Jump to Main Content
PubAg
Main content area
Search
« Previous |
1 - 20 of 27
|
Next »
Search Results
- Author:
- Aadil, Rana Muhammad; Zeng, Xin‐An; Wang, Man‐Sheng; Liu, Zhi‐Wei; Han, Zhong; Zhang, Zhi‐Hong; Hong, Jing; Jabbar, Saqib
- Source:
- International journal of food science & technology 2015 v.50 no.5 pp. 1144-1150
- ISSN:
- 0950-5423
- Subject:
- anthocyanins; fructose; glucose; grapefruit juice; lycopene; microorganisms; minerals; phenolic compounds; sucrose; ultrasonic treatment; ultrasonics; viscosity
- Abstract:
- ... The grapefruit juice was sonicated in an ultrasonic bath at 28 kHz frequency (amplitude 70%), for 0, 30, 60 and 90 min at 20 °C. This research was focused on the effects of ultrasound treatment on phenolic compounds, minerals, viscosity, lycopene, total anthocyanins, total carotenoids, micro‐organism analysis and sugars. A statistically significant increase was observed in total carotenoids, lycop ...
- DOI:
- 10.1111/ijfs.12767
-
http://dx.doi.org/10.1111/ijfs.12767
- Author:
- Potisate, Yuparat; Kerr, William L.; Phoungchandang, Singhanat
- Source:
- International journal of food science & technology 2015 v.50 no.5 pp. 1224-1233
- ISSN:
- 0950-5423
- Subject:
- Moringa oleifera; air drying; aluminum; antioxidant activity; chlorophyll; color; half life; heat; kaempferol; leaves; packaging; phenolic compounds; phytopharmaceuticals; polypropylenes; quercetin
- Abstract:
- ... Moringa oleifera leaves contain phytochemicals that are retained during heat pump‐assisted dehumidified air drying. Changes in phytochemicals, antioxidant capacity and colour were evaluated at 15–35 °C, during storage of dried leaves in polypropylene (PP) or high barrier (PET/Al/PE) packaging for up to 6 months. The awof samples in PP increased from 0.373 to 0.669. Decreases in total phenolics wer ...
- DOI:
- 10.1111/ijfs.12744
-
http://dx.doi.org/10.1111/ijfs.12744
- Author:
- Oh, Seonwoo; Park, Soo‐Yun; Yeo, Yunsoo; Park, Soon Ki; Kim, Hee‐Yun
- Source:
- International journal of food science & technology 2015 v.50 no.5 pp. 1244-1254
- ISSN:
- 0950-5423
- Subject:
- Oryza sativa; brown rice; environmental factors; genetic engineering; metabolites; multivariate analysis; nutrition; principal component analysis; safety assessment; transgenic plants
- Abstract:
- ... Compositional analysis of genetically modified (GM) rice (OsCK1), non‐GM comparator and reference rice as commercial rice was conducted for the safety assessment. The tolerance intervals (TI) of commercial rice were also set to illustrate compositional variability. GM rice, non‐GM rice and reference rice were compared using principal component analysis (PCA) and partial least squares‐discriminant ...
- DOI:
- 10.1111/ijfs.12742
-
http://dx.doi.org/10.1111/ijfs.12742
- Author:
- Kalogianni, Eleni P.; Karastogiannidou, Calliope
- Source:
- International journal of food science & technology 2015 v.50 no.5 pp. 1215-1223
- ISSN:
- 0950-5423
- Subject:
- cellulose; frying oil; glass; olives; polar compounds; polyethylene; porous media; rapid methods; sunflower oil
- Abstract:
- ... A novel rapid method and apparatus for the determination of frying oil quality based on capillary penetration is presented. The method measures the rate (or time vs. distance) of penetration of the oil in a substrate. Several porous media made of different materials (glass, cellulose, polyethylene) having different pore sizes were examined as potential substrates. A polyethylene substrate was sele ...
- DOI:
- 10.1111/ijfs.12752
-
http://dx.doi.org/10.1111/ijfs.12752
- Author:
- Moon, Ji Hoon; Pan, Cheol‐ho; Yoon, Won Byong
- Source:
- International journal of food science & technology 2015 v.50 no.5 pp. 1255-1267
- ISSN:
- 0950-5423
- Subject:
- Solanum tuberosum; activation energy; air; air drying; anthocyanins; color; hardness; models; potatoes; thermal degradation; thermal properties; water content
- Abstract:
- ... Purple‐fleshed potatoes (PFP) and red‐fleshed potatoes (RFP) were dried using hot air. The hardness, anthocyanin content and colour in PFP and RFP during drying were evaluated at 60, 70 and 80 °C. The hardness was characterised by a softening stage in the early drying period, followed by a hardening stage. The times to reach at the transition were 420, 300 and 240 min at 60, 70 and 80 °C, respecti ...
