| 1. |
- Helstad, Amanda, et al.
(författare)
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Protein extraction from cold-pressed hempseed press cake: From laboratory to pilot scale
- 2022
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Ingår i: Journal of Food Science. - : Wiley. - 1750-3841 .- 0022-1147. ; 87:1, s. 312-325
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Tidskriftsartikel (refereegranskat)abstract
- Abstract: During the production of industrial hempseed oil, a press cake is formed as a byproduct, which is often used as animal feed although it contains a high amount of protein that could be used for human consumption. Extracting this valuable protein would reduce food waste and increase the availability of plant-based protein. A protein extraction process based on the pH-shift method was adapted to improve the protein extraction yield from industrial hempseed press cake (HPC). Parameters such as alkali extraction pH, time, and temperature, as well as isoelectric precipitation pH, were investigated in laboratory scale and were thereafter carried out in a pilot trial to explore the suitability for future scale up. The phytic acid content of the extracted protein isolate was also analyzed to investigate any potential inhibitory effect on mineral absorption. A final protein yield of 60.6%, with a precipitated protein content of 90.3% (dw), was obtained using a constant alkali extraction pH of 10.5 for 1 h at room temperature, followed by precipitation at pH 5.5. The pilot trial showed promising results for the future production of industrial hemp protein precipitate on a larger scale, showing a protein yield of 57.0% and protein content of 90.8% (dw). The amount of phytic acid in the protein isolate produced in the optimal laboratory experiment and in the pilot trial was 0.595 and 0.557 g phytic acid/100 g dw, respectively, which is 83%–88% less than in the HPC. This is in the range of other plant-based protein sources (tofu, kidney beans, peas, etc.). Practical Application: Industrial hempseed press cake is a byproduct in the production of industrial hempseed oil, which is mostly used as animal feed, but has the potential to become an additional source of plant-based protein for human consumption with a suitable protein extraction method. The extracted hemp protein could be used to develop new plant-based dairy or meat analog products.
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| 2. |
- Bustos, Atma Sol, et al.
(författare)
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Interaction Between Phenolic Compounds and Lipase : The Influence of Solubility and Presence of Particles in the IC50 Value
- 2018
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Ingår i: Journal of Food Science. - : Wiley. - 0022-1147 .- 1750-3841. ; 83:8, s. 2071-2076
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Tidskriftsartikel (refereegranskat)abstract
- Obesity is one of the principal human health problems and one of the main treatments against it is the inhibition of pancreatic lipase, the main responsible enzyme of lipid digestion. For that purpose, previous studies have tested several phenolic compounds against lipase, without considering their aggregation behavior in aqueous solutions. Because of this, the present study focuses on understanding how the solubility and the presence of particles affect the IC50 value of the interaction between lipase and phenolic compounds present in beverages like fruit juices and teas. Therefore, the inhibitory capacity against pancreatic lipase and the aggregate formation of 9 phenolic compounds (quercetin, rutin, myricetin, catechin, epigallocatechin gallate, cyanidin, caffeic acid, chlorogenic acid, and vanillic acid) were analyzed. The results obtained together with the solubility data from literature were treated by principal component analysis and indicate that the IC50 value does not correlate with the solubility or aggregate formation of the phenolic compounds. However, the IC50 values of phenolic compounds which aggregate during the assay conditions have low reproducibility. This study shows that the aggregate formation of phenolic compounds plays an important role during in vitro assays for pancreatic lipase inhibition and should be considered in future experiments as it can lead to false positive results. In terms of particle formation, the flavonoids investigated in this study are more prone to aggregation compared to the phenolic acids.
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| 3. |
- Guiamba, Isabel, 1963, et al.
(författare)
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Effect of Infrared Blanching on Enzyme Activity and Retention of β-Carotene and Vitamin C in Dried Mango
- 2015
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Ingår i: Journal of Food Science. - : Wiley. - 0022-1147 .- 1750-3841. ; 80:6, s. E1235-E1242
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Tidskriftsartikel (refereegranskat)abstract
- The objectives of this work were to evaluate infrared (IR) dry blanching in comparison with conventional water blanching prior to hot air drying of mango to inactivate polyphenol oxidase (PPO) and ascorbic acid oxidase (AAO) enzymes, and to study its effect on color change and retention of vitamin C and β‐carotene. Mango cylinders were blanched under similar temperature–time conditions either by IR heating or by immersion in a water bath during 2 min at 90 °C (high‐temperature‐short‐time—HTST) or for 10 min at 65 °C (low‐temperature‐long‐time—LTLT). After blanching mango was hot air dried at 70 °C. PPO was completely inactivated during the blanching treatments, but AAO had a moderate remaining activity after LTLT treatment (∼30%) and a low remaining activity after HTST treatment (9% to 15%). A higher retention of vitamin C was observed in mango subjected to IR dry blanching, 88.3 ± 1.0% (HTST) and 69.2 ± 2.9% (LTLT), compared with water blanching, 61.4 ± 5.3% (HTST) and 50.7 ± 9.6% (LTLT). All‐trans‐β‐carotene retention was significantly higher in water blanched dried mango, 93.2 ± 5.2% (LTLT) and 91.4 ± 5.1% (HTST), compared with IR dry blanched, 73.6 ± 3.6% (LTLT) and 76.9 ± 2.9% (HTST). Increased levels of 13‐cis‐β‐carotene isomer were detected only in IR dry blanched mango, and the corresponding dried mango also had a slightly darker color. IR blanching of mango prior to drying can improve the retention of vitamin C, but not the retention of carotenoids, which showed to be more dependent on the temperature than the blanching process. A reduction of drying time was observed in LTLT IR‐blanching mango.
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| 4. |
- Lu, Jing, et al.
(författare)
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Lipolysis and Oxidation in Ultra-High Temperature Milk Depend on Sampling Month, Storage Duration, and Temperature
- 2019
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Ingår i: Journal of Food Science. - : Wiley. - 0022-1147 .- 1750-3841. ; 84, s. 1045-1053
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Tidskriftsartikel (refereegranskat)abstract
- During storage, some factors (for example, storage duration and temperature) can affect milk stability and consumer acceptability. Thiobarbituric acid reactive substances (TBARSs), lipid classes, and fatty acid profiles in stored ultra-high temperature (UHT) milk were analyzed to assess the effects of storage time and temperature on lipid oxidation and lipolysis. With storage duration up to 12 months, the milk fat phase was separated and showed high levels of oxidation and lipolysis, manifested as increased levels of TBARS and free fatty acids. High oxidation levels decreased the percentage of unsaturated fatty acids (UFAs) in triacylglycerol and phospholipids. Higher storage temperatures (20, 30, and 37 degrees C) resulted in a higher degree of fat aggregation, oxidation, and lipolysis compared with refrigerated storage (4 degrees C). Additionally, sampling month of raw milk (May, July, and November) affected the lipid profiles of UHT milk during storage, with more UFA oxidized in July than in the other 2 months.
