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Journal J Food Sci Technol

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Biochemical and technological characteristics of wooden breast chicken fillets and their consumer acceptance.

Bruna Caroline Geronimo, Sandra Helena Prudencio, Adriana Lourenço Soares,

The wooden breast (<i>WB</i>) has caused great damages to meat producing industries, being its etiology still not fully understood. Thus, the objective of this work was to investigate biochemistry and technological characteristics of <i>WB</i> chicken fillets and their consumer acceptance. <i>WB</i> fillets were evaluated in regards to color, pH, approximate ... Read more >>

J Food Sci Technol (Journal of food science and technology)
[2021, :1-8]

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Development of milk drink with whey fermented and acceptability by children and adolescents.

Sislene de Matos Reis, Gabriela da Rocha Lemos Mendes, Bruna Mara Aparecida de Carvalho Mesquita, William James Nogueira Lima, Carla Adriana Ferreira Durães Pinheiro, Fernanda Afonso Oliveira Ruas, Grazielle Layanne Mendes Santos, Igor Viana Brandi,

Malnutrition is one of the main trouble relationship children development, it is linking of infectious disease, affect brain development, learning delay and others. The school feeding is an important action to mitigate this, but the acceptability of new and healthy products still a challenge. The goal of this article was ... Read more >>

J Food Sci Technol (Journal of food science and technology)
[2021, 58(7):2847-2852]

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Effects of high pressure and thermal combinations on gel properties and water distribution of pork batters.

Zhuang-Li Kang, Fei Lu, Yan-Ping Li, Chun-Yan Wang,

The effects of high pressure (100-500 MPa) and heated (80 °C, 25 min) combinations on gel properties, rheological characteristic and water distribution of pork batters were investigated. Compared to the only-heat, the cooking yield, <i>a</i>* value, hardness, cohesiveness, and chewiness of cooked pork batters treated less than 300 MPa were significantly increased (<i>P</i> < 0.05), meanwhile, ... Read more >>

J Food Sci Technol (Journal of food science and technology)
[2021, 58(8):3243-3249]

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Development of yoghurt powder using microwave-assisted foam-mat drying.

Ayşe Nur Yüksel,

Yoghurt powder is widely used in industries of confectionery and baking. The production of yoghurt powder can be made by several drying methods, including freeze, spray, microwave vacuum, convective and foam-mat. In this study, the effect of varying concentrations of egg albumin (EA) on foam and powder characteristics of yoghurt ... Read more >>

J Food Sci Technol (Journal of food science and technology)
[2021, 58(7):2834-2841]

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In-vitro biotransformation of tea using tannase produced by Enterobacter cloacae 41.

Rasiravathanahalli Kaveriyappan Govindarajan, Chartchai Khanongnuch, Krishnamurthy Mathivanan, Douglas J H Shyu, Kanti Prakash Sharma, Surajit De Mandal,

Tannase is a widely used enzyme that improves the quality of tea by facilitating the release of water-soluble polyphenolic compounds, as well as reduces the formation of tea creams. The microbial tannase enzymes are often employed for tea biotransformation by hydrolyses esters of phenolic acids, including the gallated polyphenols found ... Read more >>

J Food Sci Technol (Journal of food science and technology)
[2021, 58(8):3235-3242]

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Physicochemical properties and antioxidant activity of gluten-free riceberry-cheese cracker under simulated gastrointestinal transit.

Araya Ranok, Pornchanok Dissamal, Chanida Kupradit, Chompoonuch Khongla, Sumalee Musika, Seksan Mangkalanan,

This study aimed to develop a gluten-free cracker by substituting wheat flour (WF) with riceberry flour (RB) combined with cheese's milk proteins to replace gluten. The effect of substitution of WF with RB at 50 and 100% (RB50 and RB100, respectively) on cracker properties were evaluated. The results showed that ... Read more >>

J Food Sci Technol (Journal of food science and technology)
[2021, 58(7):2825-2833]

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Selection of heat treatment conditions and prevention of secondary microbial contamination of liquid sugar: practical remarks.

