Showing papers in "Journal of Food Engineering in 2017"

TL;DR: The aim of this work is to review the recent achievements in the field of artificial sensors’ application, in the evaluation of animal source food products.

TL;DR: In this article, a review article is focused on the alternative freezing methods such as ultrasound waves, magnetic, electric, and electromagnetic field assisted freezing, and the properties, mechanism of action and possible applications of electrofreezing are extensively discussed.

TL;DR: In this article, the authors developed simplified models for rapid and nondestructive monitoring TVB-N contents during drying of cured meats based on a hyperspectral imaging system (HSI) in the spectral range of 400-1000nm.

TL;DR: In this article, the authors investigated the ability of an extruded chocolate fiber to span large distances without collapsing by adjusting variables such as movement speeds, extrusion rates and cooling rates, and found that the spanning distance was unaffected by movement speeds ranging from 300 to 700 mm/min.

TL;DR: In this article, the Desal GK membrane, with a nominal molecular weight cut-off (MWCO) ranging from 1000 to 4000 Da, was tested to purify biologically active compounds from clarified pomegranate juice.

TL;DR: In this article, the printability of food-ink for 3D food printing applications was evaluated by systematically adapting evaluation techniques such as dimensional stability test, handling properties assessment, and shear rheology test using edible hydrocolloid as reference materials.

TL;DR: The yield of essential oil of rosemary was between 1.41 and 2.35% in the range of 29.67-37.55% in terms of antioxidant activity as mentioned in this paper.

TL;DR: In this paper, the authors provide an in-depth understanding into different available approaches for recovery of whey proteins also highlighting the recent advances, focusing on the critical analysis of the membrane separation methods which are currently accepted as the most viable methods for whey protein recovery.

TL;DR: In this article, a pea protein isolate was processed in a twin screw extruder at varying screw speed (400-700 min −1 ), moisture content (26-35%), and barrel temperature (130-170 °C).

TL;DR: In this paper, the evolution of the starch/flour structure, dough rheology and bread quality were investigated using the most common flours and starches in gluten-free bread-making.

TL;DR: In this article, the authors proposed an e-pedigree food traceability system, utilizing radio frequency identification technology to track and trace product location and wireless sensor network to collect temperature and humidity during storage and transportation.

TL;DR: In this article, a convective drying process was optimized as strategy to produce dehydrated ingredients with high antioxidant capacity; using Hass avocado byproducts (peels and seeds), and the response variables were total phenol content (TPC) and Antioxidant Capacity (DPPH).

TL;DR: In this article, a biocompatible, biodegradable macromolecule was employed for nanoencapsulation of green tea catechins by electrospraying technique.

TL;DR: In this paper, the influence of process conditions on changes in polymerization behavior of wheat gluten during high moisture extrusion processing was investigated by considering the process as two hierarchical sections (i.e. screw and die section), and the results showed that polymerization reactions were determined by process conditions in screw section.

TL;DR: In this paper, a nano-encapsulated quercetin and linseed oil co-loaded nanoparticles were presented in NLC with less ordered lipid cores as an encapsulated amorphous form.

TL;DR: In this article, the molecular characteristics (molar mass, hydrodynamic radius, and electrical potential) of gum arabic, corn fiber gum, and beet pectin dissolved in aqueous solutions were measured using size-exclusion chromatography and electrophoresis.

TL;DR: In this article, a 6kW, 27.12MHz RF heating system was used to rapidly pasteurize 1.7 kg washed in-shell almonds together with hot air heating at 55°C.

TL;DR: Tamarind seed mucilage was isolated and dried with spray dryer as discussed by the authors, and physicochemical characteristics of the extracted mucilage were evaluated, which showed that the solubility, water holding capacity and oil holding capacity increased with temperature.

TL;DR: In this paper, the authors developed and characterized active films based on gelatin (G), gelatin-sodium caseinate (G-Cs) and gelatin-chitosan(G-Ch) blends, applying active compounds (α-tocopherol, garlic essential oil and cinnamaldehyde) nanoemulsified in water (NACs).

TL;DR: In this paper, an eco-friendly technology that employs only water as extraction solvent was used to extract antioxidant phenolic compounds from spent coffee grounds (SCG) in order to determine the conditions that maximize the extraction results.

TL;DR: In this article, the ability of visible to near infrared spectroscopy (Vis/NIRS), in reflectance mode, to non-destructively quantify BrimA, TSS, TA and TSS: TA ratio of oranges and grapefruit was evaluated.

TL;DR: In this paper, the feasibility of hyperspectral imaging (HSI) to predict moisture content (MC) values in heated-dehydrated (H-D) and cool-air-deletion (C-A) pork samples using the calibrated models established based on fresh (F), frozen- thawed (F-T), dry- salting - dehydrated (D-S-D), and wet-salting - de-decorated (W-S)-D) pigs.

TL;DR: In this paper, the ability of two natural small molecule surfactants, quillaja saponin and soy lecithin, to stabilize 10% oil-in-water emulsions was compared.

TL;DR: In this paper, a pilot scale RF system with 27.12MHz and 6kW was used to thaw lean beef meat blocks under static and moving conditions, and the experimental results revealed that thawing of frozen lean beef meats blocks on moving conveyor belt slightly improved the heating uniformity across the food product.

TL;DR: In this paper, a 3D food printing method was developed based on the extrusion of bio-inks composed of a low-methoxylated pectin gel and embedded lettuce leaf cells.

TL;DR: In this article, the authors explored spectral imaging for quantitative detection of Irish organic wheat flour adulterated with common wheat flour (OWF), cassava flour (CaF), and corn flour (CoF).

TL;DR: In this paper, a computational fluid dynamic (CFD) model of airflow and produce cooling inside a fully loaded refrigerated shipping container (reefer) based on porous medium approach was developed and validated.

TL;DR: In this article, a review deals with the physical processing of these starches (via gelatinization, gelation, extrusion, annealing, and heat moisture treatment) and with chemical and biochemical modification (e.g., acetylation, debranching of amylopectin, hydrolysis).

TL;DR: In this article, the impact of carrier oil type and concentration on the formation and stability of fish oil-in-water nanoemulsions was determined, which was attributed to the presence of high levels of natural antioxidants within the lemon and thyme oils.

TL;DR: In this paper, the impact of fluidized bed reactor diameters and plasma forming gases on inactivation efficiency of the Atmospheric Pressure Fluidized Bed Plasma (APFBP) system for aflatoxigenic spores of Aspergillus spp. on hazelnuts was investigated.