Maillard reaction products-based encapsulant system formed between chitosan and corn syrup solids: Influence of solution pH on formation kinetic and antioxidant activity.

Maillard reaction products (MRPs) between chitosan and various sugars with enhanced antioxidant activity were previously produced. However, few reports address the chitosan and corn syrup solids system that has been successfully used to encapsulate nutraceutical oils. Maillard reaction is pH-responsive, the influence of solution pH on the formation kinetic and antioxidant activity of MRPs was therefore evaluated in this work.

Effect of microwave drying on quality kinetics of okra.

The effects of microwave drying on quality attribute of okra were evaluated. Microwave power values show significant effect on moisture diffusivity, color, hardness and sensory attributes of dried okra. The total color change ([Formula: see text]) increased whereas [Formula: see text], [Formula: see text] and [Formula: see text] decreased with an increase in both power and time.

Use of average molecular weights for product categories to predict freezing characteristics of foods.

In the design of food freezing process, food property parameters, initial freezing temperature (T(Fi)), and frozen water fraction (X(I)) are required. The predictive approaches of these 2 parameters have been developed based on mass fractions and molecular weights of specific food components such as proteins, carbohydrates, minerals, and acids/bases. In this study, the molecular weights of the key mineral and acid/base components were successfully represented using average molecular weights (M) and 4 T(Fi) and X(I) calculation approaches were proposed.