4.3 Article

Functionality enhancement of osmo-dried sand pear cubes using different sweeteners: quality, bioactive, textural, molecular, and structural characterization

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Applied

Effects of hot-air microwave rolling blanching pretreatment on the drying of turmeric (Curcuma longa L.): Physiochemical properties and microstructure evaluation

Nan-nan An et al.

Summary: Blanching pretreatment, specifically hot-air microwave rolling blanching (HMRB), was found to improve product quality and efficiency during food processing. HMRB significantly altered the physiochemical properties and microstructure of turmeric, resulting in reduced drying time and increased curcumin content, total phenolic, DPPH, and ABTS at the optimal blanching time of 8 minutes. The inactivation of polyphenol oxidase and peroxidase after blanching also contributed to the enhanced quality of dried turmeric.

FOOD CHEMISTRY (2023)

Review Food Science & Technology

Bioactive compounds, health benefits and valorization of Pyrus pyrifolia (sand pear): a review

Rajat Chandel et al.

Summary: This paper explores the origin, distribution and classification, nutritional and bioactive potential, therapeutic potential, and valorization of Pyrus Pyrifolia (Sand Pear), and provides future prospects for its utilization.

NUTRITION & FOOD SCIENCE (2023)

Article Food Science & Technology

Health conscious consumers and sugar confectionery: Present aspects and projections

Nevzat Konar et al.

Summary: This study discussed the status of confectionery technology during the rise of health conscious consumers, its effects on confectionery consumption, and priority study issues for healthy and functional products. Despite concerns about high calories, no significant decreases in confectionery consumption are expected, but efforts to develop functional confectionery will be important in the future.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

Article Chemistry, Applied

Effects of vacuum-steam pulsed blanching on drying kinetics, colour, phytochemical contents, antioxidant capacity of carrot and the mechanism of carrot quality changes revealed by texture, microstructure and ultrastructure

Hui Wang et al.

Summary: The emerging vacuum-steam pulsed blanching (VSPB) technology shows higher efficiency and better quality in blanching carrots, improving color, texture, and preservation of phytochemicals.

FOOD CHEMISTRY (2021)

Article Food Science & Technology

The Effect of Pre-Treatment (Blanching, Ultrasound and Freezing) on Quality of Freeze-Dried Red Beets

Agnieszka Ciurzynska et al.

Summary: The physical properties of freeze-dried red beet, such as water activity, structure, porosity, and shrinkage, were affected by blanching, ultrasonic processing, and freezing conditions. Ultrasound was found to reduce water activity, while blanching in water decreased shrinkage and improved porosity. The quality of the red beet post-treatment was also influenced by the freezing conditions before drying, with slowly frozen samples showing the best porosity.
Review Food Science & Technology

Atomic force microscopy in food preservation research: New insights to overcome spoilage issues

Leqian Zhao et al.

Summary: The increasing demand for higher food safety due to fast-growing human population and awareness of healthy lifestyles has led to the application of atomic force microscopy (AFM) in food preservation research. AFM provides comprehensive information on spoilage evaluation and preservation technology development, allowing for further elucidation of mechanisms involved in food quality loss. Additionally, AFM is capable of exploring enzyme and microbial activities affecting the quality of food products during storage, offering versatile functions and high-throughput outcomes to overcome spoilage issues in food preservation. Further research and development of AFM are necessary to address integrated problems in food preservation.

FOOD RESEARCH INTERNATIONAL (2021)

Article Multidisciplinary Sciences

Comparison of bioactive compounds and health promoting properties of fruits and leaves of apple, pear and quince

Aneta Wojdylo et al.

Summary: The study demonstrates that leaves of pome species are potential new sources with higher content of bioactive and nutritional compounds compared to basic fruits. Triterpene is present in equal content in leaves and fruits, and leaves of apples and pears most effectively inhibited certain enzyme activities.

SCIENTIFIC REPORTS (2021)

Article Chemistry, Applied

Blanching effects of radio frequency heating on enzyme inactivation, physiochemical properties of green peas (Pisum sativum L.) and the underlying mechanism in relation to cellular microstructure

Caiyue Zhang et al.

Summary: The study showed that RF heating can effectively reduce the relative activities of LOX and POD in green peas, and significantly impact weight loss, color, texture, and electrolyte leakage. Additionally, there were losses of ascorbic acid, chlorophyll, and mineral contents in peas after RF processing, with long-term heating exacerbating nutrient loss. Microstructure changes indicated cell wall deconstruction and starch granule gelatinization in the peas.

FOOD CHEMISTRY (2021)

Article Food Science & Technology

Development and characterization of two gelatin candies with alternative sweeteners and fruit bioactive compounds

Roy Rivero et al.

Summary: The objective of this work was to develop sensory acceptable fruit-based alternative gelatin candies without the addition of free sugars. Two gelatin candies were developed containing orange and raspberry juices as a source of color, flavor and bioactive compounds. The developed candies have potential functional properties and are microbiologically stable for 90 days at 25 degrees C.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Chemistry, Applied

Effect of stevia, xylitol, and corn syrup in the development of velvet tamarind (Dialium indum L.) chewy candy

Rajnibhas Sukeaw Samakradhamrongthai et al.

Summary: The research optimized the content of stevia and xylitol in velvet tamarind chewy candy, reducing sugar content by up to 60%. Consumer sensory preference scores for the candy were slightly high (6.1-6.9), indicating satisfaction with the product.

