The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform
Frank Devlieghere - One of the best experts on this subject based on the ideXlab platform.
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effect of Storage Temperature water activity oxygen headspace concentration and pasteurization intensity on the time to growth of aspergillus fischerianus teleomorph neosartorya fischeri
Food Microbiology, 2020Co-Authors: Juliana Lane Paixao Dos Santos, Simbarashe Samapundo, Stefani Djunaidi, An Vermeulen, Anderson S Santana, Jan Van Impe, Frank DevlieghereAbstract:Abstract This study aims to assess, by means of a full factorial design, the effect of Storage Temperature (10–30 °C), water activity (aw, 0.87–0.89), headspace oxygen (O2) level (0.15–0.80%) and pasteurization intensity (95 °C–105 °C/15sec) on the time to visible growth (tv, days) of Aspergillus fischerianus on acidified Potato Dextrose Agar (aPDA, pH 3.6) for up to 90 days. Moreover, in order to validate the results obtained on aPDA, 12 conditions were selected and assessed in concentrate strawberry-puree based medium. Overall, Storage Temperature had the greatest effect on the tv of A. fischerianus on the evaluated conditions. At 10 °C, no visible growth was observed over the 90 day incubation period, whilst visible mycelia (diameter ≥ 2 mm) were present in 37% and 89% of the conditions at 22 °C and 30 °C, respectively. Pasteurization intensity had only a minor effect on the outgrowth of A. fischerianus. Growth inhibition was observed when aw was reduced to 0.870 ± 0.005 in combination with very low headspace O2 levels (0.15% ± 0.10) in both, aPDA and concentrate strawberry-based media, regardless of the incubation Temperature and heat pasteurization intensity. Overall, longer tv's were required when incubation was done at 22 °C compared to 30 °C. Ultimately, the effect of O2 (0.05 and 1%) and pasteurization intensity (95 °C and 105 °C/15sec) were evaluated on totally 22 fruit purees (un-concentrates and concentrates) over a 60 day Storage period. None of the concentrates purees (aw ≤0.860) evaluated in this study supported the growth of A. fischerianus. On the other hand, A. fischerianus growth inhibition was only observed when the O2 levels were ≤0.05% on un-concentrates fruit purees (aw ≥ 0.980) stored at ambient Temperature (22 °C). Combination of multiple stress factors effectively inhibited growth of A. fischerianus. In general, Storage of fruit purees at low Temperatures (
Nazir Kizziehayford - One of the best experts on this subject based on the ideXlab platform.
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Storage Temperature of tiger nuts cyperus esculentus l affects enzyme activity proximate composition and properties of lactic acid fermented tiger nut milk derived thereof
Lwt - Food Science and Technology, 2021Co-Authors: Nazir Kizziehayford, Kwabena Dabie, Baffour Kyeiasante, Jerry Ampofoasiama, Susann Zahn, Doris Jaros, Harald RohmAbstract:Abstract The impact of Storage Temperature on tiger nut's (Cyperus esculentus L.) enzyme activity, proximate composition, and on the fermentation kinetics and sensory properties of lactic fermented tiger nut milk was investigated. Storage Temperature significantly affected the protein, fat, fiber, ash and carbohydrate content of tiger nuts. Refrigeration of tiger nuts resulted in higher activities of α-amylase and lipase, whilst ambient or elevated Storage showed higher sugar content of tiger nuts. Fermentation of tiger nut milk that was prepared from ambient-stored tiger nuts showed an increased rate of pH reduction and, hence, a significantly lower fermentation time. Fermented tiger nut milk from freshly harvested tiger nuts was more frequently described as grassy and raw. Storage of tiger nuts at ambient or elevated Temperature led to lactic fermented tiger nut milk with sweet and sour attributes, and can be significant for improving the sensory quality.
Juliana Lane Paixao Dos Santos - One of the best experts on this subject based on the ideXlab platform.
