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Journal of the science of food and agriculture
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food additives
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- Author:
- Ruiz Cruz, S.; Luo, Y.; Gonzalez, R.J.; Tao, Y.; González, G.A.
- Source:
- Journal of the science of food and agriculture 2006 v.86 no.12 pp. 1887-1893
- ISSN:
- 0022-5142
- Subject:
- shelf life; electrolytes; minimally processed foods; microbial growth; food additives; bacterial contamination; food storage; carrots; washing; Escherichia coli; chemical concentration; coliform bacteria; food processing quality; chlorine; yeasts; appearance (quality); food preservation; plate count; storage time; firmness; molds (fungi); food contamination; lactic acid bacteria; shredding; pH; anti-infective agents
- Abstract:
- ... Shredded carrots are particularly susceptible to microbial growth and quality deterioration as a result of a large cut surface area to mass ratio. Acidified sodium chlorite (ASC) in the concentration range 500-1200 microliter L⁻¹ has been shown to have stronger efficacy against pathogens and spoilage bacteria than chlorine and does not form carcinogenic products. However, ASC in this concentration ...
- Handle:
- 10113/19317
- DOI:
- 10.1002/jsfa.2550
- https://doi.org/10.1002/jsfa.2550
- Author:
- Hao Lu; Feifei Liu; Qiangqiang Zhu; Mengmeng Zhang; Tong Li; Jiming Chen; Yewei Huang; Xuanjun Wang; Jun Sheng
- Source:
- Journal of the science of food and agriculture 2017 v.97 no.6 pp. 1910-1915
- ISSN:
- 0022-5142
- Subject:
- absorption; aflatoxin B1; feces; food additives; ingestion; liver; polyphenols; rats; tea; toxicity
- Abstract:
- ... BACKGROUND: Aflatoxin B1 (AFB1) is the most prevalent and carcinogenic form of the aflatoxins. In this report, we explored the interaction between AFB1 and oxidised tea polyphenols (OTP). Then, the influence of OTP on the absorption and toxicity of AFB1 in rats was investigated. RESULTS: We found that AFB1 can be complexed with OTP, and a transmembrane bidirectional transport experiment verified t ...
- DOI:
- 10.1002/jsfa.7994
- https://doi.org/10.1002/jsfa.7994
- Author:
- Jo, S.C.; Nam, K.C.; Min, B.R.; Ahn, D.U.; Lee, S.C.
- Source:
- Journal of the science of food and agriculture 2007 v.87 no.11 pp. 2141-2146
- ISSN:
- 0022-5142
- Subject:
- turkey meat; breast muscle; cooked foods; antioxidant activity; food additives; sesame meal; plant extracts; natural additives; thiobarbituric acid-reactive substances; lipid peroxidation; color; Maillard reaction; volatile compounds; hydrocarbons; carbonyl compounds; heat treatment
- Abstract:
- ... The antioxidant properties of methanolic extract of raw and roasted (at 200 °C for 60 min) defatted sesame-meal in turkey breast and thigh meat systems were determined. The TBARS values of turkey breast and thigh meat added with 0.1% of roasted defatted sesame-meal extract were 18.8% and 24.7%, respectively, lower than those of untreated controls after 5 days of storage. The turkey meats added wit ...
- DOI:
- 10.1002/jsfa.2977
- https://doi.org/10.1002/jsfa.2977
- Author:
- Lee, K.G.; Lee, S.E.; Takeoka, G.R.; Kim, J.H.; Park, B.S.
- Source:
- Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1580-1586
- ISSN:
- 0022-5142
- Subject:
- Fagus; wood; creosote; volatile organic compounds; antioxidants; antioxidant activity; food additives; herbal medicines; medicinal properties
- Abstract:
- ... Volatile constituents of beechwood creosote were determined using gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). The major volatile constituents of creosote were 2-methoxyphenol (guaiacol; 25.2%) 2-methoxy-4-methylphenol (4-methylguaiacol; 21.4%), 3-methylphenol (m-cresol; 8.3%) 4-methylphenol (p-cresol; 7.9%) 2-methylphenol (o-cresol; 4.6%) and phenol (2.8%). The antiox ...
