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You searched for: Journal Food chemistry Remove constraint Journal: Food chemistry Publication Year 2002 Remove constraint Publication Year: 2002 Source 2002 v.79 no.2 Remove constraint Source: 2002 v.79 no.2
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1. Analysis of β-glucan content in barley cultivars from different locations of China

Author:
Zhang, Guoping; Junmei, Wang; Jinxin, Chen
Source:
Food chemistry 2002 v.79 no.2 pp. 251-254
ISSN:
0308-8146
Subject:
beta-glucans; cultivars; seeds; winter barley; China
Abstract:
... β-glucan content of barley cultivars collected from various areas of China, as well as from Canada and Australia, were assayed by an enzymatic method. Meanwhile a multi-location trial was conducted to determine β-glucan content of eight barley cultivars in each location. For 164 cultivars, originating from China, β-glucan content ranged from 2.98% for Sumei 21 to 8.62% for QB25, with a mean of 4.5 ...
DOI:
10.1016/S0308-8146(02)00127-9

2. Antioxidant activity of the cruciferous vegetable Maca (Lepidium meyenii)

Author:
Sandoval, Manuel; Okuhama, Nataly N.; Angeles, Fausto M.; Melchor, Vanessa V.; Condezo, Luis A.; Lao, Juan; Miller, Mark J.S.
Source:
Food chemistry 2002 v.79 no.2 pp. 207-213
ISSN:
0308-8146
Subject:
Lepidium meyenii; antioxidant activity; apoptosis; flavanols; foods; green tea; hydrogen peroxide; hydroxyl radicals; inhibitory concentration 50; macrophages; nutritive value; oxidative stress; reversed-phase high performance liquid chromatography; vegetables; Andes region; Peru
Abstract:
... Maca (Lepidium meyenii) is a plant from the Andes of Peru. Maca is used as a food for its nutritional value and ethnomedicinal properties linked to fertility and vitality. The purpose of this study was to evaluate the antioxidant activity of Maca. For all experiments an aqueous extract of Maca was used. The antioxidant activity of Maca was assessed by the inhibition of peroxynitrite, 1,1-diphenyl- ...
DOI:
10.1016/S0308-8146(02)00133-4

3. Assessment of methodology for the enzymatic assay of cholesterol in egg noodles

Author:
Nogueira, G.C.; Bragagnolo, N.
Source:
Food chemistry 2002 v.79 no.2 pp. 267-270
ISSN:
0308-8146
Subject:
cholesterol; eggs; enzymes; high performance liquid chromatography; noodles; saponification; solvents
Abstract:
... Cholesterol content is generally used as a quality parameter for egg noodles, but some methods for its determination are not specific for cholesterol; moreover, they require numerous organic solvents and corrosive reagents, which have harmful affects on the environment. The present paper suggests an alternative technique for this determination using enzymes, which is cheaper, faster and environmen ...
DOI:
10.1016/S0308-8146(02)00202-9

4. Biogenic amines in Jeotkals, Korean salted and fermented fish products

Author:
Mah, Jae-Hyung; Han, Hyung-Kee; Oh, Young-Jun; Kim, Man-Goo; Hwang, Han-Joon
Source:
Food chemistry 2002 v.79 no.2 pp. 239-243
ISSN:
0308-8146
Subject:
cadaverine; fermented fish; high performance liquid chromatography; histamine; human health; humans; putrescine; spermidine; spermine; tyramine
Abstract:
... Eleven different types of Korean traditional salted and fermented fish products, Jeotkals, were analyzed for biogenic amine contents by HPLC. Levels of putrescine, cadaverine, histamine, tyramine, spermidine and spermine in eight Jeotkal samples were found to be in the range of 0–70 mg/kg whose concentration changed little for a period of 20 days at 4, 10 and 15 °C. However, the levels of cadaveri ...
DOI:
10.1016/S0308-8146(02)00150-4

5. Chemical composition and quality of date syrup as affected by pectinase/cellulase enzyme treatment

Author:
Al-Hooti, Suad N.; Sidhu, Jiwan S.; Al-Saqer, Jameela M.; Al-Othman, Amani
Source:
Food chemistry 2002 v.79 no.2 pp. 215-220
ISSN:
0308-8146
Subject:
endo-1,4-beta-glucanase; enzymatic treatment; fishery resources; fruit trees; fruits; polygalacturonase; product development; syrups; tissue culture; total soluble solids; value-added products; Mediterranean region; Persian Gulf
Abstract:
... The date palm tree, which is native to the Mediterranean region and originated in the Arabian Gulf area, is now becoming an important commercial crop in Kuwait. Because of the tremendous efforts of the Public Authority for Agriculture and Fisheries Resources, date palm cultivation has developed quickly in Kuwait during the last decade. These newly planted date fruit trees, as well as tissue cultur ...
DOI:
10.1016/S0308-8146(02)00134-6

