Food Science & Nutrition

Cover image for Vol. 3 Issue 3

Early View (Online Version of Record published before inclusion in an issue)

Edited By: Y. Martin Lo

Online ISSN: 2048-7177

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  1. 1 - 36
  1. Original Research

    1. You have full text access to this OnlineOpen article
      Enzymatic treatment of soy protein isolates: effects on the potential allergenicity, technofunctionality, and sensory properties

      Pia Meinlschmidt, Daniela Sussmann, Ute Schweiggert-Weisz and Peter Eisner

      Article first published online: 29 JUN 2015 | DOI: 10.1002/fsn3.253

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      The present work shows that enzymatic hydrolysis can effectively eliminate the major soybean allergens and improve the sensory characteristics in terms of lower bitterness and less beany taste. Furthermore, the technofunctional properties, particular protein solubility and emulsifying capacity, are greatly enhanced.

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      Effect of brick kiln emissions on commonly used vegetables of Kashmir Valley

      Bhat M. Skinder, Afeefa Q. Sheikh, Ashok K. Pandit, Bashir A. Ganai and Aashiq H. Kuchy

      Article first published online: 25 JUN 2015 | DOI: 10.1002/fsn3.252

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      Results of the current study provide evidence that brick kiln emissions are a significant risk to vegetable plants in Panzan area of district Budgam. As a result, it depicts that brick kilns are the prime reason for the deterioration of important consumable vegetables, which could lead to both food as well as health concern among the local population. Also this is a serious threat to millions of people depending on the vegetables grown near such kiln emission areas. The imbalance in the biochemical constituents in vegetables will lead to serious consequences on the overall living standard of exposed people in the near future if mushrooming of brick kilns is not controlled or replaced with new technology.

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      Nutritional composition of fufu analog flour produced from Cassava root (Manihot esculenta) and Cocoyam (Colocasia esculenta) tuber

      Oluwaseun P. Bamidele, Mofoluwaso B. Fasogbon, Dolapo A. Oladiran and Ebunoluwa O. Akande

      Article first published online: 10 JUN 2015 | DOI: 10.1002/fsn3.250

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      Production of fufu analog help in utilization of cocoyam which has been neglected by food processing industry in the world. Co-processing of cocoyam and cassava at different ration help the fufu produced to be of high standard.

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      Microwave and blanch-assisted drying of white yam (Dioscorea rotundata)

      Ernest Ekow Abano and Robert Sarpong Amoah

      Article first published online: 10 JUN 2015 | DOI: 10.1002/fsn3.249

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      Pretreatment to drying is essential to enhance the effectiveness of energy utilization in hot air dryers. In this study, the application of microwave as predrying step to hot air improved the energy efficiency and produced better quality dried yams. Therefore, predry microwaving for a shorter time interval to hot air drying should be considered by the food industry as an efficient drying method for white yam (Dioscorea rotundata) with respect to minimization of processing time, ascorbic acid degradation, brown pigment formation, and improvements in the quality and functionality of dried yams.

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      Sodium intake status in United States and potential reduction modeling: an NHANES 2007–2010 analysis

      Sanjiv Agarwal, Victor L. Fulgoni III, Lisa Spence and Priscilla Samuel

      Article first published online: 9 JUN 2015 | DOI: 10.1002/fsn3.248

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      Reducing dietary sodium is an important target for public health improvement due to its association with reduced blood pressure and reduced risk of stroke and coronary heart disease in adults. In the present work we estimated sodium intake using a very large comprehensive epidemiologic database of the U.S. population and modeled the potential sodium reduction via a new sodium reduction technology, SODA- LO ® Salt Microspheres. Our results show that current sodium intake exceeds the recommendations across all age gender groups and has not changed significantly during the last decade. Grain Products” and “Meat, Poultry, Fish & Mixtures” are the two major food categories contributing about 2/3rd of total sodium intake. Using sodium reduction technology like SODA-LO® Salt Microspheres could potentially decrease sodium intake by about 230–300 mg/day or 7–9% of intake depending upon age and gender group. Such a reduction in sodium intake could result in a reduction of blood pressure and subsequent reduction in cost of health care.

