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Journal articles on the topic 'Food Science and Technology (0359)'

Author: Grafiati

Published: 4 June 2021

Last updated: 4 February 2022

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1

Hannan, R. S. "Meat science, milk science and dairy technology." Meat Science 25, no. 3 (1989): 237–39. http://dx.doi.org/10.1016/0309-1740(89)90076-4.

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2

Stewart, Gordon S. A. B. "Foodborne bacterial pathogens. Food science and technology series/31." Meat Science 27, no. 4 (1990): 360–61. http://dx.doi.org/10.1016/0309-1740(90)90072-e.

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3

Chapke, Rajendra R., and Vilas A. Tonapi. "Adoption and Socio-economic Benefits of Improved Post-rainy Sorghum Production Technology." Agricultural Research 8, no. 2 (2018): 270–78. http://dx.doi.org/10.1007/s40003-018-0359-x.

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4

Valin Guest Editor, C. "38th international congress of meat science & technology." Meat Science 36, no. 1-2 (1994): 1–4. http://dx.doi.org/10.1016/0309-1740(94)90028-0.

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5

Ledward, D. A. "Trends in modern meat technology." Meat Science 15, no. 2 (1985): 117. http://dx.doi.org/10.1016/0309-1740(85)90052-x.

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6

Lawrie, Ralston. "Technology of meat and meat products." Meat Science 36, no. 3 (1994): 445. http://dx.doi.org/10.1016/0309-1740(94)90139-2.

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7

La Barbera, Francesco, Mario Amato, and Giuliana Sannino. "Understanding consumers’ intention and behaviour towards functionalised food." British Food Journal 118, no. 4 (2016): 885–95. http://dx.doi.org/10.1108/bfj-10-2015-0354.

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Purpose – In recent years, the food industry has developed and brought to the market a number of “functional food” with healthy characteristics. The purpose of this paper is to study and compare the effects of knowledge and food technology neophobia on individuals’ willingness to pay (WTP) for functionalized healthy food. Design/methodology/approach – In order to explore these effects in hypothetical vs real settings, an experiment defined by a within-subject design with two treatments (functionalized vs conventional food) on two auction payment conditions (hypothetical vs real) has been condu

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8

Houde, Alain, and Serge A. Pommier. "Use of polymerase chain reaction technology to detect a mutation associated with malignant hyperthermia in different pig tissues." Meat Science 33, no. 3 (1993): 349–58. http://dx.doi.org/10.1016/0309-1740(93)90006-4.

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9

Gokhale, S. V., and S. S. Lele. "Optimization of Convective Dehydration of Beta vulgaris for Color Retention." Food and Bioprocess Technology 5, no. 3 (2010): 868–78. http://dx.doi.org/10.1007/s11947-010-0359-8.

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10

Kobayashi, Naoyuki, Masahide Sato, Syunsuke Fukuhara, et al. "Application of Shotgun DNA Microarray Technology to Gene Expression Analysis in Lager Yeast." Journal of the American Society of Brewing Chemists 65, no. 2 (2007): 92–98. http://dx.doi.org/10.1094/asbcj-2007-0319-02.

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11

Viator, Ryan, Susan Alles, Quynh-Nhi Le, et al. "Validation of the ANSR®E. coli O157:H7 Method for Detection of E. coli O157:H7." Journal of AOAC INTERNATIONAL 99, no. 3 (2016): 705–16. http://dx.doi.org/10.5740/jaoacint.15-0309.

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Abstract A performance validation of the ANSR® for E. coli O157:H7 method was conducted in selected food matrixes. This assay uses selective nicking enzyme amplification technology to amplify target genes. Samples are enriched for 12–24 h and then lysed. The assay is completed within 40 min using real-time detection in a combination incubator/fluorescence detector and software. When 44 distinct strains of Escherichia coli O157:H7 and 6 strains of E. coli O157:NM were tested for inclusivity, all 50 strains produced positive results. In exclusivity testing, 57 strains representing 33 species of

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12

Toma, Luiza, Montserrat Costa Font, and Bethan Thompson. "Impact of consumers’ understanding of date labelling on food waste behaviour." Operational Research 20, no. 2 (2017): 543–60. http://dx.doi.org/10.1007/s12351-017-0352-3.

