Journal of Food Science

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Determination of Lactic Microflora of Kefir Grains and Kefir Beverage by Using Culture‐Dependent and Culture‐Independent Methods
Journal of Food Science - Tập 76 Số 5 - 2011
Zülal Kesmen, N. Kacmaz
Abstract:  In this study, we investigated the bacterial compositions of kefir grains and kefir beverages collected from different regions of Turkey by using culture‐independent and culture‐dependent methods. In the culture‐independent detection, 10 different species of bacteria were detected in total by using the polymerase chain reaction‐denaturing gradient gel elec...... hiện toàn bộ
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
Phenolic Acid Composition and Antioxidant Properties of Malaysian Honeys
Journal of Food Science - Tập 76 Số 6 - 2011
Md. Ibrahim Khalil, Nadia Alam, Mohammed Moniruzzaman, Siti Amrah Sulaiman, Siew Hua Gan
Abstract:  The phenolic acid and flavonoid contents of Malaysian Tualang, Gelam, and Borneo tropical honeys were compared to those of Manuka honey. Ferric reducing/antioxidant power assay (FRAP) and the 1,1‐diphenyl‐2‐picryl‐hydrazyl (DPPH) radical‐scavenging activities were also quantified. All honey extracts exhibited high phenolic contents (15.21 ± 0.51– 42.23 ± 0...... 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
The Texture of Commercial Full‐Fat and Reduced‐Fat Cheese
Journal of Food Science - Tập 67 Số 2 - Trang 812-816 - 2002
ELIZABETH GWARTNEY, E. Allen Foegeding, D.K. Larick
ABSTRACT: The effect of fat reduction on sensory texture and physical properties of commercially available natural and processed cheeses was investigated. The texture of 5 cheeses in full‐ and reduced‐fat versions was characterized by modified descriptive analysis and torsional fracture methods. Reduced‐fat cheeses were perceived to be more waxy, fracturable, chewy,...... hiện toàn bộ
Antioxidant, Antibacterial, and Antiproliferative Activities of Free and Bound Phenolics from Peel and Flesh of Fuji Apple
Journal 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
Rheological, Physical, and Sensory Attributes of Gluten‐Free Rice Cakes Containing Resistant Starch
Journal of Food Science - Tập 80 Số 2 - 2015
Κleopatra Tsatsaragkou, Maria Papantoniou, Ioanna Mandala
AbstractIn this study the effect of resistant starch (RS) addition on gluten‐free cakes from rice flour and tapioca starch physical and sensorial properties was investigated. Increase in RS concentration made cake batters less elastic (drop of G'(ω), G''(ω) values) and thinner (viscosity decreased). Cakes specific volume increased with an increase in RS level and w...... hiện toàn bộ
The Effect of Fat Replacers on Batter and Cake Properties
Journal 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
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
Formula Optimization of a Low‐fat Food System Containing Whey Protein Isolate‐ Xanthan Gum Complexes as Fat Replacer
Journal 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
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