The material obtained from selected cultivars growing in an orchard had higher antioxidant activity and polyphenol and anthocyanin content than the material obtained from wild plants. However, no previous study has investigated a correlation between water dynamics and VOCs of bigeye tuna during cold storage. Citation search . 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. All of the heat treatment methods ensured microbiological safety with regard to coagulase-positive, (This article belongs to the Special Issue, Osmotic dehydration (OD) performed in concentrated fruit juices used as osmotic solution (OS) comes with some limitations resulting from the material cell structure and is not entirely recognized at the moment. Starch is a major component of many food products. The oil and water holding capacity and the nutritional profile of the, This study aimed to assess the physicochemical, nutritional and sensory properties of gluten-free breads containing isolated coffee cascara dietary fiber (ICCDF) as a food ingredient. Therefore, the main aim of the study was to recognize the mechanism of selective penetration during OD and evaluate the effect of filtration on physical and chemical properties of osmo-dehydrated material. 1. Physicochemical properties of peanut protein isolate-glucomannan conjugates prepared by ultrasonic treatment. You can change your ad preferences anytime. physicochemical synonyms, physicochemical pronunciation, physicochemical translation, English dictionary definition of physicochemical. The experiments were run at 16-24% feed moisture content, 130-170°C temperature, and 250-500 rpm screw speed with a fixed feed rate of … A three-level, three-variable, Box-Behnken design of experiments was used. Scanning electron microscope (SEM) analysis showed that fermentation with starter for 12 h produced a continuous and extensional protein network in the proofed dough. Thus, beverages with improved nutrition and a sensory acceptance can be prepared using taperebá and murici fruits. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. 2014 Jan 1;142:121-8. doi: 10.1016/j.foodchem.2013.07.040. Chicken eggshells can be used as an attractive dietary source of mineral compounds, including calcium (Ca). We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. Water Drying and storage affected pollen chemical composition with species-dependent effects. As infiltration liquids, fresh squeezed apple-pear juice (J), 3% citric acid solution (C), and distilled water (DW) were used. Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). Anna MichalskaGuest Editors. However, extra alkali addition generally resulted in alkalic flavor and poor appearance. 1.808 Search in: Advanced search. The aim of this work was to investigate the role of proofed dough pH on the texture of CNSB. The antioxidant capacity using the DPPH, FRAP, ABTS and ORAC methods, revealed that taperebá had a higher antioxidant capacity in the first three methods and did not present a significant difference (p>0.05) in the ORAC in relation to the murici. Polyol residues in the product were at a level that was safe for consumers. Therefore, they may also be applied as functional ingredients to improve physical properties like the physical and structural properties of hydration, oil-holding capacity, viscosity. VI was carried out in two stages: Vacuum (4, 6, or 8 kPa maintained at time 10, 20, 30, The purpose of the study was to evaluate the efficiency of mass transfer during vacuum impregnation (VI) of apple tissue by different process conditions. See our User Agreement and Privacy Policy. Chokeberry and cranberry juices supplementation with 1% CESP caused no significant changes in the amount of precipitate and their color, but it significantly improved their taste. Therefore, the objective of this study was to evaluate the effect of its addition to juices from chokeberry and cranberry on their phytochemical properties. For this reason, CESP addition in the amount of up to 1% can be suggested as the optimal supplementation of berry fruit juices. Our dedicated information section provides allows you to learn more about MDPI. FD and MWD did not lead to flavonoids depletion in ivy pollen during storage. The physicochemical characteristics of tomato fruits from three commercial cultivars available in the local market were compared with a Wild cultivar. Mass transfer was analyzed based on three factors: Mass variation (MV), dry mass variation (DMV), and solid gain (SG). 