This publication is prepared to assist processors of specialty food, distributors, vendors, and food regulators of backgrounds and experience in finding specific information on producing safe specialty food products. This publication discusses the unique characteristics of specialty foods, identifies food safety concerns in specialty foods production, and provides examples of...
This publication is prepared to assist processors of specialty food, distributors, vendors, and food regulators of backgrounds and experience in finding specific information on producing safe specialty food products. This publication discusses the unique characteristics of specialty foods, identifies food safety concerns in specialty foods production, and provides examples of...
Alkali or acid-induced structural modifications in β-chitin from squid (Dosidicus gigas, d'Orbigny, 1835) pens and its moisture absorption ability (MAA) and deacetylating reaction were investigated and compared with α-chitin from shrimp shells. β-chitin was converted into α-form after 3 h in 40% NaOH or 1-3 h in 40% HCl solution,...
Wine grape pomace (WGP) as a source of antioxidant dietary fiber (ADF) was fortified in yogurt (Y), Italian (I) and Thousand Island (T) salad dressings. During the three weeks of storage at 4 °C, viscosity and pH of WGP-Y increased and decreased, respectively, but syneresis and lactic acid percentage of...
The skins of two white wine grape pomace (WWGP) and three red wine grape pomace (RWGP) from US Pacific Northwest were analyzed for their dietary fiber (DF) and phenolics composition. DF was measured by gravimetric-enzymatic method with sugar profiling by HPLC-ELSD. Insoluble DF composed of Klason lignin (7.9-36.1% DM), neutral...
Shrimp shell powders (SSP) were fermented by successive two-step fermentation of Serratia marcescens B742 and Lactobacillus plantarum ATCC 8014 to extract chitin. Taguchi experimental design with orthogonal array was employed to investigate the most contributing factors on each of the one-step fermentation first. The identified optimal fermentation conditions for extracting...
Shrimp shell powders (SSP) were fermented by successive two-step fermentation of Serratia marcescens B742 and Lactobacillus plantarum ATCC 8014 to extract chitin. Taguchi experimental design with orthogonal array was employed to investigate the most contributing factors on each of the one-step fermentation first. The identified optimal fermentation conditions for extracting...
Shrimp shell powders (SSP) were fermented by successive two-step fermentation of Serratia marcescens B742 and Lactobacillus plantarum ATCC 8014 to extract chitin. Taguchi experimental design with orthogonal array was employed to investigate the most contributing factors on each of the one-step fermentation first. The identified optimal fermentation conditions for extracting...
Shrimp shell powders (SSP) were fermented by successive two-step fermentation of Serratia marcescens B742 and Lactobacillus plantarum ATCC 8014 to extract chitin. Taguchi experimental design with orthogonal array was employed to investigate the most contributing factors on each of the one-step fermentation first. The identified optimal fermentation conditions for extracting...
To improve the deproteinization (DP) efficacy of shrimp shell powders (SSP) for preparing chitin, Serratia marcescens B742 mutants were prepared using 2% diethyl sulfate (DES), UV-irradiation, and/or microwave heating treatments. Both single-stage and multi-stage mutations were investigated for optimizing S. marcescens B742 mutation conditions. Under the optimized mutation conditions (2%...