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- Author:
- Rababah, T.; Hettiarachchy, N.; Horax, R.; Eswaranandam, S.; Mauromoustakos, A.; Dickson, J.; Niebuhr, S.
- Source:
- Journal of agricultural and food chemistry 2004 v.52 no.26 pp. 8236-8241
- ISSN:
- 0021-8561
- Subject:
- carbonyl compounds; green tea; chicken meat; thiobarbituric acid-reactive substances; grape seed extract; vacuum processing; food processing; lipids; oxidation; food irradiation; raw meat; antioxidants; cold storage
- Abstract:
- ... This study evaluated the effectiveness of synthetic and natural antioxidants, green tea, commercial grape seed extracts/combinations, and TBHQ, with varying concentrations of lipid oxidation of nonirradiated and irradiated chicken breast meats stored at 5 degrees C for 12 days. Fresh boneless and skinless chicken breast meats were vacuum-infused with varying concentrations of antioxidants: green t ...
- DOI:
- 10.1021/jf049147q
-
http://dx.doi.org/10.1021/jf049147q
- Author:
- Ly-Nguyen, B.; Loey, A.M. van; Smout, C.; Verlent, I.; Duvetter, T.; Hendrickx, M.E.
- Source:
- Journal of agricultural and food chemistry 2004 v.52 no.26 pp. 8144-8150
- ISSN:
- 0021-8561
- Subject:
- kiwifruit; enzyme inhibitors; pectinesterase; enzyme inhibition; protein-protein interactions; pH; enzyme activity; bananas; strawberries; food processing; heat treatment; high pressure treatment; dissociation
- Abstract:
- ... A proteinaceous pectin methylesterase inhibitor (PMEI) was isolated from kiwi fruit (Actinidia chinensis cv. Hayward) and purified by affinity chromatography on a cyanogen bromide (CNBr) Sepharose 4B-orange PME column. The optimal pH of banana PME activity was 7.0, whereas that for carrot and strawberry PME activity was 9.0. The optimal pH for the binding between kiwi fruit PMEI and these PMEs was ...
- DOI:
- 10.1021/jf048954m
-
http://dx.doi.org/10.1021/jf048954m
- Author:
- Walker, M.K.; Farkas, D.F.; Anderson, S.R.; Meunier-Goddik, L.
- Source:
- Journal of agricultural and food chemistry 2004 v.52 no.26 pp. 8230-8235
- ISSN:
- 0021-8561
- Subject:
- lactoglobulins; protein secondary structure; protein tertiary structure; high pressure treatment; temperature; cold; surface tension; frozen storage; freeze drying; food processing
- Abstract:
- ... High-pressure processing (HPP) was utilized to induce unfolding of beta-lactoglobulin (beta-LG). beta-Lactoglobulin solutions at concentrations of 0.5 mg/mL, in pH 7.5 phosphate buffer, were pressure treated at 510 MPa for 10 min at either 8 or 24 degrees C. The secondary structure, as determined by circular dichroism (CD), of beta-LG processed at 8 degrees C appeared to be unchanged, whereas beta ...
- DOI:
- 10.1021/jf049199f
-
http://dx.doi.org/10.1021/jf049199f
- Author:
- Indrawati; Verlinde, P.; Ottoy, F.; Loey, A. van; Hendrickx, M.
- Source:
- Journal of agricultural and food chemistry 2004 v.52 no.26 pp. 8247-8254
- ISSN:
- 0021-8561
- Subject:
- food nutrient losses; folic acid; chemical degradation; organic sulfur compounds; food processing; heat treatment; pressure treatment
- Abstract:
- ... The effect of beta-mercaptoethanol (0-2%) addition to thermally and/or pressure-treated samples on [6S]-5-methyltetrahydrofolate was studied. Degradation of [6S]-5-methyltetrahydrofolate during both thermal and pressure treatments was mainly caused by oxidation, and the oxidized folates could be partly/completely reduced by beta-mercaptoethanol. The addition of beta-mercaptoethanol (2%) to the the ...
- DOI:
- 10.1021/jf048801z
-
http://dx.doi.org/10.1021/jf048801z
- Author:
- Brenes, M.; Romero, C.; Garcia, A.; Hidalgo, F.J.; Ruiz-Mendez, M.V.
- Source:
- Journal of agricultural and food chemistry 2004 v.52 no.26 pp. 8177-8181
- ISSN:
- 0021-8561
- Subject:
- olive oil; phenolic compounds; oil refining; food processing; olive pulp; food storage
- Abstract:
- ... The phenolic composition of "lampante olive oil", "crude olive pomace oil", and "second centrifugation olive oil" was characterized by high-performance liquid chromatography with UV, fluorescence, and mass spectrometry detection. The phenolic profile of these olive oils intended for refining was rather similar to that previously reported for virgin olive oil. However, a new compound was found in t ...
