Changes in the texture,physicochemical properties and volatile compound profiles of fresh Kashar cheese (<90 days) during ripening

In this study, four different fresh Kashar cheese samples were ripened for 90 days. The physicochemical properties, texture attributes, fatty acid composition and volatile compound profiles of the samples were measured every 30 days of ripening. The texture properties of the cheese samples were significantly affected by the duration of the ripening period. The results of this study highlighted that texture parameters as a function of ripening period should be considered for both fresh and aged Kashar cheeses to determine the ripening period as they are very important for consumer acceptability and consumption of the end product.     

Capillary phenomena and disintegration processes of a square cylindrical liquid column

A numerical study has been performed to investigate some general features of the time-dependent dynamics of a square cylindrical liquid column during its relaxation and disintegration processes. A computer code based on VOF method has been developed to reveal the insight phenomena of the processes. Before using for present investigation, the code is validated by comparing the simulation result with the experimental data. It is found that the simulation result agrees well with the experiment and decided to use this code for the investigation of relaxation, disintegration and capillary instability of the liquid column. In present investigation the numeric illustrates the underlying physics during relaxation of the liquid cylinder, formation of capillary wave, its propagation and disintegration of liquid column. The investigation on the disintegration processes shows some significant differences from those predicted by conventional jet atomization theories. It can be observed that the formation of capillary wave is initiated by the surface tension on the sharp edge of the square end of the cylinder and the propagation of the wave occurs due to the effect of surface tension force on the motion of the fluid. The investigation reveals that before disintegration of the liquid, the capillary waves become unstable and the source of this instability is inherently developed by the system.     

The effects of modified atmosphere gas composition on microbiological criteria, color and oxidation values of minced beef meat

This paper reports the effects of modified atmosphere gas compositions with different concentrations of CO(2)/O(2)/N(2) on color properties (L*, a* and b* values), oxidation stability (TBARS value) and microbiological properties of minced beef meat stored at +4 °C. Sampling was carried out on the 1st, 3rd, 5th, 7th, 9th, 11th and 14th day of storage. The gas mixtures used were as follows: (i) %30O(2) + %70CO(2) (MAP1), (ii) %50O(2) + %50CO(2) (MAP2), (iii) %70O(2) + %30CO(2) (MAP3), (iv) %50O(2) + %30CO(2) + %20N(2) (MAP4), and (v) %30O(2) + %30CO(2) + %40N(2) (MAP5). Control samples (AP) were packaged under atmospheric air. Pseudomonas, lactic acid bacteria, Brochothrix thermosphacta, and Enterobacteriaceae members were monitored. Among these five modified atmosphere gas compositions, the best preservation for minced beef meat was in MAP4 gas combination maintaining acceptable color together with oxidation stability and acceptable microbial loads until the end of storage period of fourteen days.     

Effects of Penicillium roqueforti and whey cheese on gross composition,microbiology and proteolysis of mould‐ripened Civil cheese during ripening

Four different types of mould‐ripened Civil cheese were manufactured. A defined (nontoxigenic) strain of a Penicillium roqueforti (SC 509) was used as the secondary starter with and without addition of the whey cheese (Lor); in parallel, secondary starter‐free counterparts were manufactured. Chemical composition, microbiology and proteolysis were studied during the ripening. The incorporation of whey cheese in the manufacture of mould‐ripened Civil cheese altered the gross composition and adversely affected proteolysis in the cheeses. The inoculated P. roqueforti moulds appeared to grow slowly on those cheeses, and little proteolysis was evident in all cheese treatments during the first 90 days of ripening. However, sharp increases in the soluble nitrogen fractions were observed in all cheeses after 90 days. Microbiological analysis showed that the microbial counts in the cheeses were at high levels at the beginning of ripening, while their counts decreased approximately 1–2 log cfu/g towards the end of ripening.     

