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The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli
cruciferous vegetables thermal treatment organoleptic properties physical properties fibre pectins
2015/5/18
Broccoli cooked in a convection steam oven at different temperatures and times was evaluated and compared with broccoli boiled in water. Broccoli was subjected to a sensory analysis, and its texture p...
Influence of Ageing on Changes in Polyphenolic Compounds in Red Wines
HPLC local red wines polyphenols resveratrol wine ageing
2014/11/28
The phenolic compounds of wines were measured in two local cultivars – Blaufränkisch and Turán, and three worldwide
known varieties: Cabernet Franc, Cabernet Sauvignon, and Merlot. An experimen...
Changes in wheat starch grains using different cooking methods：Insights into ancient food processing techniques
cooking experiments food processing starch grains analysis Triticum aestivum
2014/1/16
We investigate the morphological changes in starch grains from wheat (Triticum aestivum) using different cooking methods (boiling, steaming, frying, and baking). We compare the cooked starch grains wi...
Changes in conjugated linoleic acid content in Emmental-type cheese during manufacturing
fatty acids hard cheese manufacture industrial conditions
2014/2/24
The fatty acids composition including the conjugated linoleic acid content in the milk and in the samples of Emmental-type cheese during the manufacturing and ripening period was determined. The highe...
Changes of antioxidant activity in honey after heat treatment
heating phenolic compounds ferric reducing antioxidant power (FRAP) 1,1-diphenyl-2-picrylhydrazyl (DPPH)
2014/2/24
We determined how the antioxidant activity and total phenolic content of honey changed after being subjected to a high temperature. Antioxidant activity was determined using two methods ?FRAP (ferric ...
Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy
Meat batter Fat Oil Thermal treatment Raman spectroscopy
2012/8/14
Structural changes, textural properties, water- and fat-binding properties and their relationships in meat batters prepared with different lipids and with heating were studied by Raman spectroscopy. R...
Changes in the Composition of the Bacterial Flora on Tray-Packaged Pork during Chilled Storage Analyzed by PCR-DGGE and Real-Time PCR
bacterial community Pseudomonas PCR-DGGE the CT method tray-packaged pork
2012/8/13
In this study, a polymerase chain reaction (PCR)-denaturing gradient gel electrophoresis (DGGE) was used to investigate the changes in the composition of the bacterial population of tray-packaged pork...
Changes in the Functional Properties of Three Starches by Interaction with Lima Bean Proteins
cassava starch corn starch lima bean starch-protein blends functional properties
2010/8/11
The functional properties of starches determine their potential applications in food systems. These properties depend largely on granular and molecular structure and can be physically, chemically or e...
Post-harvest content of free titratable acids in the grain of proso millet varieties (Panicum milliaceum L.), and changes during grain processing and storage
Panicum miliaceum L. proso millet rancidity storage conditions titratable acids
2014/3/10
A triennial evaluation of the content of titratable acids (TA) in grain was carried out on 12 varieties of proso millet (Panicum miliaceum L.). The model variety, Mironovskoe 94, harvested in 2004, wa...
Changes in Flow Behavior of Whey Protein Based Adible Coating Solutions with Concentration
whey protein isolate flow behavior edible coating
2009/10/13
The flow behavior of an edible coating solution prepared from whey protein isolate (WPI) and glycerol (G) as plasticizer was studied using a HAAKE rheometer. The parameters used were concentration (15...
Irradiated Chinese Rugao ham: Changes in volatile N-nitrosamine, biogenic amine and residual nitrite during ripening and post-ripening
Chinese Rugao ham c-Irradiation Residual nitrite Biogenic amine N-nitrosamines
2012/8/13
N-nitrosamines, biogenic amines and residual nitrite are harmful substances and often present in cured meat. The effects of gamma-irradiation (c-irradiation) on these chemicals in dry-cured Chinese Ru...
Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing
Beef semitendinosus muscle Collagen Fiber diameter Lysosome Meat color Quality and texture Ultrasound
2012/8/13
Low-frequency and high-power ultrasound (40 kHz, 1,500 W) was tested for its effects on the characteristics of intramuscular heat-insoluble collagen and meat quality and textural properties of beef se...
A COMPARISON OF HEAT-INDUCED CHANGES OF INTRAMUSCULAR CONNECTIVE TISSUE AND COLLAGEN OF BEEF SEMITENDINOSUS MUSCLE DURING WATER BATH AND MICROWAVE HEATING
heat change intermuscular connective tissue beef semitendinosus muscle water bath microwave heating
2012/8/13
The main objective of this study was to characterize the thermal properties of intramuscular connective tissue (IMCT) and collagen in beef semitendinosus (ST) muscle from Chinese yellow bulls during w...
Microbial Changes on Full and Reduced Fat Edam Cheese during Maturation
Edam cheese microflora reduced cheese
2009/7/7
The objective of this research was to determine the microflora of full fat and reduced fat Edam cheese during maturation. Reduced fat (16% fat) and full fat (28% fat) Edam cheese was stored up to 20 w...
Changes in Oxidative Stability of Selected Bakery Products during Shelf Life
bakery foods oxidatif stability shelf life fatty acids
2009/6/18
In this research, selected bakery products that contain high amount of fat (>10%) were stored under ambient conditions until the end of shelf life. Changes in oxidative stability and fatty acid compos...