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1. Effects of microwave heat-moisture treatment on properties of waxy and non-waxy rice starches

Author:
Anderson, A.K.; Guraya, H.S.
Source:
Food chemistry 2006 v.97 no.2 pp. 318
ISSN:
0308-8146
Subject:
water content; rice starch; modified starch; microwave treatment; digestibility; pasting properties; starch granules; viscosity; amylopectin; microstructure; food quality; food processing; glutinous rice
Abstract:
... Waxy and non-waxy rice starches adjusted to 20% moisture (wet basis, w.b.) were heat-moisture treated in a microwave oven to determine the effects of the microwave heating characteristics on digestibility, pasting, and morphological properties of the heated starches. Microwave heating produced only minimal changes in digestibility as well as the physical characteristics of heated starches. Signifi ...
Handle:
10113/39714

2. Selecting new peach and plum genotypes rich in phenolic compounds and enhanced functional properties

Author:
Cevallos-Casals, B.A.; Byrne, D.; Okie, W.R.; Cisneros-Zevallos, L.
Source:
Food chemistry 2006 v.96 no.2 pp. 273
ISSN:
0308-8146
Subject:
Prunus salicina; plums; Prunus persica; peaches; tree breeding; genetic improvement; genotype; phenolic compounds; functional properties; anthocyanins; antioxidant activity; antibacterial properties; color; pH; temperature; duration; Salmonella enteritidis; Escherichia coli O157:H7; fruit quality; fruit composition
Abstract:
... Fourteen red-fleshed plum (Prunus salicina Erhr. and hybrids) and eight peach [Prunus persica (Batsch) L.] genotypes were characterized for their total phenolic and anthocyanin contents. Selected rich phenolic genotypes showed high antioxidant activity, stable colour properties and good antimicrobial activity. Results indicated positive correlations between phenolic compounds (r2 = 0.83) and antio ...
Handle:
10113/36035
DOI:
10.1016/j.foodchem.2005.02.032

3. Antioxidative activities of bran extracts from twenty one pigmented rice cultivars

Author:
Nam, S.H.; Choi, S.P.; Kang, M.Y.; Koh, H.J.; Kozukue, N.; Friedman, M.
Source:
Food chemistry 2006 v.94 no.4 pp. 613
ISSN:
0308-8146
Subject:
antioxidant activity; antioxidants; rice bran; seed extracts; cultivars; rice; free radicals; anthocyanins; phytochemicals; ethanol; water; protective effect; functional foods; food chemistry; linoleic acid; lipid peroxidation; metabolic inhibitors; plasma membrane; erythrocytes; superoxide anion; anions; ferrocyanides
Abstract:
... Ethanol-water (70:30, v/v) extracts from the bran of rice seeds from twenty one pigmented and one nonpigmented rice cultivars were evaluated for antioxidative activities using the following tests: inhibition of peroxidation of linoleic acid; inhibition of peroxidation of rabbit lipid erythrocyte membranes; reduction of potassium ferricyanide, and scavenging of superoxide anions and hydroxyl radica ...
Handle:
10113/39551
DOI:
10.1016/j.foodchem.2004.12.010

4. Accumulation of 5-hydroxymethyl-2-furfural in cookies during the backing process: Validation of an extraction method

Author:
Ameur, L.A.; Trystram, G.; Birlouez-Aragon, I.
Source:
Food chemistry 2006 v.98 no.4 pp. 790-796
ISSN:
0308-8146
Subject:
cookies; baking; hydroxymethylfurfural; food composition; food quality; food safety; quantitative analysis; new methods; high performance liquid chromatography; ultraviolet radiation; temporal variation; reaction kinetics; Maillard reaction; temperature; duration; food matrix
Abstract:
... During baking, complex chemical reactions take place in the cookies, such as the Maillard reaction (MR) and caramelisation (CR). Both reactions involve glucose and fructose, generated from starch and sucrose hydrolysis during baking. Among the many products formed, HMF a possible mutagen, seems particularly interesting because of a rapid accumulation during the process. No validation of HMF quanti ...
DOI:
10.1016/j.foodchem.2005.07.038

