scispace - formally typeset
Search or ask a question
Author

Rosana G. Moreira

Bio: Rosana G. Moreira is an academic researcher from Texas A&M University. The author has contributed to research in topics: Tortilla chips & Population. The author has an hindex of 40, co-authored 142 publications receiving 5275 citations. Previous affiliations of Rosana G. Moreira include Texas A&M University System & Michigan State University.


Papers
More filters
Journal ArticleDOI
TL;DR: In this paper, the effect of oil temperature and vacuum pressure on the drying rate and oil absorption of potato chips and on the product quality attributes such as shrinkage, color, and texture was investigated.

387 citations

Journal ArticleDOI
TL;DR: In this paper, the authors analyzed the effects of different parameters on the final oil content of tortilla chips and found that only 20% of the total oil content was absorbed by the chips during frying, and 64% during cooling, leaving only 36% at the chip's surface.

349 citations

Journal ArticleDOI
TL;DR: In this article, the level of acrylamide formed during deep-fat frying of potato chips was analyzed and the authors evaluated the means of reducing acryamide in potato chips by using different potato cultivars and vacuum frying.
Abstract: Potatoes and other foods that have a high content of the amino acid asparagine and a high accumu- lation of reducing sugars are subject to the formation of acrylamide upon frying. The objectives of this research were (1) to analyze the level of acrylamide formed during deep-fat frying of potato chips and (2) to evaluate means of reducing acrylamide in potato chips by using different potato cultivars and vacuum frying. Several potato cultivars were used in this research, including Innovator (I), NDTX 4930-5W (N), ATX 854 04-8W (ATw), Atlantic (A), Shepody (S), ATX847806-2Ru (ATr), and White-Rose ( W) . An electric bench-top (atmospheric conditions)-type fryer was used to fry the potatoes. Three temperatures were used: 150 °C, 165 °C, and 180 °C. The vacuum frying experiments were performed at 118 °C, 125 °C, and 140 °C and a vacuum pressure of 10 Torr. The potatoes were sliced (1.5-mm thick) and fried for different lengths of times. For potatoes fried at 165 °C (for 4 min) at atmospheric conditions, the acrylamide contents were 5021 55 ppb (W), 552 25 ppb (I), 358 50 ppb (N), 397 25 ppb (ATw), 646 55 ppb (A), 466 15 ppb(S), and 537 14 ppb (ATr). Vacuum frying reduced acrylamide formation by 94%. Results showed that both cultivar and modified frying systems can play an impor- tant role in reducing acrylamide formation in fried potatoes. As the frying temperature decreased from 180 °C to 165 °C, acrylamide content in potato chips reduced by 51% during traditional frying and by 63% as the tempera- ture decreased from 140 °C to 125 °C in vacuum frying. Increased frying time increased acrylamide formation during traditional frying for all temperatures and frying methods analyzed. However, the effect on acrylamide

238 citations

Book
30 Jun 1999
TL;DR: In this article, the authors present a theoretical analysis of deep-fat and continuous-fryer control systems for low-fat tortilla chips, and a detailed analysis of Fried Product Quality.
Abstract: Introduction. Fried Product Processing and Characteristics. Frying Oil Characteristics. Fried Product Quality. Introductory Analysis of Frying Systems. Theory and Simulation of Frying. Oil Absorption in Fried Foods. Deep-Fat Frying Systems. Continuous Fryer Control Systems. Low-Fat Tortilla Chips. Packaging Fried Foods. Index.

