Knowledge is scarce on the drivers of textural characteristics of cooked dough prepared from gari (). To address this need, quality attributes of backslopped fermented gari (BFG) were correlated with the sensory texture profile analysis (STPA) and instrumental texture profile analysis (ITPA) of the eba produced from six cassava varieties. The results showed that a significant and negative correlation exists between the STPA mouldability of the eba and the sugar ( < .05, = -0.83) and amylose ( < .05, = -0.86) contents of the BFG. The STPA stretchability of the eba had a significant negative correlation with the bulk density ( < .05, = -0.83) and a significant positive correlation with the setback viscosity ( < .01,  = 0.92) of the BFG. A significant and negative correlation exists between the STPA stickiness of the eba and the amylose ( < .05, = -0.84) contents of the BFG. The ITPA adhesiveness of the eba was significant and negatively correlated with the solubility index ( < .05, = -0.89) and the ash content ( < .05, = -0.87) of the BFG. The correlation between the ITPA stretchability of the eba and the peak ( < .05, = 0.83) and breakdown ( < .05, = 0.88) viscosities of the BFG was significant and positive, while a significant negative correlation ( < .05, = -0.83) exist between the ITPA stretchability of the eba and the starch content of the BFG. The information provided in this study may assist the breeders in developing varieties with good textural attributes for eba.

Unfortunately, there is limited research on coronavirus survival of food products and also food processing. The knowledge of the physical and chemical characteristics of coronaviruses mostly comes from the study of SARS-CoV and MERS-CoV physical (i.e., thermal processing, chilling and freezing, microwave irradiation, ultraviolet light, gamma irradiation, high hydrostatic pressure) and chemical (acidification and use of common disinfectants in the food industry like chlorinated derivatives and ozone) are means which could be used to inactive the coronaviruses or reduce the infection. These methods can be applied individually or in combination to act better performance. Thermal processing is one of the most effective methods for inactive coronavirus. Heating at 75°C (15-60 min) and 65°C (1 min) was the best temperature for inactive SARS-CoV and MERS virus, respectively. Among irradiation methods (microwave, UV, and gamma), the most effective one is UVC rays. Moreover, the use of disinfectant like chlorinated derivatives is appropriate way to disinfect food product surfaces.

This study has modeled the rheological behavior of thermosonic extracted pink-fleshed guava, pink-fleshed pomelo, and soursop juice concentrates at different concentrations and temperatures. The effects of concentration on consistency coefficient () and flow behavior index () of the fruit juice concentrates was modeled using a master curve which utilized the concentration-temperature shifting to allow a general prediction of rheological behaviors covering a wide concentration. For modeling the effects of temperature on and , the integration of two functions from the Arrhenius and logistic sigmoidal growth equations has provided a new model which gave better description of the properties. It also alleviated the problems of negative region when using the Arrhenius model alone. The fitted regression using this new model has improved coefficient of determination, values above 0.9792 as compared to using the Arrhenius and logistic sigmoidal models alone, which presented minimum of 0.6243 and 0.9440, respectively.

ɛ-Poly-l-lysine (ɛ-PL) is a cationic peptide with a broad-spectrum antimicrobial activity. This study investigates the use of ɛ-PL as natural antimicrobial to inhibit fungal growth and to reduce aflatoxins (AFs) production. Antifungal activity of starch biofilms with different concentrations of ɛ-Poly-l-lysine (ɛ-PL) was determined in solid medium against (AFs producer) and . Then, biofilms were tested as antimicrobial devices for the preservation of bread loaf inoculated with CECT 2681 and CECT 2278. Shelf life and AFs content were examined. Biofilms with concentrations of ɛ-PL less than 1.6 mg/cm showed no fungal growth inhibition in solid medium, while the antifungal activity of the films with greater than 1.6 mg/cm of ɛ-PL was dose dependent. The shelf life of bread inoculated with was increased by 1 day with the use of films containing 1.6-6.5 mg ɛ-PL/cm, while shelf life of bread tainted with was increased by 3 day with 6.5 mg ɛ-PL/cm. AFs production was greatly inhibited by ɛ-PL biofilms (93-100%). Thus, ɛ-PL biofilms could be potentially used as antimicrobial device during bread storage as a natural alternative to the synthetic preservatives.

A chart relating temperature and velocity to the drying time of single layered shredded breadfruit, Artocarpus altilis, is presented. Breadfruit, which can be dried and ground into gluten-free flour, was placed on screens in a controlled drying chamber. A design of experiment based on the independent variables of temperature (21, 40, 55°C), absolute humidity (0.01, 0.01125, 0.0125 kg/kg dry air), and air velocity (2.5, 4, 6 m/s) was executed. The data suggested that the moisture ratio is exponentially related to the time spent drying, thus the Page model was used to analyze a response surface that identified the key factors that influence drying. An analysis of the response surface indicated that temperature, velocity, and initial moisture content are the critical drying factors. To enable drying predictions, two variable quadratic equations and a chart relating drying time to temperature and velocity, based on 10% moisture content as dry, are given.

This study details the nutritional and digestive properties of protein isolates that are extracted from carp ( L.) muscle using pH shifting methods. Alkaline (ALPI) and acid (ACPI) protein isolates exhibit higher protein yields (87.6%, 76.3%, respectively). In addition to the high recovery of myofibrillar protein, a portion of the water-soluble proteins is also recovered. The moisture contents of ACPI and ALPI are 85.5% and 88.5%, respectively, and the crude protein contents of these two fractions are 83.20% and 83.0%, respectively, both contents of which are higher than those for fresh muscle. Most part of the ash and fat are removed in the separation process. The protein isolation is also found to be lighter and whiter than the fresh muscle and there is no difference between amino acid content of protein isolation and that of fresh muscle. The maximum solubility of water washed surimi is 73.21%, while solubility of ACPI-2 and ALPI-2 (pH 7.0) are 66.67% and 62.08%, respectively. The digestibility of ALPI and ACPI is improved after being treated with chymotrypsin, which is about 7-8 times as that of fresh muscle. The results indicate that the protein isolates have better nutritional and digestive properties than the fresh muscle does in food processing.

Raw egg white undergoes sol-gel transition by heat treatment, which changes it to an elastic gel. Here, protease treatment to render a new texture to heated egg white gel was applied. Protease-treated gels exhibited ductile flow without obvious rupture points. Transmission electron microscopy analysis showed that in protease-treated gels, protein aggregates were distributed more homogeneously compared with that observed in the untreated control, probably because ovalbumin was digested into small peptides as revealed by SDS-PAGE. The properties of the gel were evaluated by sensory tests and by measuring the movement of the masseter muscle, using surface electromyography. Results showed that maximum bite force and mastication duration were decreased for the protease-treated gels, which were evaluated as being softer, smoother, less elastic and better textured. Overall, our results indicate that protease-treated egg white gel has superior qualities and is easier to swallow than the untreated gel.