Enzymatic processing of Citrus reticulata (Kinnow) pomace using naringinase and its valorization through preparation of nutritionally enriched pasta.

abstract：:A comparative study of the moisture content, mobility of water protons and retrogradation process in muffin samples with the addition of extruded (ME) flour (10%) during storage (14 days) was carried out and compared to control samples without the addition (MO). A significant increase in water content during swelling ...

journal_title：Journal of food science and technology

authors： Sergeev A,Mettu S,Zaborova V

更新日期：2021-05-01 00:00:00

abstract：:In the present study, solid-state fermentation (SSF) of four fenugreek cultivars viz. HM-57, AFG-2, RMT-1 and RMT-303 were carried out using Aspergillus awamori and its effect on antioxidant properties, phenolic content and bioactive compounds were studied. Macro (Ca, K, and Na) as well as micro (Fe, Zn, and Cu) eleme...

journal_title：Journal of food science and technology

authors： Dhull SB,Punia S,Kumar R,Kumar M,Nain KB,Jangra K,Chudamani C

更新日期：2021-05-01 00:00:00

abstract：:The objective of the study was to screen amongst various gluten free flours to prepare Indian unleavened flatbread using principal component analysis (PCA) and hierarchical cluster analysis (HCA) as a mathematical tool. Gluten free flours studied in this work were, rice, sorghum, moong, amaranth, sama, ragi, water che...

journal_title：Journal of food science and technology

authors： Patil S,Sonawane SK,Arya SS

更新日期：2021-05-01 00:00:00

abstract：:Popping/puffing have been traditionally practiced for enhancing storage life, improving organoleptic properties and ease of incorporation in ready-to-eat-foods. Currently, batch type sand and electric popping/puffing machines involving conduction mode of heat transfer are employed. The major drawbacks of these methods...

journal_title：Journal of food science and technology

authors： Tavanandi HA,Das AK,Venkateshmurthy K,Raghavarao KSMS

更新日期：2021-05-01 00:00:00

abstract：:South Asian region possess an abundant growth of seaweeds. Due to unappealing taste of seaweeds, most South Asians reject seaweed based products in the global market. Thus, the research aims to develop a seaweed snack appealing to the taste of South Asians using Ulva fasciata with the intention of popularizing seaweed...

journal_title：Journal of food science and technology

authors： Jayakody MM,Vanniarachchy MPG,Wijesekara WLI

更新日期：2021-04-01 00:00:00

abstract：:In this study, the changes of anthocyanin content, total phenols, antioxidant capacity, microbiota composition before and after digestion and intestine fermentation in stomach and intestine were studied. The results indicated that after simulated gastrointestinal digestion, compared with the original sample, the total...

journal_title：Journal of food science and technology

authors： Yu W,Gao J,Hao R,Yang J,Wei J

更新日期：2021-04-01 00:00:00

abstract：:The present study was undertaken to evaluate the effect of partial wheat flour substitution by jujube flour (JF) or jujube fiber concentrate (JFC) (0-15%) on chemical, physical and sensory quality of biscuits. JFC extracted from jujube pulp was characterized by high fiber (89.61% DM) and phenolic (6.8 mg GAE/g) conten...

journal_title：Journal of food science and technology

authors： Masmoudi M,Yaich H,Borchani M,Mbarki R,Attia H

更新日期：2021-04-01 00:00:00

abstract：:Artemisia is the largest and most diverse genus from the Asteraceae family that named locally "Dermaneh" in Iran. This study was conducted to determine, the chemical compounds of Artemisia persica Boiss essential oil and its antifungal effect, toward six toxigenic fungal strains in vitro. The yield of essential oil fr...

journal_title：Journal of food science and technology

authors： Dehghani Bidgoli R

更新日期：2021-04-01 00:00:00

abstract：:Total lipid content, fatty acid composition and nutritional profile of lipid fraction of fourteen fish species from the Brazilian Northeastern coast were evaluated. Lipid content was determined by Bligh and Dyer methodology, whereas the fatty acid composition was determined by gas chromatography with flame ionization ...

journal_title：Journal of food science and technology

authors： Gonçalves RM,Petenuci ME,Maistrovicz FC,Galuch MB,Montanher PF,Pizzo JS,Gualda IP,Visentainer JV

更新日期：2021-03-01 00:00:00

abstract：:The aim of this study was to investigate the effects of the sequence of different thermal and mechanical treatments on the physicochemical parameters and microstructure of garlic paste, in order to improve the quality of the product. The total organosulfur compounds (OSCs) decreased steadily in blended-heated garlic, ...

journal_title：Journal of food science and technology

authors： Zhang B,Zheng Z,Liu N,Liu P,Qiu Z,Qiao X

更新日期：2021-03-01 00:00:00

abstract：:Traditional foods are known as special products that do not have a specific production technology and are transferred traditionally from generation to generation. The most important feature that distinguishes Gelveri bread from the other bread is the use of sourdough technique and cooking in stone kilns. It is one of ...

