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519 Newest Publications in european food research and technology
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Importance of conformation for the IgE reactivity of sarcoplasmic calcium-binding protein from the black tiger shrimp Penaeus monodon
27-11-2012 | Aika Morii, Hajime Mita, Shoichiro Ishizaki, Kazuo Shiomi, European Food Research and Technology, 2012
Sarcoplasmic calcium-binding protein (SCP) is an EF-hand Ca2+-binding protein recently identified as a new crustacean allergen. Some EF-hand Ca2+-binding allergens, such as parvalbumin (fish allergen) and Bet v 4 (birch pollen allergen), have been shown to contain conformational-type IgE ...
Beta-carotene isomerisation in mango puree as influenced by thermal processing and high-pressure homogenisation
26-11-2012 | Lien Lemmens, Emmanuel S. Tchuenche, Ann M. Van Loey, Marc E. Hendrickx, European Food Research and Technology, 2012
The present study describes a case study on mango puree, in which focus is given to the effect of thermal processing (100–130 °C, 0–80 min) and high-pressure homogenisation (0–1300 bar) on the isomerisation of β-carotene. Both unit operations are of relevance for the production of mango ...
Influence of conching temperature and some bulk sweeteners on physical and rheological properties of prebiotic milk chocolate containing inulin
26-11-2012 | Nevzat Konar, European Food Research and Technology, 2012
Changes in food consumption habits and the developments set forth in the area of health and nutrition also change consumer expectations and demands. Sugar-free foodstuffs and products that have prebiotic activity are among the primary features of such expectations and demands. In the present ...
Effects of nutrient supplementation on fermentation kinetics, H2S evolution, and aroma profile in Verdicchio DOC wine production
26-11-2012 | Mirko Gobbi, Francesca Comitini, Giuliano D’Ignazi, Maurizio Ciani, European Food Research and Technology, 2012
Different yeast nutrient additions were studied for the 2008 and 2009 vintages of Verdicchio grape juice fermentation. Addition of yeast derivatives at the beginning of fermentation and/or different amounts of diammonium phosphate at various times within the first half of fermentation were ...
Development and application of highly specific PCR for detection of chicken (Gallus gallus) meat adulteration
19-11-2012 | Nagappa S. Karabasanavar, S. P. Singh, Deepak Kumar, Sunil N. Shebannavar, European Food Research and Technology, 2012
In order to prevent fraud in the sale and strengthen quality assurance, authentic identification of chicken meat is essential. In the present investigation, a chicken (Gallus gallus)-specific polymerase chain reaction (PCR) was developed for the unambiguous identification of chicken meat. The ...
Effect of oxidation and esterification on functional properties of mung bean (Vigna radiata (L.) Wilczek) starch
19-11-2012 | Maisa Bushra, Xu Xiao Yun, Si Yi Pan, Arine Hydamaka, Miao Wen hua, Wang Lu Feng, European Food Research and Technology, 2012
The chemical and physicochemical properties of mung bean starch oxidized by sodium hypochlorite and esterified with succinic anhydride were studied. Mung bean starch was modified by oxidation with sodium hypochlorite and esterified with succinic anhydride. The native mung bean starch (NMBS) ...
Characterization and evaluation of major anthocyanins in pomegranate (Punica granatum L.) peel of different cultivars and their development phases
09-11-2012 | Xueqing Zhao, Zhaohe Yuan, Yanming Fang, Yanlei Yin, Lijuan Feng, European Food Research and Technology, 2012
Three red pomegranate cultivars of different coloration in China (Lvbaoshi, Hongbaoshi, Moshiliu) were analyzed quantitatively during ripening for individual anthocyanin (AC) pigment content. For the first time, anthocyanin peonidin-hexoside and flavonol myricetin-hexoside were tentatively ...
A review of analytical methods measuring lipid oxidation status in foods: a challenging task
06-11-2012 | Blanca Barriuso, Iciar Astiasarán, Diana Ansorena, European Food Research and Technology, 2012
Lipid oxidation analysis in food samples is a relevant topic since the compounds generated in the process are related to undesirable sensory and biological effects. Proper measurement of lipid oxidation remains a challenging task since the process is complex and depends on the type of lipid ...
Phenolic inhibitors involved in the natural fermentation of Gemlik cultivar black olives
04-11-2012 | Aysegul Kumral, Mihriban Korukluoglu, Concepción Romero, Antonio de Castro, José Luis Ruiz-Barba, Manuel Brenes, European Food Research and Technology, 2012
Olive fruits of the Gemlik variety harvested from different regions of Turkey were placed in aseptic or non-aseptic brines containing 6 % NaCl. Olives of non-aseptic treatment were left to spontaneously ferment under anaerobic conditions. Samples for microbiological and chemical analysis were ...
Isolation and baking performance of ginsenosides from Panax ginseng
03-11-2012 | Tabea Pflaum, Patrick L. Selmair, Peter Horlacher, Peter Koehler, European Food Research and Technology, 2012
The baking performance of two powder extracts from Panax ginseng with different concentrations and different compositions of ginsenosides was studied by means of microscale baking tests with 10 g of flour. Compared to a control bread without additive, the extracts increased the bread volume ...
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