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https://www.readbyqxmd.com/read/28974801/shelf-life-determinants-and-enzyme-activities-of-pearl-millet-a-comparison-of-changes-in-stored-flour-of-hybrids-cms-lines-inbreds-and-composites
#1
Preeti Goyal, L K Chugh
Shelf life of pearl millet flour is very short because of rapid development of rancidity. This investigation was carried out in view of generating breeding material for development of low rancid pearl millet hybrids/varieties. Flour of twenty-one genotypes; seven hybrids, seven CMS lines, five inbreds and two composites stored in covered aluminium boxes at 37 °C for 30 days along with respective fresh flour was analysed for shelf life indicators/determinants. Crude fat content and fat acidity (FA) of fresh flour of the genotypes varied from 3...
September 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28974787/interaction-between-rancidity-and-organoleptic-parameters-of-anchovy-marinade-engraulis-encrasicolus-l-1758-include-essential-oils
#2
Hülya Turan, Demet Kocatepe, İrfan Keskin, Can Okan Altan, Bayram Köstekli, Canan Candan, Asuman Ceylan
This study was carried out to evaluate the lipid oxidation and sensory attributes of anchovy marinated with 10% NaCl+4% alcohol vinegar+0.2% citric acid solution and 0.1% different essential oils. Group A Control: only sunflower seed oil, Group B: sunflower seed oil+0.1% rosemary oil, Group C: sunflower seed oil+0.1% coriander oil, Group D: sunflower seed oil+0.1% laurel oil and Group E: sunflower seed oil+0.1% garlic oil. During storage, lipid oxidation as indicated by the 2-thiobarbituric acid reactive substances (TBARs) values of the control group were significantly higher than the other groups containing essential oils...
September 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28933115/-rancidness-of-armeniacae-semen-amarum-involving-bianzhuang-lunzhi
#3
Jian-Ting Gong, Li-Ying Zhao, Bauer Rudolf, Wen-Juan Mi, Yang Li, Jia-Hui Li, Zhi-Yu Ren, Dong Xu, Ting Zhao, Yong-Hong Yan
This article aims to compare the qualities of Armeniacae Semen Amarum before and after rancidness, in order to study the rancidness of Armeniacae Semen Amarum. In the experiment, content of fatty oil, acid value and peroxide value were determined before and after rancidness,respectively. Meanwhile, HPLC, GC-MS were utilized to analyze laetrile and fatty acid components. Besides, colorimeter and e-nose were introduced to quantify and compare "color and odor". A correlation analysis was conducted on the above results...
December 2016: Zhongguo Zhong Yao za Zhi, Zhongguo Zhongyao Zazhi, China Journal of Chinese Materia Medica
https://www.readbyqxmd.com/read/28917798/perception-of-olive-oils-sensory-defects-using-a-potentiometric-taste-device
#4
Ana C A Veloso, Lucas M Silva, Nuno Rodrigues, Ligia P G Rebello, Luís G Dias, José A Pereira, António M Peres
The capability of perceiving olive oils sensory defects and intensities plays a key role on olive oils quality grade classification since olive oils can only be classified as extra-virgin if no defect can be perceived by a human trained sensory panel. Otherwise, olive oils may be classified as virgin or lampante depending on the median intensity of the defect predominantly perceived and on the physicochemical levels. However, sensory analysis is time-consuming and requires an official sensory panel, which can only evaluate a low number of samples per day...
January 1, 2018: Talanta
https://www.readbyqxmd.com/read/28867856/physicochemical-screening-and-shelf-life-evaluation-of-ku%C3%A1-kum%C3%A4-di-gh%C3%A1-ta-prepared-using-kesara-and-n%C3%A4-gakesara
#5
Pradeep Kumar Prajapati, Rohit Sharma, Amee Amrutia, B J Patgiri
INTRODUCTION: Kuṅkumādi Ghṛta (KG) is an Ayurvedic formulation commonly recommended in skin disorders, especially Mukhadūṣikā (Acne vulgaris). Kesara (stigma of Crocus sativus Linn.) is a prime ingredient in the formulation. However, due to high cost and increased adulteration in Kesara, 'Nāgakesara' (Mesua ferrea Linn.) is suggested by Ayurvedic experts as a substitute. Nāgakesara is relatively lower in cost and possesses similar therapeutic attributes to that of Kesara. Recent studies have established standard manufacturing procedures and clinical efficacies of Kesarayukta (with Kesara) Kuṅkumādi Ghṛta (KKG) and Nāgakesara yukta (with Nāgakesara) Kuṅkumādi Ghṛta (NKG) in Mukhadūṣikā...
