Search results: 138,008 results (approx.)

1. Production and characterization of a new mango distilled beverage.

The large scale of mango production allows for the application of immediate technologies to minimize post-harvest losses and add even more value to the fruit chain. As a consequence of feasible applications, the production of alcoholic beverages through fermentation and distillation has been...

Author(s) : Oliveira, P. N. de; Alcarde, A. R.; Bortoletto, A. M.; Abud, A. K. de S.; Oliveira Junior, A. M. de

Publisher : Universidade de Sao Paulo, Campus "Luiz de Queiroz" (ESALQ), Piracicaba, Brazil

Journal article : Scientia Agricola 2022 Vol.79 No.1 ref.39

2. Functional and digestibility properties of sago (Metroxylon sagu) starch modified by microwave heat treatment.

Sago starch is an underutilized starch due to its low functionality in the formulation of food products. Starch modification can enhance the functionality and functional food properties such as solubility and resistant starch content, respectively. The sago starch was treated by microwave heat...

Author(s) : Mohd Alhafiizh Zailani; Hanisah Kamilah; Ahmad Husaini; Seruji, A. Z. R. A.; Shahrul Razid Sarbini

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Hydrocolloids 2022 Vol.122 ref.48

3. Effect of moderate electric field on glucoamylase-catalyzed hydrolysis of corn starch: roles of electrophoretic and polarization effects.

This study aimed to investigate the effect of moderate electric field (MEF, 0-10 V/cm, 50 Hz) on the glucoamylase-catalyzed hydrolysis of corn starch. The underlying mechanism was explored by monitoring changes in the hydrolysis rate, glucoamylase activity, substrate structure, temperature...

Author(s) : Li DanDan; Wu ZhengZong; Wang Pei; Xu EnBo; Cui Bo; Han YongBin; Tao Yang

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Hydrocolloids 2022 Vol.122 ref.42

4. Molecular basis of the formation and removal of fruit astringency.

Astringency is a dry puckering mouthfeel mainly generated by the binding of tannins with proteins in the mouth. Tannins confer benefits such as resistance to biotic stresses and have antioxidant activity, and moderate concentrations of tannins can improve the flavor of fruits or their products....

Author(s) : Wu Wei; Zhu QingGang; Wang WenQiu; Grierson, D.; Yin XueRen

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.122

5. An efficient and robust continuous-flow bioreactor for the enzymatic preparation of phytosterol esters based on hollow lipase microarray.

In this study, a continuous-flow bioreactor packed with well-organized lipase microarrays was developed for the sustainable synthesis of functional lipid-phytosterol esters (PEs). Hollow mesoporous silicon spheres with a suitable pore size were prepared for lipase immobilization, and the...

Author(s) : Xu LiuJia; Wang Jing; Huang FengHong; Zheng MingMing

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.35

6. Reduced of mycotoxin levels in parboiled rice by using ozone and its effects on technological and chemical properties.

Contamination of foods by mycotoxins is a reality. However, emerging technologies such as ozonization can be used to reduce the levels of these contaminants. Thus, the aim of this study was to evaluate the effects of using ozone at different period and application times during the soaking step of...

Author(s) : Luz, S. R. da; Villanova, F. A.; Rockembach, C. T.; Ferreira, C. D.; Dallagnol, L. J.; Monks, J. L. F.; Oliveira, M. de

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.47

7. Effect of processing on the solubility and molecular size of oat β-glucan and consequences for starch digestibility of oat-fortified noodles.

White wheat salted noodles containing oats have a slower digestion rate those without oats, with potential health benefits. Oat β-glucan may play an important role in this. Effects of sheeting and shearing during noodle-making and subsequent cooking on β-glucan concentration, solubility, molecular...

Author(s) : Nguyen, T. T. L.; Flanagan, B. M.; Tao KeYu; Ni DongDong; Gidley, M. J.; Fox, G. P.; Gilbert, R. G.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.43

8. Heat-induced denaturation and aggregation of protein in quinoa (Chenopodium quinoa Willd.) seeds and whole meal.

Physical barriers hinder about 20-25% of the protein from being extracted from whole meal. Heat-induced denaturation and aggregation of protein in quinoa seeds and in whole meal was investigated. Maximally 37% of the protein in seeds covalently aggregate when boiling for 15 min. Although embryonic...

Author(s) : Vondel, J. van de; Lambrecht, M. A.; Delcour, J. A.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.30

9. Improvement of gel properties and digestibility of the water-soluble polymer of tea polyphenol-egg white under thermal treatment.

In this study, the improvement of gel properties and digestibility of the water-soluble polymer of tea polyphenol (TP)-egg white protein (TEP) under heat induction (HTEP), was studied. Results indicated that the particle size and turbidity of TEP increased with TP concentration, and the absolute...

