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1. A comparative study on viscosity behavior of water-soluble chemically modified guar gum derivatives with different functional lateral groups

Author:
Zhang, L.M.; Zhou, J.F.; Hui, P.S.
Source:
Journal of the science of food and agriculture 2005 v.85 no.15 pp. 2638-2644
ISSN:
0022-5142
Subject:
guar gum; chemical reactions; functional properties; aqueous solutions; water solubility; structure-activity relationships; viscosity; food additives
Abstract:
... A comparative study was carried out on the viscosity behavior of three new water-soluble chemically modified guar gum derivatives with different functional lateral groups, including O-carboxymethyl-O-hydroxypropyl guar gum (CMHPG), with anionic character, O-2-hydroxy-3-(trimethylammonio)propyl guar gum (HTPG), with cationic character, and O-carboxymethyl-O-2-hydroxy-3-(trimethylammonio)propyl guar ...
DOI:
10.1002/jsfa.2308

2. Changes in quality characteristics during cold storage of shucked mussels (Mytilus galloprovincialis) and selected chemical decomposition indicators

Author:
Erkan, N.
Source:
Journal of the science of food and agriculture 2005 v.85 no.15 pp. 2625-2630
ISSN:
0022-5142
Subject:
Mytilus galloprovincialis; mussels; cold storage; food storage; raw shellfish; food quality; organic nitrogen compounds; volatile organic compounds; trimethylamine; food composition; food spoilage; indoles; putrescine; tyramine; cadaverine
Abstract:
... The following chemical changes were observed during the cold storage of mussels for 6 days at 4 degrees C. Total volatile basic nitrogen (TVB-N, mg N per 100 g) and trimethylamine values (TMA-N, mg N per 100 g) were increased from 22.55 and 5.96 mg per 100 g at day 0 to 12.38 and 0.42 mg per 100 g, respectively, at the end of the storage period. The indole value and putrescine concentration were i ...
DOI:
10.1002/jsfa.2331

3. Consumer evaluation of novel kiwifruit: willingness-to-pay

Author:
Jaeger, S.R.; Harker, F.R.
Source:
Journal of the science of food and agriculture 2005 v.85 no.15 pp. 2519-2526
ISSN:
0022-5142
Subject:
kiwifruit; willingness to pay; color; flavor; odors; fruit quality; consumer acceptance; consumer preferences; food prices; cultivars; New Zealand
Abstract:
... This paper introduces a research methodology that adds sophistication to the innovation process for agricultural goods. In recognition of the importance of innovation for the long-term success of firms and the need for market analysis that goes beyond traditional sensory and consumer preference testing, it is demonstrated how to measure the monetary value consumers place on new market goods. In ex ...
DOI:
10.1002/jsfa.2330

4. Decontamination of aflatoxin-contaminated maize by dehulling

Author:
Siwela, A.H.; Siwela, M.; Matindi, G.; Dube, S.; Nziramasanga, N.
Source:
Journal of the science of food and agriculture 2005 v.85 no.15 pp. 2535-2538
ISSN:
0022-5142
Subject:
corn; aflatoxins; food contamination; microbial contamination; decontamination; hulling; food processing
Abstract:
... Dehulling of maize grains as an aflatoxin decontamination method was investigated. Sixty kilograms of maize (whose average moisture content was 110 g kg(-1)) were thoroughly mixed and divided into two samples. The kernel moisture content of one sample was adjusted to 200 g kg(-1) while the other (control) was left at 110 g kg(-1). The two samples were kept at ambient temperature (25-30 degrees C) ...
DOI:
10.1002/jsfa.2288

5. Effect of enzyme-aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices

Author:
Buchert, J.; Koponen, J.M.; Suutarinen, M.; Mustranta, A.; Lille, M.; Torronen, R.; Poutanen, K.
Source:
Journal of the science of food and agriculture 2005 v.85 no.15 pp. 2548-2556
ISSN:
0022-5142
Subject:
black currants; bilberries; fruit juices; food processing; pressing; polygalacturonase; enzymatic treatment; food processing quality; yields; anthocyanins; food quality; phenolic compounds
Abstract:
... Bilberries (Vaccinium myrtillus) and blackcurrants (Ribes nigrum) were treated with extensive dosages of commercial cell wall degrading enzyme preparations, i.e. Econase CE, Pectinex Ultra SP-L, Pectinex Smash, Pectinex BE 3-L and Biopectinase CCM. The enzymes were dosed based on the polygalacturonase activity. The juice yield was improved in both berries as a result of the enzymatic treatment. Th ...
DOI:
10.1002/jsfa.2284

