Article
Food Science & Technology
Amrita Ray, Alok Kumar Srivastava, Suresh D. Sakhare
Summary: Germ is the most significant component of quinoa with good nutritional value. The addition of quinoa germ to pasta improves its nutritional value and texture properties.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Food Science & Technology
Mathias Johansson, Epameinondas Xanthakis, Maud Langton, Carolin Menzel, Francisco Vilaplana, Daniel P. Johansson, Patricia Lopez-Sanchez
Summary: In the context of circular economy, there is growing interest in utilizing agrifood by-products. Research shows that unrefined side streams from lentils can be used to modify the texture of plant protein gels, with implications for the design of novel plant-based foods.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Cong Min, Wenhui Ma, Jiwei Kuang, Junrong Huang, Youling L. Xiong
Summary: In this study, mungbean starch (MBS) - flaxseed protein (FP) composite gels were developed. The gels exhibited smooth and soft texture. The addition of FP decreased the hardness of the gels. Microstructure analysis showed that FP granules were embedded in the MBS network. The composite gels also had higher digestibility compared to the MBS-alone gel. This study demonstrates the potential of MBS-FP composite gels as novel, gelled food products with soft texture.
FOOD HYDROCOLLOIDS
(2022)
Article
Computer Science, Hardware & Architecture
Moumita Sahoo, Santanu Ghorai, Saurabh Pal, Madhuchhanda Mitra
Summary: This paper presents a model based on a multi-class, multi-layer stacked ensemble classifier for automated recognition of bright lesions in diabetic maculopathy. The system improves the accuracy of exudates classification and maculopathy gradation through steps such as feature extraction, feature selection, and stacking classifier.
Article
Food Science & Technology
Aylin Celile Oluk
Summary: This study evaluated the variation in chemical and volatile compounds, as well as the textural and microstructural characteristics of full-fat and half-fat Turkish white cheeses during ripening. Different production methods and milk fat content had varying effects on the cheese. Significant variations in volatile compounds were observed, and the main components differed between the two cheeses. Overall, the study provides insights into the ripening process of Turkish white cheese.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Wenjin Wu, Feng Que, Xuehong Li, Liu Shi, Wei Deng, Xiaoyan Fu, Guangquan Xiong, Jing Sun, Lan Wang, Shanbai Xiong
Summary: This study investigated the effect of konjac glucomannan enzymatic hydrolysates on the textural properties, microstructure, and water distribution of surimi gel from grass carp. The results showed that the molecular weight of KGM enzymatic hydrolysates influenced the gel's hardness, whiteness, and water distribution. The addition of K2 improved gel strength and water distributions.
Article
Business, Finance
Michael Frommel, Dick D'Hoore, Kevin Lampaert
Summary: The study found that the modified EMO rule is the best choice for classifying trades in the foreign exchange interbank market, especially when quote data is available. Variations in accuracy from year to year can be attributed to differences in the location of where trades occurred, and trades executed at quotes are the most informative.
FINANCE RESEARCH LETTERS
(2021)
Article
Chemistry, Physical
Carmen Masia, Lydia Ong, Amy Logan, Regine Stockmann, Joanna Gambetta, Poul Erik Jensen, Saeed Rahimi Yazdi, Sally Gras
Summary: The aim of this study was to investigate the effects of transglutaminase (TG) on the microstructure, texture, and rheological properties of fermentation-induced pea protein emulsion gels. The study found that TG treatment significantly improved the textural characteristics of the gels, resulting in harder and more springy gels.
Article
Agriculture, Multidisciplinary
Niloofar Biglarian, Ali Rafe, Seyed-Ahmad Shahidi
Summary: BSG enhances the viscosity of whipped cream and improves the rheological properties of the cream by forming a stronger molecular protein network. The hydrophilic nature of BSG allows it to absorb water, act as a thickening agent, and compete against caseinate at the interfaces, resulting in a more desirable physical structure for the cream.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Materials Science, Ceramics
Yuanyuan Wang, Hongbo Liu, Tingnan Yan, Jianwei Zhao, Shifeng Guo, Rong Sun, Zhilun Lu, Dawei Wang
Summary: In this study, Nb-doped 0.75SrTiO(3)-0.25BiFeO(3) (ST-BF) lead-free ceramics were designed and synthesized, and the effects of Nb doping on microstructure, dielectric, and electrical properties were investigated. It was found that Nb doping led to changes in crystal structure, grain size, and improved dielectric properties, with the 0.03 Nb-doped ST-BF composition exhibiting low dielectric loss and stable dielectric constant. Impedance spectroscopy analysis showed that Nb doping increased the total resistivity, forming an electrically conductive core and a nonconductive shell with enhanced activation energy.
