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  • 11
    Electronic Resource
    Electronic Resource
    Enzymatic Reduction of Phytate in Whole Wheat Breads (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The presence of phytate in flour may be responsible for reduced bioavailability of iron, magnesium, zinc, and calcium from bread. The effect of various concentrations of commercial phytase or phosphatase added to whole wheat flour-yeast doughs on their phytate and nonphytate phosphorus content has been investigated. By using 2.0% (flour basis) of phytase and 0.11% phosphatase the initial phytate phosphorus concentration of the dough was reduced to 1/8 and 1/12 of its initial values, respectively. Storage of the whole wheat breads for up to 96 hr at room temperature showed further significant reduction of phytate phosphorus. The phytate phosphorus content of yeast leavened whole wheat breads decreased during 2 hours of dough fermentation, baking and the subsequent 48 hours of storage at room temperature from 24 mg/100g dough (dry matter) to 1.7 mg/100g bread (dry matter); the phytate phosphorus continued to decrease and after 96 hours storage it was 0.6 mg/100g bread.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04506.x
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  • 12
    Electronic Resource
    Electronic Resource
    EFFECT OF RECOVERY METHODS ON YIELD, QUALITY AND FUNCTIONAL PROPERTIES OF POTATO PROTEIN CONCENTRATES (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Several coagulants were tested as potentíal potato proteín precipitants at room temperature for possible alternatives to the recently used energy-intensive pH adjustment/heat coagulation method. Potato processing waste was simulated under pilot plant conditions and was used as a model system for the protein recovery from food wastes. The amount of protein precipitated by citric acid and ferric chloride was comparable with that obtained by TCA/heat treatment. Crude protein content was lower and ash content was higher for the samples coagulated at room temperature but nitrogen solubility was higher when compared to the heat coagulated one.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06516.x
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  • 13
    Electronic Resource
    Electronic Resource
    EFFECTS of PULSED ELECTRIC FIELD ON QUALITY FACTORS and MASS TRANSFER DURING OSMOTIC DEHYDRATION of APPLES (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 26 (2003), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: High intensity electric field pulses using varying field strengths (0.5, 1.0 and 2.0 kV/cm corresponding to 12, 48 and 192 J/kg, per pulse, respectively, with a pulse duration of 400μs) and pulse numbers (2 to 50) were applied to apple slices as a pretreatment to study their influence on mass transfer during osmotic dehydration (OD). Cell membrane permeabilzation increased with increasing field strength and higher pulse number. Higher water loss and solids gain were obtained at 1.0 kV/cm. Pretreated apples turned brown but sample brightness improved with OD time but L values decreased with increasing pulse number. Maximum deformative force and amount of strain experienced by dried samples were influenced by both the field strength and OD time. Vitamin C content of dried samples reduced at higher field strengths and longer immersion times.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.2003.tb00588.x
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  • 14
    Electronic Resource
    Electronic Resource
    Effect of Carbon Dioxide Modified Atmosphere on the Compressibility of Stored Baked Goods (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Whole wheat flour breads, white breads and biscuits were stored in flexible packages flushed with either air, 100% nitrogen or 100% carbon dioxide. Compressibility tests were performed during a storage time of 13 - 15 days for bread and 7 - 15 days for biscuits. Significantly lower regression coefficients (P 〈 0.01) were found for white and whole wheat breads and biscuits stored in carbon dioxide modified atmosphere than for the air stored samples. No significant differences were found between regression coefficients of air and nitrogen stored bread samples. Mold growth was inhibited on breads and biscuits by carbon dioxide atmosphere during 13 - 15 days of storage, but occured between the 5th and 7th day of storage on the air packaged samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13037.x
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  • 15
    Electronic Resource
    Electronic Resource
    Osmotic dehydration of strawberry halves: influence of osmotic agents and pretreatment methods on mass transfer and product characteristics (2003)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 38 (2003), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The impact of different pretreatment methods [high pressure (HP), high-intensity electric field pulses and freezing], osmotic solutions (sucrose, glucose and salt–sucrose mix) and osmotic conditions (atmospheric pressure, vacuum and ultrasound treatment) on the mass transfer of strawberry halves during osmotic dehydration (OD) and on some physical characteristics (leaching of cell constituents, colour and texture), were investigated. Highest water loss was obtained in samples treated under vacuum, in a salt–sucrose mix or under HP or in a high-intensity electric field. The increase in solid gain relative to untreated samples was 96–270% for the prefrozen treatment, 40–160% for high pressure and 50–62% for high-intensity electric field treatments. OD under vacuum and the use of glucose solutions facilitated greater solid gain. Leaching of cell constituents was high in prefrozen samples, leading to greater change in product colour and softer texture compared with other pretreatments. Although OD under ultrasound treatment enhanced mass transfer, its overall influence was not significant (P 〉 0.05) compared with atmospheric pressure.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1365-2621.2003.00720.x