- Handle:
- 10113/19306
- DOI:
- 10.1002/jsfa.2156
- https://doi.org/10.1002/jsfa.2156
- Author:
- Miliauskas, G.; Beek, T.A. van; Venskutonis, P.R.; Linssen, J.P.H.; Waard, P. de; Sudholter, E.J.R.
- Source:
- Journal of the science of food and agriculture 2004 v.84 no.15 pp. 1997-2009
- ISSN:
- 0022-5142
- Subject:
- Dasiphora fruticosa subsp. fruticosa; free radicals; hydrogen peroxide; plant extracts; flowers; natural additives; free radical scavengers; flavonoids; superoxide anion; antioxidant activity; food additives
- Abstract:
- ... The molecular structures of the radical scavenging compounds present in extracts of Potentilla fruticosa blossoms were elucidated and the antioxidant activities of various extracts were determined. The activities of the different fractions were monitored by off-line and on-line RP-HPLC DPPH ̇and ABTS+̇ scavenging methods. Twelve compounds were isolated and identified, namely ellagic acid, catechin ...
- DOI:
- 10.1002/jsfa.1914
- https://doi.org/10.1002/jsfa.1914
- Author:
- Gina De La Fuente; Susete Pinteus; Joana Silva; Celso Alves; Rui Pedrosa
- Source:
- Journal of the science of food and agriculture 2022 v.102 no.12 pp. 5568-5575
- ISSN:
- 0022-5142
- Subject:
- 2,2-diphenyl-1-picrylhydrazyl; Candida albicans; Cystoseira; Pseudomonas aeruginosa; Sargassum; Staphylococcus aureus; absorbents; agriculture; antimicrobial properties; antioxidant activity; food additives; growth retardation; human health; ingredients; macroalgae; median effective concentration; reactive oxygen species; Atlantic Ocean; Mediterranean Sea
- Abstract:
- ... BACKGROUD: In recent years, research on the bioactive properties of macroalgae has increased, due to the great interest in exploring new products that can contribute to improve human health and wellbeing. In the present study, the antioxidant and antimicrobial potential of six different brown algae of the Fucales order were evaluated, namely Ericaria selaginoides, Ericaria amentacea, Gongolaria ba ...
- DOI:
- 10.1002/jsfa.11944
- https://doi.org/10.1002/jsfa.11944
- Author:
- Martínez, L.; Cilla, I.; Beltrán, J.A.; Roncalés, P.
- Source:
- Journal of the science of food and agriculture 2006 v.86 no.9 pp. 1298-1307
- ISSN:
- 0022-5142
- Subject:
- Camellia sinensis; shelf life; lipid peroxidation; food packaging; raw meat; food additives; Rosmarinus officinalis; ground pork; modified atmosphere packaging; food quality; microbiological quality; food preservation; black tea; sodium chloride; antioxidants; ascorbic acid; green tea; Borago officinalis; sensory properties; natural additives; sausages
- Abstract:
- ... Fresh pork sausages formulated with and without salt, and with antioxidant mixtures containing either rosemary extract, green tea powder, pu-erh tea infusion or borage meal and their mixtures with ascorbic acid, were packaged in an atmosphere containing four parts O₂ with one part CO₂ (v/v) and stored in the dark for 20 days. In a series of three experiments, the following parameters were measured ...
- DOI:
- 10.1002/jsfa.2492
- https://doi.org/10.1002/jsfa.2492
8. Antioxidant properties of various solvent extracts of potato peel, sugar beet pulp and sesame cake
- Author:
- Mohdaly, Adel AA; Sarhan, Mohamed A.; Smetanska, Iryna; Mahmoud, Awad
- Source:
- Journal of the science of food and agriculture 2010 v.90 no.2 pp. 218-226
- ISSN:
- 0022-5142
- Subject:
- mechanism of action; plant byproducts; methanol; sesame products; food processing wastes; plant extracts; natural additives; flavonols; ethers; sugar beet pulp; potatoes; solvents; oilseed cakes; yields; antioxidant activity; food additives; phenolic compounds
- Abstract:
- ... BACKGROUND: Growing interest in the replacement of synthetic food antioxidants by natural ones has fostered research on vegetable sources and screening of raw materials to identify new antioxidants. The food-processing industry generates substantial quantities of phenolic-rich by-products that could be valuable natural sources of antioxidants. In this study the antioxidant properties and total phe ...
