Results 91 to 100 of about 49,851 (305)

Microbial communities and functional diversity in seafood

JSFA reports, EarlyView.
Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi, Samuel Ayeh Osei, Grace Afumwaa Boamah, Gertrude Dzifa Mensah   +3 more
wiley   +1 more source

DEVELOPMENT OF PASTERIZATION MODES FOR HIGH-SUGAR CANS IN CONTINUOUS ACTING PASTEURIZERS

Пищевые системы, 2019
High-sugar canned fruits, such as jam, marmalade, confiture, are characterized by a high content of soluble dry solids and high acidity, which allows to apply to them pasteurization processes as heat treatment. In comparison with sterilization processes,
G. P. Pokudina, M. V. Trishkaneva, R. A. Volkova   +2 more
doaj   +1 more source

The use of edible insects in human food

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

Thermal inactivation of Byssochlamys nivea in pineapple nectar combined with preliminary high pressure treatments [PDF]

, 2010
Byssochlamys nivea is a thermal resistant filamentous fungi and potential micotoxin producer. Recent studies have verified the presence of ascospores of such microorganism in samples of pineapple nectars.
Calado, V., Ferreira, E. H. R., Massaguer, P. R., Mendo, S., Rosenthal, A., Saraiva, J.   +5 more
core   +1 more source

Microencapsulation of bioactive compounds from peanut residues: stability study and application in yogurt

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Peanut skin, a byproduct of peanut processing, is a rich source of phenolic compounds (520.65 mgGAE (100 g)−1 d.b.) with strong antioxidant capacity, but which remains underutilized. The direct incorporation of phenolic extracts into dairy products is challenging, due to their instability during processing and storage and possible ...
Ana Carolina Tucumantel Ribeiro, Victor Waldemar Pinto, Jaqueline LS Cavalcante, Nathalia Almeida Costa, Bárbara M Lepaus, Juliana A Macedo, Patrícia Blumer ZR Sá, Sílvia Cristina Sobottka Rolim de Moura   +7 more
wiley   +1 more source

Expanded microchannel heat exchanger: design, fabrication and preliminary experimental test [PDF]

, 2012
This paper first reviews non-traditional heat exchanger geometry, laser welding, practical issues with microchannel heat exchangers, and high effectiveness heat exchangers.
Brandemuehl, Michael J., Denkenberger, David C., Pearce, Joshua M., Zhai, John   +3 more
core   +5 more sources

Probiotic fermented goat milk incorporated with blackberry (Rubus sp.): A novel functional food product

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study created functional fermented goat milk by adding blackberry pulp and probiotics (Lactobacillus acidophilus LA‐5 and Bifidobacterium animalis subsp. lactis Bb‐12). The preparation involved two variations of fermented goat milk with blackberry (Rubus sp.), distinguished by the absence (fermented goat milk, FGM) or inclusion
Bibiana Bittencourt Bicca, Khadija Bezerra Massaut, Elisa dos Santos Pereira, Márcia Vizzotto Foster, Laura Martins Fonseca, Ângela Maria Fiorentini, Graciela Volz Lopes   +6 more
wiley   +1 more source

Optimization of a portable NIR device for the optical supervision of milk coagulation process [PDF]

, 2011
The coagulation of milk is the fundamental process in cheese-making, which is based on a gel formation as consequence of physicochemical changes taking place in the casein micelles.
Barreiro Elorza, Pilar, Chamorro Valencia, M. Concepcion, Correa Hernando, Eva Cristina, Moreno Lucas, Beatriz   +3 more
core   +1 more source

Effect of encapsulated purple sweet potato (Ipomoea batatas L.) peel extract on fresh goat cheese: quality and polyphenolic and color stability during refrigerated storage

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The aim of this work was to characterize the polyphenolic profile of encapsulated purple sweet potato peel extract (PSPPE), to assess the effects of its addition (1.5 and 3 g L−1) on the color, texture, microbiological quality, microstructure, and sensory attributes of fresh goat cheese, and to monitor the polyphenolic profile and ...
Raquel Lucas‐González, Nuria Muñoz‐Tébar, Gema Martínez‐Navarrete, José Ángel Pérez‐Álvarez, Eduardo Fernández, José Manuel Lorenzo, Juana Fernández‐López, Manuel Viuda‐Martos   +7 more
wiley   +1 more source

The Effect of Pasteurization Time on Phytochemical Composition and Antioxidant Capacity of Two Apple Cultivars Juices

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2018
The objective of this study was to characterize two varieties of apple (Florina and Liberty) grown in the North-West of Romania, with a focus on their volatile compounds, bioactive compounds and their antioxidant capacity.
Vasile LASLO, Sonia SOCACI, Alin TEUSDEA, Adrian TIMAR, Maria TOFANĂ, Simona Ioana VICAS   +5 more
doaj   +1 more source