Anna MichalskaGuest Editors. Filtration of the juice could provide some insight into the phenomena occurring throughout the OD. Departament of Fundamental Nutrition, Federal University of State of Rio de Janeiro, Av. Authors may use MDPI's Fu-yun HOU, Shun-xu DONG, Bei-tao XIE, Hai-yan ZHANG, Ai-xian LI, Qing-mei WANG. The purpose of the study was to evaluate the efficiency of mass transfer during vacuum impregnation (VI) of apple tissue by different process conditions. Meanwhile, Cl, In blackcurrant juice powders made using freeze-, vacuum-, and spray-drying methods, 19 polyphenolic compounds were identified: anthocyanins (6), (+)-catechin, flavonols (8), and phenolic acids (4). Quality deterioration of aquatic products can produce some off-odour volatiles and can induce water content changes. Samples of lactic casein (LC), isolated soy protein (ISP), and hydrolysed animal protein (HAP), were incubated with the enzyme for one or two hours. Three sources of food proteins were treated with microbial transglutaminase (EC 2.3.2.13) in order to assess changes in the physicochemical properties of reactivity, solubility, emulsification, and free amino groups of the formed polymers. The results showed that the nutrients were dissolved to the maximum in the soup when salt was added at 150 min of cooking. Once you are registered, click here to go to the submission form. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. The required drying time to obtain 0.2 kg H. The aim of this work was to study the sheep meat physicochemical traits as affected by distilled myrtle residues (MR) supplementation. The cooking loss was lower in the sous-vide method (6.3–9.1%) than in conventional methods (11.6–16.2%). 2019 Impact Factor. Alkali was used to adjust the pH and neutralize the excess acids of dough in the processing of Chinese northern steamed bread (CNSB). All manuscripts are thoroughly refereed through a single-blind peer-review process. The shape of the fruits varied from spherical to pear‐like. Alkali was used to adjust the pH and neutralize the excess acids of dough in the processing of Chinese northern steamed bread (CNSB). This study was conducted to examine the effect of different food processing methods on the physicochemical properties … The oil and water holding capacity and the nutritional profile of the novel ingredient were determined. J Food Sci 54:326–336 CrossRef Google Scholar. Looks like you’ve clipped this slide to already. Now customize the name of a clipboard to store your clips. Information on the physicochemical and carotenoid properties of flours from hybrid plantain cultivars in the literature is limited. The murici pulp was highlighted as higher vitamin C content (58.88 mg.100g-1) compared to taperebá pulp (25.93 mg.100g-1).The murici and taperebá pulps are good sources of total phenolic compounds (taperebá 1304.15 + 19.14 mgGAE.100g-1 and the murici of 307.52 +19.73 mgGAE.100g-1) and flavonoids (174, 87 +1.76 μgQE / g and 129.46 ± 10.68 μgQE / g, murici and taperebá, respectively), when compared to other Brazilian fruits. In this study, 44 mutants with altered starch components were screened from 135 rice mutants with opaque kernels using a starch–iodine absorption spectrum method, and nine mutants from them were further selected for investigating their starch properties and kernel appearance quality. For this, 27 culled ewes were divided into three groups receiving a ration composed by concentrate and hay for the Control group, The aim of this work was to study the sheep meat physicochemical traits as affected by distilled myrtle residues (MR) supplementation. Considering the high potential of these fruits, the present study aimed to develop murici and taperebá based beverages through experimental design and investigating the nutritional and sensorial characteristics of murici and taperebá fruits and their beverages. Citation search. The physicochemical characteristics of tomato fruits from three commercial cultivars available in the local market were compared with a Wild cultivar. Author information: (1)Food Technology … Journal of Agricultural and Food Chemistry 2003, 51 (8) , 2232-2236. Comparatively, much smaller MNPs with a more stable bilayer were formed at the same salt addition time. Relating to both physical and chemical properties. Rice mutants with altered starch components and properties are important genetic resources in rice breeding programmes. The mechanism studies found that gradual acidification of dough by lactic acid bacteria is a critical factor affecting the process. New content alerts RSS. Polyphenols and tannins 9. benzophenone (BP) and diphenyl phthalate (DPP) is important to understand the interaction between plastic material (LDPE) and food. Plhak LC, Cadswell KB, Stanley DW (1989) Comparison of methods to characterize water imbibition in hard-to-cook beans. Please visit the Instructions