Article
Engineering, Chemical
Erica Siguemoto, Christian Mestres, Jean-Michel Meot
Summary: A transfers-reactions model is proposed to describe the evolution of pulses during hydrothermal processing, and the model is proven to be capable of accurately predicting the degree of gelatinization.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Hwabin Jung, Yun Ju Lee, Won Byong Yoon
Summary: The aim of this study was to develop sterilized ready-to-eat (RTE) products made from Bracken fern and investigate the effect of pouch size on textural qualities. The F-0 value at the cold point was determined through heat transfer simulation, with the location of the cold points moving upward in larger pouches. The sterilization time increased with pouch size, and the textural degradation of Bracken fern was more significant in the top part of the pouch due to its smaller dimensions.
Article
Food Science & Technology
Sovannmony Nget, Hasika Mith, Geraldine Boue, Sebastien Curet, Lionel Boillereaux
Summary: This study focuses on the development of a digital twin model for the cooking process of a common food product in Cambodia - pate. The model accurately predicts the temperature and moisture changes in the pate. This is important for improving energy efficiency and food quality.
Article
Food Science & Technology
Anna Baggio, Enrico Federici, Valentina Gentilucci, Silvia Folloni, Margherita Dall'Asta, Valentina Bernini, Nicoletta Pellegrini, Elena Vittadini
Summary: Shelf-stable low glycemic index ready-to-eat (RTE) risotto meals containing brown rice and pulses were analyzed for in vitro starch digestibility, textural attributes, and consumer acceptability after being stored for 12 months at room temperature. The meals demonstrated low glycemic indexes and maintained high consumer acceptability during storage. This study highlights the potential of using brown rice with pulses to develop stable and accepted ready-to-eat meals with low glycemic indexes.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Article
Acoustics
Yang Tao, Dandan Li, Wai Siong Chai, Pau Loke Show, Xuhai Yang, Sivakumar Manickam, Guangjie Xie, Yongbin Han
Summary: The study found that contact ultrasound can better accelerate the drying process of blackberries compared to airborne ultrasound, reducing energy consumption and enhancing the retention of substances in blackberries. At the same input ultrasound intensity level, contact ultrasound received more ultrasound energy than airborne ultrasound, promoting a more comprehensive exchange of heat and moisture, resulting in a more uniform drying effect.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Food Science & Technology
Niccolo Renoldi, Seyed Hadi Peighambardoust, Donatella Peressini
Summary: Adding rice bran to corn extruded snack products resulted in lower specific volume and hardness, higher crispness, and lower water-holding capacity. The addition of rice bran increased solid-like behavior and elastic interactions. The differences in rheological properties led to a reduced glycemic response in rice bran-enriched snacks.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Titaporn Tumpanuvatr, Weerachet Jittanit
Summary: This study aimed to improve the quality of refrigerated ready-to-eat cooked brown rice by using food additives and ohmic heating method. The addition of gellan gum or trehalose decreased electrical conductivity and delayed starch retrogradation. Ohmic cooking method resulted in significantly lower retrogradation levels in the cooked brown rice.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Yuanyuan Zhang, Cong Zhou, Anthony Bassey, Li Bai, Yeru Wang, Keping Ye
Summary: This study used quantitative exposure assessment to analyze the transfer risk of L. monocytogenes from raw pork to RTE ham. The results showed that increasing the temperature of cleaning water can gradually reduce the transfer rates. Lowering the initial contamination level of raw meat and using tap water of higher temperature to clean the cutting boards were observed to be effective in reducing the risk of cross-contamination of L. monocytogenes in meat products.
Article
Acoustics
Seongjin Hong, Gihun Son
Summary: In this study, numerical modeling of the acoustic cavitation threshold in water is conducted, taking into consideration non-condensable bubble nuclei composed of water vapor and non-condensable air. The dynamics of cavitation bubble growth and collapse are simulated by solving the Rayleigh-Plesset or Keller-Miksis equation and evaluating the phase-change rate from temperature gradients. The research focuses on elucidating the wide range of cavitation thresholds reported in the literature and investigates the effects of nucleus size and acoustic frequencies on bubble growth and cavitation threshold. The numerical predictions are in agreement with previous experimental data and reveal that the cavitation threshold in water has a wide range depending on the bubble nucleus size.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Biotechnology & Applied Microbiology
Mathilde Trudel-Ferland, Coralie Goetz, Maryline Girard, Severine Curt, Akier Assanta Mafu, Ismail Fliss, Julie Jean
Summary: The study found that the recovery and adhesion of noroviruses on different food types, suspension buffer pH levels, and food fat compositions varied. Hydrophobic interactions played a significant role in the adhesion of MNV-1 to surfaces such as stainless steel.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2021)
Article
Food Science & Technology
Olimpia Panza, Valentina Lacivita, Amalia Conte, Matteo Alessandro Del Nobile
Summary: This study recycled prickly pear peels to preserve fruit quality. By transforming the by-products into powder and coating the peeled prickly pears with an alginate-based solution containing the powder, the weight loss and spoilage of the fruit were delayed. The addition of peel powder further enhanced the preservation of fruit quality.