225 citations

Journal ArticleDOI
TL;DR: By characterizing these new delivery systems, one can understand the controlled-release mechanism and antimicrobial efficiency that provides a foundation that will enable food manufacturers to design smart food systems for future delivery applications, including packaging and processing, capable of ensuring food safety to consumers.
Abstract: Eugenol and trans-cinnamaldehyde are natural compounds known to be highly effective antimicrobials; however, both are hydrophobic molecules, a limitation to their use within the food industry. The goal of this study was to synthesize spherical poly (DL-lactide-co-glycolide) (PLGA) nanoparticles with entrapped eugenol and trans-cinnamaldehyde for future antimicrobial delivery applications. The emulsion evaporation method was used to form the nanoparticles in the presence of poly (vinyl alcohol) (PVA) as a surfactant. The inclusion of antimicrobial compounds into the PLGA nanoparticles was accomplished in the organic phase. Synthesis was followed by ultrafiltration (performed to eliminate the excess of PVA and antimicrobial compound) and freeze-drying. The nanoparticles were characterized by their shape, size, entrapment efficiency, and antimicrobial efficiency. The entrapment efficiency for eugenol and trans-cinnamaldehyde was approximately 98% and 92%, respectively. Controlled release experiments conducted in vitro at 37 °C and 100 rpm for 72 h showed an initial burst followed by a slower rate of release of the antimicrobial entrapped inside the PLGA matrix. All loaded nanoparticles formulations proved to be efficient in inhibiting growth of Salmonella spp. (Gram-negative bacterium) and Listeria spp. (Gram-positive bacterium) with concentrations ranging from 20 to 10 mg/mL. Results suggest that the application of these antimicrobial nanoparticles in food systems may be effective at inhibiting specific pathogens. Practical Application: Nanoencapsulation of lipophilic antimicrobial compounds has great potential for improving the effectiveness and efficiency of delivery in food systems. This study consisted of synthesizing PLGA nanoparticles with entrapped eugenol and trans-cinnamaldehyde. By characterizing these new delivery systems, one can understand the controlled-release mechanism and antimicrobial efficiency that provides a foundation that will enable food manufacturers to design smart food systems for future delivery applications, including packaging and processing, capable of ensuring food safety to consumers.

218 citations


Cited by
More filters
Book ChapterDOI
01 Jan 1997
TL;DR: This chapter introduces the finite element method (FEM) as a tool for solution of classical electromagnetic problems and discusses the main points in the application to electromagnetic design, including formulation and implementation.
Abstract: This chapter introduces the finite element method (FEM) as a tool for solution of classical electromagnetic problems. Although we discuss the main points in the application of the finite element method to electromagnetic design, including formulation and implementation, those who seek deeper understanding of the finite element method should consult some of the works listed in the bibliography section.

1,820 citations

Journal ArticleDOI
TL;DR: Antioxidant decreases the frying oil oxidation, but the effectiveness of antioxidant decreases with high frying temperature, and lignan compounds in sesame oil are effective antioxidants in deep-fat frying.
Abstract: Deep-fat frying produces desirable or undesirable flavor compounds and changes the flavor stability and quality of the oil by hydrolysis, oxidation, and polymerization. Tocopherols, essential amino acids, and fatty acids in foods are degraded during deep-fat frying. The reactions in deep-fat frying depend on factors such as replenishment of fresh oil, frying conditions, original quality of frying oil, food materials, type of fryer, antioxidants, and oxygen concentration. High frying temperature, the number of fryings, the contents of free fatty acids, polyvalent metals, and unsaturated fatty acids of oil decrease the oxidative stability and flavor quality of oil. Antioxidant decreases the frying oil oxidation, but the effectiveness of antioxidant decreases with high frying temperature. Lignan compounds in sesame oil are effective antioxidants in deep-fat frying.

965 citations

Journal ArticleDOI
TL;DR: A number of alternatives for preservation of fresh-cut vegetables have been proposed, such as antioxidants, irradiation, ozone, organics acids, modified atmosphere packaging, whey permeate, etc as discussed by the authors.
Abstract: The market sales of ready-to-use fresh vegetables have grown rapidly in recent decades as a result of changes in consumer attitudes, especially consumption of fresh-cut lettuce and carrot due to their use in prepared salads. Chlorine solutions have been widely used to sanitise fruit and vegetables in the fresh-cut industry. However, the association of chlorine with the possible formation of carcinogenic chlorinated compounds in water has called into question the use of chlorine in food processing. There is a real need to find alternatives for preservation of fresh-cut fruit and vegetables in order to improve the efficacy of washing treatments. Alternatives or modified methods have been proposed, as antioxidants, irradiation, ozone, organics acids, modified atmosphere packaging, whey permeate, etc.; however, none have yet gained widespread acceptance by the industry. For this reason the development of alternatives and markers in order to measure the efficacy of these alternatives are needed.

894 citations

Journal ArticleDOI
TL;DR: New information on illness outbreaks caused by produce is considered, factors which influence their frequency and size are identified and intervention effectiveness is examined and research needed to increase understanding of the factors influencing microbial safety of fresh produce is addressed.

779 citations

Book
01 Jan 2006
TL;DR: In this paper, the authors describe the properties of foods, including size, shape, volume, and related physical attributes, including Rheological Properties of Food, Thermal Properties of Foods, Electromagnetic Properties, and Water Activity and Sorption Properties of foods.
Abstract: Size, Shape, Volume, and Related Physical Attributes.- Rheological Properties of Foods.- Thermal Properties of Foods.- Electromagnetic Properties.- Water Activity and Sorption Properties of Foods.- Surface Properties of Foods.

642 citations