Microencapsulation of Oils: A Comprehensive Review of Benefits,Techniques, and Applications

Microencapsulation is a process of building a functional barrier between the core and wall material to avoid chemical and physical reactions and to maintain the biological, functional, and physicochemical properties of core materials. Microencapsulation of marine, vegetable, and essential oils has been conducted and commercialized by employing different methods including emulsification, spray‐drying, coaxial electrospray system, freeze‐drying, coacervation, in situ polymerization, melt‐extrusion, supercritical fluid technology, and fluidized‐bed‐coating. Spray‐drying and coacervation are the most commonly used techniques for the microencapsulation of oils. The choice of an appropriate microencapsulation technique and wall material depends upon the end use of the product and the processing conditions involved. Microencapsulation has the ability to enhance the oxidative stability, thermostability, shelf‐life, and biological activity of oils. In addition, it can also be helpful in controlling the volatility and release properties of essential oils. Microencapsulated marine, vegetable, and essential oils have found broad applications in various fields. This review describes the recognized benefits and functional properties of various oils, microencapsulation techniques, and application of encapsulated oils in various food, pharmaceutical, and even textile products. Moreover, this review may provide information to researchers working in the field of food, pharmacy, agronomy, engineering, and nutrition who are interested in microencapsulation of oils.     

Influence of accelerated curing on the compressive strength of polymer-modified concrete

In recent building practice, rapid construction is one of the principal requisites. Furthermore, in designing concrete structures, compressive strength is the most significant of all parameters. While 3-d and 7-d compressive strength reflects the strengths at early phases, the ultimate strength is paramount. An effort has been made in this study to develop mathematical models for predicting compressive strength of concrete incorporating ethylene vinyl acetate (EVA) at the later phases. Kolmogorov-Smirnov (KS) goodness-of-fit test was used to examine distribution of the data. The compressive strength of EVA-modified concrete was studied by incorporating various concentrations of EVA as an admixture and by testing at ages of 28, 56, 90, 120, 210, and 365 d. An accelerated compressive strength at 3.5 hours was considered as a reference strength on the basis of which all the specified strengths were predicted by means of linear regression fit. Based on the results of KS goodness-of-fit test, it was concluded that KS test statistics value (D) in each case was lower than the critical value 0.521 for a significance level of 0.05, which demonstrated that the data was normally distributed. Based on the results of compressive strength test, it was concluded that the strength of EVA-modified specimens increased at all ages and the optimum dosage of EVA was achieved at 16% concentration. Furthermore, it was concluded that predicted compressive strength values lies within a 6% difference from the actual strength values for all the mixes, which indicates the practicability of the regression equations. This research work may help in understanding the role of EVA as a viable material in polymer-based cement composites.     

Varietal Differentiation of Grape Juice Based on the Analysis of Near- and Mid-infrared Spectral Data

The aim of this study was to evaluate the usefulness of visible (VIS), near-infrared reflectance (NIR) and mid-infrared (MIR) spectroscopy combined with pattern recognition methods as tools to differentiate grape juice samples from commercial Australian Chardonnay (n = 121) and Riesling (n = 91) varieties. Principal component analysis (PCA), partial least squares discriminant analysis and linear discriminant analysis (LDA) were applied to classified grape juice samples according to variety based on both NIR and MIR spectra using full cross-validation (leave-one-out) as a validation method. Overall, LDA models correctly classify 86% and 80% of the grape juice samples according to variety using MIR and VIS-NIR, respectively. The results from this study demonstrated that spectral differences exist between the juice samples from different varietal origins and confirmed that the infrared (IR) spectrum contains information able to discriminate among samples. Furthermore, analysis and interpretation of the eigenvectors from the PCA models developed verified that the IR spectrum of the grape juice has enough information to allow the prediction of the variety. These results also suggested that IR spectroscopy coupled with pattern recognition methods holds the necessary information for a successful classification of juice samples of different varieties.     

Screening of Food Samples for Zearalenone Toxin Using an Electrochemical Bioassay Based on DNA–Zearalenone Interaction

This study was conducted to design a biosensor as a new, rapid, and sensitive tool for investigation of binding of zearalenone with double-stranded DNA (dsDNA). Polydiallyldimethylammonium chloride (PDDA) as a polycation and multiwall carbon nanotubes (MWCNTs) provide a positively charged surface with a high surface area for the immobilization of dsDNA as a polyanion on the surface of pencil graphite electrode (PGE). Using the dsDNA/MWCNT–PDDA-modified PGE, it was possible to detect the interaction of zearalenone with dsDNA, which allowed us to apply the dsDNA-modified electrode for trace determination of zearalenone. The changes at the oxidation signal of adenine were evaluated before/after each modification/immobilization step. By using dsDNA/PDDA–MWCNT/PGE, zearalenone could be detected as low as 0.005 ng mL^?1. The relative standard deviation of five measurements of 0.5 ng mL^?1 zearalenone was found to be 4.2 %. Finally, the highly stable electrochemical biosensor was applied to analyze the zearalenone concentration in milk and wheat samples.

