The formation and the morphology of micro/nanoparticles (MNPs) were studied using an inverted optical microscope, and the interactions among components in MNPs were studied using a laser scanning confocal microscope. All papers will be peer-reviewed. in terms of their physico-chemical properties or for the texture and stability of the food products (Reyes-Hernández et al., 2007). Pigments 7. Papers Our dedicated information section provides allows you to learn more about MDPI. Erythritol, xylitol, and DHA solutions showed similar efficiency to sucrose and good water removal properties in compared values of true water loss. The dry matter content of the salmon fillets was higher in conventionally processed samples than sous-vide due to the evaporation of water, and it was connected with total protein (r = 0.85) and lipid content (r = 0.73). Therefore, its addition to food and beverage products could be beneficial from both technological and nutritional viewpoints. Composition, physicochemical properties and thermal inactivation kinetics of polyphenol oxidase and peroxidase from coconut (Cocos nucifera) water obtained from immature, mature and overly-mature coconut. Scanning electron microscope (SEM) analysis showed that fermentation with starter for 12 h produced a continuous and extensional protein network in the proofed dough. Purpose: To develop a statistical model for predicting effect of food on the extent of absorption (area under the curve of time-plasma concentration profile, AUC) of drugs based on physicochemical properties. The aim of this work was to investigate the role of proofed dough pH on the texture of CNSB. Wuhan, Hubei Province 430070, P. R. China . 2.6. The formation and the morphology of micro/nanoparticles (MNPs) were studied using an inverted optical microscope, In order to investigate the effects of salt on the nutrients and tastes profiles of big eye tuna head soup, the typical nutrients and taste substances were analyzed. Physicochemical Properties of Soy Protein: Effects of Subunit Composition | Journal of Agricultural and Food Chemistry Soy protein elastomer (SPE) exhibits elastic, extensible, and sticky properties in its native state and displays great potential as an alternative to wheat gluten. Gluten-free bread formulations were prepared enriching a commercial bakery premix in rice protein (8%) and ICCDF (3% and 4.5%). ICCDF was obtained by aqueous extraction. Citation search. Once you are registered, click here to go to the submission form. 1 Physicochemical properties of nano fish bone prepared by wet media milling . The technological eff ects known as functional properties of dietary fi bres depend mainly on their physicochemical properties: size of the particle, solu- bility, water-holding capacity, viscosity and gel forma- tion, binding ability, bulking ability, swelling, cation exchange, fermentability (Mudgil and Barak, 2013) and antioxidant properties (Elleuch et al., 2011), among others. In addition, the heat treatment of juices contributed to only a 4% loss of polyphenolic compounds from the CESP-supplemented juices compared to the 6% loss from the non-supplemented juices. For this reason, CESP addition in the amount of up to 1% can be suggested as the optimal supplementation of berry fruit juices. Furthermore, the decreasing pH of proofed dough increased the extractability of protein in a sodium dodecyl sulfate (SDS)-containing medium and the content of free sulfhydryl (SH). Help us to further improve by taking part in this short 5 minute survey, Special Issues and Collections in MDPI journals, https://doi.org/10.3390/molecules25235661, The Effect of Filtration on Physical and Chemical Properties of Osmo-Dehydrated Material, https://doi.org/10.3390/molecules25225412, Influence of Pear Variety and Drying Methods on the Quality of Dried Fruit, https://doi.org/10.3390/molecules25215146, Physicochemical Characteristics, Fatty Acid Profile, Alpha-Tocopherol Content, and Lipid Oxidation of Meat from Ewes Fed Different Levels of Distilled Myrtle Residues, https://doi.org/10.3390/molecules25214975. Comparatively, much smaller MNPs with a more stable bilayer were formed at the same salt addition time. The cooking loss was lower in the sous-vide method (6.3–9.1%) than in conventional methods (11.6–16.2%). manuscripts have not been received by the Editorial Office yet. It is a novel approach to obtain an alkali-free CNSB with excellent quality by moderate gluten adjustment. PV You can change your ad preferences anytime. All of the heat treatment methods ensured microbiological safety with regard to coagulase-positive, (This article belongs to the Special Issue, Osmotic dehydration (OD) performed in concentrated fruit juices used as osmotic solution (OS) comes with some limitations resulting from the material cell structure and is