journal_title：Journal of food science and technology

authors： Gokmen S,Erdem N,Kocabas A,Yetim H

更新日期：2021-03-01 00:00:00

abstract：:The furan levels in commercial coffee product samples (17 instant coffees, 12 mixed coffee, 8 canned coffee) were 49-2155, 10-201 and 15-209 ng/g, respectively. Since thermal degradation/rearrangement of carbohydrates is the main source of furan, the concentrations of furan and monosaccharides (mannose, rhamnose, gluc...

journal_title：Journal of food science and technology

authors： Kim YJ,Choi J,Lee G,Lee KG

更新日期：2021-03-01 00:00:00

abstract：:In this study, subcritical water extraction (SWE) and the supercritical fluid extraction (SFE) methods were used for the extraction of pumpkin peel extract. Total phenolic content and carotenoid compounds of extracts were measured. The extracts were added to canola oil at a concentration of 400 ppm and were stored at ...

journal_title：Journal of food science and technology

authors： Salami A,Asefi N,Kenari RE,Gharekhani M

更新日期：2021-03-01 00:00:00

abstract：:In order to examine bee pollen hydrolysates to assess their anticancer and antioxidant properties, hydrolysis of bee pollen was first performed using three different commercially available enzymes: Alcalase®, Neutrase®, and Flavourzyme®. The study used DPPH and ABTS assay to evaluate the antioxidant properties of the ...

journal_title：Journal of food science and technology

authors： Saisavoey T,Sangtanoo P,Srimongkol P,Reamtong O,Karnchanatat A

更新日期：2021-02-01 00:00:00

abstract：:This study aimed to investigate the effect of coatings on the quality of ripened dry-cured hams during long-term storage, especially the profile of volatile compounds. The coatings were made up of 33% palm oil, 16.5% water, 39.7% cassava starch, 6.8% corn starch, 1.6% mono- and diglycerides of fatty acids, 0.6% tert-b...

journal_title：Journal of food science and technology

authors： Shi Y,Li X,Huang A

更新日期：2021-02-01 00:00:00

abstract：:The purpose of the study was to investigate the influence of a heteropolysacchride (HePS)-forming lactic acid bacteria (LAB) on the quality attributes of raw fermented sausages. Therefore, salamis with the HePS-producing strain Lactobacillus plantarum TMW 1.1478 or the non-EPS-producing strain Lactobacillus sakei TMW ...

journal_title：Journal of food science and technology

authors： Velasco L,Weiss J,Loeffler M

更新日期：2021-02-01 00:00:00

abstract：:This study deals with the manufacture of a specific cocoa-like powder from Egyptian carob. The crucial unit operation consists of texturing/roasting unseeded carob kibbles, with the aim being to ensure perfect control of the chemical transformations that generate the desired flavor, drying to remove excess moisture, d...

journal_title：Journal of food science and technology

authors： Mounir S,Ghandour A,Mustafa R,Allaf K

更新日期：2021-02-01 00:00:00

abstract：:Several methods are currently employed in the modification of starch obtained from different botanical sources. Starch in its native form is limited in application due to retrogradation, syneresis, inability to withstand shear stress as well as its unstable nature at varying temperatures and pH environment. Modificati...

journal_title：Journal of food science and technology

authors： Mathobo VM,Silungwe H,Ramashia SE,Anyasi TA

更新日期：2021-02-01 00:00:00

abstract：:The present study assessed the modulatory potentials of dietary n-3 [α-linolenic acid (ALA, 18:3n-3, eicosapentaenoic acid (EPA, 20:5n-3 + docosahexaenoic acid (DHA) 22:6n-3), and n-6 fatty acid (LA, 18:2n-6)] on anthropometric parameters and fertility indices in high-fat-fed rats. Weanling female Wistar rats were fed...

journal_title：Journal of food science and technology

authors： Ramaiyan B,Zarei M,Acharya P,Talahalli RR

更新日期：2021-01-01 00:00:00

abstract：:The purpose of the current research was to determine optimal situation by applying Simplex lattice mixture design for the formulation of prebiotic sucrose-free milk chocolate. Chocolate samples were prepared using two different sugar alcohols containing xylitol and maltitol along with galactooligosaccharide as prebiot...

journal_title：Journal of food science and technology

authors： Homayouni Rad A,Rasouli Pirouzian H

更新日期：2021-01-01 00:00:00

abstract：:Lemon peel powder (LPP) obtained after drying (microwave, infrared, and oven) showed the lowest (58.72%) DPPH-radical scavenging activity in oven-dried and the highest (67.84%) in infrared-dried LPP while that of fresh lemon peel remained 63.22%. Orange peel powder (OPP) showed the lowest DSA (61.65) after microwave a...

