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Physiochemical Properties, Microstructure, and Probiotic Survivability of Nonfat Goats’ Milk Yogurt Using Heat‐Treated Whey Protein Concentrate as Fat Replacer

21-Mar-2015 | Tiehua Zhang, James McCarthy, Guorong Wang, Yanyan Liu, Mingruo Guo, Journal of Food Science, 2015

Abstract There is a market demand for nonfat fermented goats’ milk products. A nonfat goats’ milk yogurt containing probiotics (Lactobacillus acidophilus, and Bifidobacterium spp.) was developed using heat‐treated whey protein concentrate (HWPC) as a fat replacer and pectin as a thickening ...


Effects of Core/Wall Ratio and Inlet Temperature on the Retention of Antioxidant Compounds during the Spray Drying of Sim (Rhodomyrtus Tomentosa) Juice

12-Mar-2015 | Le Phuc Ho, Anh Huy Pham, Van Viet Man Le, Journal of Food Processing and Preservation, 2015

Abstract Sim (Rhodomyrtus tomentosa) fruit is rich in antioxidants including phenolics and ascorbic acid. In this study, maltodextrin was used as encapsulating agent in spray drying of sim juice to yield the powder. The effects of core/wall ratio and inlet temperature of drying agent on the ...


Coating Effects of Orange and Pomegranate Peel Extracts Combined with Chitosan Nanoparticles on the Quality of Refrigerated Silver Carp Fillets

11-Mar-2015 | Mehdi Zarei, Zahra Ramezani, Shekufeh Ein‐Tavasoly, Milad Chadorbaf, Journal of Food Processing and Preservation, 2015

Abstract The coating effects of orange and pomegranate peel extract combined with chitosan nanoparticles on the quality of silver carp (Hypophthalmicthys molitrix) fillets during refrigerated storage at 4C were evaluated. Solutions of orange and pomegranate peel extracts (1%, w/v) was used ...


Properties and applications of β‐glycosidase from Bacteroides thetaiotaomicron that specifically hydrolyses isoflavone glycosides

09-Mar-2015 | Da‐Hye Byun, Hye‐Jeong Choi, Hye‐Won Lee, Hye‐Yeon Jeon, Woo‐Jae Choung, Jae‐Hoon Shim, International Journal of Food Science & Technology, 2015

Summary To modify the glycan part of glycosides, the gene encoding β‐glycosidase was cloned from Bacteroides thetaiotaomicron VPI‐5482. The cloned gene, bt_1780, was expressed in Escherichia coli MC1061 and the expressed enzyme was purified using Ni‐NTA affinity chromatography. The purified ...


Effect of high moisture extrusion cooking on protein–protein interactions of pea (Pisum sativum L.) protein isolates

09-Mar-2015 | Raffael Osen, Simone Toelstede, Peter Eisner, Ute Schweiggert‐Weisz, International Journal of Food Science & Technology, 2015

Summary This study focuses on protein alterations in fibrous meat substitutes produced by high moisture extrusion cooking of pea protein isolates. Three commercially available pea protein isolates and their respective extrudates were evaluated regarding their amino acid composition, molecular ...


Effect of high pressure processing on yield, quality and storage stability of peanut paneer

09-Mar-2015 | Om Prakash Chauhan, Sumeet Kumar, Roopa Nagraj, Ravi Narasimhamurthy, Pakalapati Sinivas Raju, International Journal of Food Science & Technology, 2015

Summary Paneer was prepared from peanuts by soaking the nuts for 8h followed by removal of skin, grinding, extraction of milk and coagulation using calcium sulphate (1% solution). In another method the peanut milk was high pressure processed at 600 MPa for 5min before coagulation. The ...


Using L‐Arginine‐Functionalized Gold Nanorods for Visible Detection of Mercury(II) Ions

05-Mar-2015 | Jiehao Guan, Yi‐Cheng Wang, Sundaram Gunasekaran, Journal of Food Science, 2015

Abstract A rapid and simple approach for visible determination of mercury ions (Hg2+) in aqueous solutions was developed based on surface plasmon resonance phenomenon using L‐arginine‐functionalized gold nanorods (AuNRs). At pH greater than 9, the deprotonated amine group of L‐arginine on the ...


Optimizing the Enzymatic Elimination of Clogging of a Microfiltration Membrane by Parellada Grape Cake

05-Mar-2015 | Jordi Pagán, Josep Conde, Ana Paola Echavarría, Albert Ibarz, Journal of Food Process Engineering, 2015

Abstract Clogging of the filtration membranes is one of the main problems in the process of obtaining grape must for white wine; therefore, clogging must be reduced to the maximum. The aim of this work was to find the optimal values of the temperature, time and enzyme solution concentration ...


Influence of Sodium Metabisulfite and Citric Acid in Soaking Process after Blanching on Quality and Storage Stability of Dried Chili

27-Feb-2015 | Kwanhathai Chaethong, Rungnaphar Pongsawatmanit, Journal of Food Processing and Preservation, 2015

Abstract Influence of sodium metabisulfite (Na2S2O5) and citric acid in soaking solution was investigated for enhancing dried chili quality. Fresh chili samples were blanched and soaked in nine solutions of Na2S2O5 and citric acid for 30 min before drying at 65C. Soaking with Na2S2O5 and ...


Development of an Augmented Reality Game to Teach Abstract Concepts in Food Chemistry

13-Jan-2015 | Philip G. Crandall, Robert K. Engler, Dennis E. Beck, Susan A. Killian, Corliss A. O'Bryan, Nathan Jarvis, Ed Clausen, Journal of Food Science Education, 2015

Abstract One of the most pressing issues for many land grant institutions is the ever increasing cost to build and operate wet chemistry laboratories. A partial solution is to develop computer‐based teaching modules that take advantage of animation, web‐based or off‐campus learning experiences ...


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