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| 5. |
- Westling, Magnus, 1990-, et al.
(författare)
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Crop and Livestock Diversity Cultivating Gastronomic Potential, Illustrated by Sensory Profiles of Landraces
- 2019
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Ingår i: Journal of Food Science. - : John Wiley & Sons. - 0022-1147 .- 1750-3841. ; 84:5, s. 1162-1169
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Tidskriftsartikel (refereegranskat)abstract
- Landraces, that is, crop and livestock not improved by formal breeding, are scarce in the industrialized world and are mainly maintained ex situ for breeding purposes. The natural biodiversity of these landraces may contribute to securing food production that can adapt to a changing climate, crop pathogens, diseases, and other agricultural challenges. In addition, landraces might also possess unique quality traits. Our aim is to take the idea of crop and livestock diversity further by connecting flavor differences of different landraces and varieties, with gastronomic applications. Do landraces provide a creative possibility of using distinct sensory characteristics to create new dishes and food products and/or to optimize recipes by finding the right variety for existing dishes and food products? This study suggests that apple, pea, pear, and poultry landraces, apart from being valuable in terms of biodiversity in sustainable food systems, also possess unique and distinct gastronomic potential. For example, citrus odors in apples, nutty taste in gray peas, astringent taste in pears, and high odor intensity of stable in poultry is of culinary relevance when working with apple juice, plant-based alternatives to meat, poached pears, and roasted rooster, respectively. To fully explore, and take advantage of, the gastronomic potential landraces possess, additional studies are needed in order to find suitable cooking methods and development of recipes.Practical Application: Seeking to increase market interest for landraces, highlighting gastronomic values could stimulate higher demand and, in turn, contribute to larger and more resilient populations preserved in situ. Specifically, the paper is of use to (I) crop and livestock producers and food companies who wish to provide products with greater sensory variation, (II) individuals, companies, and organizations with the aim to increase landrace demand and/or preservation, and (III) breeders and genetic engineers managing genetic traits of landraces and other varieties.
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| 6. |
- Hyldig, G., et al.
(författare)
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Sensory Properties of Frozen Herring (Clupea harengus) from Different Catch Seasons and Locations
- 2012
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Ingår i: Journal of Food Science. - : Wiley. - 1750-3841 .- 0022-1147. ; 77:9, s. S288-S293
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Tidskriftsartikel (refereegranskat)abstract
- Freezing of herring (Clupea harengus) for human consumption is increasing in the Nordic herring industry, either onboard the fishing vessels or right after landing. The quality of frozen herring as a raw material does not only depend on the frozen storage conditions applied, but also on compositional features, something which in turn can vary with season and catching ground. To unravel the link between biological variations, basic muscle composition, and sensory properties of frozen herring, a unique herring raw material was caught by commercial fishing vessels at three locations: around Iceland, outside the Norwegian coast, and in Kattegat/Skagerrak. The samplings were done according to a specific scheme and conducted over several seasons and 2 years. The herring was converted into butterfly fillets, packed in cardboard boxes, frozen, and then stored at 20 degrees C or 80 degrees C for up to 18 mo. The sensory quality was characterized by objective sensory profiling. It was shown that two generalized sensory variables could be defined from a principal component analysis of the sensory data. Except for the expected pronounced effect from storage time, the most distinct variation followed the lipid content, which in turn varied with season. An unexpected conclusion was that catching location only had a minor affect on the changes in sensory quality of herring during frozen storage. Knowledge about how season and catching location affect herring during frozen storage will be useful for optimizing the utilization of herring for frozen storage for human consumption. Practical Application: The results of this study constitute important information for the herring processing industry when handling raw materials with different geographical and seasonal history. The reported information on a highly equal sensory quality of geographically diverse raw materials will give consumers and retailers valuable knowledge on the changes in eating quality to expect after long-term frozen storage under conditions similar to household freezers or refrigerated counters in supermarkets.
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| 7. |
- Lopez-Sanchez, Patricia, 1977, et al.
(författare)
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Rheology and microstructure of carrot and tomato emulsions as a result of high-pressure homogenization conditions
- 2011
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Ingår i: Journal of Food Science. - : Wiley. - 1750-3841 .- 0022-1147. ; 76:1, s. E130-E140
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Tidskriftsartikel (refereegranskat)abstract
- High-pressure homogenization, as a way to further mechanically disrupt plant cells and cell walls compared to conventional blending, has been applied to thermally treated and comminuted carrot and tomato material in the presence of 5% olive oil. Mixes of both vegetables in a 1:1 ratio were also included. Both the effect of homogenization pressure and the effect of multiple process cycles were studied. The different microstructures generated were linked to different rheological properties analyzed by oscillatory and steady state measurements. The results showed that while carrot tissue requires a high shear input to be disrupted into cells and cell fragments, tomato cells were broken across the cell walls already at moderate shear input, and the nature of the tomato particles changed to amorphous aggregates, probably composed of cell contents and cell wall polymers. All the plant stabilized emulsions generated were stable against creaming under centrifugation. While for tomato a low-pressure multiple cycle and a high-pressure single-cycle process led to comparable microstructures and rheological properties, carrot showed different rheological properties after these treatments linked to differences in particle morphology. Mixes of carrot and tomato showed similar rheological properties after homogenizing in a single or in a split-stream process.
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| 8. |
- Svanberg, Lina, et al.
(författare)
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Chocolate Swelling during Storage Caused by Fat or Moisture Migration
- 2012
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Ingår i: Journal of Food Science. - : Wiley. - 0022-1147 .- 1750-3841. ; 77:11, s. E328-E334
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Tidskriftsartikel (refereegranskat)abstract
- Quantification of swelling in dark chocolate subjected to fat or moisture migration was conducted using a new method based on confocal chromatic displacement sensor. The nondestructive method allowed for the height profile of dark chocolate samples to be scanned with a sensitivity of ± 2.8 ?m. By performing multiple scans on each sample prior to and after being subjected to fat or moisture migration, the induced swelling could be quantified. Applying the new method on confectionery systems revealed that fat and moisture migration generate different swelling behavior/kinetics in dark chocolate during storage. Moisture migration resulted in a rapid swelling once a water activity of 0.8 was reached in the chocolate, probably by interaction and absorption of moisture by the particulate solids. Fat migration also affected the swelling behavior in chocolate, possibly by inducing phase transitions in the continuous cocoa butter phase. Migrating fat also proved to induce a more pronounced swelling than the same amount of absorbed moisture which further consolidated that the observed swelling caused by fat or moisture migration is a result of significant different mechanisms.
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| 9. |
- Svelander, Cecilia, 1980, et al.