January 2017: Ancient Science of Life
https://www.readbyqxmd.com/read/28803213/effect-of-salting-and-ripening-on-the-physicochemical-and-sensory-quality-of-goat-and-sheep-cured-legs
#6
Alfredo Teixeira, Aline Fernandes, Etelvina Pereira, Aristides Manuel, Sandra Rodrigues
Physicochemical and sensory characteristics of sheep and goat cured legs were evaluated. The pH values (5.7-5.8) and aw (0.87 and 0.83) found to be adequate to control meat deterioration, promoting safety and stability to shelf life of products with respect to microbial growth. The high protein (46.2 and 38.4%) and low fat (5.3 and 8.7%) percentages of the goat and sheep cured legs were the main evidence of the effect of salting and ripening processes. A low cholesterol content of 4.5% is particularly evident in sheep cured legs...
August 4, 2017: Meat Science
https://www.readbyqxmd.com/read/28780114/development-of-a-novel-loop-mediated-isothermal-amplification-assay-for-the-detection-of-lipolytic-pseudomonas-fluorescens-in-raw-cow-milk-from-north-china
#7
Liang Xin, Lanwei Zhang, Zhaoxu Meng, Kai Lin, Shuang Zhang, Xue Han, HuaXi Yi, Yanhua Cui
Lipases secreted by psychrotrophic bacteria are known to be heat resistant and can remain active even after the thermal processing of milk products. Such enzymes are able to destabilize the quality of milk products by causing a rancid flavor. Rapid detection of a small amount of heat-resistant lipase-producing psychrotrophic bacteria is crucial for reducing their adverse effects on milk quality. In this study, we established and optimized a novel loop-mediated isothermal amplification (LAMP) assay for the detection of Pseudomonas fluorescens in raw cow milk, as the most frequently reported heat-resistant lipase-producing bacterial species...
August 2, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28750334/effects-of-sage-distillation-by-product-salvia-lavandulifolia-vahl-dietary-supplementation-in-light-lambs-fed-on-concentrates-on-meat-shelf-life-and-fatty-acid-composition
#8
Mateo Leticia, Delgado Paola, Ortuño Jordi, Otal Julio, Bañón Sancho
Sage distillation by-product (SDB) was tested as dietary supplement in lambs for its effects on the lipid profile and meat stability. Segureño lambs from two different rearing systems (ewes grazing Mediterranean shrubland vs. ewes fed indoors on barley/lucerne) were weaned at 13kg live weight and given a basal diet (concentrate) or the SDB diet (concentrate with 100gSDBkg(-1) feed) until they reached 25kg. Intramuscular fat composition and meat stability were determined. SDB increased n-3 PUFA and polyphenol intake...
July 10, 2017: Meat Science
https://www.readbyqxmd.com/read/28750167/comparison-of-antioxidant-evaluation-assays-for-investigating-antioxidative-activity-of-gallic-acid-and-its-alkyl-esters-in-different-food-matrices
#9
Natthaporn Phonsatta, Pawinee Deetae, Pairoj Luangpituksa, Claudia Grajeda-Iglesias, Maria Cruz Figueroa-Espinoza, Jérôme Le Comte, Pierre Villeneuve, Eric A Decker, Wonnop Visessanguan, Atikorn Panya
The addition of antioxidants is one of the strategies to inhibit lipid oxidation, a major cause of lipid deterioration in foods leading to rancidity development and nutritional losses. However, several studies have been reported that conventional antioxidant assays, e.g., TPC, ABTS, FRAP, and ORAC could not predict antioxidant performance in several foods. This study aimed to investigate the performance of two recently developed assays, e.g., the conjugated autoxidizable triene (CAT) and the apolar radical-initiated conjugated autoxidizable triene (ApoCAT) assays to predict the antioxidant effectiveness of gallic acid and its esters in selected food models in comparison with the conventional antioxidant assays...
August 30, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28731503/impact-of-soybean-aging-conditions-on-tofu-sensory-characteristics-and-acceptance
#10
Neide Kiyoko Kondo Kamizake, Lilian Catarini Pereira Silva, Sandra Helena Prudencio
BACKGROUND: Tofu from aged soybeans is of poor quality, mainly with respect to texture. Texture defects described in the literature are contradictory. No study has investigated all sensory properties simultaneously. The objective of the present study was to evaluate the effect of soybean aging conditions [natural: ambient temperature and RH, 18 months, and accelerated: 30 °C, 84% relative humidity (RH), 6 months] on all of the sensory characteristics and the acceptance of tofu...
