Search results for "Food science"

Identification of Casein Phosphopeptides in β-casein and Commercial Hydrolysed Casein by Mass Spectrometry

2006

Casein phosphopeptides (CPPs) in commercial hydrolysed casein (CE90CPP) and in β-CN (β-CN) after simulated gastrointestinal digestion (gastric stage pepsin, pH =2, 37°C 2h) and intestinal stage (pancreatic-bile extract, pH =5.2, 37°C 2h) were sequenced by on-line reversed-phase high performance liquid chromatography coupled to electrospray ionisation tandem mass spectrometry (RP-HPLC-ESIMS/MS). In β-CN digest five peptides that contained four to five phosphate groups and the cluster sequence SpSpSpEE (residues 17-21) were identified. All CPPs with one exception β-CN(1-24)4P, had the protein fragment β-CN(1-25)4P, which is one of the main CPPs produced in vivo digestion of casein and the re…

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,…

Wine Aroma Concentration by Using a General Purpose simulator (ProSim)

1995

In this work is proposed the application of the ProSim process simulator for the analysis of wine aroma concentration by performing a two-level simulation: First, ProSim is used to attain a preliminary design of a distillation tower, and afterward the simulator is employed to analyze the behavior of the tower in a more precise way. The UNIFAC model was used for nonideal behavior description of the mixtures. In this application, the concentration of a 13-compound mixture was simulated. In fact, the numerical methods implemented in ProSim made it possible to attain the convergence quickly even with minor compounds. The results obtained showed that the use of ProSim results to be very advanta…

Antifungal and antimycotoxigenic activity of hydrolyzed goat whey on Penicillium spp: An application as biopreservation agent in pita bread

2020

Abstract Whey is a by-product of the cheese industry, yet it contains proteins that have a high nutritional value and are an important source of antifungal peptides. Food deterioration caused by toxigenic fungi is one of the challenges of food safety. In this context, trypsin was used to hydrolyse goat milk whey at 37. The resultant peptides were characterised by LC–ESI–TOF-MS. Antifungal activity of the goat milk whey hydrolysate (HGW) was determined against 10 toxigenic fungi from the genus Penicillium, in solid and liquid media. Furthermore, HGW was used as an ingredient for bread elaboration. Bread elaborated with HGW and inoculated with toxigenic fungi was included in a shelf-life stud…

Cherry Tomato Drying: Sun versus Convective Oven

2021

Solar drying and convective oven drying of cherry tomatoes (Solanum lycopersicum) were compared. The changes in the chemical parameters of tomatoes and principal drying parameters were recorded during the drying process. Drying curves were fitted to several mathematical models, and the effects of air temperature during drying were evaluated by multiple regression analyses, comparing to previously reported models. Models for drying conditions indicated a final water content of 30% (semidry products) and 15% (dry products) was achieved, comparing sun-drying and convective oven drying at three different temperatures. After 26–28 h of sun drying, the tomato tissue had reached a moisture content…

A nondestructive intelligent approach to real‐time evaluation of chicken meat freshness based on computer vision technique

2019

In this study, the capability of a procedure based on combination of computer vision (CV) and artificial intelligence techniques examined for intelligent and nondestructive prediction of chicken meat freshness during the spoilage process at 4°C. The proposed system comprises the following stages: capture images, image preprocessing, image processing, computing channels, feature extraction, feature selection by a hybrid of genetic algorithm (GA) and artificial neuronal network (ANN), and prediction by using ANN. The number of neurons in input layer was determined 33 (selected features) and freshness used as the output. The ideal ANN model was obtained with 33‐10‐1 topology. The high performa…

Assessment of genetically modified soybean MON 87751 for food and feed uses under Regulation (EC) No 1829/2003 (application EFSA‐GMO‐NL‐2014‐121)

2018

Abstract Soybean MON 87751 was developed through Agrobacterium tumefaciens‐mediated transformation to provide protection certain specific lepidopteran pests by the expression of the Cry1A.105 and Cry2Ab2 proteins derived from Bacillus thuringiensis. The molecular characterisation data and bioinformatic analyses did not identify issues requiring assessment for food and feed safety. None of the compositional, agronomic and phenotypic differences identified between soybean MON 87751 and the conventional counterpart required further assessment. The GMO Panel did not identify safety concerns regarding the toxicity and allergenicity of the Cry1A.105 and Cry2Ab2 proteins as expressed in soybean MO…

Scientific Opinion on application EFSA‐GMO‐BE‐2013‐117 for authorisation of genetically modified maize MON 87427 × MON 89034 × NK603 and subcombinati…

2017

Scientific opinionRequestor: Competent Authority of BelgiumQuestion number: EFSA-Q-2013-00765; In this opinion, the EFSA Panel on Genetically Modified Organisms (GMO Panel) assessed the three-event stack maize MON 87427 9 MON 89034 9 NK603 and its three subcombinations, independently of their origin. The GMO Panel has previously assessed the three single events combined to produce this three-event stack maize and did not identify safety concerns. No new data on the single events, leading to modification of the original conclusions on their safety, were identified. Based on the molecular, agronomic, phenotypic and compositional characteristics, the combination of the single maize events and …

Chemical Composition and Broad-Spectrum Insecticidal Activity of the Flower Essential Oil from an Ancient Sicilian Food Plant, Ridolfia segetum

2021

Several species of the family Apiaceae are aromatic herbs that produce essential oils usable on an industrial scale for pharmaceutical, cosmetic, and food purposes. In particular, some essential oils, such as green insecticides for example, may replace synthetic insecticides, keeping most of their efficacy and avoiding environmental pollution or human poisoning. In the present study, we explored the insecticidal potential of Ridolfia segetum (L.) Moris essential oil (EO) against three different pests: Culex quinquefasciatus Say, Musca domestica L., and Spodoptera littoralis (Boisduval). For this purpose, the EO was obtained by hydrodistillation of flowers and its composition was achieved by…

2020

Phytoplankton synthesizes essential ω-3 and ω-6 polyunsaturated fatty acids (PUFA) for consumers in the aquatic food webs. Only certain phytoplankton taxa can synthesize eicosapentaenoic (EPA; 20:5ω3) and docosahexaenoic acid (DHA; 22:6ω3), whereas all phytoplankton taxa can synthesize shorter-chain ω-3 and ω-6 PUFA. Here, we experimentally studied how the proportion, concentration (per DW and cell-specific), and production (µg FA L−1 day−1) of ω-3 and ω-6 PUFA varied among six different phytoplankton main groups (16 freshwater strains) and between exponential and stationary growth phase. EPA and DHA concentrations, as dry weight, were similar among cryptophytes and diatoms. However, Crypto…