Darvishzadeh, Pariya Orsat, Valérie Martinez, José Luis
Published in
Food and Bioprocess Technology
Kefir is a dairy-based probiotic beverage with high antioxidant activity, among other health benefits. To extend kefir’s beneficial health effects to non-dairy consumers, studies on kefir fermentation using alternative matrices (referred to as water kefir) are needed. As such, the purpose of this study was to formulate a novel water kefir beverage ...
Pobiega, Katarzyna Przybył, Jarosław L. Żubernik, Joanna Gniewosz, Małgorzta
Published in
Food and Bioprocess Technology
Cherry tomatoes are one of the most popular tomato varieties known for their bioactive compounds and sensory properties. One way to reduce the contamination of tomato is to coat them with natural or antimicrobial substances. In this study, an ethanolic extract of propolis (EEP) was obtained, and its chemical composition was analyzed using high-perf...
Strąk-Graczyk, Ewelina Balcerek, Maria
Published in
Food and Bioprocess Technology
The rising population and increasing demand for food place added pressure on the agricultural sector to maintain high process efficiency while implementing environmentally friendly methods. In this study, we investigate the effect of pre-hydrolysis of native rye starch and its influence on the yield of ethanol obtained by simultaneous saccharificat...
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...
Dorado, Christina Cameron, Randall G. Manthey, John A.
Published in
Food and Bioprocess Technology
In this work, citrus juice processing waste (CPW) from a local Florida processor was subjected to steam explosion using a static bench scale reactor at 130, 150, and 170 °C for 1, 2, 4, and 8 min hold times with the aim of identifying conditions necessary for maximizing the recovery of sugars, pectic hydrocolloids, flavonoids, and peel oil. Sugars ...
Ran, Yan Qingmin, Chen Maorun, Fu
Published in
Food and Bioprocess Technology
Agricultural products are perishable and easily contaminated by spoilage microorganisms or foodborne pathogens, causing decay of food and illness in consumers. Chlorine dioxide (ClO2) has many advantages as a fungicide in comparison to chlorine, NaClO, and ozone, and it can be used for sterilization and preservation due to its strong oxidizing prop...
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...
