Colour, flavour and texture are important quality characteristics of fruits and vegetables and major factors affecting sensory perception and consumer acceptance of foods. Various processing methods are used not only to increase the edibility and…
Food Science and Technology
In this subdiscipline:
35,144 papers
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This review surveyed recent literature focused on factors that affect myoglobin chemistry, meat color, pigment redox stability, and methodology used to evaluate these properties. The appearance of meat and meat products is a complex topic involving…
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Phenolic compounds are one of the most important quality parameters of wines, since they contribute to wine organoleptic characteristics such as colour, astringency, and bitterness. Furthermore, several studies have pointed out that many show…
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Food technology is a controlled attempt to preserve, transform, create or destroy a structure that has been imparted by nature or processing. Nowadays food scientists and food engineers have many microscopy and imaging techniques available to probe…
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Consumers demand high quality, natural, nutritious, fresh appearance and convenient meat products with natural flavour and taste and an extended shelf-life. To match all these demands without compromising safety, in the last decades alternative…
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The development of functional foods through the addition of bioactive compounds holds many technological challenges. Microencapsulation is a useful tool to improve the delivery of bioactive compounds into foods, particularly probiotics, minerals,…
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The market sales of ready-to-use fresh vegetables have grown rapidly in recent decades as a result of changes in consumer attitudes, especially consumption of fresh-cut lettuce and carrot due to their use in prepared salads. Chlorine solutions have…
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Consumers increasingly demand convenience foods of the highest quality in terms of natural flavor and taste, and which are free from additives and preservatives. This demand has triggered the need for the development of a number of nonthermal…
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High pressure thermal (HPT) processing is a candidate technology for achieving commercial sterility of low acid shelf-stable and chilled food products. A major food safety challenge to the implementation of HPT lies in achieving temperature…
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A method for the screening of antioxidant activity is reported as a decolorization assay applicable to both lipophilic and hydrophilic antioxidants, including flavonoids, hydroxycinnamates, carotenoids, and plasma antioxidants. The pre-formed…
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Background-Hospital admission rates for asthma have been higher for Asian (Indian subcontinent, ISC) ethnic minority groups in the UK than for white Europeans (W/E). As this may in part be due to differences in the uptake or delivery of preventative…
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Although ultrasonics have been used for years in research and diagnostics, major advances have been made in the last 5 years turning this laboratory-based prototype technology into fully operational commercial processes throughout Europe and the…
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Unacceptable water-holding capacity costs the meat industry millions of dollars annually. However, limited progress has been made toward understanding the mechanisms that underlie the development of drip or purge. It is clear that early postmortem…
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Globular and fibrous proteins are compared with regard to structural behaviour on heating, where the former expands and the latter contracts. The meat protein composition and structure is briefly described. The behaviour of the different meat…
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This review summarizes the multifaceted aspects of antioxidants and the basic kinetic models of inhibited autoxidation and analyzes the chemical principles of antioxidant capacity assays. Depending upon the reactions involved, these assays can…
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This project addressed the consumer driven need for the development of a healthier substitute to the Thai fermented pork sausage; a traditional popular product which, however, contains very high levels of saturated fat. Oyster mushrooms were used as…
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Phenolic compounds, ubiquitous in plants are an essential part of the human diet, and are of considerable interest due to their antioxidant properties. These compounds posses an aromatic ring bearing one or more hydroxyl groups and their structures…
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To investigate and control quality, one must be able to measure quality-related attributes. Quality of produce encompasses sensory attributes, nutritive values, chemical constituents, mechanical properties, functional properties and defects.…
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Estimates of foodborne illness can be used to direct food safety policy and interventions. We used data from active and passive surveillance and other sources to estimate that each year 31 major pathogens acquired in the United States caused 9.4…
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The growing interest in the substitution of synthetic food antioxidants by natural ones has fostered research on vegetable sources and the screening of raw materials for identifying new antioxidants. Oxidation reactions are not an exclusive concern…
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Assistant ProfessorUniversidad de Nariño -
Student (Master)The São Paulo State University "Júlio de Mesquita Filho" -
Ph.D. StudentZurich, Switzerland -
Ph.D. StudentUniversidad Nacional Andres Bello -
Ph.D. StudentHERO GROUP