5. Advance technology in virgin olive oil production from traditional and de-stoned pastes: Influence of the introduction of a heat exchanger on oil quality

Author:
Amirante, P.; Clodoveo, M.L.; Dugo, G.; Leone, A.; Tamborrino, A.
Source:
Food chemistry 2006 v.98 no.4 pp. 797-805
ISSN:
0308-8146
Subject:
olives; olive oil; extraction; heat exchangers; food quality; new methods; food processing; processing stages; lipid peroxidation; phenolic compounds; food composition; odors; volatile compounds; odor compounds; olive pulp
Abstract:
... An experimental investigation was carried out to evaluate the quality of virgin olive oils obtained when a de-stoner were used for the olive paste preparation in comparison to the use of a traditional stone mill. In order to improve the slightly differences of oil yields due to the use of the de-stoner also a heat exchanger has been introduced in the processing line. The experimental data showed t ...
DOI:
10.1016/j.foodchem.2005.07.040

6. Aflatoxin contents of stored and artificially inoculated cereals and nuts

Author:
Saleemullah; Iqbal, A.; Khalil, I.A.; Shah, H.
Source:
Food chemistry 2006 v.98 no.4 pp. 699-703
ISSN:
0308-8146
Subject:
water content; rice; wheat; corn; almonds; walnuts; peanuts; food contamination; aflatoxins; food storage; thin layer chromatography; Aspergillus flavus; proximate composition; temporal variation; storage time; food safety; ash content; protein content; lipid content; carbohydrate content; storage temperature; relative humidity
Abstract:
... Aflatoxin contents of cereals and nuts, collected from local markets of NWFP, were determined by thin layer chromatography (TLC). The seeds of these crops were also inoculated with Aspergillus flavus and the aflatoxin content and its relation with the proximate composition of seeds was studied. The effect of storage for different durations of time (2-3 and 12-18 months) on the aflatoxin content of ...
DOI:
10.1016/j.foodchem.2005.06.034

7. A method for the large-scale isolation of β-casein

Author:
Huppertz, T.; Hennebel, J.B.; Considine, T.; Shakeel-Ur-Rehman; Kelly, A.L.; Fox, P.F.
Source:
Food chemistry 2006 v.99 no.1 pp. 45-50
ISSN:
0308-8146
Subject:
skim milk; renneting; milk curds; beta-casein; chymosin; enzyme inactivation; hot water treatment; isolation; new methods; enzymatic hydrolysis; duration; yields; pH; alphaS-casein
Abstract:
... A method for the large-scale isolation of β-casein from renneted skim milk was developed. The curd from renneted skim milk was dispersed in hot (>or= 70 °C) water to inactivate residual chymosin. The heated curd was subsequently recovered by centrifugation, resuspended in water and incubated at 5 °C, during which β-casein dissociated from the curd; the suspension was centrifuged and the aqueous ph ...
DOI:
10.1016/j.foodchem.2005.07.025

8. Amine concentrations in wine stored in bottles at different temperatures

Author:
Gonzalez Marco, A.; Ancin Azpilicueta, C.
Source:
Food chemistry 2006 v.99 no.4 pp. 680-685
ISSN:
0308-8146
Subject:
amines; wines; bottles; storage temperature; histamine; wine quality; storage quality
Abstract:
... Excessive concentrations of amines are undesirable in wine because they could be toxic or have a negative effect on aroma. Wine storage temperature has a decisive influence on product quality because a rise in temperature augments reactions within the wine. The aim of this study was to examine the evolution of biogenic and volatile amines during storage of wines in bottle at different temperatures ...
DOI:
10.1016/j.foodchem.2005.08.043

