Food

Characterization of chicken waste fat for application in food technology
Chicken waste which mainly contains skin and depot fat can be used for extraction of edible fat. In this study physicochemical properties of chicken waste and its fat was determined. The content of fat, moisture, protein and ash in chicken waste was 38.92, 50.78, 8.93 and 1.28 %, respectively. Chicken waste fat (CWF) contained palmitic acid as the main saturated fatty acid and oleic and linole...


Spray Freeze Drying: A novel process for the drying of foods and bioproducts
Spray Freeze Drying (SFD) is an unconventional freeze drying technique that produces uniquely powdered products whilst still including the benefits of conventionally freeze dried products. SFD has potential applications in high value products due to its edge over other drying techniques in terms of product structure, quality, and the retention of volatiles and bioactive compounds. In cases wher...
The influence of cheese manufacture parameters on cheese microstructure, microbial localisation and their interactions during ripening: A review
This review considers the relationship between cheese manufacture process parameters including high heat and high pressure processes and protein standardisation techniques on the resultant cheese microstructure, microbial activity within the cheese matrix and the interactions between the cheese matrix and the entrapped bacteria during ripening. Particular consideration is given to bacterial loc...


Optimising foods for satiety
Foods that generate strong satiety sensations have obvious benefits for weight management. This review builds on the understanding that a food's satiating power is dependent on the amount of protein, carbohydrate, fat and fibre it contains by examining evidence that the consumer's sensory and cognitive appraisal of the food is also important. It is concluded that numerous features of a food pro...
Does personality influence eating styles and food choices? Direct and indirect effects
In a random sample (N = 951) from the general population, direct and indirect effects of the Big Five personality traits on eating styles and food choices were examined. Path models revealed that high openness to experience were associated with higher fruit, vegetable and salad and lower meat and soft drink consumption. High agreeableness was associated with low meat consumption. Neuroticis...


Predictors of caregiver feeding practices differentiating persistently obese from persistently non-overweight adolescents
Understanding the contribution of caregiver feeding practices to adolescent diet and weight is important to refining caregiver roles within the context of adolescent obesity prevention and treatment. This secondary data analysis examined whether feeding practices of female caregivers differentiated persistently non-overweight (n = 29) from persistently obese (n = 47) adolescents. Famili...
Intelligent packaging in meat industry: An overview of existing solutions
Traditional packaging systems are refused since these systems do not provide any information about the quality of food products to the consumers and manufacturers at any stage of supply chain. The essence of a new technology to monitor the food spoilage from farm to fork is emerged to reduce hazards such as food borne diseases. Moreover, the food quality monitoring systems clarify the main fact...

Gamma radiation and magnetic field mediated delay in effect of accelerated ageing of soybean
Soybean seeds were exposed to gamma radiation (0.5, 1, 3 and 5 kGy), static magnetic field (50, 100 and 200 mT) and a combination of gamma radiation and magnetic energy (0.5 kGy + 200 mT and 5 kGy + 50 mT) and stored at room temperature for six months. These seeds were later subjected to accelerated ageing treatment at 42 °C temperature and 95–100 % relative humidity and were co...
Simultaneous separation and determination of organic acids in blueberry juices by capillary electrophoresis- electrospray ionization mass spectrometry
A sensitive and expeditious capillary electrophoresis-electrospray ionization mass spectrometry(CE-ESIMS) method for the separation, identification and determination of succinic, citric, salicylic, malic, benzoic, sorbic, ascorbic, and tartaric acid in blueberry juices has been developed. In order to obtain the analytical separation, CE-MS interface parameters(e.g., buffer pH and composition, s...

Aromatic compounds released from natural precursors by selected Oenococcus oeni strains during malolactic fermentation
The changes produced at the volatile fraction of a Tempranillo wine added with a natural glycosidic extract and commercial esters by the action of inoculated Oenococcus oeni strains during malolactic fermentation were assessed. The glycosidic extract was obtained from must of Muscat grape variety, and strains used had been selected in a previous work by their glycosidase and esterase activities...
Phenolic characterization of minor red grape varieties grown in Castilla-La Mancha region in different vinification stages
This paper reports on a study of several grape native phenolic compounds in five red minor grapevine varieties in danger of extinction in Castilla-La Mancha. The study was performed in different vinification stages not previously reported in conjunction in that kind of grape varieties: skins (before and after vinification), must, during alcoholic fermentation, and after alcoholic and malolactic...

Impact of different large scale pasteurisation technologies and refrigerated storage on the headspace fingerprint of tomato juice
This work reports an evaluation and comparison of traditional and novel large scale pasteurisation technologies (pulsed electric fields (PEF) and high pressure processing (HPP)) and consecutive refrigerated storage on the headspace fingerprint of tomato juice. The comparison between technologies was performed based on microbial equivalence. A pilot scale PEF processing system and an industrial ...
Comparison of Sterilization Efficiency of Pulsed and Continuous UV Light Using Tunable Frequency UV System
Whether or not pulsed UV light was more bactericidal than continuous UV was still debated. The aim of this work was to compare the disinfection efficiency of continuous and pulsed UV light at different frequencies. A tunable frequency UV system was designed to allow indicator bacteria to be exposed to continuous or pulsed UV light with a same low pressure mercury lamp, which can emit UV light w...
Influence of level and duration of feeding polysaccharide (laminarin and fucoidan) extracts from brown seaweed (Laminaria digitata) on quality indices of fresh pork
The effect of level (450 or 900mg laminarin (L) and fucoidan (F) /kg feed) and duration (3 or 6wks) of feeding a seaweed (Laminaria digitata) extract containing L/F on the quality of pork (longissimus thoracis et lumborum (LTL)) stored in modified atmosphere packs and on organ lipid stability was examined. Mechanisms of L/F antioxidant activity in LTL were evaluated. Plasma total antioxidant st...
Estimating the non-thermal inactivation of Listeria monocytogenes in fermented sausages relative to temperature, pH and water activity
Data relative to in situ Listeria monocytogenes inactivation in fermented sausages were collected from 13 individual studies found in the literature. Inactivation rates were extrapolated and used to develop a predictive model to evaluate the relative effects of pH, water activity (aw) and temperature on L. monocytogenes fate during fermentation and ripening. Temperature explained ca. 60% of the...