Author(s) : Xue Hui; Zhang GuoWen; Han TianFeng; Li RuiLing; Liu HuiLan; Gao BingHong; Tu YongGang; Zhao Yan

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.40

10. High-pressure and thermal processing of cloudy hawthorn berry (Crataegus pinnatifida) juice: impact on microbial shelf-life, enzyme activity and quality-related attributes.

The study aimed to evaluate the effect of high-pressure (HPP, 300/600 MPa for 2 and 6 min) and thermal processing (TP, 65°C/30 min) on microbial shelf-life, enzyme-activity and quality-attributes of cloudy hawthorn berry juice (CHBJ) after processing and during storage (4°C). The CHBJ shelf-life...

Author(s) : Lou XinMan; Jin Yu; Tian HuaiXiang; Yu HaiYan; Chen Chen; Hanna, M.; Lin YaWen; Yuan Long; Wang Jun; Xu HuaiDe

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.44

11. Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying.

This study investigated the effects of different reheating methods (microwave, water boiling, steaming, and frying) on the flavor of surimi gels with untreated sample as control. Electronic nose and electronic tongue results showed that microwave could better maintain the original odor and taste...

Author(s) : Luo XiaoYing; Xiao ShuTing; Ruan QiuFeng; Gao Qin; An YueQi; Hu Yang; Xiong ShanBai

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.40

12. The use of semi-finished products from whole-ground sprouted grain in the production of sweet dishes.

The article presents the results of scientific research on the development of the formulation and technology of pudding using a semi-finished product from whole-ground sprouted grains (SPSG), which includes crushed sprouted grains (wheat - 14%, rye - 44%, barley - 14%, oats - 28%) with a particle...

Author(s) : Arisov, A. V.; Chugunova, O. V.; Tiunov, V. M.

Publisher : OOO "Infokholodtekh", Moscow, Russia

Journal article : Pishchevaya Promyshlennost' 2022 No.1 pp.12-15 ref.14

13. A new method for the production of compote from grapes in selfexgaustible glass jars 1-82-500.

The problem of increasing the nutritional value of canned food products in hermetically sealed containers can be successfully solved by intensifying the process of thermal sterilization. The paper presents the results of research on improving the technology of production of canned compote from...

Author(s) : Akhmedov, M. E.; Rachmanova, M. M.; Demirova, A. F.

Publisher : OOO "Infokholodtekh", Moscow, Russia

Journal article : Pishchevaya Promyshlennost' 2022 No.1 pp.21-23 ref.10

14. Ways of innovative development of meat industry enterprises.

Modern conditions of economic development force enterprises to more actively apply methods of innovative development, and the processing industry is no exception. The high importance of the problem of finding and practical implementation of innovations in the sphere of rational use (processing) of...

Author(s) : Vlasenkova, T. A.; Paikidze, A. A.; Afanas'eva, G. A.; Krylova, L. A.

Publisher : OOO "Infokholodtekh", Moscow, Russia

Journal article : Pishchevaya Promyshlennost' 2022 No.1 pp.24-28 ref.28

15. The effect of inorganic processing during malting on the enzymatic activity of wheat malt.

The defining goal of malting is to increase the enzymatic activity of grain. We propose a method for intensifying the malting of wheat through the use of an inorganic growth stimulator "Energen". The study used wheat of the Altai selection of three varieties: "Altai 100", "Duet" and "Aleyskaya"....

Author(s) : Miller, Y. Y.; Kiseleva, T. F.; Permyakova, L. V.; Arysheva, Y. V.

Publisher : OOO "Infokholodtekh", Moscow, Russia

Journal article : Pishchevaya Promyshlennost' 2022 No.1 pp.42-45 ref.14

16. Effect of superheated steam treated wheat flour on quality characteristics and storage stability of fresh noodles.

The objective of this study was to enhance the shelf life of fresh noodles prepared by superheated steam (SS) treated wheat flour, and to elucidate the effect of SS treated wheat flour on the quality and storage stability of fresh noodles. SS treated wheat flour improved the initial quality of...

Author(s) : Huang JiangNan; Qi YaJing; Manzoor, M. F.; Guo Qin; Xu Bin

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Control 2022 Vol.133 No.Part B ref.45

17. Effects of high pressure processing on microbial, textural and sensory properties of low-salt emulsified beef sausage.

The salt content of sausage needed for microbial preservation is typically >2% (w/w); however, it is desirable to decrease the salt content of foods because of associated adverse effects on cardiovascular health. It was hypothesized that high pressure processing (HPP) applied pre-cooking...