(författare)
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High Pressure Homogenization Increases the In Vitro Bioaccessibility of α- and β-Carotene in Carrot Emulsions But Not of Lycopene in Tomato Emulsions
- 2011
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Ingår i: Journal of Food Science. - : Wiley. - 1750-3841 .- 0022-1147. ; 76:9, s. H215-H225
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Tidskriftsartikel (refereegranskat)abstract
- The correlation between food microstructure and in vitro bioaccessibility of carotenes was evaluated for tomato and carrot emulsions (5% olive oil) subjected to high pressure homogenization (HPH) at varying degrees of intensity. The aim was to investigate whether additional mechanical disruption of the food matrix could be utilized to further increase the carotene bioaccessibility of an already pre-processed material. The carotene bioaccessibility of the samples was measured after simulated in vitro digestion, carotene release to the oil phase was estimated by Confocal Raman spectroscopy and, to measure active uptake of carotenes, Caco-2 cells were incubated with the digesta of selected samples. HPH did not notably affect the retention of carotenes or ascorbic acid but significantly increased both the release and micellar incorporation of α- and β-carotene in carrot emulsions 1.5- to 1.6-fold. On the other hand, in vitro bioaccessibility of lycopene from tomato was not increased by HPH under any of the conditions investigated. Instead, the results suggested that lycopene bioaccessibility was limited by a combination of the low solubility of lycopene in dietary lipids and entrapment in the cellular network. Carotene uptake by Caco-2 cells appeared to be mainly dependent upon the carotene concentration of the digesta, but cis-trans isomerization had a significant impact on the micellarization efficiency of carotenes. We therefore conclude that HPH is an interesting option for increasing the bioaccessibility of carotenes from fruits and vegetables while maintaining a high nutrient content, but that the results will depend on both food source and type of carotene. Practical Application: A better understanding of the correlation between the processing of fruits and vegetables, microstructure and nutrient bioaccessibility can be directly applied in the production of food products with an increased nutritional value.
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| 10. |
- Andersson, Annica, et al.
(författare)
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Effect of Different Extrusion Parameters on Dietary Fiber in Wheat Bran and Rye Bran
- 2017
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Ingår i: Journal of Food Science. - : Wiley. - 0022-1147 .- 1750-3841. ; 82:6, s. 1344-1350
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Tidskriftsartikel (refereegranskat)abstract
- Wheat bran and rye bran are mostly used as animal feed today, but their high content of dietary fiber and bioactive components are beneficial to human health. Increased use of bran as food raw material could therefore be desirable. However, bran mainly contains unextractable dietary fiber and deteriorates the sensory properties of products. Processing by extrusion could increase the extractability of dietary fiber and increase the sensory qualities of bran products. Wheat bran and rye bran were therefore extruded at different levels of moisture content, screw speed and temperature, in order to find the optimal setting for increased extractability of dietary fiber and positive sensory properties. A water content of 24% for wheat bran and 30% for rye bran, a screw speed of 400 rpm, and a temperature of 130 °C resulted in the highest extractability of total dietary fiber and arabinoxylan. Arabinoxylan extractability increased from 5.8% in wheat bran to 9.0% in extruded wheat bran at those settings, and from 14.6% to 19.2% for rye bran. Total contents of dietary fiber and arabinoxylan were not affected by extrusion. Content of β-glucan was also maintained during extrusion, while its molecular weight decreased slightly and extractability increased slightly. Extrusion at these settings is therefore a suitable process for increasing the use of wheat bran and rye bran as a food raw material.
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| 11. |
- Eliasson, Lovisa, et al.
(författare)
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Infrared Decontamination of Oregano: Effects on Bacillus cereus Spores, Water Activity, Color, and Volatile Compounds
- 2014
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Ingår i: Journal of Food Science. - : Wiley. - 0022-1147 .- 1750-3841. ; 79:12, s. E2447-E2455
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Tidskriftsartikel (refereegranskat)abstract
- Infrared (IR) heating, a novel technology for decontaminating oregano, was evaluated by investigating the reduction of inoculated Bacillus cereus spores and the effect on water activity (aw), color, and headspace volatile compounds after exposure to IR treatment. Conditioned oregano (aw 0.88) was IR-treated in a closed heating unit at 90 and 100 °C for holding times of 2 and 10 min, respectively. The most successful reduction in B. cereus spore numbers (5.6 log units) was achieved after a holding time of 10 min at 90 °C, while treatment at 100 °C for the same time resulted in a lower reduction efficiency (4.7 log units). The lower reduction at 100 °C was probably due to a reduced aw (aw 0.76) during IR treatment or possibly to the alteration or loss of volatile compounds possessing antimicrobial properties. The green color of oregano was only slightly affected, while the composition of volatile compounds was clearly altered by IR heating. However, two of the key aroma compounds, carvacrol and thymol, were only slightly affected, compared to the effect on the other studied compounds, indicating that the typical oregano aroma can likely be preserved. In conclusion, IR heating shows potential for the successful decontamination of oregano without severe alteration of its color or the key aroma compounds, carvacrol and thymol. Practical Application: This study investigated the potential of infrared heating as a technology for decontaminating oregano. The study outcome contributes to the development of new decontamination solutions to improve the sensory and microbial quality of herbs and spices.
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| 12. |
- Gong, Pi Xian, et al.
(författare)
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Comprehensive analysis of different types of ginsenosides in the different parts of American ginseng by targeted and nontargeted MS/MS scanning
- 2023
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Ingår i: Journal of Food Science. - : Wiley. - 0022-1147 .- 1750-3841. ; 88:12, s. 5063-5077
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Tidskriftsartikel (refereegranskat)abstract
- Abstract: To comprehensively study the ginsenosides distribution in the various tissues of American ginseng, the qualitative and quantitative-targeted and nontargeted mass spectroscopic methods were established using the high-performance liquid chromatography coupled with Qtrap triple quadrupole mass spectrometry (HPLC-QtrapQQQ-MS). The total ginsenosides of the root, stem, and leaf of American ginseng were determined by a colorimetric method, and the contents showed the order from high to low root, stem, and leaf. Eighty-two kinds of ginsenosides were detected in the different parts of American ginseng by enhanced mass scan–information-dependent data acquisition (IDA)–enhanced product ion (EPI) scan mode, including 69 from the root, 62 from the stem, and 48 from the leaf. An HPLC–multiple reaction monitoring (MRM) method was established, and 28 representative ginsenosides were further quantified in the three parts. Nearly all ginsenosides had the highest contents in the root and the lowest content in the leaf. Three types of ginsenosides (protopanaxadiol [PPD]-, protopanaxatiol [PPT]-, and oleanolic acid [OA]-types) were analyzed by precursor ion-IDA-EPI and MRM-IDA-EPI scan modes. Root had the most abundant ginsenosides in PPD- and PPT-type ginsenosides. Meanwhile, the OA-type ginsenosides are significantly enriched in the stem and leaf of American ginseng. The results provided a supplement to the quality assessment of American ginseng. Practical Application: The distribution profile of ginsenosides in the parts of American ginseng is different. Except for the root, the stem, and leaf of American ginseng have the most abundant ginsenosides in oleanolic acid type. The results reported herein can help the manufacturers choose appropriate materials to extract the ginsenosides.
