LWT - Food Science and Technology

Journal: LWT - Food Science and Technology

Abbreviation

LWT

Publisher

Elsevier

ISSN

0460-1173
0023-6438
1096-1127

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Publications1 - 10 of 25

Starch transformation and structure development in production and reconstitution of potato flakes
Lamberti, Manuela; Geiselmann, Anna; Conde-Petit, Béatrice; et al. (2004)
LWT - Food Science and Technology
The First North and East European Congress on Food
Hecht, Katrin (2014)
LWT - Food Science and Technology
Editorial
Studer-Rohr, I. (2005)
LWT - Food Science and Technology
The chemical characteristics of apple pectin influence its fermentability in vitro
Gulfi, Marianna; Arrigoni, Eva; Amadò, Renato (2006)
LWT - Food Science and Technology
Pulsed electric field combined with preheating to preserve mildly extracted pea protein
De Gol, Cora; Etschmann, Nicolas; Zwietering, Marcel H.; et al. (2024)
LWT - Food Science and Technology
Innovative extraction methods involving dry fractionation and aqueous phase separation have been recently developed to obtain plant-based protein ingredients with high texturing functionality. Such a process was applied to yellow peas, and the microbial quality of the extract was assessed. Pseudomonas trivalis and Erwinia gerundensis were identified as critical microbial contaminants due to their high growth capacities (at 10 °C). As a preservation strategy, pulsed electric field (PEF) treatment (24 kV/cm, 50 Hz, 126 μs) was employed, combined with different product inlet temperatures (25–45 °C). Ohmic heating (ΔT = 20 °C) was measured. At 25–30 °C, the microbial reduction reached 3 logs, attributed solely to electrical effects. At 40 °C, the reduction exceeded 4 logs, where thermal effects dominated. Further increase to 45 °C resulted in thermal modification of pea proteins, potentially compromising its gelling capacity. Additionally, the growth of PEF-treated contaminants at 5 and 10 °C were monitored, revealing rapid cell adaptation and proliferation. Finally, the extracts native microbiota showed an extension of the lag phase (4 days at 5 °C) after PEF treatment, accompanied by a pH stability of 10 days. The findings indicate improved microbial stability of the pea extract following PEF treatment.
Influence of amylose-flavor complexation on build-up and breakdown of starch structures in aqueous food model systems
Heinemann, Cornelia; Zinsli, Martina; Renggli, Andrea; et al. (2005)
LWT - Food Science and Technology
Development of a model for quality assessment of tomatoes and apricots
Azodanlou, Ramin; Darbellay, Charly; Luisier, Jean-Luc; et al. (2003)
LWT - Food Science and Technology
Editorial
Hecht, Katrin (2015)
LWT - Food Science and Technology
Lutein and β-carotene content of green leafy Brassica species grown under different conditions
Reif, Constance; Arrigoni, Eva; Berger, Florence; et al. (2013)
LWT - Food Science and Technology
Investigation of changes in chemical composition and rheological properties of Kyrgyz rice cultivars (Ozgon rice) depending on long-term stack-storage after harvesting
Smanalieva, Jamila; Salieva, Kalipa; Borkoev, Bakyt; et al. (2015)
LWT - Food Science and Technology

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Journal: LWT - Food Science and Technology

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