Base de dados : MEDLINE
Pesquisa : J01.576.423.200.387 [Categoria DeCS]
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  1 / 2001 MEDLINE  
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[PMID]:29288907
[Au] Autor:Lytou AE; Nychas GE; Panagou EZ
[Ad] Endereço:Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Faculty of Foods, Biotechnology and Development, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece.
[Ti] Título:Effect of pomegranate based marinades on the microbiological, chemical and sensory quality of chicken meat: A metabolomics approach.
[So] Source:Int J Food Microbiol;267:42-53, 2018 Feb 21.
[Is] ISSN:1879-3460
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:Pomegranate juice is a product with enhanced functional properties that could be used as an alternative to traditional marination ingredients and effectively retard microbial growth along with providing an improved sensory result. In this study, two pomegranate based marinades were prepared for the marination of chicken breast fillets and the marinated samples were aerobically stored at 4 and 10°C for 9days. Raw, non-marinated chicken samples were used as control. Levels of total viable counts (TVC), Pseudomonas spp., Brochothrix thermosphacta, Enterobacteriaceae and lactic acid bacteria (LAB) were determined together with sensory assessment to evaluate the evolution of spoilage. The profile of organic acids and volatile compounds was also analyzed during storage. The shelf life of marinated samples was significantly extended compared to control samples at both storage temperatures (e.g., up to 5 and 6days for the pomegranate/lemon marinated samples stored at 4 and 10°C, respectively) as evaluated by both microbiological and sensory analyses. The profile of the organic acids and the volatilome of marinated and control samples were remarkably differentiated according to storage time, microbial load and sensory score. The findings of this study suggest that pomegranate juice could be used as a novel ingredient in marinades to improve the sensory attributes, while prolonging the shelf life of chicken meat.
[Mh] Termos MeSH primário: Conservação de Alimentos/normas
Carne/microbiologia
Metaboloma
Punicaceae/química
[Mh] Termos MeSH secundário: Animais
Bactérias/genética
Fenômenos Fisiológicos Bacterianos
Galinhas
Contagem de Colônia Microbiana
Armazenamento de Alimentos/normas
Seres Humanos
Carne/análise
Carne/normas
Metabolômica
Temperatura Ambiente
Compostos Orgânicos Voláteis/análise
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Volatile Organic Compounds)
[Em] Mês de entrada:1803
[Cu] Atualização por classe:180305
[Lr] Data última revisão:
180305
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171231
[St] Status:MEDLINE


  2 / 2001 MEDLINE  
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[PMID]:29277571
[Au] Autor:Varga E; Wiesenberger G; Woelflingseder L; Twaruschek K; Hametner C; Vaclaviková M; Malachová A; Marko D; Berthiller F; Adam G
[Ad] Endereço:Christian Doppler Laboratory for Mycotoxin Metabolism and Center for Analytical Chemistry, Department of Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences, Vienna (BOKU), Tulln, Austria. Electronic address: elisabeth.varga@boku.ac.at.
[Ti] Título:Less-toxic rearrangement products of NX-toxins are formed during storage and food processing.
[So] Source:Toxicol Lett;284:205-212, 2018 Mar 01.
[Is] ISSN:1879-3169
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:A new type A trichothecene mycotoxin, NX-2, was previously reported to be produced by North American isolates of the cereal pathogen Fusarium graminearum. Here we describe the isolation and structural characterization of a rearrangement product, called NX2-M1, and related compounds with different acetylation patterns (NX3-M1 and NX4-M1). In the NX-M1 derivatives, the epoxide ring is opened, and a covalent bridge between C-10 and C-12 of the trichothecene backbone is formed. In vitro translation assays showed that NX3-M1 is less toxic for eukaryotic ribosomes than NX-3. NX3-M1 also has a greatly reduced cytotoxic potential on two tested human colon cell lines. Formation of NX3-M1 can therefore be regarded as a detoxification reaction. The related F. graminearum mycotoxin deoxynivalenol (DON), which is frequently occurring worldwide, is very stable during food processing. Testing NX-3 at different pH-values and temperature conditions, as well as under conditions that simulate the storage of infected grains and bread-making process, revealed a strongly reduced stability of NX-3 and concurrent formation of NX3-M1. Although the NX-3 formed in planta is as toxic as DON, the extensive formation of the non-toxic rearrangement product should be taken into account for risk assessment of this emerging food contaminant.
