Effect of Al content on the strength of terminal silanol species in ZSM-5 zeolite catalysts
Atmospheric cold plasma is an innovative, non-thermal technology. It has shown promising results for a broad range of food processing applications. On the basis of those facts, it has prompted growing attention in the scientific community. This paper reviews the literature generation trends surrounding atmospheric cold plasma technology. A bi...
By Dragan Vujadinović
Profile of currently employed European Food Scientists and Technologists: Education, experience and skills
The food & drink (F&D) sector in Europe ranks low in innovation and the European F&D industry has been losing importance in the global market. The food professionals, i.e., food scientists and technologists (FSTs), may not be meeting the varied demands of the sector. Here, we identify education, experience and skills of current FSTs and...
By Katherine Flynn, Barbara Ruiz Bejarano, Mafalda A.C. Quintas
Effect of storage on physico-chemical, microbiological and sensory characteristics of goat milk fermented by Lactobacillus strains isolated from minas artisanal cheeses
Lactobacillus spp. are lactic acid bacteria which have important implications for the food industry due to their fermentation capacities. The aims of this research were to produce fermented goat milks with Lactobacillus plantarum B7 and Lactobacillus rhamnosus D1, isolated from Brazilian artisanal cheeses, and to evaluate their physico-chemical, mi...
By Gustavo L. C. Valente, Leonardo B. Acurcio, Ranier C. Figueiredo, Felipe M. Sant'Anna, Rommel F. Brito, Luigi P. V. Freitas, Andréia M. Silva, Marcelo R. Souza, Cláudia F. A. M. Penna
Modelling relationships between raw milk quality parameters and climatic conditions - the case study of a 3-years survey in Serbia
This work examined the relationships between quality characteristics of raw milk and climatic conditions. Over a period of three years, a total of 5,065 samples were collected encompassing two types of farms. The quality characteristics analysed were titratable acidity (TA), total plate count (TPC) and somatic cells count (SCC). Climatic conditions...
By Ilija Djekic, Jelena Miočionović, Marija Bojčevski, Nada Šmigić, Igor Tomašević
Development of technology for the production of sausage produce using secondary collagen-containing raw materials
One of the main requirements for modern technologies is to expand the range of meat products by creating combined products with a balanced composition of food and biologically active substances. The purpose of the study was to develop a technology for the production of such combined meat products. The research used secondary meat raw materials of t...
By Natalia Gizatova, Albert Gizatov, Liliya Zubairova, Irina Mironova, Azat Nigmatyanov, Yuliya Chernyshenko, Alexey Pleshkov
Treatment of Olive Mill Wastewater and the Use of Polyphenols Obtained After Treatment
Olive mill wastes are signicant environmental problem especially in Mediterranean areas where they are generated in huge quantities in a short period of time. They are phytotoxic materials because of their high phenol, lipid and organic acid concentrations, but these wastes also contain valuable resources that could be recycled such as a large prop...
By Semih Otles, Ilknur Selek
Increase of “Umami” and “Kokumi” Compounds in Miso, Fermented Soybeans, by the Addition of Bacterial γ-Glutamyltranspeptidase
γ-Glutamyltranspeptidase (GGT) hydrolyzes γ-glutamyl compounds and transfers their γ-glutamyl moieties to amino acids and peptides. We previously showed that the “umami” taste of soy sauce could be improved by the addition of salt-tolerant Bacillus subtilis GGT to the fermentation mixture, “moromi”. Although miso fermentation is a semi-solid ferm...
By Thao Van Ho, Hideyuki Suzuki
Food Engineering within Sciences of Food
The aim of this paper is to clarify the identity of food engineering in sciences of food. A short historical description of the evolution of the branch in the Anglo Saxon and the Continental educational systems is given. Furthermore, the distinction of basic definitions such as food science, food science and technology, food technology, and food en...
By Athanasios Kostaropoulos
Chemical constituents in leaves and aroma products of Nicotiana rustica L. tobacco
Nicotiana rustica L. (Aztec tobacco) is the only Nicotiana species, except common tobacco (N. tabacum L.), which is cultivated for tabacco products. The leaves of N. rustica, however, accumulate various specialized metabolites of potential interest. Therefore, the objective of this study was to evaluate certain classes of metabolites (by ...
By Venelina T. Popova, Tanya A. Ivanova, Albena S. Stoyanova, Violeta V. Nikolova, Margarita H. Docheva, Tzveta H. Hristeva, Stanka T. Damyanova, Nikolay P. Nikolov
Teaching Medical Students to Help Patients Manage Their Weight: Outcomes of an Eight-School Randomized Controlled Trial
BACKGROUNDGiven the rising rates of obesity there is a pressing need for medical schools to better prepare students for intervening with patients who have overweight or obesity and for prevention efforts.OBJECTIVETo assess the effect of a multi-modal weight management curriculum on counseling skills for health behavior change.DESIGNA pair-matched, ...
By Judith K. Ockene, Lori Pbert, Sybil Crawford, Christine F. Frisard, Jyothi A. Pendharkar, Rajani S. Sadasivam, Jamie Faro, Cathy Okuliar, Cassie Eno, Katherine Margo, Monica Ann Shaw, Taraneh Soleymani, Diane D. Stadler, Sarita Warrier, Katie White, Alan C. Geller