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You searched for: Journal name Lebensmittel-Wissenschaft + Technologie Remove constraint Journal name: Lebensmittel-Wissenschaft + Technologie Publication year rev 7992-2008 Remove constraint Publication year rev: 7992-2008 Source 2008 v.41 no.10 Remove constraint Source: 2008 v.41 no.10
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1. Analysis of trace elements in southern Italian wines and their classification according to provenance

Author:
Galgano, Fernanda; Favati, Fabio; Caruso, Marisa; Scarpa, Teresa; Palma, Achille
Source:
Lebensmittel-Wissenschaft + Technologie 2008 v.41 no.10 pp. 1808-1815
ISSN:
0023-6438
Subject:
trace elements; dietary minerals; mineral content; red wines; wine quality; classification; food analysis; provenance; rare earth elements; product authenticity; standards of identity; Italy
DOI:
10.1016/j.lwt.2008.01.015

2. Antibacterial activity of Melastoma candidum D. Don

Author:
Wang, Yuan-Chuen; Hsu, Hsing-Wen; Liao, Wen-Ling
Source:
Lebensmittel-Wissenschaft + Technologie 2008 v.41 no.10 pp. 1793-1798
ISSN:
0023-6438
Subject:
antibacterial properties; Melastoma; traditional medicine; phytoalexins; strains; thermal stability; minimum inhibitory concentration; pH; food biopreservatives; natural additives; Taiwan
DOI:
10.1016/j.lwt.2008.02.005

3. Antibacterial activity of the extracts from the fruit rinds of Garcinia cowa and Garcinia pedunculata against food borne pathogens and spoilage bacteria

Author:
Negi, P.S.; Jayaprakasha, G.K.; Jena, B.S.
Source:
Lebensmittel-Wissenschaft + Technologie 2008 v.41 no.10 pp. 1857-1861
ISSN:
0023-6438
Subject:
food spoilage; Staphylococcus aureus; Escherichia coli; food analysis; in vitro culture; minimum inhibitory concentration; fruit extracts; Bacillus (bacteria); food pathogens; food composition; Garcinia; Gram-positive bacteria; antibacterial properties
DOI:
10.1016/j.lwt.2008.02.009

4. Antioxidant properties of durian fruit as influenced by ripening

Author:
Arancibia-Avila, Patricia; Toledo, Fernando; Park, Yong-Seo; Jung, Soon-Teck; Kang, Seong-Gook; Heo, Buk Gu; Lee, Sang-Hyun; Sajewicz, Mietek; Kowalska, Teresa; Gorinstein, Shela
Source:
Lebensmittel-Wissenschaft + Technologie 2008 v.41 no.10 pp. 2118-2125
ISSN:
0023-6438
Subject:
anthocyanins; polyphenols; food analysis; durians; Durio zibethinus; fruit quality; ripening; fruit composition; flavanols; antioxidant activity
DOI:
10.1016/j.lwt.2007.12.001

5. Changes of volatiles' attribute in durian pulp during freeze- and spray-drying process

Author:
Chin, Sung Tong; Nazimah, Sheikh Abdul Hamid; Quek, Siew Young; Che Man, Yaakob Bin; Rahman, Russly Abdul; Hashim, Dzulkifly Mat
Source:
Lebensmittel-Wissenschaft + Technologie 2008 v.41 no.10 pp. 1899-1905
ISSN:
0023-6438
Subject:
volatile compounds; food processing quality; powdered foods; freeze drying; food analysis; durians; spray drying; food processing; fruit quality; flavor; food composition
DOI:
10.1016/j.lwt.2008.01.014

6. Characterization of Ca2+-activated cell-bound proteinase from Virgibacillus sp. SK37 isolated from fish sauce fermentation

Author:
Sinsuwan, Sornchai; Rodtong, Sureelak; Yongsawatdigul, Jirawat
Source:
Lebensmittel-Wissenschaft + Technologie 2008 v.41 no.10 pp. 2166-2174
ISSN:
0023-6438
Subject:
fish sauce; fermentation; food analysis; serine proteinases; Virgibacillus; calcium; enzymatic hydrolysis; casein; sodium chloride; enzyme substrates; enzyme activity
DOI:
10.1016/j.lwt.2008.02.002