[Mh] Termos MeSH primário: Grãos Comestíveis
Manipulação de Alimentos
Fusarium/crescimento & desenvolvimento
Tricotecenos
[Mh] Termos MeSH secundário: Sobrevivência Celular/efeitos dos fármacos
Colo/citologia
Colo/efeitos dos fármacos
Grãos Comestíveis/química
Grãos Comestíveis/microbiologia
Contaminação de Alimentos/análise
Microbiologia de Alimentos
Armazenamento de Alimentos
Fusarium/metabolismo
Células HT29
Temperatura Alta
Seres Humanos
Concentração de Íons de Hidrogênio
Estrutura Molecular
Relação Estrutura-Atividade
Tricotecenos/química
Tricotecenos/isolamento & purificação
Tricotecenos/toxicidade
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Trichothecenes); 0 (trichothecene NX-2)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180221
[Lr] Data última revisão:
180221
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171227
[St] Status:MEDLINE


  3 / 2001 MEDLINE  
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[PMID]:29256246
[Au] Autor:Ronningen IG; Peterson DG
[Ad] Endereço:Department of Food Science, University of Minnesota , St. Paul, Minnesota 55108, United States.
[Ti] Título:Identification of Aging-Associated Food Quality Changes in Citrus Products Using Untargeted Chemical Profiling.
[So] Source:J Agric Food Chem;66(3):682-688, 2018 Jan 24.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Chemometric techniques have seen wide application in biological and medical sciences, but they are still developing in the food sciences. This study illustrated the use of untargeted LC/MS chemometric methods to identify features (retention time_m/z) associated with food quality changes as products age (freshness). Extracts of three citrus fruit varietals aged over four time points that corresponded to noted changes in sensory attributes were chemically profiled and modeled by two discriminatory multivariate statistical techniques, projection partial least-squares discrimant analysis (PLS-DA) and machine learning random forest (RF). Age-associated compounds across the citrus platform were identified. Varietal was treated as a nuisance variable to emphasize aging chemistry, and further variable selection using age-related piecewise model generation and meta filtering to emphasize features associated with general aging chemistry common to all the citrus extracts. The identified features were further replicated in a validation study to illustrate the validity and persistence of these markers for applications in citrus food platforms.
[Mh] Termos MeSH primário: Citrus/química
Extratos Vegetais/química
[Mh] Termos MeSH secundário: Cromatografia Líquida
Qualidade dos Alimentos
Armazenamento de Alimentos
Frutas/química
Espectrometria de Massas
Fatores de Tempo
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Plant Extracts)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180207
[Lr] Data última revisão:
180207
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171220
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.7b04450


  4 / 2001 MEDLINE  
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[PMID]:29205038
[Au] Autor:Bonte A; Schweiger R; Pons C; Wagner C; Brühl L; Matthäus B; Müller C
[Ad] Endereço:Department of Safety and Quality of Cereals, Max Rubner-Institut, Federal Research Institute of Nutrition and Food , Schützenberg 12, 32756 Detmold, Germany.
[Ti] Título:Metabolic Changes during Storage of Brassica napus Seeds under Moist Conditions and the Consequences for the Sensory Quality of the Resulting Virgin Oil.
[So] Source:J Agric Food Chem;65(50):11073-11084, 2017 Dec 20.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Virgin rapeseed (Brassica napus) oil is a valuable niche product, if delivered with a high quality. In this study, the effects of moist storage of B. napus seeds for 1 to 4 days on the seed metabolome and the chemo-sensory properties of the produced oils were determined. The concentrations of several primary metabolites, including monosaccharides and amino acids, rapidly increased in the seeds, probably indicating the breakdown of storage compounds to support seed germination. Seed concentrations of indole glucosinolates increased with a slight time offset suggesting that amino acids may be used to modify secondary metabolism. The volatile profiles of the oils were pronouncedly influenced by moist seed storage, with the sensory quality of the oils decreasing. This study provides a direct time-resolved link between seed metabolism under moist conditions and the quality of the resulting oils, thereby emphasizing the crucial role of dry seed storage in ensuring high oil quality.
