Search results for " additive"

Prospects for the microbial production of food flavours

1996

The microbial production of natural flavours has been extensively studied during the past decade, and some processes are currently being exploited commercially. However, in the case of flavour compounds such as lactones and some aromatic compounds, the lack of basic information on their metabolism, as well as their high toxicity, are two main barriers to industrial production. The development of novel and cheap production processes, such as solid-state fermentation, may help overcome some of the current limitations of microbial flavour production, as well as widening the spectrum of biotechnologically accessible compounds.

Application of hydrolases and probiotic Pediococcus acidilactici BaltBio01 strain for cereal by-products conversion to bioproduct for food/feed

2017

The aim of this study was to apply the enzymatic treatment and fermentation by Pediococcus acidilactici BaltBio01 strain for industrial cereal by-products conversion to food/feed bioproducts with high amount of probiotic lactic acid bacteria (LAB). LAB propagated in potato media and spray-dried remained viable during 12months (7.0 log10 cfu/g) of storage and was used as a starter for cereal by-products fermentation. The changes of microbial profile, biogenic amines (BAs), mycotoxins, lactic acid (Lþ/D), lignans and alkylresorcinols (ARs) contents in fermented cereal by-product were analysed. Cereal by-products enzymatic hydrolysis before fermentation allows to obtain a higher count of LAB d…

Microalgae and seaweeds for food applications: Challenges and perspectives

2016

Tracking management-related water quality alterations by phytoplankton assemblages in a tropical reservoir

2015

Water quality improvement and suppression of cyanobacterial blooms were planned in a eutrophic reservoir in southern China through ecological engineering measures from 2006 to 2011. This consisted in (i) a hydraulic resetting of inflows and outflows to increase the distance between inlet and outlet and the water residence time in the reservoir, and in (ii) the installation of floating frames hosting wetland vegetation to promote an alteration in phytoplankton composition. The environmental changes were therefore followed through the analysis of biotic responses in phytoplankton assemblages. Ecological engineering was effective in reducing phytoplankton total biomass, in re-establishing more…

Predictive distribution models of European hake in the south-central Mediterranean Sea

2017

The effective management and conservation of fishery resources requires knowledge of their spatial distribution and notably of their critical life history stages. Predictive modelling of the European hake (Merluccius merluccius L., 1758) distribution was developed in the south-central Mediterranean Sea by means of historical fisheries-independent databases available in the region. The study area included the international waters of the south-central Mediterranean Sea and the territorial waters of Italy, Malta, Tunisia and Libya. Distribution maps of predicted population abundance index, and probabilistic occurrence of recruits and large adults were obtained by means of generalized additive …

Active packaging with antifungal activities.

2016

International audience; There have been many reviews concerned with antimicrobial food packaging, and with the use of antifungal compounds, but none provided an exhaustive picture of the applications of active packaging to control fungal spoilage. Very recently, many studies have been done in these fields, therefore it is timely to review this topic. This article examines the effects of essential oils, preservatives, natural products, chemical fungicides, nanopartides coated to different films, and chitosan in vitro on the growth of moulds, but also in vivo on the mould free shelf-life of bread, cheese, and fresh fruits and vegetables. A short section is also dedicated to yeasts. All the ap…

Assessing the importance of nursery areas of European hake (Merluccius merluccius) using a body condition index

2017

Abstract In this study, we analysed the variability of reserve storage in juvenile European hake (Merluccius merluccius) off the western coasts of Italy (Central Mediterranean Sea). Reserve storage was measured by the hepatosomatic index (HSI), in relation to environmental and population covariates. HSI has been proved to be a consistent measure of energy storage in gadoids, thus reflecting quantity and quality of food availability for growth. Generalized Additive Models for Location, Scale and Shape (GAMLSS) were used to model the effect of depth, bottom temperature, bottom currents, fish density and fish body size on HSI of juvenile European hake. The results revealed that reserve storage…

Aroma Volatility from Aqueous Sucrose Solutions at Low and Subzero Temperatures

2004

International audience; The gas-liquid partition coefficients of ethyl acetate and ethyl hexanoate have been measured in water and aqueous sucrose solutions from 25 to -10 degrees C by dynamic headspace. Experiments were carried out on sucrose solutions at temperatures where no ice formation was possible. Results showed that when sucrose concentration increased, aroma volatility increased except for ethyl hexanoate and in the highest sucrose concentration solution (57.5%). A quasi-linear temperature decrease on aroma volatility was observed in sucrose solutions from 25 to around 4 and 0 degrees C. Then, from 0 to -10 degrees C, aroma volatility did not decrease: ethyl acetate volatility rem…

Non-linear regional weather-growth relationships indicate limited adaptability of the eastern Baltic Scots pine

2021

Abstract Under changing climate, temporal and spatial stability (stationarity) of growth responses of trees to weather and climate, which has often been presumed without explicit testing, is crucial for prediction of productivity and sustainability of forests. However, considering evolutionary adaptation of tree populations to wide spatiotemporal ecological gradients, extrapolation of linear responses, which could be observed in limited parts of the gradients (certain locality), can result in biased results. Accordingly, the plasticity of responses of tree-ring width of the eastern Baltic populations of Scots pine (Pinus sylvestris L.) to meteorological conditions across the regional climat…

Retention of aroma compounds by carbohydrates: Influence of their physicochemical characteristics and of their physical state a review

1998

Many aroma compounds, used to flavor food products, are used in a solid state, after encapsulation. Carbohydrates are the most common matrices used to entrap these volatiles. It has been observed that depending on the aroma compound and the carrier, efficiency can vary. This article reviews the influence of physicochemical properties of both the volatiles and the carriers on retention. The latter depends on the functional groups of the aroma compound. Moreover, it increases with molecular weight and decreases with the polarity and relative volatility of the aroma compound. This behavior can be explained by the effect of these properties on the diffusion of the aroma compound through the mat…