Received 20/6/2013 Accepted 3/7/2013 (006087) 1 Laboratory of Food Technology, Faculty of Engineering, Federal Technological University of Paraná – UTFPR, Linha Santa Bárbara, s/n, CP 135, CEP 85601-970, Francisco Beltrão, PR, Brazil, e-mail: [email protected] 2 Laboratory of Bioengineering, Faculty of Engineering, Federal University of Grande Dourados – UFGD, Dourados, MS, Brazil 3 Labora...

A large body of clinical evidence suggests that the consumption of 3 g or more per d of β-glucan from oats or barley, as part of a diet low in saturated fat and cholesterol, may reduce the risk of CHD. The unique chemical and physical properties of oats and physiological responses to oat consumption contribute to their demonstrated health benefits; other health attributes are still under evalua...

This study was conducted in order to tenderise muscle foods (pork, beef and chicken) by using crude enzyme extract from Calotropis procera latex. Chunks of knuckle muscle from pork and beef as well as of breast muscle from chicken were marinated with distiled water (control) and 0.05%, 0.1%, 0.2%, 0.3% and 0.5% (w/w) of crude enzyme extract powder for 60 min at 4°C. The marinated samples were t...

introduction : soybean is an excellent plant protein source with diverse applications in food systems. despite numerous commercial applications and rich nutritional properties of soybeans, soy proteins are sensitive to heat and other damaging agents during food processing which can limit their applications in food industries. maillard reaction includes a series of chemical reactions between the...

wheat starch is the most common type of starch in iran as well as many other parts of the world with enormous applications in food and non-food products. to improve its physicochemical properties or create new functionalities, starch can be modified by changing its molecular structure. amongst different methods for starch modification, physical methods have received more attention recently. pre...

atmospheric pressure plasma (app) is an emerging non thermal technology for the improvement of food  safety. non-thermal plasma (ntp) is a neutral ionized gas that comprises highly reactive spices including, positive ions, negative ions, free radicals, electrons, excited or non excited molecules and photons at or near room temperature. ntp can be generated at atmospheric pressure that makes it ...

Recent innovations in nanotechnology have transformed a number of scientific and industrial areas including the food industry. Applications of nanotechnology have emerged with increasing need of nanoparticle uses in various fields of food science and food microbiology, including food processing, food packaging, functional food development, food safety, detection of foodborne pathogens, and shel...

Introduction: Active packaging is one of the innovations in food packaging industry that would be a respons to the changing needs of consumers and markets. In this technique, materials such as adsorbents oxygen, moisture, carbon dioxide, ethylene and carbon dioxide-releasing flavor compounds, antimicrobials, antioxidants and various aromatic compounds are used. In the last deca...