Editorial

Lannes, Suzana Caetano da Silva

doi:10.1590/s0101-20612010000500001

Ciênc. Tecnol. Aliment.

2010

DOI: 10.1590/s0101-20612010000500001

|View full text |Cite

Editorial

Suzana Caetano da Silva Lannes¹

Abstract: Neste ano, vêm ocorrendo eventos importantes para a área de Ciência e Tecnologia de Alimentos, tanto no Brasil como no mundo. E no que pauta a publicação científica, continuamos com o compromisso da divulgação de trabalhos com mérito científico e tecnológico para agregar conhecimento e informação aos nossos pesquisadores, professores e pessoal do setor produtivo.As novas políticas vêm agregando valor ao setor alimentício, com seu crescimento, tanto na educação como na produção. Observamos o crescimento de curs… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2014

2018

Publication Types

Select...

Article3

Relationship

Self Cite0

Independent3

Authors

Journals

Cited by 3 publications

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Effect of Roasting Temperature and Time on the Chemical Composition and Oxidative Stability of Argan (Argania spinosa L.) Oils

Demnati

Pacheco

Martínez

et al. 2018

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

The effect of roasting on the chemical composition and oxidative stability of oils extracted from argan (Argania spinosa L. Skeels) kernel is studied, observing changes in the characteristics of oils from unroasted and roasted kernels. Argan kernels are roasted at different temperatures (150, 175, and 200 °C) and times (10, 30, and 50 min), in an electric air roaster, prior to oil extraction using the Abencor system. Phosphorus content (PC) of oils increases significantly when roasting temperature and time increases. Roasting facilitates the transfer of phenolic compounds to argan oil. However, only minor changes in characteristics such as peroxide value and carotenoid content of argan oils occurs when roasting temperature and time are raised. The amount of γ‐tocopherol still remains over 85% of the total tocopherols after roasting at the harshest conditions (200 °C, 50 min). However, the content of each tocopherol (α, γ, and δ) gradually decreases when roasting temperature and time increases, certainly due to their thermal degradation. The oxidative stability of argan oil improves when the roasting temperature and time rise. Simultaneously, significant augmentations (p < 0.05) are observed in the specific extinction coefficients in oils prepared at high roasting temperature. The color intensity of oils increases markedly over 175 °C roasting temperature. Practical Applications: This research shows the importance of roasting for producing edible argan oils since its composition, quality and stability are influenced by the conditions of this process. Energy transfer by convection avoids the direct heat of the flame onto the argan kernel and allows the possibility that less polycyclic aromatic hydrocarbons (PAHs) are formed. Furthermore, roasting parameters (temperature and time) should be quantitatively controlled to obtain a desired quality of edible argan oils. These results may help to improve roasting processing for edible argan oil extraction. The effect of roasting temperature and time has been studied with a view to obtain oils of high quality in relation to their physicochemical properties. In the extraction process of edible argan oil, the kernel roasting is the key step that improves the quality and stability of the product.

show abstract

Effect of Roasting Temperature and Time on the Chemical Composition and Oxidative Stability of Argan (Argania spinosa L.) Oils

Demnati

Pacheco

Martínez

et al. 2018

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

show abstract

Production of mixed fruit (pawpaw, banana and watermelon) wine using Saccharomyces cerevisiae isolated from palm wine

Ogodo¹,

Ugbogu²,

Ugbogu

et al. 2015

SpringerPlus

View full text Add to dashboard Cite

Pawpaw, banana and watermelon are tropical fruits with short shelf-lives under the prevailing temperatures and humid conditions in tropical countries like Nigeria. Production of wine from these fruits could help reduce the level of post-harvest loss and increase variety of wines. Pawpaw, banana and watermelon were used to produce mixed fruit wines using Saccharomyces cerevisiae isolated from palm wine. Exactly 609 and 406 g each of the fruits in two-mixed and three-mixed fruit fermentation respectively were crushed using laboratory blender, mixed with distilled water (1:1 w/v), and heated for 30 min with subsequent addition of sugar (0.656 kg). The fruit musts were subjected to primary (aerobic) and secondary (anaerobic) fermentation for 4 and 21 days respectively. During fermentation, aliquots were removed from the fermentation tank for analysis. During primary fermentation, consistent increases in alcohol contents (ranging from 0.0 to 15.0 %) and total acidities (ranging from 0.20 to 0.80 %) were observed with gradual decrease in specific gravities (ranging from 1.060 to 0.9800) and pH (ranging from 4.80 to 2.90). Temperature ranged from 27 °C to 29 °C. The alcoholic content of the final wines were 17.50 ± 0.02 % (pawpaw and watermelon), 16.00 ± 0.02 % (pawpaw and banana), 18.50 ± 0.02 % (banana and watermelon wine) and 18.00 ± 0.02 % (pawpaw, banana and watermelon). The alcoholic content of the wines did not differ significantly (p > 0.05). The pH of all the wines were acidic and ranged from 2.5 ± 0.01 to 3.8 ± 0.01 (p > 0.05). The acid concentration (residual and volatile acidity) were within the acceptable limit and ranged from 0.35 ± 0.02 to 0.88 ± 0.01 % (p > 0.05). Sensory evaluation (P > 0.05) rated the wines acceptability as ‘pawpaw and banana wine’ > ‘pawpaw and watermelon’ > ‘pawpaw, watermelon and banana’ > ‘banana and watermelon wine’. This study has shown that acceptable mixed fruit wines could be produced from the fruits with S. cerevisiae from palm wine.

show abstract

Incidence of Aspergillus flavus, Aspergillus parasiticus and aflatoxins in Brazil nuts in the Amazon forest environment

Leite¹,

Souza

et al. 2014

WMJ

View full text Add to dashboard Cite

This work aimed to evaluate, in the Amazon Forest environment, the effect of time on contamination of Brazil nuts with Aspergillus flavus, Aspergillus parasiticus and aflatoxins after falling of the pods. Samples were collected at three different times and analysed for water activity, potentially aflatoxigenic fungi A. flavus and A. parasiticus, other fungi and aflatoxins. The mean values for the parameters tested were: water activity 0.98; A. flavus and A. parasiticus 1.3×101 colony forming units (cfu)/g; other fungi 3.2×103 cfu/g; aflatoxin B1 0.073 μg/kg, aflatoxin B2 0.009 μg/kg, aflatoxin G1 0.034 μg/kg and aflatoxin G2 0.007 μg/kg. The incidence of A. flavus and A. parasiticus was not significantly affected by the time, during which the pods were on the forest soil. Moreover, aflatoxins levels were low during the whole study period, suggesting that adverse forest conditions were not the main factor that stimulate the production of aflatoxins.

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

hi@scite.ai

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Editorial

Cited by 3 publications

References 0 publications

Effect of Roasting Temperature and Time on the Chemical Composition and Oxidative Stability of Argan (Argania spinosa L.) Oils

Effect of Roasting Temperature and Time on the Chemical Composition and Oxidative Stability of Argan (Argania spinosa L.) Oils

Production of mixed fruit (pawpaw, banana and watermelon) wine using Saccharomyces cerevisiae isolated from palm wine

Incidence of Aspergillus flavus, Aspergillus parasiticus and aflatoxins in Brazil nuts in the Amazon forest environment

Contact Info

Product

Resources

About