ALBERT

All Library Books, journals and Electronic Records Telegrafenberg

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
Filter
  • Articles  (974)
  • Blackwell Publishing Ltd  (974)
  • American Institute of Physics (AIP)
  • American Physical Society (APS)
  • 2005-2009  (383)
  • 1960-1964  (591)
  • Process Engineering, Biotechnology, Nutrition Technology  (974)
Collection
  • Articles  (974)
Source
Publisher
Years
Year
Topic
  • 1
    Electronic Resource
    Electronic Resource
    High Hydrostatic Pressure Affects Flavor-binding Properties of Whey Protein Concentrate (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 hydrostatic pressure (HHP) on flavor-binding properties of whey protein concentrate (WPC) were determined with benzaldehyde, heptanone, octanone, and nonanone. After HHP treatment (600 MPa, 50 °C, for 0-, 10-, or 30-min holding time), flavor-binding properties of WPC were studied by intrinsic fluorescence titration and static headspace analysis. The HHP treatments increased the number of binding sites and the apparent dissociation constants of WPC for benzaldehyde. HHP treatment of WPC for 0 min increased the number of binding sites of WPC for heptanone and octanone. As observed by headspace analysis, HHP treatments did not result in significant changes in the flavor retention for benzaldehyde in WPC solutions. Flavor retention of 100 ppm and 200 ppm heptanone and octanone in HHP-treated (10 min) WPC was significantly lower than for untreated WPC and HHP-treated WPC for 0 min or 30 min. For flavor retention of nonanone, significant decreases were only observed at 100 ppm when WPC solutions were HHP-treated for 10 min. While use of HHP treatment of WPC has potential in real food systems, these findings demonstrate the importance of careful selection of HHP treatment times and flavor concentrations for desired outcomes in food applications.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08308.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Effect of Drying on the Nutraceutical Quality of Sea Buckthorn (Hippophae rhamnoides L. ssp. sinensis) Leaves (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 concentrations of total phenolics, carotenoids, and chlorophylls of fresh and dried sea buckthorn leaves were determined. Overall, drying of leaves resulted in a decrease in the concentrations of these phytochemicals. The degree of reduction depended on the drying time, temperature, or specific component type. For the phenolics, a greater reduction in concentration was observed in the leaves dried at higher temperatures (80 °C or 100 °C) for longer times (to equilibrium moisture contents of 1% to 3%) compared with those dried at lower temperatures (50 °C or 60 °C). For the leaves dried to higher final moisture (5% to 8%), all drying temperatures resulted in a similar final phenolic concentration. The carotenoid and chlorophyll concentrations in the leaves decreased with the increasing temperatures. However, higher temperatures such as 80 °C or 100 °C resulted in similar carotenoid and chlorophyll concentrations in the leaves. Nonetheless, dried sea buckthorn leaves were of a high nutraceutical quality comparable to those of frequently consumed vegetables.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08312.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Aseptic Processing of Sweetpotato Purees Using a Continuous Flow Microwave System (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Sweetpotato purees (SPP) were aseptically processed using a continuous flow microwave system to obtain a shelf-stable product. The dielectric properties of SPP were measured, and the dielectric constant and loss factor were within the range of the published values for fruits and vegetables. Small-scale tests were conducted in a 5-kW microwave unit to determine changes in color and viscosity with different thermal treatments. The results of these tests showed that color values (L*, a*) and viscosity did not change significantly compared with the untreated control. Pilot-scale tests were then conducted in a 60-kW microwave unit where the product was heated to 135 °C and held at that temperature for 30 s. The pilot-scale test produced a shelf-stable product with no detectable microbial count during a 90-d storage period at room temperature. This is the 1st report of aseptically packaged vegetable puree processed by a continuous flow microwave heating system.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08315.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    Optimization of Thermal Pretreatment Conditions for the Separation of Native α-Lactalbumin from Whey Protein Concentrates by Means of Selective Denaturation of β-Lactoglobulin (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : In this study a method to obtain native α-lactalbumin with a high degree of purity of 98% (m/m) and recovery of 75% (m/m) by selective denaturation of β-lactoglobulin was developed. To achieve this goal, the thermal pretreatment of whey protein concentrate was optimized varying the composition of the liquid whey protein concentrate in terms of total protein, lactose and calcium content, and pH value. The kinetics of the thermal denaturation of α-la and β-lg were then investigated at predetermined optimal composition (protein content 5 to 20 g/L, lactose content 0.5 g/L, calcium content 0.55 g/L, and pH 7.5). Using the activation energies and reaction rate constants obtained, lines of equal effects for targeted denaturation degrees of α-la and β-lg were calculated. Depending on total protein content, an area of optimal heating temperature/time conditions was identified for each protein concentration level.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08319.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    Effectiveness of Some Natural Antimicrobial Compounds in Controlling Pathogen or Spoilage Bacteria in Lightly Fermented Chinese Cabbage (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 designed to evaluate the bactericidal or bacteriostatic effect of chitosan, an allyl isothiocyanate (AIT) product, and nisin for the artificially inoculated pathogenic bacteria (Escherichia coli, Salmonella Enteritidis, Staphylococcus aureus, and Listeria monocytogenes) or natural microflora of fermented Chinese cabbage. Addition of 0.1% chitosan decreased the population of pathogens from 0.7 to 1.7 log colony-forming units (CFU)/g after 4 d of storage at 10 °C. The bactericidal activity of chitosan was found to be stronger than that of nisin (0.05 mg/g). Addition of 0.2% of the AIT product (containing AIT and hop extract) exhibited a bacteriostatic effect. However, a combination of AIT product and chitosan enhanced bactericidal efficacy against L. monocytogenes. The addition of chitosan or AIT product was observed to suppress the populations of mesophilic and coliform bacteria during storage at 10 °C for 4 d. Moreover, the use of chitosan or the AIT product did not change the sensory quality of the lightly fermented vegetable. Therefore, these results suggest that chitosan or the AIT product could be useful to improve the microbial safety and quality of lightly fermented vegetable.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08323.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    Activity of ε–Polylysine Against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : ε–polylysine is a homopolymer of L-lysine, an essential amino acid, with a reportedly wide antimicrobial spectrum. This study evaluated the antimicrobial activity of ε–polylysine, as compared with known preservatives and organic acids, against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes, in culture broth. The compounds tested included ε–polylysine (0.0025% to 0.05%), sodium diacetate (0.25%), sodium lactate (3.0%), lactic acid (0.1%), and acetic acid (0.1%), alone, as well as in combination with ε– polylysine (0.0025% to 0.03%); all treatments were evaluated in tryptic soy broth supplemented with 0.6% yeast extract. Treatments were inoculated (approximately 2 log colony-forming units [CFU]/mL) with 5-strain (E. coli O157:H7, S. Typhimurium) or 10-strain (L. monocytogenes) mixtures of the pathogens. Survival/growth of the inoculated bacteria was periodically monitored during incubation at 4 °C (30 d) and 24 °C (48 h). Bactericidal effects of ε–polylysine were obtained against E. coli O157:H7 and S. Typhimurium at 4 °C. At the same temperature (4 °C), ε–polylysine alone or in combination with other compounds tested inhibited growth or was bactericidal against L. monocytogenes. All 3 pathogens were inhibited by ε–polylysine at 24 °C; however, L. monocytogenes was the most sensitive and S. Typhimurium the most resistant. The antimicrobial activity of ε–polylysine against E. coli O157:H7 and S. Typhimurium was enhanced (P 〈 0.05) when tested in combination with sodium diacetate or acetic acid. Combination treatments with sodium lactate resulted in loss of ε–polylysine activity by the end of the incubation period. Overall, under the conditions of this study, ε–polylysine exhibited antimicrobial effects against the 3 pathogens tested.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08325.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 7
    Electronic Resource
    Electronic Resource
    A 4-Hexylresorcinol-based Formulation to Prevent Melanosis and Microbial Growth in Chilled Tiger Prawns (Marsupenaeus japonicus) from Aquaculture (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 study was made of the effect on melanosis, biochemical indexes, and microbial growth in tiger prawns (Marsupenaeus japonicus) from aquaculture, using a formulation containing 4-hexylresorcinol (0.1% and 0.05%) in combination with organic acids (citric, ascorbic, and acetic) and chelating agents (ethylenediaminetetraacetic acid [EDTA] and disodium dihydrogen pyrophosphate [PPi]). In vivo and postmortem application of treatment was evaluated. Prawns with no additives or treated with 4% of a commercial formula based on sulfites were used to compare with 4-hexylresorcinol. The formulations based on 4-hexylresorcinol or sulfites inhibited the polyphenoloxidase (PPO) activity under 0.2 (Δoptical density [OD]/min/mL), instead of 1 (ΔOD/min/mL) achieved by prawns without additives, with the consequent delay in the appearance of melanosis during the 1st wk of storage. Prawns treated with sulfites showed initially better protection; however 4-hexylresorcinol proved to be more effective at the end of storage. The formulation based on 4-hexylresorcinol at 0.1% concentration, provided in vivo, inhibited the microbial growth (total bacteria count, H2S-producer microorganisms, lactic acid bacteria, enterobacteria, and pseudomonads), whereas the commercial sulfites inhibited the luminescent bacteria growth.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08327.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 8
    Electronic Resource
    Electronic Resource
    Effects of Oolong Tea Supplementation on Lipid Peroxidation of Athletes at Rest and Post-exhaustive Exercise (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Oolong tea contains polyphenolic catechins that can act as antioxidants and improve blood lipid status. The purpose of this study was to investigate the effect of a daily intake of Oolong tea for 30 d on the cholesterol profiles, lipid peroxidation level, and superoxide dismutase activity in athletes before and after exhaustive exercise. Twenty-two male rugby players served as the experiment subjects. They were divided into 2 groups: the tea-supplement group and control group. The results showed that there was a significant increase in total plasma cholesterol for both groups after training. There were no significant differences in the high-density lipoprotein (HDL) cholesterol level and low-density lipoprotein (LDL) cholesterol level after tea supplementation. However, ingestion of Oolong tea resulted in significantly lower resting and post-exhaustive exercise level of plasma malondialdehyde, and significantly lower resting level of superoxide dismutase activity. The results suggest that supplementation with Oolong tea for rugby players can decrease oxidative stress, and this can be explained by the decrease of lipid peroxidation level in cooperation with Oolong tea supplementation against the free radicals.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08332.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 9
    Electronic Resource
    Electronic Resource
    Flowers and Leaves of Tropaeolum majus L. as Rich Sources of Lutein (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : As increasing evidence supports the role of lutein and zeaxanthin in reducing the risk of cataract and macular degeneration, food sources of these carotenoids are being sought. In the present study, the lutein content of the edible flowers and leaves of Tropaeolum majus L. was determined by high-performance liquid chromatography-photodiode array detector (HPLC-PDAD), complemented by HPLC-mass spectrometry (MS) for identification. Chemical reactions were also used as identifying parameters. The yellow and brownish orange flowers had 450 ± 60 μg/g and 350 ± 50 μg/g lutein, respectively. Violaxanthin, antheraxanthin, zeaxanthin, zeinoxanthin, β-cryptoxanthin, α-carotene, and β-carotene were also detected at very low levels. The leaves had 136 ± 18 μg/g lutein, 69 ± 7 μg/g β-carotene, 74 ± 23 μg/g violaxanthin, and 48 ± 13 μg/g neoxanthin. Lutein was partly esterified in the flowers and unesterified in the leaves. The flowers of T. majus are therefore excellent food sources of lutein and the leaves good sources of both lutein and the provitamin A β-carotene.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08336.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 10
    Electronic Resource
    Electronic Resource
    Quality of Whole Lobster (Homarus americanus) Treated with Sodium Tripolyphosphate Before Cooking and Frozen Storage (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 objective of this study was to determine the effects of pre-rigor treatment of lobster muscle with sodium tripolyphosphate (STP) before cooking, cryogenic freezing, and frozen storage. STP concentrations of 0.1% and 0.3% were prepared in 0.9% saline solution and injected into lobster before processing. Controls were injected with 0.9% saline solution. Lobsters were then steam-cooked, cryogenically frozen, and stored at −15 °C. Chemical and textural analyses were conducted on reheated samples at storage months 0, 2, 4, and 6, and sensory analyses were conducted at months 2 and 6. Cook loss results showed the 0.3% STP-treated lobsters had a 5% significantly (P〈inlineGraphic alt="leqslant R: less-than-or-eq, slant" extraInfo="nonStandardEntity" href="urn:x-wiley:00221147:JFDSC523:les" location="les.gif"/〉 0.05) lower cook loss than the 0.1% STP and control samples. Yield results revealed that STP-treated tails had a 0.7% to 0.8% significantly (P〈inlineGraphic alt="leqslant R: less-than-or-eq, slant" extraInfo="nonStandardEntity" href="urn:x-wiley:00221147:JFDSC523:les" location="les.gif"/〉 0.05) higher meat yield than control samples. Total moisture results showed that STP-treated lobster tail and claw meat had higher total moisture levels compared with control samples at month 6. Sensory results revealed that panelists rated both 0.1% and 0.3% STP-treated lobster tails significantly (P〈inlineGraphic alt="leqslant R: less-than-or-eq, slant" extraInfo="nonStandardEntity" href="urn:x-wiley:00221147:JFDSC523:les" location="les.gif"/〉 0.01) higher for flavor and texture, and significantly (P〈inlineGraphic alt="leqslant R: less-than-or-eq, slant" extraInfo="nonStandardEntity" href="urn:x-wiley:00221147:JFDSC523:les" location="les.gif"/〉 0.001) higher for overall acceptability than control samples at month 6. The results indicated that STP added at low concentrations may extend the shelf life of whole cooked cryogenically frozen lobster, decrease lipid oxidation over frozen storage time, maintain texture, color, and flavor attributes, increase yield, and decrease drip loss.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08299.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 11
    Electronic Resource
    Electronic Resource
    Lipid Oxidation in Microsomal Fraction of Squid Muscle (Loligo peali) (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: Frozen squid is susceptible to both lipid oxidation and yellow/brown discoloration during frozen storage. The involvement of lipid oxidation in the microsomal fraction of squid muscle on oxidative rancidity and discoloration was investigated using iron and either enzymatic or non-enzymatic redox cycling pathways. Lipid oxidation was measured by thiobarbituric acid-reactive substances (TBARS), and color changes were measured spectrophotometrically using an integrating sphere. The lipid oxidation was not observed in the squid microsomes in the presence of Fe3+ and β-nicotinamide adenine dinucleotide disodium salt (NADH) or β-nicotinamide adenine dinucleotide phosphate, reduced (NADPH), suggesting that the enzymatic redox cycling pathway was not active. Iron-promoted TBARS formation was observed in the non-enzymatic pathway when ascorbic acid was used as a reducing compound. Non-enzymatic lipid oxidation increased with increasing temperature (4 °C to 37 °C), iron (0 to 100 μM), and ascorbic acid (0 to 200 μM) concentrations. As lipid oxidation in the microsomes or isolated microsomal lipids increased, color changes were observed as could be seen by an increase in b* values (yellowness) and a decrease in a* (redness) values. The ability of iron and ascorbate to promote both lipid oxidation and pigment formation in the microsomal fraction suggests that this pathway could be responsible for quality deterioration of squid muscle during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11504.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 12
    Electronic Resource
    Electronic Resource
    Limiting Partition Coefficient in Progressive Freeze-concentration (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : In the progressive freeze-concentration, limiting partition coefficient, K0, is a very important process parameter, which corresponds to the partition coefficient of a solute between the ice and liquid phase assuming the infinitesimal ice growth rate and/or the infinite mass-transfer rate at the ice-liquid interface. K0 was determined for glucose and various electrolytes in the single-component and multi-component systems. K0 was dependent both on the concentration and the type of solute. In the single-component system, osmotic pressure was proved to be the major determinant of K0. In the multi-component system, K0 for a solute was affected by the coexisting solute through the osmotic pressure of the total system. K0 was also dependent on viscosity when the change in the osmotic pressure was limited but the change in the viscosity was considerable because of the coexisting solute.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08317.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 13