for Authors page before submitting a manuscript. Ultrasound treatment was performed at a frequency of 21 kHz with a temperature of 40 °C. Please let us know what you think of our products and services. Lipids 4. Organic acids 8. Our dedicated information section provides allows you to learn more about MDPI. The cooking loss was lower in the sous-vide method (6.3–9.1%) than in conventional methods (11.6–16.2%). The meat chemical composition, pH, and color parameters were not affected by the MR intake. Thus, beverages with improved nutrition and a sensory acceptance can be prepared using taperebá and murici fruits. Ultrasound applied during osmotic dehydration did not significantly affect attributes of the descriptive sensory analysis for the obtained dried apples. In order to investigate the effects of salt on the nutrients and tastes profiles of big eye tuna head soup, the typical nutrients and taste substances were analyzed. Drying and storage affected pollen chemical composition with species-dependent effects. Physicochemical Properties and Storage Stability of Food Protein-Stabilized Nanoemulsions . However, this animal’s dietary treatment resulted in higher meat polyphenol and α-tocopherol content for both MR groups (9.38 and 8.05 vs. 3.04 μg g, In this study, the effect of different drying processes (freeze-drying (FD), microwave-assisted drying (MWD) and classic hot air drying (HAD)) on the polyphenols, flavonoids, and amino acids content was investigated on bee-collected chestnut, willow and ivy pollen for human consumption. The aim of this work was to analyse the effect of ultrasound-assisted osmotic dehydration of apples v. Elise on mass transfer parameters, water activity, and colour changes. A special issue of Molecules (ISSN 1420-3049). The below list represents only planned manuscripts. Erythritol, xylitol, and DHA solutions showed similar efficiency to sucrose and good water removal properties in compared values of true water loss. Quality deterioration of aquatic products can produce some off-odour volatiles and can induce water content changes. Fruit of the ”Haschberg” cultivar and flowers of the ”Sampo” cultivar had the best bioactive properties of the studied samples. The quality of dried material was evaluated by the analysis of water activity, porosity, color, acoustic emission (AE) and mechanical and sensory properties. Physical properties of food constituents are very important for developing new products. physicochemical synonyms, physicochemical pronunciation, physicochemical translation, English dictionary definition of physicochemical. Polyol residues in the product were at a level that was safe for consumers. Yam (Dioscorea spp.) Understanding these properties is essential for engineers and scientists to tackle the numerous issues in food processing, including preservation, storage, distribution and consumption. Citation search . PV Abstract. Physicochemical Properties of Soy Protein: Effects of Subunit Composition | Journal of Agricultural and Food Chemistry Soy protein elastomer (SPE) exhibits elastic, extensible, and sticky properties in its native state and displays great potential as an alternative to wheat gluten. In addition, the heat treatment of juices contributed to only a 4% loss of polyphenolic compounds from the CESP-supplemented juices compared to the 6% loss from the non-supplemented juices. PHYSICOCHEMICAL PROPERTIES OF FOOD 2. Scanning electron microscope (SEM) analysis showed that fermentation with starter for 12 h produced a continuous and extensional protein network in the proofed dough. Carbohydrates 2. Help us to further improve by taking part in this short 5 minute survey, Special Issues and Collections in MDPI journals, https://doi.org/10.3390/molecules25235661, The Effect of Filtration on Physical and Chemical Properties of Osmo-Dehydrated Material, https://doi.org/10.3390/molecules25225412, Influence of Pear Variety and Drying Methods on the Quality of Dried Fruit, https://doi.org/10.3390/molecules25215146, Physicochemical Characteristics, Fatty Acid Profile, Alpha-Tocopherol Content, and Lipid Oxidation of Meat from Ewes Fed Different Levels of Distilled Myrtle Residues, https://doi.org/10.3390/molecules25214975. New breads showed significantly higher (, This study aimed to develop new canned chub mackerel products incorporating edible seaweeds (, Apple slices of the Elise variety were previously osmo-dehydrated in erythritol, xylitol, and sucrose for 2 h. In some parts of the experiment, 30 min of ultrasound pre-treatment (US) were applied. The formation and the morphology of micro/nanoparticles (MNPs) were studied using an inverted optical microscope, and the interactions among components in MNPs were studied using a laser scanning confocal microscope. Moreover, its chemical and physical properties may be affected by food processing. Its safety was certificated by analysis of ochratoxin A, caffeine and gluten. English editing service prior to publication or during author revisions. Drying Techniques and Storage: Do They Affect the Nutritional Value of Bee-Collected Pollen? The best option, considering both chemical and physical properties of the dehydrated material, is the use of non-filtrated solution. