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PubMed Journal Database | Journal of food science and technology RSS

00:13 EST 16th December 2017 | BioPortfolio

The US National Library of Medicine and National Institutes of Health manage PubMed.gov which comprises of more than 21 million records, papers, reports for biomedical literature, including MEDLINE, life science and medical journals, articles, reviews, reports and  books.  BioPortfolio aims to publish relevant information on published papers, clinical trials and news associated with users selected topics.

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Showing PubMed Articles 1–25 of 558 from Journal of food science and technology

Erratum to: Effect of different storage temperature on chemical composition of onion (Allium cepa L.) and its enzymes.

[This corrects the article DOI: 10.1007/s13197-015-2076-9.].

Bioactive peptides of animal origin: a review.

Bioactive peptides are specific protein fragments which, above and beyond their nutritional capabilities, have a positive impact on the body's function or condition which may ultimately influence health. Although, inactive within the sequence of the parent proteins, these peptides can be released during proteolysis or fermentation and play an important role in human health by affecting the digestive, endocrine, cardiovascular, immune and nervous systems. Several peptides that are released in vitro or in viv...

Prodigiosin and its potential applications.

Since a decade, there has been a strong consumer demand for more natural products. This has augmented inclination towards substitution of synthetic colorants with natural pigments. Natural pigments not only have the capacity to increase the marketability of products, they also demonstrate valuable biological activities as antioxidants and anticancer agents. There is a long history of exploitation of natural products produced by bacteria as sources of pharmaceutically important, bioactive compounds. Among na...

Strategies for the use of bacteriocins in Gram-negative bacteria: relevance in food microbiology.

Bacteriocins are ribosomally synthesized peptides that have bacteriostatic or bactericidal effects on other bacteria. The use of bacteriocins has emerged as an important strategy to increase food security and to minimize the incidence of foodborne diseases, due to its minimal impact on the nutritional and sensory properties of food products. Gram-negative bacteria are naturally resistant to the action of bacteriocins produced by Gram-positive bacteria, which are widely explored in foods. However, these micr...

Combinatorial approaches for controlling pericarp browning in Litchi (Litchi chinensis) fruit.

The availability of fruit like litchi has been limited by variability in yield, alternate bearing, seasonal differences and most commonly post harvest problems. The litchi fruit has a very short shelf-life during which red color turns brown which greatly affects the appeal to consumer although not the unique flavor. This review article focuses on the post harvest problems especially browning of litchi. The pericarp of litchi is also sensitive to desiccation and turns brown and brittle once moisture is reduc...

2β-hydroxybetulinic acid 3β-caprylate: an active principle from Euryale Ferox Salisb. seeds with antidiabetic, antioxidant, pancreas & hepatoprotective potential in streptozotocin induced diabetic rats.

The aim of the present study was to evaluate the glycemic control, antioxidant, pancreas and liver protective effect of 2β-hydroxybetulinic acid 3β-caprylate (HBAC) from Euryale ferox Salisb. seeds on streptozotocin induced diabetic rats. The active principle was isolated from Euryale ferox Salisb. seeds extract by utilizing chromatographic techniques. The rats were divided into seven experimental groups: Gp 1-normal; Gp2- normal + HBAC (60 mg/kg p.o.); Gp3- diabetic control; Gp 4- Diabetic + HBA...

Mathematical modeling to study influence of porosity on apple and potato during dehydration.

Several structural and physical changes in foodstuffs are the consequence of water removal during the drying process. Porosity (volume fraction of pores) is one of the key parameter that affects the quality and other properties of foods (such as apple and potato). To understand the effect of dehydration in apple and potato, in the present study an arbitrary small cubic volume element is considered which contains pores (intracellular spaces) distributed in it. Further, it is assumed that each pore in the cub...

Modeling of gas transmission properties of polymeric films used for MA packaging of fruits.

High value fruits namely, apple (cv. Royal Delicious), guava (cv. Baruipur) and litchi (cv. Shahi) harvested at their commercial maturity were considered for MA packaging to enhance storage life. Polymeric films namely LDPE, BOPP, PVC, PVDC of different thickness were used for MA packaging study and various film characteristics such as gas transmission rates, water vapour transmission rate, clarity, strength and durability were evaluated. Mathematical model was developed based on Arrhenius type equation to ...

Effect of edible coating on the aromatic attributes of roasted coffee beans.

