1
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Nawaz A, Irshad S, Ali Khan I, Khalifa I, Walayat N, Muhammad Aadil R, Kumar M, Wang M, Chen F, Cheng KW, Lorenzo JM. Protein oxidation in muscle-based products: Effects on physicochemical properties, quality concerns, and challenges to food industry. Food Res Int 2022; 157:111322. [DOI: 10.1016/j.foodres.2022.111322] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 04/16/2022] [Accepted: 04/28/2022] [Indexed: 12/29/2022]
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2
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Incorporation of Tapioca Starch and Wheat Flour on Physicochemical Properties and Sensory Attributes of Meat-Based Snacks from Beef Scraps. Foods 2022; 11:foods11071034. [PMID: 35407121 PMCID: PMC8997522 DOI: 10.3390/foods11071034] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 03/29/2022] [Accepted: 03/30/2022] [Indexed: 12/04/2022] Open
Abstract
The global demand for healthy snacks with high protein content is growing annually. Meat scraps generated after meat cutting in the slaughtering process are considered a valuable protein product. The aim of this research was to formulate the meat-based snacks obtained from beef scraps by baking at 150 °C for 20 min. The physicochemical properties, texture and sensory profiles of the beef snacks were investigated. Among tapioca starch, modified starch and wheat flour, the texture profiles and scanning electron microscopy (SEM) revealed that wheat flour contributed to a firm texture of the products, resulting in significantly (p < 0.05) higher sensory scores for texture. The overall acceptability based on physicochemical and sensory attributes of wheat flour were significantly (p < 0.05) higher than tapioca starch and modified starch. The results showed that the relatively low content of wheat flour at 0.625% (w/w) was of sufficient proportion to provide proper physicochemical properties and texture attributes to beef snacks. In addition, the results also indicated that the desirable properties of the obtained meat-based snacks were influenced by the type and content of starch and/or flour used. This study reveals the benefits of meat scraps as a potential protein-rich source and further applications in other meat-based snacks.
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Ageev OV, Dowgiałło A, Sterczyńska M, Piepiórka-Stepuk J, Samojlova NV, Jakubowski M. Increasing the Efficiency of Food Material Cutting during Inclined and Shear Movements of Knife. MATERIALS 2021; 15:ma15010289. [PMID: 35009435 PMCID: PMC8746097 DOI: 10.3390/ma15010289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 12/07/2021] [Accepted: 12/28/2021] [Indexed: 11/16/2022]
Abstract
Mathematical models for predicting the resistance forces that are developed during the inclined and sliding cutting of food materials have been developed. The dependence of the actual cutting angle on the angle of inclination and sliding speed of the cutting edge at various sharpening angles have been investigated. For the inclined cutting mode, the dependence of the useful resistance force on the cutting speed has been determined at various angles of inclination of the cutting edge and designed sharpening angles. For the sliding cutting mode, the dependence of the useful resistance force on the feeding speed has been demonstrated at various sliding speed values and designed knife sharpening angles. The dependence of the transformed dimensionless sharpness of the knife on the angle of inclination of the cutting edge and the sliding speed has been established for different constructional sharpness values of the knife. The results of the study indicate that the useful resistance force is significantly reduced during the inclined and sliding cutting processes when compared with the normal cutting process, and a change in the pattern of fiber destruction, which significantly increases the cutting efficiency of cutting tools, is obtained.
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Affiliation(s)
- Oleg V. Ageev
- Department of Food and Refrigeration Machines, Mechanics and Technology Faculty, Kaliningrad State Technical University, 236022 Kaliningrad, Russia;
| | - Andrzej Dowgiałło
- Department of Processing Technology and Mechanization, National Marine Fisheries Research Institute, 81-332 Gdynia, Poland;
| | - Monika Sterczyńska
- Department of Food Industry Processes and Facilities, Faculty of Mechanical Engineering, Koszalin University of Technology, 15-17 Raclawicka Str., 75-620 Koszalin, Poland; (M.S.); (J.P.-S.)
| | - Joanna Piepiórka-Stepuk
- Department of Food Industry Processes and Facilities, Faculty of Mechanical Engineering, Koszalin University of Technology, 15-17 Raclawicka Str., 75-620 Koszalin, Poland; (M.S.); (J.P.-S.)
| | - Natalia V. Samojlova
- Department of Processing Equipment Engineering, Mechanics and Technology Faculty, Kaliningrad State Technical University, 236022 Kaliningrad, Russia;
| | - Marek Jakubowski
- Department of Food Industry Processes and Facilities, Faculty of Mechanical Engineering, Koszalin University of Technology, 15-17 Raclawicka Str., 75-620 Koszalin, Poland; (M.S.); (J.P.-S.)
