e-space Collection:

Detection of Konjac glucomannan by immunoassay

Fri, 01 Jan 2010 00:00:00 GMT

Title: Detection of Konjac glucomannan by immunoassay Authors: Hurley, Ian P.; Pickles, Neil A.; Qin, Hongmei; Elyse Ireland, H.; Coleman, Robert C.; Tosun, Berat N.; Buyuktuncer, Zehra; Williams, John H. H. Abstract: Konjac glucomannan is a hydrocolloid that has been used in food applications. The European ban on the use of Konjac glucomannan means that the detection and analysis has potential applications in the food industry, particularly detection of food adulteration. The aim of this work was to develop an assay capable of detecting Konjac glucomannan as an isolated sample and within food matrices. An indirect competitive ELISA was developed utilising a polyclonal antibody raised against Konjac glucomannan. The ELISA was found to be specific for Konjac glucomannan and sensitive, with a detection limit of 0.1 ng mL−1. Increasing salt concentration and freeze/thaw cycles did not affect the performance of the assay. The ELISA was able to detect Konjac glucomannan in admixtures with other gums and also in confectionery that had been spiked with Konjac glucomannan. The ELISA has potential as a kit for the differentiation of Konjac glucomannan from other hydrocolloids and detection in food. Description: Full-text of this article is not available in this e-prints service. This article was originally published following peer-review in International Journal of Food Science and Technology, published by and copyright Wiley-Blackwell Publishing Ltd.

Application of ozone in grain processing

Fri, 01 Jan 2010 00:00:00 GMT

Title: Application of ozone in grain processing Authors: Tiwari, Brijesh; Brennan, Charles S.; Curran, T.; Gallagher, E.; Cullen, P. J.; O' Donnell, C. P. Abstract: Ozone is an effective fumigant for insect killing, mycotoxin destruction and microbial inactivation which has a minimal or no effect on grain quality. Studies have demonstrated that ozone which is a natural agent, may offer unique advantages for grain processing along with addressing growing concerns over the use of harmful pesticides. This paper focuses on the efficacy of ozone for preservation of food grains and discusses the possible effects on product quality. Inactivation mechanisms for micro-organisms and mycotoxins are detailed. Critical intrinsic and extrinsic factors governing inactivation are discussed along with potential grain applications. Description: Full-text of this article is not available in this e-prints service. This article was originally published following peer-review in Journal of Cereal Science, published by and copyright Academic Press.

Energy considerations on extrusion of Tarhana, a wheat flour based product

Fri, 01 Jan 2010 00:00:00 GMT

Title: Energy considerations on extrusion of Tarhana, a wheat flour based product Authors: Ibanoglu, Şenol; Ainsworth, Paul Abstract: Tarhana, a traditional Turkish cereal food, was extruded using a twin-screw extruder. The effect of the changes in barrel temperature (60–120C), feed rate (10–20 kg/h, wet basis) and screw speed (100–300 rpm) on the mechanical and thermal energy inputs was investigated. Energy balances showed that increasing barrel temperature tends to reduce the contribution of heat energy converted from the mechanical energy (ME) to the total heat energy absorbed by tarhana. The use of high-screw speeds at relatively high barrel temperatures and at low feed rates is not suitable from an energy point of view because only a small portion of the ME introduced into the system is absorbed by tarhana. It is concluded that higher barrel temperatures, lower screw speeds and higher feed rates are more suitable for economic tarhana extrusion. Description: Full-text of this article is not available in this e-prints service. This article was originally published following peer-review in Journal of Food Process Engineering, published by and copyright Wiley-Blackwell Publishing.

Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice

Wed, 11 Aug 2010 13:59:10 GMT

Title: Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice Authors: Adekunte, A. O.; Tiwari, Brijesh; Cullen, P. J.; Scannell, Amalia; O’Donnell, C. P. Abstract: Power ultrasound is recognised as a potential non-thermal technique to inactivate micro-organisms pertinent to fruit juices. In this study tomato juice was sonicated at different amplitude levels (24.4–61.0 μm) at a constant frequency of 20 kHz for treatment times (2–10 min) and pulse durations of 5 s on and 5 s off. Hunter colour values (L*, a* and b*), pH, °Brix, titratable acidity, ascorbic acid and yeast inactivation were measured. No significant differences (p < 0.05) in pH, °Brix or titratable acidity were observed. Regression modelling was used to investigate the main effects of amplitude level and treatment time. Prediction models were found to be significant (p < 0.05) with low standard errors and high coefficients of determination (R2). Model predictions for critical quality parameters of Hunter colour values (L*, a* and b*), ascorbic acid and yeast inactivation were closely correlated with the experimental results obtained. Description: Full-text of this article is not available in this e-prints service. This article was originally published following peer-review in Food Chemistry, published by and copyright Elsevier.