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Article
Publication date: 3 June 2019

Sandriane Pizato, Raquel Costa Chevalier, Marcela Félix Dos Santos, Tailine Saturnino Da Costa, Rosalinda Arévalo Pinedo and William Renzo Cortez Vega

The purpose of this paper is to evaluate the shelf-life of minimally processed pineapple when subjected to the use of different edible coatings.

Abstract

Purpose

The purpose of this paper is to evaluate the shelf-life of minimally processed pineapple when subjected to the use of different edible coatings.

Design/methodology/approach

The pineapples were peeled and cut into cubes. The gums were prepared by dissolving them in distilled water and then heated to total dissolution. After calcium chloride, citric acid and ascorbic acid and glycerol were added in the solutions. The pieces of pineapple were completely submerged in the respective solutions and then drained. Four treatments were obtained, namely: T1 – control treatment (pineapple without coating); T2 – pectin; T3 – tara; T4 – xanthan. The cubes were stored in PET by 12 days at 4±1°C. Analyzes were carried out of mass loss, pH, titratable acidity, soluble solids, microbiological and sensory analysis.

Findings

It was possible to observe that the use of evaluated coatings was efficient to maintain the conservation of minimally processed pineapple in all analyzes, when compared with the control sample. The treatment with tara gum showed the best results to those obtained by the other studied gums.

Practical implications

The study may help small-scale establishments to increase the shelf-life of minimally processed pineapple.

Originality/value

Tara gum reduced the mass loss, delayed the microbial growth and maintained the sensorial quality of minimally processed pineapples for a longer time.

Details

British Food Journal, vol. 121 no. 7
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 13 February 2017

Jessica Antigo, Lucineia Cestari, Monica Scapim, Suelen Siqueira dos Santos, Cristiane Feniman Moritz and Grasiele Scaramal Madrona

The purpose of this study was to analyze lipid oxidation and microbiological, physical, chemical and sensory attributes of dulce de leche.

Abstract

Purpose

The purpose of this study was to analyze lipid oxidation and microbiological, physical, chemical and sensory attributes of dulce de leche.

Design/methodology/approach

Dulce de leche samples were produced from various essential oil (EOs), control (no EO), clove, cinnamon and a clove and cinnamon mixture. After manufacturing, the products were stored at 25°C for 210 days. During storage, the samples were analyzed for texture, color, protein, lipids, lipid oxidation, pH, moisture, ash and enumeration of Salmonella sp., coliforms at 45°C, Staphylococcus sp. coagulase positive and mesophilic bacteria. The sensory analysis used a hedonic scale for appearance, smell, taste and texture attributes and overall acceptance.

Findings

The addition of EOs (clove and cinnamon) did not alter (p > 0.05) the proximal composition, texture, color or sensory attributes of dulce de leche. All products presented a good acceptance rate (>70 per cent). However, among the samples containing EO, dulce de leche with cinnamon presented a higher acceptance (81.67 per cent), and after 210 days of storage, it had lower (40.9 μg malonaldehyde/g p-value <0.01) lipid oxidation. Microbiological analyses indicated that the EOs are active antimicrobial components and are viable inclusions in this type of product.

Originality/value

The inclusion of EOs in dulce de leche provided an overall sensory acceptance similar to the traditional product and all products, including the control, were comparable. Dulce de leche produced with EOs is marketable.

Details

Nutrition & Food Science, vol. 47 no. 1
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 December 2004

George K. Stylios

Examines the tenth published year of the ITCRR. Runs the whole gamut of textile innovation, research and testing, some of which investigates hitherto untouched aspects…

Abstract

Examines the tenth published year of the ITCRR. Runs the whole gamut of textile innovation, research and testing, some of which investigates hitherto untouched aspects. Subjects discussed include cotton fabric processing, asbestos substitutes, textile adjuncts to cardiovascular surgery, wet textile processes, hand evaluation, nanotechnology, thermoplastic composites, robotic ironing, protective clothing (agricultural and industrial), ecological aspects of fibre properties – to name but a few! There would appear to be no limit to the future potential for textile applications.

Details

International Journal of Clothing Science and Technology, vol. 16 no. 6
Type: Research Article
ISSN: 0955-6222

Keywords

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Article
Publication date: 15 June 2010

Maria Augusta Gonçalves Fujaco and Mariangela Garcia Praça Leite

Of the numerous hydrogeochemical river‐water transformations provoked by intense and irrational soil practices, heavy metal contamination by agrochemical usage is the most…

Abstract

Purpose

Of the numerous hydrogeochemical river‐water transformations provoked by intense and irrational soil practices, heavy metal contamination by agrochemical usage is the most worrisome. Long‐term metal accumulation can be transported by rainwater, during storms, contaminating rivers. Data on this type of contamination are still scarce, principally in developing countries, such as Brazil. This paper aims to evaluate the influence of agricultural activities on the hydrogeochemistry of the Paracatu River's sub‐basins.

