Lwt - Food Science and Technology
Papers 9928
1 page of 993 pages (9,928 results)
#1Chang-Yu Zhou (NAU: Nanjing Agricultural University)H-Index: 3
#2Yi Le (Wuhan Polytechnic University)
Last.Jinxuan Cao (NBU: Ningbo University)H-Index: 13
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Abstract Some studies indicated that excessive softness, adhesiveness, bitterness and sourness were the common sensory defects of dry-cured ham, which severely belittled consumers' acceptability. To expound the formation of excessive bitterness and sourness in dry-cured ham, free amino acids, volatile compounds and their metabolic pathways were investigated in normal and defective samples of Jinhua ham. Compared with normal ham, less than 0.85-fold values of total free amino acids were found in ...
#1Alonzo A. Gabriel (UP: University of the Philippines Diliman)H-Index: 13
#2Israel N. Nepomuceno (UP: University of the Philippines Diliman)
Abstract Virgin Coconut Oil (VCO) consumption as functional food has recently become popular together with increasing evidence of its health benefits. However, cold-pressed VCO types are highly manually produced without the application of kill step to ensure safety from possible pathogenic contaminants. The study therefore determined the inactivation behavior and kinetic parameters of Salmonella enterica in VCO subjected to mild heat and ultraviolet-c (UV–C) irradiation. When exposed to 50–70 °C...
#1Leila Bagheri (Institut national de la recherche scientifique)
#2Mohamed Ali Khlifi (Institut national de la recherche scientifique)H-Index: 2
Last.Lacroix Monique (Institut national de la recherche scientifique)H-Index: 50
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Abstract Consumers' demand is increasing for natural, high-quality, synthetic preservative-free products that at the same time are safe and stable. We investigated thermosensitization of A. niger, S. cerevisiae, and L. fructivorans in the orange juice which contains an antimicrobial formulation-loaded nanoemulsion (AMF-NE) combined with a mild heat treatment (55 °C for 15 min). The combined treatment resulted in 1.62, 1.47, and 2.38 times increment in the relative thermosensitization (RT) over t...
Abstract In the present study, the protective effects of sesamol and resveratrol on high oleic acid peanut oil were investigated. Different amounts of sesamol, resveratrol, and their combinations were added to the high oleic acid peanut oil to investigate the antioxidant effect and anti-isomerization effect to prevent cis to trans isomerization of double bonds. Rancimat results showed that the oil had the longest oxidation inducing time after adding 0.08% sesamol or 0.06% resveratrol (v/v). Ther...
#1Atefeh Sadat Kashfi (IAU: Islamic Azad University)
#2Yousef Ramezan (IAU: Islamic Azad University)
Last.Mohammad Reza Khani (Shahid Beheshti University)H-Index: 8
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Abstract This study purpose was to investigate the effect of radiofrequency low pressure cold plasma (LPCP) process by using dried peppermint (Mentha piperita) on the reduction in microbial load, antioxidant activity, total phenolic content, and color. The microbial load of the sample was investigated by infecting it with 106 CFU/g of Escherichia coli O157:H7, and after treatment with LPCP at 20, 50, and 60 W for 20 min. It was found that LPCP process had a significant effect on the removal of E...
Abstract Mildly cooked snow crab clusters were subjected to three freezing methods (in brine, in still air, and in circulating air), two frozen storage times (72 h and 6 months), and two thawing methods (in air and in circulating water) followed by refrigerated storage. The clusters were evaluated for weight changes during freezing, frozen storage and thawing as well as for drip loss and melanosis during the refrigerated storage. Both the freezing method and the frozen storage time significantly...
#1Xianheng Li (Shanghai Ocean University)
#2Heng Yue (Shanghai Ocean University)
Last.Jianfeng Xu (Shanghai Ocean University)
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Abstract In this study, changes in the number and species of microorganisms and levels of anthocyanins, total phenolics, and antioxidants in eggplants treated with acid electrolyzed water (AEW), slightly acid electrolyzed water (SAEW), and sterile distilled water (DW) were examined. In eggplants treated with DW, an increase of 1.22 and 1.76 log CFU/g, and 1.51 and 1.92 log CFU/g was observed in the counts of total aerobic bacteria, and yeast and mold than those treated with SAEW and AEW, respect...
#1Longteng Zhang (CAU: China Agricultural University)H-Index: 8
#2Yuankai Shan (CAU: China Agricultural University)
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Abstract Conversion of aquatic by-products into value-added food ingredients has gained great interest worldwide, and enzymatic hydrolysis is one of the most accepted methods for the recovery of by-product proteins. In our study, fins from silver carp (Hypophthalmichthys molitrix) were hydrolyzed by four enzymes (trypsin, alcalase, papain, and neutrase) and the antioxidant activity of the derived fin hydrolysates was evaluated both in vitro and in freeze-thawed bighead carp (Hypophthalmichthys n...
#1Moira Ledbetter (Abertay University)
#2Leanne Bartlett (Teesside University)
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Abstract This paper considers the potential for identifying industrial manufacturing conditions that will lead to high acrylamide formation in potato crisp manufacture. Considering the available historical industrial processing data, initial tests were undertaken to identify the degree of variability and confidence in the data. Following data visualisation which indicated data ‘fingerprints’ characteristic of high acrylamide, Partial Least Squares (PLS) Discriminant Analysis (DA) was implemented...
#1Stefani Machado Lopes (UFRGS: Universidade Federal do Rio Grande do Sul)H-Index: 2
#2Eduardo Cesar Tondo (UFRGS: Universidade Federal do Rio Grande do Sul)H-Index: 21
Abstract Spaghetti alla carbonara is a traditional Italian dish, which the sauce made of raw egg yolks is heated using only the heat of cooked pasta. Concerns about the safety of this preparation have been raised due the possibility of egg yolks be contaminated by Salmonella and the heat treatment may not be sufficient for total Salmonella inactivation. This study was undertaken to analyze the survival of Salmonella in spaghetti alla carbonara in which the only thermal processing of egg yolks wa...
Top fields of study
Food science