Subjects -> FOOD AND FOOD INDUSTRIES (Total: 387 journals)
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    - FOOD AND FOOD INDUSTRIES (273 journals)

FOOD AND FOOD INDUSTRIES (273 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 7)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 2)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 1)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 9)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 68)
Advances in Nutrition     Hybrid Journal   (Followers: 57)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 9)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 23)
Agricultural and Food Science     Open Access   (Followers: 22)
Agriculture & Food Security     Open Access   (Followers: 16)
Agriculture and Food Sciences Research     Open Access   (Followers: 11)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 18)
Agrosearch     Open Access   (Followers: 2)
Alimentos e Nutrição     Open Access   (Followers: 1)
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 55)
American Journal of Food Science and Technology     Open Access   (Followers: 11)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access  
Amino Acids     Hybrid Journal   (Followers: 7)
Animal Production     Open Access   (Followers: 5)
Animal Production Science     Hybrid Journal   (Followers: 2)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 15)
Anthropology of food     Open Access   (Followers: 14)
Applied Food Biotechnology     Open Access   (Followers: 4)
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 1)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 6)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 14)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access  
Bangladesh Rice Journal     Open Access   (Followers: 2)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 12)
Boletim de Indústria Animal     Open Access  
Brazilian Journal of Food Technology     Open Access   (Followers: 3)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access  
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access  
Cerâmica     Open Access   (Followers: 5)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 3)
Ciência e Agrotecnologia     Open Access  
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access   (Followers: 3)
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 7)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 31)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 3)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 16)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 6)
Current Research in Dairy Sciences     Open Access   (Followers: 6)
Current Research in Microbiology     Open Access   (Followers: 25)
Current Research in Nutrition and Food Science     Open Access   (Followers: 5)
CyTA - Journal of Food     Open Access   (Followers: 1)
Detection     Open Access   (Followers: 4)
Developments in Food Science     Full-text available via subscription   (Followers: 2)
EFSA Journal     Open Access   (Followers: 6)
Emirates Journal of Food and Agriculture     Open Access   (Followers: 2)
Engineering in Agriculture, Environment and Food     Hybrid Journal  
Enzyme Research     Open Access   (Followers: 5)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access  
European Food Research and Technology     Hybrid Journal   (Followers: 9)
European Journal of Nutrition & Food Safety     Open Access  
Flavour     Open Access   (Followers: 3)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Full-text available via subscription   (Followers: 9)
Food & Nutrition Research     Open Access   (Followers: 32)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 10)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 3)
Food Analytical Methods     Hybrid Journal   (Followers: 3)
Food and Applied Bioscience Journal     Open Access   (Followers: 2)
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 5)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 23)
Food and Energy Security     Open Access   (Followers: 6)
Food and Environment Safety     Open Access   (Followers: 1)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 15)
Food and Public Health     Open Access   (Followers: 17)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 4)
Food Bioscience     Hybrid Journal   (Followers: 2)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chain     Full-text available via subscription   (Followers: 1)
Food Chemistry     Hybrid Journal   (Followers: 22)
Food Chemistry : X     Open Access  
Food Control     Hybrid Journal   (Followers: 10)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 5)
Food In     Open Access  
Food Manufacturing Africa     Full-text available via subscription  
Food Microbiology     Hybrid Journal   (Followers: 21)
Food New Zealand     Full-text available via subscription   (Followers: 4)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 4)
Food Processing     Full-text available via subscription   (Followers: 7)
Food Quality and Preference     Hybrid Journal   (Followers: 7)
Food Quality and Safety     Open Access   (Followers: 1)
Food Research International     Hybrid Journal   (Followers: 10)
Food Reviews International     Hybrid Journal   (Followers: 4)
Food Science & Nutrition     Open Access   (Followers: 58)
Food Science and Biotechnology     Hybrid Journal   (Followers: 10)
Food Science and Human Wellness     Open Access   (Followers: 5)
Food Science and Quality Management     Open Access   (Followers: 9)
Food Science and Technology     Open Access   (Followers: 3)
Food Science and Technology (Campinas)     Open Access   (Followers: 1)
Food Science and Technology International     Hybrid Journal   (Followers: 6)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology     Full-text available via subscription   (Followers: 9)
Food Technology and Biotechnology     Open Access   (Followers: 1)
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 13)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 15)
Gastroia : Journal of Gastronomy And Travel Research     Open Access   (Followers: 1)
Gastronomica     Full-text available via subscription   (Followers: 11)
Gıda Dergisi     Open Access  
Global Food History     Hybrid Journal  
Global Food Security     Hybrid Journal   (Followers: 1)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Full-text available via subscription   (Followers: 3)
Grasas y Aceites     Open Access  
Habitat     Open Access  
Harran Tarım ve Gıda Bilimleri Dergisi     Open Access   (Followers: 1)
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access  
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 5)
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 2)
International Journal of Dairy Science     Open Access   (Followers: 6)
International Journal of Food Contamination     Open Access  
International Journal of Food Engineering     Hybrid Journal   (Followers: 3)
International Journal of Food Engineering Research     Open Access  
International Journal of Food Microbiology     Hybrid Journal   (Followers: 20)
International Journal of Food Properties     Open Access   (Followers: 2)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 22)
International Journal of Food Science     Open Access   (Followers: 5)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 7)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 8)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 6)
International Journal of Latest Trends in Agriculture and Food Sciences     Open Access   (Followers: 5)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 6)
International Journal on Food System Dynamics     Open Access  
ISABB Journal of Food and Agricultural Sciences     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 3)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Acupuncture and Herbs     Open Access   (Followers: 3)
Journal of Agricultural & Food Industrial Organization     Hybrid Journal  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 2)
Journal of Agriculture and Natural Resources     Open Access   (Followers: 1)
Journal of Agriculture, Food Systems, and Community Development     Open Access  
Journal of AOAC International     Full-text available via subscription   (Followers: 8)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 5)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 4)
Journal of Berry Research     Hybrid Journal   (Followers: 1)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Environmental Health Science & Engineering     Open Access   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Excipients and Food Chemicals     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 6)
Journal of Food and Dairy Technology     Open Access  
Journal of Food and Drug Analysis     Open Access  
Journal of Food and Pharmaceutical Sciences     Open Access   (Followers: 2)
Journal of Food Biochemistry     Hybrid Journal   (Followers: 6)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 5)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 3)
Journal of Food Engineering     Hybrid Journal   (Followers: 6)
Journal of Food Health and Bioenvironmental Science     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 9)
Journal of Food Process Engineering     Hybrid Journal   (Followers: 4)
Journal of Food Processing & Technology     Open Access   (Followers: 2)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 3)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 2)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 8)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 14)
Journal of Food Science     Hybrid Journal   (Followers: 12)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 6)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)
Journal of Food Security     Open Access   (Followers: 6)
Journal of Food Security and Agriculture     Open Access  
Journal of Food Studies     Open Access   (Followers: 5)
Journal of Food Technology, Siam University     Open Access  
Journal of Foodservice     Hybrid Journal   (Followers: 1)
Journal of Functional Foods     Hybrid Journal   (Followers: 3)
Journal of Gastronomy, Hospitality and Travel     Open Access  

