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You searched for: Journal Food chemistry Remove constraint Journal: Food chemistry Publication Year 2006 Remove constraint Publication Year: 2006 Source 2006 v.99 no.2 Remove constraint Source: 2006 v.99 no.2
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1. Chemical and sensory quality changes of fish fingers, made from mirror carp (Cyprinus carpio L., 1758), during frozen storage (-18 °C)

Author:
Tokur, B.; Ozkutuk, S.; Atici, E.; Ozyurt, G.; Ozyurt, C.E.
Source:
Food chemistry 2006 v.99 no.2 pp. 335-341
ISSN:
0308-8146
Subject:
frozen fish; Cyprinus carpio; food composition; odors; omega-6 fatty acids; carp; crude protein; omega-3 fatty acids; washing; food acceptability; temporal variation; storage time; water content; flavor; thiobarbituric acid-reactive substances; lipid content; frozen storage; food processing; ash content; pH; color
Abstract:
... The effects of frozen storage at -18 °C on the chemical and sensory qualities of fish fingers produced from unwashed and washed mirror carp (Cyprinus carpio) mince were investigated. The amounts of moisture, crude protein, lipid, crude ash, ω3 polyunsaturated fatty acids (PUFA ω3), and ω6 polyunsaturated fatty acids (PUFA ω6) in fish fingers produced from unwashed mince (UWF) were found to be 68.5 ...
DOI:
10.1016/j.foodchem.2005.07.044

2. Comparative analysis of clary sage (S. sclarea L.) oil volatiles by GC-FTIR and GC-MS

Author:
Cai, J.; Lin, P.; Zhu, X.; Su, Q.
Source:
Food chemistry 2006 v.99 no.2 pp. 401-407
ISSN:
0308-8146
Subject:
sage; Salvia sclarea; essential oils; volatile compounds; qualitative analysis; gas chromatography; mass spectrometry; Fourier transform infrared spectroscopy; headspace analysis; allelochemicals
Abstract:
... The comparative analysis of volatiles in essential oil by gas chromatography-Fourier transform infrared spectrometry (GC-FTIR) and gas chromatography-mass spectrometry (GC-MS) are investigated using a DB-wax capillary column. This technique is applied to allelochemicals present in volatiles. The identification analysis of volatile components in four kinds of clary sage (Salvia sclarea L.) oil is d ...
DOI:
10.1016/j.foodchem.2005.07.041

3. Comparison of physical-chemical properties of type I collagen from different species

Author:
Lin, Y.K.; Liu, D.C.
Source:
Food chemistry 2006 v.99 no.2 pp. 244-251
ISSN:
0308-8146
Subject:
phase transition; interspecific variation; thermal stability; animal source protein; protein subunits; polyacrylamide gel electrophoresis; ultraviolet-visible spectroscopy; collagen; amino acids; amino acid composition; enzyme substrates; temperature; uronic acids; enzyme activity
Abstract:
... Type I collagen is an important biopolymer and has been widely used in biomaterials due to its excellent biocompatibility and biodegradable properties. However, only a few studies have been reported on its comparison in different species. The amino acid composition, SDS-PAGE, UV-Vis spectrum, thermal transition temperatures, extractable uronic acid/protein ratio and enzymatic sensitivity of type I ...
DOI:
10.1016/j.foodchem.2005.06.053

4. Effect of extraction methods and UHT treatment conditions on the level of isoflavones during soymilk manufacture

Author:
Prabhakaran, M.P.; Perera, C.O.
Source:
Food chemistry 2006 v.99 no.2 pp. 231-237
ISSN:
0308-8146
Subject:
temperature; UHT treatment; isoflavones; trypsin inhibitors; linoleate 13S-lipoxygenase; high performance liquid chromatography; food composition; extraction; soymilk; grinding; processing stages
Abstract:
... The objective of this study was to compare the effect of hot and cold grinding as well as the effect of direct and indirect ultra high temperature (UHT) treatment conditions on the level of isoflavones during the manufacture of soymilk. Soymilks were manufactured from dehulled soybeans by hot grinding or cold grinding processes. After inactivation of lipoxygenase at 85 °C, the resulting slurries w ...
DOI:
10.1016/j.foodchem.2005.06.055

5. Effect of pH, temperature and sodium bisulfite or cysteine on the level of Maillard-based conjugation of lysozyme with dextran, galactomannan and mannan

