The Experts below are selected from a list of 258 Experts worldwide ranked by ideXlab platform
Andrée Voilley - One of the best experts on this subject based on the ideXlab platform.
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Kinetic study of the release of aroma compounds in different Model Food Systems
Food Research International, 2007Co-Authors: Anne-marie Seuvre, Ellen Philippe, Stéphane Rochard, Andrée VoilleyAbstract:Kinetics of release as a function of time from different Model Food matrices (mineral water, an oil-in-water emulsion, a carbohydrate matrix and a complex matrix containing lipids and carbohydrates) were measured at 37°C for four flavour compounds. Carbohydrate matrix and complex matrix were elaborated to have a similar rheological behaviour. Flavour compounds belonging to the strawberry flavour note were chosen: a homologous series of ethyl esters (C4, C6 and C8) and a ketone (C5). The influence of the nature of flavour compounds on the kinetics of release was studied. On the other hand, the influence of the composition of the matrix on the kinetics of release was pointed out. From the kinetics of flavour compounds release, the initial rate of release and the time to reach equilibrium were determined. The measurements of the rate of release during the first five minutes indicated a quickest rate of release during the first thirty seconds.
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Flavour release at gas/matrix interfaces of stirred yoghurt Models
International Dairy Journal, 2006Co-Authors: Alice B. Nongonierma, Mark Springett, Jean-luc Le Quéré, Philippe Cayot, Andrée VoilleyAbstract:Abstract Release of strawberry flavour compounds at vapour/matrix interfaces was studied in Model Food Systems simulating a yoghurt with a fruit preparation syrup. The effect of different parameters including physicochemical characteristics of the flavour compound, the structure and composition of the matrix and the temperature (4 and 10°C) on the release of the flavour compounds were investigated. There was an effect of the composition and structure of the matrix upon the partition of the flavour compounds. In the dairy gel, retention of flavour compounds was caused by the physicochemical interactions with the proteins and the solubilisation in dispersed fat. The addition of syrup to the low-fat dairy gel slightly increased the retention of the flavour compounds; this was attributed to physicochemical interactions with pectin and sucrose. In the presence of fat (5%), the flavour compounds were solubilised in the fat and their release was not affected by the composition of the dispersing medium. As expected, temperature affected the release; an increase from 4 to 10 °C resulted in an increase in the overall amount of flavour released.
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behavior of flavor compounds in Model Food Systems a thermodynamic study
Journal of Agricultural and Food Chemistry, 2003Co-Authors: Ellen Philippe, Bernard Colas, Christine Schippa, Anne-marie Seuvre, Virginie Langendorff, Andrée VoilleyAbstract:Physicochemical parameters, such as hydrophobicity, water solubility, and volatility, of four flavor compounds (ethyl acetate, ethyl butyrate, ethyl hexanoate, and 2-pentanone) were determined. The amount of flavor compounds released from different Model matrices (mineral water, purified triolein, an oil-in-water emulsion, a carbohydrate matrix, and a complex matrix containing lipids and carbohydrates) into the gaseous phase was determined at thermodynamic equilibrium, at 37 °C, by static headspace gas chromatography. The degree of interaction between the flavor compounds and the matrix components was shown by measuring the percentage retention using the water matrix as the reference. The partition of flavor compounds was principally dependent on their hydrophobicity. Physicochemical interactions that occurred in the different media led to different degrees of flavor retention. An impact of fat on flavor retention was demonstrated when a water matrix and an oil-in-water matrix or carbohydrate and complex ...
Juming Tang - One of the best experts on this subject based on the ideXlab platform.
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Developing Model Food Systems with rice based products for microwave assisted thermal sterilization
Lwt - Food Science and Technology, 2018Co-Authors: Thammanoon Auksornsri, Ellen R Bornhorst, Zhongwei Tang, Juming Tang, Sirichai SongsermpongAbstract:Abstract Model Foods are effective tools to evaluate heating patterns and determine hot and cold spot locations in Food packages during microwave-assisted thermally sterilization (MATS) processes. Previous research on Model Food development has focused on high-moisture Foods, with limited information on medium-moisture Foods (0.2–0.6 g water/g Food). This research aimed to develop rice Model Foods to simulate medium-moisture Food during MATS processing. The optimal composition of a rice flour gel (RFG) Model Food was 0.3 g/g rice flour, 0.135 g/g tapioca starch, 0.001 g/g xanthan gum, 0.005 g/g d -ribose, and 0.559 g/g water, and a rice to water ratio of 1:1.2 g/g with 0.005 g/g d -ribose for the rice grain (RG) Model. The temperature sensitivities of the Models' color parameters could be applicable for safety and quality attribute Modeling; the RFG Model had a larger range of z-values (11–31 °C) than the RG Model (18–27 °C). Validation results showed that the RG Model Food received more thermal energy than the RFG Model, with thermal treatment equivalents at 121 °C of 60.3 and 6.5 min, respectively. The heating pattern in RFG medium-moisture Model Food was consistent with high-moisture Models in MATS processing. Model Foods developed in this research could be helpful tools for microwave process development for medium-moisture Foods.
