International Journal of Food Science and Technology
0950-5423
1365-2621
Anh Quốc
Cơ quản chủ quản: Wiley-Blackwell Publishing Ltd , WILEY
Lĩnh vực:
Food ScienceIndustrial and Manufacturing Engineering
Các bài báo tiêu biểu
Edible composite films of wheat gluten and lipids: water vapour permeability and other physical properties Edible composite films comprised of wheat gluten as the structural matrix and various concentrations of different lipids as the moisture barrier component were tested for water vapour permeability, dispersion in water, opacity and mechanical properties. the effects of lipids on the functional properties of gluten‐based composite films depended on the lipid characteristics and on the interactions between the lipid and the protein structural matrix. Beeswax, a solid and highly hydrophobic lipid, was the most effective lipid for improving moisture barrier properties of films; but these films were opaque, weak and disintegrated easily in water. Combining wheat gluten proteins with a diacetyl tartaric ester of monoglycerides reduced water vapour permeability, increased strength and maintained transparency.
Tập 29 Số 1 - Trang 39-50 - 1994
An overview of formation and roles of acetaldehyde in winemaking with emphasis on microbiological implications Summary Acetaldehyde is an important aroma compound in wine. This article first reviews the microbial and chemical formation of acetaldehyde, then the effects of sulphur dioxide on acetaldehyde and effects of acetaldehyde on wine colour and physical stability are described briefly. Finally, the microbiological implications of acetaldehyde are emphasized with respect to practical significance in wine fermentation.
Tập 35 Số 1 - Trang 49-61 - 2000
Amorphous state and delayed ice formation in sucrose solutions Summary Phase transitions of amorphous sucrose and sucrose solutions (20–100% sucrose) were studied using differential scanning calorimetry, and related to viscosity and delayed ice formation. Glass transition temperature (Tg) was decreased by increasing water content. Ice formation and concurrent freeze concentration of the unfrozen solution increased apparent Tg. Tg could be predicted weight fractions and Tg values of components. Williams–Landel‐Ferry (WLF) relation could be used to characterize temperature dependence of viscosity above Tg. Crystallization of water above Tg was time dependent, and annealing of solutions with less than 80% sucrose at –35°C led to a maximally freeze‐concentrated state with onset of glass transition at –46°C, and onset of ice melting at ‐34°C. The state diagram established with experimental and predicted Tg values is useful for characterization of thermal phenomena and physical state at various water contents.
Tập 26 Số 6 - Trang 553-566 - 1991
The glassy state in certain sugar‐containing food products * Summary A review is given of the literature on organic glasses with special reference to sugar glasses. The amorphous sugar glasses in boiled sweets, milk powder, ice cream and certain freeze‐dried products are then discussed. Breakdown of these sugar glasses can lead to defects in all four cases.
Tập 1 Số 1 - Trang 73-82 - 1966
Equations for fitting water sorption isotherms of foods Summary The objective of this study was to evaluate the capacity of eight published two‐parameter equations in describing water sorption isotherms of various types of foods. Thirty‐nine food isotherms obtained from literature and corresponding to fruits, meats, milk products, proteins, starchy foods and vegetables, were used to evaluate the fitting abilities of the various equations. The results obtained made it possible to propose the best equations to fit the experimental sorption data for each group of foods.
Tập 13 Số 4 - Trang 319-327 - 1978
NMR studies of changes in subcellular water compartmentation in parenchyma apple tissue during drying and freezing The potential of Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI) for non‐invasively monitoring the subcellular and intercellular redistribution of water in cellular tissue during drying and freezing processes is assessed and it is concluded that despite exciting advances in NMR micro‐imaging and NMR microscopy, nonspatially resolved NMR relaxation and diffusion techniques still provide the best probes of subcellular water compartmentation in tissue. The power of the NMR relaxation technique is illustrated by using the changes in the distribution of NMR water proton transverse relaxation times to monitor the subcellular compartmentation of water and ice during the drying and freezing of parenchyma apple tissue. The NMR drying data are analysed with a numerical model of the cell and show that mild air‐drying in a fluidized bed results in loss of water from the vacuolar compartment, but not from the cytoplasm or cell wall regions. The loss of vacuolar water is associated with overall shrinkage of the cell and only a slight increase in air space. During freezing the vacuolar compartment is found to be the first to freeze, with the cytoplasmic and cell wall compartments only freezing at much lower temperatures. Freeze‐drying apple tissue gives much lower water contents than fluidized bed drying, but the NMR data confirms that it destroys membrane integrity and causes cell wall collapse.
