Journal of Food QualityThis is an RSS file. You can use it to subscribe to this data in your favourite RSS reader, such as GoogleReader, or to display this data on your own website or blog. Subscribe to this data using MyMedWorm.Subscribe to this data using GoogleReader.Subscribe to this data using Bloglines.Subscribe to this data using MyYahoo.

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23 records returned

Detection of olive oil adulteration with rapeseed and sunflower oils using mos electronic nose and smpe-msEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The study analyzed the effectiveness of two types of electronic nose systems to detect adulteration of extra virgin olive oil (EVOO) with rapeseed and sunflower oils. Tested methods included volatile analysis with the electronic nose based on MOS sensors (HS-E nose) and by direct coupling of SPME to MS (SPME-MS). Volatile compounds were analyzed also by SPME-GC/MS. Samples of EVOO were mixed with different proportions, ranging from 5 to 50% (v/v), of seed oils and fingerprints of volatile profiles of all samples were generated. In order to obtain as much chemical information as possible and to find a volatile marker to det...
Source: Journal of Food Quality - October 13, 2009 Category: Food Science Authors: SYLWIA MILDNER-SZKUDLARZ, HENRYK H. JELEŃ Source Type: journals

Effect of method of preservation of pulp on the quality of carbonated and noncarbonated beverages prepared from peach fruitEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study will also help to give a fillip to the establishment of a peach beverage industry world wide. (Source: Journal of Food Quality)
Source: Journal of Food Quality - October 12, 2009 Category: Food Science Authors: SHEETU ARORA, POONAM AGGARWAL Source Type: journals

Survey on overcooking resistance of italian and tunisian spaghettiEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Texture properties of cooked pasta are generally recognized as the most important parameters in evaluating its overall quality. Published data concerning overcooking performances, however, are very scarce. To this end, a pasta shear test was performed at suggested cooking time and at 5, 10 and 20 min of overcooking. The most important spaghetti brands from Italy and Tunisia, the largest world pasta producers and consumers, were tested. The maximum cutting force at cooking times varies from 0.122 to 0.271 N/mm2 and the total work to cut from 0.113 to 0.291 mJ/mm2. Very important for consumers and foodservices are the differ...
Source: Journal of Food Quality - October 12, 2009 Category: Food Science Authors: GIUSEPPE ZEPPA, LUCA ROLLE, DANIELA GHIRARDELLO Source Type: journals

Quality characteristics and storage stability of baked and fried chicken nuggets formulated with wheat and rice flourEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
A randomized complete block design was utilized to evaluate the effects of baking and frying on the quality and sensory acceptability of chicken nuggets formulated with rice and wheat flour. It was also determined if reheating method (baking versus microwaving) affected sensory quality and if storage time (90 days) impacted product quality. Substitution of wheat flour with rice flour did not affect (P > 0.05) product quality or consumer acceptability, but frying improved (P < 0.05) sensory acceptability when compared with baking. Sensory descriptors and acceptability testing revealed that microwave reheating negatively aff...
Source: Journal of Food Quality - October 12, 2009 Category: Food Science Authors: V. JACKSON, M.W. SCHILLING, S.M. FALKENBERG, T.B. SCHMIDT, P.C. COGGINS, J.M. MARTIN Source Type: journals

Descriptive sensory characteristics of no-flatulence pinto beanEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Raw pinto bean flour contained 0.38% raffinose and 3.34% stachyose on a dry weight basis. Bean flour was heated at 100C or 115C for 25 min, and then treated with crude[alpha]-galactosidase (60 Gal U/mL) produced by Aspergillus awamori NRRL 4869. Crude enzyme completely hydrolyzed raffinose oligosaccharides in pinto bean flour and bean paste after 2 h treatment. Lipoxygenase and trypsin inhibitor activity were greatly inhibited (P < 0.05). Descriptive analysis showed that color, raw beany off-flavor, bitterness and astringency of pinto bean paste increased significantly (P < 0.05) after the enzymatic treatment. There were n...
Source: Journal of Food Quality - October 12, 2009 Category: Food Science Authors: DANFENG SONG, SAM K.C. CHANG, SALAM A. IBRAHIM Source Type: journals