[Mh] Termos MeSH primário: Brassica napus/química
Óleos Vegetais/química
Sementes/metabolismo
Água/análise
[Mh] Termos MeSH secundário: Aminoácidos/análise
Aminoácidos/metabolismo
Brassica napus/crescimento & desenvolvimento
Brassica napus/metabolismo
Armazenamento de Alimentos
Seres Humanos
Monossacarídeos/análise
Monossacarídeos/metabolismo
Óleos Vegetais/metabolismo
Sementes/química
Sementes/crescimento & desenvolvimento
Paladar
Água/metabolismo
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Amino Acids); 0 (Monosaccharides); 0 (Plant Oils); 059QF0KO0R (Water)
[Em] Mês de entrada:1801
[Cu] Atualização por classe:180110
[Lr] Data última revisão:
180110
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171206
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.7b04149


  5 / 2001 MEDLINE  
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[PMID]:28862323
[Au] Autor:Roiha IS; Jónsson Á; Backi CJ; Lunestad BT; Karlsdóttir MG
[Ad] Endereço:National Institute of Nutrition and Seafood Research, Nordnes, Bergen, Norway.
[Ti] Título:A comparative study of quality and safety of Atlantic cod (Gadus morhua) fillets during cold storage, as affected by different thawing methods of pre-rigor frozen headed and gutted fish.
[So] Source:J Sci Food Agric;98(1):400-409, 2018 Jan.
[Is] ISSN:1097-0010
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: The catch of marine whitefish is typically seasonal, whereas the land-based processing industry has a need for all-year stable supply of raw materials. This challenge can be met by applying fish frozen at sea. When using frozen fish, the methods employed for thawing may influence the safety and quality of the final product. This study aimed to investigate the applicability of novel thawing strategies in order to provide an all-year supply of high-quality and safe cod products. RESULTS: Comparative investigations of quality and safety factors after thawing in water, with and without air circulation, and contact thawing were performed. The parameters included water-holding capacity, thawing loss, drip loss, cooking yield, sensory evaluation and microbiological analyses (including total volatile bases nitrogen). Water thawing with air circulation provided faster thawing than water thawing without air circulation and contact thawing. For all three methods, the quality of the thawed fish was acceptable and the shelf life of the fillets during chilled storage was between 10 and 14 days post-filleting. CONCLUSION: The results show that controlled freezing of cod, followed by appropriate thawing, may provide the processing industry with an all-year delivery of raw materials, without compromising quality and safety of the final product. © 2017 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
[Mh] Termos MeSH primário: Produtos Pesqueiros/análise
Conservação de Alimentos/métodos
[Mh] Termos MeSH secundário: Animais
Conservação de Alimentos/instrumentação
Inocuidade dos Alimentos
Armazenamento de Alimentos
Gadus morhua
[Pt] Tipo de publicação:COMPARATIVE STUDY; JOURNAL ARTICLE
[Em] Mês de entrada:1712
[Cu] Atualização por classe:171228
[Lr] Data última revisão:
171228
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170902
[St] Status:MEDLINE
[do] DOI:10.1002/jsfa.8649


  6 / 2001 MEDLINE  
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[PMID]:28452152
[Au] Autor:Pomponio L; Ruiz-Carrascal J
[Ad] Endereço:Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark.
[Ti] Título:Oxidative deterioration of pork during superchilling storage.
[So] Source:J Sci Food Agric;97(15):5211-5215, 2017 Dec.