Article
Food Science & Technology
Enrico Federici, Valentina Gentilucci, Valentina Bernini, Elena Vittadini, Nicoletta Pellegrini
Summary: Although brown rice consumption is limited due to its long cooking time and short shelf life compared to white rice, the development of shelf-stable brown rice pouches for ready-to-eat products can help overcome these barriers. Moisture content and storage time significantly impact rice texture and color, providing valuable information for designing new ready-to-eat meals to promote brown rice consumption.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Abeni Beshiru, Isoken H. Igbinosa, Etinosa O. Igbinosa
Summary: The study revealed the prevalence of multi-drug resistant Staphylococcus aureus strains in ready-to-eat shrimp samples, with high levels of virulence determinants and antibiotic resistance genes. The findings highlight the significant public health risk posed by contaminated seafood.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Sumeyye Inanoglu, Gustavo Barbosa-Canovas, Shyam S. Sablani, Mei-Jun Zhu, Larry Keener, Juming Tang
Summary: The increasing demand for ready-to-eat foods due to population growth has led to the use of pasteurization as a common preservation method. Proper selection of a pasteurization method is important for microbial safety and food quality retention. High-pressure processing has been used for pasteurizing high-acid RTE products, but its use for low-acid RTE foods is limited due to additional heating requirements and longer processing times resulting in higher costs.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Food Science & Technology
Endy Triyannanto, Andi Febrisiantosa, Annisa Kusumaningrum, Aldicky Faizal Amri, Safna Fauziah, Eki Prilla Sulistyono, Bayu Murti Dewandaru, Asep Nurhikmat, Agus Susanto
Summary: The purpose of this research was to examine the effectiveness of pre-cooking treatments on the quality characteristics of ready-to-eat empal gentong. The results showed that pre-cooking treatments reduced the fat content of empal gentong's meat without affecting its color and water holding capacity. A longer pre-cooking time increased the pH and color values. Therefore, pre-cooking treatment can be used to reduce the fat content and improve the physical quality of empal gentong.
FOOD SCIENCE OF ANIMAL RESOURCES
(2022)
Article
Food Science & Technology
A. Antunes-Rohling, L. Astrain-Redin, J. B. Calanche-Morales, P. Marquina, J. A. Beltran, J. Raso, G. Cebrian, I Alvarez
Summary: This study looked into the impact of different ultrasound intensities and hydration medium pH values on weight gain during the hydration process of cod fillets. The results indicated that lower power ultrasound significantly increased hydration speed and reduced time, and when combined with a hydration medium pH of 8.5, it effectively shortened hydration time and improved microbial quality.
Article
Biochemistry & Molecular Biology
Katerina Tzima, Nigel P. Brunton, Noel A. McCarthy, Kieran N. Kilcawley, David T. Mannion, Dilip K. Rai
Summary: The antioxidant effects of carnosol, carnosic acid, and rosmarinic acid in fat-filled milk powders were concentration-dependent, with the highest concentration showing the best control over oxidation. At 308 ppm concentration, these antioxidants were effective in inhibiting the formation of oxidation indices, although sometimes less effective than butylated hydroxyanisole: butylated hydroxytoluene.
Article
Food Science & Technology
Estefania Noriega-Fernandez, Izumi Sone, Leire Astrain-Redin, Leena Prabhu, Morten Sivertsvik, Ignacio Alvarez, Guillermo Cebrian
Summary: The study demonstrates that the combination of ultrasound and EDTA at 50 degrees Celsius for 5 minutes can significantly reduce the content of arsenic, cadmium, and iodine in Laminaria hyperborea, improving product safety for consumers.
Review
Food Science & Technology
Silvia Guillen, Laura Nadal, Ignacio Alvarez, Pilar Manas, Guillermo Cebrian
Summary: The success of Salmonella as a foodborne pathogen can be attributed to its genetic diversity and adaptability, allowing it to survive in harsh conditions and cause disease. However, the development of stress resistance may come with a fitness cost for bacterial cells and can trigger changes in Salmonella virulence.
Review
Food Science & Technology
Md Abu Bakar Siddique, Sabine M. Harrison, Frank J. Monahan, Enda Cummins, Nigel P. Brunton
Summary: BPA, a commonly used compound with potential health risks, is often found in meat products. The contribution of meat and meat products to total dietary exposure of BPA varies between countries and exposure scenarios. Further research and regulation are needed to address BPA contamination in meat products.
