Food Physics最新文献_第4页

Effect of ultrasound-assisted fermentation on physicochemical properties and volatile flavor compounds of Chinese rice wine 超声波辅助发酵对中国米酒理化性质和挥发性风味化合物的影响

Food Physics Pub Date : 2023-09-01 DOI: 10.1016/j.foodp.2023.100006

Jing Hao , Haining Xu , Pengfei Yan , Mengyuan Yang , Benjamin Kumah Mintah , Xianli Gao , Rong Zhang

{"title":"Effect of ultrasound-assisted fermentation on physicochemical properties and volatile flavor compounds of Chinese rice wine","authors":"Jing Hao , Haining Xu , Pengfei Yan , Mengyuan Yang , Benjamin Kumah Mintah , Xianli Gao , Rong Zhang","doi":"10.1016/j.foodp.2023.100006","DOIUrl":"https://doi.org/10.1016/j.foodp.2023.100006","url":null,"abstract":"<div><p>The traditional fermentation method for Chinese rice wine (RW) production has some limitations such as difficulty in controlling quality, long brewing time, and thin taste. In this study, ultrasonic technology was adopted by adding enzyme with the aim of improving the fermentation efficiency and volatile flavor quality of RW. Results showed that the ethanol yield was increased by 23.53 % and the fermentation time was reduced by nearly 2 days by ultrasonic treatment of (one-time, 28 kHz, 1 h, 35 W/L) on the first day. Flavor analysis (following the ultrasonic treatment) showed that the flavors, especially the esters and alcohols in RW, also enhanced most significantly. The contents of isobutyl acetate, ethyl butyrate, ethyl hexanoate, and phenethyl acetate increased by 58.03 %, 107.70 %, 31.84 %, and 18.71 %, respectively. The results showed that the brewing process could be simplified, brewing time could be reduced and volatile flavor of RW could be improved by ultrasound.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100006"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069923000063/pdfft?md5=183f381e1245c44ec000a41414acf7ee&pid=1-s2.0-S2950069923000063-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138839771","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Printing the future of food: The physics perspective on 3D food printing 打印食品的未来:3D食品打印的物理视角

Food Physics Pub Date : 2023-09-01 DOI: 10.1016/j.foodp.2023.100003

Muhammad Waseem , Asad Ullah Tahir , Yaqoob Majeed

{"title":"Printing the future of food: The physics perspective on 3D food printing","authors":"Muhammad Waseem , Asad Ullah Tahir , Yaqoob Majeed","doi":"10.1016/j.foodp.2023.100003","DOIUrl":"https://doi.org/10.1016/j.foodp.2023.100003","url":null,"abstract":"<div><p>The field of 3D food printing is poised to revolutionize the gastronomic landscape by offering precise and customized food creations. This short review explores the fundamental concepts and physical qualities that influence the design, structure, and taste of 3D-printed food, examining the interplay between physics and food, including viscosity, rheology, surface tension, and heat transfer, contributing to understanding and advancing 3D food printing technology. The basics of 3D food printing, the physics-driven design and structure of printed food, the role of heat transfer and thermal effects, and the sensory aspects and flavor perception in 3D-printed food are discussed. Furthermore, it highlights the recent advances and innovations in 3D food printing, along with the challenges that lie ahead and future directions for research. This perspective underscores the importance of physics in shaping the future of 3D food printing, with potential applications ranging from personalized nutrition to sustainable food production. By embracing a physics-driven approach, we can unlock this disruptive technology's full potential and transform how we produce and experience food.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100003"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49736080","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

The science behind physical field technologies for improved extraction of juices with enhanced quality attributes 物理场技术背后的科学，用于改进果汁萃取，提高质量属性

Food Physics Pub Date : 2023-09-01 DOI: 10.1016/j.foodp.2024.100008

Muhammad Talha Afraz , Xindong Xu , Xin-An Zeng , Wei Zhao , Songyi Lin , Mengwai Woo , Zhong Han

{"title":"The science behind physical field technologies for improved extraction of juices with enhanced quality attributes","authors":"Muhammad Talha Afraz , Xindong Xu , Xin-An Zeng , Wei Zhao , Songyi Lin , Mengwai Woo , Zhong Han","doi":"10.1016/j.foodp.2024.100008","DOIUrl":"10.1016/j.foodp.2024.100008","url":null,"abstract":"<div><p>Consumer demand for high-quality, nutritious juice products is steadily increasing. Ongoing research and innovation in juice extraction technologies will likely further shape the landscape of the juice industry. The expanding market for healthy and natural juices has led to the development and adoption of novel technologies and practices in the juice industry. These advancements have the potential to not only revolutionize juice extraction and processing but also address sustainability concerns and meet the evolving needs of health-conscious consumers. This review provides a critical discussion about recent advances in physical field technologies such as pulsed electric field, high hydrostatic pressure, ultrasound, and microwave. Their mechanisms and modes of application on cellular structures are analyzed, and the main drawbacks and limitations of their industrial-scale use are discussed. Physical field technologies represent a promising group of innovative methods that can be employed in the food industry to address various processing challenges, including improved juice extraction with enhanced quality attributes. The demand for improved juice extraction methods stems from various factors, including the desire to enhance juice quality, increase extraction efficiency, and promote sustainability. As the juice market continues to expand, the development and adoption of advanced juice extraction technologies will be crucial for ensuring the long-term success and sustainability of the industry.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100008"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000021/pdfft?md5=eafe7558c7df307dc3b011c0a5f49bca&pid=1-s2.0-S2950069924000021-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140278163","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Multi-staged temperature control of the gelling properties and flavor quality of preserved eggs 对腌制鸡蛋的胶凝特性和风味质量进行多级温度控制