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| 13. |
- Loren, Niklas, et al.
(författare)
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Sodium reduction in foods : Challenges and strategies for technical solutions
- 2023
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Ingår i: Journal of Food Science. - : John Wiley and Sons Inc. - 0022-1147 .- 1750-3841. ; 88:3, s. 885-
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Tidskriftsartikel (refereegranskat)abstract
- In many parts of the world, sodium consumption is higher than recommended levels, representing one of the most important food-related health challenges and leading to considerable economical costs for society. Therefore, there is a need to find technical solutions for sodium reduction that can be implemented by food producers and within food services. The aims of this review are to discuss the barriers related to sodium reduction and to highlight a variety of technical solutions. The barriers relate to consumer perception, microbiology, processing, and physicochemistry. Existing technical solutions include inhomogeneous salt distribution, coated salt particles, changing particle sizes and forms, surface coating, multisensory combinations, sodium replacements, double emulsions, adapted serum release by microstructure design, and adapted brittleness by microstructure design. These solutions, their implementation and the associated challenges, and applicable product categories are described. Some of these solutions are ready for use or are in their early development stages. Many solutions are promising, but in most cases, some form of adaptation or optimization is needed before application in specific products, and care must always be taken to ensure food safety. For instance, further research and innovation are required in the dynamic evolution of saltiness perception, consumer acceptance, the binding and migration of sodium, juiciness, microbiological safety, and the timing of salt addition during processing. Once implemented, these solutions will undoubtedly support food producers and food services in reducing sodium content and extend the application of the solutions to different foods. © 2022 Research Institutes of Sweden, Swedish Food Federation and Lyckeby Culinar AB.
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| 14. |
- Hilty, Florentine M., et al.
(författare)
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Incorporation of Mg and Ca into Nanostructured Fe2O3 Improves Fe Solubility in Dilute Acid and Sensory Characteristics in Foods
- 2011
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Ingår i: Journal of Food Science. - : Wiley. - 0022-1147 .- 1750-3841. ; 76:1, s. N2-N10
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Tidskriftsartikel (refereegranskat)abstract
- Iron deficiency is one of the most common micronutrient deficiencies worldwide. Food fortification can be an effective and sustainable strategy to reduce Fe deficiency but selection of iron fortificants remains a challenge. Water-soluble compounds, for example, FeSO4, usually demonstrate high bioavailability but they often cause unacceptable sensory changes in foods. On the other hand, poorly acid-soluble Fe compounds, for example FePO4, may cause fewer adverse sensory changes in foods but are usually not well bioavailable since they need to be dissolved in the stomach prior to absorption. The solubility and the bioavailability of poorly acid-soluble Fe compounds can be improved by decreasing their primary particle size and thereby increasing their specific surface area. Here, Fe oxide-based nanostructured compounds with added Mg or Ca were produced by scalable flame aerosol technology. The compounds were characterized by nitrogen adsorption, X-ray diffraction, transmission electron microscopy, and Fe solubility in dilute acid. Sensory properties of the Fe-based compounds were tested in 2 highly reactive, polyphenol-rich food matrices: chocolate milk and fruit yoghurt. The Fe solubility of nanostructured Fe2O3 doped with Mg or Ca was higher than that of pure Fe2O3. Since good solubility in dilute acid was obtained despite the inhomogeneity of the powders, inexpensive precursors, for example Fe- and Ca-nitrates, can be used for their manufacture. Adding Mg or Ca lightened powder color, while sensory changes when added to foods were less pronounced than for FeSO4. The combination of high Fe solubility and low reactivity in foods makes these flame-made nanostructured compounds promising for food fortification.
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| 15. |
- Patring, Johan
(författare)
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Folate Content and Composition of Vegetables Commonly Consumed in China
- 2012
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Ingår i: Journal of Food Science. - : Wiley. - 0022-1147 .- 1750-3841. ; 77, s. H239-H245
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Tidskriftsartikel (refereegranskat)abstract
- Folate deficiency increases the risk of chronic diseases, including neural tube defects (NTDs) in infants, megaloblastic anemia, cardiovascular disease, and some cancers in adults. China is the most NTDs prevalent area in the world. Folate deficiency in China can be reduced by proper supply of fresh leafy green vegetables but little is known about the folate content and vitamers in the vegetables commonly consumed by Chinese population. The purposes of this study were first to analyze most commonly consumed important vegetables that contribute to folate intake in the Chinese population and second to estimate the significance of selected vegetables as a source of dietary folate intake. Folate content and vitamers forms in vegetables were analyzed using a valid liquid chromatography method. Monoenzyme treatment was used for leafy green and some fruit vegetables, and dienzyme treatment for some root vegetables. Total folate content in commonly consumed vegetables ranged from 14.78 to 145.54 mu g/100 g in edible portion with an average of 61.99 mu g/100 g. The highest folate content (>140 mu g/100 g) was found in pak choi and spinach. Total folate contents in leafy vegetables, fruit vegetables, and root vegetables were in the range of 17.22 to 145.54 mu g/100g, 18.14 to 86.04 mu g/100g, and 14.78 to 75.81 mu g/100g, respectively. The considerable variations in folate content were found in different types of vegetables commonly consumed by Chinese population. Leafy vegetables are a better source of folate than fruit and root vegetables commonly consumed by Chinese population.
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| 16. |
- Tibäck, Evelina, et al.
(författare)
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Mechanical and thermal pretreatments of crushed tomatoes: Effects on consistency and in vitro accessibility of lycopene
- 2009
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Ingår i: Journal of Food Science. - : Wiley. - 1750-3841 .- 0022-1147. ; 74:7, s. 386-395
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Tidskriftsartikel (refereegranskat)abstract
- The effects of mechanical and thermal treatments on the consistency and in vitro lycopene accessibility of crushed tomatoes were evaluated. Different crushing intensities and a subsequent heat treatment carried out as a heat shock (95 °C for 8 min) or a boiling step (100 °C for 20 min) were examined. Additional homogenization was compared with milder crushing regarding the effect on lycopene content and in vitro accessibility. Textural properties, polygalacturonase and pectinmethylesterase activity, pectin degree of methoxylation, lycopene content, and in vitro lycopene accessibility were evaluated. Microstructure was studied using both light and transmission electron microscopy. Crushing and subsequent heating affected the pectin degree of methoxylation and the consistency of the crushed tomatoes. The mechanical and thermal treatments did not affect the lycopene content to any great extent; however, in vitro accessibility seemed to improve with extensive crushing followed by heating. Crushing or homogenization in itself was not enough to increase in vitro lycopene accessibility. © 2009 Institute of Food Technologists®.