July 21, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28711265/feeding-a-concentrate-rich-in-rapeseed-oil-improves-fatty-acid-composition-and-flavor-in-norwegian-goat-milk
#11
R A Inglingstad, S Skeie, G E Vegarud, T G Devold, Y Chilliard, M Eknæs
Impaired quality due to a high content of free fatty acids (FFA) and off-flavors has caused challenges in the development of Norwegian goat milk products. The present study aimed to examine the effect of lipid-supplemented concentrates on milk fat content, fatty acid composition, FFA, lipoprotein lipase activity, sensory properties, and size of milk fat globules of goat milk. Thirty goats assigned to 3 experimental groups were fed different concentrates from 60 d in milk (DIM) until late lactation (230 DIM)...
September 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28639694/rancidity-development-of-refrigerated-rainbow-trout-oncorhynchus-mykiss-fillets-comparative-effects-of-in-vivo-and-in-vitro-effects-of-lycopene
#12
Ali Ehsani, Mohammad Sedigh Jasour, Naser Agh, Mohammad Hashemi, Mahdi Khodadadi
BACKGROUND: The problem of lipid oxidation in fish during storage is well known and it is related to both temperature and storage time. Antioxidants could have a main role in limiting deteriorative effects of lipid oxidation in fish. The present study was conducted to investigate the effect of dietary supplement against postmortem addition of lycopene on deterioration of trout fillets during storage at 4±1°C for 12 days. RESULTS: At the end of feeding trial, no significant differences were observed among fatty acid composition of different dietary groups...
June 22, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28585169/evaluating-fermentation-characteristics-of-kazachstania-spp-and-their-potential-influence-on-wine-quality
#13
Illse Jood, Justin Wallace Hoff, Mathabatha Evodia Setati
The current study is the first one to demonstrate the wine fermentation potential of members of several species of the genus Kazachstania including strains derived from grape must. The fermentation characteristics were evaluated in synthetic grape juice medium and in Sauvignon blanc. Our data show that none of the species evaluated could ferment to dryness in monoculture fermentations. However, at least 75% of the sugar was consumed before the fermentations got stuck. In mixed-culture fermentations with Saccharomyces cerevisiae diverse aroma profiles were evident especially in Sauvignon blanc fermentations...
July 2017: World Journal of Microbiology & Biotechnology
https://www.readbyqxmd.com/read/28572919/proximate-and-biochemical-characterization-of-burrito-bachydeuterus-auritus-and-flying-gurnard-dactylopterus-volitans
#14
REVIEW
Lawrence D Abbey, Mary Glover-Amengor, Margaret Ottah Atikpo, Nazlin K Howell
With limited protein resources and depleting commercial fish species there is the need to improve utilization of some of the lesser known species which are underutilized, for example, big eye grunt (burrito), Bachydeuterus auritus, and the flying gurnard (Dactylopterus volitans), (other names Cephalocanthus volitans (local) Pampansre). This study was to characterize some of the proximate and biochemical properties of burrito and the flying gurnard so as to evaluate their potential for use in human nutrition and other value-added products...
May 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28559626/optimization-of-antioxidant-efficacy-of-a-deflavored-and-decolorized-rosemary-extract-effect-of-carnosol-content-on-the-oxidative-stability-of-paprika-colored-beef-patties
#15
P S Rajeev, N M Johannah, G Gopakumar, Balu Maliakel, I M Krishnakumar
Considering the significance of natural antioxidants to preserve meat, the present study was undertaken to evaluate the efficacy of a deflavored and decolorised extract of rosemary (StabilRose™) for the production and preservation of naturally colored fresh meat. Oxidative rancidity of meat and color degradation of paprika oleoresin were exploited as model systems and compared with butylated hydroxyanisole (BHA). The results showed similar efficacy for 3% carnosic acid extract and BHA, with further enhancement in efficacy with respect to the carnosic acid content...