Ilona Błaszczyk, Jan Iciek,

The purpose of the paper is to provide practical information on the selection of heat treatment conditions and the prevention of secondary microbial contamination of liquid sugar. The guidelines included in the paper were formulated on the basis of practical experience gained. The most important aspect often refers to the ... Read more >>

J Food Sci Technol (Journal of food science and technology)
[2021, 58(7):2842-2846]

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Shelf life evaluation of fresh chicken burgers based on the combination of chitosan dip and vacuum packaging under refrigerated storage.

Eleni Assanti, Vassilios K Karabagias, Ioannis K Karabagias, Anastasia Badeka, Michael G Kontominas,

The aim of the present study was to investigate the combined effect of chitosan dip (1% w/v) and vacuum packaging on the shelf life of fresh chicken burgers packaged in LDPE/PA/LDPE bags and stored at 4 ± 1 <sup>°</sup>C for up to 12 days. Furthermore, the possible correlation among microbiological, physico-chemical and sensory indices ... Read more >>

J Food Sci Technol (Journal of food science and technology)
[2021, 58(3):870-883]

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Advanced fractionation process for wine-based products diversification.

Gabriele Di Giacomo, Pietro Romano,

Wine fractionation is an old practice widely applied for many reasons, including the production of food-grade alcohol and spirits, alcohol-reduced wines and beverages, functional products, and aromas. The purpose is the need to satisfy different lifestyles and legal constraints. The raw material, usually called industrial wine, includes wine overproduction and ... Read more >>

J Food Sci Technol (Journal of food science and technology)
[2021, :1-8]

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Comparative study of the key aromatic compounds of Cabernet Sauvignon wine from the Xinjiang region of China.

Yao Yao, Kai Chen, Xingyuan Yang, Jingming Li, Xuewen Li,

To determine the differences in the characteristic volatile compounds between winemaking areas in the Xinjiang region, this study was conducted by sampling <i>Cabernet Sauvignon</i> grapes from four winemaking areas in Xinjiang, named Tianshanbeilu, Yili, Yanqi, and Hami. After undergoing the same alcoholic fermentation treatment, the wines from the four areas ... Read more >>

J Food Sci Technol (Journal of food science and technology)
[2021, 58(6):2109-2120]

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Testing different devices to assess the meat tenderness: preliminary results.

Welder Angelo Baldassini, Otávio Rodrigues Machado Neto, Talita Tanaka Fernandes, Hyezza de Paula Ament, Matheus Geraldine Luz, Bismarck Moreira Santiago, Rogério Abdallah Curi, Luis Artur Loyola Chardulo,

Meat tenderness is one of the principal attribute associated with consumer preferences. This study describes tenderness measurements at three final endpoint cooking temperatures (51, 61 and 71 °C) using a mechanical Warner-Bratzler (WBSF) as the standard instrument versus digital texturometer (CT3) and penetrometer (FHT) devices. Thirty-six cross-breed heifers (<i>Bos indicus</i>) with ... Read more >>

J Food Sci Technol (Journal of food science and technology)
[2021, 58(6):2441-2446]

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Fabrication and structural properties of water-dispersible phytosterol using hot melt extrusion.

Yan-Lei Li, Qi-Jun Ruan, Jin-Mei Wang, Xiao-Quan Yang,

Hot-melt extrusion (HME) technology was employed to improve water dispersibility of phytosterol (P) using glycerol (G), lecithin (L), and gum arabic (A) as emulsifiers and stabilizers. The structural properties and water dispersibility of HME products were investigated. In contrast to physical mixtures, better water dispersibility and storage stability were observed ... Read more >>

J Food Sci Technol (Journal of food science and technology)
[2021, 58(6):2447-2451]

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Need for a balance between short food supply chains and integrated food processing sectors: COVID-19 takeaways from India.

