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You searched for: Journal Lebensmittel-Wissenschaft + [i.e. und] Technologie Remove constraint Journal: Lebensmittel-Wissenschaft + [i.e. und] Technologie Source 2008 v.41 no.1 Remove constraint Source: 2008 v.41 no.1
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1. Antimicrobial activity of some plant extracts and essential oils against foodborne pathogens in vitro and on the fate of inoculated pathogens in chocolate

Author:
Kotzekidou, P.; Giannakidis, P.; Boulamatsis, A.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.1 pp. 119-127
ISSN:
0023-6438
Subject:
Staphylococcus aureus; shelf life; plums; essential oils; Salmonella Typhimurium; plant extracts; lemons; strawberries; bacterial contamination; Salmonella Enteritidis; food storage; storage temperature; flavorings; Listeria monocytogenes; chocolate; Cymbopogon citratus; storage time; water content; antibacterial properties; viability; food pathogens; Bacillus cereus; pineapples; Escherichia coli O157; water activity
DOI:
10.1016/j.lwt.2007.01.016

2. Antioxidant protection of white grape pomace on restructured fish products during frozen storage

Author:
Sánchez-Alonso, I.; Jiménez-Escrig, A.; Saura-Calixto, F.; Borderías, A.J.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.1 pp. 42-50
ISSN:
0023-6438
Subject:
polyphenols; grapes; lipid peroxidation; food packaging; proximate composition; food additives; soluble fiber; food storage; waste utilization; vacuum packaging; reconstituted foods; Vitis vinifera; dietary fiber; redox potential; pomace; insoluble fiber; oxidative stability; antioxidant activity; hydroperoxides; minced fish; frozen storage; fish products; mackerel; free radical scavengers; color
DOI:
10.1016/j.lwt.2007.02.002

3. By-products from herbs essential oil production as ingredient in marinade for turkey thighs

Author:
Mielnik, M.B.; Sem, S.; Egelandsdal, B.; Skrede, G.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.1 pp. 93-100
ISSN:
0023-6438
Subject:
sage; lipid peroxidation; essential oils; plant extracts; food additives; plant residues; off flavors; food storage; cooking quality; byproducts; rosemary; marinating; oxidative stability; rancidity; antioxidant activity; thiobarbituric acid-reactive substances; off odors; turkey meat; thyme; free radical scavengers; spices; cold storage
DOI:
10.1016/j.lwt.2007.01.014

4. Changes in enzyme activities in abscission zone and berry drop of 'Kyoho' grapes under high O2 or CO2 atmospheric storage

Author:
Wu, Y.; Deng, Y.; Li, Y.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.1 pp. 175-179
ISSN:
0023-6438
Subject:
postharvest treatment; carbon dioxide; peroxidase; grapes; relative humidity; polygalacturonase; cellulases; modified atmosphere packaging; food storage; pectinesterase; storage temperature; fruit drop; air; postharvest physiology; Vitis vinifera; enzyme activity; oxygen
DOI:
10.1016/j.lwt.2007.01.015

5. Comparison of the solution properties of (1 to 3),(1 to 4)-β-d-glucans extracted from oats and barley

Author:
Johansson, L.; Karesoja, M.; Ekholm, P.; Virkki, L.; Tenhu, H.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.1 pp. 180-184
ISSN:
0023-6438
Subject:
oats; barley; whole grain foods; extraction; beta-glucans; plant extracts; viscosity; viscoelasticity; rheology; chemical structure
DOI:
10.1016/j.lwt.2007.01.012

6. Dielectric properties of soybean protein isolate dispersions as a function of concentration, temperature and pH

Author:
Ahmed, J.; Ramaswamy, H.S.; Raghavan, G.S.V.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.1 pp. 71-81
ISSN:
0023-6438
Subject:
soy protein; protein isolates; dispersions; dielectric properties; temperature; pH; denaturation; protein concentrates; thermal properties; differential scanning calorimetry
DOI:
10.1016/j.lwt.2007.01.017