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      Superheated liquid and supercritical denatured ethanol extraction of antioxidants from Crimson red grape stems

      Jonathan Wenzel, Cheryl Storer Samaniego, Lihua Wang, La'Shyla Nelson, Korrine Ketchum, Michelle Ammerman and Ali Zand

      Article first published online: 22 MAY 2015 | DOI: 10.1002/fsn3.246

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      Superheated liquid and supercritical ethanol were evaluated to extract antioxidants from Crimson Red grape stems. Grape stems are commonly discarded or composted in processing grapes. It was found that the optimal extraction temperature was 204°C, at superheated liquid conditions, with a FRAP value of 0.670 mmol Trolox Equivalent/g of dry grape stem.

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      Upgrading the quality of Africa's rice: a novel artisanal parboiling technology for rice processors in sub-Saharan Africa

      Sali Atanga Ndindeng, John Manful, Koichi Futakuchi, Delphine Mapiemfu-Lamare, Joséphine M. Akoa-Etoa, Erasmus N. Tang, Jude Bigoga, Seth Graham-Acquaah and Jean Moreira

      Article first published online: 22 MAY 2015 | DOI: 10.1002/fsn3.242

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      A new artisanal parboiling system code-named GEM (grain quality enhancer, energy efficient and durable material) parboiling technology is proposed. The physical and cooking quality of nongraded rice from the new unit was not different from that of premium quality imported rice but different from that of rice parboiled using a traditional system. The heat profile in the new unit and the energy efficiency of the system was better than that of traditional units currently in use in sub-Saharan Africa.

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      Frying stability of sunflower oil blended with jujube (Ziziphus mauritiana Lam.) leaf extract

      Mojtaba Delfanian, Reza Esmaeilzadeh Kenari and Mohammad Ali Sahari

      Article first published online: 19 MAY 2015 | DOI: 10.1002/fsn3.247

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      Oil oxidative stabiliy during frying conditions.

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      Yield and quality attributes of faba bean inbred lines grown under marginal environmental conditions of Sudan

      Seif Gasim, Solafa A.A. Hamad, Awadalla Abdelmula and Isam A. Mohamed Ahmed

      Article first published online: 19 MAY 2015 | DOI: 10.1002/fsn3.245

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      In this study, we evaluated the seed yield and quality of newly developed faba beans lines grown at marginal environment. The inbred lines showed significant variability in seed yield and quality. Inbred lines with excellent seed quality under hot environment were nominated.

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      Optimized formulation and processing protocol for a supplementary bean-based composite flour

      Catherine T. Ndagire, John H. Muyonga, Reddy Manju and Dorothy Nakimbugwe

      Article first published online: 15 MAY 2015 | DOI: 10.1002/fsn3.244

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      The optimal processing conditions for desired nutritional and sensory attributes were determined using Response Surface Methodology. A formulation with 30% grain amaranth, 30% rice flour, and 40% common dry beans significantly contributes to protein, energy, and mineral requirements of 2–5-year-old children. Soaking for 24 h, germinating for 48 h, and cooking for 19 min resulted in a product with the highest desirability.

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      Optimization of intermittent microwave–convective drying using response surface methodology

      Nahid Aghilinategh, Shahin Rafiee, Soleiman Hosseinpur, Mahmoud Omid and Seyed Saeid Mohtasebi

      Article first published online: 11 MAY 2015 | DOI: 10.1002/fsn3.224

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      The air temperature and microwave power had significant effect on total responses but the role of air velocity can be ignored. The results indicated that it would be possible to achieve a higher desirability value if the microwave power and temperature increase and decrease respectively.

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      A comparative study of dried apple using hot air, intermittent and continuous microwave: evaluation of kinetic parameters and physicochemical quality attributes

      Nahid Aghilinategh, Shahin Rafiee, Abolfazl Gholikhani, Soleiman Hosseinpur, Mahmoud Omid, Seyed S. Mohtasebi and Neda Maleki

      Article first published online: 11 MAY 2015 | DOI: 10.1002/fsn3.241

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      Continuous microwave drying (CMWD) rendered the lowest color change and the highest TPC, while IMWD had the lowest and highest bulk density and rehydration ratio. Therefore, CMWD is recommended for the drying of apple slices when the TPC and the amount of color change are at stake.