    Electronic Resource
    Electronic Resource
    Physical Properties of Co-crystalline Sugar and Honey (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Clear and partially granulated honeys, were co-crystallized with sucrose in 3 proportions, 90:10, 85:15, 80:20, respectively. The products obtained by centrifugal filtration from both honeys were found by high-performance liquid chromatography to contain between 1% and 2% of honey. The moisture content of the products increased with the amount of honey added, whereas their powder flowability decreased. Differential scanning calorimetry showed a decrease in the overall crystallinity of the solidified products with an increase in the amount of honey added. Neither crystalline fructose nor glucose was detected by powder X-ray diffraction in any of the co-crystalline products. Glucose monohydrate crystallized on storage in some co-crystalline materials prepared from granulated honey.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08320.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 14
    Electronic Resource
    Electronic Resource
    Incorporation of the Antilisterial Bacteriocin-like Inhibitory Substance from Pediococcus parvulus VKMX133 into Film-forming Protein Matrices with Different Hydrophobicity (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 antilisterial bacteriocin-like inhibitory substance (BLIS) produced by Pediococcus parvulus VKMX133 was incorporated into protein film matrices of ethanol-soluble corn zein (CZ), and water-soluble whey protein isolate (WPI). Various BLIS concentrations were added to film-forming solutions (FFS), cast, dried, and cut in circular sections (28.27 mm2). Antimicrobial activity of films was evaluated by measuring inhibition zones against Listeria innocua ATCC 33090 on tryptic soy broth (TSB) agar. BLIS released from films into water at 10 °C was determined. Film effectiveness was evaluated by measuring the reduction of L. innocua population (108 colony-forming units [CFU]/mL) in peptone water where film sections were immersed. Film topography was analyzed by scanning electron microscopy (SEM). The minimum BLIS concentration in FFS to generate films with antimicrobial activity was 833 and 3333 arbitrary units per milliliter (AU/mL) for CZ and WPI, respectively. BLIS released into water was detected only for CZ films. Antimicrobial CZ films were more effective in reducing L. innocua population than WPI films at the same BLIS concentrations. SEM showed that surface topography was porous for CZ and more closed and compact for WPI films. BLIS can be entrapped into film protein matrices to produce edible antimicrobial packaging. However, BLIS inhibitory action against L. innocua and release were dependent on film nature and topography, and probably on hydrophobic and electrostatic interactions arising between the protein matrices and BLIS. High concentration of bacteriocin in films does not necessarily improve their effectiveness against L. innocua.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08324.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 15
    Electronic Resource
    Electronic Resource
    Effect of Sensory Characteristics and Non-sensory Factors on Consumer Liking of Various Canned Tea Products (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 objectives of this study were to understand the sensory attributes that drive consumer liking for tea products and to investigate the effects of consumer age and product information on the acceptance of tea products. Descriptive analysis and consumer taste testing were conducted with 10 canned tea products. In the descriptive analysis, the sensory characteristics of tea products were evaluated using 17 attributes. In the consumer taste testing, 500 tea drinkers were recruited from 5 age groups (that is, ages in the 10′s to 50′s). Each age group was divided into 2 subgroups and rated the acceptance of samples with or without accompanying information about each sample. The General Linear Model was constructed to evaluate the effect of information and age on the liking of the tea products. Preference mapping was performed to understand the important sensory characteristics that drive consumer liking. The non-sensory factors significantly affected the acceptance for tea products. The younger consumers distinctly preferred black tea to green/oolong tea, but this tendency diminished in the older groups. The majority of consumers liked lemon-flavored black tea when the product information was not provided. When the information was presented, the acceptance tended to shift to bitter/astringent-tasting green/oolong teas, which are marketed for their health benefits.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11530.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 16
    Electronic Resource
    Electronic Resource
    Production of an Isoflavone Concentrate from Red Clover Flowers (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: Red clover flowers are a rich source of isoflavones in the forms of biochanin A, formononetin, genistein, and genistin. A simple process was developed to recover isoflavones from red clover flowers as a nutraceutical product. Isoflavones were 1st extracted in alkaline water and insoluble polyvinylpolypyrrolidone (PVP) was then added to the extract for adsorbing isoflavones. The adsorbed isoflavones were subsequently eluted with ethanol and dried. The main steps of this process were optimized for the product yield and quality. The final product was an isoflavone concentrate, containing more than 20 wt% isoflavones, which represented a recovery of greater than 50% of the total isoflavone amount in red clover flowers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11534.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 17
    Electronic Resource
    Electronic Resource
    Hydrophilic and Lipophilic Antioxidant Capacities of Commercial Mediterranean Vegetable Soups (Gazpachos) (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Gazpacho is a traditional cold Mediterranean soup consisting of 5 vegetables (tomato, cucumber, green pepper, onion, and garlic) and olive oil. Antioxidant activities of commercial gazpachos, processed by different technologies (traditional pasteurized [TP], slight pasteurized [SP], and frozen [F]), were assessed. Both lipophilic and hydrophilic DPPH* radical scavenging capacities (L-RSC and H-RSC, respectively) were determined in terms of EC50 and antiradical efficiency (AE). AE parameter takes into account not only antioxidant concentration but also antioxidant kinetic. L-RSC values were approximately 3-fold lower than the H-RSC values in all the gazpacho soups. Lycopene and total carotenoid concentration showed statistically significant correlation against L-RSC as follows: for lycopene, EC50 (r2= 0.4549, P = 0.0001) and AE (r2= 0.5982, P 〈 0.0001); for total carotenoid, EC50 (r2= 0.4381, P = 0.0002) and AE (r2= 0.5881, P〈 0.0001). In the case of H-RSC, a correlation was found between EC50 values and total phenol content (r2= 0.1570, P = 0.0452) and vitamin C (r2= 0.1751, P = 0.0299). Also, a correlation was found between vitamin C and AE values (r2= 0.3485, P = 0.0012), suggesting a predominant role of vitamin C among others constituents in the kinetic of H-RSC. One serving (200 mL) of TP, SP, or F gazpacho soup corresponds to an intake of 16.4 ± 2.6 mg, 16.3 ± 2.1 mg, or 10.6 0.8 mg of vitamin C equivalents of H-RSC, respectively; and to an intake of 7.0 ± 1.0 mg, 6.9 ± 1.0 mg, or 5.3 ± 0.1 mg of lycopene equivalents of L-RSC, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09066.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 18
    Electronic Resource
    Electronic Resource
    Sensory Evaluation of Chicken Breast Under Gamma Irradiation at Commercial Doses (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 great commercial and nutritional relevance of chicken meat makes use of new conservation techniques and the possibility of an extension in its shelf life necessary. This is possible through the destruction of microorganisms by irradiation. The objective of this project was to compare the sensory aspects of nonirradiated chicken (control) and chicken irradiated with Co60 at 2–, 4–, 6–, and 8–kGy doses, both fresh and frozen at 18 °C for 90 d. Eight panelists were selected and trained for the descriptive analysis of 8 attributes of appearance (Color, Brightness, Humidity, Shredded, Appetizing, Fresh, Dark spots, and Characteristic), 4 attributes of aroma (Characteristic, Strange, Intensity, and Oily), 7 attributes of flavor (Typical, Bitter, Salty, Metallic, Intensity, Smoked, and Strange), and 6 attributes of texture (Tenderness, Fibrosity, Uniformity, Elasticity, Juiciness, and Humidity) was carried out. The results were statistically analyzed (Tukey 5%). The fresh meat presented differences as to its appearance, flavor, and texture, and the frozen-stored one, as to its appearance, aroma, and flavor. We can conclude that the irradiation treatment promoted alterations in the sensory quality of the chicken breast with the doses used in this study, the 8–kGy dose being the one that differed the most from the control. The alterations were positive in some cases, especially when after-frozen meat was considered.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09070.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 19
    Electronic Resource
    Electronic Resource
    Oat-based Symbiotic Beverage Fermented by Lactobacillus plantarum, Lactobacillus paracasei ssp. casei, and Lactobacillus acidophilus (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Oats and probiotics have long been recognized for their health benefits. The objectives of this study were (1) to study the ability of Lactobacillus plantarum (B-28), Lactobacillus paracasei ssp. casei (B-29) isolated from a traditional Bulgarian cereal-based fermented beverage, and Lactobacillus acidophilus from Chr. Hansen, Milwaukee, Wis., U.S.A., to remove cholesterol from the media and to adhere to the Caco-2 cell line, (2) to optimize the fermentation conditions to develop a beverage using these probiotics and oats with acceptable sensory and nutritional qualities, and (3) to assess the quality and shelf-life of this beverage and survivability of probiotics in the beverage. Lactobacillus acidophilus, B-28, and B-29 were found to remove 70.67%± 2.35%, 20.26%± 2.63%, and 16.75%± 3.83% of cholesterol from media and the percentage of adhesion was 4.69%± 0.78%, 1.92%± 0.78%, and 8.36%± 0.78%, respectively. The blend of oat flour, sugar, inulin, and whey protein concentrate was cooked in water and fermented for 12 h at 37°C by 2 ± 106 colony-forming units (CFU) /mL each of B-28 and B-29 and 2 ± 108 CFU/mL of L. acidophilus. The beverage had 0.87%± 0.03% of dietary fiber and had better sensory qualities compared with the commercially available similar product. The probiotics survived for 10 wk of storage at 4°C, except for L. acidophilus, which survived for about 4 wk. The population of B-28 was 1.77 ± 106 to 1.29 ± 107 CFU/mL and that of B-29 was 7.39 ± 107 to 4.49 ± 108 CFU/mL throughout the storage period. The oat-based symbiotic beverage is a functional drink providing both probiotics and prebiotics at the same time.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07191.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 20
    Electronic Resource
    Electronic Resource
    Inactivation of Salmonella during Drying and Storage of Carrot Slices Prepared Using Commonly Recommended Methods (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 evaluated the influence of drying treatments and aerobic storage (25°C, 30 d) on inactivation of a five-strain mixture of Salmonella (7.8 log colony-forming units [CFU]/g) on carrot slices. Treatments included (1) control, (2) steam blanching (88°C, 3 min), (3) water blanching (88°C, 3 min), (4) immersion in 3.23% NaCl (25 ± 3°C, 5 min), and (5) oven heating (80°C, 15 min) after drying. Treatments were selected from recommendations made by Cooperative Extension Services for ability to maintain characteristics of dried vegetables and possible antimicrobial effects. Carrot slices were inoculated with the Salmonella mixture, left for 15 min to allow for attachment, then treated (steam blanched, water blanched, or 3.23% NaCl immersion) and dehydrated (60°C, 6 h), or left untreated, dehydrated (60°C, 6 h), and heated (80°C, 15 min). Samples were analyzed by spread-plating on tryptic soy agar with 0.1% pyruvate (TSAP) and xylose lysine deoxycholate (XLD) agar for bacterial enumeration. Initial populations (6.96 to 7.18 log CFU/g) were reduced by 3.2 to 3.3 log CFU/g immediately after steam or water blanching, and by 0.6 log CFU/g following immersion in 3.23% NaCl. After 6 h dehydration, reductions were 1.3 to 2.0 (control), 4.0 to 4.7 (steam blanched), 3.5 to 4.3 (water blanched), and 1.9 to 2.6 (3.23% NaCl) log CFU/g. Reductions on samples heated after drying were 1.7 to 2.4 log CFU/g. All samples had populations 〉1.7 log CFU/g after 6 h drying and 30 d storage at 25°C and, therefore, may pose a food safety risk. Modified treatments are needed to further enhance inactivation of Salmonella on dehydrated carrots.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07193.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 21
    Electronic Resource
    Electronic Resource
    Stability of β-glucosidase Activity Produced by Bifidobacterium and Lactobacillus spp. in Fermented Soymilk During Processing and Storage (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Microorganisms possess endogenous enzymes, however the stability of these enzymes during storage in soymilk has not been studied. β-glucosidase is an important enzyme that could be used in the bioconversion of the predominant soy isoflavone glucosides to their bioactive aglycone forms. Fifteen probiotic microorganisms including bifidobacterium, Lactobacillus acidophilus, and Lactobacillus casei were screened for β-glucosidase activity using p-nitrophenyl-β-d-glucopyranoside as a substrate. Six strains were selected on the basis of β-glucosidase activity produced during fermentation of soymilk. The stability of the enzyme activity was assessed during incubation for up to 48 h and storage for 8 wk at frozen (-80°C), refrigerated (4°C), room (24.8°C), and incubation (37°C) temperatures. L. casei strains showed the highest β-glucosidase activity after 24 h of incubation followed by L. acidophilus strains, whereas bifidobacterium strains showedleast activity. However, p-glucosidase from Bifidobacterium animalis BB12 showed the best stability during the 48 h fermentation. Lower storage temperatures (-80°C and 4°C) showed significantly higher (P 〈 0.05) β-glucosidase activity and better stability than that at higher temperatures (24.8°C and 37°C). The stability of β-glucosidase from these microorganisms should be considered for enzymic biotransformation during storage of isoflavone β-glucosides to bioactive isoflavone aglycone forms with potential health benefits.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07194.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 22
    Electronic Resource
    Electronic Resource
    Improved Recovery Procedure for Evaluation of Sanitizer Efficacy in Disinfecting Contaminated Cantaloupes (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Improved methodology for recovering microbial contaminants from cantaloupe surface is needed. Recovery of bacteria from the entire rind of cantaloupes, obtained with a mechanical peeler, and use of a new method for calculating melon surface area were investigated using melons inoculated with Salmonella Poona or Escherichia coli NRRL B-766. Growth of Salmonella but not E. coli was found during post-inoculation storage at 20°C. The new sampling methodology was equivalent to use of replicate rind plugs, taken at multiple sites on the melon surface, in recovery of both organisms. Recovery was the same by both procedures for dip- and spot-inoculated samples, sanitized or not sanitized, and for post-inoculation holding times up to 72 h. Survival of Salmonella on dip- and spot-inoculated cantaloupe surfaces following sanitizer wash treatments was similar. Keywords: cantaloupe, dip-inoculation, spot-inoculation, recovery, disinfection, microbiological safety
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07195.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 23
    Electronic Resource
    Electronic Resource
    Raynaud's Phenomenon and the Possible Use of Foods (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : In this article we focus on the possible use of foods to alleviate Raynaud's phenomenon (RP). RP is evoked, predominately, by cold and results in a potent vascular constriction of the microvascular blood vessels in the hands, thus leading to reduced hand blood flow and the elevation of pain sensation. To alleviate RP by diet, food components need to be able to promote hand skin blood flow, which may be achieved using fish oil, garlic, ginkgo biloba, L-carnitine, or inositol nicotinate, or to increase hand skin temperature, using evening primrose oil, ginkgo biloba, or inositol nicotinate. Although there are a number of studies documenting such improvements with these ingredients, they often are poorly designed. Hence, there is a need for more controlled studies to substantiate their use, but also to test alternative foods or target new ones. Therefore, we also discuss some alternate food options and briefly outline clinical drugs for the treatment of RP, as their mechanisms of action may also be possible targets for food. It is the intention of this article to address the research needs of this field and to provide a better understanding of alternative options for those with RP.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07196.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 24
    Electronic Resource
    Electronic Resource
    Effect of Water Hardness on the Taste of Alkaline Electrolyzed Water (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 effect of water hardness on the taste of alkaline electrolyzed water (AEW) was examined by sensory evaluation. Sensory test 1 of commercial bottled mineral water to which calcium and/or magnesium salts had been added was performed by panelists who evaluated the effect of hardness on the taste of water using a scoring method (hedonic scaling test) and a 1-pair comparison method. The water, in which the calcium concentration and the magnesium concentration was 20 mg/L and 2 mg/L, respectively, was found to taste better than any water containing other concentrations of calcium and magnesium. Sensory test 2 of bottled mineral waters having hardnesses of 30 mg/L to 290 mg/L, of activated carbon filtration water having a hardness of 50 mg/L, and of AEWs was performed by panelists using a scoring method (hedonic scaling test) and a pair test, and their preferences for the taste of AEWs was surveyed. The taste of AEW made by electrolyzing activated carbon filtration water did not differ from that of the water before it was electrolyzed. The same was true of AEW made by electrolyzing bottled mineral water having a hardness of 80 mg/L. However, 3 kinds of AEWs made by electrolyzing bottled mineral waters having hardnesses of 30 mg/L, 170 mg/L, and 290 mg/L were found to taste less pleasant than each bottled mineral water before being electrolyzed. The results of sensory tests 1 and 2 show that good-tasting AEW could be produced by an alkaline water electrolyzed from most tap water of Japan because its hardness varies from approximately 50 mg/L to 80 mg/L.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07197.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 25