Article
Food Science & Technology
Federico Lian, Enrico De Conto, Vincenzo Del Grippo, Sabine M. Harrison, John Fagan, James G. Lyng, Nigel P. Brunton
Summary: High-pressure processing (HPP) was explored for producing added-value claw meat products from edible crab, resulting in higher yield and improved microbiological stability compared to traditional cooking methods.
Article
Energy & Fuels
Ajay Menon, James Lyng, Apostolos Giannis
Summary: Deficiency of trace metals exacerbates instability in the methanogenic phase of thermophilic anaerobic digestion (AD), but addition of a micronutrient supplement can increase methane production and enhance microbial diversity and functional diversity.
BIOMASS CONVERSION AND BIOREFINERY
(2023)
Article
Food Science & Technology
Cristian Vaquero, Iris Loira, Javier Raso, Ignacio Alvarez, Carlota Delso, Antonio Morata
Summary: The use of Pulsed Electric Fields (PEF) in nonthermal food processing can improve yeast implantation and fermentation, resulting in increased production of desired metabolites while preserving sensory qualities. Yeasts treated with PEF showed higher production of lactic acid and anthocyanins, indicating better fermentation outcomes.
Article
Food Science & Technology
Silvia Guillen, Maria Marcen, Ignacio Alvarez, Pilar Manas, Guillermo Cebrian
Summary: The study found that lower initial numbers of Salmonella in raw whole egg and egg white led to longer lag phases and lower maximum specific growth rates. However, the initial concentration of cells did not affect Salmonella growth parameters in egg yolk. In commercial pasteurized liquid whole egg, the initial number of cells did not influence Salmonella growth fitness.
Article
Chemistry, Applied
Xiaohui Lin, James Lyng, Colm O'Donnell, Da-Wen Sun
Summary: This research investigated the effects of microstructures, dielectric properties, and temperature distributions on drying patterns of mushroom slices during the MVD process. Results showed higher moisture content and dielectric properties in the mushroom stipes during MVD, with the central area of the mushroom slice having the highest temperature. The study highlights the novelty of combining different detection techniques to explore the drying characteristics of mushroom slices.
Article
Food Science & Technology
L. Astrain-Redin, J. Moya, M. Alejandre, E. Beitia, J. Raso, B. Calvo, G. Cebrian, I Alvarez
Summary: The study showed that regulating the electrode temperature can reduce temperature differences, increase the uniformity of heat treatment, and improve microbial inactivation effectiveness.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Carlota Delso, Alejandro Berzosa, Jorge Sanz, Ignacio Alvarez, Javier Raso
Summary: The aim of this study was to evaluate the potential of Pulsed Electric Fields (PEF) technology as an alternative method for processing red grape juice. The results showed that PEF-treated grape juice had higher polyphenol content and color intensity compared to control juices. The subsequent PEF decontamination treatment achieved complete microbial inactivation and the PEF-treated juice remained microbiologically stable for up to 45 days. The quality and sensory characteristics of the PEF-treated juice were not affected by the decontamination treatment or storage time and temperature.
Article
Food Science & Technology
Vanesa Abad, Marta Alejandre, Elena Hernandez-Fernandez, Javier Raso, Guillermo Cebrian, Ignacio Alvarez-Lanzarote
Summary: Larvae of the Anisakidae family can cause parasitic infections in humans through fish consumption. Methods for inactivating and eliminating these larvae need to be established, especially for raw or insufficiently treated fish products. This study evaluates the efficacy of pulsed electric fields (PEF) in inactivating Anisakis larvae and shows that PEF can be an alternative to traditional freezing processes for parasite inactivation.
Article
Food Science & Technology
J. M. Martinez, V. Abad, J. Quilez, J. Raso, G. Cebrian, I. Alvarez-Lanzarote
Summary: The burden of food-borne parasites on public health is underestimated and the relative importance of different transmission routes is not completely known, resulting in their inadequate control in food. Pulsed Electric Field (PEF) technology has the potential to effectively inactivate food-borne parasites without affecting food quality, providing an alternative to traditional freezing processes. Further research and collaborations across diverse fields are needed for the industrial implementation of PEF.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Engineering, Chemical
Natalia Salgado-Aristizabal, Tatiana Agudelo-Patino, Sebastian Ospina-Corral, Ignacio Alvarez-Lanzarote, Carlos Eduardo Orrego
Summary: A study using GPS tracking on critically endangered Zino's petrels from Madeira, Portugal, has revealed their migration routes. The research found that these birds migrate to the African continent during the warm seasons and return to Madeira during the cold seasons. These findings are significant for the conservation of these endangered birds and understanding their migration behavior.
