bluuebunny/crossref_metadata_2025_split huggingface dataset:
Flaxseed proteins: food uses and health benefits
Authors: Rabetafika Holy Nadia , Van Remoortel Vinciane , Danthine Sabine , Paquot Michel , Blecker Christophe 
Published: January 2011

SummaryFlaxseed proteins are potent multi‐functional ingredients for food formulation owing to their techno‐functionalities, food preservation capacity, and health benefits. A possible synergistic effect with mucilage on their functionalities could be valuable even though this co‐product in flaxseed may limit the protein yield during their production processes. Their techno‐functional properties could also be considered in mixture with other flax bioactive components such as lignans and fibre to enhance the value of the flaxseed meal. The present paper reviews flaxseed protein uses in food and their health benefits. New perspectives according to consumers’ demand for products with health promoting bioactive components are also suggested.
Ripening temperature affects the content and distribution of isoflavones in sufu, a fermented soybean curd
Authors: Huang Yung‐Hsin , Lu Ting‐Jang , Chou Cheng‐Chun 
Published: January 2011

SummarySufu, a fermented soybean curd, was prepared by ripening the salted tofu cubes in theAspergillus oryzae‐fermented rice–soybean koji mash at 25, 35 or 45 °C for a period of 16 days. It showed that the 16‐day ripened sufu contains less total isoflavone content (629.29–739.68 μg g−1dried matter) than the salted tofu before ripening (942.59 μg g−1dried matter). Regardless of ripening temperature, ripening causes a major reduction in the content of β‐glucoside and malonylglucoside isoflavones along with a significant increase of aglycone isoflavone content. These changes were enhanced as the ripening period extended. Among the various treatments examined, sufu ripened at 45 °C showed the greatest increase in aglycone content coupled with the greatest decrease in malonylglucosides. The distribution of malonylglucosides decreased from an initial 40.32% in the tofu cube to 9.78% after 16 days of ripening at 45 °C. Meanwhile, the distribution of aglycone increased from 13.17% to 39.88%.
Provitamin‐A and xanthophyll carotenoids in vegetables and food grains of nutritional and medicinal importance
Authors: Mamatha Bangera Sheshappa , Sangeetha Ravi Kumar , Baskaran Vallikannan 
Published: January 2011

SummaryThis study reports carotenoid composition of vegetables (n = 56), cereals (n = 12), pulses and legumes (n = 12), analysed by HPLC. It was hypothesised that food grains, like vegetables may be good sources of carotenoids. Amongst vegetables, higher level (mg/100 g dry weight) of lutein (210–419) was detected in green/red/capsicum and yellow zucchini, whilst zeaxanthin was dominant in kenaf (4.59). β‐Carotene (mg/100 g dry weight) was higher in green capsicum and kenaf (48,159) whilst carrot, ivy gourd and green capsicum contain α‐carotene (22–110). Amongst food grains, chickpea, split red gram and flaxseed contain higher levels (μg/100 g dry weight) of lutein (185–200) whilst zeaxanthin level was highest in puffed chickpea (1.8). Red unpolished parboiled rice was richest (μg/100 g dry weight) in β‐carotene (67.6) whilst whole black gram contained higher levels of α‐carotene (52.7). Thus, results indicate that chickpea and red unpolished parboiled rice are good sources of carotenoids. These carotenoid‐rich vegetables and grains may be exploited to meet the lutein and β‐carotene requirement.
Inhibition of lipid oxidation in fried chips and cookies by Majorana syriaca
Authors: Al‐Bandak Ghada , Oreopoulou Vassiliki 
Published: January 2011

SummaryThis study evaluates the antioxidant effectiveness of a natural extract obtained from Majorana syriaca in fried and baked foods. Majorana syriaca was extracted with ethyl acetate (yield 129 g kg−1, dry basis) and the extract was added to refined corn oil at a concentration of 500 ppm. The oil was used in deep frying of potato chips at 185 °C and in making baked cookies. Potato chips and cookies were further subjected to accelerated oxidation at 70 °C. The protection of the frying oil was moderate as indicated by the polar content and conjugated dienes (CD) measurements, however, a remarkable improvement of the oxidative stability of the fried chips was observed through the decrease of peroxide value (PV) and CD by 59–72% and 51–79%, respectively, compared to samples with no additive. Also, the PV and CD of cookies decreased by 79% and 72%, respectively.
Changes in the chemical composition of traditional Chinese‐type soy sauce at different stages of manufacture and its relation to taste
Authors: Gao Xianli , Cui Chun , Ren Jiaoyan , Zhao Haifeng , Zhao Qiangzhong , Zhao Mouming 
Published: January 2011

