Showing papers in "Food Research International in 2006"

TL;DR: In this paper, the authors proposed a method for estimating the parameters of the models based on a minimization of the mean absolute error between the color measurements obtained by the models, and by a commercial colorimeter for uniform and homogenous surfaces.

TL;DR: This review has focused on the utilization of marine processing byproducts to screen bioactive compounds and their potential applications.

TL;DR: In this paper, the antimicrobial properties of whey protein isolate (WPI) films containing 1.0-4.0% (wt/vol) ratios of oregano, rosemary and garlic essential oils were tested against Escherichia coli O157:H7 (ATCC 35218), Staphylococcus aureus, Salmonella enteritidis, Listeria monocytogenes (NCTC 2167) and Lactobacillus plantarum (DSM 20174).

TL;DR: In this article, three groups of technological properties of interest for the formulation of proteinic food products from oilseeds were considered: (i) hydration mechanisms, (ii) protein structure and rheology and (iii) protein surface.

TL;DR: The survival of probiotic microorganisms including Lactobacillus acidophilus, LactOBacillus casei, Lactsobacilli rhamnosus and Bifidobacterium spp.

TL;DR: In this article, potato starch was used as a plasticizer and Tween 20, Span 80, and soy lecithin as surfactants were included in the formulation.

TL;DR: In this article, transglutaminase was used to produce crosslinked casein, gelatin and casein-gelatin blend (100:0, 75:25, 50:50, 25:75 and 0:100) edible films.

TL;DR: In this article, the effect of sample solvent in the antioxidant capacity of foods measured by the four most widely used procedures (ABTS, FRAP, DPPH and ORAC) has not been systematically studied.

TL;DR: The implemented computer vision system can be used to study as well foods different from potato chips by selecting their proper settings for image acquisition and digital image processing.

TL;DR: In this article, a spray-drying of skimmed milk powder (SMP) and whey protein concentrate (WPC) for the coating of the essential oil (EO) of oregano (Origanum vulgare L.) and aroma extracts (AE) of citronella ( Cymbopogon nardus G.) and sweet marjoram ( Majorana hortensis L.) by spraydrying were evaluated.

TL;DR: In this article, the essential oil extracted from parsley (Petroselinum crispum) was evaluated by three different in vitro assays: β-carotene bleaching assay, DPPH free radical scavenging assay and Fe2+-metal chelating assay.

TL;DR: In this article, the X-ray intensity of the V-amylose-lipid complex peak increased on annealing, whereas it remained unchanged in all other starches.

TL;DR: Tuna oil-in-water emulsions containing droplets stabilized by lecithin-chitosan membranes were produced using an electrostatic layer-by-layer deposition process as discussed by the authors.

TL;DR: In this paper, the authors investigated the acrylamide formation and changes in color of fried potato strips in relation to frying temperature and three treatments before frying, and the results showed that potato strip immersion in citric acid solution of 10g/L for an hour reduced much more the acidity formation after frying than the stripping immersion in a sodium pyrophosphate solution for 10 g/L (53% vs. 17%, respectively, average values for the three temperatures tested).

TL;DR: The polyphenolic and antioxidant content of white, Mexican blue, and American blue corns processed into nixtamal (cooked kernels), tortillas, and chips was investigated in this paper.

TL;DR: In this paper, fish oil with 33% omega-3 fatty acids was microencapped by spray-drying in a matrix of n-octenylsuccinate-derivatized starch and either glucose syrup or trehalose.

TL;DR: Wang et al. as mentioned in this paper found that rice wines exhibited high antioxidant power, and that total antioxidant activity, reducing capacity and free radical scavenging activity were highly correlated with total phenolic content.

TL;DR: The acidic and heat-resistant bacteriocins produced by the three LAB strains isolated from turbot, able to inhibit the growth of both L. monocytogenes and S. aureus may find application as biopreservatives in fermented and/or heated food products.

TL;DR: It was showed that the partially purified lysozyme may be used in antimicrobial packaging to increase food safety and showed antimicrobial effect on Bacillus subtilis and Lactobacillus plantarum and by the addition of disodium EDTA, the films became effective on Escherichia coli.

TL;DR: In this article, the influence of different storage conditions on the color and phenolic composition of young white wine was evaluated along 12 months of storage, and the results indicated that the time of storage has a significant effect.

TL;DR: In this paper, the authors used two coagulants from soybean lines which lacked specific glycinin and β-conglycinin protein subunits and the quality evaluated to determine the effects of specific protein subunit.

TL;DR: A very high specificity in the inhibition of the adhesion and displacement of enteropathogens by lactobacilli was observed indicating the need for a case-by-case assessment in order to select strains with the ability to inhibit or displace a specific pathogen.

TL;DR: In this paper, an oscillatory capillary rheometer was used to investigate visco-elastic properties of xanthan and locust bean gum (LBG) blends in dilute solution.

TL;DR: In this article, the authors used principal component analysis and soft independent modelling of class analogy elaborated for each different group of alcoholic beverages (whiskey, brandy, rum and vodka).

TL;DR: Vanillin inhibited the total aerobic microbial growth by 37% and 66% in fresh-cut ‘Empire’ and ‘Crispin’ apples, respectively, during storage at 4 °C for 19 days, providing a new insight for vanillin as a potential antimicrobial agent for refrigerated fresh- cut fruits and vegetables.

TL;DR: In this paper, the rheological and structural changes of reduced fat cheeses (EC) obtained by substituting milk-fat by multiple emulsions (W 1 /O/W 2 ) stabilized with different hydrocolloids in comparison to a full-fat white fresh cheese (WFC) was studied.

TL;DR: The gathered results revealed the potential of DHP to inactivate all the tested microorganisms and then, it could constitute a promising alternative technology for cold pasteurization of fruit juices.

TL;DR: In this paper, the authors used X-ray microcomputed tomography (lCT) to determine the bubble size distribution in doughs made from strong breadmaking flour, which can be used to gain a comprehensive insight into the aeration phenomenon in wheat flour.

TL;DR: In this article, two pectic polysaccharides were isolated from Ziziphus jujuba mill and their structures were characterized by acid hydrolysis, methylation, partial acid hydrolyssis and NMR spectroscopy.