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| 17. |
- Andersson, Karin, et al.
(författare)
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Kinetic studies of oxygen dependence during initial lipid oxidation in rapeseed oil
- 1999
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Ingår i: Journal of Food Science. - 0022-1147 .- 1750-3841. ; 64:2, s. 262-266
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Tidskriftsartikel (refereegranskat)abstract
- Lipid oxidation was studied in rapeseed oil, stored at 35 or 50°C in 0.03, 0.3, 1.0 or 1.8% oxygen for 42 days. Peroxide value (PV), oxygen consumption, tocopherol consumption and production of volatile compounds were analyzed to follow the oxidation. At 50°C, lipid oxidation measured as oxygen consumption or PV was only slightly influenced by oxygen concentration ?1%. Below 0.5% the influence was strongly enhanced. The production of volatiles showed different relationships to oxygen concentration and some compounds were produced in larger amounts at lower O2, than at higher O2 concentrations.
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| 18. |
- BJöRCK, INGER M., et al.
(författare)
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In vitro Effects of Phytic Acid and Polyphenols on Starch Digestion and Fiber Degradation
- 1987
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Ingår i: Journal of Food Science. - : Wiley. - 0022-1147 .- 1750-3841. ; 52:6, s. 1588-1594
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Tidskriftsartikel (refereegranskat)abstract
- The effect of phytic acid and polyphenols on the rate and extent of starch digestion as well as on fiber degradation was studied in vitro. Addition of phytic acid only had negligible influence on the enzyme activity of the amylases tested. In contrast, enzymes concerned with starch hydrolysis in the digestive channel (α‐amylase, amyloglucosidase/maltase) were inhibited by tannic acid, and to some extent also by catechin. Furthermore, tannic acid reduced the total recovery of starch during enzymic starch analysis. The activity of cellulases and hemicellulases was not affected by phytic acid or catechin. However, the degradation of cellulose powder was inhibited by tannic acid, whereas no inhibition could be observed with carboxymethyl‐cellulose as substrate.
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| 19. |
- Dauksas, E, et al.
(författare)
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Comparison of oil from Nigella damascena seed recovered by pressing, conventional solvent extraction and carbon dioxide extraction
- 2002
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Ingår i: Journal of Food Science. - : Wiley. - 0022-1147 .- 1750-3841. ; 67:3, s. 1021-1024
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Tidskriftsartikel (refereegranskat)abstract
- Nigella damascena seeds were extracted by cold press, in a Soxhlet apparatus and with CO2 The yield obtained with liquid CO2 was only 10.57%. EtOH (1%) increased the yield by 50%. CO2-extracts were separated into the 2 fractions. The yield in the first fraction increased 2 times by increasing the pressure from 150 to 350 bar. EtOH (1%) increased the yield 2 times at 150 bar. Linoleic acid was the major fatty acid (43.71 to 50.83%), followed by oleic (14.87 to 23.65%), stearic (15.07 to 23.24%), and palmitic (10.13 to 12.07%) acids. Elemenes (21.38% to 29.16%) were the most abundant volatile constituents, free fatty acids constituted from 35.04% to 51.18%, the majority being linoleic (32.83 to 40.58) (Range for linoleic should be 24.51 to 40.58%-see Table 3) and oleic acids (4.96 to 13.32).
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| 20. |
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| 21. |
- Ingemansson, T., et al.
(författare)
-
Lipid hydrolysis and oxidation related to astaxanthin content in light and dark muscle of frozen stored rainbow trout (oncorbynchus mykiss)
- 1993
-
Ingår i: Journal of Food Science. - : Wiley. - 0022-1147 .- 1750-3841. ; 58:3, s. 513-518
-
Tidskriftsartikel (refereegranskat)abstract
- Astaxanthin decreased significantly during frozen storage in both light and dark muscle of farmed rainbow trout (Oncorhynchus mykiss). Astaxanthin sunolementation did not affect lipid hydrolysis and oxidation during frozen storage of fish muscle. Dkposiiion of astaxanthin was higher in dark muscle than in light muscle. Astaxanthin decreased in both supplemented and nonsupplemented fish. The sum of transastaxanthin and its cis-isomers decreased during frozen storage, indicating mechanisms other than trans-cis isomerization were causes.? -Tocopherol decreased to the same extent in both light and dark muscle for both diets.
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| 22. |
- Johansson, F., et al.
(författare)
-
Concentration and interactive effects on the sorption of aroma liquids and vapors into polypropylene
- 1997
-
Ingår i: Journal of Food Science. - 0022-1147 .- 1750-3841. ; 62:2, s. 355-358
-
Tidskriftsartikel (refereegranskat)abstract
- The sorption of hexyl acetate and ethyl butyrate into polypropylene from vapors and 40% ethanol solution was studied. The effect of concentration and interactions with co-sorbants was investigated. The vapors were sorbed in amounts that were related to feed concentrations, without any interactive effects of co-sorbants, in the concentration range (i.e. 0.12-3.4 ?g/mL) and the mixtures investigated Compounds from a dissolved mixture, on the other hand, were generally sorbed in smaller amounts than from a single compound solution. Hexyl acetate was sorbed in larger amounts from a mixture of five compounds at high concentration (i.e. 1000 ?g/mL each) than when it was the sole solute.
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| 23. |
- John, JK, et al.
(författare)
-
Properties of arrowroot starch treated with aqueous HCl at ambient temperature
- 2002
-
Ingår i: Journal of Food Science. - : Wiley. - 0022-1147 .- 1750-3841. ; 67:1, s. 10-14
-
Tidskriftsartikel (refereegranskat)abstract
- Arrowroot starch was acid-treated using 2.2 M HCl at 29 to 30degreesC for durations of 0 to 72 h, and properties of the control and modified samples were compared. Increasing length of acid treatment produced a progressive decline in amylose blue value, intrinsic viscosity, and swelling power, as well as an increase in free sugars and solubility. Differential scanning calorimetry (DSC) studies highlighted changes effected by acid-treatment in the gelatinization behavior of the starch samples. Gel permeation chromatography (GPC) studies on 32- and 72-h acid-treated samples Indicated a greater proportion of dextrins with a higher percentage of reducing sugars, compared to the control. While X-ray diffraction data suggested minor changes in the crystal phase impacted by acid-treatment, in vitro digestibility of both control and acid-treated samples did not show any appreciable change in overall patterns.
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| 24. |
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| 25. |
- Nilsson, Katarina, et al.