SummaryChemical composition of traditional Chinese‐type soy sauce (TCSS) at different stages of manufacture (moromi fermentation and pasteurisation) were analysed. Results showed that total nitrogen, formaldehyde nitrogen, total titratable acid, reducing sugar, NaCl, water soluble peptides, free amino acids (FAAs) and Maillard reaction products in TCSS changed significantly during manufacture. Most of FAAs were released during initial stage (0–15 days) of moromi fermentation, peptides (1–5 kDa) kept dominant (69.34–80.88%) among all peptides during manufacture and Maillard reaction products increased progressively during moromi fermentation and increased sharply during pasteurisation. According to hierarchical cluster analysis and sensory evaluation, there were obvious correlation between FAAs and sensory score of over‐all in TCSS during manufacture, which indicated that balanced FAAs composition might be mainly responsible for the taste formation of TCSS. Besides, pasteurisation can further improve the over‐all taste of TCSS.
Compositional analysis and antimicrobial activity of various honey types of Pakistan
Authors: Gulfraz Muhammad , Iftikhar Farida , Imran Muhammad , Zeenat Asiya , Asif Saira , Shah Imam 
Published: January 2011

SummaryAntibacterial activities of various honey samples were assessed by using clinical isolates like S. aureus (Gram‐positive), E. coli, P. aeruginosa and K. pneumonia (Gram‐negative). It was observed that acacia and citrus honey has inhibited growth of all bacterial strains as compared to standard antibiotics (Gentamicine). Inhibition zones for S. aureus (27.4 ± 0.5 mm), E. coli (26.5 ± 0.7 mm), K. pneumonia (24.4 ± 0.5 mm) and P. aeruginosa (22.4 ± 0.2 were observed. Minimum inhibitory concentration of S. aureu (0.068 mg mL−1), E. coli (0.072 mg mL−1), P. aeruginosa (0.084 mg mL−1) and K. pneumonia (0.085 mg mL−1) was obtained for various types of honey samples. Pronounced antibacterial activities as well as standard values of various quality parameters of honey samples are scientifically proven for its use in traditional medicine since ancient time throughout the world.
Possible use of texture characteristics of winegrapes as markers for zoning and their relationship with anthocyanin extractability index
Authors: Segade Susana Río , Vázquez Elvira Soto , Orriols Ignacio , Giacosa Simone , Rolle Luca 
Published: January 2011

SummaryRibeira Sacra Denomination of Origin is a steep slope viticulture area located in Galicia (northwest of Spain), and it is divided into five different subzones. Taking into account that grape composition depends not only on the grape cultivar used but also on the environmental factors and cultural practices, texture analysis has been proposed to assess the grape mechanical properties of those subzones. With the aid of principal component analysis, berry skin break energy measured on bottom side and berry cohesiveness have been suggested as the best mechanical properties for the subzones differentiation. Moreover, significant correlations among mechanical parameters and anthocyanin extractability index were found. A regression hyperplane allowed estimating anthocyanin extractability from berry skin thickness and Young′s modulus measured on the lateral side of grapes. The speed of mechanical analysis facilitates the planning and management of pressing and maceration processes as a consequence of the drastic reduction in sample treatment time.
Effect of Maillard reaction conditions on radical scavenging activity of porcine haemoglobin hydrolysate–sugar model system
Authors: Sun Qian , Luo Yongkang 
Published: January 2011

SummaryRadical scavenging activity (RSA) of Maillard reaction products (MRPs) made up from porcine haemoglobin hydrolysate (PHH)–sugar model system was tested. RSA of MRPs derived from PHH–xylose system was about fourfold and threefold higher than that of PHH and PHH–glucose MRPs, respectively, which was because of the cyclic form of the xylose. The increase in RSA of MRPs was attributable not only to the sugar type and concentration, but also to the buffer type and temperature. Phosphate buffer was more efficient than citrate or Tris–HCl buffers. As the temperature increase, RSA of MRPs increased and some intermediates polymerised to form brown pigments. Generally, RSA exhibited a significant correlation with the intermediates formation and browning development (P < 0.05). Electrophoresis study revealed that molecular rearrangements could be involved in the improvement of the RSA. Conjugating PHH with xylose by Maillard reaction is a promising method to improve the RSA of PHH.
Glutaminase‐induced deamidation and hydrolysis of casein and metal‐chelating or ACE‐inhibitory activity of the hydrolysates in vitro
Authors: Li Dan , Zhao Xin‐Huai 
Published: January 2011

