Continuous flow microwave sterilization is an emerging technology that has the potential to replace the conventional heating processes for viscous and pumpable food products. Dielectric properties of pumpable food products were measured by a new approach (under continuous flow conditions) at a temperature range of 20 to 130 degrees C and compared with those measured by the conventional approach...

Plants have the capability to produce an extensive variety of chemical compounds that in turn exert important biological functions and modify different pathological conditions in both human and animals. In this way medicinal plants mediate their effects through Chemical compounds and these processes are identical to those already well understood for the chemical compounds in conventional drugs....

A GC/FID methodology for determination of twenty-one free amino acids in quince fruit (pulp and peel) and jam is described. The sample preparation was simple, involving a SCX Solid-Phase Extraction (SPE) purification step and a fast derivatization with ethyl chloroformate for gas chromatographic analysis. The chromatographic separation was achieved using a CP-Sil 19 CB wcot fused-silica capilla...

Turkey has very rich quince genetic resources, and the country currently dominates world quince production. In particular, the northeastern part of the country has notable Cydonia oblonga Mill. germplasm. Authenticating the identity of germplasm resources of C. oblonga Mill. would be of great value for breeding practices. In the present study, genetic variations of 14 C. oblonga Mill. genotypes...

in this research, the production of a new kiwi- based product by applying kiwi puree, agar (0.25, 0.5 and 1%), guar (0.25, 0.5 and 1%) and other formulation ingredients (kiwi puree, sweeteners and ph modulators) has been investigated. dependent variables include moisture content measurement, instrumental texture analysis and sensory evaluations were carried out in a factorial design and the mea...

Optimisation of thermal processes relies on adequate degradation kinetic models for food safety and quality. In order to use peach puree as a model food to further validate calculated optimal conditions, isothermal experiments, using peach puree, were performed between 110°C and 135°C. Colour was quanti®ed using the L, a, b system. Two combinations of these parameters, La/b and Total Colour Di€...

The economic value, the ease of cultivation and processing, and the well-known health-promoting properties of tomato fruit, make the tomato an important target for genetic manipulation to increase its nutritional content. A transgenic variety, down-regulated in the DETIOLATED-1 (DET-1) gene, has been studied in comparison with the parental line, for antioxidant levels in fresh and hot break fru...

Fresh ground beef patties with (1) no antioxidant (control), (2) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), (3) 3% dried plum puree, or (4) 0.25% rosemary extract were aerobically packaged, irradiated at target doses of 0, 1.5, or 2.0 kGy (1.7 and 2.3 kGy actual doses), and stored at 4°C. The samples were evaluated for lipid oxidation on 0, 3, 7, 14, 21, and 28 days of s...

This paper reports the improved rotor-film evaporator with lower arrangement of separating space, auger-type discharge concentrated organic fruit and berry paste, preheating puree secondary steam. The working surface is heated by a flexible film resistive electric heater radiating type an insulating outer surface. Peltier elements installed in device make it possible to provide low-voltage powe...