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10. Corrigendum to “High pressure-assisted enzymatic hydrolysis potentiates the production of quinoa protein hydrolysates with antioxidant and ACE-inhibitory activities” [Food Chemistry 447 (2024) 138887/ FOCH_138887]

Author

de Carvalho Oliveira, Ludmilla, primary, Martinez-Villaluenga, Cristina, additional, Frias, Juana, additional, Cartea, María Elena, additional, Francisco, Marta, additional, Cristianini, Marcelo, additional, and Peñas, Elena, additional

Published
2024
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13. Impact of Conservation Processes on the Lipid Profile and Immunological Factors IL-10 and TGF-β1 in Whey Separated from Discarded Human Milk

Author

Alves, Eloize, primary, Castro, Matheus, additional, Saqueti, Bruno, additional, Manin, Luciana, additional, Alencar, Josiane, additional, Zacarias, Joana, additional, Bruni, Andressa, additional, Madrona, Grasiele, additional, Visentainer, Jeane, additional, Cristianini, Marcelo, additional, Santos, Oscar, additional, and Visentainer, Jesui, additional

Published
2024
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23. Extraction of bioactive compounds from Peruvian purple corn cob by high isostatic pressure

Author

Guillén Sánchez, Jhoseline Stayce, Betim Cazarin, Cinthia Baú, Canesin, Miriam Regina, Reyes, Felix G. R., Iglesias, Amadeu Hoshi, and Cristianini, Marcelo

Subjects
Anthocyanins, High pressure, Antioxidant activity, Purple corn cob, Soil Science, Bioactive compound, Animal Science and Zoology, Agronomy and Crop Science
Abstract

The purple corn cob is an agro-industrial by-product that contains high-value bioactive compounds, which makes its use attractive for the development of extraction processes. The aim of this research was to extract the bioactive compounds from the purple corn cob by high isostatic pressure at different processing temperatures. Pressures of 0.01 MPa, 250 MPa, 450 MPa and 650 MPa for 3 minutes and at temperatures of 25 °C, 45 °C and 65 °C were used. High pressure extraction was compared with conventional extraction (2.5 h at 25°C). The purple corn cob extract obtained by isostatic processing at 650 MPa and 65 °C presented high antioxidant activity and content of bioactive compounds, unlike the conventional extraction of 2.5 h and 65 °C (p < 0.05). However, it did not show a significant difference with the extract obtained at 450 MPa and 45 °C (p > 0.05). Seven different anthocyanins were identified by liquid chromatography in the extracts obtained by high isostatic pressure (650 MPa at 65 °C) and hydroalcoholic maceration (2.5 h at 65 °C), mainly cyanidin-3-glucoside, pelargonidin-3-glucoside and peonidin-3-glucoside, and their respective malonyl derivatives. The high isostatic pressure increased the extraction of bioactive compounds by more than 50% and obtained them in shorter times, thus appearing as a new alternative, and eco-friendly method for the extraction of bioactive compounds from plant tissues.

Published
2023

24. Effect of processing (cutter versus continuous emulsifier) and sodium reduction on the physicochemical properties of bologna sausages.

Author

do Nacimento, Renata, Vidal, Vitor Andre Silva, de Souza Paglarini, Camila, Munekata, Paulo E.S., Lorenzo, José M., Barros, Julliane Carvalho, Cristianini, Marcelo, and Pollonio, Marise Aparecida Rodrigues

Subjects
SAUSAGES, SODIUM caseinate, SODIUM, MEAT, SALT, CHEMICAL industry, CONTINUOUS processing
Abstract

BACKGROUND: Overcoming the impact of sodium reduction in the properties of emulsified sausages is a current challenge in the production of healthier meat products. Because the emulsifying process play a key role in the stability of sausages, the present study aimed to evaluate the effects of two mechanical emulsifying systems (cutter versus continuous emulsifier) and two levels of sodium chloride (2.50 and 1.25%) on the physicochemical characteristics of bologna sausages. RESULTS: A reduction of sodium increased the L* value and reduced the a* value, and also decreased the protein extraction yield in sausages produced in the cutter system. Moreover, the emulsion stability of reduced sodium batter was increased by cutter emulsification (F50C). On the other hand, the continuous emulsifier process did not decrease the extraction of myofibrillar proteins in F50E (sodium reduced treatment), resulting in minimal impact on emulsion stability and an increase in hardness in reduced‐sodium sausages. CONCLUSION: Therefore, to produce low‐sodium sausages, the continuous emulsifier was more effective producing batters with increased extracted myofibrillar proteins, improving the structure and functionality of myofibrillar proteins compared to the cutter process. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Published
2024
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28. INFLUENCE OF PRE AND POST RIGOR PORK MEAT ON THE PHYSICOCHEMICAL PROPERTIES OF SODIUM-REDUCED MORTADELLA.

