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  • 11
    Electronic Resource
    Electronic Resource
    Effectiveness of Onboard Application of 4-Hexylresorcinol in Inhibiting Melanosis in Shrimp (Parapenaeus longirostris) (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Inhibition of melanosis in shrimp (Parapenaeus longirostris) captured at different times of year and treated with different 4-hexylresorcinol-based formulations onboard ship was studied. Melanosis inhibition increased with inhibitor concentration. The 4-hexylresorcinol proved effective at extending shelf life over that of untreated shrimp at all the concentrations tested. Combining the inhibitor with citric acid, ascorbic acid, and acetic acid did not increase the extent of melanosis inhibition but did noticeably improve shrimp appearance. Adding ethylenediaminetetraacetic acid (EDTA) and sodium pyrophosphate to the formulation enhanced melanosis inhibition at all times of year. Spray application of the inhibitor formulation extended shelf life compared with dipping and dusting, but dusting resulted in the lowest melanosis levels for a given formulation composition and concentration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb09913.x
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  • 12
    Electronic Resource
    Electronic Resource
    1-MCP Treatment Prolongs Postharvest Life of 'Santa Rosa’Plums (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 'Santa Rosa’plums were treated with concentrations of 0- (control), 0.5-, or 0.75-μL/L 1-methylcyclopropene (1-MCP) for 24 h at 1°C and stored at 1 °C for up to 40 d. Ethylene and CO2 production, firmness, weight loss, Brix, acidity, color evolution, and ethanol and acetaldehyde concentrations were determined periodically after cold storage and after subsequent shelf life of 5 and 8 d at 20 °C. 1-MCP strongly inhibited ethylene and CO2 production. Higher values of firmness were observed in 1-MCP-treated plums compared with control. 1-MCP treatment delayed color evolution, reduced acidity loss, and inhibited ethanol and acetaldehyde production. 1-MCP did not affect weight loss or sugar content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb09674.x
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  • 13
    Electronic Resource
    Electronic Resource
    Effects of Postharvest Putrescine Treatment on Extending Shelf Life and Reducing Mechanical Damage in Apricot (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Apricots (Prunus armeniaca L. cv Mauricio) harvested at commercial ripening stage were treated with putrescine (1 mM), then mechanically damaged with a 25 N force and stored at 10 °C for 6 d. Putrescine treatment increased fruit firmness and reduced the bruising zones caused by the mechanical damage. Putrescine-treated fruits (both damaged and nondamaged) showed different physiological behavior than controls. Color change, weight loss, ethylene emission, and respiration rate were reduced in putrescine-treated fruits. The most remarkable effect of the mechanical damage was the significant increase in spermidine concentrations found after the compression in control apricots, which could be considered as a physiological marker of mechanical damage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08710.x
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  • 14
    Electronic Resource
    Electronic Resource
    Total Heme and Non-heme Iron in Raw and Cooked Meats (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : This study provides data on the total heme and non-heme iron contents in poultry (chicken, turkey), beef, veal, lamb, horse, ostrich, rabbit, and pork meat cuts. The effect of cooking on heme iron content was also studied. Total iron and heme iron contents markedly differed between muscles in poultry. Heme iron in red meats ranged from 72 to 87%. Heme iron in rabbit and pork was 56 and 62% of total iron. Heating decreased heme iron, the severity of the losses depended on cooking methods: in poultry, losses ranged from 22 to 43%; less severe impact was detected in pan-cooked meat, where the losses ranged from 1 to 24%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08715.x
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  • 15
    Electronic Resource
    Electronic Resource
    Effect of Cottage Cheese Whey Pretreatment and 2-phase Crossflow Microfiltration/Ultrafiltration on Permeate Flux and Composition (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of chemical pretreatment with calcium chloride and ethylene diamine tetraacetic acid (EDTA) in combination with 2-phase crossflow microfiltration and ultrafiltration was studied. Solutions of untreated and chemically treated whey were microfiltered at 3 flow rates, with 0%, 10%, and 20% air injection. Significant increases (p 〈 0.05) in flux were found for untreated and EDTA treated whey at 10 L/min when 20% air was applied. Microfiltration permeates also had a higher (p 〈 0.05) protein concentration at this flow rate when air was used. Ultrafiltration of the microfiltration permeates resulted in no difference (p 〈 0.05) between the flux of untreated permeate ultrafiltered with 20% air and calcium chloride treated whey permeate with 0% air injection. This suggests that 2-phase flow with air injection could be used to increase the efficiency of both the microfiltration and ultrafiltration of whey and chemical pretreatment could be minimized.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb16003.x
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  • 16
    Electronic Resource
