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478 Newest Publications in journal of food processing and preservation
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Quality and Antioxidant Property of Three Types of Tea Infusions
25-04-2013 | Sheng‐Dun Lin, Panisa Udompornmongkol, Joan‐Hwa Yang, Shin‐Yu Chen, Jeng‐Leun Mau, Journal of Food Processing and Preservation, 2013
Abstract Tea infusions were prepared from green, oolong and black teas made from the leaves of Camellia sinensis L. (cultivar Shy‐Jih‐Chun) using the conventional brewing procedure. Three types of tea infusions were different in pH values, soluble solids, color values and visual ...
Moisture, Color and Texture Changes in Cocoa beans during Superheated Steam Roasting
25-04-2013 | Wahidu Zzaman, Tajul A. Yang, Journal of Food Processing and Preservation, 2013
Abstract Roasting is one of the basic unit operations in the cocoa‐based industries. Cocoa beans were roasted using a superheated steam oven in superheated steam mode at 150, 200 and 250C for 50 min. The effect of heating time and temperatures with roasting methods on the moisture ...
Effects of Water Extract of Urtica dioica L. on the Quality of Meatballs
25-04-2013 | Fatih Oz, Journal of Food Processing and Preservation, 2013
Abstract A study was carried out to evaluate the effect of lyophilized Urtica dioica L. water extract (LUWE) on some properties of meatballs. Meatballs were produced with the following five different formulations: control (meatballs treated without LUWE or vitamin E); meatballs with ...
Texture and Pectin Content of Four Frozen Fruits Treated with Calcium
25-04-2013 | Arpassorn Sirijariyawat, Sanguansri Charoenrein, Journal of Food Processing and Preservation, 2013
Abstract In this study, apple, mango, cantaloupe and pineapple cubes were immersed in a 1% calcium chloride solution before being frozen at −40C. The presence of calcium in these fruits did not significantly affect the total pectin content either before or after the freezing and thawing ...
Stability and Sensory Quality of Fresh Fruit and Vegetable Juices: Evaluated with Chromatic Aberration
25-04-2013 | Yin Zhang, Songming Luo, Wei Wang, Journal of Food Processing and Preservation, 2013
Abstract Sensory color, flavor and odor of six commonly consumed fresh fruit and vegetable juices (FVJ) were correlated with remaining time and CIELAB color of the FVJ. The stability of color, flavor and odor demonstrated the quality of fresh FVJ decreased when they were remained more ...
Antimicrobial Effect of Natural Food Preservatives in Fresh Basil‐Based Pesto Spreads
17-04-2013 | Dragana Stijan Mitić‐Ćulafić, Mirjana Pavlović, Sanja Ostojić, Jelena Knezević‐Vukčević, Journal of Food Processing and Preservation, 2013
Abstract Potential hurdle effect of biopreservatives – bacteriocin nisin and sugar alcohol xylitol (at pH = 5.2 and 4.8) – on indigenous flora and water activity (Aw) of fresh basil‐based pesto spreads was studied as alternative to traditional pasteurization or acidification treatments. ...
Preparation of Chinese Steamed Bread with Good Water‐Binding Capacity and Emulsibility
17-04-2013 | Shan Xiao, Shaoyun Wang, Pingfan Rao, Lixin Huang, Journal of Food Processing and Preservation, 2013
Abstract This paper firstly reported the preparation Chinese steamed bread with good water‐binding capacity, emulsibility, organoleptic quality and nutrition by adding shortening and soybean meal into flour during the steamed bread‐making process. The water‐binding capacity, emulsibility ...
Whey Protein Concentrate Edible Film Activated with Cinnamon Essential Oil
17-04-2013 | Somayeh Bahram, Masoud Rezaei, Mehdi Soltani, Abdolghasem Kamali, Seyed Mehdi Ojagh, Mehdi Abdollahi, Journal of Food Processing and Preservation, 2013
Abstract An active protein‐based film was developed by incorporating cinnamon essential oil (CEO) into whey protein concentrate (WPC) at a level of 0.8 and 1.5% v/v. The effects of CEO on microstructure, physical, mechanical and antimicrobial properties of the films were evaluated. ...
Optimization of Processing Conditions to Improve the Rehydration and Sensory Properties of Freeze‐Dried Cooked Rice
17-04-2013 | Beom‐Seok Song, Jae‐Nam Park, Ju‐Woon Lee, Jae‐Kyung Kim, Jae‐Hun Kim, Journal of Food Processing and Preservation, 2013
Abstract This study investigated the effects of baking powder (BP) concentration, cooking temperature (CT) and freezing temperature on the rehydration ratio of freeze‐dried cooked rice (FDCR). Rehydration ratios increased with higher BP concentration in soaking solutions, with 0.3% being ...
Effect of Different Brewing Methods on Quality of Green Tea
17-04-2013 | Sheng‐Dun Lin, Joan‐Hwa Yang, Yun‐Jung Hsieh, En‐Hui Liu, Jeng‐Leun Mau, Journal of Food Processing and Preservation, 2013
Abstract Tea infusions were prepared from cold or hot brewed‐parched or steamed green tea at 2, 6 and 10% and their color properties; several components and sensory scores were measured. Tea infusions from both green tea were comparable in contents of soluble solids, sugars, free amino ...
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