Journal of Food Science

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Consumer Evaluation of the Sensory Properties of Fish
Journal of Food Science - Tập 53 Số 1 - Trang 12-18 - 1988
F. M. Sawyer, Armand V. Cardello, Patricia A. Prell
ABSTRACTA set of 13 sensory attributes for describing cooked fish were identified using data from written surveys and consumer tests. These attributes were applied to the evaluation of 18 common Atlantic species by consumers. The data showed high positive correlations with data previously reported for trained profile panels. The best correlations occurred for the m...... hiện toàn bộ
Relationship Between Freezing Point Depression and Solute Composition of Fruit Juice Systems
Journal of Food Science - Tập 55 Số 2 - Trang 566-567 - 1990
C. S. Chen, T. K. NGUYEN, R. J. Braddock
ABSTRACTFreezing points of orange juices and model sugar‐acid‐water systems at various solute concentrations were investigated using models of solution theory. The observed freezing point depression values of citrus juice were less than those of the model system of comparable average molecular weight. The differences were characterized by a parameter which accounte...... hiện toàn bộ
Residence Time Distribution of Particles during Two‐Phase Non‐Newtonian Flow in Conventional as compared with Helical Holding Tubes
Journal of Food Science - Tập 62 Số 4 - Trang 647-652 - 1997
K.P. Sandeep, Carlos A. Zuritz, Virendra M. Puri
ABSTRACTThe residence times of multiple particles during the flow of a non‐Newtonian suspension through a conventional holding tube assembly were compared with that in a helical holding tube assembly of identical length and tube diameter. The residence times were measured for different combinations of process parameters (viscosity, flow rate of fluid, size and conc...... hiện toàn bộ
Fermentation of Soy Sauce with Immobilized Whole Cells
Journal of Food Science - Tập 50 Số 5 - Trang 1289-1292 - 1985
Katsumichi Osaki, Yuki Okamoto, Takeshi Akao, Sadao NAGATA, Hiroshi Takamatsu
ABSTRACTSoy sauce was produced continuously for 80 days in 280 liter column‐type reactors containing immobilized whole cells of Pediococcus halophilus, Saccharomyces rouxii, and Torulopsis versatilis entrapped in calcium alginate gels. The divided lactic acid and alcohol fermentation by viable cells of three kin...... hiện toàn bộ
Interaction research of resveratrol and phosvitin based on fluorescence spectroscopy and molecular docking analysis
Journal of Food Science - Tập 87 Số 10 - Trang 4416-4428 - 2022
Songming Li, Chan Chen, Dong U. Ahn, Meihu Ma, Xiaomeng Li, Xi Huang
AbstractPhosvitin (PV) is the main phosphoprotein in egg yolk, with the highest degree of phosphorylation known in nature. The PV and resveratrol (Res) can form a complex, thus effectively improve the solubility of Res. In this work, the interaction between Res and PV was investigated by the fluorescence spectroscopy and molecular docking. The fluorescenc...... hiện toàn bộ
Bioactivities of hen's egg yolk phosvitin and its functional phosphopeptides in food industry and health
Journal of Food Science - Tập 85 Số 10 - Trang 2969-2976 - 2020
Birsen Yılmaz, Duygu Ağagündüz
AbstractPhosvitin, one of the most noteworthy bioactive components of hen egg yolk, is an amphiphilic protein that stands out with its unique composition and functionality in the food industry and health. Phosvitin consists of 4% of egg yolk dry matter and 11% of egg yolk proteins. It is considered as the most phosphorylated protein with 10% phosphorus. Besides, so...... hiện toàn bộ
Deamidation of Soy Peptides and Proteins by Bacillus circulans Peptidoglutaminase
Journal of Food Science - Tập 53 Số 2 - Trang 671-672 - 1988
Jin Hamada, F.REDERICK F. SHIH, Annika Frank, Wayne Marshall
ABSTRACTThe ability of Bacillus circulans peptidoglutaminase to deamidate soy proteins was investigated. Peptidoglutaminase readily hydrolyzed the γ‐amide of glutamine residues in soy peptides, but its activity toward soy proteins was low (0.4–1.3% deamidation). Molecular size and conformation of soy protein may be critical to enzymatic d...... hiện toàn bộ
Emulsifying Properties of Food Proteins: Bovine Mi cellar Casein
Journal of Food Science - Tập 53 Số 4 - Trang 1107-1110 - 1988
Zahurul Haque, J. Leman, John Kinsella
ABSTRACTThe capacity of micellar casein isolated from bovine milk to stabilize oil in water (0:w) emulsions was studied. Emulsion surface area per unit mass of protein, i.e., emulsifying activity (EA), was highest at a protein concentration of 1% and o:w ratio of 1:9. The surface concentration of micellar casein was related to the o:w ratio being highest at an o:w ...... hiện toàn bộ
Isolation and Identification of Objectionable Volatile Flavor Compounds in Defatted Soybean Flour
Journal of Food Science - Tập 47 Số 1 - Trang 16-18 - 1982
Oliver A. L. Hsieh, An Shun Huang, Stephen S. Chang
ABSTRACTThe volatile flavor constituents of defatted soy flour were isolated by a specially designed apparatus. The isolated volatiles were fractionated by gas chromatography. The fractions with characteristic beany, grassy, and green odors were identified by infrared and mass spectrometry. A total of 25 compounds was identified, including nine alcohols, six aldehy...... hiện toàn bộ
FORMATION OF ALDEHYDES AND ALCOHOLS IN TOMATO FRUIT FROM U‐14 C‐LABELED LINOLENIC AND LINOLEIC ACIDS
Journal of Food Science - Tập 40 Số 6 - Trang 1138-1141 - 1975
Elaine J. Stone, Rafaela Marise Hall, Stanley J. Kazeniac
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