6. Control of nutritional labels in beverages with added vitamins: screening of β-carotene and ascorbic acid contents

Author:
Rodriguez-Comesana, M.; Garcia-Falcon, M.S.; Simal-Gandara, J.
Source:
Food chemistry 2002 v.79 no.2 pp. 141-144
ISSN:
0308-8146
Subject:
ascorbic acid; beta-carotene; beverages; high performance liquid chromatography; screening
Abstract:
... Simple, rapid and inexpensive methods were used for the determination of β-carotene and ascorbic acid, while checking recovery and precision with samples, and calibration data and detection levels with standards. These methods involved direct injection of the beverage into an HPLC with an UV-Visible detector. The results obtained with 13 beverages, with different β-carotene and ascorbic acid level ...
DOI:
10.1016/S0308-8146(02)00121-8

7. Determination of proteolytic activity in different milk systems

Author:
Bendicho, S.; Marti, G.; Hernandez, T.; Martin, O.
Source:
Food chemistry 2002 v.79 no.2 pp. 245-249
ISSN:
0308-8146
Subject:
Bacillus subtilis; enzyme activity; proteinases; skim milk; whole milk
Abstract:
... A method for the determination of proteolytic activity in whole milk, skim milk or in a solution similar to skim milk ultrafiltrate was optimized and validated. An artificial substrate (azocasein) was used to quantify the enzyme activity through the release of a chromogenic product that was measured spectrophotometrically after clarifying the samples by the addition of trichloracetic acid. The met ...
DOI:
10.1016/S0308-8146(02)00126-7

8. Differentiation of cultured and wild sea bass (Dicentrarchus labrax): total lipid content, fatty acid and trace mineral composition

Author:
Alasalvar, C.; Taylor, K.D.A.; Zubcov, E.; Shahidi, F.; Alexis, M.
Source:
Food chemistry 2002 v.79 no.2 pp. 145-150
ISSN:
0308-8146
Subject:
Dicentrarchus labrax; bass; iron; lipid content; mineral content; polyunsaturated fatty acids; zinc
Abstract:
... The proximate, fatty acid and trace mineral compositions in the flesh of cultured and wild sea bass (Dicentrarchus labrax) were evaluated. Cultured sea bass contained significantly (P <0.05) higher lipids than its wild counterpart. The lipids of cultured sea bass contained significantly (P<0.05) higher proportions of 14:0, 20:0, 18:1n-9, 20:1n-9, 22:1n-9, 18:2n-6 and 20:3n-6, and lower proportions ...
DOI:
10.1016/S0308-8146(02)00122-X

9. Effect of the addition of different fibres on wheat dough performance and bread quality

Author:
Wang, Jinshui; Rosell, Cristina M.; Barber, Carmen Benedito de
Source:
Food chemistry 2002 v.79 no.2 pp. 221-226
ISSN:
0308-8146
Subject:
additives; breads; carob; diabetes; diet; dough; fiber content; hardness; loaves; mixing; peas; rheological properties; sensory evaluation; wheat; wheat flour
Abstract:
... A good correlation has become evident between fibre consumption and the reduction of coronary heart-related diseases and diabetes incidence. However, fibre intake is commonly lower than recommended. In consequence, the development of foods with high fibre content should be desirable. The potential use of various commercial fibres (carob fibre, inulin and pea fibre), as fibre-enriching agents in br ...
DOI:
10.1016/S0308-8146(02)00135-8

10. Flavour enhancement of low-fat Feta-type cheese using a commercial adjunct culture

Author:
Katsiari, M.C.; Voutsinas, L.P.; Kondyli, E.; Alichanidis, E.
Source:
Food chemistry 2002 v.79 no.2 pp. 193-198
ISSN:
0308-8146
Subject:
Lactococcus lactis subsp. cremoris; Lactococcus lactis subsp. lactis; cheese milk; flavor; low fat cheeses
Abstract:
... The effect of a commercial adjunct culture (CR-213), containing Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp.lactis, added at the level of 0.06 or 0.09% (w/w) to cheese milk, on the characteristics of the resultant low-fat Feta-type cheese during aging, was studied. Two controls, a full-fat cheese (∼22% fat) and a low-fat cheese (∼7% fat, made using the standard procedure), were ...
DOI:
10.1016/S0308-8146(02)00131-0

