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Journal of the Science of Food and Agriculture

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https://www.readbyqxmd.com/read/27888503/anti-hypercholesterolemic-influence-of-the-spice-cardamom-elettaria-cardamomum-in-experimental-rats
#1
Shamarao Nagashree, Kottangada K Archana, Pullabhatla Srinivas, Krishnapura Srinivasan, Halagur B Sowbhagya
BACKGROUND: Cardamom (Elettaria cardamomum) is an aromatic seed spice grown extensively in India and used as a flavoring in sweets. The anti-hypercholesterolemic effect of cardamom was evaluated in Wistar rats by inducing hypercholesterolemia with a high cholesterol diet for 8 weeks. Dietary interventions were made with (a) Cardamom powder (50 g.kg(-1) ), (b) Cardamom oil (3 g.kg(-1) ) (equivalent to 50 g.kg(-1) cardamom), and (c) de-oiled cardamom powder (50 g.kg(-1) ). RESULTS: Significant reduction in the blood total cholesterol (31%) and LDL cholesterol (44%) was observed by oral administration of cardamom oil in hypercholesterolemic rats accompanied by a marked decrease in serum triglycerides by 42%...
November 26, 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27886388/phytate-calcium-molar-ratio-does-not-predict-accessibility-of-calcium-in-ready-to-eat-dishes
#2
Daniela Erba, Federica Manini, Erika Meroni, Maria C Casiraghi
BACKGROUND: Phytic acid (PA), a naturally occurring compound of plant food, is generally considered to affect mineral bioavailability. The aim of this study was to investigate the reliability of the PA/calcium molar ratio as a predictive factor of calcium accessibility in composed dishes and their ingredients. RESULTS: We chose dishes whose ingredients were rich in Ca (milk or cheese) or in PA (whole-wheat cereals) in order to consider a range of PA/Ca ratios (from 0 to 2...
November 25, 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27886384/valorization-of-functional-properties-of-extract-and-powder-of-olive-leaves-in-raw-and-cooked-minced-beef-meat
#3
Fathia Aouidi, Aicha Okba, Moktar Hamdi
BACKGROUND: Olive leaves (OL), resulting with a huge amount from pruning, were known to be a useful source for biologically active compounds. This paper investigates the potential application of OL as a supplement to minced beef meat, in order to develop a functional product. The effect of OL extract or powder (100, 150 µg phenols g(-1) of meat) on quality and stability of raw and cooked meat, during refrigerated storage, was examined. RESULTS: Microwave drying at 600w gave OL with the highest antioxidant quality (evaluated by TEACphenols and by DPPHphenols , compared to other methods...
November 25, 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27885676/effect%C3%A2-of%C3%A2-deamidation-induced%C3%A2-modification%C3%A2-on%C3%A2-umami%C3%A2-and%C3%A2-bitter%C3%A2-taste-of-wheat-gluten%C3%A2-hydrolysates
#4
Bo-Ye Liu, Ke-Xue Zhu, Xiao-Na Guo, Wei Peng, Hui-Ming Zhou
BACKGROUND: Bitter taste is the main limiting factor for various applications of protein hydrolysates. Frequently-used physicochemical methods for debittering protein hydrolysates came with some undesired side effects. Deamidation-induced modification method would be a very promising technique to improve the flavor of wheat gluten hydrolysates (WGHs). This study was designed to determine the effect of deamidation with certain enzymes or acid treatment on the chemical composition, bitterness and umami properties of WGHs...
November 25, 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27885688/effect-of-high-pressure-processing-and-thermal-pasteurization-on-overall-quality-parameters-of-white-grape-juice
#5
Yin-Hsuan Chang, Sz-Jie Wu, Bang-Yuan Chen, Hsiao-Wen Huang, Chung-Yi Wang
BACKGROUND: The aim of this study was to investigate the microbial levels, physicochemical and antioxidant properties, and polyphenoloxidase (PPO) and peroxidase (POD) activity, as well as to conduct a sensory analysis of white grape juice treated with high pressure processing (HPP) and thermal pasteurization (TP) over a period of 20 days of refrigerated storage. RESULTS: Results showed that HPP treatment of 600 MPa and TP significantly reduced aerobic bacteria, coliforms, and yeast counts...
