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You searched for: Journal Journal of agricultural and food chemistry Remove constraint Journal: Journal of agricultural and food chemistry Publication Year 2002 Remove constraint Publication Year: 2002 Source 2002 v.50 no.10 Remove constraint Source: 2002 v.50 no.10
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1. Advantages of using non-isothermal bioreactors in agricultural waste water treatment by means of immobilized urease. Study on the influence of spacer length and immobilization method

Author:
El Sherif, H.; Di Martino, S.; Travascio, P.; De Maio, A.; Portaccio, M.; Durante, D.; Rossi, S.; Canciglia, P.; Mita, D.G.
Source:
Journal of agricultural and food chemistry 2002 v.50 no.10 pp. 2802-2811
ISSN:
0021-8561
Subject:
urease; nylon; heterocyclic nitrogen compounds; hydrazine; bioreactors; wastewater treatment; enzyme activity; urea; hydrolysis; immobilized cells
Abstract:
... The behavior of three different catalytic membranes, obtained by immobilizing urease on nylon sheets chemically grafted with methyl methacrylate, was studied in a bioreactor operating under isothermal and non-isothermal conditions. Membrane activation was carried out by condensation or acyl azide reaction, and spacers of different lengths, such as hexamethylendiamine or hydrazine, were used. Under ...
DOI:
10.1021/jf010951b
PubMed:
11982403

2. Analysis of fumonisin B1 in Fusarium proliferatum-infected asparagus spears and garlic bulbs from Germany by liquid chromatography-electrospray ionization mass spectrometry

Author:
Seefelder, W.; Gossmann, M.; Humpf, H.U.
Source:
Journal of agricultural and food chemistry 2002 v.50 no.10 pp. 2778-2781
ISSN:
0021-8561
Subject:
Asparagus officinalis; Fusarium proliferatum; fumonisins; garlic; food contamination; liquid chromatography; mass spectrometry; fungal diseases of plants; Germany
Abstract:
... Fusarium proliferatum is one of a group of fungal species that produce fumonisins and is considered to be a pathogen of many economically important plants. The occurrence of fumonisin B1 (FB1) in F. proliferatum-infected asparagus spears from Germany was investigated using a liquid chromatography-electrospray ionization mass spectrometry (LC-ESI-MS) method with isotopically labeled fumonisin FB1-d ...
DOI:
10.1021/jf0115037
PubMed:
11982398

3. Analysis of tobacco-specific nitrosamines in Moldovan cigarette tobacco

Author:
Stapanov, I.; Carmella, S.G.; Hecht, S.S.; Duca, G.
Source:
Journal of agricultural and food chemistry 2002 v.50 no.10 pp. 2793-2797
ISSN:
0021-8561
Subject:
cigarettes; tobacco; nitrosamines; Moldova
Abstract:
... Tobacco-specific nitrosamines (TSNA) are among the most important and abundant strongly carcinogenic agents in unburned tobacco. It has been established that 4-(methylnitrosamino)-1-(3-pyridyl)-1-butanone (NNK) induces lung tumors in rodents independent of the route of administration. N'-Nitrosonornicotine (NNN) causes tumors of the esophagus and nasal cavity in rats, lung in mice, and respiratory ...
DOI:
10.1021/jf011552j
PubMed:
11982401

4. Antioxidant activity of phenolic compounds isolated from Mesona procumbens Hemsl

Author:
Hung, C.Y.; Yen, G.C.
Source:
Journal of agricultural and food chemistry 2002 v.50 no.10 pp. 2993-2997
ISSN:
0021-8561
Subject:
Lamiaceae; plant extracts; phenolic acids; caffeic acid; oxidation; linoleic acid; lipid peroxidation; assays; erythrocytes; cell membranes; humans
Abstract:
... The antioxidant activity of phenolic compounds isolated from Mesona procumbens Hemsl. (Hsian-tsao) was investigated. Hsian-tsao was extracted with various solvents, and the results showed that the fraction treated with acidic ethyl acetate (pH 2) possessed large amounts of phenolic compounds and a strong antioxidant activity on peroxidation of linoleic acid. The antioxidant activity (inhibition of ...
DOI:
10.1021/jf011454y
PubMed:
11982431

