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- Author:
- Buttery, R.G.; Ling, L.C.
- Source:
- Journal of agricultural and food chemistry 1998 v.46 no.7 pp. 2764-2769
- ISSN:
- 0021-8561
- Subject:
- chemical composition; volatile compounds; grain products; tortillas; snacks; flavor compounds; spectral analysis
- Abstract:
- ... Volatile components from tortilla chips were isolated by high flow dynamic headspace sampling using a closed loop system with excess anhydrous sodium sulfate and trapping the volatiles on Tenax. Capillary GC-MS was used to identify the components. Major volatiles identified included 2-methylpyrazine, 1-hydroxy-2-propanone, 4-vinylguaiacol, 2-acetyltetrahydropyridine, (E,E)- and (E,Z)-2,4-decadiena ...
- DOI:
- 10.1021/jf980125b
-
http://dx.doi.org/10.1021/jf980125b
- Author:
- Huidobro, A.; Mohamed, G.F.; Tejada, M.
- Source:
- Journal of agricultural and food chemistry 1998 v.46 no.7 pp. 2601-2608
- ISSN:
- 0021-8561
- Subject:
- protein aggregates; hake; sardines; Sardina pilchardus; mixtures; myofibrils; myosin; frozen storage; extraction
- Abstract:
- ... The effect of frozen storage on the loss of extractability of natural actomyosin (NAM) with 0.6 M NaCl (P1) was studied in hake (Merluccius merluccius), sardine (Sardina pilchardus), and mixed minces in varying proportions stored for up to 1 year at -20 degrees C. The objective was to ascertain the types of bonds established among the proteins. The unextracted NAM was treated with different extrac ...
- DOI:
- 10.1021/jf970962y
-
http://dx.doi.org/10.1021/jf970962y
- Author:
- Gunata, Z.; Blondeel, C.; Vallier, M.J.; Lepoutre, J.P.; Sapis, J.C.; Watanabe, N.
- Source:
- Journal of agricultural and food chemistry 1998 v.46 no.7 pp. 2748-2753
- ISSN:
- 0021-8561
- Subject:
- glycosidases; grapes; pH; hydrolysis; flavor compounds; temperature; glycosides
- Abstract:
- ... We present evidence on the presence of an endoglycosidase in grape skins able to split the heterosidic linkage of disaccharide glycosides, releasing disaccharide and aglycon. Its extraction from grape skins (cv. Muscat of Alexandria) was possible with the use of a detergent (poly(ethylene glycol)). The enzyme was purified about 1000-fold successively by chromatography on DEAE Sepharose CL 6B, CM 2 ...
- DOI:
- 10.1021/jf980084j
-
http://dx.doi.org/10.1021/jf980084j
- Author:
- Nakasugi, T.; Komai, K.
- Source:
- Journal of agricultural and food chemistry 1998 v.46 no.7 pp. 2560-2564
- ISSN:
- 0021-8561
- Subject:
- traditional medicine; Baccharis; chemoprevention; medicinal plants; plant extracts; mutagenicity; mutation; structure-activity relationships; apigenin; Brazil
- Abstract:
- ... Antimutagens from carqueja (Baccharis trimera Less., Compositae), a Brazilian folk medicinal plant used to treat liver disease and rheumatism, were examined. The methanol extract prepared from aerial parts of this plant strongly reduced the mutagenicity of 3-amino-1-methyl-5H-pyrido[4,3-b]-indole, when Salmonella typhimurium TA98 was used in the presence of rat liver microsomal fraction. The antim ...
- DOI:
- 10.1021/jf9711045
-
http://dx.doi.org/10.1021/jf9711045
- Author:
- Antony, U.; Chandra, T.S.
- Source:
- Journal of agricultural and food chemistry 1998 v.46 no.7 pp. 2578-2582
- ISSN:
- 0021-8561
- Subject:
- Eleusine coracana; fermented foods; fermentation; antinutritional factors; tannins; phenols; trypsin inhibitors; protein content; mineral content; starch; nutrient content; nutrient availability; in vitro digestibility; India
- Abstract:
- ... Finger millet, a highly nutritious millet consumed by populations in South India, is a rich source of minerals and dietary fiber in addition to primary nutrients. However, it also has nutrient binding components such as phytate, phenols, tannins, and trypsin inhibitors. Fermentation of finger millet flour using endogenous grain microflora showed a significant reduction of these components (phytate ...