6. Effect of Maillard-based conjugation with dextran on the functional properties of lysozyme and casein

Author:
Aminlari, M.; Ramezani, R.; Jadidi, F.
Source:
Journal of the science of food and agriculture 2005 v.85 no.15 pp. 2617-2624
ISSN:
0022-5142
Subject:
dextran; glycosylation; lysozyme; casein; Maillard reaction; functional properties; heat stability; pH; acidity; alkalinity; emulsifying properties
Abstract:
... The purpose of this research was to find the best experimental conditions for glycosylation of lysozyme and casein with dextran, and to investigate the effect of glycosylation on the functional properties of these proteins. Glycosylation was performed by allowing proteins to react with dextran under Maillard reaction conditions. The extent of glycosylation was determined by sugar analysis, SDS-PAG ...
DOI:
10.1002/jsfa.2320

7. Effect of selected Hofmeister anions on functional properties of protein isolate prepared from lablab seeds (Lablab purpureus)

Author:
Lawal, O.S.; Afolabi, T.A.; Adebowale, K.O.; Ogunsanwo, B.M.; Bankole, S.A.
Source:
Journal of the science of food and agriculture 2005 v.85 no.15 pp. 2655-2659
ISSN:
0022-5142
Subject:
Lablab purpureus; seeds; protein isolates; functional properties; anions; aqueous solutions; water; absorption; foaming properties; foaming capacity; emulsifying properties
Abstract:
... Effects of selected Hofmeister anions, namely Na2SO4, NaCl, NaBr, NaI, NaClO4 and NaSCN, on the functional properties of a protein isolate prepared from lablab seeds (Lablab purpureus) were investigated. The results of water absorption capacity indicated that highest water absorption was recorded in solutions of Na2SO4, and the lowest in NaSCN solutions. Reduction in water absorption capacity foll ...
DOI:
10.1002/jsfa.2334

8. Effect of surface roughness on post-frying oil absorption in wheat flour and water food model

Author:
Thanatuksorn, P.; Pradistsuwana, C.; Jantawat, P.; Suzuki, T.
Source:
Journal of the science of food and agriculture 2005 v.85 no.15 pp. 2574-2580
ISSN:
0022-5142
Subject:
water content; deep fat frying; cooking fats and oils; palm oils; absorption; batters; dough; cooling; surface roughness; cooking quality; dimensions; fried foods
Abstract:
... The effects of surface roughness and post-fried cooling time on oil absorption were investigated for a food model comprised of various wheat flour and water mixtures. The models were prepared by varying the initial moisture contents as 400, 600 and 800 g kg(-1). The samples were then fried at 150 degrees C in palm olein oil for 5 min and then left to cool down for 0, 1, 3 or 6 min. Fractal analysi ...
DOI:
10.1002/jsfa.2300

9. Energy and nutrient digestibilities in wheat dried distillers' grains with solubles fed to growing pigs

Author:
Nyachoti, C.M.; House, J.D.; Slominski, B.A.; Seddon, I.R.
Source:
Journal of the science of food and agriculture 2005 v.85 no.15 pp. 2581-2586
ISSN:
0022-5142
Subject:
swine; swine feeding; distillers grains; wheat; digestibility; nutrients; nutrient uptake; nutrient availability; intestinal absorption; nitrogen; calcium; phosphorus; amino acids; digestible energy
Abstract:
... The aim of this study was to characterize the nutritional profile and to determine the digestibilities of nutrients in wheat-based dried distillers' grains with solubles (DDGS) fed to growing pigs. Six ileal cannulated barrows individually housed in metabolism crates were fed experimental diets which consisted of a basal wheat-based diet or the basal diet with wheat replaced by 400 g kg(-1) mixed ...
DOI:
10.1002/jsfa.2305

10. Evaluation of peach and nectarine fruit quality and correlations between sensory and chemical attributes

Author:
Colaric, M.; Veberic, R.; Stampar, F.; Hudina, M.
Source:
Journal of the science of food and agriculture 2005 v.85 no.15 pp. 2611-2616
ISSN:
0022-5142
Subject:
peaches; nectarines; fruit quality; Prunus persica; cultivars; sweetness; flavor; odors; fruit composition; citric acid; shikimic acid; sugars; carboxylic acids; malic acid; sorbitol
Abstract:
... Sensory attributes and chemical composition in peach and nectarine fruits of nine different cultivars were evaluated and compared. The cultivars investigated in the research were: 'Maria Marta', 'Romestar', '325 x A/8', '224 x A/13', 'V x S/4', 'Bea', 'Maria Aurelia', 'Venus' and 'Spring Red'. In sensory evaluation the 'Maria Aurelia' was the highest rated, and the '224 x A/13' was the lowest. The ...
DOI:
10.1002/jsfa.2316