- DOI:
- 10.1021/jf0402532
-
http://dx.doi.org/10.1021/jf0402532
- Author:
- Lin, D.; Zhu, L.
- Source:
- Journal of agricultural and food chemistry 2004 v.52 no.26 pp. 8268-8271
- ISSN:
- 0021-8561
- Subject:
- black tea; food processing; food contamination; polycyclic aromatic hydrocarbons; drying; smoke; burning; fuelwood; Pinus
- Abstract:
- ... Investigations into the manufacturing process of one kind of black tea revealed that it included five steps: withering, rolling, fermentation, drying, and drying and sorting. A total of 16 polycyclic aromatic hydrocarbons (PAHs) were simultaneously measured in fresh leaves, withered leaves, rolled leaves, fermented leaves, crude black tea, and black tea sampled after each manufacturing stage and i ...
- DOI:
- 10.1021/jf048636n
-
http://dx.doi.org/10.1021/jf048636n
- Author:
- Frederix, S.A.; Hoeymissen, K.E. van; Courtin, C.M.; Delcour, J.A.
- Source:
- Journal of agricultural and food chemistry 2004 v.52 no.26 pp. 7950-7956
- ISSN:
- 0021-8561
- Subject:
- wheat flour; wheat gluten; wheat starch; separation; protein aggregates; arabinoxylan; food processing; dough; batters; viscosity
- Abstract:
- ... Water-extractable arabinoxylan (WE-AX) of variable molecular weight (MW) and water-unextractable arabinoxylan (WU-AX) were added to wheat flour to study their effect on gluten agglomeration in a dough and batter gluten-starch separation process with recovery of gluten from the batter with a set of vibrating sieves (400, 250, and 125 micrometer). Low MW WE-AX had almost no impact on the distributio ...
- DOI:
- 10.1021/jf049041v
-
http://dx.doi.org/10.1021/jf049041v
- Author:
- Dickson, Vaughan A; Sun, Yingfeng
- Source:
- Journal of agricultural & food industrial organization 2004 v.2 no.1 pp. 17
- ISSN:
- 1542-0485
- Subject:
- food industry; food processing; manufacturing; market power; models; prices; technological change; United States
- Abstract:
- ... This paper follows Lopez et al. (2002) by also focusing on the market power and efficiency consequences of increased concentration in U.S. food manufacturing industries. However, unlike these authors, who employed the techniques of the new empirical industrial organization to investigate increasing concentration, our approach is based on the older tradition of the structure-conduct-performance sch ...
- DOI:
- 10.2202/1542-0485.1103
-
http://dx.doi.org/10.2202/1542-0485.1103
- Author:
- Creamer, L.K.; Bienvenue, A.; Nilsson, H.; Paulsson, M.; Wanroij, M. van; Lowe, E.K.; Anema, S.G.; Boland, M.J.; Jimenez-Flores, R.
- Source:
- Journal of agricultural and food chemistry 2004 v.52 no.25 pp. 7660-7668
- ISSN:
- 0021-8561
- Subject:
- milk; lactoglobulins; heat treatment; disulfide bonds; mass spectrometry; food processing; protein secondary structure
- Abstract:
- ... Changes in the structure and chemistry of beta-lactoglobulin (beta-LG) play an important role in the processing and functionality of milk products. In model beta-LG systems, there is evidence that the aggregates of heated beta-LG are held together by a mixture of intermolecular non-covalent association and heat-induced non-native disulfide bonds. Although a number of non-native disulfide bonds hav ...
- DOI:
- 10.1021/jf049388y
-
http://dx.doi.org/10.1021/jf049388y
- Author:
- Lowe, E.K.; Anema, S.G.; Bienvenue, A.; Boland, M.J.; Creamer, L.K.; Jimenez-Flores, R.
- Source:
- Journal of agricultural and food chemistry 2004 v.52 no.25 pp. 7669-7680
- ISSN:
- 0021-8561
- Subject:
- milk; lactoglobulins; heat treatment; disulfide bonds; mass spectrometry; food processing; protein secondary structure; kappa-casein
- Abstract:
- ... Heat treatment of milk causes the heat-denaturable whey proteins to aggregate with kappa-casein (kappa-CN) via thiol-disulfide bond interchange reactions. The particular disulfide bonds that are important in the aggregates are uncertain, although Cys121 of beta-lactoglobulin (beta-LG) has been implicated. The reaction at 60 degrees C between beta-LG A and an activated kappa-CN formed small disulfi ...
- DOI:
- 10.1021/jf0491254
-
http://dx.doi.org/10.1021/jf0491254
- Author:
- Varming, C.; Andersen, M.L.; Poll, L.
