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CARMEN RODRIGO AMPARO MATEU RÉS ALVARRUIZ FRANCISCO CHINESTA MIGUEL RODRIGO 《Journal of food science》1998,63(1):126-129
An unsteady-state method was developed for estimating texture degradation during heating-cooling of green asparagus spears. The method used a mathematical model of heat transmission for time-temperature history estimation, and a nonlinear regression of texture measurements of asparagus spears to estimate kinetic parameters. The specific heat, conductivity and convective coefficient of green asparagus were determined experimentally and used in the mathematical model for temperature estimation. Values obtained were Ea = 76.19±0.13 kJ/mol and k1158°C = 0.00528±0.00005 s-1 . Good agreement was found between predicted and observed texture values. The method was compared with the classical steady-state method. The mathematical model and kinetic parameters estimated could be used to design and evaluate thermal processes for green asparagus. 相似文献
3.
CARLISE B FRITZEN‐FREIRE CARMEN M O MÜLLER JOÃO B LAURINDO RENATA D DE M C AMBONI ELANE S PRUDÊNCIO 《International Journal of Dairy Technology》2010,63(4):561-568
Minas Frescal cheeses produced with the addition of the probiotic culture Bifidobacterium Bb‐12 and without (C1) or with (C2) lactic acid were evaluated in relation to the microbiological, physicochemical and sensory properties. After 28 days of storage, the cheeses without lactic acid showed lower moisture and pH, in addition to higher acidity and syneresis. This behaviour influenced the texture profile of the cheeses, making them harder and chewier. The colour attributes L* and b* diminished during the storage. The majority of the consumers classified the cheeses as having good acceptability and they would buy this type of functional food. 相似文献
4.
The subsolidus phase relations in the entire system ZrO2 -Y2 O3 were established using DTA, expansion measurements, and room- and high-temperature X-ray diffraction. Three eutectoid reactions were found in the system: ( a ) tetragonal zirconia solid solution→monoclinic zirconia solid solution+cubic zirconia solid solution at 4.5 mol% Y2 O3 and ∼490°C, ( b ) cubic zirconia solid solutiow→δ-phase Y4 Zr3 O12 +hexagonalphase Y6 ZrO11 at 45 mol% Y2 O3 and ∼1325°±25°C, and ( c ) yttria C -type solid solution→wcubic zirconia solid solution+ hexagonal phase Y6 ZrO11 at ∼72 mol% Y2 O3 and 1650°±50°C. Two ordered phases were also found in the system, one at 40 mol% Y2 O3 with ideal formula Y4 Zr3 O12 , and another, a new hexagonal phase, at 75 mol% Y2 O3 with formula Y6 ZrO11 . They decompose at 1375° and >1750°C into cubic zirconia solid solution and yttria C -type solid solution, respectively. The extent of the cubic zirconia and yttria C -type solid solution fields was also redetermined. By incorporating the known tetragonal-cubic zirconia transition temperature and the liquidus temperatures in the system, a new tentative phase diagram is given for the system ZrO2 -Y2 O3 . 相似文献
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IRMA BERNAL-LUGO GUADALUPE PRADO CARMEN PARRA ERNESTO MORENO JORGE RAMÍREZ OSCAR VELAZCO 《Journal of Food Biochemistry》1990,14(4):253-261
Two bean cultivars were stored over a 33-day period (75% RH and 41°C). After this period, cooked hardness, levels of phytate, phytase activity and integrity of protein bodies were monitored. The Michigan cultivar, which was the most susceptible to hardening, showed higher initial content of phytate which decreased by 20.7% after 30 days of storage. In contrast, Ojo de cabra, the cultivar less susceptible to hardening, presented lower initial content of phytate and a marked drop of 66.1% in its level during the same period of time. The phytase activity and the autolytic protein body destruction were higher in the last one than those in the former one. These results suggest that the contents of phytate or its rate of hydrolysis are not the major contributor to the seed susceptibility to storage induced hardening of different bean varieties. 相似文献
7.
