European Food Science and Engineering最新文献_第2页

Sensory Properties of Sweet and Spicy Fish Flakes Using Vinegar and Water as Pre-Treatment 醋和水预处理甜、辣鱼片的感官特性

European Food Science and Engineering Pub Date : 2023-05-22 DOI: 10.55147/efse.1275204

Rube May Palma, Joime Pangli̇li̇ngan, Irene Mae Salasai̇n, Ali-akbar Alawi̇, J. Ti̇kmasan, Fathma Abduhasan, R. Shariff, Jurmin H. Sarri, Iannıe Maribao

引用次数: 1

An optimization study for processing variables in fabrication of cinnamon tincture by response surface methodology 响应面法对肉桂酊剂制备工艺参数的优化研究

European Food Science and Engineering Pub Date : 2022-12-29 DOI: 10.55147/efse.1218211

Safa Karaman

引用次数: 0

Fermentation and Diet Diversity: Biochemical and Functional Properties of Fermented Mango (Mangifera Indica L) Pulp Flour 发酵与日粮多样性:发酵芒果(Mangifera Indica L)浆粉的生化与功能特性

European Food Science and Engineering Pub Date : 2022-12-20 DOI: 10.55147/efse.1181022

Jasper O.G. Elechi

{"title":"Fermentation and Diet Diversity: Biochemical and Functional Properties of Fermented Mango (Mangifera Indica L) Pulp Flour","authors":"Jasper O.G. Elechi","doi":"10.55147/efse.1181022","DOIUrl":"https://doi.org/10.55147/efse.1181022","url":null,"abstract":"Processing of plant foods has been in practice over a long period of time for various reasons; ranging from optimization of product quality, such as improvement in flavour, texture, nutrient density, and bioavailability as well as reduction in viscosity, bulkiness, and antinutritional factors/toxins or for improvement of functional properties for use in other food systems. Indigenous food fermentation is one of the oldest ‘food biotechnological processes’ dependent on the biological activity of microorganisms from which the development of fermented foods is achieved in the cultural history of human beings. Mango (Mangifera indica) is a tropical fruit plant that contains high levels of nutrients, fibre, macronutrients, micronutrients, and minerals as well as abundant bioactive compounds such as antioxidants and polyphenols reported to be an alternative to enhance body immunity. This study is to process fermented mango pulp flour and the effects of the period of fermentation time on the chemical composition and selected functional properties of mango pulp flours were examined. The fermentation time ranged from 0-72 h with Flour of the unfermented (0hr) Mango serving as control. Fermentation for 24hr to 72hrs significantly increased (p","PeriodicalId":150194,"journal":{"name":"European Food Science and Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124918008","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: 0

VEGAN AND GLUTEN-FREE GRANOLA BAR PRODUCTION WITH PUMPKIN 南瓜素食和无麸质格兰诺拉燕麦棒

European Food Science and Engineering Pub Date : 2022-12-18 DOI: 10.55147/efse.1166320

Fatma Manguldar, Başak Derya, Sena Balbi̇nar, Şimal Çakir, N. Icyer, Merve Çayir, Ö. Toker, Bülent Şentürk

{"title":"VEGAN AND GLUTEN-FREE GRANOLA BAR PRODUCTION WITH PUMPKIN","authors":"Fatma Manguldar, Başak Derya, Sena Balbi̇nar, Şimal Çakir, N. Icyer, Merve Çayir, Ö. Toker, Bülent Şentürk","doi":"10.55147/efse.1166320","DOIUrl":"https://doi.org/10.55147/efse.1166320","url":null,"abstract":"The aim of this study is to produce a functional product for diets that arise due to preferences such as vegan diet or health problems such as celiac, with the increase of consumer awareness. For this purpose, bars containing various fruits, dried fruits, nuts and spices were produced. For this purpose, 7 different formulations were prepared using design expert. While the ratio of pumpkin and banana was changed in the mixture, the ratios of other ingredients (oats, raisins, cranberries, pumpkin seeds, coconut oil, spice mix, flaxseed) were kept constant. It was determined that the protein content of the bars increased as the amount of pumpkin increased. In the sensory analysis, the gluten-free bars produced were appreciated by the panelists. There was no statistical difference in the ash content, moisture content, oil content and L*, a*, b*, C* color values of the gluten-free bars. The samples were optimized considering their protein content and sensory properties. The formulation with the highest acceptability value (0.884) was determined as the sample containing 75.79 g of banana and 184.21 g of pumpkin.","PeriodicalId":150194,"journal":{"name":"European Food Science and Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121326086","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: 2

