| 1. |
- Eide, M.H., et al.
(author)
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Life cycle assessment (LCA) of cleaning-in-place processes in dairies
- 2003
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In: Lebensmittel-Wissenschaft + Technologie. - 0023-6438 .- 1096-1127. ; 36:3, s. 303-314
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Journal article (peer-reviewed)abstract
- Four Cleaning-In-Place (CIP) methods for dairies were compared using life cycle assessment (LCA). The methods were conventional alkaline/acid cleaning with hot water disinfection, one-phase alkaline cleaning with acid chemical disinfection, enzyme-based cleaning with acid chemical disinfection and the conventional method with disinfection by cold nitric acid at pH 2. Production of detergents, transport, the user phase in the dairy and waste management of containers were included. The user phase was found to be the most important part of the life cycle. The CIP methods with small volumes and low temperatures, such as enzyme-based cleaning and one-phase alkaline cleaning, turned out to be the best alternatives for the impact categories energy use, global warming, acidification, eutrophication and photo-oxidant formation. Milk residues flushed out in the rinsing phase were the main contributor to eutrophication, but the phosphorus and nitrogen in the detergents also influenced the results. Evaluation of toxic substances poses a methodological problem in LCA. In this study, detergents partly composed of toxic substances were included, and the overall assessment was that the one-phase alkaline cleaning method was preferable from an environmental point of view. A qualitative assessment of toxicity was performed. © 2003 Published by Elsevier Science Ltd. on behalf of Swiss Society of Food Science and Technology.
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| 2. |
- Topakas, E., et al.
(author)
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Bioconversion of ferulic acid into vanillic acid by the thermophilic fungus Sporotrichum thermophile
- 2003
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In: Lebensmittel-Wissenschaft + Technologie. - 0023-6438 .- 1096-1127. ; 36:6, s. 561-565
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Journal article (peer-reviewed)abstract
- Sporotrichum thermophile is capable of promoting the formation of vanillic acid during ferulic acid degradation. Ferulic acid metabolism by S. thermophile apparently occurred via the propenoic chain degradation and the formation of 4-hydroxy-3-methoxystyrene (4-vinylguaiacol) was observed which was presumably metabolized to vanillic acid. Guaiacol was detected in addition to the above-mentioned intermediates, usually as a result of nonoxidative decarboxylation of vanillic acid. The bioconversion of ferulic into vanillic acid was affected by the amount of ferulic acid that was treated and the carbon source on which the biomass was grown. Under optimum conditions vanillic acid production from ferulic acid by S. thermophile attained very high levels of 4798 mg/L with a molar yield of 35%
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| 3. |
- Ahrné, Lilia, et al.
(author)
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Effect of crust temperature and water content on acrylamide formation during baking of white bread : Steam and falling temperature baking
- 2007
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In: Lebensmittel-Wissenschaft + Technologie. - : Elsevier BV. - 0023-6438 .- 1096-1127. ; 40:10, s. 1708-1715
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Journal article (peer-reviewed)abstract
- The effect of crust temperature and water content on acrylamide formation was studied during the baking of white bread. To assess the effect of over-baking, we used a full factorial experimental design in which the baking time was increased by 5 and 10 min at each baking temperature. Additional experiments were performed with steam baking and falling temperature baking. Immediately after baking, the crust was divided into the outer and inner crust fractions, and the water content and acrylamide concentration of each fraction was measured. The outer crust had a significantly lower water content and higher acrylamide concentration than the inner crust did. Crust temperature in combination with water content had a significant effect on acrylamide formation, higher temperatures resulting in higher acrylamide concentrations. However, at very high temperatures and lower water contents, acrylamide concentration was observed to decrease, though the bread colour was then unacceptable for consumption. Steam and falling temperature baking, on the other hand, decreased the acrylamide content while producing bread crust with an acceptable colour. The lowest acrylamide values and an acceptable crust colour were produced by steam baking. © 2007 Swiss Society of Food Science and Technology.
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| 4. |
- Holm, Karin, 1978, et al.
