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You searched for: Journal Journal of the science of food and agriculture Remove constraint Journal: Journal of the science of food and agriculture Subject term food additives Remove constraint Subject term: food additives
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1. Evaluation of antioxidative constituents from thyme

Author:
Schwarz, K.; Ernst, H.; Ternes, W.
Source:
Journal of the science of food and agriculture 1996 v.70 no.2 pp. 217-223
ISSN:
0022-5142
Subject:
chemical composition; thymol; high performance liquid chromatography; p-cymene; Thymus vulgaris; food additives; antioxidants
Abstract:
... The non-polar fraction of thyme was examined for the occurrence of phenolic components and their antioxidative activity. In addition to carvacrol (II) and thymol (III), p-cymene-2,3-diol (I; 2,3-dihydroxy-4-isopropyl-1-methylbenzene) was isolated for the first time from thyme. The structure of I was elucidated using 1H nuclear magnetic resonance (NMR), 13C NMR, and mass spectrometry. Antioxidative ...
DOI:
10.1002/(SICI)1097-0010(199602)70:2<217::AID-JSFA488>3.0.CO;2-Y

2. Beverage cloud stability with isolated soy protein

Author:
Jasentuliyana, N.; Toma, R.B.; Klavons, J.A.; Medora, N.
Source:
Journal of the science of food and agriculture 1998 v.78 no.3 pp. 389-394
ISSN:
0022-5142
Subject:
soy protein; protein isolates; fractionation; hydrophobicity; food additives; beverages; pectins; molecular weight; suspensions; turbidity
Abstract:
... The purpose of this study was to optimise the use of isolated soy protein (ISP) as a clouding agent for beverages. ISP was fractionated by hydrophobic interaction chromatography (HIC) using 2 M KC1 in a step gradient manner. A hydrophilic and a hydrophobic fraction were collected. The proteins therein were separated by SDS-PAGe. Each fraction was combined with citrus pectin in nine different ratio ...
DOI:
10.1002/(SICI)1097-0010(199811)78:3<389::AID-JSFA130>3.0.CO;2-Z

3. Fat of Escherichia coli O157:H7 in Chinese-style sausage subjected to different packaging and storage conditions

Author:
Yu, C.F.; Chou, C.C.
Source:
Journal of the science of food and agriculture 1998 v.78 no.4 pp. 486-490
ISSN:
0022-5142
Subject:
Escherichia coli; food contamination; microbial contamination; mortality; sausages; pork; vacuum packaging; food packaging; nitrogen; controlled atmosphere storage; cold storage; refrigeration; temperature; sodium chloride; sodium nitrite; potassium sorbate; food additives; plate count; aerobes; curing agents; air; Taiwan
Abstract:
... In this study, Chinese-style sausages were subjected to air, vacuum or nitrogen packaging and stored at either 5 or 25 degrees C. The survival characteristics of Escherichia coli O157:H7 during the storage period were determined. Results revealed that, when stored at 5 degrees C, the number of viable E coli O157:H7 in sausages decreased slowly as the storage period extended, regardless of packagin ...
DOI:
10.1002/(SICI)1097-0010(199812)78:4<486::AID-JSFA142>3.0.CO;2-Q

4. Use of Rapid Visco Analyser (RVA) for measuring the pasting characteristics of wheat flour as influenced by additives

Author:
Ravi, R.; Sai Manohar, R.; Haridas Rao, P.
Source:
Journal of the science of food and agriculture 1999 v.79 no.12 pp. 1571-1576
ISSN:
0022-5142
Subject:
food processing quality; alpha-amylase; dough; equipment; wheat flour; proteinases; viscosity; rheology; surfactants; emulsifiers; protein content; food additives; ascorbic acid
Abstract:
... The influence of additives on the pasting characteristics of wheat flour was measured using a Rapid Visco Analyser (RVA) by making use of two different quality wheat flours. Incorporation of potassium bromate or ascorbic acid did not influence the pasting characteristics. Reducing agents like L-cysteine hydrochloride however, reduced the peak viscosity from 263 to 255 RVU when 0.060 g kg(-1) was a ...
DOI:
10.1002/(SICI)1097-0010(199909)79:12<1571::AID-JSFA400>3.0.CO;2-2

5. Comparative study of browning and flavan-3-ols during the storage of white sherry wines treated with different fining agents

