Search results for "Dried food"
showing 4 items of 4 documents
Modeling of the process of moisture loss during the storage of dried apricots
2011
[EN] Moisture content is a reference parameter for dried food because the growth of most microorganisms is inhibited below certain water activity levels. In addition, it has a determining influence on the evolution of important parameters, such as color and flavor, and on other properties and deterioration reactions, such as texture, oxidation processes and nutritional value. During the storage of some dried fruits, moisture is produced due to Maillard reactions and exchanged with the surrounding environment through the packaging. The evolution of dried foods during their shelf life depends on the storage conditions. The aim of this study is to analyze the evolution of the moisture content …
Impact of Consuming Extra-Virgin Olive Oil or Nuts within a Mediterranean Diet on DNA Methylation in Peripheral White Blood Cells within the PREDIMED…
2017
DNA methylation could be reversible and mouldable by environmental factors, such as dietary exposures. The objective was to analyse whether an intervention with two Mediterranean diets, one rich in extra-virgin olive oil (MedDiet + EVOO) and the other one in nuts (MedDiet + nuts), was influencing the methylation status of peripheral white blood cells (PWBCs) genes. A subset of 36 representative individuals were selected within the PREvención con DIeta MEDiterránea (PREDIMED-Navarra) trial, with three intervention groups in high cardiovascular risk volunteers: MedDiet + EVOO, MedDiet + nuts, and a low-fat control group. Methylation was assessed at baseline and at five-year follow-up. Ingenui…
Evaluation of carotenoids and furosine content in air dried carrots and parsnips pre-treated with pulsed electric field (PEF)
2019
Carrot and parsnip slices were subjected to hot drying at 50, 60 and 70 °C with or without pulsed electric field (PEF) pre-treatment at 0.9 kV/cm and 1000 and 10,000 pulses. The effect of drying on processed samples was assessed by analysis of carotenoids, the furosine value, total phenols and the Whiteness Index (WI). PEF pre-treatment is effective in reducing drying times, but the degree of cellular breakdown makes the compounds more susceptible to chemical and enzymatic reactions. In our condition PEF pre-treatment increased the carotenoid degradation and promoted the Maillard reaction above all at the highest temperature of 70 °C. The assessment of carotenoid stability, together with th…
Comprehensive study of the heat resistance of dried Bacillus subtilis spores
2013
In response to starvation, species from the genre Bacillus are able to form metabolicallydormant spores which are very resistant to multiple forms of stress. They are found in quitehigh concentrations in some dried foods which, upon rehydration, may lead to food deterioration or food-borne diseases. Moreover, their destruction is rather difficult and mostof the techniques commonly used to treat dry foods result in a very low spore inactivation.The aim of this work is to better understand the role spore hydration in the inactivation ofdried Bacillus subtilis spores. A fundamental study was conducted using DifferentialScanning Calorimetry pans as reactors to perform a heat treatment in dried …