(författare)
-
Frozen storage and thawing methods affect biochemical and sensory attributes of rainbow trout
- 1995
-
Ingår i: Journal of Food Science. - : Wiley. - 0022-1147 .- 1750-3841. ; 60:3, s. 627-630
-
Tidskriftsartikel (refereegranskat)abstract
- Rainbow trout were subjected to four thawing treatments after being stored at -18°C and -40°C for 0, 3, 7, 13 and 18 mo. Membrane integrity was estimated as the volume of centrifuged tissue fluid (CTF) and by lysosomal (3-N-acetylglucosaminidase (NAG) activity in CTF. Slow thawing, in air at 5°C, resulted in higher NAG activity in CTF and a larger volume of CTF than fast thawing, at 25°C in water, independent of storage time. After 3 or more months storage, a higher NAG activity in CTF and a larger volume of CTF were found in all - 18°C stored samples compared to that at -40°C. Sensory evaluation confirmed differences between trout stored at - 18°C and at - 40°C for 18 mo.
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| 26. |
- Nilsson, Katarina, et al.
(författare)
-
Refreezing Rate after Glazing Affects Cod and Rainbow Trout Muscle Tissue
- 1994
-
Ingår i: Journal of Food Science. - : Wiley. - 0022-1147 .- 1750-3841. ; 59:4, s. 797-798
-
Tidskriftsartikel (refereegranskat)abstract
- Fillets of cod and cutlets of rainbow trout were frozen, glazed and then either rapidly or slowly refrozen for storage. Spontaneous and forced thaw drip and liquid holding capacity were measured in all samples, and a sensory test was used to differentiate groups. In rainbow trout marker enzyme activity was also determined. For both species fast refreezing after glazing resulted in less thaw drip, either spontaneous or forced. Liquid holding capacity was increased with a longer refreezing time for cod, but not for rainbow trout. Leakage of intracellular marker enzyme activity was highest in slowly refrozen rainbow trout samples.
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| 27. |
- NYMAN, MARGARETA E., et al.
(författare)
-
In Vivo Effects of Phytic Acid and Polyphenols on the Bioavailability of Polysaccharides and Other Nutrients
- 1989
-
Ingår i: Journal of Food Science. - : Wiley. - 0022-1147 .- 1750-3841. ; 54:5, s. 1332-1335
-
Tidskriftsartikel (refereegranskat)abstract
- The effects of the antinutrients tannic acid, catechin and phytic acid on digestion of starch, protein and lipids, and fiber degradation were studied in rat balance experiments. To separate digestion in the small intestine from fermentation in the hind‐gut, diets were tested without and with the addition of antibiotics. The antinutrients had no effects, either on starch digestion or on fiber fermentation. In contrast, inhibition of protein digestibility was observed with all antinutrients tested, while the digestibility of lipids was reduced only with phytic acid and tannic acid. The fermentability of undigestible protein was affected by tannic acid, whereas that of lipids was affected also by phytic acid.
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| 28. |
- Ohlsson, Thomas
(författare)
-
Food waste management by life cycle assessment of the food chain
- 2004
-
Ingår i: Journal of Food Science. - 0022-1147 .- 1750-3841. ; 69:3, s. CRH107-CRH109
-
Tidskriftsartikel (refereegranskat)abstract
- In the past, environmental activities in the food industry used to be focused on meeting the requirements set by authorities on waste and sewage disposal and, more recently, regarding emissions to air. Today environmental issues are considered an essential part of the corporate image in progressive food industries. To avoid sub-optimization, food waste management should involve assessing the environmental impact of the whole food chain. Life cycle assessment (LCA) is an ISO-standardized method to assess the environmental impact of a food product. It evaluates the resources used to perform the different activities through the chain of production from raw material to the user step. It also summarizes the emission/waste to air, water, and land from the same activities throughout the chain. These emissions are then related to the major environmental concerns such as eutrophication, acidification, and ecotoxicity, the factors most relevant for the food sector. The food industry uses the LCAs to identify the steps in the food chain that have the largest impact on the environment in order to target the improvement efforts. It is then used to choose among alternatives in the selection of raw materials, packaging material, and other inputs as well as waste management strategies. A large number of food production chains have been assessed by LCAs over the years. This will be exemplified by a comparison of the environmental impact of ecologically grown raw materials to those conventionally grown. Today LCA is often integrated into process and product development, for example, in a project for reduction of water usage and waste valorization in a diversified dairy.
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| 29. |
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| 30. |
- Olsson, E.E.M., et al.
(författare)
-
Effect of near-infrared radiation and jet impingement heat transfer on crust formation of bread
- 2005
-
Ingår i: Journal of Food Science. - : Wiley. - 0022-1147 .- 1750-3841. ; 70:8, s. E484-E491
-
Tidskriftsartikel (refereegranskat)abstract
- Rapid heat transfer methods can be used to speed up the baking process and create new product properties. This study investigates the effect of air jet impingement and infrared radiation (alone or in combination) on crust formation of par-baked baguettes during post-baking. The parameters investigated are crust color, crust thickness, total water loss, and heating time. The results show that infrared radiation and jet impingement, as compared with heating in a conventional household oven, increased the rate of color development of the crust and shortened the heating time. The fastest color development was obtained by combining infrared and impingement heating. The water loss rate was increased due to the high heat transfer rate, but the total water loss was reduced because of the shorter heating time. Crust thickness was most dependent on heating time and crust temperature. In general, the crust was thinner for infrared-heated baguettes. © 2005 Institute of Food Technologists.
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| 31. |
- Ryynanen, S., et al.
(författare)
-
Hamburger composition and microwave heating uniformity
- 2004
-
Ingår i: Journal of Food Science. - 0022-1147 .- 1750-3841. ; 69:7, s. M187-M196
-
Tidskriftsartikel (refereegranskat)abstract
- The importance of recipe modifications on the microwave heating uniformity and dielectric properties of a hamburger was investigated in a household oven. Factorial design was used in the experimental setup, and data were evaluated by analysis of variance. Temperature was monitored by a fiberoptic device, infrared imaging, and thermocouples. Dielectric data of the hamburger components were measured by a cavity perturbation method. An analytical model for calculating microwave energy balance was developed and compared with experimental data, and numerical modeling was also used in the analysis, and the results were compared. Uneven heating is difficult to improve by recipe modifications only. The differences between the analytical and numerical modeling indicate that the uniformity of heating in relatively small loads is difficult to achieve.
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| 32. |
- Ryynanen, S., et al.
