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Effect of Ultrasonic Combined with Vacuum Far-infrared on the Drying Characteristics and Physicochemical Quality of Angelica sinensis
Springer Science and Business Media LLC - Tập 16 - Trang 2455-2470 - 2023
Zepeng Zang, Qian Zhang, Xiaopeng Huang, Chunhui Jiang, Cuncai He, Fangxin Wan
To improve the drying rate and energy efficiency of Angelica sinensis, and maximally maintain quality after harvest, this study investigated the effects of temperature, ultrasonic power and ultrasonic frequency on the water migration, physicochemical quality and microstructure of Angelica sinensis by ultrasonic-assisted vacuum far-infrared drying. The results showed that compared with the samples ...... hiện toàn bộ
Production of Whey-Derived DPP-IV Inhibitory Peptides Using an Enzymatic Membrane Reactor
Springer Science and Business Media LLC - Tập 12 - Trang 799-808 - 2019
John O’Halloran, Michael O’Sullivan, Eoin Casey
Continuous processing in the production of peptides is an area of increased interest. In this study, an enzymatic membrane reactor (EMR) was developed whereby whey protein isolate was used as a substrate to prepare DPP-IV inhibitory and radical scavenging peptides via enzymatic hydrolysis. Two separate enzymes were tested: Corolase 2TS and Protamex in conventional batch processes and the EMR. Neit...... hiện toàn bộ
Optimization and Characterization of Porous Starch from Corn Starch and Application Studies in Emulsion Stabilization
Springer Science and Business Media LLC - Tập 15 - Trang 2084-2099 - 2022
Sannya Sathyan, P. Nisha
Preparation of porous starch (PS) from corn starch (NS) using enzymes amylase (AM) and amyloglucosidase (AMG) was standardized using two factorial experimental design in terms of surface area and pore size distribution. SEM micrographs confirmed the formation of porous structures in the granules. Based on surface area, pore size and statistical analysis 300 U AM and 250 U AMG for 6 h incubation we...... hiện toàn bộ
Blueberry Phenolic Composition and Improved Stability by Microencapsulation
Springer Science and Business Media LLC - Tập 15 - Trang 750-767 - 2022
Naiara Hennig Neuenfeldt, Débora Piovesan de Moraes, Cassandra de Deus, Milene Teixeira Barcia, Cristiano Ragagnin de Menezes
Blueberries are an important source of bioactive compounds such as phenolic compounds. The growing interest in these berries is associated with their composition rich in anthocyanins, which represent the most widely studied class of phenolic compounds in blueberry. In addition, anthocyanins are known to bringing benefits to consumers’ health, and are also responsible for their attractive and inten...... hiện toàn bộ
Technological Performance of the Enterocin A Producer Enterococcus faecium MMRA as a Protective Adjunct Culture to Enhance Hygienic and Sensory Attributes of Traditional Fermented Milk ‘Rayeb’
Springer Science and Business Media LLC - Tập 5 - Trang 2140-2150 - 2011
Amel Rehaiem, Beatriz Martínez, Mohamed Manai, Ana Rodríguez
Enterococcus faecium MMRA is an enterocin A producer isolated from ‘Rayeb’, a Tunisian fermented milk drink. In this work, safety aspects and its behaviour in raw milk were investigated to assess its suitability as a protective adjunct culture. E. faecium MMRA showed interesting features such as the absence of several virulence traits, susceptibility to vancomycin and other clinic...... hiện toàn bộ
Antifungal Activity of a Chitosan and Mint Essential Oil Coating on the Development of Colletotrichum Gloeosporioides in Papaya Using Macroscopic and Microscopic Analysis
Springer Science and Business Media LLC - Tập 15 - Trang 368-378 - 2022
Lidia Elena Ayón Reyna, Yesenia Guadalupe Uriarte Gastelum, Brenda Hildeliza Camacho Díaz, Daniel Tapia Maruri, Martha Edith López López, Jordi Gerardo López Velázquez, Misael Odin Vega García
Chitosan and mint essential oil treatments have been studied as natural alternatives to chemical fungicides to control fruit diseases caused by phytopathogens, such as Colletotrichum gloeosporioides that causes anthracnose in papaya fruit; however, their combination has been scarcely studied and their microscopic effect on the infected papaya surface has not been reported. The aim of this investig...... hiện toàn bộ
Optimization of a Wall Material Formulation to Microencapsulate a Grape Seed Extract Using a Mixture Design of Experiments
Springer Science and Business Media LLC - - 2013
Gabriel Davidov‐Pardo, Íñigo Arozarena, María Remedios Marín-Arroyo
The Inactivation Kinetics of Soluble and Membrane-Bound Polyphenol Oxidase in Pear during Thermal and High-Pressure Processing
Springer Science and Business Media LLC - - 2018
Lei Zhou, Wei Liu, Netsanet Shiferaw Terefe
Polyphenol oxidase (PPO) from pear was characterized with catechol as substrate. The Michaelis constant of soluble and membrane-bound PPO were 15.6 and 23.8 mM, respectively, and their optimum pH for activity were 6.0 and 6.5, respectively. The inactivation kinetics of soluble and membrane-bound PPO during thermal (45–75 °C) and high-pressure thermal processing (600 MPa, 40–80 °C) were studied. Th...... hiện toàn bộ
Mango Seed Kernel: A Bountiful Source of Nutritional and Bioactive Compounds
Springer Science and Business Media LLC - Tập 16 - Trang 289-312 - 2022
Poonam Choudhary, Th. Bidyalakshmi Devi, Surya Tushir, Ramesh Chand Kasana, Dawange Sandeep Popatrao, Narsaiah K.
Mango (Mangifera indica L.) is grown worldwide and widely accepted by consumers for its sweet taste and exotic flavor. During consumption and processing of mango, a large quantity of by-products in the form of peel and seeds are generated and generally discarded as waste. Mango waste generated at domestic and industrial levels requires attention and proper solution for its disposal and value addit...... hiện toàn bộ
Influences of India’s Local Wheat Varieties and Additives on Quality of Pasta
Springer Science and Business Media LLC - Tập 5 - Trang 1743-1755 - 2011
Tina Fuad, Pichan Prabhasankar
The present study aims to explore the feasibility for utilization of semolina from Triticum aestivum and Triticum dicoccum in place of Triticum durum semolina in pasta processing. Pasta samples were prepared from the above mentioned wheat semolina with and without additives (ascorbic acid, dry gluten powder, hydroxy propyl methyl cellulose, and glycerol mono stearate) using lab scale extruder. Pas...... hiện toàn bộ
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