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Similar Journals
Journal Cover
Food and Bioprocess Technology
Journal Prestige (SJR): 1.29
Citation Impact (citeScore): 3
Number of Followers: 4  
 
  Hybrid Journal Hybrid journal (It can contain Open Access articles)
ISSN (Print) 1935-5149 - ISSN (Online) 1935-5130
Published by Springer-Verlag Homepage  [2570 journals]
  • Influence of Ethylene on Morphology and Pigment Changes in Harvested
           Broccoli
    • Abstract: Abstract Ethylene and ethylene absorber treatments were used to study the effects of ethylene content on the morphology and pigmentation of broccoli. Results showed that untreated broccoli began to turn yellow 8 days after being harvested at 10 °C. Ethylene treatment caused yellowing to occur 2 days earlier, and ethylene absorber treatment delayed and significantly reduced the degree of yellowing. Yellowing first occurred in the base of the bud; at that time, the shape of the bud had not changed significantly and there was no blooming of the florets. Scanning electron microscopy revealed that the increase in ethylene content caused the calyx cells of broccoli to shrink and that the cell arrangement had become disordered. Ethylene treatment caused increases in the content of chlorophyllide b (Chlide b), pheophorbide b (Pheide b), β-cryptoxanthin, lutein, and β-carotene. The increased degree of yellowing resulted in carotenoids rather than chlorophyll becoming the key pigment (β-cryptoxanthin, β-carotene, and lutein were very significantly correlated with h°). During this change, the expression levels of the BoChl2, BoPaO, BoRCCR, BoPSY, and BoLCYB genes were affected to a greater extent by ethylene. Ethylene absorber treatment did not reduce gene expression, but delayed it. These results indicate that the ethylene absorber only absorbed the ethylene produced and did not directly act on the degradation of chlorophyll. Ethylene also stimulated the expression of BoCCD1 and BoCCD7, resulting in the production of an unknown yellow substance that increased the yellow color of broccoli. In comparison, BoCCD7 expression was more sensitive than BoCCD1.
      PubDate: 2019-03-21
       
