본문 바로가기
HOME> 저널/프로시딩 > 저널/프로시딩 검색상세

저널/프로시딩 상세정보

권호별목차 / 소장처보기

H : 소장처정보

T : 목차정보

Food research international 85건

  1. [해외논문]   Editorial Board   SCI SCIE


    Food research international v.107 ,pp. ii - ii , 2018 , 0963-9969 ,

    초록

    원문보기

    원문보기
    무료다운로드 유료다운로드

    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

    이미지

    Fig. 1 이미지
  2. [해외논문]   Quorum sensing system-regulated genes affect the spoilage potential of Shewanella baltica   SCI SCIE

    Fu, Linglin (Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, 18 Xue Zheng Street, Hangzhou 310018, China ) , Wang, Chong (Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, 18 Xue Zheng Street, Hangzhou 310018, China ) , Liu, Nana (Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, 18 Xue Zheng Street, Hangzhou 310018, China ) , Ma, Aijin (China National Institute of Standardization, No. 4 Zhichun Road, Haidian District, Beijing 100191, China ) , Wang, Yanbo (Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, 18 Xue Zheng Street, Hangzhou 310018, China)
    Food research international v.107 ,pp. 1 - 9 , 2018 , 0963-9969 ,

    초록

    Abstract Large yellow croaker ( Pseudosciaena crocea ) is a popular and nutritious but also highly perishable fish species, with Shewanella baltica being the primary spoilage bacteria during low-temperature storage. Clarifying the factors promoting spoilage will facilitate efforts to predict and control the shelf life of foods. This study focused on spoilage-related genes in two Shewanella baltica strains with different spoilage potentials. Using whole genome sequencing and alignment, three distinguishing genes ( torT , cysM and trxB ) were identified. Further protein sequence comparison and protein structure modeling revealed possible motifs responsible for the spoilage activity. Moreover, diketopiperazine (DKP) quorum sensing (QS) signaling molecules regulated biofilm formation and spoilage gene expression, indicating a relationship between the QS system, biofilm formation and spoilage potential. Our results suggest that DKPs and spoilage genes are potential targets for developing novel food antiseptics, as well as new markers for fish product spoilage. Highlights Spoilage genes are found by whole genome sequencing and comparison. Sequence similarity of spoilage genes are correlated with spoilage potential. Spoilage genes expression are correlated with spoilage potential. DKPs regulate spoilage genes expression. DKPs induce biofilm formation and promote spoilage activity. Graphical abstract [DISPLAY OMISSION]

    원문보기

    원문보기
    무료다운로드 유료다운로드

    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

    이미지

    Fig. 1 이미지
  3. [해외논문]   Integrated combined effects of temperature, pH and sodium chloride concentration on biofilm formation by Salmonella enterica ser. Enteritidis and Typhimurium under low nutrient food-related conditions   SCI SCIE

    Iliadis, Ioannis (Department of Food Science and Nutrition, Faculty of the Environment, University of the Aegean, Mitropoliti Ioakeim 2, 81400 Myrina, Lemnos, Greece ) , Daskalopoulou, Aikaterini (Department of Food Science and Nutrition, Faculty of the Environment, University of the Aegean, Mitropoliti Ioakeim 2, 81400 Myrina, Lemnos, Greece ) , Simõ (LEPABE, Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal ) , es, Manuel (Department of Food Science and Nutrition, Faculty of the Environment, University of the Aegean, Mitropoliti Ioakeim 2, 81400 Myrina, Lemnos, Greece) , Giaouris, Efstathios
    Food research international v.107 ,pp. 10 - 18 , 2018 , 0963-9969 ,

    초록

    Abstract Salmonella enterica is a major foodborne bacterial pathogen. This forms biofilms on surfaces and persists, depending on the strain and the environment. The integrative interaction of temperature (T; 13–39 °C), pH (5–8) and sodium chloride (NaCl) concentration (0.5–8.5%) on biofilm formation by two S. enterica strains (ser. Enteritidis and Typhimurium) was here evaluated under low nutrient conditions. This was achieved using response surface methodology to model the combined effect of each factor on the response, through mathematical quadratic fitting of the outcomes of a sequence of designed experiments. These last were executed by incubating stainless steel coupons carrying sessile bacteria, for 24 h, in 1:10 diluted tryptone soya broth, under 15 different combinations of three independent factors (T, pH and NaCl). For each strain, a second order polynomial model, describing the relationship between biofilm formation (log CFU/cm 2 ) and the factors (T, pH and NaCl), was developed using least square regression analysis. Both derived models predicted the combined influences of these factors on biofilm formation, with agreement between predictions and experimental observations (R 2 ≥ 0.96, P ≤ 0.0001). For both strains, the increase of NaCl content restricted their sessile growth, while under low salinity conditions (NaCl Highlights Biofilm formation by Salmonella was modelled with respect to T, pH and NaCl. Agreement was observed between predictions and experimental observations. For both strains, the increase of salinity restricted sessile growth. Under low NaCl ( Under low NaCl ( Graphical abstract [DISPLAY OMISSION]

