Italian Journal of Food Science最新文献_第9页

Environmental impact of the main household cooking systems—A survey 家庭主要烹饪系统对环境的影响——一项调查

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2022-02-23 DOI: 10.15586/ijfs.v34i1.2170

A. Cimini, M. Moresi

{"title":"Environmental impact of the main household cooking systems—A survey","authors":"A. Cimini, M. Moresi","doi":"10.15586/ijfs.v34i1.2170","DOIUrl":"https://doi.org/10.15586/ijfs.v34i1.2170","url":null,"abstract":"The food cooking energy may represent the primary hotspot in the cradle-to-grave life cycle of several foods and drinks. It is mainly affected by the type of food and its cookery method, cooking appliance and the fuel selected as well as the number of portions to be cooked. The primary aim of this survey was to demonstrate the basic characteristics of the main cooking methods, appliances, and fuels as well as energy required for some key foods. The secondary aim was to assess the environmental impacts of a generic cooking system as a function of few household cookers fueled by different fuels (i.e., firewood, charcoal, coal, natural gas, liquefied petroleum gas, kerosene and biogas) and electricity in the Italian scenario by using the ReCiPe 2016 and product environmental footprint (PEF) standard methods and Ecoinvent v. 3.7 database. A functional unit equal to per capita useful energy delivered to the pot for cooking (1.41 gigajoule [GJ]) in 27 European Union countries in 2019 was used as the basis of comparison. The use of natural gas resulted in minimum impact in nine of the 18 mid-point impact categories of ReCiPe 2016 method and two damage categories (human health and ecosystem quality) with a minimum overall weighted damage score (OWDSR) of ~5 Pt. Thus, such a cookstove appeared to be more apt to minimize both indoor and outdoor air pollution. Even if the electric cookstove yielded a greater OWDSR (8.6 Pt) because the Italian electricity grid mix was mainly based on fossil sources, it was possible to forecast that new-generation, smart cooktops driven by hydro- and wind-power electricity would minimize OWDSR to as low as 0.9 and 1.4 Pt, respectively, thus not only avoiding the consumption of any fossil energy source but also improving people’s health.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46573494","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 7

The virgin coconut oil (VCO) emulsion powder characteristics: effect of pickering emulsion with microcrystalline cellulose (MCC) and different drying techniques 初榨椰子油(VCO)乳剂粉体特性:微晶纤维素(MCC)对乳剂酸洗的影响及不同干燥工艺

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2022-02-08 DOI: 10.15586/ijfs.v34i1.2111

B. Nurhadi, Selly Selly, S. Nurhasanah, R. Saputra, H. R. Arifin

{"title":"The virgin coconut oil (VCO) emulsion powder characteristics: effect of pickering emulsion with microcrystalline cellulose (MCC) and different drying techniques","authors":"B. Nurhadi, Selly Selly, S. Nurhasanah, R. Saputra, H. R. Arifin","doi":"10.15586/ijfs.v34i1.2111","DOIUrl":"https://doi.org/10.15586/ijfs.v34i1.2111","url":null,"abstract":"Virgin coconut oil (VCO) has many health benefits; however, drinking of VCO directly is still uncommon. In order to overcome this problem, microencapsulation can be one of the solutions. Unfortunately, emulsion is an unstable system and rapidly separates into two layers. Therefore, in this study, we carried out the explanatory research of microencapsulation process with descriptive analysis. It comprised two emulsion treatments, using homogenization method, and three drying techniques, to determine the effect of Pickering emulsion with microcrystalline cellulose (MCC) and different drying techniques on the characteristics of VCO powder (before drying: creaming index and emulsion droplet size; and after drying: drying yield, color intensity, moisture content, particle morphology, microencapsulation efficiency, peroxide value, rehydration particle size, and dissolving time). The results demonstrated that all emulsion treatments did not depict any emulsion instability up to 21 days of storage, and the obtained VCO powders had different characteristics. The highest microencapsulation efficiency was 33.49±1.59%, obtained from the emulsion using Tween 80 and MCC by spray drying, and the lowest peroxide value was 0.464±0.084 mEq O2/kg, obtained from the emulsion using Tween 80 and MCC by vacuum drying. The future application of this study is expected to produce VCO powder that can improve the ease handling of VCO and also commercialize for being used as a non-dairy creamer.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47319326","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Effect of extraction process and storage time on the quality attributes of pomegranate juice of two local pomegranate varieties 提取工艺和贮存时间对两个地方石榴品种石榴汁品质特性的影响

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2022-01-28 DOI: 10.15586/ijfs.v34i1.2109

A. N. Alkuraieef, Amani Al-Juhani

引用次数: 2

Quality of frozen stored flavoured olive oils 冷冻储存调味橄榄油的质量

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2022-01-27 DOI: 10.15586/ijfs.v34i1.2161

Giacomo Squeo, G. Difonzo, A. Baiano, R. Silletti, A. Pasqualone, C. Summo, F. Caponio

引用次数: 1

Effects of inorganic and organic selenium intervention on resistance of radish to arsenic stress 无机和有机硒干预对萝卜抗砷胁迫的影响

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2022-01-27 DOI: 10.15586/ijfs.v34i1.2105

Liang Hu, Xianglian Wang, Yuntao Zou, Daishe Wu, G. Gao, Zhiyao Zhong, Yu Liu, Sheng-guo Hu, H. Fan, Baojun Zhang