7. Effect of cellulose ethers on the microstructure of fried wheat flour-based batters

Author:
Naruenartwongsakul, S.; Chinnan, M.S.; Bhumiratana, S.; Yoovidhya, T.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.1 pp. 109-118
ISSN:
0023-6438
Subject:
batters; microstructure; methylcellulose; image analysis; coatings; wheat flour; viscosity; ethers; scanning electron microscopy; water content; potato chips; deep fat frying; particle size distribution; water activity
DOI:
10.1016/j.lwt.2007.02.004

8. Improvement of canola protein gelation properties through enzymatic modification with transglutaminase

Author:
Pinterits, A.; Arntfield, S.D.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.1 pp. 128-138
ISSN:
0023-6438
Subject:
protein concentrates; gel strength; crosslinking; protein isolates; canola; texture; oilseed protein; protein-glutamine gamma-glutamyltransferase; polyacrylamide gel electrophoresis; rheology; enzymatic treatment; enzymatic hydrolysis; scanning electron microscopy; gelatinization
DOI:
10.1016/j.lwt.2007.01.011

9. Microbial re-inoculation reveals differences in the leavening power of sourdough yeast strains

Author:
Häggman, M.; Salovaara, H.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.1 pp. 148-154
ISSN:
0023-6438
Subject:
sourdough bread; sourdough; bakers yeast; Candida; Lactobacillus brevis; Lactobacillus plantarum; Lactobacillus acidophilus; Saccharomyces cerevisiae; rye flour; dough development; leavening agents; fermentation; starter cultures
DOI:
10.1016/j.lwt.2007.02.001

10. Microstructural studies of probiotic bacteria-loaded alginate microcapsules using standard electron microscopy techniques and anhydrous fixation

Author:
Allan-Wojtas, P.; Truelstrup Hansen, L.; Paulson, A.T.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.1 pp. 101-108
ISSN:
0023-6438
Subject:
lactic acid bacteria; probiotics; food packaging; coatings; alginate gels; microencapsulation; scanning electron microscopy; viability
DOI:
10.1016/j.lwt.2007.02.003

11. Minimization of cassava paste flow properties using the 'Farris effect'

Author:
Ojijo, N.K.O.; Shimoni, E.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.1 pp. 51-57
ISSN:
0023-6438
Subject:
cassava; pastes; infant foods; rheology; viscosity; flow resistance; particle size distribution; cassava starch; total solids; specific energy; shear stress; shear strength; swelling (materials); volume; equations
DOI:
10.1016/j.lwt.2007.01.020

12. Optimization of the pistachio nut roasting process using response surface methodology and gene expression programming

Author:
Kahyaoglu, T.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.1 pp. 26-33
ISSN:
0023-6438
Subject:
food processing quality; process monitoring; Pistacia vera; pistachios; dynamic programming; roasting; response surface methodology; gene expression; water content; color; water activity
DOI:
10.1016/j.lwt.2007.03.026

13. Optimizing conditions for anthocyanins extraction from purple sweet potato using response surface methodology (RSM)

Author:
Fan, G.; Han, Y.; Gu, Z.; Chen, D.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.1 pp. 155-160
ISSN:
0023-6438
Subject:
cyanin; quantitative analysis; sweet potatoes; acids; plant extracts; dynamic programming; Ipomoea batatas; response surface methodology; color; extraction; chemical constituents of plants; ethanol; colored varieties
DOI:
10.1016/j.lwt.2007.01.019

14. Partial characterization of white cabbages (Brassica oleracea var. capitata f. alba) from different regions by glucosinolates, bioactive compounds, total antioxidant activities and proteins

Author:
Kusznierewicz, B.; Bartoszek, A.; Wolska, L.; Drzewiecki, J.; Gorinstein, S.; Namieśnik, J.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.1 pp. 1-9
ISSN:
0023-6438
Subject:
polyphenols; glucobrassicin; flavanols; plant proteins; cabbage; harvest date; cultivars; antioxidant activity; Brassica oleracea; cyanin; vegetable extracts; free radicals; geographical variation; free radical scavengers; protein content; sinigrin; Europe
DOI:
10.1016/j.lwt.2007.02.007

