18.05.2013 | Manolya E. Oner, Marisa M. Wall, International Journal of Food Science & Technology, 2013

Summary The effect of X‐ray irradiation on the quality of fresh‐cut, refrigerated purple‐fleshed sweet potato (PFSP) cubes was investigated. Packaged sweet potato cubes were treated with 0, 250, 500, 750 or 1000Gy X‐ray irradiation and stored at 4±1°C for 14days. After 14days, total ...

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17.05.2013 | Rocío Fernández‐Vázquez, Carla M. Stinco, Dolores Hernanz, Francisco J. Heredia, Isabel M. Vicario, International Journal of Food Science & Technology, 2013

Summary This study was aimed to analyse the impact of the debittering process (DP) in the overall sensory properties of orange juice (OJ) (Citrus sinensis L. Var. Salustiana). The fresh industrial squeezed orange juice (FOJ) and the corresponding OJ after the DP (DOJ) were taken. No ...

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17.05.2013 | Kai Tze Kee, Marilyn Koh, Li Xuan Oong, Ken Ng, International Journal of Food Science & Technology, 2013

Summary Twelve commonly consumed culinary herbs were assessed for their potential effect in mitigating oxidative stress and postprandial hyperglycaemia: River Mint, Vietnamese Mint, Fish Mint, Spearmint, Sweet Basil, Thai Basil, Coriander, Lemon Verbena, Vietnamese Perilla, Rice Patty, ...

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17.05.2013 | Annamaria Perna, Immacolata Intaglietta, Amalia Simonetti, Emilio Gambacorta, International Journal of Food Science & Technology, 2013

Summary The aim of our study was to identify and quantify the phenolic acids, flavonoids and vitamin C and to evaluate the antioxidant activity in ninety Italian honeys of different botanical origins (chestnut, sulla, eucalyptus, citrus and multifloral). The results showed that total ...

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17.05.2013 | Ana C. M. Sena Aquino, Juliane M. Pereira, Lucas B. Watanabe, Edna R. Amante, International Journal of Food Science & Technology, 2013

Summary This work investigated the pH, titratable acidity and total solids of the cassava starch fermentation water, using the traditional method and a method modified through the addition of glucose. Sour cassava starch production controlled by the characteristic of the fermentation ...

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17.05.2013 | Jian‐Dong Shen, Qiu‐Feng Cai, Guang‐Ming Liu, Ling Zhang, Ling‐Jing Zhang, Min‐Jie Cao, International Journal of Food Science & Technology, 2013

Summary The aim of the study is to compare the effect of boiling and high pressure steaming (HPS) on the degradation, inhibitory activity reduction and gastric digestibility of soybean trypsin inhibitor (STI). Thermal stability analysis showed that HPS treatment was effective in ...

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17.05.2013 | Vendula Pachlová, František Buňka, Martina Chromečková, Leona Buňková, Petr Barták, Pavel Pospíšil, International Journal of Food Science & Technology, 2013

Summary Twenty‐two free amino acid (FAA) concentrations were observed during manufacture (7days) and ripening period (42days follow‐up) of Olomoucké tvarůžky (PGI, smear acid cheese). During the ripening period, the amounts of volatile compounds and selected sensory attributes were also ...

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16.05.2013 | Meltem Türkyılmaz, International Journal of Food Science & Technology, 2013

Summary This is the first study to analyse the profiles of anthocyanin (ACN) and organic acid (OA) and some physico‐chemical properties of pomegranate juices (PJs) obtained from nine registered varieties in Turkey. HPLC analyses revealed that there were significant differences between ACN ...

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16.05.2013 | Luís F. Amaro, M. Teresa Soares, Carina Pinho, Isabel F. Almeida, Olívia Pinho, Isabel M. P. L. V. O. Ferreira, International Journal of Food Science & Technology, 2013

Summary Anthocyanin profiles and radical scavenging activity of Camarosa strawberry jams as affected by two processing methods (conventional/industrial) and storage conditions were evaluated. Industrial strawberry jam produced in a closed system with vacuum preserved the anthocyanin ...

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16.05.2013 | Fernanda Assumpção Fiorda, Manoel Soares Soares Júnior, Flávio Alves Silva, Luciana Reis Fontinelle Souto, Maria Vic ..., International Journal of Food Science & Technology, 2013

Summary The objective of the present research was to analyse the combined effect of pregelatinised cassava starch and bagasse (70:30) flour, cassava starch and amaranth flour on the cooking properties of pasta, verify the acceptance and buying intention of the product with the best ...

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