[Is] ISSN:1097-0010
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: In superchilling (SC), meat is kept at temperatures around 1 °C below its initial freezing point, leading to a significant increase in shelf life. This study aimed to address the oxidative changes taking place in pork loins during prolonged storage at SC temperature. Loins were stored either at chilling (CH) conditions (2-4 °C) for 4 weeks or at SC temperature (around -1 °C) for 12 weeks. RESULTS: Storage at SC temperature diminished the rate of lipid and protein oxidation and discoloration in pork loins, so that final levels of most oxidation products and instrumental color values after 12 weeks of SC storage were similar to those after 4 weeks at CH conditions. However, hexanal content peaked by the end of SC storage, pointing to a potential accumulation of compounds from lipid oxidation during SC storage. CONCLUSION: SC storage of pork slows down the rate of lipid and protein oxidation. However, accumulation of volatile compounds from lipid oxidation could be a limiting factor for shelf life. © 2017 Society of Chemical Industry.
[Mh] Termos MeSH primário: Carne/análise
Músculo Esquelético/química
[Mh] Termos MeSH secundário: Animais
Temperatura Baixa
Armazenamento de Alimentos
Lipídeos/química
Oxirredução
Proteínas/química
Suínos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Lipids); 0 (Proteins)
[Em] Mês de entrada:1712
[Cu] Atualização por classe:171218
[Lr] Data última revisão:
171218
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170429
[St] Status:MEDLINE
[do] DOI:10.1002/jsfa.8403


  7 / 2001 MEDLINE  
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[PMID]:28452059
[Au] Autor:Jafari SM; Ganje M; Dehnad D; Ghanbari V; Hajitabar J
[Ad] Endereço:Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
[Ti] Título:Arrhenius equation modeling for the shelf life prediction of tomato paste containing a natural preservative.
[So] Source:J Sci Food Agric;97(15):5216-5222, 2017 Dec.
[Is] ISSN:1097-0010
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: The shelf life of tomato paste with microencapsulated olive leaf extract was compared with that of samples containing a commercial preservative by accelerated shelf life testing. Based on previous studies showing that olive leaf extract as a rich source of phenolic compounds can have antimicrobial properties, application of its encapsulated form to improve the storage stability of tomato paste is proposed here. RESULTS: Regarding total soluble solids, the control and the sample containing 1000 µg g sodium benzoate had the lowest (Q = 1.63) and highest (Q = 1.88) sensitivity to temperature changes respectively; also, the microencapsulated sample containing 1000 µg g encapsulated olive leaf extract (Q = 1.83) followed the sample containing 1000 µg g sodium benzoate in terms of the highest kinetic rates. In the case of consistency, the lowest and highest activation energies (E ) corresponded to samples containing 1000 µg g non-encapsulated olive leaf extract and 1000 µg g microencapsulated olive leaf extract respectively. CONCLUSION: Interestingly, samples containing microencapsulated olive leaf extract could maintain the original quality of the tomato paste very well, while those with non-encapsulated olive leaf extract rated the worst performance (among all specimens) in terms of maintaining their quality indices for a long time period. Overall, the shelf life equation was able to predict the consistency index of all tomato paste samples during long-time storage with high precision. © 2017 Society of Chemical Industry.
[Mh] Termos MeSH primário: Conservantes de Alimentos/análise
Lycopersicon esculentum/química
Olea/química
Preparações de Plantas/química
[Mh] Termos MeSH secundário: Antioxidantes/análise
Conservação de Alimentos
Armazenamento de Alimentos
Modelos Biológicos
Extratos Vegetais/análise
[Pt] Tipo de publicação:EVALUATION STUDIES; JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Antioxidants); 0 (Food Preservatives); 0 (Plant Extracts); 0 (Plant Preparations)
[Em] Mês de entrada:1712
[Cu] Atualização por classe:171218
[Lr] Data última revisão:
171218
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170429
[St] Status:MEDLINE
[do] DOI:10.1002/jsfa.8404


  8 / 2001 MEDLINE  
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[PMID]:28949983
[Au] Autor:Yan Y; Williams SB; Murdock LL; Baributsa D
[Ad] Endereço:Department of Biological Sciences, Vanderbilt University, Nashville, Tennessee, United States of America.