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Graphical Abstract xElectrochemical DNA Biosensor for Zearalenone detection

     

Effect of liquid flavor supplementation of the diet on dairy cows in the transition period

A 9-wk trial was conducted to study the performance of 24 Holstein cows during the transition period (3 wk prepartum to 6 wk postpartum). Cows were assigned to either a control or liquid-flavored (0.52 mL/kg of feed) total mixed ration in a randomized complete block design. The diets contained corn silage, alfalfa haylage, cottonseed, and a grain mix based on ground corn and soybean meal. Cows were fed to ensure 10% orts, and the diet provided (on a dry matter basis) 13% crude protein, 32% acid detergent fiber, 44% neutral detergent fiber, and 1.54 Mcal/kg of NEL prepartum and 17.5% crude protein, 30% acid detergent fiber, 40% neutral detergent fiber, and 1.57 Mcal/kg of NEL postpartum. An additional 2.3 kg of alfalfa hay was fed during the first 5 d postpartum. Weekly means of dry matter intake (DMI), milk yield, milk protein, milk fat, SNF, somatic cell counts, and body weight (BW) were analyzed using a repeated measures procedure. There was no effect of treatment on these variables, and least squares means were 16.9 and 15.7 kg/d for DMI, 38 and 35.3 kg/d for milk yield, 3.10 and 3.11% for milk protein, 3.69 and 3.74% for milk fat, 8.37 and 8.16% for SNF, 1.99 x 10(5) and 4.33 x 10(5) for somatic cell count, and 631 and 651 kg for BW for cows fed control and flavored diets, respectively. Individual cow daily DMI data were fitted to an exponential model describing pre- and postpartum feed consumption [DMI = a - b x e(-c x t), where DMI was measured in kg, a = asymptotic DMI, b = potential fractional increase in DMI, c = fractional rate of increase in DMI, and t = days prior to calving or days in milk]. Fractional rates of increase in DMI were similar: 0.139 and 0.123/d for control and flavored diets, respectively. Data for both groups were separately analyzed using multiple regression with 3.5% fat-corrected milk as the dependent variable and BW and DMI as independent variables. More BW was mobilized per unit increase in 3.5% fat-corrected milk in cows fed the control than in cows fed the flavored diet. Cows fed the control diet tended to be in more negative energy balance during early lactation than cows fed the flavored diet. It was concluded that feeding flavor improved energy balance of cows in early lactation and may reduce the risk of health or reproductive problems.     

Capability of the rosemary (Rosmarinus officinalis) extract on the oxidative stability of cooked sea bream (Sparus aurata) during frozen storage

The effects of rosemary extract addition on oxidative stability of cooked sea bream during frozen storage period were investigated. Sea bream fillets were fried, oven baked and grilled. Three groups with rosemary extract were also cooked by the same methods and cooked samples (with and without rosemary extract) were stored in ?18?°C for 4?months. After cooking procedures, the FFA formation was quite similar in fresh-raw and fried sea bream fillets, but significantly increased oven baked (0.31?C0.33% oleic acid) and grilled fillets (0.39?C0.40% oleic acid). The highest value of PV was also obtained from grilled fillets (1.18?C1.58?meq/kg). However, TBA values (1.92?mg MA/kg for fresh-raw fillet) did not increase in sea bream fillets after the frying and grilling procedure except oven baking without rosemary extract (2.41?mg MA/kg). A considerable increase in the FFA, PV and TBA was observed in all cooked groups during frozen storage period. The treated samples with rosemary extract generally showed slower PV and TBA formation than those of the untreated samples. However, the additions of rosemary extract have positive effect on sensory quality of baked sea bream.