9. Analysis of catechins from milk-tea beverages by enzyme assisted extraction followed by high performance liquid chromatography

Author:
Ferruzzi, M.G.; Green, R.J.
Source:
Food chemistry 2006 v.99 no.3 pp. 484-491
ISSN:
0308-8146
Subject:
food analysis; tea (beverage); bioactive properties; flavanoids; catechin; food matrix; separation; extraction; milk; enzymatic treatment; pepsin; high performance liquid chromatography; green tea; dairy protein; protein products; soymilk
Abstract:
... Extraction and analysis of physiologically significant tea catechins from complex food matrices is complicated by strong association of tea catechins with macronutrients such as proteins. Dependable extraction methods are required to accurately assess and validate levels of bioactive tea catechins in new products. The objective of this work was to investigate recovery of tea catechins from dairy m ...
DOI:
10.1016/j.foodchem.2005.08.010

10. Analysis of volatile nitrosamines from a model system using SPME-DED at different temperatures and times of extraction

Author:
Ventanas, S.; Martin, D.; Estevez, M.; Ruiz, J.
Source:
Food chemistry 2006 v.99 no.4 pp. 842-850
ISSN:
0308-8146
Subject:
food chemistry; volatile compounds; nitrosamines; solid phase extraction; microextraction; model food systems; temperature
Abstract:
... Solid-phase microextraction (SPME) coupled to a direct extraction device (DED) was evaluated as a method for extracting nitrosamine (NA) standard mix containing nine volatile nitrosamines from a solid food model system using several temperatures and times of extraction. The efficacy of extraction, the linearity of response and the sensitivity of this method for analysis of NA were determined at re ...
DOI:
10.1016/j.foodchem.2005.08.035

11. A new technology for fish preservation by combined treatment with electrolyzed NaCl solutions and essential oil compounds

Author:
Mahmoud, B.S.M.; Yamazaki, K.; Miyashita, K.; Shin, I.; Suzuki, T.
Source:
Food chemistry 2006 v.99 no.4 pp. 656-662
ISSN:
0308-8146
Subject:
new methods; fish fillets; food preservation; sodium chloride; solutions; essential oils; shelf life; carp; antimicrobial agents; antioxidant activity; pretreatment; electrical treatment
Abstract:
... This study was undertaken to establish a new technology, using pre-treatment with electrolyzed NaCl solutions and essential oil compounds, to extend the shelf-life of carp fillets. Samples of skinless carp fillets were treated with 100-fold (by weight) of electrolyzed NaCl solutions [cathodic solution, EW(-) and/or anodic solution, EW(+)] and 1% oil (0.5% carvacrol + 0.5% thymol) [1%(C + T)]. Then ...
DOI:
10.1016/j.foodchem.2005.08.037

12. Angiotensin I-converting enzyme inhibitor derived from soy protein hydrolysate and produced by using membrane reactor

Author:
Chiang, W.D.; Tsou, M.J.; Tsai, Z.Y.; Tsai, T.C.
Source:
Food chemistry 2006 v.98 no.4 pp. 725-732
ISSN:
0308-8146
Subject:
soy protein; protein hydrolysates; enzymatic hydrolysis; hydrolases; trypsin; chymotrypsin; enzymes; pepsin; enzyme inhibitors; enzyme inhibition; inhibitory concentration 50; temperature; pH; duration; molecular weight; filtration; filtrates; medicinal properties; peptidyl-dipeptidase A
Abstract:
... Five different proteolytic enzymes, including Alcalase, Flavourzyme, trypsin, chymotrypsin and pepsin were employed to hydrolyze isolated soy protein (ISP) to produce the hydrolysates, respectively. The result indicated that hydrolysis of ISP for 0.5-6 h with Alcalase produced the highest ACE inhibitory activity. Therefore, Alcalase was selected for further study on optimization of hydrolysis cond ...
DOI:
10.1016/j.foodchem.2005.06.038