Effect of artisanal parboiling methods on milling yield and cooked rice textural characteristicsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study provides information on optimum processing conditions, i.e., initial soaking temperature of about 90C and a steaming time of about 12 min. The study also provides recommendations on optimum cooking conditions, i.e., rice-to-water ratio, for the variably parboiled rice samples. (Source: Journal of Food Quality)
Source: Journal of Food Quality - September 28, 2009 Category: Food Science Authors: JOHN T. MANFUL, LAWRENCE D. ABBEY, RAYMOND D. COKER Source Type: journals

Effect of wax application on the quality, lycopene content and chilling injury of tomato fruitEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Waxed and nonwaxed mature green tomato fruits were stored at 12C (nonchilled) or 5C (chilled) for 5, 10, 15 and 20 days before being transferred to 22C for 3, 6, 9 and 12 days, were evaluated for weight loss, chemical composition, skin color, chilling injury (CI) index and pigment content. Waxed fruits showed a delay in weight loss, color development and ripening. The sensitivity of tomato fruit to CI was reduced in waxed fruits, which showed a delay in the appearance of symptoms. A delay in chlorophyll degradation and lycopene synthesis was observed as a result of the use of wax and low temperature. Waxing of tomato fruit...
Source: Journal of Food Quality - September 28, 2009 Category: Food Science Authors: SILVIA MEJÍA-TORRES, MISAEL VEGA-GARCÍA, JAVIER VALVERDE-JUÁREZ, JOSÉ LÓPEZ-VALENZUELA, JOSÉ CARO-CORRALES Source Type: journals

Quality alterations of four frying fats during long-term heating (conventional analysis and nirs calibration)Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Rapeseed oil, sunflower oil, pig (mangalica breed) and goose fat were heated (36 h, 4 h sampling intervals) at seven temperatures (140, 150, 160, 165, 170, 175 and 180C; n = 256) to follow quality alterations. Acid value (AV) increased permanently, while the increase of peroxide value (PV) was followed by a drop. Carbonyl number tended to increase, while p-anisidine value (pAV) showed two-peaked alterations. Total polar material (TPM) and dimeric and polymeric triacylglycerol content of oils increased up to over 60 and 25%, while by animal fats, these reached 45 and 19%, respectively. Near-infrared spectroscopy (0.1 mm lay...
Source: Journal of Food Quality - September 28, 2009 Category: Food Science Authors: ANDRÁS SZABÓ, GYÖRGY BÁZÁR, LÁSZLÓ LOCSMÁNDI, RÓBERT ROMVÁRI Source Type: journals

Selection of a sensory marker to predict the sensory shelf life of a fluid human milk replacement formulaEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Human milk replacement formulas (HMRFs) are foods designed for babies in their early months of age. An accelerated storage test showed that dark color increased at a higher rate than oxidized flavor. Additionally, a survey among mothers who were giving HMRFs to their babies showed that mothers rarely tasted the product. Thus, the salient sensory attribute they would pay attention to when preparing their babies' bottles was color. If a portion was rejected by the babies, mothers attributed the rejection to stomach trouble and not to an inappropriate flavor. Thus, as a result of the color having increased at a higher rate th...
Source: Journal of Food Quality - September 22, 2009 Category: Food Science Authors: ANA V. CURIA, GUILLERMO E. HOUGH Source Type: journals

Quality changes in fresh chives (allium schoenoprasum l.) during refrigerated storageEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study investigates quality changes in fresh chives stored at 0 and 4C during 21 and 14 days, respectively. The product was packaged in trays and covered with polyvinyl chloride films. Weight loss, surface color, total chlorophyll, carotenoids, reducing sugars and browning potential were evaluated in order to determine shelf life at each temperature. In addition, internal atmosphere composition, total phenolics, radical scavenging activity and ascorbic acid content were measured for samples stored at 0C. Results showed that surface color change and losses of green pigments and reducing sugar content could be delayed fo...
Source: Journal of Food Quality - September 22, 2009 Category: Food Science Authors: SONIA Z. VIÑA, ELSA L. CERIMELE Source Type: journals

