Open Access. Powered by Scholars. Published by Universities.®
- Discipline
Articles 1 - 7 of 7
Full-Text Articles in Food Science
Assessing The Environmental And Economic Sustainability Of Functional Food Ingredient Production Process, Anushree Priyadarshini, Brijesh K. Tiwari, Gaurav Rajauria
Assessing The Environmental And Economic Sustainability Of Functional Food Ingredient Production Process, Anushree Priyadarshini, Brijesh K. Tiwari, Gaurav Rajauria
Articles
Development and application of novel technologies in food processing is vital for ensuring the availability of adequate, safe, and convenient food with the desired quality and functional properties. Environmental and economic sustainability of technologies is essential prior to their application in the food processing sector. The objective of this research is to determine the environmental and economic feasibility of ultrasound-assisted extraction (UAE) for recovering functional food ingredients from seaweed. Experimental data is used to conduct a life cycle assessment (LCA) to investigate the environmental performance with a functional unit (FU) of obtaining 1 g of extracted polyphenols, measured as gallic …
Application Of High-Intensity Ultrasound To Improve Food Processing Efficiency: A Review, Prasad Chavan, Pallavi Sharma, Sajeev Rattan Sharma, Tarsem Chand Mittal, Amit Jaiswal
Application Of High-Intensity Ultrasound To Improve Food Processing Efficiency: A Review, Prasad Chavan, Pallavi Sharma, Sajeev Rattan Sharma, Tarsem Chand Mittal, Amit Jaiswal
Articles
The use of non-thermal processing technologies has grown in response to an ever-increasing demand for high-quality, convenient meals with natural taste and flavour that are free of chemical additions and preservatives. Food processing plays a crucial role in addressing food security issues by reducing loss and controlling spoilage. Among the several non-thermal processing methods, ultrasound technology has shown to be very beneficial. Ultrasound processing, whether used alone or in combination with other methods, improves food quality significantly and is thus considered beneficial. Cutting, freezing, drying, homogenization, foaming and defoaming, filtration, emulsification, and extraction are just a few of the applications …
Advances In Control Of Food Mixing Operations, Patrick J. Cullen, Serafim Bakalis, Carl Sullivan
Advances In Control Of Food Mixing Operations, Patrick J. Cullen, Serafim Bakalis, Carl Sullivan
Articles
Mixing is a ubiquitous unit operation within the food industry and employed not only to combine multiple ingredients, but also to control reactions and modify the structure of foods. Failure of the mixing process may result in poor quality, organoleptic or functional attributes of foods along with product safety concerns. The industry is increasingly adopting automation and advanced control strategies such as Process Analytical Technology. Sensors can provide both insights into the complex mechanisms of mixing along with effective control. Here we discuss some recent advances in the control of food mixing operations.
Enzymes In Food Processing: Impact On Food Products Attributes, Rajeev Ravindran, Samriti Sharma, Amit Jaiswal
Enzymes In Food Processing: Impact On Food Products Attributes, Rajeev Ravindran, Samriti Sharma, Amit Jaiswal
Books/Book Chapters/ Proceedings
No abstract provided.
Modelling The Effect Of Asparaginase In Reducing Acrylamide Formation In Biscuits, Monica Anese, Barbara Quarta, Jesus Maria Frias
Modelling The Effect Of Asparaginase In Reducing Acrylamide Formation In Biscuits, Monica Anese, Barbara Quarta, Jesus Maria Frias
Articles
The influence of asparaginase on acrylamide formation, as well as colour development, in short dough biscuits was studied. In particular, asparaginase concentration, incubation time and temperature were changed according to an experimental design. As acrylamide formation was found to vary significantly between biscuits obtained by using the same ingredients and process, a mixed effect model was used to model variation of acrylamide concentration. By contrast a fixed effect model was used for colour polynomial analysis. Within the range of study, the overall results allowed the best conditions for minimising acrylamide formation to be found. It can be suggested that acrylamide …
Functional And Bioactive Components From Mackerel (Scomber Scombrus) And Blue Whiting (Micromesistius Poutassou) Processing Waste, Zied Khiari
Doctoral
The use of fish processing waste from an oily fish model (mackerel, Scomber
scombrus) and a white fish model (blue whiting, Micromesistius poutassou) as a source of functional and bioactive compounds was investigated.
Gelatines were extracted from fish heads and skins using pre-treatment with
different organic acids (acetic, citric, lactic, tartaric and malic acids). Gelatines from fish bones were extracted after pre-treating the bones either chemically or enzymatically. The type of pre-treatment affected the yield, colour, turbidity, amino acid profiles as well as functional properties of fish gelatines. Mackerel gelatines formed stronger and more stable gels than blue whiting. Acetic …
The Effect Of Low Temperature Blanching On The Texture Of Whole Processed New Potatoes, Helen Crowley
The Effect Of Low Temperature Blanching On The Texture Of Whole Processed New Potatoes, Helen Crowley
Masters
This study was undertaken to investigate 1) the effect of low temperature blanching on the firmness of processed whole new potatoes and 2) to determine the extent to which the activity of pectin methyl esterase (PME), a naturally occurring enzyme in fruits and vegetable (proposed to play a role in firming using low blanching temperatures), contributes to improved firmness in processed pre-blanched potatoes. Whole new potatoes (var. Maris peer from Portugal and Nicola from England) were blanched at temperatures of 60, 65, 70, 75, 80, 90 and 100°C for times of 5 up to 60 minutes to investigate texture changes …