(author)
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Sweetness and texture perception in mixed pectin gels with 30% sugar and a designed rheology
- 2009
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In: LWT - Food Science and Technology. - : Elsevier BV. - 1096-1127 .- 0023-6438. ; 42:3, s. 788-795
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Journal article (peer-reviewed)abstract
- Pure low-methoxyl (LM) pectin and mixtures of LM and high-methoxyl (HM) pectin in different ratios were used to produce gels with control over the theological parameter storage modulus (G'). The gels either had similar pectin concentrations and different G' values, or different pectin concentrations and similar G' values. All gels were prepared with 30 g/100 g sugar, in the presence of 0.1 g/100 g CaCl2, at pH 3.5; these are conditions that favour gel formation of both LM and HM pectin. The gels were compared for their sensory characteristics; specifically sweetness, sourness, thickness, and glueyness. Sweetness was found to increase with increasing storage modulus (G') in pectin gets of similar pectin concentration, but different G' values. Gels with higher proportions of LM pectin were perceived as sweeter than those with low LM pectin ratios. These gels also had increasing loss modulus (G ''), and increasing differences between G' and G '', which indicates that diffusion has a bearing on the perception of sweetness in pectin gels. Thickness and glueyness were mostly determined by total pectin concentration. Thickness also increased with increasing LM pectin concentration while glueyness increased with increasing HM pectin concentration.
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| 5. |
- Katapodis, Petros, et al.
(author)
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Enzymic production of feruloyl xylo-oligosaccharides from corn cobs by a family 10 xylanase from Thermoascus aurantiacus
- 2008
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In: Lebensmittel-Wissenschaft + Technologie. - : Elsevier BV. - 0023-6438 .- 1096-1127. ; 41:7, s. 1239-1243
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Journal article (peer-reviewed)abstract
- Feruloyl xylo-oligosaccharides (FeXOSs) were obtained from corn cobs (CCs) by treatment with a Thermoascus aurantiacus family 10-β-d-endoxylanase. CCs subjected to a sonication (ST-CC) or an autoclave treatment in order to enhance enzymic access and FeXOS production. Enzymic FeXOS production was increased by CCs thermal treatment up to 3.5 times. The kinetic parameters KE and Vmax, describing enzyme-dependent production rates of FeXOSs from CCs, were estimated at 130±20 nM and 290±10 nM h−1, respectively. The reaction parameters affecting the FeXOS production, such as substrate concentration, enzyme loading and reaction time, have been investigated. The maximum FeXOS production was observed after 24 h incubation of 100 g L−1 AT-CC with 570 nM xylanase. The obtained yield was 12 μmol of FeXOSs per gram of CC.
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| 6. |
- Lennersten, Mats, et al.
(author)
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Influence of Wavelength and Packaging Material on Lipid Oxidation and Colour Changes in Low-fat Mayonnaise
- 2000
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In: Lebensmittel-Wissenschaft + Technologie. - : Elsevier BV. - 0023-6438 .- 1096-1127. ; 33:4, s. 253-260
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Journal article (peer-reviewed)abstract
- The influence of light of different wavelengths on lipid oxidation and colour changes in unpacked low-fat mayonnaise was studied using fluorescent light tubes emitting ultraviolet radiation and blue, yellow and red light. The protective effect of the polyester materials PET (polyethylene terephtalate), PEN (polyethylene naphtalate) and PET/PEN copolymer was evaluated by exposing mayonnaise packed in these materials to cool white fluorescent light. The change in colour of samples representing all storage conditions was almost entirely due to a decrease in yellowness, presumably as a result of photobleaching of ? -carotene. The colour was affected by wavelengths shorter than 470 nm with the greatest effect produced by wavelengths in the 410-450 nm range. The concentration of hexanal in the headspace was used as an indicator of lipid oxidation. The effect on lipid oxidation was most pronounced with ultraviolet radiation, although short wavelength visible light also had a significant effect. The polyester materials offered some protection against lipid oxidation by filtering out the ultraviolet radiation to varying degrees. PEN and PET/PEN copolymer offered better protection than PET. None of the materials offered sufficient protection against colour changes.
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| 7. |
- Prothon, Frederic, et al.
(author)
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Effects of Combined Osmotic and Microwave Dehydration of Apple on Texture, Microstructure and Rehydration Characteristics
- 2001
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In: Lebensmittel-Wissenschaft + Technologie. - : Elsevier BV. - 0023-6438 .- 1096-1127. ; 34:2, s. 95-101
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Journal article (peer-reviewed)abstract
- The effect of microwave-assisted air-drying with or without osmotic pre-treatment on apple cubes was evaluated. Osmotic pre-treatment in sucrose solution was followed by microwave-assisted air-dehydration at different temperatures (50, 60 and 70°C). The products were compared to the samples that did not undergo any pre-treatment. A puncture test and confocal laser scanning microscopy (CLSM) were used to analyse the effects of these processes on texture and microstructure. Rehydration in water and in yoghurt were studied and compared. Results showed that osmotic pre-treatment before microwave-assisted air-drying increased the final overall quality of the product. Although the drying time to reach 10% moisture content (wb) was reduced, the presence of infused sucrose in the osmotically dehydrated tissue decreased the drying rate during the microwave finish-drying. The effective moisture diffusivity was slightly lower for the osmosed samples than for the non-treated ones at all the studied temperatures. Osmotic pre-treatment had a beneficial effect on the firmness of the rehydrated samples that had been air-dried at 50°C. Microstructural studies showed a thickening of the cell wall after the osmotic treatment. Structural changes in the cell wall due to the final drying could also be detected. Finally, the rehydration capacity in water was significantly higher for non-treated samples than for the pre-treated ones - although rehydration in yoghurt reduced this difference.