May 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28550782/immunofluorescence-evaluation-of-4-hydroxynonenal-and-8-hydroxy-2-deoxyguanosine-activation-in-zebrafish-daino-rerio-larvae-brain-exposed-microinjected-to-propyl-gallate
#16
Ahmet Topal, Selim Çomakli, Mustafa Özkaraca, Alper Baran, Mine Köktürk, Veysel Parlak, Yavuz Selim Sağlam, Muhammed Atamanalp, Saltuk Buğrahan Ceyhun
Propyl gallate (PG) is a chemical compound obtained by esterification of propanol with gallic acid. Due to its antioxidative properties, it is widely used in cosmetics and pharmaceutical industries as well as to protect the oils in foods such as butter, milk-based desserts, chewing gum, mayonnaise, meat, soups, cereals, spices and seasonings from rancidity. This study has been designed to assessment 8-OHdG and 4-HNE activity, and histopathological changes in the brain tissues of zebrafish larvae, which is a lecithotrophic organism, after 96 h of PG exposure via microinjecting to yolk sac of embryo...
September 2017: Chemosphere
https://www.readbyqxmd.com/read/28493486/pansteatitis-in-polluted-olifants-river-impoundments-nutritional-perspectives-on-fish-in-a-eutrophic-lake-lake-loskop-south-africa
#17
K D A Huchzermeyer, S Woodborne, G Osthoff, A Hugo, A C Hoffman, H Kaiser, J C A Steyl, J G Myburgh
This study compares the aetiology of pansteatitis in Lake Loskop, relative to two other impoundments along the Olifants River. Macroscopic and microscopic pathology, age determination and analysis of stomach content, fatty acids and stable isotopes explain the high prevalence of pansteatitis in Oreochromis mossambicus (Peters) and several other species in Lake Loskop. All the dietary indicator comparisons between pansteatitis-affected and healthy fish fail to support a systemic cause. Pansteatitis in Lake Loskop was linked to size and weight of O...
May 11, 2017: Journal of Fish Diseases
https://www.readbyqxmd.com/read/28493294/commercial-mineral-enhanced-dairy-by-products-as-sodium-replacers-antioxidants-and-calcium-fortifiers-in-sausages
#18
Anne Maren Engeloug, Gu Yi, Bjørg Egelandsdal, Anna Haug, Berit Nordvi
Sausages are perceived as high in Na and with a too high Na:K ratio. Frankfurter type sausages are regarded as important contributors of sodium in the diet and thereby of health risks. Surplus products from the dairy industry are various mineral powders enriched in either potassium, calcium, or phosphate and include various amounts of lactose. Sausages were produced at 3 sodium levels (equivalent to 13, 15, and 17 g NaCl/kg sausage) using 4 different milk ingredients (a dried skimmed milk powder, a calcium enriched milk powder, a potassium enriched powder, and a lactose enriched powder)...
June 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28346739/a-novel-approach-to-limit-chemical-deterioration-of-gilthead-sea-bream%C3%A2-sparus-aurata-%C3%A2-fillets-coating-with-electrospun-nanofibers-as-characterized-by-molecular-thermal-and-microstructural-properties
#19
Zafer Ceylan, Gulgun F Unal Sengor, Mustafa Tahsin Yilmaz
Coating of sea bream fillets with thymol loaded chitosan based electrospun nanofibers (TLCN) and chitosan based nanafibers (CN) has been presented a novel approach to delay chemical deterioration. We assessed CN and TLCN with respect of scanting of total volatile basic nitrogen (TVBN), trimethylamine (TMA), thiobarbituric acid (TBA) deterioration during cold storage condition. Electrospinning process was applied to obtain TLCN and CN. Both of nanofibers obtained from biopolymer and bioactive material were cylindrical, smooth, beadless...
May 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28317750/effects-of-storage-time-and-temperature-on-lipid-oxidation-of-egg-powders-enriched-with-natural-antioxidants
#20
Paula Toshimi Matumoto-Pintro, Alice Eiko Murakami, Ana Carolina Pelaes Vital, Camila Croge, Denise Felix da Silva, Ivan Camilo Ospina-Roja, Ana Flávia Quiles Garcia Guerra
The lipid fraction of egg powder may be affected by storage conditions due to the development of oxidative rancidity caused by polyunsaturated fatty acids. This study evaluated egg powders enriched with antioxidants [tocopherol, catechin, lycopene, and butylated hydroxyanisole (BHA)] for conjugated dienes (during a 90-day period) and for malonaldehydes (during a 210-day period) at 25±2 and 4±1°C. The presence of lycopene and BHA increases the total phenolic compounds in the enriched egg powders, and BHA exhibits the most antioxidant activity, as quantified by an ABTS assay...
August 1, 2017: Food Chemistry
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