Singh, Arashdeep Sharma, Savita Singh, Baljit Kaur, Gurkirat
Published in
Journal of Food Science and Technology
Germination can be used as a bio-processing practice to enhance the digestibility of nutrient and improve the bioactive compounds and rheological properties of food grains. In the present study, effect of germination time 12, 24, 36 and 48 h and temperature 25, 30 and 35 °C on carbohydrate profile, enzyme activity, in vitro nutrient digestibility, ...
Venkatachalam, Karthikeyan Nagarajan, Muralidharan
Published in
Journal of Food Science and Technology
The impact of different proteases (alcalase, ficin, protamex, and neutrase) on the hydrolyzation, foaming and radical scavenging potency of salted duck egg white was studied. Egg white without protease hydrolyzation served as control. Regarding the degree of hydrolysis, neutrase and protamex were more capable of hydrolyzing duck egg white than the ...
Bastos, Valdeci S. Uekane, Thais M. Bello, Neyde A. de Rezende, Claudia M. Flosi Paschoalin, Vânia M. Del Aguila, Eduardo M.
Published in
Journal of Food Science and Technology
The effects of indigenous fermentation on volatile compound profiles in a Theobroma cacao L, TSH565 clone, resistant to Moniliophtora perniciosa and Phytophthora spp. were evaluated in Southern Brazil. Sixty-three volatile flavor compounds in pulp and 36 in grains were identified by SPME-HS/GC–MS and classified as terpenes, alcohols, esters, ketone...
Barbosa, M. O. Coutinho, D. J. G. Santos, J. Cordeiro, R. P. Muniz, L. R. Alves, R. C. Bessa, C. M. A. S. da Silva, M. V. Oliveira, M. B. P. P. de Oliveira, A. F. M.
...
Published in
Journal of Food Science and Technology
This study analyzes the lipid composition and the oxidative stability of oils of Sapindaceae and Meliaceae seeds. The oil content ranged from 14.7% (Guarea guidonia) to 30.1% (Allophylus puberulus and Paullinia elegans). Ten fatty acids were identified in seed oils. Guarea guidonia seeds accumulated mainly oleic (44.9%) and linoleic (24.1%) acid, w...
Chetana, R. Bhavana, K. P. Babylatha, R. Geetha, V. Suresh Kumar, G.
Published in
Journal of Food Science and Technology
Mayonnaise was prepared by replacing refined sunflower oil with physically refined rice bran oil (RBO), filtered sesame oil (SO) and blends of both RBO:SO. Emulsions were formulated using xanthan gum as a replacer for egg. The effect of replacing xanthan gum on varying oil blends (RBO:SO) on the physicochemical properties such as texture (consisten...
Castro-Vargas, Henry I. Baumann, Wolfram Ferreira, Sandra R. S. Parada-Alfonso, Fabián
Published in
Journal of Food Science and Technology
In this work, supercritical fluid extraction (SFE) for the recovery of phenolic antioxidants from papaya agroindustrial waste (seeds) was explored, making use of neat supercritical CO2 and CO2 added with ethanol (CO2-EtOH). A full factorial design played on in order to evaluate the effect of CO2 extraction parameters (temperature between 40 and 60 ...
John, Joshua Mark Jinap, Selamat Hanani, Zainal Abedin Nur Nor-Khaizura, Mahmud Ab Rashid Samsudin, Nik Iskandar Putra
Published in
Journal of Food Science and Technology
Aflatoxins (AFs) are secondary metabolites produced by aflatoxigenic strains of Aspergillus flavus and A. parasiticus, the most toxic being aflatoxin B1 (AFB1). The purpose of the present work was to investigate the effects of industrial-grade packaging materials (low-density polyethylene, polypropylene, polyethylene-laminated aluminium); temperatu...
Chilbule, Amit Singh, Richa Mann, Bimlesh Arora, Sumit Sharma, Rajan Singh Rao, Priyanka
Published in
Journal of Food Science and Technology
The bronopol and kathon are chemical preservative which prevent degradation of milk samples and maintain authenticity in analysis. The detection is based on HPLC–UV–Vis spectroscopy, in which C18 column (250 mm × 4.6 mm, 5 µm) was used for chromatographic separations, with a mobile phase comprising 0.1% phosphoric acid in water: Methanol: 0.1% phos...
Aggarwal, Ankur Seth, Raman Gandhi, Kamal Wangdare, Sachin
Published in
Journal of Food Science and Technology
Lactose is a reducing sugar which is abundantly found in mammalian milk. Lactose intolerance affects more than 70% of the world population, being apparent by the absence of β-galactosidase enzyme, thus leading to the inability to consume dairy products. In the present work, Khoa was prepared from lactose hydrolysed milk and its physico-chemical, te...
Liu, Ruijie Guo, Xin Cheng, Min Zheng, Liyou Gong, Mengyue Chang, Ming Jin, Qingzhe Wang, Xingguo
Published in
Journal of Food Science and Technology
Refinement is usually used to remove undesired components to improve coconut oil quality. In the present study, crude coconut oil (CCO) was refined in four stages: conventional degumming, neutralization, bleaching, and deodorization. Physiochemical indices during the refinement were evaluated: peroxide value (PV), free fatty acid (FFA), fatty acid ...