- Correspondence:
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Effect of Structurally Different Pectin on Dough Rheology, Structure, Pasting and Water Distribution Properties of Partially Meat-Based Sugar Snap Cookies. Foods 2021; 10:foods10112692. [PMID: 34828973 PMCID: PMC8625401 DOI: 10.3390/foods10112692] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 10/19/2021] [Accepted: 10/23/2021] [Indexed: 02/04/2023] Open
Abstract
Pectin has been widely used as a hydrocolloid in foods, but its effectiveness based on hydrodynamics radius (Rh), average side chain length (ACL) and degree of esterification (DE) has been less studied. This study investigated the effect of 4 types of pectin (with different molecular weight and structures) at a level of 1.5% w/w of wheat flour on functional, structural and water binding properties of sugar snap cookies partially substituted with fish meat. The results showed that pectin (CU-201 and CU-601) with higher ACL and Rh controlled excessive expansion, while the improved rheology of dough in terms of behavior as viscous matrix compared to control and other pectin. Texture was found to be highly dependent on Rh and ACL compared to DE of pectin. The pasting properties, especially peak viscosity and final viscosity, were significantly (p < 0.05) increased with increasing DE, as well as ACL, by entangling and increasing the interaction between starch and pectin. The scanning electron microscopy (SEM) analysis exhibited that control sample showed wide voids and more intercellular spaces, while samples prepared with CU-601, CU-201, and CUL displayed compact structure, which was also evidenced by controlled expansion and improved hardness of the cookies. Low field nuclear magnetic resonance (LF-NMR) analysis showed that T21 relaxation time and amplitude were found to be shorter for CU-601 and CU-201 treatments, signifying the high amount of tightly bound water compared to control. The findings endorse the feasibility of adding CU-601, and CU-201 as an efficient hydrocolloid for the improved structural and functional properties of cookies.
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5
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Nawaz A, Li E, Khalifa I, Walayat N, Liu J, Irshad S, Zahra A, Ahmed S, Simirgiotis MJ, Pateiro M, Lorenzo JM. Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks. Foods 2021; 10:2467. [PMID: 34681516 PMCID: PMC8535653 DOI: 10.3390/foods10102467] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2021] [Revised: 09/29/2021] [Accepted: 10/12/2021] [Indexed: 11/17/2022] Open
Abstract
Snack foods are consumed around to globe due to their high nutrition, taste and versatility; however, the effects of various processing methods on quality, structure and oxidative properties are scare in the literature. This study aims to evaluate the effect of various processing methods (frying, baking and microwave cooking) on quality, structure, pasting, water distribution and protein oxidative properties of fish meat-based snacks. The results showed that the frying method induced a significantly (p < 0.05) higher expansion than baking and microwave methods. Texture in terms of hardness was attributed to the rapid loss of water from muscle fiber, which resulted in compact structure and the increased hardness in microwave cooking, whereas in frying, due to excessive expansion, the hardness decreased. The pasting properties were significantly higher in baking, indicating the sufficient swelling of starch granules, while low in microwave suggest the rapid heating, which degraded the starch molecules and disruption of hydrogen bonds as well as glycosidic linkage and weakening of granules integrity. The water movement assessed by Low Field Nuclear Magnetic Resonance (LF-NMR) showed that frying had less tight and immobilized water, whereas microwave and baking had high amounts of tight and immobilized water, attributing to the proper starch-protein interaction within matrix, which was also evidenced by scanning electron microscopy (SEM) analysis. The protein oxidation was significantly (p < 0.05) higher in frying compared to baking and microwave cooking. The findings suggest the endorsement of baking and microwave cooking for a quality, safe and healthy snacks.
