Showing papers in "Food Chemistry in 1995"

TL;DR: In this paper, the authors examined the factors which affect the chromatographic response of carotenoids and contribute to analytical variation and inaccuracies in their quantitative determination and suggested that the development and use of standard reference materials would significantly improve the quality of data.

TL;DR: In this paper, protein hydrolysates were prepared from male and spent capelin (Mallotus villosus) using commercially available Alcalase, Neutrase and papain.

TL;DR: The chemical analysis of fruits from twelve varieties of date palm which are widely consumed in the United Arab Emirates was undertaken, and figures showed that glucose and fructose increase rapidly with maturation from Kimri through Khalal and Rutab to Tamr.

TL;DR: In this article, the authors analyzed the proximate chemical composition, mineral constituents, energy values, phytin and oxalate content in the fresh and air-dried material.

TL;DR: In this paper, two highly purified arabinoxylan preparations of different molecular weight (HMW, [η] = 5.48 dl/g and LMW 3.69 dl /g) were used to study the effect of these water-soluble polysaccharides on the bread-making quality of two wheat flours: a Canada western red spring (CWRS) composite sample and a Canada prairie spring (CPS), cv. HY 368.

TL;DR: In this article, freeze-dried samples of the microalga Chlorella vulgaris were submitted to supercritical CO2 at temperatures of 40 and 55 °C and pressures up to 35.0 MPa.

TL;DR: In this article, the nutritive value of raw, cooked, autoclaved and germinated faba beans was evaluated and heat processing and germination were used to reduce stachyose, tannins, phytic acid, vicine, trypsin inhibitor and haemagglutinin activity.

TL;DR: Total lipids extracted from 20 species of freshwater fish in Malaysia were analyzed for their total fat and fatty acids composition and showed that total monounsaturated fatty acids were the highest, followed by saturated and polyuns saturated fatty acids.

TL;DR: The literature on the application of emulsifiers for baking as dough conditioners and anti-staling agents, is reviewed in this paper, where the authors focus on the presentation of the phenomenon of staling in bread.

TL;DR: In this article, the nutritive potential of some edible tropical species of mushrooms such as Termitomyces robustus, Termitmyces microcarpus, Psathyrella antroumbonata, Lentinus subnudus, Auricularia auricula, Calvatia cyathiformis, ‘Peperu’ and Schzophyllum commune were evaluated with respect to their proximate composition, energy values, mineral (trace and major) content, phytin, Phytinphosphorus and oxalate

TL;DR: In this paper, a new fundamental structure of the polymer which is formed by reaction of dicarbonyl compounds with one another or with amino components is proposed, supported by IR, UV and CP-MAS NMR studies.

TL;DR: The effect of 100, 500 and 1000 ppm of α-tocopherol on the oxidative stability of purified olive oil kept in the dark at 40 °C was studied in this article where α-Tocopherol acted as antioxidant at all levels of addition, although the antioxidant effect was greater at 100 ppm than at higher concentrations.

TL;DR: In this article, a Fourier transform infrared spectrometer was used for species identification of ground roast arabica and robusta beans, and results demonstrated that the species of such samples can readily be identified.

TL;DR: In this paper, the physicochemical and functional properties of cowpea globulin isolate were determined as a function of pH and NaCl concentrations, and the results were discussed on the basis of protein-protein and protein-solvent interactions, as affected by the balance between electrostatic repulsions and hydrophobic interactions.

TL;DR: A novel scheme is proposed for the mechanism of the lipoxygenase-catalysed dioxygenation of polyunsaturated fatty acids in which two different pathways are suggested for the anaerobic and aerobic oxidations.

TL;DR: In this paper, the effects of ultra-high hydrostatic pressure (UHP) treatments on some physicochemical, microbiological and sensory properties of single-strength natural tomato juice were evaluated using response surface methods.

TL;DR: In this paper, the seeds of 17 varieties of grape cultivated in the main wine-producing areas of Castilla-Leon (Spain) were studied, and 27 different flavan-3-ols of procyanidin type were found, but no prodelphinidins were detected.

TL;DR: In this paper, the nutritional properties and consumer acceptability of the local Red Spanish and imported Smooth Cayenne (Ananas comosus L.) fruit were studied, in order to assess nutritional properties.

TL;DR: In this article, the authors investigated the retention of aroma compounds in sodium caseinate aqueous phase by measurement of vapour-liquid partition equilibrium (headspace analysis or exponential dilution).

TL;DR: In this paper, the potential of infrared spectroscopy as a rapid analytical technique for the quantitative determination of adulterants in extra virgin olive oil is demonstrated, combined with attenuated total reflectance and partial least squares regression.

TL;DR: In the undefatted raw and heat-processed samples, the calorific values determined using Atwater factors were highest in dikanut seeds and lowest in cocoyam tubers and similar trends were observed in the ash contents and ether extracts.

TL;DR: The application of supercritical fluid technology in a range of industrial and experimental food processing systems, employing dense carbon dioxide in its supercritical, near-critical or liquid state as a solvent, is reviewed in this article.

TL;DR: In this article, the levels of ascorbic acid (AA) were measured by means of an HPLC method in 11 different exotic fruits (avocado pear, babaco, feijoa, grapefruit, kiwi, kumquat, litchi, mango, papaya, passion fruit, pineapple) and two citrus fruits (lemon and orange).

TL;DR: It is indicated that light and riboflavin accelerated the decomposition of ascorbic acid and Tyrosine (0·1%) exhibited strong prooxidant activity on both the rib oflavin- and methylene blue-sensitized photooxidation of asCorbic Acid.

TL;DR: The effect of small pH changes on volatile compounds produced in the Maillard reaction was investigated using aqueous model systems as discussed by the authors, where reaction mixtures consisted of four amino acids, glycine, lysine, cysteine and methionine, heated individually with ribose at five pH values between 4.5 and 6.5.

TL;DR: In this paper, the effect of oxygen and light exposure on retention of ascorbic acid, occurrence of nonenzymatic browning and the formation of 5-hydroxymethyl-2-furfuraldehyde (HMF) and furfural was investigated in orange juice stored at 8°C for 52 days.

TL;DR: In this article, the changes in tocopherol content of oil used for deep-fat frying of potatoes have been studied, and it has been found that α-tocopherol is lost much faster than β-, γ- or δ tocophelopherol, with a reduction of 50% after 4-5 frying operations compared with values of about 7 and 7-8 frying operations for β- and γ-, respectively.

TL;DR: The chemical composition and nitrogen distribution of camel milk from three ecotype (Majaheim, Wadah and Hamra) camels, in the central region of Saudi Arabia, were studied as mentioned in this paper.

TL;DR: Green leafy vegetables (GLV) were found to be the best source of provitamin A, and also yellow fruits such as mango and papaya, and organised cultivation of these vegetables and fruits would help in overcoming the problem of vitamin A deficiency.

TL;DR: In this paper, the authors compared three cultivars of Colocasia spp. (coco-india, ede-ofe and inimbu) and one Xanthosoma sp. (ede-uhie) sp.