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heattreatment, etc ; antagonism; antioxidant activity; bioavailability; food chemistry; hydrogen; hydrophobicity; Show all 7 Subjects
Abstract:
... The thermal-induced interaction between β-conglycinin (7S) and cyanidin-3-O-glucoside (C3G) on the bioaccessibility and antioxidant capacity of C3G was investigated. High ratio of 7S to C3G (1:100) led to a more ordered secondary structure of 7S. Thermal treatment promoted the formation of 7S-C3G complexes via hydrophobic and hydrogen bonds but did not induce the formation of 7S-C3G covalent produ ...
heattreatment, etc ; amylases; amylose; enthalpy; gelatinization; heat; hydrocolloids; molecular weight; potato starch; solubility; Show all 10 Subjects
Abstract:
... To explore the effect of the out-shell structure on dry heat modification efficiency on starch, chemical gelatinization technology was used to deshell the potato starch granules. The controlled shell-separated levels of approximately 10%, 30%, and 50% of the remnant were obtained. Further, starch samples were subjected to dry heat treatment (DHT), and the multi-structural, physicochemical, and dig ...
heattreatment, etc ; air; dissolved gases; equations; evaporation; heat; heat exchangers; milk; solubility; steam; temperature; Show all 11 Subjects
Abstract:
... A thermodynamically based theoretical analysis of bubble formation on hot heat-exchanger wall surfaces in systems for continuous indirect thermal treatment of milk was performed. Whereas previous research on bubble-related fouling has been experimental with just hypothesis about mechanisms behind the impact of bubble formation on fouling, this research contribute with a novel theoretical anadlysis ...
heattreatment, etc ; beans; cell walls; cotyledons; crystal structure; crystallites; digestion; food science; humans; starch; China; Show all 11 Subjects
Abstract:
... Natural foods, such as whole pulses, are recommended in the dietary guidelines of the US and China. The plant cell wall structure in whole pulses has important implications for the nutritional functionalities of starch. In this study, garbanzo bean cells with varying degrees of cell wall integrity were subjected to dry heat treatment (DHT) and used to elucidate the food structure-starch digestion ...
heattreatment, etc ; Maillard reaction; aromatic compounds; food chemistry; fructose; furfural; glucose; juice quality; serine; sugarcane juice; Show all 10 Subjects
Abstract:
... As a potent aromatic compound, furfural may have adverse effects on sugarcane juice quality. In this study, simplified sugarcane juice models containing glucose, fructose and amino acids were used to explore the potential precursors and formation pathways of furfural. The changes of precursors and intermediates involved in furfural formation were quantified. The results indicated that fructose con ...
... This study aimed to investigate changes of fat globules and their membranes, and further analyze evolution of lipid profile of lipid rafts in membranes during heat processing of cow milk. Size of fat globules increased from 3.16 μm to 3.70 μm and ζ-potential decreased from −0.53 mV to −0.38 mV after thermal treatment, suggesting that fat globule membrane was destroyed and fat globule occurred coal ...
... In this study, tomato seed oil conventional emulsion (7 μm) and nanoemulsion (0.146 µm) with desirable stability were prepared, then the effect of tomato seed oil addition (bulk and emulsified forms) and thermal treatment on properties of tomato juice was evaluated. Tomato juice without oil and heat treatment exhibited the lowest bioaccessibility of lycopene (17.8 %). Incorporation of oil and appl ...
heattreatment, etc ; consumer demand; digestibility; digestion; food chemistry; intestines; methionine; particle size; pea protein; peas; protein composition; solubility; Show all 12 Subjects
Abstract:
... With raising consumer demand for plant-derived proteins, there has been an increased interest in the utilization of pea ingredients in food formulations. It was hypothesized that differences in processing history and composition affect their colloidal properties and their breakdown during in vitro simulated gastrointestinal digestion. The gastrointestinal fate of three different commercial pea pro ...
heattreatment, etc ; absorption; chemical bonding; circular dichroism spectroscopy; ferulic acid; hydrocolloids; ligands; lysine; molecular dynamics; pH; proteolysis; proteomics; temperature; Show all 13 Subjects
Abstract:
... The molecular nature of interactions between ferulic acid and β-lactoglobulin was investigated following exposure of solutions to high temperature (121 °C) at near neutral pH (7.3) using biochemical spectroscopy, proteomics and molecular dynamics. Circular dichroism (CD) and infrared spectroscopy (FTIR) argue for alterations in the secondary structure of the heated protein molecule in the presence ...
heattreatment, etc ; casein; coagulation; food chemistry; hydrolysis; micelles; microscopy; milk; pH; reversed-phase high performance liquid chromatography; rheology; whey; whey protein; Show all 13 Subjects
Abstract:
... The effect of whey proteins and heat treatment (90 °C, 5 min) on pepsin-induced hydrolysis of κ-casein, and subsequent coagulation of casein micelles, was investigated at pH 6.3 and 6.0 using reverse-phase HPLC, oscillatory rheology, and confocal laser scanning microscopy. Whey proteins did not affect the hydrolysis of κ-casein but retarded the coagulation process. Heat treatment did not affect th ...