- DOI:
- 10.1021/jf9706639
-
http://dx.doi.org/10.1021/jf9706639
- Author:
- Prior, R.L.; Cao, G.; Martin, A.; Sofic, E.; McEwen, J.; O'Brien, C.; Lischner, N.; Ehlenfeldt, M.; Kalt, W.; Krewer, G.; Mainland, C.M.
- Source:
- Journal of agricultural and food chemistry 1998 v.46 no.7 pp. 2686-2693
- ISSN:
- 0021-8561
- Subject:
- anthocyanins; weight; cultivars; geographical distribution; interspecific variation; Vaccinium angustifolium; Vaccinium virgatum; phenolic compounds; titratable acidity; Vaccinium myrtillus; chemical constituents of plants; blueberries; antioxidants; Vaccinium corymbosum; ascorbic acid; Michigan; Oregon; New Jersey
- Abstract:
- ... Different cultivars of four Vaccinium species [Vaccinium corymbosum L (Highbush), Vaccinium ashei Reade (Rabbiteye), Vaccinium angustifolium (Lowbush), and Vaccinium myrtillus L (Bilberry)] were analyzed for total phenolics, total anthocyanins, and antioxidant capacity (oxygen radical absorbance capacity, ORAC). The total antioxidant capacity of different berries studied ranged from a low of 13.9 ...
- DOI:
- 10.1021/jf980145d
-
http://dx.doi.org/10.1021/jf980145d
- Author:
- D'Agostina, A.; Negroni, M.; Arnoldi, A.
- Source:
- Journal of agricultural and food chemistry 1998 v.46 no.7 pp. 2554-2559
- ISSN:
- 0021-8561
- Subject:
- glucose; lysine; volatile compounds; heat treatment; oxidation; antioxidants; oxidants; pH; principal component analysis
- Abstract:
- ... The formation of volatile compounds from an aqueous glucose-lysine model system heated in the presence of either a free radical initiator (pro-oxidant) or an antioxidant was investigated. alpha-Tocopherol, 2,6-di-tert-butyl-4-methylphenol (BHT), and rosemary extract were used as antioxidants, and alpha,a'-azobis(isobutyronitrile) (AIBN) was used as a free radical initiator. The experiments were pe ...
- DOI:
- 10.1021/jf980053o
-
http://dx.doi.org/10.1021/jf980053o
- Author:
- Sun, T.S.C.; Stahr, H.M.; Love, J.A.
- Source:
- Journal of agricultural and food chemistry 1998 v.46 no.7 pp. 2682-2685
- ISSN:
- 0021-8561
- Subject:
- cooking fats and oils; soybean oil; cholesterol; heat treatment; oxidation; fatty acids; fatty acid esters; genotoxicity; bacteria; bioluminescence; rapid methods; chlorinated fatty acids; testing
- Abstract:
- ... The Mutatox test (the commercial name for a bioluminescent bacterial genotoxicity test), which has been proved to be a good alternative to the Ames test, was used in this study to test the genotoxicity of fatty acid derivatives and heated oils. This test allows either pure or complex compounds to be rapidly screened for genotoxicity. Five different column fractions isolated from autoxidized methyl ...
- DOI:
- 10.1021/jf970647b
-
http://dx.doi.org/10.1021/jf970647b
- Author:
- Kuilman, M.E.M.; Maas, R.F.M.; Judah, D.J.; Fink-Gremmels, J.
- Source:
- Journal of agricultural and food chemistry 1998 v.46 no.7 pp. 2707-2713
- ISSN:
- 0021-8561
- Subject:
- hepatocytes; interspecific variation; metabolism; enzymes; cell culture; cattle; aflatoxins; high performance liquid chromatography; enzyme activity; metabolites
- Abstract:
- ... Differences in the expression and catalytic activity of hepatic biotransformation enzymes account for species differences in xenobiotic metabolism, including that of aflatoxin B1 (AFB1). The main objectives of this study were (1) to define the procedure for isolation and culture of bovine hepatocytes, (2) to characterize the biotransformation capacity of bovine hepatocytes for AFB1, and (3) to dev ...
- DOI:
- 10.1021/jf980062x
-
http://dx.doi.org/10.1021/jf980062x
- Author:
- Ulberth, F.; Rossler, D.
- Source:
- Journal of agricultural and food chemistry 1998 v.46 no.7 pp. 2634-2637
- ISSN:
- 0021-8561
- Subject:
- cholesterol; oxidation; milk fat; foods; extraction; analytical methods; quantitative analysis
- Abstract:
- ... Cholesterol oxidation products (COPs) may accumulate in foods of animal origin during processing or storage. As they represent a potential health risk, a need exists for rapid and efficient methods to monitor the occurrence of COPs in the human diet. Methods involving saponification to remove triacylglycerols suffer from artifact formation; therefore, alternatives involving solid-phase extraction ...