Author(s) : Zhu YingChun; Yan YuWen; Yu ZhiHui; Wu Tong; Bennett, L. E.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Control 2022 Vol.133 No.Part A ref.53

18. Factors that contribute to persistent Listeria in food processing facilities and relevant interventions: a rapid review.

Persistent Listeria in food processing facilities is defined as Listeria that survives over time, even after cleaning and sanitation activities have been performed. Once persistence has established, it can be difficult to eliminate the Listeria. A rapid review was conducted to identify locations of ...

Author(s) : Belias, A.; Sullivan, G.; Wiedmann, M.; Ivanek, R.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Control 2022 Vol.133 No.Part A ref.69

19. Something fishy is cooking - a survey of 11- to 13-year-old Danish children's self-evaluated food neophilia, food behaviour, knowledge, and skills in relation to fish.

Danish children aged 10 to 17 consume only one-third of the officially recommended amount of fish. Little is known about Danish children's perception of fish, their knowledge and skills in relation to preparing and cooking fish nor their status of food neophilia, or the relationship between these...

Author(s) : Højer, R.; Bom Frøst, M.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.93

20. Production of grape pekmez by Ohmic heating-assisted vacuum evaporation.

Pekmez is a concentrated syrup-like food conventionally produced by vacuum evaporation process from sugar-rich fruits. In this study, the applicability of grape pekmez production by ohmic heating assisted vacuum evaporation (ΩVE) method was investigated. Conventional vacuum evaporation (CVE) and...

Author(s) : Tunç, M. T.; Akdoğan, A.; Baltacı, C.; Kaya, Z.; Odabaş, H. I.

Publisher : Sage Publications Ltd, London, UK

Journal article : Food Science and Technology International 2022 Vol.28 No.1 pp.72-84 ref.59

21. Preparation and characterization of non-crystalline granular starch with low processing viscosity.

Non-crystalline granular starch (NCGS) has advantages in the deep processing of starch owing to its unique structure and function. In this study, NCGS was successfully prepared at a baking temperature of 210°C, and the morphology, structure, pasting properties, and rheological properties of the...

Author(s) : Li LiPing; Chang RanRan; Zhan JinLing; Lu Hao; Lu XiaoXue; Tian YaoQi

Publisher : Elsevier Ltd, Oxford, UK

Journal article : International Journal of Biological Macromolecules 2022 Vol.195 pp.483-491 ref.45

22. The greenhouse gas footprints of China's food production and consumption (1987-2017).

As China urbanized and its economy grew rapidly, its food production and consumption patterns changed dramatically over the past three decades. With this in mind, we evaluate how the nation's greenhouse gas (GHG) emissions related to food production and consumption altered from 1987 to 2017. We...

Author(s) : Zhang HaiYan; Xu Yue; Lahr, M. L.

Publisher : Elsevier, Amsterdam, Netherlands

Journal article : Journal of Environmental Management 2022 Vol.301 ref.45

23. Flesh flavor of red swamp crayfish (Procambarus clarkii Girard, 1852) processing by GS-IMS and electronic tongue is changed by dietary animal and plant protein.

The aroma and taste of Procambarus clarkii (Girard, 1852) fed with different dietary protein were investigated by E-tongue and gas chromatography-ion migration spectrometry (GC-IMS) after cooking. The results showed that dietary protein sources had no significant growth performance. Nevertheless,...

Author(s) : Xu XiaoDi; Sun CunXin; Liu Bo; Zhou QunLan; Xu Pao; Liu MingYang; Wang AiMin; Tian HongYan; Luo WeiZhu; Jiang Qing

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.373 No.Part B ref.40

24. Characterization of odor-active compounds in high-salt liquid-state soy sauce after cooking.

GC × GC-O-MS was used for the aroma extract dilution analysis of cooked high-salt liquid-state soy sauce (HLS), wherein a number of components exhibited high flavor dilution (FD) factors. Electronic nose analysis showed that the heating temperature had a greater influence on the odor...

Author(s) : Wang XiaoJun; Meng Qi; Song HuanLu

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.373 No.Part B ref.28

25. Partial acid-hydrolysis of tempo-oxidized arabinoxylans generates arabinoxylan-structure resembling oligosaccharides.

Arabinoxylans (AXs) display biological activities that depend on their chemical structures. To structurally characterize and distinguish AXs using a non-enzymatic approach, various TEMPO-oxidized AXs were partially acid-hydrolysed to obtain diagnostic oligosaccharides (OS)....

Author(s) : Pandeirada, C. O.; Speranza, S.; Bakx, E.; Westphal, Y.; Janssen, H. G.; Schols, H. A.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Carbohydrate Polymers 2022 Vol.276 ref.49