- DOI:
- 10.1111/ijfs.12740
-
http://dx.doi.org/10.1111/ijfs.12740
- Author:
- Wolf, Irma V.; Vénica, Claudia I.; Perotti, María C.
- Source:
- International journal of food science & technology 2015 v.50 no.5 pp. 1076-1082
- ISSN:
- 0950-5423
- Subject:
- acetaldehyde; beta-galactosidase; fermentation; hydrolysis; lactose; manufacturing; pH; titratable acidity; volatile compounds; yogurt
- Abstract:
- ... A comparative study between reduced‐lactose yogurts made with added β‐galactosidase (E yogurts) and controls (C yogurts) was performed. The evolution of lactose content, pH, acidity and volatile compounds was measured during fermentation and storage at 5 °C. The hydrolysis percentages of lactose ranged from 75% to 78% in E yogurts and from 10% to 13% in C yogurts at the end of manufacture and stay ...
- DOI:
- 10.1111/ijfs.12745
-
http://dx.doi.org/10.1111/ijfs.12745
- Author:
- Olanya, Ocen Modesto; Annous, Bassam A.; Taylor, Janysha
- Source:
- International journal of food science & technology 2015 v.50 no.5 pp. 1102-1108
- ISSN:
- 0950-5423
- Subject:
- Pseudomonas chlororaphis; Salmonella enterica; chlorine dioxide; food safety; serotypes; tomatoes
- Abstract:
- ... Control of Salmonella enterica on tomatoes is important for food safety. The aim of this research was to evaluate the survival of Salmonella enterica serovars Montevideo (SM) and Typhimurium (ST) on tomatoes exposed to gaseous chlorine dioxide and Pseudomonas chlororaphis (Pc). Pc was applied to stem scars of tomatoes prior to inoculations with SM and ST. Tomatoes were treated with gaseous ClO₂at ...
- DOI:
- 10.1111/ijfs.12748
-
http://dx.doi.org/10.1111/ijfs.12748
- Author:
- Zhang, Zhi‐Hong; Yu, Qian; Zeng, Xin‐An; Han, Zhong; Sun, Da‐Wen; Muhammad‐Aadil, Rana
- Source:
- International journal of food science & technology 2015 v.50 no.5 pp. 1130-1136
- ISSN:
- 0950-5423
- Subject:
- fluorescence; pH; pulsed electric fields; solubility; surface tension; tryptophan
- Abstract:
- ... The effects of pulsed electric fields (PEF) treatment on the solubility, surface tension and fluorescence spectra of L‐tryptophan were systematically investigated using a range of PEF intensities (0–50 kV cm⁻¹) and a number of pulses (0–216). PEF frequency and pulse width used in this experiment were 1000 Hz and 40 μs, respectively. Under these conditions, the solubility, pH value and maximum rela ...
- DOI:
- 10.1111/ijfs.12758
-
http://dx.doi.org/10.1111/ijfs.12758
- Author:
- Li, Li; Wang, Dan; Li, Xihong; Wang, Yu; Ju, Xiaofeng
- Source:
- International journal of food science & technology 2015 v.50 no.5 pp. 1083-1088
- ISSN:
- 0950-5423
- Subject:
- Allium sativum; acetic acid; bulbs; carbon dioxide; cell membranes; color; fumigation; garlic; packaging; temperature; vapors
- Abstract:
- ... It has been well known that the greening of Allium sativum cloves could be formed after immersed in acetic acid solution. Nonetheless, no investigation was reported on colour development of A. sativum in response to acetic acid vapour until now. In this study, the brief exposure of A. sativum to acetic acid vapour (200–400 ppm) was combined with controlled atmosphere (5%, 20% and 80% CO₂) packagin ...
- DOI:
- 10.1111/ijfs.12751
-
http://dx.doi.org/10.1111/ijfs.12751
- Author:
- Lou, Shyi‐Neng; Hsieh, Hsin‐Pei; Ho, Chi‐Tang; Ferng, Lin‐Huei A.; Chang, Yung‐Chung
- Source:
- International journal of food science & technology 2015 v.50 no.5 pp. 1166-1173
- ISSN:
- 0950-5423
- Subject:
- 2,2-diphenyl-1-picrylhydrazyl; Citrus madurensis; absorbance; flavonoids; heat; heat treatment; oxygen radical absorbance capacity
- Abstract:
- ... The purpose of this study was to investigate the enhancing effect of heat treatment (110 and 130 °C for 0.5, 1.0, 1.5 and 2.0 h, and 150 °C for 1.5 h) on antioxidant activity and phenolic compounds of immature calamondin (Citrus mitis Blanco). The results indicated that heat treatment could enhance the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) scavenging potency, oxygen radical absorbance capacity (ORA ...