5. Antioxidant and antiproliferative activities of raspberries

Author:
Liu, M.; Li, X.Q.; Weber, C.; Lee, C.Y.; Brown, J.; Liu, R.H.
Source:
Journal of agricultural and food chemistry 2002 v.50 no.10 pp. 2926-2930
ISSN:
0021-8561
Subject:
raspberries; phenolic compounds; flavonoids; anthocyanins; fruit juices; color; oxidation; medicinal properties; liver neoplasms; cell lines; cell division; humans; Rubus idaeus; cultivars; antioxidant activity
Abstract:
... Raspberries are rich in phenolic phytochemicals. To study the health benefits of raspberries, four fresh raspberry varieties (Heritage, Kiwigold, Goldie, and Anne) were evaluated for total antioxidant and antiproliferative activities. The total amount of phenolics and flavonoids for each of the four raspberry varieties was determined. The Heritage raspberry variety had the highest total phenolic c ...
DOI:
10.1021/jf0111209
PubMed:
11982421

6. Antioxidant capacity of honeys from various floral sources based on the determination of oxygen radical absorbance capacity and inhibition of in vitro lipoprotein oxidation in human serum samples

Author:
Gheldof, N.; Engeseth, N.J.
Source:
Journal of agricultural and food chemistry 2002 v.50 no.10 pp. 3050-3055
ISSN:
0021-8561
Subject:
honey; phenolic compounds; oxidation; assays; oxygen; free radicals; lipoproteins; blood serum; humans; antioxidant activity
Abstract:
... Honeys from seven different floral sources were analyzed for in vitro antioxidant capacity and total phenolic content. Antioxidant capacity was measured by the oxygen radical absorbance capacity (ORAC) assay and by monitoring the formation of conjugated dienes as an index of the inhibition of copper-catalyzed serum lipoprotein oxidation. ORAC values ranged from 3.1 to 16.3 micromol Trolox equivale ...
DOI:
10.1021/jf0114637
PubMed:
11982440

7. Antiradical efficiency of Maillard reaction mixtures in a hydrophilic media

Author:
Morales, F.J.; Babbel, M.B.
Source:
Journal of agricultural and food chemistry 2002 v.50 no.10 pp. 2788-2792
ISSN:
0021-8561
Subject:
Maillard reaction; glucose; lactose; amino acids; coffee (beverage); Maillard reaction products; free radicals
Abstract:
... The Maillard reaction (MR) has a clear impact in food science, nutrition, and medical research. Free radical scavenging capacities of several MR mixtures made from single combinations of glucose or lactose and amino acids (gly, his, lys, trp, met, and cys) were evaluated by using the N,N-dimethyl-p-phenylenediamine radical cation assay. Medium-roasted coffee brew was used as reference of a thermal ...
DOI:
10.1021/jf011449u
PubMed:
11982400

8. Application of a monoclonal antibody-based enzyme-linked immunosorbent assay for the determination of ractopamine in incurred samples from food animals

Author:
Shelver, W.L.; Smith, D.J.
Source:
Journal of agricultural and food chemistry 2002 v.50 no.10 pp. 2742-2747
ISSN:
0021-8561
Subject:
growth promotion; feed additives; monoclonal antibodies; drug residues; liver; urine; cattle; sheep; enzyme-linked immunosorbent assay; beta-adrenergic agonists
Abstract:
... A monoclonal antibody-based ractopamine immunoassay has been applied to incurred samples from sheep and cattle. Results obtained by immunoassay were compared with those from high-performance liquid chromatography (HPLC). Three sets of sample extracts containing primarily unmetabolized ractopamine were analyzed. Correlation of HPLC with enzyme-linked immunosorbent assay (ELISA) for beef liver sampl ...
DOI:
10.1021/jf011372+
PubMed:
11982392

