Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review.

Dysphagia or swallowing difficulty is a common morbidity experienced by those who have suffered a stroke or those undergone such treatments as head and neck surgeries. Dysphagic patients require special foods that are easier to swallow. Various technologies, including high-pressure processing, high-hydrodynamic pressure processing, pulsed electric field treatment, plasma processing, ultrasound-assisted processing, and irradiation have been applied to modify food texture to make it more suitable for such patients.

Bioactive peptides from brown rice protein hydrolyzed by bromelain: Relationship between biofunctional activities and flavor characteristics.

This study evaluated the biological properties of peptides from brown rice protein hydrolyzed by bromelain (eb-RPH) in relation to flavor characteristic. The fractionation into peptides < 1 kDa was observed to improve the DPPH, ABTS, and hydroxyl radical-scavenging activities (0.19, 2.

Use and Understanding of the Role of Spontaneously Formed Nanocellulosic Fiber from Lime (Citrus aurantifolia Swingle) Residues to Improve Stability of Sterilized Coconut Milk.

Feasibility of using nanocellulosic fiber (NF) from lime residues as a stabilizer for oil-in-water emulsion was investigated. One-step process to simultaneously prepare an emulsion and NF is proposed. NF could spontaneously form by adding appropriately prepared fiber powder into the test emulsion viz.

Effects of Multiple Freeze-Thaw Cycles on Biochemical and Physical Quality Changes of White Shrimp (Penaeus vannamei) Treated with Lysine and Sodium Bicarbonate.

Freezing and thawing occur during storage, transportation, and retail display, leading to deterioration of frozen shrimp. The objective of this research was to investigate the change in quality of frozen white shrimp treated by lysine and NaHCO after multiple freeze-thaw cycles. Shrimp were soaked in lysine and lysine/NaHCO each at 1% (w/v) frozen in an air-blast freezer at -30 °C, and kept in a chest freezer (-18 ± 2 °C) for a week before they were thawed using tap water before the analysis (freeze-thaw cycle 1).

Roasting Kinetics and Chemical Composition Changes of Robusta Coffee Beans During Hot Air and Superheated Steam Roasting.

As it is known that Robusta coffee beans exhibit more bitterness, less acidity, and lacks sweetness with unbalance flavor as compared to their Arabica counterpart, a means to improve the quality of Robusta coffee beans is desirable. As a step that contributes to the coffee quality, it is interesting to determine if an alternative roasting technique could lead to the desired improved quality. Here, roasting kinetics and changes in pH and composition of Robusta coffee beans undergoing hot air and superheated steam (SHS) roasting at 190 to 250 °C were investigated.

Characterization of Nanofibrillated Cellulose Produced by Different Methods from Cabbage Outer Leaves.

Unlabelled: The potential use of cabbage outer leaves as a starting material for the production of nanofibrillated cellulose (NFC) was investigated. Chemical-free pretreatment methods, namely, autoclaving, ultrasonication (US), and high-shear homogenization (HS), were applied to remove noncellulosic components from cabbage cell walls prior to defibrillation, which was conducted by subjecting a pretreated sample to HS and then high-pressure homogenization. The sample undergone autoclaving at 130 °C for 2 hr was noted to contain a significantly higher cellulose content (36.

Influences of Superheated Steam Roasting and Water Activity Control as Oxidation Mitigation Methods on Physicochemical Properties, Lipid Oxidation, and Free Fatty Acids Compositions of Roasted Rice.

The feasibility of using superheated steam roasting and wetting to control the water activity in an optimal range to mitigate oxidation of roasted rice was evaluated. Changes in the bed temperature as well as rice kernel moisture content, water activity, and color were monitored during fluidized bed roasting with superheated steam and hot air at 170, 190, and 210 °C. Air-roasted rice was rewetted to raise its water activity to 0.

Physicochemical and Thermal Properties of Extruded Instant Functional Rice Porridge Powder as Affected by the Addition of Soybean or Mung Bean.

Legumes contain protein, micronutrients, and bioactive compounds, which provide various health benefits. In this study, soybean or mung bean was mixed in rice flour to produce by extrusion instant functional legume-rice porridge powder. The effects of the type and percentage (10%, 20%, or 30%, w/w) of legumes on the expansion ratio of the extrudates were first evaluated.

Electrodialytic removal of nitrate from pineapple juice: effect on selected physicochemical properties, amino acids, and aroma components of the juice.

This study aimed at investigating the effect of nitrate removal from pineapple juice by electrodialysis (ED) on selected properties of the ED-treated juice. Single-strength pineapple juice with reduced pulp content was treated by ED to reduce the nitrate concentration to 15, 10, or 5 ppm. After ED, the removed pulp was added to the ED-treated juice and its properties, including electrical conductivity, acidity, pH, total soluble solids (TSS), color, amino acids, and selected aroma compounds, were determined and compared with those of the untreated juice.

