TY - JOUR AU - Blanco-Lizarazo, Carla Maria AU - Sierra-Cadavid, Andrea AU - Ospina-E, Juan Camilo TI - Multivariate analysis for understanding spoilage in cooked Turkey ham JF - INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY J2 - INT J FOOD SCI TECH PY - 2024 PG - 14 SN - 0950-5423 DO - 10.1111/ijfs.17429 UR - https://m2.mtmt.hu/api/publication/35324196 ID - 35324196 LA - English DB - MTMT ER - TY - JOUR AU - Nalbone, Luca AU - Forgia, Salvatore AU - Ziino, Graziella AU - Sorrentino, Giorgia AU - Giarratana, Filippo AU - Giuffrida, Alessandro TI - Heat resistance of Listeria monocytogenes persistent cells following osmotic stress in cooked pork sausages JF - INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY J2 - INT J FOOD SCI TECH PY - 2024 PG - 9 SN - 0950-5423 DO - 10.1111/ijfs.17497 UR - https://m2.mtmt.hu/api/publication/35324151 ID - 35324151 LA - English DB - MTMT ER - TY - JOUR AU - Abdul Wahab, Nurdamia Qaisara AU - Pangestika, Leonie Margaretha Widya AU - Ismail‐Fitry, Mohammad Rashedi TI - Partial incorporation of black jelly mushroom ( Auricularia polytricha ) as a plant‐based ingredient in the production of hybrid patties using meat from different species JF - INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY J2 - INT J FOOD SCI TECH PY - 2024 SN - 0950-5423 DO - 10.1111/ijfs.17516 UR - https://m2.mtmt.hu/api/publication/35319759 ID - 35319759 AB - The impact of meat replacement with black jelly mushrooms as a means to produce hybrid patties using meat from different species (chicken‐MCP, beef‐MBP, mutton‐MMP and buffalo‐MBOP) was investigated. For this purpose, 50% of the meat was replaced with black jelly mushrooms. A patty with 100% mushroom (CMP) was observed as a control. Proximate composition, water holding capacity (WHC), cooking yield, shrinkage, pH, gel strength, colour, texture, microstructure and sensory acceptance of the patties were analysed. MBP had the highest WHC (88.51%) and gel strength (24.89 N) compared to other patties ( P < 0.05). MBP exhibited a less compact and dense structure compared to other patties. Simultaneously, it is characterised as the least in hardness but the highest in chewiness and cohesiveness. The sensory evaluation highlights MBP as the most preferred, particularly for texture. In conclusion, black jelly mushrooms are suitable to be mixed with beef to produce alternative patties. LA - English DB - MTMT ER - TY - JOUR AU - Mehta, Annu AU - Serventi, Luca AU - Kumar, Lokesh AU - Morton, James D. AU - Torrico, Damir D. TI - Packaging, perception, and acceptability: a comprehensive exploration of extrinsic attributes and consumer behaviours in novel food product systems JF - INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY J2 - INT J FOOD SCI TECH PY - 2024 PG - 21 SN - 0950-5423 DO - 10.1111/ijfs.17463 UR - https://m2.mtmt.hu/api/publication/35317705 ID - 35317705 LA - English DB - MTMT ER - TY - JOUR AU - Gorman, Mackenzie AU - Stright, Allison AU - Baxter, Laura AU - Moss, Rachael AU - McSweeney, Matthew B. TI - An analysis of consumer perception, emotional responses, and beliefs about mead JF - INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY J2 - INT J FOOD SCI TECH PY - 2024 PG - 10 SN - 0950-5423 DO - 10.1111/ijfs.17483 UR - https://m2.mtmt.hu/api/publication/35316819 ID - 35316819 LA - English DB - MTMT ER - TY - JOUR AU - Yeom, Seo‐Joon AU - Kim, Sang‐Su AU - Yoon, Ki‐Nam AU - Cho, Min‐Ji AU - Song, Beom‐Seok AU - Park, Jong‐Heum AU - Kim, Young‐Min AU - Kim, Jae‐Kyung TI - Effects of X‐ray irradiation on pathogen inactivation, quality changes, and hydrocarbon profiles of pork cutlets JF - INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY J2 - INT J FOOD SCI TECH VL - 2024 PY - 2024 SP - 1 SN - 0950-5423 DO - 10.1111/ijfs.17565 UR - https://m2.mtmt.hu/api/publication/35315228 ID - 35315228 AB - Pork cutlets are susceptible to cross‐contamination with foodborne pathogens during processing. Food irradiation effectively improves food hygiene by eliminating microbes. We investigated the application of X‐ray irradiation (0.5–10 kGy) on pathogen inactivation ( D 10 value), quality changes [total aerobic bacteria (TAB), yeast and mould (Y&M), total coliform (TC), colour, thiobarbituric acid reactive substance (TBARS), and pH], and the hydrocarbon profile of pork cutlets. D 10 values of Escherichia coli O157:H7, Salmonella typhimurium , Listeria monocytogenes , and Staphylococcus aureus were 0.37, 0.62, 0.52, and 0.36 kGy, respectively. At least 3.10 kGy (5‐ D 10 values) is required to ensure the microbiological safety of pork cutlets. X‐ray irradiation dose‐dependently reduced all microbial counts, and up to 7 kGy had no adverse effects on colour, TBARS, and pH. Furthermore, 1,7‐hexadecadiene and 8‐heptadecene were potential markers for irradiated pork cutlets. X‐ray irradiation of up to 7 kGy is effective in improving hygiene levels while maintaining pork cutlet quality. LA - English DB - MTMT ER - TY - JOUR AU - Sringarm, Chayanid AU - Numthuam, Sonthaya AU - Jiamyangyuen, Sudarat AU - Kittiwachana, Sila AU - Kielar, Filip AU - Wongsaipun, Sakunna AU - Rungchang, Saowaluk TI - Quantitative and qualitative evaluation of maltodextrin products in the industry using near-infrared spectroscopy JF - INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY J2 - INT J FOOD SCI TECH PY - 2024 PG - 12 SN - 0950-5423 DO - 10.1111/ijfs.17476 UR - https://m2.mtmt.hu/api/publication/35312393 ID - 35312393 LA - English DB - MTMT ER - TY - JOUR AU - Lee, Pui Yee AU - Leong, Sze Ying AU - Oey, Indrawati TI - Prospects of pulsed electric fields technology in food preservation and processing applications from sensory and consumer perspectives JF - INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY J2 - INT J FOOD SCI TECH PY - 2024 PG - 19 SN - 0950-5423 DO - 10.1111/ijfs.17515 UR - https://m2.mtmt.hu/api/publication/35310698 ID - 35310698 LA - English DB - MTMT ER - TY - JOUR AU - Kumar, A. AU - Singh, N. TI - Comprehensive analysis of targeted phenolic, sugar, and amino acid variation in 10-day-old wheatgrass in response to temperature and photoperiod JF - INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY J2 - INT J FOOD SCI TECH PY - 2024 SN - 0950-5423 DO - 10.1111/ijfs.17417 UR - https://m2.mtmt.hu/api/publication/35305761 ID - 35305761 N1 - Export Date: 17 September 2024 Correspondence Address: Singh, N.; Department of Food Science and Technology, Uttarakhand, India; email: narpinders@yahoo.com LA - English DB - MTMT ER - TY - JOUR AU - De Santis, Diana AU - Ferri, Serena AU - Rossi, Alice AU - Frisoni, Riccardo AU - Modesti, Margherita TI - Shortbread cookies reformulation by raspberry powder enrichment: functional and sensory aspects JF - INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY J2 - INT J FOOD SCI TECH PY - 2024 PG - 10 SN - 0950-5423 DO - 10.1111/ijfs.17526 UR - https://m2.mtmt.hu/api/publication/35294660 ID - 35294660 LA - English DB - MTMT ER -