    원문보기

    원문보기
    무료다운로드 유료다운로드

    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

    이미지

    Fig. 1 이미지
  4. [해외논문]   Thermal treatment of skim milk concentrates in a novel shear-heating device: Reduction of thermophilic spores and physical properties   SCI SCIE

    Wedel, Carolin (University of Hohenheim, Institute of Food Science and Biotechnology, Soft Matter Science and Dairy Technology, Stuttgart, Germany ) , Wunsch, Andreas (University of Hohenheim, Institute of Food Science and Biotechnology, Soft Matter Science and Dairy Technology, Stuttgart, Germany ) , Wenning, Mareike (Technische Universität München, Chair of Microbial Ecology, ZIEL –) , Dettling, Anna (Institute for Food & Health, Freising, Germany ) , Kayser, Karl-Heinz (Technische Universität München, Chair of Microbial Ecology, ZIEL –) , Lehner, Wolf-Dieter (Institute for Food & Health, Freising, Germany ) , Hinrichs, Jö (Hochschule Esslingen –) , rg (University of Applied Science, Faculty of Mechatronics and Electrical Engineering, Esslingen, Germany )
    Food research international v.107 ,pp. 19 - 26 , 2018 , 0963-9969 ,

    초록

    Abstract Endospores of thermophilic bacilli are a major concern for producers of dairy powders. In this study, we heat treated 10 different spore suspensions at 110 °C in skim milk and skim milk concentrate (36% dry matter) of the species Geobacillus stearothermophilus (10 min) and Anoxybacillus flavithermus (5 min) in a new shear-heating device. The highest log reduction in skim milk concentrate was 3.5. The death behavior of the spores was strain dependent. Particle formation and Maillard reaction were observed. By increasing the shear-rate up to 1500 s −1 the particle size was reduced for both heating times (D90 reduction: 57.4 and 77.0%, respectively). The particle size was lessened by a reduction of dry matter of 27%, compared to 36%. This work emphasizes, that heat treatment of concentrated dairy products represents a technological option to reduce thermophilic spores in skim milk concentrate and powders produced thereof. Highlights A new experimental set-up for heating concentrated food systems (e.g. skim milk concentrates) was established A reduction of thermophilic spores in skim milk concentrate with total solids of 36 % is possible Product changes like browning reactions and particle formation was observed Graphical abstract [DISPLAY OMISSION]

    원문보기

    원문보기
    무료다운로드 유료다운로드

    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

    이미지

    Fig. 1 이미지
  5. [해외논문]   Application of Raman spectroscopy and chemometric techniques to assess sensory characteristics of young dairy bull beef   SCI SCIE

    Zhao, Ming (School of Biosystems and Food Engineering, University College Dublin, Belfield Dublin 4, Ireland ) , Nian, Yingqun (Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown Dublin 15, Ireland ) , Allen, Paul (Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown Dublin 15, Ireland ) , Downey, Gerard (School of Biosystems and Food Engineering, University College Dublin, Belfield Dublin 4, Ireland ) , Kerry, Joseph P. (School of Food and Nutritional Sciences, University College Cork, Cork, Ireland ) , O'Donnell, Colm P. (School of Biosystems and Food Engineering, University College Dublin, Belfield Dublin 4, Ireland)
    Food research international v.107 ,pp. 27 - 40 , 2018 , 0963-9969 ,

    초록

    Abstract This work aims to develop a rapid analytical technique to predict beef sensory attributes using Raman spectroscopy (RS) and to investigate correlations between sensory attributes using chemometric analysis. Beef samples ( n = 72) were obtained from young dairy bulls (Holstein-Friesian and Jersey×Holstein-Friesian) slaughtered at 15 and 19 months old. Trained sensory panel evaluation and Raman spectral data acquisition were both carried out on the same longissimus thoracis muscles after ageing for 21 days. The best prediction results were obtained using a Raman frequency range of 1300–2800 cm −1 . Prediction performance of partial least squares regression (PLSR) models developed using all samples were moderate to high for all sensory attributes (R 2 CV values of 0.50–0.84 and RMSECV values of 1.31–9.07) and were particularly high for desirable flavour attributes (R 2 CVs of 0.80–0.84, RMSECVs of 4.21–4.65). For PLSR models developed on subsets of beef samples i.e. beef of an identical age or breed type, significant improvements on prediction performances were achieved for overall sensory attributes (R 2 CVs of 0.63–0.89 and RMSECVs of 0.38–6.88 for each breed type; R 2 CVs of 0.52–0.89 and RMSECVs of 0.96–6.36 for each age group). Chemometric analysis revealed strong correlations between sensory attributes. Raman spectroscopy combined with chemometric analysis was demonstrated to have high potential as a rapid and non-destructive technique to predict the sensory quality traits of young dairy bull beef. Highlights RS (1300–2800 cm −1 ) has strong potential to assess beef eating quality. RS with chemometrics is capable of predicting 16 sensory attributes of beef. Good prediction performances were achieved using PLSR on identical beef type. Chemometric methods were used to establish correlations between sensory attributes. Graphical abstract [DISPLAY OMISSION]