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Affiliation(s)
- Asad Nawaz
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou 225009, China;
- Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Enpeng Li
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou 225009, China;
- Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor, Benha 13736, Egypt;
| | - Noman Walayat
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; (N.W.); (J.L.)
| | - Jianhua Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; (N.W.); (J.L.)
| | - Sana Irshad
- School of Environmental Studies, China University of Geo Sciences, Wuhan 430074, China;
| | - Anam Zahra
- Islamabad Campus, University Institute of Diet and Nutritional Sciences, University of Lahore, Islambad 45750, Pakistan;
| | - Shakeel Ahmed
- Campus Isla Teja, Instituto de Farmacia, Facultad de Ciencias, Universidad Austral de Chile, Valdivia 5090000, Chile; (S.A.); (M.J.S.)
| | - Mario Juan Simirgiotis
- Campus Isla Teja, Instituto de Farmacia, Facultad de Ciencias, Universidad Austral de Chile, Valdivia 5090000, Chile; (S.A.); (M.J.S.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (J.M.L.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (J.M.L.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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6
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Ageev OV, Dowgiałło A, Sterczyńska M, Piepiórka-Stepuk J, Giurgiulescu L, Janowicz M, Jakubowski M. Experimental characterization and theoretical modeling of fracture and friction resistance forces during tuna cutting. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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7
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Nuru Z, Getachew P. Improving the quality of used frying niger seed oil with adsorbent treatment. Heliyon 2021; 7:e06748. [PMID: 33869883 PMCID: PMC8045038 DOI: 10.1016/j.heliyon.2021.e06748] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 01/18/2021] [Accepted: 04/01/2021] [Indexed: 11/03/2022] Open
Abstract
High temperature continuous deep fat frying of foods will result in the frying oil and food quality deterioration. Although the quality can be retained by using fresh oil, this approach will increase the production cost. In this study, quality improvement of used niger seed oil using adsorbent treatment was evaluated. Each adsorbent was mixed with 20 h used niger seed oil (15% w/v) at 150 °C and stirred for 30 min. The oil was recovered through centrifugation at 4200 rpm for 15 min. The tested chemical parameters of the oil increased after 20 h of frying (acid value (AV) (2.24-8.31) mg KOH/gm oil, free fatty acid (FFA) (1.13-4.17) %, and peroxide value (PV) (1.00-13.97 mEq oxygen/Kg of oil). The improvement in free fatty acid, peroxide value and oil recovery upon treatment of the fried oil with ash, bentonite, bleaching earth, silca gel and magnesium oxide (MgO) was (61, 57, 80), (66, 43, 88), (56, 21, 85), (61, 50, 70), and (73, 64, 40) % respectively. Ash and MgO effectively improved the physico-chemical characteristics of the used oil. Thus, the two were selected for further optimization of effective concentration and to evaluate their synergetic effect. Treatments with 2.5, 5.0, 7.5, 10.0, 12.5 and 15.0 % of ash reduced the AV of the fried oil by 26, 39, 46, 53, 53 and 60 % respectively (p < 0.05). Also the combination of ash and MgO (1:1) improved the physico-chemical properties of the frying oil to nearly fresh quality.
