Comparative Evaluation on the Quality and Shelf life of Atlantic Salmon (Salmo salar L.) Filets Using Microwave and Conventional Pasteurization in Combination with Novel Packaging Methods
AbstractA comparative evaluation on the effect of carbon dioxide (CO2) on quality and shelf life of Atlantic salmon loins pasteurized with microwave and conventional technology was conducted. The experimental design allowed CO2 to enter the salmon muscle before (soluble gas stabilization [SGS] + vacuum) or after pasteurization (CO2 emitter + vacuum), whereas the control samples (vacuum only) were not presented for CO2. This setup resulted in six different groups; three heated with microwaves and three with conventional pasteurization. The core temperature of microwave samples was 58.8 ± 2.2 °C, whereas the surface te...
Source: Journal of Food Science - November 15, 2018 Category: Food Science Authors: J ørgen Lerfall,
Anita Nordeng Jakobsen,
Dagbjørn Skipnes,
Lene Waldenstrøm,
Sunniva Hoel,
Bjørn Tore Rotabakk Tags: Sensory & Food Quality Source Type: research
Chemical and Chemometric Methods for Halal Authentication of Gelatin: An Overview
AbstractThe issue of food authenticity has become a concern among religious adherents, particularly Muslims, due to the possible presence of nonhalal ingredients in foods as well as other commercial products. One of the nonhalal ingredients that commonly found in food and pharmaceutical products is gelatin which extracted from porcine source. Bovine and fish gelatin are also becoming the main commercial sources of gelatin. However, unclear information and labeling regarding the actual sources of gelatin in food and pharmaceutical products have become the main concern in halal authenticity issue since porcine consumption is...
Source: Journal of Food Science - November 15, 2018 Category: Food Science Authors: Nurfarhana Hassan,
Tahir Ahmad,
Norhidayu Muhamad Zain Tags: Concise Reviews & Hypotheses in Food Science Source Type: research
Development of a Sulfite ‐Based Oxygen Scavenger and its Application in Kimchi Packaging to Prevent Oxygen‐mediated Deterioration of Kimchi Quality
AbstractA sulfite ‐based oxygen scavenger (SOS) was developed with sodium metabisulfite and applied to kimchi packaging in an attempt to prevent oxygen‐mediated kimchi quality degradation. The results of the oxygen‐scavenging capacity test showed that the SOS had a competitive oxygen‐scavenging performance in comparison with commercial oxygen scavengers. The kimchi was packaged with and without the SOS and stored over 12 weeks at 0 and 10 °C for an SOS application test. The kimchi treated with the SOS showed a significantly lower (P< 0.05) headspace oxygen and carbon dioxide concentration and pressure inside th...
Source: Journal of Food Science - November 15, 2018 Category: Food Science Authors: Jung ‐Soo Lee,
Suyeon Jeong,
Hyun‐Gyu Lee,
Chi Heung Cho,
SeungRan Yoo Tags: Food Engineering, Materials Science, & Nanotechnology Source Type: research
The Effects of Added Water and Grinding Temperature on Stability and Degradation Kinetics of Antioxidant Activity, Phenolic Compounds, and Ascorbic Acid in Ground Apples
In this study, we found grinding conditions retard the changes in color and loss in phenolic compounds and antioxidant activity of ground apples. This new finding can be helpful for engineers and scientists to control and optimize the grinding system by retaining the high nutritional values of apple products. (Source: Journal of Food Science)
Source: Journal of Food Science - November 15, 2018 Category: Food Science Authors: Ah –Na Kim,
Kyo‐Yeon Lee,
Hyun‐Jin Kim,
Jiyeon Chun,
William L. Kerr,
Sung‐Gil Choi Tags: Food Engineering, Materials Science, & Nanotechnology Source Type: research
Effect of Different Storage Conditions on Analytical and Sensory Quality of Thermally Processed, Milk ‐Based Germinated Foxtail Millet Porridge
AbstractFoxtail millet porridge was prepared using germinated grains and milk and was evaluated for its storage stability after thermal processing at ultra ‐high temperatures (UHT) of 142 °C for 5 s and retort processing temperatures of 121.5 °C for 15 min. Various physical, chemical, and microbial changes of the porridge were studied for a storage period of 180 days at 25 ± 1 °C. Using consumer perception and survival analysis, the predi cted shelf life of the UHT treated and retort processed foxtail millet porridge samples stored at 25 ± 1 °C was found to be 186 ± 9 days and 245 ± 15 days, respe...
Source: Journal of Food Science - November 15, 2018 Category: Food Science Authors: Nitya Sharma,
Tanweer Alam,
S.K. Goyal,
Sana Fatma,
Sheetaal Pathania,
Keshavan Niranajan Tags: Sensory & Food Quality Source Type: research
The Effect of Pretreatment (Spray Drying) on the Yield and Selected Nutritional Components of Whole Camel Milk Powder
AbstractThe effect of spray drying on the composition of camel milk powder was evaluated. A full factorial experimental design was used to see the effects of inlet temperature (160 °C, 140 °C, and 120 °C), atomization pressure (800, 600, and 400 bar) and feed flow rate (5, 4, and 3 rev/s) on cyclone and vitamin C recoveries. Principal components analysis (PCA) was used to check classification of spray dried whole camel milk powders based on their processing conditions and m ultiple correspondence analysis (MCA) on the fatty acid profiles. The average proximate composition of the camel milk viz., fat, protein, lactose, a...