    Electronic Resource
    Electronic Resource
    Nutritional Composition of Genetically Modified Peanut Varieties (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Peanut (Arachis hypogaea L.), an economically important crop throughout the world, is susceptible to many types of fungal pathogens. Genetic engineering offers great potential for developing peanut cultivars resistant to a broad spectrum of pathogens that pose a recurring threat to peanut health. The main objective of this research project was to assess the “substantial equivalence” and nutritional safety of biotechnology derived peanut lines. The focus of this study was on genetically modified peanut (GMP) lines developed for growth in the southwestern United States. Three transgenic peanut lines, 188, 540, and 654, and the parent line Okrun were analyzed for their oil, protein, ash, moisture, total dietary fiber, mineral, and fatty acid compositions. Oil content of all the GMP lines was similar to that of the parent line. The GMP line 188 had significantly higher protein content than the parent line, Okrun. Although there were statistical differences in the fatty acid composition among some of the GMP lines and the parent line, the variations were not substantial. The proximate compositions of all peanut lines were within the range reported for traditional peanut varieties. This study indicates that, for the peanut lines studied, genetic modification did not cause substantial unintentional changes in peanut chemical composition, which might reduce the nutritional value of peanut.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07198.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 26
    Electronic Resource
    Electronic Resource
    Influence of Low-temperature Blanching Combined with High-pressure Shift Freezing on the Texture of Frozen Carrots (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Freezing causes texture loss of tissue-based systems such as fruits and vegetables. To evaluate the potentials of high-pressure freezing for minimizing freezing damage, the effects of high-pressure shift freezing and regular freezing conditions on the texture of carrot cylinders were investigated. To improve the strength of the plant material by a pectin-based network, carrot cylinders were submitted to different pretreatment conditions before freezing. The reduced freezing time of high-pressure shift freezing compared with conventional freezing results in a limited positive effect on the hardness of non-pretreated carrots. A pronounced hardness improvement was obtained when calcium soaking followed by thermal (30 min at 60°C) or high-pressure (15 min at 60°C and 300 MPa) pretreatment was combined with high-pressure shift freezing. During subsequent frozen storage at -18°C, the increased hardness values of pretreated, high-pressure frozen carrots could not be maintained.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07207.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 27
    Electronic Resource
    Electronic Resource
    Thermal Kinetic Parameters of Thiamin in Wheat Flour at Temperatures Higher than 100°C (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Kinetic parameters for thiamin degradation were obtained using 2 high-temperature heating methods: (1) atmospheric pressure (AP) with moisture correction and (2) controlled pressure (CP). At AP conditions, 33.3% dry basis (db) moisture wheat flour with 0.35% (db) thiamin was heated in thin steel cells isothermally at 145,160, and 172°C. To obtain the moisture correction factor, a constant-moisture study was conducted at 80°C using 6 moisture contents (6.1% to 36.9%). At CP conditions, flour at 19%, 28.2%, and 33.3% (db) moisture in double-seamed cans was heated in a CP steam retort at 129°C. For the AP method, the corrected activation energy for 33.3% moisture content was 129.5 kJ/g-mol and reaction rate at 80°C was 3.48×10−4 min−1. Using the CP method, the activation energy and reaction rate were 121.0 kJ/g-mol and 9.69×10−5 min−1, respectively. Results obtained from 2 methods were not statistically different. These results illustrated that the correction method could be used as an alternative for researchers without access to controlled pressure equipment and transient heat transfer software.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07137.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 28
    Electronic Resource
    Electronic Resource
    Structural Characterization of Amaranth Protein Gels (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Gelation capacity of a native amaranth protein isolate was studied. Structural properties of gels prepared at different protein concentration and heating conditions were analyzed. Proteins present in amaranth isolates obtained by water extraction at pH 9.0 and subsequent isoelectric precipitation are able to form gels of yellowish appearance. Gel color intensity increased while luminosity decreased with increasing protein concentrations. High protein concentration allowed the formation of matrices with high water-holding capacity. In addition, increasing the heating temperature resulted in gels of high luminosity and low water-holding capacity. The increase of protein concentration (10% to 20% w/v) as well as the increase of heating temperature (70°C to 95°C) and heating time (10 to 30 min) resulted in the formation of a more ordered matrix with smaller pores, mainly stabilized by disulfide bonds and, at a lower extent, by noncovalent interactions (specially hydrogen bonds and hydrophobic interactions). Both amaranth globulin (11S globulin and P globulin) participated in gel structure via high-molecular-weight aggregates (〉100 kD). Gel structure was stabilized via noncovalent bonds by monomer species of 42 kD and those of molecular mass lower than 20 kD localized in the interstitial spaces of gel matrix.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07139.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 29
    Electronic Resource
    Electronic Resource
    Bioavailability of Elemental Iron Powders in Bread Assessed with an In vitro Digestion/Caco-2 Cell Culture Model (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 fortification of staple foods is arguably the most widely used strategy for increasing the iron intake of populations. Although FeSO4 is a bioavailable form of iron, elemental iron powders are often used to fortify products with a long shelf-life, such as wheat flours, to avoid problems associated with the reactive nature of FeSO4. Therefore, the objectives of this study were to compare the bioavailabilities of elemental iron powders manufactured with different production methods in wheat flour breads and to determine the effects of added ascorbic acid and baking, using an in vitro digestion/Caco-2 cell culture model. Two types of wheat flour (low-extraction and high-extraction) were fortified with 10 different commercial elemental iron powders and baked into breads. Iron bioavailabilities from the resulting breads, with and without added ascorbic acid, were evaluated using FeSO4 as the control. Depending on the type of wheat flour, bioavailabilities of several powders were comparable to FeSO4, but there was no consistent trend as to which production method produced the most bioavailable powder. In general, ascorbic acid enhanced, whereas the baking process reduced iron bioavailability from bread. Our results suggest that some elemental iron powders are potential alternatives to FeSO4. Human studies are warranted before any of these powders are selected for national fortification programs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07157.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 30
    Electronic Resource
    Electronic Resource
    Variation of Fructooligosaccharides and their Metabolizing Enzymes in Onion Bulb (Allium cepa L. cv. Tenshin) During Long-term Storage (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 objective of this study was to assess the status of fructooligosaccharides (FOS) in onion bulbs (Allium cepa L. cv. Tenshin) and their metabolizing-enzymes—1-fructoexohydrolase (1-FEH), 1-kestose hydrolyzing enzyme (1-KH), fructan:fructan 1F-fructosyltransferase (1-FFT) and fructan:fructan 6G-fructosyltransferase (6G-FFT)—during storage at 15°C. Fructose varies slightly, whereas 1-kestose peaked after 6 wk and then decreased progressively during the last 18 wk of storage. Lower degree of polymerization (DP) 3 to 6) FOS, higher (DP 7 to 12) FOS, total FOS, and total carbohydrates showed similar and close patterns during 24 wk. They varied slightly at the beginning of the storage period; afterward they decreased progressively and regularly during the last 20 wk of storage. 1-FEH and 1-KH activities were low but peaked abruptly after 12 and 16 wk, respectively, after which they decreased to levels higher (1-FEH) or similar (1-KH) to those observed at the beginning of the storage. Surprisingly, 1-FFT activity showed similar pattern to the variation of 1-KH hydrolyzing activity; on the other hand, 6G-FFT, although higher, was stable during 16 wk but decreased after that. The results allowed us to associate FOS to the dormancy and sprouting states, and the peaks of the degrading enzymes were shown to signal the release of dormancy of onion bulb.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07159.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 31
    Electronic Resource
    Electronic Resource
    Cultivar Effects on Quality of Fresh Cut Apple Slices from 1-Methylcyclopropene (1-MCP)-Treated Apple Fruit (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 1 -methylcyclopropene (1 -MCP) treatment of whole fruit on the subsequent quality and shelf-life of fresh-cut apple slices have been investigated. ‘Delicious,’ Empire, ‘Idared’, Law Rome, and ‘Mutsu’ apples were treated at 0.5°C with 1 μL/L of 1 -MCP for 24 h and stored in air 1 and 4 mo before being used for preparation of slices. 1-MCP reduced internal ethylene concentrations and maintained firmness of the whole fruit in‘Delicious,’ Empire, and ‘Idared’, but not consistently for ‘Law Rome’ and ‘Mutsu.’ Slices prepared from fruit of cultivars that responded to 1 -MCP had lower ethylene production rates and were firmer than those from untreated fruits. However, 1-MCP treatment did not consistently affect the extent of browning or aroma volatile concentrations. In cultivars in which treatment of apples with 1-MCP at harvest maintained the original fresh quality of intact fruit by suppressing ethylene production, fruit were firmer, and thus a superior fresh- cut product with an extended shelf-life potential was obtained. However, in general, slices prepared from untreated and 1-MCP-treated fruit deteriorated at similar rates.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07161.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 32
    Electronic Resource
    Electronic Resource
    Use of a Mathematical Model to Describe the Barrier Properties of Edible Films (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 study on the influence of the solubilization and diffusion process on the barrier properties of 4 different edible films is presented. The water and oxygen barrier properties of zein, alginate, casein, and chitosan films were measured at 25°C. A mathematical model was fitted to the experimental data to obtain quantitative information on both solubilization and diffusion process. Results suggest that alginate film, which shows the highest water and oxygen permeability coefficient, has both higher affinity with water and a higher macromolecular mobility than the other 3 films. The lowest water and oxygen permeability coefficient was detected for chitosan and zein films. The casein film has shown an intermediate behavior.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07087.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 33
    Electronic Resource
    Electronic Resource
    Protective Effect of Microencapsulation Consisting of Multiple Emulsification and Heat Gelation Processes on Immunoglobulin in Yolk (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Two different emulsification methods involving multiple emulsification and heat gelation were used for preparation of whey protein-based microcapsules containing immunoglobulin in yolk (IgY). The residual activity of IgY during the emulsion preparation and the effects of microencapsulation on IgY stability under harsh conditions were investigated. The residual activity of IgY in an emulsion prepared with a membrane emulsifier was higher than for an emulsion using a homogenizer. Microencapsulated IgY showed remarkable stability against both pepsin and acid. Both microencapsulated IgY and nonencapsulated IgY were relatively stable in bile and artificial intestinal juice. Microencapsulated IgY retained 74% of initial activity during heat treatment. There were no significant differences in the residual activities of microencapsulated IgY under storage temperatures of 4, 25, and 37°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07088.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 34
    Electronic Resource
    Electronic Resource
    Influence of Pretreatment Conditions on the Texture and Cell Wall Components of Carrots During Thermal Processing (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Diced carrots (Daucus carota var. Nerac) were subjected to different pretreatment conditions. The pretreated carrots were subsequently thermally processed in an oil bath (100°C) and in a static retort (equivalent processes [FoΔ 6 min] at 115°C, 120°C, and 125°C). Changes in texture were analyzed as well as changes in the degree of methylation (DM) of pectin. From all the pretreatment conditions tested, high-pressure pretreated carrots (400 MPa, 60°C for 15 min) exhibited the highest resistance to texture loss. The textural properties were significantly improved when calcium infusion was combined with low-temperature blanching condition (60°C for 40 min). A significant reduction in the DM of carrot pectin was observed for all pretreatment conditions that resulted in a reduced texture loss after thermal processing. A strong negative correlation (r ≥−0.90) exists between the changes in the degree of methylation of carrot pectin and the observed changes in texture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07095.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 35
    Electronic Resource
    Electronic Resource
    Chitosan Polymer as Bioactive Coating and Film against Aspergillus niger Contamination (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 inhibitory activity of chitosan-based edible coatings and films was assessed against the Aspergillus niger food pathogen and deterioration microorganism. Spore-counting assays showed an almost total inhibition of A. niger growth when either film-forming solution or film were used at a low concentration of chitosan (0.1% w/v). Epifluorescence microscopic results showed the action of chitosan on the relative proportion of RNA compared with DNA. The water vapor permeability (WVP) of chitosan film was relatively low compared with the poor moisture barrier of some polysaccharide films. Moreover, a coating with chitosan film on an agar gel, used as a food model, induced a 30% reduction in water loss. These results showed potential applications of chitosan-based films as bioactive packaging with properties to limit the food dehydration phenomenon.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07098.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 36
    Electronic Resource
    Electronic Resource
    Mathematical Modeling of Microbial Growth of Pretreated Refrigerated Minced Goat Meat (Black Bengal Variety) (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Minced goat meat (Black Bengal variety) was stored aerobically and refrigerated at 4°C for 15 d after washing with hot water followed by different combination pretreatments including acetic acid-glucose, a curing mixture, and tea liquor and honey mixture. It was observed that pretreated samples exhibited better physicochemical (pH, water-holding capacity, thiobarbutyric acid value, and extract release volume), sensory, and microbial characteristics compared with the control goat meat samples, which were not washed and pretreated (P 〈 0.05). Microbial characterization of goat meat samples was evaluated with respect to aerobic bacterial, yeast, and mold growth during its storage. Microbial growth characteristics were modeled by 2 nonlinear regression models of sigmoidal functions, specifically, a logistic equation and modified Gompertz equation. In this study, the modified Gompertz equation was found to be more suitable to explain the microbial growth characteristics. Tea liquor and honey pretreatment was most effective in controlling aerobic bacterial growth, whereas acetic acid-glucose pretreatment was most effective in controlling yeast and mold growth. Storage life of pretreated samples was 〉15 d, whereas storage life of the control sample was 〈5 d.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07099.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 37
    Electronic Resource
    Electronic Resource
    Sensory Detection of Cooked Flavor Development during Pasteurization of a Guava Beverage Using R-index (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Kinetics of cooked flavor development (CFD) during thermal treatment of a guava beverage was evaluated within a temperature range of 85°C to 90°C. The guava beverage (pH 3.2, 10.8°Brix, and 0.68% titrable acidity) made with 40% juice, 55% water, and 5% sugar was subjected to selected pasteurization treatments. A trained sensory panel and R-index test were used to determine the temperature dependence of CFD. Logarithm of maximum and minimum heating times that resulted in positive and negative sensory detection at each treatment temperature were plotted to calculate the z value (15.1°C). At 90°C, the treatment time required for the panel to detect a change in flavor was 119 s, whereas 184 s and 248 s were needed for detecting the flavor change at 87.5°C and 85°C, respectively. This result allows estimating the effects that pasteurization treatments will have on guava flavor.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07120.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 38
    Electronic Resource
    Electronic Resource
