Food Sci Tech Int最新文献

Colour and Moisture Changes during the Manufacture of Iberian Dry-Cured Ham Caused by Some Biotic and Abiotic Factors 一些生物和非生物因素引起的伊比利亚干腌火腿生产过程中颜色和水分的变化

Food Sci Tech Int Pub Date : 2004-08-01 DOI: 10.1177/1082013204046094

C. Sanabria, P. Martín-Alvarez, A. Carrascosa

引用次数: 31

Separation of Mineral Salts and Lactose Solutions through Nanofiltration Membranes 纳滤膜分离矿物盐和乳糖溶液的研究

Food Sci Tech Int Pub Date : 2004-08-01 DOI: 10.1177/1082013204045883

B. Cuartas, M. I. Alcaina, E. Soriano

引用次数: 18

Note: Influence of pH on the Extraction Yield and Functional Properties of Macadamia (Macadamia Integrofolia) Protein Isolates 注:pH对夏威夷果蛋白分离物提取率和功能特性的影响

Food Sci Tech Int Pub Date : 2004-08-01 DOI: 10.1177/1082013204045779

P. Bora, D. Ribeiro

{"title":"Note: Influence of pH on the Extraction Yield and Functional Properties of Macadamia (Macadamia Integrofolia) Protein Isolates","authors":"P. Bora, D. Ribeiro","doi":"10.1177/1082013204045779","DOIUrl":"https://doi.org/10.1177/1082013204045779","url":null,"abstract":"Three protein isolates from de-fatted macadamia nut kernel flour were prepared by extraction at acidic (pH2.0), neutral (pH7.2 with 0.2M phosphate buffer containing 0.5MNaCl) and alkaline (pH12.0) conditions. Extraction at pH2.0 solubilised nearly 52.0% of the proteins present in defatted macadamia flour, while extraction with buffer (pH7.2) and alkaline pH (12.0) solubilised about 83.0% of proteins. The yield of isoelectrically precipitated protein from acidic extract (pH2.0, isolate A) was about 65.2% and from neutral (isolate B) and alkaline extracts (isolate C) was slightly over 83.0% which accounted for 33.7, 69.1 and 69.4% of the proteins present in defatted flour. The protein content of the isolates was 80.1, 92.1 and 92.0% in A, B and C isolates respectively. The functional properties of these isolates were significantly different. Isolate A presented better solubility at pH below isoelectric pH, isolate C at pH above isoelectric pH and isolate B intermediate solubility at the pH range studied. Isolate B showed best water and oil absorption capacities followed by isolate C and least by isolate A. For each isolate, the emulsifying properties were also significantly different at different pH values.","PeriodicalId":136784,"journal":{"name":"Food Sci Tech Int","volume":"77 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2004-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124828890","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 23

Ultra High Pressure Technology and its Use in Surimi Manufacture: An Overview 超高压技术及其在鱼糜生产中的应用综述

Food Sci Tech Int Pub Date : 2004-08-01 DOI: 10.1177/1082013204045687

G. Tabilo‐Munizaga, G. Barbosa‐Cánovas

引用次数: 27

Note: Antioxidant and Antibacterial Activities of Rosa Damascena Flower Extracts 注:大马士革玫瑰花提取物的抗氧化和抗菌活性

Food Sci Tech Int Pub Date : 2004-08-01 DOI: 10.1177/1082013204045882

G. Özkan, O. Sağdıç, N. Baydar, H. Baydar

{"title":"Note: Antioxidant and Antibacterial Activities of Rosa Damascena Flower Extracts","authors":"G. Özkan, O. Sağdıç, N. Baydar, H. Baydar","doi":"10.1177/1082013204045882","DOIUrl":"https://doi.org/10.1177/1082013204045882","url":null,"abstract":"Rosa damascena Mill. is one of the most important Rosa species for the flavour and fragrance industries. The high amount of residues of spent flowers after steam distillation and the potential use of their essential oils as natural antioxidants and antimicrobials lead to determine the antioxidant and antibacterial activities of fresh and spent Rosa damascena flower extracts. The total phenolic contents were 276.02±2.93mg gallic acid equivalent (GAE)/g in FF (fresh flower) extract and 248.97±2.96mg GAE/g in SF (spent flower) extract. FF and SF extracts showed 74.51±1.65 and 75.94±1.72% antiradical activities at 100ppm. The antioxidant activity of FF extract (372.26±0.96mg/g) was higher than that of SF extract (351.36± 0.84mg/g). Antibacterial activity of the extracts was determined by the agar diffusion method against 15 species of bacteria: Aeromonas hydrophila, Bacillus cereus, Enterobacter aerogenes, Enterococcus feacalis, Escherichia coli, Escherichia coli O157:H7, Klebsiella pneumoniae, Mycobacterium smegmatis, Proteus vulgaris, Pseudomonas aeruginosa, Pseudomonas fluorescens, Salmonella enteritidis, Salmonella typhimurium, Staphylococcus aureus and Yersinia enterocolitica. Statistical differences among bacteria were significant at p 0.05. Both extracts were effective against all the bacteria except E. coli O157:H7, although the FF extract was more effective than the SF extract. FF and SF extracts showed the strongest effects against S. enteritidis and M. smegmatis, respectively.","PeriodicalId":136784,"journal":{"name":"Food Sci Tech Int","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2004-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132077521","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 215