Design/methodology/approach

From a total of 77 points along three sub‐basins, water samples were taken for heavy metal and trace element analyses using spectrometry of atomic emission through plasma (ICP‐OES, Spectro Ciros CCD). The principal water‐quality parameters, such as pH, turbidity, conductivity, oxi‐reduction potential, total dissolved solids (TDS), temperature and dissolved oxygen were measured in situ.

Findings

By incorporating a small drainage area at the monitoring points, it was possible to perceive agriculture's influence (in the form of heavy metal contamination from fertilizers and pesticides) on the water courses.

Research limitations/implications

Although the research was carried out at a total of 77 points for water collection, data are from just one wet season, and need to be repeated.

Practical implications

The results demonstrate a need for monitoring the areas involved with agricultural activities, not only along the main river, but also along small streams that compose the Paracatu Basin.

Originality/value

There is no published literature on this subject regarding the three studied basins.

Details

Management of Environmental Quality: An International Journal, vol. 21 no. 4
Type: Research Article
ISSN: 1477-7835

Keywords

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Article
Publication date: 14 November 2008

George K. Stylios

Examines the fourteenth published year of the ITCRR. Runs the whole gamut of textile innovation, research and testing, some of which investigates hitherto untouched…

Abstract

Examines the fourteenth published year of the ITCRR. Runs the whole gamut of textile innovation, research and testing, some of which investigates hitherto untouched aspects. Subjects discussed include cotton fabric processing, asbestos substitutes, textile adjuncts to cardiovascular surgery, wet textile processes, hand evaluation, nanotechnology, thermoplastic composites, robotic ironing, protective clothing (agricultural and industrial), ecological aspects of fibre properties – to name but a few! There would appear to be no limit to the future potential for textile applications.

Details

International Journal of Clothing Science and Technology, vol. 20 no. 6
Type: Research Article
ISSN: 0955-6222

Keywords

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Article
Publication date: 7 November 2019

Mariana Lima Scortegagna, Viviani Ruffo de Oliveira, Isadora Pasini, Medelin Silva, Alessandro de Oliveira Rios and Divair Doneda

Patients with phenylketonuria (PKU) require a phenylalanine (Phe)-restricted diet due to its toxic effects on such subjects. Considering the low availability of specific…

Abstract

Purpose

Patients with phenylketonuria (PKU) require a phenylalanine (Phe)-restricted diet due to its toxic effects on such subjects. Considering the low availability of specific foods for these patients, the purpose of this paper is to make breads with low Phe content while also conducting physicochemical and sensory analysis of the samples.

Design/methodology/approach

Five bread formulations with a common base were prepared, in which manioc – Manihot esculenta (T1); Baroa potato – Arracacia xanthorrhiza (T2); sweet potatoes – Ipomoea batatas (T3); potatoes – Solanum tuberosum (T4); and, finally, yacon potato – Smallanthus sonchifolius (T5) were added.

Findings

The physical analysis showed that the samples had similar weight, height and size values, indicating that the use of different types of vegetables does not compromise the final result of the preparation. The chemical analysis showed that the loaves were low in protein and Phe and, therefore, are considered safe preparations for patients with PKU. In the sensory analysis, all the preparations presented satisfactory characteristics for consumption, specially the one with the addition of potato.

Research limitations/implications

The preparation of breads with low Phe content is a challenging task as it is necessary to exclude formulations with flours that present better technological performance. However, the results in this study showed that it is possible to get around the difficulties and obtain a viable product with easily purchased ingredients. It is known that sensory analysis with PKU patients as judges could have changed these results because their perception can differ from that of general population. The workgroup is continuing this study and we intend to take sensory analysis with PKU patients to future, as they have a pathology, the study needs special care and respectful ethical aspects.

Originality/value

PKU has a direct influence on the daily diet of the patient, interfering with life decisions that go form eating at their home to where and what to eat in environments out of their control. Therefore, creating specific preparations for such patients is a challenge that assists in adherence to dietary therapy.

Details

British Food Journal, vol. 122 no. 1
Type: Research Article
ISSN: 0007-070X

Keywords

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Article
Publication date: 13 November 2009

George K. Stylios

Examines the fifthteenth published year of the ITCRR. Runs the whole gamut of textile innovation, research and testing, some of which investigates hitherto untouched…

Abstract

Examines the fifthteenth published year of the ITCRR. Runs the whole gamut of textile innovation, research and testing, some of which investigates hitherto untouched aspects. Subjects discussed include cotton fabric processing, asbestos substitutes, textile adjuncts to cardiovascular surgery, wet textile processes, hand evaluation, nanotechnology, thermoplastic composites, robotic ironing, protective clothing (agricultural and industrial), ecological aspects of fibre properties – to name but a few! There would appear to be no limit to the future potential for textile applications.