SummaryGlutaminase (EC 3.5.1.2) was applied in this work to induce deamidation and hydrolysis of casein. Some reaction conditions based on casein deamidation were studied. Three casein hydrolysates with degree of deamidation of 2.8%, 5.8% and 8.5%, or degree of hydrolysis of 2.5%, 3.4% and 4.9%, respectively, were prepared at casein concentration 5% (w/v), glutaminase addition level 400 U kg−1 casein, reaction temperature 37 °C and reaction times 6, 12 and 24 h, respectively. Evaluation results showed that when iron (II) was added at 60 μm, iron (II)‐chelating powers of three hydrolysates were 41.1, 45.4 and 55.3%, while that of original casein and EDTA were 36.1 and 13.6%. Calcium (II)‐chelating power of three hydrolysates was 1.23, 1.41 and 1.49 mmol g−1 casein, whereas that of original casein was 1.05 mmol g−1 casein. Three hydrolysates also had ACE‐inhibitory activity in vitro, with IC50 values from 0.75 to 2.34 mg mL−1.
α‐l‐Rhamnosidase from Aspergillus flavus MTCC‐9606 isolated from lemon fruit peel
Authors: Yadav Vinita , Yadav Sarita , Yadava Sudha , Yadav Kapil D.S. 
Published: January 2011

SummaryAn α‐l‐rhamnosidase producing fungal strain has been isolated from decaying lemon fruit. The fungal strain has been identified as Aspergillus flavus. The α‐l‐rhamnosidase has been purified from the culture filtrate of the fungal strain using ultra filtration and cation exchange chromatography on carboxy methyl (CM) cellulose. The molecular mass of the purified enzyme determined by SDS–PAGE analysis was 41 kDa. The Km values of the enzyme using p‐nitrophenyl‐α‐l‐rhamnopyranoside and naringin as the substrates were 1.89 and 1.6 mm respectively. The pH and temperature optima of the enzyme were 11.0 and 50 °C respectively. The effects of various chemical species present in grape fruit juice and wine on the activity of the enzyme have been determined.
Concentration of selenium by precipitating proteins from potato juice
Authors: Wu Wenbiao 
Published: January 2011

SummaryThe selenium concentration of potato tubers (cv. Mira) obtained from Shuan He, Enshi, Hubei, China is 0.16 mg kg−1 by fresh weight (0.64 mg kg−1 dry weight), but it is as high as 20–40 mg kg−1 on dry basis in various concentrates of potato protein. The experimental results indicated a linear relationship between the amount of the protein precipitated and that of selenium coprecipitated from potato juice. Selenium concentrations in ultrafiltration, ferric chloride and citric phosphate buffer concentrates are 5.12, 5.92 and 8.08 times higher than those in potato powder when their protein contents are concentrated 6.10, 6.65 and 7.08 times, respectively. These results are important relating to the production of valuable dietary supplements, e.g. pills, capsules or foods with Se‐level being accurately controlled applicable to selenium‐deficient areas. Recovery of selenium by precipitating proteins from potato juice is a time‐ and energy‐saving method may be applied to the establishment of a large‐scale processing plant.
A comparative study of submicron‐ and micron‐sized rice particles: enzymatic hydrolysis in vitro and food efficiency ratio in vivo
Authors: Lee Kyung‐Ae , Ryu Min‐Ju , Kim Moo‐Sung , Kang Wie‐Soo , Ko Sanghoon , Shin Malshick , Chung Ha‐Sook 
Published: January 2011

SummaryHydrolysis and absorption properties of submicron‐ (below 1 μm) and micron‐sized (over 100 μm) powders of raw rice, heat‐gelatinized rice, fermented rice and wheat were investigated in vitro and in vivo. Nutrient content such as protein, carbohydrate or vitamin C in the samples was not different significantly between submicron‐ and micron‐sized powders, but it showed difference according to processed type of the powders. Submicron‐sized powders were hydrolyzed more easily than micron‐sized powders by α‐amylases such as industrial, human salivary and porcine pancreatic α‐amylase but not by α‐glucosidase in all the tested samples. Patterns of blood glucose change were investigated in rats. The highest glucose levels were obtained at 30 min after oral administration in both submicron‐and micron‐sized powders, but the levels were decreased drastically in groups administered submicron‐sized powders, while they were slow and gradual in groups administered micron‐sized powders. On the contrary, the body weight gained and food efficiency ratios showed a tendency to be decreased slightly in mice fed with submicron‐sized rice powders compared to those with micron‐sized rice powder.
Effect of in‐package gaseous ozone treatment on shelf life of blanched potato strips during refrigerated storage
Authors: Oner Manolya E. , Walker Paul N. , Demirci Ali 
Published: January 2011

