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  • Articles  (80)
  • Articles: DFG German National Licenses  (80)
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  • 2004  (80)
  • Process Engineering, Biotechnology, Nutrition Technology  (76)
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  • 1
    Electronic Resource
    Electronic Resource
    Dehydration Techniques Affect Phytochemical Contents and Free Radical Scavenging Activities of Saskatoon berries (Amelanchier alnifolia Nutt.) (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Saskatoon berries (Amelanchier alnifolia Nutt., cv. Thiessen and Smoky) were dehydrated using freeze-drying (FD), vacuum microwave drying (VMD), air-drying (AD), and a combination of air-drying and vacuum microwave drying (CD) methods. All processed berries had significantly reduced (P 〈 0.05) total phenolics and anthocyanin contents in addition to reduced antioxidant activities, as compared with fresh frozen (FF) berries. FD berries rendered the highest amount (P 〈 0.05) of anthocyanin and antioxidant activities, followed by VMD berries. The CD dehydration resulted in intermediate results between VMD and AD. The substantial decrease in both total phenolics and anthocyanin content in berries was corresponded to significant (P 〈 0.05) losses in antioxidant capacities measure in different model systems.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb13381.x
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  • 2
    Electronic Resource
    Electronic Resource
    Comparison Study of Laboratory and Pilot Plant Methods for Asian Salted Noodle Processing (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : A small-scale (35 g flour) laboratory method for Asian salted noodle processing was developed. Six wheat varieties were selected to compare laboratory and pilot plant production methods and resultant noodle products. Raw noodle color and discoloration after 24-h storage, cooking loss, and noodle weight gain during cooking were measured. Cooked noodle hardness, springiness, cohesiveness, adhesiveness, gumminess, and chewiness were analyzed with a TA-XT2 Texture Analyzer. All these properties, except springiness, were highly correlated between laboratory and pilot plant products. Both methods were reproducible with high precision, and they were comparable to each other. When the quality of noodles from different wheat varieties was ranked, similar rankings were obtained for both processing methods; the laboratory method is suitable for evaluating wheat breeding lines for noodle quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb06341.x
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  • 3
    Electronic Resource
    Electronic Resource
    Methylmercury Concentrations Found in Wild and Farm-raised Paddlefish (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Paddlefish (Polyodon spathula) were collected from 4 sites in Kentucky: the Ohio River, Lake Cumberland, and 2 aquaculture sources (private reservoir and catfish ponds). They were tested for methylmer-cury concentrations in their flesh. Paddlefish from all sources had methylmercury levels below the 1 part per million Food and Drug Administration-mandated action limit for seafood. However, using the U.S. Environmental Protection Agency reference dose for methylmercury, only paddlefish from the Ohio River exceeded the reference dose for unrestricted consumption. Some Ohio River and Lake Cumberland paddlefish had higher-than-average methylmercury concentrations, whereas aquacultured paddlefish had low concentrations of methylm-ercury. There was a direct proportionality between fish age and methylmercury concentration; older paddlefish tended to have higher amounts of methylmercury in their meat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb15502.x
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  • 4
    Electronic Resource
    Electronic Resource
    Intensity-based protein identification by machine learning from a library of tandem mass spectra (2004)
    [s.l.] : Nature Publishing Group
    Nature biotechnology 22 (2004), S. 214-219 
    Details
    ISSN: 1546-1696
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: [Auszug] Tandem mass spectrometry (MS/MS) has emerged as a cornerstone of proteomics owing in part to robust spectral interpretation algorithms. Widely used algorithms do not fully exploit the intensity patterns present in mass spectra. Here, we demonstrate that intensity pattern modeling improves peptide ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/nbt930
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  • 5
    Electronic Resource
    Electronic Resource
    Rapid Enumeration of Four Indicator Microorganisms in Ground Beef Using a Freeze-dried Four-culture Method (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : A recently reported, miniaturized method can simultaneously enumerate 4 critical indicator microorganisms in 24 h on a single 96-well microtiter plate, and is a convenient monitoring system for ensuring food plant hygiene. However, the utility of this method is limited by the necessity of plates being freshly prepared prior to each use. This study was undertaken to develop a method that would permit these plates to be prepared and stored in a stable form that could be conveniently used later. A microtiter plate filled with media dedicated to enumerating 4 specific classes of bacteria was freeze-dried. A given series was dedicated to enumerating either, total mesophilic bacteria, Gram-negative bacteria, coliform bacteria, or Escherichia coli. Freeze-dried plates were reconstituted simply by adding 100 μL of sterile water to each well. After adding samples, two-fold serial dilutions were performed, and the plate was incubated for 24 h at 32 °C. Growth of 4 indicator microorganisms was detected in each series using metabolic indicators. The numerical estimates that these procedures yielded correlated very closely with numbers gained from conventional spread-plating methods (r2 〉 0.90). Additionally, the estimates obtained from liquid media microtiter plates and freeze-dried media plates showed a significantly strong relationship (r2 〉 0.92). Analysis of commercial ground beef showed a highly associated relationship (r2 〉 0.94) between the liquid four-culture and freeze-dried four-culture plate methods. The greatly enhanced facility of using premanufactured, freeze-dried microtiter plates would make this a most convenient way to perform microbial food quality analysis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb09940.x