- Source:
- Journal of agricultural and food chemistry 2004 v.52 no.25 pp. 7628-7636
- ISSN:
- 0021-8561
- Subject:
- black currants; fruit juices; odors; food processing; heat treatment; temperature; concentrating; odor compounds
- Abstract:
- ... The influence of thermal treatment on black currant juice aroma was investigated in temperature and time ranges relevant for black currant juice concentration processes, namely, 45, 60, 75, and 90 degrees C. Forty-nine aroma compounds were quantified, and the thermal treatment resulted in concentration increases of most terpenes, aldehydes, furans, and phenols, whereas the concentration of esters ...
- DOI:
- 10.1021/jf049435m
-
http://dx.doi.org/10.1021/jf049435m
- Author:
- Park, J.W.; Scott, P.M.; Lau, B.P.Y.; Lewis, D.A.
- Source:
- Food additives & contaminants 2004 v.21 no.12 pp. 1168-1178
- ISSN:
- 0265-203X
- Subject:
- breakfast cereals; corn products; processed foods; heat treatment; food processing; food analysis; tortilla chips; snack foods; food contamination; fumonisin B1; fumonisin B2; microbial detection; liquid chromatography
- Abstract:
- ... Thirty retail samples of heat-processed corn foods, i.e. corn flakes, corn-based breakfast cereals, tortilla chips and corn chips, were analysed for fumonisins - fumonisin B1 (FB1), fumonisin B2 (FB2) and hydrolysed FB1 (HFB1) - as well as for protein- and total-bound FB1. Bound (hidden) fumonisins cannot be detected by conventional analysis. Improved methods for the determination of bound FB1 wer ...
- DOI:
- 10.1080/02652030400021873
- PubMed:
- 15799562
-
http://dx.doi.org/10.1080/02652030400021873
- Author:
- Legnani, P.P.; Leoni, E.
- Source:
- International journal of food science & technology 2004 v.39 no.10 pp. 1061-1068
- ISSN:
- 0950-5423
- Subject:
- minimally processed foods; bacteriophages; bacterial contamination; food storage; storage temperature; feces; food microbiology; chemical treatment; washing; Escherichia coli; coliform bacteria; monitoring; chlorine; storage time; saprophytes; food contamination; food processing; disinfection; vegetables
- DOI:
- 10.1111/j.1365-2621.2004.00891.x
-
http://dx.doi.org/10.1111/j.1365-2621.2004.00891.x
- Author:
- Sood, C.; Jaggi, S.; Kumar, V.; Ravindranath, S.D.; Shanker, A.
- Source:
- Journal of the science of food and agriculture 2004 v.84 no.15 pp. 2123-2127
- ISSN:
- 0022-5142
- Subject:
- fermentation; green tea; food contamination; rolling; pesticide residues; food processing; black tea; microwave treatment; drying
- Abstract:
- ... Tea (both green and black) is consumed throughout the world, both for pleasure and therapeutic purposes. Most people will be unaware of their involuntary exposure to residues of pesticides lingering in processed tea and so possibly transferring into infusions of tea. The purpose of this work was to study the effect of green tea and orthodox black tea manufacturing processes on the fate of pesticid ...
- DOI:
- 10.1002/jsfa.1774
-
http://dx.doi.org/10.1002/jsfa.1774
- Author:
- Mahfuz, A.A.; Tsukamoto, C.; Kudou, S.; Ono, T.
- Source:
- Journal of agricultural and food chemistry 2004 v.52 no.23 pp. 7070-7074
- ISSN:
- 0021-8561
- Subject:
- tofu; phytic acid; isoflavones; coagulation; food quality; food processing; soymilk; astringency
- Abstract:
- ... The effect of isoflavone on soy milk and tofu astringency was investigated, and no consistency was found between an undesirable astringent taste and isoflavone contents. Isoflavone-enriched extract (approximately 39% isoflavones) showed no astringency. Soybean foods having high amounts of isoflavones showed less astringency. About 80% of isoflavones exist freely in both soy milk and tofu, but 55% ...
- DOI:
- 10.1021/jf0491557
-
http://dx.doi.org/10.1021/jf0491557
- Author:
- Li, X.; Kushad, M.M.
- Source:
- Journal of agricultural and food chemistry 2004 v.52 no.23 pp. 6950-6955
- ISSN:
- 0021-8561
- Subject:
- Armoracia rusticana; thioglucosidase; enzyme activity; glucosinolates; roots; food processing; crushing; leaves; horseradish
- Abstract:
- ... Fully developed horseradish (Armoracia rusticana Gaertn., Mey., & Scherb.) roots from 27 accessions and leaves from a subset of 9 accessions were evaluated for glucosinolates and myrosinase enzyme activity. Eight different glucosinolates were detected (based on HPLC retention times as desulfoglucosinolates) in both root and leaf tissues. The sum of these glucosinolates, referred to as total, range ...
- DOI:
- 10.1021/jf0401827
-
http://dx.doi.org/10.1021/jf0401827