebaut bittersweet dark chocolate (Choc-2) powders were used by incorporating magnesium stearate (Mg-ST) and plant sterol (PS) powders as food additives. Printing parameters were set up with an extrusion temperature of 32 °C, nozzle size of 0.78 mm and printing speed of 70 mm/s. The results showed that voids in printed s les of all three pattern with 5% infill density ranged from 60.8 ± 2.1% to 72.2 ± 1.8%. Voids in s les with 30% infill density ranged from 20.9 ± 2.1% to 49.2 ± 3.6% while with 60% infill density it ranged from 11.6 ± 2.3% to 19.4 ± 4.2%. Additionally, star and honeycomb infill pattern produced the most stable and tough structure at 60% infill as indicated by a higher normal force (N) to break the printed s le. Moreover, even at 100% infill percentage, 3D printed chocolate were found less hard (ranged from 82.2 ± 2.2 N to 92.2 ± 1.3 N) as compared to cast s les (>110 N) in the snap test. The results obtained in this study provide a useful insight in creating various internal structures of 3D printed dark chocolate with different textural characteristic and physical stability.
A comparative study between syringe-based and screw-based 3D food printers by computational simulation
Publisher: Elsevier BV
Date: 07-2019
Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin
Publisher: Elsevier BV
Date: 04-2016
DOI: 10.1016/J.IJBIOMAC.2016.01.011
Abstract: The barberry (Berberis vulgaris) extract which is a rich source of anthocyanins was used for spray drying encapsulation with three different wall materials, i.e., combination of maltodextrin and gum Arabic (MD+GA), maltodextrin and gelatin (MD+GE), and maltodextrin (MD). Response Surface Methodology (RSM) was applied for optimization of microencapsulation efficiency and physical properties of encapsulated powders considering wall material type as well as different ratios of core to wall materials as independent variables. Physical characteristics of spray-dried powders were investigated by further analyses of moisture content, hygroscopicity, degree of caking, solubility, bulk and absolute density, porosity, flowability and microstructural evaluation of encapsulated powders. Our results indicated that s les produced with MD+GA as wall materials represented the highest process efficiency and best powder quality the optimum conditions of microencapsulation process for barberry anthocyanins were found to be the wall material content and anthocyanin load of 24.54% and 13.82%, respectively. Under such conditions, the microencapsulation efficiency (ME) of anthocyanins could be as high as 92.83%.
Glass Transition and Crystallization in Foods
Publisher: Elsevier
Date: 2017
Model Building and Slicing in Food 3D Printing Processes: A Review
Publisher: Wiley
Date: 05-05-2019
Post-processing feasibility of composite-layer 3D printed beef
Publisher: Elsevier BV
Date: 07-2019
DOI: 10.1016/J.MEATSCI.2019.02.024
Abstract: Post-processing feasibility studies the integrity of the designed internal and external structures of 3D printed products. This study examined the effect of infill density (50%, 75%, 100%) and fat content (0, 1, 2, 3 fat layers within a structure) on the post-processing physical changes and texture of lean meat-lard composite layer 3D printed meat products cooked sous-vide. Data from raw and cooked s les were collected to determine cooking loss, shrinkage, moisture retention, fat retention, hardness, chewiness, and cohesiveness. 3D printed objects were successfully cooked, maintaining the internal and external structures. Infill density contributed proportionally (P < .05) to moisture retention, hardness and chewiness, and inversely (P < .05) to shrinkage and cohesiveness, with no effect on fat retention. Whereas, the fat content influenced proportionally (P < .05) to cooking loss, shrinkage, and cohesiveness, and inversely (P < .05) to fat and moisture retention, hardness, and chewiness. The interaction of both independent variables showed a significant effect (P < .05) on all the responses, except for fat retention.
Effect of solubilised carbon dioxide at low partial pressure on crystallisation behaviour, microstructure and texture of anhydrous milk fat
Publisher: Elsevier BV
Date: 05-2017
DOI: 10.1016/J.FOODRES.2017.02.022
Abstract: The crystallisation and melting behaviour, fat polymorphs, microstructure and texture of anhydrous milk fat (AMF) was investigated in the presence of dissolved CO
Effects of high voltage electric field thawing on the characteristics of chicken breast protein
Publisher: Elsevier BV
Date: 2018
Instrumentation and testing of a thermal mechanical compression test for glass–rubber transition analysis of food powders
Publisher: Elsevier BV
Date: 02-2007
Keeping quality of dairy ingredients
Publisher: EDP Sciences
Date: 07-2007
DOI: 10.1051/LAIT:2007011
Viability of Lactobacillus plantarum TISTR 2075 in Different Protectants during Spray Drying and Storage
Publisher: Informa UK Limited
Date: 10-2012
Effect of high power ultrasound waves on properties of meat: A review
Publisher: Informa UK Limited
Date: 31-12-2004
Size reduction of raw material powder: The key factor to affect the properties of wasabi (Eutrema yunnanense) paste
Publisher: Elsevier BV
Date: 08-2019
Enhancement of water removing and the quality of fried purple-fleshed sweet potato in the vacuum frying by combined power ultrasound and microwave technology
Publisher: Elsevier BV
Date: 06-2018
DOI: 10.1016/J.ULTSONCH.2018.02.049
Abstract: The combination of ultrasound and microwave in vacuum frying system was investigated to achieve higher drying efficiency and quality attributes of fried products. Purple-fleshed potato were used as test specimen and different power levels of microwave (0 W, 600 W, 800 W) and ultrasound (0 W, 300 W, 600 W) during vacuum frying. Drying kinetics, dielectric properties, moisture state variation and quality attributes of fried s les were measured in a vacuum frying (VF), and an innovatively designed ultrasound and microwave assisted vacuum frying (USMVF) equipment. The USMVF process markedly increased the moisture evaporation rate and effective moisture diffusivity compared to VF process. The oil uptake was reduced by about 16-34%, the water activity and the shrinkage was lowered, the texture (crispness) and the color of fried s les were greatly improved. The higher ultrasound and microwave power level in USMVF made a greater improvement. The total anthocyanin levels and retention of fried purple-fleshed potato chips was the highest (123.52 mg/100 g solids and 79.51% retention, respectively) among all treatments in US600M800VF process. The SEM analysis revealed a more porous and disruption microstructure in USMVF s le.
Changes During Processing and Sodium Chloride Supplementation on the Physical and Chemical Properties of Douchi
Publisher: Informa UK Limited
Date: 2010
Creation of internal structure of mashed potato construct by 3D printing and its textural properties
Publisher: Elsevier BV
Date: 09-2018
DOI: 10.1016/J.FOODRES.2018.05.075
Abstract: 3D printing was used for printing mashed potatoes (MP) constructs with variable internal structures. The dimensional properties, textural and structural qualities of the printed objects were investigated as a function of infill levels (10, 40 and 70%), infill patterns (rectilinear, honeycomb and hibert curve), and number of shell perimeters (3, 5 and 7). The printed s les significantly matched the designed geometries. Hardness and gumminess were strongly related to infill levels and perimeters, but the printing paths being performed to fill the s les showed no effect on them. Firmness and Young's modulus were only affected by infill percentage but not by perimeters and printing paths. Further, comparative assessment of 3D printed and cast s les were also conducted on the textural properties and microstructure features. Microstructure analysis indicated a uniform internal structure was obtained for cast s le. In comparison, an obvious layered structure was observed in longitudinal-sectional direction while a porous structure was obtained in cross-sectional view of 3D printed s les regardless of infill levels. 3D printed s les, even at 100% infill, were significantly (p < .05) less hard, by up to 26.75% and 28.36% in terms of hardness and gumminess, compared to cast s les. The results suggest that 3D printing considerably changes the properties of printed s les, possibly offering a new way for tailoring textural properties of printed s les through creating their internal structure.
The influence of cooking process on the microwave-assisted extraction of cottonseed oil
Publisher: Springer Science and Business Media LLC
Date: 08-08-2013
Determination of Postharvest Quality of Cucumbers Using Nuclear Magnetic Resonance and Electronic Nose Combined with Chemometric Methods
Publisher: Springer Science and Business Media LLC
Date: 30-08-2018
Stickiness measurement techniques for food powders: A review
Publisher: Elsevier BV
Date: 07-2004
Influence of Linoleic Acid-Induced Oxidative Modification on Gel Properties of Myofibrillar Protein from Silver Carp (Hypophthalmichthys molitrix) Muscle
Publisher: Springer Science and Business Media LLC
Date: 13-06-2016
Applications of tribology in studying food oral processing and texture perception
Publisher: Elsevier BV
Date: 12-2013
Improving emulsion formation, stability and performance using mixed emulsifiers: A review
Publisher: Elsevier BV
Date: 2018
DOI: 10.1016/J.CIS.2017.12.001
Abstract: The formation, stability, and performance of oil-in-water emulsions may be improved by using combinations of two or more different emulsifiers, rather than an in idual type. This article provides a review of the physicochemical basis for the ability of mixed emulsifiers to enhance emulsion properties. Initially, an overview of the most important physicochemical properties of emulsifiers is given, and then the nature of emulsifier interactions in solution and at interfaces is discussed. The impact of using mixed emulsifiers on the formation and stability of emulsions is then reviewed. Finally, the impact of using mixed emulsifiers on the functional performance of emulsifiers is given, including gastrointestinal fate, oxidative stability, antimicrobial activity, and release characteristics. This information should facilitate the selection of combinations of emulsifiers that will have improved performance in emulsion-based products.
In-transit ripening of mango fruit: Concepts and considerations
Publisher: International Society for Horticultural Science (ISHS)
Date: 11-2017
Micronization and nanosizing of particles for an enhanced quality of food: A review
Publisher: Informa UK Limited
Date: 12-06-2017
DOI: 10.1080/10408398.2016.1236238
Abstract: Size reduction to micron to nanosize range is rapidly developing technology applied to foods in the recent decades. This article reviews the particle size reducing technologies for solid particulate and liquid materials. For solid particulate materials, the jet milling, ball milling and colloid milling are mainly used. For liquid materials, primarily the high pressure homogenization, ultrasonic homogenization and microfluidization technologies are used. Due to the reduction in particle size, micron- and nanotechnology significantly enhance the physico-chemical and functional characteristics of food materials, resulting in the improvement of food quality.
A Multidisciplinary Phenotyping and Genotyping Analysis of a Mapping Population Enables Quality to Be Combined with Yield in Rice
Publisher: Frontiers Media SA
Date: 22-05-2017
Evaluation of different factors affecting antimicrobial properties of chitosan
Publisher: Elsevier BV
Date: 04-2016
DOI: 10.1016/J.IJBIOMAC.2016.01.022
Abstract: Chitosan as one of the natural biopolymers with antimicrobial activities could be a good choice to be applied in many areas including pharmaceuticals, foods, cosmetics, chemicals, agricultural crops, etc. There have been many studies in the literature which show this superb polymer is dependent on many factors to display its antimicrobial properties including the environmental conditions such as pH, type of microorganism, and neighbouring components and its structural conditions such as molecular weight, degree of deacetylation, derivative form, its concentration, and original source. In this review, after a brief explanation of antimicrobial activity of chitosan and its importance, we will discuss the factors affecting the antimicrobial properties of this biopolymer based on recent studies.
Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice cream
Publisher: Elsevier BV
Date: 10-2020
4D printing of products based on soy protein isolate via microwave heating for flavor development
Publisher: Elsevier BV
Date: 11-2020
Glass-Transition and Non-equilibrium States of Edible Films and Barriers
Publisher: Elsevier
Date: 2017
Texture Modification of 3D Printed Air-Fried Potato Snack by Varying Its Internal Structure with the Potential to Reduce Oil Content
Publisher: Springer Science and Business Media LLC
Date: 20-02-2020
Optimization of Ultrasound-Assisted Extraction of Oil from Canola Seeds with the Use of Response Surface Methodology
Publisher: Springer Science and Business Media LLC
Date: 11-09-2017
Evaluation of performance and thermophysical properties of alumina nanofluid as a new heating medium for processing of food products
Publisher: Wiley
Date: 31-03-2017
DOI: 10.1111/JFPE.12544
A modified cyclone stickiness test for characterizing food powders
Publisher: Elsevier BV
Date: 10-2009
Effect of fat globule size and addition of surfactants on whippability of native and homogenised dairy creams
Publisher: Elsevier BV
Date: 06-2020
Effects of Maltodextrin Powder Addition on the Rheological and Thermal Properties of Molasses
Publisher: Springer Science and Business Media LLC
Date: 05-12-2018
A novel infrared freeze drying (IRFD) technology to lower the energy consumption and keep the quality of Cordyceps militaris
Publisher: Elsevier BV
Date: 06-2019
Antigenicity of β-lactoglobulin reduced by combining with oleic acid during dynamic high-pressure microfluidization: Multi-spectroscopy and molecule dynamics simulation analysis
Publisher: American Dairy Science Association
Date: 2019
Abstract: Some food components can modulate the antigenicity of β-lactoglobulin (β-LG). This study investigated the role of oleic acid (OA) in reducing the antigenicity of β-LG. The results indicate the antigenicity of β-LG gradually decreased from 15 (s le with no OA) to 9.86, 7.51, and 6.01 µg/mL when interacting with OA during dynamic high-pressure microfluidization treatment at 0.1, 80, and 160 MPa. Although binding sites (n) of β-LG combined with OA at 0.1, 80, and 160 MPa decreased from 0.79 to 0.5 and 0.66, β-LG had a higher binding affinity (K
3D printing: Printing precision and application in food sector
Publisher: Elsevier BV
Date: 11-2017
Improving thawed quality of hot‐pot vegetable balls by a freeze–thaw stability control by adding hydrocolloids
Publisher: Wiley
Date: 09-09-2020
DOI: 10.1111/JFPE.13518
Fluorescent nanoparticles in the popular pizza: properties, biodistribution and cytotoxicity
Publisher: Royal Society of Chemistry (RSC)
Date: 2019
DOI: 10.1039/C8FO01944D
Abstract: Fluorescent nanoparticles (FNPs) were discovered in popular pizza, and their properties, biodistribution and cytotoxicity were investigated.
Evaluation of various extraction methods of encapsulated oil from β-cyclodextrin-lemon oil complex powder
Publisher: Elsevier BV
Date: 02-2000
Application of maltodextrin and gum Arabic in microencapsulation of saffron petal's anthocyanins and evaluating their storage stability and color
Publisher: Elsevier BV
Date: 05-2014
DOI: 10.1016/J.CARBPOL.2014.01.042
Abstract: In this work, anthocyanin stability and color of encapsulated freeze-dried saffron petal's extract with various matrices consisting gum Arabic (AG) and maltodextrin (M7 and M20) were studied. Total anthocyanins of powders and color parameters (a*, b*, L*, C, H° and TCD) were measured immediately after production and during storage up to 10 weeks by pH differential method and computer vision, respectively. Different compounds of wall materials did not show any significant differences in terms of stabilizing anthocyanins (P M20>M7. By evaluating 3D surface and Cox trace plots it was revealed that wall formulas which had the lowest amount of AG and highest amounts of M20 and M7 showed the lowest total color differences after storage (P<0.05). To conclude, microencapsulation by freeze drying could be recommended as a suitable method for stabilizing anthocyanins of saffron petal's extract.
The influence of storage time and temperature on the corrosion and pressure changes within tomato paste cans with different filling rates
Publisher: Elsevier BV
Date: 07-2018
A Review of Experimental and Modeling Techniques to Determine Properties of Biopolymer-Based Nanocomposites
Publisher: Wiley
Date: 12-2011
DOI: 10.1111/J.1750-3841.2010.01919.X
Abstract: The nonbiodegradable and nonrenewable nature of plastic packaging has led to a renewed interest in packaging materials based on bio-nanocomposites (biopolymer matrix reinforced with nanoparticles such as layered silicates). One of the reasons for unique properties of bio-nanocomposites is the difference in physics at nanoscale as compared to that at macroscale. Therefore, the effect of nanoscale on the properties of bio-nanocomposites is discussed. Properties of bio-nanocomposites are governed by the extent of dispersion of nanoparticles in the biopolymer matrix and interaction between nanoparticles and the biopolymer. Selection of proper technique to determine properties of these bio-nanocomposites is very critical in assessing their performance. Experimental techniques (tensile testing, barrier property measurement, dynamic mechanical analysis, differential scanning calorimetry, thermogravimetric analysis, rheological measurement) to determine the mechanical, barrier, thermal, and rheological properties of bio-nanocomposites are discussed in terms of methodology, interpretation of results, and application in studying the properties of bio-nanocomposites. Mathematical modeling plays an important role in predicting the properties of bio-nanocomposites and comparing them to the measured properties. This comparison helps in better understanding the mechanism for much improved properties of bio-nanocomposites. Mathematical modeling is also helpful in understanding the effects of different parameters on the properties of bio-nanocomposites. Therefore, the article describes mathematical modeling of mechanical and barrier properties of bio-nanocomposites using analytical micromechanics.
Foaming properties of milk protein dispersions at different protein content and casein to whey protein ratios
Publisher: Elsevier BV
Date: 10-2020
Performance evaluation of blanched carrots dried by three different driers
Publisher: Elsevier BV
Date: 05-2004
Development of a nutraceutical nano-delivery system through emulsification/internal gelation of alginate
Publisher: Elsevier BV
Date: 08-2017
DOI: 10.1016/J.FOODCHEM.2017.02.071
Abstract: Alginate nano/microspheres are produced by emulsification/internal gelation of sodium alginate dispersed within vegetable oils containing surfactant, followed by CaCl
Spray-Drying and Non-Equilibrium States/Glass Transition
Publisher: Elsevier
Date: 2017
Physical properties of 3D printed baking dough as affected by different compositions
Publisher: Elsevier BV
Date: 10-2018
Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviour
Publisher: Elsevier BV
Date: 06-2019
DOI: 10.1016/J.FOODRES.2018.11.009
Abstract: Temporal Dominance of Sensations (TDS) is a sensory descriptive tool that provides information about the sequence of the dominant attributes in a product when processed in the oral cavity and their subsequent changes over time. In humans, texture perception of any food is a dynamic process that plays a major role in the acceptance of the food. The TDS tool allows understanding the dynamic textural sensation in the mouth. In this work, this tool was applied to study the creaminess, smoothness, cohesiveness, thickness, and mouthfeel of cream cheese added with β-glucan and phytosterol (esterified and native). A trained sensory panel perceived the dynamic textural sensations introduced by cream cheese with and without these functional ingredients. The TDS data obtained showed that the first dominant attribute depends on the ingredient that make-up the cream cheese. The textural attributes of cohesiveness, thickness, and smoothness were the first dominant attributes while mouth coating significantly dominated at the end of mastication for all cream cheese added with functional ingredients. However, in reduced-fat cream cheese without functional ingredients mouth coating was the only significant dominant attribute (dominance rate of 40%) throughout the oral processing. The TDS results complemented the instrumental characterisation of the cream cheese s le where the addition of these ingredients significantly increase the firmness (from 0.85 up to 1.99 N) and made them less spreadable (from 6.6 up to 14.8 N/s). The rheology/tribology data also show a relationship with the thickness/creaminess sensations. The use of phytosterol in native form tended to increase the viscosity of the cream cheese, while the esterified form contributed to the lubrication properties similar to fat, lowering the coefficient of friction. The TDS profile of high-fat cream cheese, characterised by the highest dominance rate (70%) of creaminess also represented the least coefficient of friction.
Effects of thermal processing by nanofluids on vitamin C, total phenolics and total soluble solids of tomato juice
Publisher: Springer Science and Business Media LLC
Date: 11-02-2017
Effect of homogenisation of cheese milk and high‐shear mixing of the curd during cream cheese manufacture
Publisher: Wiley
Date: 23-10-2027
Rheological and release properties of double nano-emulsions containing crocin prepared with Angum gum, Arabic gum and whey protein
Publisher: Elsevier BV
Date: 05-2017
Dehydration of asparagus cookies by combined vacuum infrared radiation and pulse-spouted microwave vacuum drying
Publisher: Informa UK Limited
Date: 08-06-2017
Stability and Probiotic Properties of Lactobacillus plantarum Spray-Dried with Protein and Other Protectants
Publisher: Informa UK Limited
Date: 26-10-2013
Effect of pre‐emulsified soybean oil as a fat replacer on the physical and sensory attributes of reduced‐fat filling in steamed buns
Publisher: Wiley
Date: 07-11-2019
DOI: 10.1111/JFPE.13306
Tribo-rheometry behaviour and gel strength of κ-carrageenan and gelatin solutions at concentrations, pH and ionic conditions used in dairy products
Publisher: Elsevier BV
Date: 11-2018
Effects of Emulsification of Fat on the Surface Tension of Protein Solutions and Surface Properties of the Resultant Spray-Dried Particles
Publisher: Informa UK Limited
Date: 10-12-2013
Effect of ultrasound-assisted freezing on the physico-chemical properties and volatile compounds of red radish
Publisher: Elsevier BV
Date: 11-2015
DOI: 10.1016/J.ULTSONCH.2015.04.014
Abstract: Power ultrasound, which can enhance nucleation rate and crystal growth rate, can also affect the physico-chemical properties of immersion frozen products. In this study, the influence of slow freezing (SF), immersion freezing (IF) and ultrasound-assisted freezing (UAF) on physico-chemical properties and volatile compounds of red radish was investigated. Results showed that ultrasound application significantly improved the freezing rate the freezing time of ultrasound application at 0.26 W/cm(2) was shorten by 14% and 90%, compared to IF and SF, respectively. UAF products showed significant (p<0.05) reduction in drip loss and phytonutrients (anthocyanins, vitamin C and phenolics) loss. Compared to SF products, IF and UAF products showed better textural preservation and higher calcium content. The radish tissues exhibited better cellular structures under ultrasonic power intensities of 0.17 and 0.26 W/cm(2) with less cell separation and disruption. Volatile compound data revealed that radish aromatic profile was also affected in the freezing process.
Recent development of innovative methods for efficient frying technology
Publisher: Informa UK Limited
Date: 10-08-2021
DOI: 10.1080/10408398.2020.1804319
Abstract: Deep-frying is the century-old and the most common cooking process which is still being used to prepare a variety of food products in industrial and domestic scales. Compared to other cooking processes, frying produces some distinctive flavor characteristics, but other undesirable and unacceptable characteristics to consumers are also originated during frying. Researchers have taken various technical approaches for reducing the oil content of fried products without compromising product quality. This review discusses some recently developed frying techniques which could improve the product quality, and advance frying efficiency, to save energy cost. Some modified method of alternative frying technologies used by the researchers are vacuum frying, microwave frying, microwave-assisted vacuum frying, radiant frying, ultrasound treated frying, air frying or their combinations. In this review, we aim to give a detailed insight into some specific aspects of new deep-frying practices and pretreatments for the quality maintenance of fried products highlighting their novelty and efficiency.
Encapsulation of gases in powder solid matrices and their applications: A review
Publisher: Elsevier BV
Date: 06-2014
Spray drying of folic acid within nano-emulsions: Optimization by Taguchi approach
Publisher: Informa UK Limited
Date: 11-11-2016
Handbook of Drying of Vegetables and Vegetable Products
Publisher: CRC Press
Date: 12-07-2017
Physico-chemical properties of different forms of bovine lactoferrin
Publisher: Elsevier BV
Date: 12-2013
DOI: 10.1016/J.FOODCHEM.2013.05.139
Abstract: Three forms of bovine lactoferrin (Lf), apo-, native- and holo- with 0.9%, 12.9% and 99.7% iron content, respectively, were characterised for their physico-chemical properties. Colour, surface tension, thermal properties, particle charge and rheological behaviour of Lf were found to be affected by the form of Lf. The surface tension of Lf tends to decrease with decrease in iron content. The Circular Dichroism (CD) spectra confirmed that all forms of Lf had similar secondary structures while the tertiary structure was different for holo-Lf. The Differential Scanning Calorimeter (DSC) analysis showed that the apo- and holo-Lf in aqueous solution displayed thermal denaturation temperatures of 71±0.2 and 91±0.5 °C, respectively, suggesting that the iron saturation of Lf tends to increase its thermal stability. The study of particle charge properties (ζ-potential) in 1 mM KCl salt solution showed that apo-Lf reached the net charge of zero in the pH range 5.5-6.5 whereas native and holo-Lf in the pH range 8.0-9.0. The apparent viscosity of 1% (wt/wt) solution of the different forms of Lf showed no difference between apo- and native-Lf (≈1.4 mPas) while the value was significantly higher (2.38 mPas) for holo-Lf.