- DOI:
- 10.1002/jsfa.3796
- PubMed:
- 20355034
- https://doi.org/10.1002/jsfa.3796
- Author:
- Guy, R.C.E.; Sahi, S.S.
- Source:
- Journal of the science of food and agriculture 2006 v.86 no.11 pp. 1679-1687
- ISSN:
- 0022-5142
- Subject:
- batters; phase transition; surface active properties; surface tension; texture; aeration; monoacylglycerols; viscosity; surfactants; cakes; food processing; triacylglycerol lipase; physicochemical properties; baking quality; storage quality; food additives; interface phenomena
- Abstract:
- ... The effects of the addition of a new form of lipase, reported to form polar monoacyl lipids in wheat flour doughs, were studied in high-ratio layer cake batters and the baked products. Measurement of surface phenomena of the air/water interface in the batter showed a slight lowering of surface tension and significant lowering of surface viscosity. In contrast, the bulk viscosity of the batter was ...
- DOI:
- 10.1002/jsfa.2540
- https://doi.org/10.1002/jsfa.2540
- Author:
- Lai, L.S.; Lin, P.H.
- Source:
- Journal of the science of food and agriculture 2004 v.84 no.11 pp. 1307-1314
- ISSN:
- 0022-5142
- Subject:
- viscoelasticity; salad dressings; Lamiaceae; alginates; viscosity; egg yolk; leaves; emulsions; food additives; xanthan gum
- Abstract:
- ... The effects of mixed gums, including decolourised hsian-tsao leaf gum (dHG) mixed with propylene glycol alginate (PGA) or xanthan gum (XG), and egg yolk concentration on the rheological properties of low-fat salad dressing model emulsions were studied. All model emulsions showed pseudoplastic flow behaviour. Model emulsions with PGA addition showed the lowest pseudoplasticity, followed by those wi ...
- DOI:
- 10.1002/jsfa.1757
- https://doi.org/10.1002/jsfa.1757
- Author:
- Jasentuliyana, N.; Toma, R.B.; Klavons, J.A.; Medora, N.
- Source:
- Journal of the science of food and agriculture 1998 v.78 no.3 pp. 389-394
- ISSN:
- 0022-5142
- Subject:
- soy protein; protein isolates; fractionation; hydrophobicity; food additives; beverages; pectins; molecular weight; suspensions; turbidity
- Abstract:
- ... The purpose of this study was to optimise the use of isolated soy protein (ISP) as a clouding agent for beverages. ISP was fractionated by hydrophobic interaction chromatography (HIC) using 2 M KC1 in a step gradient manner. A hydrophilic and a hydrophobic fraction were collected. The proteins therein were separated by SDS-PAGe. Each fraction was combined with citrus pectin in nine different ratio ...
- DOI:
- 10.1002/(SICI)1097-0010(199811)78:3<389::AID-JSFA130>3.0.CO;2-Z
- https://doi.org/10.1002/(SICI)1097-0010(199811)78:3<389::AID-JSFA130>3.0.CO;2-Z
- Author:
- Sara Spinelli; Lucia Lecce; Desislava Likyova; Matteo Alessandro Del Nobile; Amalia Conte
- Source:
- Journal of the science of food and agriculture 2018 v.98 no.7 pp. 2582-2586
- ISSN:
- 0022-5142
- Subject:
- active ingredients; bioactive compounds; byproducts; carotenoids; feeds; fish; flavonoids; food additives; food industry; fuel production; functional foods; in vitro digestion; microencapsulation; raw fish; spray drying
- Abstract:
- ... BACKGROUND: The orange industry produces considerable amounts of by‐products, traditionally used for animal feed or fuel production. Most of these by‐products could be used as functional ingredients. To assess the potential food application of orange epicarp, different percentages of micro‐encapsulated orange extract were added to fresh fish burgers. Then, an in vitro digestion was also carried ou ...
