Showing papers in "Food Chemistry in 1987"

TL;DR: The most recent findings on the influence of chemical structure, pH and copigments on color stabilization of anthocyanin-containing media are reviewed in this article, where various means of stabilization are given.

TL;DR: In this paper, a method for the measurement of dietary fiber as the non-starch polysaccharides in plant material is described, and the basic fractionation procedure from a previously validated gas-liquid chromatographic method is combined with colorimetric measurement of constituent sugars.

TL;DR: Water and oil absorption, emulsification and foaming capacities of soybean were increased after germination, and PAGE patterns showed drastic changes in both low and high molecular weight protein fractions due to germination.

TL;DR: This article reported a sigmoidal increase in total caffeoylquinic acid essentially in parallel with the total dry matter gain, and representing between 5% and 12% of the coffee bean contents.

TL;DR: In this paper, authentic samples of Greek virgin olive oils, collected from various locations over two seasons, were analysed for fatty acid composition by GLC and for triglyceride composition by HPLC.

TL;DR: The binding of copper, cadmium and zinc ions to some soluble and gelforming types of dietary fibre (guar gum, low and high methoxylated pectin and sterculia gum) has been investigated potentiometrically.

TL;DR: In this paper, the authors compared the chemical composition and texture profile of vegetable rennet from sodom apple leaves compared with those of a direct acid cheese made with calf rennet.

TL;DR: In this paper, a reversed phase high performance liquid chromatography has been used and results confirmed for the more concentrated compounds by thin-layer chromatography on silica gel.

TL;DR: The phenolic components of both fresh and stored artichoke heads have been studied in this paper, and only traces of free apigenin and luteolin were identified, while in badly injured heads measurable amounts of the above flavonoids, as well as of free caffeic acid, were found to occur.

TL;DR: Studying on the extractability of polyphenoloxidase from the pulp of five banana cultivars revealed a varietal difference in the nature of binding of the PPO in the cell, with the enzyme being entirely in the soluble fraction in one and partly associated with the cell wall in others, necessitating use of a detergent to release it from the latter.

TL;DR: The contents of glucosinolates in twenty-four cultivars of calabrese, green sprouting broccoli, have been determined using glucose release and high performance liquid chromatographic methods and revealed the main species to be 4-methylsulphinylbutyl glucos inolate (glucoraphanin) and, particularly, glucobr Jurassicin and neoglucobrassicin, containing 3-indolylmethyl and 1-methoxy-3

TL;DR: The pH of fresh Stilton curd, which 2 h after coagulation was ∼6·7, decreased to ∼4·8 in 4 day-old cheeses but increased gradually thereafter to ∼6 at the end of ripening (70 days) as mentioned in this paper.

TL;DR: In this article, water-soluble pentosans isolated from rye grain were added to wheat dough and their effect on staling of bread was evaluated on the basis of the changes in bread crumb compressibility as well as in the contents of water-extractable sugars and resistance of the starch system to alpha-amylase during 6 days storing of the bread.

TL;DR: Tempeh was prepared from locally grown soybeans of the cultivars Hutton and Prima, using the mould strain Rhizopus oligosporus NRRL 2549, and was analysed for the proximate composition, phytic acid, specific carbohydrate materials including starch, mono-and oligosaccharides, minerals, thiamine, riboflavin and nicotinic acid as mentioned in this paper.

TL;DR: The replacement of casein diet up to 10% by fenugreek seeds (extracted) did not produce any deleterious effect on protein quality of caseIn as assessed by protein efficiency ratio (PER), protein and dry matter digestibilities and net protein utilization (NPU).

TL;DR: In this paper, the effect of incorporating 10 or 20% w/w of maize, cottonseed, sunflower, soyabean or rapeseed oil in olive oil on both the triglyceride and fatty acid compositions was studied.

TL;DR: In this article, a total of four peroxidase isoenzymes were isolated from extracts of Brussels sprouts using gel filtration and ion-exchange chromatography.

TL;DR: In this paper, the authors deal with changes in the free amino acid content (by HPLC) and soluble nitrogen fraction (PAGE) in artisanal Cabrales cheese and in samples from these kept in frozen storage for four and eight months before ripening.

TL;DR: In this article, the effects of dehulling, soaking and germination on the changes in general chemical composition, nine mineral elements and the protein patterns of whole faba beans were studied.

TL;DR: In this paper, a study of the mechanisms involved in unimolecular mass spectral fragmentations of 1-(amino acid)-1-deoxy-D-fructoses (Amadori rearrangement products, or ARPs) has led to proposals for a number of new mechanistic routes to Maillard reaction products.

TL;DR: The degree of oxidation in cooked meats treated with phosphates or polyphosphates and sodium ascorbate or one of its related compounds was determined using the 2-thiobarbituric acid (TBA) test as mentioned in this paper.

TL;DR: In this paper, two peroxidase isoenzymes, purified from extracts of Spring cabbage, have been shown to possess different heat-stabilities, i.e., the anionic isoenzyme had an isoelectric point of 3·7 and was relatively heat stable, while the cationic isoenenzymes, pI 9·9, was more readily inactivated by heat.

TL;DR: New spectrophotometric methods for the determination of antioxidants (tertiary butyl hydroquinone, butylated hydroxy anisole and gallic acid) have been developed using 3-methyl-2-benzothiazolinone hydrazone hydrochloride and ceric ammonium sulphate.

TL;DR: In this paper, the effect of haemoglobin concentration and ferritin on lipid oxidation in raw and heated water-washed muscle systems was investigated, and it was shown that the pro-oxidative effect increased as the concentration of Hb increased to 10 mg/g.

TL;DR: In this paper, a debitterized neem oil has been evaluated and shown to have a chemical and nutritional quality comparable to other edible oils, including groundnut and groundnut oil.

TL;DR: In this paper, freeze-dried, washed ground meat was mixed with lecithin and antioxidants dissolved in water, heated and then stored in the refrigerator in order to study phospholipid oxidation as related to warmed over flavour.

TL;DR: A range of phenolic compounds was oxidized using the enzyme polyphenoloxidase (E.C. 1.14.18.1) as mentioned in this paper, which exhibited red, yellow, blue, green and orange colours but many of them turned to brown or black as further reactions occurred.

TL;DR: In this paper, the distribution of soluble iron between three main components (ferritin, haemoglobin plus myoglobin and a low molecular weight fraction) and the pro-oxidant activities of each fraction in heated water-washed muscle systems from beef, pork and mackerel was determined.