Encapsulation Techniques for Food Ingredient Systems
Publisher: Wiley
Date: 06-08-2012
Ultra high temperature (UHT) stability of casein-whey protein mixtures at high protein content: Heat induced protein interactions
Publisher: Elsevier BV
Date: 02-2019
DOI: 10.1016/J.FOODRES.2018.12.049
Abstract: Although whey proteins have high biological value, their application to UHT processed high protein neutral beverages is limited due to their low heat stability. This research aimed to exploit the chaperone activity of caseins to improve UHT stability of whey proteins. UHT stability of reconstituted milk protein concentrate (RMPC), reconstituted whey protein concentrate (RWPC) and s les with various casein to whey protein ratios (C:W) (80:20 to 40:60) was studied. A 2% protein RWPC caused severe fouling suggesting its poor UHT stability. However, 10% protein RMPC was very stable (UHT run-time > 120 min). Inclusion of caseins caused stabilization of whey proteins to UHT processing and 10% protein C:W-50:50 was successfully processed for >120 min. Further increase in whey proteins proportion in milk protein dispersions caused a drop in run-times (below 120 min) and overall heat transfer co-efficient (OHTC), corresponding with increase in particle size and apparent viscosity. Presence of higher amounts of casein in the serum phase of s les caused formation of smaller protein aggregates (D(4,3) was 0.23 and 0.16 μm for supernatants of C:W-40:60 and RMPC, respectively) after heating. These results can help to increase the whey protein content of neutral pH, UHT processed high protein ready to drink beverages.
Rapid gains in yield and adoption of new maize varieties for complex hillside environments through farmer participation. II. Scaling-up the adoption through community-based seed production (CBSP)
Publisher: Elsevier BV
Date: 03-2009
Extrusion of mixtures of starch and D-limonene encapsulated with β-cyclodextrin: Flavour retention and physical properties
Publisher: Elsevier BV
Date: 04-2006
Optimization of cocurrent spray drying process for sugar-rich foods. Part II-Optimization of spray drying process based on glass transition concept
Publisher: Elsevier BV
Date: 11-2005
Modeling quality changes in tomato paste containing microencapsulated olive leaf extract by accelerated shelf life testing
Publisher: Elsevier BV
Date: 2016
Application of a simplified method based on regular regime approach to determine the effective moisture diffusivity of mixture of low molecular weight sugars and maltodextrin during desorption
Publisher: Elsevier BV
Date: 09-2002
Methods for effective fluidization of particulate food materials
Publisher: Informa UK Limited
Date: 08-2000
PHYSICAL, CHEMICAL AND MICROBIAL CHANGES IN SHREDDED SWEET POTATOES+
Publisher: Hindawi Limited
Date: 06-2005
Sensory evaluation and storage stability of UHT milk fortified with iron, magnesium and zinc
Publisher: Springer Science and Business Media LLC
Date: 12-09-2015
Physical aging of amorphous fructose
Publisher: Wiley
Date: 10-2002
Tribo-rheology and sensory analysis of a dairy semi-solid
Publisher: Elsevier BV
Date: 09-2017
Optimization of co-current spray drying process of sugar-rich foods. Part I-Moisture and glass transition temperature profile during drying
Publisher: Elsevier BV
Date: 11-2005
A hybrid vacuum frying process assisted by ultrasound and microwave to enhance the kinetics of moisture loss and quality of fried edamame
Publisher: Elsevier BV
Date: 11-2019
Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives
Publisher: Springer Science and Business Media LLC
Date: 06-07-2013
Applications of Response Surface Methodology in the Food Industry Processes
Publisher: Springer Science and Business Media LLC
Date: 11-01-2017
Hydrocolloid gel particles: Formation, characterization, and application
Publisher: Informa UK Limited
Date: 08-05-2008
DOI: 10.1080/10408390701347801
Abstract: Hydrocolloid gel particles of micron and sub-micron size are particularly attractive for use in many applications in the food, agricultural, pharmaceutical, and chemical industries, due to their biocompatibility, perception as "natural" materials, and soft-solid texture. Industrial applications for such particles include uses as texturizers in confectionery and cosmetic products, slow-release encapsulation agents for flavors, nutrients, and pharmaceutical products, and thickeners in soups and sauces. Properties such as particle size, hardness, shape, texture, and molecular release rates can be important for in idual applications. In addition, product formats will determine specific needs for physical form (e.g. dry or wet) and compatibility with other components. The erse range of potential applications for hydrocolloid gel particles provide a driver for understanding-led tailoring of raw material and process conditions. This review introduces some of the materials that are used to form hydrocolloid gel particles and the corresponding gel formation mechanisms. One issue of importance in the production of hydrocolloid gel particles is the control of particle properties, such as release profiles, strength, and detectability within products. An alternative technique to traditional methods of hydrocolloid gel particle production is evaluated and a model for control of particle size, and subsequently other particle properties, is proposed. Key properties of hydrocolloid gel particles are identified and characterization methods for evaluating these properties are described.
ICEF13 special issue on Food Engineering for Nutrition and Digestion
Publisher: Elsevier BV
Date: 11-2021
Correction to: 3D Printing Complex Egg White Protein Objects: Properties and Optimization
Publisher: Springer Science and Business Media LLC
Date: 03-12-2018
Influence of Dryer Type on Surface Characteristics of Milk Powders
Publisher: Informa UK Limited
Date: 06-2011
Effect of ultrasound treatment on the evolution of solubility of milk protein concentrate powder #47
Publisher: Springer Singapore
Date: 2016
Effect of Crystalline Structure on Oxidation of Fish Oil in Stearin:Fish Oil Mixtures
Publisher: Springer Science and Business Media LLC
Date: 07-01-2016
Flavor Encapsulation by Spray Drying: Application to Citral and Linalyl Acetate
Publisher: Wiley
Date: 1992
Temperature and Quality Characteristics of Infrared Radiation–Dried Kelp at Different Peak Wavelengths
Publisher: Informa UK Limited
Date: 12-02-2014
Effect of extrusion parameters on flavour retention, functional and physical properties of mixtures of starch and D-limonene encapsulated in milk protein
Publisher: Wiley
Date: 16-11-2006
Use of an Arrhenius model to predict rheological behaviour in some Australian honeys
Publisher: Elsevier BV
Date: 12-2000
Use of gases in dairy manufacturing: A review
Publisher: Informa UK Limited
Date: 30-08-2017
DOI: 10.1080/10408398.2017.1333488
Abstract: Use of gases (air, carbon dioxide and nitrogen) has been practiced in the manufacture of dairy products (i.e., ice cream, whipped cream and butter) to improve their texture, mouthfeel and shelf-life extension. Many attempts have also been made to incorporate other gases such as hydrogen, nitrous oxide, argon, xenon, and helium into the dairy systems for various product functionalities such as whipping, foaming, texture, aroma enhancement, and therapeutic properties. The gases can be dissolved in aqueous and fat phases or remain in the form of bubbles stabilized by protein or fat particles. The gas addition or infusion processes are typically simple and have been used commercially. This review focuses on the use of various gases in relation to their in idually physical properties along with their specific roles in manufacturing and controlling quality of dairy products. It also recaps on how gases are included in the dairy systems. The information is important in understanding of addition of specific gas(es) into food systems, particularly dairy products, that potentially provide intervention opportunities for modifying and/or creating innovative food structures and functionalities.
Powder characteristics, moisture sorption isotherm, and shelf-life prediction of freeze-dried recombinant Lactococcus lactis NZ3900-fermented milk powder
Publisher: Informa UK Limited
Date: 14-09-2023
Extrusion Technology and Glass Transition
Publisher: Elsevier
Date: 2017
Encapsulation of ethylene gas into α-cyclodextrin and characterisation of the inclusion complexes
Publisher: Elsevier BV
Date: 07-2011
DOI: 10.1016/J.FOODCHEM.2011.01.043
Abstract: Molecular encapsulation of various apolar compounds with α-cyclodextrin (α-CD) is becoming a widely applied technique to produce food, pharmaceutical and agricultural materials. Encapsulated ethylene in the form of inclusion complexes (ICs) with cyclodextrin, which is in powder form, could be used in fruit ripening and other aspect of plant growth regulation. In this research, ethylene was complexed with an α-CD under 0.2-1.5MPa for 12-120h. Ethylene concentration in the inclusion complexes (ICs) varied from 0.98 to 1.03mol ethylene/mole CD. Pressure and time did not increase ethylene concentrations in the complexes, but did yield significantly higher amounts of the crystal complex. The physico-chemical properties of the ethylene-α-CD complexes at various concentration of ethylene were characterised using X-ray diffractometry (XRD), nuclear magnetic resonance spectroscopy (CP-MAS (13)C NMR), differential scanning calorimetry (DSC), thermogravimetry analysis (TGA), scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR). Complex formation was confirmed by sharp peaks in the XRD diffractograms, crystal images by SEM, double bond of ethylene gas and chemical shifts at C(4), C(3) and C(5) in NMR spectra, intensity changes of C-H bending and CC stretching in the FTIR spectra, and water loss and physico-chemical property modifications in the DSC and TGA scans.
Ultra-high temperature (UHT) stability of chocolate flavored high protein beverages
Publisher: Wiley
Date: 27-08-2020
Dielectric properties of carrots affected by ultrasound treatment in water and oil medium simulated systems
Publisher: Elsevier BV
Date: 09-2019
DOI: 10.1016/J.ULTSONCH.2019.04.016
Abstract: The ultrasound treatment of vegetables can damage their tissue structure and release water and soluble solids altering the dielectric properties of the material. Changes in the dielectric properties will influence the microwave processing of ultrasound pretreated material. In order to investigate the effect of ultrasound pretreatment on dielectric properties, carrots were ultrasonicated in simulated water and oil systems. Microwave heating and microwave-assisted vacuum frying of carrot slices were also completed to explore the relation between dielectric properties of microwave pretreated s les and microwave absorption. Ultrasound of carrots in water simulated system showed that ε' and ε″ of carrots tended to decrease with the increase of ultrasonic power (from 480 W to 640 W) and time (from 10 min to 30 min). Ultrasound treatment of carrots in salt solutions increased ε' and ε″ of carrots. The combined pretreatment of microwave blanching with ultrasound in salt solutions increased ε″ (from 19.72 to 29.90). Conversely, in oil simulated system, the ε' and ε″ of carrots also decreased as the ultrasonication power and time increased. Besides, the dielectric properties decreased as the temperature of oil medium increased from 35 °C to 75 °C. With improved dielectric properties, the dehydration rate during frying of carrot increased due to the enhanced microwave absorption. Therefore, the combined pretreatment of microwave blanching with ultrasound in salt solutions largely improved the dielectric properties of carrots, and reducing the required time of microwave vacuum frying.
Survivability of probiotics encapsulated in alginate gel microbeads using a novel impinging aerosols method
Publisher: Elsevier BV
Date: 31-01-2011
DOI: 10.1016/J.IJFOODMICRO.2010.12.007
Abstract: Encapsulation of probiotic bacteria in cross-linked alginate beads is of major interest for improving the survivability in harsh acid and bile environment and also in food matrices. Alginate micro beads (10-40 μm) containing the probiotics Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM were produced by a novel technique based on dual aerosols of alginate solution and CaCl(2) cross linking solution. Extruded macro beads (approximately 2mm diameter) produced by the conventional method and micro beads produced by novel aerosols technique offered comparable protection to L. rhamnosus in high acid and bile environment. Chitosan coating of micro beads resulted in a significant increase in survival time of L. rhamnosus from 40 to 120 min in acid condition and the reduction in cell numbers was confined to 0.94 log over this time. Alginate macro beads are more effective than micro beads in protecting L. acidophilus against high acid and bile. Chitosan coating of micro beads resulted in similar protection to L. acidophilus in macro beads in acid and extended the survival time from 90 to at least 120 min. Viability of this organism in micro beads was 3.5 log after 120 min. The continuous processing capability and scale-up potential of the dual aerosol technique offers potential for an efficient encapsulation of probiotics in very small alginate micro beads below sensorial detection limits while still being able to confer effective protection in acid and bile environment.
Optimization of physical and mechanical properties for chitosan–nanocellulose biocomposites
Publisher: Elsevier BV
Date: 05-2014
DOI: 10.1016/J.CARBPOL.2014.01.094
Abstract: Chitosan (CHT) is a biodegradable compound and has excellent performance in forming films on the other hand, nanocellulose (NCL) crystals have low densities and are less expensive than other nanofillers. A novel and simple method was applied to develop CHT-NCL nanocomposite (NCP) from CHT powder of high molecular weight and NCL particles having two dimensions in nanoscale a rotor stator and an ultrasound device were used to separate different nanolayers from each other and facilitate their dispersion into polymer matrix. The optimized NCP indicated superior mechanical properties compared with some synthetic films approximate values of 47% elongation-at-break, 245MPa tensile strength and 4430MPa Young's modulus were achieved. Water vapour permeability (WVP) value of the NCP was at optimal level of 0.23×10(-11) (g/msPa) which was much less than the most biofilms' WVP values. FESEM analyses revealed that high concentrations of CHT and NCL composed inter-connected structures justifying high elongation capability of CHT-NCL NCP.
Properties and applications of different probiotic delivery systems
Publisher: Elsevier
Date: 2012
Improving 3D printing process of lemon juice gel based on fluid flow numerical simulation
Publisher: Elsevier BV
Date: 03-2019
Effect of gums on the rheological, microstructural and extrusion printing characteristics of mashed potatoes
Publisher: Elsevier BV
Date: 10-2018
DOI: 10.1016/J.IJBIOMAC.2018.06.048
Abstract: This paper studied the rheological, microstructural and 3D printing characteristics of mashed potatoes (MP) with gums of xanthan (XG), guar (GG), k-carrageenan (KG) and k-carrageenan- xanthan gum blend (KG-XG). Addition of gums increased the viscosity, storage modulus (G'), and loss modulus (G″) of MP except XG. Creep results indicated that self-supporting performance followed decreasing order of KG > KG-XG > GG > contorl > XG. Fourier Transform infrared spectroscopy (FT-IR) and Nuclear Magnetic Resonance (NMR) results well explained the behavior by enhancing hydrogen bonding and constraining water molecules' mobility. KG-MP s les possessed good self-supporting performance but with rough surface and lots of defective points. The parts printed using XG-MP were "fatter" than target objects but with a smooth surface structure. This probably because the excellent extrudability (more fluid-like behavior, tanδ 0.185) but with poor self-supporting ability indicated by lower G' and greater creep strain 0.88%. The printed objects using KG-XG-MP possessed a smooth surface structure (visual appearance), and good printing precision indicated by the lowest dimensional printing deviation for a printed cuboid shape (2.19%, 2.20%, 2% for length, width, height direction, respectively). This was probably because the creaminess effect provided by XG render the printed objects a smooth surface structure, while KG provided MP with sufficient mechanical strength (proper G' and load bearing capacity) to be capable of self-supporting.
Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt
Publisher: Elsevier BV
Date: 11-2017
Effect of honey types and concentration on starch gelatinization
Publisher: Elsevier BV
Date: 03-2004
Modeling corrosion trends in tin‐free steel and tinplate cans containing tomato paste via adaptive‐network‐based fuzzy inference system
Publisher: Wiley
Date: 08-06-2017
DOI: 10.1111/JFPE.12580
Characterization of crystalline and spray-dried amorphous α-cyclodextrin powders
Publisher: Elsevier BV
Date: 11-2015
Foaming properties of milk samples collected at various processing stages in a dairy processing factory across two seasons
Publisher: Wiley
Date: 20-10-2023
DOI: 10.1002/JSFA.13031
Effect of fat globule size on the physicochemical properties of dairy cream powder produced by spray drying
Publisher: Informa UK Limited
Date: 02-05-2020
Comparison of gelation profile of yoghurts during fermentation measured by RVA and ultrasonic spectroscopy
Publisher: Informa UK Limited
Date: 05-2005
Effect of Different Gums on Features of 3D Printed Object Based on Vitamin-D Enriched Orange Concentrate
Publisher: Springer Science and Business Media LLC
Date: 27-04-2018
Emulsification properties of a novel hydrocolloid (Angum gum) for d-limonene droplets compared with Arabic gum
Publisher: Elsevier BV
Date: 10-2013
DOI: 10.1016/J.IJBIOMAC.2013.06.028
Abstract: In this study, the emulsification properties of a native biopolymer namely Angum gum (Ang) for use as a food flavor encapsulant in spray drying encapsulation was investigated and the results were compared with Arabic gum (Arg) stabilized emulsions. After gum extraction, gum dispersions with maltodextrin were prepared in water (in 1-5% concentrations) and emulsified with 5 and 10% d-limonene using high pressure homogenization. Statistical analysis of emulsion droplet size data revealed a significant difference between flavor level, gum type and droplet size at α=0.05. The results showed that increasing the Arg level leads to a decrease in emulsion droplet size, while increasing Ang content results in bigger droplet sizes. However, no significant differences were observed in droplet size. Also, droplet size data revealed that Ang-emulsified droplets at 2% gum and 5% flavor level had the lowest d32, d43 and the highest specific surface area by high-pressure homogenizer which could be mentioned as the optimum level of this native gum.
Quality of restructured cookies made from old stalks ofAsparagus officinalisusing various drying methods
Publisher: Informa UK Limited
Date: 22-03-2016
Method of measurement of CO2 adsorbed into α-cyclodextrin by infra-red CO2 probe
Publisher: Informa UK Limited
Date: 14-04-2015
Relating the stickiness property of foods undergoing drying and dried products to their surface energetics
Publisher: Informa UK Limited
Date: 04-2005
Textural Properties and Sensory Quality of Processed Sweetpotatoes as Affected by Low Temperature Blanching
Publisher: Wiley
Date: 07-2006
Encapsulation of CO 2 into amorphous alpha-cyclodextrin powder at different moisture contents – Part 1: Encapsulation capacity and stability of inclusion complexes
Publisher: Elsevier BV
Date: 07-2016
DOI: 10.1016/J.FOODCHEM.2016.02.076
Abstract: This study investigated the effects of water-induced crystallization of amorphous alpha-cyclodextrin (α-CD) powder on CO2 encapsulation at 0.4-1.6 MPa pressure for 1-72 h through the addition of water (to reach to 13, 15 and 17% wet basis, w.b.) into amorphous α-CD powder prior to the encapsulation. The results showed that the α-CD encapsulation capacity was over 1 mol CO2/mol α-CD after pressurizing for longer than 48 h. The encapsulated CO2 concentration by the addition of water was considerably higher (p<0.05) than that of amorphous α-CD powder (5.51% MC, w.b.) without an addition of water and that of crystalline α-CD powders under the same MC and encapsulation conditions. A comparison of CO2 release properties (75% relative humidity, 25 °C) from complexed powders prepared from amorphous and crystalline α-CD powders under the same conditions is also presented.
Valorization of asparagus-leaf by-product through nutritionally enriched chips to evaluate the effect of powder particle size on functional properties and rutin contents
Publisher: Informa UK Limited
Date: 28-05-2022
Influence of polysaccharide as co-encapsulant on powder characteristics, survival and viability of microencapsulated Lactobacillus paracasei Lpc-37 by spray drying
Publisher: Elsevier BV
Date: 07-2019
Assessing the 3D Printing Precision and Texture Properties of Brown Rice Induced by Infill Levels and Printing Variables
Publisher: Springer Science and Business Media LLC
Date: 17-05-2019
Nano- and Microencapsulation of Vitamins
Publisher: Wiley
Date: 18-04-2014
Effect of blanching on volatile compounds and structural aspects of Cordyceps militaris dried by microwave-assisted pulse-spouted bed freeze-drying (MPSFD)
Publisher: Informa UK Limited
Date: 03-04-2018
Osmotic-ultrasound dehydration pretreatment improves moisture adsorption isotherms and water state of microwave-assisted vacuum fried purple-fleshed sweet potato slices
Publisher: Elsevier BV
Date: 05-2019
Relating the tribo-rheological properties of chocolate flavoured milk to temporal aspects of texture
Publisher: Elsevier BV
Date: 11-2020
QUANTITATIVE MEASUREMENT OF FOOD SPREADABILITY USING THE VANE METHOD
Publisher: Wiley
Date: 10-1998
Fabrication, characterization and stability of oil in water nano-emulsions produced by apricot gum-pectin complexes
Publisher: Elsevier BV
Date: 10-2017
DOI: 10.1016/J.IJBIOMAC.2017.05.164
Abstract: In this study, the effects of apricot gum-apple pectin (AG ectin) complex as an emulsifier and stabilizer on the sunflower oil in water nano-emulsion parameters including droplet size, zeta-potential, and the creaming index was investigated. The first independent variables were AG concentration in AG ectin complex. Applying a 21.4 (w/w) ratio of AG ectin resulted in nano-emulsions with the highest creaming stability, and most stable droplet size and zeta-potential during 10days storage. Then, droplet size, zeta-potential, and stability of this emulsion (21.4 (w/w) ratio) were further investigated under environmental and process stresses including thermal processing, sonication, and pH changes. Emulsions with smaller droplet sizes, higher zeta-potentials, and higher creaming stability were obtained by applying sonication treatment. A 10min ultrasound treatment with the litude of 25% was proposed as the optimum conditions for ultra-sonication. Also, emulsions prepared by AG ectin ratio of 21.4 (w/w) showed best stability at 60°C and pH of 2.
Erratum: Optimization of cocurrent spray drying process for sugar-rich foods. Part II-Optimization of spray drying process based on glass transition concept (Journal of Food Engineering (2005) 71 (66-72) PII: S0260877404005151 DOI: 10.1016/j.jfoodeng.2004.10.018)
Publisher: Elsevier BV
Date: 04-2006
Modeling dimensional shrinkage of shaped foods in fluidized bed drying
Publisher: Hindawi Limited
Date: 04-2005
Changes in physicochemical properties of spray-dried camel milk powder over accelerated storage
Publisher: Elsevier BV
Date: 10-2019
DOI: 10.1016/J.FOODCHEM.2019.05.122
Abstract: Changes in physiochemical properties of spray-dried camel milk powders during storage at 11-32% RH and 37 °C over 18 weeks were investigated. The results showed that fresh camel milk powders had amorphous structure, clumsy spherical shape particles and almost 100% solubility in water. During storage at controlled low RH levels (<32% RH), reduction in moisture content and a
Implication of glass transition for the drying and stability of dried foods
Publisher: Elsevier BV
Date: 05-1999
Improvement of3D printing properties of rose‐sodium alginate heterogeneous gel by adjusting rose material
Publisher: Wiley
Date: 20-10-2020
DOI: 10.1111/JFPE.13583
The influence of coating materials on some properties of alginate beads and survivability of microencapsulated probiotic bacteria
Publisher: Elsevier BV
Date: 08-2004
Development of a continuous membrane nanobubble generation method applicable in liquid food processing
Publisher: Wiley
Date: 22-06-2021
DOI: 10.1111/IJFS.15182
Abstract: A novel continuous nanobubble generation method was developed using a commercial ceramic membrane as a nanobubble generator. CO 2 and air were infused externally across the ceramic membrane (pore size 50 nm) into the water flowing inside the ceramic membrane tube. Infusion of each gas was done in a single (20 s) and multiple passes (180 s) at 20–21°C. Results showed that gaseous nanobubbles could be generated even in a single pass. Low power ultrasound (200 kHz, 30W) was applied for the rapid assessment of nanobubble stability. Single‐pass ultrasound treatment of the s les was carried out at two levels: 2.6 and 5.1 J mL −1 . Among the s les in which gases were infused for multiple passes, air nanobubbles were found more stable than CO 2 . In contrast, an opposite trend was observed in those s les in which gases were infused in the single‐pass only (20 s). This process has the potential to be applied to food processing industries, such as to enhance the products’ sensory attributes, the efficiency of membrane separation, food drying and liquid food transportation systems.
