Search results for "manufacturing"
showing 10 items of 2299 documents
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…
Effect of ozone treatment on the microstructure, chemical composition and sensory quality of apple fruits
2018
The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: This research commissioned by Agricultural services co-operative society ‘AUGL¸ NAMS’ has been conducted within framework ‘The research of fruit storage technologies’ funded by State program ‘Competence Centre for Food in Latvia’.
Sourdough “ciabatta” bread enriched with powdered insects: Physicochemical, microbiological, and simulated intestinal digesta functional properties
2021
Abstract Powdered mealworm (MW) and buffalo worm (BW) larvae were used to functionalize sourdough Italian-style breads. Sourdough inoculum was started with Levilactobacillus brevis, Weissella cibaria and Leuconostoc citreum. The doughs were SBS (semolina plus powdered BW larvae and sourdough) and SMS (semolina plus powdered MW larvae and sourdough) whose pHs (4.32 and 4.21, respectively) were higher than that of control (3.81). The highest fermentation quotient (lactate/acetate molar ratio) was recorded in SMS (4.46). LAB reached viable counts of about 109 CFU g−1 in almost all doughs. Insects impacted bread VOCs with dodecanal, 2.4-dodecadienal and 2-octenal-2-butyl. SBS and SMS increased …
Efficiency of Ohmic assisted hydrodistillation for the extraction of essential oil from oregano (Origanum vulgare subsp. viride) spices
2017
Abstract The aim of this work was to investigate the effects of Ohmic heating-assisted hydrodistillation (OAHD), applied at different voltages (100, 150, and 200) V, on the qualitative and quantitative characteristics of extracted essential oil from oregano herb ( Origanum vulgare subsp. viride ), compared to a conventional hydrodistillation (HD) procedure. The compositions of the extracted essential oils (using OAHD and HD) were assessed using gas chromatography - mass spectrometry (GC–MS). A 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH) method was applied in order to evaluate antioxidant activity. The antimicrobial activity as well as the minimum inhibitory concentration (MIC) values …
In vitro interactions between calcium, zinc, copper and iron in milk- and soy-based infant formulas / Interacciones in vitro entre calcio, cinc, cobr…
2000
Interactions among calcium, zinc, copper and iron in milk- and soy-based infant formulas were as sessed in order to evaluate the influence of supplementation with one trace element on the bioavailability of the others. The criterion used to estimate the bioavailability is the percentage of dialysis, estimated by applying an in vitro method. Infant formulas were supplemented with CaCl2, ZnO, CuCO3 Cu(OH) 22H2O and FeSO4 7H2O at two levels (maximum (+) and minimum (-) allowed by the European Union). A factorial design at two levels with three factors (Zn, Cu and Fe addition) was carried out. The main effects and the second-order interactions of the studied factors on the bioavailability of a…
Artificial Oral Processing of Extruded Pea Flour Snacks
2021
International audience; The structure of extruded pea flour can affect chewing performances. Our objective was to relate the bolus properties (fragmentation, moisture content and viscosity) of chewed extruded pea snacks to their structure. In order to have control over oral physiological parameters, we opted for an in vitro approach using a chewing simulator, the variables of which were the flow rate of artificial salivary fluid and chewing time. The structure of the extruded pea snacks was characterized by its density and protein solubility in dithioerythritol (DTE), which reflected the amount of protein aggregates cross-linked by disulphide bonds. The particle size distribution and median…
Effect of pH on malolactic fermentation in southern Italian wines
2018
This study investigated the influence of pH on malolactic fermentation (MLF) in white wines (adjusted to pH 3.2, 3.4 and 3.8, respectively) from Falanghina grapes and red wines (adjusted to pH 3.4 and 3.8, respectively) from Tintilia grapes. The wines were inoculated with Oenococcus oeni and Lactobacillus plantarum strains, and a mix of them (50:50), in red Tintilia only. The time required to complete MLF in wines from white Falanghina grapes at pH 3.4 and 3.8 was lower with O. oeni, while MLF did not occur at pH 3.2. In red Tintilia, MLF was always completed within 35 days; at high pH (3.8) a significant increase in histamine was detected, while the decrease in citric acid concentration ca…
Microbiological, chemical and sensory aspects of bread supplemented with different percentages of the culinary mushroom Pleurotus eryngii in powder f…
2018
Pleurotus eryngii (DC.) Quél. powder was used in bread production. Three dough trials (0, 5 and 10% of mushroom) were obtained with commercial baker's yeast. P. eryngii powder was first tested against several yeast species; 10% P. eryngii trial was characterised by the highest pH and total titratable acidity. P. eryngii did not influence negatively the fermentation process, since all trials reached yeast levels of 10 8 CFU g −1 . Mushroom powder decreased bread height and softness, increased crust redness and crumb void fraction and cell density and, although the breads were scored diverse, the overall assessment was comparable. The final breads provided higher concentrations of thiamin, ri…
Viscous Synergism in Carrageenans (κ and λ) and Locust Bean Gum Mixtures: Influence of Adding Sodium Carboxymethylcellulose
2001
Se han estudiado las interacciones sinergicas entre la goma de garrofin (LBG) y dos tipos de carragenanos (kappa y lambda). Para cada mezcla se obtuvo el indice de sinergia viscosa, Iy, en funcion de la relacion de concentraciones, z =c'LBG/c'car, y de la velocidad de cizalla. Los valores de estos indices disminuyeron al aumentar la velocidad de cizalla en ambos sistemas binarios. En las mezclas de LBG + K, I, presento un maximo para una relacion de concentraciones z = 60/40, que puede considerarse como la optima proporcion de estas gomas en la mezcla. Sin embargo, en los sistemas LBG + A, I, aumento con z en todo el intervalo considerado, es decir, la mayor sinergia correspondio a las meno…
Influence of composition on mechanical properties of strawberry gels. Compression test and texture profile analysis / Influencia de la composición de…
1999
Fruit gels were prepared containing four levels (20, 40, 60 and 80%) of strawberry pulp, four levels (0.5, 0.7, 0.9 and 1.1 %) of hydrocolloids (kappa-carrageenan plus locust bean gum, 1:1) and two levels (0, 10%) of sucrose. Their mechanical properties were analyzed by compression (failure stress and failure strain) and by texture profile analysis, TPA (hardness, cohesiveness, springiness, adhesive ness, and chewiness). Addition of hydrocolloids produced expected increases in both stress and strain at failure. Sucrose increased failure stress but did not alter strain values. Increasing the pulp content from 20 to 80% resulted in a slight increase in stress and clearly lowered strain at fa…