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13

Place, Benjamin J. "Evaluation of Method-Specific Extraction Variability for the Measurement of Fatty Acids in a Candidate Infant/Adult Nutritional Formula Reference Material." Journal of AOAC INTERNATIONAL 100, no. 3 (2017): 814–19. http://dx.doi.org/10.5740/jaoacint.16-0356.

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Abstract To address community needs, the National Institute of Standards and Technology has developed a candidate Standard Reference Material (SRM) for infant/adult nutritional formula based on milk and whey protein concentrates with isolated soy protein called SRM 1869 Infant/Adult Nutritional Formula. One major component of this candidate SRM is the fatty acid content. In this study, multiple extraction techniques were evaluated to quantify the fatty acids in this new material. Extraction methods that were based on lipid extraction followed by transesterification resulted in lower mass fract

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14

Pooona, Jyoti, Praneeta Singh, and Prabhakaran P. "Effect of kiwifruit juice and tumbling on tenderness and lipid oxidation in chicken nuggets." Nutrition & Food Science 50, no. 1 (2019): 74–83. http://dx.doi.org/10.1108/nfs-12-2018-0352.

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Purpose The purpose of this study was to study the effect of kiwifruit juice and tumbling in improving tenderness and to access antioxidant potential of kiwifruit juice. Design/methodology/approach Three treatment groups were made: Spent hen meat was subjected to still marination (SM) and tumbling marination (TM). This meat was used for preparation of whole muscle chicken nuggets and compared with control (without marination) nuggets (Con). These treatments were subjected to analysis of physicochemical characteristics, textural quality, lipid oxidation and sensory quality. Findings SM and TM e

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15

Jarne, Carmen, María Savirón, María Pilar Lapieza, et al. "High-Performance Thin-Layer Chromatography Coupled with Electrospray Ionization Tandem Mass Spectrometry for Identifying Neutral Lipids and Sphingolipids in Complex Samples." Journal of AOAC INTERNATIONAL 101, no. 6 (2018): 1993–2000. http://dx.doi.org/10.5740/jaoacint.17-0329.

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Abstract High-performance thin-layer chromatography was directly combined with electrospray mass spectrometry (ESI-MS) for structural identification issues below the level of lipid classes in complex samples through a portable, automated, elution-based interface. For samples as diverse as biodiesel and human plasma, separation conditions using Automated Multiple Development were selected in each case to provide lipid classes as zones narrow enough to ensure a direct transfer of them to ESI-MS. The respective zone of interest can be selected at will. ESI+ spectra of neutral lipids and sphingoli

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16

Lawrie, R. A. "Technologie de la Viande et des Produits Carnes." Meat Science 25, no. 4 (1989): 317–18. http://dx.doi.org/10.1016/0309-1740(89)90049-1.

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17

Lucchetti, Alessandro, Emilio Notti, Antonello Sala, and Massimo Virgili. "Multipurpose use of side-scan sonar technology for fisheries science." Canadian Journal of Fisheries and Aquatic Sciences 75, no. 10 (2018): 1652–62. http://dx.doi.org/10.1139/cjfas-2017-0359.

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This study illustrates some potential applications of side-scan sonar to explain issues related to fisheries science. Side-scan sonar enabled identification of the footprint of different trawl types. It showed that a twin trawl sweeps a 30% greater area than a traditional trawl and that a semipelagic trawl door has more limited impact than a traditional bottom otter trawl. The side-scan sonar enabled detection and characterization of the interaction of trawl gear with the seafloor. It demonstrated the cod end is floating above the sea bottom during the tow, while the doors and clumps, sweeps a

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18

Bonamigo, Andrei, Helio Aisenberg Ferenhof, Rafael Tezza, and Fernando Antonio Forcellini. "Dairy production barriers diagnosis in Southern Brazil." British Food Journal 120, no. 3 (2018): 690–702. http://dx.doi.org/10.1108/bfj-06-2017-0359.