Glass-Transition Based Approach in Drying of Foods
Publisher: CRC Press
Date: 21-11-2009
Influence of the sunflower oil content, cooking temperature and cooking time on the physical and sensory properties of spreadable cheese analogues based on UF white‐brined cheese
Publisher: Wiley
Date: 20-06-2016
Microscopic Structure of Bayberry (Myrica Rubra Sieb. Et Zucc.) Juice Haze
Publisher: Informa UK Limited
Date: 06-05-2009
Relationship between instrumental and sensory measurements of cheese texture
Publisher: Wiley
Date: 10-1999
Methods to extend the shelf-life of cottage cheese – a review
Publisher: Wiley
Date: 31-03-2016
Rehydration process of milk protein concentrate powder monitored by static light scattering
Publisher: Elsevier BV
Date: 10-2009
Encapsulation of Nanoparticles of d-Limonene by Spray Drying: Role of Emulsifiers and Emulsifying Techniques
Publisher: Informa UK Limited
Date: 11-06-2007
A glass transition temperature approach for the prediction of the surface stickiness of a drying droplet during spray drying
Publisher: Elsevier BV
Date: 2005
Ultrasound generation and ultrasonic application on fresh food freezing: Effects on freezing parameters, physicochemical properties and final quality of frozen foods
Publisher: Informa UK Limited
Date: 31-01-2022
Physical and mechanical properties of alginate based composite gels
Publisher: Elsevier BV
Date: 12-2020
Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness
Publisher: Elsevier BV
Date: 03-2020
Analysis of drying properties and vacuum-impregnated qualities of edamame (Glycine max (L.) Merrill)
Publisher: Informa UK Limited
Date: 04-10-2016
Dissolution of sucrose crystals in the anhydrous sorbitol melt
Publisher: Elsevier BV
Date: 02-2003
DOI: 10.1016/S0008-6215(02)00466-4
Abstract: The dissolution of a sugar (sucrose as a model) with higher melting point was studied in a molten food polyol (sorbitol as a model) with lower melting point, both in anhydrous state. A DSC and optical examination revealed the dissolution of anhydrous sucrose crystals (mp 192 degrees C) in anhydrous sorbitol (mp 99 degrees C) liquid melt. The sucrose-sorbitol crystal mixtures at the proportions of 10, 30, 60, 100 and 150 g of sucrose per 100 g of sorbitol were heat scanned in a DSC to above melting endotherm of sorbitol but well below the onset temperature of melting of sucrose at three different temperatures 110, 130 and 150 degrees C. The heat scanning modes used were with or without isothermal holding. The dissolution of sucrose in the sorbitol liquid melt was manifested by an increase in the glass transition temperature of the melt and corresponding decrease in endothermic melting enthalpy of sucrose. At given experimental conditions, as high as 25 and 85% of sucrose dissolved in the sorbitol melt during 1 h of isothermal holding at 110 and 150 degrees C, respectively. Optical microscopic observation also clearly showed the reduction in the size of sucrose crystals in sorbitol melt during the isothermal holding at those temperatures.
Effect of multi-frequency power ultrasound (MFPU) treatment on enzyme hydrolysis of casein
Publisher: Elsevier BV
Date: 05-2020
DOI: 10.1016/J.ULTSONCH.2019.104930
Abstract: Effect of multi-frequency power ultrasound (MFPU) pretreatments on the degree of hydrolysis (DH) and mechanism of casein during alcalase enzymolysis was investigated. Results showed that MFPU pretreatment in tri-frequency 20/40/60 kHz mode significantly (p < 0.05) improved the DH value of casein. Variation of intrinsic fluorescence spectrum indicated the unfolding and degradation of casein occurred after MFPU pretreatment. Fourier transform infrared spectra showed that α-helix and β-sheet content of MFPU pretreated casein decreased, while β-turn and random coil content increased. Surface topography and nanostructures of caseins were found modified after MFPU pretreatments by the analysis of scanning electron microscopy (SEM) and atomic force microscopy (AFM). The SEM analysis also indicated that the enzymolysis residues of casein pretreated by MFPU were smaller than untreated s les. In conclusion, the MFPU can be used as an efficient pretreatment method to promote the enzymolysis of casein.
Influence of spray drying on water solubility index, apparent density, and anthocyanin content of pomegranate juice powder
Publisher: Elsevier BV
Date: 04-2017
Influence of emulsion droplet size on antimicrobial properties
Publisher: Springer Science and Business Media LLC
Date: 06-2011
3D Printing of Shiitake Mushroom Incorporated with Gums as Dysphagia Diet
Publisher: MDPI AG
Date: 15-09-2021
Abstract: With the speeding tendency of aging society, the population experienced dysphagia is increasing quickly. Desirable dysphagic diets should be safe, visually appealing and nutritious. 3D printing allows for creation of personalized nutritious foods with regular-like appearance. Shiitake mushroom, rich in protein and bioactive compounds, is suitable for elderly, but its hard texture was not friendly to the elderly with dysphagia. This study investigated the feasibility of production of dysphagic product using shiitake mushroom by 3D printing with various gums addition, including arabic gum (AG), xanthan gum (XG) and k-carrageenan gum (KG) at concentrations of 0.3%, 0.6% and 0.9% (w/w). Data suggested that XG and KG incorporation significantly increased inks’ mechanical strength by decreasing water mobility and promoting the formation of hydrogen bond, enabling 3D printed objects with great self-supporting capacity. The XG containing and KG-0.3% s les were categorized into level 5—minced and moist dysphagia diet within international dysphagia diet standardization initiative (IDDSI) framework. AG addition decreased mechanical strength and viscosity, hardness and self-supporting capacity of 3D printed constructions. AG-0.3% and AG-0.6% s les could not be classified as dysphagia diets based on IDDSI tests. This study provides useful information for dysphagia diet development with appealing appearance by 3D printing.
Drip loss control technology of frozen fruit and vegetables during thawing: a review
Publisher: Institute of Agrophysics Polish Academy of Sciences
Date: 22-10-2021
Novel value-added uses for sweet potato juice and flour in polyphenol- and protein-enriched functional food ingredients
Publisher: Wiley
Date: 09-04-2015
DOI: 10.1002/FSN3.234
Effects of dissolved carbon dioxide in fat phase of cream on manufacturing and physical properties of butter
Publisher: Elsevier BV
Date: 06-2018
Establishment of novel standardised operating procedures for LF‐NMR: used in rapid detection of typical fruit and vegetable
Publisher: Wiley
Date: 09-08-2021
DOI: 10.1111/IJFS.15291
Abstract: Although LF‐NMR has been widely used in many fields of food science, the lack of NMR expertise of many food researchers needs to be bridged. Using s les of carrots, bananas, and king oyster mushroom, this work systematically studied the influence of LF‐NMR parameters (repetition time (TR), echo time (TE)) on experimental results. The result showed that the TR of carrot, mushroom and banana were 2684, 4572 and 4317 ms, respectively. The rate of change of signal litude can be used as an index to optimise TR. The change of TE has different effects on the short relaxation components of the T 2 distributions and long relaxation components in different TR s les. TE and Nech should be set according to T 2 to record completely the decay process. What’s more, the method of normalised CPMG decay was suggested to eliminate the effects of parameters such as number of scan (NS), pre‐ regulate gain (PRG) and mass of s le. At last, the standardised operating procedures were proposed to provide a strategy of improving the properties and applications of LF‐NMR.
Effect of the native fat globule size on foaming properties and foam structure of milk
Publisher: Elsevier BV
Date: 02-2021
Susceptibility of sweet potato ( Ipomoea batatas ) peel proteins to digestive enzymes
Publisher: Wiley
Date: 04-2014
DOI: 10.1002/FSN3.110
Evaluation of different methods for determination of the iron saturation level in bovine lactoferrin
Publisher: Elsevier BV
Date: 06-2014
DOI: 10.1016/J.FOODCHEM.2013.11.132
Abstract: Lactoferrin (Lf) s les with ca. 25%, 50%, 75%, 85% and 100% iron saturation were prepared for the purpose of evaluating Chromametry, Differential Scanning Calorimetry (DSC) and Circular Dichroism (CD) spectropolarimetry for their suitability in determining the iron saturation level. Numerical values for colour from Chromametry, enthalpy change of denaturation (ΔHcal) from DSC and molar ellipticities from CD were statistically analysed to evaluate their correlation with the level of iron saturation in Lf. Linear regression analysis of colour coordinates Chroma (C(∗)) and hue (h°) angle on percentage iron saturation level of Lf showed that the values can be used to estimate the iron saturation level. The ΔHcal for the iron saturated peak and the CD ellipticities in the 310-340 nm region provided reliable data for the estimation of iron saturation level of Lf up to 75%. Mono- and di-saturated Lf displayed the same thermal stability and very similar tertiary structures.
Ensuring process safety in food powder production: the risk of dust explosion
Publisher: Elsevier
Date: 2013
EFFECTS OF PUREE PROCESSING METHODS ON THE TEXTURAL CHARACTERISTICS OF AN ALGINATE- TEXTURIZED SWEET POTATO PRODUCT
Publisher: Wiley
Date: 12-1999
A novel combination of LF-NMR and NIR to intelligent control in pulse-spouted microwave freeze drying of blueberry
Publisher: Elsevier BV
Date: 02-2021
Neural networks modeling of Aspergillus flavus growth in tomato paste containing microencapsulated olive leaf extract
Publisher: Wiley
Date: 23-08-2017
DOI: 10.1111/JFS.12396
Protein contents, amino acid compositions and nitrogen-to-protein conversion factors for cassava roots
Publisher: Wiley
Date: 1996
DOI: 10.1002/(SICI)1097-0010(199601)70:1<51::AID-JSFA463>3.0.CO;2-W
Low oil content potato chips produced by infrared vacuum pre-drying and microwave-assisted vacuum frying
Publisher: Informa UK Limited
Date: 04-08-2017
Guest editorial
Publisher: Informa UK Limited
Date: 07-2006
Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries
Publisher: Wiley
Date: 27-11-2017
Abstract: Sweetpotato French fries (SPFF) are growing in popularity, however limited information is available on SPFF textural properties in relation to chemical composition. This study investigated the relationship between chemical components of different sweetpotato varieties and textural characteristics of SPFF. Sixteen sweetpotato genotypes were evaluated for (1) chemical constituents (2) instrumental and sensory textural properties of SPFF and (3) the relationship between chemical components, instrumental measurements, and sensory attributes. Dry matter (DM), alcohol-insoluble solids (AIS), starch, sugar, and oil content, and also α- and β-amylase activities were quantified in raw sweetpotatoes and SPFF. Peak force and overall hardness describing instrumental textural properties of SPFF were measured using a texture analyzer. Descriptive sensory analysis was conducted and 10 attributes were evaluated by a trained panel. Results showed that DM, AIS, and starch content in raw sweetpotatoes were significantly correlated (P < 0.05) with instrumental peak force and overall hardness (r = 0.41 to 0.68), and with sensory surface roughness, hardness, fracturability, and crispness (r = 0.63 to 0.90). Total sugar content in raw sweetpotatoes was positively correlated with sensory smoothness and moistness (r = 0.77), and negatively correlated with instrumental peak force and overall hardness (r = -0.62 to -0.69). Instrumental measurements were positively correlated with sensory attributes of hardness, fracturability, and crispness (r = 0.68 to 0.96) and negatively correlated with oiliness, smoothness, moistness, and cohesiveness (r = -0.61 to -0.91). Therefore, DM, AIS, starch, and total sugar contents and instrumental measurements could be used as indicators to evaluate sweetpotato genotypes for SPFF processing. In recent years, sweetpotato French fries (SPFF) have grown in popularity, but limited information is available on SPFF textural properties in relation to the differences in chemical constituents among sweetpotato varieties. This study demonstrated that sensory texture attributes of SPFF varied widely and were significantly correlated with chemical components such as dry matter, starch, and total sugar contents of raw sweetpotatoes and instrumental texture measurements of SPFF. The knowledge generated from this study will benefit the food industry and breeding programs with the selection of sweetpotato varieties for improved SPFF quality.
Introduction to food powders
Publisher: Elsevier
Date: 2013
Partial renneting of pasteurised bovine milk: Casein micelle size, heat and storage stability
Publisher: Elsevier BV
Date: 06-2016
Application of electronic tongue for fresh foods quality evaluation: A review
Publisher: Informa UK Limited
Date: 10-01-2018
Effects of cryoprotectants on Nostoc sphaeroides superchilled at low temperature (−3.0°C) and their action mechanisms
Publisher: Wiley
Date: 16-07-2020
DOI: 10.1111/JFPE.13488
Physical Properties and Fluidization Behaviour of Fresh Green Bean Particulates During Fluidized Bed Drying
Publisher: Elsevier BV
Date: 03-2000
Maillard Reaction in Limited Moisture and Low Water Activity Environment
Publisher: Springer New York
Date: 2015
Changes in Cracking Behavior and Milling Quality of Selected Australian Rice Varieties Due to Postdrying Annealing and Subsequent Storage
Publisher: Informa UK Limited
Date: 15-12-2012
3D printed milk protein food simulant: Improving the printing performance of milk protein concentration by incorporating whey protein isolate
Publisher: Elsevier BV
Date: 10-2018
Methods of Measurement of Non-Equilibrium States and Glass Transition
Publisher: Elsevier
Date: 2017
Characterization of alginate–lactoferrin beads prepared by extrusion gelation method
Publisher: Elsevier BV
Date: 02-2016
Application of the Williams–Landel–Ferry model to the viscosity–temperature relationship of Australian honeys
Publisher: Elsevier BV
Date: 2003
Agglomeration/granulation in food powder production
Publisher: Elsevier
Date: 2013
Effect of ultrasonication, pH and heating on stability of apricot gum–lactoglobuline two layer nanoemulsions
Publisher: Elsevier BV
Date: 11-2015
DOI: 10.1016/J.IJBIOMAC.2015.09.056
Abstract: The objectives of this study were to evaluate the effect of apricot gum-lactoglobuline (AG/LgC) ratio, thermal treatment, sonication with different times and litudes and pH, on double layer sunflower oil in water emulsion stability. The emulsion stability was determined by the evaluation of emulsion performance indices including particle size, zeta potential, creaming and emulsion volume stability during 10 days of storage. Applying AG and LgC with the ratio of 12.5:1 AG:LgC, in order to obtain double layer oil in water emulsion, could result in a completely stable nano-emulsions during 10 days storage in room temperature. The ultrasound treatment significantly increased the emulsion stability. A 10min ultrasound treatment with the litude of 25% was the optimum conditions for ultra-sonication. The best temperature for thermal treatment and the best pH, in order to improve the emulsion's stability, was 50°C and 3, respectively.
Problems Associated With Spray Drying Of Sugar-Rich Foods
Publisher: Informa UK Limited
Date: 2007
Tribo-rheology characteristics and microstructure of a protein solution with varying casein to whey protein ratios and addition of hydrocolloids
Publisher: Elsevier BV
Date: 04-2019
Yield and Consumer Acceptability of 'Evangeline' Sweetpotato for Production in North Carolina
Publisher: American Society for Horticultural Science
Date: 04-2017
DOI: 10.21273/HORTTECH03533-16
Abstract: Studies were conducted in 2012 and 2013 to compare Evangeline to various sweetpotato ( Ipomoea batatas ) varieties (Bayou Belle, Beauregard, Bonita, Covington, NC05-198, and Orleans) for commercial production in North Carolina. In another study, microwaved and oven-baked ‘Evangeline’ and ‘Covington’ sweetpotato roots were subjected to analysis of chemical and physical properties [color, dry matter (DM), texture, and sugar] and to sensory evaluation for determining consumer acceptance. ‘NC05-198’ produced the highest no. 1 grade sweetpotato 600 bushels [bu (50 lb)] per acre and total marketable storage root yield was similar to ‘Bayou Belle’ and ‘Beauregard’ (841, 775, and 759 bu/acre, respectively). No. 1 and marketable root yields were similar between ‘Orleans’ and ‘Beauregard’. However, ‘Orleans’ produced more uniform roots than ‘Beauregard’, in which the latter had higher cull production. ‘Evangeline’ was comparable to no. 1 yield of ‘Bayou Belle’, ‘Orleans’, and ‘Covington’, which indicates the ability of this variety to produce acceptable yields in North Carolina conditions. ‘Covington’ had slightly higher DM than ‘Evangeline’, but instrumental texture analysis showed that these varieties did not differ significantly in firmness after cooking. However, microwaved roots were measurably firmer than oven-baked roots for both varieties. In this study, ‘Evangeline’ had higher levels of fructose and glucose, with similar levels of sucrose and maltose to ‘Covington’. Consumers (n = 100) indicated no difference between varieties in their “just about right” moisture level, texture, and flavor ratings, but showed a preference for Evangeline flesh color over Covington. Consumers in this study preferred oven-baked over microwaved sweetpotato (regardless of variety) and indicated that Evangeline is as acceptable as the standard variety Covington when grown in the North Carolina environment.
Rheological and Sensory Properties of Reduced-Fat Processed Cheeses Containing Lecithin
Publisher: Wiley
Date: 07-1999
Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils
Publisher: Wiley
Date: 26-06-2020
DOI: 10.1111/JFPE.13475
Non-equilibrium States in Confectionery
Publisher: Elsevier
Date: 2017
Impact of caramelization on the glass transition temperature of several caramelized sugars. Part I: Chemical analyses
Publisher: American Chemical Society (ACS)
Date: 13-06-2008
DOI: 10.1021/JF703791E
Abstract: This study aims to investigate the relationship between caramelization of several sugars including fructose, glucose, and sucrose and their glass transition temperature (Tg). Differential scanning calorimetry (DSC) was used for creating caramelized sugar s les as well as determining their glass transition temperature, which was found to decrease first and then increase as the holding time at the highest temperature increased. The extent of caramelization was quantified by UV-vis absorbance measurement and high-performance liquid chromatography analysis. Results showed that the amount of small molecules from the degradation of sugar increased very fast at the beginning of heating, and this increase slowed down in the later stage of caramelization. On the other hand, there was a lag phase in the formation of large molecules from the degradation of sugar at the beginning of heating, followed by a fast increase in the later stage of caramelization. The obtained results clearly indicate the impact of melting condition on the T g of sugars through formation of intermediates and end products of caramelization. Generally, when the heating condition is relatively mild, small molecules are formed first by decomposition of the sugar, which leads to a decrease of the overall Tg, and as the heating time becomes longer and/or the heating condition becomes more severe, polymerization takes over and more large molecules are formed, which results in an increase of the overall Tg. Mathematical modeling of the relationship will be presented as part II of the study in a separate paper.
A comprehensive review on in vitro digestion of infant formula.
Publisher: Elsevier BV
Date: 10-2015
DOI: 10.1016/J.FOODRES.2015.07.016
Abstract: Although mothers' milk is the best food for babies, infant formula has become an alternative when breastfeeding is not possible or inadequate for babies. To design a proper formula for babies, understanding digestibility of macronutrients and their bio-accessibility in the gastrointestinal tract is essential. In vivo gastrointestinal studies on human infants are restricted by ethical constraint, cost issues, and intensive resource. However, in vitro models offer many advantages with low cost, easy s ling accessibility and no ethical issues. This article aims at reviewing the main aspects of the infant physiological gastrointestinal tract and providing an insight on recent in vitro research on infant formula.
A SEMI-EMPIRICAL APPROACH TO OPTIMISE THE QUANTITY OF DRYING AIDS REQUIRED TO SPRAY DRY SUGAR-RICH FOODS
Publisher: Informa UK Limited
Date: 11-1997
Novel Technologies for Flavor Formation in the Processing of Meat Products: A Review
Publisher: Informa UK Limited
Date: 10-06-2023
Ohmic Heating Behavior of Certain Selected Liquid Food Materials
Publisher: Walter de Gruyter GmbH
Date: 21-04-2008
Abstract: Ohmic heating is an alternative fast heating technique for food products, which takes its name from Ohm's law. The basic principle of ohmic heating is the conversion of electrical energy into heat, resulting in internal energy generation. In this study, an experimental ohmic heating unit was designed and fabricated. Four kinds of liquid food materials (tap water, fruit-vegetable juice, yogurt and 0.5% aqueous sodium chloride solution) were heated on this laboratory scale static ohmic heater to evaluate the device's performance. Different voltage gradients (7.5V/cm, 11.25V/cm, 15V/cm, 18.75V/cm, 22.5V/cm and 26.25V/cm) were applied to study the heating behavior of liquid food materials. Results indicated that the voltage gradient significantly influenced the ohmic heating rates for all four materials tested. The electrical conductivity also changed significantly with temperature.
A comparative study on hygroscopic and physiochemical properties of chicken powders obtained by different drying methods
Publisher: Informa UK Limited
Date: 23-10-2020
Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected by cooking methods
Publisher: Informa UK Limited
Date: 2018
Experimental studies and kinetics of single drop drying and their relevance in drying of sugar-rich foods: A review
Publisher: Informa UK Limited
Date: 11-2000
Physical and processing characteristics of extrudates made from starch and d-limonene mixtures
Publisher: Informa UK Limited
Date: 06-05-2009
Modification of pork‐skin jelly by enzymatic cross‐linking: melting resistance and quality improvement
Publisher: Wiley
Date: 08-11-2020
DOI: 10.1111/IJFS.14859
Interactions between different forms of bovine lactoferrin and sodium alginate affect the properties of their mixtures
Publisher: Elsevier BV
Date: 06-2015
ALKALI-NEUTRALIZATION PROCESS MAINTAINS THE FIRMNESS AND SENSORY QUALITY OF CANNED SWEETPOTATO PIECES
Publisher: Wiley
Date: 09-1998
Th-1 cytokines gene polymorphism in human brucellosis
Publisher: Wiley
Date: 18-09-2006
Effect of dissolved carbon dioxide on the sonocrystallisation and physical properties of anhydrous milk fat
Publisher: Elsevier BV
Date: 06-2019
Maillard reaction and protein cross-linking in relation to the solubility of milk powders
Publisher: American Chemical Society (ACS)
Date: 03-11-2011
DOI: 10.1021/JF203460Z
Abstract: Protein changes in relation to solubility, Maillard reaction (MR), and protein cross-linking in whole milk powder (WMP), skim milk powder (SMP), and whey protein concentrate (WPC) stored at different relative humidities (RHs) were investigated by chemical and electrophoretic methods. WMP and SMP reached minimum solubility rapidly, while WPC showed no change in solubility. The loss of solubility corresponded with development of high-molecular-weight protein complexes observed by two-dimensional electrophoresis. The maximal MR rate occurred at 66% RH for WMP and SMP (high lactose rotein ratios) and 84% RH for WPC (low lactose rotein ratios) based on the furosine and hydroxymethylfurfural contents. However, browning was greatest at 84% RH in all powders. The minimum solubility corresponded with the casein and fat contents. The retention of solubility and minimal protein cross-linking of WPC compared to casein-containing powders suggest that the casein content and cross-linking strongly influence the decrease in the solubility of milk powder.
The cell wall compound of Saccharomyces cerevisiae as a novel wall material for encapsulation of probiotics
Publisher: Elsevier BV
Date: 06-2017
DOI: 10.1016/J.FOODRES.2017.03.014
Abstract: Yeast cell wall is known as a food grade ingredient which is recently being used increasingly as a novel coating for encapsulation of different materials in the food industry. This application is limited to core materials smaller than yeast in size. In this study, we have tried to encapsulate larger particles by crushing yeast cells. Hence, probiotic bacteria of Lactobacillus acidophilus and Bifidobacterium bifidum were encapsulated firstly by calcium alginate using the emulsion method and these microbeads were coated again by Saccharomyces cerevisiae cell wall compound and another layer of calcium alginate. The average diameter of microcapsules for single layer microbeads (M), microbeads coated by two layers of alginate (MCA), and microbeads coated by a layer of yeast cell and two layers of alginate (MCYA) were 54.25±0.18, 77.43±8.24 and 103.66±13.33μm, respectively. In simulated gastrointestinal conditions, there was a significant (P<0.05) enhancement in resistance of L. acidophilus when applying a layer of S. cerevisiae cell wall compound. For MCA and MCYA after 2h exposure to simulated gastric juice, it was revealed a log reduction of 1.53±0.1 and 1.1±0.02 with pH1.55 and in simulated intestinal juice, 2.92±0.04 and 2.42±0.06 with 0.6% bile after previous 1h incubation in gastric conditions, respectively. It can be concluded that the cell wall compound of S. cerevisiae is a suitable protective coating for probiotics and it can improve the survival of probiotics within food products.
