Showing papers in "Food Chemistry in 1999"

TL;DR: In this article, it was shown that mulberry leaves contain at least four flavonoids, two of which are rutin and quercetin, and that the scavenging effects of most mulberry extracts were greater than those of rutins (52.0%) at a concentration of 5μg ml −1.

TL;DR: In this article, the role of phenolic compounds as either antioxidants or substrates in browning reactions is examined. But the authors do not consider the effect of dietary intake and metabolic fate on the performance of browning.

TL;DR: In this paper, a modification based on pre-generation of the ABTS radical anions with a thermolabile azo compound, 2,2'-azobis- (2-amidinopropane)HCl (ABAP), was described.

TL;DR: Thymol is a better antioxidant in TGSO than in TGL, whereas the activity of carvacrol in the two lipid systems does not differ significantly, although the mechanism of their inhibiting action depends on the character of the lipid medium.

TL;DR: A comparative study on various components of nutritional interest, such as water, protein, total amino acids, ash and minerals, in mushrooms of different species (Pleurotus ostreatus, Pleurots eryngii, Pleurus pulmunarius and Lentinula edodes) was carried out as discussed by the authors.

TL;DR: In this paper, the retrogradation properties of potato starch before and after physical (defatting and heat-moisture treatment), and chemical (alkaline treatment and hydroxypropylation) modification were compared.

TL;DR: In this article, NMR spectroscopy of Chardonnay grape pomace has resulted in the isolation of 17 polyphenols, including gallic acid, its 3- and 4-β-glucopyranosides.

TL;DR: This paper reviewed published data on the nutritive values of the flesh, kernels and seedoils of the seventeen fruit tree species that have been identified, in four ecoregions of the tropics, by subsistence farmers as their top priorities for domestication.

TL;DR: An experimental investigation was carried out on olive oils of the Ogliarola Salentina and Coratina cultivars to assess the influence of the two different olive grinding techniques and kneading process on the quality of the oils.

TL;DR: Isolate-A showed a partial dissociation of the 11S protein because of the high pH used for the protein extraction, and this probably explains the differences observed in the functional characteristics of both isolates.

TL;DR: Borage meal exerted a concentration-dependent antioxidant activity in a meat model system, and the resulting extract inhibited 2-thiobarbituric acid-reactive substances (TBARS), hexanal and total volatile formation in meat by 26.5, 30.5 and 18.6%, respectively.

TL;DR: In this paper, the antioxidative properties of six plant extracts (catnip, hyssop, lemon balm, oregano, sage and thyme) were evaluated in sunflower oil and its 20% oil-in-water emulsion in the dark at 60°C.

TL;DR: Grape marc resulting from red winemaking was extracted with a mixture of ethyl acetate and water in order to obtain its phenolic compounds with a view to their use as food lipid antioxidants as mentioned in this paper.

TL;DR: In this paper, the contribution of vegetables to the daily intake of the heavy metals from the vegetables were determined, and the results showed the following ranges (mg/100 g): 0.01-0.06, 0.25-1.60, 1.48-4.93, and 3.65 mg for cadmium, copper, lead and zinc.

TL;DR: The contents of flavonoids in onions, green beans, and peas have been analyzed in relation to the effect of different heat treatments as discussed by the authors. But the results showed that the greatest loss of flavour in onion took place during the pre-processing step where the onion was peeled, trimmed, and chopped before blanching.

TL;DR: In this paper, the authors investigated the antioxidant and scavenging effects of Ganoderma tsugae (MEGT) extracts on free radicals and showed that MEGT showed a marked and concentration-dependent scavenging activity on the 1,1-diphenyl-2-picrylhydrazyl radical.

TL;DR: A comparative study of crude polyphenoloxidases from taro (tPPO) and potatoes (pPPO), carried out to provide information useful for guiding food processing operations.

TL;DR: Several beverages and food drinks available in the market in Nigeria were analysed for their contents of the heavy metals, cadmium, cobalt, chromium, copper, iron, nickel, lead and zinc as mentioned in this paper.

TL;DR: The results indicated that some of the collected samples contained some types of organophosphorus and orgnochlorine pesticide residues, within the limits of The Egyptian Organization for Standardization and Quality Control (EOS) maximum limits for pesticide residues on medicinal aromatic plants (1991) and Pharmeuropa (1993).

TL;DR: Production of omega-3 fatty acid concentrates from seal blubber oil was optimized and the maximum amount of total ω3 fatty acids from SBO was obtained at a urea-to-fatty acid ratio of 4.5, a crystallization time of 24 h, and a crystallized temperature of −10°C.

TL;DR: A storage study of frozen, fresh squeezed, unpasteurized, polyethylene-bottled orange juice was conducted to determine vitamin C loss on a monthly basis over a period of 24 months.

TL;DR: In this paper, the average contents of HCB, lindane, dieldrin, heptachlor epoxide and DDT derivatives were detected at levels 0.009, 0.003,0.006, 0.,008 and 0.083 mg/kg, respectively.

TL;DR: This fraction consists of phenolic derivatives of benzoic acids, cinnamic acids and flavonoids, all of which have been identified previously in honeys which do not exhibit non-peroxide residual antibacterial activity.

TL;DR: In this paper, factors influencing the formation of resistant starch (RS) during gelatinization and retrogradation were studied in starches and flours from cereals (wheat, corn, rice) and potato.

TL;DR: In this paper, the authors analyzed the insoluble and soluble dietary fiber fractions of peach DF concentrate, obtained by an enzymatic-chemical method, for neutral sugars, uronic acids and Klason lignin.

TL;DR: In this paper, electron spin resonance (ESR) spectrometers were used to evaluate the properties of dittany (Origanum dictamnus L) extracts made with solvents of varying polarity.

TL;DR: In this article, cold vapour atomic absorption spectrophotometry was used to determine mercury levels in canned tuna fish while cadmium and lead levels were determined by flame atomic absorption spectrum analyzer (FAAS) and showed that tuna fish from the Mediterranean coast of Libya have concentrations well below the permissible levels for these toxic metals.

TL;DR: In this article, the contents of Hg, Pb, Cd, Fe, Cu, Mn, Zn, Co and As have been determined spectrometrically in fruiting bodies of 109 wild and two cultivated macrofungi specimens.

TL;DR: In this paper, the enzyme had a remarkably temperature optimum (35°C) and was relatively stable, requiring a little more than 20 min at 50°C for 50% loss of activity.

TL;DR: In this article, heat-moisture treatment (HMT) of 25% moisture at 110°C for various exposure times at 'as-is' (pH 6.5-6.7) and 'alkaline pH (PH 10) conditions was applied to two genotypes of sweetpotato starch, Taiwan (15.2% amylose) and 93-006 (28.5%) and showed a marked reduction in resilience, indicating a shift from a long stringy nature to short paste consistency.