Author

do Nascimento, Renata, Silva Vidal, Vitor André, de Souza Paglarini, Camila, Franco, Daniel, Lorenzo, José M., Carvalho Barros, Juliane, Cristianini, Marcelo, and Pollonio, Marise Aparecida

Subjects
SODIUM caseinate, PORK, MEAT, SALT, MICROSCOPY, RAW materials
Abstract

Copyright of Global Science & Technology is the property of Global Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2023

33. List of Contributors

Author

Ahmad, Asif, primary, Behrouzian, Fataneh, additional, Bulut, Sandra N., additional, Castro-Mayorga, Jinneth L., additional, Cristianini, Marcelo, additional, Dokić, Ljubica, additional, Estevinho, Berta N., additional, Fabra, Maria J., additional, Gómez-Mascaraque, Laura G., additional, Gupta, Sumit, additional, Hadnađev, Miroslav, additional, Hadnađev, Tamara Dapčević, additional, Hromiš, Nevena M., additional, Jiang, Jinju, additional, Jindal, Namita, additional, Kaleem, Muhammad, additional, Karthik, Ramachandran, additional, Khalid, Nauman, additional, Khattar, Jasvirinder Singh, additional, Ramakrishna, Chinthala, additional, López-Rubio, Amparo, additional, Lazić, Vera L., additional, Bucak, Seyda, additional, Manigandan, Venkatesan, additional, Martínez-Sanz, Marta, additional, Mohan, Challa Murali, additional, Musioł, Marta, additional, Ozilgen, Sibel, additional, Popović, Senka Z., additional, Porto, Bruna C., additional, Prameela, Kandra, additional, Qin, Yimin, additional, Rajagopal, Senthilkumar, additional, Ramachandran, Saravanan, additional, Razavi, Seyed M.A., additional, Rocha, Fernando, additional, Rydz, Joanna, additional, Sánchez, Gloria, additional, Sikorska, Wanda, additional, Šuput, Danijela Z., additional, Tribst, Alline A.L., additional, Variyar, Prasad S., additional, Wang, Fahe, additional, Zawidlak-Węgrzyńska, Barbara, additional, Zhang, Jian, additional, and Zhao, Lili, additional

Published
2018
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34. List of Contributors

Author

Albanese, Donatella, primary, Bai, Jing, additional, Barberis, Sonia E., additional, Bulatovic, Maja, additional, Cerda, Fabiola, additional, Chaturvedi, Shivani, additional, Cristianini, Marcelo, additional, da Silva Maciel, Erika, additional, Daley, Wayne, additional, de Castro Leite, Bruna R., additional, de Oliveira, Miguel M., additional, Di Matteo, Marisa, additional, Folguera, Laura, additional, Galvão, Juliana A., additional, Ghoshal, Gargi, additional, Gianelli, María P., additional, Hernández-Alcántara, Annel M., additional, Kato, Hellen A., additional, Kaushik, Geetanjali, additional, Kim, Jeong Un, additional, Kim, Sun-Hyoung, additional, Krunic, Tanja, additional, Liguori, Loredana, additional, Llave, Yvan, additional, Magallanes, Jorge F., additional, McMurray, Gary, additional, Mella, Karla, additional, Moreno, Jorge, additional, Oetterer, Marília, additional, Orellana-Palma, Patricio, additional, Park, Jiyong, additional, Pérez-Chabela, Maria Lourdes, additional, Petzold, Guillermo, additional, Quaresma, Fernando R.P., additional, Rakin, Marica, additional, Ribarova, Fanny, additional, Russo, Paola, additional, Sakai, Noboru, additional, Sathya, A., additional, Savay-da-Silva, Luciana K., additional, Shah, Faiz-ul-Hassan, additional, Shahbaz, Hafiz Muhammad, additional, Sharif, Mian K., additional, Singhal, Poonam, additional, Sonati, Jaqueline G., additional, Sturniolo, Héctor L., additional, Wang, Shufang, additional, Zahid, Asna, additional, Zaric, Danica, additional, Zhou, Debao, additional, and Zúñiga, Pamela, additional

Published
2018
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37. List of Contributors