13. Antioxidant activities of aqueous extracts of selected plants

Author:
Wong, S.P.; Leong, L.P.; Koh, J.H.W.
Source:
Food chemistry 2006 v.99 no.4 pp. 775-783
ISSN:
0308-8146
Subject:
antioxidant activity; antioxidants; aqueous solutions; plant extracts; oxidative stress; chelation; phenolic compounds; medicinal plants
Abstract:
... The antioxidant properties of 25 edible tropical plants, expressed as Trolox equivalent antioxidant capacity (TEAC), were studied using DPPH (1,1-diphenyl-2-picrylhydrazyl free radical) scavenging and reducing ferric ion antioxidant potential (FRAP) assays. Their cupric ion chelating activities (CCA) and total polyphenol contents (TPC) were also determined. A strong correlation between TEAC values ...
DOI:
10.1016/j.foodchem.2005.07.058

14. Antioxidant activities of curcumin, demethoxycurcumin and bisdemethoxycurcumin

Author:
Jayaprakasha, G.K.; Jaganmohan Rao, L.; Sakariah, K.K.
Source:
Food chemistry 2006 v.98 no.4 pp. 720-724
ISSN:
0308-8146
Subject:
curcumin; medicinal properties; antioxidant activity; in vitro studies; antioxidants; linoleic acid; lipid peroxidation; molybdenum
Abstract:
... Consumers are now increasingly aware of diet-related health problems and therefore, demanding natural ingredients which are expected to be safe and health-promoting. Recently, many studies on health benefits associated with curcumin have been reported. In the present study, an attempt has been made to test individual curcuminoids, such as curcumin, bisdemethoxycurcumin and demethoxycurcumin, for t ...
DOI:
10.1016/j.foodchem.2005.06.037

15. Antioxidant activities of Salvia miltiorrhiza and Panax notoginseng

Author:
Zhao, G.R.; Xiang, Z.J.; Ye, T.X.; Juan, Y.J.; Guo, Z.X.
Source:
Food chemistry 2006 v.99 no.4 pp. 767-774
ISSN:
0308-8146
Subject:
antioxidant activity; antioxidants; Salvia miltiorrhiza; Panax notoginseng; plant extracts; in vitro studies; traditional medicine; herbal medicines; vascular diseases; reactive oxygen species; oxidative stress; chelation
Abstract:
... Traditional Chinese medicinal herb Salvia miltiorrhiza (SM) and Panax notoginseng (PN) have been widely used for the prevention and treatment of vascular diseases in the clinics. To better understand their mechanisms of pharmacological actions, the in vitro antioxidant activities of extract of Salvia miltiorrhiza (ESM) and extract of Panax notoginseng (EPN) were evaluated with different antioxidan ...
DOI:
10.1016/j.foodchem.2005.09.002

16. Antioxidant activities of various extracts and fractions of Sorbus domestica fruits at different maturity stages

Author:
Termentzi, A.; Kefalas, P.; Kokkalou, E.
Source:
Food chemistry 2006 v.98 no.4 pp. 599-608
ISSN:
0308-8146
Subject:
Sorbus; small fruits; fruit crops; fruit extracts; ripening; chemical constituents of plants; fractionation; phenolic compounds; antioxidant activity; antioxidants; natural additives; Greece
Abstract:
... Thirty four different extracts, fractions and residues of five different maturity stages of the Greek Service tree fruits (Sorbus domestica, fam. Rosaceae) were evaluated for their antioxidant activities (DPPH and luminol-induced chemiluminescence methods) and in correlation with their total phenolic contents (Folin-Ciocalteau test). Dichloromethane, diethyl ether and ethyl acetate fractions posse ...
DOI:
10.1016/j.foodchem.2005.06.025

