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721.
Effect of thermal pretreatments and cooking characteristics on physicochemical,rheological, and sensorial properties of food products based on cassava (Manihot esculenta Crantz) 下载免费PDF全文
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Rodrigo V. Moreira Marion P. Costa Vinicius S. Castro Clara E. Paes Yhan S. Mutz Beatriz S. Frasao Sérgio B. Mano Carlos A. Conte-Junior 《Journal of dairy science》2019,102(4):2966-2972
Sodium chloride reduction in foods is a significant focus of the dairy industry; however, it can interfere with dairy product quality. Thus, researchers have carried out studies on alternatives to maintain dairy product safety when presenting reduced NaCl content, such as natural antimicrobial addition. Caryocar brasiliense (pequi) is a fruit with high phenolic compound concentrations in the pulp and peel and known antioxidant and antimicrobial properties. This study aimed to define the optimum stage for pequi waste extract addition during cheese manufacturing in order to maintain and prolong the shelf life of reduced-sodium goat Minas Frescal cheese. Four different goat Minas Frescal cheese treatments were carried out: control cheese (without extract; CC), pequi extract addition to milk (CM), pequi extract addition to mass (CS), and cheese immersion in pequi extract (CIE). The treatments were subjected to microbiological (Staphylococcus spp., Escherichia coli, Enterobacteriaceae, coliforms and fecal coliforms, Lactococcus spp., and lactic acid bacteria counts), textural (hardness and consistency), and instrumental color (luminosity, yellow intensity, red intensity, chroma, hue angle, and total color change) analyses. No Enterobacteriaceae, Staphylococcus spp., E. coli, or coliforms and fecal coliforms were detected during storage for any of the assessed samples, including CC. Regarding texture, all samples presented a trend for decreasing rigidity during storage. In addition, lower luminosity values were also observed in cheeses produced with added pequi extract (CM, CS, and CIE) when compared with CC. All cheeses produced with added pequi were stable regarding all evaluated parameters; however, pequi extract addition to milk (CM) was shown to be more efficient, leading to higher textural parameters and better microbiological quality during storage. Thus, the CM treatment is the most recommended for pequi waste extract addition during Minas Frescal cheese manufacture. 相似文献
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Exploring the association of dairy product intake with the fatty acids C15:0 and C17:0 measured from dried blood spots in a multipopulation cohort: Findings from the Food4Me study 下载免费PDF全文
Viviana Albani Carlos Celis‐Morales Cyril F. M. Marsaux Hannah Forster Clare B. O'Donovan Clara Woolhead Anna L. Macready Rosalind Fallaize Santiago Navas‐Carretero Rodrigo San‐Cristobal Silvia Kolossa Christina Mavrogianni Christina P. Lambrinou George Moschonis Magdalena Godlewska Agnieszka Surwio Thomas E. Gundersen Siv E. Kaland Yannis Manios Iwona Traczyk Christian A. Drevon Eileen R. Gibney Marianne C. Walsh J. Alfredo Martinez Wim H. M. Saris Hannelore Daniel Julie A. Lovegrove Michael J. Gibney Ashley J. Adamson John C. Mathers Lorraine Brennan 《Molecular nutrition & food research》2016,60(4):834-845
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Front cover: Exploring the association of dairy product intake with the fatty acids C15:0 and C17:0 measured from dried blood spots in a multipopulation cohort: Findings from the Food4Me study 下载免费PDF全文
Viviana Albani Carlos Celis‐Morales Cyril F. M. Marsaux Hannah Forster Clare B. O'Donovan Clara Woolhead Anna L. Macready Rosalind Fallaize Santiago Navas‐Carretero Rodrigo San‐Cristobal Silvia Kolossa Christina Mavrogianni Christina P. Lambrinou George Moschonis Magdalena Godlewska Agnieszka Surwio Thomas E. Gundersen Siv E. Kaland Yannis Manios Iwona Traczyk Christian A. Drevon Eileen R. Gibney Marianne C. Walsh J. Alfredo Martinez Wim H. M. Saris Hannelore Daniel Julie A. Lovegrove Michael J. Gibney Ashley J. Adamson John C. Mathers Lorraine Brennan 《Molecular nutrition & food research》2016,60(4):NA-NA
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Ana Clara Aprotosoaie Simon Vlad Luca Anca Miron 《Comprehensive Reviews in Food Science and Food Safety》2016,15(1):73-91
Cocoa originates from beans of the cocoa tree (Theobroma cacao L.) and it is an important commodity in the world and the main ingredient in chocolate manufacture. Its value and quality are related to unique and complex flavors. Bulk cocoas (Forastero type) exhibit strong basic cocoa notes, whereas fine varieties (Criollo, Nacional) show aromatic, floral, or smoother flavor characteristics. About 600 various compounds (alcohols, carboxylic acids, aldehydes, ketones, esters, and pyrazines) have been identified as odor‐active components. The specific cocoa aroma arises from complex biochemical and chemical reactions during the postharvest processing of raw beans, and from many influences of the cocoa genotype, chemical make‐up of raw seeds, environmental conditions, farming practices, processing, and manufacturing stages. There has been much research on cocoa flavor components. However, the relationships between all chemical components that are likely to play a role in cocoa flavor, their sensory properties, and the sources and mechanisms of flavor formation are not fully understood. This paper provides an overview on cocoa flavor from a compositional and a sensory perspective. The nonvolatile and volatile chemical components of cocoa and chocolate flavor, and their sensory properties correlated to the main influences involved in flavor formation, are reviewed. 相似文献
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Costa AO Thomaz-Soccol V Paulino RC Alcântara de Castro E 《International journal of food microbiology》2009,128(3):510-512
The inactivation of Giardia duodenalis cysts by vinegar was investigated. Experiments were carried out in 100 ml volume of vinegar (acetic acid 4%), undiluted or diluted in distilled water in ratios of 1:1, 1:15.6, and 1:62.5 (vol/vol), which were inoculated with 5x10(5) cysts obtained from human feces. Experiments were performed at room temperature (21+/-1 degrees C) and at 4 degrees C. After contact times of 1.5 min, 10, 30, and 60 min, the cysts were recovered from the treatment fluid and subjected to an in vitro excystation assay to determine their viability. The relative viability, which was calculated in relation to controls (maximum excystation percentage), was significantly affected (p<0.1) by the vinegar concentration, contact time, and temperature. At 21+/-1 degrees C, no cysts remained viable after being treated with undiluted vinegar for 60 min, while the treatment with 1:1, 1:15.6, and 1:62.5 vinegar-water mixtures decreased the relative viability to 1.8%, 19.4%, and 56.4%, respectively. The relative viability after corresponding treatments at 4 degrees C also decreased, but 23.6% to 48.8% remained viable after 60 min, and thus complete inactivation was not obtained with any treatment at that temperature. 相似文献