11. Free fatty acids and volatile compounds of low-fat Feta-type cheese made with a commercial adjunct culture

Author:
Kondyli, E.; Katsiari, M.C.; Masouras, T.; Voutsinas, L.P.
Source:
Food chemistry 2002 v.79 no.2 pp. 199-205
ISSN:
0308-8146
Subject:
Lactococcus lactis subsp. cremoris; Lactococcus lactis subsp. lactis; cheese milk; free fatty acids; low fat cheeses; volatile compounds; volatile fatty acids
Abstract:
... The effect of a commercial adjunct culture (CR-213), containing Lactococcus Lactis subsp. lactis and Lactococcus Lactis subsp. cremoris, added at the level of 0.06 and 0.09% (w/w) to cheese milk, on lipolysis and formation of volatile compounds was studied. Two controls, a full-fat (∼22% fat) and a low-fat cheese (∼7% fat) were also prepared. The results indicated that the adjunct-treated low-fat ...
DOI:
10.1016/S0308-8146(02)00132-2

12. Heavy metal concentrations in water and tiger prawn (Penaeus monodon) from grow-out farms in Sabah, North Borneo

Author:
Hashmi, Mohammad Iqbal; Mustafa, Saleem; Tariq, Shabbir Ahmad
Source:
Food chemistry 2002 v.79 no.2 pp. 151-156
ISSN:
0308-8146
Subject:
Penaeus monodon; cadmium; chromium; cobalt; copper; environmental factors; farms; heavy metals; iron; lead; manganese; muscle tissues; nickel; shrimp; zinc; Borneo
Abstract:
... Concentrations of a number of heavy metals, including Cd, Co, Cr, Cu, Fe, Mn, Mo, Ni, Pb and Zn were determined in samples of water and muscle tissue of tiger prawn (Penaeus monodon) from two farms. One farm was located in Tuaran (farm-A) and the other in Likas (farm-B) near Kota Kinabalu. While Co, Cr, Cu, Fe, Mo, Pb and Zn concentrations were higher in the water from farm-A, other metal concentr ...
DOI:
10.1016/S0308-8146(02)00123-1

13. Influence of β-lactoglobulin, pH and presence of other aroma compounds on the air/liquid partition coefficients of 20 aroma compounds varying in functional group and chain length

Author:
Ruth, Saskia M. van; Villeneuve, Elise
Source:
Food chemistry 2002 v.79 no.2 pp. 157-164
ISSN:
0308-8146
Subject:
1-propanol; 2-heptanone; acetates; air; aldehydes; alpha-pinene; beta-lactoglobulin; butyrates; diacetyl; dimethyl sulfide; gas chromatography; headspace analysis; odor compounds; pH; partition coefficients
Abstract:
... The air/water partition coefficients of 20 aroma compounds varying in functional group and chain length were determined as a function of β-lactoglobulin concentration (0, 0.5, 0.7, 1.0, 2.0%), pH (3, 6, 9) and presence of other aroma compounds in the matrix. Air/liquid partition coefficients of dimethyl sulphide, 1-propanol, diacetyl, 2-butanone, ethyl acetate, 1-butanol, 2-pentanol, propyl acetat ...
DOI:
10.1016/S0308-8146(02)00124-3

14. Physical pre-treatment of plums (Prunus domestica). Part 2. Effect on the quality characteristics of different prune cultivars

Author:
Cinquanta, Luciano; Di Matteo, Marisa; Esti, Marco
Source:
Food chemistry 2002 v.79 no.2 pp. 233-238
ISSN:
0308-8146
Subject:
Prunus domestica; anthocyanins; color; cultivars; drying; high performance liquid chromatography; phenols; plums; pretreatment; sugars
Abstract:
... The effects of an alternative physical pre-treatment for enhancing the drying rate of different plums (Stanley, Angeleno, and Empress), are evaluated by means of the principal chemical parameters and by skin colour. The pre-treatment consists of the superficial abrasion of the plums' peels using an inert abrasive material to remove the cuticular waxy layer, the limiting factor for moisture loss. T ...
DOI:
10.1016/S0308-8146(02)00138-3

15. Physical pre-treatment of plums (Prunus domestica). Part 1. Modelling the kinetics of drying

Author:
Di Matteo, Marisa; Cinquanta, Luciano; Galiero, Giovanni; Crescitelli, Silvestro
Source:
Food chemistry 2002 v.79 no.2 pp. 227-232
ISSN:
0308-8146
Subject:
Prunus domestica; chemical treatment; diffusivity; drying; mathematical models; oleic acid; plums; pretreatment; prunes
Abstract:
... An alternative physical method for enhancing the drying rate of plums is proposed. It consists of the superficial abrasion of the plums’ peel using an inert abrasive material to remove the cuticular waxy layer, the limiting factor for moisture loss. The physical pre-treatment was compared with a chemical treatment in which the plums were dipped into a solution of ethyl oleate. The drying kinetics ...
DOI:
10.1016/S0308-8146(02)00137-1

16. Simultaneous determination of total lipid, cholesterol and fatty acids in meat and backfat of suckling and adult pigs

