Journal of Food Science
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Functional Materials in Food Nanotechnology The Institute of Food Technologists has issued this Scientific Status Summary to update readers on the applications of nanotechnology in the food industry.
Journal of Food Science - Tập 71 Số 9 - 2006
Preventing Moisture Transfer in a Composite Food Using Edible Films: Experimental and Mathematical Study ABSTRACT: Water barrier properties of various edible films: acetylated monoglycerides (AMG), dark chocolate (DC), and wheat gluten (WG) were evaluated through water sorption isotherm, diffusivity, and permeability measurements. Diffusivity and sorption isotherm were then used in a mathematical model for predicting moisture transfer evolution in composite foods. It was successfully validated in agar gel/sponge‐cake systems with the studied films at the interface. Using model predictions and relevant permeability measurement comparisons, AMG appeared to be the most efficient water vapor barrier films. Acetylation of monoglycerides seemed to be favorable to improve their water vapor transfer resistance mainly by reducing water solubility and despite a slight increase of water vapor diffusivity.
Journal of Food Science - Tập 68 Số 7 - Trang 2267-2277 - 2003
Hydrophilic Edible Films: Modified Procedure for Water Vapor Permeability and Explanation of Thickness Effects ABSTRACT The ASTM E96 Standard Method for determining water vapor permeability (WVP) was modified for hydrophilic edible films. Accurate measurement of relative humidity conditions and maintenance of 152 m/min air speeds were essential outside the test cups. The WVP Correction Method was developed to account for the water vapor partial pressure gradient in stagnant air layer of the test cup. Errors were as high as 35% without this correction. Applying these guidelines explained commonly observed thickness effects on WVP values of hydrophilic films. Relative humidity was the cause of observed thickness effects.
Journal of Food Science - Tập 58 Số 4 - Trang 899-903 - 1993
Assessment of Methodologies for Calorimetric Cholesterol Assay of Meats ABSTRACT The objective of this study was to assess the critical factors influencing the values for meat cholesterol determined colorimetrically. Procedure variations tested included: no saponification of total lipid extract before color development; with 15 min saponification at 80°C, with or without antioxidant protection; and with 60 min saponification at 80°C, with or without antioxidant protection. Without the saponification step, meat cholesterol values were overestimated. Samples with a large percentage of unsaturated fatty acids yielded higher cholesterol values when lipid extracts were saponified without antioxidant protection than with. Meat cholesterol values obtained by the procedure involving 15 min saponification with antioxidant protection were similar to those obtained by a commonly used gas chromatographic procedure.
Journal of Food Science - Tập 53 Số 6 - Trang 1642-1644 - 1988
Thermal Conductivity of Surimi–Measurement and Modeling ABSTRACT To measure temperature‐dependent thermal conductivity of surimi, a line‐source probe system was developed. Effects of test conditions and sample history were investigated. Thermal conductivity of Alaska pollock surimi having 0, 4, 6, 8, and 12% cryoprotectant levels was measured in the range ‐40 to 30°C. Thermal conductivity of surimi has a relatively weak dependence upon cryoprotectant level when water content of the sample is controlled at 80.3%. From measured data, the Schwartzberg model and its modification were selected for future prediction. Three parameters in the model, Ti , B, and K′f had a linear variation with cryoprotectant concentration.
Journal of Food Science - Tập 55 Số 5 - Trang 1217-1221 - 1990
Effects of Storage Time and Temperature on the Microflora and Amine‐Development in Spanish Mackerel (<i>Scomberomorus maculatus</i>) ABSTRACT Microbial content was characterized and levels of three amines (histamine, cadaverine, and putrescine) were determined in Spanish mackerel (Scomberomorus maculatus ) decomposed at PC, WC, and 30°C for varying lengths of time. Correlations were shown (1) between the levels of the histamine, cadaverine, and putrescine and the time and temperature of decomposition, (2) between the ratios of cadaverine/histamine and putrescine/histamine levels and the temperature of decomposition, and (3) between increasing total microbial counts and rising amine levels. A total of 14 bacterial species with histidine decarboxylase activity were isolated from decomposing fish, including three species (Acinetobacter lwoffi, Pseudomonas putrefaciens , and Aeromonas hydrophila ) not previously reported to have the potential to produce histamine.
