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© Association of Food Scientists & Technologists (India) 2019.Dielectric properties of jujube honey were investigated at 298-358 K by broadband dielectric measurements. Four relaxation processes were observed and analyzed, which are caused by long range correlation of density fluctuation, cooperative motions of molecules, rotational polarization of bound water and collective reorientation of free water, respectively. The results of temperature dependence of dielectric parameters show that with increasing temperature, the interaction among the molecules e.g. water, fructose and glucose molecules etc. weaken, and the honey gradually forms a complete sugar solution. At a given temperature, the penetration depth at 27 MHz is much greater than that at 915 MHz and 2.45 GHz. And based on the calculated penetration depth, dielectric heating at 27 MHz seems to has more advantages for large volume of materials. © Association of Food Scientists & Technologists (India) 2019.Nectarines (Prunus persica L. Bath) are very sensitive fruit to fungal infection. Today, the control of postharvest fruit diseases with essential oils (EOs) has been significantly noticed as a novel trend in biological preservation. In this study, volatile compounds of Cinnamon zeylanicum (CEO), Zataria multiflora (ZEO), and Satureja khuzestanica (SEO) were analyzed by Gas Chromatography-Mass spectroscopy. Also, the in vitro antifungal activities of EOs against Botrytis cinerea and Rhizopus stolonifer were evaluated at different concentrations. The in vivo antifungal activity of these EOs on artificially infected nectarine fruits was also considered. The major components were Thymol (32.68%) and Carvacrol (30.57%) for ZEO, cinnamaldehyde (80.82%) for CEO, and carvacrol (38.43%) for SEO. The application of different concentrations showed a decreasing trend in the fungus radial growth in all EOs. In the in vitro experiments, ZEO and CEO exhibited more significant mycelial inhibition results and reduction of the IC50, MIC and MFC values against Botrytis cinerea and Rhizopus stolonifer, respectively. However, in the in vitro experiments, none of the treatments were capable of completely inhibiting the growth of the fungi. According to the results of this study, ZEO and CEO could reduce the damage caused by these fungi. © Association of Food Scientists & Technologists (India) 2019.Calcium citrate, chitosan, and chitooligosaccharide were added to sugarcane juice to investigate their effect on color, pH, antioxidant activity, reducing sugar, acrylamide and HMF mitigation in dark brown sugar production. Results showed that the content of 52-67% acrylamide in the dark brown sugar was mitigated with 0.1-1.0% chitosan addition and the reducing power of dark brown sugar increased with 0.5-1.0% chitosan addition. Furthermore, the addition of 0.5-1.0% chitosan or chitooligosaccharide increased HMF formation. Only the pH of dark brown sugar with chitosan addition was lower than that of other dark brown sugars. This is due to the low pH condition in dark brown sugar mitigating Maillard reaction and acrylamide formation. When the pH of sugarcane juice with chitosan adjusted back to pH 7 again, the acrylamide content of dark brown sugars significant increased (p  less then  0.05). Acrylamide and HMF are both produced through the Maillard reaction, the lower pH will cause the hydrolysis of sucrose to produce more HMF and reducing sugar. The L values and white index of dark brown sugar with 0.5-1.0% added chitosan were lower than those of control dark brown sugar (p  less then  0.05). High negative correlation was observed between HMF and acrylamide in the present study. © Association of Food Scientists & Technologists (India) 2019.This study was proposed following the strategy of the meat sector to reduce sodium intake through applying different salting processes instead of the traditional method. Therefore, the influence of two salting treatments (with 50% and 55% of NaCl replacement by other chloride salts) on the chemical, physicochemical, proteolysis and lipolysis of foal cecinas was evaluated and compared to those cecinas salted with a traditional procedure. Regarding physicochemical parameters, cecinas treated with CaCl2 and MgCl2 increased the lipid oxidation and luminosity, while decreased the redness. selleck The highest contents of protein and the lowest of moisture were obtained in cecinas salted with 50% KCl, while the NaCl content was dramatically reduced by the experimental batches (4.25 and 3.40 g/100 g) in comparison with control samples (7.73 g/100 g). The values of texture (hardness) did not reflect differences among batches. The content of free amino acids increased with NaCl replacement. In fact, data suggests that NaCl had more inhibitory power on the proteolytic enzymes than the other salts. On the contrary, lipolytic phenomenon showed lower differences among treatments (mainly individual PUFA). However, these variations could be related to the higher oxidation observed in the samples with NaCl replacement. On the other hand, the substitution of NaCl by other salts had an important influence in mineral contents. The main objective, which is the reduction of sodium intake, was achieved. Nevertheless, a sensory study should carry out to observe how aforementioned changes affect the organoleptic quality of the final product and the consumer's acceptability. © Association of Food Scientists & Technologists (India) 2019.Yam soluble protein (YSP) has been reported to have many physiological activities, such as scavenging free radicals, immune activation, and anti-hypertensive activities. Protein solubility and emulsifying activity are important protein-associated functional properties for the application of proteins in food systems. During this study, the factors of protein concentration, pH, temperature and salt concentration that influenced the solubility of YSP were investigated. As a result, the solubility was minimal near its isoelectric point (pH 3.5) and was highest at 45 °C in a temperature range of 40-60 °C. With an increase of protein concentration, the solubility decreased. According to the results of response surface methodology analysis, the interaction between pH and temperature on the solubility of YSP was significant, and the maximum solubility (87.5%) was obtained when the temperature was close to 40 °C, the pH was approximately 7 and the NaCl concentration approached 0.5 mol/L. As the protein concentration increased, the average particle size of the YSP emulsion decreased, and the particle size distribution gradually became balanced.