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effect of Storage Temperature water activity oxygen headspace concentration and pasteurization intensity on the time to growth of aspergillus fischerianus teleomorph neosartorya fischeri
Food Microbiology, 2020Co-Authors: Juliana Lane Paixao Dos Santos, Simbarashe Samapundo, Stefani Djunaidi, An Vermeulen, Anderson S Santana, Jan Van Impe, Frank DevlieghereAbstract:Abstract This study aims to assess, by means of a full factorial design, the effect of Storage Temperature (10–30 °C), water activity (aw, 0.87–0.89), headspace oxygen (O2) level (0.15–0.80%) and pasteurization intensity (95 °C–105 °C/15sec) on the time to visible growth (tv, days) of Aspergillus fischerianus on acidified Potato Dextrose Agar (aPDA, pH 3.6) for up to 90 days. Moreover, in order to validate the results obtained on aPDA, 12 conditions were selected and assessed in concentrate strawberry-puree based medium. Overall, Storage Temperature had the greatest effect on the tv of A. fischerianus on the evaluated conditions. At 10 °C, no visible growth was observed over the 90 day incubation period, whilst visible mycelia (diameter ≥ 2 mm) were present in 37% and 89% of the conditions at 22 °C and 30 °C, respectively. Pasteurization intensity had only a minor effect on the outgrowth of A. fischerianus. Growth inhibition was observed when aw was reduced to 0.870 ± 0.005 in combination with very low headspace O2 levels (0.15% ± 0.10) in both, aPDA and concentrate strawberry-based media, regardless of the incubation Temperature and heat pasteurization intensity. Overall, longer tv's were required when incubation was done at 22 °C compared to 30 °C. Ultimately, the effect of O2 (0.05 and 1%) and pasteurization intensity (95 °C and 105 °C/15sec) were evaluated on totally 22 fruit purees (un-concentrates and concentrates) over a 60 day Storage period. None of the concentrates purees (aw ≤0.860) evaluated in this study supported the growth of A. fischerianus. On the other hand, A. fischerianus growth inhibition was only observed when the O2 levels were ≤0.05% on un-concentrates fruit purees (aw ≥ 0.980) stored at ambient Temperature (22 °C). Combination of multiple stress factors effectively inhibited growth of A. fischerianus. In general, Storage of fruit purees at low Temperatures (
Per-anders Hansson - One of the best experts on this subject based on the ideXlab platform.
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Food waste reduction in supermarkets - Net costs and benefits of reduced Storage Temperature
Resources Conservation and Recycling, 2016Co-Authors: Mattias Eriksson, Ingrid Strid, Per-anders HanssonAbstract:Food waste is a major problem and therefore measures are needed to reduce it. Since expired best-before date is a frequently cited cause of food waste in supermarkets, prolonging shelf life could reduce food waste. Longer shelf life could be achieved in different ways, e.g. reduced Storage Temperature. However, there is limited knowledge regarding the extent to which longer shelf life actually leads to reduced food waste, and whether the benefits of reduced waste exceed the increased energy costs of maintaining reduced Storage Temperature. Therefore this study calculated the net effect of reducing food waste in supermarkets by reducing the Storage Temperature through simulating the relationships between food waste reduction, longer shelf life, reduced Storage Temperature and increased energy costs. A case study was performed using three years of data on cheese, dairy, deli and meat product waste in six Swedish supermarkets, together with published data on microbiological growth at different Temperatures and on the energy requirement for cold Storage at different Temperatures. Food waste was found to be reduced with lower Storage Temperature for all food products tested. This measure gave increasing net savings in terms of money and greenhouse gas emissions for meat products with decreasing Storage Temperature. Deli products had net savings close to zero, while for dairy and cheese products there were net losses, since the costs of reducing Storage Temperature exceeded the potential savings. Therefore, reducing Storage Temperature has the potential to reduce waste, but at a total net cost. However, a net benefit can be achieved if the measure is only introduced for products with high relative waste, low turnover and high value per unit mass.
Harald Rohm - One of the best experts on this subject based on the ideXlab platform.
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Storage Temperature of tiger nuts cyperus esculentus l affects enzyme activity proximate composition and properties of lactic acid fermented tiger nut milk derived thereof
Lwt - Food Science and Technology, 2021Co-Authors: Nazir Kizziehayford, Kwabena Dabie, Baffour Kyeiasante, Jerry Ampofoasiama, Susann Zahn, Doris Jaros, Harald RohmAbstract:Abstract The impact of Storage Temperature on tiger nut's (Cyperus esculentus L.) enzyme activity, proximate composition, and on the fermentation kinetics and sensory properties of lactic fermented tiger nut milk was investigated. Storage Temperature significantly affected the protein, fat, fiber, ash and carbohydrate content of tiger nuts. Refrigeration of tiger nuts resulted in higher activities of α-amylase and lipase, whilst ambient or elevated Storage showed higher sugar content of tiger nuts. Fermentation of tiger nut milk that was prepared from ambient-stored tiger nuts showed an increased rate of pH reduction and, hence, a significantly lower fermentation time. Fermented tiger nut milk from freshly harvested tiger nuts was more frequently described as grassy and raw. Storage of tiger nuts at ambient or elevated Temperature led to lactic fermented tiger nut milk with sweet and sour attributes, and can be significant for improving the sensory quality.