17. Antioxidant activity of anacardic acids

Author:
Kubo, I.; Masuoka, N.; Ha, T.J.; Tsujimoto, K.
Source:
Food chemistry 2006 v.99 no.3 pp. 555-562
ISSN:
0308-8146
Subject:
food analysis; nuts; Anacardium occidentale; cashew fruit; cashew nuts; physicochemical properties; bioactive properties; antioxidant activity; salicylates; salicylic acid; reaction kinetics; reaction inhibition; reactive oxygen species; xanthine oxidase; free radicals; chelation; oxidation; lipoxygenase
Abstract:
... Anacardic acids, 6-pentadec(en)ylsalicylic acids isolated from the cashew Anacardium occidentale L. (Anacardiaceae) nut and apple, were found to possess preventive antioxidant activity while salicylic acid did not show this activity. These anacardic acids prevent generation of superoxide radicals by inhibiting xanthine oxidase (EC 1.1.3.22, Grade IV) without radical-scavenging activity. Notably, t ...
DOI:
10.1016/j.foodchem.2005.08.023

18. Antioxidant activity of cherry laurel fruit (Laurocerasus officinalis Roem.) and its concentrated juice

Author:
Liyana-Pathirana, C.M.; Shahidi, F.; Alasalvar, C.
Source:
Food chemistry 2006 v.99 no.1 pp. 121-128
ISSN:
0308-8146
Subject:
Prunus laurocerasus; small fruits; fruit crops; antioxidant activity; fruit juices; juice concentrates; lipid peroxidation; low density lipoprotein; dry matter content; antioxidants; functional foods; Turkey (country)
Abstract:
... Cherry laurel fruit and its concentrated juice (pekmez) were examined for their antioxidant activities using different free-radical scavenging activity tests [hydrogen peroxide, superoxide radical, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical], together with reducing power and inhibition of oxidation of human low-density lipoprotein cholesterol. On a fresh weight basis, pekmez exhibited a sign ...
DOI:
10.1016/j.foodchem.2005.06.046

19. Antioxidant activity of Mammea longifolia bud extracts

Author:
Rathee, J.S.; Hassarajani, S.A.; Chattopadhyay, S.
Source:
Food chemistry 2006 v.99 no.3 pp. 436-443
ISSN:
0308-8146
Subject:
functional foods; spices; Mammea; plant extracts; buds; bioactive properties; antioxidant activity; in vitro studies; lipid peroxidation; metabolic inhibitors; proanthocyanidins; phenolic compounds; flavonoids; medicinal properties; antioxidants; India
Abstract:
... Mammea longifolia buds (nagkesar) are extensively used in India as a minor spice. The antioxidant activity of its methanol (NM) and aqueous-ethanol (NW) extracts were evaluated by several in vitro experiments, e.g., DPPH, hydroxyl, superoxide radicals and H2O2-scavenging assays as well as inhibition of Fe(II)-induced lipid peroxidation of rat liver mitochondria. The extracts were found to possess ...
DOI:
10.1016/j.foodchem.2005.08.020

20. Antioxidant activity of white and black sesame seeds and their hull fractions

Author:
Shahidi, F.; Liyana-Pathirana, C.M.; Wall, D.S.
Source:
Food chemistry 2006 v.99 no.3 pp. 478-483
ISSN:
0308-8146
Subject:
food analysis; sesame seed; Sesamum indicum; seeds; hulls; plant extracts; physicochemical properties; bioactive properties; antioxidant activity; phenolic compounds; free radical scavengers; redox reactions; chelation; low density lipoprotein; catechin; metal ions; iron; reaction inhibition; sesame products
Abstract:
... The total phenolic content (TPC), total antioxidant status (TAS), free radical scavenging capacity, inhibition of low density lipoprotein (LDL) cholesterol and metal chelating capacity of extracts of whole black and whole white sesame seeds and their hull fractions in 80% aqueous ethanol were investigated. The TPC of whole black sesame seeds and hull extracts were 29.9 ± 0.6 and 146.6 ± 0.6 mg cat ...
DOI:
10.1016/j.foodchem.2005.08.009