Showing papers in "Food Chemistry in 1986"

TL;DR: In this paper, the authors reviewed the mechanisms underlying these changes, as well as the influence of process conditions and of food mix composition, and special emphasis was placed on the physico-chemical and chemical modifications of protein, starch and dietary fibre.

TL;DR: In this article, the authors applied the "charm" analytical procedure to several apple cultivars and replication gave almost identical charm responses, however, no two cultivars showed close resemblance by the technique.

TL;DR: In this article, a thermal analysis of rice starch/1-monoglyceride mixtures at intermediate water content (50%) was carried out using Differential Scanning Calorimetry (DSC) and Thermo-Mechanical Analysis (TMA).

TL;DR: A fast and sensitive high-performance liquid chromatographic (HPLC) method for the determination of the provitamin A,??-carotene, in vegetables is described in this paper.

TL;DR: The texture, which does not resemble that of cooked fish, and the juiciness of the squid mantle, can be controlled by the cooking time and by pretreatment in polyphosphate solutions.

TL;DR: In this article, the influence of ripening temperature on proteolysis and lipolysis was studied on four lots of raw ewe's milk Manchego cheese held for 60 days at 5, 10, 15 or 20°C.

TL;DR: In this paper, myosins were isolated from bovine M. masseter (red) and M. cutaneus trunci (white) and characterized in terms of solubility, electrophoretic pattern and susceptibility to tryptic digestion.

TL;DR: In this article, the authors analyzed the defatted and undefatted seeds of Papaya (Carica papaya) for proximate composition, some toxicants, sugar composition, mineral content, physico-chemical properties of seed oil and the fatty acid spectrum of the seed oil.

TL;DR: The results of the analysis in 1982, of fifty butters were compared with those of thirty butters analyzed in 1974, and there were no practical significant differences in the fatty acid compositions of the 1974 and 1982 butters as mentioned in this paper.

TL;DR: The carotenoids of guava cultivar IAC-4 from the State of So Paulo (southeastern Brasil) were identified as lycopene, corresponding to 86% of the total carOTenoid content, and β-carotene was present at 3·7 μg/g; consequently, the vitamin A was relatively low.

TL;DR: In this paper, the effects of some storage factors (storage temperature, length of storage period and rot development) on the ascorbic acid content of the fruits of orange (Citrus sinensis) and pineapple (Ananas comosus) were investigated.

TL;DR: In this paper, the aqueous ethanol extractable sugars and non-starchy polysaccharides of finger millet, pearl millet and foxtail millet were isolated and characterised.

TL;DR: The effect of fermentation of African oil bean seed ( Pentaclethra macrophylla ) on chemical composition was studied in this article, where the results showed that there was an increase in the pH, titratable acidity, soluble nitrogen and soluble solids during a 4-day fermentation.

TL;DR: In this article, wheat fructosans were prepared from two different flours and separated according to degree of polymerization by gel permeation chromatography, and different fractions were quantified and characterized with regard to monomer carbohydrate composition.

TL;DR: The chemical composition of apricot kernel flour and protein isolates was determined in this article, which contained about 48% protein, mainly albumins, and showed a single isoelectric point at pH 4 and the solubility increased in both acidic and alkaline pH.

TL;DR: In this article, a number of sequestering agents (ortho-and polyphosphates, citric acid, ethylenediaminetetraacetic acid (EDTA), diethylenetriaminepentaacetic acids (DTPA), salicylic acid, the sodium salts of oxalic, phytic and lactic acids, glycine, cysteine, 8-hydroxy-quinoline and catechol) were added to ground pork prior to cooking.

TL;DR: In this paper, the levels of alpha-and beta-carotene made up over 85% of the total carotene, increased slowly during the first 100-day storage, but decreased thereafter.

TL;DR: Gas chromatography has been used to identify simple sugars contained in Royal Jelly (glucose, fructose and saccharose) and has, at the same time, given information about the other neutral constituents.

TL;DR: In this paper, a hexane-extracted oil fraction has a light yellow colour and is free from toxic material (hydrocyanic acid) and the major fatty acids were oleic, linoleic and palmitic.

TL;DR: In this paper, the salt molality (m NaCl) in cheese slices was proportional to the square root of the brining period (√t); a rate parameter, K (moles kg−1) min−0·5), was defined as the slope of the m NaCl √t plots, which was linearly related to the surface area to volume ratio of the cheese slices by the equation: K= (SA/V+1·2) 34·70 where; SA = surface area and V = volume of the slice.

TL;DR: In this article, a comparative study using in-line theaflavins analysis (ILTF), TFMT and tasters' evaluations, to optimise fermentation during tea manufacture, was carried out.

TL;DR: A mixture of creatinine, d-fructose and glycine was heated in diethylene glycol containing 14% water for 2h at ca. 128°C and the reaction mixture was extracted with 1-butanol and the extract subjected to cation exchange column chromatography, C 18 reversed-phase Sep-Pak treatment and reversed phase HPLC as discussed by the authors.

TL;DR: In this paper, the nitrate and nitrite contents of sixteen fresh vegetables, widely consumed in Egypt, were determined, and the highest values of nitrate were observed in leafy vegetables, followed by root vegetables and then pulses.

TL;DR: In all the methods used, fermentation significantly increased the content of thiamin, riboflavin and niacin in African oil bean seeds andThiamin and rib oflavin in melon seeds.

TL;DR: In this paper, the isomerization and degradation of lactose during the heating of 5% lactose solutions in different buffer systems were studied and the extent of formation of the disaccharides, lactulose and epilactose, and of galactose increased as the pH of the solution was increased.

TL;DR: In this article, coloured compounds were isolated and characterised from the products of the reaction between aqueous xylose and glycine, refluxed for 2h, initial pH, 6.

TL;DR: Faba beans were cooked to prepare four different dishes—Medammis, Falafel, Bissara and Nabet Soup—that are widely consumed in many Middle Eastern Countries, especially in Egypt, and Amino acid composition and in vitro digestibility were determined and compared to raw beans.

TL;DR: Germination of fenugreek seeds for 3 and 5 days increased moisture, crude protein, crude fibre, non-protein nitrogen and ash contents, but total lipids and carbohydrates were decreased, while PAGE showed a marked dissociation of albumin and globulin fractions after germination.

TL;DR: In this article, the effects of clonal differences and seasonal fluctuations in two leaves and a bud were discussed in the light of international tea standards and quality characteristics of brewed teas.

TL;DR: In this paper, an attempt has been made to shorten the ripening period of Ras cheese using heat-shocked culture of either Lactobacillus casei or Lactibacillus helveticus at levels of 1% and 2% each.