Combined effects of drying methods, extract concentration, and film thickness on efficacy of antimicrobial chitosan films.

Unlabelled: An idea of using a suitable drying method to minimize the loss of added antimicrobial agent and, at the same time, to modify the structure, and hence the release characteristics of chitosan films was proposed. Chitosan film-forming solution was incorporated with galangal extract (0% and 1.5% w/w) and formed into films with the thickness of 15 and 30 μm via hot air drying (HD) (40 °C) and low-pressure superheated steam drying (LPSSD) (70 °C, 10 kPa).

Fabrication, gastromucoadhesivity, swelling, and degradation of zein-chitosan composite ultrafine fibers.

Fabrication, via electrospinning, and characterization of an ultrafine structure architected from a blend of hydrophobic zein and hydrophilic chitosan (CS) were conducted. Poly(ethylene oxide) (PEO) and nonionic surfactant, namely, Tween 40, were employed to improve the electrospinnability of the blend, while ethanol was used as a solvent for zein. The effects of ethanol (EtOH) concentration (85% and 90%) and ratio of zein/PEO/CS (95/2.

Desalination of fish sauce by electrodialysis: effect on selected aroma compounds and amino acid compositions.

Unlabelled: Fish sauce is an ingredient that exhibits unique flavor and is widely used by people in Southeast Asia. Fish sauce, however, contains a significant amount of salt (sodium chloride). Recently, electrodialysis (ED) has been successfully applied to reduce salt in fish sauce; however, no information is available on the effect of ED on changes in compounds providing aroma and taste of ED-treated fish sauce.

Quantitative evaluation of microstructural changes and their relations with some physical characteristics of food during drying.

Unlabelled: Drying is known to affect various quality attributes of a food product, especially its physical properties. However, changes of physical properties or characteristics are generally due to changes of the product microstructure. Nevertheless, not much quantitative information, as opposed to abundant qualitative information, is available to describe in detail relationships between microstructural and physical changes of food undergoing drying.

Electrodialysis desalination of fish sauce: electrodialysis performance and product quality.

Fish sauce has a unique, pleasant flavor, but contains high levels of sodium chloride, which is nowadays not desirable for health-conscious consumers. Although many researchers have attempted to solve this problem by substituting sodium with potassium in fish sauce, potassium-based products are still unsuitable for patients with kidney disease. Thus, electrodialysis (ED) desalination of fish sauce was carried out.

Effects of drying temperature and surface characteristics of vegetable on the survival of salmonella.

The heat resistance of Salmonella Anatum inoculated on the surface of a model vegetable as affected by hot-air drying temperature (50 to 70 degrees C) and surface characteristics was determined in this study. Cabbage was selected as a model vegetable to demonstrate the effect of topographical feature of vegetable surface on the Salmonella attachment ability. An image analysis technique was developed to monitor the change of cabbage surface during drying and the specific surface characteristics were described in terms of the roughness factor (R).

Effects of process parameters on quality changes of shrimp during drying in a jet-spouted bed dryer.

The objective of the present study was to investigate the effects of various parameters, that is, concentration of salt solution (2%, 3%, 4%[w/v]), boiling time (3, 5, 7 min), drying air temperature (80, 100, 120 degrees C), and size of shrimp, on the kinetics of drying and various quality attributes of shrimp, namely, shrinkage, rehydration ability, texture, colors, and microstructure, during drying in a jet-spouted bed dryer. In addition, the effects of these processing parameters on the sensory attributes of dried shrimp were also investigated. Small shrimp (350 to 360 shrimp/kg) and large shrimp (150 to 160 shrimp/kg) were boiled and then dried until their moisture content was around 25% (d.

Artificial neural network modeling for temperature and moisture content prediction in tomato slices undergoing microwave-vacuum drying.

Inputs for ANN (multihidden-layer feed-forward artificial neural network) models were drying time (t(i + 1)), initial temperature (T0), moisture content (MC0), microwave power, and vacuum pressure. The outputs were temperature (T(i + 1)) and moisture content (MC(i + 1)) at a given t(i + 1). After training the ANN models with experimental data using the Levenberg-Marquardt algorithm, a two-hidden-layer model (25-25) was determined to be the most appropriate model.

Quality changes of shrimp during boiling in salt solution.

Boiling shrimp in salt solution is an important step during the production of dried shrimp. In this study the effects of various boiling parameters, namely, concentration of salt solution (2, 3, and 4% w/v), mass ratio of shrimp to salt solution (1:2 and 1:3), boiling time (1, 3, 5, and 7 min), and shrimp size (small and large), on the various quality attributes of shrimp were investigated. The quality of boiled shrimp was evaluated in terms of its salt content, moisture content, which is in turn related to the other qualities, namely, protein content, colors, shrinkage, and texture (hardness and toughness), as well as microbiological quality.