UHPLC-Q-Orbitrap HRMS-based quantitative lipidomics reveals the chemical changes of phospholipids during thermal processing methods of Tan sheep meat

2021 ◽  
pp. 130153
Author(s):  
Wei Jia ◽  
Ruiting Li ◽  
Xixuan Wu ◽  
Shuxing Liu ◽  
Lin Shi
Keyword(s):  
Thermal Processing ◽  
Chemical Changes ◽  
Processing Methods ◽  
Sheep Meat ◽  
Tan Sheep

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.

scholarly journals Effect of Different Post-Harvest Processing Methods on the Chemical Constituents of Notopterygium franchetii by an UHPLC-QTOF-MS-MS Metabolomics Approach

Molecules ◽  
2019 ◽  
Vol 24 (17) ◽  
pp. 3188 ◽  
Author(s):  
Su ◽  
Wu ◽  
Li ◽  
Huang ◽  
Liu ◽  
...  
Keyword(s):  
Chemical Constituents ◽  
Herbal Medicines ◽  
Chemical Components ◽  
Drying Methods ◽  
Bioactive Constituents ◽  
Chemical Changes ◽  
Processing Methods ◽  
Post Harvest ◽  
Hot Air ◽  
Wide Range

Notopterygium franchetii is a herb used in traditional Chinese medicine, where it is known as qianghuo. Its bioactive qualities are influenced by the post-harvest processing methods used (such as drying). However, changes in chemical components according to the drying method are unknown. Fresh roots and rhizomes of N. franchetii were subjected to seven drying methods. Chromatography-mass spectrometry combined with targeted and untargeted analyses were used to investigate relationships between drying methods and chemical concentrations. According to targeted evaluations of the six main bioactive constituents, their total contents decreased significantly in all drying methods. Hierarchical clustering analysis of the drying methods and total metabolome detected 30 chemical constituents, for which heap maps were obtained. Hot air drying was the best processing method, producing the least chemical changes at the lowest cost, while shade drying caused the greatest chemical changes. In conclusion, the wide range of chemical changes in N. franchetii caused by drying was investigated. Such changes potentially affect the quality of herbal medicines.

scholarly journals Spoilage Marker Metabolites and Pathway Analysis in Chilled Tan Sheep Meat Based on GC-MS

2018 ◽  
Vol 24 (4) ◽  
pp. 635-651 ◽  
Author(s):  
Liqin You ◽  
Yansheng Guo ◽  
Ruiming Luo ◽  
Yanli Fan ◽  
Tonggang Zhang ◽  
...  
Keyword(s):  
Pathway Analysis ◽  
Sheep Meat ◽  
Tan Sheep

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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