    원문보기

    원문보기
    무료다운로드 유료다운로드

    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

    이미지

    Fig. 1 이미지
  6. [해외논문]   Food grade microemulsion systems: Sunflower oil/castor oil derivative-ethanol/water. Rheological and physicochemical analysis   SCI SCIE

    Mori Corté (Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Cs. Exactas, UNLP-CONICET, 47 y 116, La Plata (1900), Argentina ) , s, Noelia (Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Cs. Exactas, UNLP-CONICET, 47 y 116, La Plata (1900), Argentina ) , Lorenzo, Gabriel (Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Cs. Exactas, UNLP-CONICET, 47 y 116, La Plata (1900), Argentina) , Califano, Alicia N.
    Food research international v.107 ,pp. 41 - 47 , 2018 , 0963-9969 ,

    초록

    Abstract Microemulsions are thermodynamically stable systems that have attracted considerable attention in the food industry as delivery systems for many hydrophobic nutrients. These spontaneous systems are highly dependent on ingredients and composition. In this work phase diagrams were constructed using two surfactants (Kolliphor RH40 and ELP), water, sunflower oil, and ethanol as cosurfactant, evaluating their physicochemical properties. Stability of the systems was studied at 25 and 60 °C, monitoring turbidity at 550 nm for over a month to identify the microemulsion region. Conductivity was measured to classify between water-in-oil and oil-in-water microemulsions. The phase diagram constructed with Kolliphor RH40 exhibited a larger microemulsion area than that formulated with Kolliphor ELP. All formulations showed a monomodal droplet size distribution with low polydispersity index ( Highlights Food microemulsions (ME) were prepared with emulsifiers derived from castor oil. Storage and thermal stability was studied and no changes were detected in a month. Type and content of emulsifier affected droplet size, but all were below 20 nm. Viscoelastic behavior and flow behavior were modeled finding structural parameters. Rheology and conductivity detected transition between ME/bicontinuous structure. Graphical abstract [DISPLAY OMISSION]

    원문보기

    원문보기
    무료다운로드 유료다운로드

    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

    이미지

    Fig. 1 이미지
  7. [해외논문]   Phenolic-rich jaboticaba (Plinia jaboticaba (Vell.) Berg) extracts prevent high-fat-sucrose diet-induced obesity in C57BL/6 mice   SCI SCIE

    Moura, Má (Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil ) , rcio Hé (Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil ) , rcules Caldas (Institute of Nutrition and Functional Foods, University of Laval, Québec, QC, Canada ) , Cunha, Maria Gabriela (Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil) , Alezandro, Marcela Roquim , Genovese, Maria Iné , s
    Food research international v.107 ,pp. 48 - 60 , 2018 , 0963-9969 ,

    초록

    Highlights Low- and high-tannin phenolic extracts were produced from jaboticaba fruit. The effect of extracts daily administration was evaluated on diet-induced obese mice. Phenolic-rich jaboticaba extracts prevented the excessive gain of body weight. Phenolic-rich jaboticaba extracts improved parameters related to glucose metabolism. Phenolic-rich jaboticaba extracts decreased total cholesterol levels. Graphical abstract [DISPLAY OMISSION]

    원문보기

    원문보기
    무료다운로드 유료다운로드

    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

    이미지

    Fig. 1 이미지
  8. [해외논문]   Structuration of lipid bases with fully hydrogenated crambe oil and sorbitan monostearate for obtaining zero-trans/low sat fats   SCI SCIE

    Stahl, Marcella Aparecida (School of Food Engineering, University of Campinas, Brazil ) , Buscato, Monise Helen Masuchi (School of Chemical Engineering, University of Campinas, Brazil ) , Grimaldi, Renato (School of Food Engineering, University of Campinas, Brazil ) , Cardoso, Lisandro Pavie (Institute of Physics Gleb Wataghin, University of Campinas, Brazil ) , Ribeiro, Ana Paula Badan (School of Food Engineering, University of Campinas, Brazil)
    Food research international v.107 ,pp. 61 - 72 , 2018 , 0963-9969 ,