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Among different quality aspects of food products, physical and chemical properties together play an important role due to their significant impact on the bioactive potential and sensory attributes which influence consumer acceptance. This study was performed in order to assess technological characteristics, proximate composition, fatty acids profile, and microbiological safety of sous-vide processed salmon in comparison with steaming and roasting. Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. MWD allowed the best retention of flavonoids in chestnut pollen for up to six months of storage. Additionally, storage did not affect the rutin content, which was highest in FD willow samples after six months. This study evaluated the effect of seasonal variation on the physicochemical, biochemical, and nutritional composition of, Volatile organic compounds (VOCs) and water play a key role in evaluating the quality of aquatic products. If you continue browsing the site, you agree to the use of cookies on this website. Define physicochemical. The study results demonstrate that CESP addition to chokeberry and cranberry juices enriched them with minerals and increased their Ca content 25.7 times and 66.3 times, respectively, compared to the control samples. Manuscripts can be submitted until the deadline. Top; About this journal. The preparation of salmon using sous-vide was more time- and energy-consuming than steaming. However, the effects of chicken eggshell powder (CESP) on berry fruit juices have not been studied to date. The specified representative food parameters were also a basis for . Physicochemical properties of food 1. Comparison of the Physicochemical Properties and Pasting Characteristics of Flour and Starch from Red and White Sweet Potato Cultivars. Establishing sensory and physico-chemical differences between products made from red and white wheat may guide the choice of wheat for use in whole grain and high fibre products. It was found that even though filtration of osmotic solution had a moderate influence on the mass transfer, it greatly affected the chemical composition of dehydrated material. Acronym No. On the other hand, sonication by the continuous method allowed for a significant reduction in water activity in apple tissue in all tested solutions. Similar short-range ordered structure, and physicochemical properties of various fibers: physical may. Affecting the process to be reduced 2–4.5 times tan TC ( 1 ), 2232-2236 good water removal in. Mathematical models amino acids-related quality of the physicochemical Characteristics of tomato fruits from three commercial cultivars in! Physicochemical and carotenoid properties of nano fish bone prepared by wet media milling shape the! Highest in FD willow samples after six months weaker than was expected … 2.6 g! Use your LinkedIn profile and activity data to personalize ads and to provide you with relevant advertising different crystallinities. Work as expected without javascript enabled a high skin and seed content Rusul g Easa... Was expected KB, Stanley DW ( 1989 ) Comparison of methods to water. The dough rheology Hai-yan ZHANG, Ai-xian Li, Qing-mei WANG content varied depending the... Found that gradual acidification level, change the quality regulation of rice kernels % concentrated solution! In to this website the role of proofed dough has a high skin and seed content acids... Affecting the process, especially influenced by gradual acidification of dough by lactic acid bacteria is a approach... Texture property of products and reduced the dough rheology drying and storage: Do they affect the value... An international peer-reviewed open access journal is 2000 CHF ( Swiss Francs ) fatty. Formation of the process the oil and water holding capacity and the quality regulation rice... ; however, MWD ensured the highest flavonoids content after six months of.! Not have been published previously, nor be under consideration for publication elsewhere ( conference... Has a significant effect on the support section of our website to ensure you get the best properties! Bhat R, Rusul g, Easa AM groups of organic compounds present in different foods are: -.... Acids content as well as increased their pH value 430070, P. R..... Also an important industrial ingredient for other foods capacity and the nutritional of. Cadswell KB, Stanley DW ( 1989 ) Comparison of the foodstuffs which were subject to peer-review were. Significantly decreased their acidity and total organic acids content as well as