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Selected Papers from International Conference on Raw Material to Processed...
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Selected Papers from International Conference on Raw Material to Processed Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (1 May 2018) | Viewed by 52290

Special Issue Editors

Dr. Serkan Selli

E-Mail Website
Guest Editor
Department of Food Engineering, Faculty of Agriculture, Cukurova University, 1330 Adana, Turkey
Interests: food chemistry; volatile compounds; key odorants; phenolic compounds
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Hasim Kelebek

E-Mail Website
Co-Guest Editor
Department of Food Engineering, Faculty of Engineering and Natural Sciences, University of Science and Technology of Adana, Adana, Turkey
Interests: food biotechnology; phenolic compounds; volatile compounds; instrumental analysis of foods
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

As is known, food has been a main concern of mankind, not only because it is essential to live, grow, and function, but also because it has a substantial effect on the economy with daily produced crops. As the utilization of raw materials has widened from hunger satisfaction to nutrient supplying, and usage in the prevention of nutrition-related diseases, innovative food processing technologies were created in response to this. Food processing is already a crucial field, and has been since ancient times, paving the way for humanity to lead a sedentary life and was also essential in supporting civilization. Moreover, topics like public health, sustainability challenges and preference of consumers necessitate this field to change and develop continuously. Hence, the food industry is resolutely looking for different procedures to produce and store crops. In these circumstances, researchers play a vital role in the development of new novel technologies.

The aim of this Special Issue is to provide an update to the knowledge and important actions that have been carried out at a global scale in the field of food processing technology for raw materials. From the enormous amount of knowledge generated from different processes, submissions about raw materials, including meat and seafood, milk, fruits, vegetables, cereals, medicinal aromatic plants, edible oils, wines, beverages, and all kinds of technologies (thermal, nonthermal, high static pressure processing, etc.) applied on these food materials, are particularly encouraged.

Prof. Dr. Serkan Selli
Prof. Dr. Hasim Kelebek
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Raw and processed food products
  • Softening technology for food processing
  • Nutritional assessment of processed foods
  • Instrumental and sensory analysis of food products
  • Meat and seafood processing
  • Postharvest applications of raw materials

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Published Papers (5 papers)