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      Effect of nano-composite and Thyme oil (Tymus Vulgaris L) coating on fruit quality of sweet cherry (Takdaneh Cv) during storage period

      Naser Nabifarkhani, Mehdi Sharifani, Amir Daraei Garmakhany, Ebrahim Ganji Moghadam and Alireza Shakeri

      Article first published online: 10 MAY 2015 | DOI: 10.1002/fsn3.226

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      This article focused on the application of nano active composite on shelf life of sweet cherry. Different quality attributes such as weight loss, total soluble solid and soluble sugar content were determined during storage.

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      Comparison of heat and mass transfer of different microwave-assisted extraction methods of essential oil from Citrus limon (Lisbon variety) peel

      Mohammad-Taghi Golmakani and Mahsa Moayyedi

      Article first published online: 5 MAY 2015 | DOI: 10.1002/fsn3.240

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      Conventional essential oil extraction methods have some disadvantages such as low extraction efficiency and degradation of volatile compounds. These shortcomings have led to consideration of the use of novel methods for essential oil extraction from fresh and dry samples using microwave-assisted extraction methods, which increase the yield of essential oils, maintain their qualities, and use less energy.

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      In vitro antidiabetic effects of selected fruits and vegetables against glycosidase and aldose reductase

      Tong Wu, Jiaqiang Luo and Baojun Xu

      Article first published online: 30 APR 2015 | DOI: 10.1002/fsn3.243

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      Litchi extract exhibited the best dose-dependent inhibitory activity against α-glycosidase. Lemon peel extract exhibited aldose reductase inhibitory potential with IC50 value at 3.63 mg/mL. There were positive correlations between total flavonoids content and aldose reductase inhibitory activity.

    16. You have full text access to this OnlineOpen article
      Development of cereal-based functional food using cereal-mix substrate fermented with probiotic strain – Pichia kudriavzevii OG32

      Omotade R. Ogunremi, Renu Agrawal and Abiodun I. Sanni

      Article first published online: 30 APR 2015 | DOI: 10.1002/fsn3.239

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      Exploration of cereal-mix substrate (sorghum, millet, and wheat) for the development of probiotic products and the potential of probiotic yeast strains to improve the quality attributes and contribute to the functionality of foods during fermentation.

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      Isolation and characterization of bacteriocinogenic lactic bacteria from M-Tuba and Tepache, two traditional fermented beverages in México

      Norma M. de la Fuente-Salcido, José Cristobal Castañeda-Ramírez, Blanca E. García-Almendárez, Dennis K. Bideshi, Rubén Salcedo-Hernández and José E. Barboza-Corona

      Article first published online: 29 APR 2015 | DOI: 10.1002/fsn3.236

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      We studied the cultivable bacteria of Mexican Tuba (M-Tuba) and Tepache, two Mexican fermented beverages. M-Tuba and Tepache are a source of bacteriocinogenic lactic acid bacteria that produce Nisin and Enterocin as antimicrobial peptides. Bacterial isolates showed inhibitory effect against food-borne pathogenic bacteria.

    18. You have full text access to this OnlineOpen article
      Development of lysozyme-combined antibacterial system to reduce sulfur dioxide and to stabilize Italian Riesling ice wine during aging process

      Kai Chen, Shun-yu Han, Bo Zhang, Min Li and Wen-jun Sheng

      Article first published online: 28 APR 2015 | DOI: 10.1002/fsn3.238

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      Hazardous microbe (lactic acid bacteria, LAB) and protein stability of Italian Riesling ice wine were evaluated and monitored in terms of different amount of lysozyme, SO2, polyphenols, and wine pH by conducting single-factor experiments. A quadratic rotation-orthogonal composite design with four factors was used to establish the relevant regression model that describes the influence of different treatments on the synthesis score between LAB and protein stability.

