Shell eggs have been irradiated with increasing radiation doses in the 0.5-3.0 kGy dose range and various non-microbiological changes, important from the point of view of consumer quality, have been estimated. Dose-dependent changes in the flow behaviour of egg white and brittleness of the yolk membrane in broken eggs, sensorial parameters of the raw and soft-boiled eggs, whippability and foam stability of the egg white were observed. Considering that a minimal dose of 1.5 kGy would be required for radiation inactivation of salmonellae and other, non-pathogenic bacteria, the quality of irradiated eggs upon such gamma radiation dose would not be equal in all parameters to those of the fresh shell eggs, however, changes in sensorial and functional properties at this dose level may be still acceptable, mainly for risk population and some industrial use.
Chakaiya variety of amla was investigated for its phenolic contents, and extracted phenolics from amla powder were evaluated for their antioxidant activity. RSM (response surface methodology) was used to determine the optimum conditions for maximum recovery of total phenolic content (TPC) and 2,6-diphenyl picryl hydrazil free radical (DPPH*) scavenging activity. The gelatine coating on banana slices before frying significantly reduced (approximately 60%) the fat uptake from oil during frying in comparison to control. The reduction of particle size to the nano range was found to be effective to load the antioxidants effectively. Antioxidant extracted from amla reduced the rate of oxidation of oil during frying and so it may be a better alternative of synthetic antioxidant in food products.
Authors:Á. Koncz, L. Mészáros, J. Farkas, K. Pásztor-Huszár, R. Helt, and N. Lechner
Fonberg-Brozek, M., Arabas, J., Kostrzewa, E., Reps, A., Szczawinski, J., Szczepek, J., Windyga, B. & Porowski, S.
(1999): High-pressure treatment of fruit, meat, and cheese products — equipment, methods and results.-in: Oliveira, F.A.R. & Oliveira, J
Authors:S.S. Singh, S. Mishra, R.C. Pradhan, and K. Vivek
, G. , Horváth , M. , Kaszab , T. & Alemany , G.G. ( 2013 ): No major differences found between the effects of microwave-based and conventional heat treatment methods on two different liquid foods . PloS One , 8 , e
Authors:J.M. Garcia, S. M. Castro, R. Casquete, J. Silva, R. Queirós, J.A. Saraiva, and P. Teixeira
.M. , Casquete , R. , Silva , J. , Queirós , R. , Saraiva , J.A. & Teixeira , P. ( 2016 ): Mild pressure treatments applied to Pediococcus acidilactici HA-6111-2 at exponential growth phase . -in: Padilla , T. (Ed.), Bacteriocins: Production