Search results: 136,273 results (approx.)

1. Effects of ultrasound on the thawing of quick-frozen small yellow croaker (Larimichthys polyactis) based on TMT-labeled quantitative proteomic.

The effect of dual-frequency sequential ultrasonic thawing (DUT) on the quality of quick-frozen small yellow croaker was studied by TMT-labeled quantitative proteomic method. A total number of 75 proteins were identified as differentially abundant proteins (DAPs) in fish meat treated by DUT, while...

Author(s) : Wang YaoYao; Yan JingKun; Ding YanHua; Ma HaiLe

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366 ref.37

2. Effects of tyndallization temperature on the sterility and quality of kamaboko.

In this study, kamaboko gels were tyndallized at various temperatures and sterilization efficiency and impact on quality parameters were assessed. The microbiological, physical, and chemical properties of kamaboko gels were determined throughout the tyndallization process. Superior sterilization...

Author(s) : Keratimanoch, S.; Takahashi, K.; Kuda, T.; Okazaki, E.; Geng, J. T.; Osako, K.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

3. A hybrid RSM-ANN-GA approach on optimisation of extraction conditions for bioactive component-rich laver (Porphyra dentata) extract.

This research established the optimal conditions for infusion extraction (IE) and ultrasound-assisted extraction (UAE) of bioactive components from laver (Porphyra dentata) using response surface methodology (RSM) and artificial neural network coupled with genetic algorithm (RSM-ANN-GA). The...

Author(s) : Aung, T.; Kim SeonJae; Eun JongBang

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

4. Effects of low frequency multi-mode ultrasound and it's washing solution's interface properties on freshly cut cauliflower.

This study investigated the effect of single and dual frequency ultrasound washing on freshly cut cauliflower, by pulsed and sweep frequency modes, with or without the addition of zinc acetate (ZA), tea saponin (TS) and ethanol (ET). Results showed that the surface microorganisms were efficiently...

Author(s) : Zhang Long; Yu XiaoJie; Yagoub, A. E. G. A.; Owusu-Ansah, P.; Wahia, H.; Ma HaiLe; Zhou CunShan

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

5. Effect of pulsating microwave treatment on wheat parboiling: comparative assessment and structural characterization.

The current study focusses on investigating the impact of pulsating microwave (MW) treatment to develop an efficient wheat parboiling method through comparative assessment with conventional parboiling. Three independent variables i.e., MW power level, effective treatment time, and pulsating mode...

Author(s) : Anjali Khuntia; Panda, B. K.; Shrivastava, S. L.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.46

6. Effects of treatment methods on the formation of resistant starch in purple sweet potato.

In order to determine the mechanisms underlying resistant starch formation, three treatments were used to prepare resistant starch from purple sweet potato. The resistant starch yield, amylose content, chain length distribution, thermal properties, and crystal structure were determined, and the...

Author(s) : Sun HongRui; Fan JieYing; Tian ZhiGang; Ma LinYuan; Meng Yue; Yang ZhiQiang; Zeng XianPeng; Liu XiangYing; Kang LiNing; Nan Xiping

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.39

7. Effects of high-pressure treatment on the muscle structure of salmon (Salmo salar).

High pressure (HP) is a non-thermal treatment that is generally used to reduce the microbiological contamination of food products, such as Atlantic salmon (Salmo salar). However, HP is known to alter the stability of proteins and can therefore affect the quality of salmon flesh. In this study, the...

Author(s) : Renaud, C.; Lamballerie, M. de; Guyon, C.; Astruc, T.; Venien, A.; Pottier, L.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.41

8. Ultrasound-modified interfacial properties and crystallization behavior of aerated emulsions fabricated with pH-shifting treated pea protein.

The interfacial properties of pea protein isolate (NPP) were modified by pH12-shifting (BPP) and ultrasound treatment as a substitute for skimmed milk powder (SMP) in ice cream. The physicochemical properties and fat crystallization in emulsions before and after whipping were analyzed. Compared...

Author(s) : Yang KunTing; Lin RuoHui; Zhang ShuCheng; Zhao XiangZhong; Jiang Jiang; Liu YuanFa

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.42

9. Metabolomics: an analytical technique for food processing evaluation.

This review aimed to retrieve the most recent research with strong impact concerning the application of metabolomics analysis in food processing. The literature reveals the high capacity of this methodology to evaluate chemical and organoleptic transformations that occur during food production....

