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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 2001 Remove constraint Publication Year: 2001 Source 2001 v.49 no.12 Remove constraint Source: 2001 v.49 no.12 Subject color Remove constraint Subject: color Text Availability Citation in PubAg Remove constraint Text Availability: Citation in PubAg
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1. Analysis of physicochemical factors related to the automatic pellicle removal in Korean chestnut (Castanea crenata)

Author:
Hwang, J.Y.; Hwang, I.K.; Park, J.B.
Source:
Journal of agricultural and food chemistry 2001 v.49 no.12 pp. 6045-6049
ISSN:
0021-8561
Subject:
chemical composition; Castanea crenata; sugars; proanthocyanidins; peeling; varieties; tannins; firmness; color; chestnuts; shelling; hulls
Abstract:
... Analyses were carried out for condensed tannin content, soluble sugar content, color, firmness, and peeling ratio of the pellicle of 14 varieties of Korean chestnut. The correlation between these physicochemical components and the peeling ratio was measured. The total soluble sugar content ranged from 4.20 to 11.83%. Condensed tannin contents in the inner and outer chestnut shells were 7.83-71.42% ...
DOI:
10.1021/jf010744b
PubMed:
11743806

2. Effect of different winemaking technologies on phenolic composition in Tinta Miuda red wines

Author:
Sun, B.; Spranger, I.; Roque-do-Vale, F.; Leandro, C.; Belchior, P.
Source:
Journal of agricultural and food chemistry 2001 v.49 no.12 pp. 5809-5816
ISSN:
0021-8561
Subject:
anthocyanins; fermentation; proanthocyanidins; grapes; stems; wines; winemaking; color; flavanols
Abstract:
... The influence of different types of winemaking technology on the contents of catechins, proanthocyanidins, and anthocyanins in Tinta Miuda red wines was studied. The Tinta Miuda red wines were made by fermentation with carbonic maceration, fermentation with stem contact, and fermentation without stem contact, respectively. The analysis of individual catechins, procyanidins, and anthocyanins in the ...
DOI:
10.1021/jf010661v

3. Effects of vitamin E supplementation on lipid peroxidation and color retention of salted calf muscle from a diet rich in polyunsaturated fatty acids

Author:
Granit, R.; Angel, S.; Akiri, B.; Holzer, Z.; Aharoni, Y.; Orlov, A.; Kanner, J.
Source:
Journal of agricultural and food chemistry 2001 v.49 no.12 pp. 5951-5956
ISSN:
0021-8561
Subject:
calf feeding; myoglobin; lipid peroxidation; skeletal muscle; linseed; alpha-tocopherol; salting; beef; color; vitamin supplements; oxidation; polyunsaturated fatty acids; cold storage
Abstract:
... The color of fresh meat is one of the most important quality criteria of raw muscle foods. This red color is principally due to the presence of oxymyoglobin. The present study was undertaken to examine the effect of a diet rich in polyunsaturated fatty acids (PUFA), the addition of NaCl, and the influence of dietary supplementation with vitamin E on calf muscle oxymyoglobin oxidation (color) and l ...
DOI:
10.1021/jf010459s
PubMed:
11743791

4. Highly polymerized procyanidins in brown soybean seed coat with a high radical-scavenging activity

Author:
Takahata, Y.; Ohnishi-Kameyama, M.; Takahashi, M.; Suda, I.
Source:
Journal of agricultural and food chemistry 2001 v.49 no.12 pp. 5843-5847
ISSN:
0021-8561
Subject:
testa; proanthocyanidins; free radicals; polymerization; soybeans; varieties; color; polymers; anthocyanidins
Abstract:
... 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity of the 70% aqueous acetone extract from the seed coat of the brown soybean variety, Akita-Zairai, was investigated. The activity of the seed coat of Akita-Zairai was much higher than that of three other reddish-brown varieties, but lower than that of two black varieties, and was closely dependent on the content of phenolic compounds. ...
DOI:
10.1021/jf010307x
PubMed:
11743772

5. Isolation and determination of anthocyanins in seed coats of black soybean (Glycine max (L.) Merr.)

Author:
Choung, M.G.; Baek, I.Y.; Kang, S.T.; Han, W.Y.; Shin, D.C.; Moon, H.P.; Kang, K.H.
Source:
Journal of agricultural and food chemistry 2001 v.49 no.12 pp. 5848-5851
ISSN:
0021-8561
Subject:
soybeans; color; anthocyanins; glucosides; chemical composition; chemical structure; varieties; testa
Abstract:
... Anthocyanin pigments in seed coats of black soybean (Glycine max (L.) Merr.) were extracted with 1% HCl-CH3OH, and the crude anthocyanin extract was purified by Sephadex LH-20 and Lichroprep RP-18 open-column chromatography. Three major anthocyanins were isolated, and their chemical structures were identified by spectroscopic methods (UV-visible, FABMS, 1H and 13C NMR, and by TLC). The complete st ...
DOI:
10.1021/jf010550w
PubMed:
11743773