Coffee is known throughout the world for its distinct aroma and flavour which results from a number of volatile compounds present in it. It is very difficult to arrest the aromatic compounds once the roasting process is complete and it becomes even more challenging to store the beans for a longer time with the retained volatiles as these compounds are easily lost during industrialized processing such as the grinding of roasted coffee beans and storage of ground coffee. Thus, an attempt was made to minimise ...

Molecular insights into cold active polygalacturonase enzyme for its potential application in food processing.

Pectin is a complex structural heteropolysaccharide that require numerous pectinolytic enzymes for its complete degradation. Polygalacturonase from mesophilic or thermophilic origin are being widely used in fruit and vegetable processing in the recent decades to degrade pectic substances. Recently cold active pectinases are finding added advantages over meso and thermophilic counterparts, to use in industrial scale particularly in food processing industry. They facilitate in conservation of several properti...

Beta-glucan rich composite flour biscuits: modelling of moisture sorption isotherms and determination of sorption heat.

Moisture adsorption isotherms of beta-glucan rich composite flour biscuits were determined at 28, 37 and 45 °C. Experimental data were fitted to 12 mathematical models. A nonlinear regression analysis method was used to evaluate the constants of the sorption equations. Statistical testing of sorption models was carried out using multiple criteria such as coefficient of determination (R (2) ), reduced chi-square (χ (2) ), mean relative percent deviation modulus (P) and plotting of residuals. BET (R (2) ...

Nutritional and functional characterization of barley flaxseed based functional dry soup mix.

Barley flaxseed based functional dry soup mix (BFSM) was developed from whole barely flour (46.296%), roasted flaxseed powder (23.148%) and the seasoning (30.555%) comprising several flavoring compounds and anticaking agent, using simple processing technique. Developed BFSM was nutritious. On dry matter basis it contained: protein (14.31%), carbohydrate excluding crude fiber (54.70%), fat (8.70%), ash (17.45%) and crude fiber (4.84%). It was low glycemic soup, free of antinutritional risk and had calorific ...

Fortification with iron chelate and substitution of sucrose by sucralose in light uvaia sherbet (Eugenia pyriformis Cambess): physical, chemical and sensory characteristics.

In this work, iron fortified light uvaia sherbet, with low sucrose content, was developed and its physical, chemical and sensory characteristics were evaluated. The central composite rotational design (CCRD), applicable to the response surface methodology, was used to analyze the formulations. In the formulations, in addition of iron fortification (9 to 15 mg/100 g), the sucrose was substituted by micronized sucralose in a proportion of 66-94 %. The responses were analyzed with respect to changes in pH, ...

Physicochemical and functional properties of yeast fermented brown rice flour.

In the current study, effects of fermentation on physicochemical and functional properties of brown rice flour (BRF) were investigated. Fermentation conditions were optimized using response surface methodology to achieve moderate acidity (pH 5-6), specifically pH 5.5 of brown rice batter with time, temperature and yeast concentration as the independent variables. The results indicated that brown rice batter was well fermented to maintain pH 5.5 at optimum conditions of 32 °C for 6.26 h using 1 % yeas...

The effect of boiling on qualitative properties of grape juice produced by the traditional method.

In this study, grape molasses produced by using the traditional methods from the from Taşkent town of Konya were analysed for their some quality values. Depending on the type of grape molasses and boiling periods, some differences were found in physico-chemical properties. Protein, pH, total acid, hydroximetil furfural, soluble dry matter, total phenol and viscosity values were found between 0.260 % and 0.421 %, 7.82 and 8.35 %, 0.477 % and 0.585 %, 3.312 mg/kg and 6.336 mg/kg, 20.447 mg/L and 25.8...

Modelling solubility of phenolics of mango ginger extract in supercritical carbon dioxide using equation of state and empirical models.

Solubility of phenolics of mango ginger extract in supercritical carbon dioxide was studied at 40-60 °C and 100-350 bar. Critical temperature, critical pressure and critical volume of caffeic acid, the principal component of the extract were calculated using group contribution methods and compared with the values obtained by CHEMDRAW®. Vapor pressure of caffeic acid was predicted by Reidel method. Solubility prediction in supercritical carbon dioxide was studied using two different equation of states (E...

Impingement drying for preparing dried apple pomace flour and its fortification in bakery and meat products.

This study aimed to evaluate impingement drying (ID) as a rapid drying method to dry wet apple pomace (WAP) and to investigate the fortification of dried apple pomace flour (APF) or WAP in bakery and meat products. ID at ~110 °C reduced the moisture content of apple pomace from 80 % (wet basis) to 4.5 % within 3 h, compared with 24 h to 2.2 % using 40 °C forced-air drying and ~60 h to 2.3 % using freeze drying. Furthermore, ID enhanced the extractable phenolic compounds, allowing for a 58 % incr...

