Rosales Delgado, Stephania Alzate Arbeláez, Andrés Felipe Zapata Acosta, Karol Cortés, Farid B Rojano, Benjamín A
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Food science and technology international = Ciencia y tecnologia de los alimentos internacional
The immobilization of bacteria cells has shown to be an efficient technology to improve cell viability. This study used lyophilized and pulverized coffee pulp (LPC) and LPC functionalized with theobromine at two concentrations, 3.1 w/w and 2.4 w/w named as LPF1 and LPF2, respectively, to immobilize Lactobacillus rhamnosus ATCC 53103 cells (biomater...
Demir, Hande Çelik, Seyda Sezer, Yasemin Çelebi
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Food science and technology international = Ciencia y tecnologia de los alimentos internacional
This study aimed to determine the effect of ultrasonication (US) and vacuum impregnation (VI) pretreatment techniques applied for the improvement of tenderness on the quality of beef (Longissimus dorsi) traditionally marinated (TM) in onion juice by immersion. TM conditions were 1:5 meat to marinade ratio, final NaCl concentration of 9% (w/v), 4.3 ...
Arslan, Ayşenur Haros, Claudia Monika Yalçın, Erkan Güneş, Ahmet
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Food science and technology international = Ciencia y tecnologia de los alimentos internacional
The hulled buckwheat cultivars (Aktaş cv. and Güneş cv.) were wet-milled, and then some chemical, yields, colour, functional properties, phenolic compound, antioxidant activity, and pasting, thermal and retrogradation properties of starches were investigated and compared with the wholegrain buckwheat flour (with hull) and buckwheat groat flour (wit...
Werlang, Gabriela Orosco Kich, Jalusa Deon Lopes, Graciela Volz Coldebella, Arlei Feddern, Vivian Cardoso, Marisa
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Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Ozone application has been suggested as an additional measure to the slaughter animals under hygiene programs. In this study, we determined the efficacy of gaseous ozone applied to pig carcasses during chilling (16 h at 2-5°C). Forty carcasses were allocated to each treatment: control, without ozone application (T1) and 5 ppm gaseous ozone applicat...
Hu, Xin Wang, Jingyu Sun, Lilu Zhang, Wanpeng Zhang, Yuan Liu, Xiaoli Lan, Wei
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Food science and technology international = Ciencia y tecnologia de los alimentos internacional
This study explored the effects of varying the time of pulsed ultrasound (PUS) treatment on the physicochemical and textural properties of chicken myofibrillar protein (CMP) gel. The solubility rapidly increased at ≤ 6 min and then steadily decreased, while the particle size showed the opposite trend. At longer PUS treatment times, the total sulfhy...
Hashemi, Seyed Mohammad Bagher Roohi, Reza
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Food science and technology international = Ciencia y tecnologia de los alimentos internacional
The effect of ultrasound treatment (100 W, 30 kHz; 50 and 100% amplitudes) on inactivation of Saccharomyces cerevisiae and Byssochlamys fulva in pomegranate juice and shelf life of the juice during storage at different temperatures (5, 15 and 30 °C) for 30 days was modeled using predictive and thermodynamics models. The Baranyi and square root type...
Somrani, Mariem Debbabi, Hajer Palop, Alfredo
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Food science and technology international = Ciencia y tecnologia de los alimentos internacional
The antibacterial and antibiofilm activity of essential oil of clove against Listeria monocytogenes and Salmonella Enteritidis were investigated. The chemical composition of the oil was characterized by gas chromatography-mass spectrometry. Stock solution of the essential oil of clove was prepared in 95% (v/v) ethanol (EOC). The antibacterial assay...
Huang, Hsiu-Hsiang Dikkala, Praveen Kumar Sridhar, Kandi Yang, Hung-To Lee, Jia-Twu Tsai, Feng-Jen
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Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Millets are important food crops in food systems and application of physical treatments could improve the functional properties of millet-based products. Therefore, we investigated the effect of heat and γ-irradiation treatments on the pasting, rheological, and microbial load of whole and dehulled millets (sorghum, foxtail millet, and pearl millet)...
Zhang, Yuchen Xie, Jing
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Food science and technology international = Ciencia y tecnologia de los alimentos internacional
The effects of red and violet Light Emitting Diode (LED) irradiation on the quality changes of fresh cut pakchoi (Brassica rapa L.Chinensis), such as water migration, soluble solids, chlorophyll, ASA, shelf life, antioxidant enzyme activity and changes of biodiversity were evaluated in this study using physicochemical and high-throughput sequencing...
Wongrattanapipat, Saranya Chiracharoenchitta, Anchukorn Choowongwitthaya, Budsarin Komsathorn, Prapatson La-Ongkham, Orawan Nitisinprasert, Sunee Tunsagool, Paiboon Nakphaichit, Massalin
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Food science and technology international = Ciencia y tecnologia de los alimentos internacional
From 61 lactic acid bacteria (LAB) isolates, three had good cholesterol-lowering properties, with Limosilactobacillus fermentum KUB-D18 having the highest cholesterol assimilation (68.75%) (51 µg/109 CFU). In addition, Lactiplantibacillus pentosus HM04-25 and L. pentosus HM04-3 had the two highest levels of bile salt hydrolase (BSH) activity (22.60...