9. Assessment of pro-oxidant activity of foods by kinetic analysis of crocin bleaching

Author:
Manzocco, L.; Calligaris, S.; Nicoli, M.C.
Source:
Journal of agricultural and food chemistry 2002 v.50 no.10 pp. 2767-2771
ISSN:
0021-8561
Subject:
spectroscopy; skim milk; pasteurized milk; oxidation; measurement; assays; carotenoids; bleaching; free radicals; chemical reactions; redox potential; breads
Abstract:
... The pro-oxidant activity of potent oxidants and foods was determined using the kinetic analysis of crocin bleaching. In its reduced form, crocin has an absorption band at 443 nm, which disappears upon oxidation by a generic radical species. Hydroxyl radicals generated by hydrogen peroxide, peroxyl radicals from ABAP, and the stable free radical DPPH were allowed to react with crocin in an aqueous ...
DOI:
10.1021/jf011401g
PubMed:
11982396

10. Characteristic odor components of Citrus sphaerocarpa Tanaka (Kabosu) cold-pressed peel oil

Author:
Tu, N.T.M.; Onishi, Y.; Choi, H.S.; Kondo, Y.; Bassore, S.M.; Ukeda, H.; Sawamura, M.
Source:
Journal of agricultural and food chemistry 2002 v.50 no.10 pp. 2908-2913
ISSN:
0021-8561
Subject:
Citrus; citrus fruits; essential oils; pressing; cold; volatile compounds; odors; citronellal
Abstract:
... The volatile components of Citrus sphaerocarpa Tanaka (Kabosu) cold-pressed peel oil were investigated by chemical and sensory analyses. Monoterpene hydrocarbons (more than 94.6%) were predominant in Kabosu peel oil, with limonene and myrcene accounting for the major proportions (70.5% and 20.2%, respectively). The Kabosu oxygenated fraction was characterized by quantitative abundance in aldehydes ...
DOI:
10.1021/jf011578a
PubMed:
11982418

11. Characterization of some Allium hybrids by aroma precursors, aroma profiles, and alliinase activity

Author:
Keusgen, M.; Schulz, H.; Glodek, J.; Krest, I.; Kruger, H.; Herchert, N.; Keller, J.
Source:
Journal of agricultural and food chemistry 2002 v.50 no.10 pp. 2884-2890
ISSN:
0021-8561
Subject:
Allium cepa; Allium; wild relatives; interspecific hybridization; hybrids; lyases; enzyme activity; organic sulfur compounds; volatile compounds; odors; cysteine; amino acid derivatives; random amplified polymorphic DNA technique
Abstract:
... Various Allium hybrids, obtained by the crossbreeding of Allium cepa (onion) as the mother plant and six taxonomically distant wild species obtained by embryo rescue, were investigated with special respect to their individual profiles of cysteine sulfoxides as well as enzymically and nonenzymically formed aroma substances. Alliinase (EC 4.4.1.4) catalyzes the conversion of odorless (+)-S-alk(en)yl ...
DOI:
10.1021/jf011331d
PubMed:
11982415

12. Characterization of the aroma of a meatlike process flavoring from soybean-based enzyme-hydrolyzed vegetable protein

Author:
Wu, Y.F.G.; Cadwallader, K.R.
Source:
Journal of agricultural and food chemistry 2002 v.50 no.10 pp. 2900-2907
ISSN:
0021-8561
Subject:
soybean meal; soy protein; proteolysis; proteinases; free amino acids; volatile compounds; meat; flavor; odors; flavorings
Abstract:
... Defatted soybean meal was converted into enzyme-hydrolyzed vegetable protein (E-HVP) using the proteolytic enzyme Flavorzyme. Total free amino acids increased by 40-fold after enzyme hydrolysis, with leucine being the most abundant, followed by phenylalanine, lysine, glutamine/glutamic acid, and alanine. Volatile components from a meatlike process flavoring made from E-HVP were isolated by direct ...
DOI:
10.1021/jf0114076
PubMed:
11982417