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Purpose The purpose of this paper is to empirically test the dairy production barriers: lack of cooperation between the chain actors, milk quality deficiencies, rural exodus and, productivity limitations in southern Brazil, based on Santa Catarina’s dairy production ecosystem players perceptions. Design/methodology/approach From inquiry result analysis with 305 dairy sector experts, the authors performed statistical tests using the technique of factorial analysis and confirmatory factorial analysis to confirm and/or refute the dairy production barriers presented by Bonamigo et al. (2016b). Fin

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19

Muñoz-Villamizar, Andrés, Javier Santos, Paloma Grau, and Elisabeth Viles. "Trends and gaps for integrating lean and green management in the agri-food sector." British Food Journal 121, no. 5 (2019): 1140–53. http://dx.doi.org/10.1108/bfj-06-2018-0359.

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Purpose The purpose of this paper is to analyze gaps and trends, as well suggest approaches and methodologies that should be addressed by future studies for implementing the lean and green management in the agri-food sector. Design/methodology/approach Based on a sample with 117 papers, this paper presents a systematic review on the integration of lean and green in the agri-food sector. Findings Key findings indicate that research on lean and green topics has increased in recent years, an important gap in the integration of lean and green in the agri-food sector has been identified. Two paths

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20

Qatan, Salem, Shekar Bose, and Ann Mothershaw. "Stakeholders’ views on the status of the fish quality and safety regulatory schemes." British Food Journal 117, no. 4 (2015): 1303–14. http://dx.doi.org/10.1108/bfj-12-2013-0359.

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Purpose – The purpose of this paper is to explore the views of the primary and the secondary stakeholders on the current functioning of the fish quality and safety regulatory system in Oman. Design/methodology/approach – The views on the fish quality and safety regulatory governance mechanism were elicited using a questionnaire survey. Findings – Although specific benefits derived from the quality control (QC) regulations were recognized by both groups a number of key factors were highlighted for improvement such as funding, being more proactive, literacy, quality of fish received. Originality

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21

Karpińska-Tymoszczyk, Mirosława. "The effect of oil-soluble rosemary extract, sodium erythorbate, their mixture, and packaging method on the quality of Turkey meatballs." Journal of Food Science and Technology 50, no. 3 (2011): 443–54. http://dx.doi.org/10.1007/s13197-011-0359-3.

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22

Ismail, Hasnun N., Jian G. Qin, Laurent Seuront, and Mark Adams. "Impacts of male and food density on female performance in the brackish cladoceran Daphniopsis australis." Hydrobiologia 652, no. 1 (2010): 277–88. http://dx.doi.org/10.1007/s10750-010-0359-8.

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23

Sheedy, Michael. "Case studies in applying recoflo ion-exchange technology." JOM 50, no. 10 (1998): 66–69. http://dx.doi.org/10.1007/s11837-998-0359-6.

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24

Zhang, Shiyao, Kefei Cao, Dandan Liu, Naren Gaowa, Nan Bao та Yuan Zhao. "Development of dcELISA Method for Rapid Detection of β-conglycinin in Soybean". International Journal of Food Engineering 12, № 5 (2016): 461–68. http://dx.doi.org/10.1515/ijfe-2015-0359.

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Abstract In this assay, rabbit anti-β-conglycinin polyclonal antibody (Pab) was used as primary antibody and goat anti-rabbit IgG-horseradish peroxidase (HRP) was used as secondary antibody. The optimum incubating time of blocking, HRP and TMB (3, 3’5, 5’-tetramethylbenzidine) detected by the response surface and orthogonal test was 58, 140, and 20 min, respectively. The practical working range for the determination of β-conglycinin was 20–320 ng ml−1. The recoveries of β-conglycinin in spiked soybean samples were between 95.8 % and 101.2 % with the relative standard deviation less than 6.9 %

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25

Takeuchi, Thais M., M. Laura Rubano, and M. Angela A. Meireles. "Characterization and Functional Properties of Macela (Achyrocline satureioides) Extracts Obtained by Supercritical Fluid Extraction Using Mixtures of CO2 Plus Ethanol." Food and Bioprocess Technology 3, no. 6 (2009): 804–12. http://dx.doi.org/10.1007/s11947-009-0309-5.

