Article
Food Science & Technology
Shunchang Pu, Cong Yin, Xingguo Zhang, Yu Zhang, Ning Lu, Guoyuan Xiong
Summary: This study examined the feasibility of improving the emulsifying capacity of chicken liver protein through different isoelectric solubilization/precipitation processes. The results showed that solubilization at higher alkaline pH levels and precipitation at lower pH levels led to higher protein recovery yield. The emulsions obtained from these processes exhibited good stability and emulsification activity. Therefore, suitable ISP techniques have the potential to enhance the application of chicken liver protein.
Article
Chemistry, Applied
Xue Zhao, Xinglian Xu, Guanghong Zhou
Summary: The study showed that heating had a significant impact on the digestibility of ISP-isolated PSE-like chicken protein, with 72 degrees C heating for 20 min improving its digestibility, but 100 degrees C heating for 60 min resulting in better gel properties of the protein.
Article
Food Science & Technology
Guoyuan Xiong, Xuejuan Jiang, Fei Xie, Yaqi Fan, Xinglian Xu, Min Zhang, Jun Qi, Shanglong Wang, Xi Zhou
Summary: High-pressure homogenization (HPH) has a significant effect on the emulsifying properties and structural changes of chicken liver proteins isolated by isoelectric solubilization/precipitation (ISP). Proper HPH combined with ISP treatments can promote the emulsifying stability of proteins by adjusting their properties through different pressure levels and pH values.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Mehrsa Emkani, Bonastre Oliete, Remi Saurel
Summary: The study aimed to explore an alternative extraction method based on alkaline extraction/isoelectric precipitation for improving the solubility of pea protein, finding that fermentation-assisted extraction can increase protein yield and content. The results indicated that lactic acid bacteria enhanced protein extraction and quality through fermentation activity.
Article
Fisheries
Yelehi Diane Ahongo, Thierry Kerneis, Lionel Goardon, Laurent Labbe, Jerome Bugeon, Pierre-Yves Rescan, Florence Lefevre
Summary: The study examined the changes in technological and organoleptic qualities of female rainbow trout flesh after spawning and found that fillet quality gradually recovered over a period of approximately 24 weeks post-spawning. By around 1400 degree C.days after spawning, the quality parameters of the flesh were mostly restored to pre-spawning levels.
Article
Environmental Sciences
Chen Wang, Wei Wei, Giorgio Mannina, Xiaohu Dai, Bing-Jie Ni
Summary: This study found that aerobic digestion with TiO2 NPs can enhance the degradation of volatile solids and the production of total inorganic nitrogen. Microbial analysis showed that TiO2 NPs contribute to the accumulation of specific microbes involved in the degradation of organic substances and the conversion of nitrogen compounds. Further mechanistic studies indicated that TiO2 NPs promote the solubilization of waste activated sludge and the degradation of recalcitrant substances, converting them into digestible substrates.
SCIENCE OF THE TOTAL ENVIRONMENT
(2022)
Article
Acoustics
Michaela V. Santschi, Ingrid Undeland, Mehdi Abdollahi
Summary: The possibility of reducing fresh water usage in the alkaline pH-shift processing of salmon head and herring frame was evaluated using ultrasound. The effects of water ratio and ultrasound on viscosity, yield, composition, functionality and lipid oxidation of protein isolates from salmon head and herring frame were investigated. Ultrasound compensated for the reduced protein yield in herring frame, but not in salmon head, and had no negative effect on the composition and functionality of the herring frame protein isolate, although it slightly increased lipid oxidation.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Food Science & Technology
Anirudh Monga, Manoj J. Dev, Rekha S. Singhal
Summary: In this study, a tofu-like coagulated product named pEaneer was prepared using a blend of fresh green peas and dairy milk. The process parameters were optimized to maximize protein yield. The best pEaneer achieved had higher protein content and lower fat content compared to dairy paneer.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Suleivys M. Nunez, Constanza Cardenas, Pedro Valencia, Marlene Pinto, Javier Silva, Ernesto Pino-Cortes, Sergio Almonacid
Summary: This study evaluated the effects of adding bovine skin gelatin hydrolysates on the texture, color, and antioxidant activity of thermally processed chicken meat. The results showed that the hydrolysates improved meat texture, had antioxidant activity, and could be used as an alternative to phosphates to improve meat product quality.
Article
Agriculture, Dairy & Animal Science
Kyu-Min Kang, Sol-Hee Lee, Hack-Youn Kim
Summary: The study found that whole milk powder has a significant impact on the quality properties of chicken breast emulsion-type sausages. Samples containing 15% whole milk powder showed higher crude fat, protein, and ash contents, increased redness, higher cooking yield, and improved texture compared to the control samples.
JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Multidisciplinary
Surachet Hongkailers, Yaxuan Jing, Yanqin Wang, Napida Hinchiranan, Ning Yan
Summary: The upcycling of spent plastics has become a more urgent topic due to the rapid generation of plastic waste. The conversion of PET into arenes was demonstrated using a Co/TiO2 catalyst, achieving a TPA conversion rate of 75.2 mol% under optimized conditions.
Article
Food Science & Technology
M. D. Bocarando-Guzman, Silvia Luna-Suarez, Aleida S. Hernandez-Cazares, J. Andres Herrera-Corredor, J. Valente Hidalgo-Contreras, M. A. Rios-Corripio
Summary: In this study, the physicochemical and functional properties of flour and protein isolate obtained from moringa leaves were evaluated and compared. The protein isolate showed similar properties to a commercial soybean protein isolate and may serve as a viable alternative functional food ingredient.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2022)
Article
Chemistry, Multidisciplinary
Maelys Brochard, Paula Correia, Maria Joao Barroca, Raquel P. F. Guine
Summary: This study developed fortified pastas with chestnut flour and pollen powder, with the optimal ratios found to be 50% and 10% respectively. The addition of these ingredients shortened cooking time and increased cooking yield, while also improving the nutritional content and texture of the pasta.
APPLIED SCIENCES-BASEL
(2021)
Article
Agriculture, Dairy & Animal Science
Juan P. Caldas-Cueva, A. Mauromoustakos, Casey M. Owens
Summary: The study evaluated the effect of using broiler breast fillets with different degrees of WB severity on the texture characteristics of chicken patties, finding that increasing WB severity led to decreased hardness, springiness, and chewiness values. Mixtures of mild and severe WB fillets resulted in higher cook loss and noticeable changes in diameter and color compared to normal patties.
Article
Nanoscience & Nanotechnology
Qi Jin, Wei Wen, Shilie Zheng, Rui Jiang, Jin-Ming Wu
Summary: Nanostructure modulation is effective for high performance TiO2-based gas sensors. By using a wet-chemistry route to precipitate directly branched TiO2 nanowire arrays on alumina tubes, the sensors exhibit enhanced response due to the unique porous architecture and quasi-aligned nanostructure. The phase junctions between the backbone and branch of the branched TiO2 nanowire arrays help resistance modulation, leading to excellent sensor properties.
Review
Food Science & Technology
Kristen E. Matak, Reza Tahergorabi, Jacek Jaczynski
FOOD RESEARCH INTERNATIONAL
(2015)
Article
Food Science & Technology
Fereydoon Aflaki, Vanik Ghoulipour, Nader Saemian, Shahab Shiebani, Reza Tahergorabi
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2015)
Article
Food Science & Technology
Reza Tahergorabi, Kristen E. Matak, Jacek Jaczynski
JOURNAL OF FUNCTIONAL FOODS
(2015)
Article
Food Science & Technology
Ugochukwu Anyanwu, Fatimah Alakhrash, Seyed Vali Hosseini, Salam A. Ibrahim, Reza Tahergorabi
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
(2017)
Article
Food Science & Technology
Fatimah Alakhrash, Ugochukwu Anyanwu, Reza Tahergorabi
LWT-FOOD SCIENCE AND TECHNOLOGY
(2016)
Article
Food Science & Technology
Samirah Alotaibi, Reza Tahergorabi
LWT-FOOD SCIENCE AND TECHNOLOGY
(2018)
Review
Food Science & Technology
Bernice D. Karlton-Senaye, Reza Tahergorabi, Valerie L. Giddings, Salam A. Ibrahim
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2015)
Article
Materials Science, Multidisciplinary
Abdulhakim Sharaf Eddin, Reza Tahergorabi
Article
Food Science & Technology
Abdulhakim Sharaf Eddin, Reza Tahergorabi
Article
Food Science & Technology
Aseel Issa, Salam A. Ibrahim, Reza Tahergorabi
Article
Food Science & Technology
Ragina Rafiq, Saeed A. Hayek, Ugochukwu Anyanwu, Bonita I. Hardy, Valerie L. Giddings, Salam A. Ibrahim, Reza Tahergorabi, Hye Won Kang
Article
Agriculture, Multidisciplinary
A. Hamzeh, M. Moslemi, M. Karaminasab, M. A. Khanlar, R. Faizbakhsh, M. Batebi Navai, R. Tahergorabi
JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY
(2015)
Meeting Abstract
Chemistry, Multidisciplinary
Rabin A. Gyawali, Saeed A. Hayek, Aboghasem Shahbazi, Reza Tahergorabi, Salam A. Ibrahim
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY
(2014)
Meeting Abstract
Chemistry, Multidisciplinary
Saeed A. Hayek, Aboghasem A. Shahbazi, Reza Tahergorabi, Salam A. Ibrahim
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY
(2014)
Meeting Abstract
Chemistry, Multidisciplinary
Bernice D. Karlton-Senaye D. Karlton-Senaye, Reza Tahergorabi, Salam A. Ibrahim
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY
(2014)