    19. You have full text access to this OnlineOpen article
      Optimization and prediction of antioxidant properties of a tea-ginger extract

      Solomon Akinremi Makanjuola, Victor Ndigwe Enujiugha, Olufunmilayo Sade Omoba and David Morakinyo Sanni

      Article first published online: 27 APR 2015 | DOI: 10.1002/fsn3.237

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      Aqueous extraction of antioxidants from tea-ginger powder was studied. Extraction temperature and time influenced some antioxidant properties, however, powder concentration had the highest influence on the extract's antioxidant properties. Color and pH could be used for rapid estimation of some of the extract's antioxidant properties.

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      Modeling development of inhibition zones in an agar diffusion bioassay

      Vaishnavi Chandrasekar, Stephen J. Knabel and Ramaswamy C. Anantheswaran

      Article first published online: 27 APR 2015 | DOI: 10.1002/fsn3.232

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      A finite element computational model was developed to predict the radius of the inhibition zone in a two-temperature agar diffusion bioassay used to quantify the concentration of nisin. This computational model can be used as an alternative method for developing standard curves to predict unknown nisin concentrations from the experimentally determined inhibition zone radius.

    21. You have full text access to this OnlineOpen article
      Effect of methyl cellulose coating on physicochemical properties, porosity, and surface diameter of pistachio hull

      Zainab Moslehi, Amir Daraei Garmakhany, Maryam Araghi and Marzie Moslehi

      Article first published online: 27 APR 2015 | DOI: 10.1002/fsn3.227

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      Storage time had a significant effect on peroxide and iodine values of pistachio samples. Moisture content, peroxide, and iodine values of pistachio were affected by methyl cellulose coating. Best coating must have surface with minimum roughness, higher uniformity, and lower porosities.

    22. You have full text access to this OnlineOpen article
      Cold water fish gelatin modification by a natural phenolic cross-linker (ferulic acid and caffeic acid)

      Maryam Araghi, Zeinab Moslehi, Abdorreza Mohammadi Nafchi, Amir Mostahsan, Nima Salamat and Amir Daraei Garmakhany

      Article first published online: 24 APR 2015 | DOI: 10.1002/fsn3.230

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      Fish gelatin obtained from fish skin wastage can be used as an appropriate protein compound for replacing pork gelatin to produce edible film. In this study films were prepared by combination of fish gelatin and different concentration (0%, 1%, 3%, and 5%) of two phenolic compounds (Caffeic acid and ferulic acid).

    23. You have full text access to this OnlineOpen article
      Determination of optimum oven cooking procedures for lean beef products

      Argenis Rodas-González, Ivy L. Larsen, Bethany Uttaro, Manuel Juárez, Joyce Parslow and Jennifer L. Aalhus

      Article first published online: 24 APR 2015 | DOI: 10.1002/fsn3.229

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      In order to determine the effects of searing at 232 or 260°C for 0, 10, 20 or 30 min, and roasting at 160 or 135° on semimembranosus and longissimus lumborum muscles were evaluated. Roasting at low temperature without searing is the recommended oven cooking procedure; with best response from muscle roast weight ≥1 kg.

    24. You have full text access to this OnlineOpen article
      An energy-reduced dietary pattern, including moderate protein and increased nonfat dairy intake combined with walking promotes beneficial body composition and metabolic changes in women with excess adiposity: a randomized comparative trial

      Julie D. Shlisky, Carrie M. Durward, Melissa K. Zack, Carolyn K. Gugger, Jessica K. Campbell and Sharon M. Nickols-Richardson

      Article first published online: 13 APR 2015 | DOI: 10.1002/fsn3.231

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      A randomized comparative trial with 104 healthy premenopausal women with overweight and obesity was conducted in a university setting. Healthy premenopausal women with excess adiposity effectively lost body weight and fat mass and improved some metabolic risk factors following an energy-reduced diet with approximately 20% dietary protein and 3 servings of nonfat dairy intake per day.