Author:
Scaman, C.; Nakai, S.; Aminlari, M.
Source:
Food chemistry 2006 v.99 no.2 pp. 368-380
ISSN:
0308-8146
Subject:
lysozyme; thermal stability; ion exchange chromatography; glycation; sodium bisulfite; Maillard reaction; galactomannans; polyacrylamide gel electrophoresis; food additives; pH; solubility; emulsifying properties; temperature; dextran; cysteine; antibacterial properties
Abstract:
... The antimicrobial activity of lysozyme against Gram positive bacteria is well known. Application of this enzyme as a natural antimicrobial or preservative agent in food and pharmaceutical industry is under consideration in many laboratories. The antimicrobial effect of lysozyme can be extended towards Gram negative bacteria by chemical modification including conjugation with carbohydrates. The pur ...
DOI:
10.1016/j.foodchem.2005.08.003

6. Effect of processing on buckwheat phenolics and antioxidant activity

Author:
Sensoy, I.; Rosen, R.T.; Ho, C.T.; Karwe, M.V.
Source:
Food chemistry 2006 v.99 no.2 pp. 388-393
ISSN:
0308-8146
Subject:
buckwheat; roasting; duration; polar compounds; food composition; extrusion; temperature; antioxidant activity; antioxidants; phenolic compounds
Abstract:
... The effect of processing on functional compounds in buckwheat was investigated. Extractions of buckwheat flour were carried out before and after roasting or extrusion. Folin-Ciocalteu assays indicated that processing did not cause any change in total phenolic content in buckwheat flour. Roasted (200 °C, 10 min) dark buckwheat flour exhibited an increase in non-polar compounds as well as polar comp ...
DOI:
10.1016/j.foodchem.2005.08.007

7. Feasibility and application of solvent assisted flavour evaporation and standard addition method to quantify the aroma compounds in flavoured baked matrices

Author:
Pozo-Bayon, M.A.; Guichard, E.; Cayot, N.
Source:
Food chemistry 2006 v.99 no.2 pp. 416-423
ISSN:
0308-8146
Subject:
dough; model food systems; eggs; palm oils; flavor compounds; evaporation; odor compounds; food matrix; flavorings; experimental design; propylene glycol; regression analysis; linear models; quantitative analysis; food composition; food processing
Abstract:
... In order to determine the feasibility of the solvent assisted flavour evaporation extraction (SAFE) technique and the standard addition method to quantify the aroma compounds retained in baked matrices after processing, three doughs that mainly vary in one ingredient, M1 (with eggs and palm oil), M2 (without eggs but with palm oil) and M3 (without eggs and without palm oil) were flavoured with an ...
DOI:
10.1016/j.foodchem.2005.08.005

8. Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level

Author:
Bonet, A.; Rosell, C.M.; Caballero, P.A.; Gomez, M.; Perez-Munuera, I.; Lluch, M.A.
Source:
Food chemistry 2006 v.99 no.2 pp. 408-415
ISSN:
0308-8146
Subject:
crosslinking; wheat gluten; breadmaking quality; shelf life; application rate; dough; glutenins; hydrogen peroxide; breadmaking; food storage; rheological properties; breads; enzyme activity; food additives; glucose oxidase
Abstract:
... Enzymes are used in baking to improve dough handling properties and the quality of baked products. Glucose oxidase (GO) is an enzyme with oxidizing effect due to the hydrogen peroxide released from its catalytic reaction. In this study, the macroscopic effect of increasing glucose oxidase concentrations on wheat dough rheology, fresh bread characteristics and its shelf life during storage was dete ...
DOI:
10.1016/j.foodchem.2005.07.043

9. Hydrolysis of sucrose by invertase immobilized on nylon-6 microbeads

Author:
Amaya-Delgado, L.; Hidalgo-Lara, M.E.; Montes-Horcasitas, M.C.
Source:
Food chemistry 2006 v.99 no.2 pp. 299-304
ISSN:
0308-8146
Subject:
sucrose; beta-fructofuranosidase; immobilized enzymes; enzymatic hydrolysis; glutaraldehyde; chemical bonding; pH; enzyme activity; catalysts; temperature; enzyme kinetics; bioreactors
Abstract:
... A commercial extracellular invertase (EC 3.2.1.26) from Saccharomyces cerevisiae has been inmobilized by covalent bonding on novel microbeads of nylon-6 using glutaraldehyde. The enzyme was strongly bound on the support, immobilized with an efficiency factor of 0.93. The biocatalyst showed a maximum enzyme activity when immobilized at pH 5.0, but optimum pH activity for both immobilized and free i ...
DOI:
10.1016/j.foodchem.2005.07.048

10. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom

Author:
Choi, Y.; Lee, S.M.; Chun, J.; Lee, H.B.; Lee, J.
Source:
Food chemistry 2006 v.99 no.2 pp. 381-387
ISSN:
0308-8146
Subject:
temperature; polyphenols; qualitative analysis; quantitative analysis; free radicals; Lentinula edodes; duration; food composition; mushrooms; heat treatment; antioxidant activity
Abstract:
... The effect of heat treatment on the changes in the overall antioxidant activity and polyphenolic compounds of Shiitake extract was investigated. Raw Shiitake was heated at 100 and 121 °C for 15 or 30 min using an autoclave. After heat treatment, the free and bound polyphenolics and flavonoids in the mushroom extracts were analyzed. 2,2-Azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radi ...
DOI:
10.1016/j.foodchem.2005.08.004

11. Maturation-associated alterations of the biochemical characteristics of the black truffle Tuber melanosporum Vitt

Author:
Harki, E.; Bouya, D.; Dargent, R.
Source:
Food chemistry 2006 v.99 no.2 pp. 394-400
ISSN:
0308-8146
Subject:
temporal variation; biomarkers; calcium; carbohydrate content; Tuber melanosporum; iron; melanin; asci; rhamnose; food composition; biological development; fruiting bodies; truffles
Abstract:
... Tuber melanosporum is a mycorrhizal ascomycetous fungus with subterranean fruiting bodies. With the aim of characterizing its state of maturity, we have undertaken a comparative analysis of the biochemical composition of tree stages. The various components were determined by the usual chromatographic and spectrometric techniques. The results showed that the factors characterizing the mature truffl ...
DOI:
10.1016/j.foodchem.2005.08.030

12. Nutritional and antinutritional significance of four unconventional legumes of the genus Canavalia -- A comparative study

Author:
Sridhar, K.R.; Seena, S.
Source:
Food chemistry 2006 v.99 no.2 pp. 267-288
ISSN:
0308-8146
Subject:
legumes; Canavalia gladiata; Canavalia ensiformis; Canavalia cathartica; Canavalia rosea; field crops; nutritive value; novel foods; antinutritional factors; nutrient content; plant source protein; landraces; functional properties; processing technology
Abstract:
... Developing countries are under the clutch of malnutrition due to a lack of protein rich food. Protein supply can be broadened by exploration and exploitation of alternative legume sources. Even though many wild legume landraces have been identified, their utilization is limited due to insufficient attention. Canavalia gladiata, Canavalia ensiformis, Canavalia maritimaand Canavalia cathartica are t ...
DOI:
10.1016/j.foodchem.2005.07.049

13. Oxidative damage after chronic ethanol intake in rat tissues: Prophylaxis of Ginkgo biloba extract

Author:
Yao, P.; Li, K.; Jin, Y.; Song, F.; Zhou, S.; Sun, X.; Nussler, A.K.; Liu, L.
Source:
Food chemistry 2006 v.99 no.2 pp. 305-314
ISSN:
0308-8146
Subject:
rats; animal models; ethanol; alcohol abuse; oxidative stress; Ginkgo biloba; plant extracts; medicinal properties; herbal medicines; chemoprevention; lipid peroxidation; liver; heart; kidneys; testes; superoxide dismutase; glutathione peroxidase; catalase; enzyme activity; malondialdehyde; glutathione; dosage; dose response
Abstract:
... The prophylactic effect of Ginkgo biloba extract (EGB) on ethanol-induced oxidative stress in various tissues was evaluated by determining an antioxidative parameter and lipid peroxidation in liver, heart, kidney and testes. Chronic ethanol treatment (2.4 g g/kg, orally for 90 days), for male Sprague-Dawley rats, induced a significant depletion of glutathione (GSH), increase in malondialdehyde (MD ...
DOI:
10.1016/j.foodchem.2005.07.047

14. Oxidative stabilities of triacylglycerol and phospholipid fractions of cooked Japanese sardine meat during low temperature storage

Author:
Jittrepotch, N.; Ushio, H.; Ohshima, T.
Source:
Food chemistry 2006 v.99 no.2 pp. 360-367
ISSN:
0308-8146
Subject:
food spoilage; lipid peroxidation; autoxidation; sardines; mass spectrometry; nitrites; off flavors; food storage; EDTA (chelating agent); phospholipids; peroxides; sodium nitrate; triacylglycerols; oxidative stability; rancidity; chemical structure; ascorbic acid; lipid content; fish products; polyunsaturated fatty acids; gas chromatography; cold storage; Japan
Abstract:
... Changes in triacylglycerols (TAG) and phospholipids (PL) compositions of cooked Japanese sardine meats as such or with prior addition of ethylene diaminetetracetic acid (EDTA) or a combination of nitrite and ascorbate were evaluated during chilled storage using gas chromatography and selected ion monitoring gas chromatography/mass spectrometry. The TAG molecular species compositions remained uncha ...
DOI:
10.1016/j.foodchem.2005.08.002

