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You searched for: Publication Year 2005 Remove constraint Publication Year: 2005 Subject term food additives Remove constraint Subject term: food additives Text availability Full Text Remove constraint Text availability: Full Text
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1. Addition of ferulic acid, ethyl ferulate, and feruloylated monoacyl- and diacylglycerols to salad oils and frying oils

Author:
Warner, K.; Laszlo, J.A.
Source:
Journal of the American Oil Chemists' Society 2005 v.82 no.9 pp. 647-652
ISSN:
0003-021X
Subject:
ferulic acid; antioxidants; food additives; monoacylglycerols; diacylglycerols; salads; frying; soybean oil; potato chips; fried foods
Abstract:
... To determine antioxidative effects of ferulic acid and esterified ferulic acids, these compounds were added to soybean oils (SBO), which were evaluated for oxidative stability and frying stability. Additives included feruloylated MAG and DAG (FMG/FDG), ferulic acid, ethyl ferulate, and TBHQ. After frying tests with potato chips, oils were analyzed for retention of additives and polar compounds. Ch ...
Handle:
10113/13901
DOI:
10.1007/s11746-005-1123-0

2. Antioxidant activity and characterization of volatile constituents of beechwood creosote

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

3. Beef customer satisfaction: Factors affecting consumer evaluations of calcium chloride-injected top sirloin steaks when given instructions for preparation

Author:
Behrends, J. M.; Goodson, K. J.; Koohmaraie, M.; Shackelford, S. D.; Wheeler, T. L.; Morgan, W. W.; Reagan, J. O.; Gwartney, B. L.; Wise, J. W.; Savell, J. W.
Source:
Journal of animal science 2005 v.83 no.12 pp. 2869-2875
ISSN:
0021-8812
Subject:
calcium chloride; juiciness; food choices; steaks; beef quality; home food preparation; injection; flavor; beef; cooking instruction; palatability; meat tenderness; consumer satisfaction; food additives
Abstract:
... The objectives of this study were to evaluate whether instructions can help consumers properly prepare top sirloin steaks and to evaluate the use of calcium chloride injection to decrease the sensitivity of top sirloin steaks to degree of doneness, thereby improving customer satisfaction ratings. An in-home study evaluated top sirloin steaks (gluteus medius) as influenced by calcium chloride injec ...
Handle:
10113/7915
PubMed:
16282626

4. Descriptive analysis of divalent salts

Author:
Yang, H.H.L.; Lawless, H.T.
Source:
Journal of sensory studies 2005 v.20 no.2 pp. 97-113
ISSN:
0887-8250
Subject:
mouthfeel; terminology; flavor enhancers; bitterness; aqueous solutions; sensory evaluation; sourness; inorganic salts; food additives; astringency; taste
DOI:
10.1111/j.1745-459X.2005.00005.x
PubMed:
16614749
PubMed Central:
PMC1435863

5. Hard red winter wheat/nutrim-OB alkaline fresh noodles: processing and texture analysis

Author:
Mohamed, A.A.; Rayas-Duarte, P.; Xu, J.; Palmquist, D.E.; Inglett, G.E.
Source:
Journal of food science 2005 v.70 no.1 pp. S1
ISSN:
0022-1147
Subject:
dough development; hard red winter wheat; texture; dough; food processing quality; fiber content; noodles; absorption; hardness; water; rheological properties; color; oat bran; food additives; cohesion
Abstract:
... Nutrim was added at 10%, 20%, and 30% to Hard Red Winter wheat flour to increase soluble fiber content of fresh noodles to a minimum of 0.75 g/noodle serving (one noodle serving is 42 g or 40 g db (dry basis). The effect of Nutrim on the dough characteristics and noodles quality was tackled. The presence of Nutrim increased the final water absorption and dough tolerance as measured by Farinograph ...
Handle:
10113/1715

6. Zinc Absorption from Zinc Oxide, Zinc Sulfate, Zinc Oxide + EDTA, or Sodium-Zinc EDTA Does Not Differ When Added as Fortificants to Maize Tortillas

Author:
Hotz, Christine; DeHaene, Jessica; Woodhouse, Leslie R.; Villalpando, Salvador; Rivera, Juan A.; King, Janet C.
Source:
Journal of nutrition 2005 v.135 no.5 pp. 1102-1105
ISSN:
0022-3166
Subject:
women; nutrient uptake; nutrient availability; zinc; zinc oxide; zinc sulfate; EDTA (chelating agent); food fortification; food additives; tortillas; corn products; phytic acid
Abstract:
... The fortification of staple foods with zinc may play an important role in achieving adequate zinc intakes in countries at risk of zinc deficiency. However, little is known about the relative bioavailability of different zinc compounds that may be used in food fortification. The objective of this study was to measure and compare fractional zinc absorption from a test meal that included a maize tort ...
Handle:
10113/1974
PubMed:
15867288