Showing papers in "Food Research International in 2013"

TL;DR: In this article, the effects of protein-phenolic interactions under various conditions on protein and phenolic compound's structure and functionality are described, including temperature, pH, protein type and concentration, and the type and structure of phenolic compounds.

TL;DR: In this paper, various applications of microwave food processing such as microwave cooking, microwave pasteurization and microwave assisted drying were extensively reviewed and the advantages and the factors affecting the microwave cooking of food materials have been reviewed.

TL;DR: The authors summarized the recent investigations into tea volatile compounds: the volatile compounds in tea products, the metabolic pathways of volatile formation in tea plants and the glycosidically-bound volatile compounds, and the techniques used for studying such compounds.

TL;DR: In this review the results of several researches are critically analyzed, in order to exploit the effectiveness of DNA barcoding in food traceability, and to delineate some best practices in the application of DNABarcoding throughout the industrial pipeline.

TL;DR: Processing the potatoes rich in phytochemicals can play an important role in promoting the health of a large segment of population in the countries where potatoes form a substantial part of daily diet.

TL;DR: The XOS applications described in this paper highlight that they are considered soluble dietary fibers that have prebiotic activity, favoring the improvement of bowel functions and immune function and having antimicrobial and other health benefits.

TL;DR: In this paper, a pseudo first-order kinetic model has been developed and validated for the epimerization and degradation of tea catechins in several food systems, whereas the rate constant of reaction kinetics followed Arrhenius equation.

TL;DR: In this article, the influence of processing techniques such as microwaving, boiling, roasting and vacuuming on the red beet was investigated and the impact of processing was evaluated on the basis of belatains content and antioxidant activity of the processed samples.

TL;DR: The relationships between sensory evaluation and instrumental measurement of food texture are discussed, which shows the importance of multidisciplinary collaboration in this field.

TL;DR: The objective of the present review is to provide a new perspective on the health benefits associated with tea consumption by critically analyzing the available literature on the potential tea bioactive compounds and the current level of scientific evidence for these health benefits.

TL;DR: Nuclear magnetic resonance (NMR) spectroscopy is one of the most common investigative techniques used by both chemists and biochemists to identify molecular structures as well as to study the progress of chemical reactions.

TL;DR: The main applications of probiotic microorganisms in products of vegetable origin and the characteristics that enable the use of these food matrices as potential carriers of probiotics are reviewed.

TL;DR: In this paper, the authors obtained different formulations for linseed oil microencapsulation by spray-drying with high encapsulation efficiency and evaluated their resistance to oxidation through the accelerated Rancimat test, using different combinations of gum arabic (GA), maltodextrin (MD), methyl cellulose (MC), and whey protein isolate (WPI).

TL;DR: Analysis of different factors influencing the level of phytochemicals in selected fruit and vegetables at different processing stages in the production chain finds cultivar selection and maturity at harvest may be critical for food processors to maintain high levels of phytonutrients.

TL;DR: In this article, the authors identify anthocyanins in black rice using high-performance liquid chromatography (HPLC)-electrospray ionization with diode array detection.

TL;DR: In this paper, the effect of manufacturing on the antioxidant properties of a single cultivar but processed differently to give a white, two black (Orthodox and CTC) and two green (low-caffeine and non-decaffeinated) teas was explored.

TL;DR: Modern processing techniques and their effects on the transformation of the chemical constituents and the major chemical components of Pu-erh tea are reviewed and discussed.

TL;DR: In this article, the impact of high pressure processing (HPP) at different pressure (200, 400 and 600 MPa) and treatment times (5, 9 and 15 PM) on ascorbic acid, total phenolics, anthocyanin stability and total antioxidant capacity, were also studied at different physicochemical parameters such as pH, °Brix and color.

TL;DR: In this paper, a review of the specific developments and food applications of multiple emulsions (W 1 /O/W 2 ) as a technological strategy to modulate the presence of active dietary compounds for the development of healthier foods including functional foods.

TL;DR: In this paper, the antioxidant and antiradical properties of the cherry stem (Cerasus avium L.) were examined, and it was indicated that both the water extract of cherry stem and ethanol extract of apple stem (EECS) have both antioxidant and anti-adamic properties, and there is a correlation between these properties and the phenolic and flavonoid contents.

TL;DR: In this article, the anthocyanin profile of red cabbage consisting of twenty derivatives of cyanidin glucosides was described by means of HPLC-DAD-MS/MS.

TL;DR: The study shows that these complex polyphenols in the context of a model system can modulate select members of the human gut microbiota and represent novel targets of polyphenol degrading or resistant microbes to be validated under physiological conditions in vivo and further investigated forpolyphenol metabolism or resistance mechanisms.

TL;DR: In this paper, the power law model well described the rheological behavior of the L. perfoliatum seed mucilage solutions with high determination coefficients, R 2 and low root mean square error (RMSE).

TL;DR: In this paper, the interactions among added pectin polysaccharides, polyphenols and bread components such as wheat proteins in different bread formulations were investigated, and the results were confirmed by complementary Raman spectroscopic measurements.

TL;DR: A multivariate analysis based on results from phenotypic tests led to the segregation of some L. pentosus isolates with potential probiotic characteristics, which are even better than probiotic reference strains.

TL;DR: In this article, the authors used gelatin, gum arabic and ascorbic acid to improve AA microencapsulation by complex coacervation using both gelatin and arabinic as encapsulating agents.

TL;DR: In this paper, the effect of high pressure homogenization (HPH) on the physical stability of tomato juice has been evaluated and the results indicated that the HPH could be used as a valuable tool to promote desirable physical property changes in food products, such as increasing the consistency and reducing particle sedimentation and serum separation, hence improving sensory acceptance.

TL;DR: In this paper, the authors reported the antioxidant, antimicrobial activities and characterization of phenolics from buriti leafs, trunk and fruit extracts, which indicated that the presence of compounds with potent free-radical-scavenging activity.

TL;DR: Pickering emulsion has a potential for effective delivery of bioactive compounds and stability and release kinetics were characterized based on spectrophotometric measurements to quantify the amount of encapsulated curcumin in PickeringEmulsion as a function of time.

TL;DR: In this paper, dry milling in combination with air classification was evaluated as an alternative to conventional wet extraction of protein from yellow field peas (Pisum sativum), and the optimal milling conditions were confirmed by particle size analysis and scanning electron microscope imaging.