15. Pigment production by Monascus purpureus in grape waste using factorial design

Author:
Silveira, S.T.; Daroit, D.J.; Brandelli, A.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.1 pp. 170-174
ISSN:
0023-6438
Subject:
Monascus purpureus; fungi; culture media; grape pomace; submerged fermentation; agricultural wastes; process monitoring; dynamic programming; response surface methodology; plant pigments; waste utilization
DOI:
10.1016/j.lwt.2007.01.013

16. Preparation of low-fat uptake frying batter composite by dry particle coating of microparticulated soybean hull

Author:
Kim, B.K.; Lee, J.S.; Lee, C.H.; Park, D.J.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.1 pp. 34-41
ISSN:
0023-6438
Subject:
soybeans; hulls; coatings; batters; microencapsulation; deep fat frying; absorption; particle size; wheat flour; scanning electron microscopy; sensory evaluation; potato chips; flavor; taste; appearance (quality); hardness; texture; image analysis
DOI:
10.1016/j.lwt.2007.02.009

17. Quantification of fracture properties and microstructural features of roasted Marcona almonds by image analysis

Author:
Varela, P.; Aguilera, J.M.; Fiszman, S.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.1 pp. 10-17
ISSN:
0023-6438
Subject:
microstructure; cultivars; chemical composition; image analysis; texture; quantitative analysis; hardness; roasting; mechanical damage; almonds; light microscopes; particle size distribution
DOI:
10.1016/j.lwt.2007.02.013

18. Selection of lactic acid bacteria with high phytate degrading activity for application in whole wheat breadmaking

Author:
Palacios, M.C.; Haros, M.; Sanz, Y.; Rosell, C.M.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.1 pp. 82-92
ISSN:
0023-6438
Subject:
whole grain foods; wheat flour; breadmaking quality; dough development; starter cultures; lactic acid bacteria; Lactobacillus reuteri; Lactobacillus salivarius; Bifidobacterium dentium; phytic acid; fermentation; inositol phosphates; freshness
DOI:
10.1016/j.lwt.2007.02.005

19. Shelf-life stability of artisanally and industrially produced durum wheat sourdough bread ("Altamura bread")

Author:
Chiavaro, E.; Vittadini, E.; Musci, M.; Bianchi, F.; Curti, E.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.1 pp. 58-70
ISSN:
0023-6438
Subject:
shelf life; texture; image analysis; sourdough bread; volume; wheat flour; hardness; food storage; durum wheat; storage temperature; ambient temperature; water content; color; flavor compounds; odor compounds; water activity
DOI:
10.1016/j.lwt.2007.01.018

20. The effect of antioxidants on the quality changes of cuttlefish (Sepia pharaonis) muscle during frozen storage

Author:
Thanonkaew, A.; Benjakul, S.; Visessanguan, W.; Decker, E.A.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.1 pp. 161-169
ISSN:
0023-6438
Subject:
shelf life; tripolyphosphates; lipid peroxidation; Sepia; fish; curing (food products); disulfide bonds; hydrogen peroxide; food storage; EDTA (chelating agent); denaturation; water solubility; storage time; oxidative stability; sodium chloride; antioxidant activity; thiobarbituric acid-reactive substances; drip loss; frozen storage; soaking; thawing
DOI:
10.1016/j.lwt.2007.02.008

21. Using polysaccharide-based edible coatings to maintain quality of fresh-cut Fuji apples

Author:
Rojas-Graü, M.A.; Tapia, M.S.; Martín-Belloso, O.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.1 pp. 139-147
ISSN:
0023-6438
Subject:
carbon dioxide; shelf life; apples; polysaccharides; coatings; cold storage; alginate gels; headspace analysis; food storage; food packaging; storage time; Malus domestica; fresh-cut foods; edible films; oxygen; permeability
DOI:
10.1016/j.lwt.2007.01.009

22. Water sorption isotherms for lemon peel at different temperatures and isosteric heats

Author:
García-Pérez, J.V.; Cárcel, J.A.; Clemente, G.; Mulet, A.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.1 pp. 18-25
ISSN:
0023-6438
Subject:
water content; Citrus limon; lemons; citrus peels; plant extracts; dietary fiber; crude fiber; essential oils; water activity; sorption; sorption isotherms; vapor pressure; mathematical models; equations
DOI:
10.1016/j.lwt.2007.02.010