    Quality of Fresh-cut Apple Slices as Affected by Low-dose Ionizing Radiation and Calcium Ascorbate Treatment (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Although ionizing radiation effectively inactivates food-borne bacterial pathogens in fresh-cut fruits and vegetables, it may adversely affect product quality. In this study, the effects of calcium ascorbate (CaA) and ionizing radiation on quality of ‘Gala’ apple slices under modified atmosphere packaging were investigated. ‘Gala’ apple slices, treated with water or 7% CaA followed by either nonirradiation (0 kGy) or irradiation at 0.5 and 1.0 kGy, were stored at 10°C for up to 3 wk. The titratable acidity, pH, firmness, ascorbic acid content, color, and microflora population were measured weekly throughout storage. Irradiation did not affect titratable acidity and pH of sliced apples. Fruit slices softened during irradiation and storage, but this decrease in firmness during storage was reduced by the CaA treatment. Although the ascorbic acid content of apple slices treated with CaA decreased rapidly during storage, the ascorbic acid content was always higher in those treated samples than in the apple slices treated with water. Irradiation decreased both L* and hue values of apple slices. Hue values decreased during the entire storage period while L* increased during the 1st wk of storage, then decreased between 1 to 3 wk of storage. CaA increased L* and hue values of apple slices, suggesting CaA reduced browning, even in irradiated samples. The microflora population of apples slices was not affected by CaA, and CaA treatment did not alter the reduction in microflora by irradiation. The combination of CaA and irradiation enhanced microbial food safety while maintaining quality of fresh-cut apple slices.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07119.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 39
    Electronic Resource
    Electronic Resource
    Sensory, Flavor, and Microbial Analyses of Raw, Pasteurized, and Irradiated Apple Ciders (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Ten trained descriptive panelists evaluated the sensory characteristics of raw, pasteurized, and irradiated apple cider, with and without sorbate. For the main effect of processing treatments, raw, pasteurized, and irradiated ciders were not different from each other in sweetness, sourness, astringency, and caramelized flavor. Irradiated cider had less apple flavor and lower ester content than raw cider. For the main effect of sorbate, the addition of sorbate (0.05%) increased sweetness. Irradiated cider had higher musty flavor than both raw and pasteurized ciders, and the addition of sorbate to irradiated cider further increased musty flavor. The addition of potassium sorbate to apple cider effectively reduced yeast and aerobic bacteria counts and minimized the degradation of several esters during irradiation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07121.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 40
    Electronic Resource
    Electronic Resource
    Protective Effects of Daidzein on Oxidative Stress-Induced Neurotoxicity and Scopolamine-Mediated Cognitive Defect (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : To investigate the effect of daidzein, a major isoflavone constituent isolated from Pueraria thunbergiana (an arrowroot), on the oxidative damage and the scopolamine-induced cognitive deficit, in vitro cell viability assays and in vivo behavioral tests were performed. Using 3 assays 3-(4,5-dimethylthiazol-2-yl)–2,5-diphenyl tetrazolium bromide (MTT) reduction, lactate dehydrogenase release, and trypan blue exclusion) daidzein showed cell protective effects on oxidative stress-induced cytotoxicity. Administration of daidzein to mice significantly reversed the scopolamine-induced learning and memory impairment in a passive avoidance test. Injection of scopolamine to mice impaired performance in the passive avoidance test (43% decrease). In contrast, mice treated with daidzein before scopolamine injection were protected from this change (higher than the control value). These results suggest that daidzein's neuronal cell protective activities reduce the scopolamine-induced cognitive deficit and that its anti-amnesic effect might be due to the activation of choline acetyltransferase.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07122.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 41
    Electronic Resource
    Electronic Resource
    Perception of Bread: A Comparison of Consumers and Trained Assessors (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 main objective of this study was to investigate consumers' perception of bread and to compare the used vocabulary with descriptive attributes used by a trained panel. Perceived appropriateness of breads were also studied and related to the sensory perception. Seven different types of bread were chosen for the study. The breads were presented to 30 consumers, and the repertory grid method was used to obtain information about sensory perception and appropriateness of use. The breads were also presented to a trained sensory panel performing sensory profiling. Multivariate analyses of the data showed that the latent structure in consumers' perception of a selection of breads was similar to the latent structure in a trained panel's perception of the same breads. For verbal description of the texture, the 2 panels used many identical words. Moreover, multivariate analyses revealed the relationship between consumers' perception of the breads and the appropriateness of use.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07123.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 42
    Electronic Resource
    Electronic Resource
    Reduction of Limonene Chlorohydrins in Commercial Citrus Oils (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Commercial cold-pressed citrus oils containing terpene chlorohydrins may have quality and safety implications for end-users of these oils. Concentrations of (1S, 2S, 4R)-2-chloro-8-p-menthen-1-ol (1), (1R, 2R, 4R)-2-chloro-8-p-menthen-1-ol (2), and (1R, 2R, 4R)-2,9-dichloro-8-p-menthen-1-ol (3) in some citrus essential oils ranged from less than 1 ppm to 30 ppm measured by gas chromatography with a halogen detector. Reduction reactions of these compounds were accomplished by continuous mixing (reaction) of the oil with dilute solutions of KOH. Greater than 95% reduction of 1 and 3 were accomplished after reaction for 15 h with 0.5 N KOH or after 24 h with 0.25 N KOH in oils with either 25 or 30 ppm (1). Similar treatment of an oil containing 5 ppm (1) resulted in reduction to below the threshold limit of quantification (0.4 ppm). Sensory analyses of tasting solutions did not detect any flavor difference between untreated or KOH-treated oils.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09010.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 43
    Electronic Resource
    Electronic Resource
    Effect of Soybean Varieties and Growing Locations on the Flavor of Soymilk (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 volatile compounds of soymilk prepared from 5 soybean varieties grown in 2 locations were isolated and separated by a dynamic headspace analyzer and capillary gas chromatography. The coefficient of variation for the quantitative analysis of volatile compounds of soymilk by dynamic headspace analysis was less than 3.0%. Soybean varieties and growing locations had significant effects on the volatile compounds of the batches of soymilk at α= 0.05. The higher the soybean protein, the higher was the volatile compounds of soymilk. Correlation coefficient between the protein content and the volatile compounds of the milk was 0.99. Thirty-eight volatile compounds of soymilk were identified by a combination of mass spectrometry and gas chromatographic retention times of standard compounds. Most of the identified compounds were formed by the lipid oxidation of soymilk. However, 2-pentylfuran, dimethyl disulfide, and dimethyl sulfide were formed by singlet oxygen. The beany or green flavor that makes the soymilk unpleasant or unacceptable to Westerners may be due to 2-pentylfuran, which is formed from linoleic acid by singlet oxygen. The beany flavor can be eliminated by processing the soymilk with a minimum exposure to light and air.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09009.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 44
    Electronic Resource
    Electronic Resource
    DNA Extraction from Olive Oil and PCR Amplification of Microsatellite Markers (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : DNA was extracted from single-cultivar of cold-pressed (virgin) unfiltered and cotton-filtered olive oils that were stored at 4 °C for up to a year using different DNA extraction kits and protocols. DNA was amplified using original and nested primers designed on 6 microsatellites loci of the UDO series. The most consistent results in terms of successful single sequence repeat amplifications were achieved using the Qiagen QIAamp DNA stool extraction kit, slightly modified and applied to oil sample amounts as small as 200 μL without any pretreatment. The kit allowed getting polymerase chain reaction (PCR) amplicons visible on gel and scorable peaks at the automatic sequencer for all 6 markers analyzed. Less consistent results were achieved with other kits, such as the Promega Wizard Magnetic DNA Purification System for Food, the LB Link-Biotech ExtMan 50–100 Evolution, the Qiagen Plant Mini kit, and the standard cetyltrimethyl-ammonium bromide-based DNA extraction protocol. The integration in the protocols of further tools, such as the hexane-based phase separation, the addition of water or NaCl solutions to the oil, the precipitation and the use of the pellet, and others, did not result in any substantial use. PCR amplifications that gave low DNA yields were improved by adopting the nested PCR technique, which uses the product of the 1st PCR as a template for a 2nd PCR carried out by means of internal primers. Conclusions are drawn as to the applicability of the method to trace the identity of single-cultivar virgin olive oils. Further work is required to check the sensitivity of the method in determining the varietal composition of blended oils, especially in detecting alleles from cultivars present in only small amounts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09011.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 45
    Electronic Resource
    Electronic Resource
    Development of a Monoclonal Antibody-based ELISA for Detection of Sulfamethazine and N4−acetyl Sulfamethazine in Chicken Breast Muscle Tissue (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 anti-sulfamethazine monoclonal antibody was developed in a BALB/c mouse immunized with sulfamethazine (SM2) -human serum albumin (HSA). Using this monoclonal antibody, an indirect competitive enzyme-linked immunosorbent assay (cELISA) was developed to detect SM2 and its metabolites in chicken breast muscle tissue. The 50% inhibition value (IC50) was 9.3 ng/mL. When SM2 was spiked at levels of 20 to 200 ng/g, recoveries ranged from 81.3% to 104.2% with coefficients of variation (CVs) of 4.3% to 19.3%. The metabolite N4−acetyl SM2 was also evaluated by the same assay. When it was fortified atlevels of 20 to 200 ng/g, recoveries ranged from 80.4% to 100.8% with CVs of 3.0% to 14.2%. The results were confirmed with analysis by high-performance liquid chromatography (HPLC). In an actual residue study, the results obtained by cELISA did not correlate well with those obtained by HPLC (P 〈 0.05). This might be due to the coextraction of cross-reactive SM2-related residues that were not quantified by the HPLC method. The study indicated that the presence of residues should be anticipated when considering the maximum residue limit of SM2 residue.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09012.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 46
    Electronic Resource
    Electronic Resource
    Assessment of Added Protein/Starch on the Functional Properties of Surimi Gels Manufactured from Atlantic Whiting (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 functional properties (hardness, cohesiveness, color, and whiteness) of 5 food ingredients (2 whey protein concentrates [WPC 45 and WPC 76], whey protein isolate [WPI], egg white [EW], and potato starch [PS]) added to surimi gels were evaluated using 2 different thermal regimes. Hardness and cohesiveness of whiting surimi gels prepared using a rapid cook treatment (90°C for 15 min) did not significantly change on the addition of test ingredients. Hardness and cohesiveness of whiting surimi with added ingredients prepared using a suwari set treatment (0° to 4 °C for 12 h followed by 90°C for 15 min) were increased (P 〈 0.05) on addition of additives with the exception of WPC 76, which decreased (P 〈 0.05) surimi hardness and cohesiveness. Results showed that starch was more effective in improving the functional properties of surimi when compared with all other protein additives assessed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09014.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 47
    Electronic Resource
    Electronic Resource
    Seasonal Variation of Volatile Composition and Odor Activity Value of‘Marion’(Rubus spp. hyb) and‘Thornless Evergreen’(R. laciniatus L.) Blackberries (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Volatile compositions of‘Marion’and‘Thornless Evergreen’blackberries from 3 growing seasons were analyzed using gas chromatography-flame ionization detection (GC-FID) and GC-mass spectrometry (GC-MS). Although seasonal variations were present for both cultivars, it was generally observed that the most abundant volatiles in‘Marion’blackberry were acetic, 2/3-methylbutanoic, hexanoic and decanoic acids, ethanol, and linalool, whereas the most abundant volatiles in‘Thornless Evergreen’were 2-heptanol, hexanol, octanol, α-pinene, nopol, and p-cymenol. Compared with‘Marion,’‘Thornless Evergreen’contained significantly more total volatiles, especially in alcohols, terpenoids, and phenols, whereas‘Marion’contained more organic acids. Odor activity values (OAVs) were determined to identify each cultivar's most potent odorants. The compounds with the high odor activity values (OAV 〉 10) in‘Marion’were ethyl hexanoate, β-ionone, linalool, 2-heptanone, 2-undecanone, α-ionone, and hexanal. The compounds with the high odor activity values (OAV 〉 10) in‘Thornless Evergreen’were ethyl hexanoate, 2-heptanone, ethyl 2-methylbutanoate, 2-heptanol, 3-methylbutanal, α-pinene, limonene, p-cymene, linalool, t-2-hexenal, myrtenol, hexanal, 2-methylbutanal, and sabinene.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09013.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 48
    Electronic Resource
    Electronic Resource
    Food Microorganisms that Effectively Hydrolyze O-Glycoside but Not C-Glycoside Isoflavones in Puerariae Radix (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Puerariae radix (PR) is known to contain abundant glucoside conjugates of daidzein isoflavones. This study was performed to determine the daidzin hydrolysis activity of the various strains of probiotic bacteria and edible fungi during fermentation of PR. Among the strains tested, Bifidobacterium sp. Int-57 showed the greatest β-glucosidase activity and daidzin hydrolysis activity. When yeast extract (2.5%) was added to the PR medium during fermentation with Bifidobacterium sp. Int-57, all of the daidzin was hydrolyzed to near completion. The addition of skim milk and whole milk also improved the conversion of daidzin into daidzein. Puerarin, a C-glucoside of daidzein in PR, was not hydrolyzed into daidzin by any of the experimental strains during fermentation. This study demonstrates that daidzin can be efficiently converted into daidzein by the proper combination of probiotic strains and fermentation conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09015.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 49
    Electronic Resource
    Electronic Resource
    Rapid Measurement of Phytate in Soy Products by Mid-infrared Spectroscopy (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 rapid measurement of phytate from soybean and its products, such as soy flour, defatted meal, soymilk, and tofu, was investigated using Fourier transfer infrared spectroscopy (FT-IR) with an attenuated total refraction accessory. The phytate, separated from protein by trichloroacetic acid (TCA), was precipitated completely by the addition of calcium, pH 〉 7.0, even in the presence of TCA. The precipitate was dissolved in citrate buffer (pH 6.0) and then used for infrared measurement. The absorbance at 1070 cm−1 correlated well the phytate content of the each sample. The measurement of phytate can be done rapidly by FT-IR with an ATR accessory and gives reproducible values.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09022.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 50
    Electronic Resource
    Electronic Resource
    Characterization of Fish Myofibrillar Protein by Conjugation with Alginate Oligosaccharide Prepared Using Genetic Recombinant Alginate Lyase (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 production of alginate lyase using genetically modified Escherichia coli was superior to the purification of alginate lyase from a culture medium of Pseudoalteromonas elyakovii regarding production efficiency. When alginate oligosaccharide (AO) prepared using genetic recombinant alginate lyase was introduced to fish myofibrillar proteins, the protein obtained high water solubility and improved thermal stability, similarly to AO prepared using wild-type lyase. Therefore, the use of genetic recombinant technology for the production of alginate lyase would be useful for the functional improvement of fish myofibrillar proteins by conjugation with AO.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09021.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 51
    Electronic Resource
    Electronic Resource
    Formation of Soy Protein Isolate Cold-set Gels: Protein and Salt Effects (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 influence of protein and calcium concentration on soy protein cold-set gel formation and rheology has been investigated. Cold-set gels can be formed at soy protein concentrations from 6% to 9% and calcium concentrations from 10 to 20 mM. Gel properties can be modulated by changing the protein and/or CaCl2 concentrations. An increase in CaCl2 concentration from 10 to 20 mM increased gel opacity while an increase in protein concentration from 6% to 9% decreased opacity. Water-holding capacity improved with increasing protein concentration and decreasing CaCl2 concentration. The elastic modulus (G') increased with protein and calcium chloride concentrations. Microscopy revealed an increase in the diameters of aggregates and pores as CaCl2 concentration increased and as protein concentration decreased. Cold-set gels with a broad range of characteristics can be obtained from soy protein.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09023.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 52
    Electronic Resource