Improving the color of bulgur: new industrial applications of tempering and UV/sun-light treatments.

Color (CIE b*; yellowness) is an important parameter for bulgur quality. Color of bulgur is mainly due to natural pigments (carotenoids) that are present at different levels in wheat. In order to increase the customer acceptability, the producers try to obtain yellowish color in bulgur. In this study, two different tempering methods (spray and steam) were used before sun and UV- light polishing applications. Sun and UV-light were applied to tempered bulgur for 12, 24, 36, 48, 60 and 72 h. Moisture content ...

Antibacterial paperboard packaging using microfibrillated cellulose.

The industry and consumers are focusing more and more on the development of biodegradable and lightweight food-packaging materials, which could better preserve the quality of the food and improve its shelf-life. In an attempt to meet these requirements, this study presents a novel bio-substrate able to contain active bio-molecules for future food-packaging applications. Based on a paperboard substrate, the development of an antibacterial bio-packaging material is, therein, achieved using a chlorhexidine dig...

Effect of starch-beeswax coatings on quality parameters of blackberries (Rubus spp.).

There is increased interest in berry fruits due to health benefits, and maintenance of fruit quality for longer periods of time has been a priority. We previously found that starch based coatings applied on raspberries was associated to volatile compounds production due to anoxic conditions. The objective of this work was to design more hydrophobic coatings with reduced thickness. A starch-beeswax dispersion containing 2 % (w/v) modified tapioca starch added with either 0.5 or 1.0 % (w/v) beeswax micropar...

Rheological characteristics of inulin solution at low concentrations: Effect of temperature and solid content.

The rheological properties of inulin solution was investigated at different solid content (Xs) ranging from 1 to 12 % at wide range of temperatures ranging from 10 to 85 °C. The rheological parameter shear stress was measured upto a shear rate of 300 s(-1) using concentric cylinders attachment by controlled stress rheometer. The investigation showed that the inulin solution behaved like Newtonian liquid and viscosity (η) was in the range 2.0998 to 3.2439 mPa s depending upon the concentration and tem...

Discordance between in silico & in vitro analyses of ACE inhibitory & antioxidative peptides from mixed milk tryptic whey protein hydrolysate.

ACE inhibitory and antioxidative peptides identified by LCMS/MS, from mixed milk (Bubalus bubalis and Bos taurus) tryptic whey protein hydrolysate, were compared with the in silico predictions. α la and ß lg sequences, both from Bubalus bubalis and Bos taurus, were used for in silico study. SWISS-PROT and BIOPEP protein libraries were accessed for prediction of peptide generation. Study observed gaps in the prediction versus actual results, which remain unaddressed in the literature. Many peptides obtaine...

In vitro probiotic evaluation of phytase producing Lactobacillus species isolated from Uttapam batter and their application in soy milk fermentation.

Probiotic lactic acid bacteria are health promoters and have been traditionally consumed without the knowledge that they have beneficial properties. These bacteria mainly involve in secreting antimicrobials, enhance immune-modulatory effects, and preserve the intestinal epithelial barrier by competitively inhibiting the pathogenic organisms. The aim of this study was to investigate the in vitro probiotic properties of Lactobacillus pentosus, Lactobacillus plantarum, Lactobacillus plantarum ssp. argentoraten...

Assessment of Nano Cellulose from Peach Palm Residue as Potential Food Additive: Part II: Preliminary Studies.

High consumption of dietary fibers in the diet is related to the reduction of the risk of non-transmitting of chronic diseases, prevention of the constipation etc. Rich diets in dietary fibers promote beneficial effects for the metabolism. Considering the above and recognizing the multifaceted advantages of nano materials, there have been many attempts in recent times to use the nano materials in the food sector including as food additive. However, whenever new product for human and animal consumption is de...

Physicochemical, pasting, rheological, thermal and morphological properties of horse chestnut starch.

Indian Horse chestnuts contain high content of starch which can be explored to be used in various applications in food industry as encapsulating agent, stabilizer, binder, thickener, gelling agents and many more. Horse chest nut is locally available and can be a boon for food industry if the inherent properties are explored. Hence, horse chest nut starch can be a better option for the replacement of conventional starches to meet the industrial demand of starch. Physicochemical, pasting, rheological, thermal...


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