[Ti] Título:Hermetic storage of wheat and maize flour protects against red flour beetle (Tribolium castaneum Herbst).
[So] Source:PLoS One;12(9):e0185386, 2017.
[Is] ISSN:1932-6203
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Hermetic storage is used to protect grain against insect pests, but its utility is not limited to whole grains. We evaluated hermetically-sealed, polyethylene terephthalate (PET) bottles for preserving wheat and maize flour against red flour beetle (RFB, Tribolium castaneum, Herbst) population growth. Flours infested with RFB and kept in sealed PET bottles experienced much less weight loss over a three-month storage period than infested flour kept in unsealed bottles. RFB populations in wheat flour kept in sealed bottles did not increase, while populations in unsealed bottles grew about 50-fold during the same three-month period. Flour in sealed bottles had lower levels of oxygen and moisture than flour stored in unsealed bottles. Similar trends were observed for oxygen and moisture levels in maize flour held in hermetically sealed bottles. Hermetically-sealed bottles were effective in preventing RFB population growth and preserving maize and wheat flour. Farmers, consumers and food processors can safely store grain flour in hermetic sealed containers.
[Mh] Termos MeSH primário: Armazenamento de Alimentos
Tribolium/crescimento & desenvolvimento
Triticum
Zea mays
[Mh] Termos MeSH secundário: Animais
Água
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
059QF0KO0R (Water)
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171019
[Lr] Data última revisão:
171019
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170927
[St] Status:MEDLINE
[do] DOI:10.1371/journal.pone.0185386


  9 / 2001 MEDLINE  
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[PMID]:28859156
[Au] Autor:Barman S; Ghosh R; Sengupta S; Mandal NC
[Ad] Endereço:Mycology and Plant Pathology Laboratory, Department of Botany, Visva-Bharati, Santiniketan, West Bengal, India.
[Ti] Título:Longterm storage of post-packaged bread by controlling spoilage pathogens using Lactobacillus fermentum C14 isolated from homemade curd.
[So] Source:PLoS One;12(8):e0184020, 2017.
[Is] ISSN:1932-6203
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:One potent lactic acid bacterial strain C14 with strong antifungal activity was isolated from homemade curd. Based on morphological as well as biochemical characters and 16S rDNA sequence homology the strain was identified as Lactobacillus fermentum. It displayed a wide antimicrobial spectrum against both Gram-positive and Gram-negative pathogenic bacteria, and also against number of food spoilage, plant and human pathogenic fungi. The cell free supernatant (CFS) of the strain C14 was also effective against the fungi tested. Inhibition of radial growth of Penicillium digitatum, Trichophyton rubrum and Mucor sp. was noticed in the presence of CFS of C14 even at low concentration (1%). More than 94.3 ± 1.6% and 91.5 ± 2.2% inhibition of conidial germination of P. digitatum and Mucor sp. were noticed in the presence of 10-fold-concentrated CFS of C14. Massive deformation of the fungal mycelia was observed by SEM studies, and losses of cellular proteins and DNA are also evident upon its treatment with C14. HPLC analysis revealed the presence of phenyl lactic acid, lactic acid along with some unidentified compounds in the antifungal extract. Challenge experiment showed immense potential of the strain C14 in preventing the spoilage of bread samples caused by Mucor sp. and Bacillus subtilis. The bread samples remained fresh upto 25 days even after inoculation with Mucor sp. (3.7 × 104 spores /ml) and B. subtilis (4.6 × 104 CFU /ml). Along with the antifungal properties, the isolated lactic acid bacterial strain also showed very good antioxidant activities. Unchanged level of liver enzymes serum glutamic pyruvic transaminase and serum glutamic oxaloacetic transaminase in albino mice upon feeding with C14 also suggested non-toxic nature of the bacterial isolate.
