Journal•ISSN: 1082-0132
Food Science and Technology International
SAGE Publishing
About: Food Science and Technology International is an academic journal published by SAGE Publishing. The journal publishes majorly in the area(s): Ascorbic acid & Food science. It has an ISSN identifier of 1082-0132. Over the lifetime, 7433 publications have been published receiving 106469 citations. The journal is also known as: Ciencia y tecnología de los alimentos internacional & Ciencia y tecnologia de alimentos internacional.
Topics: Ascorbic acid, Food science, Chemistry, DPPH, Starch
Papers published on a yearly basis
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TL;DR: In this paper, the authors described the methods used for free radical scavenging in both substrates as well as in specific cases of their application, such as superoxide radicals scavenging (O2·-), hydrogen peroxide scavenging(H2O2), hypochlorous acid scavenging, HOCl, and hydroxyl radical scavenges (HO), among them, among them are the methods that use azo-compounds to generate peroxyl radicals.
Abstract: Free radical generation is directly related with oxidation in foods and biological systems. Therefore, the search for methods to determine free radical scavenging is important. In this work are described the methods used for this purpose in both substrates as well as in specific cases of their application. The main methods comprise superoxide radicals scavenging (O2·-); hydrogen peroxide scavenging (H2O2); hypochlorous acid scavenging (HOCl); hydroxyl radical scavenging (HO.); peroxyl radical scavenging (ROO.), among them are the methods that use azo-compounds to generate peroxyl radicals, such as the ``TRAP'' method (Total Radical-Trapping Antioxidant Parameter) and the ``ORAC'' method (Oxygen-Radical Absorbance Capacity); the scavenging of radical cation 2,2-azinobis-(3-ethylbenzothiazoline-6-sulphonate) or the ABTS or the ``TEAC'' method (Trolox Equivalent Antioxidant Capacity); the scavenging of stable radical 2,2-diphenyl-1-picrylhydrazyl or DPPH . method and the scavenging of radical cation N,N-dime...
1,085 citations
Journal Article•
TL;DR: The antioxidant activity of methanol extracts of five plants from the genus Phyllanthus was evaluated by various antioxidant assays, and a correlation between the antioxidant activity and total phenolic content was observed.
908 citations
TL;DR: Taking into account the baroprotective effects of some food constituents and the strong resistance of some microbial strains, recent research aims at combined processes in which high pressure is associated with moderate temperature, CO2, other bacteriostatic agents, or to nonthermal physical processes such as ultrasounds, alternative currents, high-voltage electric pulses, and so forth.
Abstract: High pressure (1 to 10 kbars, i.e. 100-1000 MPa) affects biological constituents and systems. Several physicochemical properties of water are modified, such as the density, the ionic dissociation (...
727 citations
TL;DR: The state of knowledge on conventional and unconventional starches and their properties, characteristics, modifications and applications are reviewed in this article, where the authors present trends towards technologies and processes that increase the use of residues make starchy vegetal biomass an important alternative material in various applications due to starch versatility, low cost and ease of use when its physicochemical properties are altered.
Abstract: Present trends towards technologies and processes that increase the use of residues make starchy vegetal biomass an important alternative material in various applications due to starch’s versatility, low cost and ease of use when its physicochemical properties are altered. Starch is increasingly used in many industrial applications and as a renewable energy resource. Starch can be modified to enhance its positive attributes and eliminate deficiencies in its native characteristics. In this article, the state of knowledge on conventional and unconventional starches and their properties, characteristics, modifications and applications are reviewed.
570 citations
TL;DR: In this article, the authors proposed a method to reduce microbial load through UV light application as a disinfection medium for food products other than liquids, instead of thermal treatment or application of antimicrobial compounds.
Abstract: Fresh food products can be processed using UV light as a germicidal medium to reduce the food-borne microbial load. Water has been treated with UV light to obtain drinking water for quite some time. Pumpable fruit and vegetable products are generally very suitable for processing by UV light to reduce the microbial load. Today, most of these products are pasteurised to obtain microbiologically safe and nutritious products. However, pasteurisation can change the taste and flavour of such products because of the temperature and processing time. Juices from different sources can be treated by exposure to UV light at different doses. On the other hand, variables such as flow rate, exposure time, type of fruit product, juice colour and juice composition, among other variables, need to be studied to obtain fruit products with reduced microbial load, increased shelf life and adequate sensory and nutritional characteristics. Reduction of microbial load through UV light application as a disinfection medium for food products other than liquids is also being studied. Moreover, UV technology could be a source for pasteurisation of liquids, or disinfection of solid foods as an alternative technology, instead of thermal treatment or application of antimicrobial compounds.
532 citations