    25. You have full text access to this OnlineOpen article
      Daily consumption of a mangosteen-based drink improves in vivo antioxidant and anti-inflammatory biomarkers in healthy adults: a randomized, double-blind, placebo-controlled clinical trial

      Zhuohong Xie, Marsha Sintara, Tony Chang and Boxin Ou

      Article first published online: 13 APR 2015 | DOI: 10.1002/fsn3.225

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      Mangosteen (Garcinia mangostana) is a tropical fruit cultivated mainly in Southeast Asia. A randomized, double-blind, placebo-controlled clinical trial was conducted to test the health benefits of mangosteen-based drink. The study found the mangosteen-based drink formula increased antioxidant capacity of human blood plasma compared to placebo group. The C-reactive protein was also significantly decreased by 46%.

    26. You have full text access to this OnlineOpen article
      Effect of storage on the chemical composition, microbiological load, and sensory properties of cassava starch-based custard powder

      Wasiu Awoyale, Lateef O. Sanni, Taofik A. Shittu and Mojisola O. Adegunwa

      Article first published online: 9 APR 2015 | DOI: 10.1002/fsn3.235

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      The effect of storage on the chemical, microbiological, and sensory properties of cassava starch-based custard powder (CbCP) blends as mixture of yellow-fleshed cassava root starch (YfCRS) (90–98%) and whole egg powder (WEP) (2–10%) was investigated. These were prepared using central composite rotatable design, and separately packaged in polyvinyl chloride plastic can and stored in storage box (30 ± 2°C). The result showed that the protein, fat, and the total-β-carotene contents of the CbCP decreased significantly (P ≤ 0.001) after storage while moisture content and microbiological load increased. The CbCP gruel prepared from 94% YfCRS: 0.34% WEP and 90% YfCRS: 2% WEP blends were the most acceptable after storage.

    27. You have full text access to this OnlineOpen article
      Novel value-added uses for sweet potato juice and flour in polyphenol- and protein-enriched functional food ingredients

      Mary H. Grace, An N. Truong, Van-Den Truong, Ilya Raskin and Mary Ann Lila

      Article first published online: 9 APR 2015 | DOI: 10.1002/fsn3.234

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      Functional polyphenolic-protein complexes containing health-beneficial sweet potato components were formulated into a series of alternative shelf-stable ingredients. Stability, sensory perception, and antioxidant capacity were established.

    28. You have full text access to this OnlineOpen article
      Influence of smoking and packaging methods on lipid stability and microbial quality of Capelin (Mallotus villosus) and Sardine (Sardinella gibossa)

      Odoli O. Cyprian, Minh Van Nguyen, Kolbrun Sveinsdottir, Asbjorn Jonsson, Tumi Tomasson, Gudjon Thorkelsson and Sigurjon Arason

      Article first published online: 9 APR 2015 | DOI: 10.1002/fsn3.233

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      Effect of smoking and packaging method on capelin differing in lipid content and sardine muscle lipid and microbial stability is examined. Faster lipid hydrolysis occurred in capelin with low lipid whereas oxidation was higher with high lipid capelin. Low lipid capelin is recommended for introduction in smoked sardine markets.

    29. You have full text access to this OnlineOpen article
      Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom

      Tasnim Farzana and Suman Mohajan

      Article first published online: 28 MAR 2015 | DOI: 10.1002/fsn3.228

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      Addition of soy flour to mushroom-fortified biscuit will increase nutritional and sensory quality and at the same time biscuits prepared in this way may reduce protein energy malnutrition of the people.

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      Study on the extraction and purification of glycoprotein from the yellow seahorse, Hippocampus kuda Bleeker

      Yuting Su and Yongjian Xu

      Article first published online: 23 MAR 2015 | DOI: 10.1002/fsn3.219

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      The optimum parameters of extraction for glycoprotein from seahorse was examined and determined by Box-Behnken combined with ultrasonic extraction technology. Column chromatography of glycoprotein was used for further purification.

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      Protecting soymilk flavor and nutrients from photodegradation

      Laurie M. Bianchi, Susan E. Duncan, Janet B. Webster, Daryan S. Johnson, Hao-Hsun Chang, Joseph E. Marcy and Sean F. O'Keefe

      Article first published online: 18 MAR 2015 | DOI: 10.1002/fsn3.222

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      This research demonstrates that light-sensitive components in soymilk can be protected for a minimum of 15 days with packaging other than paperboard. Titanium dioxide as a light protective additive applied to high-density polyethylene can improve protection of light-sensitive compounds. As sensory quality deteriorated before riboflavin degradation and photooxidative changes suggests that other aspects of soymilk contribute to decline in flavor quality over time rather than just lipid oxidation.