11. Field performance and nutritive value of a new forage sorghum variety 'Pnina' recently developed in Israel

Author:
Carmi, A.; Umiel, N.; Hagiladi, A.; Yosef, E.; Ben-Ghedalia, D.; Miron, J.
Source:
Journal of the science of food and agriculture 2005 v.85 no.15 pp. 2567-2573
ISSN:
0022-5142
Subject:
Sorghum bicolor; forage crops; varieties; plant growth; agronomic traits; lodging resistance; dry matter content; crop yield; silage making; sorghum silage; in vitro digestibility; fiber content; Israel
Abstract:
... A new forage sorghum entitled Pnina was developed in Israel. Pnina, harvested at early milk (EM) and hard dough (HD) stages of maturity, was compared with commercial sorghum variety FS-5 and a sorghum BMR/Sudan hybrid Nutriplus. Plants grew during summer and were irrigated with 190 mm water. Pnina was semi-dwarf (1.35 m height) and absolutely resistant to lodging. The tall varieties FS-5 and Nutri ...
DOI:
10.1002/jsfa.2299

12. Headspace solid-phase microextraction analysis of artificial flavors

Author:
Coleman, W.M. III; Dube, M.F.
Source:
Journal of the science of food and agriculture 2005 v.85 no.15 pp. 2645-2654
ISSN:
0022-5142
Subject:
artificial flavorings; volatile organic compounds; headspace analysis; solid phase extraction; microextraction
Abstract:
... Using a non-equilibrated solid-phase microextraction/gas chromatography/mass spectrometry technique, differentiation between a wide variety of types and examples of artificial flavors has been demonstrated. Addition of an internal standard to the samples, as received, allowed for the calculation of yields on a microgram g(-1) basis for the majority of headspace volatiles. The relative standard dev ...
DOI:
10.1002/jsfa.2312

13. Integrated control of postharvest diseases of pear fruits using antagonistic yeasts in combination with ammonium molybdate

Author:
Wan, Y.; Tian, S.
Source:
Journal of the science of food and agriculture 2005 v.85 no.15 pp. 2605-2610
ISSN:
0022-5142
Subject:
pears; Pyrus; postharvest diseases; Alternaria alternata; Penicillium expansum; biological control; biological control agents; Rhodotorula glutinis; Trichosporon; molybdates; postharvest systems; antifungal properties; food storage
Abstract:
... The effect of ammonium molybdate (NH4Mo) as an additive to improve biocontrol efficacy of antagonistic yeasts Rhodotorula glutinis and Trichosporon sp. against blue mold and Alternaria rot of pear fruits caused by Penicillium expansum and Alternaria alternata, respectively, was evaluated. Biocontrol activity of R. glutinis was enhanced in combination with NH4Mo, whereas the efficacy of Trichosporo ...
DOI:
10.1002/jsfa.2315

14. In vitro culture of Pandanus amaryllifolius and enhancement of 2-acetyl-1-pyrroline, the major flavouring compound of aromatic rice, by precursor feeding of L-proline

Author:
Thimmaraju, R.; Bhagyalakshmi, N.; Narayan, M.S.; Venkatachalam, L.; Ravishankar, G.A.
Source:
Journal of the science of food and agriculture 2005 v.85 no.15 pp. 2527-2534
ISSN:
0022-5142
Subject:
Pandanus; tissue culture; callus culture; shoots; micropropagation; plantlets; proline; amino acid metabolism; biosynthesis; flavor compounds; cytokinins; culture media
Abstract:
... Shoots, plantlets and semi-differentiated callus (SDC) cultures of Pandanus amaryllifolius capable of producing high levels of basmati rice flavour were established in vitro using Murashige and Skoog nutrient medium. A total of 10% of the initial explants responded to produce shoot cultures in the presence of benzylamino purine (BAP) (0.5 mg L(-1)) and glutamine (100 mg L(-1)). Leaf explants and b ...
DOI:
10.1002/jsfa.2286

15. Naturally safe?

Author:
Bender, D.
Source:
Journal of the science of food and agriculture 2005 v.85 no.15 pp. 2511-2513
ISSN:
0022-5142
Subject:
food safety; health foods; organic foods; food contamination; toxic substances; foodborne illness
DOI:
10.1002/jsfa.2376