- DOI:
- 10.1002/jsfa.8750
- https://doi.org/10.1002/jsfa.8750
- Author:
- Crockett, Sara L.; Poller, Birgit; Tabanca, Nurhayat; Pferschy-Wenzig, Eva-Maria; Kunert, Olaf; Wedge, David E.; Bucar, Franz
- Source:
- Journal of the science of food and agriculture 2011 v.91 no.3 pp. 428-434
- ISSN:
- 0022-5142
- Subject:
- Botrytis; Colletotrichum; Diaporthe; Fusarium; Glomerella cingulata; Hypericum perforatum; anthracnose; anti-inflammatory activity; cell culture; chromatography; food additives; fractionation; growth retardation; herbal medicines; mass spectrometry; necrosis; nuclear magnetic resonance spectroscopy; phytopharmaceuticals; plant extracts; plant pathogenic fungi; roots; secondary metabolites; underground parts; virulence; xanthones; Europe
- Abstract:
- ... BACKGROUND: Extracts of Hypericum perforatum L. (common St John's wort; Hypericaceae) are sold as phytopharmaceuticals and herbal supplements to treat mild to moderate depression and as food additives. Extensively cultivated in Europe, plants can be infected by anthracnose (Colletotrichum gloeosporioides), a virulent fungal pathogen that causes tissue necrosis and dramatically decreases crop value ...
- Handle:
- 10113/54722
- DOI:
- 10.1002/jsfa.4202
- PubMed:
- 21218475
- PubMed Central:
- PMC3318991
- https://doi.org/10.1002/jsfa.4202
- Author:
- Gomes, Bárbara B.; Barros, Sílvia BM; Andrade-Wartha, Elma RS; Silva, Ana MO; Silva, Vanessa V.; Lanfer-Marquez, Ursula M.
- Source:
- Journal of the science of food and agriculture 2009 v.89 no.12 pp. 2003-2010
- ISSN:
- 0022-5142
- Subject:
- functional foods; liver; blood chemistry; oxidative stress; pharmacokinetics; lipid peroxidation; brain; high performance liquid chromatography; food coloring; intestinal absorption; animal models; rats; antioxidant activity; food additives; enzyme activity; animal tissues; pigments
- Abstract:
- ... BACKGROUND: There has been growing interest in sodium copper chlorophyllin (Cu-Chl) as a food colourant and supplement owing to its beneficial biological activities. Studies have revealed that this green pigment inhibits experimental carcinogenesis and interacts with proteins and genotoxic agents. Health-related activities have also been associated with the prevention of lipid peroxidation. Howeve ...
- DOI:
- 10.1002/jsfa.3681
- https://doi.org/10.1002/jsfa.3681
15. Biogenic amine formation in Turkish dry fermented sausage (sucuk) as affected by nisin and nitrite
- Author:
- Kurt, Şükrü; Zorba, Ömer
- Source:
- Journal of the science of food and agriculture 2010 v.90 no.15 pp. 2669-2674
- ISSN:
- 0022-5142
- Subject:
- biogenic amines; fermented foods; sausages; meat quality; food analysis; meat composition; food contamination; traditional foods; nisin; nitrates; food additives; Turkey (country)
- Abstract:
- ... BACKGROUND: The effects of nitrite (0, 100, and 200 mg kg⁻¹) and nisin (0, 250, and 500 mg kg⁻¹) on biogenic amine formation in sucuk were investigated by utilising a central composite design of response surface methodology. RESULTS: The addition of nitrite led to decreased levels of tryptamine, 2‐phenylethylamine, putrescine, cadaverine, tyramine, and histamine, whereas nisin decreased the trypta ...
- DOI:
- 10.1002/jsfa.4138
- https://doi.org/10.1002/jsfa.4138
- Author:
- Julio Cesar López‐Romero; Jesús Fernando Ayala‐Zavala; Gustavo Adolfo González‐Aguilar; Etna Aida Peña‐Ramos; Humberto González‐Ríos
- Source:
- Journal of the science of food and agriculture 2018 v.98 no.7 pp. 2461-2474
- ISSN:
- 0022-5142
- Subject:
- Agave; alcoholic beverages; antineoplastic activity; antioxidants; antiparasitic agents; bioactive compounds; bioassays; byproducts; drugs; food additives; in vivo studies; leaves; phenolic compounds; saponins; terpenoids
- Abstract:
- ... Agave leaves are considered a by‐product of alcoholic beverage production (tequila, mezcal and bacanora) because they are discarded during the production process, despite accounting for approximately 50% of the total plant weight. These by‐products constitute a potential source of Agave extracts rich in bioactive compounds, such as saponins, phenolic compounds and terpenes, and possess different b ...