JOURNAL OF THE AMERICAN CERAMIC SOCIETY
(2022)
Article
Construction & Building Technology
Lin Chi, Wenda Li, Zhenming Li, Zheng Wang, Shuang Lu, Qi Liu
Summary: This study investigates the effects of EDTA on the hydration of hardening cement using ACIS, finding that EDTA can retard early-age hydration but facilitate later-age reaction, resulting in higher compressive strength. Microstructural characterization reveals the mechanism of EDTA, while the resistivity evolution detected by ACIS reflects the effects of EDTA on cement hydration at different ages.
CEMENT & CONCRETE COMPOSITES
(2022)
Article
Plant Sciences
Tianxiao Wang, Lovedeep Kaur, Akashdeep Singh Beniwal, Yasufumi Furuhata, Hiroaki Aoyama, Jaspreet Singh
Summary: This study investigated the properties of 3D-printed pea protein-only and pea protein-chicken-based hybrid meat analogs. The hybrid analogs with chicken showed improved protein content and fiber formation compared to pea protein-only analogs. The 3D printing process reduced the hardness of the samples and had significant potential in elderly health care.
PLANT FOODS FOR HUMAN NUTRITION
(2023)
Article
Food Science & Technology
Saber Amiri, Seyyed Reza Abotalebi Kohneshahri, Farnaz Nabizadeh
Summary: This study investigated the effects of adjunct culture, milk heat treatment, brine concentration, brining time, and ripening time on various properties of traditional Edam cheese. The results showed that certain conditions led to optimal samples with improved physicochemical, microbial, textural, microstructural, and sensory properties. The study also highlighted the importance of adding Lactobacillus casei in the manufacturing process.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Fankui Zeng, Abhilasha Abhilasha, Yufan Chen, Yuci Zhao, Gang Liu, Lovedeep Kaur, Jaspreet Singh
Summary: Biomimetic foods have the potential to improve health by managing and preventing chronic diseases. In this research, plant proteins (soy protein isolate-SPI and pea protein isolate-PPI) were added to Yangyu jiaotuan to develop a product with reduced glycemic properties and high protein content. The results showed that the textural properties did not change significantly during storage, and protein addition protected the microstructure of the product during starch retrogradation.
Article
Materials Science, Ceramics
Linhao Li, Brant Walkley, Ian M. Reaney, Derek C. Sinclair
Summary: Low levels of impurities can significantly impact the electrical properties of metal oxides, influencing defect chemistry and conduction mechanisms. High purity reagents are crucial in studying ferrite-based perovskites to achieve accurate results.
JOURNAL OF THE EUROPEAN CERAMIC SOCIETY
(2021)
Article
Engineering, Chemical
R. Diaz-Alvarez, S. Carpentieri, G. Ferrari, G. Pataro, L. Segura-Ponce
Summary: This study evaluated the effect of high voltage electrical discharge (HVED) on the freeze-drying process of blueberries, and found that HVED pretreatment can enhance freeze-drying rates and improve the quality of the final product.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
V. I. Tuzhilkin, S. M. Petrov, N. M. Podgornova, N. D. Lukin
Summary: The study aims to simulate the process of isobaric evaporative crystallization of sucrose and propose a three-stage crystallization technology for semi-continuous boiling of massecuites. Through computer simulation and experimental verification, optimal parameters were determined to enhance the efficiency of crystallization.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Seong Hwan Yu, Do-Yeong Kim, Youjin Baek, Hyeon Gyu Lee
Summary: This study investigated the effects of nanoencapsulation and gel incorporation on the antioxidant activity, stability, and release profile of curcumin. The results showed that CUR-loaded nanoparticles and CUR NPs-filled gelatin-genipin gels had significantly higher antioxidant activity, stability, and in vitro release profile compared to free CUR. The GL/GP-CUR NPs exhibited the highest antioxidant activity and increased stability, while the CUR NPs had a faster release rate. These findings suggest that GL/GP-CUR NPs have potential as an effective delivery system for CUR in the food industry.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Linlin He, Shihong Hu, Gang Zhang, Xiao Wang, Yanna Zhao, Qingpeng Wang, Min Liu, Zhengping Wang, Prakash Sangeeta, Zhuang Ding
Summary: This study developed solid microcapsules containing co-loaded vitamin B12 and D3 using a W1/O/W2 emulsions and spray-drying method. The addition of polysaccharides as co-encapsulants improved the morphological characteristics, encapsulation efficiency, storage stability, and gastrointestinal simulation of the microcapsules. The electrostatic bonding with chitosan and multilayer protection from the W1/O/W2 structure contributed to the high encapsulation efficiency of vitB12. Incorporating polysaccharides into W2 enhanced the particle integrity of the dried powders and improved the retention rate and encapsulation efficiency of vitamins. Sodium carboxymethylcellulose showed the best protection for vitB12 and lower degradation rates for vitD3, while sodium alginate exhibited controlled release and the highest cumulative release under simulated gastric and intestinal conditions, respectively.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Ehsan Nasrnia, Morteza Sadeghi, Ali Raeisi Isa-Abadi, Seyed Ahmad Mireei
Summary: A novel mathematical model considering the concept of glass transition was developed for rice intermittent drying process. The model utilized the real 3D body-fitted geometry of rice kernel and was validated through experiments. The glass transition behavior of the rice kernels and the distributions of temperature and moisture at each stage were analyzed.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Haoran Pang, Jiaqing Xie, Xiaoyu Meng, Ruqian Sun, Jun Chen, Chengli Guo, Tianfeng Zhou