(författare)
-
Microwave heating uniformity of ready meals as affected by placement, composition, and geometry
- 1996
-
Ingår i: Journal of Food Science. - 0022-1147 .- 1750-3841. ; 61:3, s. 620-624
-
Tidskriftsartikel (refereegranskat)abstract
- The importance of chemical and physical modifications in a ready meal on microwave heating uniformity was investigated. Experimental materials were four-component chilled ready meals which were heated in a domestic microwave oven. The experiment was set up by using 25 factor design and data were evaluated by analysis of variance. Temperatures during and after microwave heating were measured. Heating uniformity could be mainly modified by arrangement and geometry of components and type of tray. In contrast, chemical modifications had no effect or some combined effects with other factors.
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| 33. |
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| 34. |
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| 35. |
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| 36. |
- Sjödin, Per, et al.
(författare)
-
Binding of 14C-labeled food mutagens (IQ, MeIQ, MeIQx) by dietary fiber in vitro.
- 1985
-
Ingår i: Journal of Food Science. - : Wiley. - 0022-1147 .- 1750-3841. ; 50:6, s. 1680-1684
-
Tidskriftsartikel (refereegranskat)abstract
- Binding of three mutagens, known to occur in fried or broiled foods, by thirteen different types of dietary fiber was investigated in vitro. Nonspecific binding by other food polymers was minimized by using protease and amylase treatment. Water‐insoluble fiber components were responsible for most of the binding capacity. Generally, a slightly larger proportion of 2‐amino‐3,4‐dimethylimidazo [4,5‐f]quinoline (MeIQ) than of 2‐amino‐3‐methylimidazo [4,5‐f]quinoline (IQ) and 2‐amino‐3,8‐dimethylimidazo] ‐4,5‐f]quinoxaline (MeIQx) was bound. There was a significant correlation between Klason lignin content and binding of mutagens. Optimum pH for binding was between 4 and 6. Dietary fiber from sorghum had the highest binding capacity, which could be due to the presence of a large Klason lignin fraction.
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| 37. |
- Svanberg, S. J.Maria, et al.
(författare)
-
Physicochemical changes in dietary fiber of green beans after repeated microwave treatments
- 1997
-
Ingår i: Journal of Food Science. - : Wiley. - 0022-1147 .- 1750-3841. ; 62:5, s. 1006-1010
-
Tidskriftsartikel (refereegranskat)abstract
- The influence of microwave cooking/reheating on dietary fiber in green beans was investigated. The beans were analyzed after blanching and following repeated microwave treatment. Content and composition of dietary fiber as well as molecular weight distribution and viscosity of indigestible water-soluble polysaccharides (WSP) (Mw >1000) were determined. Total fiber content decreased only after the most severe microwave treatment, primarily due to losses of soluble dietary fiber (pectic polymers). Molecular weight and viscosity decreased considerably after the first microwave treatment. Repeated microwave treatments reduced the molecular weight further, but not the viscosity.
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| 38. |
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| 39. |
- Tornberg, Eva
(författare)
-
Functional Characteristics of Protein Stabilized Emulsions: Emulsifying Behaviour of Proteins in a Sonifier.
- 1980
-
Ingår i: Journal of Food Science. - : Wiley. - 0022-1147 .- 1750-3841. ; 45, s. 1662-1668
-
Tidskriftsartikel (refereegranskat)abstract
- Protein stabilized emulsions made up of 40% soybean oil by weight and protein dispersions of 2.5% (w/w) protein content have been prepared in an ultrasonic device. The emulsifying apparatus was incorporated into a recirculating system, where power input and number of passes were varied. The food proteins studied were a soy bean protein isolate, a whey protein concentrate (WPC), and a sodium caseinate. The emulsions obtained were characterized in terms of droplet size distribution and amount of protein adsorbed per unit fat surface area (protein load). The results were compared to the fat surface area and the protein load of emulsions made in different ways in a valve homogenizer. Flocculated emulsions, such as the types stabilized with soy protein and WPC (0.2–7), produced either in a sonitier or in a valve homogenizer, have larger fat surface areas and broader size distributions than nonflocculating systems. In the sonifier, overprocessing in terms of fat surface area occurs at high power inputs for all protein stabilized emulsions. Sonified emulsions have smaller droplet size and a broader spectrum of globule size than valve homogenized emulsions made with the same power input respectively, and number of passes. The protein load is largely determined by the protein/fat surface area ratio and by the type of protein used as an emulsifier, irrespective of the emulsifying conditions (emulsifying apparatus, intensity, and time). But the latter are dominating with regard to the final droplet size distribution of the emulsions, where the choice of protein is of minor importance. The relation between percentage protein adsorbed from the bulk phase as a function of the fat surface area suggests that the caseinates are mainly adsorbed from the bulk phase to the newly created interface up to a surface area of 8–9 m2/ml emulsion. For the soy protein (0–7) and WPC (0.2–7) stabilized emulsions spreading of already adsorbed molecules becomes more favorable than adsorption of proteins from the bulk at fat surface areas as low as ∼ 3 m2/ml emulsion. This change in the way of covering the interface occurs for WPC (0–7) stabilized emulsions at surface areas of about 4 m2/ml emulsion.
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| 40. |
- Tornberg, Eva, et al.
(författare)
-
Functional Characterization of Protein Stabilized Emulsions: Effect of Processing.
- 1977
-
Ingår i: Journal of Food Science. - : Wiley. - 0022-1147 .- 1750-3841. ; 42:2, s. 468-472
-
Tidskriftsartikel (refereegranskat)abstract
- In order to evaluate the emulsifying characteristics of a protein the effect of processing of a protein stabilized soybean oil‐in‐water emulsion on the creaming stability of the emulsion was investigated. Three protein systems were used, namely soybean protein isolate, sodium caseinate and whey protein concentrate (WPC). The effects of four different types of emulsifying equipment, an ultra‐turrax, a Sorvall omnimixer, a valve homogenizer and an ultrasonic apparatus were studied. It was found that the type of emulsifying apparatus, the emulsifying time and intensity had a marked influence on the properties of the protein stabilized emulsions. It was demonstrated for all the types of apparatus and proteins used, that by increasing emulsifying intensity and time better emulsions, when characterized by the creaming method, are obtained up to a certain limit whereupon there is nothing to be gained by an additional increase of these factors. The necessary emulsifying intensity and time to obtain a certain stability range differed considerably according to the various proteins investigated as well as environmental conditions. This intensity‐time dependence may be considered as an emulsifying characteristic of the protein.
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| 41. |
- Tornberg, Eva
(författare)
-
Functional Characterization of Protein Stabilized Emulsions: Standardized Emulsifying Procedure.