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Affiliation(s)
- Zehara Nuru
- Addis Ababa University, College of Natural and Computational Sciences, Center for Food Science and Nutrition, P.O. Box: 1176, Addis Ababa, Ethiopia
| | - Paulos Getachew
- Addis Ababa University, College of Natural and Computational Sciences, Center for Food Science and Nutrition, P.O. Box: 1176, Addis Ababa, Ethiopia
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8
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KAVAKEBI E, ANVAR AA, AHARI H, MOTALEBI AA. Green biosynthesized Satureja rechingeri Jamzad-Ag/poly vinyl alcohol film: quality improvement of Oncorhynchus mykiss fillet during refrigerated storage. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.62720] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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9
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Nawaz A, Li E, Khalifa I, Irshad S, Walayat N, Mohammed HHH, Zhang Z, Ahmed S, Simirgiotis MJ. Evaluation of fish meat noodles: physical property, dough rheology, chemistry and water distribution properties. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14761] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Asad Nawaz
- Jiangsu Key Laboratory of Crop Genetics and Physiology College of Agriculture Yangzhou University Yangzhou225009China
| | - Engpeng Li
- Jiangsu Key Laboratory of Crop Genetics and Physiology College of Agriculture Yangzhou University Yangzhou225009China
| | - Ibrahim Khalifa
- Food Technology Department Faculty of Agriculture Benha University 13736Moshtohor Egypt
| | - Sana Irshad
- School of Environmental Studies China University of Geo Sciences Hubei Wuhan430074China
| | - Noman Walayat
- College of Food Science and Technology Huazhong Agricultural University Hubei Wuhan430070China
| | | | - Zhongli Zhang
- College of Food Science and Technology Huazhong Agricultural University Hubei Wuhan430070China
| | - Shakeel Ahmed
- Instituto de Farmacia Facultad de Ciencias Universidad Austral de Chile Campus Isla Teja5090000Valdivia Chile
| | - Mario Juan Simirgiotis
- Instituto de Farmacia Facultad de Ciencias Universidad Austral de Chile Campus Isla Teja5090000Valdivia Chile
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10
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Bozhko N, Tischenko V, Pasichnyi V, Shubina Y, Kyselov O, Marynin A, Strashynskyi I. The quality characteristics of sausage prepared from different ratios of fish and duck meat. POTRAVINARSTVO 2021. [DOI: 10.5219/1482] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023] Open
Abstract
The article aims to determine the effect of combining duck meat (Anas platyrhynchos) and freshwater fish (Hypophthalmichthys molitrix) on the quality (nutritional value, functional and technological properties, sensory attributes) of meat-containing semi-smoked sausages. The optimal version of the recipe with the highest quality indicators of semi-smoked meat sausages with duck meat and freshwater aquaculture was determined. It was found that the protein content of meat-containing, semi-smoked sausages with different ratios of duck and fish meat was 17.90% – 21.34% higher than that of the analog. A sample containing 50% duck and 30% fish has an ideal protein: fat ratio of 1:1. The following high functional properties of model minced experimental semi-smoked sausages were established: up to 72.75% moisture, water binding capacity of up to 71.47%, and water holding capacity of up to 60.60%. A comparative analysis of the rheological properties of minced meat showed that increasing the proportion of duck meat in minced meat modelling systems improves the strength of the system and increases shear stress. The addition of fish raw materials improves the elasticity of meat-containing systems. The optimal ratio of duck and fish is 50:30 for plastic and easily minced mince system. Combining duck meat with raw fish increases the stability of the emulsion to 74.8%. Analysis of the sensory parameters of the experimental sausages confirmed that the best ratio of duck to freshwater fish is 50:30.
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11
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Nawaz A, Taher Alhilali AH, Li E, Khalifa I, Irshad S, Walayat N, Chen L, Wang PK, Yuan Tan Z. The effects of gluten protein substation on chemical structure, crystallinity, and Ca in vitro digestibility of wheat-cassava snacks. Food Chem 2020; 339:127875. [PMID: 32866701 DOI: 10.1016/j.foodchem.2020.127875] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 08/02/2020] [Accepted: 08/16/2020] [Indexed: 12/12/2022]
Abstract
Gluten protein based snacks have been a major concern for allergen, low nutrition and physio-chemical properties. In this study, wheat flour (WF) was replaced with cassava starch (CS) at different levels [10, 20, 30, 40 and 50%(w/w)] to prepare fried snacks. The addition of CS significantly (P < 0.05) increased hardness and pasting properties while gluten network, oil uptake, water holding capacity, and expansion were decreased. Fourier transform infrared spectroscopy revealed that the secondary structure of amide I, α-helix (1650-1660 cm-1), along with amide II region (1540 cm-1) changed when CS was added. Starch-protein complex was identified by X-ray diffraction analysis while no starch-protein-lipid complex was observed. The micrographs from scanning electron microscopy showed that starch-protein matrix was interrupted when ≥40%(w/w) CS was added. Furthermore, in vitro calcium bioavailability was decreased slightly with the addition of CS. The results suggest the feasibility of adding 40% CS as an alternative to WF in snacks.
