Showing papers in "Food Research International in 1999"

TL;DR: The data suggest that berries have potential as good dietary sources of quercetin or ellagic acid, with certain similarities within families and genera.

TL;DR: In this article, the antioxidant activity of grape juices, wines made from the same lot as juices and their major polyphenolic constituents was measured by the inhibition of lipid oxidation (ferric-thiocyanate) and free radical scavenging (2,2-diphenyl-1-picrylhydrazyl) methods.

TL;DR: In this article, the effect of osmotic treatment, vacuum-drying, air drying, and air drying and their combination on the retention of lycopene bioactivity was investigated.

TL;DR: In this article, the identification of the various levels of structure present in fat crystal networks, and the development of analytical techniques to quantify these levels are discussed, as well as the relationship of these levels to macroscopic physical indicators of the mechanical strength of the network is discussed.

TL;DR: In this paper, a method based on complexometric titration of residual iron (III) after phytic acid precipitation was used to determine phytical acid in cereals, flours, and milled wheat products.

TL;DR: In this paper, the effect of malolactic fermentation on the volatile composition of red wines was studied by inoculation with selected lactic acid bacteria, and four wines were inoculated with different Oenococcus oeni (syn. Leuconostoc oenos) strains.

TL;DR: In this paper, the extent of nonenzymatic browning in peach puree (11 Brix) due to extended thermal treatment was investigated, where zero and first order kinetics were applied to describe evolution of relative absorbance at 420 nm.

TL;DR: The CIE L*, a*, b*, and pH, moisture content, lactic acid concentration and residual nitrite level were measured in two different zones (centre and peryphery) of Spanish-type dry-cured sausage during fermentation and ripening as discussed by the authors.

TL;DR: In this article, it has been demonstrated that nonenzymatic browning was mainly due to carbonyl compounds formed from l -ascorbic acid degradation, and that 5-hydroxymethyl-furaldehyde (5-HMF) has been found to be unreactive in the browning process in citrus juices and its contribution to browning in this type of products is insignificant, if not negligible.

TL;DR: An optimization technique was used to determine suitable times of exposure and temperatures for maximum destruction of microorganisms in shredded iceberg lettuce dipped in warm, chlorinated (100 μg/ml) water in a model system as discussed by the authors.

TL;DR: In this paper, a red wine was fractionated into phenolic fractions and the anthocyanic fraction showed a high free radical scavenging power in relation to the other tannic fractions.

TL;DR: In this article, the authors used supercritical fluid extrusion, a low temperature and low shear process, to produce pre-gelatinized corn and potato starch-based extrudates, containing 4-10% thermosetting egg white (EW) or whey protein concentrate (WPC-34), and dried at 22-100°C.

TL;DR: In this paper, the authors present a mathematical model that allows the calculation of the time needed to achieve any degree of microbial survival ratio numerically, without the need to assume any mortality kinetics.

TL;DR: In this paper, protein was extracted from soy residue (okara) at alkaline pH, and was modified by mild acid treatments, and the degree of deamidation and peptide bond hydrolysis ranged from 10 to 70% and 6 to 15%.

TL;DR: The effect of low, high and very high drying temperatures on the development of the Maillard reaction in pasta was studied in this article, where an investigation was carried out into the influence of the different temperatures used on the developing of colour, the formation of furosine and the changes in the chain breaking activity of pasta samples having different moisture contents as well as on the adsorption and desorption isotherms.

TL;DR: In this paper, the authors studied the performance of Phaseolus vulgaris (L. vulgaris) after 2 years of storage under refrigerated hypobaric conditions (RHC) and ambient conditions (AC).

TL;DR: In this paper, the influence of composition and initial color on the rate of darkening of several Argentine honeys submitted to storage at 37°C during 90 days was evaluated through spectrocolorimetric measurements.

TL;DR: In this article, changes in phenolic compounds during Sherry vinegar aging were studied by using HPLC and photodiode array detection, and the recall rates were achieved in both Linear Discriminant Analysis LDA (mean=92.9%) and Artificial Neural Networks trained by Back Propagation (BPANN).

TL;DR: In this paper, the activation free energies of nucleation were calculated for other fats systems, such as hydrogenated sunflower oil, and the curves were interpreted with the Avrami kinetic model, and parameters Kn and n were calculated.

TL;DR: Ovalbumin was conjugated with glucuronic acid (GlcUA) through the Maillard reaction by incubation at 50°C and 65% relative humidity as discussed by the authors.

TL;DR: In this paper, free amino acids and peptides from 10 dry-cured Iberian hams were analyzed by reverse-phase HPLC, showing that saltiness was related to salt content, whereas bitterness was related with some late-eluting peptides.

TL;DR: In this article, the authors studied lipid damage on an underutilized fish species (blue whiting, Micromesistius poutassou) and found a significant (p<0.05) correlation with the storage time.

TL;DR: In this article, two major flavonols (FI and FII) in onion skin were isolated using ultraviolet-visible absorption spectra and confirmed by fast atom bombardment as quercetin 4′-glucoside (4-GCL) and quercetside (QG) respectively.

TL;DR: Overall, entire males can be utilized to capitalize on reported production advantages without influencing palatability, particularly if adequate means for screening boar taint are available for carcasses from heavier or more mature animals.

TL;DR: In this article, the physicochemical characterization of potato starch isolations were done in terms of granule size distribution, crystallinity (X-ray diffractometry), gelatinization (differential scanning calorimetry) properties, swelling factor and the changes in viscosity during heating and cooling of starch-water slurry (Brabender viscography).

TL;DR: In this article, the authors investigated how added carbohydrates affect the colour stability of frozen strawberry juices stored at high temperature and found that there was no clear relationship between the anthocyanin loss and the amplitude of the difference between the storage temperature and the glass transition temperature of strawberry juices.

TL;DR: Evidence clearly indicates that great potential exists in the screening of seeds of various plant species for both “highly preferred subunit profiles” for enhanced food functional properties as well as for high concentrations of physiologically active peptides.

TL;DR: In this paper, a shrimp feedstuff was microencapped through spray drying using different biopolymer treatments as wall materials after a three component Simplex Centroid experimental design, employing wall material to feedstuff ratios of 2:1 and 3:1, and pH values of 4 and 8.

TL;DR: In this paper, the authors used headspace solid-phase microextraction (SPME) as a sample concentration technique for qualitative and semi-quantitative analysis of kiwifruit volatile flavour compounds.

TL;DR: In this paper, a purge and trap sampling device and GC-FID analysis were used to characterise roasted coffee by PCA of some of the aroma compounds through the use of a purge-and-trap sampling device.