    Electronic Resource
    Modified Atmosphere Packaging of Minimally Processed Mango and Pineapple Fruits (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Market increase efforts for tropical fruits have been previously limited by short shelf life. A modified atmosphere packaging (MAP) system for pineapple and mango was developed to increase shelf life of the fruits. Sample preparation consisted of hand-peeling, dicing, blanching, dipping in ascorbic acid and packaging. The treatments were: gas mixture (4% O2, 10% CO2 and 86% N2); vacuum packaging; 100% oxygen, and control. Microbial growth, texture, and color were significantly (P 〈 0.005) different between the gas and other treatments. The gas mixture treatment achieved the longest shelf life. The sensory analysis showed slight difference between fresh and MAP mango and no difference between fresh and MAP pineapple. MAP could be used as a technology to extend the shelf life of mango and pineapple.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09592.x
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  • 17
    Electronic Resource
    Electronic Resource
    Functional Properties of Protein Fractions Isolated from Porcine Blood (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Red cell concentrate, serum, albumin, and immunoglobulin fractions were separated from porcine blood collected at a HACCP-implemented (Hazard Analysis and Critical Control Points system-implemented) slaughterhouse in Hermosillo, México. Functional and microbiological properties were examined. Red cell concentrate and serum isolates were high in protein (92 and 85%, respectively) but limited in methionine and isoleucine. Porcine serum and albumin fractions showed emulsifying properties comparable to bovine sources. Porcine immunoglobulins were 96% soluble. All fractions were of excellent microbiological quality. These results indicate the optimal sanitary conditions during slaughter and processing procedures, as well as the potential functionality of porcine protein fractions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb09624.x
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  • 18
    Electronic Resource
    Electronic Resource
    Morphological Changes in Autolytic Wine Yeast during Aging in Two Model Systems (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Morphological changes produced in Saccharomyces cerevisiae IFI473 and 2 autolytic mutants derived from it (M1 and M2 mutants) were studied during yeast aging in 2 model systems (rich medium and model wine). Different conditions affecting autolysis, including temperature, culture media, nitrogen starvation, or phenyl-methylsulfonylfluoride addition, were analyzed. In rich medium, morphological changes mainly consisted in variation of cell size, presence of autophagic bodies inside the cytoplasm, detachment of the cytoplasm from the cell wall, spore formation, and loss of cytoplasmic material. Morphological changes were greater for mutant M2 than for the rest of the strains studied. In the wine medium, a decrease in cell size was the most relevant feature and the morphological changes observed were similar for all strains. Results obtained show morphological differences between autophagy and autolysis suggesting that yeast cells with accelerated autolysis could also present accelerated autophagy.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb09893.x
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  • 19
    Electronic Resource
    Electronic Resource
    Study of the Influence of Osmotic Dehydration and Freezing on the Volatile Profile of Strawberries (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The effect of osmotic process conditions on the volatile fraction of strawberries was studied, as well as the effect of freezing and frozen storage. Osmotic treatments were carried out on strawberries in sucrose solutions up to 20 °Brix, at atmospheric pressure (OD), and by applying a vacuum pulse (PVOD). Volatile compounds of fresh, dehydrated, and frozen-stored (at –18 °C for 1 mo) samples were obtained by simultaneous distillation-extraction. Osmotic treatments caused an increase in ester concentration and, in some cases, in furaneol less marked in PVOD. Freezing implied losses in all components, although in pre-dehydrated samples the concentration of some esters (and furaneol) remained greater than in the fresh samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08699.x
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  • 20
    Electronic Resource
    Electronic Resource
    Modeling Botrytis Cinerea Spores Growth in Carbon Dioxide Enriched Atmospheres (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : This study simulates the conditions in which Botrytis may appear in a modified atmosphere packed horticulture product, such as strawberry, so as to elaborate a predictive model that could allow us to estimate the shelf-life of a contaminated food product in such atmosphere conditions (0 to 40% CO2). The estimated shelf-lives obtained at 18 °C were 92, 164, and 236 h in storage atmospheres of 0, 10, and 20% CO2, respectively, very close to observed values; no growth was observed above 30% CO2. The elaborated predictive model allows us to: (a) control development of this fungi if the food product is maintained in an atmosphere containing more than 20% CO2 and (b) predict the time taken for potential colonies to become visible (3 mm dia) and, thus, cause immediate rejection by consumers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08744.x
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