Lwt - Food Science and Technology
Papers 10000
1 page of 1,000 pages (10k results)
#1Emily N. Brogan (WVU: West Virginia University)
#2Yong-Lak Park (WVU: West Virginia University)H-Index: 15
Last. Jacek Jaczynski (WVU: West Virginia University)H-Index: 31
view all 0 authors...
Abstract null null Nutritional and functional properties of protein were determined for cricket, locust, and silk worm pupae powders, specifically macro-nutrient proximate composition, full amino acid composition, protein pH-solubility, and SDS-PAGE/densitometry. Cricket and locust powders contained >70 g of crude protein/100 g of sample powder (d.b. – dry basis), while silk worm pupae powder >50 g of crude protein/100 g of sample powder (d.b.). Insect powders exceeded FAO/WHO/UNU recommendation...
#1Di YaoH-Index: 1
#2Lei XuH-Index: 1
view all 0 authors...
#1Ignacio Niizawa (National University of the Littoral)H-Index: 4
#2Guillermo Adrian Sihufe (National University of the Littoral)H-Index: 9
Last. Susana Zorrilla (National University of the Littoral)H-Index: 21
view all 0 authors...
Abstract null null Whey protein aggregates (WPAg) were designed from whey protein concentrate suspensions adjusting thermal treatment conditions to prepare microgel-stabilized emulsions. The response surface methodology (RSM) was used to design WPAg with different characteristics (size, denaturation degree, and exposure degree of surface thiol groups), considering the effect of temperature (67.9 °C - 83.1 °C), protein concentration (3.49% w/w - 6.01% w/w), and pH (6.49 - 7.76) conditions through...
#1Rui Zhang (SWU: Southwest University)
#2Kewei Chen (SWU: Southwest University)H-Index: 7
Last. Jianquan Kan (SWU: Southwest University)H-Index: 16
view all 5 authors...
Abstract null null The thermostability of carotenoids and capsaicinoids in a butter model (B), a rapeseed oil model (RO) and a blended model (BRO) was investigated under heating at 120–180 °C. The kinetic deterioration rate of each compound was described by a first-order kinetic model, while changes in L*, a*, and b* values were fitted to a zero-order model. Moreover, based on activation energy (Ea), the most and least temperature-sensitive oil models were B and RO, respectively. Across all oil ...
#1Luma Rossi Ribeiro (State University of Campinas)H-Index: 5
#2Marcelo Cristianini (State University of Campinas)H-Index: 24
Abstract null null Alicyclobacillus acidoterrestris is a spore-forming microorganism causing flavor changes in acid juices. The objective of the present study was to comparatively evaluate the effects of thermal processing (TP: 82, 84, 87, 90 and 95 °C) and high pressure combined with temperature (HPP + T: 600 MPa at 65, 70, 75, 80 and 90 °C) by inactivation kinetic modelling of the inactivation of Alicyclobacillus acidoterrestris spores in mango pulp, and also the effects of these processes on ...
#1Huchuan Yuan (Shihezi University)
#2Liu Yu (Shihezi University)
Last. Qingling Wang (Shihezi University)H-Index: 4
view all 9 authors...
Abstract null null The oxidation of egg yolk protein may cause adverse effects on food during processing. In this study, lutein-phospholipids emulsion (LPE) was added to the hydroxyl radical oxidation system to investigate the effects of LPE on EYP. Changes in oxidation, protein structure and physicochemical properties of EYP were then characterized. Results showed that the total sulfhydryl content of EYP increased by 11.2 times while the carbonyl content of EYP decreased by 26.2 % in the oxidiz...
#1Vikas Dadwal (CSIR: Council of Scientific and Industrial Research)H-Index: 2
#2Robin Joshi (CSIR: Council of Scientific and Industrial Research)H-Index: 16
Last. Mahesh Gupta (CSIR: Council of Scientific and Industrial Research)H-Index: 9
view all 0 authors...
Abstract null null Using ionotropic gelation technique, Citrus medica L. phenolics was encapsulated in Ca-alginate microbeads to deliver associated health benefits. Microbeads were strengthened by polysaccharide fillers (starch, carrageenan, and pectin) at different concentrations (0.5–4 g/100 mL) for an effective phenolic encapsulation, controlled release, and swelling. All blended solutions were subjected to a similar set of instrumental conditions for controlled extrusion. Whereas, three poly...
Abstract null null Slightly acidic electrolyzed water (SAEW) is an effective disinfectant used to control food poisoning bacteria. In this study, we evaluated the sterilization effect of an SAEW stock solution and 5–90% SAEW solutions, and the potential for bacterial reactivation after disinfection. SAEW stock solution at ACC of 31.2 ± 0.22 mg/L, pH of 5.51 ± 0.01, ORP of 895 ± 6 mV for disinfection effect assessment was used. SAEW at a concentration of 40% resulted in a >6 log reduction in Yers...
#1Ran Li (UH: University of Helsinki)H-Index: 2
#2Shiva Yassami (UH: University of Helsinki)
Last. Per E. J. Saris (UH: University of Helsinki)H-Index: 29
view all 0 authors...
Abstract null null In this work, we studied the control of Listeria monocytogenes in raw chicken meat by marinating breast strips with beer containing bacteriocin leucocin C. An URA3 auxotrophic strain of probiotic yeast Saccharomyces boulardii CNCM I-745 was used as a host to express the gene lecC encoding the bacteriocin leucocin C. Secretion of leucocin C was confirmed by the inhibition against L. monocytogenes using agar well diffusion assay. The new auxotrophic host secreted leucocin C bett...
Top fields of study
Food science