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  • 6
    Electronic Resource
    Electronic Resource
    Final Cooked Temperature Effects of Ground Pork on its Ability to React with Nitrite (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Fresh ground pork patties from longissimus dorsi muscle were cooked to endpoint temperatures of 54.4 °C, 60.0 °C, 65.6 °C, 71.1 °C, 76.7 °C, or 82.2 °C. After cooking, patties were immersed in a solution of sodium nitrite (125 ppm) and water for 24 h. All patties then were heated again to a final endpoint temperature of 82.2 °C to allow possible formation of nitrosohemochrome. Instrumental color data, spectrophotometric 650/570 nm reflectance ratio, and visual panelists’ scores on both exterior and interior surfaces revealed greater redness (pinking) at the lower initial cooked temperature endpoints. Most importantly, this study showed that all patties developed pink color on reheating, regardless of initial endpoint cooked temperature.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb13643.x
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  • 7
    Electronic Resource
    Electronic Resource
    Thermal Stability and Isomerization of Lycopene in Tomato Oleoresins from Different Varieties (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Lycopene, a tomato carotenoid, has been associated with the inhibition of certain chronic diseases including prostate cancer. Tomato oleoresin is a lipid-rich material resulting from successive solvent extraction of the tomato fruit. Thermal stability and isomerization of lycopene in oleoresins prepared from 3 different tomato varieties, Roma, High Lycopene, and Tangerine, and tomato peel waste, were studied at 25 °C, 50 °C, 75 °C, and 100 °C in the dark. Thermally degraded lycopene compounds and isomers of lycopene were analyzed by a combination of C30 reversed-phase high-performance liquid chromatograph with a photodiode array detector, UV-visible spectrometer, or mass spectrometer. Effects of antioxidants on lycopene were also studied at 50 °C. As the storage temperature increased from 25 °C to 100 °C, the degradation of total lycopene in oleoresin from all samples increased significantly (P 〈0.05). Lycopene at 25 °C and 50 °C may degrade mainly through oxidation without isomerization. Isomerization of lycopene in tomato oleoresins increased at 75 °C and 100 °C. Tetra-cis lycopene in Tangerine tomato varieties followed different degradation and isomerization pathways compared with all-trans lycopene in other tomato varieties. Addition of α-tocopherol or butylated hydroxytoluene slowed the rate of degradation of lycopene in oleoresin.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb13647.x
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  • 8
    Electronic Resource
    Electronic Resource
    Classification of Potato Chips Using Pattern Recognition (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : An approach to classify potato chips using pattern recognition from color digital images consists of 5 steps: (1) image acquisition, (2) preprocessing, (3) segmentation, (4) feature extraction, and (5) classification. Ten chips prepared for each of the following 6 conditions were examined: 2 pretreatments (blanched and unblanched) at 3 temperatures (120°C, 150°C, and 180°C). More than 1500 features were extracted from each of the 60 images. Finally, 11 features were selected according to their classification attributes. Seven different classification cases (for example, classification of the 6 classes or distinction between blanched and unblanched samples) were analyzed using the selected features. Although samples were highly heterogeneous, using a simple classifier and a small number of features, it was possible to obtain a good performance value in all cases: classification of the 6 classes was in the confidence interval between 78% and 89% with a probability of 95%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb10996.x
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  • 9
    Electronic Resource
    Electronic Resource
    Intragastric Oil-in-Water Emulsion Fat Fraction Measured Using Inversion Recovery Echo-Planar Magnetic Resonance Imaging (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The fat fraction of an oil-in-water emulsion was measured in vitro and in vivo in the gastric lumen using inversion recovery echo-planar magnetic resonance imaging and a non-exchanging, 2-compartment longitudinal relaxation model. This predicted the oil emulsion fat fraction in vitro well (Pearson's R= 0.97). Intragastric measurements in vivo correlated well with nasogastric aspirates taken from the stomachs of 7 healthy human subjects (R= 0.72). This method has potentially important applications in studying the properties of oil-in-water emulsions and also in assessing the intragastric distribution of fat emulsions in vivo and in correlating physiologic gastric emptying of fat and lipid blood absorption profiles.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb11000.x
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  • 10
    Electronic Resource
    Electronic Resource
    Oxidative Stability of Whey Protein-stabilized Oil-in-water Emulsions at pH 3: Potential ω-3 Fatty Acid Delivery Systems (Part B) (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Consumption of omega-3 (ω-3) fatty acids is beneficial for human health. Incorporation of ω-3 fatty acids into functional foods is limited by their high susceptibility to oxidative degradation. Oil-in-water emulsions may be a more effective method to deliver ω-3 fatty acids into functional foods. Protein-stabilized oil-in-water emulsions at pH values below the isoelectric point of the protein produce cationic emulsion droplets that decrease the oxidation of lipids by decreasing iron-lipid interactions. This research showed that whey protein isolate (WPI)-stabilized algal oil emulsions at pH 3.0 had good physical and oxidative stability after pasteurization. Addition of ethylenediaminetetraacetic acid
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb10697.x
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