- DOI:
- 10.1111/ijfs.12741
-
http://dx.doi.org/10.1111/ijfs.12741
- Author:
- Santos Soares, Lenilton; Tosati, Juliano Vinicius; Lima, Marieli; Lerin, Lindomar Alberto; Monteiro, Alcilene Rodrigues
- Source:
- International journal of food science & technology 2015 v.50 no.5 pp. 1089-1094
- ISSN:
- 0950-5423
- Subject:
- absorption; carbon dioxide; desorption; headspace analysis; mathematical models; oysters; shelf life; solubilization; temperature
- Abstract:
- ... Soluble gas stabilisation (SGS) is a recently proposed method to extend the shelf life of food. However, no studies have determined the amount of carbon dioxide absorbed in food and particularly in oysters. Thus, the aim of this study was to determine CO₂absorption and desorption rates in oysters during the solubilisation process. Cooked oysters were placed in the apparatus's chamber, CO₂was injec ...
- DOI:
- 10.1111/ijfs.12743
-
http://dx.doi.org/10.1111/ijfs.12743
- Author:
- Wen, Xin; Hu, Rui; Zhao, Jin‐Hong; Peng, Yu; Ni, Yuan‐Ying
- Source:
- International journal of food science & technology 2015 v.50 no.5 pp. 1116-1122
- ISSN:
- 0950-5423
- Subject:
- Cucumis melo; ascorbic acid; color; drip loss; melons; sensory properties; temperature; texture; thawing; water
- Abstract:
- ... The effects of different thawing methods (room temperature thawing, running water thawing, microwave thawing at 300 W, 500 W, 700 W and high‐pressure thawing at 100 MPa, 150 MPa, 200 MPa) on quality (drip loss, texture, colour, ascorbic acid contents and sensory quality) of frozen hami melon were investigated. The results showed that different thawing treatments affected the quality of hami melon ...
- DOI:
- 10.1111/ijfs.12755
-
http://dx.doi.org/10.1111/ijfs.12755
- Author:
- Marti, Alessandra; Bottega, Gabriella; Franzetti, Laura; Morandin, Francesca; Quaglia, Lucio; Pagani, Maria Ambrogina
- Source:
- International journal of food science & technology 2015 v.50 no.5 pp. 1268-1274
- ISSN:
- 0950-5423
- Subject:
- Saccharomyces cerevisiae; acidification; breads; buckwheat flour; dough development; gluten; gluten-free foods; lactic acid bacteria; loaves; sourdough; wheat; yeasts
- Abstract:
- ... Gluten‐free (GF) sourdough was prepared from wheat sourdough and analysed both in fresh (GFS) and dried forms (DGFS). The gluten content in each GF sourdough sample was <20 mg kg⁻¹. The dough leavening capacity and the properties of the bread samples were investigated and compared to those of bread prepared using bakery yeast (Saccharomyces cerevisiae). Two commercial rice‐based mixtures (differen ...
- DOI:
- 10.1111/ijfs.12757
-
http://dx.doi.org/10.1111/ijfs.12757
- Author:
- Liu, Hong; Liu, Hongkai; Yan, Lei; Cheng, Xuzhen; Kang, Yufan
- Source:
- International journal of food science & technology 2015 v.50 no.5 pp. 1206-1214
- ISSN:
- 0950-5423
- Subject:
- Vigna radiata; absorption; cultivars; emulsifying; emulsifying properties; emulsions; foaming; foaming capacity; foams; globulins; mung beans; oils; pH; polypeptides; solubility; soybeans; water binding capacity
- Abstract:
- ... The functional properties including solubility, water absorption capacity, oil absorption capacity, foaming properties and emulsifying properties of 8S globulin fractions from 15 mung bean cultivars were investigated in this study. In addition, the effects of pH on solubility, foaming properties and emulsifying properties were studied. The functional properties of the 8S globulin fractions varied ...
- DOI:
- 10.1111/ijfs.12761
-
http://dx.doi.org/10.1111/ijfs.12761
- Author:
- Arise, Abimbola K.; Amonsou, Eric O.; Ijabadeniyi, Oluwatosin A.
- Source:
- International journal of food science & technology 2015 v.50 no.5 pp. 1095-1101
- ISSN:
- 0950-5423
- Subject:
- Vigna subterranea; absorption; acid deposition; emulsifying; foaming; foaming capacity; landraces; oils; pH; peanuts; protein concentrates; protein content; solubilization
- Abstract:
- ... Functional properties of protein concentrates prepared from three bambara groundnut landraces using acid precipitation and salt solubilisation methods were evaluated. The protein content of bambara grains (26–27%) was similar for the three landraces. The acid precipitation gave a much higher yield of protein concentrates (52%), which were also high in protein (79%) compared to the salt solubilisat ...