CELIA CONESA CARMEN ROTA EDUARDO CASTILLO MARÍA D PÉREZ MIGUEL CALVO LOURDES SÁNCHEZ 《International Journal of Dairy Technology》2010,63(2):209-215
The effect of different heat treatments on the antimicrobial activity of bovine lactoferrin against Escherichia coli O157:H7, Salmonella enteritidis and Listeria monocytogenes has been studied. We have observed that the heat treatments lower than 85°C for 10 min did not affect the antibacterial activity of the protein. Hydrolysates of bovine lactoferrin were found to be more active than the native protein against the three pathogens. Moreover, the antibacterial effect of bovine lactoferrin was also assayed in milk and whey, and although we found a reduction in the number of viable cells, this reduction was lower than in culture media. 相似文献
8.
CECILIA S.M. LUCERO ESTRADA LIDIA DEL CARMEN VELÁZQUEZ ANA MARÍA S. DE GUZMÁN 《Journal of Food Safety》2010,30(1):24-39
Inactivation of a Yersinia enterocolitica strain by 3.4% ascorbic acid (AA), 0.5% citric acid (CA), 0.2% lactic acid, 100 IU/mL nisin, 2,400 IU/mL lysozyme and 20 mM ethylenediaminetetraacetic acid disodium salt (EDTA ), alone and combined, was studied at different temperatures (4 and 25C) in commercial and laboratory-prepared orange beverages. In laboratory-prepared juice, highest reductions (between 3.06 and 4.07 log units) were obtained with acid mixtures at 25C after 20 min of incubation. At 24 h of incubation, EDTA was bactericidal and the mixtures with nisin or lysozyme resulted in count reductions of 6.03 and 5.98 log units, respectively. In commercial orange beverage, AA and CA gave reductions of 5.43 and 4.26 log units, respectively. The three acid mixtures were bactericidal within the first 10 min. EDTA alone or mixed completely inhibited Y. enterocolitica strain at 6 and 24 h of incubation. At 4C, all the results were significantly lower than at 25C.
Yersinia enterocolitica is a common cause of gastrointestinal disorders and may lead to sequelae. This pathogen can maintain its virulence in a wide temperature range and under adverse conditions such as pH lower than 4. There are reports describing the isolation of Y. enterocolitica from water and ice in Brazil and Latin America. The sale of unpasteurized drinks is a common practice in our region and their consumption has increased over the past years. In the present work, chemical compounds and biological inhibitors were studied. Some of these compounds showed to be efficient for reducing Y. enterocolitica populations. Furthermore, they did not modify the organoleptic characteristics of the beverages and they are not toxic for human beings. 相似文献
PRACTICAL APPLICATIONS
Yersinia enterocolitica is a common cause of gastrointestinal disorders and may lead to sequelae. This pathogen can maintain its virulence in a wide temperature range and under adverse conditions such as pH lower than 4. There are reports describing the isolation of Y. enterocolitica from water and ice in Brazil and Latin America. The sale of unpasteurized drinks is a common practice in our region and their consumption has increased over the past years. In the present work, chemical compounds and biological inhibitors were studied. Some of these compounds showed to be efficient for reducing Y. enterocolitica populations. Furthermore, they did not modify the organoleptic characteristics of the beverages and they are not toxic for human beings. 相似文献
9.
CARMEN CAMPOS LIA N. GERSCHENSON STELLA M. ALZAMORA JORGE CHIRIFE 《Journal of food science》1991,56(3):863-863
Various analytical methods for sorbic acid determination based on removal of the preservative by distillation or ether extraction, followed by UV or colorimetric analysis gave relatively poor recoveries (52–84%) when applied to raw beef. An improved procedure was developed based on disintegration and dispersion of beef with sand prior to steam distillation and colorimetric determination. This resulted in almost 100% recovery of sorbate, attributed to more efficient extraction because of increased surface area. 相似文献
10.
CARMEN MARTIN-VILLA CONCEPCION VIDAL-VALVERDE ENRIQUE ROJAS-HIDALGO 《Journal of food science》1982,47(6):2086-2088
The soluble sugar contents of 17 raw and cooked vegetables were determined by TLC and HPLC. In general, the soluble carbohydrate content of vegetables is low. For raw materials the highest content was found in carrot, red cabbage, egg plant, green bean and leek. Upon cooking the glucose, fructose and total sugar contents decrease and this diminution is more drastic in the case of frying. The amount of sucrose, except in the case of carrot, egg plant and green bean, increases with cooking. The maltose content of the broad bean increases in the culinary process. 相似文献