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Tenderness is an important meat quality parameters and the use of high power ultrasound to disrupt muscle structure may prove effective for reducing both myofibrillar and collagenous toughness. The experiment was carried out with Longissimus lumborum et thoracis and Semitendinosus muscles from 3 to 4 year old steers. Uncooked beef samples (60×40×20mm) were(More)
Encapsulation of probiotic bacteria in cross-linked alginate beads is of major interest for improving the survivability in harsh acid and bile environment and also in food matrices. Alginate micro beads (10-40 μm) containing the probiotics Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM were produced by a novel technique based on dual aerosols(More)
Bayberry juice was spray dried with maltodextrin (DE 10) as a carrier and then stored under different temperature and water activities (aw). The retention of the total phenolic content (TPC) and total anthocaynins (ACN) during the drying process were about 96% and 94%, respectively, suggesting spray drying was a satisfactory technique for drying heat(More)
Protein conformational modifications and water-protein interactions are two major factors believed to induce instability of protein and eventually affect the solubility of milk protein concentrate (MPC) powder. To test these hypotheses, MPC was stored at different water activities (a(w) 0.0-0.85) and temperatures (25 and 45 degrees C) for up to 12 weeks.(More)
The solubility and chemical changes due to the Maillard reaction were investigated in milk protein concentrate powder containing 80% protein (MPC80) during storage at temperatures and relative humidities in the ranges of 25-40 °C and 44-84%, respectively. The Maillard reaction was studied by measuring furosine (a product of lactosylated protein after(More)
(1998) Change of physical properties of green beans during drying and its influence on fluidization. ABSTRACT Changes in the physical properties (size, particle density, bulk density, shrinkage and porosity) and fluidization behaviour of cut green beans with change in moisture content during drying were investigated using a heat pump and fluidized bed(More)
Hydrocolloid gel particles of micron and sub-micron size are particularly attractive for use in many applications in the food, agricultural, pharmaceutical, and chemical industries, due to their biocompatibility, perception as "natural" materials, and soft-solid texture. Industrial applications for such particles include uses as texturizers in confectionery(More)
Changes in fluidization behaviour of green bean particulates with change in moisture content during drying were investigated using a fluidized bed dryer. Fluidization behaviour was characterised for cylindrical shape particles with three length diameter-ratios; 1:1, 2:1 and 3:1. All drying experiments were conducted at 50 + 2 0 C and 13 + 2 % RH using a(More)
This study investigated the effect of microencapsulation on the survival of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM and their acidification in orange juice at 25°C for nine days and at 4°C over thirty five days of storage. Alginate micro beads (10-40 μm) containing the probiotics were produced by a novel dual aerosol method of alginate(More)
Further to part I of this study, this paper discusses mathematical modeling of the relationship between caramelization of several sugars including fructose, glucose, and sucrose and their glass transition temperatures ( T g). Differential scanning calorimetry (DSC) was used for creating caramelized sugar samples and determining their glass transition(More)