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A New Chemical Marker-Model Food System for Heating Pattern Determination of Microwave-Assisted Pasteurization Processes
Food and Bioprocess Technology, 2018Co-Authors: Jungang Wang, Juming Tang, Stewart BohnetAbstract:New chemical marker-Model Food Systems with d -ribose and NaOH precursors as color indicators and gellan gels as chemical marker carrier were explored for the assessment of the heating pattern of in packaged Foods processed in microwave-assisted pasteurization system (MAPS). In determining appropriate precursor concentrations, a solution of 2% ( w / w ) d -ribose and 60 mM NaOH was heated at 60–90 °C for 0–20 min. The solution absorbance at 420 nm increased linearly, while the color parameters L* decreased linearly with heating time at all processing temperatures. In storage, the produced brown color was stable at 4 and 22 °C within 7 days. The new chemical marker-Model Foods were prepared by mixing 2% ( w / w ) d -ribose and 60 mM NaOH with 1% ( w / v ) low-acyl gellan gum and 20 mM CaCl_2·2H_2O solution. The dielectric constant of the Model Food samples decreased with the addition of sucrose, and the loss factors increased with the addition of salt. After processing in the pilot MAPS, the heating pattern and cold and hot spots in the new chemical marker-Model Food system could be clearly recognized and precisely located through a computer vision method. This is the first time that the caramelization reaction was used as a time-temperature indicator in gellan gel Model Food. This study shows the possibility of using the new chemical marker-Model Food system for heating pattern determination of the MAPS.
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Dielectric properties of rice Model Food Systems relevant to microwave sterilization process
Innovative Food Science and Emerging Technologies, 2018Co-Authors: Thammanoon Auksornsri, Zhongwei Tang, Juming Tang, Sirichai SongsermpongAbstract:Abstract Model Foods as chemical marker carriers are needed to evaluate the heating patterns and location of hot and cold spots in developing microwave assisted thermal sterilization (MATS) processes. Previous research on Model Food development has been conducted for high moisture Foods, with limited data on medium moisture Foods (20–60% water). This research aimed to determine the dielectric properties (dielectric constants and loss factors) and penetration depths of rice grain (RG) and rice flour gel (RFG) Model Foods with moisture contents between 50 to 60% (wet basis) and of cooked rice (CR) over a frequency range of 300–3000 MHz at temperatures from 20 to 121 °C. The dielectric properties of rice Models with 0% salt and 0.5% d -ribose closely matched the properties of CR; this indicated that rice Model Foods could be used to emulate CR for heating pattern and cold/hot spot detection in the development of MATS processes at 915 MHz and 2450 MHz. Therefore, rice Model Foods developed in this research could be useful in the future for the Food companies, in order to visualizing the heating pattern and determining the location of cold and hot spots during MATS process of medium moisture Foods, such as rice, pasta or macaroni used as main ingredient in ready-to-eat meal products.
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development of Model Food Systems for thermal pasteurization applications based on maillard reaction products
Lwt - Food Science and Technology, 2017Co-Authors: Ellen R Bornhorst, Juming Tang, Shyam S Sablani, Gustavo V BarbosacanovasAbstract:Abstract Model Food Systems with Maillard reaction products have been an effective tool to assess process lethality for microwave-assisted thermal sterilization. However, Model Food Systems used for sterilization temperatures (110–130 °C) are not optimal for pasteurization temperatures (70–100 °C). The purpose of this research was to develop and assess Model Food Systems to quantify process lethality and Food quality for pasteurization applications, such as microwave-assisted pasteurization. Chemical marker M-2 (4-hydroxy-5-methyl-3(2H)-furanone) and color reaction kinetics were determined for egg white, mashed potato, and gellan Model Foods. M-2, L*, and a* value changes followed first order reaction kinetics and were significantly correlated to thermal lethality and cook value. Mashed potato was the optimal Model Food, in part because it had the greatest range of L* and a* reaction rates at 90 °C. Mashed potato Model Foods developed in this study could be used in the future to describe safety and quality reactions during pasteurization process evaluation.