Influence of supercritical carbon dioxide and methanolic extracts of rosemary on oxidation and sensory properties of wheat germ oilEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Both supercritical CO2 and methanolic extracts from the leaves of rosemary (Rosmarinus officinalis) harvested from three different locations of Turkey at four different times of the year were added at a concentration of 100 mg/kg to wheat germ oil. Wheat germ oil samples were stored in an incubator for 10 days at 50C in order to promote oxidation and for the efficacy of the extracts for stabilization purposes to be examined. Degree of oxidation was determined by peroxide and p-anisidine values, which were performed every 2 days. Extracts from Mersin and Canakkale regions performed better results. Additionally, June and Sep...
Source: Journal of Food Quality - September 22, 2009 Category: Food Science Authors: OZLEM YESIL-CELIKTAS, MUGE ISLETEN, YONCA KARAGUL-YUCEER, ERDAL BEDIR, FAZILET VARDAR-SUKAN Source Type: journals

INFLUENCE OF WATER ACTIVITY, pH, HEAT TREATMENT AND PRESERVATIVE ON CHEMICAL CHANGES IN CANNED INDIAN COTTAGE CHEESE (PANEER) DURING STORAGEEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Influence of water activity (Aw), pH and heat treatment on the chemical changes such as Maillard browning, oxidation and lipolysis in canned paneer has been studied by response surface methodology. Browning in canned paneer in terms of hydroxymethylfurfural content increased during storage; however, it was pH dependent. At pH above 5.0, the rate of browning decreased as Aw increased from 0.90 to 0.98. At pH below 5.0, the rate increased with increased Aw from 0.90 to 0.98. Maximum browning rates were observed at pH 5.2[ndash]5.6, low Aw values (0.90[ndash]0.92) and high heat treatment levels (up to F value 0.8). At all pH ...
Source: Journal of Food Quality - September 21, 2009 Category: Food Science Authors: KULKARNI JAYARAJ RAO, GIRIDHARI R. PATIL Source Type: journals

Alkaline noodles and flour/gel properties of hard red and white winter wheatEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Alkaline noodle characteristics and flour gel properties made with one white and one red hard winter wheat cultivar were studied. The wheat was grown in four Oklahoma agricultural districts, with two to seven locations on each district. Both cultivars had similar flour protein content and overall raw dough sheet color stability ([Delta]L* and[Delta]b*) in three out of four agricultural districts. Cimarron and Oro Blanco showed differences in[Delta]a*,[Delta]b* and adhesiveness in the North Central agricultural district. Resilience values of cooked noodles from Oro Blanco were small, but significantly higher in the Central ...
Source: Journal of Food Quality - September 21, 2009 Category: Food Science Authors: P. RAYAS-DUARTE, C. FRANCISCO, M.E. PAYTON, D.D. BELLMER, B.F. CARVER, W.N. HUANG Source Type: journals

Storage time study of sugar-free and reduced calorie milk chocolatesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In order to study storage time, sensory properties and acceptability among consumers, regular, free-sugar (sucralose [Sucra] or stevioside [Ste]) and free-sugar/reduced calorie (Sucra or Ste], with whey protein concentrate as fat replacer) milk chocolates were evaluated over storage (0, 3, 6 and 9 months). Quantitative descriptive analysis showed that sensory properties do not change throughout the studied storage period. These results were confirmed by acceptability data. No significant changes (P [ge] 0.05) were observed on acceptability means for appearance, aroma, flavor, texture and overall liking. These results show ...
Source: Journal of Food Quality - September 21, 2009 Category: Food Science Authors: LAURO LUÍS MARTINS MEDEIROS DE MELO, HELENA MARIA ANDRÉ BOLINI, PRISCILLA EFRAIM Source Type: journals

