Whipping Creams: Advances in Molecular Composition and Nutritional Chemistry.

Whipping cream (WC) is an oil-in-water (O/W) emulsion used in food industry that can be transformed into aerated foam. The cream market has expanded significantly, driven by consumer demands for healthier and higher-quality products, leading to significant scientific research and innovation. This review focuses on formulation challenges related to ingredients such as fats, emulsifiers, and stabilizers, and how these components interact to form a stable emulsion and foam structure.

Low Demineralized Caseins to Replace Sodium Caseinate for Application in Whipped Creams.

Caseinate is commonly used in the dairy industry for its stabilizing properties. Its functionalities are largely due to its manufacturing process involving a high level of demineralization that induces casein precipitation. To address this, the researchers are looking for alternatives to respond to consumer demands for high-quality ingredients and increase efficiency.

Development of 2D and 3D front face fluorescence spectroscopy for monitoring ultrasound treatment in the removal of pesticides residues from fresh lettuces at the laboratory and pilot scales.

Pesticide residues in vegetables are potentially toxic components to humans and can cause serious health problems. To remove pesticide residues from fresh agricultural products and improve consumer food safety, various pesticide removal methods have been investigated over the past decades. In this study, the effectiveness of laboratory and pilot scale ultrasonic cleaning on the removal of boscalid and pyraclostrobin residues from lettuce was examined.

Use of front face fluorescence spectroscopy coupled with multivariate data analysis for monitoring biscuits' quality during aging.

In this study, the potentiality of front face fluorescence spectroscopy (FFFS) for the evaluation of the quality of biscuits manufactured with butylated hydroxytoluene and pomegranate peel extract during aging was investigated. By using the principal component analysis, vitamin A and tryptophan spectra allowed a clear discrimination between biscuit samples according to the nature of antioxidants, while fluorescent Maillard reaction products spectra showed clear differentiation between samples according to the storage time. Clear differentiation between biscuits according to the used antioxidants and storage time was achieved by using common components and specific weights analysis.

Impact of storage period and lipid unsaturation on the kinetic of 5-hydroxymethylfurfural and furfural generation in pound cakes.

This work aimed at studying the influence of formulation and storage on the formation of Maillard compounds called 5-hydroxymethylfurfural (HMF) and furfural in pound cakes formulated with rapeseed oil (RO) and palm oil (PO). A progressive humidification of the crust and a dryness of the crumb were observed during storage. Lightness (L*) decreased for both PO and RO pound cakes in crumb as well as crust.

Assessing the quality of dry sausages using fluorescence spectroscopy, physico-chemical, and dynamic testing rheology: A preliminary study.

The viscoelastic and the structure properties of three brands of dry sausages (Auvergne, Beef-poultry, and Galbanetto) were studied using dynamic rheology and fluorescence spectroscopy. The storage and the loss modulus of sausage samples showed a viscoelastic character. The principal component analysis carried out on the normalized rheological and physico-chemical parameters allowed to differentiate the sausage samples into three groups according to their brands.

Use of mid-infrared spectroscopy for quality monitoring and the prediction of physicochemical parameters of dry fermented chicken sausages enriched with sesame flour.

Background: This study aimed to investigate the effects of the supplementation of sesame flour in fermented chicken sausages ('S1' containing 800 g kg chicken fillet, 180 g kg veal fat and 20 g kg sesame flour and 'S2' containing 800 g kg chicken fillet, 160 g kg veal fat and 40 g kg sesame flour) compared with control sausages (containing 800 g kg chicken fillet and 200 g kg veal fat) on the physico-chemical characteristics, texture, and structure during the fermentation stage.

Results: The physicochemical parameters of samples belonging to the control, S1, and S2 batches were significantly affected by the addition of sesame flour and the fermentation stage. For instance: (i) the lowest protein content was observed for control samples on day 1 (61.

A review combining emerging techniques with classical ones for the determination of biscuit quality: advantages and drawbacks.

The production of biscuit and biscuit-like products has faced many challenges due to changes in consumer behavior and eating habits. Today's consumer is looking for safe products not only with fresh-like and pleasant taste, but also with long shelf life and health benefits. Therefore, the potentiality of the use of healthier fat and the incorporation of natural antioxidant in the formulation of biscuit has interested, recently, the attention of researchers.

Comparison of four classification statistical methods for characterising virgin olive oil quality during storage up to 18 months.

This study examines the ability of fluorescence spectroscopy for monitoring the quality of 70 Moroccan virgin olive oils belonging to three varieties and originating from three regions of Morocco. By applying principal component analysis and factorial discriminant analysis to the emission spectra acquired after excitation wavelengths set at 270, 290, and 430 nm, a clear differentiation between samples according to their storage time was observed. The obtained results were confirmed following the application of four multivariate classification methods: partial least squares regression, principal component regression, support vector machine, and multiple linear regression on the emission spectra.

Application of new emerging techniques in combination with classical methods for the determination of the quality and authenticity of olive oil: a review.

The determination of the quality and authenticity of olive oil becomes more and more required by producers, consumers, and authorities to thwarter falsification. Several analytical techniques including chemical, sensory, chromatography, and so on, are used for the determination of the quality and authenticity of olive oil. Although these methods are considered as the reference ones, they are cumbersome, time-consuming and destructive.

Potentiality of front-face fluorescence and mid-infrared spectroscopies coupled with partial least square regression to predict lipid oxidation in pound cakes during storage.

The potentialities of front-face fluorescence (FFF) and mid-infrared (MIR) spectroscopies coupled with partial least square regression (PLSR) were compared to predict the lipid oxidation of pound cakes. The level of lipid oxidation in pound cakes determined using classical methods showed some changes. Similarly, the fluorescence emission (305-490 nm) and excitation (252-390 nm) spectra and MIR spectra scanned in the 4000-700 cm region showed some changes in pound cakes as a function of both storage time and the type of oil used in the formulation.

Use of front face fluorescence for monitoring lipid oxidation during ageing of cakes.

Front face fluorescence spectroscopy coupled with chemometric tools was used as a useful tool for the monitoring of sponge cakes freshness, produced at the pilot scale, during ageing (i.e. 1, 3, 6, 9, 16, and 20days).

Monitoring changes in sponge cakes during aging by front face fluorescence spectroscopy and instrumental techniques.

In the present study, sponge cakes, produced at the pilot scale, were monitored during aging (i.e., 1, 3, 6, 9, 16, and 20 days) by three different analytical techniques.

Temperature effect on Listeria monocytogenes growth in the event of contamination of cooked pork products.

The aim of this study was to describe the effect of temperature on the growth of Listeria monocytogenes in the event of postprocess contamination of packaged pork meats. This study was carried out in two steps. In the first step, the effect of temperature on L.