Author:
Baron, R.; Mayen, M.; Merida, J.; Medina, M.
Source:
Journal of the science of food and agriculture 2000 v.80 no.2 pp. 226-230
ISSN:
0022-5142
Subject:
wines; storage; flavanols; color; food processing; activated carbon; charcoal; polyvidone; food additives; absorbance
Abstract:
... White sherry wines were treated with three fining agents (activated charcoal, PVPP and Riduxhigh), in addition to an initial treatment with casein and bentonite, in four different combinations. The wines were stored at 20 or 30 degrees C for 1 year with a view to examining changes in their flavan-3-ol fraction and differences in their degree of sensitivity to browning. Flavan-3-ol monomers and dim ...
DOI:
10.1002/(SICI)1097-0010(20000115)80:2<226::AID-JSFA517>3.0.CO;2-2

6. Dietary hydroxybenzoic acid derivatives--nature, occurrence and dietary burden

Author:
Tomas-Barberan, F.A.; Clifford, M.N.
Source:
Journal of the science of food and agriculture 2000 v.80 no.7 pp. 1024-1032
ISSN:
0022-5142
Subject:
chemical composition; tea; metabolism; phenolic acids; wines; food processing; vegetables; spices; food additives
Abstract:
... Quantitative data for hydroxybenzoic acids (naturally occurring and permitted additives) and their conjugates in foods and beverages are summarised. Tea, rosaceous fruits, red wines and potatoes are important sources for which more comprehensive compositional data are required. Their absorption, metabolism, toxicological evaluation and possible biological significance are discussed. There are insu ...
DOI:
10.1002/(SICI)1097-0010(20000515)80:7<1024::AID-JSFA567>3.0.CO;2-S

7. Miscellaneous phenols in foods and beverages--nature, occurrence and dietary burden

Author:
Clifford, M.N.
Source:
Journal of the science of food and agriculture 2000 v.80 no.7 pp. 1126-1137
ISSN:
0022-5142
Subject:
chemical composition; metabolism; phenylpropanoids; humans; phenols; intestinal absorption; medicinal properties; food additives; beverages
Abstract:
... This paper considers the occurrence, dietary burden and biological significance of those classes of phenols that have not been covered in the associated papers. Some of these compounds are of restricted botanical occurrence (eg arbutin) whereas others are widespread minor components (eg coumarins, phenylpropanoids). A few occur at comparatively high levels in certain commodities (eg eugenol in clo ...
DOI:
10.1002/(SICI)1097-0010(20000515)80:7<1126::AID-JSFA604>3.0.CO;2-0

8. Physicochemical and rheological characteristics of commercial nixtamalised Mexican maize flours for tortillas

Author:
Rivelino Flores‐Farías; Fernando Martínez‐Bustos; Yolanda Salinas‐Moreno; Yoon Kil Chang; Jésus González Hernández; Elvira Ríos
Source:
Journal of the science of food and agriculture 2000 v.80 no.6 pp. 657-664
ISSN:
0022-5142
Subject:
water uptake; texture; corn flour; emulsifiers; mineral content; amylose; tortillas; calcium; storage quality; water content; flavor; water holding capacity; solubility; pasting properties; food preservatives; pH; color; protein content; Mexico
Abstract:
... Three commercial nixtamalised Mexican maize flours (CNMFs) designated HI‐A, HI‐B and HI‐C were evaluated in this work. For each brand, four samples corresponding to four consecutive months of production were evaluated. Tortillas prepared by the traditional process of nixtamalisation were used as the control. The maize flours and their respective tortillas showed variations between samples in their ...
DOI:
10.1002/(SICI)1097-0010(20000501)80:6<657::AID-JSFA576>3.0.CO;2-J

9. The effects of recipe formulation on the textural characteristics of microwave-reheated pizza bases

Author:
Clarke, C.I.; Farrell, G.M.
Source:
Journal of the science of food and agriculture 2000 v.80 no.8 pp. 1237-1244
ISSN:
0022-5142
Subject:
pizza; microwave cooking; dietary fiber; texture; peas; wheat flour; oats; proteinases; potato starch; emulsifiers; locust bean gum; food additives; frozen foods
DOI:
10.1002/1097-0010(200006)80:8<1237::AID-JSFA630>3.0.CO;2-8

10. Formulation of an oat-based fermented product and its comparison with yoghurt

Author:
Martensson, O.; Andersson, C.; Andersson, K.; Oste, R.; Holst, O.
Source:
Journal of the science of food and agriculture 2001 v.81 no.14 pp. 1314-1321
ISSN:
0022-5142
Subject:
oats; fermented foods; fermentation; Bifidobacterium; Lactobacillus acidophilus; Streptococcus thermophilus; texture; viscosity; color; flavor; food additives; beta-glucans; xanthan gum
Abstract:
... In an attempt to develop a fermented, non-dairy product based on oats, a new kind of oat base, Adavena M40, was fermented with two different yoghurt cultures. Adavena M40 is a concentrated liquid (with a dry matter content of 16 or 18%) derived entirely from oats, with maltose as the main carbohydrate source and an intact beta-glucan content. The oat base was heat treated for 5 min at 85 degrees C ...
DOI:
10.1002/jsfa.947