15. Purification and biochemical characterization of chymotrypsin from the viscera of Monterey sardine (Sardinops sagax caeruleus)

Author:
Castillo-Yanez, F.J.; Pacheco-Aguilar, R.; Garcia-Carreno, F.L.; Navarrete-Del Toro, M. de los A.; Lopez, M.F.
Source:
Food chemistry 2006 v.99 no.2 pp. 252-259
ISSN:
0308-8146
Subject:
sardines; Sardinops sagax; marine fish; chymotrypsin; animal organs; molecular weight; isoelectric point; enzyme activity; enzyme substrates; protein structure; enzyme inhibitors; enzyme inhibition; pH; temperature; enzymatic hydrolysis; food processing; biotechnology
Abstract:
... Chymotrypsin was isolated from the viscera of Monterey sardine by ammonium sulphate fractionation, gel filtration, and ionic exchange chromatography. The approximate molecular weight was 26,000 and its isoelectric point was about 5. Identity as chymotrypsin was established by its catalytic specificity for amide or ester bonds on the synthetic substrates succinyl-l-ala-ala-pro-l-pheilalanine-p-nitr ...
DOI:
10.1016/j.foodchem.2005.06.052

16. Stability of pea DDMP saponin and the mechanism of its decomposition

Author:
Heng, L.; Vincken, J.P.; Hoppe, K.; Koningsveld, G.A. van; Decroos, K.; Gruppen, H.; Boekel, M.A.J.S. van; Voragen, A.G.J.
Source:
Food chemistry 2006 v.99 no.2 pp. 326-334
ISSN:
0308-8146
Subject:
thermal stability; simulation models; peas; chemical reactions; saponins; pH; temperature; ethanol; chemical structure
Abstract:
... DDMP saponin can be converted to saponin B by the loss of its DDMP group (2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one). The stability of DDMP saponin from pea was investigated under various conditions (temperature, ethanol concentration, pH). DDMP saponin in water was observed to be unstable at acidic and alkaline pHs, and to have an optimal stability around pH 7. In water, DDMP saponin beca ...
DOI:
10.1016/j.foodchem.2005.07.045

17. Storage of olives (Olea europaea) under CO2 atmosphere: Effect on anthocyanins, phenolics, sensory attributes and in vitro antioxidant properties

Author:
Dourtoglou, V.G.; Mamalos, A.; Makris, D.P.
Source:
Food chemistry 2006 v.99 no.2 pp. 342-349
ISSN:
0308-8146
Subject:
anthocyanins; carbon dioxide; postharvest treatment; polyphenols; controlled atmosphere storage; food storage; olives; flavor; food composition; flavor compounds; antioxidant activity; antioxidants
Abstract:
... Green, unripe olives were subjected to post-harvest treatment under a CO2 atmosphere for a period of 12 days. The total polyphenol (TP), total flavonoid (TFd) and total anthocyanin (TA) contents, along with the antioxidant and sensory characteristics, were continuously monitored during the treatment on a 24 h-interval basis, in order to identify possible changes in the quality of olives related ma ...
DOI:
10.1016/j.foodchem.2005.07.051

18. Study of colour and acrylamide formation in coffee, wheat flour and potato chips during heating

Author:
Gokmen, V.; Senyuva, H.Z.
Source:
Food chemistry 2006 v.99 no.2 pp. 238-243
ISSN:
0308-8146
Subject:
temperature; linear models; reaction kinetics; wheat flour; acrylamides; Maillard reaction products; food matrix; regression analysis; color; coffee beans; food composition; potato chips; food safety; heat treatment
Abstract:
... The effects of heating on colour generation measured as CIE colour space parameters of L* a* b* and acrylamide formation were studied in various food matrices including green coffee, wheat flour and potato chips at different temperatures. Changes in both the acrylamide concentration and the redness parameter a* during heating at relatively higher temperatures followed a typical kinetic pattern in ...
DOI:
10.1016/j.foodchem.2005.06.054

19. The influence of γ-irradiation on some biological activities and electrophoresis patterns of wheat grain albumin fraction