SummaryThe effect of in‐package gaseous ozone treatment on microbiological and colour quality of blanched potato strips was investigated. Potato strips were first blanched in 0.5% CaCl2 solution at 60 °C for 10 min, second blanched in boiling water for 5 min, then exposed to room air for 30 min and packaged. Ozone gas (5%, wt/wt) was injected into each bag. Strips were subjected to a batch ozone treatment for 20 s or a continuous ozone treatment for 5, 15 or 30 min. Microbial growth was observed on day one for bags with no ozone treatment. Continuous ozone treatment was effective in extending the shelf life of potato strips compared to batch ozone treatment, and there was no microbial growth for 30‐ and 15‐min continuous ozone‐treated strips after 28 and 21 days of refrigerated storage, respectively. No significant difference was observed between the colour of blanched strips and ozone‐treated blanched strips. These results indicate that in‐package gaseous ozone treatment can be used for maintaining quality and improving shelf life of blanched potato strips.
Investigation of some factors affecting the antibacterial activity of rosemary extracts in food models by a food microdilution method
Authors: Klančnik Anja , Piskernik Saša , Možina Sonja Smole , Gašperlin Lea , Jeršek Barbara 
Published: January 2011

SummaryThe activity of rosemary phenolic extracts against Listeria monocytogenes and Escherichia coli was evaluated in 50% food models of meat, vegetable and dairy products in relation to some factors that can affect MIC (minimal inhibitory concentration) values (inoculum level, proportion of food, temperature) using a new food microdilution method. It was shown that the interactions of meat and milk components with plant extracts reduced the antibacterial effectiveness of rosemary extracts. MIC values for L. monocytogenes were lower than for E. coli in all tested conditions. A lower inoculation level caused a decrease in MIC values for E. coli but an increase in MIC values for L. monocytogenes in control media. In food models, MIC values were higher or equal to MIC values in control media regardless of bacterial type. We showed that the food microdilution method represents a simple, rapid, reproducible and inexpensive method for testing the antimicrobial efficiency of plant extracts in food systems.
Effect of temperature on the drying characteristics, colour, antioxidant and beta‐carotene contents of two apricot varieties
Authors: Ihns Reiner , Diamante Lemuel M. , Savage Geoffrey P. , Vanhanen Leo 
Published: January 2011

SummaryIn this study, the drying characteristics, colour, oxygen reactive antioxidant capacity (ORAC) and beta‐carotene contents of two apricot varieties dried at different temperatures were compared. The hot air drying of apricot slices for both varieties consisted of a constant rate period (CRP) and two of falling rate periods (FRP). The CRP drying rate and the first and second FRP drying coefficients increased with drying temperature for both apricot varieties. The first and second FRP of both apricot varieties gave activation energies of 23.5–28.7 and 25.6–29.3 kJ mole−1, respectively. The colour values (L*, a* and b*) of both dried apricot varieties decreased with increasing temperature, while the total colour change of both dried apricot varieties increased with temperature. The chroma, hue angle and browning index values of both dried apricot varieties decreased with increasing temperature, and the hydrophilic ORAC and beta‐carotene contents increased with drying temperature.
The effect of lemon juice on bonito (Sarda sarda, Bloch, 1793) preserved by sous vide packaging
Authors: Cosansu Serap , Mol Suhendan , Alakavuk Didem Ucok , Ozturan Samime 
Published: January 2011

SummaryThis study examined the effect of lemon juice on sensory, biochemical and microbiological quality of sous vide (SV)‐packaged bonito. Bonitos were salted (0.2%) and divided into two groups. The first group (SV) was vacuum‐packaged in a gas barrier plastic pouch, pasteurised (70 °C, 10 min) and stored at 4 ± 1 °C. The second group [(lemon juice‐treated sous vide (LSV)] was treated with lemon juice, vacuum‐packaged, pasteurised and stored similarly. LSV samples had lower pH, mesophilic and psychrophilic aerobic counts than SV samples (P < 0.05), and they had better sensory quality. SV samples spoiled on the 35th day, while the LSV samples were acceptable until 49th day of storage. This result shows that treatment with lemon juice increased the acceptability and shelf life of SV packaged bonito for 2 weeks (40%). When compared to several other mild preservation procedures, addition of lemon juice to SV fish is inexpensive and uncomplicated method.
Effect of acid hydrolysis in the presence of anhydrous alcohols on the structure, thermal and pasting properties of normal, waxy and high‐amylose maize starches
Authors: Luo Zhi‐Gang , Fu Xiong , Gao Qun‐Yu , Yu Shu‐Juan 
Published: January 2011

