Food

Technological Characterization of Lactic Acid Bacteria Protease Isolated from Traditional Chinese Fermented Milk
The proteolysis activity, texture, viscosity, particle size and sensory evaluation of 12 isolates identified by 16S rDNA sequence analysis, which were screened from 123 lactic acid bacteria (LAB) isolated from Chinese traditional fermented milk, were evaluated. Proteolytic activity of these selected strains ranged from 2.43 to 11.60 mmol Leu/L of milk. Texture analysis indicated that yogurts ...


Effect of Modified Atmosphere Packaging (MAP) on the Quality of Sea Buckthorn Berry Fruits during Postharvest Storage
The effect of modified atmosphere packaging (MAP) on the quality of the berry fruits of sea buckthorn (SBT) during refrigerated storage was investigated. SBT berries were packaged in 160 and 525 oxygen transmission rate (OTR) films or in vented clamshell containers (air control) and stored at 10C for 10 days. Changes in the quality of the berries were determined by the evaluation of their heads...
Interlaboratory Identification of Black Seabream (Spondyliosoma cantharus) as a Model Species on Basis of Polymerase Chain Reaction Targeting the Second Intron of the Parvalbumin Gene
An end-point polymerase chain reaction (PCR) targeting the second intron in the protein-coding region of the parvalbumin gene of black seabream (Spondyliosoma cantharus) was used to identify this fish species. The reproducibility of the method was tested by a collaborative study in which four laboratories participated. Twenty-eight samples of isolated DNA from fish meat were tested in participa...


Effect of Natural Additives on the Fatty Acid Signatures of Green Mussel Perna viridis L. in a Time-Dependent Accelerated Shelf Life Study
The present study identified the freeze-dried concentrate of green mussel to possess valuable nutritional properties with respect to long-chain polyunsaturated fatty acids. The freeze-dried concentrate (C0) was stabilized with different ratios of naturally derived antioxidative oleoresins of Rosmarinus officinalis and Curcuma longa along with trace amounts of other natural additives to obtain f...
Authentication of beef versus horse meat using 60 MHz 1H NMR spectroscopy
This work reports a candidate screening protocol to distinguish beef from horse meat based upon comparison of triglyceride signatures obtained by 60 MHz 1H NMR spectroscopy. Using a simple chloroform-based extraction, we obtained classic low-field triglyceride spectra from typically a 10 minute acquisition time. Peak integration was sufficient to differentiate samples of fresh beef (76 extracti...


Ratio of Malondialdehyde to Hydroperoxides and Color Change as an Index of Thermal Oxidation of Linoleic Acid and Linolenic Acid
Linoleic acid (LA) and linolenic acid (LNA), the major unsaturated fatty acids of the vegetable oils consumed in Korea, were oxidized in tricaprylin at different temperatures (37, 60, 90 or 120C) and times (3, 6, 9 or 12 h). Primary lipid oxidation products (LOPs) and breakdown secondary LOPs were measured, and color development by polymeric secondary LOPs was visually monitored. When compari...
Effects of Steaming and Air-Drying on Ginsenoside Composition of Korean Ginseng (Panax ginseng C.A. Meyer)
This study aimed to compare the ginsenosides composition of ginseng depending on cultivated region and processing method. Fresh ginseng roots collected from four major regions of Korea were processed using either air-drying or steaming, and subsequent air-drying. Five ginsenosides including Rg1, Re, Rb1, Rc and Rb2 were the major forms in fresh ginseng, whereas Rb1 and Rg1 were abundant in proc...

Effect of Banana Peel Oleoresin on Oxidative Stability of Sunflower and Soybean Oil
This study reports the effect of banana peel oleoresin (BPO) on oxidative stability of sunflower and soybean oil at elevated temperature. Sunflower and soybean oil are used as edible oil in India and are prone to oxidation. The oxidative stability of both the oils were studied by Rancimat at 110C and schaal oven test at 60C. The oxidation properties of BPO in sunflower and soybean oil were comp...
Food insecurity worldwide derived from food supply patterns
Worldwide, humanity is facing severe nutritional imbalances, which are dependent on access to food and the dietary habits of particular populations that can make them susceptible to malnutrition. This study aims to identify and analyze the main food supply patterns (FSPs) of populations worldwide, and then to relate them to their respective malnutrition conditions. The hypothesis is that there ...

Awareness and Attitudes of Tennessee Consumers Towards Agricultural Biotechnology: Survey Results
The progress made in the field of biotechnology, also known as Genetic Engineering, over the years has made way for many new outcomes in different fields. However the immense potential of 2biotechnology has not convinced ordinary people to buy into Genetically Modified (GM) foods. A telephone survey conducted by a marketing firm, Advanced Strategic Research (ASR), was contracted to gather data ...
Application of CO 2 in Perna perna Mussel: Evaluation of Absorption Mechanism During Soluble Gas Stabilization (SGS) Process
Carbon dioxide (CO2) has been studied to increase the shelf life of foods, particularly in systems with modified atmosphere. This study aimed to evaluate the absorption of CO2 in shucked mussels (Perna perna) after soluble gas stabilization process. For this purpose, a 23 experimental design, with triplicate runs at the central point, was built to evaluate the influence of CO2 absorption in the...

Dextrin, sugar and organic acid profiles of spontaneous and modified gowe: a malted and fermented sorghum beverage from Benin
Gowé is a traditional Beninese fermented red sorghum beverage made from a blend of malted and precooked nonmalted flour. The main objective of this work was to evaluate the degradation of starch during the production of gowé and to characterise the organic acid and sugar profiles of the product obtained using starter cultures. Inoculation was performed with strains of Lactobacillus fermentum ...
Optimisation of wheat flour-based sponge cake formulation containing tapioca starch and xanthan gum
The optimum formulation for wheat flour (WF)-based sponge cakes containing tapioca starch (TS) and xanthan gum (Xan) was determined using the central composite design with two factors and response surface methodology (RSM). Effects of partial substitution of TS (5–15%) for WF in a 20% total flour blend and Xan (0.1–0.3%) on specific volume, parameters of texture profile analysis and sensory...
Comparison and Chemometric Analysis of the Phenolic Compounds and Organic Acids Composition of Chinese Wines
Characteristics of 106 wines from 5 major grape varieties and 3 typical geographic regions in China were investigated by means of profiling of organic acids and phenolic compounds analysis. An ultra-performance liquid chromatography method was developed and thus, large number of samples could be determined in a quick and reliable way. The results showed that different origins and varieties were...
Cold Plasma: A novel Non-Thermal Technology for Food Processing
In the past cold plasma is used for sterilization of sensitive materials and now it is extended to food industries as a novel technology. For years cold plasma processing has been viewed as useful for microbial inactivation while maintaining quality of fresh produce. However, this process is not effective for in vitro model food systems for inactivation of microbes or enzymes which are present ...