The glass transition of food solids has received considerable attention and its relationships with food solids behaviour in various processes and food storage have been well established. The glass transition properties for food components have been obtained primarily from calorimetric measurements and their limit has been in identifying a transition temperature range with no particular informat...

Concern exists that long-term human consumption of BHT may have potential health risks. It has undergone the additive application and review process required by the U.S. Food and Drug Administration (FDA); the committee concluded that no evidence in the available information on BHT demonstrates a hazard to the public when it is used at levels that are now current and in the manner now practiced...

Although many sequences and linear IgE epitopes of allergenic proteins have been identified and archived in databases, structural and physicochemical discriminators that define their specific properties are lacking. Current bioinformatics tools for predicting the potential allergenicity of a novel protein use methods that were not designed to compare peptides. Novel tools to determine the quant...

Introduction: Active packaging is one of the innovations in food packaging industry that would be a respons to the changing needs of consumers and markets. In this technique, materials such as adsorbents oxygen, moisture, carbon dioxide, ethylene and carbon dioxide-releasing flavor compounds, antimicrobials, antioxidants and various aromatic compounds are used. In the last deca...

The objective of this work was carried out to study the evaluate air frying process as a new technique for frying process. The Potato strips were fried in both air-frying machines (Tefal Actifry) at 180oC±5oC for 40 min and traditional frying process at 180oC for 40 min, 6 min/batch. After frying, the moisture and oil uptake were determined. Changes in some physico-chemical properties of oil ex...

This review work presents and discusses the main applications of capillary electromigration methods in food analysis and Foodomics. Papers that were published during the period February 2013-February 2015 are included following the previous review by Garcia-Cañas et al. (Electrophoresis, 2014, 35, 147-169). Analysis by CE of a large variety of food-related molecules with different chemical prop...

Synthetic petroleum-based polymers and natural plant polymers have the disadvantage of restricted sources, in addition to the non-biodegradability of the former ones. In contrast, eco-sustainable microbial polysaccharides, of low-cost and standardized production, represent an alternative to address this situation. With a strong global market, they attracted worldwide attention because of their ...

Food consists of a complex group of substances that differ in chemical composition and physical structure. Collectively these substances form a matrix and it is the behaviour of this matrix which determines the digestibility, the rate and extent of nutrient release, from a food during normal gut transit. In the process of digestion both chemical and physical degradation of food occurs. Chemical...

Heterogeneity in the landscapes of West Usambara Mountains on land use and human activities has been reported. However, the interface of land use patterns and human modified soils with small mammal and flea abundance for possible explanation of plague has not been explored. This study was carried out to determine the link between anthropogenic soils and land use patterns on small mammal and fle...

Extruded cereal snacks are usually deficient in protein, mineral ingredients, valuable fatty acids. With the rise of health awareness among consumers, food manufacturers and scientists are pressed to take measures in order to develop new functional/health-beneficial foods. The aim of this work was to manufacture extruded crisps enriched with α-linolenic acid (obtained from linseed oil) and to o...