Journal of Food Science - Tập 53 Số 4 - Trang 1024-1029 - 1988
Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage Abstract Nano cellulose is attracting great interest in food and nutraceutical fields and also provides a potential additive to develop functional meat products such as low fat sausage. Here, we compared 1 wt% aqueous dispersion of cellulose nanofiber (CNF) and its palm oil Pickering emulsion (CPOE) at the ratio of 1:1 (water: oil, v:v) for being fat alternatives replacing 30% and 50% of the original fat of the emulsified sausage. Replacing fat by CPOE and CNF resulted in lower fat content, lower cooking loss and higher moisture content and higher lightness values (P ≤ 0.05) at both fat levels. Textural analysis indicated that the products formulated with CPOE showed higher hardness, springiness, chewiness and the texture was enhanced by the addition of CNF, especially when 30% fat was substituted. Compared with the full‐fat control, the sausages formulated with CPOE became more elastic and compact, especially by the incorporation of CNF according to the rheology and scanning electron microscope results. The reformulated products with CPOE and CNF at the 30% level showed higher sensory scores (P ≤ 0.05) while at the 50% level produced comparable quality to the control, but no significant differences were found in the overall acceptability. In summary, CNF and its Pickering emulsion provide the potential as potential fat alternatives for developing low fat meat products. Practical Applications Cellulose nanofibers present a variety of distinguishing properties, such as large surface area, great stability and high strength. The ability to stabilize emulsions and good biocompatibility enlarge its application in food. In this study, we attempted to use cellulose nanofibers and its palm oil Pickering emulsion as fat substitutes to partly replace the original fat of pork emulsified sausages, hoping to provide some basic information for using cellulose nanofibers and its Pickering emulsion as fat substitute to high fiber, low fat meat products.
Journal of Food Science - Tập 83 Số 6 - Trang 1740-1747 - 2018
Enzymatic Browning of Model Solutions and Apple Phenolic Extracts by Apple Polyphenoloxidase ABSTRACT Model solutions containing chlorogenic acid (CG) and (‐)‐epicatechin (EP), and phenolics from nine apple cv., were oxidized with apple polyphenoloxidase (PPO). Browning was determined by absorbance at 380–700 nm, and transformed into CIE L*, a* and b*. Multilinear correlations were established between initial and degraded amounts of each phenolic. In model solutions of CG and EP, color values and A400 correlated strongly with initial and oxidized CG and EP. Both phenolics contributed to decrease in L* and increase in A400 . Increase ii CG increased a*, but EP had little effect. The imnact of increased EP on b* was two to three times higher than for CG: In each phenol class (hydroxycinnamic (HD), flavan‐3‐ol (FA), flavonol (FO) and dihydrochalcone (DC) derivatives), degraded amounts were increased or decreased by increasing amounts of other classes. Besides major phenolics, HD (mainly CG) and FA (mainly EP and procyanidin B2), FO and DC, appeared to affect color development.
Journal of Food Science - Tập 60 Số 3 - Trang 497-501 - 1995
Identification of Potent ACE Inhibitory Peptides from Wild Almond Proteins Abstract In this study, the production, fractionation, purification and identification of ACE (angiotensin‐I‐converting enzyme) inhibitory peptides from wild almond (Amygdalus scoparia ) proteins were investigated. Wild almond proteins were hydrolyzed using 5 different enzymes (pepsin, trypsin, chymotrypsin, alcalase and flavourzyme) and assayed for their ACE inhibitory activities. The degree of ACE inhibiting activity obtained after hydrolysis was found to be in the following order: alcalase > chymotrypsin > trypsin/pepsin > flavourzyme. The hydrolysates obtained from alcalase (IC50 = 0.8 mg/mL) were fractionated by sequential ultrafiltration at 10 and 3 kDa cutoff values and the most active fraction (<3 kDa) was further separated using reversed phase high‐performance liquid chromatography (RP‐HPLC). Peptide sequence identifications were carried out on highly potential fractions obtained from RP‐HPLC by means of liquid chromatography coupled to electrospray ionization and tandem mass spectrometry (LC‐ESI‐MS/MS). Sequencing of ACE inhibitory peptides present in the fraction 26 of RP‐HPLC resulted in the identification of 3 peptide sequences (VVNE, VVTR, and VVGVD) not reported previously in the literature. Sequence identification of fractions 40 and 42 from RP‐HPLC, which showed the highest ACE inhibitory activities (84.1% and 86.9%, respectively), resulted in the identification of more than 40 potential ACE inhibitory sequences. The results indicate that wild almond protein is a rich source of potential antihypertensive peptides and can be suggested for applications in functional foods and drinks with respect to hindrance and mitigation of hypertension after in vivo assessment. Practical Application This study has shown the potential of wild almond proteins as good sources for producing ACE‐inhibitory active peptides. According to this finding, peptides with higher ACE inhibitory activities could be released during the gastrointestinal digestion and contribute to the health‐ promoting activities of this natural protein source.
Journal of Food Science - Tập 82 Số 10 - Trang 2421-2431 - 2017
EVALUATION OF SUCCINIC ACID AND HEAT TO IMPROVE THE MICROBIOLOGICAL QUALITY OF POULTRY MEAT
Journal of Food Science - Tập 39 Số 5 - Trang 985-987 - 1974
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