  • Microfluidization as Homogenization Technique in Pea Globulin-Based
           Emulsions
    • Abstract: Abstract The effect of microfluidization pressure (50, 70 and 130 MPa) during emulsification on the properties of native (NP) and soluble thermally aggregated (SA) pea (Pisum sativum L.) globulin-based emulsions at neutral pH was studied. Emulsions were characterized by interfacial protein-adsorption capacity, charge, emulsifying and flocculation properties, and creaming stability. NP- and SA-based emulsions were highly flocculated. Floc size decreased when increasing the microfluidization pressure during emulsification. Shear, turbulence, and collisions due to microfluidization induced modifications in the protein/aggregate association at the O/W interface and decreased the oil droplet size. SA-based emulsions showed higher floc size and smaller oil droplet size and revealed a more effective adsorption of SA at the O/W interface than NP. Creaming stability in NP-based emulsions decreased when increasing microfluidization pressure probably as a consequence of depletion-flocculation phenomena. On the contrary, creaming stability in SA-based emulsions improved when increasing homogenization pressure as a result of the formation of a gel-like network. Microfluidization could be used to modulate the emulsifying properties of pea globulin depending on their initial denaturation state.
      PubDate: 2019-03-19
       
  • Ultrasound Pretreatment to Enhance Drying Kinetics of Kiwifruit (
           Actinidia deliciosa ) Slices: Pros and Cons
    • Abstract: Abstract The effects of ultrasound (US) pretreatment on drying kinetics and quality attributes including phenols and ascorbic acid content, color parameters (L*, a*, b*, ∆E, BI, and H°), and rehydration kinetics of kiwifruit slices were investigated. Microstructure observations of raw and US pretreated samples were also performed. Results revealed that US pretreatment reduced drying time of kiwifruit slices by 16.67–25.00% compared with the untreated samples. Weibull distribution model could precisely fit the drying behavior of samples under different treatments (R2 > 0.99). US pretreatment had a positive effect on phenolic compounds preservation but had a negative influence on ascorbic acid and solid retention. The highest loss of ascorbic acid was 40.69% after US pretreatment and 87.71% after drying compared to the content of fresh ones. Color change of kiwifruit slices was mainly caused by drying. Page model adequately predicted the rehydration characteristics of dried samples under all conditions. Microstructure observations explained why US pretreatment increased the moisture diffusion ratio and reduced the rehydration time. The findings in current work indicate that although US pretreatment can enhance drying process, it is not an ideal method for kiwifruit slices due to high loss of water-soluble nutrients. Effects of ultrasound pretreatment on the drying characteristics, ascorbic acid, phenol compounds and microstructure of kiwifruit slices. Graphical Abstract
      PubDate: 2019-03-18
       
  • Quality and Safety Considerations of Incorporating Post-PEF Ageing into
           the Pulsed Electric Fields and Sous Vide Processing Chain
    • Abstract: Abstract The effect of pulsed electric fields (0.7 and 1.5 kV/cm, specific energy 90–100 kJ/kg) processing followed by post–pulsed electric field (PEF) ageing ( 0, 3, 7, 14 days) on the safety and quality attributes of sous vide–processed (60 °C/12 or 24 h) beef briskets was assessed. Ageing did not significantly reduce the hardness of sous vide–processed meat except for those PEF treated either at 0.7 kV/cm followed by sous vide processing for 12 h or at 1.5 kV/cm followed by sous vide processing for 24 h. Post-PEF ageing time had no effect on the collagen solubility of sous vide–processed meat. The effect of PEF treatment on hardness was much greater than the effect of ageing time, and sous vide processing time. Sous vide processing (12 or 24 h) for all treatments reduced both aerobic and lactic acid bacteria numbers to below the detection limit. Initial peptide concentrations during in vitro peptic digestibility were significantly (P < 0.05) different between some treatments; however no significant (P > 0.05) differences were observed in digestion rates between any treatment. Ageing of PEF-treated meat for a few days prior to sous vide processing may improve tenderness; however, these gains in quality may be offset by a greater total water loss and an increase in lipid oxidation.
      PubDate: 2019-03-18
       
