Application of UHPLC-Q-TOF-MS/MS metabolomics approach to investigate the taste and nutrition changes in tilapia fillets treated with different thermal processing methods

2021 ◽  
pp. 129737
Author(s):  
Rui Li ◽  
Zuli Sun ◽  
Yongqiang Zhao ◽  
Laihao Li ◽  
Xianqing Yang ◽  
...  
Keyword(s):  
Thermal Processing ◽  
Processing Methods ◽  
Tilapia Fillets ◽  
Tof Ms

Effect of different thermal processing methods on water-soluble taste substances of tilapia fillets

2021 ◽  
pp. 104298
Author(s):  
Rui Li ◽  
Zuli Sun ◽  
Yongqiang Zhao ◽  
Laihao Li ◽  
Xianqing Yang ◽  
...  
Keyword(s):  
Thermal Processing ◽  
Water Soluble ◽  
Processing Methods ◽  
Tilapia Fillets

Ohmic Heating: A Novel Thermal Processing Technique For Foods

2012 ◽  
Vol 2 (4) ◽  
pp. 136-140
Author(s):  
P. Hema Prabha ◽  
U. Kavya Vaishnavi ◽  
R. Mythili ◽  
M. Lakshmi Kamu ◽  
R. Kanagalakshmi ◽  
...  
Keyword(s):  
Shelf Life ◽  
Thermal Processing ◽  
Ohmic Heating ◽  
Processing Technique ◽  
Emerging Technology ◽  
Processing Method ◽  
Processed Foods ◽  
Food Material ◽  
Processing Methods ◽  
Processed Products

Ohmic heating is an emerging technology with large number of actual and future applications. It is an advanced thermal processing method wherein the food material, which serves as an electrical resistor, is heated by passing electricity through it. Like thermal processing, ohmic heating inactivates microorganisms by heat. It can be used for heating liquid foods containing large particulates, heat sensitive liquids and proteinaceous foods. The shelf life of ohmically processed foods is comparable to that of canned and sterile, aseptically processed products. Being an eco‐friendly method it is more effective than conventional thermal processing methods.

Effects of thermal processing on the structural and functional properties of soluble dietary fiber from whole grain oats

2018 ◽  
Vol 25 (4) ◽  
pp. 282-294 ◽  
Author(s):  
Ji-Lin Dong ◽  
Mei Yang ◽  
Rui-Ling Shen ◽  
Ya-Fei Zhai ◽  
Xiao Yu ◽  
...  
Keyword(s):  
High Pressure ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Thermal Processing ◽  
Process Efficiency ◽  
Whole Grain ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Processing Methods ◽  
Structural And Functional Properties

Normal pressure steaming, high pressure steaming, microwave, and frying are widely used to deactivate enzyme in the oats, but these thermal processing methods may affect the structural and functional properties of soluble dietary fiber, which contribute greatly to the health benefits of oat foods. The objective of this study was to evaluate the effects of four different thermal processing methods on the structural and functional properties of soluble dietary fiber from whole grain oats. The results showed that the thermal processing resulted in changes on nutritional components of whole grain oats. Especially dietary fiber components, the total dietary fiber, insoluble dietary fiber, and soluble dietary fiber content of heat-treated oats were significantly increased ( p < 0.05). Moreover, thermal processing can not only result in an increase in molecular weight and particle size, but also cause molecular aggregation and different functional properties of soluble dietary fiber. High pressure steaming-treated oat soluble dietary fiber displayed significantly higher swelling and emulsifying ( p < 0.05), but microwave-treated oat soluble dietary fiber exhibited the highest glucose, cholesterol, and sodium cholate adsorption capacities. These results might provide basic information to help to better understand the functionality of oat soluble dietary fiber and improve the process efficiency of oat foods with high nutritional qualities.

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