- 1978
-
Ingår i: Journal of Food Science. - : Wiley. - 0022-1147 .- 1750-3841. ; 43:5, s. 1553-1558
-
Tidskriftsartikel (refereegranskat)abstract
- Dr. Anne‐Marie Hermansson is heartily thanked for her kind interest in this work, and Dr. P. Walstra is thanked for his valuable comments. The authors are also much indebted to Ing. Ernst Braun for valuable advice during the construction of the emulsifying apparatus and for making the construction drawings. The practical construction work of the valve homogenizer and the ultra‐turrax by Jan Walter and Sune Jonsson, respectively, is gratefully acknowledged. The authors also thank Mr. Dennis Jansson for the construction of the electronic unit of the calorimeter. The investigations were made possible by grants from the Swedish Board for Technical Development. and this financial support is gratefully acknowledged.
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| 42. |
- Wennberg, Mathias, et al.
(författare)
-
Effects of boiling on dietary components in fresh and stored white cabbage (Brassica oleracea var. cap).
- 2003
-
Ingår i: Journal of Food Science. - : Wiley. - 0022-1147 .- 1750-3841. ; 68:5, s. 1615-1621
-
Tidskriftsartikel (refereegranskat)abstract
- The effects of boiling (10 min) and how differences in cultivars (n = 6), maturity (n = 2), and storage (n = 3) may affect dietary fiber in white cabbage were studied. A great variation in total dietary fiber content between boiled cabbage samples was seen (17.7 to 31.7 g/100 g dry weight basis). Total and insoluble dietary fiber following boiling could be predicted from the initial amount. Average losses for early and late cultivars were similar (about 10%) and were mainly due to insoluble polymers consisting of glucose and partly of uronic acids. The early cultivar ‘Balbro’ was least affected by heat treatment: only 2% total dietary fiber was lost. Harvesting before physiological maturity and short-term storage increased the loss of soluble polymers (pectic substances), whereas long-term storage decreased the loss.
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| 43. |
- Glicerina, Virginia, et al.
(författare)
-
The Influence of Different Processing Stages on Particle Size, Microstructure, and Appearance of Dark Chocolate
- 2014
-
Ingår i: Journal of Food Science. - : Wiley. - 0022-1147. ; 79:7, s. 1359-1365
-
Tidskriftsartikel (refereegranskat)abstract
- The effect of different process stages on microstructural and visual properties of dark chocolate was studied. Samples were obtained at each phase of the manufacture process: mixing, prerefining, refining, conching, and tempering. A laser light diffraction technique and environmental scanning electron microscopy (ESEM) were used to study the particle size distribution (PSD) and to analyze modifications in the network structure. Moreover, colorimetric analyses (L*, h degrees, and C*) were performed on all samples. Each stage influenced in stronger way the microstructural characteristic of products and above all the PSD. Sauter diameter (D [3.2]) decreased from 5.44 mu m of mixed chocolate sample to 3.83 mu m, of the refined one. ESEM analysis also revealed wide variations in the network structure of samples during the process, with an increase of the aggregation and contact point between particles from mixing to refining stage. Samples obtained from the conching and tempering were characterized by small PS, and a less dense aggregate structure. From color results, samples with the finest particles, having larger specific surface area and the smallest diameter, appeared lighter and more saturated than those with coarse particles.
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| 44. |
- Nilsson, Lars, et al.
(författare)
-
Flavonoids – Precipitation Kinetics and Interaction with Surfactant Micelles
- 2011
-
Ingår i: Journal of Food Science. - : Wiley. - 0022-1147. ; 76:3, s. 35-39
-
Tidskriftsartikel (refereegranskat)abstract
- Polyphenolic substances, such as flavonoids, attract considerable interest due to their ability to act as antioxidants. The vast majority of studies published deal with the nutritional, biochemical, or chemical structure aspects of these substances while few reports exist on the physico-chemical properties as well as solution behavior of the substances. In this article we report on the precipitation kinetics of naringenin, quercetin, and rutin in pure water as well as in micellar solutions of Tween 80. The methods used are dynamic and static light scattering in conjunction with cryo transmission electron microscopy. The results show that the substances precipitate rapidly in pure water. In the presence of Tween 80 micelles, however, the flavonoids can become solubilized in the micelles, which can result in solutions which are stable for days. The results suggest that the extent of solubilization is related to the chemical structure of the flavonoids. This study illustrates that precipitation kinetics and the distribution of polyphenolic substances in solutions and dispersions are factors of importance, which should be taken into account when designing investigations and interpreting results.
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| 45. |
- Thorarinsdottir, Kristin Anna, et al.
(författare)
-
The Effects of Presalting Methods from Injection to Pickling, on the Yields of Heavily Salted Cod (Gadus morhua)
- 2010
-
Ingår i: Journal of Food Science. - : Wiley. - 0022-1147. ; 75:8, s. 544-551
-
Tidskriftsartikel (refereegranskat)abstract
- The production of heavy-salted cod (Bacalao) has changed from being a single-step process (kench) salting to a multistep procedure varying between producers and countries. Presalting by injection, brining, or pickling is increasingly applied prior to pile (dry) salting. This article describes the effects of different presalting methods (injection and brining, brining only, and pickling) on yield and chemical composition of salted cod fillets, in comparison to a single-kench salting step. The procedures used influenced the weight yields and chemical composition of the products. Injection was significantly different from other methods in increasing weight yields throughout brining, dry salting, and rehydration. The yield of nitrogenous compounds tended to be lower for injected and brine-salted fillets, mainly due to higher losses of nonprotein nitrogen. Practical Application Salting procedures for cod have changed rapidly in recent years. Injection is increasingly used as a presalting method. It has been suggested to have strong effects on weight yields of salted cod products. This article describes the effects of injection on weight yields on products in salted, rehydrated, and cooked stage.
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| 46. |
- Larsson, Ronny
(författare)
-
Cytological variation and pathogenicity of the bumble bee parasite Nosema bombi (Microspora, Nosematidae)
- 2007
-
Ingår i: Journal of Invertebrate Pathology. - : Elsevier BV. - 0022-2011. ; 94:1, s. 1-11
-
Tidskriftsartikel (refereegranskat)abstract
- In three field seasons, 2003-2005. bumble bees were collected in southern Sweden and eastern Denmark in search of microsporidian parasites. Of file 16 bumble bee species studied, microsporidia were found in Bomhus hortorum, Bomhus hypnorum, Bombas lapidarius, Bomus lucorum, Bombus pascuorum, Bombus pratorum, Bombus ruderarius, and Bombus terrestris. Only one micro-sporidian species, Nosema bombi, was recorded. A microsporidium found in B. pratorum differed cytologically from microsporidia of the other host species. In the most frequently infected host, B. terrestris, the prevalence was 20.6%. Totally 1049 specimens were dissected. The light microscopic and Ultrastructural cytology and pathology of N. bombi is described with focus Oil the variation recorded. Variation was especially prominent in the shape, size and coupling of spores, and in the length and arrangement of the polar filament. In four host species microsporidian infection was restricted to peripheral fat cells. (c) 2006 Elsevier Inc. All rights reserved.
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