  • Intensification of Low-Temperature Drying of Mushroom by Means of Power
           Ultrasound: Effects on Drying Kinetics and Quality Parameters
    • Abstract: Abstract The aim of this study was to assess the effects of ultrasonic assistance on low-temperature drying of mushroom. For this purpose, mushroom caps slices drying kinetics at 5, 10, and 15 °C without and with ultrasound application (at 20.5 kW/m3) were analyzed, together with the dried product microstructure and some quality parameters (ergosterol and total polyphenol contents, antioxidant activity, color, hydration properties, and fat adsorption capacity). Ultrasound application promoted drying time reductions of 41% at 5 °C, 57% at 10 °C, and 66% at 15 °C, compared with drying without ultrasound. After drying at each temperature, mushroom microstructure presented remarkable tissue shrinkage. Moreover, when ultrasound was also applied, micro-channels were observed. When drying was carried out with ultrasound application, no significant (p ≥ 0.05) differences or significantly higher (p < 0.05) figures of quality parameters were observed, compared with drying without ultrasound application. Thus, mushroom drying process intensification was achieved by using ultrasound, particularly when drying at 15 °C since drying kinetics was enhanced and significantly (p < 0.05) smaller changes in all quality parameters were observed, compared with drying without ultrasound.
      PubDate: 2019-03-15
       
  • Improving Oxidative Stability of Flaxseed Oil by Encapsulation in
           Electrospun Flaxseed Mucilage Nanofiber
    • Abstract: Abstract In this study, the potential of flaxseed mucilage nanofiber, as wall material, for encapsulation of flaxseed oil (FO) was investigated. Four series of O/W emulsions at different ratios of FO (0, 10, 20, and 40% w/w) were used to fabricate FO-loaded nanofibers and encapsulation efficiency (EE), loading capacity (LC), and the nanofiber morphology was investigated. Finally, the oxidative stability of entrapped oil as well as bulk FO was investigated during storage by measuring peroxide value (PV), thiobarbituric acid-reactive substances (TBARS), and totox value. The chemical structure and thermal properties of the nanofiber and oxidative stability of loaded FO were also evaluated on the selected best ratio. The highest LC (23.6%) was obtained in nanofiber containing 40% (w/w) FO which had uniform morphology with an average diameter of 332.9 nm. In regard to oxidation tests, PV of encapsulated FO increased from 8.1 to 25.5 meq O2/kg while for bulk oil, the value elevated from 1.4 to 25.5 meq O2/kg during 14 days. Moreover, TBA of protected FO increased to 78.49 mg/kg oil while in control sample, the index reached at 107.3 mg/kg oil. The results of oxidation test demonstrated that the nanofiber was successful to improve the oxidative stability of flaxseed oil.
      PubDate: 2019-03-12
       
  • Improving the Flavor and Oxidation Resistance of Processed Sunflower Seeds
           with Maillard Peptides
    • Abstract: Abstract In order to give the boiled sunflower seeds the rich taste, caramel aroma, and improved oxidation resistance, Maillard peptides were added to sunflower seeds in this research. Sunflower seeds sample 5 (SFS5) and sunflower seeds sample 2 (SFS2) were prepared by adding Maillard peptides of sunflower seeds (K), gluten (G), and corn (Y), at different ratio (SFS2, K:G = 8:2; SFS5, K:G:Y = 8:1:1). Component analysis showed that SFS5 and SFS2 were significantly higher in umami amino acids than the control (SFS0) without Maillard peptides. SFS5 and SFS2 contained more hybrid compounds such as pyrazines and furans which contributed to the caramel aroma of sunflower seeds. Electronic tongue analysis revealed the higher response values of umami, salty, and continuity taste for SFS5 and SFS2 than those of SFS0. Sensory evaluation results showed that the sunflower flavor, caramel aroma, umami characteristic, and overall acceptability of SFS5 and SFS2 were higher than that of SFS0. The chemical results showed that under accelerated oxidation, the SFS5 and SFS2 had significantly lower peroxide value and acid value than SFS0.
      PubDate: 2019-03-09
       