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26

Chevallier, Sylvie, Rubén Zúñiga, and Alain Le-Bail. "Assessment of Bread Dough Expansion during Fermentation." Food and Bioprocess Technology 5, no. 2 (2010): 609–17. http://dx.doi.org/10.1007/s11947-009-0319-3.

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27

Jokar, Maryam, Russly Abdul Rahman, Nor Azowa Ibrahim, Luqman Chuah Abdullah, and Chin Ping Tan. "Melt Production and Antimicrobial Efficiency of Low-Density Polyethylene (LDPE)-Silver Nanocomposite Film." Food and Bioprocess Technology 5, no. 2 (2010): 719–28. http://dx.doi.org/10.1007/s11947-010-0329-1.

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28

Kulkarni, Shyamrao Gururao, and Pasupuleti Vijayanand. "Effect of Pretreatments on Quality Characteristics of Dehydrated Ivy Gourd (Coccinia indica L.)." Food and Bioprocess Technology 5, no. 2 (2010): 593–600. http://dx.doi.org/10.1007/s11947-010-0339-z.

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29

Pedreschi, Franco, Kit Granby, and Jørgen Risum. "Acrylamide Mitigation in Potato Chips by Using NaCl." Food and Bioprocess Technology 3, no. 6 (2010): 917–21. http://dx.doi.org/10.1007/s11947-010-0349-x.

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30

de Paula, Rogernei, Rosicler Colet, Débora de Oliveira, Eunice Valduga, and Helen Treichel. "Assessment of Different Packaging Structures in the Stability of Frozen Fresh Brazilian Toscana Sausage." Food and Bioprocess Technology 4, no. 3 (2010): 481–85. http://dx.doi.org/10.1007/s11947-010-0350-4.

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31

Oliveira, Francisca I. P., Maria I. Gallão, Sueli Rodrigues, and Fabiano André Narciso Fernandes. "Dehydration of Malay Apple (Syzygium malaccense L.) Using Ultrasound as Pre-treatment." Food and Bioprocess Technology 4, no. 4 (2010): 610–15. http://dx.doi.org/10.1007/s11947-010-0351-3.

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32

Gianfrancesco, Alessandro, Christelle Turchiuli, Denis Flick, and Elisabeth Dumoulin. "CFD Modeling and Simulation of Maltodextrin Solutions Spray Drying to Control Stickiness." Food and Bioprocess Technology 3, no. 6 (2010): 946–55. http://dx.doi.org/10.1007/s11947-010-0352-2.

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33

Almeida, Priscilla P., Natália Mezzomo, and Sandra R. S. Ferreira. "Extraction of Mentha spicata L. Volatile Compounds: Evaluation of Process Parameters and Extract Composition." Food and Bioprocess Technology 5, no. 2 (2010): 548–59. http://dx.doi.org/10.1007/s11947-010-0356-y.

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34

Quintero-Chávez, Ricardo, Armando Quintero-Ramos, Jorge Jiménez-Castro, et al. "Modeling of Total Soluble Solid and NaCl Uptake during Osmotic Treatment of Bell Peppers under Different Infusion Pressures." Food and Bioprocess Technology 5, no. 1 (2010): 184–92. http://dx.doi.org/10.1007/s11947-010-0358-9.

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35

Pezeshki, A., J. Mehrzad, G. R. Ghorbani, H. R. Rahmani, R. J. Collier, and C. Burvenich. "Effects of Short Dry Periods on Performance and Metabolic Status in Holstein Dairy Cows." Journal of Dairy Science 90, no. 12 (2007): 5531–41. http://dx.doi.org/10.3168/jds.2007-0359.

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36

Chen, Xiao Dong, and Dong Li. "Food powder technology." Journal of Food Engineering 94, no. 2 (2009): 129. http://dx.doi.org/10.1016/j.jfoodeng.2009.02.027.

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37

Niranjan, K. "Food extrusion science and technology." Trends in Food Science & Technology 4, no. 2 (1993): 58–59. http://dx.doi.org/10.1016/0924-2244(93)90064-h.