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| 8. |
- Wendin, Karin, 1963-, et al.
(author)
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Influences of fat, thickener and emulsifier contents on salad dressing : Static and dynamic sensory and rheological analyses
- 2001
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In: Lebensmittel-Wissenschaft + Technologie. - 0023-6438 .- 1096-1127. ; 34:4, s. 222-233
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Journal article (peer-reviewed)abstract
- The effects of contents of fat, thickener and emulsifier in salad dressing were investigated. Twelve types of dressings were produced according to a full factorial design, whereby the fat content was set at three levels, the thickener and the emulsifier contents at vivo levels. The dressings were analysed by a sensory panel, using both quantitative descriptive profiling and time-intensity (TI) evaluation, and by instrumental/rheological measurements. The two sensory methods were related to each other and the instrumental results were related to tire sensory results. All design parameters had a significant influence on the properties of salad dressing, mainly on texture and mouthfeel. Fat content was the most influencing parameter. Inter-action effects were found and it can he concluded that the content of the emulsifier was less critical when the fat and thickener contents increased Dynamic and descriptive sensory analyses,ere mainly related to each other in the fattiness attribute. There were strong relations between instrumental and sensory analysis according to rheological and texture attributes, /r/ greater than or equal to 0.7 (Pearson correlation coefficient)for most texture attributes.
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| 9. |
- Wendin, Karin, et al.
(author)
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Influences of Fat, Thickener and Emulsifier Contents on Salad Dressing : Static and Dynamic Sensory and Rheological Analyses
- 2001
-
In: Lebensmittel-Wissenschaft + Technologie. - : Elsevier BV. - 0023-6438 .- 1096-1127. ; 34:4, s. 222-233
-
Journal article (peer-reviewed)abstract
- The effects of contents of fat, thickener and emulsifier in salad dressing were investigated. Twelve types of dressings were produced according to a full factorial design, whereby the fat content was set at three levels, the thickener and the emulsifier contents at two levels. The dressings were analysed by a sensory panel, using both quantitative descriptive profiling and time-intensity (TI) evaluation, and by instrumental/rheological measurements. The two sensory methods were related to each other and the instrumental results were related to the sensory results. All design parameters had a significant influence on the properties of salad dressing, mainly on texture and mouthfeel. Fat content was the most influencing parameter. Interaction effects were found and it can be concluded that the content of the emulsifier was less critical when the fat and thickener contents increased. Dynamic and descriptive sensory analyses were mainly related to each other in the fattiness attribute. There were strong relations between instrumental and sensory analysis according to rheological and texture attributes, r?0.7 (Pearson correlation coefficient) for most texture attributes.
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| 10. |
- Widén, Heléne, et al.
(author)
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Sensory characterization of polyester-based bottle material inertness using threshold odour number determination
- 2007
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In: LWT - Food Science and Technology. - : Elsevier BV. - 0023-6438 .- 1096-1127. ; 40:1, s. 66-72
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Journal article (peer-reviewed)abstract
- Refillable polyester bottles, for example polyethylene terephthalate (PET) bottles, are known to interact with chemicals. Aroma compounds from a product can be absorbed by the bottle material, remain after washing and remigrate when the bottle is reused, resulting in off-flavour of the new product. A certified reference material has recently been approved with which the chemical and sensory inertness of refillable bottle materials can be tested. In this study a sensory method aimed at characterizing the sensory inertness properties of the reference bottle material was developed. A use-reuse situation was simulated by storing bottle wall strips in a solution of four odour-active compounds (the loading phase) and, after cleaning, immersing them in water (the remigration phase). The remigration water was analysed with both a sensory method, i.e. determination of the threshold odour number, and chemically using gas chromatography mass spectrometry (GC-MS). Additionally, another PET and a polyethylene naphthalate (PEN) bottle material were also tested. The sensory threshold determination method could differentiate between the PEN materials and the PET materials. Results from chemical analysis showed that the inertness properties of the PET materials were very similar. The PEN material exhibited significantly superior inertness properties, with only 3-24% of the aroma transfer properties of PET. (c) 2005 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
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