Search results for "FOOD TECHNOLOGY"
showing 10 items of 50 documents
Amino acids and volatile compounds in wines from Cabernet Sauvignon and Tempranillo varieties subjected to malolactic fermentation in barrels
2012
The aim of the present paper is to compare the behaviour of industrial lactic bacteria and indigenous bacteria of the cellar when malolactic fermentation was carried out in barrels. The effects of these bacteria on the concentration of metabolised amino acids during malolactic fermentation and on the composition of volatile compounds both before and after malolactic fermentation are studied. The experiment was performed with wines of the Tempranillo and Cabernet Sauvignon varieties. An analysis has been made of the easily extractable volatile compounds of the wood and the compounds from the grapes, and the action of the yeasts during the alcoholic fermentation. Acetoin and diacetyl decreas…
Effect of micro-oxygenation on the evolution of aromatic compounds in wines: Malolactic fermentation and ageing in wood
2009
Abstract The effect of micro-oxygenation on the aromas of two varietal wines (Tempranillo and Cabernet Sauvignon) when alcoholic fermentation is complete was examined. Several factors, such as whether malolactic fermentation (MLF) took place in barrels or stainless steel vats and ageing time in oak barrels, were taken into account. Major aroma components were studied using GC-FID and minor compounds were studied by GC–MS analysis before and after MLF and after 4 and 8 months of maturation in oak barrels. Sensorial analysis was performed to describe and quantify the different wine notes. Micro-oxygenation affects different compounds but the effect depends to a great extent on the grape varie…
Analysis of the filtration efficiency of white wines using different filter aids
2010
The global wine market, having recently entered into full crisis, is suffering some changes in its production and marketing. The reasons for these changes are mainly due to new trends in consumer demand for wine safety and quality standards at low cost. Social cellars, in order to be included in this new trend, should focus on the rationalization of the production techniques to reduce the costs and improve the quality of wine. In the case of winemaking for the production of a wine stored in a bag-in-box, filtration is a very important technique because it gives the finished product clearness and stability. The experimentation was based on the application of a low cost filtration technique o…
Flavour retention and release from protein solutions
2006
International audience; This paper briefly presents the main results obtained up to now on protein–flavour binding and release in relation with flavour perception. Among the food proteins, β-lactoglobulin is the most extensively studied for its binding properties, which involve both hydrophobic and hydrogen binding. Recent developments using molecular modelling and Quantitative Structure–Activity Relationship confirmed the existence of two different binding sites for flavour compounds on β-lactoglobulin. During the aroma release process in the mouth, not only free aroma compounds are released but also those reversibly bound by the protein, pointing out the fact that flavour perception is on…
Mind the gap in the knowledge of the potential food applications of ultrasound based on its mechanism of action
2021
Abstract Ultrasound is recognized as one of the alternative green technologies that are used in food technology over the last decades. It is used for several purposes, such as analysis, preservation, emulsification, crystallization, homogenization, extraction, thawing, filtration, and drying. To achieve these purposes, ultrasound mainly consists of the application of acoustic waves generating mechanical and chemical phenomena that are fundamentally different compared with those applied in conventional methods. The principle of this technology aims to save energy, decreases the processing time, and improves the quality, safety, and shelf life of food products. In this regard, this book chapt…
From macroscopic to molecular scale investigations of mass transfer of small molecules through edible packaging applied at interfaces of multiphase f…
2009
Abstract This paper presents a multi-scale approach to investigate mass transfer properties of edible films that integrates some published data and new original results. The transport of small molecules, such as water, between the different parts of multiphase food products leads to quality deterioration and thus requires the use of barrier edible films or coatings. Therefore, it is necessary to characterise the properties of both food and edible barriers, like the diffusivities of their respective migrants. Surface properties characterisation of edible films, composed of an iota-carrageenan matrix in association with a high melting point fat was investigated by goniometry and allows the de…
Novel functional chitosan and pectin bio-based packaging films with encapsulated Opuntia-ficus indica waste
2021
Abstract The aim of this work was to study the effect of adding red prickly pear, as wasted source of antioxidants on various characteristics of novel functional (antioxidant) chitosan and pectin film formulations. Four types of prickly pear material were used: fruit pulp or peel, as powdered extracts and as aqueous extracts. Prickly pear peel extract was shown to possess higher antioxidant properties than fruit pulp. The antioxidant power of extracts was pretty high, around 1000 mgAAE∙100 g−1 for extract and that of all films around 100 mgAAE∙100 g−1 for films. Even though some changes in thickness, moisture content, water solubility, oxygen permeability and water vapor permeability of fil…
Recent advances in the application of microbial transglutaminase crosslinking in cheese and ice cream products: A review
2018
Microbial transglutaminase (MTGase) has been currently utilized to form new food structures and matrices with high physicochemical stability. Incorporation of this multi-functional enzyme into structural composition of milk protein-based products, such as cheese and ice cream, can not only be a successful strategy to improve their nutritional and technological characteristics through intramolecular cross-linking, but also to reduce the production cost by decreasing fat and stabilizer contents. The recent research developments and promising results of MTGase application in producing functional formulations of cheese and ice cream with higher quality characteristics are reviewed. New interest…
Effect of oxidoreduction potential and of gas bubbling on rheological properties and microstructure of acid skim milk gels acidified with glucono-del…
2009
Milk oxidoreduction potential was modified using gases during the production of a model dairy product and its effect on gel setting was studied. Acidification by glucono-delta-lactone was used to examine the physicochemistry of gelation and to avoid variations due to microorganisms sensitive to oxidoreduction potential. Four conditions of oxidoreduction potential were applied to milk: milk was gassed with air, nongassed, gassed with N(2), or gassed with N(2)H(2). The rheological properties and microstructure of these gels were determined using viscoelasticimetry, measurement of whey separation, and confocal laser scanning microscopy. It appeared that a reducing environment led to less-aggre…