Showing papers in "Journal of Food Engineering in 2012"

TL;DR: In this paper, the authors explored the impact of high intensity ultrasound (HIUS) on the functionality of some of the most used food proteins at the industrial level: whey protein concentrate (WPC), soy protein isolate (500E), and egg white protein (EW).

TL;DR: In this article, the authors used Refractance Window® (RW) drying, freeze drying (FD), drum drying (DD), and spray drying (SD) to obtain mango powders.

TL;DR: In this paper, the impact of the degree of crosslinking caused by the use of calcium carbonate as crosslink agent and the incorporation of OEO into the alginate films on their antibacterial, optical, mechanical, microstructural and water vapour barrier properties was evaluated.

TL;DR: In this article, Montmorillonite (MMT) nanoclay and rosemary essential oil (REO) were incorporated into chitosan film to improve its physical and mechanical properties as well as antimicrobial and antioxidant behavior.

TL;DR: In this paper, a hyperspectral imaging system operated in the near infrared (NIR) region (900-1700nm) was developed for non-contact measurement of surface colour, pH, and tenderness of fresh beef.

TL;DR: In this article, a complete thermal, structural, mechanical and functional characterization of all formulations was carried out, and the obtained results proved the permanence of certain amounts of the studied additives in the polymer matrix after processing making them able to be used as active additives in PP formulations.

TL;DR: In this article, the antibacterial properties of HPMC/AgNPs thin films were evaluated based on the diameter of inhibition zone in a disk diffusion test against Escherichia coli ( E. coli ) and Staphylococcus aureus ( S. aureous ).

TL;DR: During extraction, temperature and seed:water ratio were found to have a significant effect on yield and hydration of the extracted mucilage was significantly increased at high pH values, and was higher when salt concentration decreased.

TL;DR: In this paper, an apple pomace was submitted to an Ultrasound-Assisted Extraction (UAE) in order to produce extracts rich in antioxidants, which was confirmed by HPLC analysis, that revealed main polyphenols were not degraded under the applied conditions.

TL;DR: Banana quality and maturity stages were studied at three different temperatures, viz., 20, 25, and 30 °C by using hyperspectral imaging technique in the visible and near infrared (400-1000) regions.

TL;DR: In this paper, the authors acknowledge the financial support of the Ministerio de Ciencia e Innovacion (DPI2009-14549-C04-04), the Fondos FEDER and the Generalitat Valenciana, Programa PrometEO/2010/062.

TL;DR: In this paper, the film forming behavior of low amylose (LA) and high amyloses (HA) starches was studied and the concentration of plasticizer used was 15, 20% and 30% for LA films while it was 20, 30% and 40% for HA films on dry solid basis.

TL;DR: In this paper, the authors investigated the utilization of ultrasound as a mass transfer enhancing method prior to drying of apples tissue and found that ultrasound treated apples exhibited between 9% and 11% higher shrinkage, 6-20% lower density and porosity of 9-14% higher than untreated samples.

TL;DR: A review of the latest studies dealing with the effectiveness and application of antioxidant films and coatings can be found in this paper, where the authors reviewed the most recent studies dealing in the application of these agents to food products.

TL;DR: In this article, the extraction of antioxidants from rosemary with ethanol and water as solvents has been studied using different extraction processes (conventional, microwave assisted MAE and ultrasound assisted USAE) and plant pretreatments (deoiled and milled, deoiled, and fresh plant).

TL;DR: In this article, a coupled extraction-fractionation process is proposed as a way to remove free fatty acids and improve fish oil quality, alternatively to physical and chemical refining procedures, taking profit of the advantages of supercritical carbon dioxide as extractive solvent.

TL;DR: An evaluation of sensorial properties of low-alcohol and an alcohol-free beer produced is provided as well as suggests possibilities for their additional improvement.

TL;DR: In this article, the optimization of the extraction of anthocyanins and other phenolic compounds from jabuticaba skins, a promising Brazilian source of these compounds, was studied using pressurized liquid extraction (PLE).

TL;DR: In this article, the effects of zinc oxide nanorod incorporation on the flow properties of sago starch solution and antimicrobial, sorption isotherm, water vapor permeability, and UV transmission were investigated.

TL;DR: The physical, thermal and mechanical properties of a novel edible film based on psyllium hydrocolloid (PH) were investigated in this paper, where PH films were prepared by incorporation of three levels of glycerol (15, 25, and 35% w/w).

TL;DR: In this paper, single and composite films based on alginate and pectin containing natamycin as active agent were prepared and the release behavior in water and the diffusion coefficients were evaluated.

TL;DR: In this article, eight chia essential oil-in-water fresh emulsions (E) variations were prepared using biopolymers blends whey protein concentrate (WPC) with mesquite gum (MG) or gum Arabic (GA), core to wall material ratios (Co:Wa) of 1:2 and 1:3, and total solids contents (TSC) of 30 and 40 Wt.

TL;DR: In this article, the authors used a system that included hyperspectral cameras equipped with sensors working in the visible and near-infrared (400-1000 nm), short wavelength infrared (1000-2500 nm) and thermal imaging camera in mid-wavelength infrared (3500-5000 nm) ranges.

TL;DR: In this paper, a solution enhanced dispersion by supercritical fluids (SEDS) was applied for the production of lutein/zein nanoparticles and the effects of the process variables on the morphology, drug loading, entrapment efficiency, and mean particle size of the nanoparticles were investigated.

TL;DR: A review of the main studies describing the effects of processing, formulation and storage on flavonol and anthocyan content and also report the models describing the degradation kinetics under a wide range of temperature and operating conditions can be found in this article.

TL;DR: In this article, the effect of freezing rate on the final moisture and ascorbic acid content, water solubility, wettability and color of freeze-dried soursop fruit pulp treated with maltodextrin was studied.

TL;DR: A detailed, up-to-date summary of potential forward osmosis applications for concentrating liquid foods is presented in this paper, where the effect of the main process parameters on the filtration performance and their impact on the sensorial and nutritional factors of the final product are described and discussed for a broad spectrum of foods.

TL;DR: In this article, Bifidobacterium Bb-12 was microencapsulated by spray drying with whey and the survival of these microcapsules under simulated gastrointestinal conditions, as well as their tolerance to NaCl and their viability during storage.

TL;DR: In this paper, the effect of emulsifiers, hydrocolloids and enzymes on gluten-free dough rheology and thermal properties and bread quality, while relating dough properties parameters to bread technological quality.

TL;DR: In this article, a new approach of ultrasound-assisted convective drying was tested using a screen as product support and sound transmitting surface, and the influence of ultrasound on drying time to reach 20% and 30% residual moisture content as well as on effective moisture diffusivities and drying periods is discussed.