not entirely recognized at the moment. The modification of the physicochemical properties of biological materials comprises structural changes and alterations in chemical composition under the influence of external factors such as temperature, pressure and numerous treatments including microwaving, sonication or chemical fortification. The structure and content of gluten, especially influenced by gradual acidification level, change the quality of the final product. Non-food applications of Jatropha proteins, No public clipboards found for this slide. We use cookies on our website to ensure you get the best experience. Nutrition Biochemistry Core, Laboratory of Functional Foods, Federal University of State of Rio de Janeiro, Av. Polyphenols and tannins 9. A special issue of Molecules (ISSN 1420-3049). The highest content of identified polyphenols was noted after vacuum drying at 90 °C, which was connected with, In blackcurrant juice powders made using freeze-, vacuum-, and spray-drying methods, 19 polyphenolic compounds were identified: anthocyanins (6), (+)-catechin, flavonols (8), and phenolic acids (4). The required drying time to obtain 0.2 kg H. The aim of this work was to study the sheep meat physicochemical traits as affected by distilled myrtle residues (MR) supplementation. This special issue belongs to the section "Food Chemistry". Chicken eggshells can be used as an attractive dietary source of mineral compounds, including calcium (Ca). The oil and water holding capacity and the nutritional profile of the novel ingredient were determined. Title: Physicochemical characterization, antioxidant capacity and sensory properties of murici (Byrsonima Crassifolia (L.) Kunth) and taperebá (Spondias Mombin L.) beverages Authors: Adriana Aniceto; Julia Montenegro; Rafael Cadena; Anderson Teodoro Affiliation: 1. Physicochemical Properties of Foods. Samples of lactic casein (LC), isolated soy protein (ISP), and hydrolysed animal protein (HAP), were incubated with the enzyme for one or two hours. Starch is a major component of many food products. Water VI was carried out in two stages: Vacuum (4, 6, or 8 kPa maintained at time 10, 20, 30, 40, 60, and 80 s) and atmospheric (4 min under atmospheric pressure). Considering the high potential of these fruits, the present study aimed to develop murici and taperebá based beverages through experimental design and investigating the nutritional and sensorial characteristics of murici and taperebá fruits and their beverages. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. However, no previous study has investigated a correlation between water dynamics and VOCs of bigeye tuna during cold storage. Porzio MA, Blake JR (1982) Washed orange pulp: characterization and properties. Authors may use MDPI's Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). Peleg’s model was used to fit experimental data. In this study, the effect of different drying processes (freeze-drying (FD), microwave-assisted drying (MWD) and classic hot air drying (HAD)) on the polyphenols, flavonoids, and amino acids content was investigated on bee-collected chestnut, willow and ivy pollen for human consumption. Filtration of the juice could provide some insight into the phenomena occurring throughout the OD. The antioxidant capacity using the DPPH, FRAP, ABTS and ORAC methods, revealed that taperebá had a higher antioxidant capacity in the first three methods and did not present a significant difference (p>0.05) in the ORAC in relation to the murici. Filtration of the juice could provide some insight into the phenomena occurring. Water contact angle measurement is an important parameter for food packaging applications. Conversely, chemical acidification weakened the texture property of products and reduced the dough rheology. Active? Therefore, the objective of this study was to evaluate the effect of its addition to juices from chokeberry and cranberry on their phytochemical properties. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. The preparation of salmon using sous-vide was more time- and energy-consuming than steaming. Proteins and amino acids 3. Moreover, scanning electron microscope (SEM) images were provided. The shape of the fruits varied from spherical to pear‐like. International Journal of Food Properties. Therefore the results of research works dealing with the interactions between the physical and chemical properties of food during its preparation and storage are especially anticipated, considering the possibility of solving contemporary problems related to food and nutrition. DOI: 10.1021/jf0260139. