Children's acceptability profiles for biscuits with different fiber content.

Due to the widespread rejection by children of products with high-fiber content, new approaches to meet the dietary recommendations on fiber intake are necessary. To understand which sensory properties influence this rejection, children's acceptability was examined in high-fiber biscuits and drivers of liking were identified. One hundred and ten Spanish children (6-12 years old) evaluated the overall liking of eight commercial biscuits with variable fiber content and stated their preference.

High-pressure pretreatment in albacore (Thunnus alalunga) for reducing freeze-driven weight losses with minimal quality changes.

Background: This research evaluates the application of high-pressure processing (HPP) before freezing to reduce weight loss related to thawing and cooking of frozen albacore steaks (Thunnus alalunga) with a minimal impact on fish quality (color, texture, soluble protein, lipid oxidation). Albacore steaks were HPP pretreated (200, 250, and 300 MPa for 0, 2, 4 and 6 min), frozen (-20 °C, 5 m s ), thawed (4 °C; 24 h), and then analyzed.

Results: At lower pressures (200 MPa) there was a clear effect of pressurization time on most of the fish quality parameters tested (thawing loss, L* value, b* value, ΔE, adhesiveness, springiness, salt-soluble protein content), whereas at higher pressures (300 MPa) similar changes took place independently of the pressurization time.

Efficient isolation of Campylobacter bacteriophages from chicken skin, analysis of several isolation protocols.

The application of Campylobacter specific bacteriophages appears as a promising food safety tool for the biocontrol of this pathogen in the poultry meat production chain. However, their isolation is a complicated challenge since their occurrence appears to be low. This work assessed the efficiency of seven protocols for recovering Campylobacter phages from chicken skin samples inoculated at phage loads from 5.

Specific and sensitive ELISA for measurement of IgE-binding variations of milk allergen β-lactoglobulin in processed foods.

Immunochemical detection of food allergens is usually based on the use of polyclonal or monoclonal immunoglobulins G (IgG) antibodies. However, due to differences in epitopes recognition between IgG and IgE, an epitope modification during food processing can potentially alter allergenicity and detection in such different way. For that reason, the use of traditional immunological methods to anticipate or study the protein allergenicity is not recommended.

Static and Continuous flow-through pulsed light technology for pesticide abatement in water.

Perspectives concerning pulsed light (PL) technology as a novel water decontamination treatment are overviewed in this work. Degradation of atrazine, malathion, chlorpyriphos-methyl and bromopropylate in aqueous solutions at different concentrations was performed employing static and continuous flow-through PL units. Results for both PL systems were compared in terms of efficacy of pesticides degradation and derived photoproducts formed.

Inactivation of Bacillus subtilis spores by combined pulsed light and thermal treatments.

The combined effect of pulsed light (PL) and heat processing was evaluated on the inactivation of Bacillus subtilis spores. Those processes were applied separately and the time between both treatments was modified to evaluate whether the effect of the first treatment is maintained for a long time. B.

Olive oil pilot-production assisted by pulsed electric field: impact on extraction yield, chemical parameters and sensory properties.

The impact of the use of pulsed electric field (PEF) technology on Arroniz olive oil production in terms of extraction yield and chemical and sensory quality has been studied at pilot scale in an industrial oil mill. The application of a PEF treatment (2 kV/cm; 11.25 kJ/kg) to the olive paste significantly increased the extraction yield by 13.

The effect of High Pressure and High Temperature processing on carotenoids and chlorophylls content in some vegetables.

The effect of High Pressure (HP) and High Pressure High Temperature (HPHT) processing on carotenoid and chlorophyll content of six vegetables was evaluated. In general, carotenoid content was not significantly influenced by HP or HPHT treatments (625 MPa; 5 min; 20, 70 and 117 °C). Regarding chlorophylls, HP treatment caused no degradation or slight increases, while HPHT processes degraded both chlorophylls.

Survival and growth of Listeria innocua treated by pulsed light technology: impact of post-treatment temperature and illumination conditions.

Inactivation of Listeria innocua by pulsed light (PL) was evaluated at different post-treatment temperature and illumination conditions. The impact of post-PL-treatment temperature on L. innocua culturability was evaluated for cells cultured at 37 °C (optimal growth temperature) and 4 °C (classical refrigerated food temperature).

Sensitivity to pulsed light technology of several spoilage and pathogenic bacteria isolated from fish products.

The effect of pulsed light (PL) on the inactivation of six fish spoilage bacteria (Photobacterium phosphoreum, Serratia liquefaciens, Shewanella putrefaciens, Brochothrix thermosphacta, Pseudomonas group I, and Pseudomonas groups III and IV), six Listeria monocytogenes isolates from fish products, and one strain of Listeria innocua was evaluated. For all tested strains, grown at 4°C (temperature to process, store, and distribute convenient, lightly preserved fish products), the maximum detectable inactivation (6 to 6.5 log) was observed after treatments lower than 0.

Fast atrazine photodegradation in water by pulsed light technology.

Pulsed light technology consists of a successive repetition of short duration (325μs) and high power flashes emitted by xenon lamps. These flashlamps radiate a broadband emission light (approx. 200-1000 nm) with a considerable amount of light in the short-wave UV spectrum.

Influence of β-lactoglobulin and β-casein on Listeria innocua inactivation by pulsed light.

The effect of β-lactoglobulin and β-casein on the pulsed light (PL) inactivation of Listeria innocua was evaluated. For low protein concentrations (β-lactoglobulin and β-casein up to 10 mg/mL), the lowest fluences applied (0.2 J/cm(2)) induced more than 7 Log reductions in cell counts.

Evaluation of an extracting method for the detection of Hepatitis A virus in shellfish by SYBR-Green real-time RT-PCR.

Consumption of virus-contaminated shellfish has caused numerous outbreaks of gastroenteritis and hepatitis worldwide. In the present study, we evaluated a rapid and simple extraction method to concentrate and purify enteric viruses from shellfish tissues for their detection by real-time RT-PCR. This procedure consists of an alkaline elution with a glycine buffer, solids removal by slow speed centrifugation, purification by chloroform extraction and virus concentration by ultracentrifugation.

Cell volume changes during rapid temperature shifts.

The effect of a rapid temperature increase on the volume of different types of cells was investigated. Experiments were carried out using continuous microscopic image analysis. Volume variation of yeast cells, yeast spheroplasts and human leukaemia cells was measured during the transient phase after a thermal shift.