November 24, 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27885687/isotope-ratio-mass-spectrometry-in-combination-with-chemometrics-for-characterization-of-geographical-origin-and-agronomic-practices-of-table-grape
#6
Francesco Longobardi, Grazia Casiello, Valentina Centonze, Lucia Catucci, Angela Agostiano
BACKGROUND: Although table grape is one of the most cultivated and consumed fruits worldwide, no study has been reported about the geographical origin or agronomic practice based on stable isotope ratios. This study aims to evaluate the usefulness of isotopic ratios (i.e. (2) H/(1) H, (13) C/(12) C, (15) N/(14) N, and (18) O/(16) O) as possible markers to discriminate the agronomic practice (conventional vs. organic farming) and the provenance of table grape. RESULTS: In order to quantitatively evaluate which of the isotopic variables were more discriminating, a t-test was carried out in light of which, only δ(13) C and δ(18) O provide statistically significant differences (p ≤ 0...
November 24, 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27885683/the-effect-of-ph-and-amino-acids-on-the-formation-of-methylglyoxal-in-glucose-amino-acid-model-system
#7
Pei Yu, Xian-Bing Xu, Shu-Juan Yu
BACKGROUND: Methylglyoxal (MGO) as a α-dicarbonyl compound not only affects food flavor and color but also contributes to the loss of nutrition and the generation of toxic compounds. The study was carried out using glucose-amino acids model system incubated at 120 °C to investigate the effect of amino acids and pH on the formation of MGO. MGO derivative (2-methylquinoxaline) was detected by a high performance liquid chromatography with a diode array detector. Changes of glucose, amino acids and products such as acetic acid were tested using a high performance anion exchange chromatography with an electrochemical detector or an electrical conductivity detector...
November 24, 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27885680/effect-of-high-hydrostatic-pressure-on-the-enzymatic-hydrolysis-of-bovine-serum-albumin
#8
Serena De Maria, Giovanna Ferrari, Paola Maresca
BACKGROUND: The extent of the enzymatic proteolysis mainly depends on the accessibility of the peptide bonds, which stabilize the protein structure. High Hydrostatic Pressure (HHP) process is able to induce, at certain operating conditions, protein displacement, thus suggesting that this technology can be used to modify protein resistance to the enzymatic attack. This work aims at investigating the mechanism of the enzymatic hydrolysis assisted by HHP performed at different processing conditions (pressure level, treatment time)...
November 24, 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27885677/chemical-composition-of-microalgae-heterochlorella-luteoviridis-and-dunaliella-tertiolecta-with-emphasis-on-carotenoids
#9
Andressa Bacalau Diprat, Tania Menegol, Juliana Ferreira Boelter, Ariane Zmozinski, Maria Goreti Rodrigues Vale, Eliseu Rodrigues, Rosane Rech
BACKGROUND: Microalgae have been used as food supplements due their high protein, polyunsaturated fatty acids and carotenoid contents. As different carotenoids have distinct properties, and carotenoid composition from microalgae were poorly explored in the literature, this study determined the complete carotenoid composition from two microalgae species, Heterochlorella luteoviridis and Dunaliella tertiolecta, using high-performance liquid chromatography coupled to diode array detector and a mass spectrometry (HPLC-DAD-MS(2) )...
November 24, 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27883185/water-dynamics-of-ser-his-glu-cys-asn-powder-and-effects-of-moisture-absorption-on-its-chemical-properties
#10
Songyi Lin, Peiyu Xue, Shuailing Yang, Xingfang Li, Xiuping Dong, Feng Chen
BACKGROUND: This study has elucidated moisture dynamics in the soybean peptide, Ser-His-Glu-Cys-Asn (SHECN) powder by using dynamic vapor sorption (DVS) and NMR. We also tried to investigate the effects of moisture absorption on the biological activity and chemical properties of SHECN with some effective methods such like mid-infrared spectroscopy (MIR) and GC-MS. RESULTS: The DVS results showed the maximum moisture absorption of SHECN could reached 33% and the SHECN powder after synthesis actually existed in a trihydrate state of SHECN·3H2 O...