Mathematical, Fuzzy Logic and Artificial Neural Network Modeling Techniques to Predict Drying Kinetics of Onion
Publisher: Hindawi Limited
Date: 04-12-2015
DOI: 10.1111/JFPP.12610
Implications of Non-Equilibrium States and Glass Transition in Dairy Powders
Publisher: Elsevier
Date: 2017
Comparison of Microwave Short Time and Oven Heating Pretreatment on Crystallization of Raisins
Publisher: MDPI AG
Date: 25-12-2021
Abstract: Crystalline material can develop on the surface of raisins during storage and transport, affecting the final acceptability of the product. In this work, a mild thermal pretreatment was applied to raisins to melt the pre-existing crystals and the effect of such thermal treatments on the development of crystals over a storage period was investigated. The raisins selected for this study were of the Thompson seedless variety from one Chilean company. The thermal pretreatment of raisins at 50 °C and 70 °C for 20 min in an oven and microwave (800 W) irradiation for 15 s resulted in a reduction in the percentage of crystallized raisins (w/w) from more than 50% in the control s les to less than 10% after 35 days of storage at 15 and 25 °C in a 57% relative humidity environment. The results showed that some textural parameters, such as cohesiveness and chewiness, were not affected by thermal treatment and were independent of storage temperature.
Effect of microwave vacuum drying with different auxiliary materials on hygroscopicity and flowability of chicken powder
Publisher: Elsevier BV
Date: 11-2020
Comparing Quality Characteristics of Oven-Dried and Refractance Window-Dried Kiwifruits
Publisher: Hindawi Limited
Date: 04-12-2015
DOI: 10.1111/JFPP.12613
Evaluation of Physicochemical and Antioxidant Properties of Yogurt Enriched by Olive Leaf Phenolics within Nanoliposomes
Publisher: American Chemical Society (ACS)
Date: 15-08-2018
Abstract: Olive leaf extract is a rich source of phenolic compounds and oleuropein which is well-known regarding its antioxidant and antimicrobial attributes. However, the mentioned phenolic compounds will lose their beneficial properties during storage and induce undesirable aftertaste in food products. In this study, olive leaf extract-bearing nanoliposomes were produced via the ethanol injection method and using phosphatidyl choline plus cholesterol as the reagents for the wall material. Later, the prepared nanocarriers were examined in regard to their zeta potential, stability, encapsulation efficiency, and particle size. Moreover, the prepared nanoliposome-loaded yogurt s les were examined considering syneresis, antioxidant activity, pH, acidity, color, and sensorial properties. The mean particle size of the fabricated nanoliposomes was in the range of 25-158 nm. Also, the entire formulation had a negative charge. The encapsulation efficiency was between 70.7 to 88.2%. Besides, the application of nanoliposomes in yogurt improved the antioxidant activity, and unlike the yogurt with nonencapsulated olive extract, no significant changes in color and sensorial attributes were observed and even the syneresis rate was minimized. To conclude, olive leaf phenolics can be entrapped within nanoliposomes with a considerable encapsulation efficiency for application in food products like yogurt to increase their nutritional value and public acceptance.
Glass transition behaviour of fructose
Publisher: Wiley
Date: 27-04-2004
Investigation of nanovesicle liposome powder production from soy lecithin by spray drying
Publisher: Informa UK Limited
Date: 19-04-2017
Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics
Publisher: Informa UK Limited
Date: 2018
A novel combination of enzymatic hydrolysis and fermentation: Effects on the flavor and nutritional quality of fermented Cordyceps militaris beverage
Publisher: Elsevier BV
Date: 02-2020
Confectionery gels: A review on formulation, rheological and structural aspects
Publisher: Informa UK Limited
Date: 2009
Effects of microwave‐assisted pulse‐spouted bed freeze‐drying (MPSFD) on volatile compounds and structural aspects of Cordyceps militaris
Publisher: Wiley
Date: 10-04-2018
DOI: 10.1002/JSFA.8993
Abstract: Microwave-assisted pulse-spouted bed freeze-drying (MPSFD) uses microwave heating to substitute the customary conduction heating during freeze drying (FD), resulting in high-quality dried s les with a short drying time. The aim of this study was to determine the effect of MPSFD on volatile compounds and structural aspects of Cordyceps militaris. In order to highlight the effect of MPSFD, FD (recognized for its high-quality products) and hot-air dying (HD the most commonly used) were also evaluated using headspace solid-phase micro-extraction combined with gas chromatography-mass spectrometry and mid-Fourier transform infrared spectroscopy. Sixty-two components were obtained by FD, 62 compounds by MPSFD and 39 by HD. FD and MPSFD exhibited much better effects on the retention of volatile components of C. militaris than HD. Principal component analysis, hierarchical clustering analysis and E-nose analysis indicated that the volatile compounds of C. militaris dried by FD and MPSFD were similar. The spectral features of FD and MPSFD s les were also similar, whereas the HD s le presented a clearly different spectral feature around a wavenumber of 1640 cm MPSFD exhibited a beneficial effect on aroma and structure retention, with shorter drying time and lower energy consumption. © 2018 Society of Chemical Industry.
Infusion of CO2 in a solid food: A novel method to enhance the low-frequency ultrasound effect on immersion freezing process
Publisher: Elsevier BV
Date: 06-2016
Recent Application of Modified Atmosphere Packaging (MAP) in Fresh and Fresh-Cut Foods
Publisher: Informa UK Limited
Date: 04-11-2014
Low-Temperature Blanching of Sweetpotatoes to Improve Firmness Retention: Effect on Compositional and Textural Properties
Publisher: Wiley
Date: 05-2003
Effects of infrared freeze drying on volatile profile,FTIRmolecular structure profile and nutritional properties of edible rose flower (Rosa rugosaflower)
Publisher: Wiley
Date: 23-02-2022
DOI: 10.1002/JSFA.10538
Thermal and antimicrobial properties of chitosan–nanocellulose films for extending shelf life of ground meat
Publisher: Elsevier BV
Date: 08-2014
DOI: 10.1016/J.CARBPOL.2014.03.063
Abstract: Chitosan-nanocellulose biocomposites were prepared from chitosan having molecular weight of 600-800 kDa, nanocellulose with 20-50 nm diameters and various levels of 30, 60 and 90% (v/wCHT) for glycerol. Agitation and sonication were used to facilitate even dispersion of particles in the polymer matrix. The nanocomposites were examined by differential scanning calorimetry, X-ray diffraction and agar disc diffusion tests finally, the film was applied on the surface of ground meat to evaluate its performance in real terms. Chitosan-nanocellulose nanocomposites showed high Tg range of 115-124°C and were able to keep their solid state until the temperature (Tm) range of 97-99°C. XRD photographs revealed that nanocellulose peak completely disappeared after their addition to chitosan context. Agar disc diffusion method proved that the nancomposite had inhibitory effects against both gram-positive (S. aureus) and gram-negative (E. coli and S. enteritidis) bacteria through its contact area. Application of chitosan-nanocellulose nanocomposite on the ground meat decreased lactic acid bacteria population compared with nylon packaged s les up to 1.3 and 3.1 logarithmic cycles at 3 and 25°C after 6 days of storage, respectively.
Effect of Carbonation of Supersaturated Lactose Solution on Crystallisation Behaviour of Alpha-Lactose Monohydrate
Publisher: Springer Science and Business Media LLC
Date: 21-11-2017
3D Printing of Steak-like Foods Based on Textured Soybean Protein
Publisher: MDPI AG
Date: 26-08-2021
Abstract: Due to the lack of a sufficient amount of animal protein and the pursuit of health and reduced environmental impact, the global demand for plant protein is increasing. This study endeavors to using textured soybean protein (TSP) or drawing soy protein (DSP) as raw materials to produce steak-like foods through 3D printing technology. The textural difference between fried 3D printed s les and fried commercial chicken breast (control) was studied. The results show that different ink substrates (TSP and DSP) and hydrocolloids (xanthan gum, konjac gum, sodium alginate, guar gum, sodium carboxymethyl cellulose, and hydroxyethyl cellulose) were the keys to successful printing. The ink composed of TSP and xanthan gum had the best printing characteristics and s le integrity after frying. It was found that different infilling patterns and infill rates had a significant effect on the texture properties of the fried s les. When the triangle infilling pattern was used at an infill rate of 60%, the product had had the closest hardness (2585.13 ± 262.55), chewiness (1227.18 ± 133.00), and gumminess (1548.09 ± 157.82) to the control s le. This work proved the feasibility of using 3D printing based on plant protein to produce steak-like food with texture properties similar to chicken breast.
The Influence of Refractance Window Drying on Qualitative Properties of Kiwifruit Slices
Publisher: Walter de Gruyter GmbH
Date: 24-12-2016
Abstract: In this research, effect of Refractance Window (RW) drying on the quality properties of the kiwifruit s les was investigated. Drying temperatures of 80–100 °C, slice thickness of 0.8–2.4 mm and Mylar thickness of 100–300 µm were the independent variables and different qualitative attributes including drying duration, textural hardness, colour, rehydration ratio and organoleptic properties were responses monitored in each situation. Drying temperature was the most important factor contributed to quality features of RW dried kiwifruits with significant effects on all properties. Similarly, slice thickness influenced nearly all quality traits except textural hardness and some colour indices. However, Mylar membrane thickness failed to affect about every qualitative property of kiwifruit s les significantly. The majority of organoleptic properties of RW dried kiwifruits, including flavour, colour, texture, shrinkage and overall acceptance, were judged to be in the range of medium to good quality (scores of 3–4) by panellists.
Rheological methods for assessment of food freshness and stability
Publisher: American Chemical Society
Date: 10-10-2003
Fluidization characteristics of moist food particles
Publisher: Walter de Gruyter GmbH
Date: 02-04-2006
Abstract: Changes in fluidization behaviour of green peas particulates with change in moisture content during drying were investigated using a fluidized bed dryer. All drying experiments were conducted at 50 + 2 0C and 13 + 2 % RH using a heat pump dehumidifier system. Fluidization experiments were undertaken for the bedheights of 100, 80, 60 and 40 mm and at 10 moisture content levels.Fluidization behaviour was best fitted to the linear model of Umf = A + B m. A generalized model was also formulated using the height variation. Also generalized equation and Ergun equation was used to compare minimum fluidization velocity.
Effect of shearing‐induced lipolysis on foaming properties of milk
Publisher: Wiley
Date: 20-04-2023
DOI: 10.1002/JSFA.12604
Abstract: The attraction of cappuccino‐style beverages is attributed to the foam layer, as it greatly improves the texture, appearance, and taste of these products. Typical milk has a low concentration of free fatty acids (FFAs), but their concentration can increase due to lipolysis during processing and storage, which is detrimental to the foamability and foam stability of milk. There are contradictory results in reported studies concerning the effects of FFAs on the foaming properties of milk due to differences in milk sources, methods inducing lipolysis, and methods of creating foam. In this study, the foaming properties and foam structure of milk s les whose lipolysis was induced by ultra‐turraxing, homogenisation, and microfluidisation (1.5–3.5 μ‐equiv. mL −1 FFAs) were investigated. Compared with others, microfluidised milk s les had the smallest particle size, lowest absolute zeta potential, and highest surface tension thus exhibited high foamability and foam stability, and very small and homogeneous air bubbles in foam structure. For all shearing methods, increasing FFA content from 1.5 to 3.5 μ‐equiv. mL −1 markedly decreased the surface tension, foamability, and foam stability of milk s les. The FFA level that led to undesirable foam structure was 1.5 μ‐equiv. mL −1 for ultra‐turraxed milk s les and 2.5 μ‐equiv. mL −1 for homogenised and microfluidised ones. Shearing‐induced lipolysis greatly affected the physical properties of milk s les and subsequently their foaming properties and foam structure. At the same FFA level, lipolysis induced by microfluidisation was much less detrimental to the foaming properties of milk than lipolysis induced by ultra‐turraxing and homogenisation. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Arrhenius equation modeling for the shelf life prediction of tomato paste containing a natural preservative
Publisher: Wiley
Date: 03-07-2017
DOI: 10.1002/JSFA.8404
Abstract: The shelf life of tomato paste with microencapsulated olive leaf extract was compared with that of s les containing a commercial preservative by accelerated shelf life testing. Based on previous studies showing that olive leaf extract as a rich source of phenolic compounds can have antimicrobial properties, application of its encapsulated form to improve the storage stability of tomato paste is proposed here. Regarding total soluble solids, the control and the s le containing 1000 µg g Interestingly, s les containing microencapsulated olive leaf extract could maintain the original quality of the tomato paste very well, while those with non-encapsulated olive leaf extract rated the worst performance (among all specimens) in terms of maintaining their quality indices for a long time period. Overall, the shelf life equation was able to predict the consistency index of all tomato paste s les during long-time storage with high precision. © 2017 Society of Chemical Industry.
Surface chemistry and microscopy of food powders
Publisher: Elsevier BV
Date: 12-2017
Flavour profiles of functional reduced-fat cream cheese: Effects of β-glucan, phytosterols, and probiotic L. rhamnosus
Publisher: Elsevier BV
Date: 05-2019
Effect of additives on thermal, rheological and tribological properties of 3D printed dark chocolate
Publisher: Elsevier BV
Date: 05-2019
DOI: 10.1016/J.FOODRES.2019.01.056
Abstract: Food additives can be used to enhance processability and/or nutritional properties of food. In this study, two type of additives, magnesium stearate (Mg-ST) powder (as a processing aid) and plant sterol (PS) powder (as a processing and nutritional aids) were added into grated chocolate in order to enhance its flowability during auger type extrusion-based 3D printing. The thermal and rheology data showed that the melting peak of chocolate with additives ranged from 31.4 ± 0.8 °C to 32.1 ± 0.1 °C and a rapid reduction in viscosity began between 31.1 ± 0.7 °C and 33.3 ± 0.2 °C. The addition of additives showed no significant difference (p > .05) in melting peak (T
The effect of natural antioxidants extracted from plant and animal resources on the oxidative stability of soybean oil
Publisher: Elsevier BV
Date: 04-2014
Microencapsulation of natural vanilla ( Vanilla planifolia ) extract in β -cyclodextrin by using kneading method
Publisher: Emerald
Date: 02-10-2017
Abstract: The purpose of this paper is to encapsulate vanilla extract by using inclusion complex of ß-cyclodextrin and also to investigate the qualities of the encapsulated powder in terms of vanillin content, moisture content, and stability under accelerated condition. A randomized block and factorial 3×3 experimental designs with three replications were used for the studies of solvent extraction, microencapsulation of natural vanilla extract and stability of microencapsulated vanilla powder. Ethanol concentration and ratio of vanilla to ethanol had positive effects on vanillin content. The extraction with 55 percent ethanol and the ratio of vanilla pods to ethanol as 1:4 provided the highest vanillin content of 341.23 mg/100 mL of the extract. The amount of vanilla extract and kneading time gave significant ( p .05) effect on the microencapsulation efficiency (ME). The greatest ME found was 94.50 percent when 9 percent vanilla extract and 10 min of kneading time were used. The interaction of temperature and water activity gave significant effect on the second-order kinetic reaction of encapsulated vanilla powder ( p .05).The most suitable condition of storage was 35°C with a w of 0.64, providing the kinetic constant ( k ) of 0.0024, and correlation coefficient ( R 2 ) of 0.92 with t half-life of 4.54 weeks. This study provides the most suitable condition for natural vanilla extraction and microencapsulation as well as storage stability for natural vanilla powder production using the third grade vanilla pods grown at Royal Project, Khun Wang Center, Chiang Mai, Thailand.
Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt
Publisher: Elsevier BV
Date: 02-2017
DOI: 10.1016/J.FOODCHEM.2016.08.022
Abstract: Fish oils have many dietary benefits, but due to their strong odors and rapid deterioration, their application in food formulations is limited. For these reasons, nano-liposome was used to nano-encapsulate fish oil in this study and encapsulated fish oil was utilized in fortifying yogurt. Physicochemical properties of produced yogurt including pH, acidity, syneresis, fatty acid composition, peroxide value as well as sensory tests were investigated during three weeks storage at 4°C. Nano-liposome encapsulation resulted in a significant reduction in acidity, syneresis and peroxide value. The results of gas chromatography analyses revealed that after 21days storage, yogurt fortified with nano-encapsulated fish oil had a higher DHA and EPA contents than yogurt containing free fish oil. Overall, the results of this study indicates that adding nano-encapsulated fish oil into yogurt gave closer characteristics to control s le in terms of sensory characteristics than yogurt fortified with free fish oil.
Time dependent gelling properties of cuboid alginate gels made by external gelation method: Effects of alginate-CaCl2 solution ratios and pH
Publisher: Elsevier BV
Date: 05-2019
Changes in physicochemical properties of rice in response to high-temperature fluidized bed drying and tempering
Publisher: Informa UK Limited
Date: 09-04-2019
Acetylation of intact white rice grains to alter the physicochemical properties
Publisher: Elsevier BV
Date: 03-2020
Gastrointestinal digestion of dairy and soy proteins in infant formulas: An in vitro study.
Publisher: Elsevier BV
Date: 10-2000
DOI: 10.1016/J.FOODRES.2015.07.030
Abstract: An in vitro digestion simulating infant gastrointestinal tract studied the digestion of caseins, whey and soy proteins, commonly used in infant formulations, in the presence of proteases only (without lipolytic enzymes). 60min of gastric phase and 120min of intestinal phase coupled with gel electrophoresis, confocal microscopy, mastersizer and pH were employed to monitor the degradation of proteins, microstructure, particle size distribution and pH drop of the digesta through the in vitro digestion process. Obtained results showed around 20% of caseins and almost no components of whey were hydrolysed after 60min in the simulated stomach. In the simulated duodenal phase, 8% of α-lactalbumin was hydrolysed while caseins and β-lactoglobulin completely digested immediately and 30min respectively after addition of duodenal digestive proteases. Overall, soy proteins indicated lower level of hydrolysis than dairy proteins during in vitro infant digestion as observed by SDS-PAGE. The soy protein fractions glycinin and β-conglycinin were partially hydrolysed during the gastrointestinal phase. The observed pH drop confirms that caseins are easily digested in the duodenal phase compared to whey and soy protein. Gastric digestion resulted in a decrease of the particle size of protein aggregates, but no fat coalescence was observed during both gastric and duodenal digestions in the given conditions.
Impact of Wall Materials on Physicochemical Properties of Microencapsulated Fish Oil by Spray Drying
Publisher: Springer Science and Business Media LLC
Date: 08-01-2014
Rheology and crystallization kinetics of honey: Present status
Publisher: No publisher found
Date: 1999
Nanoencapsulation of d-limonene within nanocarriers produced by pectin-whey protein complexes
Publisher: Elsevier BV
Date: 04-2018
Rheological behavior and stability of d-limonene emulsions made by a novel hydrocolloid (Angum gum) compared with Arabic gum
Publisher: Elsevier BV
Date: 03-2012
Water sorption and glass transition properties of spray dried lactose hydrolysed skim milk powder
Publisher: Elsevier BV
Date: 11-2007
Crystallization and melting properties of mixtures of milk fat stearin and omega-3 rich oils
Publisher: Elsevier BV
Date: 03-2017
DOI: 10.1016/J.FOODCHEM.2016.09.059
Abstract: Solid milk fat stearin (S
Effect of carbonation of fresh egg white prior to spray drying on physical and functional properties of powder
Publisher: Informa UK Limited
Date: 02-01-2018
Fluidization in food powder production
Publisher: Elsevier
Date: 2013
Effects of Acid, Salt, and Soaking Time on the Dielectric Properties of Acidified Vegetables
Publisher: Informa UK Limited
Date: 27-02-2013
Recent Development of Carbon Quantum Dots: Biological Toxicity, Antibacterial Properties and Application in Foods
Publisher: Informa UK Limited
Date: 07-09-2022
Influence of Ultrasound-Assisted Osmotic Dehydration and Freezing on the Water State, Cell Structure, and Quality of Radish (Raphanus sativusL.) Cylinders
Publisher: Informa UK Limited
Date: 06-10-2014
Texturization of Sweetpotato Puree with Alginate: Effects of Tetrasodium Pyrophosphate and Calcium Sulfate
Publisher: Wiley
Date: 09-1995
Optimization of the Microencapsulation of Lemon Myrtle Oil Using Response Surface Methodology
Publisher: Informa UK Limited
Date: 06-03-2008
Physical stability of emulsion encapsulated in alginate microgel particles by the impinging aerosol technique
Publisher: Elsevier BV
Date: 09-2015
DOI: 10.1016/J.FOODRES.2015.06.002
Abstract: Emulsion filled alginate microgel particles can be applied as carrier systems for lipophilic actives in pharmaceutical and food formulations. In this study, the effects of oil concentration, emulsifier type and oil droplet size on the physical stability of emulsions encapsulated in calcium alginate microgel particles (20-80μm) produced by a continuous impinging aerosol technique were studied. Oil emulsions emulsified by using either sodium caseinate (SCN) or Tween 80 were encapsulated at different oil concentrations (32.55, 66.66 and 76.68% w/w of total solids content). The emulsions were analysed before and after encapsulation for changes in emulsion size distribution during storage, and compared to unencapsulated emulsions. The size distribution of encapsulated fine emulsion (mean size ~0.20μm) shifted to a larger size distribution range during encapsulation possibly due to the contraction effect of the microgel particles. Coarse emulsion droplets (mean size ~18μm) underwent a size reduction during encapsulation due to the shearing effect of the atomizing nozzle. However, no further size changes in the encapsulated emulsion were detected over four weeks. The type of emulsifier used and emulsion concentration did not significantly affect the emulsion stability. The results suggest that the rigid gel matrix is an effective method for stabilising lipid emulsions and can be used as a carrier for functional ingredients.
Ultra high temperature (UHT) processability of high protein dispersions prepared from milk protein-soy protein hydrolysate mixtures
Publisher: Elsevier BV
Date: 05-2020
Combined effects of microporous packaging and nano-chitosan coating on quality and shelf-life of fresh-cut eggplant
Publisher: Elsevier BV
Date: 10-2021
Physical and Sensory Properties of Sweetpotato Puree Texturized with Cellulose Derivatives
Publisher: Wiley
Date: 11-1994
Food waste as a carbon source in carbon quantum dots technology and their applications in food safety detection
Publisher: Elsevier BV
Date: 2020
Application of the synthetic polymer approach to the glass transition of fruit leathers
Publisher: Elsevier BV
Date: 05-2008
Rehydration of high-protein-containing dairy powder: Slow- and fast-dissolving components and storage effects
Publisher: Springer Science and Business Media LLC
Date: 09-02-2010
DOI: 10.1051/DST/2010002
Gelation properties of myofibrillar protein under malondialdehyde‐induced oxidative stress
Publisher: Wiley
Date: 13-04-2016
DOI: 10.1002/JSFA.7680
Abstract: The structure of myofibrillar protein (MP) can be readily altered by oxidation, leading to the unfolding of MP structure, which further promotes protein-protein interactions, and thus influences the MP gelling properties. The objective of the study was to investigate the effect of malondialdehyde-induced oxidative stress on the gelation properties of myofibrillar protein (MP). Structural changes of the oxidised MPs were evaluated by the contents of carbonyl and total sulfhydryls, surface hydrophobicity, SDS-PAGE and Fourier transform infrared spectroscopy. The oxidative stability of the MP gels as indicated by lipid hydroperoxide was also determined. With the addition of an MDA concentration less than 10 mmol L Results suggested that protein aggregation occurred in the oxidised system. Myosin was involved in gel formation through non-disulfide covalent bond. © 2016 Society of Chemical Industry.
Non-Equilibrium States and Glass Transitions in Bakery Products
Publisher: Elsevier
Date: 2017
Recent development in high quality drying of fruits and vegetables assisted by ultrasound: A review
Publisher: Elsevier BV
Date: 02-2022
DOI: 10.1016/J.FOODRES.2021.110744
Abstract: The preservation of agri-products with a high moisture content like fruits and vegetables is challenging. Traditional dehydration techniques (sun drying and hot air drying) were used to limit food degradations and extend shelf life. However, few issues have been raised regarding the long processing time during the dehydration process causing the pronounced oxidation of nutrients and significant energy losses. Recent studies emphasize different process intensification methods, such as ultrasound (US), to rapidly and economically obtain quality dehydrated food to tackle quality deteriorating issues. The current work provides a comprehensive state-of-art of the drying of fruits and vegetables using ultrasound as an improvement technique for quality retention. The review will first provide a global knowledge of ultrasound in the drying field with a special focus on the equipment as well as mechanisms involved when US is used as a pretreatment or simultaneously during various drying processes. Discussion on the efficiency of each ultrasonic device and its potential use in industry is also provided along the way. The second part will cover a critical report and analysis of recent studies highlighting the effects of the two ultrasound application modes in the drying field (pretreatment and combined with the drying process) on the quality of fruits and vegetables. Overall, applying ultrasound to assist the dehydration of fruits and vegetables is a promising way to reduce drying time and obtain nutritious dehydrated products. This non-thermal technology alleviates the oxidation of nutrients, thus offering a favorable perspective to increase the marketability of finished products as public awareness of food quality is surging.
