Search results for "Food processing"
showing 10 items of 164 documents
Dental microwear texture reflects dietary tendencies in extant Lepidosauria despite their limited use of oral food processing
2019
Lepidosauria show a large diversity in dietary adaptations, both among extant and extinct tetrapods. Unlike mammals, Lepidosauria do not engage in sophisticated mastication of their food and most species have continuous tooth replacement, further reducing the wear of individual teeth. However, dietary tendency estimation of extinct lepidosaurs usually rely on tooth shape and body size, which allows only for broad distinction between faunivores and herbivores. Microscopic wear features on teeth have long been successfully applied to reconstruct the diet of mammals and allow for subtle discrimination of feeding strategies and food abrasiveness. Here, we present, to our knowledge, the first de…
Optimization of the Hydrolysis of Safflower Oil for the Production of Linoleic Acid, Used as Flavor Precursor
2015
Commercial lipases, from porcine pancreas (PPL),Candida rugosa(CRL), andThermomyces lanuginosus(Lipozyme TL IM), were investigated in terms of their efficiency for the hydrolysis of safflower oil (SO) for the liberation of free linoleic acid (LA), used as a flavor precursor. Although PPL, under the optimized conditions, showed a high degree of hydrolysis (91.6%), its low tolerance towards higher substrate concentrations could limit its use for SO hydrolysis. In comparison to the other investigated lipases, Lipozyme TL IM required higher amount of enzyme and an additional 3 h of reaction time to achieve its maximum degree of SO hydrolysis (90.2%). On the basis of the experimental findings, C…
Effect of Different Modified Atmosphere Packaging on the Quality of Mulberry Fruit (Morus alba L. cv Kokuso 21)
2021
The control of temperature and gas composition is essential to maintain the fresh flavor and quality of perishable fruits like mulberry. This study presented a modified atmosphere experiment (MAP) for fresh fruit showing the potential benefits of innovative gas mixing with argon. The effects of MAP were studied on the physicochemical and qualitative attributes of mulberry preserved at4±1°C and90±5%R.H. Fresh mulberries were packaged with different gas combinations: MAP1 (4%O2+6%CO2+90%N2), MAP2 (10%O2+5%CO2+85%Ar), CTR1 (20.9%O2+0.04%CO2), and CTR2 (10%O2+5%CO2+85%N2). Changes in quality parameters were evaluated after 0, 4, 8, and 12 days of storage. Mulberries packaged with MAP had a lowe…
A Knowledge-Based System as a Sustainable Software Application for the Supervision and Intelligent Control of an Alcoholic Fermentation Process
2020
One goal of specialists in food processing is to increase production efficiency in accordance with sustainability by optimising the consumption of raw food materials, water, and energy. One way to achieve this purpose is to develop new methods for process monitoring and control. In the winemaking industry, there is a lack of procedures regarding the common work based on knowledge acquisition and intelligent control. In the present article, we developed and tested a knowledge-based system for the alcoholic fermentation process of white winemaking while considering the main phases: the latent phase, exponential growth phase, and decay phase. The automatic control of the white wine&rsquo
Fermentation at non-conventional conditions in food- and bio-sciences by the application of advanced processing technologies
2017
The interest in improving the yield and productivity values of relevant microbial fermentations is an increasingly important issue for the scientific community. Therefore, several strategies have been tested for the stimulation of microbial growth and manipulation of their metabolic behavior. One promising approach involves the performance of fermentative processes during non-conventional conditions, which includes high pressure (HP), electric fields (EF) and ultrasound (US). These advanced technologies are usually applied for microbial inactivation in the context of food processing. However, the approach described in this study focuses on the use of these technologies at sub-lethal levels,…
Novel Thermal Technologies and Fermentation
2016
Fermentation is one of the oldest methods practiced by human beings for the transformation of some food products in order to extend shelf-life and provide novel organoleptic properties. Moreover, during fermentation a high amount of valuable compounds with important commercial benefits are produced. Therefore, there is a need to develop energy efficient and environmental-friendly sustainable processes in order to improve fermentation-related processes. Traditionally, conventional thermal treatments have been used in food fermentation; however, the organoleptic properties of the treated products can be altered. As a result, alternative approaches have been sought by food industries in order …
Landmarks in the historical development of twenty first century food processing technologies.
2017
International audience; Over a course of centuries, various food processing technologies have been explored and implemented to provide safe, fresher-tasting and nutritive food products. Among these technologies, application of emerging food processes (e.g., cold plasma, pressurized fluids, pulsed electric fields, ohmic heating, radiofrequency electric fields, ultrasonics and megasonics, high hydrostatic pressure, high pressure homogenization, hyperbaric storage, and negative pressure cavitation extraction) have attracted much attention in the past decades. This is because, compared to their conventional counterparts, novel food processes allow a significant reduction in the overall processi…
Innovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacks
2018
Abstract Background Consumption of protein-based food products has a key role in the improvement of human health. The crosslinking agent microbial transglutaminase (mTGase) is an effective and promising tool to modify animal proteins used in the food industry. Improvement in the gelation process, physicochemical and textural quality, and consumer's demand of protein-based food products could be attained by combining mTGase and some non-conventional food processing technologies. Scope and approach New perspectives and key areas for future research in the development of high-quality food proteins and protein-based products as a function of interaction effect of mTGase and some new processing …
Sustainable Mixed Cropping Systems for the Boreal-Nemoral Region
2020
Mixed cropping, including intercropping, is the oldest form of systemized agricultural production and involves the growing of two or more species or cultivars of the same species simultaneously in the same field. However, mixed cropping has been little by little replaced by sole crop systems, especially in developed countries. Some of the advantages of mixed cropping are, for example, resource use efficiency and yield stability, but there are also several challenges, such as weed management and competition. The boreal-nemoral region lies within the region 55° to 70° N. In this area, for example in Finland, the length of the thermal growing season varies from less than 105 to over 185 days. …
Comparative Study of Liposoluble Vitamins and Fatty Acids from Sea Buckthorn Oil, Wheat Germ Oil and Fish Oil
2018
Abstract An important role in human nutrition is played by fats, both of plant and animal origin. Fats are a category of foods rich in liposoluble vitamins and fatty acids. They are widely used in nutrition, in cosmetics, in the content of creams as well as in pharmaceutical products, in the form of dietary supplements, such as capsules with oils rich in fatty acids and the addition of liposoluble vitamins. The objective of this paper was to study the content in vitamins and fatty oils of two vegetable oils (wheat germ and sea buckthorn oils) and an animal oil (fish oil). The results show that these oils are rich in liposoluble vitamins, omega-3 fatty acids and omega-6 fatty acids. Hence, t…