Collings, Emma R. Carmen Alamar, M. Redfern, Sally Cools, Katherine Terry, Leon A.
Published in
Food Chemistry
Withering is considered a crucial stage of black tea processing. In this study, tea shoots from two cultivars (cvs. Yabukita and Clone 2) were stored at 5 °C, in either a low or high vapour pressure deficit (VPD) environment, to determine the impact of different withering rates on physiology ( viz . respiration rate [RR], colour and moisture loss) ...
Liu, Chujiao Yang, Qian Linforth, Robert Fisk, Ian D Yang, Ni
Published in
Food chemistry
Green Robusta beans were subjected to pre-treatment with the aim of reducing the perceived aroma difference between Arabica and Robusta coffee. Treatment was a short soaking procedure with varying concentrations of acetic acid (up to 5%). Samples were subjected to thermal treatment (roasted) and ground to a standardised particle size distribution. ...
Kharbach, Mourad Kamal, Rabie Mansouri, Mohammed Alaoui Marmouzi, Ilias Viaene, Johan Cherrah, Yahia Alaoui, Katim Vercammen, Joeri Bouklouze, Abdelaziz Vander Heyden, Yvan
...
Published in
Food Chemistry
Muriel HENRION Servaes, Mathieu Thielecke, Frank Fogliano, Vincenzo
Published in
Food Chemistry
The QUENCHER method is a time and cost-saving extraction-free procedure measuring in vitro antioxidant capacity which appears highly relevant from an industrial perspective. However, grinding and exact weighting of material may be considered as critical points and were addressed in the present paper. Increasing sample weight at constant ABTS volume...
Pina-Pérez, M C Rivas, A Martínez, A Rodrigo, D
Published in
Food chemistry
Algae are a valuable and never-failing source of bioactive compounds. The increasing efforts to use ingredients that are as natural as possible in the formulation of innovative products has given rise to the introduction of macro and microalgae in food industry. To date, scarce information has been published about algae ingredients as antimicrobial...
Ramírez Restrepo, Andrés Gallo Ortiz, Andrés Fernando Hoyos Ossa, Duvan Esteban Peñuela Mesa, Gustavo Antonio
Published in
Food Chemistry
The objective of this study was to validate (SANCO/12495/2011 and NTC-ISO/IEC 17025) multi-residue multi-class methods using QuEChERS sample preparation and GC–MS for the analysis of regulated pesticides in tomatoes (Solanum lycopersicum), tamarillos (Solanum betaceum) and goldenberries (Physalis peruviana). These Latin American products are repres...
Schlörmann, W Birringer, M Böhm, V Löber, K Jahreis, G Lorkowski, S Müller, A K Schöne, F Glei, M Stefan Lorkowski
...
Published in
Food Chemistry
Due to their health-beneficial ingredients the consumption of nuts can contribute to a healthy diet. The composition of hazelnuts, almonds, macadamia nuts, pistachios and walnuts regarding health-promoting and potentially harmful compounds was examined before and after roasting under different time and temperature conditions. Fatty acid composition...
Taghvaei, Mostafa Jafari, Seid Mahdi Nowrouzieh, Shahram Alishah, Omran
Published in
Journal of Food Science and Technology
Cooking process is one of the most energy and time consuming steps in the edible oil extraction factories. The main goal of this study was cottonseed oil extraction by microwave radiation and elimination of any heat treatment of cottonseeds before extraction. The effect of cooking process on the physicochemical properties of extracted oil from two ...
Dissing, Bjørn Skovlund Papadopoulou, Olga S. Tassou, Chrysoula Ersbøll, Bjarne Kjaer Carstensen, Jens Michael Panagou, Efstathios Z. Nychas, George-John
Published in
Food and Bioprocess Technology
The quality of stored minced pork meat was monitored using a rapid multispectral imaging device to quantify the degree of spoilage. Bacterial counts of a total of 155 meat samples stored for up to 580 h have been measured using conventional laboratory methods. Meat samples were maintained under two different storage conditions: aerobic and modified...
Aljawish, Abdulhadi Chevalot, Isabelle Jasniewski, Jordane Revol-Junelles, Anne-Marie Scher, Joël Muniglia, Lionel
Published in
Food Chemistry
Chitosan and its derivatives functionalized by laccase-catalyzed oxidation of ferulic acid (FA) and ethyl ferulate (EF) were characterized for their physico-chemical, antioxidant and antibacterial properties. The enzymatic grafting of oxidized phenols led to FA-colored and EF-colorless chitosan derivatives with good stability of color and grafted p...
