Plant-based cheese analogs: structure, texture, and functionality

Impact of processing conditions on microstructure, texture and chemical properties of model cheese from sheep milk

Brewers’ spent grain (BSG) contains high amounts of dietary fiber, which may regulate the food matrix behaviour. The study aimed to evaluate the impact of spent grain on yogurt. Different levels of BSG were substituted in yogurt fermentation and its impacts on microstructural properties including surface chemical properties and confocal microstructures were studied. The quality of the yogurt was evaluated by determining rheological behavior, syneresis, color, acidity and the amount of lactic acid bacteria (LAB) at 1, 7 and 14 days of storage. The addition of BSG shortened the fermentation time, increased the viscosity and shear stress. FTIR analysis showed that BSG intensifies the band region stretching which describes a modification in a certain functional group. Confocal laser scanning microscopy identified a disruption in the cross-link between fat-protein and yogurt matrix due to the addition of BSG. During the storage, BSG was able to maintain the flow behaviour and stability, which was shown as the change in flow behaviour and syneresis. Furthermore, BSG provided the nutrients for the survival of LAB during the storage and maintained the amount of lactic acid in yogurt during the 14 days of refrigerated storage. The substitution 5%–10% of BSG improved the quality of yogurt as the maximum quality such as acidity, rheological behavior and LAB growth. Even though 15%–20% of BSG generated the same level of acidity and LAB, and had the lowest syneresis, it diminished the flow performance of the yogurt.

The present study reports on the results of an integrated experimental program to determine some of the important interactions between resin properties, moldability, and the microstructure and ultimate properties of molded articles. As part of the program, resins are characterized as to their rheological, thermal, and crystallization behavior. Then, the resins are injection molded in a laboratory machine employing simple, but highly instrumented molds in order to evaluate moldability and to produce moldings for testing and analysis. Microstructural analysis to determine morphology and orientation of the moldings is carried out utilizing polarized light microscopy and differential scanning calorimetry. Finally, shrinkage and tensile properties of the moldings are determined experimentally. To illustrate the utility of the proposed techniques, results are reported for two polyethylene resins' that exhibit superficially similar properties but, according to tests, show significant differences in moldability and product properties.

Influence of pork backfat replacement by microencapsulated fish oil on physicochemical, rheological, nutritional, and sensory features of pork liver pâtés

Effect of “shape” on technological properties and nutritional quality of chickpea-corn-rice gluten free pasta

Characteristics of Garganica goat milk and Cacioricotta cheese

On the influence of storage duration on rheological properties of liquid egg products and response of eggs to impact loading – Japanese quail eggs

Rheological behavior and microstructure of an anionic surfactant micelle solution with pyroelectric nanoparticle

The microstructure and mechanical properties of steel corrosion products in marine environment are key parameters for developing the concrete corrosion-induced model. In this study, steel corrosion products from steel plates, concrete specimens with 10 mm and 20 mm covers, and cracked beams in Zhejiang province were sampled and analyzed. Initially, the microstructure of the steel corrosion products were determined by X-ray diffractometry (XRD), thermogravimetric analysis (TG), scanning electron microscopy (SEM), and energy-dispersive spectrometry (EDS). Subsequently, the mechanical properties of steel corrosion products including nanoindentation elastic modulus, hardness and instantaneous elastic modulus were measured by nanoindentation and consolidation experiments. This study holds potential for establishing the concrete corrosion-induced model and assessment of the concrete structure durability in marine environment.

Thirty strains of lactic acid bacteria (LAB) and Saccharomyces cerevisiae E8.9 (wild type) were used to formulate fifteen combinations of starters by mixing two or three LAB with the yeast (ratio LAB: yeast, 10: 1). Such combinations were used to prepare rye sourdough and their performance in term of acidification and biochemical characteristics during fermentation at two temperatures (30 and 37 °C) and duration (4 and 8 h) were screened. The best thirteen sourdough formulations were selected and used for rye crispbread making. The analysis of acrylamide concentration demonstrated that 11 out 13 formulations resulted in significant decreases of concentration compared to the baker's yeast (control), with reductions up to 79.6 %. The rye sourdough crispbreads showed also higher amount of volatile organic compounds (VOCs) compared to the baker's yeast control. Two rye sourdough crispbreads, selected to represent the opposite extremes within the thirteen formulations in term of VOC profiles and fermentation performances, demonstrated better sensory and nutritional features, such as phytic acid reduction (up to 47.3 %), and enhanced total free amino acid compared to the control. These evidences suggest the potential of tailored sourdough fermentations as alternative and suitable biotechnological strategy for lowering acrylamide levels in rye crispbread.

This study investigated and evaluated bioadhesives formulated with citric acid and glucose, modified with lignin, starch, or glycerol, assessing their potential application in plywood bonding. The formulations were characterized in terms of solids content, rheological behavior, and functional groups (FTIR), while the produced panels were evaluated for their physical, mechanical, and microstructural properties. All bioadhesives exhibited thermal stability and pseudoplastic behavior, which is suitable for adhesive spreading and hot‐pressing processes. FTIR analysis confirmed the formation of ester bonds between citric acid and hydroxyl‐rich components, indicating effective crosslinking. Regarding physical properties, starch increased the susceptibility of panels to water absorption (53% after 2 h and 78% after 24 h), whereas glycerol showed low initial water absorption (27%) but high thickness swelling (126% after 2 and 24 h). Among the treatments, the starch‐modified adhesive achieved the best mechanical performance (MOR of 23.5 MPa and MOE of 2720 MPa), which was attributed to the formation of a denser polymeric network and a continuous glue line. Lignin also enhanced mechanical performance and bioadhesive homogeneity, while glycerol increased viscosity and flexibility but resulted in intermediate strength due to its plasticizing effect. Although the mechanical and rheological performance was promising, the high intrinsic acidity of citric‐acid‐based systems remains a critical aspect that must be addressed for industrial implementation, particularly regarding wood durability and long‐term panel stability. Overall, the results demonstrate that bioadhesives are promising alternatives for the plywood industry, offering satisfactory performance while reducing environmental impact and enabling the use of renewable raw materials.

Chapter 15 - Use of Microencapsulated Ingredients in Bakery Products: Technological and Nutritional Aspects

Inulin-enriched dairy desserts: Physicochemical and sensory aspects

High-pressure processing allows the decontamination of foods with minimal impact on their nutritional and sensory features. The use of HP to reduce microbial loads has shown great potential in the meat, poultry, and seafood industry. HP has proven to be a promising technology, and its industrial applications have grown rapidly, especially in the stabilization of ready-to-eat meats and cured products. The effect of HP on various animal products is presented in the following sections.

The aim of this study was to develop a creamy ricotta using a mixture of goat and cow whey as the main ingredients, with the addition of whole goat and cow milk. The nutritional composition, texture and sensory characteristics of the ricotta cheese were evaluated over 14 days of refrigerated storage. There was a decrease in protein and ash content and pH changes during the assessed storage periods. The instrumental texture profile indicated that the creamy ricotta was easily deformable, with minimal inelasticity and a cohesive, soft and delicate texture. The medium‐ and long‐chain fatty acid content was higher than the short‐chain fatty acid content. The flavour and aroma of creamy ricotta were described by the panel as having a soft texture and wet appearance. The use of whey from goat and cow cheese in making creamy ricotta is feasible and does not cause negative impact in the final product.