November 24, 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27882566/angiotensin-converting-enzyme-inhibitory-and-antioxidant-peptides-from-digestion-of-larvae-and-pupae-of-asian-weaver-ant-oecophylla-smaragdina-fabucious
#11
Werawich Pattarayingsakul, Arjaree Nilavongse, Onrapak Reamtong, Pamorn Chittavanich, Idsada Mungsantisuk, Yuvadee Mathong, Wipoo Prasitwuttisak, Watanalai Panbangred
BACKGROUND: Mixed larvae and pupae of weaver ant (Oecophylla smaragdina) are widely used as an important food ingredient in regions of Thailand. They have high nutritional values and comprise 53% protein and 13% lipid. Peptides derived from food proteins have been shown to possess biological activities. RESULTS: Peptides derived from pepsin and trypsin digestion of these weaver ant larvae and pupae were purified based on ACE inhibitory and antioxidant activities, and their amino acid sequences identified by LC-MS/MS...
November 23, 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27882564/processing-black-mulberry-into-jam-effects-on-antioxidant-potential-and-in-vitro-bioaccessibility
#12
Merve Tomas, Gamze Toydemir, Dilek Boyacioglu, Robert D Hall, Jules Beekwilder, Esra Capanoglu
BACKGROUND: Black mulberries (Morus nigra) were processed into jam on an industrialized scale, including the major steps of: selection of frozen black mulberries, adding glucose-fructose syrup and water, cooking, adding citric acid and apple pectin, removing seeds, and pasteurization. Qualitative and quantitative determinations of antioxidants in black mulberry samples were performed using spectrophotometric methods, as well as HPLC- and LC-QTOF-MS-based measurements. These analyses included the determination of total polyphenolic content, percent polymeric color, total and individual anthocyanin contents, antioxidant capacity, and in vitro bioaccessibility in processing samples...
November 23, 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27882557/laboratory-scale-milling-of-whole-durum-flour-quality-effect-of-mill-configuration-and-seed-conditioning
#13
Lingzhu Deng, Frank A Manthey
BACKGROUND: Research was conducted to develop a laboratory milling procedure to make whole-durum flour. An ultra-centrifugal mill was evaluated by determining the effect of mill configuration and seed conditioning on particle size distribution and quality of whole-wheat flour. RESULTS: Particle size of whole-wheat flour decreased as screen aperture decreased from 1,000 to 250 µm; as rotor speed increased from 6,000 to 18,000 rpm; and as seed conditioning moisture content decreased from 150 to 90 g kg(-1) ...
November 23, 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27882554/study-of-heat-moisture-treatment-of-potato-starch-granules-by-chemical-surface-gelatinization
#14
Josiane Bartz, Elessandra da Rosa Zavareze, Alvaro Renato Guerra Dias
BACKGROUND: Native potato starch was heat-moisture treated (HMT) at 12, 15, 18, 21 and 24 % of moisture content at 110 °C for 1 h and the effects on morphology, structure, thermal and physicochemical properties were investigated. To reveal the internal structure, 30 and 50 % of the granular surface were removed by chemical surface gelatinization in concentrated LiCl solution. RESULTS: At moisture contents of 12 and 15 %, the HTM reduced the gelatinization temperatures and relative crystallinity of the starches while at moisture contents of 21 and 24 % both increased...
November 23, 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27874964/kinetics-of-volatile-marker-compounds-during-ripening-of-cured-loins-inoculated-with-staphylococcus-carnosus
#15
Ramona Bosse Née Danz, Melanie Wirth, Monika Gibis, Herbert Schmidt, Jochen Weiss
BACKGROUND: The current study was designed to investigate the influence of ripening time (12 weeks, 15 °C) on the volatile compounds and sensory acceptance for North European cured loins inoculated with a proteolytic Staphylococcus carnosus starter culture. RESULTS: The results demonstrated that the trend of volatile compounds, sensory acceptance and proteolytic activity increased during a ripening of 7 to 9 weeks. A further ripening led to a plateau phase for sensory attributes and aroma-relevant volatile compounds such as benzaldehyde, nonanone and acetophenone...
