Interaction of 2-dodecylcyclobutanone (2-DCB) and internal standard in irradiated chicken jerkies and pig ears in solid-phase microextraction (SPME)-coupled gas chromatography-mass spectrometry (GC-MS) analysis.

The radiolysis of palmitic acid in chicken jerky (CJ) and pig ears (PE) can form 2-dodecylcyclobutanone (2-DCB). A solid-phase micro extraction-coupled GC-MS technique can be used for quantitative analysis of 2-DCB with the adequate use of an internal standard (IS). The objectives of this study are to: 1) investigate the IS and 2-DCB interactions as a function of IS concentration and irradiation dose; 2) elucidate the effects of bound 2-DCB; 3) use electron paramagnetic resonance spectroscopy to complement 2-DCB measurements.

An analysis of cellulose- and dextrose-based radicals in sweet potatoes as irradiation markers.

Dried sweet potatoes (SPs) are often irradiated for improved safety and shelf life. Formation of irradiation-derived radicals was analyzed using electron paramagnetic resonance (EPR) spectroscopy. These irradiation-specific radicals can be used to characterize the irradiation history of dry plant-based foods containing cellulose and sugars.

Effects of processing on onion skin powder added extrudates.

It is possible to enhance the functional properties of extruded products with the inclusion of fruit and vegetable by-products. Onion skin, a rich source of quercetin and fiber, is considered as waste in the industry and can be used as an alternative ingredient to improve the nutritional value of the extruded products. Three levels (3, 6, and 9%) of onion skin powder (OSP) were added to wheat flour and compared with control (0% OSP).

Evaluation of heating effects on the morphology and membrane structure of Escherichia coli using electron paramagnetic resonance spectroscopy.

Bacterial cell characteristics, such as size, morphology, and membrane integrity, are affected by environmental conditions. Thermal treatment results in related structural changes, extent of which is determined by the microorganism's survival skills and inactivation kinetics. The objective of this study was to characterize changes in cell structure of Escherichia coli during heating using the combined analysis of dynamic light scattering (DLS), electron paramagnetic resonance (EPR) spectroscopy, and transmission electron microscopy (TEM) techniques.

Physicochemical and microstructural characterization of gum tragacanth added whey protein based films.

Edible films of gum tragacanth (GT) with whey protein were fabricated to see how the incorporation of GT influenced whey protein based film properties. Whey protein isolate (WPI) was replaced with GT at different ratios as 0.5, 1, 1.

The effect of extrusion on the functional components and in vitro lycopene bioaccessibility of tomato pulp added corn extrudates.

The effect of processing on functional ingredients and their in vitro bioaccessibility should be investigated to develop better food products. Tomato pulp was added as a functional ingredient to extrudates. The effects of extrusion on the functional properties of the extrudates and the in vitro bioaccessibility of lycopene were investigated.