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491 Newest Publications in journal of food processing and preservation
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Mass Transfer Modeling during Osmotic Dehydration of Chub Mackerel (Scomber japonicus) Slices in Salt and Glycerol Solution at Different Temperatures
17-05-2013 | Gerardo Checmarev, María Rosa Casales, María Isabel Yeannes, Alicia Eva Bevilacqua, Journal of Food Processing and Preservation, 2013
Abstract The use of osmotic dehydration to preserve fish products could be an interesting option in order to maintain the characteristics of food. The objective of this research was to study the mathematical modeling of water loss and solute gain during the cooking‐infusion of chub ...
Modeling of Water Loss during Osmotic Dehydration of Apple Cubes in Sugar Beet Molasses
17-05-2013 | Gordana Koprivica, Nevena Mišljenović, Oskar Bera, Ljubinko Lević, Journal of Food Processing and Preservation, 2013
Abstract Application of the Peleg model was investigated for predicting water loss (WL) during osmotic dehydration of apples in sugar beet molasses at different concentrations (40–80 °Bx) and temperatures (45–65C). Analyses of variance was used in order to find significant effects of ...
Pasting and Extrusion Properties of Mixed Carbohydrate and Whey Protein Isolate Matrices
17-05-2013 | Charles I. Onwulata, Michael H. Tunick, Audrey E. Thomas‐Gahring, Journal of Food Processing and Preservation, 2013
Abstract Mixed systems of whey protein isolate (WPI) or texturized WPI and different starches may form weak or strong gel pastes or rigid matrices depending on interactions. The paste viscoelasticity of starches from amioca, barley, cornstarch, Hylon VII, plantain and pea starch, mixed ...
Preparation of Soy Protein Isolate (SPI)‐Pectin Complex Film Containing Cinnamon Oil and Its Effects on Microbial Growth of Dehydrated Soybean Curd (Dry Tofu)
17-05-2013 | He Liu, Jun Li, Danshi Zhu, Yixiu Wang, Yu Zhao, Jianrong Li, Journal of Food Processing and Preservation, 2013
Abstract The effects of cinnamon oil and ratio of soy protein isolate (SPI) to pectin on tensile and microstructure properties of complex edible film were investigated. When the ratio of SPI to pectin solution was 5:1, the mechanical properties were improved according to the interaction ...
Influence of Harvest Season and Drying Method on the Antioxidant Activity and Active Compounds of Two Bamboo Grass Leaves
17-05-2013 | Qinxue Ni, Youzuo Zhang, Guangzhi Xu, Qianxin Gao, Lingxiao Gong, Ying Zhang, Journal of Food Processing and Preservation, 2013
Abstract Changes of the antioxidant activity and active compounds content from two bamboo grass leaves, namely, Pleioblastus kongosanensis f. aureostriatus and Shibataea chinensis, as affected by different harvest season and drying methods were investigated and the main compounds that ...
Effects of Pulsed Electric Fields on Physicochemical Properties and Microbial Inactivation of Carrot Juice
17-05-2013 | Bob Xiang, Srijanani Sundararajan, Kevin Mis Solval, Luis Espinoza‐Rodezno, Kayanush Aryana, Subramaniam Sathivel, Journal of Food Processing and Preservation, 2013
Abstract Carrot juice samples treated with pulsed electric fields (PEF) of electric field intensity of 25 kV/cm and treatment time of 144.6 μs (PEF1) and 433.8 μs (PEF2) and thermal pasteurization (TP) treatment of 90C for 1 min were evaluated for physicochemical properties and microbial ...
Effect of Medicinal Plant Extracts on the PhysiCochemical Properties and Sensory Characteristics of Gelatin Jelly
17-05-2013 | Il‐Suk Kim, Mira Yang, Kwang‐Keun Cho, Young‐Min Goo, Tae‐Won Kim, Joung‐Hyun Park, Jae‐Hyeon Cho, Cheorun Jo, Mooha ..., Journal of Food Processing and Preservation, 2013
Abstract This study was to develop a gelatin jelly containing 0.5% medicinal plant extracts (MPEs). We investigated the effects of the MPEs on the antioxidant activity, physicochemical properties and sensory evaluation of gelatin jelly. The antioxidant activity of the Lycium ...
Prediction of Shelf Life of Gulabjamun Mix Using Simulation and Mathematical Modeling – Based on Moisture Gain
17-05-2013 | Heartwin A. Pushpadass, F. Magdaline Eljeeva Emerald, K. Jayaraj Rao, B. Surendra Nath, Bharat Chaturvedi, Journal of Food Processing and Preservation, 2013
Abstract A mathematical model to predict the shelf life of gulabjamun mix based on moisture‐induced spoilage by stickiness (caking) and nonenzymatic browning (NEB) was developed. The moisture adsorption isotherms of gulabjamun were determined at 10, 25 and 40C. The water vapor ...
Effect of Antioxidants on Enzymatic Browning of Eggplant Extract and Fresh‐Cut Tissue
17-05-2013 | Christian Ghidelli, Milagros Mateos, Cristina Rojas‐Argudo, María B. Pérez‐Gago, Journal of Food Processing and Preservation, 2013
Abstract The effect of antioxidants controlling enzymatic browning of eggplants was studied in extract and fresh‐cut tissue. Initially, the effect of ascorbic acid (AA), citric acid (CA), peracetic acid (PA), calcium chloride, cyclodextrin, cysteine (Cys), hexametaphosphate and ...
Multi‐Objective Optimization of Deep‐Fat Frying of Ostrich Meat Plates Using Multi‐Objective Particle Swarm Optimization (MOPSO)
17-05-2013 | Mohammad Reza Amiryousefi, Mohebat Mohebbi, Faramarz Khodaiyan, Mostafa Ghazizadeh Ahsaee, Journal of Food Processing and Preservation, 2013
Abstract Deep‐fat frying (DFF) is a very old process that has grown exponentially over the last years. The attainment to a high and constant quality of fried products with appropriate oil content is of considerable interest to food industry and consumers; however, the theoretical aspects ...
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