Author

Adnan, Ahmad, primary, Ağçam, Erdal, additional, Akram, Sumia, additional, Akyıldız, Asiye, additional, Alberti, Aline, additional, Albuquerque, Tânia G., additional, Alves, Vitor D., additional, Asokapandian, Sangamithra, additional, Augusto, Pedro E.D., additional, Baduge, Sachitha A., additional, Barba, Francisco J., additional, Basavaraj, Koracha, additional, Baysal, Ayşe H., additional, Cannavan, Andrew, additional, Costa, Helena S., additional, Cristianini, Marcelo, additional, Cullen, Patrick J., additional, Danalache, Florina, additional, Delgadillo, Ivonne, additional, Dinkova, Rada, additional, Dixit, Yash, additional, Duarte, Ricardo V., additional, Dündar, Burcu, additional, Dzimitrowicz, Anna, additional, Fernandes Pereira, Ana Lucia, additional, Fidalgo, Liliana G., additional, Galvis-Sánchez, Andrea C., additional, García, Carlos Álvarez, additional, Garcia-Vaquero, Marco, additional, Inácio, Rita S., additional, Islam, Tanveer ul, additional, Jamroz, Piotr, additional, Jandrić, Zora, additional, Jedryczko, Dominika, additional, Kalaiselvan, Ratish Ramanan, additional, Kanwal, Nazia, additional, Keener, Kevin M., additional, Kim, Jeong Un, additional, Kim, Sun-Hyoung, additional, Koubaa, Mohamed, additional, Kovačević, Danijela Bursać, additional, Mandappa, Iychettira Machaiah, additional, Manonmani, Haravey Krishnan, additional, Martin-Diana, Ana B., additional, Massini, Laura, additional, Mata, Paulina, additional, Matche, Rajeshwar S., additional, Mihalev, Kiril, additional, Millan-Sango, David, additional, Moldão-Martins, Margarida, additional, Mollov, Plamen, additional, Moreira, Silvia A., additional, Mushtaq, Muhammad, additional, Muthukumarappan, Kasiviswanathan, additional, Naz, Rabia, additional, Negi, Pradeep S., additional, Nogueira, Alessandro, additional, O’Donnell, Colm P., additional, O’Sullivan, Carl, additional, Oliveira, M. Beatriz P.P., additional, Pandey, Arti, additional, Panikuttira, Bhavya, additional, Pankaj, Shashi Kishor, additional, Park, Jiyong, additional, Periasamy, Suganya, additional, Pohl, Pawel, additional, Priyadarshini, Akanksha, additional, Priyadarshini, Anushree, additional, Putnik, Predrag, additional, Queirós, Rui P., additional, Rajauria, Gaurav, additional, Radhakrishnan, Mahendran, additional, Rastogi, Navin K., additional, Rico, Daniel, additional, Rodrigues, Sueli, additional, Roohinejad, Shahin, additional, Salomão, Beatriz de Cássia Martins, additional, Santos, Mauro D., additional, Saraiva, Jorge A., additional, Shahbaz, Hafiz Muhammad, additional, Shikov, Vasil, additional, Silva, Mafalda A., additional, Sugumar, Anandakumar, additional, Swamy, Gabriela John, additional, Szymczycha-Madeja, Anna, additional, Tahir, Aisha, additional, Tiwari, Brijesh K., additional, Tiwari, Uma, additional, Tribst, Alline A.L., additional, Valdramidis, Vasilis P., additional, Vinholes, Juliana, additional, Welna, Maja, additional, Yuan, Yvonne V., additional, and Zielinski, Acácio A.F., additional

Published
2018
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44. Non-thermal emerging technologies as alternatives to chemical additives to improve the quality of wheat flour for breadmaking: a review.

Author

Barros, Jefferson Henrique Tiago, de Carvalho Oliveira, Ludmilla, Cristianini, Marcelo, and Steel, Caroline Joy

Subjects
FLOUR, TECHNOLOGICAL innovations, FLOUR quality, APPROPRIATE technology, MICROBIAL enzymes, INDUSTRIAL chemistry
Abstract

Wheat flour is the main ingredient used in the preparation of bread. Factors such as low gluten content and the addition of nontraditional ingredients in baking affect the quality of wheat flour and may limit its use in baking. With the increasing trend of "clean label" products, it may be interesting to develop and use physical processes to improve the quality of wheat flour and avoid the use of chemical additives. High hydrostatic pressure, non-thermal plasma, ultrasound, ozonation, ultraviolet light, and pulsed light treatments are non-thermal emerging technologies (NTETs) that have been studied for this purpose. They were originally developed to inactivate microorganisms and enzymes in foods. Additionally, these technologies can be used at low temperatures to modify the most important component of wheat flour, i.e., gluten and its fractions, which are responsible for the rheological properties of wheat flour dough. Thus, this review focuses on the effects of these NTETs by considering the following factors: (1) the technological properties of gluten, (2) gluten–starch interactions, (3) possible effects of NTETs on minor components of flours, and (4) the quality of wheat flour and the resulting final products. [ABSTRACT FROM AUTHOR]

Published
2023
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