11. LC–MS analysis of anthocyanins from purple corn cob

Author:
Pascual-Teresa, Sonia de; Santos-Buelga, Celestino; Rivas-Gonzalo, Julian C.
Source:
Journal of the science of food and agriculture 2002 v.82 no.9 pp. 1003-1006
ISSN:
0022-5142
Subject:
anthocyanins; corn cobs; food additives; food industry; high performance liquid chromatography; mass spectrometry
Abstract:
... Liquid chromatography coupled with diode array spectrophotometry and mass spectrometry detection (LC–DAS–MS) has been applied to the study of the anthocyanin composition of a commercial extract from purple corn cob used as a colourant additive in the food industry. Nine different anthocyanins were isolated using semipreparative HPLC and identified by LC–MS and hydrolytic techniques. Useful informa ...
DOI:
10.1002/jsfa.1143

12. Optimisation of kojic acid monolaurate synthesis with lipase PS from Pseudomonas cepacia

Author:
Chen, C.S.; Liu, K.J.; Lou, Y.H.; Shieh, C.J.
Source:
Journal of the science of food and agriculture 2002 v.82 no.6 pp. 601-605
ISSN:
0022-5142
Subject:
dodecanoic acid; kojic acid; Burkholderia cepacia; industrial microbiology; triacylglycerol lipase; esterification; food biotechnology; temperature; enzyme activity; food additives
Abstract:
... To improve the instability of kojic acid in food and cosmetic use, the esterification of kojic acid catalysed by lipase from Pseudomonas cepacia (Amano PS) to synthesise kojic acid monolaurate (KAML) was investigated in this study. Response surface methodology (RSM) with a five-level/five-factor central composite rotatable design (CCRD) was employed to evaluate the effects of synthesis parameters ...
DOI:
10.1002/jsfa.1083

13. Antioxidant activity of Potentilla fruticosa

Author:
Miliauskas, G.; Beek, T.A. van; Venskutonis, P.R.; Linssen, J.P.H.; Waard, P. de; Sudholter, E.J.R.
Source:
Journal of the science of food and agriculture 2004 v.84 no.15 pp. 1997-2009
ISSN:
0022-5142
Subject:
Dasiphora fruticosa subsp. fruticosa; free radicals; hydrogen peroxide; plant extracts; flowers; natural additives; free radical scavengers; flavonoids; superoxide anion; antioxidant activity; food additives
Abstract:
... The molecular structures of the radical scavenging compounds present in extracts of Potentilla fruticosa blossoms were elucidated and the antioxidant activities of various extracts were determined. The activities of the different fractions were monitored by off-line and on-line RP-HPLC DPPH ̇and ABTS+̇ scavenging methods. Twelve compounds were isolated and identified, namely ellagic acid, catechin ...
DOI:
10.1002/jsfa.1914

14. Application of decolourised hsian-tsao leaf gum to low-fat salad dressing model emulsions: a rheological study

Author:
Lai, L.S.; Lin, P.H.
Source:
Journal of the science of food and agriculture 2004 v.84 no.11 pp. 1307-1314
ISSN:
0022-5142
Subject:
viscoelasticity; salad dressings; Lamiaceae; alginates; viscosity; egg yolk; leaves; emulsions; food additives; xanthan gum
Abstract:
... The effects of mixed gums, including decolourised hsian-tsao leaf gum (dHG) mixed with propylene glycol alginate (PGA) or xanthan gum (XG), and egg yolk concentration on the rheological properties of low-fat salad dressing model emulsions were studied. All model emulsions showed pseudoplastic flow behaviour. Model emulsions with PGA addition showed the lowest pseudoplasticity, followed by those wi ...
DOI:
10.1002/jsfa.1757

15. Predicting in silico bioprocess additive and food additive undesirable outcomes due to utilising cytochrome P450 isoform metallomimics

Author:
Wiseman, A.
Source:
Journal of the science of food and agriculture 2004 v.84 no.7 pp. 609-612
ISSN:
0022-5142
Subject:
cytochrome P-450; isozymes; enzyme activity; food additives; functional foods; biotransformation; humans; food safety
Abstract:
... Up to 2700 isoforms of cytochromes P450 bioconvert components of food bioprocessing. Nutragenomics define the biotransformation abilities of particular cytochromes P450 selected from 57 human isoforms in appropriate tissues such as the liver. Safety predictions solely in silico are unreliable using metallomimics of the Fe-containing enzymes. ...
DOI:
10.1002/jsfa.1692

16. The effects of natural antioxidants and lighting conditions on the quality characteristics of gilt-head sea bream fillets (Sparus aurata) packaged in a modified atmosphere