Venkatesh Thulasiraman, M S Giri Nandagopal, Anjineyulu Kothakota,

India is an agrarian country with a long history of traditional food processing practices and Short food supply chains (SFSC). However, last few decades saw a huge investment and steady increase in large scale integrated food processing units to combat globalization, food security and India's export demands. Recent outbreak of ... Read more >>

J Food Sci Technol (Journal of food science and technology)
[2021, :1-9]

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Study of the influence of line scale length (9 and 15 cm) on the sensory evaluations of two descriptive methods.

Aline Iamin Gomide, Rita de Cássia Dos Santos Navarro Silva, Moysés Nascimento, Luis Antônio Minim, Valéria Paula Rodrigues Minim,

The line scale is widely used in different lengths to quantify the intensity of descriptors in sensory evaluation. Since studies related to its size are still limited the objective was to determine what variables of descriptive sensory evaluation can be influenced when different scale length is considered in two different ... Read more >>

J Food Sci Technol (Journal of food science and technology)
[2021, 58(7):2815-2824]

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Quality characteristics of buckwheat (Fagopyrum esculentum) based nutritious ready-to-eat extruded baked snack.

Sarwar Iqbal, M P Thanushree, M L Sudha, K Crassina,

The study aimed to utilize buckwheat and bread waste to develop ready to eat snack with reduced fat, enriched protein, dietary fiber and minerals. Base flour constituting of buckwheat flour (BF) and rice flour in the ratio of 90:10 was replaced with bread powder (BP) at varying levels (0-80%). The ... Read more >>

J Food Sci Technol (Journal of food science and technology)
[2021, 58(5):2034-2040]

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The influence of extruded flour on water content and retrogradation process in muffins during storage: NMR relaxation study.

Andrey Sergeev, Srinivas Mettu, Victoria Zaborova,

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 of the ... Read more >>

J Food Sci Technol (Journal of food science and technology)
[2021, 58(5):2028-2033]

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A review on traditional technology and safety challenges with regard to antinutrients in legume foods.

Anand Sharma,

A large section of the human population relies on legumes as a staple food. Legumes are a rich source of nutrients and possess several health-related beneficial properties. However, the nutritional quality of legumes is challenged by the presence of a considerable amount of antinutrients. Consumption of inadequately processed legumes might ... Read more >>

J Food Sci Technol (Journal of food science and technology)
[2021, 58(8):2863-2883]

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Utilisation of collagenolytic enzymes from sierra fish (Scomberomorus sierra) and jumbo squid (Dosidicus gigas) viscera to generate bioactive collagen hydrolysates from jumbo squid muscle.

Manuel de J Fimbres-Romero, Francisco Cabrera-Chávez, Josafat M Ezquerra-Brauer, Enrique Márquez-Ríos, Guadalupe M Suárez-Jiménez, Carmen L Del Toro-Sanchez, Giovanni Isaí Ramírez-Torres, Wilfrido Torres-Arreola,

Crude extracts of collagenases from jumbo squid (<i>Dosidicus gigas</i>) hepatopancreas and sierra fish (<i>Scomberomorus sierra</i>) viscera were used to hydrolyse squid muscle collagen into peptides with inhibitory capacity over angiotensin I-converting enzyme (ACE) and ABTS free radicals [2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid)], as a measure of their antihypertensive potential and antioxidant activity, respectively. ... Read more >>

J Food Sci Technol (Journal of food science and technology)
[2021, 58(7):2725-2733]

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The effects of curing agents on the proteolysis and lipid oxidation of pastırma produced by the traditional method.

