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
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 electrophoresis (PCR‐DGGE)
analysis...
Total Heme and Non‐heme Iron in Raw and Cooked Meats
Journal of Food Science - Tập 67 Số 5 - Trang 1738-1741 - 2002
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 in rabbit and pork was 56 and
6...
Phenolic Acid Composition and Antioxidant Properties of Malaysian Honeys
Journal of Food Science - Tập 76 Số 6 - 2011
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 ± 0.64 mg/kg), flavonoid
contents ...
Relationship Between Freezing Point Depression and Solute Composition of Fruit Juice Systems
Journal of Food Science - Tập 55 Số 2 - Trang 566-567 - 1990
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 accounted for the
solute‐solvent interact...
The Texture of Commercial Full‐Fat and Reduced‐Fat Cheese
Journal of Food Science - Tập 67 Số 2 - Trang 812-816 - 2002
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, hard, and springy
and less stic...
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
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 weight), showed the strongest
2,2’...
The Effect of Fat Replacers on Batter and Cake Properties
Journal of Food Science - Tập 78 Số 10 - 2013
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 < 0.05) decreased viscosity (except for pectin)
that was followe...
Rheological, Physical, and Sensory Attributes of Gluten‐Free Rice Cakes Containing Resistant Starch
Journal of Food Science - Tập 80 Số 2 - 2015
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 was maximized for 15
g/100 g RS, a...
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
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 batters. The volume of
cakes had an o...
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
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 reduced‐fat content (160 or 80
g/kg ...
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