    초록

    Abstract Several studies have shown that excessive intake of trans and saturated fatty acids is associated with an increased risk of cardiovascular disease. In this context, the food industry has sought alternatives for the development of healthy lipid bases, with higher levels of unsaturated fatty acids, adapting to current legislation. The incorporation of structuring agents into liquid oils has proven to be a potential alternative for obtaining semi-plastic lipid bases with reduced levels of saturated fatty acids. Thus, the objective of this study was to produce zero trans fat bases with lower saturated fatty acids levels. Palm oil (PO) was used as a zero trans-lipid base reference because of its technological functionality. Blends containing different proportions of high oleic sunflower oil (HOSO) and PO were prepared as follows: control 100: 0; 80:20; 60:40; 40:60; 20:80; and 100: 0 PO: HOSO (w/w%), respectively. Then, 3% of fully hydrogenated crambe oil (FHCO) and 3% sorbitan monostearate (SMS) were added to the blends as structuring agents, forming the structured (S) blends. The addition of HOSO to the PO decreased the saturated fatty acids by up to 30.6%, with consequent increase of unsaturated fatty acids, especially oleic acid. The joint action of the SMS and the FCHO allowed for obtaining structured blends with plastic and spreadability characteristics, as well as modifications throughout the crystallization process of the original blends. Highlights Lipid bases with reduced levels of saturated fatty acids, enriched in monounsaturated fatty acids Fully hydrogenated crambe oil: structuring agent with antiobesity potential Structured vegetable oils with plastic characteristics and improved nutritional profile Plastic-fat formulations for application in distinct food products Graphical abstract [DISPLAY OMISSION]

    원문보기

    원문보기
    무료다운로드 유료다운로드

    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

    이미지

    Fig. 1 이미지
  9. [해외논문]   Wild Lonicera caerulea berry polyphenol extract reduces cholesterol accumulation and enhances antioxidant capacity in vitro and in vivo   SCI SCIE

    Liu, Suwen (Corresponding author.) , You, Lu , Zhao, Yuhua , Chang, Xuedong
    Food research international v.107 ,pp. 73 - 83 , 2018 , 0963-9969 ,

    초록

    Abstract The hypocholesterolemic effect of Lonicera caerulea berry extract rich in polyphenols (LCBP) on high cholesterol-induced hypercholesterolemia and lipoprotein metabolite changes was examined in Caco-2 cells and rats. Cyanidin-3-glucoside, catechin, and chlorogenic acid are the major phenolic components of LCBP. The cholesterol-reducing effect and antioxidant capacity of these components were compared in Caco-2 cells. LCBP (80 μg/mL) and cyanidin-3-glucoside, catechin, and chlorogenic acid (50 μM) were found to be effective (p Highlights The cholesterol-lowering activity of LCBP was investigated in rats by HCD. LCBP normalized abnormal serum TC, TG, HDL-C, and LDL-C levels. The cholesterol-reducing effect of C-3-G, catechin, and CA were compared in cells. LCBP downregulates cholesterol absorption gene. LCBP improved colon and serum antioxidant capacity. Graphical abstract LCBP inhibited cholesterol absorption via down-regulated cholesterol absorption gene mRNA and protein expression and increased antioxidant capacity in vitro and vivo. [DISPLAY OMISSION]

    원문보기

    원문보기
    무료다운로드 유료다운로드

    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

    이미지

    Fig. 1 이미지
  10. [해외논문]   Use of edible films and coatings in cheese preservation: Opportunities and challenges   SCI SCIE

    Costa, Maria J. (Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal. ) , Maciel, Luí (Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal. ) , s C. (Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal. ) , Teixeira, José (Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal. ) , A. (International Iberian Nanotechnology Laboratory, Av. Mestre José) , Vicente, Antó (Veiga s/n, 4715-330 Braga, Portugal) , nio A. , Cerqueira, Miguel A.
    Food research international v.107 ,pp. 84 - 92 , 2018 , 0963-9969 ,

    초록

    Abstract In the last years, there has been a growing interest in the use of edible materials in food packaging. The cheese industry is clearly one of the sectors where these materials have a good opportunity for application, as shown by the recent developments on edible coatings and films for cheese. Edible coatings and films, besides its edibility, can be used to reduce weight loss and prevent the microbiological spoilage through the control of oxygen and carbon dioxide exchange rate and as a carrier of antimicrobial compounds. This review summarizes the recent results on edible films and coatings for cheese, the main developments and the main future perspectives for the application of these materials in the cheese industry. Highlights Edible coatings improve microbiological quality of cheese. Sensorial properties can be maintained using edible coatings. Commercial applications are already used with success in the cheese industry. Graphical abstract [DISPLAY OMISSION]

    원문보기

    원문보기
    무료다운로드 유료다운로드

    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

    이미지

    Fig. 1 이미지

논문관련 이미지