Article
Food Science & Technology
Nikola Maravic, Dubravka Skrobot, Tamara Dapcevic-Hadnadev, Biljana Pajin, Jelena Tomic, Miroslav Hadnadev
Summary: The use of whey protein and sourdough ferment in sponge cake preparation was investigated. Whey protein had a negative impact on cake volume and texture, while sourdough improved specific volume and appearance. The combination of sourdough and whey protein resulted in decreased batter elasticity and increased product hardness.
Article
Food Science & Technology
Laura S. Ferreyra, Roxana A. Verdini, Marina Soazo, Gisela N. Piccirilli
Summary: The study found that adding whey protein concentrate had a negative impact on bread fermented with yeast, but not on bread fermented spontaneously. Additionally, regardless of the formulation, WPC improved protein content and in vitro protein digestibility.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Yake Du, Zhen Dai, Tingting Hong, Qing Bi, Haoran Fan, Xueming Xu, Dan Xu
Summary: This study investigated the impact of exopolysaccharides (EPS)-positive strain Weissella cibaria (W. cibaria) fermented sourdough on the quality of whole wheat fresh noodles (WWNs) and its improvement mechanisms. The optimal fermentation conditions were found to be 30% sucrose content, fermented at 25 degrees C for 12 h, which yielded the highest EPS in the sourdough. The results showed that the addition of EPS sourdough delayed browning and improved the texture of WWNs.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Analytical
Christopher J. Good, Elizabeth K. Neumann, Casey E. Butrico, James E. Cassat, Richard M. Caprioli, Jeffrey M. Spraggins
Summary: By advancing sample preparation methods, multimodal MALDI IMS of undecalcified, fresh-frozen murine femurs has been achieved, enabling the linkage of endogenous lipid distributions to tissue structures and cell types.
ANALYTICAL CHEMISTRY
(2022)
Article
Food Science & Technology
Madison P. Wagoner, Tristan M. Reyes, Virgina E. Zorn, Madison M. Coursen, Katie E. Corbitt, Barney S. Wilborn, Charles W. Starkey, Terry D. Brandebourg, Aeriel D. Belk, Tom Bonner, Jason T. Sawyer
Summary: The study evaluated the fresh characteristics of previously frozen steaks during a simulated retail display and found that vacuum packaging films can delay the detrimental effects caused by frozen storage on steaks.
Article
Food Science & Technology
Zixuan Yang, Dan Xu, Hongling Zhou, Fengfeng Wu, Xueming Xu
Summary: The contribution of starch granules to the baking properties of frozen dough bread was investigated using reconstituted dough method. The study found that starch had more impact on the specific volume of frozen dough bread, while gluten contributed more to the color and cell density of the bread. During the 8-week frozen storage, the hardness changes were initially influenced by starch deterioration and later dominated by gluten.
Article
Food Science & Technology
Rodrigo de Araujo Soares, Soraia Vilela Borges, Marali Vilela Dias, Roberta Hilsdorf Piccoli, Edison Jose Fassani, Elisabeth Mary Cunha da Silva
Summary: The protein-based coating made with whey protein isolate, sodium montmorillonite nanoparticles, and sodium metabisulfite can prolong the storage life of eggs and maintain internal quality, such as reducing weight loss and improving foam stability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Fangfang Wang, Rongrong Liang, Yimin Zhang, Shujuan Gao, Lixian Zhu, Lebao Niu, Xin Luo, Yanwei Mao, David L. Hopkins
Summary: Frozen beef rolls are best stored at -18 degrees Celsius for better color and quality preservation, with color, myoglobin state, and pH decreasing while lipid oxidation and metmyoglobin content increasing with storage time. Despite these changes, all treatments met Chinese standards for TVB-N during a 180-day storage period.
Article
Chemistry, Applied
Hongwei Wang, Ke Xu, Xingli Liu, Yanyan Zhang, Xinhua Xie, Hua Zhang
Summary: The study found that frozen storage disrupted the granular structure but increased particle size and ordered degree in starch. It also affected gelatinization and pasting properties, resulting in decreased viscosity parameters and improved thermal stability. Additionally, frozen storage treatment increased the digestibility of wheat starch.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Wen Yang, Kexue Zhu, Xiaona Guo
Summary: The study evaluated the impact of bacterial content in wheat flour on the shelf life and storage stability of fresh wet noodles (FWNs). It was found that higher bacterial content led to shorter shelf life of FWNs, increased acidity, lower pH value and L* value, and decreased viscosity. Changes in protein content and texture characteristics of the noodles were also observed during storage.
