Showing papers in "Food Research International in 2007"

TL;DR: In this article, the main process engineering information that are considered useful to the success of a microencapsulation operation by spray-drying is reported, and a summary of the most commonly used wall materials and the main encapsulated food compounds are presented.

TL;DR: The most important advances reported to date pertaining to biological properties of whey proteins are reviewed in this communication.

TL;DR: This review focuses on the role of the most important group of sourdough fermenting bacteria that consists of lactobacilli; species that belong to the Lactobacillus genus are the main responsible of flavor development, improvement of nutritional quality as well as stability over consecutive refreshments of Sourdough.

TL;DR: In this article, the authors investigated the influence of interfacial composition on the in vitro digestion of emulsified lipids coated by various emulsifiers by pancreatic lipase.

TL;DR: In this article, the hot air convective drying characteristics of thin layer apple pomace were evaluated in a laboratory scale dryer, and the results indicated that the Logarithmic model can present better predictions for the moisture transfer than others.

TL;DR: In this paper, the total polyphenols and antioxidant activity of mate infusions and acid-methanol/acetone extracts were determined in three commercial brands, and compared to commonly consumed beverages like green and black teas, red, rose and white wines, and orange juice.

TL;DR: In this article, the rutin content of three buckwheat species: Fagopyrum esculentum, Fagophilus tataricum, and Fagopus homotropicum, was investigated to evaluate their antioxidant capacity.

TL;DR: In this paper, the effect of baking temperature and time on some physical properties of bread from composite flour made by mixing cassava and wheat flour at ratio of 10:90 (w/w) was investigated.

TL;DR: In this article, different soluble melanoidins and melanoidin fractions isolated from several amino acid-glucose model systems have been analyzed in order to gain more insights on these functional properties such as antioxidant, antimicrobial and antihypertensive activities.

TL;DR: The involvement of eicosanoid metabolism has been suggested as one mechanism for CLAs wide range of biological activities and other possible mechanisms of CLA with regard to body fat reduction will be discussed.

TL;DR: The composition and pharmacological function of maca are systematically discussed and the current discussion surrounding its mode of action in the areas listed above is presented.

TL;DR: In this paper, the effect of ultra high pressure homogenization (UHPH) at 200 and 300 MPa on soymilk was studied and the results showed that UHPH at 200 MPa reduced initial counts, spores and enterobacteria counts.

TL;DR: In this article, the effect of different gelatinization and drying techniques on physical properties of tapioca starch edible films containing sorbates was studied, and it can be concluded that gelatinization technique and drying method used to obtain edible films affected network characteristics determining changes in physical properties, potentially affecting film performance.

TL;DR: In this article, the authors established a database of analytical values associated with 173 commercial red wines from 7 vintages (1995-2001), 4 grape varieties (Pinot noir, Merlot, Cabernet Franc, CSA), and 13 vineyard locations within BC.

TL;DR: In this article, the effect of banana flour, glycerol (Gly) and pectin content on film oxygen permeability (OP) and mechanical properties of banana films were studied.

TL;DR: In this article, the textural and structural properties of organogels made by structuring liquid oil with mixtures of stearic acid (octadecanoic acid) and stearyl alcohol (Octadecanol) have been studied.

TL;DR: The benefits of using functional protein extracts to control lysozyme distribution and release rate and to improve antioxidant activity in zein films are clearly showed.

TL;DR: The effect of gamma irradiation on the structural and physicochemical properties of rice starch and contrast with that of non-irradiated and traditional air-dried rice was studied in this article.

TL;DR: The results suggest that combinations of probiotics strains could be useful and more effective in inhibition of pathogen adhesion and selection of new probiotic combinations should be conducted for specific target pathogens or pathogen associated microbiota aberrancies.

TL;DR: The literature in this area is discontinuous and warrants the effort to produce a comprehensive review as mentioned in this paper, and the aim of this review is to combine and condense the body of research performed on these materials, as well as to suggest the best routes for characterization and extraction.

TL;DR: In this paper, an oscillating capillary rheometer was used to investigate the dynamic viscoelastic and intrinsic viscosity properties of deacetylated xanthan (0.025%), native Xanthan and guar gum in dilute solutions.

TL;DR: In this paper, the authors showed that the foaming properties of egg white proteins can be manipulated by altering the effect of extrinsic factors in order to achieve optimal formulations for food industrial applications.

TL;DR: In this paper, the authors compare an in vitro physiological procedure for antioxidant extraction with a methanol/acetone/water extraction (chemical procedure) to estimate the total antioxidant capacity released during the entire digestion process.

TL;DR: Sensory evaluation techniques and instrumental analyses were used to investigate the changes in crumb appearance, texture properties and taste profile of bread containing tea antioxidants as mentioned in this paper, and the results showed that the sensory evaluation was generally correlated well with the instrumental analysis.

TL;DR: In this article, an oscillatory capillary rheometer was used to investigate the effects of NaCl, KCl, and CaCl2 on visco-elastic properties of xanthan and locust bean gum (LBG) blends in dilute solution.

TL;DR: In this article, the effect of the addition of two fatty acids (stearic and linoleic acid) on starch pasting, thermal properties and the leaching of amylose during the gelatinization process are presented.

TL;DR: An overview of the main issues related to the importance of the packaging system and/or materials on the stability of probiotic dairy foods is provided.

TL;DR: Results indicate an initial increase in emulsifying activity (EA) with increase in protein concentration, and both acetylation and succinylation improved the emulsification stability of the native protein.

TL;DR: In this paper, whole waxy wheat flour (WWF) was applied for bread making with the hope that breads made from WWF would improve the quality based on the superior properties of the waxy flour in retardation of bread staling.

TL;DR: In this paper, the authors compared two clarity stages (semi-clarified and clarified) to evaluate phytochemical and antioxidant changes during storage at 4 and 20°C.