Food Physics Pub Date : 2023-09-01 DOI: 10.1016/j.foodp.2024.100009

Jialei Wang, Ruipeng Ma, Baochang Li, Wanyue Zhang, Yuqian Huang, Qifei Wu, Bin Xu, Mohammed Obadi, Jun Sun

{"title":"Multi-staged temperature control of the gelling properties and flavor quality of preserved eggs","authors":"Jialei Wang, Ruipeng Ma, Baochang Li, Wanyue Zhang, Yuqian Huang, Qifei Wu, Bin Xu, Mohammed Obadi, Jun Sun","doi":"10.1016/j.foodp.2024.100009","DOIUrl":"https://doi.org/10.1016/j.foodp.2024.100009","url":null,"abstract":"<div><p>The gelling properties and flavor quality of preserved eggs are affected by temperature reached during pickling. In response, this study investigates the effects of different temperature-controlled techniques on the gelling properties and flavor quality of preserved eggs. The results show that compared with an overall constant temperature and a two-stage temperature-controlled technique, the P-12–18–30 °C three-stage temperature-controlled pickling model produced the best texture properties of the preserved egg white gel, as further verified by LF NMR and SEM analysis. The results of amino acid analysis also show that the taste intensity of free amino acids in the P-12–18–30 °C group was significantly increased, especially for umami amino acids. In addition, the results of the electronic noise show that the volatile components of preserved eggs subjected to different temperature-controlled pickling techniques were similar, mainly consisting of short-chain alkanes; alcohols, aldehydes, ketones, and some aromatic compounds; long-chain alkane aliphatic groups; and inorganic sulfides, and there was no significant difference in the content of each flavor substance. In conclusion, this study offers theoretical basis for temperature-controlled pickling of preserved egg with better gel quality.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100009"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000033/pdfft?md5=15ce4df8aaf8a103ec430f2d6a0ca5e8&pid=1-s2.0-S2950069924000033-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140536338","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Application of multi-frequency ultrasonic thawing on pork: Thawing rate, quality properties and microstructure 多频超声解冻在猪肉上的应用:解冻速度、品质特性和微观结构

Food Physics Pub Date : 2023-09-01 DOI: 10.1016/j.foodp.2023.100002

Zhongyuan Chen , Yaoyao Wang , Lina Guo , Yolandani , Ningning Ouyang , Bei Wang

{"title":"Application of multi-frequency ultrasonic thawing on pork: Thawing rate, quality properties and microstructure","authors":"Zhongyuan Chen , Yaoyao Wang , Lina Guo , Yolandani , Ningning Ouyang , Bei Wang","doi":"10.1016/j.foodp.2023.100002","DOIUrl":"https://doi.org/10.1016/j.foodp.2023.100002","url":null,"abstract":"<div><p>This study investigated the effects of ultrasonication on thawing rate, physicochemical properties, water migration, distribution and microstructure of pork at different frequency combination modes (mono-, dual- or tri-frequency sequential and simultaneous modes). The results showed that ultrasonic-assisted thawing increased the thawing rate and shortened the thawing time by 26.72–64.99 % compared to water immersion thawing, and inhibited the lipid oxidation. Regarding the quality characteristics of frozen pork, the samples thawed by combined tri-frequency sequential ultrasound mode (TSEU) at 20/50/35 kHz exhibited better water retention (lower thawing loss and cooking loss) and physicochemical quality (lowest hardness, highest tenderness, lower TBARS values). Low-field nuclear magnetic resonance results displayed that the mobility and loss of bound and free water in pork tissue reduced effectively after ultrasound treatment at 20/50/35 kHz. The microstructure analysis revealed that the microstructure of pork thawed by 20/50/35 kHz was closest to that of fresh meat, and the distribution of muscle fibers was close and regular. Therefore, TSEU at 20/50/35 kHz was considered to be the most appropriate treatment for pork thawing, which could significantly accelerate the thawing rate and maintaining the meat quality.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100002"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49721207","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Food Physics: Physical Properties - Measurement and Applications 食品物理学:物理性质-测量和应用

Food Physics Pub Date : 2007-01-01 DOI: 10.1007/978-3-031-27398-8

L. Figura, Arthur F. A. Teixeira

引用次数: 179