SummaryMaize starches with different amylose contents (0%, 23% and 55%) were treated in anhydrous methanol, ethanol, 2‐propanol, 1‐butanol with 0.36% HCl at 25 °C for 5 days. Results showed that the extent of change in physicochemical properties increased from methanol to butanol. Treated waxy maize starch showed higher than 65% solubility at above 75 °C. The diffraction peak at 2θ = 5.3° of amylomaize V starch disappeared after treatment in ethanol, 2‐propanol and 1‐butanol. Acid–alcohol treatment decreased the gelatinisation temperature of normal (from 64.5 to 61.9 °C) and waxy maize (from 68.1 to 61.1 °C) starches, while it increased that of amylomaize V (from 68.7 to 72.3 °C) starch. The extent of the decrease in the pasting viscosity followed the following order: amylomaize V < normal maize < waxy maize. This study indicated that acid–alcohol treatment degraded preferentially the amorphous regions and the different changes depended on the crystal structure and amylose content of starch.
Modelling of mass transfer and texture evaluation during osmotic dehydration of melon under vacuum
Authors: Ferrari Cristhiane C. , Arballo Javier R. , Mascheroni Rodolfo H. , Hubinger Miriam D. 
Published: January 2011

SummaryThe influence of vacuum time and solution concentration on mass transfer and mechanical properties of osmodehydrated melon cubes has been studied. Pulsed vacuum osmotic dehydration (PVOD) was carried out at 30 °C for 4 h, using sucrose solutions (40, 50 or 60°Brix) and applying a vacuum pulse (100 mbar for 5, 10 or 15 min). Kinetics of water loss, solid gain and stress at rupture were analysed, as well as effective diffusivities using the hydrodynamic model. The increase in solution concentration favoured water removal, but no significant effect of vacuum time was observed. The use of less concentrated solutions coupled to the action of vacuum pulse resulted in greater solid uptake. Samples subjected to PVOD using 60°Brix sucrose solution presented greater water loss, lower sugar uptake and better maintenance of fresh fruit texture throughout the process. Diffusion coefficients estimated by the hydrodynamic model showed a good fit to the experimental data.
Txt lang: Texting, textism use and literacy abilities in adolescents with and without specific language impairment
Authors: Durkin K. , Conti‐Ramsden G. , Walker A.J. 
Published: January 2011

AbstractThe present study examined text messaging in adolescence, in particular relationships among textism use, language and literacy skills. Forty‐seven typically developing (TD) 17‐year‐olds and 47 adolescents of the same age with specific language impairment (SLI) participated. Participants completed standardised assessments of cognitive, language and literacy abilities, an interview about frequency of text messaging, and were asked to send a text message in reply to one sent by the experimenter. Adolescents with SLI were less likely than their TD peers to reply to the text message. Non‐senders with SLI (32%) had significantly lower reading abilities than senders with SLI. Senders with SLI composed shorter texts and used less text language than did TD peers. Correlational analyses revealed significant positive relationships among textism density, number of types of textism used and measures of literacy in adolescence. Implications of these findings for educational technology instruction in how to text are discussed.
The effect of text messaging on 9‐ and 10‐year‐old children's reading, spelling and phonological processing skills
Authors: Wood C. , Jackson E. , Hart L. , Plester B. , Wilde L. 
Published: January 2011

AbstractThis paper reports on an intervention study that considered the impact of text messaging on 9‐ to 10‐year‐old children's literacy skills. One hundred and fourteen children who had never owned a mobile phone before were recruited and randomly allocated to either the intervention or control conditions. All children were pre‐ and post‐tested on a range of reading, spelling and phonological awareness measures. Children in the intervention group were given access to a mobile phone (enabled for text messaging only) for weekends and during half‐term break for a 10‐week period. It was found that there were no significant differences between the two groups of children in terms of their literacy attainment during that period. However, within the mobile phone group, there was evidence that use of text abbreviations was positively related to gains in literacy skills. Moreover, after controlling for individual differences in IQ, and the children's performance at pre‐test, textism usage was able to account for a significant amount of variance in post‐test spelling scores. These results show that text messaging does not adversely affect the development of literacy skills within this age group, and that the children's use of textisms when text messaging is positively related to improvement in literacy skills, especially spelling.