- DOI:
- 10.1002/jsfa.8738
- https://doi.org/10.1002/jsfa.8738
- Author:
- Huang, Huihua; Zhao, Mouming; Ren, Qilong; Yang, Yiwen
- Source:
- Journal of the science of food and agriculture 2009 v.89 no.14 pp. 2435-2439
- ISSN:
- 0022-5142
- Subject:
- molecular conformation; soybeans; trypsin inhibitors; tea (beverage); polyphenols; food additives; antioxidant activity
- Abstract:
- ... BACKGROUND: Tea polyphenol (TP) is a new food additive for antioxidant application, while soybean is an important resource for food and feed processing. It is therefore of rational and practical significance to investigate the influence of TP on soybean trypsin inhibitors (TIs). The aim of this study was to determine the effects of TP on the inhibitory activity of Kunitz (KTI) and Bowman-Birk (BBT ...
- DOI:
- 10.1002/jsfa.3742
- https://doi.org/10.1002/jsfa.3742
- Author:
- Deeplina Das; Arun Goyal
- Source:
- Journal of the science of food and agriculture 2014 v.94 no.4 pp. 683-690
- ISSN:
- 0022-5142
- Subject:
- uterine cervical neoplasms; cytotoxicity; lactic acid bacteria; sucrose; Lactobacillus plantarum; exopolysaccharides; food industry; food additives; gel chromatography; probiotics; pH; immunostimulants; rheological properties; kidneys; acid hydrolysis; molecular weight; dextran; biocompatibility; beverages
- Abstract:
- ... BACKGROUND: Exopolysaccharide produced by lactic acid bacteria are the subject of an increasing number of studies for their potential applications in the food industry as stabilizing, bio‐thickening and immunostimulating agents. In this regard, the authors isolated an exopolysaccharide producing probiotic lactic acid bacterium from fermented beverage Marcha of north eastern Himalayas. RESULTS: The ...
- DOI:
- 10.1002/jsfa.6305
- PubMed:
- 23852706
- https://doi.org/10.1002/jsfa.6305
- Author:
- Abigail B Snyder; Randy W Worobo
- Source:
- Journal of the science of food and agriculture 2014 v.94 no.1 pp. 28-44
- ISSN:
- 0022-5142
- Subject:
- foods; regulator genes; structural genes; enzymes; biological control agents; biochemical polymorphism; bacteriocins; antimicrobial peptides; active sites; anti-infective agents; food safety; food additives; bacteria
- Abstract:
- ... Antimicrobial peptides are produced across all domains of life. Among these diverse compounds, those produced by bacteria have been most successfully applied as agents of biocontrol in food and agriculture. Bacteriocins are ribosomally synthesized, proteinaceous compounds that inhibit the growth of closely related bacteria. Even within the subcategory of bacteriocins, the peptides vary significant ...
- DOI:
- 10.1002/jsfa.6293
- PubMed:
- 23818338
- https://doi.org/10.1002/jsfa.6293
- Author:
- Torres, A.; Frias, J.; Granito, M.; Guerra, M.; Vidal-Valverde, C.
- Source:
- Journal of the science of food and agriculture 2007 v.87 no.1 pp. 74-81
- ISSN:
- 0022-5142
- Subject:
- digestible protein; cooking quality; pasta; nutrient content; galactosidases; wheat flour; sensory properties; Lupinus angustifolius; durum wheat; semolina; food composition; antioxidant activity; food additives
- Abstract:
- ... α-Galactoside-free lupin flour has been used to supplement durum wheat semolina flour in order to increase the nutritive value of pasta products. Supplemented pasta products had a shorter cooking time, higher cooking water absorption, cooking loss and protein loss in water than control pasta prepared with only semolina. Sensory evaluation of cooked pastas showed that products supplemented with 80 ...
- DOI:
- 10.1002/jsfa.2673
- https://doi.org/10.1002/jsfa.2673