Quality Assurance and Safety of Crops & Foods最新文献_第6页

Deep fried wheat chips added with potato peel flour—Effect on quality parameters 马铃薯皮粉对油炸小麦片品质的影响

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2021-02-20 DOI: 10.15586/QAS.V13I1.844

Aysun Durmaz, F. Yuksel

引用次数: 4

Contamination, persistence and dissemination of Cronobacter during the production of powdered infant formula in China in 2016 2016年中国婴幼儿配方奶粉生产过程中克罗诺杆菌的污染、持续存在和传播

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2021-02-15 DOI: 10.15586/QAS.V13I1.842

X. Gan, Baowei Yang, Xiaofei Wang, Y. Dong, Yujie Hu, Jin Xu, Fengqin Li

引用次数: 7

Effects of fat meat and storage temperature on the qualities of frozen minced beef products 肥肉和贮藏温度对冷冻肉糜品质的影响

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2021-02-09 DOI: 10.15586/QAS.V13I1.817

Hyeong-Su Lee, Y. Park, Sa‐Ouk Kang

{"title":"Effects of fat meat and storage temperature on the qualities of frozen minced beef products","authors":"Hyeong-Su Lee, Y. Park, Sa‐Ouk Kang","doi":"10.15586/QAS.V13I1.817","DOIUrl":"https://doi.org/10.15586/QAS.V13I1.817","url":null,"abstract":"The purpose of this study was to identify the ideal storage period for frozen minced beef products and to under-stand key factors affecting their quality. Frozen minced beef products with 10 and 15% of fat content were kept at ?5, ?15, and ?23°C, and over a 6-month period, they were assessed for moisture content (MC), peroxide values (POV), acid values (AV), 2-thiobarbituric acid (TBA) value, total volatile basic nitrogen content (TVB-N), and the sensory test in order to identify the effect on quality. This helped to determine their appropriate storage duration at a given temperature. Multiple regression analysis was used to assess the correlations between storage tempera-ture, fat meat percentage, characteristic factors, and overall acceptance (OA). Five months for ?23°C, 4 months for ?15°C, and 2 months for ?5°C met 3.7 points or more of OA, in accordance with global sensory analysis stan-dards, and were determined as acceptable frozen storage durations. The very high multiple regression analysis R2 (0.97–0.99) verified the correlation between the characteristic factors and OA. In addition, TVB-N, MC, and POV, respectively, were the main quality factors affecting OA at ?5, ?15, and ?23°C (R2 > 0.8). These findings may prove useful and practical for manufacturers to improve storage and distribution practices in maintaining the quality of frozen minced beef products.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":"13 1","pages":"93-104"},"PeriodicalIF":4.0,"publicationDate":"2021-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41489847","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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: 10

Rapid and nondestructive identification of Belgian and Netherlandish Trappist beers by front-face synchronous fluorescence spectroscopy coupled with multiple statistical analysis 正面同步荧光光谱结合多重统计分析快速无损鉴别比利时和荷兰特拉普斯特啤酒

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2021-02-07 DOI: 10.15586/QAS.V13I1.839

J. Tan, Ming-Fen Li

{"title":"Rapid and nondestructive identification of Belgian and Netherlandish Trappist beers by front-face synchronous fluorescence spectroscopy coupled with multiple statistical analysis","authors":"J. Tan, Ming-Fen Li","doi":"10.15586/QAS.V13I1.839","DOIUrl":"https://doi.org/10.15586/QAS.V13I1.839","url":null,"abstract":"Front-face synchronous fluorescence spectroscopy (FFSFS) was applied for the rapid and noninvasive recognition of Belgian and Netherlandish Trappist beers against non-Trappist beers. The front-face synchronous fluorescence spectra at wavelength intervals (??) of 30 and 60 nm for 80 bottles of beer, including 41 Trappist and 39 non-Trap-pist beers, were acquired in a 5 × 10 mm fused-quartz cuvette settled in a traditional right-angle sample compartment. The discrimination model was constructed by either principal component analysis (PCA) combined with linear discriminant analysis (LDA) or partial least squares-discriminant analysis (PLS-DA). Both PCA–LDA and PLS-DA models were validated by full (leave-one-out) cross-validation and k-fold cross-validation (k = 5). The PCA–LDA model presents reliable discrimination performance, with the cross-validated sensitivity (true positive rate) and specificity (true negative rate) in the range of 82.9–85.4% and 71.8–76.9%, respectively. The misclassification mainly occurs to a small portion of ambiguous Trappist and non-Trappist samples such as Abbey beers, which are rather similar to Trappist beers.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":"13 1","pages":"83-92"},"PeriodicalIF":4.0,"publicationDate":"2021-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45550779","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 kinetics of nutritional quality changes during winter jujube slices drying process 冬枣片干燥过程中营养品质变化动力学研究