13. Comparison of different egg albumen fractions as sources of ovomucin

Author:
Hiidenhovi, J.; Makinen, J.; Huopalahti, R.; Ryhanen, E.L.
Source:
Journal of agricultural and food chemistry 2002 v.50 no.10 pp. 2840-2845
ISSN:
0021-8561
Subject:
egg albumen; fractionation; filtration; byproducts; mucins
Abstract:
... Ovomucin was fractionated from whole egg albumen, thick egg albumen, liquid egg albumen, and a liquid egg albumen filtration byproduct by using the isoelectric precipitation method. The amounts of ovomucin measured in the above-mentioned fractions were 280, 340, 500, and 520 mg per 100 g of albumen, respectively. There was great variation between the beta-ovomucin contents of the different albumen ...
DOI:
10.1021/jf011333y
PubMed:
11982409

14. Composition and stability of herring oil recovered from sorted byproducts as compared to oil from mixed byproducts

Author:
Aidos, I.; Masbernat-Martinez, S.; Luten, J.B.; Boom, R.M.; Padt, A. van der.
Source:
Journal of agricultural and food chemistry 2002 v.50 no.10 pp. 2818-2824
ISSN:
0021-8561
Subject:
fish oils; fish waste; head; mixtures; polyunsaturated fatty acids; saturated fatty acids; food storage; heat; lipids; oxidation; peroxide value; long chain fatty acids; herring
Abstract:
... Herring oils produced from three different types of byproducts, only heads, mixed, and headless byproducts, were compared. Heads byproducts and its oil presented the highest oxidation levels and the lowest alpha-tocopherol content. Heads contained the lowest polyunsaturated fatty acids content and the highest amount of saturated fatty acids. No significant differences were found between the fatty ...
DOI:
10.1021/jf011318t
PubMed:
11982405

15. Cooperative action of alpha-glucanotransferase and maltogenic amylase for an improved process of isomaltooligosaccharide (IMO) production

Author:
Lee, H.S.; Auh, J.H.; Yoon, H.G.; Kim, M.J.; Park, J.H.; Hong, S.S.; Kang, M.H.; Kim, T.J.; Moon, T.W.; Kim, J.W.
Source:
Journal of agricultural and food chemistry 2002 v.50 no.10 pp. 2812-2817
ISSN:
0021-8561
Subject:
amylases; Bacillus stearothermophilus; hexosyltransferases; thermophilic bacteria; gene expression; Escherichia coli; enzyme activity; oligosaccharides; corn syrup; Thermotoga maritima
Abstract:
... Maltogenic amylase and alpha-glucanotransferase (alpha-GTase) were employed in an effort to develop an efficient process for the production of isomaltooligosaccharides (IMOs). Bacillus stearothermophilus maltogenic amylase (BSMA) and alpha-GTase from Thermotoga maritima were overexpressed in Escherichia coli using overexpression vectors. An IMO mixture containing 58% of various IMOs was produced f ...
DOI:
10.1021/jf011529y
PubMed:
11982404

16. Coriander essential oil composition from two genotypes grown in different environmental conditions

Author:
Gil, A.; Fuente, E.B. de la.; Lenardis, A.E.; Lopez Pereira, M.; Suarez, S.A.; Bandoni, A.; Baren, C. van.; Di Leo Lira, P.; Ghersa, C.M.
Source:
Journal of agricultural and food chemistry 2002 v.50 no.10 pp. 2870-2877
ISSN:
0021-8561
Subject:
Coriandrum sativum; essential oils; terpenoids; landraces; provenance; weeds; plant density; urea; nutrient availability; chemical constituents of plants; genotype; Argentina
Abstract:
... The objective was to study the essential oil composition of coriander fruits in plants growing in environments differing in soil conditions and weediness level. Factorial field experiments were conducted in two locations from the Rolling Pampas, Argentina, and two coriander landraces (European and Argentinean) were tested under two levels of nitrogen fertilization and weediness. Data were evaluate ...
DOI:
10.1021/jf011128i
PubMed:
11982413

