Journal of Food Measurement and Characterization

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Development and characterization of emulsion-based films incorporated with chitosan and sodium caseinate
Journal of Food Measurement and Characterization - - 2022
Muhammad Shoaib Akhtar, Masood Sadiq Butt, Abid Aslam Maan, M. I. Asghar
Effects of two different pretreatment methods on the nutritional composition, antioxidant capacity, and functional properties of mango (Mangifera indica var. Kent and Brooks) peel powders usable as healthy ingredients
Journal of Food Measurement and Characterization - - 2024
Sylvie Assoi, Arthur Michel Niamké, N’Guessan Ysidore Konan, Mohamed Cissé, Bio Sigui Bruno Bamba
Mango (Mangifera indica) peel is a waste that can be reused as functional ingredients and natural preservatives. However, pretreatments applied to the peel during its conversion into stable storable plant materials generally affect the characteristics of the final product. This work investigated the effects of thermal blanching (100 °C, 1.5 min) and sulphiting (0.1% w/v sodium metabisulphite solut... hiện toàn bộ
Exploration of nutritional, antioxidant and antibacterial properties of unutilized rind and seed of passion fruit from Northeast India
Journal of Food Measurement and Characterization - - 2021
Sukumar Purohit, Chitta Ranjan Barik, Diganta Kalita, Lingaraj Sahoo, Vaibhav V. Goud
A normalized model based on Taqman real-time PCR assay for quantitative comparison of chicken adulteration in raw and heat-treated hamburgers
Journal of Food Measurement and Characterization - Tập 17 - Trang 4991-4999 - 2023
Zahra Sarlak, Nayebali Rezvani, Milad Rouhi, Saeedeh Shojaee-Aliabadi, Hedayat Hosseini
Mislabeling of hamburgers with undeclared chicken has frequently been reported. A fast TaqMan real-time PCR assay was developed to estimate chicken percentage in raw and heat-treated hamburgers in the current work. The calibration curve was plotted with the normalization approach (ΔCt; the difference calculation between chicken-cytb and eukaryotic-18S rRNA assays) for five reference chicken mixtur... hiện toàn bộ
Fermentation process monitoring of broad bean paste quality by NIR combined with chemometrics
Journal of Food Measurement and Characterization - Tập 16 - Trang 2929-2938 - 2022
Min Xu, Yao Wang, Xingbin Wang, Wenwu Ding, Pengfei Jia, Zhenming Che, Ping Liu
Near-infrared (NIR) spectroscopy coupled with chemometric methods were employed for quantitatively analyzing broad bean paste quality during fermentation. The quality parameters including the contents of moisture, total acid (TA), and amino acid nitrogen (AAN) were determined by traditional chemical methods as reference. Savitzky–Golay first derivative (FD), Savitzky–Golay second derivative, Savit... hiện toàn bộ
Physicochemical properties of oil in water emulsions prepared with irradiated gum tragacanth in acidic conditions
Journal of Food Measurement and Characterization - Tập 15 - Trang 4735-4746 - 2021
Hoda Godarzi, Mohammad Amin Mohammadifar, Aziz Homayouni Rad, Haniyeh Rasouli Pirouzian, Fereshteh Ansari, Hadi Pourjafar
The addition of gum tragacanth (GT) as an emulsifier in oil in water systems can reduce the interfacial tension and stabilize emulsions. The major goal of this study was to investigate the particle size distribution, stability and rheological properties of 10% w/w oil in water emulsion at different pH conditions (2.5, 4, and 5.4) as affected by the addition of 0.5% w/w of previously irradiated (0,... hiện toàn bộ
Effect of incorporation of hydrocolloids on the physicochemical, pasting and rheological properties of colocasia starch
Journal of Food Measurement and Characterization - - 2018
Meenakshi Shrivastava, Ritika B. Yadav, Baljeet S. Yadav, Nidhi Dangi
The novel edible coating based on chitosan and gum ghatti to improve the quality and safety of ‘Rishbaba’ table grape during cold storage
Journal of Food Measurement and Characterization - Tập 15 - Trang 3683-3693 - 2021
Sara Eshghi, Rouhollah Karimi, Azam Shiri, Mostafa Karami, Mohammad Moradi
In this research, the effect of edible coatings, based on chitosan with and without gum ghatti to improve biophysical and safety properties of ‘Rishbaba’ grape (Vitis vinifera L.) were investigated. Fruits were coated with postharvest treatments include 9 groups: chitosan 0%-gum ghatti 0% (control: C1G1); chitosan 0%-gum ghatti 0.5% (C1G2); chitosan 0%-gum ghatti 1% (C1G3); chitosan 0.5%-gum ghatt... hiện toàn bộ
Effect of drying treatment on nutritional, functional and sensory properties of three varieties of onion powders
Journal of Food Measurement and Characterization - Tập 12 - Trang 2905-2915 - 2018
Djiogue Manejo Josiane Edith, Mang Yannick Dimitry, Nguimbou Marcel Richard, Abdou Bouba Armand, Tatsadjeu Ngoune Léopold, Njintang Yanou Nicolas
Onion powder is a worldwide food ingredient with great commercial value due to its culinary and medicinal properties in “Nutraceuticals”, which has not been investigated. This study aimed at evaluating the effect of drying treatment on the nutritional, functional and sensory properties of onion powder from three varieties (Violet of Galmi, Goudami and White of Galmi). The fresh harvested onions we... hiện toàn bộ
Storage stability of bleached rice bran wax organogels and water-in-oil emulsions
Journal of Food Measurement and Characterization - Tập 13 - Trang 431-443 - 2018
Sawanya Pandolsook, Sasikan Kupongsak
In this study, the effects of storage time (90 days) at refrigerated (4 ± 2 °C) and room (30 ± 2 °C) temperatures on the quality of bleached rice bran wax organogels (BRXO) and water-in-oil (W/O) emulsions prepared using organogels (EO) were determined. BRXO was produced by mixing rice bran oil (RO) with bleached rice bran wax (BRX, 9% wax). EO (20% aqueous phase, 80% oil phase) was prepared with ... hiện toàn bộ
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