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2021-02-03 DOI: 10.15586/QAS.V13I1.824

Niu Yubao, Wei Shiyu, L. Huan, Yong‐zhen Zang, Cao Yuxue, Zhu Rongguang, Zheng Xia, Yao Xuedong

{"title":"The kinetics of nutritional quality changes during winter jujube slices drying process","authors":"Niu Yubao, Wei Shiyu, L. Huan, Yong‐zhen Zang, Cao Yuxue, Zhu Rongguang, Zheng Xia, Yao Xuedong","doi":"10.15586/QAS.V13I1.824","DOIUrl":"https://doi.org/10.15586/QAS.V13I1.824","url":null,"abstract":"The purpose of this research is to investigate the kinetics of nutrient quality (Vitamin C (Vc), reducing sugar and total acidity) change of winter jujube slices that under different drying temperatures (55, 60, 65 and 70?) and different air velocities (3, 6 and 9m/s) during the air-impingement drying process. Results showed that the content of Vc, reducing sugar and total acidity decreased with increasing drying time. Furthermore, analysis of variances indicated that the drying temperature, air velocity and time had a significant effect on the loss of Vc, reducing sugar and total acidity (p<0.05). Zero order, first order and Weibull models were used to fit the experimental data, Weibull model was considered as the most suitable one to the degradation kinetics of Vc, reducing sugar and total acidity in dried samples at different temperatures and air velocities. According to the Arrhenius formula, the activation energy of Vc, reducing sugar and total acidity degradation kinetics were 63.78 kJ/mol, 36.48 kJ/mol and 153.51 kJ/mol, respectively. This research can provide some references for enhancing dried products quality in the jujube drying industry.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":"13 1","pages":"73-82"},"PeriodicalIF":4.0,"publicationDate":"2021-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48444708","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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: 10

Thin layer drying kinetics of lemon verbena leaves: a quality assessment and mathematical modeling 柠檬马鞭草叶的薄层干燥动力学：质量评价和数学模型

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2021-01-29 DOI: 10.15586/QAS.V13I1.835

Javid Ghasemi, M. Moradi, Sayed Hossein Karparvarfard, M. Golmakani, A. Khaneghah

{"title":"Thin layer drying kinetics of lemon verbena leaves: a quality assessment and mathematical modeling","authors":"Javid Ghasemi, M. Moradi, Sayed Hossein Karparvarfard, M. Golmakani, A. Khaneghah","doi":"10.15586/QAS.V13I1.835","DOIUrl":"https://doi.org/10.15586/QAS.V13I1.835","url":null,"abstract":"The thin-layer drying kinetics of lemon verbena leaves were studied by using a solar cabinet dryer at air tempera-ture (at three levels of 30, 40, and 50°C), air velocity (at three levels of 2, 2.5, and 3 m/s), and mesh tray size (3, 6, and 10 mm). A completely randomized factorial design was used to analyze the effect of independent factors on drying time and essential oil yield. Results showed that all experiments have shorter drying time and higher essen-tial oil content than the shade-drying method. Also, the best drying conditions that led to an optimal essential oil yield (1.73 mL/g DM) involved a lower temperature (30°C) and velocity (2 m/s) and a mesh size of 10 mm. A good adaptation between the experimental and the predicted moisture content was observed, whereby the statistical criteria of R2, root mean square error, and k2 were calculated as 0.99, 0.08, and 0.01, respectively.\u0000Practical applicationsIn the current study, the effect of different drying states such as air velocity and drying temperature was studied on the drying behaviors and essential oil contents of lemon verbena leaves. The obtained results can lead us to a suitable drying condition that can be used in the subsequent designation of systems. Also, a mathematical model for the pre-diction of the leaves’ drying kinetics was constructed and evaluated, which could be approached in the drying systems.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":"13 1","pages":"59-72"},"PeriodicalIF":4.0,"publicationDate":"2021-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45905510","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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: 6

Producing high Fischer ratio peptides from milk protein and its application in infant formula milk powder 乳蛋白制备高费雪比多肽及其在婴幼儿配方奶粉中的应用

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2021-01-14 DOI: 10.15586/QAS.V13I1.808

Tongxin Shi, You Li

引用次数: 11

Effect of Bunium persicum essential oil, NaCl, Bile Salts, and their combinations on the viability of Lactobacillus acidophilus in probiotic yogurt 茴香精油、NaCl、胆盐及其组合对益生菌酸奶中嗜酸乳杆菌活力的影响

