Showing papers in "Food Chemistry in 1997"

TL;DR: In this article, the thiobarbituric acid (TBA) test for lipid oxidation measurements is described and a detailed description of the different TBA test procedures, possible interferences and limitations of this technique are also given.

TL;DR: The anthocyanins have a long history as part of the human diet, these and other flavonoids, are receiving renewed attention for their positive health attributes as discussed by the authors, and the principal commercially available Anthocyanin food colorants, grape, elderberry, red cabbage and roselle, are considered and others mentioned Factors affecting the usage of extracts, in terms of colour hue and stability are discussed Chemical aspects of anthophyanin colour are summarised briefly and the advantages of acylation for color durability noted as a promising area for future development Special emphasis is placed

TL;DR: The total antioxidant activity (TAA) and antioxidant composition of orange juice, apple juice and blackcurrant drink have been studied in this article, and the results suggest that the phenolic antioxidants protect vitamin C against oxidative decomposition.

TL;DR: Aflatoxins are secondary metabolites of the molds Aspergillus flavus and Aspersgillus parasitions and are highly toxic, mutagenic, teratogenic and carcinogenic compounds found to contaminate a wide variety of important agricultural products such as peanuts, maize, rice and cottonseed as discussed by the authors.

TL;DR: In this article, 3-hydroxyphloridzin was identified as a natural component in apple and its chemical structure was established by 1H and 13C NMR spectroscopy and acid hydrolysis.

TL;DR: In this paper, the authors measured tomato-based foodstuffs and meals and found that during preparation of meals, lycopene undergoes (EZ)-isomerisation, increasing the portion of (Z)isomers.

TL;DR: In this article, the antioxidant activity of aqueous extracts of rooibos tea (unfermented, semi-fermented and fermented) was compared with that of green, oolong and black teas.

TL;DR: The application of bacteriocinogenic lactic strains as starter cultures in fermented products could provide an additional tool for preventing the outgrowth of food pathogens in sausages as well as enhancing the competitiveness of the starter organisms in favour of the fortuitous flora.

TL;DR: In this article, a study was conducted to investigate the antioxidant vitamin (vitamin E, vitamin C and β-carotene) content of one of the most important vegetables, tomato, using modern analytical techniques.

TL;DR: In this article, two methods were applied in the analysis of the effect of drying on the aroma constituents of the widely used herbs thyme ( Thymus vulgaris L) and sage ( Salvia officinalis L).

TL;DR: In this article, the thermal and mechanical properties of gelatin with soluble starch plasticized with water, glycerol or sugars were investigated and two different methods, known as "the high temperature" and "the low temperature" methods, consisting of casting aqueous solutions of blends at 60 and 20 °C, respectively, were employed for the preparation of films.

TL;DR: The importance of bacterial and meat enzymes in lipolysis and proteolysis was evaluated during dry sausage ripening as mentioned in this paper, showing that polyunsaturated fatty acids are liberated from the polar lipid fraction and their specific liberation is higher than for monounsaturated and saturated fatty acids.

TL;DR: In this article, multi-element analysis of 112 Spanish and English wines by inductively coupled plasma mass spectrometry (ICP-MS) was undertaken to ascertain whether or not this method could provide data for determining the region of origin of wine.

TL;DR: The antioxidative activity of water extracts of three herbs, including the flower of Chrysanthemum morifolium Ramat, the calyx of Hibiscus sabdariffa L.S.L. (CHSL) and roasted seed of Hordeum vulgare L.H.V. (RSHVL), showed marked antioxidative Activity, indicating that the three herbal water extracts may protect the cell from damage by lipid peroxidation.

TL;DR: In this paper, four peptide fractions were separated from protein hydrolysates of capelin (Mallotus villosus) using Sephadex G-10 gel filtration column chromatography.

TL;DR: Control of the muscle enzyme systems, mainly proteases and lipases, is essential for the optimal standardisation of the processing and/or enhancement of flavour quality of dry-cured ham.

TL;DR: In this paper, a combination of germination and fermentation is a potential process for decreasing the antinutrient levels and enhancing digestibility of finger millet, which is a source of carbohydrate, protein and mineral that is comparable to other common cereal grains.

TL;DR: In this paper, the kinetics of peroxide accumulation during oxidation of sunflower oil at 100 °C in the presence of different concentrations of hexane, ethyl acetate and ethanol extracts of Melissa officinalis, Mentha piperita L., Mentha spicata L., Ocimum basilicum L., Origanum vulgare L. and Saturejae hortensis L. have been studied.

TL;DR: In this paper, chemical composition, flow behaviour indices and overall acceptability of the most popular types of honey produced in India were investigated, including Trifolium honey, Eucalyptus lanceolatus and Brassica juncea honey.

TL;DR: In this paper, the contents of chitin and chitosan in the mycelia from 2-day old cultures were 8.9 and 7.3% on a dry basis, respectively.

TL;DR: In this paper, the combined effects of temperature (4, 20 and 40 °C) and high-pressure treatments (250, 450 and 600 MPa for 30 min) on the physicochemical characteristics of skim milk were studied.

TL;DR: A review of the chemistry of free radicals in lipids is presented in this paper, where the keeping qualities of fish oil, sunflower oil and maize oil are studied with the peroxide value compared to their sensory evaluations.

TL;DR: The results illustrate the use of antioxidant characterization methods for the characterization of commercial garlic and ginger preparations as discussed by the authors, since it has been widely speculated that garlic might be beneficial to human health because they exert "antioxidant activity".

TL;DR: In this paper, the levels of various sugars (fructose, glucose, sucrose, maltose, maltulose, kojibiose, isomaltose, raffinose, erlose and melezitose) as well as the glucose/fructose and glucose/water ratios were determined in different Spanish unifloral honey types (rosemary, orange blossom, lavender, sunflower, eucalyptus, heather, honeydew).

TL;DR: In this paper, the authors describe the results of a feasibility study into the use of mid-infrared spectroscopy for addressing certain authenticity problems with selected fresh meats, including the detection of frozen-thawed meats and semi-quantitative analysis of mixtures.

TL;DR: In this paper, the main compositional differences between the local (Canarian) and Latin American (Colombian) Enana cultivars in terms of flavour were quantified.

TL;DR: Values for stability constants for complex formation involving products of the Maillard reaction and metal ions and the biokinetics and metabolism of such compounds also play a major role in mediating observed effects are reported.

TL;DR: The folate content of 30 commodities of vegetables, fruits and berries, including a few processed products, was determined by high-performance liquid chromatography (HPLC) as discussed by the authors.

TL;DR: This paper showed that during post-mortem aging, desirable flavors such as beefy, brothy, browned-caramel, and sweet decline while off-flavors such as bitter and sour increase.