  • Assessing the Importance of Protein Interactions and Hydration Level on
           Protein-Enriched Gluten-Free Breads: a Novel Approach
    • Abstract: Abstract The effect of starch substitution by 30% of different mixtures of egg white and pea proteins (100:0; 75:25; 50:50; 25:75; 0:100) was studied. The effect of hydration levels on specific volume was determined in order to later study the physical characteristics of different protein-enriched breads with an adjusted hydration level to achieve a specific volume similar to that of commercial wheat breads (5.5 ± 0.5 cm3/g). Hydration level needs to achieve this specific volume increase when increasing pea protein ratio. Control batter presented the highest elastic modulus, followed by the batter enriched with pea protein. Elastic modulus decreased progressively when increasing egg protein content. Same trend was observed for the viscous modulus. Differently, hardness was increased by the presence of egg protein, while decreased with the presence of pea protein. Breads with the same amount of both proteins showed no significant differences, compared to the control hardness. Regarding crumb structure, egg protein generated a uniform structure of small air bubbles that opened progressively when the proportion of pea protein was increased, until the same levels of both proteins were added, closing again with a higher pea protein content, but was not as close as when egg protein only was added.
      PubDate: 2019-03-09
       
  • Production of Whey-Derived DPP-IV Inhibitory Peptides Using an Enzymatic
           Membrane Reactor
    • Abstract: Abstract Continuous processing in the production of peptides is an area of increased interest. In this study, an enzymatic membrane reactor (EMR) was developed whereby whey protein isolate was used as a substrate to prepare DPP-IV inhibitory and radical scavenging peptides via enzymatic hydrolysis. Two separate enzymes were tested: Corolase 2TS and Protamex in conventional batch processes and the EMR. Neither enzyme was considered effective at producing peptides with radical scavenging activity when measured using a DPPH assay. However, both enzymes were capable of producing DPP-IV inhibitory peptides. Corolase and Protamex both produced similar DPP-IV inhibition levels upon completion of batch experiments. In the EMR process, permeate in the Protamex run showed 33.7% lower IC50 value compared to the continuous Corolase run. Protamex was a better enzyme at producing the DPP-IV inhibitory effect. The continuous (EMR) production method showed an increased productivity over batch for both enzymes.
      PubDate: 2019-03-04
       
  • Correction to: Quality-Based Thermokinetic Optimization of Ready-to-Eat
           Whole EdibleCrab ( Cancer pagurus ) Pasteurisation Treatments
    • Abstract: The Figures and captions/legends at the original version of this article are displaced. With this, the corrected images are hereby published.
      PubDate: 2019-03-01
       
  • Effect of Ultrasound Pre-Treatment on the Physical, Microbiological, and
           Antioxidant Properties of Calçots
    • Abstract: Abstract The effect of ultrasound (US) treatment (40 kHz, 250 W) for 0, 10, 25 and 45 min on the physical and microbiological quality, total antioxidant capacity (TAC) and total phenolic content (TPC) of calçots (Allium cepa L.) was evaluated. Moreover, the effect of roasting (270 °C, 8 min) and in vitro simulated digestion on the antioxidant properties was studied. Overall, US treatment had no effect of the physical quality and antioxidant properties of calçots regardless the treatment time, while thermal processing produced an increase on the TAC and maintenance in TPC. Furthermore, the digestion process caused a remarkable decrease on the TAC and TPC, but that decrease was higher in roasted than in fresh samples. The microbial load of all US-treated fresh samples was below 6 log (cfu g−1) and a decrease of 1-log reduction was observed after treating for 45 min. Those results indicated that US pre-treatment had no negative effects on the quality of calçot while produced a decrease on the microbial load at high processing times.
      PubDate: 2019-03-01
       