Article
Food Science & Technology
Ricardo V. V. Duarte, Jose A. Lopes-da-Silva, Ana M. M. Gomes, Ivonne Delgadillo, Francisco J. J. Barba, Jorge A. A. Saraiva
Summary: This study observed the changes in microbiological, physiochemical, and textural properties of fresh cheeses made from cow or goat milk under hyperbaric and refrigerated storage. The results showed that hyperbaric storage at room temperature inhibited microbial growth and improved the stability of the cheeses. However, it also caused whey loss, reduction in moisture content, and textural changes. Overall, hyperbaric storage reduced microbial load and had minimal effects on quality parameters, thus extending the shelf-life of fresh cheeses.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Food Science & Technology
Noman Walayat, Wei Tang, Asad Nawaz, Yuting Ding, Jianhua Liu, Jose Manuel Lorenzo
Summary: The study found that during fluctuated frozen storage, adding 3% KOG enhanced the water holding capacity, textural properties, and stability of alpha-helix content in silver carp surimi, while inhibiting protein denaturation. This suggests that KOG (3%) could be a more effective alternative to conventional cryoprotectants for maintaining the commercial and economic value of silver carp.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yaqin Wang, Ndegwa Henry Maina, Rossana Coda, Kati Katina
Summary: This review highlights the advantages of using dextran in breadmaking, including increasing bread volume, softness and moisture content, as well as retarding starch retrogradation. Dextran with high molecular weight and less branching has a superior effect on enhancing bread quality, while mild acidification favors the functionality of dextran in dough and bread systems.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Chemistry, Applied
Ahui Zhao, Peiwen Shi, Runqiang Yang, Zhenxin Gu, Dong Jiang, Pei Wang
Summary: The study compared the characteristics of different wheat bran antifreeze polysaccharides (WBAP) and found that WBAP with enriched arabinoxylan showed superior effect on inhibiting ice recrystallization, improving the quality of frozen dough, and preserving yeast viability and dough structure.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Rui Li, Xiaokang Fan, Xun Gao, Cunliu Zhou
Summary: This study investigated the effects of injecting L-arginine and L-lysine solution before freezing and after thawing on the emulsifying and gelling properties of myofibrillar proteins (MPs) of frozen porcine longissimus dorsi. The results demonstrated that pre-freezing injections were more effective in maintaining the emulsifying and gelling properties of MPs compared to post-thawing injections. The pre-freezing injections resulted in higher emulsion creaming index, oil droplet size, interfacial absorptive protein amount, and viscoelasticity, as well as a homogeneous and compact gel network with stronger water retention, strength, and chemical forces.
Article
Food Science & Technology
Joanna Kapusta-Duch, Barbara Kusznierewicz, Teresa Leszczynska, Barbara Borczak
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2017)
Review
Food Science & Technology
Barbara Borczak, Marek Sikora, Elzbieta Sikora, Anna Dobosz, Joanna Kapusta-Duch
Article
Agriculture, Multidisciplinary
Anna Dobosz, Marek Sikora, Magdalena Krystyjan, Piotr Tomasik, Radoslaw Lach, Barbara Borczak, Wiktor Berski, Marcin Lukasiewicz
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2019)
Article
Environmental Sciences
Joanna Kapusta-Duch, Teresa Leszczynska, Barbara Borczak, Adam Florkiewicz, Anna Ambroszczyk
ECOLOGICAL CHEMISTRY AND ENGINEERING S-CHEMIA I INZYNIERIA EKOLOGICZNA S
(2019)
Article
Green & Sustainable Science & Technology
Joanna Kapusta-Duch, Anna Szelag-Sikora, Jakub Sikora, Marcin Niemiec, Zofia Grodek-Szostak, Maciej Kubon, Teresa Leszczynska, Barbara Borczak
Article
Food Science & Technology
Hanna Maria Baranowska, Marek Sikora, Magdalena Krystyjan, Anna Dobosz, Piotr Tomasik, Katarzyna Walkowiak, Lukasz Masewicz, Barbara Borczak
Article
Food Science & Technology
Joanna Tkaczewska, Barbara Borczak, Ewa Pitkowska, Joanna Kapusta-Duch, Malgorzata Morawska, Tomasz Czech
JOURNAL OF FUNCTIONAL FOODS
(2019)
Article
Nutrition & Dietetics
Joanna Tkaczewska, Ewelina Jamroz, Ewa Piatkowska, Barbara Borczak, Joanna Kapusta-Duch, Malgorzata Morawska
Article
Chemistry, Applied
Anna Dobosz, Marek Sikora, Magdalena Krystyjan, Radoslaw Lach, Barbara Borczak
FOOD HYDROCOLLOIDS
(2020)
Article
Food Science & Technology
Barbara Borczak, Marek Sikora, Joanna Kapusta-Duch, Edyta M. Kutyla-Kupidura
Summary: This study assessed the impact of different blends of polyols and high-intensity sweeteners on the nutritional properties of sugar-free cookies and found that they underwent certain changes during the storage process.
Article
Biochemistry & Molecular Biology
Barbara Borczak, Marek Sikora, Joanna Kapusta-Duch, Maria Folta, Agnieszka Szewczyk, Gabriela Ziec, Ivo Doskocil, Teresa Leszczynska
Summary: This study evaluated the impact of using widely grown fruits as functional ingredients in wheat-flour cookies on their antioxidative properties and reduction of acrylamide content. The results showed that fruit-enriched cookies had higher antioxidative properties and significantly reduced acrylamide content compared to control cookies. Wild rose and rowan cookies were the most highly rated and widely accepted by the panelists. This suggests that cookies enriched with wild-grown fruits could be a promising novel snack food.
Proceedings Paper
Biochemistry & Molecular Biology
Barbara Borczak, Elzbieta Sikora, Joanna Kapusta-Duch, Marek Sikora
PROCEEDINGS OF THE 16TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE
(2020)
Proceedings Paper
Biochemistry & Molecular Biology
Marek Sikora, Anna Dobosz, Magdalena Krystyjan, Piotr Tomasik, Barbara Borczak, Wiktor Berski, Marcin Lukasiewicz
PROCEEDINGS OF THE 14TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE
(2018)
Article
Food Science & Technology
Joanna Kapusta-Duch, Teresa Leszczynska, Barbara Borczak, Adam Florkiewicz, Anna Zalubska
POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES
(2017)
Article
Food Science & Technology
Joanna Kapusta-Duch, Barbara Kusznierewicz, Teresa Leszczynska, Barbara Borczak
POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES
(2017)
