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A methodological approach to assess the ropy character of stirred acid dairy gels based on the measure of adhesiveness.
JDS Commun
January 2025
Department of Food Science, STELA Dairy Science and Technology Research Center, Institute of Nutrition and Functional Foods (INAF), Laval University, Québec City, QC, Canada G1V 0A6.
This work aims to evaluate the potential and limits of adhesiveness measurement using a texturometer to assess the ropiness of acid dairy gels for starter selection. Commercial yogurts of various formulations and textures were used to assess the ability of adhesiveness to detect ropiness and to compare performance of different probes. Chemically acidified gels using different concentrations of glucono-delta-lactone (GDL) were tested to determine the effect of pH on adhesiveness.
View Article and Find Full Text PDFNew plant-based kefir fermented beverages as potential source of GABA.
J Food Sci Technol
February 2025
Food Science and Nutrition Department, School of Food Engineering, University of Campinas (UNICAMP), 80, Monteiro Lobato, Campinas, SP 13083-862 Brazil.
The aim of this study was to assess the gamma-aminobutyric acid (GABA) production in plant-based fermented beverages with kefir cultures (milk and water kefir). Water-soluble extracts of peanut and Brazil nut were evaluated as non-dairy substrates for the development of new bioactive beverages. A total of 12 formulations were developed and evaluated for their chemical composition, physical chemical characterization, and microbiological counts (aerobic mesophilic bacteria, lactobacilli, lactococci and yeasts).
View Article and Find Full Text PDFEffect of pH and temperature on the stability of the natural dye from the roselle flower ( L.) and its application in flavored milk.
J Food Sci Technol
January 2025
Department of Food Engineering, University of Córdoba, 230007 Montería, Colombia.
In recent years, global trends indicate consumer interest in functional foods. Thus, there is a trend to replace the use of artificial colors with natural colors that, in addition to being attractive to consumers, provide benefits to the biological functions of the human organism. The objective of this research was the solvent extraction of a natural dye from the roselle flower, its identification and evaluation of its behavior at different pH and temperatures.
View Article and Find Full Text PDFReduction in bacterial culture positivity rates at a human milk bank facility of a tertiary care hospital: a quality improvement initiative.
BMJ Open Qual
January 2025
Byramjee Jeejeebhoy Government Medical College and Sassoon General Hospitals, Pune, Maharashtra, India.
Background: Human milk banks (HMBs) offer the best feed for neonates after mother's own milk (MOM), especially when MOM is insufficient. Although HMBs are founded on standard protocols, contamination and wastage of milk due to positive milk cultures remain a problem. Present study was planned as a quality improvement (QI) initiative to reduce culture rates at the HMB.
View Article and Find Full Text PDFL-Shaped Coplanar Strip Dipole Antenna Sensor for Adulteration Detection.
Sensors (Basel)
January 2025
Department of Civil Environmental and Mechanical Engineering, University of Trento, 38123 Trento, Italy.
The present study proposes an L-shaped coplanar strip dipole antenna for sensing the presence of adulterants in liquid food samples. The proposed antenna dimensions are optimized using ANSYS HFSS, and a prototype is fabricated and validated. The sensing region is optimized based on the current distribution and measured reflection coefficients.
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