Showing papers in "Food Research International in 2004"

TL;DR: In this article, the application of 20 kHz high-intensity ultrasound during extraction of oil from two varieties of soybeans (TN 96-58 and N 98-4573) using hexane, isopropanol and a 3:2 hexane-isopropol mixture was evaluated.

TL;DR: Soy hydrolysate and the soy-fermented foods, natto and tempeh, were dephosphorylated, deglycosylated and digested with a variety of endoproteases to generate oligopeptides, which demonstrated a range of biological activities – angiotensin converting enzyme (ACE) inhibitory, anti-thrombotic, surface tension and antioxidant properties.

TL;DR: In this article, the effect of GO on rice flour dough rheology, protein modification and bread quality has been reported, which showed that the addition of GO promoted an increase in the elastic and viscous modulus.

TL;DR: In this paper, a modified microwave oven, operated in either the microwave or convective drying mode, was used to dry the potato samples and the quality attributes of the dehydrated potato samples were investigated on the basis of the ascorbic acid retention (vitamin C) and rehydratibility, and the structure in terms of shrinkage behaviour.

TL;DR: Linoleic acid (C18:2) was found to be the major fatty acid of buckwheat sprouts and increased up to 52.1% at 7 days after seeding as discussed by the authors.

TL;DR: The analysis of macrorrestriction profiles by pulsed-field gel electrophoresis evidenced the reduced genetic variability existing among commercial Lactobacillus and Bifidobacterium strains.

TL;DR: In this paper, a 3D model of the foam microstructure is determined and, by combining image analysis with a stereological technique, quantitative information is obtained on a number of parameters including spatial cell size distribution, cell wall-thickness distribution, connectivity, and voidage.

TL;DR: In this article, the effects of chestnut flour content and extrusion temperature on functional (water adsorption index, water-holding capacity and water solubility index) and physical properties of the extrudates were investigated.

TL;DR: In this paper, the functional properties of bambarra groundnut flour (BGF), jack bean flour (JBF), and mucuna bean (MBF) were determined.

TL;DR: In this article, the influence of maltodextrin concentration and dextrose equivalent on the stability and rheology of 5 wt% corn oil-in-water emulsions stabilized by Tween 80 was studied.

TL;DR: In this article, the effect of processing on the formation of resistant starch (RS3) in the extruded flour was determined by a technique that involved a step in which the flour were heated at 100 °C in the presence of thermostable α-amylase which was expected to destroy all the RS1 and RS2.

TL;DR: In this paper, the authors investigated the effect of washing conditions on the myoglobin extractability of mackerel and sardine mince gels and showed that washing media showed the marked effect on the color, expressible drip and textural properties.

TL;DR: In this paper, the effectiveness of decontamination treatments in reducing microbial populations on cilantro and in improving its storage quality was investigated, and the results indicated that the sequential wash was effective in initial microbial count reduction.

TL;DR: The structure modification of egg white proteins and β-lactoglobulin concentrate when subjected to long length pulses of high intensity electric fields (12.5 kV/cm) was evaluated and related to their sol-gel transition behavior as discussed by the authors.

TL;DR: The sensory impact of functional ingredients (e.g., probiotics, prebiotics, vitamins, and minerals) on the aroma and taste of orange fruit juices was examined to identify a small consumer segment that significantly preferred the sensory attributes of functional juices.

TL;DR: In this paper, the influence of methanolic and water extracts of growing wild marigold, Calendula arvensis L. (GWM) and cultivated marigolds, C. officinalis L (CM), in a concentration range of 0.10-0.90 mg/ml, was evaluated on three different free-radical species: 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH), hydroxyl radical and lipid peroxyl radical using electron spin resonance (ESR) spectrosc

TL;DR: The results show that the samples could be classified into 11 groups according to specific sensory properties evaluated by a trained panel, and the main discriminating factors were found to be colour, intensity and characteristic of smoke note, amine note and salty perception.

TL;DR: In this article, the authors showed that 5% of alkaline hydrogen peroxide treated rice straw (AHP-RS) substitution in bread, reductions of loaf volume and softness of bread was observed and directly opposite with particle size reduction.

TL;DR: The results indicate that the flavonoid profiles in some of the Australian non-Eucalyptus honeys may contain more or less certain flavonoids from Eucallyptus floral sources because of the diversity and extensive availability of EucalyPTus nectars for honeybee foraging yearly around or a possible cross contamination of the monofloral honeys during collection, transportation and/or storage.

TL;DR: In this article, water-soluble chitosan derivatives, having various degrees of substitution with disaccharide (DS 20-30, 40-50, 60-70%), were prepared by reductive alkylation of a-chitosans with lactose, maltose or cellobiose.

TL;DR: In this paper, a catechins-food composition table was created to evaluate the effect of Mediterranean diet on the protection of coronary heart disease (CHD) and cancers mortality.

TL;DR: In this article, a method was developed for the determination of the size and size distribution of rice and the amount of broken rice kernels using flatbed scanning (FBS) and image analysis (IA).

TL;DR: In this paper, a low-fat white-brined cheese was manufactured by a traditional procedure from bovine milk (70% fat reduction) containing two levels of an oat β-glucan concentrate (CEBA Foods AB) at 0.7% and 1.4% (w/w).

TL;DR: In this article, an integrated membrane process scheme for the clarification and the concentration of kiwifruit juice is proposed, on the basis of the results obtained on laboratory scale, for the production of concentrated kiwi juice as alternative to the traditional vacuum evaporation.

TL;DR: In this paper, the authors investigated how antioxidant capacity [1,1-diphenyl-2-picrylhydrazyl radical (DPPH) scavenging effect, ferric reducing ability of plasma (FRAP) and Trolox equivalent antioxidant capacity (TEAC)] changes during anthocyanin degradation and brown pigment formation.

TL;DR: In this article, the authors evaluated the spectrophotometric characteristics of chemicals used as equivalents in Folin-Ciocalteu method and found that chlorogenic acid and neochlorogenic acid showed lower absorbance than gallic acid by 0.6 times.

TL;DR: In this paper, a study of the antioxidant power of diverse Sherry brandies and vinegars, by means of an electrochemical method previously devised, was carried out, and the total polyphenolic content was studied using the method of Folin-Ciocalteu.

TL;DR: Electronic nose data was able to distinguish both civet coffees from their control counterparts and further indicated that processing through the civets gastro-intestinal track substantially modified these coffees, suggesting that SDS–PAGE may serve as the most reasonable and reliable test to help confirm the authenticity of cvet coffee.

TL;DR: In this article, the effects of selective thermal denaturation (STD) on soymilk viscosity and tofu's physical properties were investigated with three soybean samples and varied SOYMilk solid contents.

TL;DR: In this paper, the effects of halogen lamp-microwave combination baking on quality of breads with other baking methods (conventional, microwave and halogen lamps) were compared.