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Research

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12 pages, 706 KiB  
Article
Effects of Pure and Mixed Autochthonous Torulaspora delbrueckii and Saccharomyces cerevisiae on Fermentation and Volatile Compounds of Narince Wines
by Ebru Arslan, Zeynep Dilan Çelik and Turgut Cabaroğlu
Foods 2018, 7(9), 147; https://doi.org/10.3390/foods7090147 - 5 Sep 2018
Cited by 23 | Viewed by 4933
Abstract
The cultivar of Narince is a native white grape variety of Vitis vinifera, grown in Tokat city, the Mid-Black Sea Region of Anatolia. In this study, the effects of pure and mixed autochthonous Torulaspora delbrueckii-214 and Saccharomyces cerevisiae-1088 cultures on [...] Read more.
The cultivar of Narince is a native white grape variety of Vitis vinifera, grown in Tokat city, the Mid-Black Sea Region of Anatolia. In this study, the effects of pure and mixed autochthonous Torulaspora delbrueckii-214 and Saccharomyces cerevisiae-1088 cultures on the fermentation behavior and aroma compounds of Narince wines were investigated. Volatile compounds formed in wines were extracted using a liquid–liquid extraction method and determined by GC-MS-FID. Narince grape must was fermented in duplicate, under the following three conditions. Two pure cultures of T. delbrueckii-214 and S. cerevisiae-1088 and a mixture of T. delbrueckii-214 and S. cerevisiae-1088 (1:1). The presence of the non-Saccharomyces T. delbrueckii-214 yeast slowed down the fermentation and produced a lower level of ethanol and a higher levels of glycerol and volatile acid. Only the pure culture of T. delbrueckii-214 was unable to finish fermentation. On the other hand, mixed culture fermentation improved the aroma intensity and complexity of wine due to increased levels of higher alcohols and esters. According to sensory analysis, wine fermented with mixed culture was the most preferred wine followed by wine inoculated with pure S. cerevisiae-1088. This study confirms the role of T. delbrueckii in wine aroma and the potential of non-Saccharomyces use in winemaking. Full article
(This article belongs to the Special Issue Selected Papers from International Conference on Raw Material to Processed Foods)
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14 pages, 829 KiB  
Article
Effects of Proteolytic and Lipolytic Enzyme Supplementations on Lipolysis and Proteolysis Characteristics of White Cheeses
by Oya Berkay Karaca and Mehmet Güven
Foods 2018, 7(8), 125; https://doi.org/10.3390/foods7080125 - 8 Aug 2018
Cited by 21 | Viewed by 6539
Abstract
Effects of proteolytic (Neutrase, Bacillus subtilis-originate, 0.20 (P1) and 0.40 g 100 L−1 (P2)) and lipolytic (Piccantase A, Mucor miehei-originated, 0.05 (L1) and 0.10 g 100 L−1 (L2)) enzyme supplementations to cheese milk on lipolysis and proteolysis characteristics of [...] Read more.
Effects of proteolytic (Neutrase, Bacillus subtilis-originate, 0.20 (P1) and 0.40 g 100 L−1 (P2)) and lipolytic (Piccantase A, Mucor miehei-originated, 0.05 (L1) and 0.10 g 100 L−1 (L2)) enzyme supplementations to cheese milk on lipolysis and proteolysis characteristics of 90-day ripened cheese samples were investigated in this study. While enzyme supplementation did not have significant effects on titratable acidity, fat and protease-peptone nitrogen ratios of cheese samples, dry matter, salt, protein, water soluble nitrogen, 12% trichloroacetic acid soluble nitrogen ratio (TCA-SN), 5% phosphotungstic acid soluble nitrogen (PTA-SN), casein nitrogen ratios, penetrometer value, total free fatty acids (TFFA) and total free amino acids (TFAA) were significantly influenced by enzyme supplementations. Individual free amino acids (15 of them) were also determined. Free amino acid contents of enzyme-supplemented cheeses were higher than the control cheese and the values increased in all cheese samples with the progress of ripening (p < 0.05). The highest amino acids in all periods of ripening were identified as glutamic acid, lysine, proline and aspartic acid. The major (Ca, P, Na, K, Mg) and minor (Zn, Fe, Cu, Mn) mineral levels of cheeses decreased with the progress of ripening and the effects of enzyme supplementations on these attributes (except for magnesium and manganese) were found to be significant (p < 0.01). As to conclude, enzyme supplementations increased proteolysis and lipolysis and accelerated ripening and thus reduced ripening durations. Especially the enzyme ratios in P1 and L1 cheeses were found to be suitable for reducing the ripening period in White cheese without any adverse effects. Full article
(This article belongs to the Special Issue Selected Papers from International Conference on Raw Material to Processed Foods)
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11 pages, 1457 KiB  
Article
Effect of Using Different Kinds and Ratios of Vegetable Oils on Ice Cream Quality Characteristics
by Mehmet Güven, Murat Kalender and Tansu Taşpinar
Foods 2018, 7(7), 104; https://doi.org/10.3390/foods7070104 - 3 Jul 2018
Cited by 24 | Viewed by 8817
Abstract
The aim of this study was to develop ice cream products using different types of oils, a sensory ballot to focus on the textural attributes of new ice cream products, evaluate physicochemical properties of these products and physical measurements. Milkfat, hazelnut oil and [...] Read more.
The aim of this study was to develop ice cream products using different types of oils, a sensory ballot to focus on the textural attributes of new ice cream products, evaluate physicochemical properties of these products and physical measurements. Milkfat, hazelnut oil and olive oil were mixed at different concentrations for a total of 12% fat. Control sample contains 12% milk fat while the other formulations contain different proportion of milk fat, hazelnut oil and olive oil as the fat content. The combination of the different proportion of milk fat, hazelnut oil and olive oil are given as % milk fat, % hazelnut oil and % olive oil respectively; 12:0:0, 0:12:0, 0:0:12, 6:6:0, 6:0:6, 0:6:6, 4:4:4. The pH, free acidity, total solid ingredient, b* value and volume increase rate were statistically significant (p < 0.05). Sensory analysis results showed that: samples were 50% hazelnut oil-50% olive oil had the highest color and appearance scores. On the other hand, the highest score in body and texture scores were belongs to the sample of used 50% milk fat-50% hazelnut oil and 50% milk fat-50% olive oil, 50% milk fat-50% olive oil the most preferred ones in total quality criterions. Full article
(This article belongs to the Special Issue Selected Papers from International Conference on Raw Material to Processed Foods)
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10 pages, 646 KiB  
Article
Characterization of Aroma-Active Compounds in Seed Extract of Black Cumin (Nigella sativa L.) by Aroma Extract Dilution Analysis
by Songul Kesen, Armin Amanpour, Salwa Tsouli Sarhir, Onur Sevindik, Gamze Guclu, Hasim Kelebek and Serkan Selli
Foods 2018, 7(7), 98; https://doi.org/10.3390/foods7070098 - 27 Jun 2018
Cited by 16 | Viewed by 6601
Abstract
Turkish Nigella sativa L. seed extracts were used to detect the aroma and key odorant compounds of the spice using gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Volatile compounds were extracted by the purge and trap extraction (PTE) method. A total of 32 volatile compounds consisting [...] Read more.
Turkish Nigella sativa L. seed extracts were used to detect the aroma and key odorant compounds of the spice using gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Volatile compounds were extracted by the purge and trap extraction (PTE) method. A total of 32 volatile compounds consisting of different chemical classes acids (13), alcohols (7), phenols (3), terpene (1), esters (2), ketones (2), aldehyde (1), lactone (1) and hydrocarbons (2) were determined. The amounts of volatile compounds were found to be 21,544 µg kg−1. The application of aroma extract dilution analysis (AEDA) revealed the presence of 13 odor-active compounds alcohols (2), carboxylic acids (4), phenols (2), terpene (1), ketone (1), hydrocarbon (1) and unknown compounds (2) in Nigella sativa L. extract. Flavor dilution (FD) factors of key odorants ranged between 4 and 1024, while odor activity values (OAV) were in the range of 1.0 to 170.8. Acetoin was the only aroma-active ketone detected in Nigella sativa L. seed extracts. It had the strongest aroma (FD = 1024) and provided a buttery odor. This compound represented the most abundant compound of overall aroma profile with a concentration of 9394 µg kg−1, followed by isobutanoic acid (FD = 512 with a concentration of 218 µg kg−1) and contributed a powerful aroma and a cheesy characteristic odor. Full article
(This article belongs to the Special Issue Selected Papers from International Conference on Raw Material to Processed Foods)
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Review

