International Journal of Food Science and Technology

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Effects of ohmic heat processing and ascorbic acid on antioxidant compounds and colour of red‐fleshed dragon (Hylocereus polyrhizus) fruit juice during storage
International Journal of Food Science and Technology - Tập 58 Số 7 - Trang 3819-3826 - 2023
Nhu Khue Doan, Huong Nguyen Thi, Nhat Tam Le, Minh Tuan Pham, Uyen Thuy Xuan Phan, Quoc Dat Lai, Thi Kim Phung Le
SummaryRed‐fleshed dragon fruit is a promising source of antioxidants and natural colour compounds. This study examined the effects of ohmic heating (OH) and ascorbic acid addition on total phenolic content (TPC), betacyanin (BC), antioxidant activity and colour changes in the juice during storage. The juice was treated from 20 to 85 °C and stabilised at 85 °C for ...... hiện toàn bộ
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
Karina Teixeira Magalhães‐Guedes, Disney Ribeiro Dias, Gilberto Vinícius de Melo Pereira, J. M. Oliveira, Lucı́lia Domingues, J. A. Teixeira, João Batista de Almeida e Silva, Rosane Freitas Schwan
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...... hiện toàn bộ
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
Susann Zahn, Franziska Pepke, Harald Rohm
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 inc...... hiện toàn bộ
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
Sorayya Azarnia, Joyce I. Boye, Thomas D. Warkentin, Linda Malcolmson
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
Sabrina da Silva Sabo, Attílio Converti, Svetoslav Dimitrov Todorov, José Manuel Domínguez, Ricardo Pinheiro de Souza Oliveira
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 produ...... hiện toàn bộ
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
Kurabachew Simon Duba, Luca Fiori
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 usi...... hiện toàn bộ
Deep fat frying characteristics of chickpea flour suspensions
International Journal of Food Science and Technology - Tập 36 Số 5 - Trang 499-507 - 2001
Keshava K. Bhat, Suvendu Bhattacharya
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 ...... hiện toàn bộ
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
C. C. Ariahu, A. O. Ogunsua
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 t...... hiện toàn bộ
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
Rahmanullah Siddiqi, Shahina Naz, Samia Ahmad, Syed Asad Sayeed
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 eff...... hiện toàn bộ
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
Asif Ahmad, Faqir Muhammad Anjum, Tahir Zahoor, Haq Nawaz, Ahmad Din
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 ...... hiện toàn bộ
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