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  • Articles  (157)
  • Articles: DFG German National Licenses  (157)
  • Blackwell Publishing Ltd  (157)
  • American Association for the Advancement of Science (AAAS)
  • American Ceramics Society
  • Institute of Physics
  • 2000-2004  (157)
  • Process Engineering, Biotechnology, Nutrition Technology  (157)
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  • Articles  (157)
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  • Articles: DFG German National Licenses  (157)
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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
    Modified Atmosphere Packaging Maintains Quality of Table Grapes (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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: Table grapes were packed in either nonperforated polypropylene or perforated polypropylene films and stored at 1 °C for 53 d. Nonperforated polypropylene packages had the highest CO2 and lowest O2 contents, with reduced weight losses and increased berry and skin firmness. Soluble solids concentration increased in unwrapped control grapes as a consequence of the higher weight losses, whereas no significant differences were found for titratable acidity. Both films were equally effective in maintaining skin color, whereas control grapes showed a reduction of color. The highest scores in sensory analyses for crunchiness, juiciness, sourness, and quality were given to nonperforated polypropylene packages after 18 d of storage, and good visual aspect and no off-flavor were detected after 53 d of cold storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb12339.x
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  • 3
    Electronic Resource
    Electronic Resource
    Oxidative Stability of ω3-rich Camelina Oil and Camelina Oil-based Spread Compared with Plant and Fish Oils and Sunflower Spread (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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 oxidative stability of ω3-rich oil from Camelina sativa and the storage stability of a camelina oil-based spread were evaluated. Camelina oil was more stable than fish oil and linseed oil, but less stable than sunflower, corn, sesame, and olive oils, indicated by measuring peroxide values (PV), ρ-anisidine values (AV), total oxidation values (Totox), thiobarbituric acid reactive substances (TBARS), conjugated diene levels (CD), and conjugated triene levels (CT) during storage at 65 °C for 16 d. The camelina oil-based spread had higher PV, AV, Totox, TBARS, CD, and CT than the sunflower spread but maintained adequate sensory quality for 16 wk of storage at 4 °C or 8 °C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb14163.x
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  • 4
    Electronic Resource
    Electronic Resource
    Glass Transition and Food Technology: A Critical Appraisal (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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: : Most low water content or frozen food products are partly or fully amorphous. This review will discuss the extent to which it is possible to understand and predict their behavior during processing and storage, on the basis of glass transition temperature values (Tg) and phenomena related to glass transition. Two main conclusions are provisionally proposed. Firstly, glass transition cannot be considered as an absolute threshold for molecular mobility. Transport of water and other small molecules takes place even in the glassy state at a significant rate, resulting in effective exchange of water in multi-domains foods or sensitivity to oxidation of encapsulated materials. Texture properties (crispness) also appear to be greatly affected by sub-Tg relaxations and aging below Tg. Secondly, glass transition is only one among the various factors controlling the kinetics of evolution of products during storage and processing. For processes such as collapse, caking, crystallization, and operations like drying, extrusion, flaking, Tg data and WLF kinetics have good predictive value as regards the effects of temperature and water content. On the contrary, chemical/biochemical reactions are frequently observed at temperature below Tg, albeit at a reduced rate, and WLF kinetics may be obscured by other factors.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08758.x
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  • 5
    Electronic Resource
    Electronic Resource
    Effects of Postharvest Putrescine Treatment on Extending Shelf Life and Reducing Mechanical Damage in Apricot (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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: : Apricots (Prunus armeniaca L. cv Mauricio) harvested at commercial ripening stage were treated with putrescine (1 mM), then mechanically damaged with a 25 N force and stored at 10 °C for 6 d. Putrescine treatment increased fruit firmness and reduced the bruising zones caused by the mechanical damage. Putrescine-treated fruits (both damaged and nondamaged) showed different physiological behavior than controls. Color change, weight loss, ethylene emission, and respiration rate were reduced in putrescine-treated fruits. The most remarkable effect of the mechanical damage was the significant increase in spermidine concentrations found after the compression in control apricots, which could be considered as a physiological marker of mechanical damage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08710.x
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  • 6
    Electronic Resource
    Electronic Resource
    Effects of Iron Source on Iron Availability from Casein and Casein Phosphopeptides (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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: : :Iron availability from FeSO4 in samples containing sodium caseinate (SC), casein phosphopeptides (CPP) or whey protein concentrate (WPC), and from ferric citrate (Fe-CA) in samples containing SC or CPP was measured using an in vitro digestion/Caco-2 cell culture model. In FeSO4 spiked samples, relative availability was CPP 〉 SC, CPP = WPC, and CPP = FeSO4 alone. In samples containing Fe-CA, a soluble iron chelate, relative availability was CPP = SC and CPP 〈 Fe-CA alone. These results suggest that CPP enhances iron availability from foods with low availability but does not improve and may inhibit availability from soluble iron species.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09489.x
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  • 7
    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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  • 8
    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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  • 9
    Electronic Resource
    Electronic Resource
    Microbiological Validation of Microwave-Circulated Water Combination Heating Technology by Inoculated Pack Studies (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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 915-MHz Microwave-Circulated Water Combination (MCWC) heating technology was validated for a macaroni and cheese product using inoculated pack studies. Before the tests, heat resistances of a Clostridium sporogenes (PA 3679) spore crop were determined in neutral phosphate buffer and macaroni and cheese product. Trays of macaroni and cheese products were subjected to 3 processing levels: target process (F0= 2.4), under target process (F0= 1.2), and over target process (F0= 4.8). The inoculated packs were evaluated by count-reduction method and end-point method. The microbial results showed that microbial destruction resulting from MCWC heating technology matched the calculated degree of sterilization (F0 value). This study suggests that the MCWC heating technology has potential in sterilizing packaged foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb09661.x
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  • 10
    Electronic Resource
    Electronic Resource
    Plum Storability Improved after Calcium and Heat Postharvest Treatments: Role of Polyamines (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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: : Plums were treated with calcium or heat (45°C) and then stored at 2°C for 28 d. Fruit firmness, ethylene, and CO2 production rates were investigated. The concentrations of endogenous polyamines (free, conjugated-soluble, and cell wall-bound) were also studied. Both treatments improved fruit firmness by increases in Magness-Taylor force and force-deformation ratio, and decreases in flesh deformation. No differences were found in either ethylene or respiration rate production among fruits due to the low storage temperature. Calcium-treating plums increased the conjugated forms of putrescine (conjugated-soluble and cell wall-bound), which are related to higher firmness. Heat-treated plums mainly increased cell wall-bound spermidine, inducing a greater cell wall stability and plum firmness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08778.x
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