06.05.2013 | Wenjie Liu, Clint D. Stevenson, Tyre C. Lanier, Journal of Food Science, 2013

Abstract Surimi seafoods (fish/poikilotherm protein) in the U.S.A. are typically cooked rapidly to 90+°C, while comminuted products made from land animals (meat/homeotherm protein) are purposely cooked much more slowly, and to lower endpoint temperatures (near 70 °C). We studied heating ...

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02.05.2013 | Nasser A. Al‐Habsi, Fred J. Davis, Keshavan Niranjan, Journal of Food Science, 2013

Abstract  Crystallization must occur in honey in order to produce set or creamed honey; however, the process must occur in a controlled manner in order to obtain an acceptable product. As a consequence, reliable methods are needed to measure the crystal content of honey (ϕ expressed as kg ...

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02.05.2013 | Morgana Zimmermann, Suzane Miorelli, Donald W. Schaffner, Gláucia M. F. Aragão, International Journal of Food Science & Technology, 2013

Summary Heat resistant micro‐organisms are an ongoing challenge to the food industry. Various factors may influence the heat resistance of micro‐organisms including type and strain; the environmental influences during cell and spore formations and during heat exposure; and the equipment ...

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02.05.2013 | Sergio Bravo, Javier García‐Alonso, Gala Martín‐Pozuelo, Victoria Gómez, Verónica García‐Valverde, Inmaculada Navarr ..., International Journal of Food Science & Technology, 2013

Summary Light red tomatoes were exposed to different doses of ultraviolet C (UV‐C) irradiation (1.0, 3.0 and 12.2kJm−2). After treatment, the tomatoes were stored for 2days at room temperature, and then analysed to determine the effect of irradiation on the main antioxidants, ...

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02.05.2013 | Mortaza Aghbashlo, Hossien Mobli, Ashkan Madadlou, Shahin Rafiee, International Journal of Food Science & Technology, 2013

Summary The effects of spray‐drying air temperature, aspirator rate (drying air mass flow rate), peristaltic pump rate (feed mass flow rate) and spraying air mass flow rate on microencapsulation properties of fish oil including moisture content, particle size, bulk density, encapsulation ...

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30.04.2013 | G. Ghoshal, U.S. Shivhare, U.C. Banerjee, Journal of Food Quality, 2013

Abstract Partially purified xylanase was used in whole‐wheat bread manufacturing to study its effect on the quality attributes of the bread during storage at room temperature (25 ± 2C) and refrigerated temperature (4 ± 1C). Incorporation of xylanase resulted in reduced water absorption ...

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30.04.2013 | Maryam Nafar, Zahra Emam‐Djomeh, Shima Yousefi, Mahnaz Hashemi Ravan, Journal of Food Quality, 2013

Abstract This study was conducted to decrease Saccharomyces cerevisiae cell count and to maximize levels of quality characteristics in red grape juice during ultrasound process using response surface methodology (RSM). The effects of three process parameters (considered as independent ...

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30.04.2013 | Brian H. Himelbloom, Alexandra C.M. Oliveira, Jiraporn Chantarachoti, Charles A. Crapo, Journal of Food Quality, 2013

Abstract Whole pink salmon, undergoing 4 days of spoilage in elevated temperature (10C) seawater, were dissected to determine ethanol content and changes in the aerobic and facultatively anaerobic bacteria flora. Intestinal tract, viscera, coagulated blood, reproductive organs, skin and ...

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30.04.2013 | Neelam Gulia, Bhupendar Singh Khatkar, Journal of Food Quality, 2013

Abstract Five processing variables comprising mixing time, dough sheet thickness, steaming time, frying temperature and frying time were investigated to determine their effect on oil uptake, cooking quality, textural properties and overall acceptability of instant fried noodles using ...

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25.04.2013 | Yin Zhang, Songming Luo, Wei Wang, Journal of Food Processing and Preservation, 2013

Abstract Sensory color, flavor and odor of six commonly consumed fresh fruit and vegetable juices (FVJ) were correlated with remaining time and CIELAB color of the FVJ. The stability of color, flavor and odor demonstrated the quality of fresh FVJ decreased when they were remained more ...

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