16. Polyphenol oxidase/caffeic acid may reduce the allergenic properties of peanut allergens

Author:
Chung, S.Y.; Kato, Y.; Champagne, E.T.
Source:
Journal of the science of food and agriculture 2005 v.85 no.15 pp. 2631
ISSN:
0022-5142
Subject:
peanuts; allergens; food processing; detoxification (processing); caffeic acid; catechol oxidase; allergenicity; crosslinking; plant proteins; tyrosine; epitopes
Abstract:
... Polyphenol oxidase (PPO) catalyzes the oxidation of tyrosine residues of proteins and, therefore, their cross-linking. Previously we demonstrated that cross-links produced by peroxidase (POD), which also catalyzes tyrosine oxidation, led to a reduction in the allergenic properties of peanut allergens. We postulated in this study that PPO can also reduce the allergenic properties by cross-linking t ...
Handle:
10113/19313
DOI:
10.1002/jsfa.2302

17. Quality of dried white salted noodles affected by microbial transglutaminase

Author:
Wu, J.; Corke, H.
Source:
Journal of the science of food and agriculture 2005 v.85 no.15 pp. 2587-2594
ISSN:
0022-5142
Subject:
noodles; food processing quality; wheat flour; protein-glutamine gamma-glutamyltransferase; dough; rheological properties; food quality; texture; pasting properties; viscosity; hardness; color; crosslinking; storage modulus
Abstract:
... To examine the potential application of microbial transglutaminase (MTGase) in oriental noodle making, the effects of various MTGase addition levels on the rheological, textural and structural properties of noodles were investigated using good quality ('Red Bicycle') and poor quality ('Sandow') wheat flours. Addition of MTGase at 5-20 g kg(-1) levels, but not at 1 g kg(-1) level, to the two differ ...
DOI:
10.1002/jsfa.2311

18. Quantitative analysis of the isoflavone content and biological growth of soybean (Glycine max L.) at elevated temperature, CO2 level and N application

Author:
Kim, S.H.; Jung, W.S.; Ahn, J.K.; Kim, J.A.; Chung, I.M.
Source:
Journal of the science of food and agriculture 2005 v.85 no.15 pp. 2557-2566
ISSN:
0022-5142
Subject:
Glycine max; soybeans; plant growth; isoflavones; biosynthesis; growth chambers; air temperature; global warming; carbon dioxide; elevated atmospheric gases; nitrogen fertilizers; fertilizer application
Abstract:
... Effects of ambient and elevated CO2 levels (360 and 650 micromol mol(-1) respectively), ambient and high (5 degrees C above ambient) temperatures and their interactions with N application on soybean (Glycine max L.) were studied in 2001. Overall, total isoflavones in whole soybean seeds were highest (1383.0 microgram g(-1)) in the elevated CO2 (AE) treatment without N application and lowest (414.1 ...
DOI:
10.1002/jsfa.2294

19. Soybean cultivars impact quality and function of soymilk and tofu

Author:
Kim, Y.; Wicker, L.
Source:
Journal of the science of food and agriculture 2005 v.85 no.15 pp. 2514-2518
ISSN:
0022-5142
Subject:
water content; food processing quality; Glycine max; cultivars; soybeans; tofu; soymilk; functional properties; protein content; globulins; protein composition; viscosity; texture; color; gelation
Abstract:
... The functional properties of soymilk and tofu prepared from Benning and Danbaekkong soy cultivars were identified. The protein content in soymilk was significantly higher for Danbaekkong, at 46.4 g kg(-1), than for Benning at 42.0 g kg(-1). The 11S/7S globulin ratios of Danbaekkong and Benning were estimated at 0.93 and 0.38, respectively. Soymilk from Danbaekkong was more non-Newtonian (n = 0.69) ...
DOI:
10.1002/jsfa.2287

20. The effect of delayed harvest on moisture content, insect damage, moulds and aflatoxin contamination of maize in Mayuge district of Uganda

Author:
Kaaya, A.N.; Warren, H.L.; Kyamanywa, S.; Kyamuhangire, W.
Source:
Journal of the science of food and agriculture 2005 v.85 no.15 pp. 2595-2599
ISSN:
0022-5142
Subject:
water content; Zea mays; corn; crop production; harvest date; crop damage; insect pests; microbial contamination; fungi; molds (fungi); aflatoxins; food contamination; Uganda
Abstract:
... Field drying is a traditional practice carried out by farmers in Uganda and it is one of those practices reported to affect the postharvest quality of maize. A study was therefore conducted to establish the effects of delayed harvest on moisture content, insect damage, moulds and aflatoxin contamination of maize in Mayuge district. Sixteen farmers were selected from Bayitambogwe sub-county, eight ...
DOI:
10.1002/jsfa.2313