- DOI:
- 10.1111/ijfs.12746
-
http://dx.doi.org/10.1111/ijfs.12746
- Author:
- Singh, Jatinder Pal; Kaur, Amritpal; Shevkani, Khetan; Singh, Narpinder
- Source:
- International journal of food science & technology 2015 v.50 no.5 pp. 1190-1197
- ISSN:
- 0950-5423
- Subject:
- Syzygium cumini; antioxidants; batters; cohesion; color; consumer acceptance; flavonoids; fruit pulp; gluten-free foods; muffins; rheology; rice; rice flour; sensory properties; texture; viscoelasticity; water activity; xanthan gum
- Abstract:
- ... This study was undertaken to prepare antioxidant‐rich gluten‐free eggless muffins from rice flour blended with varying amounts of jambolan fruit pulp (JFP) and xanthan gum (XG). The batters were evaluated for fundamental rheology, while muffins were analysed for physicochemical (colour, volume, water activity, total phenolic and flavonoid content), texture and sensory properties. The incorporation ...
- DOI:
- 10.1111/ijfs.12764
-
http://dx.doi.org/10.1111/ijfs.12764
- Author:
- Pascual‐Pineda, Luz A.; Flores‐Andrade, Enrique; Jiménez‐Fernández, Maribel; Beristain, Cesar I.
- Source:
- International journal of food science & technology 2015 v.50 no.5 pp. 1174-1181
- ISSN:
- 0950-5423
- Subject:
- carotenoids; enthalpy; entropy; hydrophilicity; nanoemulsions; paprika; particle size; surfactants; thermal degradation; ultrasonics
- Abstract:
- ... In this study, oil‐in‐water nanoemulsions of paprika oleoresin were prepared by high‐power ultrasound. The influence of hydrophilic lipophilic balance (HLB) value and surfactant concentration on the physical and chemical stability and kinetic and thermodynamic properties were investigated. Kinetic data for thermal degradation of red and yellow fractions of carotenoids in nanoemulsions at 25, 35 an ...
- DOI:
- 10.1111/ijfs.12750
-
http://dx.doi.org/10.1111/ijfs.12750
- Author:
- Teh, Sue‐Siang; Niven, Brian E.; Bekhit, Alaa El‐Din A.; Carne, Alan; Birch, Edward John
- Source:
- International journal of food science & technology 2015 v.50 no.5 pp. 1109-1115
- ISSN:
- 0950-5423
- Subject:
- antioxidant activity; canola; ethanol; flavonoids; microwave treatment; oilseed cakes; polyphenols; pulsed electric fields; response surface methodology; ultrasonic treatment
- Abstract:
- ... The incorporation of microwave and pulsed electric field (PEF) technologies in optimising the extraction of polyphenols from defatted canola seed cake was determined by Box‐Behnken response surface methodology, using three parameters of microwave treatment (power, time and liquid: solid (L:S) ratio) and four parameters of PEF (ethanol concentration, time, frequency and voltage). After microwave an ...
- DOI:
- 10.1111/ijfs.12749
-
http://dx.doi.org/10.1111/ijfs.12749
- Author:
- Barbosa, Joana; Borges, Sandra; Teixeira, Paula
- Source:
- International journal of food science & technology 2015 v.50 no.5 pp. 1151-1157
- ISSN:
- 0950-5423
- Subject:
- Pediococcus acidilactici; antibiotic resistance; food industry; food matrix; gastrointestinal system; lactic acid bacteria; probiotics; reconstituted milk; skim milk; spray drying; viability; virulence
- Abstract:
- ... The objective of this study was to compare the results obtained between a commercial probiotic bacterium and a strain of Pediococcus acidilactici isolated from a food matrix. Besides the characterisation of the isolates, the main focus of this work was to evaluate their ability to survive through simulated gastrointestinal tract passage as well as the effect of the spray drying process to be used ...
- DOI:
- 10.1111/ijfs.12768
-
http://dx.doi.org/10.1111/ijfs.12768
- Author:
- Zhu, Xiangrong; Li, Gaoyang; Shan, Yang
- Source:
- International journal of food science & technology 2015 v.50 no.5 pp. 1123-1129
- ISSN:
- 0950-5423
- Subject:
- algorithms; brown rice; cadmium; chemometrics; correlation; least squares; models; near-infrared spectroscopy; prediction
- Abstract:
- ... The feasibility of prediction of cadmium (Cd) content in brown rice was investigated by near‐infrared spectroscopy (NIRS) and chemometrics techniques. Spectral pretreatment methods were discussed in detail. Synergy interval partial least squares (siPLS) algorithm was used to select the efficient combinations of spectral subintervals and wavenumbers during constructing the quantitative calibration ...
- DOI:
- 10.1111/ijfs.12756
-
http://dx.doi.org/10.1111/ijfs.12756