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10 pages, 246 KiB  
Review
Potential Use of Bacillus coagulans in the Food Industry
by Gözde Konuray and Zerrin Erginkaya
Foods 2018, 7(6), 92; https://doi.org/10.3390/foods7060092 - 13 Jun 2018
Cited by 170 | Viewed by 24416
Abstract
Probiotic microorganisms are generally considered to beneficially affect host health when used in adequate amounts. Although generally used in dairy products, they are also widely used in various commercial food products such as fermented meats, cereals, baby foods, fruit juices, and ice creams. [...] Read more.
Probiotic microorganisms are generally considered to beneficially affect host health when used in adequate amounts. Although generally used in dairy products, they are also widely used in various commercial food products such as fermented meats, cereals, baby foods, fruit juices, and ice creams. Among lactic acid bacteria, Lactobacillus and Bifidobacterium are the most commonly used bacteria in probiotic foods, but they are not resistant to heat treatment. Probiotic food diversity is expected to be greater with the use of probiotics, which are resistant to heat treatment and gastrointestinal system conditions. Bacillus coagulans (B. coagulans) has recently attracted the attention of researchers and food manufacturers, as it exhibits characteristics of both the Bacillus and Lactobacillus genera. B. coagulans is a spore-forming bacterium which is resistant to high temperatures with its probiotic activity. In addition, a large number of studies have been carried out on the low-cost microbial production of industrially valuable products such as lactic acid and various enzymes of B. coagulans which have been used in food production. In this review, the importance of B. coagulans in food industry is discussed. Moreover, some studies on B. coagulans products and the use of B. coagulans as a probiotic in food products are summarized. Full article
(This article belongs to the Special Issue Selected Papers from International Conference on Raw Material to Processed Foods)
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