Recent development in the application of alternative sterilization technologies to prepared dishes: A review
Publisher: Informa UK Limited
Date: 23-01-2019
DOI: 10.1080/10408398.2017.1421140
Abstract: Sterilization is one of the most effective food preservation methods. Conventional thermal sterilization commonly used in food industry usually causes the deterioration of food quality. Flavor, aroma, and texture, among other attributes, are significantly affected by thermal sterilization. However, demands of consumers for nutritious and safe dishes with a minimum change in their original textural and sensory properties are growing rapidly. In order to meet these demands, new approaches have been explored in the last few years to extend the shelf-life of dishes. This review discusses advantages and disadvantages of currently available physical sterilization technologies, including irradiation (eg. Gamma rays, X-rays, e-beams), microwave and radio frequency when used in prepared dishes. The preservation effect of these technologies on prepared dishes are normally evaluated by microbiological and sensory analyses.
Optimization of the Formulation and Properties of 3D-Printed Complex Egg White Protein Objects
Publisher: MDPI AG
Date: 08-02-2020
DOI: 10.3390/FOODS9020164
Abstract: The 3D printing of foods is an emerging technique for producing unique and complex food items. This study presents the optimization of a new formulation for 3D printing foods on the basis of a complex system, which contains egg white protein (EWP), gelatin, cornstarch, and sucrose. The effects of different formulations on the rheological properties and the microstructure of the printing system were investigated. The formulation was optimized through response surface methodology, and a central composite design was adopted. The optimum formulation of the 3D mixture printing system was made of gelatin (14.27 g), cornstarch (19.72 g), sucrose (8.02 g), and EWP (12.98 g) in 250 mL of total deionized water with a maximum sensory evaluation score of 34.47 ± 1.02 and a viscosity of 1.374 ± 0.015 Pa·s. Results showed that the viscosity of the formulation correlated with the sensory evaluation score. The rheological properties and tribological behavior of the optimum formulation significantly differed from those of other formulations. A viscosity of 1.374 Pa·s supported the timely flow out of the printing material from the nozzle assisting 3D printability. Thus, 3D printing based on the egg white protein mixture system is a promising method for producing complex-shaped food objects.
Novel Intelligent Detection of Safer Water Activity by LF-NMR Spectra for Selected Fruits and Vegetables during Drying
Publisher: Springer Science and Business Media LLC
Date: 23-04-2019
Formulation and application of a new generation of lipid nano-carriers for the food bioactive ingredients
Publisher: Elsevier BV
Date: 10-2017
Application of nano-encapsulated olive leaf extract in controlling the oxidative stability of soybean oil
Publisher: Elsevier BV
Date: 2016
DOI: 10.1016/J.FOODCHEM.2015.05.115
Abstract: Our objective was to evaluate the antioxidant activity of olive leave extract (OLE) encapsulated by nano-emulsions in soybean oil. The average droplet size one day after production was 6.16 nm for primary W/O nano-emulsion and, 675 nm and 1443 nm for multiple emulsions stabilized by WPC alone and complex of WPC-pectin, respectively. The antioxidant activity of these emulsions containing three concentrations of 100, 200 and 300 mg OLE during storage was evaluated in soybean oil by peroxide value, TBA value and rancimat thermal stability test and was compared with blank (non-encapsulated) OLE and synthetic TBHQ antioxidant. Nano-encapsulated OLE was capable of controlling peroxide value better than unencapsulated OLE. But because of blocking phenolic compounds within dispersed emulsions droplets, thermal stability of encapsulated OLE was lower. To summarize, with increased solubility and controlled release of olive leaf phenolic compounds through their nano-encapsulation, a higher antioxidant activity was achieved.
Nano-encapsulation as a promising approach for targeted delivery and controlled release of vitamins
Publisher: Elsevier BV
Date: 07-2016
Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food
Publisher: Elsevier BV
Date: 10-2020
A tribological analysis of cream cheeses manufactured with different fat content
Publisher: Elsevier BV
Date: 10-2017
Nanobubbles: Fundamental characteristics and applications in food processing
Publisher: Elsevier BV
Date: 2020
Nano-encapsulation of olive leaf phenolic compounds through WPC–pectin complexes and evaluating their release rate
Publisher: Elsevier BV
Date: 2016
DOI: 10.1016/J.IJBIOMAC.2015.10.025
Abstract: In this study, W/O micro-emulsions as primary emulsions and a complex of whey protein concentrate (WPC) and pectin in the external aqueous phase were used to produce W/O/W emulsions. Average droplet size of primary W/O emulsion and multiple emulsions stabilized by WPC or WPC-pectin after one day of production was 6.16, 675.7 and 1443 nm, respectively, which achieved to 22.97, 347.7 and, 1992.4 nm after 20 days storage without any sedimentation. The encapsulation efficiency of phenolic compounds for stabilized W/O/W emulsions with WPC and WPC-pectin were 93.34% and 96.64%, respectively, which was decreased to 72.73% and 88.81% at 20th storage day. The lowest release of phenolics observed in multiple emulsions of WPC-pectin. These results suggest that nano-encapsulation of olive leaf extract within inner aqueous phase of W/O/W emulsions was successful, and there could be a high potential for the application of olive leaf extract in fortification of food products.
Effect of reheating method on the post-processing characterisation of 3D printed meat products for dysphagia patients
Publisher: Elsevier BV
Date: 10-2021
Implications of Non-Equilibrium States and Glass Transitions in Frozen and Dried Fish and Meat Products
Publisher: Elsevier
Date: 2017
Use of solute fixed coordinate system and method of lines for prediction of drying kinetics and surface stickiness of single droplet during convective drying
Publisher: Elsevier BV
Date: 05-2007
Physical and mechanical properties in biodegradable films of whey protein concentrate–pullulan by application of beeswax
Publisher: Elsevier BV
Date: 03-2015
DOI: 10.1016/J.CARBPOL.2014.11.015
Abstract: Different ratios of whey protein concentrate (WPC):pullulan (PUL) (70:30, 50:50, 30:70%w/w) and various rates of beeswax (BW) (0, 10, 20, and 30%w/wglycerol) were applied to prepare biodegradable WPC-PUL films containing glycerol as a plasticizer, for the first time. Thickness, moisture content, water solubility, water vapour permeability, colour, and mechanical properties of prepared films were measured. Higher ratios of WPC:PUL led to more desirable physical and mechanical properties in other words, lower rates of thickness, moisture content, water solubility and water vapour permeability, and higher elongations were achieved. Application of BW (especially in higher contents) could successfully improve colour indices, diminish water solubility (nearly 12%) and water vapour permeability (approximately 3×10(-11)gm(-1)s(-1)Pa(-1)), and increase tensile strength (by about 7MPa) of WPC-PUL blend films. Our edible films enjoyed great whiteness and ignorable yellowness indices, making it a suitable alternative for application in food products. Overall, WPC70-PUL30 containing 30% BW resulted in the best performance of physical and mechanical aspects as an optimum film.
Retention of saffron bioactive components by spray drying encapsulation using maltodextrin, gum Arabic and gelatin as wall materials
Publisher: Elsevier BV
Date: 10-2015
A novel impinging aerosols method for production of propranolol hydrochloride-loaded alginate gel microspheres for oral delivery
Publisher: Informa UK Limited
Date: 20-12-2012
DOI: 10.3109/02652048.2011.629746
Abstract: Propranolol hydrochloride was directly encapsulated in alginate gel microspheres (40-50 µm in diameter) using a novel method involving impinging aerosols of CaCl(2) cross-linking solution and sodium alginate solution containing the drug. Microspheres formulated using 0.1 M CaCl(2) exhibited the highest drug loading (14%, w/w of dry microspheres) with 66.5% encapsulation efficiency. Less than 4% and 35% propranolol release occurred from hydrated and dried microspheres, respectively, in 2 h in simulated gastric fluid (SGF). The majority of the drug load (90%) was released in 5 and 7 h from hydrated and dried microspheres, respectively, in simulated intestinal fluid (SIF). Prior incubation of hydrated microspheres (cross-linked using 0.5 M CaCl(2)) in SGF prolonged the time of release in SIF to 10 h, which has implications for the design of protocols and correlation with in vivo release behaviour. Restricted propranolol release in SGF and complete extraction in SIF demonstrate the potential of alginate gel microspheres for oral delivery of pharmaceuticals.
Effect of fat globule size on the churnability of dairy cream
Publisher: Elsevier BV
Date: 09-2017
DOI: 10.1016/J.FOODRES.2017.05.027
Abstract: The churnability of commercial dairy cream as a function of fat globule size from micron to nanometric range (0.17-3.50μm) was investigated. To achieve the lower fat globule size with increased interfacial area various amounts of sodium caseinate (NaCN) (0.15-4.9wt%) or Tween 80 (0.25-1wt%) were added to the cream. Under similar microfluidization and churning conditions, both fat globule size and emulsifier type had a significant influence on the churning time and proportion of fat in buttermilk. In general, churning time and buttermilk fat content were increased above 3.5min and 4.4% fat (for untreated fat globule size), respectively with decreasing average fat globule size irrespective of the type of emulsifier used. The addition of Tween 80 reduced the churning time significantly and also decreased the fat content of buttermilk as compared to NaCN added cream.
Encapsulation of lemon oil by paste method using β-cyclodextrin: Encapsulation efficiency and profile of oil volatiles
Publisher: American Chemical Society (ACS)
Date: 12-1999
DOI: 10.1021/JF9902503
Abstract: Microencapsulation of lemon oil was undertaken by kneading with beta-cyclodextrin, at a beta-cyclodextrin to lemon oil ratio of 88:12 (w/w). The resulting paste s les of the complex were vacuum- or spray-dried. Ten selected lemon oil flavor volatiles (alpha-pinene, sabinene, beta-pinene, beta-myrcene, limonene, gamma-terpinene, terpinolene, linalool, neral, and geranial) in the complex were analyzed periodically after 1, 2, 5, 10, 15, 20, and 30 min of kneading time. The results indicated that the levels of these volatiles were not significantly different (P > 0.05) irrespective of mixing time or type of the drying (vacuum- or spray-drying) used. An optimum mixing time was found to be 15 min, at which time the maximum encapsulation of lemon oil (97.7 mg/g of beta-cyclodextrin) was obtained in the complex powder.
Changes in surface chemical composition relating to rehydration properties of spray-dried camel milk powder during accelerated storage
Publisher: Elsevier BV
Date: 11-2021
Nanotechnology - A shelf life extension strategy for fruits and vegetables
Publisher: Informa UK Limited
Date: 21-03-2020
DOI: 10.1080/10408398.2019.1589415
Abstract: Most harvested fruits and vegetables cannot be stored in natural conditions for a satisfactory shelf life duration due to their perishable nature. There are conventional preservation methods but have the limitations of high production cost and/or unsatisfactory shelf-life and/or undesirable residue, etc. Because of a number of unique properties, nanotechnology-related shelf life extension strategies have the potential to compensate the shortcomings of traditional preservation methods. In this review article, basic principles and recent highly efficient applications of nanotechnology-related shelf life extension strategies in fruits and vegetables are described. Data analysis of these strategies are carried out to make readers more intuitive to the research status. Finally, the recommendations for future research of nanotechnology in fruits and vegetables shelf life extension are discussed. According to statistical data, nano-zinc dioxide is the most mentioned nanomaterials in the references, followed by silver nano particles. Nanotechnology-related combined preservation strategies and nanotechnology-related intelligent labeling system are considered as valuable areas for future researches. In addition, modeling studies, legal aspects, safety concerns, cost-benefit analyses and technical optimization need to be taken into account in future researches.
Modeling the Drying Kinetics of Green Bell Pepper in a Heat Pump Assisted Fluidized Bed Dryer
Publisher: Wiley
Date: 06-11-2015
DOI: 10.1111/JFQ.12180
Freeze drying and vacuum impregnating characteristics ofNostoc sphaeroides Kützing
Publisher: Informa UK Limited
Date: 08-06-2017
From Rheology to Tribology: Applications of Tribology in Studying Food Oral Processing and Texture Perception
Publisher: Elsevier
Date: 2017
Encapsulation of polyphenols – a review
Publisher: Elsevier BV
Date: 10-2010
Effect of infused CO2 in a model solid food on the ice nucleation during ultrasound-assisted immersion freezing
Publisher: Elsevier BV
Date: 12-2019
A novel continuous method for size-based fractionation of natural milk fat globules by modifying the cream separator
Publisher: Elsevier BV
Date: 02-2022
Air-Drying and Non-Equilibrium States/Glass Transition
Publisher: Elsevier
Date: 2017
GLYCEROL 3-PHOSPHATE DEHYDROGENASE GENE-EXPRESSION IN CULTURED 3T3-L1 ADIPOCYTES - REGULATION BY INSULIN, DEXAMETHASONE AND DIBUTYRYL CAMP AT THE LEVEL OF MESSENGER-RNA ABUNDANCE, TRANSCRIPTION AND MESSENGER-RNA STABILITY
Publisher: Elsevier BV
Date: 04-1991
DOI: 10.1016/0303-7207(91)90261-P
Abstract: In fully differentiated 3T3-L1 adipocytes, glycerol 3-phosphate dehydrogenase (G3PDH:Sn-glycerol 3-phosphate:NAD+ 2-oxidoreductase, EC 1.1.1.8) is subject to regulation by hormones and dibutyryl cAMP. An increase by insulin (4-fold) and decrease by dexamethasone (by 50%) and dibutyryl cAMP (by 70%) was observed for G3PDH mRNA abundance as analyzed by Northern blot hybridization. In addition, incubation of adipocytes with dibutyryl cAMP resulted in 3-fold increase in G3PDH gene transcription as measured by nuclear transcript elongation assay. The effects of these modulators on the control of G3PDH mRNA stability were also investigated. The G3PDH mRNA has a half-life of about 125 min. Dibutyryl cAMP caused an increase in G3PDH mRNA degradation by greater than 2-fold (t1/2 = 55 min) whereas insulin had an opposite effect (t1/2 = 240 min) and dexamethasone was without any effect on G3PDH mRNA stability. Taken together, our results directly demonstrate that in fully differentiated 3T3-L1 adipocytes the regulation of G3PDH gene expression by dibutyryl cAMP and insulin is exerted by alterations in transcription as well as mRNA stability.
Microbial Growth and the Effects of Mild Acidification and Preservatives in Refrigerated Sweet Potato Puree
Publisher: Elsevier BV
Date: 03-2008
DOI: 10.4315/0362-028X-71.3.639
Abstract: Refrigerated sweet potato puree is a convenient form of sweet potato that can be used as an ingredient in formulated foods. The microbiology of refrigerated sweet potato puree during storage for up to 5 weeks was evaluated. Because the puree was made by comminuting steam-cooked sweet potatoes before refrigeration, no naturally occurring vegetative bacterial cells were detected during a 4-week period of refrigerated storage at 4 degrees C. However, if postprocessing microbial contamination of the puree were to occur, contaminating microorganisms such as Listeria monocytogenes could grow during refrigerated storage. The effects of acidification or the addition of potassium sorbate and sodium benzoate on a population of L. monocytogenes inoculated into refrigerated (4 degrees C) sweet potato puree were determined. Inoculation of the refrigerated puree with L. monocytogenes at 10(6) CFU/ml resulted in a 3-log increase after 3 weeks storage of nonsupplemented puree. Supplementation of the sweet potato puree with 0.06% (wt/vol) sorbic acid or benzoic acid plus mild acidification of the sweet potato puree with citric acid to pH 4.2 prevented growth of L. monocytogenes during storage at 4 degrees C.
Optimization of nano-emulsions production by microfluidization
Publisher: Springer Science and Business Media LLC
Date: 05-10-2006
Chemical deterioration and physical instability of food powders
Publisher: Elsevier
Date: 2010
Feasibility study of lecithin nanovesicles as spacers to improve the solubility of milk protein concentrate powder during storage
Publisher: Springer Science and Business Media LLC
Date: 02-11-2017
Textural Characterization of Cheeses Using Vane Rheometry and Torsion Analysis
Publisher: Wiley
Date: 06-2001
Novel Solid Encapsulation of Ethylene Gas Using Amorphous α-Cyclodextrin and the Release Characteristics
Publisher: American Chemical Society (ACS)
Date: 20-04-2016
Abstract: This research investigated the encapsulation of ethylene gas into amorphous α-cyclodextrins (α-CDs) at low (LM) and high (HM) moisture contents at 1.0-1.5 MPa for 24-120 h and its controlled release characteristics at 11.2-52.9% relative humidity (RH) for 1-168 h. The inclusion complexes (ICs) were characterized using X-ray diffractometry (XRD), nuclear magnetic resonance spectroscopy (CP-MAS (13)C NMR), and scanning electron microscopy (SEM). Ethylene concentrations in the ICs were from 0.45 to 0.87 mol of ethylene/mol CD and from 0.42 to 0.54 mol of ethylene/mol CD for LM and HM α-CDs, respectively. Ethylene gas released from the encapsulated powder at higher rates with increasing RH. An analysis of release kinetics using Avrami's equation showed that the LM and HM amorphous α-CDs were not associated with significant differences in release constant k and parameter n for any given RH condition. NMR spectra showed the presence of the characteristic carbon-carbon double bond of ethylene gas in the encapsulated α-CD powder.
Quantification of lactosylation of whey proteins in stored milk powder using multiple reaction monitoring
Publisher: Elsevier BV
Date: 11-2013
DOI: 10.1016/J.FOODCHEM.2013.03.073
Abstract: Lactosylation in stored milk powder was quantified by multiple reaction monitoring (MRM), a mass spectrometry-based quantification method. The MRM method was developed from a knowledge of peptide fragmentation. The neutral losses of 162Da (cleavage of galactose) and 216Da (the formation of furylium ion) which were representative of lactosylated peptides were specifically selected as MRM transitions. Quantification of lactosylated protein was based on the peak areas of these fragmentation ions. The MRM results showed an increase in peak areas of the two transition fragments from tryptic digests of whey proteins in stored milk protein concentrate powder. A good correlation between the MRM and furosine results indicated that MRM based on tryptic digests of whole products was a feasible method for quantification of modified milk proteins.
Insight into the effect of glycerol on stability of globular proteins in high protein model system
Publisher: Elsevier BV
Date: 04-2019
DOI: 10.1016/J.FOODCHEM.2018.11.117
Abstract: A model system was established to investigate the effect of glycerol on stability of globular proteins. To study whether protective effect of glycerol is dependent on the nature of protein, four kinds of globular protein were used including α-lactalbumin, β-lactoglobulin, native lactoferrin and lysozyme. Differential scanning calorimetry (DSC) was used to study the thermal stability of the proteins with glycerol aqueous (0-80% v/v). The results showed that the stability of β-lactoglobulin and lysozyme (hydrophobicity-dominated proteins) increased with glycerol concentration. However, that of α-lactalbumin and lactoferrin (metalloproteins), regardless of the ion-binding state, initially increased and then decreased. Different protective effects were observed beyond 50% (v/v) glycerol concentrations in liquid phase. The secondary structure and tryptophan exposure remained unchanged. In conclusion, the protection of glycerol on protein stability was highly dependent on the nature of proteins.
Application of image processing to assess emulsion stability and emulsification properties of Arabic gum
Publisher: Elsevier BV
Date: 08-2015
DOI: 10.1016/J.CARBPOL.2015.03.020
Abstract: This paper focuses on the development of an effective methodology to determine the optimum levels of independent variables leading to maximize stability of O/W emulsions containing Arabic gum, as a natural emulsifier and stabilizer. Response surface methodology (RSM) was employed to determine the effect of Arabic gum content (2%, 5%, and 8% (w/w)), homogenization time (5, 12.5, and 20 min) and storage temperature (4, 22, and 40 °C). Image processing was used to determine emulsion stability based on responses including creaming index, centrifugal stability, viscosity, color parameters, and D32 and D43 indices. For each response, a second-order polynomial model with high coefficient of determination (R(2)) values ranging from 0.95 to 0.989 was developed using multiple linear regression analysis. The optimization results showed that the overall optimum region with the highest stability was found to be at the combined levels of 5.81% (w/w) Arabic gum content, 5 min homogenization time, and 22 °C for storage temperature.
High-amylose rice: Starch molecular structural features controlling cooked rice texture and preference
Publisher: Elsevier BV
Date: 09-2019
DOI: 10.1016/J.CARBPOL.2019.05.031
Abstract: Cooked high-amylose rices have slower digestibility, giving nutritional benefits, but inferior eating qualities. Molecular structural mechanisms for this inferior eating quality are found here using structural analysis by size-exclusion chromatography of both the parent starch and starch leached during cooking. All commonly-accepted sensory attributes of cooked rice were characterized by a trained human panel. Hardness, with the strongest negative correlation with panelist preference, was the dominant but not sole factor determining palatability. Hardness was controlled by the amounts of medium and long amylopectin chains and amylose in the starch, and by amylose content and amount of longer amylopectin chains in the leachate. This gives knowledge and understanding of the molecular structural characteristics of starch controlling cooked-rice preference: not just high amylose but also other aspects of molecular structure. This can help rice breeders to target starch-synthesis genes to select slowly digested (healthier) rices with acceptable palatability.
Flavour retention during high temperature short time extrusion cooking process: a review
Publisher: Wiley
Date: 06-2001
Effect of Emulsion Droplet Size on Foaming Properties of Milk Fat Emulsions
Publisher: Springer Science and Business Media LLC
Date: 15-06-2014
Ethylene gas from an ethylene-α-cyclodextrin inclusion complex powder ripens 'Calypso' mango fruit
Publisher: International Society for Horticultural Science (ISHS)
Date: 11-2013
LF-NMR online detection of water dynamics in apple cubes during microwave vacuum drying
Publisher: Informa UK Limited
Date: 12-02-2018
Influence of gas addition on crystallisation behaviour of lactose from supersaturated solution
Publisher: Elsevier BV
Date: 05-2018
Color stability and anthocyanins retention in microwave‐thermally treated rose powder extracts during storage
Publisher: Hindawi Limited
Date: 09-07-2020
DOI: 10.1111/JFPP.14727
An innovative approach to extend the shelf life of cottage cheese curds using food grade CO2 -α-cyclodextrin complex powder: A preliminary study
Publisher: Hindawi Limited
Date: 20-10-2018
DOI: 10.1111/JFPP.13514
Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions
Publisher: Elsevier BV
Date: 02-2019
Effect of addition of beeswax based oleogel on 3D printing of potato starch-protein system
Publisher: Elsevier BV
Date: 2021
Encapsulation of CO2 into amorphous alpha-cyclodextrin powder at different moisture contents – Part 2: Characterization of complexed powders and determination of crystalline structure
Publisher: Elsevier BV
Date: 09-2016
DOI: 10.1016/J.FOODCHEM.2016.03.044
Abstract: This study aims to characterize CO2-α-cyclodextrin (α-CD) inclusion complexes produced from amorphous α-CD powder at moisture contents (MC) close to or higher than the critical level of crystallization (e.g. 13, 15 and 17% MC on wet basis, w.b.) at 0.4 and 1.6MPa pressure for 72h. The results of (13)C NMR, SEM, DSC and X-ray analyses showed that these MC levels were high enough to induce crystallization of CO2-α-CD complexed powders during encapsulation, by which amount of CO2 encapsulated by amorphous α-CD powder was significantly increased. The formation of inclusion complexes were well confirmed by results of FTIR and (13)C NMR analyses through an appearance of a peak associated with CO2 on the FTIR (2334cm(-1)) and NMR (125.3ppm) spectra. Determination of crystal packing patterns of CO2-α-CD complexed powders showed that during crystallization, α-CD molecules were arranged in cage-type structure in which CO2 molecules were entrapped in isolated cavities.