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  • 16
    Electronic Resource
    Electronic Resource
    Effects of pressure-shift freezing and conventional freezing on model food gels (2000)
    Oxford, UK : Blackwell Science Ltd
    International journal of food science & technology 35 (2000), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Gels of agar, starch, ovalbumin, gelatin and an industrial β-lactoglobulin protein isolate, were frozen conventionally in a −30 °C freezer and by pressure-shift freezing at 200 MPa at −15 °C. Thawing was carried out conventionally at 20 °C and by the application of a pressure of 200 MPa. The microscopic structure and mechanical properties of the thawed gels were compared with those of the initial gels. Microscopic examination showed that pressure-shift freezing produces smaller and more uniform ice crystal damage than conventional freezing at −30 °C. The results also suggest that the freeze-thaw behaviour of food gels can be categorized into two general types: (1) gels which have a reduced gel strength as a result of mechanical damage to the gel microstructure caused by ice crystal formation, and (2) gels which have an enhanced gel strength, as a result of molecular structural changes that take place in the frozen state. Agar and gelatin were found to be typical of type (1) gels, whereas starch, β-lactoglobulin protein isolate and ovalbumin were found to be typical of type (2) gels. In the case of starch, retrogradation during thawing was found to be the most important factor.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1365-2621.2000.00288.x
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  • 17
    Electronic Resource
    Electronic Resource
    Pressure Induced Inactivation of Selected Food Enzymes (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pectinesterase, lipase, polyphenol oxidase, lipoxygenase, peroxidase, lactoperoxidase, phosphatase and catalase have been examined at distinct conditions within a pressure range of 0.1 to 900 MPa, temperatures from 25°C to 60°C, pH 3 to 7, and time of treatment of 2 min to 45 min. Results in model buffers made it possible to rank the enzymes according to their pressure induced inactivation in the following order: lipoxygenase, lactoperoxidase, pectinesterase, lipase, phosphatase, catalase, polyphenol oxidase, peroxidase. A combination of pressure with moderate temperature increased the degree of enzyme inactivation. Pressure treatment of real food systems showed a protective effect of food ingredients on the pressure inactivation of most enzymes evaluated. For example sucrose protected pectinesterase from inactivation by pressure while lactoperoxidase and lipoxigenase were as stable in milk as in buffer.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb14182.x
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  • 18
    Electronic Resource
    Electronic Resource
    Oxygen Absorption Properties of Powdered Iron (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Powdered iron with a particle size 〈 10 μm was used as the basic oxygen scavenging system in air-filled glass containers. The scavenger was tested unpackaged or sealed in polyethylene pouches. Scavenger concentration and packaging system affected rates of oxygen removal. Relative humidity markedly influenced the effectiveness of the oxygen scavenger system. At 98% RH, oxygen concentration in air-filled containers reached 1.6% after 21 hr, while one-half of the oxygen remained at 65% RH. Overall, the data suggest =1 to 1.5% oxygen removed per hour at 22 ± 2°C depending on the RH values of the system.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb05254.x
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  • 19
    Electronic Resource
    Electronic Resource
    Effects of Chitosan on Yield and Compositional Data of Carrot and Apple Juice (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Effects of chitosans on yield, titratable acidity, pH, soluble solids, and color of carrot and apple juice were evaluated. Carrots (Lange Rote Stumpfe) and apples (Golden Delicious) were treated with chitosan solutions (in 2% ascorbic acid) of two different concentrations and viscosities at 25°C between 0 and 120 min. The juices were obtained with a laboratory cage press following a standard program during 20 min. Treatments with chitosan produced no effect on juice yield but pH values and soluble solids were affected. Also chitosan treatment resulted in significant (P 〈 0.05) reduction of titratable acidity and color index. Reduction of β-carotene in carrot juice was also achieved and correlated with color index.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb07821.x
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  • 20
    Electronic Resource
    Electronic Resource
    Effects of Immobilization and Permeabilization Procedures on Growth of Chenopodium rubrum Cells and Amaranthin Concentration (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cultures of Chenopodium rubrum were subjected to permeabilization and immobilization procedures to examine their potential for pigment production. Amaranthin content of culture media was highest for cultures treated with dimethylsulfoxide (DMSO) or dissolved chitosan. Labelling of the cells with L-(U-14C) tyrosine revealed that amaranthin was released from the cells but degraded rapidly. Product degradation in chitosan immobilized cells was delayed by 12–24 hr. Sufficient cell growth was observed in cultures treated with 0.77 mg chitosan per gram fresh biomass, with 0.42 ml.g-1 DMSO, or when immobilized in a complex Ca-alginate-chitosan gel system. All other treatments resulted in inhibition of growth.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14092.x
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