Search results for "UIC"

Ochratoxin A removal in synthetic media by living and heat-inactivated cells of Oenococcus oeni isolated from wines

2010

The capacity of Oenococcus oeni to eliminate ochratoxin A (OTA) from synthetic media in different conditions was studied. Ten tested O. oeni strains removed OTA from the medium but with significant differences depending on the strain, incubation period, and initial OTA level in the medium. Mycotoxin reductions higher than 60% were recorded in 14-day cultures spiked with 2 mu g OTA/l. Toxin removal was independent of bacterial viability and culture medium composition. This is the first study carried out to study OTA removal dynamics by living and heat-inactivated cells of O. oeni. The results aim that this bacterium may be a very useful tool to control OTA in food and beverages. (C) 2009 Els…

Expectation, liking and purchase behaviour under economical constraint

1998

Abstract A panel of 123 consumers from Dijon and Nantes rated their liking for six orange juices (two pure juices, two juices made with concentrate and two nectars) in a blind condition, and then with information about the type of juice and packaging. Expectations induced by the information were also measured and the effect of this expectation on their evaluations were studied, as well as the role of the price on the purchase behaviour when the consumers were placed in a situation of choice under economical constraint. When discrepancy between blind rating and expectation was large, consumers generally moved their ratings towards expectation when they tasted a product in presence of informa…

Comparative training procedures to learn odor descriptors: effects on profiling performance

1999

Three groups of ten naive assessors were recruited to perform an odor profiling of 10 orange juices using 8 odor descriptors, These panels differed on the way they learned each descriptor. Group 1R learned to match one descriptor with one external standard; group 3R learned to associate one descriptor with 3 external standards; group 0R defined by itself the 8 descriptors from a set of orange juices. Results showed that the use of one standard per descriptor seemed to be only efficient when the standard was typical of the odor perception in the orange juices. Learning one odor concept with 3 standards led to redundant use of discriminant descriptors and failed on the agreement among assesso…

Total antioxidant capacity of refrigerated orange juice treated with pulsed electric fields

2008

Ascorbic acid stability during refrigerated storage of orange–carrot juice treated by high pulsed electric field and comparison with pasteurized juice

2006

Abstract The degradation kinetics of ascorbic acid was determined in orange–carrot juice treated by PEF in order to establish its shelf life. Different electric field intensities (25, 30, 35, and 40 kV/cm) and different treatment times (from 30 to 340 μs) were studied. The ascorbic acid degradation rate (k) obtained was −0.009 ± 0.0008 μs−1, −0.0140 ± 0.0009 μs−1, −0.0220 ± 0.0023 μs−1 and −0.0187 ± 0.0049 μs−1 for fields of 25, 30, 35, and 40 kV/cm, respectively. The treatment selected was 25 kV/cm. The shelf life of the orange–carrot juice treated by pulses at 25 kV/cm for two times (280 μs and 330 μs) was compared with a heat-treated juice (98 °C, 21 s) kept in refrigerated storage at 2 …

Ascorbic acid in orange juice–milk beverage treated by high intensity pulsed electric fields and its stability during storage

2010

Abstract The degradation of ascorbic acid was determined in a ready-to-drink orange juice–milk beverage treated by high intensity pulsed electric fields (PEF). The effects of PEF treatment were compared to those of heat pasteurization (90 oC, 20 s). Four electric field strengths (15, 25, 35, 40 kV/cm) and six treatment times for each field (from 40 µs to 700 µs) were studied. Ascorbic acid degradation was adjusted to an exponential model. The obtained ascorbic acid degradation rate constants (kE) were − 0.11·10− 3 ± 0.03·10− 3 μs− 1, − 0.23·10− 3 ± 0.07·10− 3 μs− 1, − 0.42·10− 3 ± 0.09·10− 3 μs− 1 and − 0.60·10− 3 ± 0.06·10− 3 μs− 1 for field strengths of 15, 25, 35 and 40 kV/cm, respective…

Multicommutation ATR-FTIR: determination of sodium alpha-olefin sulfonate in detergent formulations

2004

Abstract The mechanization of attenuated total reflectance measurements (ATR) in Fourier Transform Infrared spectrometry (FTIR) through the use of multicommutation has been evaluated in order to reduce the sample consumption and waste generation also avoiding risks of cells breaking. A new multicommutation ATR-FTIR procedure has been proposed for the determination of sodium alpha-olefin sulfonate (AOS) in liquid detergent formulations. The main advantages of this method are the low consumption of sample (96 ml per 100 determinations) and the analytical throughput (23 h −1 versus 15 h −1 for the manual mode). Results obtained for reference samples containing 7.52% to 9.52% (w/w) of AOS are i…

Aroma transfers in and through plastic packagings: orange juice andd-limonene. A review. Part II: overall sorption mechanisms and parameters—a litera…

1997

Nowadays, the quality of foodstuffs has more than ever included the notion that packaging1 contact is not always wholesome. It can alter the packaged food product by flavour scalping and can also affect the food by off-flavour release. Much research has been carried out to better understand the mass transfers involved with various synthetic polymeric films. Orange juice and one of its major volatile constituents, d-limonene, were probably amongst the first food products to be thoroughly studied. Yet, no extensive literature review has been undertaken in order to obtain a general and accurate description of the sorption and diffusion phenomena. This review underlines the effects of packaging…

Aroma transfers in and through plastic packagings: orange juice andd-limonene. A review. Part I: Orange juice aroma sorption

1997

Orange juice and one of its major volatile constituents, d-limonene, were probably amongst the first food products to be thoroughly studied. Yet, no extensive literature review has been undertaken in order to obtain a general and accurate description of the sorption and diffusion phenomena. This review underlines the effects of packaging on the organoleptic quality of citrus juices; it therefore presents a focused interest on d-limonene mass transfer experimental results with a variety of plastic polymers. Part I deals with first, loss of organoleptic quality of orange juice during storage and d-limonene sorption is discussed. Second, generalites are presented concerning volatiles transfer …

Application of MOOSY32 eNose to Assess the Effects of Some Post Harvest Treatments on the Quality of ‘Salustiana’ Orange Juice

2015

A new prototype of Electronic Nose instrument, Multisensory Odor Olfactory System MOOSY32, with a processing method based on a multivariate classification analysis was used to assess different postharvest and storage treatments effects to Salustiana oranges. The analysis method is based on the measurement of the volatile compounds produced under different environmental and operational conditions. The Electronic Nose system revealed that orange juice flavor changes even when juices are analyzed right after each treatment and fruits are stored under refrigerated conditions. The instrument was able to detect even small changes in the aromatic pattern of the juices, confirming that the packing …