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Polysaccharides as Alternative Moisture Retention Agents for Shrimp

06-Feb-2016 | Michael J. Torti, Charles A. Sims, Charles M. Adams, Paul J. Sarnoski, Journal of Food Science, 2016

Abstract Phosphates are used as moisture retention agents (MRAs) by the shrimp industry. Although they are effective, phosphates are expensive, need to be listed on a food label, and overuse can often lead to a higher product cost for consumers. Polysaccharides were researched as alternative ...

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Enhancement of Nutraceutical Bioavailability using Excipient Nanoemulsions: Role of Lipid Digestion Products on Bioaccessibility of Carotenoids and Phenolics from Mangoes

28-Jan-2016 | Xuan Liu, Jinfeng Bi, Hang Xiao, David Julian McClements, Journal of Food Science, 2016

Abstract The ability of excipient nanoemulsions to increase the bioaccessibility of different kinds of nutraceuticals (phenolics and carotenoids) in mangoes was studied. Oil‐in‐water excipient nanoemulsions containing small digestible lipid nanoparticles (d MCT nanoemulsions > buffer ...

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Discoloration and Adsorption of Acaricides from Beeswax

22-Jan-2016 | Josep Serra Bonvehi, Fco. Jose Orantes‐Bermejo, Journal of Food Process Engineering, 2016

Abstract The bleaching effect of solid adsorbent material was evaluated on acaricides residues during the recycling of old wax combs process. The effect of parameters such as initial concentration, moisture level, clay dosing, temperature, particle size, agitation time, Freundlich isotherm ...

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Ultrasound‐based, in‐line monitoring of anaerobe yeast fermentation: model, sensor design and process application

18-Jan-2016 | Sven Hoche, Daniel Krause, Mohamed A. Hussein, Thomas Becker, International Journal of Food Science & Technology, 2016

Summary In order to implement process analytical technology in beer manufacturing, an ultrasound‐based in‐line sensor was developed which is capable to determine sound velocity and density via the multiple reflection method. Based on a systematic study of the ternary system ...

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Effect of Hops Beta Acids on the Survival of Unstressed‐ or Acid‐Stress‐Adapted‐Listeria Monocytogenes and on the Quality and Sensory Attributes of Commercially Cured Ham Slices

08-Jan-2016 | Li Wang, Amanda Gipe McKeith, Cangliang Shen, Kelsey Carter, Alyssa Huff, Russell McKeith, Xinxia Zhang, Zhengxing Chen, Journal of Food Science, 2016

Abstract This study evaluated the antilisterial activity of hops beta acids (HBA) and their impact on the quality and sensory attributes of ham. Commercially cured ham slices were inoculated with unstressed‐ and acid‐stress‐adapted (ASA)‐L. monocytogenes (2.2 to 2.5 log CFU/cm2), followed by ...

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Optimization of an Air‐Drying Process to Obtain a Dehydrated Naranjita (Citrus Mitis B.) Pomace Product With High Bioactive Compounds and Antioxidant Capacity

05-Jan-2016 | C.I. Delgado‐Nieblas, J.J. Zazueta‐Morales, J.A. Ahumada‐Aguilar, E. Aguilar‐Palazuelos, A. Carrillo‐López, N. Jacob ..., Journal of Food Process Engineering, 2016

Abstract The objective of this work was to optimize the effect of drying temperature (DT; 50–84C) and air velocity (AV; 0.48–1.32 m/s) on physicochemical and nutrimental properties of a dehydrated naranjita (Citrus mitis B.) pomace product. A hot‐air dryer and the response surface methodology ...

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The Impact of Different Drying Modes of Scyphozoan Jellyfish Rhopilema Esculentum and Aurelia Aurita on the Protein and Carbohydrate Components in their Composition and the Possibility of Their Use as Dried Prepared Food

28-Dec-2015 | Aleksandra Aleksandrovna Yuferova, Journal of Food Process Engineering, 2015

Abstract The article studied the impact of convection drying on the stability of proteins and sugars in jellyfish species Rhopilema esculentum and Aurelia aurita. The interdependence of the drying time and the process parameters was studied. Stability of the proteins was evaluated by their ...

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Spray‐drying of pomegranate juice with prebiotic dietary fibre

24-Dec-2015 | Gracia Miravet, Mercedes Alacid, José María Obón, José Antonio Fernández‐López, International Journal of Food Science & Technology, 2015

Summary The prebiotic fibres, resistant dextrin and fructooligosaccharides (FOS), were studied for use as drying‐aid agents for the spray‐drying of concentrated pomegranate juice, a low‐caloric juice containing interesting health‐related compounds. Resistant dextrin was the best drying‐aid ...

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Decontamination Efficacy of Neutral and Acidic Electrolyzed Water in Fresh‐Cut Salad Washing

15-Dec-2015 | Alexandra Ignat, Lara Manzocco, Michela Maifreni, Maria Cristina Nicoli, Journal of Food Processing and Preservation, 2015

Abstract The possibility of washing fresh‐cut vegetables with neutral (NEW) and acidic (AEW) electrolyzed water instead of highly chlorinated solution was investigated. The decontamination efficacy was tested in vitro against Pseudomonas fluorescens, which is a typical inhabitant of leafy ...

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Effects of pretreatment and drying methods on molecular structure, functional properties and thermal stability of fibre powder exhibiting colour from Centella asiatica L.

15-Dec-2015 | Luxsika Ngamwonglumlert, Sakamon Devahastin, Naphaporn Chiewchan, International Journal of Food Science & Technology, 2015

Summary Effects of pretreatment and drying methods and particle size on characteristics of fibre powder from Centella asiatica L. leaves were investigated. Thermal stability of oil‐based colour solutions was also assessed. Steaming and combined steaming and alkaline soaking resulted in the ...

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