    Electronic Resource
    Effect of Organic Farming Practices on the Level of Latent Polyphenol Oxidase in Grapes (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 levels of polyphenol oxidase (PPO) in organic as compared with conventional Monastrell grapes were examined in this study. The enzyme was partially purified using the Triton X-114 method, and in both cases it was obtained in a latent state, being activated by different methods (acid shocking, detergents, and proteases). PPO purified from both organic and conventional Monastrell grapes had the same isoenzymatic form, appearing as the same single band in polyacrylamide gel electrophoresis. However, diphenolase activity of activated PPO in organic grapes was 2 times higher than in conventional grapes, independent of the activation method used. Moreover, the proteolytic activation method, using trypsin, was the most effective for this latent PPO.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09024.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 53
    Electronic Resource
    Electronic Resource
    Effect of Soybean Varieties and Growing Locations on the Physical and Chemical Properties of Soymilk and Tofu (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Soybean varieties and growing location greatly affected the protein content and color of soymilk and the protein content and yield of tofu (P 〈 0.05). Protein content of soybeans was the most important affecting factor for the qualities of soymilk and tofu. There were significant correlations between the protein contents of soybeans and soymilks (P 〈 0.05). There were also significant correlation between the soybean protein and the total solid content of soymilk (P 〈 0.05). Tofu moisture content had significant effect on the hardness and yield of tofu (P 〈 0.05). The correlation between soybean protein and tofu yield was significant at P 〈 0.05. The protein content and yield of tofu can be predicted by analyzing soybean protein.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09026.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 54
    Electronic Resource
    Electronic Resource
    β-Lactoglobulin Gelation and Modification: Effect of Selected Acidulants and Heating Conditions (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 effect of acidulant selection, heating temperature, and heating rate on the properties of low-pH β-lactoglobulin (β-Lg) gels and powders derived from these gels was investigated by rheological and microscopic techniques. As isothermal gelation temperature was increased from 75 to 85 °C, gels made with hydrochloric and lactic acid showed more rapid gel formation and increased stress at gel fracture. Thickening and water-holding properties of powders derived from these gels also increased with temperature. Increases in gel strength and derivatized powder functionality appeared to plateau above 85 °C. Gels and derivatized powders prepared with phosphoric acid exhibited attributes similar to samples prepared with HCl and lactic acid at lower temperatures. The ion-specific ability of phosphate to increase denaturation temperature was responsible for the shift in properties of gels made with phosphoric acid. Microscopy revealed temperature effects on network building block size, but variations in rheological properties could not be linked to changes in gel micrographs. Alteration of heating rates from 2.0 to 0.2 °C/min during gelation affected the observed gelation temperature, but had little effect on final gel mechanical properties. Acid selection and gelation temperature offer alternatives to control β-Lg gel strength and the functional properties of instant thickening protein ingredients.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09025.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 55
    Electronic Resource
    Electronic Resource
    Gel-forming Ability and Radical-scavenging Activity of Soy Protein Hydrolysate Treated with Transglutaminase (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Gel-forming ability and 1,1-diphenyl-2-picrydrazyl (DPPH) radical-scavenging activity of the peptic hydrolysate from soy protein isolate (SPI) were investigated. The gel-forming ability of mixtures consisted of SPI and its hydrolysate decreased as the percentage of hydrolysate increased. The inferior gel-forming ability of the hydrolysate was shown to be related to both the low surface hydrophobicity of the hydrolysate and the drop in sulfhydryl exchange reactions during gelation. Although antioxidants in the SPI-hydrolysate mixture (SHM) could be helpful in enhancing the radical-scavenging activity of the peptide-based gel, they suppressed the oxidization of sulfhydryls in sulfhydryl group/disulfide bond interaction. As a result of this, antioxidants present reduced the gel-forming ability of the SHM. The addition of transglutaminase (TGase) improved the gel-forming ability of SHM. A mixture of 70% SPI and 30% hydrolysate in the presence of TGase resulted in a gel with good gelling property and high radical-scavenging activity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09027.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 56
    Electronic Resource
    Electronic Resource
    Antioxidant and Anti-inflammatory Activities of Several Commonly Used Spices (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Antioxidant and anti-inflammatory activities are extensively used to screen chemo-preventive foods. Five well-known anticancer spices, ginger, red pepper, garlic, green onion, and leek, were selected and assessed in this study. Antioxidant function was evaluated based on the scavenging ability of the cation radical ABTS+. Moreover, anti-inflammatory activity was determined based on the inhibitory effect of nitric oxide (NO) production by lipopolysaccharide (LPS)-activated macrophages. The antioxidant activity of the 5 spices followed this order: ginger 〉 red pepper 〉 leek 〉 green onion and garlic. All of these spices had a strict inhibitory effect on NO production. The anti-inflammatory activity could be ranked based on the IC50 of the spices, as garlic 〉 ginger 〉 green onion 〉 leek and red pepper. Additionally, a significant correlation existed between antioxidant activity and total phenolics content. Obviously, total phenolics content was a crucial determinant of the antioxidant but not the anti-inflammatory activity of foods. The compounds responsible for the anti-inflammatory activity should differ from those responsible for the antioxidant activity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09028.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 57
    Electronic Resource
    Electronic Resource
    Physicochemical Properties of 2S Albumins and the Corresponding Protein Isolate from Sunflower (Helianthus annuus) (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Sunflower albumins (SFAs) are a diverse group of proteins present in sunflower isolates, with a sedimentation coefficient of approximately 2S. This research presents a detailed study of the influence of pH on the structure and solubility of SFAs. The effect of temperature on the structure of SFAs was also studied. Furthermore, the solubility of a sunflower isolate (SI) was studied and discussed in terms of its main protein components (SFAs and helianthinin). The native structure of SFAs revealed to be very stable against pH changes (pH 3.0 to 9.0) and heat treatment (〉100 °C), and their solubility was only marginally affected by pH and ionic strength. The solubility of the sunflower isolate as a function of pH seems to be dominated by that of helianthinin: SI (I= 30 mM) showed a U-shaped solubility curve with a minimum between pH 4.0 and pH 6.0.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09029.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 58
    Electronic Resource
    Electronic Resource
    Determination of Minimum Inhibitory Concentrations of Liquid Smoke Fractions (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 minimum inhibitory concentrations (MIC) of 9 liquid smoke fractions against pathogenic and food spoilage organisms were determined using broth or agar dilution methods. Extract F1 (highest carbonyl content and lowest pH) was most effective against all microorganisms. MIC of F1 was 0.75% against Lactobacil-lus plantarum; 1.5% against Listeria innocua M1, Salmonella, Escherichia coli 8677, Saccharomyces cerevisiae, and Aspergillus niger; and 2% against Pseudomonas putida. The least effective smoke fraction F9 had MIC 〉9% against most organisms tested, had high pH, low phenols, and low carbonyls. Growth curves of individual bacteria and yeast below the MIC exhibited a prolonged lag phase that increased with increasing smoke concentrations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09040.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 59
    Electronic Resource
    Electronic Resource
    The Flavonoid Eriodictyol as Substrate of Peach Polyphenol Oxidase (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Spectral changes produced in the oxidation of eriodictyol by peach polyphenol oxidase were followed over time. A product with λmax= 390 nm was seen to appear before another with λmax= 475. The product absorbing at 390 nm must correspond to the o-quinone derived from eriodictyol. The compound absorbing at 475 nm must be derived from this eriodictyol-o-quinone. Progress curves at this wavelength revealed a lag, the length of which varied with enzyme and substrate concentrations. This lag must have been caused by chemical reactions taking place after the enzymatic reaction. When eriodictyol oxidation was studied in the presence of 3-methyl-2-benzothiazolinone hydrazone hydrochloride (MBTH), a potent nucleophilic reagent that reacts with the eriodictyol-o-quinone to form a dark pink product absorbing at 508 nm, the lag disappeared. When the kinetic parameter was evaluated in the presence of MBTH (Km= 0.6 mM), the results was similar to those obtained without MBTH. Eriodictyol oxidation was inhibited by tropolone, which behaved as a classic competitive inhibitor (KI= 15 μM). The inhibition results reported show that eriodictyol oxidation was strictly dependent on the presence of polyphenol oxidase. In addition, other oxidase activities, such as laccase and H2O2 independent phenol oxidase, were not detected in the enzyme extract.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08302.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 60
    Electronic Resource
    Electronic Resource
    Oxidative Degradation of Bisphenol A by Fruit Homogenates (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 degradation of bisphenol A (BPA) by several fruit homogenates was investigated. Their homogenates were incubated with BPA at 25 °C for 0 to 120 min, and the acetone extracts were analyzed by high-performance liquid chromatography (HPLC) with a photodiode array detector (200 to 650 nm). The 2 degradation products (UK-1 and UK-2) from BPA were detected on HPLC chromatograms (280 nm). UK-1 and UK-2 were identified to be 2-(3,4-dihydroxyphenyl)-2-(4-ydroxyphenyl) propane, (3-OH-BPA) and 4-[1-(3,4-dihydroxyphenyl)-isopropyl]benzene-1,2-diol, (3,3′-diOH-BPA), respectively, by HPLC-MassPectrometry (LC-MS). In the process of incubation, the peak of 3-OH-BPA attained the maximum value in the 1st 20 min, and that of 3,3′-diOH-BPA increased more slowly, attaining the maximum in 50 min. On the other hand, incubation of 3-OH-BPA (instead of BPA) with grape homogenates gave the maximum peak of 3,3′-diOH-BPA in only 10 min. 3, 3′-diOH-BPA was a polyphenol compound that contained 4 hydroxyl groups. These results suggested that BPA would be degraded (converted) to brown pigments through the compounds of 3-OH-BPA and 3, 3′-diOH-BPA in some fruit homogenates.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08300.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 61
    Electronic Resource
    Electronic Resource
    Physicochemical Properties of Carboxy-methylated Sago (Metroxylon sagu) Starch (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Carboxymethyl starch (CMS) with degree of substitution (DS) ranging from 0.1 to 0.32 was prepared from sago (Metroxylon sagu) starch in non-aqueous medium using isopropanol as a solvent. The physico-chemical, rheological, and thermal properties of the starches were investigated. At room temperature (25 °C), CMS hydrated readily, resulting in higher swelling power compared with native (unmodified) starch. Light microscopy revealed that CMS granules imbibed more water than native starch at room temperature and thus caused a larger increase in granule size. Some of the CMS granules lost their integrity. Scanning electron microscopic observation revealed fine fissures on the surface of CMS (DS 0.32) granules compared with a relatively smooth surface of native starch granules. Carboxymethylated sago starch exhibited excellent dispersibility and cold water solubility as judged by the absence of peak viscosity in the pasting profile (determined by Rapid ViscoAnalyzer). Pasting profile of CMS was qualitatively similar to pregelatinized starch. Despite exhibiting greater swelling power, CMS showed significantly lower pasting viscosity compared with the native starch. Intrinsic viscosity was also greatly reduced by carboxymethylation. Studies using differential scanning calorimetry (DSC) showed that transition temperatures and enthalpies decreased with an increase of degree of substitution. CMS at higher substitution levels (DS 0.27 and 0.32) showed significantly lower retrogradation tendency, as indicated by lower setback, absence of DSC endotherm upon storage at 4 °C and lower syneresis upon repeated freeze-thaw cycles. The results suggested that retrogradation might be effectively retarded by the presence of the bulky carboxymethyl group.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08305.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 62
    Electronic Resource
    Electronic Resource
    The Effective Methods in Refolding and Activation of Cathepsin L-like Soybean Protease D3 (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 novel cysteine protease D3, which was purified from germinating soybean cotyledons, showed high homology with cathepsin L and cathepsin K. In our previous study, because of the specificity of the enzyme, hydroly-sates treated with D3 treatment showed a prominent property of less bitterness than other hydrolysates treated with commercially available proteases. However, active recombinant D3 prepared from Escherichia coli inclusion bodies was so intricate and less productive that it made further studies on this protease and hydrolysates difficult. In the concrete, the refolding process of the immature proD3 from inclusion bodies takes more than a day, and autocatalytic activation of refolded immature proD3 at low pH was difficult to control. In this study, we aimed to establish an efficient refolding and activating method of protease D3. In the refolding step, the procedures could be simplified by using a size-exclusive column-based method. In the activation step from immature proD3, we utilized another protease, subtilisin, rather than autocatalytic activation by D3 itself. After subtilisin treatment, the peptide having 12 amino acids-length of N-terminal pro sequence was initially cleaved, and residual proD3 showed only a half proteolytic activity of active D3. However, when the pH was shifted lower (pH4.5), D3 automatically changed to have the same proteolytic activity as active one, and this activated recombinant had the same N-terminal sequence as purified D3 from germinating soybean cotyledons. By using this method, all preparation processes of D3 from inclusion bodies to active D3 could be completed within a few hours, and it became possible to carry out the investigation on hydrolysates on a large scale.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11507.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 63
    Electronic Resource
    Electronic Resource
    Aroma Active Compounds of Bulgogi (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Volatile components in bulgogi were extracted by high vacuum sublimation (HVS) and solid phase microextraction (SPME). The extracts were then analyzed by gas chromatography-olfactometry (GCO) conducted on 2 columns with different polarities. Aroma dilution methods were used with a serial dilution of the extract in HVS-GCO and varying the GC injector split ratios in SPME-GCO to determine aroma active compounds of bulgogi. In HVS-GCO, methional (described as cooked potato/soy sauce) exhibited the highest flavor dilution (FD) factor, followed by 2-acetyl-2-thiazoline (described as nutty/popcorn/peanut), furaneol (described as caramel/sweet), and 2-ethyl-3,5-dimethylpyrazine (described as nutty/coffee/chocolate). In SPME-GCO, allyl mercaptan (described as garlic/bulgogi) showed the highest FD factor, followed by methional (described as cooked potato/soy sauce), 2-ethyl-3,5-dimethylpyrazine (described as nutty/coffee/chocolate), and 2-acetylpyrazine (described as nutty/peanut/cooked rice). These sulfur-containing compounds and heterocyclic compounds, which had high FD factors and characteristic odor notes, could be important to bulgogi flavor.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11511.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 64
    Electronic Resource
    Electronic Resource
    Chitosan and Protein Coatings Affect Yield, Moisture Loss, and Lipid Oxidation of Pink Salmon (Oncorhynchus gorbuscha) Fillets During Frozen Storage (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 chitosan (CH1 = 1% and CH2 = 2% solution), egg albumin (EA), soy protein concentrate (SPC), pink salmon protein powder (PSP), and arrowtooth flounder protein powder (AFP) as edible coatings on quality of skinless pink salmon fillets were evaluated during 3 mo frozen storage. Coating with 2% chitosan (CH2) resulted in significantly higher yield than coating with PSP and AFP. The thaw yield of salmon fillets coated with CH2 was higher than those of the control and fillets coated with AFP. The noncoated, CH1-, and CH2-coated fillets had similar drip loss (0.4% to 1.2%), which was lower than those observed for PSP- and AFP-coated fillets. All fillet samples had similar cook yield (84.2% to 88.8%). The fillet coated with CH1, CH2, SPC, and EA had significantly higher (P 〈 0.05) moisture content after thawing than the control noncoated fillets. Coating with CH1 and CH2 was effective in reducing about 50% relative moisture loss compared with the control noncoated fillets. Chitosan (CH1 and CH2) and SPC delayed lipid oxidation. There were no significant (P 〉 0.05) effects of coating on a*, b*, and whiteness values for cooked fillets after 3 mo frozen storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11514.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 65
    Electronic Resource
    Electronic Resource