- DOI:
- 10.1021/jf980012s
-
http://dx.doi.org/10.1021/jf980012s
- Author:
- Law, A.J.R.; Leaver, J.; Felipe, X.; Ferragut, V.; Pla, R.; Guamis, B.
- Source:
- Journal of agricultural and food chemistry 1998 v.46 no.7 pp. 2523-2530
- ISSN:
- 0021-8561
- Subject:
- goat milk; casein; pressure treatment; heat treatment; whey protein; calcium phosphates; ultrastructure; micelles
- Abstract:
- ... The influence of thermal and high-pressure treatments on caprine casein micellar structure and, in particular, on the micellar serum distribution of whey proteins, caseins, and calcium phosphate was studied by ultracentrifugation and transmission electron microscopy. Quantification of the major whey proteins and caseins was achieved using reverse-phase HPLC, and the extent of denaturation of the w ...
- DOI:
- 10.1021/jf970904c
-
http://dx.doi.org/10.1021/jf970904c
- Author:
- Harrison, M.; Campbell, S.; Hills, B.P.
- Source:
- Journal of agricultural and food chemistry 1998 v.46 no.7 pp. 2736-2743
- ISSN:
- 0021-8561
- Subject:
- foods; flavor; odors; mouth; saliva; mastication; deglutition; particle size distribution; food composition; algorithms; mathematical models
- Abstract:
- ... A computer simulation describing flavor release from solid foods in the mouth is presented. The rate-limiting step for flavor release is assumed to be the transport of flavor volatiles across the food-saliva interface, which can be described by the stagnant-layer theory of mass transfer. Saliva flow, mastication, and swallowing are incorporated into the model. The mastication process is simulated ...
- DOI:
- 10.1021/jf980090f
-
http://dx.doi.org/10.1021/jf980090f
- Author:
- Serrano, M.; Pretel, M.T.; Martinez-Madrid, M.C.; Romojaro, F.; Riquelme, F.
- Source:
- Journal of agricultural and food chemistry 1998 v.46 no.7 pp. 2465-2468
- ISSN:
- 0021-8561
- Subject:
- zucchini; cold storage; chilling injury; carbon dioxide; putrescine; spermidine; spermine; abscisic acid
- Abstract:
- ... Zucchini squash showed chilling injury (CI) damage as pitting on 93% of their surface after 12 days at 2 degrees C, and a 2-2.5-fold increase in putrescine levels in both skin and pulp was detected during storage (from 162 and 38 to 320 and 98 nmol g-1 of fresh weight, respectively). Abscisic acid concentration increased mainly in the skin. Treatments with CO2 prior to storage at 2 degrees C were ...
- DOI:
- 10.1021/jf970864c
-
http://dx.doi.org/10.1021/jf970864c
- Author:
- Candela, M.; Astiasaran, I.; Bello, J.
- Source:
- Journal of agricultural and food chemistry 1998 v.46 no.7 pp. 2793-2796
- ISSN:
- 0021-8561
- Subject:
- sunflower oil; docosahexaenoic acid; eicosapentaenoic acid; cooking fats and oils; cholesterol; mackerel; water content; salmon; sardines; deep fat frying
- Abstract:
- ... The lipid composition of three high-fat fishes (sardines, mackerel, and salmon) was analyzed to study the effect of deep-fat frying with sunflower oil and warmholding (65 degrees C, 3 h). Only sardines increased total fat content with cooking. Saturated fatty acids content decreased, especially in sardines and mackerel, mostly because of the palmitic acid reduction. Raw sardines and mackerel prese ...
- DOI:
- 10.1021/jf9709616
-
http://dx.doi.org/10.1021/jf9709616
- Author:
- Primus, T.M.; Tawara, J.N.; Goodall, M.J.; Brooks, J.E.; Savarie, P.J.; Johnston, J.J.
- Source:
- Journal of agricultural and food chemistry 1998 v.46 no.7 pp. 2647-2650
- ISSN:
- 0021-8561
- Subject:
- propoxur; quantitative analysis; chemical analysis; pesticide residues; Boiga irregularis; reversed-phase high performance liquid chromatography; extraction; snakes; detection; Guam
- Abstract:
- ... Propoxur was extracted from brown tree snakes (Boiga irregularis) and analyzed by reversed-phase high-performance liquid chromatography. Propoxur was quantified by UV absorbance at 270 nm and fluorescence with excitation at 225 nm and emission at 305 nm. Recovery data were determined by analyzing propoxur-fortified blank homogenized tissue. The mean recovery of propoxur in whole body brown tree sn ...