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2021-01-12 DOI: 10.15586/QAS.V13I1.858

P. Mahmoudi, Z. Khoshkhoo, A. A. Basti, P. M. Shotorbani, A. Khanjari

{"title":"Effect of Bunium persicum essential oil, NaCl, Bile Salts, and their combinations on the viability of Lactobacillus acidophilus in probiotic yogurt","authors":"P. Mahmoudi, Z. Khoshkhoo, A. A. Basti, P. M. Shotorbani, A. Khanjari","doi":"10.15586/QAS.V13I1.858","DOIUrl":"https://doi.org/10.15586/QAS.V13I1.858","url":null,"abstract":"The probiotic yogurt, with additional essential oil researches, has increased recently. Bunium persicum Boiss is a critical medicinal wild growing plant in Iran dry areas. In this study, Lactobacillus acidophilus was exposed to stress with B. persicum essential oil (BEO), NaCl, bile salts, and their combinations by 50 minimum inhibitory concentration (MIC) and then inoculated to the yogurt samples, which were stored at 4°C for 28 days. Indepen-dent parameters in this article are BEO 500 and 1000 ppm that the physicochemical, sensory properties, and L. acidophilus of viability in yogurt samples were assessed within the time. A steady increase in syneresis percent-age and acidity was observed, while pH values were reduced in all samples. The L. acidophilus survival decreased during storage time in all treatments. In addition, sensory scores showed a reduction trend in the samples. The survival rate of probiotic bacteria is also impacted by redox potential. Increasing the oxidation and resuscitation potential and increasing the hydrogen peroxide concentration due to the bacteria metabolic activity are among the factors that reduce the probiotic bacteria population in yogurt during storage. The most viability of L. acidophilus under stress with BEO compared with other stress treatments may be due to slight changes in pH during this period than in the stress treatments. Generally, it can be argued that the usage of BEO, NaCl, and bile salts at a MIC of 50% in yogurt stored in the refrigerator for 21 days provided a suitable environment for the storage and transmission of L. acidophilus, as recommended to the consumer and, therefore, the current results confirmed that the addition of probiotic and these materials improved the physicochemical and sensory characteristics of yogurt.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":"13 1","pages":"37-48"},"PeriodicalIF":4.0,"publicationDate":"2021-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45210276","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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: 8

Nanobiotechnology for agricultural sustainability, and food and environmental safety 纳米生物技术促进农业可持续性，以及食品和环境安全

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2021-01-11 DOI: 10.15586/QAS.V13I1.838

N. H. Madanayake, A. Hossain, N. Adassooriya

{"title":"Nanobiotechnology for agricultural sustainability, and food and environmental safety","authors":"N. H. Madanayake, A. Hossain, N. Adassooriya","doi":"10.15586/QAS.V13I1.838","DOIUrl":"https://doi.org/10.15586/QAS.V13I1.838","url":null,"abstract":"Agricultural development has become a requisite to meet the food security of an increasing world population under changing climate for eliminating poverty and hunger. Recently, scientists recognized that human wellness and healthy life are going to face challenges in the near future because of the vulnerability of agriculture and nat-ural resources. It is due to imbalance and unnecessary use of synthetic agricultural inputs in traditional farming systems. Therefore, improved agricultural technology has to ensure, in traditional farming, safe agricultural produce and bringing down of environmental pollution. Recently, nanotechnology (NT) has been recognized as a promising next-generation technology in the field of agriculture. As an environment-friendly and economically viable tool, the potentiality of nanomaterials (NMs), such as nanosensors, nanopesticides, nanofertilizers, nanocarriers, nanochips, and nano-packaging, has shown great prospect in improving safe agricultural productivity and upholding of environmental safety. Because the use of NMs decreases imbalance and unconscious utilization of synthetic fertilizers and pesticides, this minimizes the loss of nutrients and lead to improved agricultural productivity thru the smooth distribution of fertilizers and pesticides, and also improving water and nutrient effi-ciency. The current review concentrates on the utilization of NT for agricultural sustainability and environmental safety.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":"13 1","pages":"20-36"},"PeriodicalIF":4.0,"publicationDate":"2021-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44459697","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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: 25

Facing tropane alkaloid contamination in millet 面对小米中的莨菪生物碱污染

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2021-01-06 DOI: 10.15586/QAS.V13I2.888

Jens Begemann, Saman Ostovar, C. Schwake-Anduschus

引用次数: 4