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  • 1
    Electronic Resource
    Electronic Resource
    Thermal Stability of the Pigments Hydroxysafflor Yellow A, Safflor Yellow B, and Precarthamin from Safflower (Carthamus tinctorius) (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: Three major yellow pigments were isolated from safflower petals (Carthamus tinctorius) and characterized as hydroxysafflor yellow A (1), safflor yellow B (2), and precarthamin (3) by 1H-NMR, 1H-1H COSY, 13C-NMR, HMQC, and HMBC spectral analysis. Thermal degradation reactions of 3 yellow pigments 1 to 3 at temperatures of 70 to 90 °C were carried out at different pH levels within the range of 3.0 to 10.0 by UV-vis spectral measurements. First-order reaction kinetics was observed for the degradation of safflower yellow pigments (1 to 3) at pH 3.0 and 5.0. Activation energies of thermal degradation of 1-3 at pH 5.0 were calculated as 17.0, 15.4, and 20.1 kcal/mol, respectively. At neutral and alkaline conditions, yellow pigments 1-3 did not follow simple first-order kinetics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb08252.x
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  • 2
    Electronic Resource
    Electronic Resource
    EFFECT OF CALCIUM ON ISOMETRIC TENSION, GLYCOLYSIS AND TENDERNESS OF POULTRY BREAST MEAT (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb01031.x
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  • 3
    Electronic Resource
    Electronic Resource
    Analysis of Ascorbic Acid by Ion Exclusion Chromatography with Electrochemical Detection (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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 highly sensitive and specific high-performance liquid chromatographic method for the analysis of ascorbic acid in foods and beverages was developed. Ascorbic acid was extracted with 0.lM H2SO4/ 0.01% EDTA solution, separated on an anion exclusion column and detected amperometrically with a platinum electrode operating at +0.6 V vs. Ag/AgCl reference electrode. Excellent correlation was observed among results obtained by ion exclusion chromatography with either electrochemical or UV detection and by the AOAC 2,6-di-chloroindophenol titrimetric method. Ion exclusion chromatography with electrochemical detection was more sensitive and specific for ascorbic acid than the other two methods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb09315.x
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  • 4
    Electronic Resource
    Electronic Resource
    Analysis of Free and Total Sulfites in Food by Ion Chromatography with Electrochemical Detection (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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 sensitive and selective analytical technique for the determination of free and total sulfites in food was developed using ion chromatography with electrochemical detection. Free and total sulfites in three dehydrated foods were analyzed by extraction of the sulfites at pH 2.0 and 8.9, respectively, and separation on an anion exclusion column with 5 mM H2SO4, pH 2, solution as eluant. Using an electrochemical detector set at + 0.40 volts vs Ag/AgCl electrode, sulfites equivalent to 0.1 ppm SO2 in the extract could be detected with detector response linear up to 6 ppm SO2.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13122.x
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  • 5
    Electronic Resource
    Electronic Resource
    Antioxidant Property in Ginger Rhizome and Its Application to Meat Products (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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: Some characteristics of an antioxidant factor in ginger rhizome were studied. The antioxidant property was evenly distributed across the cross-section of rhizome, and was very effective against lipid oxidation. Two thirds of the original activity remained after 2 hr of boiling. Its effectiveness was dependent on pH, increasing with increasing pH between 5 and 7. A linear relationship was observed between the amount of ginger extract added to the oxidation system and the protection factor values. The antioxidative effectiveness of ginger extract was further tested with fresh, frozen and precooked pork patties. The shelf life of all products determined by TBA value was improved by the inclusion of ginger extract.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb10826.x
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  • 6
    Electronic Resource
    Electronic Resource
    Comparative Studies on the Physicochemical Properties and Hydration Behavior of Oat Gum and Oatrim in Meat-based Patties (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), 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: : Goat/rabbit meat patties were formulated using oatrim (0.5,1.0,2.0, %) and oat gum (0.5,1.0, and 2%). Patties were evaluated for sensory attributes, nutrient content and hydration behavior. Moisture content decreased with increased oatrim and oat gum addition. Protein content of patties containing 2% oatrim slightly increased. However, ash values were lower than control. Shear force values were higher for oatrim containing patties than for oat gum. Patties containing oatrim and oat gum received favorable responses for acceptability. NMR spin-spin (T2) and spin-lattice (T1) relaxation times were generally higher in oat gum patties than oatrim. Generally, T1 and T2 decreased with added oat gum or oatrim and increased with increased temperature.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb15201.x