Author(s) : Utpott, M.; Rodrigues, E.; Rios, A. de O.; Mercali, G. D.; Flôres, S. H.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

10. Effects of postharvest cysteine treatment on sensory quality and contents of bioactive compounds in goji fruit.

Effects of cysteine (Cys) treatments (0, 0.01%, 0.05% and 0.10%) on sensory quality and bioactive compounds in goji fruit stored at 4°C and 90% RH for 10 d were investigated. Results indicated that 0.05% Cys treatment significantly reduced decay ratio and weight loss, and maintained total soluble...

Author(s) : Wang JinJin; Wei LiYang; Yan Ling; Zheng HuanHuan; Liu ChangHong; Zheng Lei

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366

11. Optimization of technology of fresh and spicy mushroom sauce by response surface methodology.

Author(s) : Liu FuYuan

Publisher : Editorial Department of China Condiment, Harbin, China

Journal article : China Condiment 2021 Vol.46 No.2 pp.13-18

12. Research progress of microcapsule technology and its application in food industry.

This paper summarizes the basic composition of microcapsules and the method of obtaining microcapsules. It also expounds the application of microcapsule technology in food, putting forward the problems of microcapsule technology, and looks forward to the research direction of microcapsule...

Author(s) : Lu YanHui; Li YingQiu

Publisher : Editorial Department of China Condiment, Harbin, China

Journal article : China Condiment 2021 Vol.46 No.3 pp.171-174

13. Special Issue: Pharma foods.

This special issue contains 37 articles that focuses on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet, particularly on the health promotion effect of foods.

Publisher : Wiley, Boston, USA

Journal issue : Journal of Food Biochemistry 2021 Vol.45 No.3 pp.unpaginated

14. Comparisons of the micronization, steam explosion, and gamma irradiation treatment on chemical composition, structure, physicochemical properties, and in vitro digestibility of dietary fiber from soybean hulls.

The objective of this study was to compare the effects of the micronization (MT), steam explosion (SE), and gamma irradiation (GI) treatment on the chemical composition, structure, physicochemical properties, and in vitro digestibility of dietary fiber from soybean hulls. GI (1200 kGy) treatment...

Author(s) : Zhu Li; Yu Bing; Chen Hong; Yu Jie; Yan Hui; Luo YuHeng; He Jun; Huang ZhiQing; Zheng Ping; Mao XiangBing; Luo JunQiu; Chen DaiWen

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.366 ref.many

15. Application of white grape pomace in the brewing technology and its impact on the concentration of esters and alcohols, physicochemical parameteres and antioxidative properties of the beer.

Main by-product of white wine production is white grape pomace (WGP). It has attracted attention of food scientists, because it possesses high concentration of nutrients and bioactive substances. In this study, WGP was added to the beer after primary fermentation in two different concentrations...

Author(s) : Gasinski, A.; Kawa-Rygielska, J.; Mikulski, D.; Klosowski, G.; Glowacki, A.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.367 ref.37

16. Milling fractions composition of common (Fagopyrum esculentum Moench) and Tartary (Fagopyrum tataricum (L.) gaertn.) buckwheat.

Buckwheat is a pseudocereal with important nutritional qualities and great potential for broad consumption. The study aimed to determine the biochemical composition, antioxidant properties and multi-mineral composition of the whole grains, hulls, bran, and the light flour of common (Fagopyrum...

Author(s) : Sinkovič, L.; Kokalj Sinkovič, D.; Meglič, V.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2021 Vol.365

17. Effects of ultrasound on the taste components from aqueous extract of unsmoked bacon.

To investigate the effects of ultrasound on the taste profile of unsmoked bacon, metabolite identification, metabolite analysis and metabolic pathway analysis were performed by 1H NMR, multivariate statistical analyses and MetaboAnalyst respectively. Results showed that ultrasound improved the...

Author(s) : Zhang Jian; Zhang WanGang; Xing LuJuan

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2021 Vol.365

18. Simultaneous determination of the phip-proline adduct and related precursors by UPLC-MS/MS for confirmation of direct elimination of PhIP by proline.