7. Chemical composition, cooking quality, and consumer acceptance of pasta made with dried amaranth leaves flour

Author:
Borneo, R.; Aguirre, A.
Source:
Lebensmittel-Wissenschaft + Technologie 2008 v.41 no.10 pp. 1748-1751
ISSN:
0023-6438
Subject:
food analysis; food composition; cooking quality; consumer acceptance; pasta; leaves; flour; Amaranthus caudatus; novel foods; texture; sensory properties; firmness; adhesion
DOI:
10.1016/j.lwt.2008.02.011

8. Colour degradation and quality parameters of sonicated orange juice using response surface methodology

Author:
Tiwari, B.K.; Muthukumarappan, K.; O'Donnell, C.P.; Cullen, P.J.
Source:
Lebensmittel-Wissenschaft + Technologie 2008 v.41 no.10 pp. 1876-1883
ISSN:
0023-6438
Subject:
raw fruit; food processing quality; Maillard reaction; food analysis; orange juice; response surface methodology; food processing; pH; color; nonthermal processing; food composition; thermal degradation
DOI:
10.1016/j.lwt.2007.11.016

9. Drying and quality characteristics of fresh and sugar-infused blueberries dried with infrared radiation heating

Author:
Shi, Junling; Pan, Zhongli; McHugh, Tara H.; Wood, Delilah; Hirschberg, Edward; Olson, Don
Source:
Lebensmittel-Wissenschaft + Technologie 2008 v.41 no.10 pp. 1962-1972
ISSN:
0023-6438
Subject:
drying; drying quality; dried fruit; raw fruit; sugar content; food processing; food processing quality; blueberries; food analysis; fruit composition; fruit quality; color; texture; heat treatment
Abstract:
... We evaluated the finished product quality and infrared (IR) drying characteristics of fresh and sugar-infused blueberries dried with a catalytic infrared (CIR) dryer. IR drying tests were conducted at four product temperatures (60, 70, 80, and 90 degrees C) to evaluate the drying rate and the color and texture of the finished product. Fresh blueberries dried with convective hot air drying at 60 de ...
Handle:
10113/25724
DOI:
10.1016/j.lwt.2008.01.003

10. Effect of ultrasound treatment on water holding properties and microstructure of beef (m. semimembranosus) during ageing

Author:
Stadnik, Joanna; Dolatowski, Zbigniew J.; Baranowska, Hanna M.
Source:
Lebensmittel-Wissenschaft + Technologie 2008 v.41 no.10 pp. 2151-2158
ISSN:
0023-6438
Subject:
ultrasonic treatment; water holding capacity; microstructure; beef; muscle tissues; food analysis; meat composition; beef quality; meat aging
DOI:
10.1016/j.lwt.2007.12.003

11. Effects of sesamol, sesamin, and sesamolin extracted from roasted sesame oil on the thermal oxidation of methyl linoleate

Author:
Lee, Jinyoung; Lee, Yoosung; Choe, Eunok
Source:
Lebensmittel-Wissenschaft + Technologie 2008 v.41 no.10 pp. 1871-1875
ISSN:
0023-6438
Subject:
sesame oil; seed extracts; oxidation; food analysis; food composition; heat treatment; lignans; alpha-tocopherol; antioxidants; heat stability; lipid peroxidation
DOI:
10.1016/j.lwt.2007.11.019

12. Enzymatic polishing of rice - A new processing technology

Author:
Das, Mithu; Gupta, Suneel; Kapoor, Vishal; Banerjee, Rintu; Bal, Satish
Source:
Lebensmittel-Wissenschaft + Technologie 2008 v.41 no.10 pp. 2079-2084
ISSN:
0023-6438
Subject:
food processing quality; food analysis; xylanases; Trichoderma; cellulases; rice bran; enzymatic treatment; food processing; brown rice; soaking; water content; food composition; Aspergillus
DOI:
10.1016/j.lwt.2008.02.007

13. Evolution of aroma compounds in sparkling ciders

Author:
Rodríguez Madrera, Roberto; García Hevia, Ana; Palacios García, Noemí; Suárez Valles, Belén
Source:
Lebensmittel-Wissenschaft + Technologie 2008 v.41 no.10 pp. 2064-2069
ISSN:
0023-6438
Subject:
odor compounds; carbonated beverages; apple cider; traditional technology; yeasts; strains; fermentation; food analysis; food composition
DOI:
10.1016/j.lwt.2007.12.005