What have been highly pointed in bread and sourdough researches: using bibliometric analysis as a powerful tool 在面包和酵母研究中，什么被高度指出:使用文献计量学分析作为一个强大的工具

European Food Science and Engineering Pub Date : 2022-06-30 DOI: 10.55147/efse.1121959

Ozen Sokmen, Özlem SÖKMEN GÜRÇAM, Ayşe Neslihan Dündar, F. T. Saricaoglu

{"title":"What have been highly pointed in bread and sourdough researches: using bibliometric analysis as a powerful tool","authors":"Ozen Sokmen, Özlem SÖKMEN GÜRÇAM, Ayşe Neslihan Dündar, F. T. Saricaoglu","doi":"10.55147/efse.1121959","DOIUrl":"https://doi.org/10.55147/efse.1121959","url":null,"abstract":"In this study provided the opportunity to create a coherent general perspective towards research trends and basic studies in the literature, especially about “bread” and “sourdough”. The objective of this study is to analyze the evolution of trends in research topics in different countries and across the years (from 1989 to March 2021) in the literature on bread and sourdough by means of a term map analysis. In this regard, the present study was designed to reveal the hot topics. A total of 338 scientific papers were retrieved from the Web of Science (WOS) between 1989 and March 2021. VOSviewer software program was used to visualize these articles. 275 of these 338 articles consist of documents written in the field of “Food Science Technology”. The author with the most articles was Gobbetti M. It was found out that the most contributing publication to the field was the article entitled “Impact of sourdough on the texture of bread”. Italy stands out in studies compared to other countries, with the most published author is Italian. It was observed that studies on bread and yeast increased over the years with the advancement of technology and that different studies were carried out on bread and sourdough.","PeriodicalId":150194,"journal":{"name":"European Food Science and Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133459079","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: 0

The effects of high molecular weight glutenin subunits in wheat flours on soft- and hard-dough biscuit products quality 小麦粉中高分子量谷蛋白亚基对软硬面团饼干产品质量的影响

European Food Science and Engineering Pub Date : 2022-06-30 DOI: 10.55147/efse.1129925

Y. Karaduman, N. Aydın, Hüseyin Emi̇rdaği

{"title":"The effects of high molecular weight glutenin subunits in wheat flours on soft- and hard-dough biscuit products quality","authors":"Y. Karaduman, N. Aydın, Hüseyin Emi̇rdaği","doi":"10.55147/efse.1129925","DOIUrl":"https://doi.org/10.55147/efse.1129925","url":null,"abstract":"High molecular weight glutenin subunits (HMW-GS) are the main wheat gluten proteins in flour that determine the viscoelastic properties of various types of dough. In this study, the effects of HMW-GS on various quality characteristics of certain soft wheat biscuit products were investigated. Results of the study showed that subunit 5x + 10y in the Glu-D1 locus increased the gluten strength of a flour and, consequently, negatively affected the physical and sensory properties of the resulting soft-dough biscuit products made with that flour. While product results suggested that the wheat genotypes carrying the allele 1 in Glu-A1 should be selected with care, in terms of biscuit sensory properties, the combination of the null allele in Glu-A1 and subunits 7 in Glu-B1 and 2x + 12y in Glu-D1 can lead to increased success of wheat breeding programs aimed at flours preferred for soft-dough biscuit products. For hard-dough biscuit products, subunit 2* can be used as a marker, in order to eliminate those soft wheat lines having too-high gluten strength. The combinations of HMW-GS 1, 7x + 9y, and 5x + 10y, along with the 1B/1R wheat-rye translocation, were considered to result in flours for production of hard-dough group biscuits. This study suggested that the most suitable HMW-GS combinations of wheat genotypes for soft- and hard-dough biscuit products. Those combinations considering wheat-rye translocation could be used for selection, or elimination, purposes in breeding programs targeting soft wheat varieties for specific baked products.","PeriodicalId":150194,"journal":{"name":"European Food Science and Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127353106","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: 0

Effect of Fortification of Defatted Moringa Oleifera Seed Flour on Consumers Acceptability and Nutritional Characteristics of Wheat Bread 脱脂辣木籽粉强化对消费者接受度及小麦面包营养特性的影响

European Food Science and Engineering Pub Date : 2022-06-28 DOI: 10.55147/efse.1126061

