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
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
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......
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
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......
Effects of different extraction methods on the structural characterization and bioactivities of polysaccharides extracted from Polygonatum sibiricum
Journal of Food Measurement and Characterization - - 2024
Evaluation of ultrasound assisted extraction of bioactive compounds from microalgae
Journal of Food Measurement and Characterization - Tập 16 - Trang 2518-2526 - 2022
This study investigated the effect of ultrasound assisted irradiation on the carotenoids and lipids extraction from the Chlorella vulgaris and Porphyridium purpureum microalgae in the presence of three solvents with various polarities (water, ethanol, and hexane) allowed in the food industry. The optimization of the ultrasound assisted extraction operational parameters (solvent composition, solven......
Rheological, microstructural and biochemical characterisation of fruit pomace jams
Journal of Food Measurement and Characterization - Tập 17 - Trang 4267-4279 - 2023
The present investigation aimed to develop and characterize fruit pomace jam prepared from different juice waste residues for rheological, morphological and biochemical properties. Five pomace jams were prepared viz. apple pomace jam (APJ), pineapple pomace jam (PPJ), guava pomace jam (GPJ), kinnow pomace jam (KPJ) and mixed fruit pomace jam (MFPJ). The dynamic oscillatory analysis revealed typica......
Investigation of water adsorption and thermodynamic properties of stevia powder
Journal of Food Measurement and Characterization - Tập 12 - Trang 2615-2625 - 2018
Stevia rebaudiana is a natural non-caloric substitute to conventional sugar. Moisture adsorption isotherms of stevia powder, a sweet plant, were investigated at three different temperatures (30, 40 and 50 °C) using a gravimetric technique. The sorption isotherms were found to be typical type II sigmoid with the sorption capacity decreasing with increasing temperature. Experimental data were fitted......
The effects of nanosilver and nanoclay nanocomposites on shrimp (Penaeus semisulcatus) samples inoculated to food pathogens
Journal of Food Measurement and Characterization - Tập 15 - Trang 3195-3206 - 2021
Today, antibacterial packaging plays a major role in enhancing shelf life of food products. Application of nanoclay and nanosilver as antimicrobial agents has been glorified recently in the food industry due to their ability to enhance mechanical properties of food packaging. As vibrio parahaemolyticus, Staphylococcus aureus and Escherichia Coli are among of the most usual bacteria affecting fishe......
Modification of faba bean protein isolate by high-intensity ultrasound treatment: screening of physicochemical, thermal, and structural properties
Journal of Food Measurement and Characterization - - Trang 1-12 - 2024
This study aimed to investigate the impacts of high-intensity ultrasound treatments on the physicochemical, thermal, and structural properties of faba bean protein isolates (FPI). Aqueous FPI suspensions were sonicated at 20 kHz for 1, 3, 5, and 10 min. Ultrasound treatment increased the solubility of FPI at all sonicated times, with maximum solubility (89.11%) observed at the 3-min treatment. Par......
Characteristic information analysis of Raman spectrum of cucumber chlorophyll content and hardness and detection model construction
Journal of Food Measurement and Characterization - - Trang 1-10 - 2024
The study of the rapid detection method of cucumber chlorophyll content and hardness can lay the foundation for the rapid detection of cucumber quality. A Raman Spectroscopy coupled with Competitive Adaptive Reweighted Sampling (CARS) and Support Vector Machines (SVM) method was reported to detect chlorophyll content and hardness of cucumber under different storage time. Mapping images of chloroph......
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