The degradation and/or isomerisation of lycopene have an important influence on its bioavailability and bioactivities. Existing studies have shown that the configuration profiles and stability of lycopene will be changed because of heat processing, but the relationship between the structure conversion of lycopene and the intensity of heat treatment is yet to be further studied. To simplify the ...

The use of elevated temperatures (> or = 40-60 degrees C) or heat treatments for managing insects in food-processing facilities is a viable alternative to space fumigation with methyl bromide. Quantitative data are lacking on the responses of life stages of the red flour beetle, Tribolium castaneum (Herbst), an important pest of food-processing facilities worldwide, to elevated temperatures use...

Heat treatment of milk aims to inhibit the growth of microbes, extend the shelf-life of products and improve the quality of the products. Heat treatment also leads to denaturation of whey protein and the formation of whey protein-casein polymer, which has negative effects on milk product. Hence the milk heat treatment conditions should be controlled in milk processing. In this study, the denatu...

In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced wit...

Preanalytical conditions applied during sample collection and processing can affect the detection or quantification of unstable phosphoprotein biomarkers. We evaluated the consequences of tissue stabilization and protein extraction methods on phosphoprotein analysis. The effects of stabilization techniques (heat stabilization, snap-freezing) and time on the levels of phosphoproteins, including ...

Artificial neural networks (ANNs) as a potential method for characterization, modelling and classification have been widely used in many application areas including food processing. This chapter focuses on applications of neural networks in the heat and mass transfer operations/techniques used in food processing. Neural network principles, development of neural network models and major applicat...

The investigators will design a system that uses an infrared camera to record the heat plumes associated with different breathing patterns in controlled experiments and then develop computer algorithms to process and characterize these heat plumes. To accomplish this processing, the recorded heat plumes will be sampled to capture the temporal and spatial information contained in the heat plume....