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Efficient thermal treatment of radish (Raphanus sativus) for enhancing its bioactive compounds
Springer Science and Business Media LLC - Tập 60 - Trang 1045-1053 - 2022
Old preserved radish (OPR), a traditional pickled-food of Asia, contains the
healthy bioactive compounds, such as phenols and flavonoids. To preserve the
phenols levels in radish by thermal treatment, which are decreased due to the
polyphenol oxidase activity during long storage. Range of thermal processing
evaluated to retain the maximum phenols level in the radish while processed at
temperatures...
Antimicrobial activity, mechanical and thermal properties of cassava starch films incorporated with beeswax and propolis
Springer Science and Business Media LLC - - Trang 1-8 - 2023
Edible films can be formed from different polymeric compounds. The use of starch
has gained extra value; because it can be used in combination with plasticizers
and lipids, helping to improve mechanical properties. Besides, with the addition
of an antimicrobial, the function of these films can be extended. The objective
of this research was to evaluate the effect of native cassava starch, beeswax
...
Physical modification of starch: changes in glycemic index, starch fractions, physicochemical and functional properties of heat-moisture treated buckwheat starch
Springer Science and Business Media LLC - Tập 57 - Trang 2941-2948 - 2020
Native buckwheat starch was extracted and modified by heat-moisture treatment
(HMT) with different treatment time (15, 30 and 45 min) to investigate its
effect on physicochemical, morphological, functional properties, starch profile
(rapidly digestible starch, RDS; slowly digestible starch, SDS and resistant
starch, RS fractions) and expected glycemic index (eGI). Results revealed that
with increa...
Moisture sorption isotherms and thermodynamic properties of mexican mennonite-style cheese
Springer Science and Business Media LLC - Tập 51 - Trang 2393-2403 - 2012
Moisture adsorption isotherms of fresh and ripened Mexican Mennonite-style
cheese were investigated using the static gravimetric method at 4, 8, and 12 °C
in a water activity range (aw) of 0.08–0.96. These isotherms were modeled using
GAB, BET, Oswin and Halsey equations through weighed non-linear regression. All
isotherms were sigmoid in shape, showing a type II BET isotherm, and the data
were be...
Sonication inhibited browning but decreased polyphenols contents and antioxidant activity of fresh apple (malus pumila mill, cv. Red Fuji) juice
Springer Science and Business Media LLC - Tập 52 - Trang 8336-8342 - 2015
Enzyme browning is the main challenge in the preparation of fresh apple juice.
The influence of sonication on browning, as well as polyphenols and antioxidant
activity of fresh apple juice was investigated. It was found that ultrasound can
inhibit the browning of fresh apple (Malus pumila Mill, cv. Red Fuji) juice, but
decreased the contents of total phenolic content (TPC), total flavonoid content...
Synthesis and functional properties of gelatin/CA–starch composite film: excellent food packaging material
Springer Science and Business Media LLC - Tập 56 - Trang 1954-1965 - 2019
In this work, citric acid (CA) modified starch/gelatin composite films were
prepared by mixing modified starch and gelatin in different proportions (1:0,
1:1, 1:4, 4:1 and 0:1). Blending of chemically modified starch with food grade
CA and gelatin as second polymers were studied as a new and novel approach for
fabrication of eco-friendly composite films with excellent packaging properties.
Taking ...
Consumer acceptance test and some related properties of selected KDML 105 rice mutants
Springer Science and Business Media LLC - Tập 53 Số 9 - Trang 3550-3556 - 2016
Comparative analysis of the Kao Dawk Mali 105 (KDML 105) premium rice variety,
and its six mutants, obtained after low energy ion bombardment, was carried out
for sensory and other consumer acceptance related important properties. Consumer
acceptance test (n = 200), colour parameters (L*, a*, b*), grain length, and
texture parameters of cooked rice and 2-Acetyl-1-pyrroline (2AP), amylose, fat,
and...
Assessment of meat quality distributions of breast fillets with woody breast condition in the raw and cooked state
Springer Science and Business Media LLC - Tập 59 - Trang 3557-3566 - 2022
The objective of this study was to determine meat quality distributions and
assess hardness distributions in raw and cooked breast fillets with the woody
breast (WB) condition, in addition to evaluating the relationship between water
properties and WB severity. A total of 90 breast fillets were collected and
categorized as normal (NORM), mild (MILD) and severe (SEV). Breast weight, drip
loss, comp...
Thin-layer modeling of convective and microwave-convective drying of oyster mushroom (Pleurotus ostreatus)
Springer Science and Business Media LLC - Tập 52 - Trang 2013-2022 - 2013
Oyster mushroom samples were dried under selected convective,
microwave-convective drying conditions in a recirculatory hot-air dryer and
microwave assisted hot-air dryer (2.45 GHz, 1.5 kW) respectively. Only falling
rate period and no constant rate period, was exhibited in both the drying
technique. The experimental moisture loss data were fitted to selected
semi-theoretical thin-layer drying equ...
Evaluating the efficacy of chitosan and CMC incorporated with moringa leaf extracts on reducing peteca spot incidence on ‘Eureka’ lemon
Springer Science and Business Media LLC - - 2019
Lemon (Citrus limon L.) is one of the most cultivated citrus fruit in South
Africa. In citrus packhouses, fruit are coated with commercial synthetic waxes
to enhance shelflife. However, the use of waxes has been linked to peteca spot
(PS) incidence in lemons. This study evaluated the efficacy of chitosan (CH) and
carboxymethyl cellulose (CMC) incorporated with moringa leaf extracts (M) on
reducing...
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