Tập 32 Số 1 - Trang 51-61 - 1997
Anti‐cancer function of phytic acid Summary Inositol hexaphosphate (InsP 6 a.k.a. phytic acid or IP6 ) is ubiquitous. In the plant kingdom it is particularly abundant in cereals and legumes; in much smaller amounts IP6 and its lower phosphorylated forms (IP1−5 ) are contained in most mammalian cells, where they are important in regulating vital cellular functions. Both in vivo and in vitro experiments have demonstrated striking anticancer (preventive as well as therapeutic) effects of IP6 . Inositol also is anti‐carcinogenic, albeit to a lesser extent; it acts synergistically IP6 in inhibiting cancer. In addition to reduction in cell proliferation, IP6 increases differentiation of malignant cells often resulting in reversion to the normal phenotype. IP6 is quickly absorbed from the rat stomach and upper intestine and distributed as inositol and IP1 . In vitro , it is instantaneously taken up by malignant cells undergoing variable dephosphorylation to inositol and IP1−5 , pointing towards their role in mediating the action of IP6 . In humans, IP6 has recently been detected in urine, plasma and other biological fluids; the levels fluctuating with ingestion or deprivation of IP6 or IP6 ‐rich diet. As IP6 is high in high‐fibre diets, these also may explain, at least in part, the epidemiological observation showing the association of ingesting high‐fibre diets with a lower incidence of certain cancers. Along with safety, the reproducible efficacy of IP6 and inositol in the prevention of cancer in laboratory animals warrant their inclusion in our strategies for cancer prevention and perhaps therapy in humans. Aside from the anticancer action, IP6 and inositol also have numerous other health benefits. All these facts of normal physiological presence of IP6 in our body the level of which fluctuates with intake, association of an IP6 ‐rich diet with low incidence of several diseases and vice versa, and finally reversal of some of these conditions, at least in part, by IP6 supplementation strongly argue in favour of its inclusion as an essential nutrient or perhaps a vitamin.
Tập 37 Số 7 - Trang 769-782 - 2002
Effect of water content and sugars on the glass transition of casein and sodium caseinate Summary The glass transitions of casein and sodium caseinate were studied as a function of water content, using differential scanning calorimetry (DSC), dynamic mechanical thermal analysis (DMTA), a mechanical three point bend test, solid state 13 C nuclear magnetic resonance (NMR) spectroscopy and X‐ray diffraction. Glucose and lactose at 10% mass ratio of anhydrous casein had no effect on the glass transition of casein as a function of water content, although at 50% mass ratio there was some increase in glass transition temperature (Tg), i.e. an anti‐plasticizing effect, with glucose. In contrast, with 50% fructose in sodium caseinate, there was some plasticizing effect. These results are compared with previous results for amylopectin and glutensugar mixtures.
Tập 28 Số 2 - Trang 139-151 - 1993
Whey protein aggregation under shear conditions – effects of lactose and heating temperature on aggregate size and structure Summary Whey protein concentrates with different lactose contents were heat‐ and shear‐treated in a scraped surface heat exchanger at various temperatures. The properties of the resulting protein aggregates are closely correlated with the denaturation kinetics of β‐lactoglobulin and the different mechanisms – unfolding and aggregation – which determine the overall reaction rate. At temperatures below 85 °C, unfolding is slowed down especially if there is a high content of lactose. A loose, porous aggregate structure is formed and the particle size and the serum binding capacity increase. The smallest aggregates are produced when heating takes place between 85 and 95 °C. In the temperature range above 100 °C aggregation is the rate‐limiting step and the aggregate structure is very dense and compact. The particle size increases and is no longer dependent on the concentration of lactose.
Tập 34 Số 5-6 - Trang 523-531 - 1999
<i>Sous vide</i>cooked beef muscles: effects of low temperature–long time (LT–LT) treatments on their quality characteristics and storage stability Beef muscles weresous vide cooked by applying different low temperature‐long time treatments and changes in their physical properties were measured. The effects of selected treatments on pasteurization values and chilled storage stability were investigated. The results obtained indicated that cooking weight loss increased and shear force values decreased as the treatment temperature was raised from 50 to 65 °C, while processing times (90–360 min) did not have a significant effect on these variables. The colour parametera was strongly affected by the different treatments. The pasteurization values obtained were enough to inactivate vegetative cells but were insufficient to achieve a significant reduction ofClostridium botulinum spores. The microbial quality of the product remained acceptable during the storage period. Over the storage time, thiobarbituric acid reactive substance (TBARS) numbers were significantly affected by the thermal treatment applied. Maximum TBARS values obtained were lower than those reported for meat processed without vacuum. Cooked beef flavours for all treatments decreased uniformly after 21 days of storage.
Tập 37 Số 4 - Trang 425-441 - 2002