... This study aimed to evaluate the impact of high-intensity ultrasound (HIUS) and types of oil on the emulsion of egg white proteins (EWPs). Dispersions (2%, w/v) of (EWPs) with (corn, sunflower, and soybean) oils were homogenized and then sonicated at 320 -watts for 4, 12 and 20 min. Emulsions were described by microscopy, ζ-potential, particle size, rheology, viscosity, and interfacial tension. Th ...
... Herein, a modified indirect method was established for the determination of 3-monochloropropane-1,2-diol esters (3-MCPDEs) and glycidyl esters (GEs), employing magnetic solid phase extraction by boronic acid-functionalized magnetic nanoparticles to replace the traditional clean-up procedure. Compared with routine methods, it has been proved to be more sensitive with limits of detection in the rang ...
heattreatment, etc ; Fourier transform infrared spectroscopy; Raman spectroscopy; X-ray photoelectron spectroscopy; carbon; chemical species; soot; spectrometers; temperature; thermodynamics; thermogravimetry; China; Show all 12 Subjects
Abstract:
... The thermal deactivation of diesel soot particles exerts a significant influence on the control strategy for the regeneration of diesel particulate filters (DPFs). This work focused on the changes in the surface functional groups, carbon chemical state, and graphitization degree during thermal treatment in an inert gas environment at intermediate temperatures of 600°C, 800°C, and 1000°C and explor ...
... To further reveal the role of feruloylation of arabinoxylan (AX) in regulating the heat-evoked polymerization behavior of gluten, AX was extracted from wheat bran and in situ modified with lime to obtain AX with controlled ferulic acid (FA) content. The effects of AX with varied FA level on the heat-evoked polymerization of gluten were comparatively studied. The results suggested that AX postponed ...
heattreatment, etc ; coagulants; coagulation; cohesion; disulfides; gelation; gelling properties; gels; hardness; hydrocolloids; hydrophobicity; lactic acid; magnesium chloride; pH; protein subunits; soymilk; tofu; Show all 17 Subjects
Abstract:
... This study investigated the effect of different coagulants, including the addition sequence, on the aggregation behavior of soymilk protein and the quality of tofu to improve the gel formation ability and conversion efficiency of soymilk protein after alkaline heat treatment (AHT). The results showed that the coagulation reaction of AHT soymilk was delayed compared with normal soymilk when introdu ...
... Salmonella spp. is one of the leading causes of foodborne outbreaks worldwide. Salmonella spp. has been associated with a variety of food sources, particularly egg products. They can enter a viable but nonculturable (VBNC) state in response to harsh stress. VBNC cells still retain membrane integrity and metabolic activity, which may pose health risks. However, the formation mechanism and resuscita ...
heattreatment, etc ; Gadus morhua; allergens; anion exchange chromatography; anionic surfactants; chemical precipitation; fish; food chemistry; muscle protein; polyacrylamide gel electrophoresis; sodium dodecyl sulfate; solubility; thiols; tropomyosins; Show all 14 Subjects
Abstract:
... Tropomyosin, a myofibrillar muscle protein, has been recognized as a finfish allergen. In this study, tropomyosin from Atlantic cod fillets (Gadus morhua, CTM) was purified using a two-step purification strategy (isoelectric precipitation and anion-exchange chromatography). CTM structural configuration in two sample matrices (impure and pure) were elaborated using different polyacrylamide gel elec ...
heattreatment, etc ; benzyl alcohol; black tea; color; flavor; food chemistry; gas chromatography-mass spectrometry; glucosides; green tea; ingredients; juices; liquid state fermentation; odors; phenylethyl alcohol; sensory evaluation; Show all 15 Subjects
Abstract:
... The effects of β-glucosidase on the volatile profiles and aroma stability of black tea juice were evaluated using gas-chromatography-mass spectrometry coupled with sensory analysis. During liquid fermentation of tea leaves, the addition of β-glucosidase increased the concentration of aldehydes, strengthening the undesirable “green grassy” odour. However, the “green grassy” odour was counteracted b ...
... In this study, the feasibility of the mayonnaise-like high internal phase Pickering emulsions (HIPPEs) prepared by phosphorylated perilla protein isolate-chitosan composite nanoparticles (LZPI-CS CNPs) as three-dimensional (3D) printing inks and lipid-soluble β-carotene delivery vehicles was explored. The spherical LZPI-CS CNPs (232–336 nm in particle size) were formed by hydrogen bonds and electr ...
heattreatment, etc ; disulfide bonds; fluorescence; food industry; gel strength; gelation; gels; hybrids; hydrocolloids; hydrophobicity; microstructure; solubility; soy protein isolate; storage modulus; texture; thermal stability; water holding capacity; zeta potential; Show all 18 Subjects
Abstract:
... Soy protein isolate (SPI) is widely used in the food industry as a gelling agent due to its high water-holding capacity and gelation. As a key in elucidating the structure-function relationships of SPI, subunit composition can explain many functional properties of soy protein. In this study, to explore the influence of α and α′ subunits on the gel properties of soy protein, the gel strength and wa ...