Emel Oz, Emre Kabil, Mükerrem Kaya,

In the study, the effects of nitrate and/or nitrite (150 mg/kg KNO<sub>3</sub>, 300 mg/kg KNO<sub>3</sub>, 150 mg/kg NaNO<sub>2</sub>, and 150 mg/kg KNO<sub>3</sub> + 150 mg/kg NaNO<sub>2</sub>) on proteolytic changes (free amino acid composition, SDS-PAGE) in pastırma were investigated. Pastırma samples were also analyzed in terms of some qualitative (pH, a<sub>w</sub>, TBARS, residual nitrite, salt) properties. The lowest ... Read more >>

J Food Sci Technol (Journal of food science and technology)
[2021, 58(7):2806-2814]

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Effect of pulsed light treatment on enzymes and protein allergens associated with their structural changes: a review.

Abeer S Alhendi,

The pulsed light (PL) technique is used for food and surface decontamination widely. The sterilization effect of PL is well known and identified as the photo-chemical effect. Besides, PL is used to inactivate enzymes, reduce the immunoreactivity of proteins, and change protein function properties at a laboratory level. The current ... Read more >>

J Food Sci Technol (Journal of food science and technology)
[2021, 58(8):2853-2862]

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Production and characterization of cow milk based low-protein milk protein concentrate (MPC) powders.

Ganga Sahay Meena, Ashish Kumar Singh, Vijay Kumar Gupta,

Ultrafiltration and Diafiltration processes are used to concentrate proteins present in defatted milk in order to manufacture milk protein concentrate (MPC) powders. Selective passage of the water-soluble components causes retention as well as concentration of colloidal milk components in these processes. Increase in calcium and casein contents decreases the stability ... Read more >>

J Food Sci Technol (Journal of food science and technology)
[2021, 58(8):3205-3214]

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Efficacy of Ocimum tenuiflorum essential oil as grain protectant against coleopteran beetle, infesting stored pulses.

M L Bhavya, S Obulaxmi, Sumithra S Devi,

In the present investigation, essential oil (EO) of <i>Ocimum tenuiflorum</i> and its principal constituent (eugenol) was evaluated for its toxicity and mode of action against <i>Callosobruchus maculatus</i>. Furthermore, fumigant toxicity and germination studies on the application of <i>O. tenuiflorum</i> EO and eugenol against <i>C. maculatus</i> on different pulses was also ... Read more >>

J Food Sci Technol (Journal of food science and technology)
[2021, 58(4):1611-1616]

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Development and characterization of a seaweed snack using Ulva fasciata.

M M Jayakody, M P G Vanniarachchy, W L I Wijesekara,

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 <i>Ulva fasciata</i> with the intention of popularizing ... Read more >>

J Food Sci Technol (Journal of food science and technology)
[2021, 58(4):1617-1622]

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Effect of corn starch coating incorporated with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on microbial quality of fresh chicken meat and fate of inoculated Listeria monocytogenes.

Zahra Abbasi, Majid Aminzare, Hassan Hassanzad Azar, Kobra Rostamizadeh,

The present study compared the effects of corn starch coatings incorporated with <i>Zataria multiflora</i> essential oil (ZEO) and cinnamaldehyde (CIN) in conventional, nanoemulsion (NZEO) and fortified nanoemulsion (NZEOC) forms, on specific spoilage microorganisms of chicken meat and on the fate of inoculated <i>Listeria monocytogenes</i> during 20 days storage at 4 ± 1 °C. Based ... Read more >>

J Food Sci Technol (Journal of food science and technology)
[2021, 58(7):2677-2687]

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Evaluation and prediction of the biogenic amines in Chinese traditional broad bean paste.

Chunfeng Liu, Tianao Zhu, Haoyang Song, Chengtuo Niu, Jinjing Wang, Feiyun Zheng, Qi Li,

Biogenic amines (BAs) are a threat to the safety of broad bean paste, and biosynthetic mechanism of BA and its regulation are unknown. This study aimed to assess microbial BA synthesis in Chinese traditional broad bean paste and determine favorable fermentation conditions for BA regulation. The BAs content in 27 ... Read more >>

J Food Sci Technol (Journal of food science and technology)
[2021, 58(7):2734-2748]

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