Summary: A portable organophosphorus pesticide detection device equipped with microfluidic and luminol composite nanofibers was developed in this study. By optimizing the microfluidic chip design and the mass fraction of luminol particles, efficient detection of pesticide residues was achieved.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
J. Munoz-Postigo, E. M. Valero, M. A. Martinez-Domingo, F. J. Lara, J. L. Nieves, J. Romero, J. Hernandez-Andres
Summary: This paper presents a workflow for classifying the maturity of bell peppers using hyperspectral imaging and machine learning. The approach utilizes spectral reflectance to determine the number of maturity stages and employs optimized bands for accurate classification, achieving satisfactory results.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Artem Skrypnik, Sascha Heitkam, Christoph Gerstenberg, Eric Morelle, Christopher McHardy, Cornelia Rauh
Summary: The rheological properties of food play a crucial role in the physical interaction between food and the mouth during chewing and swallowing. This study focuses on the compression of liquid foams to simulate the idealized swallowing process and investigates the flow conditions and their impact on foam properties. The results provide insights into the haptic perception in the mouth during swallowing.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Chaojie Mo, Luciano Navarini, Furio Suggi Liverani, Marco Ellero
Summary: This study investigates the effects of swelling on espresso extraction by incorporating a particle-level swelling model into a one-dimensional bed-level extraction model. The results show that swelling only slightly affects the yield and strength at a fixed flow rate, but considerably enhances the strength at a fixed pressure drop. The finer the coffee particles, the more pronounced the enhancement. It is suggested that better control of yield and strength can be achieved by fixing the flow rate in an espresso machine. It is also indicated that numerical extraction simulations, when properly incorporated with relevant physical effects, can be used to predict the extraction kinetics and guide the design and production of espresso machines.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Yang Zhong, Yi Lin, Mingxing Yang, Xiaodan Zeng, Dayu Liu, Wenlong Liu, Weijun Chen
Summary: Methyltetrahydrophthalic anhydride (MeTHPA) esterified corn starches (MeCS) with degrees of substitution (DS) ranging from 0.0066 to 0.072 were prepared and found to be effective in stabilizing Pickering emulsion. The modification of MeTHPA damaged the crystal structure of corn starch, roughened its surface structure, and increased its contact angle, which were positively correlated with the DS of MeCS. The particle size of MeCS increased and then decreased with increasing DS, with the smallest size observed for MeCS with a DS of 0.072. The Pickering emulsions stabilized by MeCS with a DS of 0.072 exhibited better stability compared to those stabilized by MeCS with lower DS, which can be attributed to their smaller particle size and higher viscosity. MeCS with a DS of 0.072, at a concentration of 3% (w/v), could maintain emulsion stability even after 50 days of storage. These findings suggest that MeCS with appropriate DS and concentration levels could be effective particle stabilizers for Pickering emulsions.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Shubhajit Sarkhel, Anupam Roy
Summary: This study developed a vacuum impregnation technique to enhance the micronutrient content and bioavailability in lentils and reduce phytic acid. The results showed that vacuum impregnation led to higher migration of micronutrients and significantly reduced phytic acid without impacting the quality characteristics. The developed process achieved a substantial reduction in phytic acid-to-mineral molar ratio.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
L. J. H. Sweers, C. M. M. Lakemond, V. Fogliano, R. M. Boom, M. Mishyna, J. K. Keppler
Summary: This study investigated the use of microfiltration as a gentle processing technique for decontamination and fractionation of edible insects. The results showed that microfiltration effectively removed contaminants and produced distinct fractions with improved properties.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Wanfeng Sun, Yu Sun, Yu Wang, Haomeng He
Summary: In this study, a prediction model for the pelleting performance of multi-component mixed powders was proposed, and it was validated by conducting single pelleting experiments on mixtures of different edible powders.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Saowaluk Taechutrakul, Thananchai Piroonpan, Wanvimol Pasanphan
Summary: This original research developed active polylactic acid (PLA) film strips functionalized with gallic acid (GA) to extend the shelf-life of bananas. The PLA/mPLA-GA film strips exhibited a homogeneous matrix with improved mechanical properties and showed outstanding antioxidant and oxygen scavenging effects. The results suggest that PLA/mPLA-GA film strips show promise as an active bioplastic for extending the shelf-life of bananas and other fruits.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Julien Dupas, Florent Baldeweck, Vincent Meunier
Summary: The flow performance of food powders is crucial in product development, as it can affect the dosing and filling processes. This study investigates the influence of various parameters on the flowability of carbohydrate powders, such as particle size and moisture content.
JOURNAL OF FOOD ENGINEERING
(2024)