1. We use cookies on our website to ensure you get the best experience. Subscribe to receive issue release notifications and newsletters from MDPI journals, You can make submissions to other journals. Author information: (1)Food Technology … Notably, both FD and MWD techniques are efficient in preserving amino acids-related quality of bee pollen up to six months of storage. Yam (Dioscorea spp.) However, no previous study has investigated a correlation between water, Volatile organic compounds (VOCs) and water play a key role in evaluating the quality of aquatic products. Food Chem. Different food processing methods also increase the dietary fiber content of food. The study also demonstrated that CESP addition in the amount of up to 1% caused no significant differences in the content of polyphenolic compounds and in the antioxidative activity of juices, which can be deemed important from the viewpoint of their putative health benefits. Ricardo Lemos Monteiro, Jaqueline Oliveira de Moraes, Jessica Daiane Domingos, Bruno Augusto Mattar Carciofi, João Borges Laurindo, Evolution of the physicochemical properties of oil-free sweet potato chips during microwave vacuum drying, Innovative Food Science & Emerging Technologies, 10.1016/j.ifset.2020.102317, (102317), (2020). OF FOOD. Title: Physicochemical characterization, antioxidant capacity and sensory properties of murici (Byrsonima Crassifolia (L.) Kunth) and taperebá (Spondias Mombin L.) beverages Authors: Adriana Aniceto; Julia Montenegro; Rafael Cadena; Anderson Teodoro Affiliation: 1. 2.6.2. those of the individual authors and contributors and not of the publisher and the editor(s). VI was carried out in two stages: Vacuum (4, 6, or 8 kPa maintained at time 10, 20, 30, 40, 60, and 80 s) and atmospheric (4 min under atmospheric pressure). The editorial board of Molecules invites you to submit an article to a Special Issue entitled ‘Physicochemical Properties of Food’. PV Author information: (1)College of Food Science and Engineering, Northwest A&F University, Xinong Road No. Nutritional profile of the novel gluten-free breads (dietary fiber, protein, amino acids, lipids, fatty acid profile and resistant starch), as well as bread volume, crumb density, moisture, firmness, elasticity and color intensity were determined. https://doi.org/10.3390/molecules25214925, Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour, https://doi.org/10.3390/molecules25133035, Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation, https://doi.org/10.3390/molecules25061358, Development of New Canned Chub Mackerel Products Incorporating Edible Seaweeds—Influence on the Minerals and Trace Elements Composition, https://doi.org/10.3390/molecules25051133, Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods, https://doi.org/10.3390/molecules25051078, The Content of Selected Minerals, Bioactive Compounds, and the Antioxidant Properties of the Flowers and Fruit of Selected Cultivars and Wildly Growing Plants of, https://doi.org/10.3390/molecules25040876, Quality Enhancement Mechanism of Alkali-Free Chinese Northern Steamed Bread by Sourdough Acidification, https://doi.org/10.3390/molecules25030726, Impact Mineralization of Chokeberry and Cranberry Fruit Juices Using a New Functional Additive on the Protection of Bioactive Compounds and Antioxidative Properties, https://doi.org/10.3390/molecules25030659, Starch Components, Starch Properties and Appearance Quality of Opaque Kernels from Rice Mutants, https://doi.org/10.3390/molecules24244580, Effect of Salt Addition Time on the Nutritional Profile of, https://doi.org/10.3390/molecules24244447, The Influence of Inulin on the Retention of Polyphenolic Compounds during the Drying of Blackcurrant Juice, https://doi.org/10.3390/molecules24224167, Studies on the Effect of Mass Transfer in Vacuum Impregnation on the Bioactive Potential of Apples, https://doi.org/10.3390/molecules24193533, Ultrasound-Assisted Osmotic Dehydration of Apples in Polyols and Dihydroxyacetone (DHA) Solutions, https://doi.org/10.3390/molecules24193429, Effects of Seasonal Variability on the Physicochemical, Biochemical, and Nutritional Composition of Western Peninsular Malaysia, https://doi.org/10.3390/molecules24183298, Study on the Volatile Organic Compounds and Its Correlation with Water Dynamics of Bigeye Tuna (, https://doi.org/10.3390/molecules24173119, Qualitative and Quantitative Evaluation of Heat-Induced Changes in Polyphenols and Antioxidant Capacity in, https://doi.org/10.3390/molecules24163008. 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