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physical properties of egg whites and whole eggs relevant to microwave pasteurization
Journal of Food Engineering, 2013Co-Authors: Wenjia Zhang, Fang Liu, C I Nindo, Juming TangAbstract:Abstract Microwave pasteurization is a novel thermal processing technology in which non-uniform heating may be a major challenge. In this study, the suitability of using egg whites (EWs) and whole eggs (WEs) as Model Foods to evaluate the heating uniformity and to determine the cold and hot spots during microwave pasteurization was investigated. The samples were prepared from mixtures of water with commercial EW or WE powders at different solid concentrations (20%, 25%, 27.5%, and 30%) and salt contents (0, 50, 100, and 200 mM). Critical physical properties for desirable Model Food Systems include appropriate dielectric properties, gelation temperatures, gel strengths, and water holding capacities (WHCs). The gelation temperature of liquid EW and WE were 70 and 80 °C; both fell in the pasteurization temperature range. At 915 MHz, the dielectric constants of liquid EW and WE samples and their heat induced gels decreased with solid concentration while the loss factor was not affected. Loss factors of liquid EW and WE samples increased linearly with salt addition, which could be explained by the linear increase of electrical conductivities by adding salt. The strength and WHC of heat induced EW and WE gels increased linearly with solid concentration, while salt addition had no significant effect. The results demonstrated the suitability of using EW and WE as Model Foods to determine the heating uniformity during microwave pasteurization process.
Stephane Desobry - One of the best experts on this subject based on the ideXlab platform.
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Interactions among lactose, beta-lactoglobulin and starch in co-lyophilized mixtures as determined by Fourier Transform Infrared Spectroscopy
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2014Co-Authors: Zohreh Hajihashemi, Ali Nasirpour, Joël Scher, Stephane DesobryAbstract:Processing and storage change Food powders containing a large quantity of lactose due to lactose crystallization and interactions among components. Model Food Systems were prepared by co-lyophilization of lactose, beta-lactoglobulin (BLG), and gelatinized starch. A mixture design was used to define the percentage of each mixture component to simulate a wide range of Food powders. Interactions among lactose, BLG and starch were studied using Fourier Transform Infrared (FT-IR) at different relative humidities (RH), before and after 3 months storage. Results showed the presence of hydrogen bonds among these components. Moreover, interactions or formation of hydrogen bonds among lactose, starch and BLG preserved BLG against freezing and freeze-drying shocks. Lactose crystallization could be identified by comparing infrared spectra of amorphous and crystallized lactose at O-H and C-H stretching vibration bands.
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Interactions among lactose, β-lactoglobulin and starch in co-lyophilized mixtures as determined by Fourier Transform Infrared Spectroscopy.
Journal of food science and technology, 2012Co-Authors: Zohreh Hajihashemi, Ali Nasirpour, Joël Scher, Stephane DesobryAbstract:Processing and storage change Food powders containing a large quantity of lactose due to lactose crystallization and interactions among components. Model Food Systems were prepared by co-lyophilization of lactose, β-lactoglobulin (BLG), and gelatinized starch. A mixture design was used to define the percentage of each mixture component to simulate a wide range of Food powders. Interactions among lactose, BLG and starch were studied using Fourier Transform Infrared (FT-IR) at different relative humidities (RH), before and after 3 months storage. Results showed the presence of hydrogen bonds among these components. Moreover, interactions or formation of hydrogen bonds among lactose, starch and BLG preserved BLG against freezing and freeze-drying shocks. Lactose crystallization could be identified by comparing infrared spectra of amorphous and crystallized lactose at O − H and C − H stretching vibration bands.
Navideh Anarjan - One of the best experts on this subject based on the ideXlab platform.
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Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as Model Food Systems.
