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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03.04.2013 | Lina Mayuoni‐Kirshinbaum, Avinoam Daus, Ron Porat, International Journal of Food Science & Technology, 2013

Summary Flavour acceptance tests of ‘Wonderful’ pomegranate arils during prolonged storage under commercial modified atmospheres conditions yielded high preference scores during the first 12weeks of cold storage at 7°C, but sensory quality decreased remarkably after 16 and, especially, ...

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03.04.2013 | Leda B. Quast, Valdecir Luccas, Ana Paula B. Ribeiro, Lisandro P. Cardoso, Theo G. Kieckbusch, International Journal of Food Science & Technology, 2013

Summary Physical characteristics of precrystallised binary mixtures of cocoa butter (CB) and 5, 10, 15, 20, 25 and 30% (w/w) cocoa butter replacer (CBR) or cocoa butter substitute (CBS) were determined. The lipid composition was obtained by chromatography and the solid fat content (SFC) ...

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14.03.2013 | Qingli Zhang, Mindy M. Brashears, Zhimin Yu, Jiaoyan Ren, Yinjuan Li, Mouming Zhao, International Journal of Food Science & Technology, 2013

Summary In this work, five ultrafiltered fractions (UFs) with molecular mass less than 3 kDa (kilo‐daltons) from casein hydrolysates treated with alcalase, flavourzyme, neutrase, papain and trypsin, respectively, were obtained. The effect of five UFs on the fermentation for lactic acid ...

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21.02.2013 | Vanderlei C. Souza, Micheli L. Monte, Luiz A. A. Pinto, International Journal of Food Science & Technology, 2013

Summary The effect of carp oil incorporation on properties of chitosan films was evaluated. Chitosan and carp oil were obtained from shrimp wastes and viscera respectively. Tests were performed with different values of chitosan: oil ratios, agitation rates, homogenisation times and pH. ...

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29.01.2013 | Hong C. Lee, Koo B. Chin, International Journal of Food Science & Technology, 2013

Summary The objective of this study was to investigate the effect of mungbean protein isolate (MPI) on the potential possibility of water binding agent and as a substrate for the microbial transglutaminase (MTGase) in myofibrillar protein. Cooking loss (CL,%), gel strength (GS, gf), ...

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27.12.2012 | Barbara Wróblewska, Anna Kaliszewska‐Suchodoła, Piotr Kołakowski, Agnieszka Troszyńska, International Journal of Food Science & Technology, 2012

Summary Fermented beverages were produced through the milk fermentation (at 37°C and 42°C) by yoghurt bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus and simultaneous addition of microbial transglutaminase (m‐TG). The results proved that the addition ...

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20.12.2012 | Kyoung Ah Lee, Won Ju Kim, Hyun Jung Kim, Kee‐Tae Kim, Hyun‐Dong Paik, International Journal of Food Science & Technology, 2012

Summary Antibacterial activities of ginseng extracts produced from ginseng by‐products, stems and leaves, using subcritical water extraction (SWE) at 110, 165 and 190°C, were evaluated and compared with those of ginseng extracts prepared by hot water and ethanol extraction. The ginseng ...

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03.12.2012 | Chunqing Bai, Hailong Peng, Hua Xiong, Xuemei Zhu, Juwu Hu, Shiqiang Zhao, Guowei Luo, Qiang Zhao, International Journal of Food Science & Technology, 2012

Summary In this research, microcapsules containing Chinese yak butter (MYB) were prepared by spray drying technique using rice syrup/whey protein isolate/sodium caseinate as wall materials. The physiochemical properties, nutritional value, stability and in vitro digestion behaviour of MYB ...

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16.10.2012 | Luiz H. Fasolin, Rosiane L. Cunha, International Journal of Food Science & Technology, 2012

Summary Soybean extract (SE), enriched in soy soluble polysaccharide (SSPS), was evaluated in three different conditions varying in extraction temperature and drying process: SE‐A −80°C, freeze‐dried, SE‐B −80°C, spray‐dried, SE‐C −95°C, spray‐dried. Spray‐dried SE presented lower ...

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