Cao, Qiongju Du, Hongying Huang, Yuan Hu, Yang You, Juan Liu, Ru Xiong, Shanbai Manyande, Anne
Published in
Food and Bioprocess Technology
Grass carp (Ctenopharyngodon idellus) is a kind of freshwater fish which is rich in polyunsaturated fatty acids and easily exposed to lipid oxidation during refrigeration. The effect of chlorogenic acid (CGA) on lipid oxidation, protein oxidation, enzymatic activities, and color stability of grass carp muscle during chilled storage was investigated...
Jorge A. Aguirre-Joya Miguel A. Cerqueira Janeth Ventura-Sobrevilla Miguel A. Aguilar-Gonzalez Enrique Carbó-Argibay Lorenzo Pastrana Castro Cristobal N. Aguilar
Published in
Food and Bioprocess Technology
Active coatings and films made from pectin, candelilla wax, aloe mucilage, and glycerol were functionalized with an extract rich in polyphenols from Larrea tridentata (Polyphenol Larrea extract: PLE) leaves at different concentrations (320 to 920 ppm). Antimicrobial capacity was evaluated on avocados by the inoculation of spores from phytopathogeni...
Gómez-Estaca, Joaquín Pintado, Tatiana Jiménez-Colmenero, Francisco Cofrades, Susana
Published in
Food and Bioprocess Technology
The present work evaluates the suitability of ethyl cellulose and beeswax oleogels prepared with a healthy lipid mixture (olive, linseed, and fish oils) as fat replacers for fresh meat product development. The texture, color, thermal properties, and fatty acid composition of the oleogels indicated their suitability for the intended use, and they we...
Haller, Nicole Kulozik, Ulrich
Published in
Food and Bioprocess Technology
This study investigates the applicability of decanter centrifuges for high efficient separation of valuable proteins from whey. Thus, two different types of protein aggregates, α-lactalbumin (α-la) and β-lactoglobulin (β-lg), were produced by means of selective thermal aggregation. The two aggregate suspensions were investigated for their particle ...
Jiang, Shanshan Yildiz, Gulcin Ding, Junzhou Andrade, Juan Rababahb, Taha M. Almajwalc, Ali Abulmeatyc, Mahmoud M. Feng, Hao
Published in
Food and Bioprocess Technology
Pea protein is one of the few hypoallergenic vegetable proteins without genetic modification issues. Pea protein isolate (PPI) is a natural emulsifier with high nutritional value. Nevertheless, PPI’s applications in foods are limited by its relatively poor solubility and functional properties. This study was performed to explore the use of a pH-shi...
Bai, Jun-Wen Cai, Jian-Rong Tian, Xiao-Yu
Published in
Food and Bioprocess Technology
Gingko biloba (GB) seeds were dried by hot air under drying temperature of 60, 70, 80, and 90 °C. The crust formation of GB seeds during drying process was monitored by stereomicroscopy. A line dividing the illuminated and dark part was observed from the stereoscopic image, of which the dark part was the crust layer. The degree of crust under dryin...
Cortés, V. Cubero, S. Blasco, J. Aleixos, N. Talens, P.
Published in
Food and Bioprocess Technology
One of the most studied techniques for the non-destructive determination of the internal quality of fruits has been visible and near-infrared (VIS-NIR) reflectance spectroscopy. This work evaluates a new non-destructive in-line VIS-NIR spectroscopy prototype for in-line identification of five apple varieties, with the advantage that it allows the s...
Zhang, Liang Li, Chao-Qun Jiang, Wei Wu, Mangang Rao, Sheng-Qi Qian, Jian-Ya
Published in
Food and Bioprocess Technology
Poor quality of barley hinders badly the beer production in China. α-Amylase activity plays a very important role in malted barley (Hordeum vulgare L.) for beer production during the mashing process. Pulsed electric field (PEF) and Ca2+ in the form of CaCl2 were introduced to elevate α-amylase activity of barley malt for modifying the quality, and ...
Ismail, Ishamri Hwang, Young-Hwa Joo, Seon-Tea
Published in
Food and Bioprocess Technology
The combination of proper temperature and time duration in sous-vide cooking could provide good water-holding capacity, color parameters, and tender cooked meat. In this study, goat muscles gluteus medius (GM) and biceps femoris (BF) treated with single-stage sous-vide (cooked at 60 °C, 65 °C, 70 °C) and two-stage sous-vide (cooked at 45 and 60 °C,...
Tsevdou, Maria Aprea, Eugenio Betta, Emanuella Khomenko, Iuliia Molitor, Daniel Biasioli, Franco Gaiani, Claire Gasperi, Flavia Taoukis, Petros Soukoulis, Christos
...
Published in
Food and Bioprocess Technology
The scope of the present work was the development of an ice cream containing substantial amount of phenolic compounds by substituting sucrose by a Muscat de Hamburg grape pulp and skin matter (GPSM)-enriched bulking agent at the level of 25 to 100% w/w. Sucrose replacement by GPSM reinforced the pseudoplastic and thixotropic character of the ice cr...
