My watch list
my.bionity.com  
Login  

1,568 Newest Publications in journal of food processing and preservation

rss

You can refine your search further. Select from the filter options on the left to narrow down your results.

Replacement of pork back fat with pre‐emulsion of wheat (Triticum aestivum L.) sprout and collagen and its optimization for reduced‐fat patties

05-Jan-2018 | Tae‐Kyung Kim, Ko‐Eun Hwang, Jung‐Min Sung, Jong‐Dae Park, Myung‐Ho Kim, Ki‐Hong Jeon, Young‐Boong Kim, Yun‐Sang Choi, Journal of Food Processing and Preservation, 2018

Abstract The purpose of this study is partial substitution of the pork back fat with the pre‐emulsion of 20% collagen, 10% wheat sprout fiber, and 70% ice in chicken patties. The pH, color, cooking loss, reduction in diameter and thickness, shear force (SF), protein solubility, and sensory ...

more

Characterization of lactic acid bacteria isolated from traditionally made Serbian Cheese and evaluation of their antagonistic potential against Enterobacteriaceae

05-Jan-2018 | Mirjana Ž. Muruzović, Katarina G. Mladenović, Tanja D. Žugić‐Petrović, Ljiljana R. Čomić, Journal of Food Processing and Preservation, 2018

Abstract In this article, the presence and physiological characteristics of lactic acid bacteria (LAB) isolated from traditionally made cheese from Southeastern Serbia were examined. Three samples, from different households, were obtained in spring. The screening of antagonistic potentials, ...

more

Orthodox tea (Camellia sinensis L.) oxidation under the influence of compressed air: Process optimization

05-Jan-2018 | Brajesh Kumar Panda, Gayatri Mishra, Ashis Kumar Datta, Journal of Food Processing and Preservation, 2018

Abstract Oxidation of the hand‐rolled tea leaves (Camellia sinensis) was done by subjecting the leaves to an oxygen‐enriched environment, under the influence of compressed air. Different air pressure (101–303 kPa) and time (0–90 min) combinations were formulated (central composite design) for ...

more

Measurement of moisture transformation and distribution in Tricholoma matsutake by low field nuclear magnetic resonance during the hot‐air drying process

22-Dec-2017 | Fang Shi, Yao Li, Liying Wang, Yaxuan Yang, Keke Lu, Surui Wu, Jian Ming, Journal of Food Processing and Preservation, 2017

Abstract This study aims at measuring the moisture transformation and distribution of Tricholoma matsutake (T. matsutake) during the hot‐air drying process, to provide theoretical guidance for drying optimization of T. matsutake. Pileus and stipe of T. matsutake were dried at 55 °C for 14 hr. ...

more

Effect of extrusion process conditions on the physical properties of tef‐oat healthy snack extrudates

19-Dec-2017 | Rajamanickam Gopirajah, Kasiviswanathan Muthukumarappan, Journal of Food Processing and Preservation, 2017

Abstract Tef with different oat blend ratio was processed in a single screw extruder and evaluated for optimum physical and protein quality. Effects of oat level (0–30%), feed moisture content (12–16%), extruder die temperature (DT) (80–140 °C), and screw speed (SS) (80–200rpm) on the ...

more

Characterization of frying, microwave‐drying, infrared‐drying, and hot‐air drying on protein‐enriched, instant noodle microstructure, and qualities

19-Dec-2017 | Aujcharaporn Pongpichaiudom, Sirichai Songsermpong, Journal of Food Processing and Preservation, 2017

Abstract To overcome the problems of high oil absorption in instant noodles, the effects were evaluated of drying processes using microwaves, infrared, and hot‐air on the quality of protein‐enriched instant noodle (PEIN) compared to deep frying. The drying time from using frying, microwaves, ...

more

The effect of different level of Spirulina powder on the chosen quality parameters of shortbread biscuits

19-Dec-2017 | Monika Marcinkowska‐Lesiak, Anna Onopiuk, Magdalena Zalewska, Aleksandra Ciepłoch, Lara Barotti, Journal of Food Processing and Preservation, 2017

Abstract The aim of the study was to determine the effect of the addition of 0, 1, 3, and 6% of Spirulina powder (SP) on physicochemical properties and consumer acceptability of shortbread biscuits during storage. Color, hardness, water content, water activity, total antioxidant activity ...

more

Influence of hot water treatments on postharvest physicochemical characteristics of Hayward and Jintao kiwifruit slices

19-Dec-2017 | Valentina Chiabrando, Cristiana Peano, Giovanna Giacalone, Journal of Food Processing and Preservation, 2017

Abstract The effect of precutting hot water treatments on the quality of minimally processed kiwifruits was studies. Whole fruits were subjected to hot water dipping (HWD) at 45 °C for 25 or 75 min, minimally processed, packed and stored at 0 °C for 8 days. Weight loss, respiration rate, gas ...

more

Conditions for the effective chilling of fish using a nano‐sized ice slurry

19-Dec-2017 | Dustin R. Keys, Austin C. Lowder, Christina A. Mireles DeWitt, Journal of Food Processing and Preservation, 2017

Abstract Parameters for chilling fish using nano‐sized ice crystals (NI) made from 3.6% salt water were investigated. Flake ice mixed with salt water (CS) was utilized for comparative purposes. The effect of ice:fish ratio (2:1, 1.5:1, 1:1) on chilling rates and on time, at, or below ...

more

Enzymatic characterization of a laccase from lychee pericarp in relation to browning reveals the mechanisms for fruit color protection

26-Oct-2017 | Xuelian Zhang, Fang Fang, Quan He, Xin Zhang, Ningbo Shi, Jun Song, Zhaoqi Zhang, Xuequn Pang, Journal of Food Processing and Preservation, 2017

Abstract An anthocyanin degradation‐related laccase (LcADE/LAC) from lychee fruit was found to be responsible for the pericarp browning. In this study, LcADE/LAC was purified and characterized for better control of laccase‐based browning. The optimum pH for LcADE/LAC activities was 5.0–6.0, ...

more

Page 1 From 157
Subscribe to e-mail updates relating to your search

You will receive via e-mail the latest search results matching your search criteria. This service is free of charge and can be cancelled at any time.

Your browser is not current. Microsoft Internet Explorer 6.0 does not support some functions on Chemie.DE