[Mh] Termos MeSH primário: Anti-Infecciosos/farmacologia
Antibiose
Conservantes de Alimentos/farmacologia
Lactatos/farmacologia
Ácido Láctico/farmacologia
Lactobacillus fermentum/química
Leite/microbiologia
[Mh] Termos MeSH secundário: Alanina Transaminase/metabolismo
Animais
Anti-Infecciosos/isolamento & purificação
Aspartato Aminotransferases/sangue
Pão
Fermentação
Conservantes de Alimentos/isolamento & purificação
Armazenamento de Alimentos/métodos
Bactérias Gram-Negativas/efeitos dos fármacos
Bactérias Gram-Negativas/crescimento & desenvolvimento
Bactérias Gram-Positivas/efeitos dos fármacos
Bactérias Gram-Positivas/crescimento & desenvolvimento
Seres Humanos
Lactatos/isolamento & purificação
Ácido Láctico/isolamento & purificação
Lactobacillus fermentum/isolamento & purificação
Masculino
Camundongos
Mucor/efeitos dos fármacos
Mucor/crescimento & desenvolvimento
Micélio/efeitos dos fármacos
Micélio/crescimento & desenvolvimento
Penicillium/efeitos dos fármacos
Penicillium/crescimento & desenvolvimento
Trichophyton/efeitos dos fármacos
Trichophyton/crescimento & desenvolvimento
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Anti-Infective Agents); 0 (Food Preservatives); 0 (Lactates); 156-05-8 (3-phenyllactic acid); 33X04XA5AT (Lactic Acid); EC 2.6.1.1 (Aspartate Aminotransferases); EC 2.6.1.2 (Alanine Transaminase)
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171016
[Lr] Data última revisão:
171016
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170901
[St] Status:MEDLINE
[do] DOI:10.1371/journal.pone.0184020


  10 / 2001 MEDLINE  
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[PMID]:28820942
[Au] Autor:Yang Y; Zhao C; Tian G; Lu C; Zhao S; Bao Y; McClements DJ; Xiao H; Zheng J
[Ad] Endereço:Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences , Beijing 100193, China.
[Ti] Título:Effects of Preheating and Storage Temperatures on Aroma Profile and Physical Properties of Citrus-Oil Emulsions.
[So] Source:J Agric Food Chem;65(35):7781-7789, 2017 Sep 06.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Citrus oils are used as good carrier oil for emulsion fabrication due to their special flavor and various health-promoting functions. In this study, the effects of preheating temperature (30, 40, 50, 60, and 70 °C) and storage temperature (4, 25, and 37 °C) on aroma profiles and physical properties of three citrus-oil (i.e., mandarin, sweet orange, and bergamot oils) emulsions were systematically investigated for the first time. The results demonstrated the significant impact of temperature on aroma profile and physical properties. The abundance of d-limonene was found to be the main factor determining the aroma of the three citrus-oil emulsions at different preheating and storage temperatures, while ß-linalool and linalyl acetate were important for the aroma of bergamot oil emulsion. Preheating temperature showed a profound impact on the aroma of citrus-oil emulsions, and the aroma of different citrus oil emulsions showed different sensitivity to preheating temperature. Storage temperature was also able to alter the properties of citrus oil emulsions. The higher was the storage temperature, the more alteration of aroma and more instability of the emulsions there was, which could be attributed to the alteration of the oil components and the properties of emulsions. Among all three emulsions, bergamot-oil emulsion was the most stable and exhibited the most potent ability to preserve the aroma against high temperature. Our results would facilitate the application of citrus-oil emulsions in functional foods and beverages.
[Mh] Termos MeSH primário: Citrus/química
Óleos Voláteis/química
Óleos Vegetais/química
[Mh] Termos MeSH secundário: Emulsões/química
Armazenamento de Alimentos
Cromatografia Gasosa-Espectrometria de Massas
Temperatura Ambiente
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Emulsions); 0 (Oils, Volatile); 0 (Plant Oils); 39W1PKE3JI (bergamot oil)
[Em] Mês de entrada:1709
[Cu] Atualização por classe:171116
[Lr] Data última revisão:
171116
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170819
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.7b03270



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