    32. You have full text access to this OnlineOpen article
      Effect of packaging materials on the chemical composition and microbiological quality of edible mushroom (Pleurotus ostreatus) grown on cassava peels

      Oluwakemi Ajayi, Adewale Obadina, Micheal Idowu, Mojisola Adegunwa, Olatundun Kajihausa, Lateef Sanni, Yemisi Asagbra, Bolanle Ashiru and Keith Tomlins

      Article first published online: 12 MAR 2015 | DOI: 10.1002/fsn3.216

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      Dried mushroom in High density polyethylene packaged under vacuum stored under freezing temperature retained their nutritional constituents better than other packaging materials and storage conditions.

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      In vitro evaluation of digestive and endolysosomal enzymes to cleave CML-modified Ara h 1 peptides

      Christopher P. Mattison, Jens Dinter, Matthew J. Berberich, Si-Yin Chung, Shawndrika S. Reed, Sylvie Le Gall and Casey C. Grimm

      Article first published online: 12 MAR 2015 | DOI: 10.1002/fsn3.215

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      Processing-induced modifications such as carboxymethyl lysine (CML), may modulate the allergenic potency of peanut allergens such as Ara h 1. CML modification of Ara h 1 peptides renders these peptides refractory to trypsin digestion, but does not affect digestion by gastric or endolysosomal proteases. Our findings suggest a molecular mechanism for the increased resistance of peanut allergens modified by thermal processing, and could help explain how food processing-induced modifications may lead to more potent food allergens by acting to protect intact IgE epitopes from digestion by proteases targeting lysine residues.

    34. You have full text access to this OnlineOpen article
      Physico-chemical properties of instant ogbono (Irvingia gabonensis) mix powder

      Oluwaseun P. Bamidele, Omotayo S. Ojedokun and Beatrice M. Fasogbon

      Article first published online: 9 MAR 2015 | DOI: 10.1002/fsn3.220

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      Production of instant ogbono mix powder for easy preparation in homes.

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      Nutrients and bioactive compounds content of Baillonella toxisperma, Trichoscypha abut and Pentaclethra macrophylla from Cameroon

      Robert Fungo, John Muyonga, Archileo Kaaya, Clement Okia, Juius C. Tieguhong and Jojo J. Baidu-Forson

      Article first published online: 9 MAR 2015 | DOI: 10.1002/fsn3.217

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      Forest foods are important foods for communities living around forests in Cameroon. Forest foods were analyzed for proximate composition, minerals and bioactive content using standard chemical analysis methods. These foods contain substantial levels of health promoting nutrients and phytochemicals notably flavonoids, polyphenols, vitamins C and E.

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      A first study comparing preservation of a ready-to-eat soup under pressure (hyperbaric storage) at 25°C and 30°C with refrigeration

      Sílvia A. Moreira, Pedro A. R. Fernandes, Ricardo Duarte, Diana I. Santos, Liliana G. Fidalgo, Mauro D. Santos, Rui P. Queirós, Ivonne Delgadillo and Jorge A. Saraiva

      Article first published online: 26 FEB 2015 | DOI: 10.1002/fsn3.212

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      The possibility of food hyperbaric storage (HS) at and above room temperature is a new research field with potential to replace refrigeration as a new preservation technology. Is has been showed the feasibility of HS as an energetically quasi costless, as well as, quasi environmentally footprintless food preservation technology, because once the pressure is generated no more energetic costs are associated to this process, it uses only water (which is recycled) as pressure medium, and has no need for temperature control (contrarily to refrigeration). This technology practical implementation requires a whole new range of pressure chambers, able to resist pressure levels lower than the currently used pressure pasteurizers, but for longer periods. It should be kept in mind that before thinking in practical applications (whether in industry, retail, etc.) the method feasibility and potential has to be studied. With the present paper we aim to contribute for this, with a case study on soup.

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