1,721,248 research outputs found
PLASMAFOOD – Italian Project on the Study and Optimization of Cold Atmospheric Plasma Treatment for Food Safety and Quality Improvement: Results and Future Perspectives
No full textUso di ingredienti funzionali diversi e caratteristiche qualitative di prodotti carnei emulsionati (würstel)
No full textThe use of ingredients of different origins is often carried out in the meat industry to improve the yield and the quality of frankfurter. Nevertheless, the substitution of meat proteins with macromolecules obtained from different sources can result in an unespected change in characteristics as well as texture, colour, cooking yield and water holding capacity. Two different combinations of ingredient (sodium caseinate-modified starch and soy protein-modified starch) were tested for WHC, water activity, colour, cooking loss in the case of the emulsified meat paste and also for texture in the cooked frankfurter. Partial substitution of sodium caseinate with starch resulted in a higher water holding capacity on the meat emulsion and higher values of elasticity and breaking force at Texture Profile Analysis of cooked frankfurter. The use of soy protein isolate showed to improve the WHC and the behaviour at the texture analysis (higher elasticity and breaking force), in comparison with sodium caseinate, but the substitution of soy protein with starch did not seem to further improve the physical characteristics of frankfurter.[...
Influence of water activity on headspace concentration of volatiles over model and food systems.
No full textInfluence of some process conditions on the rehydration of apple cubes
No full textDried fruit and vegetables are widely used as ingredients in many food formulations such as pastries, confectionery products, ice-creams, frozen desserts and yoghurts. The different water content of the dried fruit in respect to that of other ingredients may enhance the mass transfer (water or solutes) with problems of phase separation or loss of textural properties. Nevertheless it is not easy to obtain, only by a drying treatment, fruit pieces with "adjusted" aw values; hence, it could be profitable to have a standard dried fruit rehydrated in water or sugar solutions under appropriate conditions in order to obtain an optimum aw value. In this work, different rehydrating trials have been carried out on air dried apple cubes by varying the rehydration medium concentration (from 0 to 30°Bx), temperature (from 20 to 80°C) and agitation rate (from 0 to 250 r.p.m.). During rehydration, water content, water uptake and solid loss or gain of samples were measured. Results have shown that the rehydration time was the main important parameter for the water uptake and for the solid loss, while the medium concentration influenced only the solid gain of apple cubes
Physical and chemical changes in vacuum packaged parmigiano reggiano cheese during storage at 25, 2 and -25C
No full textSucrose-salt combined effects on mass transfer kinetics and product acceptability. Study on apple osmotic treatments
No full textApple samples were osmotically treated in different hypertonic sucrose solutions (with or without NaCl) at low-temperatures (18-30 degreesC). Sodium chloride was employed to assess the possibility to increase the process rate without affecting the sensory acceptability of treated fruit. Mass transfer kinetics were modelled according to Peleg equation (1988); kinetic parameters were calculated and modelled, as functions of solutes concentration and processing temperature, using response surface methodology. Salt concentration improved water loss at equilibrium but showed a negative interaction effect with sucrose concentration. Salt and sucrose concentrations had a synergetic effect on soluble solid impregnation, on the other side sugar concentration showed to reduce salt gain. A variation (as function of the considered variables) of a mass transfer parameter at the equilibrium condition, is not always reflected by a similar variation of the mass transfer parameter's initial rate. This fact could be explained by the existence of instantaneous interactions at the food-solution interface. The addition of a level (0.5%) of NaCl determined a reduction of the product accept ability very close to that determined by the addition of a sucrose level (5%). Salt gain was not sufficient to balance the sweetness of the product, but an addition of NaCl may help to attenuate the excessive sweetness of product processed with high sucrose concentration
Uso di trattamenti ad alta pressione per la stabilizzazione di actinidia in fette in sciroppo zuccherino
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