Evaluation of Folic Acid Nano-encapsulation by Double Emulsions
Publisher: Springer Science and Business Media LLC
Date: 13-08-2016
Unique physicochemical properties and rare reducing sugar trehalulose mandate new international regulation for stingless bee honey
Publisher: Elsevier BV
Date: 03-2022
DOI: 10.1016/J.FOODCHEM.2021.131566
Abstract: Stingless bee honey (SBH) of four stingless bee species (Heterotrigona itama, Geniotrigona thoracica, Tetragonula carbonaria, and Tetragonula hockingsi) from two geographic regions (Malaysia and Australia, n = 36) were studied for their physicochemical parameters, including total phenolic and multi-elemental contents. Sugar analysis confirmed the prominent presence of trehalulose in all s les. All SBH failed to meet the CODEX Standard for honey moisture, free acidity, and total fructose plus glucose levels. One-way ANOVA, principal component analysis (PCA) and hierarchical component analysis (HCA) confirm distinctive differences between Australian and Malaysian SBH with Australian SBH having significantly (P < 0.05) higher pH, total phenolic, total mineral, and electrical conductivity attributes. Toxic elements in all SBH were much lower than standard CODEX limit. The species G. thoracica produced honey with significantly (P < 0.05) higher trehalulose than both Australian bee species. This research will add value to SBH and hasten new international standards ensuring commercial viability, safety, quality, and marketability of SBH.
Fennel essential oil loaded porous starch-based microencapsulation as an efficient delivery system for the quality improvement of ground pork
Publisher: Elsevier BV
Date: 03-2021
Stickiness in foods: A review of mechanisms and test methods
Publisher: Informa UK Limited
Date: 31-03-2001
Dynamic and steady-state rheology of Australian honeys at subzero temperatures
Publisher: Wiley
Date: 12-2004
Quality evaluation of packaged acidified vegetables subjected to continuous microwave pasteurization
Publisher: Elsevier BV
Date: 11-2013
Evaluation of folic acid release from spray dried powder particles of pectin-whey protein nano-capsules
Publisher: Elsevier BV
Date: 02-2017
DOI: 10.1016/J.IJBIOMAC.2016.11.023
Abstract: Our main goal was to evaluate release kinetics of nano-encapsulated folic acid within a double W
Effects of potato starch addition and cooling rate on rheological characteristics of flaxseed protein concentrate
Publisher: Elsevier BV
Date: 04-2009
Effects of ultrasonication on the physicochemical properties of milk fat globules of Bubalus bubalis (water buffalo) under processing conditions: A comparison with shear-homogenization
Publisher: Elsevier BV
Date: 2020
Microorganism control and product quality improvement of Twice-cooked pork dish using ZnO nanoparticles combined radio frequency pasteurization
Publisher: Elsevier BV
Date: 09-2018
Applications of the Cyclone Stickiness Test for Characterization of Stickiness in Food Powders
Publisher: Informa UK Limited
Date: 07-2007
Glucose Glycation of α-Lactalbumin and β-Lactoglobulin in Glycerol Solutions
Publisher: American Chemical Society (ACS)
Date: 19-09-2018
Abstract: The glucose glycation of α-lactalbumin and β-lactoglobulin at 50 °C in a glycerol-based liquid system was investigated to evaluate the effect of water activity on glycation and site-specificity in a glycerol matrix. Glycation extent during the reaction was determined using the o-phthalaldehyde (OPA) method as well as ultraperformance liquid chromatography combined with electro-spray ionization mass spectrum (UPLC-ESI-MS) analysis. Glycation sites were identified by data-independent acquisition LC-MS (LC-MS
Mass Transfer Kinetics of Eggplant during Osmotic Dehydration by Neural Networks
Publisher: Hindawi Limited
Date: 15-01-2015
DOI: 10.1111/JFPP.12435
Foaming properties and foam structure of milk during storage
Publisher: Elsevier BV
Date: 02-2019
DOI: 10.1016/J.FOODRES.2018.08.051
Abstract: Changes in foaming properties and foam structure of raw whole, raw skim, pasteurised whole, and pasteurised skim milk during storage at 4 °C, evaluated by mechanical mixing, air and steam injection, were investigated. The results showed that storage of milk until the end of their shelf-life (day 3 for raw milk and day 21 for pasteurised milk) did not induce any significant change in pH, particle size, viscosity and their foaming properties (foaming capacity, foam stability and size of air bubbles) although there was a slight increase in free fatty acid content. Regarding foaming methods, the air injection method produced much less foam volume than mechanical mixing and steam injection, except for raw milk where mechanical mixing showed the least foamability. However, an opposite trend was observed for foam stability. Although air injection induced the largest size of air bubbles, it produced the most stable foam, which was much more stable than foam produced by mechanical mixing and steam injection.
Effects of crystallisation of native phytosterols and monoacylglycerols on foaming properties of whipped oleogels
Publisher: Elsevier BV
Date: 07-2019
DOI: 10.1016/J.FOODCHEM.2019.01.134
Abstract: Different formulations and crystallising conditions were employed to vary the bulk phase structuring of oleogels. The oleogels were formed only at monoacylglycerol:native phytosterol (MAG:NPS) ratios of 10:0, 7:3 and 5:5. NPS co-crystallised with MAG in the oleogel mixtures and influenced the growth of lipidic crystal network. Faster cooling rates caused smaller crystals whereas thermal history affected the rigidity of oleogel s les. The oleogel s les were whipped and characterised for whipping time, foam overrun, microstructure, rheology and half-life of foam. The whipped oleogels were structured by layer(s) of lipidic crystals surrounding the air bubbles, which had non-spherical shapes and rough textures. The whipping time was remarkably reduced by 80% in the oleogel s les containing smaller lipidic crystals. All whippable oleogel s les had similar foam overrun values and extremely stable against foam collapse. The obtained oil foams exhibited liquid-like behaviour at low frequency as measured by the frequency sweep test.
Influence of shapes of selected vegetable materials on drying kinetics during fluidized bed drying
Publisher: Elsevier BV
Date: 07-2003
Water Crystallisation of Model Sugar Solutions with Nanobubbles Produced from Dissolved Carbon Dioxide
Publisher: Springer Science and Business Media LLC
Date: 10-06-2019
Development of rheological and sensory properties of combinations of milk proteins and gelling polysaccharides as potential gelatin replacements in the manufacture of stirred acid milk gels and yogurt
Publisher: Elsevier BV
Date: 2016
Effects of nanoemulsion-based active coatings with composite mixture of star anise essential oil, polylysine, and nisin on the quality and shelf life of ready-to-eat Yao meat products
Publisher: Elsevier BV
Date: 2020
Optimization of Supercritical Carbon Dioxide Extraction of Flaxseed Oil Using Response Surface Methodology
Publisher: Walter de Gruyter GmbH
Date: 26-05-2008
Abstract: The optimal conditions for the supercritical carbon dioxide (SC-CO2) extraction of flaxseed oil from flaxseed were determined using response surface methodology (RSM). A second-order regression for rotation-orthogonal composite design was used to study the effects of three independent variables: extraction pressure (MPa), extraction temperature (oC) and CO2 flow rate (L/h) on the yield of flaxseed oil. The independent variables were coded at five levels and their actual values selected on the basis of preliminary experiments. The results indicated that the yield of flaxseed oil was beyond 29% at a probability of 95% in the range of extraction pressure: 38.6-42.3 MPa, extraction temperature: 52.3-57.0 oC, and CO2 flow rate: 27.8-31.2 L/h. The optimal extraction conditions were extraction pressure of 41 MPa, extraction temperature of 56 oC and CO2 flow rate of 31 L/h according to the analysis of response surface. In this condition, the experimental yield of flaxseed oil was 29.96%, which was close to the predicted value of 30.52%.
Development of a Novel Phase Transition Measurement Device for Solid Food Materials: Thermal Mechanical Compression Test (TMCT)
Publisher: Wiley
Date: 14-05-2010
Kinetics of Enthalpy Relaxation in Corn Syrup-Sucrose Mixtures
Publisher: Wiley
Date: 14-05-2010
Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurt
Publisher: American Dairy Science Association
Date: 05-2017
Abstract: Tilapia skin gelatin (TSG) was studied in a 3-stage process (cooling, annealing, and heating) for pure gelatin gels and in a 4-stage process (acidification, cooling, annealing, and heating) for acid milk gels and cultured yogurt. The aim was to evaluate the use of TSG as a replacement for mammalian gelatin in yogurt. In pure TSG gels, stronger gels with higher melting temperatures were formed with increasing TSG concentrations. Compared with bovine gelatin (BG), which gelled at a concentration of 2.5%, TSG gels had lower gelling (14.1°C) and melting (24°C) temperatures but comparable storage moduli during annealing. In acid milk gels, addition of TSG increased the firmness of the gels with increasing concentration. Gelling and melting points of TSG in milk gels were observed at sufficient concentrations during cooling and heating. Strands and sheets were observed in the electron micrographs of milk gels with 1% TSG and a very dense structure was observed with 2.5% TSG. Yogurt with 0.4% TSG had similar viscosity, consistency, pseudoplasticity, and thixotropy as yogurt containing 0.4% BG no difference was perceived by sensory panelists according to a triangle test. Addition of 0.4% TSG completely prevented whey separation from the acid milk gel and yogurt. The results suggest that TSG could be a suitable replacement for mammalian gelatin in low-fat stirred yogurt.
Investigation of solubility of carbon dioxide in anhydrous milk fat by lab-scale manometric method
Publisher: Elsevier BV
Date: 12-2017
DOI: 10.1016/J.FOODCHEM.2017.05.141
Abstract: This study aims to examine the solubility of CO
Recent Developments in Film and Gas Research in Modified Atmosphere Packaging of Fresh Foods
Publisher: Informa UK Limited
Date: 09-03-2015
DOI: 10.1080/10408398.2013.819794
Abstract: Due to the rise of consumer's awareness of fresh foods to health, in the past few years, the consumption of fresh and fresh-cut produces has increased sturdily. Modified atmosphere packaging (MAP) possesses a potential to become one of the most appropriate technologies for packaging fresh and fresh-cut produces. The MAP has advantages of extending the shelf-life, preserving or stabilizing the desired properties of fresh produces, and convenience in handing and distribution. The success of MAP-fresh foods depends on many factors including types of fresh foods, storage temperature and humidity, gas composition, and the characteristics of package materials. This paper reviews the recent developments highlighting the most critical factors of film and gas on the quality of MAP fresh foods. Although the innovations and development of food packaging technology will continue to promote the development of novel MAP, concentrated research and endeavors from scientists and engineers are still important to the development of MAP that focuses on consumers' requirements, enhancing product quality, environmental friendly design, and cost-effective application.
Vane rheometry for textural characterization of cheddar cheeses: Correlation with other instrumental and sensory measurements
Publisher: Elsevier BV
Date: 06-2002
Effect of germination level on properties of flour paste and cooked brown rice texture of diverse varieties
Publisher: Elsevier BV
Date: 11-2021
Evaluation of alginate-biopolymers (protein, hydrocolloid, starch) composite microgels prepared by the spray aerosol technique as a carrier for green tea polyphenols
Publisher: Elsevier BV
Date: 03-2022
Development of stickiness of whey protein isolate and lactose droplets during convective drying
Publisher: Elsevier BV
Date: 05-2007
Main chemical compounds and pharmacological activities of stigmas and tepals of ‘red gold’; saffron
Publisher: Elsevier BV
Date: 12-2016
Understanding the Jasmine phenotype of rice through metabolite profiling and sensory evaluation
Publisher: Springer Science and Business Media LLC
Date: 08-03-2016
Effects of dielectric barrier discharge (DBD) plasma on the drying kinetics, color, phenolic compounds, energy consumption and microstructure of lotus pollen
Publisher: Informa UK Limited
Date: 17-03-2022
Effects of different drying methods on the properties, stability, and controlled release of Cornus officinalis flavonoids microparticles
Publisher: Wiley
Date: 24-05-2023
Abstract: To improve the stability and solubility of Cornus officinalis flavonoid (COF), spray drying (SD), freeze‐drying (FD), and microwave freeze drying (MFD) were used to encapsulate COF using whey isolate protein (WPI) and gum arabic as wall materials. The characterization of COF microparticles was performed with encapsulation efficiency (EE), particle size, morphology, antioxidant activity, structure, thermal stability, color, stability during storage, and in vitro solubility. The results showed that COF was successfully encapsulated in the wall material with an EE between 78.86% and 91.11%. The freeze‐dried microparticles had the highest EE (91.11%) and the lowest particle size (12.42 ± 16.73 µm). However, the particle size of COF microparticles of SD and MFD was relatively large. The 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) scavenging capacity of the microparticles obtained from SD (89.36 mg V c /g) was higher than that of MFD (85.67 mg V c /g), but the drying time and energy consumption of microparticles dried by SD and MFD were lower than those of FD. Furthermore, the spray‐dried COF microparticles had higher stability compared to FD and MFD when stored at 4°C for 30 days. In addition, the dissolution of COF microparticles prepared by SD and MFD was 55.64% and 57.35%, respectively, in simulated intestinal fluids, which was lower than that of FD (64.47%). Therefore, the application of microencapsulation technology showed significant advantages in improving the stability and solubility of COF, and the SD can be used for the preparation of microparticles considering energy cost and quality. COF is an important bioactive ingredient, but its poor stability and water solubility decreases its pharmacological value. COF microparticles can improve the stability of COF, enhance the slow‐release effect, and expand its application in the food field. The drying method will affect the properties of COF microparticles. Thus, the structures and properties analysis of COF microparticles by different drying methods can provide a reference basis for the preparation and application of COF microparticles.
Phytochemical changes in phenolics, anthocyanins, ascorbic acid, and carotenoids associated with sweetpotato storage and impacts on bioactive properties
Publisher: Elsevier BV
Date: 02-2014
DOI: 10.1016/J.FOODCHEM.2013.08.107
Abstract: Sweetpotato phytochemical content was evaluated in four genotypes (NCPUR06-020, Covington, Yellow Covington, and NC07-847) at harvest and after curing/storage for 4 or 8 months. Curing and storage for up to 8 months did not significantly affect total phenolic content in Covington, Yellow Covington, and NC07-847, however for NCPUR06-020, a purple-fleshed selection, total phenolic content declined mainly due to anthocyanin degradation during storage. Covington had the highest carotenoid content at harvest time (281.9 μg/g DM), followed by NC07-847 (26.2 μg/g DM), and after 8 months, total carotenoids had increased by 25% and 50%, respectively. Antioxidant activity gradually declined during storage, and freshly harvested sweetpotatoes also demonstrated higher anti-inflammatory capacity as gauged by inhibition of lipopolysaccharide-induced reactive oxygen species (ROS) in SH-SY5Y cells. Gradual changes in sweetpotato phytochemical content and antioxidant and anti-inflammatory capacity were noted during normal long-term storage, but the specific effects were genotype-dependent.
RELATIONSHIP BETWEEN INSTRUMENTAL AND SENSORY PARAMETERS OF COOKED SWEETPOTATO TEXTURE
Publisher: Wiley
Date: 06-1997
COMPARATIVE STUDY OF LARGE STRAIN METHODS FOR ASSESSING FAILURE CHARACTERISTICS OF SELECTED FOOD GELS
Publisher: Wiley
Date: 09-2000
ZnO nanoparticles combined radio frequency heating: A novel method to control microorganism and improve product quality of prepared carrots
Publisher: Elsevier BV
Date: 12-2017
Heat Transfer Enhancement in Thermal Processing of Tomato Juice by Application of Nanofluids
Publisher: Springer Science and Business Media LLC
Date: 29-10-2016
Effect of vacuum storage on the freshness of grass carp ( Ctenopharyngodon idella ) fillet based on normal and electronic sensory measurement
Publisher: Hindawi Limited
Date: 13-07-2017
DOI: 10.1111/JFPP.13418
Effects of microwave assisted pulse fluidized bed freeze-drying (MPFFD) on quality attributes of Cordyceps militaris
Publisher: Elsevier BV
Date: 04-2019
Simulated oral processing, in vitro digestibility and sensory perception of low fat Cheddar cheese containing sodium alginate
Publisher: Elsevier BV
Date: 04-2020
Comparison of solid substrates to differentiate the lubrication property of dairy fluids by tribological measurement
Publisher: Elsevier BV
Date: 09-2016
Influence of drying methods on some physicochemical, functional and pasting properties of Chinese yam flour
Publisher: Elsevier BV
Date: 08-2019
Effects of cold-renneted and pre-heated milk protein concentrates (MPCs) addition on the properties of alginate composite gels
Publisher: Elsevier BV
Date: 12-2021
DOI: 10.1016/J.FOODRES.2021.110778
Abstract: This study investigated the effects of milk protein concentrate (MPC85) (untreated, cold-renneted, and pre-heated (80 °C, 30 min)) addition on the physical/mechanical properties of sodium alginate (2% w/w) composite gels in millimeter-size (bead) and centrimeter-size gel forms. The gels were characterized for the degree of syneresis, swelling behavior, hardness, stiffness, viscoelastic behavior, and surface morphology of freeze-dried gel. The results showed that the addition of untreated and treated MPCs reduced the hardness, the stiffness and the solid-like behavior of the alginate gels. Untreated MPC and pre-heated MPC caused no effect on syneresis of alginate gels. The addition of cold-renneted MPC reduced the degree of syneresis in composite gels by 13.7%. Similarly, the addition of cold-renneted MPC reduced (by 16.4%) the degree of syneresis of the alginate composite gels after incubation in simulated gastric fluid (SGF). After incubation in simulated intestinal fluid (SIF), the gel containing alginate only swelled while gels containing untreated MPC and pre-heated MPC experienced degradation and a severe mass loss. Meanwhile, the gels containing cold-renneted MPC swelled and at the same time eroded. Moreover, only cold-renneted MPC composite gels showed lower shrinkage and wrinkles on the surface of the beads during lyophilization. Therefore, based on these results, it is indicated that cold-rennet induced gelation method could increase the effectiveness of MPC as a composite material for alginate gels.
Direct encapsulation of small molecule hydrophilic and hydrophobic actives in alginate microspheres using a novel impinging aerosols method
Publisher: Elsevier BV
Date: 2012
Implications of Non-Equilibrium State Glass Transitions on Carbohydrate Polymers
Publisher: Elsevier
Date: 2017
Encapsulation of tea tree oil by amorphous beta-cyclodextrin powder
Publisher: Elsevier BV
Date: 04-2017
DOI: 10.1016/J.FOODCHEM.2016.11.003
Abstract: An innovative method to encapsulate tea tree oil (TTO) by direct complexation with solid amorphous beta-cyclodextrin (β-CD) was investigated. A β-CD to TTO ratio of 90.5:9.5 (104.9mg TTO/g β-CD) was used in all complexation methods. The encapsulation was performed by direct mixing, and direct mixing was followed by the addition of water (13-17% moisture content, MC) or absolute ethanol (1:1, 1:2, 1:3 and 1:4 TTO:ethanol). The direct mixing method complexed the lowest amount of TTO (60.77mg TTO/g β-CD). Powder recrystallized using 17% MC included 99.63mg of TTO/g β-CD. The addition of ethanol at 1:2 and 1:3 TTO:ethanol ratios resulted in the inclusion of 94.3 and 98.45mg of TTO/g β-CD respectively, which was similar to that of TTO encapsulated in the conventional paste method (95.56mg TTO/g β-CD), suggesting an effective solid encapsulation method. The XRD and DSC results indicated that the amorphous TTO-β-CD complex was crystallized by the addition of water and ethanol.
Gel particles from spray-dried disordered polysaccharides
Publisher: Elsevier BV
Date: 03-2009
Effect of electrolytes and surfactants on generation and longevity of carbon dioxide nanobubbles
Publisher: Elsevier BV
Date: 11-2021
Surface stickiness of drops of carbohydrate and organic acid solutions during convective drying: Experiments and modeling
Publisher: Informa UK Limited
Date: 07-01-2003
Spray drying for food powder production
Publisher: Elsevier
Date: 2013
Controlling the Three-Dimensional Printing Mechanical Properties of Nostoc Sphaeroides System
Publisher: Springer Science and Business Media LLC
Date: 14-12-2019
SENSORY ATTRIBUTES AND CONSUMER ACCEPTANCE OF SWEET POTATO CULTIVARS WITH VARYING FLESH COLORS
Publisher: Wiley
Date: 10-01-2012
In-vitro digestion of different forms of bovine lactoferrin encapsulated in alginate micro-gel particles
Publisher: Elsevier BV
Date: 2016
Investigation of sweet potato starch as a structural enhancer for three-dimensional printing of Scomberomorus niphonius surimi
Publisher: Wiley
Date: 21-03-2019
DOI: 10.1111/JTXS.12398
Abstract: Three-dimensional printing (3DP) of surimi requires a structural modifier to achieve a stable construct. This work investigated the effect of addition of sweet potato starch (0-10% wt/wt) on the physical properties (rheological properties, gel strength, water-holding capacity [WHC], and microstructural characteristics) of surimi gels and the 3D printed behavior of these gels. The results showed that as the starch content increased, the viscosity of the starch-surimi mixture decreased facilitating the flow of the surimi out of the printer nozzle. The surimi gel with 8% sweet potato starch concentration showed good gel strength (2,021.70 g mm), WHC (82.39%), microstructural characteristics, and less cooking loss (1.95%). A comparison of the traditional surimi preparation method with 3DP showed that the surimi gel prepared by a 3D printed construct was softer in gel strength (1,398.65 g mm) and lower in hardness (945.17 g) although showing slightly higher cooking loss (6.76%) and lower WHC (72.66 g) than the conventional product. The results suggest that sweet potato starch can be effectively used as a structural enhancer for 3DP complex-shaped surimi.
Influence of fat globule size, emulsifiers, and cream-aging on microstructure and physical properties of butter
Publisher: Elsevier BV
Date: 06-2021
Evaluation of Thin-Layer Drying Models and Artificial Neural Networks for Describing Drying Kinetics of Canola Seed in a Heat Pump Assisted Fluidized Bed Dryer
Publisher: Walter de Gruyter GmbH
Date: 06-11-2013
Abstract: In this study, drying characteristics of canola seeds were determined using heated ambient air at 40, 50 and 60°C, relative humidity of 20, 40 and 60% and constant velocity of 3 m/s. To select a suitable drying curve, six thin-layer drying models were fitted to experimental data. The models were compared according to three statistical parameters: R 2 , reduced chi-square ( χ 2 ) and root mean square error. Using some experimental data, an Artificial neural network model, trained by Feed Forward Back-Propagation algorithm, was developed to predict moisture ratio values based on the three input variables. Different activation functions and several rules were used to assess percentage error between the desired and predicted values. According to the results, the approximation of diffusion drying model had better agreement with the drying data. The artificial neural network model was able to predict the moisture ratio quite well with R 2 of 0.9994. The predicted mean square error was obtained as 0.00012575.
The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage
Publisher: Elsevier BV
Date: 06-2019
Novel technologies in utilization of byproducts of animal food processing: a review
Publisher: Informa UK Limited
Date: 04-10-2019
DOI: 10.1080/10408398.2018.1493428
Abstract: China is one of the countries with most abundant livestock and poultry resources in the world. The average annual growth rate of output value of livestock and poultry industry reaches 13%, and the output value of livestock and poultry industry accounts for more than 35% of total agricultural output. A large number of byproducts are produced in animal slaughtering and processing operations. If livestock and poultry byproducts are effectively utilized, this will make a huge contribution to GDP. At the same time, aquaculture is China's pillar industry. During fish processing, a large number of byproducts (including fish heads, fish skins, fish bones, fish scales, and viscera) are produced, which weighs approximately 40-55% of the raw fish. The byproducts of freshwater fish are more than 2.5 million tons per annum, most of which are not used. The effective use of byproducts has a direct influence on China's economic and environmental pollution. The nonuse or underutilization of byproducts not only leads to loss of potential revenue, but also results in to an increase in these products and their disposal costs. This paper makes a comprehensive review of the research progress of animal byproduct utilization to date, and aims to provide reference for the utilization and research of animal byproducts.