FOOD CHEMISTRY (2021)

Article Food Science & Technology

Advances in formulation for the production of low-fat, fat-free, low-sugar, and sugar-free chocolates: An overview of the past decade

Pavidharshini Selvasekaran et al.

Summary: The article discusses the development of low/no fat and low/no sucrose chocolate formulations, emphasizing the differences in flow properties, texture, melting properties, and sensory aspects compared to traditional formulations.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Article Engineering, Chemical

Effect of Solvent Extraction and Blanching Pre-Treatment on Phytochemical, Antioxidant Properties, Enzyme Inactivation and Antibacterial Activities of 'Wonderful' Pomegranate Peel Extracts

Tandokazi Pamela Magangana et al.

Summary: The study found that ethanol at 70% concentration yielded the highest amount of extract with the best antioxidant activity, while blanching at 80 degrees Celsius for 3 minutes resulted in the extract with the highest antioxidant components. Ethanol extract showed better antioxidant activity than the other solvents tested, and blanching at 80 degrees Celsius for 3 minutes was the most effective in preserving the antioxidant properties of the pomegranate peel extract.

PROCESSES (2021)

Review Chemistry, Multidisciplinary

Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review

Adithya Sridhar et al.

Summary: Food wastage is a significant issue that affects public health, the environment, and the economy, requiring advanced preservation techniques to reduce waste. In addition to microbes and moisture, methods such as thermal, electrical, chemical, and radiation techniques can be used. Pulse electric field, ultrasound technology, and ozone treatment are effective in food preservation.

ENVIRONMENTAL CHEMISTRY LETTERS (2021)

Review Biochemistry & Molecular Biology

Protective effects of polydatin on multiple organ ischemia-reperfusion injury

Zhicheng Sun et al.

BIOORGANIC CHEMISTRY (2020)

Article Plant Sciences

Antioxidant and antidiabetic activities of Terminalia bellirica fruit in alloxan induced diabetic rats

Ashutosh Gupta et al.

SOUTH AFRICAN JOURNAL OF BOTANY (2020)

Review Biotechnology & Applied Microbiology

Sugar alcohols derived from lactose: lactitol, galactitol, and sorbitol

Wenli Zhang et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2020)

Article Hospitality, Leisure, Sport & Tourism

Customers' perceptions in value and food safety on customer satisfaction and loyalty in restaurant environments: moderating roles of gender and restaurant types

JaeMin Cha et al.

JOURNAL OF QUALITY ASSURANCE IN HOSPITALITY & TOURISM (2019)

Review Chemistry, Applied

Natural products for human health: an historical overview of the drug discovery approaches

S. Bernardini et al.

NATURAL PRODUCT RESEARCH (2018)

Review Plant Sciences

Review of antidiabetic fruits, vegetables, beverages, oils and spices commonly consumed in the diet

Maliheh Najari Beidokhti et al.

JOURNAL OF ETHNOPHARMACOLOGY (2017)

Article Psychology, Biological

Trends in the consumption of low-calorie sweeteners

Allison C. Sylvetsky et al.

PHYSIOLOGY & BEHAVIOR (2016)

Article Food Science & Technology

PROCESS PARAMETER OPTIMIZATION FOR THE DEVELOPMENT OF READY-TO-EAT INSTANT SAND PEAR CANDY USING RESPONSE SURFACE METHODOLOGY

Poonam Baniwal et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2015)

Article Food Science & Technology

Influence of Osmodehydration Pretreatment and Combined Drying Method on the Bioactive Potential of Sour Cherry Fruits

Paulina Nowicka et al.

FOOD AND BIOPROCESS TECHNOLOGY (2015)

Article Horticulture

Effect of Drying on Total Phenolic Compounds, Antioxidant Activity, and Kinetics Decay in Pears

Raquel P. F. Guine et al.

INTERNATIONAL JOURNAL OF FRUIT SCIENCE (2015)

Article Food Science & Technology

Evaluation of Aluminium Complexation Reaction for Flavonoid Content Assay

Anna Pekal et al.

FOOD ANALYTICAL METHODS (2014)

Article Food Science & Technology

Optimisation of vacuum pulse osmotic dehydration of blanched pumpkin

Jefferson L. G. Correa et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2014)

Article Food Science & Technology

Quality of carrot juice as influenced by blanching and sonication treatments

Saqib Jabbar et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2014)

Article Food Science & Technology

Rheological, Textural, Microstructural, and Sensory Properties of Sorbitol-Substituted Mango Jam

Santanu Basu et al.

FOOD AND BIOPROCESS TECHNOLOGY (2013)

Article Chemistry, Applied

Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil

Helena Rudge de Moraes Barros et al.

FOOD CHEMISTRY (2012)

Review Food Science & Technology

A review on polyols: new frontiers for health-based bakery products

Soma Ghosh et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2012)

Article Food Science & Technology

EFFECTS OF OSMOTIC AGENTS ON COLOUR, TEXTURAL, STRUCTURAL, THERMAL, AND SENSORY PROPERTIES OF APPLE SLICES

O. P. Chauhan et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2011)

Article Agriculture, Multidisciplinary

Effect of Temperature and Cultivar on Polyphenol Retention and Mass Transfer during Osmotic Dehydration of Apples

Emilie Devic et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

Article Agriculture, Multidisciplinary

Effect of thermal treatments on phytochemicals in conventionally and organically grown berries

Shyam S. Sablani et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2010)

Article Chemistry, Applied

Free radical scavenging activity of an aqueous extract of potato peel

N Singh et al.

FOOD CHEMISTRY (2004)