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He Chen, Jianbo Kou, Man Hu and Guowei Shu

, I., Marco, M. (2010). Can encapsulation lengthen the shelf-life of probiotic bacteria in dry products. International journal of food microbiology, 136 (3), 364-367. 7. Altieri, C., Bevilacqua, A., D’Amato, D. (2008). Modelling the survival of starter lactic acid bacteria and Bifidobacterium bifidum in single and simultaneous cultures. Food Microbiology, 25 (5), 729-734. 8. Almeida, B.M., Erthal S.R., Padaa O.E. (2008). Response surface methodology (RSM) as a tool for optimization in analytical chemistry. Talanta, 76 (2), 965-977. 9. Ye Chunlin

Open access

Guowei Shu, Zhuo Wang, Li Chen, Qian Zhang and Ni Xin

). Determination of antioxidant and radical scavenging activity of basil (ocimum basilicum l. family lamiaceae) assayed by different methodologies. Phytother Res. 21(4), 354-361. DOI: 10.1002/ptr.2069 6. Haenlein, G. F. W. (2004). Goat milk in human nutrition. Small Ruminant Res. 51(2), 155-163. DOI: 10.1016/j.smallrumres.2003.08.010 7. Halliwell, B. (2012). Free radicals and antioxidants: updating a personal view. Nutr. Rev. 70(5), 257. DOI: 10.1111/j.1753-4887.2012.00476.x 8. Halliwell, B. (2013). The antioxidant paradox: less paradoxical now?. Brit. J

Open access

Helen Weldemichael, Shimelis Admassu and Melaku Alemu

methodology (RSM) as applied to consumer acceptability data. LWT 41:1485–1492. 12. Edward,V.A., Huch, M., Dortu, C., Thonart, P., Egounlety, M., Holzapfel, W.H., Franz C.M.A.P.(2010). Biomass production and small-scale testing of freeze-dried lactic acid bacteria starter strains for cassava fermentations. Food Control 22:389-395. 13. Ei-Gendy, N.S., Madian, H.R., Abu Amr, S.S. (2013). Design and optimization of a process for sugarcane molasses fermentation by Saccharomyces cerevisiae using response surface methodology. International Journal of Microbiology

Open access

Alfonso Totosaus, Reyna Gutierrez and M. Lourdes Pérez-Chabela

Abstract

Edible films were elaborated with sodium caseinate and different types of carrageenans (iota, kappa or lambda), and glycerol as plasticizer, to determine the different specific interactions between caseinate and carrageenans on physical and mechanical properties via a response surface methodology approach. The different sulphate groups content in the different carrageenans affected differentially edible films properties. The use of lambda carrageenan in edible film formulation resulted in more soluble and permeably film, with a concomitantly both less rigid and more elastic structure. The edible film formulation was optimized to 8.0 % of caseinate, 0.4% of carrageenan (irrespectively of the type) and 0.3% of glycerol.

Open access

Yilin Li, Guowei Shu, Yichao Li, Yu Liu and Yajuan Song

from Tunisian Zizyphus lotus fruit by response surface methodology: Composition and antioxidant activity. Food Chem , 212, 476-484. 20. Naydenova, V., Badova, M., Vassilev, S. (2014). Encapsulation of brewing yeast in alginate/chitosan matrix: lab-scale optimization of lager beer fermentation. Biotechnology Biotechnological Equipment , 28(2):277. 21. Nieuwboer, M.V.D., Urgwal, L.H.M.V.D. (2015). Claassen E. A quantitative key-opinion-leader analysis of innovation barriers in probiotic research and development: valorisation and improving the tech