Fabrication of starch-based microparticles by an emulsification-crosslinking method
Publisher: Elsevier BV
Date: 06-2009
Determination of Viscosity of Some Australian Honeys Based on Composition
Publisher: Informa UK Limited
Date: 03-01-2003
Preparation of crosslinked starch microspheres and their drug loading and releasing properties
Publisher: Elsevier BV
Date: 11-2008
Cross-Linking and Rheological Changes of Whey Proteins Treated with Microbial Transglutaminase
Publisher: American Chemical Society (ACS)
Date: 07-02-2004
DOI: 10.1021/JF034397C
Abstract: Modification of the functionality of whey proteins using microbial transglutaminase (TGase) has been the subject of recent studies. However, changes in rheological properties of whey proteins as affected by extensive cross-linking with TGase are not well studied. The factors affecting cross-linking of whey protein isolate (WPI) using both soluble and immobilized TGase were examined, and the rheological properties of the modified proteins were characterized. The enzyme was immobilized on aminopropyl glass beads (CPG-3000) by selective adsorption of the biotinylated enzyme on avidin that had been previously immobilized. WPI (4 and 8% w/w) in deionized water, pH 7.5, containing 10 mM dithiothreitol was cross-linked using enzyme/substrate ratios of 0.12-10 units of activity/g WPI. The reaction was carried out in a jacketed bioreactor for 8 h at 40 degrees C with continuous circulation. The gel point temperature of WPI solutions treated with 0.12 unit of immobilized TGase/g was slightly decreased, but the gel strength was unaffected. However, increasing the enzyme/substrate ratio resulted in extensive cross-linking of WPI that was manifested by increases in apparent viscosity and changes in the gelation properties. For ex le, using 10 units of soluble TGase/g resulted in extensive cross-linking of alpha-lactalbumin and beta-lactoglobulin in WPI, as evidenced by SDS-PAGE and Western blotting results. Interestingly, the gelling point of WPI solutions increased from 68 to 94 degrees C after a 4-h reaction, and the gel strength was drastically decreased (lower storage modulus, G'). Thus, extensive intra- and interchain cross-linking probably caused formation of polymers that were too large for effective network development. These results suggest that a process could be developed to produce heat-stable whey proteins for various food applications.
Handbook of Food Powders: Processes and Properties
Publisher: Woodhead Publishing Limited
Date: 2013
Phase transitions during food powder production and powder stability
Publisher: CRC Press
Date: 26-05-2005
Thermomechanical Property of Rice Kernels Studied by DMA
Publisher: Walter de Gruyter GmbH
Date: 11-04-2009
Abstract: The thermomechanical property of the rice kernels was investigated using a dynamic mechanical analyzer (DMA). The length change of rice kernels with a loaded constant force along the major axis direction was detected during temperature scanning. The thermomechanical transition occurred in rice kernels when heated. The transition temperatures were determined as 47°C, 50°C and 56°C for the medium-grain rice with the moisture contents of 18.1%, 16.0% and 12.5% (wet basis), respectively. Length change of the rice kernels increased with the increase of the temperature and moisture content. Among the four rice varieties investigated, the results showed that the thermomechanical property was not significantly affected by variety.
Texture and lubrication properties of functional cream cheese: Effect of β‐glucan and phytosterol
Publisher: Wiley
Date: 19-06-2017
DOI: 10.1111/JTXS.12282
Abstract: The effect of β-glucan (BG) and phytosterols (PS) as fat replacers on textural, microstructural, and lubrication properties of reduced-fat cream cheese was investigated. Five formulations (BG-PS ester, PS ester, BG-PS emulsions, PS emulsions, and BG) of cream cheese with added β-glucan and phytosterols (in emulsified and esterified form) were investigated and compared with commercial cheese. Among the five formulations used in this experiment, the effect of β-glucan appeared to be more pronounced imparting increased viscosity and firmness to reduced-fat cream cheese, similar to commercial high-fat cream cheese s le. Conversely, in lubrication study both the phytosterols (esterified and emulsified) were effective in reducing the coefficient of friction resulting in a more spreadable cream cheese. The microstructure of cream cheese with added β-glucan and phytosterols, used solo or in combination, exhibited more open structure of casein matrix, although differences in fat globule size were observed. Cream cheese made from PS emulsion (emulsified from phytosterols powder) resulted in a larger fat globule size than PS ester and β-glucan as shown by confocal laser scanning microscopy. In addition, the particle size distribution of cream cheese formulation containing β-glucan only showed a monomodal curves with small globule size, while a bimodal distribution with larger particle size was observed from cream cheese with phytosterols alone. Reducing the fat content, impacts the quality characteristics of low-fat cream cheese. This research showed a novel way to incorporate β-glucan and phytosterols as fat replacers and functional ingredients in cream cheese formulation that improves its textural and lubrication properties. In addition, this article discusses the effect of β-glucan and phytosterols used both in idually and in combination on the particle size, microstructural and rheological characteristics of functional cream cheese and compares them against commercial product. The potential use of β-glucan and phytosterols as fat replacers in low-fat cream cheese will be useful for the industries to develop functional cream cheese that meets consumers demand.
Improving the three‐dimensional printability of taro paste by the addition of additives
Publisher: Wiley
Date: 09-05-2019
DOI: 10.1111/JFPE.13090
Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus muscles
Publisher: Elsevier BV
Date: 04-2007
DOI: 10.1016/J.MEATSCI.2006.09.010
Abstract: Tenderness is an important meat quality parameters and the use of high power ultrasound to disrupt muscle structure may prove effective for reducing both myofibrillar and collagenous toughness. The experiment was carried out with Longissimus lumborum et thoracis and Semitendinosus muscles from 3 to 4 year old steers. Uncooked beef s les (60×40×20mm) were treated with high power ultrasound (24kHz, 12W/cm(2)) for up to 240s, and aged for up to 8.5 days before evaluation of pH, drip loss, cook losses Warner-Bratzler shear (WBS), compression hardness, and colour. Ultrasound treatment significantly reduced WBS force and hardness, but significantly increased pH. Ageing significantly reduced hardness and WBS force, but there was no significant interaction between ultrasound treatment and ageing time. Ultrasound treatment did not affect any of the colour parameters (L(∗)a(∗)b(∗), chroma and hue) but the ageing time significantly increased the lightness, chroma and hue. There was no significant effect of ultrasound treatment on drip loss, but it did significantly reduce the cook and total loss. During ageing, cook loss and total losses significantly increased. The results suggest that high power ultrasound is capable of reducing objective texture measurements of beef without compromising the other quality parameters investigated.
Use of imaging techniques to identify efficient controlled release systems of Lactobacillus rhamnosus GG during in vitro digestion
Publisher: Royal Society of Chemistry (RSC)
Date: 2017
DOI: 10.1039/C6FO01737A
Abstract: Complementary microscopy techniques were used to highlight the importance of matrix formulation on lactic acid bacteria delivery system efficiency.
Effect of CO2 Bubbles on Crystallization Behavior of Anhydrous Milk Fat
Publisher: Wiley
Date: 25-02-2020
DOI: 10.1002/AOCS.12343
Storage stability of encapsulated barberry's anthocyanin and its application in jelly formulation
Publisher: Elsevier BV
Date: 07-2016
Extraction Optimization of Saffron Nutraceuticals Through Response Surface Methodology
Publisher: Springer Science and Business Media LLC
Date: 13-02-2015
GLUTAMINE-SYNTHETASE GENE-TRANSCRIPTION IN CULTURED 3T3-L1 ADIPOCYTES - REGULATION BY DEXAMETHASONE, INSULIN AND DIBUTYRYL-CYCLIC-AMP
Publisher: Elsevier BV
Date: 05-1987
DOI: 10.1016/0303-7207(87)90112-2
Abstract: We have investigated the regulation of glutamine synthetase (GS) mRNA synthesis in cultured 3T3-L1 adipocytes. Specific mRNA synthesis (transcription) was analyzed by measuring elongation of transcripts in isolated nuclei. Transcription rate was assayed by hybridization of newly synthesized [32P]RNA to a GS cDNA. GS transcription rate increased more than 100-fold during adipocyte differentiation and was inhibited more than 90% by alpha-amanitin. In 3T3-L1 adipocytes dexamethasone stimulated GS gene transcription while insulin and dibutyryl cAMP decreased GS gene transcription.
Production of pectin-whey protein nano-complexes as carriers of orange peel oil
Publisher: Elsevier BV
Date: 12-2017
DOI: 10.1016/J.CARBPOL.2017.09.009
Abstract: Orange peel oil is one of the most common flavorings used in the food industry which is volatile under environmental conditions. Encapsulation is the best way to protect it and control its release. One of the nanoencapsulation systems for food bioactive ingredients is complexation method, which entraps the core materials in a complex of two different biopolymers. In this study, orange peel oil was nanoencapsulated by pectin-whey protein nanocomplexes. After determining the optimum nanocomplex suspensions containing orange peel oil based on the stability, viscosity, and color, they were formulated in three different pH values (3, 6 and 9) and converted into powdered forms by freeze drying. The analysis of size and zeta potential of nanocomplexes revealed that the smallest particles formed in pH=6. The encapsulation efficiency of the powders at pH=3, 6 and 9 were 88, 84, and 70%, respectively and there was a reverse linear correlation between encapsulation efficiency and the color index (b*). The microstructure and the morphology of the nanocomplex powders was investigated by SEM and AFM and the results showed that more spherical particles are formed in pH=3. FTIR analysis determined that there was a chemical reaction and bond formation between whey proteins and pectin as a sharp band was appeared in 991cm
Efficacy of ultrasound treatment in the removal of pesticide residues from fresh vegetables: A review
Publisher: Elsevier BV
Date: 03-2020
Nano-Emulsion Production by Sonication and Microfluidization—A Comparison
Publisher: Informa UK Limited
Date: 09-2006
Intelligent detection of flavor changes in ginger during microwave vacuum drying based on LF-NMR
Publisher: Elsevier BV
Date: 05-2019
DOI: 10.1016/J.FOODRES.2019.02.019
Abstract: Low-field nuclear magnetic resonance (LF-NMR) and electronic nose combined with Gas chromatography mass spectrometry (GC-MS) were used to collect the data of moisture state and volatile substances to predict the flavor change of ginger during drying. An back propagation artificial neural network (BP-ANN) model was established with the input values of LF-NMR parameters and the output values of sensors for different flavor substances obtained from electronic nose. The results showed that fresh ginger contained three water components: bound water (T
Effects of incubation temperature, starter culture level and total solids content on the rheological properties of yogurt
Publisher: Walter de Gruyter GmbH
Date: 11-04-2009
Abstract: The effects of incubation temperature (35-45oC), starter culture level (0.003-0.006%, w/v), and milk total solids content (12.32-15.68%, w/v) on the rheological properties of yogurt were investigated using central composite rotatable design (CCRD) and response surface methodology (RSM). Gelation time during milk fermentation and apparent viscosity of yogurt stored for 3 days were the rheological parameters studied. The results revealed that the gelation time and apparent viscosity of yogurt were significantly affected (P 0.1) by incubation temperature, starter culture level, and total solids. Incubation temperature had the greatest influence on the gelation time. Higher temperature led to shorter gelation time, but resulted in lower apparent viscosity of yogurt. Apparent viscosity of yogurt was mainly affected by total solids. Higher apparent viscosities were also obtained at lower incubation temperature.
Implications of Non-Equilibrium States and Glass Transitions in Fried Foods
Publisher: Elsevier
Date: 2017
Smart NMR Method of Measurement of Moisture Content of Vegetables During Microwave Vacuum Drying
Publisher: Springer Science and Business Media LLC
Date: 21-09-2017
X-ray photoelectron spectroscopic analysis of rice kernels and flours: Measurement of surface chemical composition
Publisher: Elsevier BV
Date: 12-2016
DOI: 10.1016/J.FOODCHEM.2016.05.188
Abstract: The objectives of this study were to evaluate the ability of X-ray photoelectron spectroscopy (XPS) to differentiate rice macromolecules and to calculate the surface composition of rice kernels and flours. The uncooked kernels and flours surface composition of the two selected rice varieties, Thadokkham-11 (TDK11) and Doongara (DG) demonstrated an over-expression of lipids and proteins and an under-expression of starch compared to the bulk composition. The results of the study showed that XPS was able to differentiate rice polysaccharides (mainly starch), proteins and lipids in uncooked rice kernels and flours. Nevertheless, it was unable to distinguish components in cooked rice s les possibly due to complex interactions between gelatinized starch, denatured proteins and lipids. High resolution imaging methods (Scanning Electron Microscopy and Confocal Laser Scanning Microscopy) were employed to obtain complementary information about the properties and location of starch, proteins and lipids in rice kernels and flours.
4D deformation based on double-layer structure of the pumpkin/paper
Publisher: Elsevier BV
Date: 2021
Investigating the effect of lipase from Candida rugosa on the production of EPA and DHA concentrates from Kilka fish (Clupeonella cultiventris caspia)
Publisher: Elsevier BV
Date: 07-2018
Glass transition behavior of spray dried orange juice powder measured by differential scanning calorimetry (DSC) and thermal mechanical compression test (TMCT)
Publisher: Informa UK Limited
Date: 31-07-2007
Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate
Publisher: Elsevier BV
Date: 10-2018
Use of potato processing by-product: Effects on the 3D printing characteristics of the yam and the texture of air-fried yam snacks
Publisher: Elsevier BV
Date: 05-2020
Improvement of heating uniformity in packaged acidified vegetables pasteurized with a 915MHz continuous microwave system
Publisher: Elsevier BV
Date: 07-2011
Rheology of selected Australian honeys
Publisher: Elsevier BV
Date: 07-1999
Introduction to Non-Equilibrium States and Glass Transitions-The Fundamentals Applied to Foods Systems
Publisher: Elsevier
Date: 2016
Methods of detecting fouling caused by heating of milk
Publisher: Informa UK Limited
Date: 07-2005
Evaluation of physical, rheological, microbial, and organoleptic properties of meat powder produced by Refractance Window drying
Publisher: Informa UK Limited
Date: 03-11-2017
Continuous Flow Microwave‐Assisted Processing and Aseptic Packaging of Purple‐Fleshed Sweetpotato Purees
Publisher: Wiley
Date: 11-2008
DOI: 10.1111/J.1750-3841.2008.00950.X
Abstract: Pumpable purees from purple-flesh sweetpotatoes (PFSP) were subjected to microwave heating using a 60 kW, 915 MHz continuous flow system, followed by aseptic packaging in flexible containers to obtain a shelf-stable product. Initial test runs were conducted using a 5 kW 915 MHz microwave system to measure dielectric in-line properties and examine the puree temperature profiles. The results demonstrated uniformity in heating of the puree at sterilization temperatures (>121 degrees C), and the dielectric constants and loss factors were within the range of published values for orange-fleshed sweetpotato purees. The pilot-scale test runs in a 60 kW microwave unit produced shelf-stable puree packages stable at room temperature. Polyphenolic content of the PFSP purees were evaluated and the results showed that while total phenolics increased (5.9%) and total monomeric anthocyanins slightly decreased (14.5%) with microwave application, antioxidant activity determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and oxygen radical absorbance capacity (ORAC) assays did not significantly change as a result of microwave processing. Color values showed that microwave-processed s les differed from fresh puree in saturation and hue angle, but not in overall color change. PFSP purees increased in gel strength when microwave processed, packaged, and stored, but the gel could be easily disrupted into flowable purees. Overall, high-quality retention can be obtained by microwave processing and aseptic packaging of PFSP purees so that they can be used as functional food ingredients.
Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables
Publisher: Elsevier BV
Date: 06-2017
A Small Tolerance for Catheter Displacement in High–Dose Rate Prostate Brachytherapy is Necessary and Feasible
Publisher: Elsevier BV
Date: 03-2010
DOI: 10.1016/J.IJROBP.2009.03.052
Abstract: We examined catheter displacement in patients treated with fractionated high-dose rate (HDR) brachytherapy boost for prostate cancer and the impact this had on tumor control probability (TCP). These data were used to make conclusions on an acceptable amount of displacement. The last 20 patients treated with HDR brachytherapy boost for prostate cancer at our center in 2007 were replanned using simulated interstitial catheter displacements of 3, 6, 9, and 12 mm with originally planned dwell times. The computer-modeled dose-volume histograms for the clinical target volumes were exported and used to calculate the TCP of plans with displaced needles relative to the original plan. Actual catheter displacements were also measured before and after manual adjustment in all patients treated in 2007. In the 20 patients who were replanned for caudal catheter displacements of 3, 6, 9, and 12 mm, the median relative TCP was 0.998, 0.964, 0.797, and 0.265, respectively (p < 0.01 when all medians were compared). All patients replanned with a 3-mm displacement, compared with only 75% with a 6-mm displacement, had a relative TCP greater than 0.950. In the 91 patients treated in 2007, before adjustment, 82.3% of fractions had a displacement greater than 3 mm compared with 12.2% of fractions after adjustment. Catheter displacement in HDR brachytherapy significantly compromises the TCP. The tolerance for these movements should be small (< or =3 mm). Correcting these displacements to within acceptable limits is feasible.
Air Extrusion System for Ionotropic Alginate Microgel Particle Formation: A Review
Publisher: Wiley
Date: 13-10-2016
Vegetable parts, herbs, and essential oils
Publisher: Wiley
Date: 16-02-2018
Development of double layered emulsion droplets with pectin/β-lactoglobulin complex for bioactive delivery purposes
Publisher: Elsevier BV
Date: 10-2017
Performance and economic analyses of year-round forage systems for forage-fed beef production in the Gulf Coast1
Publisher: Oxford University Press (OUP)
Date: 12-2014
Abstract: On a global scale, most beef is produced from grazing pastures or rangelands. Certain limitations exist, however, such as not having adequate animal rates of gain for marbling and availability of adequate forage nutritional value and quantity for constant animal weight gains. In the last 20 yr, there has been an increased interest in forage-fed beef for multiple reasons (health related, environmental concerns, and welfare issues). Starting on June 5, 13, 14, and 8 in 4 consecutive yr, 54 steers (initial BW=259±5.6 kg average of 9 mo of age) were randomly allotted to 3 yr-round forage systems. Each system occupied 6 ha/replicate and had the same stocking rate. System 1 had annual ryegrass (Lolium multiflorum) for winter grazing and bermudagrass (Cynodon dactylon) for summer grazing while Systems 2 and 3 added rye and a clover mix to the ryegrass and ersified the use of pastures in the fall (dallisgrass [Paspalum dilatatum] and clovers [Trifolium spp.]). System 3 added the use of annual summer forages. During their respective growing season for each forage or forage mix, mass and height did not limit animal performance however, there was a s ling date effect (P<0.05) for nutritive value variables since it decreased as forages became mature. The ADG observed (0.44 kg) for all systems (P=0.78) during summer was lower than expected and might have been limited by the observed temperature as well as forage nutritive value. Systems 1 and 2 had more grazing days (P=0.03) during summer (155 and 146 d, respectively) compared to System 3 (132 d) due to the greater pasture area of bermudagrass in those systems. Steers in System 3 were fed more hay for a longer period of time (P<0.05) than on the other 2 systems. System 1 and 2 produced more hay per hectare than System 3 (P 0.05) were detected between systems in ADG year round, during the winter season, or carcass characteristics. Return over total direct costs and total specified expenses were greater for Systems 1 and 2, while System 3 was the lowest. Hay making and bale sales played a major role in explaining the economic results of this study. Where possible, year-round forage systems are a viable alternative for forage-fed beef production however, the low gains during summer and forage availability during the transition period when hay is necessary deserve further research to find alternatives to improve productivity during those times of the year.
Influence of power ultrasound on ice nucleation of radish cylinders during ultrasound-assisted immersion freezing
Publisher: Elsevier BV
Date: 10-2014
Effect of surface tension and viscosity on the surface stickiness of carbohydrate and protein solutions
Publisher: Elsevier BV
Date: 04-2007
Storage induced changes to high protein powders: influence on surface properties and solubility
Publisher: Wiley
Date: 10-10-2011
DOI: 10.1002/JSFA.4461
Abstract: MPC 80 is a high-protein (80%) milk powder commonly used in the food industry as a functional ingredient and valued for its nutritional quality. However, its rehydration properties decline during storage, causing more time to be required for rehydration of the powder by the end user. It is thought that changes at the surface of the powder particles contribute to this reduced solubility during storage. Surface composition and structural changes in milk protein concentrate (MPC) were observed during 90 days of storage at temperatures of 25 and 40 °C and relative humidities of 44, 66 and 84%. No significant changes to the surface composition (fat, protein and lactose) of the MPC powder s les occurred during storage however, some changes in the microstructure of the powders were observed. Scanning electron microscopy analysis of the powder particles during dissolution showed the formation of a crust, consisting of a thin layer of fused casein micelles, on the surface of the stored powders. An increase in the hydrophobicity at the surface of the particles was evident by X-ray photoelectron spectroscopy analysis of the bonding state of the elements at or near the surface and by atomic force microscopy measurements of the adherence of particles to the surface of a material. The development of this 'crust' is thought to contribute to the decrease in the solubility of the powder particles during storage. The increase in the hydrophobicity at the surface and the casein micelle interactions resulting in the surface crust formation appear to contribute to the decrease in the solubility of MPC during storage.
Development of Chinese yam/chicken semi-liquid paste for space foods
Publisher: Elsevier BV
Date: 05-2020
Effect of Novel Ultrasonic- Microwave Combined Pretreatment on the Quality of 3D Printed Wheat Starch-Papaya System
Publisher: Springer Science and Business Media LLC
Date: 16-12-2019
Freeze drying for food powder production
Publisher: Elsevier
Date: 2013
Uses of an innovative ethylene-alpha-cyclodextrin inclusion complex powder for ripening of mango fruit
Publisher: Elsevier BV
Date: 03-2016
Non-equilibrium States and Glass Transitions in Fruits and Vegetables
Publisher: Elsevier
Date: 2017
SPRAY DRYING OF CONCENTRATED FRUIT JUICES
Publisher: Informa UK Limited
Date: 2007
Co-crystallization of honey with sucrose
Publisher: Elsevier BV
Date: 03-1998
Functionality of bovine milk proteins and other factors in foaming properties of milk: a review
Publisher: Informa UK Limited
Date: 02-02-2022
DOI: 10.1080/10408398.2021.1879002
Abstract: For many dairy products such as cappuccino-style beverages, the top foam layer determines the overall product quality (e.g. their appearance, texture, mouthfeel and coffee aroma release rate) and the consumer acceptance. Proteins in milk are excellent foaming agents, but the foaming properties of milk are greatly affected by several factors such as the protein content, ratio of caseins to whey proteins, casein micelle size, pH, minerals, proteolysis, presence of low molecular weight compounds (lipids and their hydrolyzed products) and high molecular weight compounds (polysaccharides) milk processing conditions (e.g. homogenization, heat treatment and aging) and foaming method and temperature. These factors either induce changes in the molecular structure, charge and surface activity of the milk proteins or interfere and/or compete with milk proteins in the formation of highly viscoelastic film to stabilize the foam. Some factors affect the foamability while others determine the foam stability. In this review, functionality of milk proteins in the production and stabilization of liquid foam, under effects of these factors is comprehensively discussed. This will help to control the foaming process of milk on demand for a particular application, which still is difficult and challenging for researchers and the dairy industry.
Investigation on spontaneous 4D changes in color and flavor of healthy 3D printed food materials over time in response to external or internal pH stimulus
Publisher: Elsevier BV
Date: 04-2021
Visualizing the interaction between sodium caseinate and calcium alginate microgel particles
Publisher: Elsevier BV
Date: 2015
Erratum: Effect of surface tension and viscosity on the surface stickiness of carbohydrate and protein solutions (Journal of Food Engineering (2007) 79 (1136-1143))
Publisher: Elsevier BV
Date: 05-2014
Measurement of Dielectric Properties of Pumpable Food Materials under Static and Continuous Flow Conditions
Publisher: Wiley
Date: 24-04-2007
DOI: 10.1111/J.1750-3841.2007.00315.X
Abstract: Continuous flow microwave sterilization is an emerging technology that has the potential to replace the conventional heating processes for viscous and pumpable food products. Dielectric properties of pumpable food products were measured by a new approach (under continuous flow conditions) at a temperature range of 20 to 130 degrees C and compared with those measured by the conventional approach (under static conditions). The food products chosen for this study were skim milk, green pea puree, carrot puree, and salsa con queso. Second-order polynomial correlations for the dependence of dielectric properties at 915 MHz of the food products on temperature were developed. Dielectric properties measured under static and continuous flow conditions were similar for homogeneous food products such as skim milk and vegetable puree, but they were significantly different for salsa con queso, which is a multiphase food product. The results from this study suggest that, for a multiphase product, dielectric properties measured under continuous flow conditions should be used for designing a continuous flow microwave heating system.