- DOI:
- 10.1021/jf971009w
-
http://dx.doi.org/10.1021/jf971009w
- Author:
- Hidalgo, P.J.; Ubera, J.L.; Tena, M.T.; Valcarel, M.
- Source:
- Journal of agricultural and food chemistry 1998 v.46 no.7 pp. 2624-2627
- ISSN:
- 0021-8561
- Subject:
- Rosmarinus officinalis; wild plants; rosemary; diterpenoids; seasonal variation; photoperiod; chemical constituents of plants; antioxidants; leaves
- Abstract:
- ... The concentration of carnosic acid in a representative selection of leaves from wild and cultivated populations of Rosmarinus officinalis was determined by reversed-phase HPLC following extraction with supercritical carbon dioxide. Different sources of variability including season, genetics, leaf age, and growing origin (wild or cultivated) were considered. Variability in the carnosic acid content ...
- DOI:
- 10.1021/jf970974j
-
http://dx.doi.org/10.1021/jf970974j
- Author:
- Tsai, J.H.; Hiserodt, R.D.; Ho, C.T.; Hartman, T.G.; Rosen, R.T.
- Source:
- Journal of agricultural and food chemistry 1998 v.46 no.7 pp. 2541-2545
- ISSN:
- 0021-8561
- Subject:
- selenomethionine; volatile compounds; glucose; organic compounds; Maillard reaction products; selenium; chemical structure
- Abstract:
- ... In the past, biomedicine, toxicology, and other related disciplines have made some progress with regard to the detrimental and beneficial effects of selenium in biological systems. Therefore, it is of interest to determine the chemical structure and occurrence of organoselenium compounds generated in food systems via the Maillard reaction. The Maillard reaction involves the reaction of amino acids ...
- DOI:
- 10.1021/jf971050z
-
http://dx.doi.org/10.1021/jf971050z
- Author:
- Bakker, J.; Baudaud, N.; Harrison, M.
- Source:
- Journal of agricultural and food chemistry 1998 v.46 no.7 pp. 2714-2720
- ISSN:
- 0021-8561
- Subject:
- gelatin; liquids; diacetyl; flavor; mathematical models; viscosity; mass transfer
- Abstract:
- ... The effect of gelatin concentration and stirring rate on the dynamic release of diacetyl was investigated, using headspace analysis for the duration of the experiment. Both liquid and headspace were stirred in a sealed system. An increase in gelatin concentration was shown to affect the initial release rate, as defined by the amount of diacetyl released over the first few minutes of the experiment ...
- DOI:
- 10.1021/jf970994l
-
http://dx.doi.org/10.1021/jf970994l
- Author:
- Harrison, M.
- Source:
- Journal of agricultural and food chemistry 1998 v.46 no.7 pp. 2727-2735
- ISSN:
- 0021-8561
- Subject:
- foods; liquids; flavor; emulsions; mouth; saliva; mass transfer; mathematical models
- Abstract:
- ... Using the penetration theory of interfacial mass transfer, mathematical models have been developed to describe flavor release from liquid foods in the mouth, which incorporates the effects of breathing and saliva dilution. It has been assumed that the rate-limiting step for flavor release is resistance to mass transfer across the liquid-gas interface. This model has been applied to two types of li ...
- DOI:
- 10.1021/jf9710591
-
http://dx.doi.org/10.1021/jf9710591
- Author:
- Chai, J.; Loha, V.; Prokop, A.; Tanner, R.D.
- Source:
- Journal of agricultural and food chemistry 1998 v.46 no.7 pp. 2868-2872
- ISSN:
- 0021-8561
- Subject:
- sweet potatoes; plant proteins; beta-amylase; fractionation; pH; velocity; storage proteins
- Abstract:
- ... Foam fractionation can be employed to concentrate and separate sporamin (ipomoein) from a sweet potato protein-water extract. In this foam fractionation study, the bulk solution pH and the air superficial velocity, V0, were the two primary control variables. It was determined that the protein separation ratio is strongly dependent on the bulk solution pH, with the highest sporamin recovery occurri ...
- DOI:
- 10.1021/jf970929b
-
http://dx.doi.org/10.1021/jf970929b