International Journal of Food Science and Technology
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Chemical composition and sensory analysis of cheese whey‐based beverages using kefir grains as starter culture
International Journal of Food Science and Technology - Tập 46 Số 4 - Trang 871-878 - 2011
SummaryThe aim of the present work was to evaluate the use of the kefir grains
as a starter culture for tradicional milk kefir beverage and for cheese
whey‐based beverages production. Fermentation was performed by inoculating kefir
grains in milk (ML), cheese whey (CW) and deproteinised cheese whey (DCW).
Erlenmeyers containing kefir grains and different substrates were statically
incubated for 72...
Effect of inulin as a fat replacer on texture and sensory properties of muffins
International Journal of Food Science and Technology - Tập 45 Số 12 - Trang 2531-2537 - 2010
SummaryEfforts related to nutrient optimisation are responsible for the
increasing importance of tailoring bakery product formulations. Aim of this
study was to replace 50%, 75% or 100% baking fat in a muffin formulation by
commercial inulin preparations and to investigate its impact on baking
characteristics, texture and sensory properties of the muffins. With increasing
amounts of added inulin, ...
Changes in volatile flavour compounds in field pea cultivars as affected by storage conditions
International Journal of Food Science and Technology - Tập 46 Số 11 - Trang 2408-2419 - 2011
Effect of inulin on growth and bacteriocin production by Lactobacillus plantarum in stationary and shaken cultures
International Journal of Food Science and Technology - Tập 50 Số 4 - Trang 864-870 - 2015
SummaryThe prebiotic effect of inulin added to MRS medium on growth and
bacteriocin production by L. plantarum ST16 Pa was investigated in stationary
cultures in anaerobic jars with medium containing 0.025% sodium thioglycolate or
in flasks shaken at 100 rpm. In the presence of 1% inulin in anaerobic
stationary cultures, this strain produced lactic acid at a level that was 36.5%
higher than in the...
Supercritical CO2 extraction of grape seeds oil: scale‐up and economic analysis
International Journal of Food Science and Technology - Tập 54 Số 4 - Trang 1306-1312 - 2019
SummaryThis work presents a scale‐up and feasibility study for the establishment
of supercritical CO2 extraction plants to produce grape seeds oil. The scale‐up
factors are determined using experimental and modelling results based on seeds
from six grape cultivars over 2 harvest years. The purchased cost of the
production plant is estimated using ‘the six‐tenth rule’ from the cost of a
pilot scale...
Optimisation of microwave‐assisted extraction of G ac oil at different hydraulic pressure, microwave and steaming conditions
International Journal of Food Science and Technology - Tập 48 Số 7 - Trang 1436-1444 - 2013
SummaryThe study aimed to optimise Gac (Momordica cochinchinensis Spreng) oil
extraction conditions, including microwave time, steaming time and hydraulic
pressure, for maximising extraction efficiency (EE), and β‐carotene and lycopene
contents, using response surface methodology. Results indicated that the data
were adequately fitted into three second‐order polynomial models for EE,
β‐carotene an...
Deep fat frying characteristics of chickpea flour suspensions
International Journal of Food Science and Technology - Tập 36 Số 5 - Trang 499-507 - 2001
Chickpea (Cicer arietinum) (Bengal gram) flour suspensions are widely used in
the preparation of oriental traditional snacks and sweets. We investigated the
frying characteristics of small and large boondi, a traditional product made by
deep fat frying the droplets of chickpea flour suspensions. The rate of water
loss during frying was much higher than that of oil uptake. Towards the end of
frying...
Thermal degradation kinetics of thiamine in periwinkle based formulated low acidity foods
International Journal of Food Science and Technology - Tập 35 Số 3 - Trang 315-321 - 2000
SummaryThe kinetics of the thermal degradation of thiamine in
periwinkle‐in‐brine (PIB), periwinkle‐in‐sauce (PIS) and periwinkle‐in‐egusi
soup (PES) were investigated in the temperature range 104–121.1 °C (5–40 min).
Thiamine degradation could be modeled as a first order rate reaction with the
rates being higher in the brine than the formulated food systems. The
temperature dependence of the rate...
Antimicrobial activity of the polyphenolic fractions derived from Grewia asiatica, Eugenia jambolana and Carissa carandas
International Journal of Food Science and Technology - Tập 46 Số 2 - Trang 250-256 - 2011
SummaryCrude methanolic extracts from Grewia asiatica, Eugenia jambolana and
Carissa carandas were separated into four major fractions viz. phenolic acids,
flavanols, flavonols and anthocyanins which were then analysed for their total
phenolic, flavonoid contents, and antimicrobial effects. In addition,
anthocyanin fraction was also analysed for total anthocyanins, total colour and
polymeric pigme...
Physicochemical and functional properties of barley β‐glucan as affected by different extraction procedures
International Journal of Food Science and Technology - Tập 44 Số 1 - Trang 181-187 - 2009
SummaryFour methods were evaluated for extraction of β‐glucan from barley. Gum
pellets obtained by respective methods were examined for yield, purity and
various physicochemical and functional characteristics. Highest yield and
recovery was found in samples that were extracted by hot water treatment. This
method also removed the maximum impurities from gum pellets and contained
highest amount of s...
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