  • Minimally Processed Fresh-Cut Peach and Apricot Snacks of Extended
           Shelf-Life by Combined Osmotic and High Pressure Processing
    • Abstract: Abstract The quality and preservation of fresh-cut fruits can be improved by applying mild, non-thermal pre-treatments, such as osmotic dehydration and high hydrostatic pressure. The aim of this study was to model the effect of the combined application of these two technologies, on the main quality attributes of peaches and apricots (sensory indices, color, texture) and microbial stability during subsequent refrigerated storage. Fresh-cut fruit spheres were osmotically treated at preselected osmotic conditions (45 °C for 45 min, wfruit/wsolution = 1/5) (OD samples) and by in-pack cold-pasteurization (HP: 600 MPa/25 °C/5 min) (OD/HP samples) and stored at isothermal (5 to 15 °C) and dynamic temperature conditions (Teff = 7.8 °C). Kinetics of quality indices’ change was studied and modeled as a function of storage conditions. Shelf-life was significantly prolonged for OD/HP samples, at 309 and 320 days at 4 °C, for peach and apricot, respectively, compared to approximately 68-86 days, for OD samples, limited due to microbial growth. In any case, shelf-life extension is significant, in both pretreatments (OD and OD/HP), when compared to the respective non-treated samples, with an estimated chill storage durability of 5–7 days. Apricots (both fresh and pre-treated) were softer compared to peaches. HP effect on osmosed fruit tissue was considered as positive leading to a significant increase of hardness. OD/HP samples were characterized by dark yellow to light brown color, while OD samples by vivid yellow to orange color, both evaluated positively by the sensory panel. Both pre-treated samples were described to retain to a significant level, the fresh-like fruit characteristics (aroma/flavor).
      PubDate: 2019-03-01
       
  • Quality-Based Thermokinetic Optimization of Ready-to-Eat Whole Edible Crab
           ( Cancer pagurus ) Pasteurisation Treatments
    • Abstract: Abstract Traditional processing practices used in the manufacture of ready-to-eat edible crab products include a double-heat treatment involving an initial cooking step followed by washing and packaging and finally, a second heat pasteurisation. The latter, pasteurisation step, results in the most severe impact on product quality. The main objective of this research was to optimise this pasteurisation step using quality index degradation kinetic approach. Preliminary work involved the characterisation of temperature rise in the crab cold-spot during pasteurisation. Equivalent treatments (F90°C10°C = 10 min) were defined in order to assess the impact of pasteurisation temperature on different crab quality indexes in both crab meat types, white and brown. Colour degradation of crab white meat was defined as the critical quality parameter to be monitored during thermal pasteurisation. The effect of time and temperature on the kinetics of white meat colour change (ΔE*) were characterised and fitted to an exponential equation. Following this, an industry focus group was used to define white meat colour change vs product quality and defined ‘good’ (ΔE* ≤ 7), ‘acceptable’ (7 < ΔE* < 9) and ‘unacceptable’ (ΔE* ≥ 9) quality. Finally, using the developed equations, optimal pasteurisation conditions were defined and validated. To produce ‘good’ quality crab, optimal temperatures ranged between 96 and 100 °C while temperatures between 104 and 108 °C produced ‘acceptable’ quality in crabs of 400 and 800 g, respectively. Overall, the results show that the equations obtained could be used in a decision support system (DSS) to define heat pasteurisation conditions to optimise the quality of ready-to-eat edible crab.
      PubDate: 2019-03-01
       
  • Economic Feasibility of Soybean Oil Production by Enzyme-Assisted Aqueous
           Extraction Processing
    • Abstract: Abstract Aqueous oil extraction is an approach that could replace organic solvent extraction with water. Compared to typical solvent extraction and mechanical pressing processes, aqueous extraction has higher oil recovery (over 80%) than the mechanical pressing process, and resolve issues resulted from chemical loading and remaining in the hexane extraction. Proteases are used to assist free oil release from oil bodies by hydrolyzing cotyledon cell walls in aqueous extraction process. The resulting enzyme-assisted aqueous extraction process (EAEP) includes dehulling, flaking, extruding, enzymatic extraction, and enzymatic demulsification processes. SuperPro Designer was used to conduct a techno-economic analysis (TEA) of the extraction process. The total capital investment, operation cost, and profits were evaluated. During EAEP, insolubility of water and oil allows the simultaneous extraction of protein and oil. This decreases operation costs, especially the oil purification process, and therefore increases profits made from the main product (soybean oil). This simultaneous extraction also increases the profit towards the coproduct, i.e., protein in skim. Additionally, the absence of chemical and enzyme recycling contribute to the better economic value of EAEP. Despite the increase in facility costs due to extraction and demulsification units, the value-added coproduct extraction and high free oil yield contribute to the economic feasibility of EAEP in industrial- and commercial-scale productions when skim and insoluble fiber are used as water and carbohydrate supplies for integrated soy/corn ethanol biorefinery processing.
      PubDate: 2019-03-01
       