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38

van de Voort, F. R. "Food Extrusion Science and Technology." Drying Technology 11, no. 2 (1993): 417–18. http://dx.doi.org/10.1080/07373939308916831.

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39

Rohm, Harald. "Food Packaging Science and Technology." International Journal of Dairy Technology 63, no. 1 (2010): 143–45. http://dx.doi.org/10.1111/j.1471-0307.2009.00544.x.

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40

Fichtali, Jaouad. "Food Extrusion Science and Technology." Food Research International 25, no. 6 (1992): 477–78. http://dx.doi.org/10.1016/0963-9969(92)90173-3.

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41

Matthieu, Jean-Pierre. "Nanoparticles: Aspects of Safety and Risk Management." Journal für Verbraucherschutz und Lebensmittelsicherheit 3, no. 3 (2008): 308–11. http://dx.doi.org/10.1007/s00003-008-0359-z.

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42

Windels, P., E. Alcalde, E. Lecoq, et al. "General Surveillance for Import and Processing: the EuropaBio approach." Journal für Verbraucherschutz und Lebensmittelsicherheit 3, S2 (2009): 14–16. http://dx.doi.org/10.1007/s00003-009-0359-7.

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43

Bromley, D. W. "Food Security: Beyond Technology." Science 328, no. 5975 (2010): 169. http://dx.doi.org/10.1126/science.328.5975.169-d.

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44

Morris, Craig F., Arthur D. Bettge, Marvin J. Pitts, G. E. King, Kameron Pecka, and Patrick J. McCluskey. "Compressive Strength of Wheat Endosperm: Comparison of Endosperm Bricks to the Single Kernel Characterization System." Cereal Chemistry Journal 85, no. 3 (2008): 359–65. http://dx.doi.org/10.1094/cchem-85-3-0359.

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45

Giacomino, S., E. Peñas, V. Ferreyra, et al. "Extruded Flaxseed Meal Enhances the Nutritional Quality of Cereal-based Products." Plant Foods for Human Nutrition 68, no. 2 (2013): 131–36. http://dx.doi.org/10.1007/s11130-013-0359-8.

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46

Osawa, T., K. Kuchida, S. Hidaka, and T. Kato. "Genetic parameters for image analysis traits on M. longissimus thoracis and M. trapezius of carcass cross section in Japanese Black steers1." Journal of Animal Science 86, no. 1 (2008): 40–46. http://dx.doi.org/10.2527/jas.2007-0359.

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47

Tramonte, Rafael Prandini, Nicolli Cristina Osório, Flávio Henrique Ragonha, Gisele Daiane Pinha, Liliana Rodrigues, and Roger Paulo Mormul. "Periphyton consumption by an invasive snail species is greater in simplified than in complex habitats." Canadian Journal of Zoology 97, no. 1 (2019): 13–21. http://dx.doi.org/10.1139/cjz-2017-0359.

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Habitat complexity may stabilize consumer–resource interactions and reduce the probability of invasion in aquatic habitats. We tested the hypotheses that (i) higher habitat complexity reduces resource consumption independently of grazer species, but that (ii) invasive grazers have a greater influence on decreasing resources independently of habitat complexity. We performed an experiment using artificial substrates to simulate different complexity levels. We evaluated Melanoides tuberculata (O.F. Müller, 1774) and Aylacostoma chloroticum Hylton Scott, 1954 consumption of specific algal groups a

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48

Wilbey, R. Andrew. "Food Packaging Technology." International Journal of Dairy Technology 58, no. 2 (2005): 125. http://dx.doi.org/10.1111/j.1471-0307.2005.00157.x.

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49

Nakajima, Mitsutoshi. "Globalization of Food Science and Technology." Nippon Shokuhin Kagaku Kogaku Kaishi 65, no. 4 (2018): 212–14. http://dx.doi.org/10.3136/nskkk.65.212.

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50

Sathe, Shridhar K. "LWT - Food Science and Technology Editorial." LWT - Food Science and Technology 42, no. 2 (2009): 447. http://dx.doi.org/10.1016/j.lwt.2008.09.004.

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