{"title":"Effects of inorganic and organic selenium intervention on resistance of radish to arsenic stress","authors":"Liang Hu, Xianglian Wang, Yuntao Zou, Daishe Wu, G. Gao, Zhiyao Zhong, Yu Liu, Sheng-guo Hu, H. Fan, Baojun Zhang","doi":"10.15586/ijfs.v34i1.2105","DOIUrl":"https://doi.org/10.15586/ijfs.v34i1.2105","url":null,"abstract":"Arsenic (As) pollution, a potential threat for human health, in vegetables is one of the primary sources of As intake by the human body. In the Pot Experiment, the As content, physiological index and antioxidant enzyme activity of radish were determined. The results demonstrated that the order of As concentration in radish tissues was roots > stems > leaves. Organic selenium (Se) can inhibit the absorption of arsenic in radish more effectively than inorganic Se. The application of organic Se and low concentration of selenite (Se(IV)) significantly enhanced the stress resistance of radish for increasing superoxide dismutase and peroxidase activity, increasing soluble protein, chlorophyll and proline content, and reducing malondialdehyde content. In contrast, the high concentration of Se(IV) and selenate (Se(VI)) treatment group demonstrated stress and toxicological effects on radish. This study provides an idea for further research on the remediation mechanism of Se to As toxicity and provides a reference for the adoption of Se fertilizer in agriculture.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46697338","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 27

Characteristics of non-gluten noodles from modified cocoyam (Xanthosoma sagittifolium) and porang (Amorphophallus oncophyllus) 番薯(Xanthosoma sagittifolium)和茯苓(Amorphophallus oncophyllus)改良无筋面条的特性

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2022-01-26 DOI: 10.15586/ijfs.v34i1.2080

Dedin Finatsiyatull Rosida, U. Sarofa, Delbra Aliffauziah

引用次数: 5

The behavior of apricot kernel oil body and proteins during in vitro gastric and intestinal digestion 杏核油体和蛋白在体外胃肠消化过程中的行为

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2022-01-25 DOI: 10.15586/ijfs.v34i1.2140

Aslı Kancabas Kilinc, S. Karakaya

引用次数: 3

Effects of drying methods and acidic strength on physicochemical properties of potassium caseinate 干燥方法和酸性强度对酪蛋白酸钾理化性质的影响

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2022-01-01 DOI: 10.15586/ijfs.v34i1.2010

F. Maruddin, Wahyu Triputra Hasim, Nursida, R. Malaka, H. M. Ali, M. Taufik, S. Sabil

引用次数: 1

Goldenberry (Physalis peruviana L.) seed oil: press extraction, optimization, characterization, and oxidative stability 金浆果（Physalis peruviana L.）籽油：压榨提取、优化、表征和氧化稳定性

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2021-12-26 DOI: 10.15586/ijfs.v33i4.2123

Pedro P. Ugarte-Espinoza, Victor Delgado-Soriano, Lorenzo Estivi, A. Hidalgo, Gloria Pascual-Chagman

{"title":"Goldenberry (Physalis peruviana L.) seed oil: press extraction, optimization, characterization, and oxidative stability","authors":"Pedro P. Ugarte-Espinoza, Victor Delgado-Soriano, Lorenzo Estivi, A. Hidalgo, Gloria Pascual-Chagman","doi":"10.15586/ijfs.v33i4.2123","DOIUrl":"https://doi.org/10.15586/ijfs.v33i4.2123","url":null,"abstract":"In order to optimize the screw-press extraction conditions of oil from goldenberry (Physalis peruviana L.) seeds obtained from nectar processing waste, a face centered design was applied. The oil was extracted at different temperatures (60, 80, and 100°C) and seed moisture contents (8, 10, and 12%). Oil recovery (OR) increased and residual oil in the cake decreased significantly as moisture content and temperature were reduced; oil moisture and volatile matter as well as acid value, K232, K268, and p-anisidine, respectively, decreased proportionally with the moisture extraction. Thus, the highest OR (86.4%) and the best quality were obtained at 8% moisture content and 60°C pressing temperature. Under these conditions, the extracted oil presented high linoleic acid (76.0%), iodine value (140.0 mg I2/g), and refractive index (1.4769). The oil stability index, measured by Rancimat, varied from 3.65 h (120°C) to 14.87 h (100°C); the predicted shelf life at 25°C was 120.4 days and the activation energy was 85.6 kJ/mol. The results highlighted that screw-pressing of goldenberry seeds provides quality oil without employing polluting and hazardous solvents.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2021-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46418582","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Effect of different thawing methods on quality properties of stuffed pasta (manti) 不同解冻方法对肉馅意大利面品质特性的影响

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2021-12-15 DOI: 10.15586/ijfs.v33isp1.2128

S. Gökmen

{"title":"Effect of different thawing methods on quality properties of stuffed pasta (manti)","authors":"S. Gökmen","doi":"10.15586/ijfs.v33isp1.2128","DOIUrl":"https://doi.org/10.15586/ijfs.v33isp1.2128","url":null,"abstract":"Stuffed pasta or ‘manti’ is a traditional food consumed fondly in Turkey. For consumption, it is produced as fresh, frozen or dried manti. Frozen manti is cooked directly without thawing. The present study investigated the effects of different thawing processes on physicochemical properties and sensory qualities of frozen stuffed pasta (manti). The following five thawing processes were used individually: (1) infrared, (2) microwave (3) infrared-assisted microwave, (4) dry hot air and (5) running water thawing. The storing temperatures of manti found in the market were 10°C and 24.5°C. Consequently, manti samples were thawed up to these temperatures. It was determined that the shortest thawing period (20 sec) was that of infrared-assisted microwave process. The longest process was dry hot-air thawing (420 sec) in manti samples that were thawed until refrigerator (+4°C) and room temperatures (24.5°C). Thawing methods did not change pH, moisture values and weight gain (p > 0.05). It was found that sensory qualities and amount of dry matter passing into the water of samples were different (p < 0.05). It was concluded that thawing was necessary for frozen manti, and the best method was microwave thawing.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47681915","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1