journal_title：Journal of food science and technology

authors： Özcan MM,Ghafoor K,Al Juhaimi F,Uslu N,Babiker EE,Mohamed Ahmed IA,Almusallam IA

更新日期：2021-01-01 00:00:00

abstract：:In this study, different concentrations of alginate (0%, 1% and 1.5% w/v) enriched with various concentrations of Shirazi thyme (Zataria multiflora Boiss) essential oil (0%, 0.3% and 0.5% w/v), were examined on postharvest characteristics of the fresh pistachio. The measurements (including total phenolic compounds, an...

journal_title：Journal of food science and technology

authors： Hashemi M,Dastjerdi AM,Shakerardekani A,Mirdehghan SH

更新日期：2021-01-01 00:00:00

abstract：:Varieties of blue maize are used to produce tortillas. The Bolita genotype is frequently underused, despite its rich content of bioactive compounds. The composition of derived products is influenced by maize processing. The impact of processing on the total phenolic content (TPC), phenolic acid profile (PAP), antioxid...

journal_title：Journal of food science and technology

authors： Méndez-Lagunas LL,Cruz-Gracida M,Barriada-Bernal LG,Rodríguez-Méndez LI

更新日期：2020-12-01 00:00:00

abstract：Abstract:This paper shows the potential of dual enzyme approach on antioxidant activity of casein hydrolysates. Casein was hydrolysed using the proteolytic enzymes alcalase, flavourzyme in isolation and in sequential order. Casein hydrolysates were evaluated for the degree of hydrolysis, antioxidant activity, molecular...

journal_title：Journal of food science and technology

authors： Rao PS,Bajaj R,Mann B

更新日期：2020-12-01 00:00:00

abstract：:Soy protein isolate hydrolysates (SPIH) were prepared from soy protein isolate (SPI). Effects of SPIH on a satiety signal cholecystokinin (CCK) and feeding behavior in rats were investigated. SPIH induced more CCK release (164.66 ± 2.40 pg/mL) by rat intestinal mucosal cells than SPI (143.33 ± 3.71 pg/mL). Meal size (...

journal_title：Journal of food science and technology

authors： Yang Y,Guo QQ,Guan HN,Piekoszewski W,Wang B,Liu LL,Shi YG,Ikeda S,Liu LJ,Kalenik T,Zhang N

更新日期：2020-12-01 00:00:00

abstract：:A mechanical peeler cum juice extractor was designed and developed for simultaneous peeling and juice extraction of kinnow and sweet orange fruits. Based on the designed components and prior optimization of operational parameters for peeling of both the fruits, a functional machine was developed. Major components of t...

journal_title：Journal of food science and technology

authors： Mahawar MK,Jalgaonkar K,Bibwe B

更新日期：2020-12-01 00:00:00

abstract：:The aim of the present work was to find the changes in the chemical composition, chemical structure and antioxidant activity of bioactive nutrients of kiwi juices upon pasteurization and in vitro gastrointestinal digestion. Results showed that fresh kiwi juice (FKJ) contains total phenols, 162 mg GAE/mL, total flavono...

journal_title：Journal of food science and technology

authors： Khiralla G,Ali HM

更新日期：2020-11-01 00:00:00

abstract：:Oil content of almond kernels ranged from 36.7% in the cultivar T12 to 79.0% in genotype T27. The major fatty acid in almond oil is oleic (62.43% in T7-76.34% in T4) followed by linoleic (13.97% in T4-29.55% in T3) and palmitic (4.97% in T2-7.51% inT3). The main tocopherol in almond oil was α-tocopherol (44.25 mg/100 ...

journal_title：Journal of food science and technology

authors： Özcan MM,Matthäus B,Aljuhaimi F,Mohamed Ahmed IA,Ghafoor K,Babiker EE,Osman MA,Gassem MA,Alqah HAS

更新日期：2020-11-01 00:00:00

abstract：:The physicochemical properties of pressurized hot-water extract (PHE) from abalone muscle and the antioxidant activities of its digestive products were investigated in this study. The PHE contained protein of 49.58% and carbohydrate of 41.95%. After ethanol graded precipitation, most of carbohydrate and protein in PHE...

journal_title：Journal of food science and technology

authors： Wei P,Weng W

更新日期：2020-11-01 00:00:00

abstract：:The use of malolactic starter cultures, often offer no guarantee of microbiological success due to the chemical and physical factors (pH, ethanol, SO2, nutrient availability) that occur during the winemaking process. This study was born with the aim of improving the performance of the lactic acid bacteria used as a st...

journal_title：Journal of food science and technology

authors： Di Martino C,Testa B,Letizia F,Iorizzo M,Lombardi SJ,Ianiro M,Di Renzo M,Strollo D,Coppola R

更新日期：2020-11-01 00:00:00