  • Influence of Drying Methods on the Antibacterial, Antioxidant and
           Essential Oil Volatile Composition of Herbs: a Review
    • Abstract: Abstract Drying is considered as the most common and fundamental technique for the postharvest preservation of herbs and is regarded as a good process to retain bioactive compounds. Past studies suggest that the choice of drying method and the parameters applied were able to influence the chemical and biological activities of herbs because pronounced differences in chemical content and composition were observed between the different drying methods. This has warranted numerous studies over the years to determine the influence of various drying methods on the content of bioactive compounds in functional food. However, reviews on the impact of drying on the bioactivity of dried herbs are rather scarce. Additionally, the influence of drying methods on the antibacterial activity of herbs has yet to be reviewed. Therefore, this paper attempts to provide a critical review on the influence of current drying process technology on the antibacterial and antioxidant properties, as well as the essential oil content, of various herbs. The use of innovative, new or existing drying technologies in preserving the active compounds was included in this paper. It was found that (i) no single drying method can be effectively used for the dehydration of all herbs; (ii) heat treatment can lead to biochemical changes (Maillard reaction), which increases the antibacterial activity; and (iii) innovative combined drying methods are promising in the production of herbs with high antioxidant activity and higher yields of total volatile concentrations.
      PubDate: 2019-03-01
       
  • Structure-Function-Process Relationship for Microwave Vacuum Drying of
           Lactic Acid Bacteria in Aerated Matrices
    • Abstract: Abstract Microwave vacuum drying (MWVD) of lactic acid bacteria is a promising alternative to conventional drying techniques. To further optimize this process and inhibit diffusion-limiting shrinkage in the last drying period, it was attempted to embed bacteria into a protective aerated matrix. As a foaming agent, whey protein isolate (WPI) was used. Besides, different carbohydrates (i.e., maltose (M), maltodextrin (MD), and sorbitol (S)) were evaluated for their ability to maintain structural stability as well as for their suitability as protectant during MWVD. Foam properties at atmospheric pressure as a function of carbohydrate type and concentration, WPI concentration and concentration of the model strain Lactobacillus paracasei ssp. paracasei F19 (L. paracasei) were related to MWVD behavior and product quality (e.g., survival rate). Therewith, it was aimed at specifying crucial characteristics as well as guiding values regarding foam design intended for MWVD. Overall, high foam stability combined with small and homogeneously distributed bubbles was defined as prerequisite. Further, M- and MD-based foams, in contrast to S-containing matrices, were effectively dried without foam collapse. The best drying performance regarding drying time, microwave energy demand, and survival rate was achieved with MD-stabilized foams. Besides, the general benefit of foam drying as well as the protective effect of MD during MWVD was demonstrated. By comparing MD-stabilized foams to non-foamed MD-containing suspensions as well as pure L. paracasei, the shortest drying time and highest survival rates resulted for the aerated matrices. Concluding, microwave vacuum foam drying displays an innovative approach for the preservation of lactic acid bacteria.
      PubDate: 2019-03-01
       
  • Effect of Herring Antifreeze Protein Combined with Chitosan Magnetic
           
    • Abstract: Abstract The effects on the quality of frozen red sea bream which were pretreated by soaking in solutions containing trehalose, chitosan magnetic nanoparticles (CS@Fe3O4 nanoparticles), and glycerin or different concentration herring antifreeze proteins (AFPs) were investigated in this study. The DSC, dynamic rheology, shear force, and TPA were conducted to analyze the physical characteristics. Raman and intrinsic fluorescence spectra were used to measure the protein secondary and tertiary structures. So-ANS and zeta potential were carried out to explore the degree of protein aggregation. Low-field NMR was used to test the water migration, and light microscope was performed to observe the fiber microstructure. Results showed that prior to freezing, the pretreatment of red sea bream samples with soak solutions could minimize drip loss, preserve the meat tenderness and texture, and improve the fish fillet thermal stability and viscoelasticity, and the free water content was decreased while the immobilized water content was increased; the longitudinal and transverse fiber structures were clear and less destructive. Compared with the control, the protein secondary and tertiary structures of samples, among the tested soaking solutions, tended to stability, and the degree of protein oxidation and aggregation was decreased. Therefore, this methodology was proved to be an effective method to inhibit the ice crystal growth and modify ice crystal form in order to improve the quality of the final product, and these effects were amplified with the concentration of AFPs increasingly.
      PubDate: 2019-03-01
       
