Effect of a rice bran extract-based active packaging, high pressure processing and storage temperature on the volatile compounds of sliced dry-cured high quality (Montanera) Iberian ham

2021 ◽  
pp. 131651
Ana Isabel Carrapiso ◽  
Sara Martillanes ◽  
Jonathan Delgado-Adámez ◽  
Rosario Ramírez
LWT ◽  
2021 ◽  
pp. 112128
Sara Martillanes ◽  
Javier Rocha-Pimienta ◽  
Rosario Ramírez ◽  
Jesús García-Parra ◽  
Jonathan Delgado-Adámez

Beverages ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 69
Sanelle van Wyk ◽  
Lewis Hong ◽  
Filipa V. M. Silva

Wine preservation by alternative non-thermal and physical methods including high pressure processing (HPP), pulsed electric fields (PEF) and power ultrasound (US) technologies was investigated. The effect of these technologies on some quality parameters of five table wines was determined directly after processing and two months storage. For each wine, the pH, colour density, total phenolic content and antioxidant activity quality parameters were determined and the different treatments were compared. The pH of the untreated and treated wines generally remained unchanged after processing and storage. The antioxidant activity of the wines decreased after processing and storage. Generally, non-thermal processing did not affect the wine quality parameters during the 2 months storage. Overall, this study demonstrated that HPP had the smallest effect on the quality parameters assessed in five different wines.

2019 ◽  
Vol 44 (1) ◽  
Sara Martillanes ◽  
Rosario Ramírez ◽  
Gonzalo Amaro‐Blanco ◽  
María Concepción Ayuso‐Yuste ◽  
María Victoria Gil ◽  

1985 ◽  
Vol 53 (2) ◽  
pp. 281-292 ◽  
Henrik K. Nielsen ◽  
D. De Weck ◽  
P. A. Finot ◽  
R. Liardon ◽  
R. F. Hurrell

1. The stability of tryptophan was evaluated in several different food model systems using a chemical method (high pressure liquid chromatography after alkaline-hydrolysis) and rat assays. Losses of tryptophan were compared with the losses of lysine and methionine.2. Whey proteins stored in the presence of oxidizing lipids showed large losses of lysine and extensive methionine oxidation but only minor losses of tryptophan as measured chemically. The observed decrease in bioavailable tryptophan was explained by a lower protein digestibility.3. Casein treated with hydrogen peroxide to oxidize all methionine to methionine sulphoxide showed a 9% loss in bioavailable tryptophan.4. When casein was reacted with caffeic acid at pH 7 in the presence of monophenol monooxygenase (tyrosinase; EC 1.14.18.l), no chemical loss of tryptophan occurred, although fluorodinitrobenzene-reactive lysine fell by 23%. Tryptophan bioavailability fell IS%, partly due to an 8% reduction in protein digestibility.5. Alkali-treated casein (0.15 M-sodium hydroxide, 80°,4 h) did not support rat growth. Chemically-determined tryptophan, available tryptophan and true nitrogen digestibility fell 10, 46 and 23% respectively. Racemization of tryptophan was found to be 10% (D/(D+L)).6. In whole-milk powder, which had undergone ‘early’ or ‘advanced’ Maillard reactions, tryptophan, determined chemically or in rat assays, was virtually unchanged. Extensive lysine losses occurred.7. It was concluded that losses of tryptophan during food processing and storage are small and of only minor nutritional importance, especially when compared with much larger losses of lysine and the more extensive oxidation of methionine.

2003 ◽  
Vol 13 (2) ◽  
pp. 267-272 ◽  
Charles F. Forney

High-quality cranberry (Vaccinium macrocarpon) fruit are required to fulfil the growing markets for fresh fruit. Storage losses of fresh cranberries are primarily the result of decay and physiological breakdown. Maximizing quality and storage life of fresh cranberries starts in the field with good cultural practices. Proper fertility, pest management, pruning, and sanitation all contribute to the quality and longevity of the fruit. Mechanical damage in the form of bruising must be minimized during harvesting and postharvest handling, including storage, grading, and packaging. In addition, water-harvested fruit should be removed promptly from the bog water. Following harvest, fruit should be cooled quickly to an optimum storage temperature of between 2 and 5 °C (35.6 and 41.0 °F). The development of improved handling, refined storage conditions, and new postharvest treatments hold promise to extend the storage life of fresh cranberries.

2018 ◽  
Vol 12 (2) ◽  
pp. 145-153 ◽  
Toshiro Doi ◽  

SiC, GaN, and diamond are known as super-hard-to-process substrate for next-generation green devices. In this paper, we report on some breakthrough in developing highly efficient processing for such hard-to-process materials, for which we propose improvements in conventional processing, and innovative processing. As part of our project, we developed a “dilatancy pad®” that can efficiently produce high-quality surfaces as well as a high-rigidity, high-speed and high-pressure processing machine. We also designed and prototyped “plasma fusion CMP®,” which is an innovative processing technology fusing CMP (Chemical Mechanical Polishing) with P-CVM (Plasma Chemical Vaporization Machining) to machine super-hard diamond substrates that are considered indispensable for future devices. Before the advent of “singularities” by 2045, super-hard-to-process substrates and ultra-precision polishing technology will become more and more essential.

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