Showing papers in "Food Research International in 2003"

TL;DR: In this article, the levels and compositions of free amino acids and small peptides during hydrolysis of mackerel hydrolysates were investigated to find out their relationships with antioxidant activities.

TL;DR: This review focuses first on some of the indigenous fermented foods and beverages produced world-wide that have not received the scientific attention they deserve in the last decades.

TL;DR: Grape seeds were powdered and the fatty material was extracted in a Soxhlet extractor with petroleum ether (60-80°C) for 6 hours, and the extracts were concentrated under vacuum to obtain crude extracts, which were analyzed by high performance liquid chromatography with UV detection at 280 nm as mentioned in this paper.

TL;DR: The total probiotic value of a fermented dairy product should take into account not only the intestinal probiotic cultures used in the formulation but also the probiotic contribution of the lactic acid starter microflora.

TL;DR: Extended frozen storage caused the denaturation of protein as well as the cell disruption in all species, but the degree of changes was dependent upon species.

TL;DR: Although they contained less TAMB, the non-packaged spices had a higher load of moulds, B. cereus and Enterobacteriaceae than that of polyethylene-packaging ones.

TL;DR: In this article, the influence of a steam blanching step, applied to fruit before milling, on the recovery of anthocyanin pigments and total cinnamates, in relation to the radical-scavenging properties of blueberry juices was studied.

TL;DR: UV-C radiation at an appropriate dose could reduce microbial loads without adversely affecting sensorial quality of ‘Lollo Rosso’ lettuce, and seemed to stimulate the growth of lactic acid bacteria, probably due to reduced growth of competitive flora.

TL;DR: In this paper, a quantitative descriptive analysis method was performed on Indian honey samples for sensory and physico-chemical properties using principal component analysis (PCA) for analysing the relationship among groups of variables, and grouping the samples in the multidimensional space.

TL;DR: In this paper, the microwave assisted process (MAP) was compared to the conventional extraction methods in terms of the extraction time, yield, quality and the nature of ginsenosides extracted.

TL;DR: The data confirm that viscograms from samples stored at 4 and 37 °C provide a valid comparison of the effects of ageing on pasting behaviour and protein appears as a key component in the ageing process.

TL;DR: The GRTorrymeter offers a unique practical tool for assessing freshness quality and remaining storage life of iced gilthead sea bream and provides a useful means of monitoring early storage change, resulting primarily from autolytic reactions.

TL;DR: In this paper, the authors examined the effects of temperature (45-135°C at 1500 psi), extraction time, sample size and solvent type on the extraction efficiency and oil quality.

TL;DR: In this paper, the effects of prolonged frozen storage and repeated partial freeze-thaw cycles on the rheological and baking properties of nine commercial wheat cultivars were evaluated, and the results indicated that flours with high starch swelling characteristics, along with moderately high gluten strength, may be most ideal for producing optimum quality frozen doughs, with good shelf life and baking properties.

TL;DR: In this paper, the effect of setting induced by endogenous transglutaminase (TGase) in two species of bigeye snapper, Priacanthus tayenus and priacanthus macracanthus, on gel properties and protein cross-linking was investigated.

TL;DR: In this paper, the antioxidative effect of dietary oregano essential oil and α-tocopheryl acetate supplementation on susceptibility of chicken breast and thigh muscle meat to lipid oxidation during frozen storage at −20°C for 9 months was examined.

TL;DR: In this article, potato strips were soaked in 3, 5 or 7% NaCl solutions (25°C) previous to frying, and the effect on oil uptake was investigated, with the best texture and lowest oil uptake at 3% NCl solution for 50 min.

TL;DR: In this paper, the intrinsic fluorescence of fish muscle was evaluated as a possible rapid and non-destructive method for the monitoring of fish freshness, and it appeared that the fluorescence spectra could be considered as fingerprints that may allow the discrimination between fresh and aged fish fillets.

TL;DR: In this article, the authors studied cod behavior during salting and its dependence on the method used, including traditional in pile (with and without overpressure) and brine immersion salting (without and without a vacuum pulse).

TL;DR: In this paper, the effect of osmotic dehydration on the volatile fraction of kiwi fruit was studied, as well as its effect of freezing and frozen storage, by using 45 and 65°Brix sucrose.

TL;DR: In this paper, a combination of enzymatic or chemical hydrolysis with urea complexation is used to obtain highly concentrated n-3 PUFA from sardine oil.

TL;DR: In this paper, an assessment of the relative importance of the nature of solvent and the applied power on the liquid-phase microwave-assisted processes (MAP) extraction of ginger (Zingiber officinale ).

TL;DR: In this paper, the effects of protein type (wheat or corn) and film-forming method (casting or heat-pressing) on films were evaluated for the retention of biologically active nisin (Nisaplin) and release of activity into water at four different temperatures (5, 25, 35 and 45 °C).

TL;DR: In this article, the effects of frozen and frozen storage on gelatinization and retrogradation of starch were investigated in a differential scanning calorimeter (DSC) pan with different temperatures.

TL;DR: In this paper, Cheddar cheese proteolysis and lipolysis were accelerated using liposome-encapsulated enzymatic cocktails, consisting of neutral bacterial protease, acid fungal protease and lipase (Palatase M) individually entrapped in liposomes and added to milk prior to renneting.

TL;DR: In this article, the antiradical activity and reducing power of white wines were evaluated using high-performance liquid chromatography coupled with diode array detector, and it was found that wines contain in average 324.7 mg l − 1 total hydroxycinnamates (THC) and 52.2 mg l−1 total non-hydroxycinnamsates (TNHC), (catechin, epicatechin, gallic acid).

TL;DR: In this article, the effect of part-baking, freezing, frozen storage, thawing, rebaking, and rebaking on the aging behavior of bread was evaluated by differential scanning calorimetry (DSC).

TL;DR: In this paper, the inactivation of Bacillus subtilis in phosphate buffer (0.067 M, pH 7.0) during high pressure processing (HPP) was studied using a pilot scale food processor.

TL;DR: In this paper, chemical interesterification was performed to improve butter's physical properties, such as better spreadability, and the negative coefficients of the blends from multiple regression of the solid fat content revealed a monotectic interaction between butterfat and corn oil in temperatures ranging from 10 to 35°C.

TL;DR: In this article, the color change during the shelf storage of different varieties of chicory was evaluated using the RGB system for digitizing the color images and a decision tree decision tree was used to segment four colored areas according to the Hierarchical Classification using Projection Pursuit (HICUPP).