Author:
Gralik, J.; Warchalewski, J.R.
Source:
Food chemistry 2006 v.99 no.2 pp. 289-298
ISSN:
0308-8146
Subject:
pancreas; trypsin inhibitors; Sitophilus granarius; polyacrylamide gel electrophoresis; wheat; plant extracts; storage insects; Tribolium confusum; reducing sugars; albumins; humans; stored product protection; food irradiation; enzyme activity; Ephestia kuehniella; saliva; swine; fractionation; bioactive properties; amylases; gamma radiation
Abstract:
... Water-soluble proteins were extracted from irradiated wheat grain for the purpose of assaying biological activities, reducing sugars content and SDS-PAGE electrophoresis. The differences between samples after γ-irradiation were tested by analysis of variance at the level of significance (P
DOI:
10.1016/j.foodchem.2005.06.051

20. Virgin coconut oil supplemented diet increases the antioxidant status in rats

Author:
Nevin, K.G.; Rajamohan, T.
Source:
Food chemistry 2006 v.99 no.2 pp. 260-266
ISSN:
0308-8146
Subject:
peanut oil; polyphenols; coconut oil; fatty acid composition; ferric sulfate; polyunsaturated fatty acids; enzyme activity; lipid peroxidation; vitamin E; microsomes; saponification; animal models; antioxidant activity; rats; temperature; dietary supplements; antioxidants
Abstract:
... Virgin coconut oil (VCO) directly extracted from fresh coconut meat at 50 °C temperature was tested for its effect on the activities of antioxidant enzymes and lipid peroxidation levels in male Sprague-Dawley rats, compared to copra oil (CO) and groundnut oil (GO) as control. Oils were fed to rats for 45 days along with a semi-synthetic diet and after the experimental period various biochemical pa ...
DOI:
10.1016/j.foodchem.2005.06.056

21. Volatile composition and sensory characteristics of Chardonnay wines treated with American and Hungarian oak chips

Author:
Guchu, E.; Diaz-Maroto, M.C.; Perez-Coello, M.S.; Gonzalez-Vinas, M.A.; Cabezudo Ibanez, M.D.
Source:
Food chemistry 2006 v.99 no.2 pp. 350-359
ISSN:
0308-8146
Subject:
white wines; volatile compounds; food composition; sensory properties; winemaking; wood chips; heat treatment; provenance; lactones; thermal degradation; lignin; temporal variation; duration; food acceptability; United States; Hungary
Abstract:
... Toasted or non-toasted chips of oak woods of different geographical provenances were macerated in Chardonnay wines (4 g/l) during a period of 25 days. Oak lactones were detected in significant quantities in wines treated with American oak. Only trace amounts of oak lactones were detected in the wines treated with Hungarian oak. Toasting of the oaks increased the quantities of the compounds derived ...
DOI:
10.1016/j.foodchem.2005.07.050

22. Volatile compounds from Chetoui olive oil and variations induced by growing area

Author:
Ben Temime, S.; Campeol, E.; Cioni, P.L.; Daoud, D.; Zarrouk, M.
Source:
Food chemistry 2006 v.99 no.2 pp. 315-325
ISSN:
0308-8146
Subject:
olive oil; olives; genetic variation; cultivars; volatile compounds; ripening; solid phase extraction; microextraction; gas chromatography; mass spectrometry; quantitative analysis; qualitative analysis; Tunisia
Abstract:
... Fruits from the same variety of Olea europaea L., grown under different environmental conditions in the north of Tunisia, were harvested at the same ripening degree and immediately processed. The volatile profile of virgin olive oils was established using solid phase, micro-extraction (SPME) and gas chromatography-mass spectrometry (GC-MS). Compounds belonging mainly to the following chemical clas ...
DOI:
10.1016/j.foodchem.2005.07.046

23. Yeast derivatives (extracts and autolysates) in winemaking: Release of volatile compounds and effects on wine aroma volatility

Author:
Comuzzo, P.; Tat, L.; Tonizzo, A.; Battistutta, F.
Source:
Food chemistry 2006 v.99 no.2 pp. 217-230
ISSN:
0308-8146
Subject:
microextraction; qualitative analysis; fatty acids; gas chromatography; headspace analysis; olfactometry; yeast extract; mass spectrometry; winemaking; odor compounds; food composition; wine yeasts; odors; solid phase extraction; food acceptability
Abstract:
... A qualitative study of volatile compounds in three commercial yeast extracts and autolysates was performed by solid-phase microextraction-gas chromatography with mass spectrometric and olfactometric detection; their addition to white wines and their effect on wine aroma composition were investigated by analytical, olfactometric and sensory evaluations. More than 160 volatile compounds were detecte ...
DOI:
10.1016/j.foodchem.2005.06.049