Journal of the Science of Food and Agriculture

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Submerged fermentation of Ginkgo biloba seed powder using Eurotium cristatum for the development of ginkgo seeds fermented products
Journal of the Science of Food and Agriculture - Tập 101 Số 5 - Trang 1782-1791 - 2021
Minmin Zou, Wen Zhang, Qihui Dong, Chao Tang, Fuliang Cao, Erzheng Su
AbstractBACKGROUNDGinkgo biloba seeds are well known for the significant curative effects on relieving cough and asthma. However, the development of products from ginkgo seeds still falls behind at present, resulting in a great waste of ginkgo seeds' resource. In this work, submerged fermentation of gink...... hiện toàn bộ
Extractable phosphorus related to forms of phosphorus and other soil properties
Journal of the Science of Food and Agriculture - Tập 23 Số 12 - Trang 1425-1433 - 1972
Matt K. John
AbstractThe soil P extracted by Olsen's, Bray's P‐1, Morgan's, North Carolina, 0.01M‐CaCl2, acidic N‐ammonium acetate and isotopic‐exchange methods of determining available P were related to the forms of soil P and to other soil properties. Correlations between soil tests were higher when both test values were well correlated with a common P fo...... hiện toàn bộ
(1-3)(1-6)-β-Glucan-enriched materials from Lentinus edodes mushroom as a high-fibre and low-calorie flour substitute for baked foods
Journal of the Science of Food and Agriculture - Tập 91 Số 10 - Trang 1915-1919 - 2011
Ju-Young Kim, Seung Mi Lee, In Young Bae, Hyuk-Gu Park, Hyeon Gyu Lee, Suyong Lee
Wine clarification and protein removal by bentonite
Journal of the Science of Food and Agriculture - Tập 14 Số 10 - Trang 685-689 - 1963
B. C. Rankine, W. W. Emerson
AbstractAddition of bentonite to young wines is a normal clarifying procedure widely used in Australian winemaking. Flocculation is usually rapid but poor flocculation has been observed, particularly in wines which have been passed through a sodium cation‐exchange resin to prevent deposition of potassium bitartrate.The behaviour of bentonite in win...... hiện toàn bộ
The phenolic substances of manufactured tea. X.—the creaming down of tea liquors
Journal of the Science of Food and Agriculture - Tập 14 Số 10 - Trang 700-705 - 1963
E. A. H. Roberts
AbstractThe formation of a deposit, known in the tea trade as tea ‘cream’, when a black tea infusion ‘creams down’ on cooling is used by professional tea tasters as an indication of strength and briskness in the infusion. This ‘cream’ is essentially a complex of caffeine with theaflavins and thearubigins (polyphenol oxidation products that have been identified in s...... hiện toàn bộ
Beneficial effects of Allium sativum L. stem extract on lipid metabolism and antioxidant status in obese mice fed a high‐fat diet
Journal of the Science of Food and Agriculture - Tập 93 Số 11 - Trang 2749-2757 - 2013
Inhye Kim, Haeng‐Ran Kim, Jae Hyun Kim, Ae‐Son Om
AbstractBACKGROUNDThis study was designed to examine the potential health benefits of Allium sativum L. (garlic) stem extract (ASSE) on obesity and related disorders in high‐fat diet‐induced obese mice. Obese mice were orally admini...... hiện toàn bộ
Supercritical carbon dioxide extraction of pelletized Jalapeño peppers
Journal of the Science of Food and Agriculture - Tập 83 Số 6 - Trang 550-556 - 2003
José M. del Valle, M. E. González Jiménez, Pablo Napolitano, Carsten Zetzl, Gerd Brunner
AbstractThe effects of process pressure (220–500 bar) and temperature (35–65 °C) on yield and extract quality of pelletized Jalapeño peppers (Capsicum annuum L) treated with supercritical carbon dioxide (ScCO2) were studied. Compaction was inadequate when using whole air‐dried pepper flakes conditioned to high moistur...... hiện toàn bộ
Folate distribution during higher plant development
Journal of the Science of Food and Agriculture - Tập 81 Số 9 - Trang 835-841 - 2001
Bernadette Gambonnet, Samuel Jabrin, Stéphane Ravanel, Mirko Karan, Roland Douce, Fabrice Rebeillé
AbstractThe total folate content of various tissues from pea seedlings was determined using a microbiological assay. In the seed the bulk of folate was located in cotyledons, but the embryo, representing only 2% of the total seed fresh weight, had a folate concentration about three times higher. In the presence of sulphanilamide, an inhibitor of folate biosynthesis...... hiện toàn bộ
The mechanism of formation of gels from myosin molecules
Journal of the Science of Food and Agriculture - Tập 58 Số 1 - Trang 63-73 - 1992
Alan H. Sharp, Gerald Offer
AbstractHeat‐set myosin gels form the basis of the adhesive that binds particles of meat together in meat products. The manner in which a gel network is formed from myosin has been investigated by studying the aggregates produced when dilute solutions of rabbit skeletal myosin molecules in 0.6 M KCI, 20 mM potassium phosphate, pH 6.5, were heated at a single temper...... hiện toàn bộ
Effects of eight tillage treatments on a tropical alfisol: Maize growth and yield
Journal of the Science of Food and Agriculture - Tập 37 Số 11 - Trang 1073-1082 - 1986
Rattan Lal
AbstractThe effects of eight methods of preplanning tillage systems were investigated on maize growth and yield for eight consecutive crops grown from 1980 to 1983 on an Alfisol in south‐west Nigeria. The tillage systems were: (A) no‐till with residue mulch, (B) no‐till with chiselling in the row zone to 50 cm depth, (C) mouldboard ploughing followed by (fb) harrow...... hiện toàn bộ
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