Thermodynamics of the Dimensional Changes in the Wheat Kernel during Cooking for Bulgur Production 小麦干碎蒸煮过程中籽粒尺寸变化的热力学

Food Sci Tech Int Pub Date : 2004-08-01 DOI: 10.1177/1082013204045885

M. Bayram, M. D. Öner, S. Eren

{"title":"Thermodynamics of the Dimensional Changes in the Wheat Kernel during Cooking for Bulgur Production","authors":"M. Bayram, M. D. Öner, S. Eren","doi":"10.1177/1082013204045885","DOIUrl":"https://doi.org/10.1177/1082013204045885","url":null,"abstract":"Thermodynamics and physical properties of the dimensional changes in the wheat kernel during cooking was carried out for bulgur production at 87, 92 and 97°C for 140min. There were determined changes of the length (x-dimension), two widths (y- and z-dimensions), weight, volume and density of the wheat kernel. The length of the wheat kernel during cooking decreased, although crease-side width (y-dimension) and secondary width (z-dimension) significantly increased (p 0.05) at each cooking temperature between 6.95-68.05% and 9.95-69.00%, respectively. The volume of the kernel during cooking also significantly (p 0.05) increased (27.35-185.20%), and had a greater percentage change value than the weight (19.25-160.70%) due to swelling of the wheat kernel. Therefore, density decreased negatively. Activation energy, enthalpy, entropy and Gibbs free energy were used to describe the changes of physical attributes of the wheat kernel during cooking. Rate constant values for the length and density of the wheat kernel were negative in contrast to positive rate constant values of the widths, weight and volume of the wheat kernel. The influence of cooking temperature on the physical properties of the wheat kernel revealed that the rate of change in the secondary width (z-dimension), weight and density of the wheat kernel were more sensitive to temperature due to their greater activation energies, 5.95 107, 5.26 107 and 6.11 107 J, respectively. In contrast, the y-dimension of width of the wheat kernel required a lower amount of energy due to crease side. All of the changes in physical properties agreed with the positive values of Gibbs free energy.","PeriodicalId":136784,"journal":{"name":"Food Sci Tech Int","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2004-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114450185","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 6

Changes in Phenolic Compounds and Colour Parameters of Red Wine Aged with Oak Chips and in Oak Barrels 橡木桶陈酿红葡萄酒中酚类化合物和颜色参数的变化

Food Sci Tech Int Pub Date : 2004-08-01 DOI: 10.1177/1082013204046095

M. del Álamo Sanza, J. A. Escudero, R. De Castro Torío

引用次数: 62

Effect of Kappa-Carrageenan on the Gelation of Horse Mackerel (T. Murphyi) Raw Paste Surimi-Type kappa -卡拉胶对马鲛鱼(T. Murphyi)生糊状鱼糜型凝胶化的影响

Food Sci Tech Int Pub Date : 2004-08-01 DOI: 10.1177/1082013204045884

J. Ortiz, J. Aguilera

{"title":"Effect of Kappa-Carrageenan on the Gelation of Horse Mackerel (T. Murphyi) Raw Paste Surimi-Type","authors":"J. Ortiz, J. Aguilera","doi":"10.1177/1082013204045884","DOIUrl":"https://doi.org/10.1177/1082013204045884","url":null,"abstract":"Gelation of fresh (unfrozen) raw surimi-type paste (RS paste) from horse mackerel (T. murphyi) was studied in the presence of-carrageenan (0.5, 1, 2% C) and KCl (0.5-2%) as a substitute for NaCl. Gelation was traced by measuring the storage modulus (G) during heating-cooling cycles. Variations in G during the heating stage of the mixed system RS-C characterised the presence of a phase separation in this stage due to C solubilitation (at about 50°C) as well as to RS gelation (35-80°C) in the mixture. It was also observed that when C was added as a single ingredient, it inhibited RS gelation as a function of its concentration (2%). Nevertheless, during the cooling stage, the final G value for the RS-2% C mixed system was greatly increased. This reinforcing would be caused by further (cold) C gelation in the mixture. It is theorised that C might act by forming ‘packed’ microgels within the RS protein gel network, which is favoured upon application of a moderate (40°C, 60min) thermal treatment rather than when an extreme (90°C, 20min) treatment is applied. On the other hand, although KCl enhanced gelation of the 2% C solution, addition of this salt to the RS-2% C mixture did not improve its gelation. Rheological information was complemented with observation of the resulting structures by scanning electronic microscopy (SEM).","PeriodicalId":136784,"journal":{"name":"Food Sci Tech Int","volume":"62 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2004-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125828350","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 40