Effect of direct applications of sage (salvia officinalis l.) leaves on oxidative stability of sunflower oil during accelerated storageEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In this study, various sage applications were examined on oxidative stability of sunflower oil during accelerated storage. There are three applications: (1) direct sage leaves (S); (2) deodorized sage leaves (DeS); and (3) essential oil of sage leaves. The main compounds of essential oil were identified as[alpha]-thujone (35.87%),[beta]-thujone (14.41%), 1,8-cineol (10.59%) and camphor (10.09%). Oxidative stability of these three applications was tested by Schall Oven test at 60C applying peroxide value and conjugated dienes, and Rancimat at 110C. Whereas the highest antioxidants activity was found for 2% S followed by 0.5...
Source: Journal of Food Quality - September 21, 2009 Category: Food Science Authors: EDA ÇALIKOĞLU, MUSTAFA KIRALAN, ALİ BAYRAK Source Type: journals

Baking and sensory characteristics of muffins incorporated with apple skin powderEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Apple fruit skin, a rich source of dietary fiber and phenolics, is a by-product of apple processing. The feasibility of incorporating dried apple skin powder (ASP) as a value-added food ingredient in bakery food products using a model system of muffins was investigated. The blanched, dehydrated and ground ASP was incorporated into muffins at 0, 4, 8, 16, 24 or 32% (w/w) levels with replacement of equivalent amount of wheat flour of a standard muffin mixture. The highest level of replacement (32% w/w) had a significant adverse effect on the baking characteristics. A taste panel of 66 panelists showed that the replacement of...
Source: Journal of Food Quality - September 21, 2009 Category: Food Science Authors: H.P. VASANTHA RUPASINGHE, LAIXIN WANG, NANCY L. PITTS, T. ASTATKIE Source Type: journals

Inactivation of listeria monocytogenes, salmonella enteritidis and escherichia coli o157:h7 and shelf life extension of fresh-cut pears using malic acid and quality stabilizing compoundsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In conclusion, the combination of MA with quality stabilizing compounds can be a good alternative for assuring the safety and quality of fresh-cut pears. The use of natural substances generally recognized as safe (GRAS) such as malic acid and N-acetyl-L-cysteine, glutathione and calcium lactate as antimicrobials and quality stabilizing compounds, respectively, can result suitable to fresh-cut products industry, since they can assure the safety and quality of those products, while improving their sensory attributes and maintaining the fresh-like and healthy properties of these products greatly demanded by the consumers. (So...
Source: Journal of Food Quality - July 19, 2009 Category: Food Science Authors: ROSA M. RAYBAUDI-MASSILIA, JONATHAN MOSQUEDA-MELGAR, ANGEL SOBRINO-LÓPEZ, OLGA MARTIN-BELLOSO Source Type: journals

Chemical and functional properties of various blends of phosphatesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Chemical and functional properties of various blends of phosphate were examined and compared with the conventional phosphate (M-CP: a mechanical blend [50:50] of sodium tripolyphosphate [STPP] and tetrasodium pyrophosphate [TSPP]). Regardless of solution temperature and brine concentration, the solubilities of various blends of phosphates, especially M-1 (a mechanical blend [50:50] of tetrapotassium pyrophosphate and STPP), M-LC (a long-chained sodium hexametapolyphosphate [SHMP] treated with trisodium phosphate [TSP]) and M-MC (a middle-chained SHMP treated with TSP), except for C-S (a chemical blend [50:50] of STPP and T...
Source: Journal of Food Quality - July 19, 2009 Category: Food Science Authors: JIN-SOO KIM, RAINER SCHNEE, JAE W. PARK Source Type: journals

