Showing papers in "Journal of Food Engineering in 2019"

TL;DR: In this paper, a pea protein-gluten mixture is combined with wheat gluten into materials with a fibrous morphology using shear induced structuring combined with heating, which yields anisotropic materials in a much broader temperature range.

TL;DR: In this paper, the relationship between rheological properties and printability of three types of starch (potato, rice and corn starch) for hot-extrusion 3D printing (HE-3DP) were systematically investigated.

TL;DR: In this article, the authors investigated the properties of soy protein isolate (SPI) mixtures with sodium alginate and gelatin for 3D printed geometries, and the results indicated that the food matrix of SPI, sodium, and gelatin will be a promising material in 3D food printing.

TL;DR: In this paper, the effect of alginate/chitosan complex coating on the delivery of resveratrol encapsulated in zein particles was evaluated, and it was shown that the Alg/Chi coating did not affect encapsulation efficiency, but did improve the photostability, sustained release and bioaccessibility.

TL;DR: In this paper, the authors improved the performance of quinoa protein/chitosan edible films on the extension of postharvest life of blueberries and tomato cherries by addition of chitosans thymol nanoparticles prepared by ionic gelation.

TL;DR: In this paper, the influence of pH and ionic strength on the physical and rheological properties and stability of soybean oil-in-water emulsions containing whey protein isolate (WPI) as an emulsifier and anionic polysaccharide (xanthan gum, XG) as a stabilizer was studied.

TL;DR: In this paper, the feasibility of cold plasma as a non-thermal pretreatment technology for chili pepper drying is explored and the effects of different cold plasma pretreatment time (15, 30, 45, 60) on hot air drying kinetics and quality attributes of chili pepper, such as colour, red pigment retention, antioxidant activity, and microstructure were investigated.

TL;DR: In this article, the structural changes of polysaccharides present in soy protein concentrate (SPC) during high moisture extrusion were investigated, and they showed that increasing thermal treatment had a pronounced influence on flow behavior, causing a decrease in complex viscosity.

TL;DR: In this paper, a sequential PLE process was performed and proved to be viable for the recovery of two different extract fractions, including monomeric anthocyanins and phenolic compounds.

TL;DR: In this paper, the performance of different combined infrared and hot-air drying (HAD) strategies for sweet potato was examined. And the intermittent IR and HAD combination strategy proved to be the most suitable based on the combined effect of total drying time (113-120 min), specific energy consumption (SEC), color attributes and phytochemical compounds of sweet potato.

TL;DR: The results showed that the decision making based on fusion strategies synergistically integrated the advantages of E-nose and CVS and obtained better performance than independent decision in tea quality identification.

TL;DR: This review presents an examination of the design aspects of the in-package plasma systems, the packaging requirements, and discusses their efficacy with respect to microbiological and chemical safety of foods.

TL;DR: Wavelet energy feature (WEF) has been extracted from the responses of e-nose and e-tongue for the classification of different grades of Indian black tea and it is compared with some benchmark classification methods namely PLS-DA and Sammon's projection method which exhibits the superiority of the WEF extraction method combining the responds of multi sensory system.

TL;DR: In this paper, the effects of low voltage electrostatic field thawing (LVEFT) on physicochemical properties of myofibrillar proteins and the quality of thawed beef were investigated.

TL;DR: In this paper, α-tocopherol and resveratrol with different solubility were successfully encapsulated into zein nanoparticles, achieving an efficiency of 96% and 67% respectively.

TL;DR: In this paper, the effect of particle sizes on rheological properties and printing performance for a food-ink dispersion system that 20% (w/w) of spinach powder was incorporated in 10% xanthan gum mixture was investigated.

TL;DR: In this article, the influence of barrel temperature (100, 125, 155 °C), screw speed (180, 400, 800 rpm) and feed rate (10, 20 kg/h) on wheat gluten polymerization and final product characteristics was investigated.

TL;DR: A comprehensive review of the most recent developments in atomisation technology for spray-drying, with a particular focus upon dairy applications, is presented in this paper, where the authors provide a holistic analysis of the atomisation process.

TL;DR: In this article, the authors investigated the physical mechanisms of structure formation during high-moisture extrusion of vegetable proteins using continuum-mechanics simulations, considering the combined effects of viscous flow, thermal diffusivity, and the mixing thermodynamics of water and protein.

TL;DR: In this paper, the performance of double nano-emulsions loaded with gallic acid in W1 phase was compared with Tween 80 and pectin-WPC.

TL;DR: In this paper, the effect of a chitosan layer deposition using the layer-by-layer technique on nanoemulsions' stability was evaluated during storage conditions, as well as during gastrointestinal tract passage.

TL;DR: Five regression prediction models based on 2D and 3D image features were developed and the RBF-SVM outperformed all explored models with an accuracy of 0.9706 and 0.9694 in mass and volume estimation respectively.

TL;DR: Wang et al. as discussed by the authors used hyperspectral images of both the front side and back side of tea leaves on a conveyor belt to simulate a practical production environment, and LS-SVR models with Rv2 values of 0.951 and 0.918 for the front and back sides, respectively, were established based on their characteristic spectral bands.

TL;DR: In this paper, a critical overview of the ongoing development works aimed at extracting aroma compounds and their derivatives from their original sources is provided, where the literature data is analyzed and discussed in relation to the separation process, molecule properties, membrane characteristics and key factors affecting the performance of such technology.

TL;DR: In this article, the most important physical damages that occur during freezing and storage of food matrices are described, and methods for evaluating and observing the morphology of ice crystals and microstructure of frozen food stuffs are comprehensively discussed.

TL;DR: In this article, the extensional deformation of thickened fluids with different types of commercial thickeners at varying concentrations using a filament stretching and break-up device was investigated.

TL;DR: In this article, the authors evaluated the influence of ultrasonic waves and vacuum, combined or not, on the drying kinetics at 60°C and the impact in terms of fruit quality, through the following techniques: ultrasonic assisted drying (USD), vacuum drying (VD), ultra-asonic assisted vacuum Dyeing (USVD), and control drying (CD).

TL;DR: In this article, a comprehensive analysis of process variables and their effects on quality of final products and food safety have been done, which is especially true when physical and chemical changes occur, as in NCS processing.

TL;DR: In this article, the fabrication and characterization of active gelatin-based films incorporated with oil-in-water (O/W) Pickering emulsions stabilized with chitosan nanoparticles (ChiNP) and encapsulating hesperidin (Hesp).

TL;DR: In this article, the effect of high pressure homogenization (HPH) at 40, 80 and 120 MPa on oil-in-water (O/W) emulsion stabilized with mussel myofibrillar proteins (MMP) and lecithin was investigated.