Food

Infrared Drying Characteristics of Bean Seeds
The effect of different infrared power levels on drying kinetics of red kidney bean seeds was investigated. The bean seeds were dried at 83, 125, 167 and 209 W infrared power levels and constant seed diameter is 1.14 cm. It is observed that drying characteristics of bean seeds were greatly influenced by infrared power. The drying data were fitted with 10 thin-layer drying models available in ...


Ozone Treatment Efficiency in Aspergillus and Penicillium Growth Inhibition and Mycotoxin Degradation of Stored Wheat Grains (Triticum aestivum L.)
The efficacy of ozone (O3) gas treatment to inhibit the strains growth of Aspergillus flavus and Penicillium citrinum and of aflatoxin and citrinin (CTR) to degrade in wheat grains were evaluated. The tests were performed in laboratory pilot silos containing grains artificially contaminated by these fungi or mycotoxins. Briefly, the samples were divided into control groups (no O3 gas) and O3-tr...
Effect of Pasteurization and Shelf Life on the Physicochemical Properties of Physalis (Physalis peruviana L.) Juice
The main objective of this work is to evaluate the physicochemical characteristics of Physalis (Physalis peruviana L.) after pasteurization and shelf life for 21 days at 5C. Pasteurization at 90C for 2 min led to a significant improvement in the organoleptic characteristics of the juice. Pasteurization of juice reduced the ascorbic acid content from 38.90 to 30.20 mg/100 g during shelf ...


Characterization of vacuum dried onion slices
Assessment of various quality parameters of vacuum dried onion, with or without pretreatment was attempted. Colour, flavor and rehydration ratio were analyzed and compared with those of convective air drying. Tissue microstructure images of dehydrated onion were studied and compared with convective air drying and microwave drying, with the help of scanning electron microscopy. The texture of dr...
Effect of vacuum ageing on quality changes of lamb steaks from early fattening lambs during aerobic display
The effects of vacuum ageing on the quality changes of lamb steaks during retail display were assessed. Biceps femoris and Quadriceps femoris muscles from thirty early fattening lambs fed barley straw and concentrate or alfalfa and concentrate were used. Half of the muscles were vacuum aged for three weeks (VA), and the other half were not aged (control). Control and VA muscles were sliced and ...


Casein Micelles at Non-Ambient Pressure Studied by Neutron Scattering
The disruption of casein micelles, as found in cows’ milk, was investigated at pressures up to 300 MPa with small angle neutron scattering (SANS). From the decrease of the overall level of scattering, the expected disruption of the micelles was concluded. This disruption was incomplete, and stable at 300 MPa, independent of pressure history. At intermediate pressures, pressure history, (ste...
Regionalverband Südwest, Tagung am10./11.03.14 in Neustadt/Weinstraße
Deutschlandstudie Wein — Synergetische Effekte bei der chemometrischen Analyse von 1H-NMR Daten und Stabilisotopendaten.

Regionalverband Bayern — Tagung am 19.03.14 in Würzburg
Einsatz der 1H-NMR-Spektroskopie zur Differenzierung von ökologisch und konventionell angebauten Tomaten/Metabolite Profiling von Gerste — Einfluss von Trockenstress/Molekulare Tierartenquantifizierung: Unterscheidung „Kontamination” und „Zutat”/Anthocyanins in Japanese Plums/LMIV kompakt/Anwendung von proteolytisch aktivem Malzextrakt zum Abbau von Gluten in Bier/Einfluss von Redoxr...
Biocontrol activity of four non- and low-fermenting yeast strains against Aspergillus carbonarius and their ability to remove ochratoxin A from grape juice
Aspergillus spp. infection of grape may lead to ochratoxin A (OTA) contamination in processed beverages such as wine and grape juice. The aim of the current study was to evaluate the biocontrol potential of two non-fermenting (Cyberlindnera jadinii 273 and Candida friedrichii 778) and two low-fermenting (Candida intermedia 235 and Lachancea thermotolerans 751) yeast strains against the pathogen...

Sensory characteristics and storage quality indicators of surimi franks nutritionally enhanced with omega-3 rich flaxseed oil and salmon oil
Surimi franks were fortified with flaxseed or salmon oil at 2 g/100 g sample, franks without added oil served as a control. Thiobarbituric acid reactive substances values were highest (P  0.05). Frank pH decreased over time (P = 0.011) for all frank types. There were differences in textural properties between frank types (P  0.05) between franks. Fifty-four panellists reported consuming...
Modelling the growth parameters of lactic acid bacteria and total viable count in vacuum-packaged Irish cooked sausages cooled by different methods
The growth kinetics of lactic acid bacteria (LAB) and total viable count (TVC) in cooled sausages as a function of storage time was studied. Cooked sausages were cooled either by commercial cooling or by immersion vacuum cooling (IVC), then vacuum-packaged and stored for up to 71 days at 4 °C. Baranyi model was used to fit the growth of LAB and TVC. Growth curve, growth rate, lag time and in...

Sugar replacement in sweetened bakery goods
This review presents the state-of-the-art concerning the application of natural and artificial high-intensity sweeteners, fructans and bulking agents such as polyols as sugar replacers in sweet-baked goods and their effects on product characteristics. The recent much publicised attention given to weight gain of the population and its consequences on the occurrence of diet-related diseases in de...
High-pressure processing of Manuka honey: brown pigment formation, improvement of antibacterial activity and hydroxymethylfurfural content
This work was undertaken to assess the effects of high-pressure processing on brown pigment formation, antibacterial activity and hydroxymethylfurfural (HMF) content in Manuka honey. The honey was subjected to different pressures (200–600 MPa) at ambient temperatures (25–33 °C) and with moderate temperatures (53–74 °C) for holding times (10–30 min). The brown pigment formation in ...
Characterisation of composite edible films based on wheat starch and whey-protein isolate
Composite films prepared by casting wheat starch and whey-protein isolate at proportions of 100–0%, 75–25%, 50–50%, 25–75% and 0–100% were characterised. Combination of both substances gave continuous and homogeneous films. The more the starch is in a film, the more dull is the appearance. The highest water adsorption was observed for pure whey-protein films and the lowest for pure wh...
Assessment of antioxidant capacity of energy drinks, energy gels and sport drinks in comparison with coffee and tea
Antioxidant capacities of energy drinks (ED) and energy gels (EG) were evaluated by means of Oxygen Radical Absorbance Capacity (ORAC), Trolox Equivalent Antioxidant Capacity (TEAC), Ferric-ion Reducing Antioxidant Power (FRAP) and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) assays. Values obtained by the four methods linearly correlated and a ranking scale of their antioxidant contributes was drawn. ...