1,721,189 research outputs found
Photo-Induced Modification of Food Protein Structure and Functionality
No full textLight processing is nowadays recognised as an efficient technology to non-thermally inactivate a wide range of microorganisms to increase food safety. However, exposure of foods to light can provide further advantages associated with the development of photoreactions involving polymers. Proteins are major target polymers for photoreactions due to abundance of endogenous chromophores, ability to bind exogenous ones and rapid reactivity with other excited state species. As food structure and functions are the result of the status of food constituents, photo-induced structural modification of food proteins can lead to new product characteristics or improved functionalities. This review paper summarises recent developments of the application of light radiation to modify protein structure, inducing changes in their technological and biological functions
The Acceptability Limit in Food Shelf Life Studies
No full textDespite its apparently intuitive nature, the acceptability limit is probably the most difficult parameter to be defined when developing a shelf life test. Although it dramatically affects the final shelf life value, it is surprising that discussion on its nature has been largely neglected in the literature and only rare indications about the possible methodologies for its determination are available in the literature. This is due to the fact that the definition of this parameter is a consumer- and market-oriented issue, requiring a rational evaluation of the potential negative consequences of food unacceptability in the actual market scenario. This paper critically analyzes the features of the acceptability limit and the role of the decision maker. The methodologies supporting the choice of the acceptability limit as well as acceptability limit values proposed in the literature to calculate shelf life of different foods are reviewed. © Taylor & Francis Group, LLC
Influence of some processing operations and storage on the antioxidant capacity of foods: the study-case of apple derivatives
No full textMetodo per la produzione di vegetali freschi in pezzi basato sull'impiego combinato di luce ultravioletta ed acidificazone
No full text
Experimental and predicted viscosities of model solutions at temperatures above the glass transition
No full text
- …