Author:
Bragagnolo, N.; Rodriguez-Amaya, D.B.
Source:
Food chemistry 2002 v.79 no.2 pp. 255-260
ISSN:
0308-8146
Subject:
adults; backfat; cholesterol; fatty acids; ham; meat cuts; suckling; swine
Abstract:
... Total lipid, cholesterol and fatty acids were determined in the meat, backfat and skin of suckling pigs and in meat cuts and backfat of adult pigs. Mean total lipid was similar (3.2–3.8%) in the meat of the suckling pigs and the adult pork loin, but lower (2.4%) in fresh ham. In the backfat, the values were 50, 68 and 92% for suckling (15 and 21 days) and adult pigs, respectively. Mean cholesterol ...
DOI:
10.1016/S0308-8146(02)00136-X

17. Some properties of potatoes and their starches I. Cooking, textural and rheological properties of potatoes

Author:
Kaur, Lovedeep; Singh, Narpinder; Sodhi, Navdeep Singh; Gujral, Hardeep Singh
Source:
Food chemistry 2002 v.79 no.2 pp. 177-181
ISSN:
0308-8146
Subject:
adhesion; cohesion; cooking; cultivars; hardness; potatoes; rheological properties; starch; stress relaxation; texture; total solids
Abstract:
... Three different potato cultivars (Kufri Jyoti, Kufri Badshah and Pukhraj) were analyzed for cooking, sensory, textural and rheological properties. Potato cultivars (Kufri Jyoti and Kufri Badshah) with higher mealiness scores had lower cooking times and compression forces than cultivars with lower mealiness scores (Pukhraj). Kufri Jyoti and Kufri Badshah potatoes also showed higher total solids los ...
DOI:
10.1016/S0308-8146(02)00129-2

18. Some properties of potatoes and their starches II. Morphological, thermal and rheological properties of starches

Author:
Kaur, Lovedeep; Singh, Narpinder; Sodhi, Navdeep Singh
Source:
Food chemistry 2002 v.79 no.2 pp. 183-192
ISSN:
0308-8146
Subject:
amylose; cooling; cultivars; gelatinization; gelatinization temperature; granules; heat treatment; potatoes; retrogradation; rheological properties; solubility; swelling (materials); transmittance; turbidity
Abstract:
... The physico-chemical, morphological, thermal and rheological properties of the starches separated from different potato cultivars (Kufri Jyoti, Kufri Badshah and Pukhraj) were studied. The starches separated from the mealier cultivars (Kufri Jyoti and Kufri Badshah) showed lower transition temperatures (To; Tp and Tc), peak height indices (PHI), and higher gelatinization temperature range (R) and ...
DOI:
10.1016/S0308-8146(02)00130-9

19. Study of 2-furoylmethyl amino acids in processed foods by HPLC–mass spectrometry

Author:
Castillo, Maria Dolores del; Sanz, Maria Luz; Vicente-Arana, Maria Jesus; Corzo, Nieves
Source:
Food chemistry 2002 v.79 no.2 pp. 261-266
ISSN:
0308-8146
Subject:
arginine; aspartic acid; high performance liquid chromatography; lysine; mass spectrometry; orange juice; processed foods; tomato juice; tomatoes
Abstract:
... High-performance liquid chromatography (HPLC) in combination with electrospray ionisation mass spectrometric detection in positive ion mode, has been used in order to confirm the identity of 2-furoylmethyl amino acids in stored, dehydrated orange juice and tomato products. Three new compounds, identified as 2-furoylmethyl aspartic acid, 2-furoylmethyl pyrrolidone carboxylic acid and 2-furoylmethyl ...
DOI:
10.1016/S0308-8146(02)00139-5

20. Trace elements in Pleurotus sajor-caju cultivated on chemithermomechanical pulp for bio-bleaching

Author:
Sivrikaya, Huseyin; Bacak, Latife; Saracbasi, Akin; Toroglu, Ihsan; Eroglu, Hudaverdi
Source:
Food chemistry 2002 v.79 no.2 pp. 173-176
ISSN:
0308-8146
Subject:
Pleurotus sajor-caju; aluminum; atomic absorption spectrometry; calcium; chromium; cobalt; copper; iron; lead; magnesium; manganese; mushrooms; nickel; pulp; sodium; zinc
Abstract:
... Some trace elements were analyzed in Pleurotus Sajor-caju mushroom cultivated on chemithermomechanical pulp. In this experiment, phytohormones, such as 2.4-D and PS A6, were studied at concentrations of 10, 20 and 30 mg/100 ml, mixed into the pulp. Determination of mineral elements was done by flame atomic absorption spectrophotometry (Perkin Elmer model 1100 B). Sixteen mineral elements were dete ...
DOI:
10.1016/S0308-8146(02)00128-0