November 22, 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27873332/monitoring-of-compositional-changes-during-berry-ripening-in-grape-seed-extracts-of-cv-sangiovese-vitis-vinifera-l
#16
Giuseppe Bombai, Federica Pasini, Vito Verardo, Onur Sevindik, Michele Di Foggia, Paola Tessarin, Anna Maria Bregoli, Paola Taddei, Maria Fiorenza Caboni, Adamo Domenico Rombolà
BACKGROUND: Seed oil and flours have been attracting the interest of researchers and industry, since they contain various bioactive components. We monitored the effects of ripening on lipids, flavan-3-ols, proanthocyanidins and tocols concentration in seed extracts from organically-cultivated cv. Sangiovese vines. RESULTS: Linoleic acid was the most abundant fatty acid, followed by oleic, palmitic and stearic acids. The tocols detected were α-tocopherol, α-tocotrienol and γ-tocotrienol...
November 21, 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27873315/incorporation-of-conjugated-fatty-acids-into-nile-tilapia-oreochromis-niloticus
#17
Elton G Bonafé, Luana C de Figueiredo, Alessandro F Martins, Johny P Monteiro, Oscar O S Junior, Edmilson A Canesin, Swami Arêa Maruyama, Jesuí V Visentainer
The aim of this work was to improve the nutritional quality of Nile tilapia meat through enriched diets with conjugated isomers of linolenic acid from tung oil. The transfer process of conjugated fatty acids (CFA) into fish muscle tissue was evaluated by gas chromatography-flame ionization detection (GC-FID) and Easy Ambient Sonic-Spray Ionization Mass Spectrometry (EASI-MS). The results showed that conjugated fatty acids were transferred from enriched diet for muscle tissue of Nile tilapia. Conjugated linoleic acids biosynthesis from conjugated linolenic acids was also observed after ten days...
November 21, 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27873314/characterization-of-a-novel-cellobiose-2-epimerase-from-thermophilic-caldicellulosiruptor-obsidiansis-for-lactulose-production
#18
Qiuming Chen, Roman Levin, Wenli Zhang, Tao Zhang, Bo Jiang, Timo Stressler, Lutz Fischer, Wanmeng Mu
BACKGROUND: Lactulose, a bioactive lactose derivative, has been widely used in food and pharmaceutical industries. Isomerization of lactose to lactulose by cellobiose 2-epimerase (CE) has recently attracted increasing attention, since CE produces lactulose with high yield from lactose as a single substrate. In this study, a new lactulose-producing CE from Caldicellulosiruptor obsidiansis was extensively characterized. RESULTS: The recombinant enzyme exhibited maximal activity at pH 7...
November 21, 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27868205/antioxidant-properties-and-global-metabolite-screening-of-the-probiotic-yeast-saccharomyces-cerevisiae-var-boulardii
#19
Suprama Datta, David J Timson, Uday S Annapure
BACKGROUND: Saccharomyces cerevisiae var. boulardii is the only yeast species with probiotic properties. It is considered to have therapeutic significance in gastro-intestinal disorders. In this paper, a comparative physiological study between this yeast and Saccharomyces cerevisiae (BY4742) was performed by evaluating two prominent traits of probiotic species, responses to different stress conditions and antioxidant capacity. A global metabolite profile was also developed in order to identify which therapeutically important secondary metabolites are produced...
November 21, 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27859342/aflatoxins-and-food-pathogens-impact-of-biologically-active-aflatoxins-and-their-control-strategies
#20
REVIEW
S Umesha, H M Manukumar, B Chandrasekhar, P Shivakumara, J Shiva Kumar, Sri Raghava, P Avinash, M Shirin, T R Bharathi, S B Rajini, M Nandhini, G Vinaya Rani, M Shobha, H S Prakash
Globally disease outbreaks are due to consumption of contaminated food and feedstuff is regular primary problem. The foremost elements contributing to contamination are microorganisms particularly fungi, which produce low-molecular-weight secondary metabolites, with demonstrated toxic properties referred to as mycotoxins. Aflatoxins contaminate agricultural commodities and may cause sickness or fatality in human and animals. Moreover, the terrible conditions of storage and deficiency in regulatory measures in food quality control aggravate the main issue within the country...
November 18, 2016: Journal of the Science of Food and Agriculture
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