Source: Journal of Food Science - November 15, 2018 Category: Food Science Authors: Haileeyesus Habtegebriel,
Michael Wawire,
Daniel Sila Tags: Food Engineering, Materials Science, & Nanotechnology Source Type: research
Application of Physical Gas Absorbers in Manipulating the CO2 Pressure of Kimchi Package
AbstractPhysical gas absorption and release of activated carbon or zeolite were used to attain the desired CO2 concentration profile inside a package ofkimchi for its dynamic storage and consumption environment. The CO2 adsorption/desorption behavior of different combinations of physical scavengers in the microporous Tyvek sachet was measured at 0, 10 and 20 °C. A combination of highly permeable microporous Tyvek and much less permeable nylon/polyethylene laminate was also examined as a variable to help control the access of CO2 to the physical CO2 absorber. The composition of the absorber and its packing density in the s...
Source: Journal of Food Science - November 12, 2018 Category: Food Science Authors: Chalalai Jaisan,
Duck Soon An,
Dong Sun Lee Tags: Food Engineering, Materials Science, & Nanotechnology Source Type: research
Optimization of Ultrasound ‐Assisted Extraction of Monoterpene Glycoside from Oil Peony Seed Cake
AbstractUltrasound ‐assisted extraction (UAE) of total monoterpene glycosides extract (TMGE) from oil peony seed cakes was investigated. The extraction yield was optimized using response surface methodology (RSM). The chemical constituents of the monoterpene glycosides extract were isolated by repeated column chroma tography, and the contents of the main isolated monoterpene glycosides in the oil peony seed cakes were determined by HPLC. The optimum conditions were as follows: a liquid‐to‐solid ratio of 27 mL/g, ultrasonic extraction time of 16 min, ultrasonic extraction temperature of 26 °C, and ethanol c oncentrat...
Source: Journal of Food Science - November 11, 2018 Category: Food Science Authors: Rui ‐xue Deng,
Xiao Yang,
Yi‐xiang Wang,
Ming‐zhu Du,
Xu‐ting Hao,
Pu Liu Tags: Food Chemistry Source Type: research
Cover Caption
November Online Cover: Volatile compounds, flavor and aroma evaluation scoring standards found in black and jasmine ‐scented black teas, from “Characterization of Volatile Compounds and Sensory Analysis of Jasmine Scented Black Tea Produced by Different Scenting Processes”, by Huanhuan Li, Liyong Luo, Mengjun Ma, and Liang Zeng. p. 2718. (Source: Journal of Food Science)
Source: Journal of Food Science - November 9, 2018 Category: Food Science Tags: Content Source Type: research
Issue Information ‐ TOC
Journal of Food Science, Volume 83, Issue 11, Page 2689-2690, November 2018. (Source: Journal of Food Science)
Source: Journal of Food Science - November 9, 2018 Category: Food Science Tags: Issue Information Source Type: research
Conducting Research at the Interface of Food Science and Nutrition
Journal of Food Science, Volume 83, Issue 11, Page 2692-2696, November 2018. (Source: Journal of Food Science)
Source: Journal of Food Science - November 9, 2018 Category: Food Science Authors: Casimir C. Akoh Tags: Babcock ‐Hart Award Essay Source Type: research
The Role of Food Science in the Food System
Journal of Food Science, Volume 83, Issue 11, Page 2691-2691, November 2018. (Source: Journal of Food Science)
Source: Journal of Food Science - November 9, 2018 Category: Food Science Tags: Editorial Source Type: research
Industrial Applications of Selected JFS Articles
Journal of Food Science, Volume 83, Issue 11, Page 2697-2698, November 2018. (Source: Journal of Food Science)
Source: Journal of Food Science - November 9, 2018 Category: Food Science Tags: Industrial Application Briefs Source Type: research
Comparative Evaluation of the Antioxidant Capacities and Organic Acid and Volatile Contents of Mango Slurries Fermented with Six Different Probiotic Microorganisms
AbstractMango slurries were fermented with 6 different probiotic microorganisms (Lactobacillus plantarum,Streptococcus thermophilus,Lactobacillus casei,Saccharomyces cerevisiae D254,S. cerevisiae DV10, andS. cerevisiae R2) to develop products with higher bioactivity. Changes in pH, reducing sugars, organic acids, and volatile compounds were determined. In addition, total phenolics and antioxidant capacity during fermentation were monitored. Among the strains used,S. cerevisiae D254 exhibited the fastest utilization of sugar in a mango slurry. Different volatile compounds were produced, mainly consisting of fatty acids, alc...
Source: Journal of Food Science - November 6, 2018 Category: Food Science Authors: Xiaofan Jin,
Wenxue Chen,
Haiming Chen,
Weijun Chen,
Qiuping Zhong Tags: Food Microbiology & Safety Source Type: research
Comparative Evaluation of the Antioxidant Capacities and Organic Acid and Volatile Contents of Mango Slurries Fermented with Six Different Probiotic Microorganisms
Journal of Food Science, EarlyView. (Source: Journal of Food Science)
Source: Journal of Food Science - November 6, 2018 Category: Food Science Authors: Xiaofan Jin,
Wenxue Chen,
Haiming Chen,
Weijun Chen,
Qiuping Zhong Source Type: research
