Journal of Food Science

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Total Heme and Non‐heme Iron in Raw and Cooked Meats
Journal of Food Science - Tập 67 Số 5 - Trang 1738-1741 - 2002
Ginevra Lombardi‐Boccia, B. Martı́nez, Altero Aguzzi
ABSTRACT: This study provides data on the total heme and non‐heme iron contents in poultry (chicken, turkey), beef, veal, lamb, horse, ostrich, rabbit, and pork meat cuts. The effect of cooking on heme iron content was also studied. Total iron and heme iron contents markedly differed between muscles in poultry. Heme iron in red meats ranged from 72 to 87%. Heme iron...... hiện toàn bộ
Utilization of Oleogels as a Replacement for Solid Fat in Aerated Baked Goods: Physicochemical, Rheological, and Tomographic Characterization
Journal of Food Science - Tập 82 Số 2 - Trang 445-452 - 2017
Joo Young Kim, Jeongtaek Lim, JaeHwan Lee, Hong‐Sik Hwang, Suyong Lee
AbstractCanola oil‐carnauba wax oleogels were evaluated as a replacement for shortening in a baked cake system. The use of oleogels produced cake batters with a lower pseudoplastic property and also contributed to their viscous nature. The shortening replacement with oleogels at up to 50% was effective in maintaining the ability to hold air cells into the cake batt...... hiện toàn bộ
Influence of Hydrolysis Degree on the Functional Properties of Salmon Byproducts Hydrolysates
Journal of Food Science - Tập 69 Số 8 - 2004
Grodji Albarin Gbogouri, Michel Linder, Jacques Fanni, Marc Parmentier
ABSTRACT: Protein hydrolysates from salmon heads were obtained by enzymatic treatment with Alcalase(r) 2.4L. Response surface methodology (RSM) allowed optimization of temperature, enzyme/substrate, and pH leading to various hydrolysates (11.5% to 17.3% hydrolysis degree [DH]) and protein recovery ranging from 47% to 70%. Size exclusion chromato...... hiện toàn bộ
Sensory Properties of Meal Replacement Bars and Beverages Made from Whey and Soy Proteins
Journal of Food Science - Tập 72 Số 6 - 2007
Jessica L. Childs‐Disney, M.D. Yates, M.A. Drake
ABSTRACT:  Whey and soy proteins have a variety of applications. Previous work has documented flavors of rehydrated whey and soy proteins. It is necessary to understand what flavors whey and soy proteins contribute to product applications to optimize protein performance in desired applications. This research was conducted to characterize sensory properties of meal re...... hiện toàn bộ
Consumer Acceptability Compared with Sensory and Instrumental Measures of White Pan Bread: Sensory Shelf‐life Estimation by Survival Analysis
Journal of Food Science - Tập 69 Số 9 - 2004
Adriana Gámbaro, Susana Fiszman, Ana Giménez, Paula Varela, Ana Salvador
ABSTRACT: Two studies, one in Uruguay using Uruguayan white pan bread (WPB) and another in Spain using Spanish WPB, were carried out with trained judges and consumers from the country in question. The objectives were to correlate the consumer panel acceptability, trained sensory panel scores, and instrumental measurements of defects likely to appear during WPB stora...... hiện toàn bộ
Inhibition of Citrus Fungal Pathogens by Using Lactic Acid Bacteria
Journal of Food Science - Tập 75 Số 6 - 2010
Carla Luciana Gerez, M S Carbajo, G. Rollán, Gabriel Leal, Graciela Font de Valdez
Abstract:  The effect of lactic acid bacteria (LAB) on pathogenic fungi was evaluated and the metabolites involved in the antifungal effect were characterized. Penicillium digitatum (INTA 1 to INTA 7) and Geotrichum citri‐aurantii (INTA 8) isolated from decayed lemon from commercial packinghouses were treated with...... hiện toàn bộ
Rapid Extraction of Lycopene and β‐Carotene from Reconstituted Tomato Paste and Pink Grapefruit Homogenates
Journal of Food Science - Tập 55 Số 5 - Trang 1460-1461 - 1990
G. Sadler, Jana Davis, David J. Dezman
ABSTRACTSamples were extracted in Erlenmeyer flasks with hexane‐ethanol‐acetone (50:25:25). After extraction, 15 mL of water were added to separate the solution into polar and nonpolar layers. Lycopene was concentrated in the upper nonpolar phase while other components and polar pigments were contained in the lower polar phase. The lycopene phase was analyzed using...... hiện toàn bộ
FORMULAE FOR PREDICTING GAS EXCHANGE OF FRESH PRODUCE IN POLYMERIC FILM PACKAGE
Journal of Food Science - Tập 40 Số 1 - Trang 186-191 - 1975
KAN‐ICHI HAYAKAWA, YAIR S. HENIG, Seymour G. Gilbert
Sodium Caseinate and Skim Milk Gels Formed by Incubation with Microbial Transglutaminase
Journal of Food Science - Tập 57 Số 5 - Trang 1214-1241 - 1992
Masahiro Nonaka, Hiroko Sakamoto, Seiichiro Toiguchi, Hiroyuki Kawajiri, Takahiko Soeda, Masao Motoki
ABSTRACTSeveral suspensions and emulsions containing commercial sodium caseinate or skim milk were gelatinized by Ca2+‐independent microbial transglutaminase treatment. The characteristics of the gels were largely affected by the enzyme concentrations employed. For caseinate gels generally the higher enzyme concentration gave steep decreases in...... hiện toàn bộ
Transglutaminase Catalyzed Reactions: Impact on Food Applications
Journal of Food Science - Tập 67 Số 8 - Trang 2798-2806 - 2002
Govardus A. H. de Jong, Stef J. Koppelman
ABSTRACT: Transglutaminases can perform various reactions that are based on cross‐linking, acyl‐transfer and deamidation. These enzymes are found in many different organisms where they have very specific roles. The basic reaction mechanism of these transglutaminases is similar. The reactions catalyzed by transglutaminases have proven to be useful in production of di...... hiện toàn bộ
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