Author:
Gimenez, B.; Roncales, P.; Beltran, J.A.
Source:
Journal of the science of food and agriculture 2004 v.84 no.9 pp. 1053-1060
ISSN:
0022-5142
Subject:
shelf life; modified atmosphere packaging; plant extracts; lipids; rosemary; Sparus aurata; fluorescent lighting; oxidation; fish fillets; food additives; antioxidants; cold storage; ascorbic acid
Abstract:
... The effects of lighting conditions and the application of natural antioxidants (rosemary extract and ascorbic acid) on the shelf-life of gilt-head sea bream fillets (Sparus aurata) packaged in a modified atmosphere (MAP) and stored at 1 ± 1 °C were studied. Lighting with low-UV colour-balanced lamps led to an extension of shelf-life compared with that under supermarket fluorescent tubes, as assess ...
DOI:
10.1002/jsfa.1785

17. Antioxidant activity and characterization of volatile constituents of beechwood creosote

Author:
Lee, K.G.; Lee, S.E.; Takeoka, G.R.; Kim, J.H.; Park, B.S.
Source:
Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1580-1586
ISSN:
0022-5142
Subject:
Fagus; wood; creosote; volatile organic compounds; antioxidants; antioxidant activity; food additives; herbal medicines; medicinal properties
Abstract:
... Volatile constituents of beechwood creosote were determined using gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). The major volatile constituents of creosote were 2-methoxyphenol (guaiacol; 25.2%) 2-methoxy-4-methylphenol (4-methylguaiacol; 21.4%), 3-methylphenol (m-cresol; 8.3%) 4-methylphenol (p-cresol; 7.9%) 2-methylphenol (o-cresol; 4.6%) and phenol (2.8%). The antiox ...
Handle:
10113/19306
DOI:
10.1002/jsfa.2156

18. Effect of calcium additives on physicochemical aspects of cell wall pectin and sensory attributes of canned peach (Prunus persica (L) Batsch cv Andross)

Author:
Manganaris, G.A.; Vasilakakis, M.; Diamantidis, G.; Mignani, I.
Source:
Journal of the science of food and agriculture 2005 v.85 no.10 pp. 1773-1778
ISSN:
0022-5142
Subject:
peaches; canned fruit; food processing; calcium; food additives; fruit composition; pectins; cell walls; texture; uronic acids; canning quality; firmness
Abstract:
... Quality evaluation of calcium-treated processed peaches was determined by physical, chemical and sensory analyses. Textural and structural properties of canned peaches indicated that calcium-treated peaches gained better firmness retention and greater proportion of uronic acids between the insoluble and water-soluble pectin fraction than untreated peaches, probably because of higher cell wall calc ...
DOI:
10.1002/jsfa.2182

19. Effect of enzymatic hydrolysis on the yield of cloudy carrot juice and the effects of hydrocolloids on color and cloud stability during ambient storage

Author:
Qin, L.; Xu, S.Y.; Zhang, W.B.
Source:
Journal of the science of food and agriculture 2005 v.85 no.3 pp. 505-512
ISSN:
0022-5142
Subject:
pectins; turbidity; hydrocolloids; juice quality; cellulases; guar gum; food processing; beta-carotene; enzymatic hydrolysis; storage quality; color; carrot juice; food additives
Abstract:
... The color and cloud stability of cloudy carrot juice were improved by enzymatic hydrolysis and addition of hydrocolloids. Cellulytic and pectolytic enzyme preparations were used to prepare the carrot juice and their optimum dosages were 1.6 g kg(-1) and 0.035 g kg(-1), respectively. Hydrocolloids including guar gum, pectin and flaxseed gum were each added to the carrot juice and assessed for their ...
DOI:
10.1002/jsfa.1882

20. Effect of medium molecular weight xanthan gum in rheology and stability of oil-in-water emulsion stabilized with legume proteins

Author:
Papalamprou, E.M.; Makri, E.A.; Kiosseoglou, V.D.; Doxastakis, G.I.
Source:
Journal of the science of food and agriculture 2005 v.85 no.12 pp. 1967-1973
ISSN:
0022-5142
Subject:
xanthan gum; emulsifiers; emulsions; water; corn oil; soy protein; protein isolates; Lupinus albus; emulsifying properties; food additives
Abstract:
... Xanthan gum is a water-soluble extracellular polysaccharide that has gained widespread commercial use because of its strong pseudoplasticity and tolerance to high ionic strength, which bring unique rheological properties to solutions. This study compares and evaluates the emulsifying properties of oil-in-water (30:70 v/v) emulsions stabilized with lupin and soya protein isolates and medium molecul ...
DOI:
10.1002/jsfa.2159