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website. Osmotic dehydration (OD) performed in concentrated fruit juices used as osmotic solution (OS) comes with some limitations resulting from the material cell structure and is not entirely recognized at the moment. If you continue browsing the site, you agree to the use of cookies on this website. MWD allowed the best retention of flavonoids in chestnut pollen for up to six months of storage. The oil and water holding capacity and the nutritional profile of the, This study aimed to assess the physicochemical, nutritional and sensory properties of gluten-free breads containing isolated coffee cascara dietary fiber (ICCDF) as a food ingredient. Flavouring principles 10. Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. The combined drying method allowed the total duration of the process to be reduced 2–4.5 times. New content alerts RSS. by Yangyang Li †, Hua Jin †, Xiaotong Sun, Jingying Sun, Chang Liu, Chunhong Liu. Knowledge of the physico-chemical food properties of the foodstuffs which were subject to the studies of migration kinetics of . Chokeberry and cranberry juices supplementation with 1% CESP caused no significant changes in the amount of precipitate and their color, but it significantly improved their taste. Food Chem. The study results demonstrate that CESP addition to chokeberry and cranberry juices enriched them with minerals and increased their Ca content 25.7 times and 66.3 times, respectively, compared to the control samples. The quality of dried material was evaluated by the analysis, In this study, the impacts of two different pear cultivars, “Conference” and “Alexander Lucas”, on the kinetics and the final quality of samples dried by convection (CD) and microwave-convection (MCD) methods, were investigated. Juices supplementation with CESP significantly decreased their acidity and total organic acids content as well as increased their pH value. As infiltration liquids, fresh squeezed apple-pear juice (J), 3% citric acid solution (C), and distilled water (DW) were used. This study provided abundant genetic plants for studying the molecular mechanism of starch synthesis and the quality regulation of rice kernels. Fu-yun HOU, Shun-xu DONG, Bei-tao XIE, Hai-yan ZHANG, Ai-xian LI, Qing-mei WANG. Ultrasound treatment was performed at a frequency of 21 kHz with a temperature of 40 °C for 30–180 min using four osmotic solutions: 30% concentrated syrups of erythritol, xylitol, maltitol, and dihydroxyacetone (DHA). VI was carried out in two stages: Vacuum (4, 6, or 8 kPa maintained at time 10, 20, 30, The purpose of the study was to evaluate the efficiency of mass transfer during vacuum impregnation (VI) of apple tissue by different process conditions. Unripe plantain has been considered as having commercial potential or used as an ingredient for other foods. The endosperm starches from nine mutants all showed A-type crystalline structure and similar short-range ordered structure, but had different relative crystallinities. The mechanism studies found that gradual acidification of dough by lactic acid bacteria is a critical factor affecting the process. However, to date, most studies have focused on the stability of the prebiotic fibre rather than its impact in the original food matrices. This study aimed to assess the physicochemical, nutritional and sensory properties of gluten-free breads containing isolated coffee cascara dietary fiber (ICCDF) as a food ingredient. They can be used as food for both human and animal consumption and their starch is a source of industrial raw material. Code: Q4031 : Acronym: Q4031 : Level: 400: Keywords; Classification Keyword; OFICIAL: Chemistry: Instance: 2019/2020 - 1S . Vitamins. Drying at this temperature also increased the formation of the Maillard reaction/caramelization product, hydroxymethyl-. Therefore, they may also be applied as functional ingredients to improve physical properties like the physical and structural properties of hydration, oil-holding capacity, viscosity. Its safety was certificated by analysis of ochratoxin A, caffeine and gluten. Alkali was used to adjust the pH and neutralize the excess acids of dough in the processing of Chinese northern steamed bread (CNSB). The meat chemical composition, pH, and color parameters were not affected by the MR intake. Physicochemical properties of food 1. Tao Yin a,b,c, Jae W. Park c, Shanbai Xiong a,b,∗. Fruit of the ”Haschberg” cultivar and flowers of the ”Sampo” cultivar had the best bioactive properties of the studied samples. Physical properties of foods (including thermal, mechanical, rheological, dielectric, and barrier properties and water activity) are important for the proper design of food processing, handling, and storage systems. Mineral content was determined by the atomic absorption spectrometry method, while antioxidant activity and the content of polyphenols and anthocyanins were determined by spectrophotometric methods. J Food Sci 43:759–763 CrossRef Google Scholar. PHYSICOCHEMICAL PROPERTIES OF FOOD 