  • Screening of Wine Extractable Total Phenolic and Ellagitannin Contents in
           Revalorized Cooperage By-products: Evaluation by Micro-NIRS Technology
    • Abstract: Abstract Determining phenolic compounds of wood and its extractability to the hydroalcoholic medium is important in the oenological industry. The method proposed in this study copes with this issue in an in situ, non-destructive, and fast way. For this purpose, a number of oak by-product samples spectrally representative have been selected. Selected spectral data have been correlated with oak wood extractable polyphenols (extractable total phenolic content and extractable ellagitannin content) by modified partial least squares regression (MPLS) obtaining coefficients of determination (RSQ) greater than 0.9 and standard errors of prediction (SEP) between 13.68 and 23.51% for all parameters evaluated. The obtained results are comparable with those obtained using bench-top devices and present the advantage of its eventual friendly use out of lab. Development of applicable models in situ will allow a greater versatility and efficiency for the decision-making in the winemaking process on the adequacy and/or dosage of these by-products according to the requirements of the wine. The use of cooperage by-products as the source of copigments for wine leads to a sustainable and competitive cooperage industry, through waste reduction and by-product valorization.
      PubDate: 2019-03-01
       
  • Effects of Change in PH and Addition of Sucrose and NaCl on the
           
    • Abstract: Abstract In this study, we evaluated the emulsifying properties of the hydrocolloids extracted from ora-pro-nóbis (Pereskia aculeata Miller) (HOPN) in soy oil emulsions (20% w/w) in water after different processing conditions. These properties were evaluated in terms of index of creaming, activity and emulsifying stability, electrical conductivity, zeta potential, rheology, particle size distribution, and optical microscopy. A two-level factorial was used to evaluate the effects of changes in pH (4–7), sucrose concentration (0–15% w/w), and NaCl concentration (0–1% w/w) and different processing conditions. This study has important implications for the application of HOPN in the food industry, since it was found that the HOPN were efficient in forming emulsions with desirable characteristics under all conditions and that the presence of sucrose favored the characteristics of these emulsions. However, the presence of NaCl and acidic pH negatively influenced these characteristics leading to the conclusion that, under these conditions, the HOPN should be used in synergy with a stabilizing agent.
      PubDate: 2019-03-01
       
  • The Dietary Fiber Profile, Total Polyphenol Content, Functionality of
           Silvetia compressa and Ecklonia arborea , and Modifications Induced by
           High Hydrostatic Pressure Treatments
    • Abstract: Abstract This study evaluated the effect of high hydrostatic pressure (HHP) treatments on extraction efficiency and functionality of dietary fiber and polyphenols present in seaweeds. HHP processes at 400 MPa/15 min and 600 MPa/5 min were applied to aqueous dispersions of two edible brown seaweed meals (Silvetia compressa and Ecklonia arborea). The treated and untreated dispersions underwent rheology studies and were analyzed for total dietary fiber (TDF), soluble and insoluble dietary fiber (SDF, IDF), and high and low molecular weight soluble dietary fiber (HMWSDF, LMWSDF). In addition, hydro-ethanolic extracts from treated and untreated dispersions were analyzed for total phenolic content (TPC) and antioxidant activity (DPPH method). The physicochemical properties of both untreated seaweed dispersions were different and the HHP treatment conditions affected them differently. TDF of untreated seaweeds was high (59 and 55%), but SDF/TDF ratios and viscosity were higher in E. arborea. The 400 MPa/15 min treatment increased LMWSDF in E. arborea and SDF (mainly HMWSDF) in S. compressa; the 600 MPa/5 min treatment increased TDF, IDF, and HMWSDF in E. arborea and TDF, IDF, SDF, and HMWSDF in S. compressa. The viscosity of both dispersions increased after HHP treatment, exhibiting a typical pseudoplastic behavior, but this effect was higher for S. compressa. HHP increased the extraction yield and TPC in E. arborea but decreased them in S. compressa and reduced the DPPH radical scavenging activity in both seaweeds, particularly in E. arborea. Compositional and functional changes in HHP-treated seaweeds may have multiple applications in food and nutraceutical industries.
      PubDate: 2019-03-01
       
 
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