Food Chemistry, 2013Co-Authors: Navideh AnarjanAbstract:Solubilising astaxanthin in nanodispersion Systems is a promising approach to incorporate astaxanthin into water-based Food formulations. In this research, the chemical stabilities of astaxanthin nanodispersions diluted in orange juice and skimmed milk as Model Food Systems and in deionised water as a control were evaluated. The nanodispersions displayed significantly (p < 0.05) better stability in Food Systems compared to the control. The effects of stabilisers and dilution factor were also studied. In skimmed milk and deionised water, the type of stabiliser had a significant effect (p < 0.05) on astaxanthin degradation during storage. In vitro cellular uptake of astaxanthin from diluted astaxanthin nanodispersions in selected Food Systems was also evaluated. The cellular uptake of astaxanthin nanodispersions in skimmed milk was significantly higher (p < 0.05) than that of astaxanthin nanodispersions in orange juice and deionised water. High in vitro cellular uptake of astaxanthin from the prepared astaxanthin nanodispersions can be achieved via incorporation into protein-based Foods such as milk.
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Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as Model Food Systems.
Food chemistry, 2013Co-Authors: Navideh AnarjanAbstract:Solubilising astaxanthin in nanodispersion Systems is a promising approach to incorporate astaxanthin into water-based Food formulations. In this research, the chemical stabilities of astaxanthin nanodispersions diluted in orange juice and skimmed milk as Model Food Systems and in deionised water as a control were evaluated. The nanodispersions displayed significantly (p
Sirichai Songsermpong - One of the best experts on this subject based on the ideXlab platform.
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Developing Model Food Systems with rice based products for microwave assisted thermal sterilization
Lwt - Food Science and Technology, 2018Co-Authors: Thammanoon Auksornsri, Ellen R Bornhorst, Zhongwei Tang, Juming Tang, Sirichai SongsermpongAbstract:Abstract Model Foods are effective tools to evaluate heating patterns and determine hot and cold spot locations in Food packages during microwave-assisted thermally sterilization (MATS) processes. Previous research on Model Food development has focused on high-moisture Foods, with limited information on medium-moisture Foods (0.2–0.6 g water/g Food). This research aimed to develop rice Model Foods to simulate medium-moisture Food during MATS processing. The optimal composition of a rice flour gel (RFG) Model Food was 0.3 g/g rice flour, 0.135 g/g tapioca starch, 0.001 g/g xanthan gum, 0.005 g/g d -ribose, and 0.559 g/g water, and a rice to water ratio of 1:1.2 g/g with 0.005 g/g d -ribose for the rice grain (RG) Model. The temperature sensitivities of the Models' color parameters could be applicable for safety and quality attribute Modeling; the RFG Model had a larger range of z-values (11–31 °C) than the RG Model (18–27 °C). Validation results showed that the RG Model Food received more thermal energy than the RFG Model, with thermal treatment equivalents at 121 °C of 60.3 and 6.5 min, respectively. The heating pattern in RFG medium-moisture Model Food was consistent with high-moisture Models in MATS processing. Model Foods developed in this research could be helpful tools for microwave process development for medium-moisture Foods.
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Dielectric properties of rice Model Food Systems relevant to microwave sterilization process
Innovative Food Science and Emerging Technologies, 2018Co-Authors: Thammanoon Auksornsri, Zhongwei Tang, Juming Tang, Sirichai SongsermpongAbstract:Abstract Model Foods as chemical marker carriers are needed to evaluate the heating patterns and location of hot and cold spots in developing microwave assisted thermal sterilization (MATS) processes. Previous research on Model Food development has been conducted for high moisture Foods, with limited data on medium moisture Foods (20–60% water). This research aimed to determine the dielectric properties (dielectric constants and loss factors) and penetration depths of rice grain (RG) and rice flour gel (RFG) Model Foods with moisture contents between 50 to 60% (wet basis) and of cooked rice (CR) over a frequency range of 300–3000 MHz at temperatures from 20 to 121 °C. The dielectric properties of rice Models with 0% salt and 0.5% d -ribose closely matched the properties of CR; this indicated that rice Model Foods could be used to emulate CR for heating pattern and cold/hot spot detection in the development of MATS processes at 915 MHz and 2450 MHz. Therefore, rice Model Foods developed in this research could be useful in the future for the Food companies, in order to visualizing the heating pattern and determining the location of cold and hot spots during MATS process of medium moisture Foods, such as rice, pasta or macaroni used as main ingredient in ready-to-eat meal products.