    Detection of Fecal Contamination on Cantaloupes Using Hyperspectral Fluorescence Imagery (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: To determine whether detection of fecal contamination on cantaloupes is possible using fluorescence imaging, hyperspectral images of cantaloupes artificially contaminated with a range of diluted bovine feces were acquired from 425 to 774 nm in responses to ultraviolet-A (320 to 400 nm) excitation. Evaluation of images at emission peak wavelengths indicated that 675 nm exhibited the greatest contrast between feces contaminated and untreated surface areas. Two-band ratios compared with the single-band images enhanced the contrast between the feces contaminated spots and untreated cantaloupe surfaces. The 595/655-nm, 655/520-nm, and 555/655-nm ratio images provided relatively high detection rates ranging from 79% to 96% across all feces dilutions. However, both single band and ratio methods showed a number of false positives caused by such features as scarred tissues on cantaloupes. Principal component analysis (PCA) was performed using the entire hyperspectral images data; 2nd and 5th principal component (PC) image exhibited differential responses between feces spots and false positives. The combined use of the 2 PC images demonstrated the detection of feces spots (for example, minimum level of 16-μg/mL dry fecal matter) with minimal false positives. Based on the PC weighing coefficients, the dominant wavelengths were 465, 487, 531, 607, 643, and 688 nm. This research demonstrated the potential of multispectral-based fluorescence imaging for online applications for detection of fecal contamination on cantaloupes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11517.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 66
    Electronic Resource
    Electronic Resource
    Ultrastructural Variation in Beef M. longissimus dorsi as an Explanation of the Variation in Beef Tenderness (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 objective of this experiment was to quantify variation in bovine M. longissimus dorsi tenderness and determine the extent such variation is explained by variation in the ultrastructure of muscles after different postmortem treatments. Eight muscles were hot-boned and aged for 2 d at 2 °C (T1) to achieve very contracted actomyosin crossover and tough beef. Eight carcass sides were tenderstretched for 10 h at 10 °C and a further 38 h at 2 °C (T2) to achieve lengthened actomyosin crossover and tender beef. Both T1 and T2 were compared with conventionally hung carcasses, which underwent similar chilling regimes, C1 (n= 8) and C2 (n= 8), respectively. Measurements of sarcomere length, pH, Warner Bratzler shear force (WBSF), and sensory tenderness were taken, and transmission electron microscopy images analyzed. Variances of attributes were analyzed on Bartlett's test. Variances of the 4 groups were homogenous for all attributes except for pH after 24 h postmortem (with T1 [0.00] having lower variances than C1 = 0.04, T2 = 0.06, and C2 = 0.05) and WBSF after 2 d aging (with T2 [74.33] having lower variances than T1 = 236.76, C1 = 398.82, and C2 = 856.74). The variation in the tenderness of beef was quantified through ultrastructural variation in bovine muscle, with tenderstretched moderately chilled beef having the least variable tenderness as a result of more uniform overlap between actin and myosin filaments. Variation in the eating quality of beef was not reduced by hot-boning with fast chilling or conventional hanging with fast or moderate chilling. The development of the uniformity within filaments of tenderstretched muscle requires further analysis as residual variation remains.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08322.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 67
    Electronic Resource
    Electronic Resource
    Effect of Gamma-Irradiated Red Pepper Powder on the Chemical and Volatile Characteristics of Kakdugi, a Korean Traditional Fermented Radish Kimchi (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 chemical and volatile characteristics of kakdugi batches prepared with irradiated red pepper powders were determined during fermentation for 7 wk at 5 °C. Acidities of kakdugies with irradiated red pepper powder (3, 5, and 7 kGy) were lower than that of kakdugi with nonirradiated control at 3 wk of fermentation, which indicated that the irradiated red pepper powder might delay the initial fermentation. Pungency and red color caused by capsanoids and capsanthin, respectively, were not altered by irradiated red pepper powder, whereas the fermentation decreased the capsanoid content. The headspace volatile compounds extracted by solid-phase microextraction, except 2-tricanone, were not significantly different in fresh made kakdugies with red pepper powder irradiated at dosed of 0, 3, 5, and 7 kGy; however, as fermentation progressed, the composition of volatiles was changed. A FOX 3000 electronic nose separated the odor of kakdugies with red pepper powder irradiated at 0, 3, 5, and 7 kGy into 4 different groups, and the odor patterns developed differently during fermentation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11466.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 68
    Electronic Resource
    Electronic Resource
    Image Segmentation and Bruise Identification on Potatoes Using a Kohonen's Self-Organizing Map (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: Potato quality includes a low incidence of colored bruises resulting from bad storage or manipulation practices. We developed a procedure to process and segment potato images by using Kohonen's self-organizing map. Anomalous regions could be distinguished on 3 potato varieties. Bruises that were very dissimilar in appearance were correctly identified, and some particular defects such as green spots could be located as well.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11469.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 69
    Electronic Resource
    Electronic Resource
    Nutritional, Sensory, and Physicochemical Properties of Vitamin E- and Mineral-fortified Fresh-cut Apples by Use of Vacuum Impregnation (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 evaluated fresh-cut apples (Fuji) fortified with vitamin E and minerals by use of the vacuum impregnation (VI) technique. A 20% diluted high fructose corn syrup (HFCS) or 1% calcium caseinate (CC) aqueous solution were used as VI solutions, and 0.4% a-tocopherol acetate, 7.5% Gluconal Cal° (GC), and 0.04% zinc lactate (ZL) were incorporated into the VI solutions for the purpose of nutritional fortification. For VI treatment, fresh-cut apples were immersed in VI solutions subjected to vacuum at 100 mm Hg for 15 min following atmospheric restoration for 30 min. Apples were packed in the polyvinyl chloride (PVC) hinged clear containers and stored at 2 °C and 88% RH up to 3 wk. Nutritional contents, consumer sensory acceptability, microbial population, color, and firmness of the apples were evaluated during cold storage. In 100 g of fresh-cut apples, vitamin E content increased more than 100 times, and calcium and zinc contents increased about 20 times compared with unfortified apples. Consumer sensory study demonstrated that HFCS-treated apples were highly accepted by consumers in respect to overall liking, color, and texture quality. Bacterial growth was concurrently detected in all apples, but the total plate accounts were under 2.6 log colony-forming units (CFU)/ g apple at the end of 7 d of storage, significantly lower than the industrial standard. Instrumental analysis indicated that VI treatment in both HFCS and CC solutions significantly decreased color change and retained the firmness of fresh-cut apples during 3 wk of cold storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08334.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 70
    Electronic Resource
    Electronic Resource
    Consumer and Descriptive Sensory Analysis of Black Walnut Syrup (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Black walnut (Juglans nigra) trees are used primarily for their wood and nuts, but foresters are increasingly looking for other ways to add value to this crop. Consumer and descriptive sensory analysis was conducted for syrup made from black walnut sap collected from a research plantation during the winters of 2003 and 2004. In the 1st year, 3 samples of walnut syrup: 50WS (50% walnut syrup [WS] + 50% cane sugar [CS]), 85WS (85% WS + 15% CS), and pure walnut syrup (PWS) were presented to consumers to measure degree of liking. No significant differences between consumers’ liking of the syrups were observed (P 〈 0.05). The PWS was presented with commercial brands of table syrup and pure maple syrup in a 2nd consumer test. There were no significant differences in liking scores between pure maple syrup and PWS. Overall, table syrup was liked the most. Walnut syrups (50WS and PWS) produced in 2004 were presented in a consumer test along with table syrup and pure maple syrup. Similar to the 2003 consumer test, no significant differences in liking between maple syrup and either of the varieties of walnut syrup were observed. Table syrup again was liked the most. Descriptive sensory analysis showed that the table syrup's profile was clearly different from that of either walnut or maple syrup, whose profiles were relatively similar to each other. The pure walnut syrup samples from both years were characterized by nutty, musty/earthy, and woody attributes. Consumers who choose pure maple syrup may be different from those who seem to prefer the sweeter, less complex profile of table syrup. This study suggests that PWS could have commercial potential as a replacement for pure maple syrup and add value for walnut tree foresters.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb08337.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 71
    Electronic Resource
    Electronic Resource
    Ca2+ Affects Physicochemical and Conformational Changes of Threadfin Bream Myosin and Actin in a Setting Model (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 effect of Ca2+ on physicochemical and conformational changes of threadfin bream (TB) myosin and actin during setting at 25 and 40°C was investigated. Ca2+ ion at 10 to 100 mM induced the unfolding of myosin and actin as evident by an increase of surface hydrophobicity (So ANS) at 40 °C. Total SH groups also decreased with an increased Ca2+ concentration, suggesting that Ca2+ promoted the formation of disulfide bonds during setting at 40 °C. Both hydrophobic interactions and disulfide linkages were involved in formation of myosin aggregates at 40 °C and were enhanced by addition of 10 to 100 mM Ca2+. Myosin Ca-ATPase activity decreased when Ca2+ was greater than 50 mM, indicating conformational changes of myosin head. Circular dichroism spectra demonstrated that Ca2+ reduced the α-helical content of myosin and actin incubated at either 25 or 40 °C. Ca2+ induced conformational changes of TB myosin and actin incubated at 40 °C to a greater extent than at 25 °C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11500.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 72
    Electronic Resource
    Electronic Resource
    Influence of Flavor Variability in Skim Milk Powder on Consumer Acceptability of Ingredient Applications (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: Flavor variability in skim milk powder (SMP) has been documented by descriptive sensory analysis and instrumental analysis. However, research has not addressed how or if SMP flavor variability impacts consumer acceptance of ingredient applications. Twenty reconstituted low-heat SMPs were screened using a previously established defined sensory language. Two SMPs free of off-flavors (flavor similar to fresh fluid skim milk) and 2 SMPs exhibiting off-flavors (exhibiting flavors not found in fluid skim milk) were selected for further study. Volatile compounds were determined using solid phase microextraction (SPME) with gas chromatography-mass spectrometry (GC-MS). Each SMP was subsequently directly reconstituted or incorporated into standard formulas for vanilla ice cream, strawberry yogurt, hot cocoa mix, and white chocolate bars. Consumer acceptance testing was conducted. Descriptive panelists documented sweet aromatic and cooked flavors in the fresh-flavored SMP and these flavors as well as fatty/fryer oil and animal-like flavors in the off-flavored SMP. Concurrently, instrumental volatile analysis revealed higher relative abundances of lipid oxidation compounds in the off-flavored SMP. Consumer acceptance scores were lower for the off-flavored SMP than for the fresh-flavored SMP when evaluated directly reconstituted (P 〈 0.05) and for ingredient applications made using off-flavored SMP (P 〈 0.05). Off-flavors in SMP documented by descriptive analysis and trained panelists can carry through into ingredient applications with SMP and negatively affect consumer acceptability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11487.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 73
    Electronic Resource
    Electronic Resource
    Survival Analysis Applied to Sensory Shelf Life of Yogurts–I: Argentine Formulations (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: :Sensory shelf lives of Argentine commercial stirred yogurts of different compositions stored at 10 °C were studied. Variations were as follows: fat-free and whole-fat, and vanilla and strawberry flavors. Yogurts were tested between 0 and 84 d of storage by consumers who expressed their acceptance or rejection of each sample; yogurts also were measured overall, as well as their attribute acceptability, with a hedonic scale. Survival analysis statistics were used to estimate shelf lives. Considering 25% of consumers rejecting the product, shelf lives were between 28 and 41 d; thus, a unique shelf life for this product does not seem reasonable. A log-linear model and a direct quantile comparison formula were introduced to analyze the effect of formulation on rejection time distributions and shelf life values, respectively. Overall, fat-free yogurts had lower shelf lives than whole-fat yogurts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11489.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 74
    Electronic Resource
    Electronic Resource
    Contribution of Response Surface Design to the Synthesis of Monoacylglycerols Catalyzed by Rhizopus sp. lipase (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 partially purified lipase from Rhizopus sp was tested as a biocatalyst for the synthesis of monolaurin from lauric acid and glycerol. A central composite rotatable design was applied to optimize the substrate molar ratio and the percentage of molecular sieve for achieving maximum monolaurin yield. The best results were obtained when the molar ratio of substrates was 1:1, the medium contained 100% (w/w) molecular sieve, and the reaction was conducted at 50 °C and 200 rpm applying 2 mg of the partially purified lipase. The maximum yield in monolaurin (17.52%) was achieved after a 72-h reaction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11508.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 75
    Electronic Resource
    Electronic Resource
    Non-destructive Visible/NIR Spectroscopy for Differentiation of Fresh and Frozen-thawed Fish (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: Nondestructive visible/near-infrared (NIR) spectroscopy was evaluated to investigate whether fish has been frozen-thawed. Fresh or frozen-thawed red sea bream Pagrus major (n= 108) were scanned using a NIRSystems 6500 spectrophotometer equipped with a surface interactance fiber-optic accessory then discriminated by soft independent modeling of class analogy (SIMCA) and linear discriminant analysis (LDA) based on principal component analysis (PCA) scores. The major effect of freeze-thawing treatment involves a gross change in total reflectance after freezing and thawing; this arises from changes in light scatter presumably arising from alterations in the physical structure of at least the surface layer of fish. Untreated original absorbance spectra achieved much better (100%) classification accuracy for the prediction samples while the same figures for multiplicative scatter correction (MSC) treated spectra are considerably worse, indicating that scattering is the major information that makes classification work. No incorrect type of classification at all and also there are no samples classified to both groups either. This faster technique has the potential to differentiate fresh and frozen-thawed fish and could be applied for online or at-line processing control.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11509.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 76
    Electronic Resource
    Electronic Resource
    An Image Processing Method for Quantifying Fiber Formation in Meat Analogs Under High Moisture Extrusion (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: High moisture extrusion using twin-screw extruders shows great promise for producing meat analog products with vegetable proteins. The resulting products have well-defined fiber formations and resemble real meat in both visual appearance and taste sensation. Developing reliable nondestructive techniques to quantify the textural properties of extrudates is important for quality control in the manufacturing process. In this study, we developed an image-processing technique to automatically characterize sample fiber formation using digital imaging. The algorithm is based on statistical analysis of Hough transform. This objective method can be used as a standard method for evaluating other noninvasive methods. We have compared the fiber formation indices measured using this technique and a noninvasive fluorescence polarization method and obtained a high correlation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11513.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 77
    Electronic Resource
    Electronic Resource
    Effect of Heating and Homogenization on the Stability of Coconut Milk Emulsions (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 homogenization and heat treatment on the colloidal stability of coconut milk were studied. Fresh coconut milk (15% to 17% fat, 1.5% to 2% protein) was extracted and stored at 30 °C before homogenization at 40/4 MPa (stage I/stage II). Both homogenized and non-homogenized samples were heated at 50 °C, 60 °C, 70 °C, 80 °C, and 90 °C for 1 h. Homogenization reduced the size of the primary emulsion droplets from 10.9 to 3.0 μm, but increased the degree of flocculation, presumably via a bridging mechanism. This flocculation was also responsible for increased viscosity of the homogenized samples. Heating increased the degree of flocculation in both non-homogenized and homogenized samples. A slight amount of coalescence was also observed after heating above 80 °C. All samples creamed after 24 h of storage, but the heated samples formed a larger cream layer, presumably because the flocculated droplets packed together less efficiently. Optical microscopy was used to confirm the combination of flocculation and creaming responsible for changes in coconut milk quality. The information obtained from this study provides a better understanding of the emulsion science important in controlling coconut milk functionality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11516.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 78