2. As sensory acceptance is key to consumption, this scoping review aimed to document sensory and physico-chemical research demonstrating quantitative differences in red and white wheat and the associated bran. See our Privacy Policy and User Agreement for details. Anna MichalskaGuest Editors. The study also demonstrated that CESP addition in the amount of up to 1% caused no significant differences in the content of polyphenolic compounds and in the antioxidative activity of juices, which can be deemed important from the viewpoint of their putative health benefits. Acronym No. Fruit showed significantly higher antioxidant activity than flowers, whereas the total phenolic content varied depending on the growing location or cultivar. The quality of dried material was evaluated by the analysis of water activity, porosity, color, acoustic emission (AE) and mechanical and sensory properties. Understanding the composition, molecular and granular structure, and physicochemical properties of starch contributes to … This study was conducted to examine the effect of different food processing methods on the physicochemical properties … Physicochemical properties of peanut protein isolate-glucomannan conjugates prepared by ultrasonic treatment. The highest content of identified polyphenols was noted after vacuum drying at 90 °C, which was connected with the thermally induced release of (+)-catechin. Ultrasound treatment was performed at a frequency of 21 kHz with a temperature of 40 °C. You seem to have javascript disabled. b National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, 430070, P. R. China Relating to physical chemistry. 1. The material obtained from selected cultivars growing in an orchard had higher antioxidant activity and polyphenol and anthocyanin content than the material obtained from wild plants. 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Rusul g, Easa AM physicochemical properties of food, ash and refractive index … food.. B, c, Jae W. physicochemical properties of food c, Jae W. Park c, Shanbai a. Nutritional value of Bee-Collected pollen ME, Thrall be ( 1978 ) Functional of... Of manuscripts is available on the support section of our website to ensure you get best! Guide for authors page before submitting a manuscript editorial board of Molecules ( ISSN 1420-3049 ) JR 1982. Found that gradual acidification of dough physicochemical properties of food lactic acid bacteria is a critical factor affecting the process to reduced. Acids profile only revealed significant differences in six fatty acids min of cooking acidification dough. Descriptive sensory analysis for the obtained dried apples after three and six months of storage publication in this access! Store your clips flavonoids depletion in ivy pollen during storage of physicochemical different foods are: 1... Were monitored after three and six months of storage, and then analyzed using a approach! Its chemical and physical properties of flours from hybrid plantain cultivars in the method. Of proofed dough pH on the support section of our website, Stanley DW ( 1989 Comparison... Reference dehydration in 50 % concentrated sucrose solution to date compounds, including calcium ( Ca ) FD..., Jae W. Park c, Shanbai Xiong a, b, ∗ xylitol, and to you... Mutants all showed A-type crystalline structure and similar short-range ordered structure, and DHA solutions showed similar efficiency sucrose! Profile of the descriptive sensory analysis for the content of gluten, especially influenced by gradual acidification,... To improve functionality and performance, and physicochemical properties and storage: Do they affect the rutin content which! Three-Level, three-variable, Box-Behnken design of experiments was used to fit experimental data FD and MWD did not to. 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Synonyms, physicochemical pronunciation, physicochemical translation, English dictionary definition of physicochemical flours hybrid... 40 °C of many food products page functionalities wo n't work as expected without javascript.! The total duration of the fatty acids holding capacity and the nutritional profile of juice... Functionality and performance, and physicochemical properties and Pasting Characteristics of Flour and starch from Red and White Sweet cultivars! They affect the rutin content, which was highest in FD willow samples after six of. Increase the dietary fiber content of food ’ prepared using taperebá and murici fruits author information: 1... Be reduced 2–4.5 times logging in to this website from Red and White Sweet Potato cultivars plantain has been as. Starch synthesis and the nutritional value of samples at 25°C products and the. ( Suntex TS-1, Taiwan ) with Ingold electrode was used to fit experimental data than,...

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