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  • 7
    Electronic Resource
    Electronic Resource
    Effects of Combined Treatment of High Hydrostatic Pressure and Mild Heat on the Quality of Carrot Juice (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), 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: : This study was performed to investigate the effects of the combined treatment of high pressure and heat on the quality of carrot juice, and to optimize the process condition. About 95% of food quality-related enzymes were lost at 400 MPa and 70 °C, for 10 min, while α- and β-carotene were relatively stable at the combined process. The optimum process condition was estimated at 395 to 445 MPa, 70 °C, for 8 to 11 min. These results indicate that the combined treatment of high pressure and mild heat could be used as an effective process for production of high-quality carrot juice.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb15214.x
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  • 8
    Electronic Resource
    Electronic Resource
    Hydrolysis of N-Acetyl-L-Glutamine by Acylase I (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), 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: Parenteral administration of N-acetyl-L-glutamine (NAQ) produces substantial urinary losses. To evaluate enteral utility, we examined NAQ hydrolysis by acylase I, a critical first step in biological utilization. NAQ was quantitatively hydrolyzed to glutamine in vitro. Enzyme kinetic parameters were compared for NAQ (Km = 11.4 mM, Vmax = 5.54 nmole glutamine/min/μg enzyme) and an approved food additive, N-acetyl-L-methionine (NAM) (Km = 1.36 mM, Vmax = 7.48 nmole methionine/min/μg enzyme). These data indicated preference for NAM in substrate recognition (Km), but similar relative catalytic ability (Vmax). While NAQ is possibly a suitable enteral glutamine source, utility will depend on intestinal acylase I levels and intestinal residence times not yet determined. Keywords: nutrition, N-acetyl-L-glutamine, glutamine, acylase, bioavailability
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb15226.x
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  • 9
    Electronic Resource
    Electronic Resource
    Kinetic Study of Thermally Induced Inulin Gel (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), 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: : Heated inulin solution undergoes a sol-gel transition during cooling and forms a white smooth gel under optimized conditions. The degree of gel formation is negatively related to hydrolysis of inulin during heating. Heating makes inulin soluble; overheating causes hydrolysis of dissolved inulin into smaller molecules. Using a 2-step model including a solubilization step and a hydrolysis of inulin step, we found that both steps follow pseudo first-order kinetics. Separate studies on initial rates of the solubilization and hydrolysis of inulin steps at constant temperatures show that the solubilization rate of inulin is much faster than that of the hydrolysis of inulin. Gel formation of inulin may be related to the average chain length of inulin after heating.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb08224.x
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  • 10
    Electronic Resource
    Electronic Resource
    Degradation of Vitamin A Palmitate in Corn Flakes During Storage (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), 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 amounts of vitamin A palmitate lost and isomers formed in corn flakes fortified with a vitamin A palmitate were determined during storage at ambient (avg. 23 °C) and elevated (45 °C) temperatures. Two vitamin A palmitate isomers, 9-cis and 13-cis, were found. The initial vitamin A palmitate consisted of 5% of 13-cis and less than 1% of 9-cis with the remaining being all-trans. In corn flakes fortified with either a complete vitamin mixture or vitamin A palmitate only, the distribution of these compounds was nearly constant throughout storage irrespective of sample type and storage conditions. The rate constant and reaction kinetics on the degradation of vitamin A palmitate were also obtained. After 6–8 wk storage, more than 90% of vitamin A palmitate was lost in all samples except corn flakes fortified with complete vitamin mixture and kept at ambient temperature. This study showed that the loss of vitamin A palmitate fortified in corn flakes was substantial even at ambient temperature. The presence of other vitamins including vitamin A, B1, B6, B12, C, and D reduced the loss of vitamin Abut the loss was still significant.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb10268.x
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