    Electronic Resource
    Electronic Resource
    Effect of Near-infrared Radiation and Jet Impingement Heat Transfer on Crust Formation of Bread (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: Rapid heat transfer methods can be used to speed up the baking process and create new product properties. This study investigates the effect of air jet impingement and infrared radiation (alone or in combination) on crust formation of par-baked baguettes during post-baking. The parameters investigated are crust color, crust thickness, total water loss, and heating time. The results show that infrared radiation and jet impingement, as compared with heating in a conventional household oven, increased the rate of color development of the crust and shortened the heating time. The fastest color development was obtained by combining infrared and impingement heating. The water loss rate was increased due to the high heat transfer rate, but the total water loss was reduced because of the shorter heating time. Crust thickness was most dependent on heating time and crust temperature. In general, the crust was thinner for infrared-heated baguettes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11519.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 79
    Electronic Resource
    Electronic Resource
    Probiotic Strains as Starter Cultures Improve Angiotensin-converting Enzyme Inhibitory Activity in Soy Yogurt (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: Suitability of soy yogurt as a system for delivering probiotics and other bioactive compounds was assessed by fermenting soy milk using starter culture containing Lactobacillus delbrueckii ssp. bulgaricus Lb1466, Streptococcus thermophilus St1342, and probiotic organisms (Lactobacillus acidophilus LAFTI® L10, Bifidobacterium lactis LAFTI® B94, and Lactobacillus paracasei LAFTI® L26). Fermentations were terminated at different pH of 4.50, 4.55, and 4.60 and metabolic patterns of cultures (viability, proteolytic activity, organic acids production, angiotensin-converting enzyme (ACE) inhibitory activity) were investigated during 28 d of storage at 4 °C. The presence of probiotics enhanced the growth of L. delbrueckii ssp. bulgaricus Lb1466 and S. thermophilus St134 in soy yogurt in comparison to the control produced by sole yogurt culture. In general, different termination pH had no effect (P 〉 0.05) on the viability of probiotic organisms that maintained good viability in soy yogurt during cold storage. Higher levels of essential growth factors in the form of peptides and amino acids in soy yogurts may have promoted the growth of L. acidophilus LAFTI® L10, B. lactis LAFTI® B94, and L. paracasei LAFTI® L26. The use of probiotic strains as a part of starter culture in soy yogurt resulted in a substantial increase in in vitro ACE inhibitory activity compared with the control produced by yogurt culture only. This improvement of ACE inhibition in soy yogurt is partly due to higher proteolytic activity of probiotics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11522.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 80
    Electronic Resource
    Electronic Resource
    Methods for Detecting Botulinum Toxin with Applicability to Screening Foods Against Biological Terrorist Attacks (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: Seven serologically related, but antigenically different, botulinum toxins (BoNTs) have been identified including types A, B, C, D, E, F, and G. The bacterium Clostridium botulinum along with some strains of Clostridium baratti and Clostridium butyricum are known to produce botulinum toxins responsible for 4 forms of botulism poisoning including food-borne botulism, inhalation botulism, wound botulism, and infant botulism. Botulism toxins consist of a heavy chain (100 kDa), responsible for binding to target cells, and a light chain (50 kDa) responsible for catalytic protein cleaving activity. Light chain has been identified as a zinc endopeptidase that cleaves proteins forming the synaptic vesicle docking and fusion complex (Simpson 1996; Lacy and Stevens 1997). The standard for detection of BoNT toxins is the mouse bioassay, which is able to detect as little as 0.02 ng of toxin. Strengths of the mouse bioassay include conceptual simplicity and sensitivity. While the non-selectivity of the mouse bioassay enables it to detect any BoNT serotype, additional neutralization assays are necessary to determine serotype. Other limitations of the mouse bioassay include expense, expertise related to maintaining mouse-rearing facilities, and time, because as much as 4 d may be required to obtain results (Hallis and others 1996; Witcome and others 1999). Several attempts to replace the mouse bioassay have been made. Methods that have been developed and hold promise for future replacement of the mouse bioassay include mass spectroscopy, immunoassays, polymerase chain reaction (PCR) assays, and assays based upon protease activities of BoNTs. Currently, no single assay appears to be capable of replacing the broadly applicable mouse bioassay.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11525.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 81
    Electronic Resource
    Electronic Resource
    Hypocholesterolemic Action of Fermented Brown Rice Supplement in Cholesterol-Fed Rats: Cholesterol-lowering Action of Fermented Brown Rice (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: Fermented rice products have been implicated in vascular injury and atherosclerosis in recent animal and human studies. In the current study, whether consumption of differently processed brown rice diets may change the cholesterol metabolism was evaluated in male Spraque Dawley (SD) rats after 28 d of treatment with diets containing 1% cholesterol. The experimental diets include corn starch alone as control diet (CO) or a diet containing a 50% substitute of CO; uncooked brown rice (UB), cooked brown rice (CB), lactic acid bacteria (LAB), brown rice mixed with LAB (BLAB), and fermented-brown rice by LAB (FB), respectively. Among them, FB group elicited significantly lower levels of plasma and hepatic triglycerides, plasma total cholesterol, low-density lipoprotein cholesterol (LDL-C), and very low-density lipoprotein cholesterol (VLDL-C) by 33% to 50%, whereas higher levels of HDL-C were elicited by 227% compared with the CO group (P 〈 0.05). These amelioration action on lipid profile in FB group appeared to correspondent to the higher excretions of fecal weight, triglyceride (TG), total cholesterol (TC), and bile acid (P 〈 0.05). Furthermore, sensory properties such as flavor liking, taste liking, and overall acceptability of the diet were significantly improved by the addition of fermented brown rice. Conclusively, fermented-brown rice may have a potent cholesterol-lowering benefits with sensory quality improvement of the diet.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11529.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 82
    Electronic Resource
    Electronic Resource
    Determination of Sensory Thresholds of Selected Calcium Salts and Formulation of Calcium-fortified Pocket-type Flat Bread (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: Pita bread loaves were prepared from flours fortified with calcium carbonate, calcium sulfate, and tricalcium dicitrate at 8 ascending levels to provide ranges of 800 to 2500, 700 to 1500, and 400 to 2000 mg of added Ca/100 g flour, respectively. The detection thresholds of calcium salts in pita bread were determined by the 3-alter-native forced choice (3-AFC) test and construction of dose-response curves. Detection thresholds determined by calculating geometric mean of individual best estimate thresholds, using criterion of 50%-above-chance and probit analysis of 3-AFC data, were in the middle region of calcium concentrations. Analysis of dose-response curves yielded values for thresholds outside the range of surveyed calcium concentrations. The detection threshold of CaSO4 (2724 mg/100 g) in pita bread was significantly higher (P 〈 0.01) than those of calcium carbonate (1984 mg/100 g) and tricalcium dicitrate (2132 mg/100 g). Calcium-fortified pita bread was similar (P 〈 0.01) to its regular counterpart when formulated to contain 1254.6, 1772.5, or 1155 mg/100 g of CaCO3, CaSO4, or tricalcium dicitrate, respectively. At the indicated levels of fortification, calcium-fortified pita bread is expected to provide between 61% and 126.5% of the recommended daily intake for calcium for Middle Eastern populations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11532.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 83
    Electronic Resource
    Electronic Resource
    Kinetics of Thiamin Degradation in Solutions under Ambient Storage Conditions (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: Thiamin is being incorporated into a variety of nutritionally enhanced beverages. Although thiamin degradation during thermal processing has been extensively studied, minimal data exist regarding its stability in solution during ambient storage. This study collected kinetic data for thiamin degradation in solutions as a function of pH, buffer type, and buffer concentration at 25 °C. Thiamin was incorporated into sodium phosphate and citrate buffer solutions, each prepared at 0.02 and 0.1 M and pH 4, 5, 6, and 7. Experimental solutions were stored in an incubator at 25 °C. Thiamin concentrations were analyzed at 9 time points over a 42-wk period. Thiamin degradation data were modeled using pseudo-1st-order kinetics. Thiamin stability generally decreased as pH and buffer concentration increased in both phosphate and citrate buffers. In 0.1 M phosphate buffer, the time for a 10% loss of thiamin decreased from 79 wk at pH 4 to 3 wk at pH 7. At pH 6 and 7, thiamin stability was greater in citrate buffer than in phosphate buffer. However, at pH 4 and 5, thiamin stability was greater in phosphate buffer than citrate buffer. To optimize thiamin stability in low pH beverages, phosphate buffer would be more appropriate to use than citrate buffer, whereas citrate buffer should be used for better thiamin stability in high pH beverages.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11463.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 84
    Electronic Resource
    Electronic Resource
    Oxidatively Derived Volatile Compounds in Microencapsulated Fish Oil Monitored by Solid-phase Microextraction (SPME) (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 stability of microencapsulated fish oil was studied during storage at 4 °C for up to 20 wk. Different coating mixtures consisting of gelatin or caseinate in blends with carbohydrates (sucrose, lactose, maltodextrin) were investigated. Oxidative stability of the microencapsulated fish oil was monitored by analysis of volatile compounds using gas chromatography olfactometry (GC-O) or GC flame ionization (GC-FID) (SPME-HS-GC/O or GC/ FID and HS-GC/MS), Oxipres test, thiobarbituric acid-reactive substances (TBARS), and sensory analysis. Coating mixture of caseinate and lactose showed slightly better stability than the sucrose and maltodextrin caseinate mixtures. Combination of fish gelatin and maltodextrin did not show as good oxidative stability as the coating blend of caseinate, lactose, and lecithin. Hexanal, 2-nonenal and 2,4-decadienals were selected as quality indicators to monitor the lipid oxidation during storage of the samples. SPME-GC-O analysis of these indicators showed that they were representative for the oxidation occurring in the microencapsulated fish oil. SPME-GC-FID analysis was sensitive enough to detect oxidative changes during storage. Oxidative stability test, TBARS results, and sensory analysis were in agreement with the SPME, indicating that SPME (polydimethylsiloxane/divinylbenzene [PDMS/ DVB] fiber) can be a useful tool for rapid analysis of lipid oxidation in microencapsulated fish oil.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11465.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 85
    Electronic Resource
    Electronic Resource
    Impact of Ionizing Radiation and Thermal Treatments on Furan Levels in Fruit Juice (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 formation of furan in freshly prepared apple and orange juices as affected by ionizing radiation and thermal treatments was studied using a newly developed solid-phase microextraction method coupled with gas chromatography-mass spectrometry (GC-MS). Results show that furan levels increased linearly as radiation dose increased from 0 to 5 kGy. Irradiation induced more furan in apple juice than in orange juice. During post-irradiation storage at 4 °C, furan levels increased in both apple and orange juices, particularly in the 1st 3 d. On the other hand, irradiation degraded deuterated furan (d4-furan) spiked in water and fruit juices. The rate of degradation as a function of radiation dose was the highest in water and the lowest in orange juice. Submerging the juice samples in boiling water for 5 min induced higher amounts of furan in orange juice than in apple juice, but autoclaving (121 °C, 25 min) resulted in more furan formation in apple juice than in orange juice. Results reported here suggest that both ionizing radiation and thermal treatments induce furan formation in fruit juices.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11468.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 86
    Electronic Resource
    Electronic Resource
    Fracture Analysis of Alginate Gels (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 fracture properties of alginate gels were investigated using torsion and compression. The gel fracture stress correlated with Ca2+ and alginate concentration, whereas the fracture strain was insensitive to composition. Considering the relationship of fracture stress with gel network crosslink density and the energy to break covalent and noncovalent bonds, the fracture of alginate gels is hypothesized to result from the disruption of junction zones. Consequently, the fracture stress was the stress required to overcome electrostatic forces that formed junction zones. The fracture stress-strain relationship for alginate gels can be described by the Blatz, Sharda, adn Tschoegl (BST) equation, suggesting that for a given gel, the fracture strain can be predicted based on fracture stress, small-strain shear modulus, and a fitted parameter describing nonlinearity of the gel. In addition, the fracture properties were affected by deformation rate. The influence of deformation rate on fracture was ascribed to structural changes among the alginate junction zones.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11471.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 87
    Electronic Resource
    Electronic Resource
    Rheological and Morphological Comparison of Thermal and Hydrostatic Pressure-Induced Filamentous Myosin Gels (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 structure and rheological properties of heat- and pressure-induced myosin filament gels were investigated. The apparent elasticity of heat-induced gel peaked at 55 °C (4.35 ± 0.57 kPa), whereas that of pressure-induced gel increased with elevating pressure, and the gel formed at 500 MPa had a value of 4.79 ± 0.25 kPa. All pressure- and heat-induced gels showed similar internal structure, namely, the gels were composed of a fine-strand network. The detailed structures of the strands induced by pressure- and heat-treatment of myosin filaments were observed using an atomic force microscope. The structural differences among the strands were not observed, whereas the elasticity of the strands measured by atomic force microscope revealed differences among the strands formed with varying heating temperature and pressure. The elasticities of the heat-induced strands were 1.19 ± 0.09 MPa, 10.24 ± 1.16 MPa, and 3.09 ± 0.25 MPa at 40 °C, 55 °C, and 70 °C, respectively. On the other hand, the elasticity of the pressure-induced strand increased with elevating pressure. The elasticity values were 1.24 ± 0.09 MPa, 2.32 ± 0.17 MPa, and 9.80 ± 0.84 MPa at pressures of 150, 300, and 500 MPa, respectively. Because the changes in the elasticity of the whole gel corresponded to those of the strand, it is concluded that the rheological properties of the constituting strands determine that of myosin filamentous gel.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11472.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 88
    Electronic Resource
    Electronic Resource
    Protein Structural Changes During Preparation and Storage of Surimi (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 changes in protein structure associated with the preparation and frozen storage of surimi were investigated. Raw surimi was prepared by repeatedly washing Alaska pollock flesh with chilled water. The product was either slowly frozen or underwent rapid freezing using liquid air; in either case it was then subjected to frozen storage at -20 °C for 24 mo. Fourier transform infrared/attenuated total reflectance (FTIR/ATR) spectroscopy showed that during preparation of surimi, the a-helix content increased with increased number of washing cycles. Differential scanning calorimetry (DSC) revealed a shift in the thermal transition of actin to a higher temperature during surimi preparation. Electrophoresis, FTIR/ATR spectroscopy, and DSC results revealed a loss of myofibrillar proteins from surimi after 3 washing cycles, suggesting that 3 washing cycles were adequate to prepare surimi. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed relatively minor changes in protein subunit structure with some loss of the myosin light chains (MLC); myosin heavy chain (MHC), actin, and tropomyosin were found to be relatively stable. Native-PAGE showed no major changes in surimi after 24 mo storage at -20 °C. FTIR/ ATR spectroscopy indicated a significant decrease in a-helix relative to p-sheet structure in surimi after 2 y of storage at -20 °C. The loss of α-helical content was more significant in slowly frozen surimi compared with rapid-frozen surimi samples. DSC results revealed a shift in the thermal transition of actin to lower temperatures during frozen storage of surimi.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11467.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 89
    Electronic Resource
    Electronic Resource
