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Diet-Based Strategies for Cancer Chemoprevention: The Role of Combination Regimens Using Dietary Bioactive Components

17-Apr-2015 | Christina DiMarco-Crook; Hang Xiao, Annual Review of Food Science and Technology, 2015

Chemopreventive agents that the general population can consume for prolonged periods of time with minimal risk of any side effects are of great interest to all in search of a solution to the pervasive incidence of cancer. Dietary bioactive components have been found to modulate many deregulated ...


Thermal versus Microwave Inactivation Kinetics of Lipase and Lipoxygenase from Wheat Germ

14-Apr-2015 | Bin Xu, Li Kun Wang, Wen Juan Miao, Qi Fei Wu, Yan Xia Liu, Yilin Sun, Chao Gao, Journal of Food Process Engineering, 2015

Abstract The inactivation kinetics of enzymes is an important way to reveal the mechanism of enzyme inactivation by microwaves. In this paper, lipase (LA) and lipoxygenase (LOX) were treated by both microwave irradiation and conventional heating. A temperature‐controlled water bath was used ...


Effect of Processing Parameters on the Stability of Nonpasteurized Mango Slice Preserves

31-Mar-2015 | Sylvain L. Sado Kamdem, Blaise Kuate Kamga, Jean J. Essia Ngang, François‐Xavier Etoa, Journal of Food Processing and Preservation, 2015

Abstract Process factors influencing the production of nonpasteurized mango slice preserves were studied. The initial dipping conditions, the composition of the storage syrup and the use of Citrus aurantifolia essential oil (CEO) as a preservative were taken into account. The results obtained ...


Induction of nitrate uptake in Sauvignon Blanc and Chardonnay grapevines depends on the scion and is affected by the rootstock

26-Mar-2015 | N. Tomasi, R. Monte, Z. Varanini, S. Cesco, R. Pinton, Australian Journal of Grape and Wine Research, 2015

Abstract Background and Aims Nitrate is a major form of inorganic nitrogen present in cultivated soils; however, information on the mechanisms responsible for uptake of the anion in grapevines is scarce. Methods and Results The response to external nitrate was studied in two clones of ...


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 ...


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