Nano-fluid thermal processing of watermelon juice in a shell and tube heat exchanger and evaluating its qualitative properties
Publisher: Elsevier BV
Date: 08-2017
Comparison of ultra high temperature (UHT) stability of high protein milk dispersions prepared from milk protein concentrate (MPC) and conventional low heat skimmed milk powder (SMP)
Publisher: Elsevier BV
Date: 04-2019
Measurement of glass-rubber transition temperature of skim milk powder by static mechanical test
Publisher: Informa UK Limited
Date: 07-2005
Food Materials Science and Engineering: An Overview
Publisher: Wiley
Date: 06-08-2012
PI 3 kinase-dependent Akt kinase and PKC epsilon independently regulate interferon-gamma-induced STAT1 alpha serine phosphorylation to induce monocyte chemotactic protein-1 expression
Publisher: Elsevier BV
Date: 04-2006
DOI: 10.1016/J.CELLSIG.2005.05.022
Abstract: Monocyte chemotactic protein-1 (MCP-1) recruits activated phagocytes to the site of tissue injury. Interferon-gamma (IFN-gamma) present in the microenvironment of glomerulus acts on mesangial cells to induce local production of MCP-1. The mechanism by which IFN-gamma stimulates expression of MCP-1 is not clear. We therefore examined the role of PI 3 kinase signaling in regulating the IFN-gamma-induced MCP-1 expression in mesangial cells. Blocking PI 3 kinase activity with Ly294002 attenuated IFN-gamma-induced MCP-1 protein and mRNA expression. IFN-gamma increased Akt kinase activity in a PI 3 kinase-dependent manner. Expression of dominant negative Akt kinase inhibited serine phosphorylation of STAT1alpha, without any effect on its tyrosine phosphorylation, and decreased IFN-gamma-induced expression of MCP-1. These data for the first time indicate a role for PI 3 kinase-dependent Akt kinase in MCP-1 expression. We have recently shown that along with Akt, PKCepsilon is a downstream target of PI 3 kinase in IFN-gamma signaling. Similar to dominant negative Akt kinase, dominant negative PKCepsilon also inhibited serine phosphorylation of STAT1alpha without any effect on tyrosine phosphorylation. Dominant negative PKCepsilon also abrogated MAPK activity, resulting in decrease in IFN-gamma-induced MCP-1 expression. Furthermore, Akt and PKCepsilon are present together in a signaling complex. IFN-gamma had no effect on this complex formation, but did increase PKCepsilon-associated Akt kinase activity. PKCepsilon did not regulate IFN-gamma-induced Akt kinase. Finally, expression of dominant negative Akt kinase blocked IFN-gamma-stimulated MAPK activation. These data provide the first evidence that PI 3 kinase-dependent Akt and PKCepsilon activation independently regulate MAPK activity and serine phosphorylation of STAT1alpha to increase expression of MCP-1.
Thermal Transition Properties of Spaghetti Measured by Differential Scanning Calorimetry (DSC) and Thermal Mechanical Compression Test (TMCT)
Publisher: Springer Science and Business Media LLC
Date: 16-09-2011
Optimization of microwave-assisted extraction of cottonseed oil and evaluation of its oxidative stability and physicochemical properties
Publisher: Elsevier BV
Date: 10-2014
DOI: 10.1016/J.FOODCHEM.2014.03.064
Abstract: Microwave assisted extraction (MAE) is a novel method, which can reduce the extraction time and solvent consumption. This study aimed to evaluate the influence of MAE on oxidative stability and physicochemical properties of cottonseed oil. We found that the optimum extraction conditions were: irradiation time 3.57 min cottonseed moisture content 14% and cottonseed to solvent ratio 1:4, which resulted in an extraction efficiency of 32.6%, 46 ppm total phenolic content, 0.7% free fatty acids, peroxide value of 0.2 and 11.5 h of Rancimat oxidative stability at 110 °C. GC analysis for MAE cottonseed oil determined palmitic acid (23.6%), stearic acid (2.3%), oleic acid (15.6%) and linoleic acid (55.1%), which were not significant different (P>0.05) than conventionally-extracted (control) cottonseed oil. MAE oil s les from whole cottonseed (without dehulling) had the greatest long-term stability, more than oil s les containing BHT.
Nano spray drying for encapsulation of pharmaceuticals
Publisher: Elsevier BV
Date: 07-2018
DOI: 10.1016/J.IJPHARM.2018.05.037
Abstract: Many pharmaceuticals such as pills, capsules, or tablets are prepared in a dried and powdered form. In this field, spray drying plays a critical role to convert liquid pharmaceutical formulations into powders. In addition, in many cases it is necessary to encapsulate bioactive drugs into wall materials to protect them against harsh process and environmental conditions, as well as to deliver the drug to the right place and at the correct time within the body. Thus, spray drying is a common process used for encapsulation of pharmaceuticals. In view of the rapid progress of nanoencapsulation techniques in pharmaceutics, nano spray drying is used to improve drug formulation and delivery. The nano spray dryer developed in the recent years provides ultrafine powders at nanoscale and high product yields. In this paper, after explaining the concept of nano spray drying and understanding the key elements of the equipment, the influence of the process parameters on the final powders properties, like particle size, morphology, encapsulation efficiency, drug loading and release, will be discussed. Then, numerous application ex les are reviewed for nano spray drying and encapsulation of various drugs in the early stages of product development along with a brief overview of the obtained results and characterization techniques.
Anthocyanin Content, Antioxidant Activity, and Selected Physical Properties of Flowable Purple-Fleshed Sweetpotato Purees
Publisher: Wiley
Date: 28-05-2008
DOI: 10.1111/J.1750-3841.2008.00774.X
Abstract: With high levels of polyphenolic compounds, purple-fleshed sweetpotatoes (PFSP) have been utilized as a healthy food commodity and source of natural food colorants in Asia. In the U.S. sweetpotato industry, there are growing interests in exploring these market opportunities for PFSP. A locally grown PFSP cultivar was analyzed for antioxidant properties. The total phenolic content ranged from 313.6 to 1483.7 mg chlorogenic acid equivalent/100 g fresh weight (fw), and anthocyanin contents were between 51.5 and 174.7 mg anthocyanins/100 g fw. The DPPH radical scavenging activities and were 47.0 to 87.4 micromol trolox equivalent (TE)/g fw, and the oxygen radical absorbance capacity (ORAC) values were between 26.4 and 78.2 micromol TE/g fw. Unlike orange-fleshed sweetpotatoes (OFSP), the steamed roots of PFSP formed a thick paste, which required a process modification to produce flowable purees. Rheological testing indicated that adjusting the dry matter of PFSP to 18%-21% produced purees with flow properties similar to the OFSP purees. The PFSP purees had polyphenolic content and antioxidant capacity within ranges reported for various purple-colored fruits and vegetables.
Food Materials Science and Engineering
Publisher: Wiley
Date: 06-08-2012
Texture-modified 3D printed dark chocolate: Sensory evaluation and consumer perception study
Publisher: Wiley
Date: 06-08-2019
DOI: 10.1111/JTXS.12472
Abstract: This study aimed to assess the preferences and perceptions of texture-modified three-dimensional (3D) printed chocolate through three measures: two tasting tests and one survey. In the first test, 30 semitrained panelists ranked their overall preference from among the three s les of chocolate printed in a honeycomb pattern with infill percentages (IPs) of 25, 50, and 100%. The panelists ranked the s les based on appearance and hardness. In the second test, the same panelists nominated one preference between a 3D printed s le (100% IP) and a cast commercial chocolate s le. Friedman test indicated that there was no significant difference in overall preferences for hardness although the panelists significantly preferred the appearance of s les with 25 and 50% over the 100% infill. Furthermore, there was no significant difference in preference between the cast and 100% infill s les. The texture data of the chocolate s les showed that a higher force was required to break the chocolate s les as the IP increased from 25% (20.4 ± 1.1 N) to 100% (54.4 ± 1.5 N). Also, the 3D printed chocolate (printed in 100% IP) was found to be less hard than that of casted chocolate. In the survey of consumer perceptions, a total of 244 participated and assessed the s les for their intricate design and novel technology concept through a questionnaire. While there was a general awareness of 3D printing technology among these participants, many were impressed with the application of 3D printing to chocolate, as this was the first time they had seen this. The results obtained from the sensory tests and consumer survey provided a useful insight into consumers' perception of 3D food printing and the 3D products design. This awareness will be beneficial to promote this technology in the food industry.
GLUTAMINE-SYNTHETASE MESSENGER-RNA IN CULTURED 3T3-L1 ADIPOCYTES - COMPLEXITY, CONTENT AND HORMONAL-REGULATION
Publisher: Elsevier BV
Date: 09-1986
DOI: 10.1016/0303-7207(86)90015-8
Abstract: Glutamine synthetase (GS) activity increases more than 100-fold during adipocyte differentiation of cultured 3T3-L1 cells. We now find that Northern hybridization analysis of RNA from 3T3-L1 adipocytes with a rat GS cDNA clone (pGSRK-1) yields two hybridizable GS RNAs of length 3.2 and 1.6 kilobases (kb). Densitometric analyses of autoradiographs of the Northern blots probed with pGSRK-1 indicate that the 3.2 kb GS-specific RNA is at least 4- to 5-fold more abundant than the 1.6 kb GS RNA. Analyses of both total and poly(A+)RNA from 3T3-L1 adipocytes yielded similar results. (It is noteworthy that an mRNA of 1.2 kb would be sufficient to encode the 42 500 Da GS subunit.) Quantitative dot-blot hybridization analysis indicates that dexamethasone increases GS mRNA while both insulin and dibutyryl cAMP decrease GS mRNA and/or prevent the dexamethasone-mediated increase. Our data suggest that there are at least two GS mRNAs in 3T3-L1 adipocytes and that they are regulated in parallel by dexamethasone, insulin and dibutyryl cAMP.
Corrigendum to Uses of an innovative ethylene-α-cyclodextrin inclusion complex powder for ripening of mango fruit [Postharvest Biol. Technol. 113 (2016) 77-86]10.1016/j.postharvbio.2015.11.005
Publisher: Elsevier BV
Date: 07-2016
Physical and functional properties of whole milk powders prepared from concentrate partially acidified with CO2 at two temperatures
Publisher: Elsevier BV
Date: 05-2016
Investigating phytosterol as a potential functional component in milk through textural, flavour and oral perception study
Publisher: Elsevier BV
Date: 04-2021
Impact of rheological properties of mashed potatoes on 3D printing
Publisher: Elsevier BV
Date: 03-2018
Effect of whole milk concentrate carbonation on functional, physicochemical and structural properties of the resultant spray dried powder during storage
Publisher: Elsevier BV
Date: 06-2016
Effect of temperature-time pretreatments on the texture and microstructure of abalone (Haliotis discus hanai)
Publisher: Wiley
Date: 22-08-2018
DOI: 10.1111/JTXS.12354
Abstract: The effects of temperature/time pretreatments on the texture and microstructure of abalone (Haliotis discus hanai) meat with the same myofibril extraction rate (60-66.7%) were investigated. The abalone s les were categorized into control and four treatment groups of different heating temperature/heating time combinations as 50°C/120 min, 60°C/10 min, 70°C/5 min, and 80°C/2 min, respectively. Compared to the control s les, the abalone s les heated at 60°C/10 min were the most tender (minimum shear force). It is clear that a sharp reduction in hardness was observed in heat treated abalone meat s les, compared to the raw s les. Nuclear magnetic resonance (NMR) showed that the water distribution pattern in abalone s les changed as they were experiencing different heat treatments. Particularly, the immobilized water components in s les heated at 60°C/10 min increased significantly. The textural properties of these s les evaluated after an 80 s-reheating by microwave were of superior quality. It is concluded that the optimal condition for pretreatment abalone was 60°C/10 min, which could significantly improve the textural properties of preprocessed abalones. Ready-to-eat foods can either be consumed directly, or further prepared according to consumers' preference. They are processed and packed following scientifically defined criteria to meet ready-to-eat requirements. For consumers, the quality of the food is one of the most important factors affecting purchasing decisions. Pretreatment through heating plays a key role in determining the eating quality of the product. Our study investigated the effects of pretreatment temperature and time on the food quality. These findings will establish optimal conditions for pretreating abalone to develop high-quality ready-to-eat food products.
Preparation and characterization of nano-SiO2 reinforced gelatin-k-carrageenan biocomposites
Publisher: Elsevier BV
Date: 05-2018
DOI: 10.1016/J.IJBIOMAC.2018.01.116
Abstract: The main goal of this study was to prepare bionanocomposites by combination of gelatin (10% w/v), k-carrageenan (0.5%) and nano-SiO
Beyond Water: Waterlike Functions of Other Biological Compounds in a Waterless System
Publisher: Wiley
Date: 14-05-2010
Effect of Ultrasound Immersion Freezing on the Quality Attributes and Water Distributions of Wrapped Red Radish
Publisher: Springer Science and Business Media LLC
Date: 15-03-2015
Application of microencapsulated flavor to extrusion product
Publisher: Informa UK Limited
Date: 06-2004
Production of low fat french-fries with single and multi-layer hydrocolloid coatings
Publisher: Springer Science and Business Media LLC
Date: 22-02-2012
Applicability of a colorimetric indicator label for monitoring freshness of fresh-cut green bell pepper
Publisher: Elsevier BV
Date: 06-2018
Retrogradation—Digestibility Relationship of Selected Glutinous and Non-Glutinous Fresh and Stale Cooked Rice
Publisher: Informa UK Limited
Date: 21-07-2016
The molecular structural features controlling stickiness in cooked rice, a major palatability determinant
Publisher: Springer Science and Business Media LLC
Date: 06-03-2017
DOI: 10.1038/SREP43713
Abstract: The stickiness of cooked rice is important for eating quality and consumer acceptance. The first molecular understanding of stickiness is obtained from leaching and molecular structural characteristics during cooking. Starch is a highly branched glucose polymer. We find (i) the molecular size of leached amylopectin is 30 times smaller than that of native amylopectin while (ii) that of leached amylose is 5 times smaller than that of native amylose, (iii) the chain-length distribution (CLD: the number of monomer units in a chain on the branched polymer) of leached amylopectin is similar to native amylopectin while (iv) the CLD of leached amylose is much narrower than that of the native amylose, and (v) mainly amylopectin, not amylose, leaches out of the granule and rice kernel during cooking. Stickiness is found to increase with decreasing amylose content in the whole grain, and, in the leachate, with increasing total amount of amylopectin, the proportion of short amylopectin chains, and amylopectin molecular size. Molecular adhesion mechanisms are put forward to explain this result. This molecular structural mechanism provides a new tool for rice breeders to select cultivars with desirable palatability by quantifying the components and molecular structure of leached starch.
Co-crystallization of sucrose at high concentration in the presence of glucose and fructose
Publisher: Wiley
Date: 06-2002
Changes in unfrozen water content and dielectric properties during pulse vacuum osmotic dehydration to improve microwave freeze-drying characteristics of Chinese yam
Publisher: Wiley
Date: 16-08-2019
DOI: 10.1002/JSFA.9938
Abstract: As a pretreatment before drying, the purpose of osmotic dehydration (OD) is to reduce the initial water content of s les and shorten the drying time. When OD is combined with pulse vacuum, the mass transfer is enhanced. Furthermore, the properties of materials, which affect the absorption and dissipation of microwaves, can be changed by OD. In this work, pulsed vacuum osmotic dehydration (PVOD) with sucrose solution was adopted before microwave freeze-drying (MFD). The effects of PVOD on the drying characteristics and quality of dried products were studied. Results showed that the unfrozen water content was increased by PVOD, which made the dielectric constant and loss factor of Chinese yam larger than that of untreated s les, and the difference lified with the increasing temperature. Thus, the shortened drying time (up to 38.5%) and increased average drying rate (up to 16.8%) were achieved by MFD combined with PVOD. While in traditional freeze-drying, PVOD resulted in slightly shortened drying time but decreased drying rate. The mechanism of PVOD on improving drying rate of MFD was analyzed from the perspective of unfrozen water content and dielectric properties. Furthermore, the quality assessments indicated that PVOD treatment retained a better color and improved the total phenolic content of dried yams compared to untreated and dried s les. PVOD using sucrose solution was an effective method to change the characteristics of yam, enhancing the MFD rate and improving the product qualities. © 2019 Society of Chemical Industry.
Preparation of a multiple emulsion based on pectin-whey protein complex for encapsulation of saffron extract nanodroplets
Publisher: Elsevier BV
Date: 04-2017
DOI: 10.1016/J.FOODCHEM.2016.11.149
Abstract: The present study illustrates a simple and practical way to produce an adequate delivery system of bioactive compounds of saffron by protein-polysaccharide complex. Frist, crocin, safranal, and picrocrocin were loaded in nanodroplets (<100nm) by using water in oil (W/O) microemulsions contain 5, and 10% aqueous saffron extract as a dispersed phase. These microemulsions were then covered with whey protein concentrate (WPC)-maltodextrin or WPC-pectin-maltodextrin through water in oil in water (W/O/W) multiple emulsions. The stability and release of loaded crocin, safranal, and picrocrocin in multiple emulsions were investigated during 22days storage. The produced multiple emulsion by WPC-pectin-maltodextrin along with 5% inner aqueous phase showed a high stability and low release of encapsulated compounds over time. This emulsion also provided a high protection of crocin, safranal, and picrocrocin in the gastric condition.
Impact of caramelization on the glass transition temperature of several caramelized sugars. Part II: Mathematical modeling
Publisher: American Chemical Society (ACS)
Date: 13-06-2008
DOI: 10.1021/JF703792X
Abstract: Further to part I of this study, this paper discusses mathematical modeling of the relationship between caramelization of several sugars including fructose, glucose, and sucrose and their glass transition temperatures ( T g). Differential scanning calorimetry (DSC) was used for creating caramelized sugar s les and determining their glass transition temperatures ( T g). UV-vis absorbance measurement and high-performance liquid chromatography (HPLC) analysis were used for quantifying the extent of caramelization. Specifically, absorbances at 284 and 420 nm were obtained from UV-vis measurement, and the contents of sucrose, glucose, fructose, and 5-hydroxymethyl-furfural (HMF) in the caramelized sugars were obtained from HPLC measurements. Results from the UV and HPLC measurements were correlated with the Tg values measured by DSC. By using both linear and nonlinear regressions, two sets of mathematical models were developed for the prediction of Tg values of sugar caramels. The first set utilized information obtained from both UV-vis measurement and HPLC analysis, while the second set utilized only information from the UV-vis measurement, which is much easier to perform in practice. As a caramelization process is typically characterized by two stages, separate models were developed for each of the stages within a set. Furthermore, a third set of nonlinear equations were developed, serving as criteria to decide at which stage a caramelized s le is. The models were evaluated through a validation process.
Spray drying, freeze drying and related processes for food ingredient and nutraceutical encapsulation
Publisher: Elsevier
Date: 2012
Whey and soy protein-based hydrogels and nano-hydrogels as bioactive delivery systems
Publisher: Elsevier BV
Date: 12-2017
Vegetable Parts, Herbs, and Essential Oils
Publisher: Wiley
Date: 19-11-2011
Estimation of crystalline phase present in the glucose crystal-solution mixture by water activity measurement
Publisher: Elsevier BV
Date: 11-2003
Effect of alkali treatment on the milled grain surface protein and physicochemical properties of two contrasting rice varieties
Publisher: Elsevier BV
Date: 11-2016
Effect of encapsulation of D-limonene on the moisture adsorption property of beta-cyclodextrin
Publisher: Elsevier BV
Date: 04-2013
Implications of Non-Equilibrium State Glass Transitions in Spray-Dried Sugar-Rich Foods
Publisher: Elsevier
Date: 2017
Advances in efficient extraction of essential oils from spices and its application in food industry: A critical review
Publisher: Informa UK Limited
Date: 29-06-2022
DOI: 10.1080/10408398.2022.2092834
Abstract: With the increase of people's awareness of food safety, it is crucial to find natural and green antimicrobial agents to replace traditional antimicrobial agents. Essential oils of spices (SEOs) are low toxicity or nontoxic, which exhibited antioxidants and antimicrobial activity according to many in vitro and in situ experiments. Spices are widely available and low cost as a plant raw material for the extraction of SEOs. This review summarized highly efficient extraction techniques for SEOs, such as physical field assisted extraction technology, supercritical fluid extraction, and biological-based techniques. Furthermore, purification of SEOs and components were also recapitulated. Purification techniques of SEOs improve their utilization value due to the increased content of bioactive components. Finally, the review concentrated on the applications of SEOs in food industry, including food preservation, food active packaging by means of films or coatings, antioxidant properties. In addition, addressing the problem of unstability of SEOs and its role to inhibit the pathogenic bacteria, the encapsulation of SEOs for use in the food industrial sectors reduces the safety risk to human health.
Probing maltodextrins surface properties by atomic force microscopy: Interplay of glass transition and reconstitution properties
Publisher: Elsevier BV
Date: 11-2022
PHYSICOCHEMICAL PROPERTIES OF GLUTEN-FREE PANCAKES FROM RICE AND SWEET POTATO FLOURS
Publisher: Wiley
Date: 27-01-2006
Diffusion loading and drug delivery characteristics of alginate gel microparticles produced by a novel impinging aerosols method
Publisher: Informa UK Limited
Date: 19-10-2010
A new method of producing date powder granules: Physicochemical characteristics of powder
Publisher: Elsevier BV
Date: 08-2008
Evaluation of encapsulation techniques of probiotics for yoghurt
Publisher: Elsevier BV
Date: 2003
Effect of ultrasound dielectric pretreatment on the oxidation resistance of vacuum‐fried apple chips
Publisher: Wiley
Date: 03-04-2018
DOI: 10.1002/JSFA.8966
Abstract: In order to investigate the effect of ultrasound dielectric pretreatment on the oxidation resistance of vacuum-fried apple chips, apple slices were pretreated at ultrasonic powers of 150, 250 and 400 W for times of 10, 20 and 30 min before vacuum frying. The quality and oxidation resistance of fried apple were evaluated by testing the dielectric properties and comparing the moisture content, oil uptake, color, acid value (AV) and peroxide value (PV) of apple chips. Ultrasonic treatment significantly changed the dielectric properties of apple slices. Moisture and oil contents of apple chips decreased with increasing ultrasonic power and time. During storage, the color retention of fried apple chips processed by ultrasound was improved. AV and PV values of fried apple chips processed by ultrasound were lower, which improved their antioxidant properties. The results of the present study indicated that ultrasound dielectric pretreatment improved not only the quality of vacuum-fried apple chips but also their antioxidant properties. © 2018 Society of Chemical Industry.
Physical properties of cryomilled rice starch
Publisher: Elsevier BV
Date: 2020
Textural measurements and product quality of restructured sweetpotato french fries
Publisher: Elsevier BV
Date: 05-2002
Alginate gel particles-A review of production techniques and physical properties
Publisher: Informa UK Limited
Date: 15-05-2017
DOI: 10.1080/10408398.2014.965773
Abstract: The application of hydrocolloid gel particles is potentially useful in food, chemical, and pharmaceutical industries. Alginate gel particles are one of the more commonly used hydrocolloid gel particles due to them being biocompatible, nontoxic, biodegradable, cheap, and simple to produce. They are particularly valued for their application in encapsulation. Encapsulation in alginate gel particles confers protective benefits to cells, DNA, nutrients, and microbes. Slow release of flavors, minerals, and drugs can also be achieved by encapsulation in gel particles. The particle size and shape of the gel particles are crucial for specific applications. In this review, current methods of producing alginate gel particles will be discussed, taking into account their advantages, disadvantages, scalability, and impact on particle size. The physical properties of alginate gel particles will determine the effectiveness in different application conditions. This review will cover the current understanding of the alginate biopolymer, gelation mechanisms and factors affecting release properties, gel strength, and rheology of the alginate gel particle systems.
Assessment of 3D printability of composite dairy matrix by correlating with its rheological properties
Publisher: Elsevier BV
Date: 03-2021
Lemon oil to beta-cyclodextrin ratio effect on the inclusion efficiency of beta-cyclodextrin and the retention of oil volatiles in the complex
Publisher: American Chemical Society (ACS)
Date: 24-03-1998
DOI: 10.1021/JF970605N
Investigation of the microstructure of milk protein concentrate powders during rehydration: Alterations during storage
Publisher: American Dairy Science Association
Date: 02-2010
Abstract: The aim of this work was to use scanning electron microscopy to investigate the microstructure of rehydrated milk protein concentrate powder (MPC) particles. A s le preparation method for scanning electron microscopy analysis of rehydrated MPC particles is described and used to characterize the time course of dissolution and the effects of prior storage on the dissolution process. The results show that a combination of different types of interactions (e.g., bridges, direct contact) between casein micelles results in a porous, gel-like structure that restrains the dispersion of in idual micelles into the surrounding liquid phase without preventing water penetration and solubilization of nonmicellar components. During storage of the powder, increased interactions occur between and within micelles, leading to compaction of micelles and the formation of a monolayer skin of casein micelles packed close together, the combination of which are proposed to be responsible for the slow dissolution of stored MPC powders.
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