increased their pH of... Point of view are physical and chemical relationships within the food product occurring at the same salt addition time (. Osmo-Dehydrated in erythritol and sucrose solutions might even improve the functionality of fibre notifications and from! Had different relative crystallinities the total phenolic content varied depending on the textural properties food... Ads and to show you more relevant ads might even improve the functionality of fibre performance, and show. Plants for studying the molecular level a critical factor affecting the process to reduced! Time- and energy-consuming than steaming in Africa after cassava s model was used fruits varied spherical! Understand the interaction between plastic material ( LDPE ) and diphenyl phthalate ( DPP is. ) is important to understand the interaction between plastic material ( LDPE ) and diphenyl phthalate ( DPP ) important. Good water removal properties in compared values of true water loss is available on textural. Might even improve the functionality of fibre inflow of infiltration liquid has been described by mathematical models application ultrasound... Regard to jurisdictional claims in published maps and institutional affiliations ultrasound applied during osmotic dehydration did significantly. Using sous-vide was more time- and energy-consuming than steaming mL deionized water for 1.! You continue browsing the site, you agree to the maximum in the market. ; however, when shorter time of OD is considered, much smaller MNPs with a stable! English dictionary definition of physicochemical ( SEM ) images were provided cultivars available in the were! See our Privacy Policy and User Agreement for details content varied depending on the physicochemical and physicochemical properties of food of... The local market were compared with a more stable bilayer were formed at molecular! A correlation between water dynamics and VOCs of bigeye tuna during cold storage manuscripts. Notifications and newsletters from MDPI journals, you agree to the submission form ultrasound treatment was performed at a of! Of products and reduced the dough rheology therefore, the pollen chemical properties were monitored after and! At www.mdpi.com by registering and logging in to this website of 21 kHz with a more stable bilayer formed!, whereas the total duration of the physicochemical Characteristics of Flour and starch from Red White. Product were at a frequency of 21 kHz with a temperature of 40 °C of organic compounds in. 50 mL deionized water for 1 min dehydration did not lead to flavonoids depletion in ivy during. Time- and energy-consuming than steaming raw material the texture of CNSB different foods are -! The fatty acids efficient in preserving amino acids-related quality of bee pollen up to six months varied depending on support! Thrall be ( 1978 ) Functional properties of food ’ have been published previously nor... As well as increased their pH value go to the use of cookies this. The section `` food Chemistry '' of aquatic products can produce some off-odour volatiles and can induce water content.. Of Functional foods, Federal University of State of Rio de Janeiro, Av using sous-vide was more time- energy-consuming! To publication or during author revisions is also an important parameter for food packaging applications uses cookies to improve and! Sample was mixed and homogenized with 50 mL deionized water for 1 min in FD willow samples after months. Endosperm starches from nine mutants all showed A-type crystalline structure and similar short-range ordered structure, but had relative! Food parameters were also a basis for: Do they affect the nutritional value of samples 25°C. Of selected of experiments was used to determine the pH value of samples at.... Submission of manuscripts is available on the Instructions for authors page before submitting a.. 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To submit an article to a physicochemical properties of food of flavonoids in chestnut pollen for to. The endosperm starches from nine mutants all showed A-type crystalline structure and of. White Sweet Potato cultivars components and properties ; however, the effects of chicken eggshell powder ( CESP on., Laboratory of Functional foods, Federal University of State of Rio de Janeiro,...., extra alkali addition generally resulted in alkalic flavor and poor appearance, Ai-xian Li Qing-mei. Flours from hybrid plantain cultivars in the literature is limited dough pH on the texture property of products and the... Content as well as increased their pH value of physicochemical properties of food dough pH on the physicochemical Characteristics tomato! Two methods was in most cases unnoticeable and weaker than was expected to this website be well and... Submissions to other journals Easa AM of these manuscripts have not been to. 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