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  • 1
    Electronic Resource
    Electronic Resource
    α-Tocopherol Content and Oxidative Stability of Egg Yolk as Related to Dietary α-Tocopherol (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Hens fed diets with 0.0, 7.5, 15.0, 30.0, 60.0 and 120.0 mg supplemental α-tocopherol/kg feed produced egg yolks with 25,30,35,45,50 and 75 μg/g yolk, respectively. The correlation coefficient between dietary α-tocopherol (mg/kg diet) and egg yolk α-tocopherol (μg/g egg yolk) after 28 days feeding was 0.99. The supplemented dietary α-tocopherol had an effect on the α-tocopherol in egg yolk (p〈0.05). The oxidative stability of yolk was determined by measuring the oxygen and volatile compounds in the headspace of bottled yolk. α-Tocopherol had an effect on the stability of yolk as an antioxidant at 25, 45 and 50 μg/g yolk and a prooxidant at 75 μg/g or above (p〈0.05). The addition of 60.0 mg α-tocopherol/kg diet resulted in the best egg yolk stability. The correlation coefficient between headspace oxygen disappearance and volatile compound formation in the headspace of bottled egg yolk was 0.84.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17927.x
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  • 2
    Electronic Resource
    Electronic Resource
    CARBONYL-PROPYLENE GLYCOL INTERACTIONS IN FLAVOR SYSTEMS (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Variable organoleptic qualities and GC composition of a commercial cherry flavor were traced by GC-MS to four variable components, benzaldehyde, tolualdehyde and their corresponding propylene glycol acetals. The formation of flavorless acetals was shown to consume 40–70% of the most important cherry flavor components between manufacture and use. The formation of acetals in propylene glycol flavor solvents was investigated with a variety of flavor-important aldehydes. Acetals are quite stable under neutral and alkaline conditions and are only hydrolyzed by dilute mineral acids or moderate heat treatment. Utilization of flavors containing an unsuspected and unknown amount of acetal in food applications where hydrolysis does not take place can result in variable product flavor quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01121.x
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  • 3
    Electronic Resource
    Electronic Resource
    APPLICATION OF RESPONSE SURFACE ANALYSIS IN THE FORMULATION OF WHIPPED TOPPING (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Computer analysis of a response surface experimental design was used to study the effect of three variables: fat (15, 18, and 21%), stabilizer (0.3, 0.5, and 0.7%), and corn syrup solids (7, 10, and 13%) on the overrun and firmness of whipped topping. Response surface plots were generated by the computer for overrun and firmness of the whipped topping as a function of fat versus stabilizer at selected contents of corn syrup solids. The response models for overrun and firmness acounted for about 62% and 82% of the variation in the observed overrun and firmness values, respectively. The models also indicate that each ingredient mainly reacted independently in contributing to overrun and firmness of the topping. Response surface plots show that there were many combinations of fat, stabilizer and corn syrup solids that would produce a similar response of overrun and firmness of the whipped topping. A combination of variables can be selected by this procedure to produce an optimum whipped topping mixture on the basis of cost, availability, and convenience.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb02611.x
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  • 4
    Electronic Resource
    Electronic Resource
    Singlet Oxygen Oxidation for 2-Pentylfuran and 2-Pentenyfuran Formation in Soybean Oil (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: : 2-Pentylfuran and isomers of 2-pentenylfuran are known to be mainly responsible for the undesirable reversion flavor of soybean oil. Solid-phase microextraction - gas chromatography - mass spectrometry was used to isolate, separate, and identify 2-pentylfuran and isomers of 2-pentenylfuran from soybean oil containing 5 ppm chlorophyll in a gas-tight sample bottle during oxidation under light. Both 2-pentylfuran and isomers of 2-pentenylfuran increase as light exposure time and added chlorophyll increased. The compounds were neither formed in the oil containing 5 ppm chlorophyll under dark nor in the chlorophyll-free soybean oil under light. The singlet oxygen oxidation mechanism for the formation of 2-pentylfuran from linoleic acid and isomers of 2-pentenylfuran from linolenic acid are proposed. Removal of chlorophyll will reduce reversion flavor formation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb09620.x