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Affiliation(s)
- Asad Nawaz
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou 225009, PR China.
| | - Ali Hussein Taher Alhilali
- Provincial Key Laboratory of Plant Molecular Breeding, College of Agriculture, South China Agricultural University, Guangzhou 510642, China
| | - Engpeng Li
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou 225009, PR China
| | - Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, 13736, Moshtohor, Benha University, Egypt
| | - Sana Irshad
- School of Environmental Studies, China University of Geo Sciences, Wuhan 430074, PR China
| | - Noman Walayat
- College of Food Science and Technology, Huazhong Agricultural University, Hubei, Wuhan 430070, PR China
| | - Lei Chen
- College of Food Science and Technology, Huazhong Agricultural University, Hubei, Wuhan 430070, PR China
| | - Peng-Kai Wang
- College of Food Science and Technology, Huazhong Agricultural University, Hubei, Wuhan 430070, PR China
| | - Zhi Yuan Tan
- Provincial Key Laboratory of Plant Molecular Breeding, College of Agriculture, South China Agricultural University, Guangzhou 510642, China.
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12
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Improved effect of autoclave processing on size reduction, chemical structure, nutritional, mechanical and in vitro digestibility properties of fish bone powder. ADV POWDER TECHNOL 2020. [DOI: 10.1016/j.apt.2020.04.015] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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13
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Khoshbouy Lahidjani L, Ahari H, Sharifan A. Influence of curcumin‐loaded nanoemulsion fabricated through emulsion phase inversion on the shelf life of
Oncorhynchus mykiss
stored at 4°C. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14592] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Leila Khoshbouy Lahidjani
- Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran
| | - Hamed Ahari
- Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran
| | - Anousheh Sharifan
- Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran
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14
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Walayat N, Xiong H, Xiong Z, Moreno HM, Nawaz A, Niaz N, Randhawa MA. Role of Cryoprotectants in Surimi and Factors Affecting Surimi Gel Properties: A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1768403] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Noman Walayat
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Hanguo Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Zhouyi Xiong
- Wuhan Academy of Agricultural Sciences, Fisheries Research Institute, Wuhan China
| | - Helena M. Moreno
- Department of Food Technology, Veterinary Faculty, Complutense University, Madrid, Spain
| | - Asad Nawaz
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Nadia Niaz
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Muhammad Atif Randhawa
- Department of Environmental Health, College of Public Health, Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia
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15
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Valorization of fisheries by-products: Challenges and technical concerns to food industry. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.022] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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16
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Effect of peeling and unpeeling on yield, chemical structure, morphology and pasting properties of starch extracted from three diverse potato cultivars of Pakistan. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14412] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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17
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Nawaz A, Xiong Z, Xiong H, Irshad S, Chen L, Wang PK, Ahsan HM, Walayat N, Qamar SH. The impact of hydrophilic emulsifiers on the physico-chemical properties, microstructure, water distribution and in vitro digestibility of proteins in fried snacks based on fish meat. Food Funct 2019; 10:6927-6935. [DOI: 10.1039/c9fo01312a] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Hydrophillic emulsifiers strengthened the starch–protein interaction which resulted in improved physio-chemical properties of friend snacks based on fish meat.
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Affiliation(s)
- Asad Nawaz
- College of Food Science and Technology
- Huazhong Agricultural University
- Wuhan 430070
- PR China
- Jiangsu Key Laboratory of Crop Genetics and Physiology
| | - Zhouyi Xiong
- Fisheries Research Institute
- Wuhan Academy of Agricultural Sciences
- Wuhan 430207
- PR China
| | - Hanguo Xiong
- College of Food Science and Technology
- Huazhong Agricultural University
- Wuhan 430070
- PR China
| | - Sana Irshad
- School of Environmental Studies
- China University of Geo Sciences
- Wuhan 430074
- PR China
| | - Lei Chen
- College of Food Science and Technology
- Huazhong Agricultural University
- Wuhan 430070
- PR China
| | - Peng-kai Wang
- College of Food Science and Technology
- Huazhong Agricultural University
- Wuhan 430070
- PR China
| | - Hafiz Muhammad Ahsan
- College of Food Science and Technology
- Huazhong Agricultural University
- Wuhan 430070
- PR China
| | - Noman Walayat
- College of Food Science and Technology
- Huazhong Agricultural University
- Wuhan 430070
- PR China
| | - Sajid Hussain Qamar
- Institute of Animal Nutrition
- Key Laboratory for Animal Disease-Resistance Nutrition of China
- Ministry of Education
- Sichuan Agricultural University
- Chengdu
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