Kernel extraction and machine efficiency in dehulling parboiled african breadfruit (treculia africana decne) whole seedsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The objectives of the research were to maximize kernel and extraction yields and dehulling and machine efficiencies through process variable combinations. Maximum kernel mass (91.33%) was obtained at the center point process combination (12 kg, 80C and 13 min, respectively). Extraction yield and total recovered wastes were 94.08 and 7.31%, while dehulling and machine efficiencies were 72.62 and 96.97%, respectively. Models developed by response surface analysis for these responses ranged from 62 to 93%. Temperature effects on kernel mass, extraction yield and total wastes were both linear and quadratic. Dehulling operation...
Source: Journal of Food Quality - July 19, 2009 Category: Food Science Authors: T.U. NWABUEZE Source Type: journals

Bread making of durum wheat with chickpea sourdough or compressed baker's yeastEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Two ways of improving durum wheat bread-making quality were evaluated. First, durum wheat (cultivar "Papadakis") was blended with bread wheat flour of good (A-flour) or medium (B-flour) quality (70% durum and 30% bread wheat flour). Durum wheat flour displayed the [gamma]-gliadin 45 electrophoretic band and acceptable bread-making quality. Breads from flour blends had better volume, particularly the durum and A-flour blend. The addition of ascorbic and citric acid and malt flour improved dough rheological properties and thus bread volume, as well as staling rate and sensory characteristics. These were more pronounced in th...
Source: Journal of Food Quality - July 19, 2009 Category: Food Science Authors: PETROS KEFALAS, SAVAS KOTZAMANIDIS, DIMITRIOS SABANIS, ANASTASIA YUPSANI, LIDA-AIKATERINI KEFALA, ATHANASIOS KOKKALIS, TRAIANOS YUPSANIS Source Type: journals

Effect of a deficit irrigation regime on the quality of wines made from white grapes (vitis vinifera l.) grown in semiarid areasEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In this study, irrigation was applied only during periods in which water stress might affect production and harvest quality. The chemical results ranked irrigated over nonirrigated wines and Muscat Blanc à Petits Grains over other cultivars, regarding their quality. Sensory evaluation ranked irrigated over nonirrigated wines with the only exception of the wines of Muscat Blanc à Petits Grains. Therefore, deficit irrigation during berry development and ripening appears to be a promising technique for the production of quality young wines in semiarid achieving a compromise between aroma and taste quality. (Source: Journal of Food Quality)
Source: Journal of Food Quality - June 24, 2009 Category: Food Science Authors: MARÍA-ISABEL LÓPEZ, MARÍA-TERESA SÁNCHEZ, PILAR RAMÍREZ, JOSÉ MORALES Source Type: journals

Rheological and sensory quality of ready-to-bake chapatti during frozen storageEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The effect of prolonged frozen storage at [minus]18C, on the textural and sensory properties of ready-to-bake frozen chapatti (R-BFC) was evaluated. The R-BFC samples were prepared from normal- (control) and microwave-treated (18% moisture content for 80 s) wheat grains. Results showed that the extensibility of dough and maximum load for resistance increased gradually in both the samples during frozen storage; however, the increase was lesser in the treated ones. Chapattis prepared from both R-BFC samples exhibited higher hardness, cohesiveness, chewiness and lower springiness values during frozen storage. Microwave-treate...
Source: Journal of Food Quality - June 9, 2009 Category: Food Science Authors: D.N. YADAV, P.E. PETKI, G.K. SHARMA, K.A. SRIHARI, P.T. HARILAL, A.S. BAWA Source Type: journals

Composition and pasting properties of starch from two cocoyam cultivarsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study shows that the application of cocoyam starches in food would depend largely on the knowledge of their physicochemical properties which differed with the cultivars. The properties of importance include composition, granular characteristics, swelling, solubility and pasting characteristics. The low lipid content of Xanthosoma and Colocasia starches was important to their functionality because lipid complexes with carbohydrates and reduce swelling and solubility of starches by restricting gelatinization. Xanthosoma starches had significantly higher amylopectin but lower amylose contents than Colocasia starches. The...
Source: Journal of Food Quality - June 9, 2009 Category: Food Science Authors: HORSFALL. D. MEPBA, LUCY EBOH, CHRISTIANAH B. EKO, UKPABI J. UKPABI Source Type: journals