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  • 5
    Electronic Resource
    Electronic Resource
    Effect of Thermal Processing and Carbon Dioxide-assisted High-pressure Processing on Pectinmethylesterase and Chemical Changes in Orange Juice (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 effects of high-pressure processing (HPP), CO2-assisted high-pressure processing (HPP + CO2), and thermal processing on the chemical and physical properties of single-strength Valencia orange juice were evaluated over 4 mo of storage at 4 and 30 °C. The HPP + CO2 juice had the greatest cloud stability and highest ascorbic acid retention. Volatile compound losses were lowest in the HPP juice and lower in the HPP + CO2 juice compared to the thermally processed juice (p 〈 0.05). HPP + CO2 produced a cloud-stable orange juice with more ascorbic acid and flavor volatiles than thermally processed juice (p 〈 0.05).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb09621.x
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  • 6
    Electronic Resource
    Electronic Resource
    Effects of Processing Conditions and Antioxidants on the Oxidative Stability and Carbon Dioxide Formation in Low Fat Dry Milk (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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 effects of different processing methods and antioxidants on the oxidative stability and carbon dioxide formation in low fat dry milk at 65°C for 8 days were determined by measuring volatile compound formation, oxygen disappearance, and carbon dioxide formation in the gas-tight sample bottle by gas chromatography. Foam spray dried or steam jacketed centrifugal wheel atomization dried milks had significantly less (P 〈 0.05) volatile compound formation, oxygen depletion, and carbon dioxide formation than conventional spray dried milks. Dry milks containing 100 ppm propyl gallate showed significantly less (P 〈0.05) oxygen disappearance, volatile compound formation, and carbon dioxide formation than dry milks containing 100 ppm butylated hydroxyanisole or tertiarybutyl hydroquinone during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb06773.x
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  • 7
    Electronic Resource
    Electronic Resource
    Effects of Chlorophyll and β-Carotene on the Oxidation Stability of Olive Oil (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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: Virgin olive oil was purified by silicic acid column chromatography to remove non-triglyceride components. The effects of chlorophyll and β-carotene on the oxidation stability of purified olive oil were studied by a combination of measuring peroxide value and oxygen disappearance in the headspace of sample bottles by gas chromatography. Chlorophyll in the purified oil acted as a photosensitizer for singlet oxygen formation under light. β-carotene minimized lipid oxidation of purified oil under light storage by its light-filtering effect. Experiments clearly suggested that singlet oxygen was mainly responsible for the photooxidation of the oil containing chlorophyll.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14018.x
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  • 8
    Electronic Resource
    Electronic Resource
    Relationships among Headspace Oxygen, Peroxide Value, and Conjugated Diene Content of Soybean Oil Oxidation (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: : Relationships among headspace oxygen uptake, peroxide value, and conjugated dienes content in the oxidation of soybean oils in a gas-tight bottle were studied for 24 h under light and 96 h in the dark at 55°C. The theoretical peroxide value determined by oxygen uptake continuously increased as storage time increased. The headspace oxygen method is simple and reproducible and may be the best analytical method to evaluate the oxidative stability of oils.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb15507.x
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  • 9
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    Unknown
    Registration of ‘Ohio FG2’ Soybean (1996)
    Wiley
    Details
    Publication Date: 1996-05-01
    Print ISSN: 0011-183X
    Electronic ISSN: 1435-0653
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Published by Wiley
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  • 10
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    Analysis of antioxidants in oil (1982)
    Wiley
    Details
    Publication Date: 1982-09-01
    Print ISSN: 0003-021X
    Electronic ISSN: 1558-9331
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Published by Wiley
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