06.05.2013 | Tuba Şanli, Emel Sezgin, Ebru Şenel, Mehlika Benli, International Journal of Dairy Technology, 2013

This article presents research on the effect of microbial transglutaminase on the properties of Turkish drinking yoghurt Ayran. Transglutaminase (TGase) enzyme was added to Ayran milk at different production steps, after pasteurisation and together with starter culture addition, and two ...

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04.05.2013 | Yulia Y. Tyurina, Daniel E. Winnica, Valentina I. Kapralova, Alexandr A. Kapralov, Vladimir A. Tyurin, Valerian E. Kagan, Molecular Nutrition & Food Research, 2013

Scope Rotenone is a toxicant believed to contribute to the development of Parkinson's disease. Methods and results Using human peripheral blood lymphocytes we demonstrated that exposure to rotenone resulted in disruption of electron transport accompanied by the production of ...

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02.05.2013 | Xi Tang, Qian Tian, Xue Cheng, Nan Li, Xue‐Ying Mao, International Journal of Food Science & Technology, 2013

Summary The growth‐promoting effects of κ‐casein hydrolysates produced by four different proteases (trypsin, alcalase, papain and chymosin) on bifidobacteria (Bb12 and BBMN68) viability were evaluated. Results showed that the obtained κ‐casein hydrolysates possessed better property for ...

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30.04.2013 | G. Ghoshal, U.S. Shivhare, U.C. Banerjee, Journal of Food Quality, 2013

Abstract Partially purified xylanase was used in whole‐wheat bread manufacturing to study its effect on the quality attributes of the bread during storage at room temperature (25 ± 2C) and refrigerated temperature (4 ± 1C). Incorporation of xylanase resulted in reduced water absorption ...

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25.04.2013 | Fatih Oz, Journal of Food Processing and Preservation, 2013

Abstract A study was carried out to evaluate the effect of lyophilized Urtica dioica L. water extract (LUWE) on some properties of meatballs. Meatballs were produced with the following five different formulations: control (meatballs treated without LUWE or vitamin E); meatballs with ...

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25.04.2013 | Yin Zhang, Songming Luo, Wei Wang, Journal of Food Processing and Preservation, 2013

Abstract Sensory color, flavor and odor of six commonly consumed fresh fruit and vegetable juices (FVJ) were correlated with remaining time and CIELAB color of the FVJ. The stability of color, flavor and odor demonstrated the quality of fresh FVJ decreased when they were remained more ...

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23.04.2013 | R. R. Villamor, C. H. Daniels, P. P. Moore, C. F. Ross, Journal of Food Science, 2013

Abstract  The purpose of the study was to identify key sensory attributes that influence consumer liking for frozen and fresh red raspberries using preference mapping. Sensory profiling of different raspberry cultivars and selections from the Washington State Univ. and Oregon State Univ. ...

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22.04.2013 | A.Y. Gibriel, Hanan M.A. Al‐Sayed, A.H. Rady, M.A. Abdelaleem, Journal of Food Safety, 2013

Abstract The study aimed to evaluate the efficacy of plant essential oils and their mixtures and to investigate the effect of γ‐irradiation on their antibacterial activity. About 2 kGy (C2) and 4 kGy (C4) in cumin essential oil, 4 kGy (T4) in thyme essential oil, and 6 kGy (R6) in ...

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22.04.2013 | Ajay Sharma, Vivek K. Bajpai, Kwang‐Hyun Baek, Journal of Food Safety, 2013

Abstract This study investigates the antibacterial mechanism of action of Allium sativum rhizome essential oil (ASEO) against foodborne pathogens. The ASEO was obtained by hydrodistillation of A. sativum rhizome using a microwave‐assisted extraction technique. The ASEO (1,000 μg/disk) ...

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19.04.2013 | Faccia Michele, Angiolillo Luisa, Mastromatteo Marianna, Conte Amalia, Del Nobile Matteo Alessandro, International Journal of Dairy Technology, 2013

The effect of calcium lactate (CL) on both the sensory and microbiological quality of Fiordilatte cheese was evaluated. The novelty of this work is the addition of the salt to the product brine, prior to packaging, instead of adding calcium during process. Cheese quality was monitored for ...

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