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You searched for: Journal Lebensmittel-Wissenschaft + [i.e. und] Technologie Remove constraint Journal: Lebensmittel-Wissenschaft + [i.e. und] Technologie Publication Year 2012 Remove constraint Publication Year: 2012 Source 2012 v.46 no.2 Remove constraint Source: 2012 v.46 no.2 Subject color Remove constraint Subject: color
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1. Bioactive components in forced sweet cherry fruit (Prunus avium L.), antioxidative capacity and allergenic potential as dependent on cultivation under cover

Author:
Schmitz-Eiberger, Michaela A.; Blanke, Michael M.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2012 v.46 no.2 pp. 388-392
ISSN:
0023-6438
Subject:
Prunus avium; acidity; adverse effects; allergenicity; allergens; antioxidant activity; ascorbic acid; cherries; color; cultivars; dwarfing; fruit growing; fruit quality; fruits; harvest date; heat stress; heat treatment; markets; phenols; photosynthetically active radiation; proteins; ripening; rootstocks; spring; sugar content; taste; temperature; trees; ultraviolet radiation; Germany
Abstract:
... Five early maturing varieties of Prunus avium L. on dwarfing rootstock were forced at Bonn, Germany in spring under transparent plastic cover without additional heating to ripen at a time before field-grown German fruit become available, with better fruit quality than imported sweet cherries; trees grown outside without cover served as control. The cover reduced the incident radiation by up to 54% ...
DOI:
10.1016/j.lwt.2011.12.015

2. Characterization of antioxidant chitosan film incorporated with Zataria multiflora Boiss essential oil and grape seed extract

Author:
Moradi, Mehran; Tajik, Hossein; Razavi Rohani, Seyed Mehdi; Oromiehie, Abdul Rasoul; Malekinejad, Hassan; Aliakbarlu, Javad; Hadian, Mojtaba
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2012 v.46 no.2 pp. 477-484
ISSN:
0023-6438
Subject:
antioxidant activity; antioxidants; chitosan; color; edible films; essential oils; grape seed extract; oilseeds; phenol; water vapor; wettability
Abstract:
... Antioxidant chitosan based edible films were developed incorporated with Zataria multiflora Boiss essential oil (ZEO) (5 and 10 g/L) and grape seed extract (GSE) (10 g/L) alone and in combination. The physico-mechanical, wettability, swelling index, color, total phenol and antioxidant characteristics of the films were investigated. Films without any agents were used as control sample. All films, w ...
DOI:
10.1016/j.lwt.2011.11.020

3. Effects of radix puerariae extracts on physicochemical and sensory quality of precooked pork sausage during cold storage

Author:
Jung, Eun-Young; Yun, I.-Ran; Go, Gwang-woong; Kim, Gap-Don; Seo, Hyun-Woo; Joo, Seon-Tea; Yang, Han-Sul
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2012 v.46 no.2 pp. 556-562
ISSN:
0023-6438
Subject:
antioxidants; batters; butylated hydroxyanisole; butylated hydroxytoluene; cold storage; color; cooking quality; lipid content; lipid peroxidation; pork; sausages; sensory evaluation; sensory properties; texture; thiobarbituric acid-reactive substances; water content
Abstract:
... Pork sausage batter without antioxidants (control), added 0.02% BHA/BHT, added 1% radix puerariae (RP), added 2% RP, and added 4% RP were cooked and stored for 28 days at 4 °C. Pork sausage added with BHA/BHT and RP had higher moisture content and lower fat content than the control. The added RP and BHA/BHT pork sausages had lower pH values than the control after 14 d. Results showed that lightnes ...
DOI:
10.1016/j.lwt.2011.11.007

4. Evaluating potential alternatives to potassium caseinate for white wine fining: Effects on physicochemical and sensory characteristics

Author:
Cosme, F.; Capão, I.; Filipe-Ribeiro, L.; Bennett, R.N.; Mendes-Faia, A.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2012 v.46 no.2 pp. 382-387
ISSN:
0023-6438
Subject:
bottles; color; hypersensitivity; pea protein; phenols; physicochemical properties; potassium; reducing agents; sensory properties; turbidity; white wines
Abstract:
... The use of potassium caseinate for wine fining can cause allergic reactions and must be included on wine bottle labels. The focus of this research was to determine if non-allergenic pea protein or polyvinylpolypyrrolidone (PVPP) are possible alternatives for wine fining. Trials were performed to compare the effects of these potential fining agents on phenolic compounds, browning potential, turbidi ...
DOI:
10.1016/j.lwt.2011.12.016

5. Influence of selected packaging materials on some quality aspects of pressure-assisted thermally processed carrots during storage

Author:
Ayvaz, Huseyin; Schirmer, Sarah; Parulekar, Yash; Balasubramaniam, V.M.; Somerville, Jeremy A.; Daryaei, Hossein
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2012 v.46 no.2 pp. 437-447
ISSN:
0023-6438
Subject:
carrots; color; enthalpy; melting point; nylon; oxygen; packaging; packaging materials; plate count; pouches; storage conditions; water vapor
Abstract:
... Role of packaging barrier properties and storage conditions on pressure-assisted thermally processed (PATP) carrot quality were investigated. Samples were packaged in pouches fabricated using three packaging materials (Nylon/EVOH/EVA, Nylon/EVA and MetPET/PE) and processed at 600 MPa and 110 °C for 10 minutes. Processed pouches were stored at 25 and 37 °C, and withdrawn over 12 weeks. Samples ...
DOI:
10.1016/j.lwt.2011.12.004

6. Optimization of deacidification of low-calorie cocoa butter by molecular distillation

Author:
Wu, WeiLiang; Wang, Chao; Zheng, JianXian
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2012 v.46 no.2 pp. 563-570
ISSN:
0023-6438
Subject:
acid value; acidity; cocoa butter; color; deacidification; distillation; evaporators; response surface methodology; temperature
Abstract:
... Molecular distillation for deacidification of crude low-calorie cocoa butter was optimized. Processing parameters of molecular distillation including evaporator temperature, feed flow rate and pressure were investigated on the quality indicators (acid value and color) of refined low-calorie cocoa butter by single factor experiments. Optimum operating parameters were obtained by response surface me ...
DOI:
10.1016/j.lwt.2011.10.028