    Effects of Brining Conditions on Weight Gain in Herring (Clupea harengus) Fillets (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: Salted herring is an important product category in many European countries. Reduced need for salt as a preserving agent and the increased emphasis on less salt in the human diet has changed the basis for the traditional processing of these products. This has led to significant changes in the processing conditions and in the characteristics of the salted products. In this perspective, the effects of different brine concentrations (10.0%, 16.5%, and 25.5%), brining temperatures (3.5 °C and 17.5 °C), the presence of skin or not on the fillets, and brining time (1, 2, 3, 4, and 7 d) were investigated on the weight gain (%) and final salt content (%) of herring (Clupea harengus). A significant (P 〈 0.001) higher weight gain of the fillets were observed at the lowest brining temperature (3.5 °C) compared with at the higher temperature (17.5 °C), independently of brine concentration and brining time. Increased brine concentration and skinning of the fillets caused the weight gain to significantly decrease (P 〈 0.001) and increase (P 〈 0.001), respectively. After 1 d of brining, the weight gain was in the range of 10% to 12% for both brining temperatures, and at the lowest temperature, the weight gain increased significantly (P 〈 0.001) as a function of brining time. At the higher temperature, no further significant increase in weight was observed from 1 to 7 d of brining. It is concluded that the weight gain in herring fillets brined according to the present commercial practice is significantly affected by temperature, brine concentration, brining time, and the presence or not of skin on the fillets and that the weight gain may be of high magnitude.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb11470.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 90
    Electronic Resource
    Electronic Resource
    Fixed and Incremental Levels of Microwave Power Application on Drying Grapes under Vacuum (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Microwave vacuum drying has been investigated as promising potential for high-quality dried fruits. In this study, a batch microwave vacuum dryer was used to understand the effect of levels of microwave power on the drying characteristics and moisture content of grapes. Thompson seedless grapes were treated 1st for 30, 60, and 90 min at fixed levels of 500, 750,1000,1250, and 1500 W at a reduced pressure of 2.7 kPa and then treated by 3 staged microwave power levels: a higher level of power during the initial stages of dehydration and 2 subsequently lower levels of power applied as the moisture content decreased. A typical temperature profile was found during the drying process, linearly increasing at the start of drying, followed by a nearly constant value during the drying period while water was evaporating. The total specific energy estimated by the energy balance model was 0.97 to 1.01 W-h/g of fresh grapes and agreed well with the experimental specific energy of 0.85 to 0.90 W-h/g for the fixed power tests. The multiple regression results showed that the specific energy was the most influential parameter on the final moisture content of grapes both in fixed and incremental power levels. Further research is needed to further improve the process with high efficiency and good product quality using product temperature as a control measure. Keywords: microwave vacuum dehydration, specific energy, fruits, grapes
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09975.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 91
    Electronic Resource
    Electronic Resource
    Comparison of Antimutagenic Activity of Phenolic Compounds in Newly Harvested and Stored Common Beans Phaseolus vulgaris against Aflatoxin B1 (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Phenolic compounds were extracted from recently harvested or stored black Jamapa beans (Phaseolus vulgaris) that were subjected or not to thermal treatment. The beans studied were cropped in the same area and were from the same lot. The highest amount of condensed tannins (CT) was found in the seed coat of recently harvested beans [222.41 ± 16mg of (+)-catechin equivalents per gram of seed coat]. After 2 yof storage, the amount of CT dropped significantly [35.8 ± 3.4 mg of (+) -catechin equivalents per gram of seed coat]. Thermal treatment significantly reduced the amount of CT in whole beans by approximately 70%. The raw seeds contained 13.76 ±1.2 mg of (+)-cat-echin equivalents per gram of seeds and a portion of CT appeared in the broth [9.4 ± 0.1 mg of (+) -catechin equivalents per gram of lyophilized broth]. The antimutagenic activity of these extracted phenolic compounds was tested against aflatoxin B1 (AFB1) in the Kado microsuspension assay. Newly harvested beans showed higher antimutagenic activity against AFB1 mutagenicity than stored beans. The results suggest that to take the maximum advantage of components with biological activity present in beans, they must be used fresh.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb09068.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 92
    Electronic Resource
    Electronic Resource
    Inactivation of Escherichia coli O157:H7 and Salmonella in Apple Cider and Orange Juice Treated with Combinations of Ozone, Dimethyl Dicarbonate, and Hydrogen Peroxide (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Inactivation of Escherichia coli O157:H7 and Salmonella in apple cider and orange juice treated with ozone in combination with antimicrobials was evaluated. E. coli O157:H7 or Salmonella was suspended in cider and orange juice, and ozone was pumped into juices (4°C) containing dimethyl dicarbonate (DMDC; 250 or 500 ppm) or hydrogen peroxide (300 or 600 ppm) for up to 90 min (study 1) or 60 min followed by 24-h storage at 4°C (study 2). Study 1: No combination of treatments resulted in a 5-log colony-forming units (CFU) /mL reduction of either pathogen. Study 2: All combinations of antimicrobials plus ozone treatments, followed by refrigerated storage, caused greater than a 5-log CFU/mL reduction, except ozone/DMDC (250 ppm) treatment in orange juice. Ozone treatment in combination with DMDC or hydrogen peroxide followed by refrigerated storage may provide an alternative to thermal pasteurization to meet the 5-log reduction standard in cider and orange juice.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07188.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 93
    Electronic Resource
    Electronic Resource
    Antifungal Coatings on Fresh Strawberries (Fragaria × ananassa) to Control Mold Growth During Cold Storage (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Chitosan (2%) -based or hydroxypropyl methylcellulose (HPMC) (1%) -based coatings were applied on fresh strawberries to evaluate their antifungal efficacies against Cladosporium sp. and Rhizopus sp. Potassium sorbate (PS) was also incorporated into coating formulas to evaluate any additional inhibitory effects on mold inhibition. Strawberries were inoculated with Cladosporium sp. or Rhizopus sp. at a level of approximately 103 log colony-forming units (CFU) /g, coated with 2% chitosan, 2% chitosan containing 0.3% PS, or 1% HPMC containing 0.3% PS, and stored at about 5°C and about 50% RH up to 23 d for enumeration of mold, yeast, total aerobes, and coli forms. To assess antifungal activity of the coating materials in vitro, coating solutions were embedded into agar plates and the diameters of radial mold growth were measured after inoculation. In addition, weight loss of coated strawberries and water vapor permeability of the coatings were measured. No significant combined inhibitory effects between chitosan and PS on fungal growth on fresh strawberries were detected. However, significant combined inhibition activity was observed in in vitro testing when PS was formulated into chitosan. Antifungal activity of chitosan against Cladosporium sp. and Rhizopus sp. was not affected by the autoclaving process of coating solutions. Coating treatment also reduced total aerobic count, coliforms, and weight loss of strawberries during storage. Hence, chitosan can be used as a natural antimicrobial coating on fresh strawberries to control the growth of fungi, thus extending shelf-life of the fruits.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07189.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 94
    Electronic Resource
    Electronic Resource
    Electromyography of Eating Apples: Influences of Cooking, Cutting, and Peeling (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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 mastication of 7 differently prepared apple samples (raw pieces peeled and unpeeled, sliced, grated, cooked pieces with and without peel, and half-cooked pieces, 10 g each) was evaluated using electromyography (EMG). Eleven subjects participated in the EMG recording of both sides of the masseter and temporal muscles while eating samples normally. Only the grated sample reduced the number of chewing strokes and muscle activity before swallowing. In contrast, the thin apple slices produced significantly shorter contraction duration and cycle time only during the 1st 5 chewing strokes. The EMG duration and cycle in subsequent chews, as well as the other parameters, did not significantly differ between slices and pieces. Cooked apples exhibited significantly lower EMG amplitude and muscle activity per chew than their raw counterparts; however, there was no evidence of reduced total muscle activity required for swallowing. Raw and cooked apples with peel yielded significantly greater EMG amplitude and longer duration than those without peel. These findings suggest that appropriate preparation is necessary for people with various mastication abilities: grated for very low ability, cooked for those with weak chewing force, and unpeeled for mastication training.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07199.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 95
    Electronic Resource
    Electronic Resource
    Best Estimated Aroma and Taste Detection Threshold for Guaiacol in Water and Apple Juice (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Alicyclobacillus acidoterrestris can produce sufficient guaiacol (methoxyphenol), a metabolic by-product of the bacterium, in apple juice to cause a detectable taint characterized by an antiseptic off-odor or distinct medicinal flavor and lingering aftertaste. Bacterial spoilage may not be visibly detectable. The objective of this study was to determine the best estimate threshold (BET) for detection of guaiacol in water and commercial pasteurized apple juice from concentrate using the forced-choice ascending concentration method of limits with an experienced 17-member sensory panel. The mean BET for aroma detection of guaiacol in water and apple juice was 0.48 ppb and 0.91 ppb, respectively. The mean BET for taste detection of guaiacol in water and apple juice was 0.17 ppb and 0.24 ppb, respectively. Individual aroma BET values ranged from 0.06 ppb to 4.71 ppb guaiacol in water and 0.17 ppb to 4.71 ppb for guaiacol in apple juice. Individual taste BET values ranged from 0.01 ppb to 4.71 ppb for guaiacol in water and apple juice. The taste BET was equal to or lower than the aroma BET for guaiacol in both water and apple juice for all panelists. There was about a 500-fold range in guaiacol taste detection between panelists, with some individuals exhibiting a BET value as low as 10 ppt (trillion). The information should be useful for developing quality assurance sensory methodology to evaluate potential apple juice flavor spoilage by Alicyclobacillus spp.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07201.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 96
    Electronic Resource
    Electronic Resource
    Subcritical Water and Sulfured Water Extraction of Anthocyanins and Other Phenolics from Dried Red Grape Skin (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Water, an inexpensive and environmentally friendly solvent is an ideal solvent for industrial extraction of phenolics, but its use is limited due to poor extraction efficiency at low temperatures. In this study, subcritical water (SW) and subcritical sulfured water (SSW) (containing 1400 μg/mL sodium metabisulfite) extractions of grape skin phenolics were conducted over the temperature range of 100 to 160°C in 10°C increments for a short time (40 s), and compared with conventional hot water or aqueous 60% (v/v) methanol extractions (50°C, 1 h). The composition and contents of anthocyanins, flavonols, hydroxycinnamates, phenolic acids, and antioxidant capacities (Oxygen Radical Absorbing Capacity [ORAC]) in the extracts were determined. Increasing SW extraction temperature from 100 to 160°C resulted in a linear increase in ORAC values, but extraction temperatures 〉 110°C resulted in decreased contents of individual and total anthocyanins. Subcritical sulfured water extracts had higher levels of total anthocyanins and total phenolics than SW extracts. The SW and SSW extracts had comparable or higher levels of anthocyanins and ORAC values than extracts obtained using conventional hot water or 60% methanol. Subcritical water at 100 to 110°C appears to be an excellent alternative to organic solvents to extract anthocyanins and other phenolics from dried red grape skin and possibly other grape processing byproducts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07202.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 97
    Electronic Resource
    Electronic Resource
    Design of a Beverage from Whey Permeate (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Wheypermeate (WP) is a byproduct ofwhey protein ingredient production, and primarily contains water, lactose, and minerals, with minimal fat and protein. The majority of the WP produced in the United States is disposed of via land-spreading or is used as a component in animal feed. However, WP could be utilized in the growing beverage industry. The objectives of this study were to conduct descriptive sensory analysis of a wide selection of commercial beverages and to design a beverage utilizing WP. The descriptive sensory properties (visual, flavor, and texture/mouth-feel) of fifteen commercial beverages were determined using a trained descriptive panel (n= 11).WP with and without hydrolysis of lactose was subsequently incorporated into a basic beverage formula, substituted for 0%, 25%, 50%, 75%, or 100% of water. Consumers (n = 100) evaluated beverages withWP and commercial beverages for overall acceptability, flavor liking, and thirst-quenching ability. Drinks made with lower levels (25% and 50%) of either hydrolyzed or unhydrolyzed WP were more similar to the commercial beverages in visual and flavor properties than beverages containing higher percentages (75% and 100%) ofWP. All drinks made withWP were higher in electrolyte (Na, K, Zn, Mg, P) content compared with a commercial sports beverage (P 〈 0.05). Beverage incorporation represents a value-added utilization for low levels ofWP
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07203.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 98
    Electronic Resource
    Electronic Resource
    Optimizing Sensorial Quality of Iranian White Brine Cheese Using Response Surface Methodology (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Response surface methodology was used to evaluate the effects of processing variables, such as ripening time (20 to 60 d), ripening temperature (6 to 10°C), level of rennet added (1 to 2 g/100 kg milk), and brine concentration (8% to 14%, w/v), on the sensorial quality of Iranian pickled cheese (feta type). Optimization of sensorial quality was performed by canonical analysis to derive the stationary point. Based on contour plots and canonical analysis, optimum conditions were ripening time 32 d, ripening temperature 8.3°C, level of rennet added 1.6 g/100 kg of milk, and brine concentration 11%. Predicted sensory score was 20.76 from maximum score of 25.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07206.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 99
    Electronic Resource
    Electronic Resource
    Moderately High Hydrostatic Pressure Processing to Reduce Production Costs of Shredded Cheese: Microstructure, Texture, and Sensory Properties of Shredded Milled Curd Cheddar (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Short and moderate hydrostatic pressure (MHP) treatments accelerated the shredability of Cheddar cheese. Both MHP (345 MPa for 3 and 7 min) and higher pressure (483 MPa for 3 and 7 min) treatments applied to 1-d milled curd Cheddar cheese induced immediately a microstructure resembling that of ripened cheese. Unripened pressure-treated Cheddar cheese yielded shreds with visual and tactile sensory properties similar to those obtained from untreated 27-d-old Cheddar cheese. All pressure treatments reduced the presence of crumbles, increased mean shred particle length, improved length uniformity, and enhanced surface smoothness. Sensory evaluations showed that shredded samples of 1-d MHP-treated cheese and 27-d untreated cheese had similar sensory attributes. Pressure treatments did not affect mechanical properties of ripened cheese and milk protein proteolysis was not inhibited. These results showed that MHP would allow processors to shred milled curd Cheddar cheese immediately after block cooling with expected refrigerated storage savings of more than $30 US/1000 kg cheese and could simplify the handling of cheese for shredding. Shreds from unripened milled curd Cheddar cheese can thus be produced with high visual acceptability and improved tactile handling using moderate levels of hydrostatic pressure.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07204.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 100
    Electronic Resource
    Electronic Resource
    Radical Scavenging Capacity and Antioxidant Activity of the E Vitamer Fraction in Rice Bran (2005)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 70 (2005), 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: : Radical scavenging capacity and antioxidant activity of an E vitamer fraction from rice bran were investigated. The E vitamer fraction was prepared by a liquid-liquid extraction method. The free radical scavenging capacity of the E vitamer fraction was measured by the 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) method at the concentration range of 2.5 to 640 ppm, whereas the antioxidant activities were measured by both the reducing power and ferric thiocyanate (FTC) methods at different concentrations (0, 2.5, 10, 40, and 160 ppm). Radical scavenging capacity of the fraction was effective up to 160 ppm, then remained stable. Also, at a concentration of 160 ppm, it was highly effective in inhibiting linoleic acid peroxidation. Similarly, superoxide scavenging and antioxidant activities of the E vitamer fraction were compared with those of the synthetic phenol compounds. Results showed that with a concentration of the E vitamer fraction at 160 ppm, the antioxidant activity was comparable to both butylated hydroxytoluene (BHT, 160 ppm) and butylated hydroxyanisole (BHA, 160 ppm). No significant differences (P 〉 0.05) were found among them. The E vitamer fraction may be a good substitute for the synthetic phenol antioxidants currently used in industry because the former is more natural and comparatively effective in its radical scavenging capacity and antioxidant activity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07127.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...