Jasper O.G. Elechi

引用次数: 0

Preventing of Bread Mould Spoilage and Reducing the Use of Calcium Propionate in Bread by Using Antifungal Lactic Acid Bacteria 利用抗真菌乳酸菌预防面包霉变及减少面包中丙酸钙的使用

European Food Science and Engineering Pub Date : 2022-06-24 DOI: 10.55147/efse.1117033

Esra Saraç, A. Çon

{"title":"Preventing of Bread Mould Spoilage and Reducing the Use of Calcium Propionate in Bread by Using Antifungal Lactic Acid Bacteria","authors":"Esra Saraç, A. Çon","doi":"10.55147/efse.1117033","DOIUrl":"https://doi.org/10.55147/efse.1117033","url":null,"abstract":"In this study; 8 lactic acid bacteria with antifungal activity and suitable for sourdough production were used in sourdough bread production to determine the effect of bread on prolonging shelf life and to compare with calcium propionate used as a chemical preservative in the food industry/bakery. For this, Weissella cibaria 908, Leuconostoc pseudomesenteroides 2619, Fructilactobacillus sanfranciscensis 2709, Levilactobacillus brevis 2216Y, and L. plantarum subsp. plantarum Y201 isolates were chosen for bread production by paying attention to changes in total acidity and pH values, blistering volumes, organic acid production profiles in bread dough. Total 9 different types of bread were produced. Among them at the end of the study, it was observed that the shelf life of bread containing selected antifungal lactic acid bacteria mixed culture (1:1:1:1:1) and 0.15% calcium propionate was prolonged compared to commercially available breads where 0.3% calcium propionate is allowed. Thus, the use of calcium propionate can be reduced by half. It was observed that there was no significant difference (p>0.05) between the commercially sold and the produced sourdough bread in terms of general admissibility and it was concluded that it can be used in sourdough bread production.","PeriodicalId":150194,"journal":{"name":"European Food Science and Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132038642","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: 0

Investigation Properties of Ayran (Yoghurt Drink) Produced from Different Ratio of Cow and Hemp Seed Milk Mixtures 以不同比例的牛、麻籽奶混合制成Ayran(酸奶饮料)的特性研究

European Food Science and Engineering Pub Date : 2022-06-12 DOI: 10.55147/efse.1119044

A. Besir, M. Mortas, F. Yazıcı

引用次数: 1

Evaluation of Thymus pseudopulegioides plant extracts for total phenolic contents, antioxidant and antimicrobial properties 假胸腺植物提取物总酚含量、抗氧化和抗菌性能的评价

European Food Science and Engineering Pub Date : 2022-06-06 DOI: 10.55147/efse.1091864

Latife Betül Gül, Nilgün Özdemir, O. Gül, A. Çon

{"title":"Evaluation of Thymus pseudopulegioides plant extracts for total phenolic contents, antioxidant and antimicrobial properties","authors":"Latife Betül Gül, Nilgün Özdemir, O. Gül, A. Çon","doi":"10.55147/efse.1091864","DOIUrl":"https://doi.org/10.55147/efse.1091864","url":null,"abstract":"In this study, the ethanolic extracts of leaf and flower of Thymus pseudopulegioides Klokov & Des. Shost collected from Sultan Murat Plateau of Trabzon, Turkey was assessed for total phenolic contents and antioxidant activities. In addition, antibacterial activity of extracts against nine different bacterial strains (Staphylococcus aureus, Escherichia coli, Pseudomanas aeruginosa, Bacillus cereus, B. pumilus, B. subtilis, B. licheniformis, Listeria innocua and L. monocytogenes) were determined using the agar-dilution method. The extraction yields from leaf and flower were obtained as 10.95% and 0.94% (w/w), respectively. The total phenolic contents of leaf and flower extracts were determined as 7.84 and 0.39 mg GAE/g, respectively. Antioxidant activities of the ethanolic extracts from leaf and flower were evaluated by using DPPH radical scavenging, and leaf extract showed better antioxidant activity than flower extract. Although, minimum inhibitory concentration (MIC) of leaf extracts determined as 1.028 mg/mL for all bacteria except B. subtilis (0.256 mg/mL), MIC of flower extracts for B. subtilis and B. pumilis was 0.256 mg/mL and for others was 0.512 mg/mL. The extracts of the tested parts of Thymus pseudopulegioides, especially the leaves might be valuable for functional food and therapeutic applications.","PeriodicalId":150194,"journal":{"name":"European Food Science and Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132054610","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: 0