Total Heme and Non‐heme Iron in Raw and Cooked MeatsJournal 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
Antioxidant, Antibacterial, and Antiproliferative Activities of Free and Bound Phenolics from Peel and Flesh of Fuji AppleJournal of Food Science - Tập 81 Số 7 - 2016
Jiren Luo, Pei Zhang, Siqian Li, Nagendra P. Shah
AbstractThis study was conducted to investigate the antioxidant, antibacterial, and antiproliferative activities of flesh free (FF), flesh bound (FB), peel free (PF), and peel bound (PB) phenolics from Fuji apple. The PB, which had highest total phenolic contents (126.15 ± 2.41 mg/100 g wet weight) and lowest total carbohydrate contents (34.68 ± 2.78 mg/100 g wet w...... hiện toàn bộ
The Effect of Fat Replacers on Batter and Cake PropertiesJournal of Food Science - Tập 78 Số 10 - 2013
Vassiliki Psimouli, Vassiliki Oreopoulou
AbstractFat was replaced at 35% to 100% in cakes by maltodextrin (dextrose equivalent = 3), inulin (high performance and granulated), oligofructose, citrus pectin, and microparticulated protein. Fat replacement by 35% did not induce significant differences in general. Above 65% fat replacement resulted in statistically significant (P <...... hiện toàn bộ
Formula Optimization of a Low‐fat Food System Containing Whey Protein Isolate‐ Xanthan Gum Complexes as Fat ReplacerJournal of Food Science - Tập 70 Số 8 - 2005
Sandra I. Laneuville, Paul Paquin, Sylvie L. Turgeon
ABSTRACTWhey protein isolate‐xanthan gum complexes (WPXC) have the potential to significantly reduce fat use in various products. However, their stability and functionality have not been extensively studied, particularly in neutral pH products. The objective of this study was to evaluate WPXC as a fat replacer in cake frostings and sandwich cookie fillings with red...... hiện toàn bộ
Composition of Orange Juice CloudJournal of Food Science - Tập 30 Số 5 - Trang 833-837 - 1965
W. C. Scott, T.J. Kew, M. K. Veldhuis
SUMMARYReported for the first time are analyses of materials identified with and contributing to the cloud of orange juice. Hexane‐soluble materials provided up to one‐fourth of the cloud‐producing components. In contrast to the composition of structural components of the fruit, cloud components insoluble in alcohol, acetone, and hexane were shown to be rich in nit...... hiện toàn bộ
Influence of Blanching and Grinding Process with Hot Water on Beany and Non‐Beany Flavor in SoymilkJournal of Food Science - Tập 76 Số 1 - 2011
Yuanyuan Lv, Huan Song, Xin Li, Liang Wu, Shuntang Guo
Abstract: A total of 8 beany odor‐active compounds and 4 non‐beany aroma‐active compounds of traditional soymilk were identified through dynamic headspace dilution analysis (DHDA) and gas chromatography‐olfactometry‐mass spectrometry (GC‐O‐MS). To eliminate the beany flavors, soymilk was processed with hot water blanching and grinding for 2, 4, 6, 8, and 10 min with ...... hiện toàn bộ
Sensory Properties of Whey and Soy ProteinsJournal of Food Science - Tập 71 Số 6 - 2006
Tara Alexandra Russell, M.A. Drake, Patrick D. Gerard
ABSTRACT: Whey and soy proteins are valuable dried ingredients with applications in numerous foods. Characterization and comparison of the flavor properties of these value‐added ingredients are needed to interpret analytical flavor chemistry results and to identify specific ingredient applications and marketing strategies. The goals of this study were to develop a s...... hiện toàn bộ
Influence of Hydrolysis Degree on the Functional Properties of Salmon Byproducts HydrolysatesJournal 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