Details

International Journal of Clothing Science and Technology, vol. 21 no. 6
Type: Research Article
ISSN: 0955-6222

Keywords

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Article
Publication date: 18 September 2019

Gilciane Américo Albuquerque, Ana Vânia Carvalho, Lênio José Guerreiro de Faria, Renan Campos Chisté, Luiza Helena da Silva Martins and Alessandra Santos Lopes

Jambolan has be used as a diabetes-treatment aid, and it has become quite popular; studies have been carried out over the years on this fruit because it presents high…

Abstract

Purpose

Jambolan has be used as a diabetes-treatment aid, and it has become quite popular; studies have been carried out over the years on this fruit because it presents high activity against superoxide anion and hydroxyl radicals due to the bioactive compounds that may play an important role against oxidative stress. No studies have been reported on the effects of pasteurization on the bioactive compounds of jambolan tropical juice. The paper aims to discuss these issues.

Design/methodology/approach

For evaluation of the effects of pasteurization on jambolan juice bioactive compounds, a complete compound and rotational experimental design was carried out by varying temperature (80–90°C) and time (45–75 s). The bioactive compounds (total phenolic, total anthocyanin and antioxidant activity) and the enzymatic activity of enzymes (enzymatic browning) were assessed.

Findings

The study of bioactive compounds in the pasteurized juice of jambolan, showed that the total phenolics (TP) and ABTS antioxidant activity presented statistical significance (p<0.05). The action of enzymes causing enzymatic browning was only observed in the standard sample. The optimization of the pasteurization process with the maximum bioactive compound retention was 91.65°C for 69.45 s. The optimal point found is in agreement with studies on thermal treatment that recommend using short times at high temperatures for better retention of food constituents.

Originality/value

The incidence of chronic diseases in humans has increased significantly over the years, some bioactive phytochemicals present in fruits may help against these diseases, so the production of tropical jambolana juices can help to nourish and regulate the consumer health. Therefore, studying the maintenance of bioactive compounds present in this product could be an alternative for the production of healthier foods.

Details

British Food Journal, vol. 121 no. 11
Type: Research Article
ISSN: 0007-070X

Keywords

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Article
Publication date: 23 September 2020

Sundarrajan D., Pitchipoo Pandian and Manoharan Sembian

This paper aims to deal with the synergistic effect of steel slag-molybdenum disulfide particles on fade-recovery performances of non-asbestos organic friction material.

Abstract

Purpose

This paper aims to deal with the synergistic effect of steel slag-molybdenum disulfide particles on fade-recovery performances of non-asbestos organic friction material.

Design/methodology/approach

The brake friction materials were developed by using steel slag and molybdenum disulfide particles as individual and combination in the formulation. The brake friction materials were developed in the form of standard brake pads as per the industrial practice. The physical, mechanical and thermal properties of the developed brake pads were tested as per the industrial standards. The tribological properties were analyzed using the Chase test as per IS2742-Part-4. Worn surface analysis was done using a scanning electron microscope.

Findings

The experimental results indicate that the brake pads filled with a combination of steel slag and molybdenum disulfide showed stable friction and less wear rate due to the synergetic nature of abrasive and lubricant.

Originality/value

This paper explains the influence of steel slag and molybdenum disulfide particles as individual and combined in brake pads formulation to enhance the tribological performance by producing stabilized friction with undulations.

Peer review

The peer review history for this article is available at: https://publons.com/publon/10.1108/ILT-06-2020-0216/

Details

Industrial Lubrication and Tribology, vol. 73 no. 2
Type: Research Article
ISSN: 0036-8792

Keywords

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Article
Publication date: 4 July 2016

Priscila Pereira Machado, Mariana Vieira dos Santos Kraemer, Nathalie Kliemann, Cláudia Flemming Colussi, Marcela Boro Veiros and Rossana Pacheco da Costa Proença

The purpose of this paper is to analyse and compare the serving sizes and energy values reported on the nutrition information of all processed and ultra-processed dairy…

Abstract

Purpose

The purpose of this paper is to analyse and compare the serving sizes and energy values reported on the nutrition information of all processed and ultra-processed dairy products in their regular and diet/light versions available for sale in a large supermarket in Brazil.

Design/methodology/approach

A check was done for associations between the compliance of reported serving sizes, energy values per serving and energy density for regular foods and foods advertised at “diet/light” (with reduced fat and calories).

Findings

The data included information from 451 dairy product labels. Most of the products had serving sizes smaller than the reference set by Brazilian law. A high variability of serving sizes was found for similar products. “Diet/light” foods tend to report serving sizes that are even smaller and more inadequate. Moreover, the energy density of these products was similar to that of the regular foods. Smaller serving sizes may be being presented on “diet/light” foods in order to report lower energy values and on similar foods to show non-existent differences in energy values. These results point to the importance of standardizing serving size information on food labels so that consumers have access to clear and accurate information about food products.

Originality/value

This was the first census-type study to analyse the serving size information of dairy products at a supermarket of one of the ten largest supermarket chains in Brazil. This work extends the scope of current food labelling and contributes to the discussion about how nutrition labelling has been presented to Brazilian consumers and its possible consequences for food choices and the guarantee of consumer rights.

Details

British Food Journal, vol. 118 no. 7
Type: Research Article
ISSN: 0007-070X

Keywords

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