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106 Newest Publications about the topic food ingredients
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Characterization of Industrial Onion Wastes (Allium cepa L.): Dietary Fibre and Bioactive Compounds
11-02-2011 | Vanesa Benítez, Esperanza Mollá, María A. Martín-Cabrejas, Yolanda Aguilera, Francisco J. López-Andréu, Katherine Co ..., Plant Foods for Human Nutrition (Formerly Qualitas Plantarum), 2011
The food industry produces a large amount of onion wastes, making it necessary to search for possible ways for their utilization. One way could be to use these onion wastes as a natural source of high-value functional ingredients, since onion are rich in several groups of compounds, which ...
MICROELEMENT AND AMINO ACID PROFILES OF CEREAL‐BEAN‐SARDINE COMPOSITE SUPPLEMENTARY FOODS FOR PRESCHOOL‐AGE CHILDREN IN TANZANIA
01-02-2011 | MOSHA, THEOBALD C.E.; BENNINK, MAURICE R., Journal of Food Processing and Preservation, 2011
ABSTRACT This study was conducted to determine the amino acid and macro‐ and micro‐ element profiles of extruded composite foods intended for supplementary feeding of pre‐school age children in Tanzania. Six composite foods, namely corn‐bean‐sardine meal, bean meal, sorghum‐bean‐sardine ...
EFFECTS OF PHOSPHATES ON THE PASTING PROPERTIES OF RICE FLOUR FROM WAXY AND NON‐WAXY VARIETIES
01-02-2011 | WU, W.S.; CHANG, Y.H.; SUN PAN, B.; HUANG, T.C., Journal of Texture Studies, 2011
ABSTRACT The objective of this study was to investigate the effects of phosphates on the pasting properties of rice flour. Taisen 2 and Taisen waxy 2 (TSW2) were selected as rice material. Different phosphates including sodium phosphate dibasic, sodium tripolyphosphate and sodium ...
Effect of Sterilisation on Dietary Fibre and Physicochemical Properties of Onion by-Products
12-01-2011 | Vanesa, Benítez , Esperanza, Mollá , María A., Martín-Cabrejas , Yolanda, Aguilera , Francisco J., López-Andréu ..., Food Chemistry, 2011
Food industries are forced to develop productions without secondary residues. Therefore, there is a considerable emphasis on the recovery, recycling and upgrading of wastes. The possibility has been suggested for the conversion of onion waste into food ingredients, but with a stabilisation ...
Analysis of Ingredient Functionality and Formulation Optimization of Pasta Supplemented with Peanut Flour
01-01-2011 | Howard, Brandy M.; Hung, Yen‐Con; McWatters, Kay, Journal of Food Science, 2011
Abstract: The working peanut pasta formulation range determined from a previous study was used to determine the effects of varying ingredient quantities and processing conditions on the pasta's quality and consumer acceptance. The variables studied were percent peanut flour substituted for ...
Rapid Electrochemical Screening of Antioxidant Capacity (RESAC) of selected tea samples
17-10-2010 | Wilfried, Andlauer , Julien, Héritier, Food Chemistry, 2010
Antioxidants found in the daily diets behave as chemopreventive agents to inactivate potentially harmful reactive oxygen species present in our organisms. Consequently, it will be quite important to have easy-to-use diagnostic tools to dose antioxidant food ingredients.A method for a robust ...
Protein Isolation from Gutted Herring (Clupea harengus) Using pH-Shift Processes
06-10-2010 | Sofia K. Marmon; Ingrid Undeland, Journal of Agricultural and Food Chemistry, 2010
Herring (Clupea harengus) and other pelagic fish species are mainly used for fish meal and oil production and not for human consumption. In this study, acid pH-shift processing and alkaline pH-shift processing were used to isolate proteins from whole gutted herring with the aim to investigate ...
Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs
01-09-2010 | M.A. Asgar; A. Fazilah; Nurul Huda; Rajeev Bhat; A.A. Karim, Comprehensive Reviews in Food Science and Food Safety, 2010
Abstract: The direct consumption of vegetable proteins in food products has been increasing over the years because of animal diseases, global shortage of animal protein, strong demand for wholesome and religious (halal) food, and economic reasons. The increasing importance of legume and ...
CONTRIBUTION OF MELANOIDINS TO THE ANTIOXIDANT ACTIVITY OF PRUNES
01-09-2010 | MADRAU, MONICA ASSUNTA; SANGUINETTI, ANNA MARIA; DEL CARO, ALESSANDRA; FADDA, COSTANTINO; PIGA, ANTONIO, Journal of Food Quality, 2010
ABSTRACTPrunes, obtained by drying certain cultivars of plums, have greater antioxidant activity than most other fruits and vegetables. Recent research has attributed only a minor part of this antioxidant activity to phenolic compounds, and it has been hypothesized that most of the ...
Original article: Modelling the effects of food ingredients and pH on high‐pressure processing inactivation of Bacillus cereus spores: a laboratorial study
01-09-2010 | Gao, Yu‐Long; Ju, Xing‐Rong, International Journal of Food Science & Technology, 2010
The combination of high pressure and heat on Bacillus cereus spores in food matrix was investigated with the purpose of achieving a predictive model of microbial inactivation. The high‐pressure processing (HPP) conditions were fixed at 540 MPa and 71 °C for 16.8 min, which were determined as ...
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