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Tian T, Zhang B, Chen S, Tao T, Liu Q, Liu B, Yuan J, Ding C. Characterization of differences between microwave and traditional thermal sterilization to prevent fungal spoilage during storage of high‐moisture paddy rice. Cereal Chem 2020. [DOI: 10.1002/cche.10331] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Tian Tian
- College of Food Science and Engineering Collaborative Innovation Center for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing China
| | - Bin Zhang
- College of Food Science and Engineering Collaborative Innovation Center for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing China
| | - Shangbing Chen
- College of Food Science and Engineering Collaborative Innovation Center for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing China
| | - Tingting Tao
- Institute of Food Safety and Nutrition Jiangsu Academy of Agricultural Sciences Nanjing China
| | - Qiang Liu
- College of Food Science and Engineering Collaborative Innovation Center for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing China
| | - Bing Liu
- College of Food Science and Engineering Collaborative Innovation Center for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing China
| | - Jian Yuan
- College of Food Science and Engineering Collaborative Innovation Center for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing China
| | - Chao Ding
- College of Food Science and Engineering Collaborative Innovation Center for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing China
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Rodríguez AC, Pérez-Mateos M, Careche M, Sánchez-Alonso I, Escribano MI, Sanz PD, Otero L. Evaluation of the effects of weak oscillating magnetic fields applied during freezing on systems of different complexity. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractThe effects of weak oscillating magnetic fields (OMFs ≤7 mT at 50 Hz) on freezing were studied in three systems of different complexity. To do so, ferric chloride solutions, lactate dehydrogenase (LDH), and minced hake muscle experimentally infected with Anisakis L3 were frozen with and without OMF application. OMFs did not affect freezing kinetics of either ferric chloride solutions or minced hake muscle. LDH activity, Anisakis mortality, and water-holding capacity of the hake muscle after thawing were not affected by OMF either. Further studies are needed to evaluate the effectiveness of stronger OMFs in a wider frequency range.
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Affiliation(s)
- Antonio Carlos Rodríguez
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), c/ José Antonio Novais, 10, 28040 Madrid, Spain
| | - Miriam Pérez-Mateos
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), c/ José Antonio Novais, 10, 28040 Madrid, Spain
| | - Mercedes Careche
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), c/ José Antonio Novais, 10, 28040 Madrid, Spain
| | - Isabel Sánchez-Alonso
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), c/ José Antonio Novais, 10, 28040 Madrid, Spain
| | - María Isabel Escribano
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), c/ José Antonio Novais, 10, 28040 Madrid, Spain
| | - Pedro Dimas Sanz
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), c/ José Antonio Novais, 10, 28040 Madrid, Spain
| | - Laura Otero
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), c/ José Antonio Novais, 10, 28040 Madrid, Spain
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Chen Z, Li Y, Wang L, Liu S, Wang K, Sun J, Xu B. Evaluation of the possible non-thermal effect of microwave radiation on the inactivation of wheat germ lipase. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12506] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zhongwei Chen
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu Province China
| | - Yulin Li
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization; Hubei Normal University; Huangshi Hubei province China
| | - Likun Wang
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu Province China
| | - Shuyi Liu
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu Province China
| | - Keke Wang
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu Province China
| | - Jun Sun
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu Province China
| | - Bin Xu
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu Province China
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