Open access

Olugbenga Olufemi Awolu and Grace Funmilayo Oseyemi

.O. Olagunju, A.I. and Akomolafe, A.O. (2013). Optimisation of Plantain - Brewers’ Spent Grain Biscuit Using Response Surface Methodology. Journal of Scientific Research and Reports , 2 (2), 665-681. 34. Onoja, U.S., Akubor, P.I., Gernar, D.I. and Chinmma, C.E. (2014). Evaluation of complementary food formulated for staples and fortified with calcium, iron and zinc. Journal of Nutrition and Food Sciences , 4, 1-6. 35. Onwuka, G.I. (2005). Food Analysis and Instrumentation: Theory and Practice. Napthali prints, Lagos. 36. Oyeleke, G.O., Afolabi, O. Isola

Open access

Yanuar Sigit Pramana, Titi Candra Sunarti and Purwoko

application: a review. Food Chemistry. 124, 411–421. DOI: 10.1016/j.foodchem.2010.06.077. 13. Fan, G., Han, Y., Gu, Z. & Chen, D. (2008). Optimization conditions for anthocyanins extraction from purple sweet potato using response surface methodology (RSM). Food Science and Technology . 41, 155-160. DOI: 10.1016/j.lwt.2007.01.019. 14. Gaman, P.M. & Sherrington, K.B. (1981). The science of food (2 nd ed). New York: Pergamon Press. p:48-59. 15. Gómez-Ordóñez, E., Jiménez-Escrig, A. & Rupérez, P. (2010). Dietary fibre and physicochemical properties of

Open access

Olugbenga Olufemi Awolu and Eunice Yetunde Olokunsusi

methodology. Journal of Scientific Research and Reports , 2( 2 ), 665–681. 23. Ramezanzadeh, F.M., Rao, R.M., Prinyawiwatkul, W., Marshall, W.E. and Windhauser, M. (2000). Effects of microwave heat, packaging, and storage temperature on fatty acid and proximate compositions in rice bran. Journal of Agriculture and Food Chemistry , 48(2): 464-467. 24. Singh, B., Panesar, P. S., & Nanda, V. (2006). Utilization of carrot pomace for the preparation of a value added product. World Journal of Dairy and Food Science , 1 (1), 22-27. 25. Woolfe, J. (1992

Open access

Kangru Qi, He Chen, Hongchang Wan, Man Hu and Yuxi Wu

Abstract

High quality probiotic powder can lay the foundation for the commercial production of functional dairy products. The freeze-drying method was used for the preservation of microorganisms, having a deleterious effect on the microorganisms viability. In order to reduce the damage to probiotics and to improve the survival rate of probiotics during freeze-drying, the Response Surface Methodology (RSM) was adopted in this research to optimize lyoprotectant composed of amino acids (glycine, arginine) and salts (NaHCO3 and ascorbic acid). Probiotic used was Bifidobacterium bifidum BB01. The regression model (p<0.05) was obtained by Box–Behnken experiment design, indicating this model can evaluate the freeze-drying survival rate of B. bifidum BB01 under different lyoprotectants. The results indicated these concentrations as optimal (in W/V): glycine 4.5%, arginine 5.5%, NaHCO3 0.8% and ascorbic acid 2.3%, respectively. Under these optimal conditions, the survival rate of lyophilized powder of B. bifidum BB01 was significantly increased by 80.9% compared to the control group (6.9±0.62%), the results were agreement with the model prediction value (88.7%).

Open access

He Chen, Jinfeng Niu, Guowei Shu and Hongchang Wan

REFERENCES 1. Alberti, A., Zielinski, A.A.F., Zardo, D.M., Demiate, I.M., Nogueira, A., and Mafra, L.I. 2014. Optimisation of the extraction of phenolic compounds from apples using response surface methodology. Food Chemistry, 149, 151-158. 2. Analie, L.H., Bennie, C., and Viljoen. 2001. Yogurt as probiotic carrier food. International Dairy Journal. Vol. 88, pp.1–17. 3. Abadias, M., Benabarre, A., Teixido, N. 2001. Effect of freeze drying and protective agents on viability of the biocontrol yeast Candida sake. Int. J. Food Microbiol, 65, 173