The effect and elimination pathway of proline on reducing PhIP and the effect of processing temperature, duration, and proline addition on the PhIP-proline adduct and its precursors were investigated. The results have demonstrated that PhIP and proline could condense to produce the adduct by direct ...

Author(s) : Chen QiaoChun; Xue ChaoYi; Chen Jing; He ZhiYong; Wang ZhaoJun; Qin Fang; Wang Qin; Cao QiuQin; Oz, F.; Oz, E.; Chen Jie; Zeng MaoMao

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2021 Vol.365

19. A comparative study on performance of industrial and microwave techniques for sunflower oil bleaching process.

The main objective of this study is to compare the quality characteristics of the sunflower oils bleached with microwave and industrial techniques. The bleaching efficiencies of microwave and industrial bleaching methods were found as 83.76% and 85.68%, respectively. The totox values of bleached...

Author(s) : Seçilmiş, Ş. S.; Yanık, D. K.; Fadiloğlu, S.; Göğüş, F.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2021 Vol.365

20. Near-infrared spectroscopy and multivariate calibration as an alternative to the Agtron to predict roasting degrees in coffee beans and ground coffees.

Agtron method is widely used in the industry to determine roasting degrees in whole and ground coffee but it suffers from some inconveniences associated with unavailability of equipment, high cost, and lack of reproductive results. This study investigates the feasibility to determine roasting...

Author(s) : Pires, F. de C.; Pereira, R. G. F. A.; Baqueta, M. R.; Valderrama, P.; Rocha, R. A. da

Publisher : Elsevier Ltd, Oxford, UK

Journal article; Conference paper : Food Chemistry 2021 Vol.365

21. Comparison of remediation strategies for decreasing 'reductive' characters in Shiraz wines.

Background and Aims: Winemakers utilise various remediation strategies for decreasing 'reductive' characters in wine. Remediation strategies, such as the addition of diammonium phosphate (DAP) during fermentation, copper fining, the addition of fresh lees or lees products to wine, and aeration of...

Author(s) : Bekker, M. Z.; Nandorfy, D. E.; Kulcsar, A. C.; Faucon, A.; Bindon, K.; Smith, P. A.

Publisher : Wiley, Melbourne, Australia

Journal article : Australian Journal of Grape and Wine Research 2021 Vol.27 No.1 pp.52-65 ref.many

22. An innovative model for describing oil penetration into the doughnut crust during hot air frying.

Hot air frying is one of the newest processing methods that can make healthier fried foods. The mechanism of frying using this method is not understood entirely yet. There is no model available to describe the oil absorption for air-fried foods. In this research, an agent-based model was extended...

Author(s) : Ghaitaranpour, A.; Mohebbi, M.; Koocheki, A.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Research International 2021 Vol.147

23. Skimmed milk structural dynamics during high hydrostatic pressure processing from in situ SAXS.

Understanding the changes in milk at a nanostructural level during high-pressure (HP) treatment can provide new insights to improve the safety and functionality of dairy products. In this study, modifications of milk nanostructure during HP were studied in situ by small-angle X-ray scattering...

Author(s) : Yang ShuaiLing; Tyler, A. I. I.; Ahrné, L.; Kirkensgaard, J. J. K.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Research International 2021 Vol.147 ref.46

24. 3D printing of a high protein yoghurt-based gel: effect of protein enrichment and gelatine on physical and sensory properties.

The potential application of 3D printing technology in creating protein-rich desserts with multisensory design was investigated. Yoghurt-gel inks were formulated by varying the concentration of gelatine and whey protein isolate (WPI). Assessment of rheological and textural properties prior to...

Author(s) : Riantiningtyas, R. R.; Sager, V. F.; Chow, C. Y.; Thybo, C. D.; Bredie, W. L. P.; Ahrné, L.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Research International 2021 Vol.147

25. The effects of germinated seeds on nutritional and technological properties of bread.

In this study, wheat, rye and green lentil seeds were germinated at different germination period (1, 3 and 5 days), dried and ground into flour. Germinated seed flours were substituted for wheat flour at different ratios (0, 5, 10 and 15%) in bread making; it was carried out in order to increase...

Author(s) : Tok, H.; Ertaş, N.

Publisher : Igdir University, Igdir, Turkey

Journal article : Journal of the Institute of Science and Technology 2021 Vol.11 No.2 pp.1183-1193 ref.27