14. Lipid characteristics in cooked, chill-reheated fillets of Indo-Pacific king mackerel (Scomberomorous guttatus)

Author:
Bakar, Jamilah; Rahimabadi, Eshagh Zakipour; Che Man, Y.B.
Source:
Lebensmittel-Wissenschaft + Technologie 2008 v.41 no.10 pp. 2144-2150
ISSN:
0023-6438
Subject:
lipid content; cooking quality; cooked foods; food analysis; food storage; mackerel; storage quality; food composition; fish fillets; cooking; Scomberomorus; cold storage
DOI:
10.1016/j.lwt.2007.12.004

15. Production of copper-chelating peptides after hydrolysis of sunflower proteins with pepsin and pancreatin

Author:
Megías, Cristina; Pedroche, Justo; Yust, Maria M.; Girón-Calle, Julio; Alaiz, Manuel; Millán, Francisco; Vioque, Javier
Source:
Lebensmittel-Wissenschaft + Technologie 2008 v.41 no.10 pp. 1973-1977
ISSN:
0023-6438
Subject:
copper; chelation; peptides; enzymatic hydrolysis; sunflower seed protein; pepsin; pancreatin; amino acids; antioxidant activity; food analysis; food composition; protein hydrolysates; nutrient content
DOI:
10.1016/j.lwt.2007.11.010

16. Protective effect against oxidation of human low-density lipoprotein and plasmid DNA strand scission of Tamarind seed coat extract in vitro

Author:
Suksomtip, Maneewan; Pongsamart, Sunanta
Source:
Lebensmittel-Wissenschaft + Technologie 2008 v.41 no.10 pp. 2002-2007
ISSN:
0023-6438
Subject:
testa; seed extracts; humans; lipid peroxidation; medicinal plants; plasmids; tamarinds; low density lipoprotein; oxidation; in vitro studies; protective effect; Thailand
DOI:
10.1016/j.lwt.2008.01.018

17. Risks and pitfalls of sensory data analysis for shelf life prediction: Data simulation applied to the case of coffee

Author:
Guerra, S.; Lagazio, C.; Moanzocco, L.; Barnabà, M.; Cappuccio, R.
Source:
Lebensmittel-Wissenschaft + Technologie 2008 v.41 no.10 pp. 2070-2078
ISSN:
0023-6438
Subject:
risk factors; sensory properties; data analysis; shelf life; prediction; simulation models; coffee (beverage); Weibull statistics
DOI:
10.1016/j.lwt.2008.01.011

18. Synergistic effect of chitooligosaccharides and lysozyme for meat preservation

Author:
Rao, M.S.; Chander, R.; Sharma, A.
Source:
Lebensmittel-Wissenschaft + Technologie 2008 v.41 no.10 pp. 1995-2001
ISSN:
0023-6438
Subject:
synergism; oligosaccharides; lysozyme; lamb meat; food preservatives; food preservation; chitosan; gamma radiation; molecular weight; free radical scavengers; antioxidant activity; model food systems; Escherichia coli; Pseudomonas fluorescens; Bacillus cereus; Staphylococcus aureus; food contamination; bacterial contamination; sensory properties
DOI:
10.1016/j.lwt.2008.01.013

19. The effect of Thai glutinous rice cultivars, grain length and cultivating locations on the quality of rice cracker (arare)

Author:
Keeratipibul, Suwimon; Luangsakul, Naphatrapi; Lertsatchayarn, Thiti
Source:
Lebensmittel-Wissenschaft + Technologie 2008 v.41 no.10 pp. 1934-1943
ISSN:
0023-6438
Subject:
cultivars; texture; food analysis; amylose; Oryza sativa; swelling (materials); food quality; rheological properties; grain yield; length; food composition; glutinous rice; Thailand
DOI:
10.1016/j.lwt.2007.12.008

20. Volatile compounds in uninoculated and inoculated table olives with Lactobacillus plantarum (Olea europaea L., cv. Moresca and Kalamata)

Author:
Sabatini, Nadia; Mucciarella, Maria Regina; Marsilio, Vincenzo
Source:
Lebensmittel-Wissenschaft + Technologie 2008 v.41 no.10 pp. 2017-2022
ISSN:
0023-6438
Subject:
starter cultures; volatile compounds; cultivars; fermentation; food analysis; fermented foods; Lactobacillus plantarum; olives; brining; flavor; food composition; Olea europaea; odors; enzyme activity; inoculum
DOI:
10.1016/j.lwt.2007.12.002