17. Correlations between biochemical characteristics and foam-forming and -stabilizing ability of whey and casein hydrolysates

Author:
Ven, C. van der.; Gruppen, H.; Bont, D.B.A. de.; Voragen, A.G.J.
Source:
Journal of agricultural and food chemistry 2002 v.50 no.10 pp. 2938-2946
ISSN:
0021-8561
Subject:
protein hydrolysates; whey; foams; foaming; proteolysis; proteinases; molecular weight
Abstract:
... Whey protein and casein were hydrolyzed with 11 commercially available enzymes. Foam properties of 44 samples were measured and were related to biochemical properties of the hydrolysates using statistical data analysis. All casein hydrolysates formed high initial foam levels, whereas whey hydrolysates differed in their foam-forming abilities. Regression analysis using the molecular weight distribu ...
DOI:
10.1021/jf011190f
PubMed:
11982423

18. Effect of emulsifier on oxidation properties of fish oil-based structured lipid emulsions

Author:
Fomuso, L.B.; Corredig, M.; Akoh, C.C.
Source:
Journal of agricultural and food chemistry 2002 v.50 no.10 pp. 2957-2961
ISSN:
0021-8561
Subject:
menhaden oil; emulsions; lipids; emulsifiers; nonionic surfactants; phosphatidylcholines; whey protein; protein isolates; sucrose esters; monoacylglycerols; diacylglycerols; octanoic acid; docosahexaenoic acid; eicosapentaenoic acid; oxidation
Abstract:
... The effects of the emulsifiers lecithin, Tween 20, whey protein isolate, mono-/diacylglycerols, and sucrose fatty acid ester on oxidation stability of a model oil-in-water emulsion prepared with enzymatically synthesized menhaden oil-caprylic acid structured lipid were evaluated. Oxidation was monitored by measuring lipid hydroperoxides, thiobarbituric acid reactive substances, and the ratio of co ...
DOI:
10.1021/jf011229g
PubMed:
11982425

19. Effects of ethanol on structure and solubility of potato proteins and the effects of its presence during the preparation of a protein isolate

Author:
Koningsveld, G.A. van.; Gruppen, H.; Jongh, H.H.J. de.; Wijngaards, G.; Boekel, M.A.J.S. van.; Walstra, P.; Voragen, A.G.J.
Source:
Journal of agricultural and food chemistry 2002 v.50 no.10 pp. 2947-2956
ISSN:
0021-8561
Subject:
potatoes; vegetable juices; plant proteins; molecular conformation; chemical precipitation; ethanol; protein isolates; pH; temperature; ionic strength; solubility; heat treatment; protein tertiary structure; protein secondary structure
Abstract:
... In this study, a protein isolate with a high solubility at neutral pH was prepared from industrial potato juice by precipitation at pH 5 in the presence of ethanol. The effects of ethanol itself and the effects of its presence during precipitation on the properties of various potato protein fractions were examined. The presence of ethanol significantly reduced the denaturation temperature of potat ...
DOI:
10.1021/jf011202x
PubMed:
11982424

20. Enzymatic modification of pectin to increase its calcium sensitivity while preserving its molecular weight

Author:
Hotchkiss, A.T. Jr.; Savary, B.J.; Cameron, R.G.; Chau, H.K.; Brouillette, J.; Luzio, G.A.; Fishman, M.L.
Source:
Journal of agricultural and food chemistry 2002 v.50 no.10 pp. 2931-2937
ISSN:
0021-8561
Subject:
pectins; pectinesterase; enzyme activity; molecular weight; viscosity; calcium; galacturonic acid
Abstract:
... A commercial high-methoxy citrus pectin was treated with a purified salt-independent pectin methylesterase (PME) isozyme isolated from Valencia orange peel to prepare a series of deesterified pectins. A series of alkali-deesterified pectins was also prepared at pH 10 under conditions permitting beta-elimination. Analysis of these pectins using high-performance size exclusion chromatography (HPSEC) ...
DOI:
10.1021/jf011187w
PubMed:
11982422