Sensory and Quality Evaluation of Traditional Compared with Power Ultrasound Processed Corn (Zea Mays) Tortilla Chips.

Power ultrasound reduces the traditional corn steeping time from 18 to 1.5 h during tortilla chips dough (masa) processing. This study sought to examine consumer (n = 99) acceptability and quality of tortilla chips made from the masa by traditional compared with ultrasonic methods.

Nonthermal inactivation of soy (Glycine max Sp.) lipoxygenase by pulsed ultraviolet light.

This study investigated pulsed ultraviolet (PUV) illumination at different distances from the PUV source on soybean lipoxygenase (LOX) (0.4 mg/mL in 0.01 M Tris-HCl buffer, pH 9) activity.

Evaluation of the nutraceutical, physiochemical and sensory properties of raisin jam.

This objective of this study was to evaluate the effect of jam processing of grape and raisin on the nutraceutical, physiochemical, and sensory properties. The results showed that fresh grape had the highest antioxidant activity, and total phenolic and anthocyanin content followed by grape jam, raisin, and raisin jam, respectively. No significant differences existed in soluble solids, pH, or firmness between grape and raisin jams.

In vitro gastric and intestinal digestions of pulsed light-treated shrimp extracts.

Pulsed ultraviolet light (PUV), a novel technology most commonly used for microbial inactivation, has recently been employed to effectively mitigate food allergens in peanuts, soybean, shrimp, and almond. Putative mechanisms for the efficacy of PUV in reducing allergen reactivity include photothermal, photochemical, and photophysical effects. To date, there are no published data highlighting the effects of in vitro simulated gastric and intestinal digestion on the stability of PUV reduced allergen reactivity of food.

Pulsed ultraviolet light reduces immunoglobulin E binding to Atlantic white shrimp (Litopenaeus setiferus) extract.

Pulsed ultraviolet light (PUV), a novel food processing and preservation technology, has been shown to reduce allergen levels in peanut and soybean samples. In this study, the efficacy of using PUV to reduce the reactivity of the major shrimp allergen, tropomyosin (36-kDa), and to attenuate immunoglobulin E (IgE) binding to shrimp extract was examined. Atlantic white shrimp (Litopenaeus setiferus) extract was treated with PUV (3 pulses/s, 10 cm from light source) for 4 min.

Optimization of extraction conditions of total phenolics, antioxidant activities, and anthocyanin of oregano, thyme, terebinth, and pomegranate.

The purpose of this study was to evaluate the total phenolic extracts and antioxidant activity and anthocyanins of varieties of the investigated plants. These plants include oregano, thyme, terebinth, and pomegranate. The optimum extraction conditions including temperature and solvent of the extraction process itself were investigated.

Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits.

Background: Fruits have been widely recognised as an excellent source of bioactive phenolic compounds. The purpose of this study was to evaluate the effect of jam processing of strawberry, cherry, apricot, fig and orange on the total phenolics, antioxidant activity and anthocyanins during 5 months of storage at 25 °C.

Results: Fresh strawberry had the highest contents of total phenolics (8503.