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17 records returned

Continued as Molecular Nutrition & Food Research.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
With issue 3/04 Nahrung/Food ceases publication. The Journal is continued as Molecular Nutrition & Food Research. Please go to
Source: Nahrung / Food - September 1, 2004 Category: Nutrition Source Type: journals

Casein gelation under simultaneous action of transglutaminase and glucono-[delta]-lactoneEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Casein solutions (5% w/v) were treated with microbial transglutaminase (MTG) and glucono-[delta]-lactone (GDL) under varying conditions in order to obtain gels. Storage modulus (G [prime]) and gelation time of the gels were measured by oscillation rheometry, while protein cross-linking was determined by gel permeation chromatography. The addition of only GDL to milk resulted in very weak gels, while MTG on its own was not able to create gel networks. Simultaneous action of both ingredients led to gels, the firmness of which was linearly related to the added amount of MTG, but passed through a maximum with rising GDL concen...
Source: Nahrung / Food - June 16, 2004 Category: Nutrition Authors: Orquídea Menéndez, Uwe Schwarzenbolz, Harald Rohm, Thomas Henle Tags: Research Paper Source Type: journals

Influence of cooking and microwave heating on microstructure and mechanical properties of transgenic potatoesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The transgenic potato clones of cultivar Irga with improved resistance to a necrotic strain of potato virus Y (PVYN) were subjected to heat treatment in order to determine their technological quality. The technological quality was determined on the basis of differences between mechanical properties of unmodified potato and transgenic clones during cooking and microwave heating. The compression test was applied in order to evaluate the mechanical resistance of raw, cooked and microwave-treated potatoes. Compression resistance was expressed by fracture stress F (kPa), fracture strain D (mm/mm), and Young modulus E (kPa). The...
Source: Nahrung / Food - June 16, 2004 Category: Nutrition Authors: Wioletta B[lstrok]aszczak, Jadwiga Sadowska, Józef Fornal, Josef Vacek, Bogdan Flis, W[lstrok]odzimierz Zagórski-Ostoja Tags: Research Paper Source Type: journals

Purification and physicochemical characterization of ovine [beta]-lactoglobulin and [alpha]-lactalbuminEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Ovine whey proteins were fractionated and studied by using different analytical techniques. Anion-exchange chromatography and reversed-phase high-performance liquid chromatography (HPLC) showed the presence of two fractions of [beta]-lactoglobulin but only one of [alpha]-lactalbumin. Gel permeation and sodium dodecyl sulfate (SDS)-polyacrylamide gel electrophoresis allowed the calculation of the apparent molecular mass of each component, while HPLC coupled to electrospray ionisation-mass spectrometry (ESI-MS) technique, giving the exact molecular masses, demonstrated the presence of two variants A and B of ovine [beta]-lac...
Source: Nahrung / Food - June 16, 2004 Category: Nutrition Authors: Khaled El-Zahar, Mahmoud Sitohy, Michèle Dalgalarrondo, Yvan Choiset, François Métro, Thomas Haertlé, Jean-Marc Chobert Tags: Research Paper Source Type: journals

Removal of phenolic compounds in pomegranate juices using ultrafiltration and laccase-ultrafiltration combinationsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Phenolic compounds of fruit juices are responsible for haze and sediment formation as well as for color, bitterness and astringency. The influence of ultrafiltration (UF) and laccase-UF combination was investigated on phenolic contents of pomegranate juices and on filtration output. Laccase-treated and then ultrafiltered pomegranate juices have shown a rapid increase in their color, when compared to only ultrafiltered (control) samples. Kinetic parameters of laccase were also determined. During the oxidation period, the changes occurring in pomegranate juices were estimated from phenolic contents, color and anthocyanin mea...
Source: Nahrung / Food - June 16, 2004 Category: Nutrition Authors: Neslihan Alper, Jale Acar Tags: Research Paper Source Type: journals

Inhibitory effect of pollen and propolis extractsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Bee pollen and propolis were collected from Apis mellifera colonies in five regions of Turkey. The antifungal properties of methanol extracts of pollen and propolis (2% and 5% concentrations) were determined on Alternaria alternata and Fusarium oxysporium f. sp. melonis. The least active concentration towards the tested fungi was 2% concentration of both extracts. The inhibitory effect of all propolis extracts on growth of F. oxysporium and A. alternata were generally higher when compared with pollen extracts. The growth of A. alternata and F. oxysporium were not affected at both concentrations of pollens. However, F. oxys...
Source: Nahrung / Food - June 16, 2004 Category: Nutrition Authors: Musa Özcan, Ahmet Ünver, Durmus Ali Ceylan, Ramazan Yetisir Tags: Research Paper Source Type: journals

Effect of [gamma]-radiation and microwave heating of wheat grain on some starch properties in irradiated grain as well as in grain of the next generation cropsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Grains of the Polish winter wheat variety Begra were subjected to [gamma]-radiation (grain harvested in 1996) within the dose range of 0.05-10 kGy and microwave heating (grain harvested in 1997) from 28°C to 98°C. Later the grains were divided into two parts, the first was used for direct analyses after treatment. The second part was sown on the experimental fields. The obtained crop was described as the first generation and divided into two parts. One part was destined to determination of starch properties and the second part was sown in order to obtain the second generation crop. The same pattern was conducted in order...
Source: Nahrung / Food - June 16, 2004 Category: Nutrition Authors: Romualda Doli[nacute]ska, Jerzy R. Warchalewski, Justyna Gralik, Tomasz Jankowski Tags: Research Paper Source Type: journals

Electrochemical detection of ascorbic acid (vitamin C) using a glassy carbon electrodeEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
A method for the detection of ascorbic acid (AA) was developed using square wave anodic stripping voltammetric (SWASV) analysis with a glassy carbon electrode (GCE). The results indicated a sensitive oxidation peak current of AA on the GCE. A linear curve was obtained within a concentration range of 1-130.0 [mu]g/L with a preconcentration time of 270 s. The relative standard deviation of 30.0 [mu]g/L observed was 0.1016% (n = 12) under optimum conditions. The low detection limit (S/N) was pegged at 0.30 [mu]g/L. Results showed that the method developed can be used to assay biological and pharmaceutical samples, and food sa...
Source: Nahrung / Food - June 16, 2004 Category: Nutrition Authors: Suw Young Ly, Jung Ik Chae, Young Sam Jung, Woon Won Jung, Hye Jeong Lee, Seong Ho Lee Tags: Research Paper Source Type: journals

Change in glyceride composition of olive pomace oil during enzymatic esterificationEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Enzymatic esterification of free fatty acids of olive pomace oil with glycerol was investigated. The esterification reaction was carried out in the absence and presence of glycerol (glycerol to free fatty acids (FFA) molar ratio of 1/3 and 1/6). In the absence of glycerol, the FFA concentration decreased from 32 to 21% while the triglyceride concentration increased from 33 to 40% after of 8 h of reaction time. The most significant decrease in FFAs and increase in triglycerides was observed at the limiting concentration of glycerol (glycerol to FFA molar ratio of 1/3). The FFA concentration decreased to 2.5% and the triglyc...
Source: Nahrung / Food - June 16, 2004 Category: Nutrition Authors: Fahrettin Gö[gcaron]üs, Sibel Fad[inodot]lo[gcaron]lu, Ozan Naz[inodot]m Çiftçi Tags: Research Paper Source Type: journals

A study on the lipid fraction of Adriatic sardine filets (Sardina pilchardus)Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In conclusion, this study has highlighted that, under nutritional aspects, regarding EPA and DHA inputs, it is preferable to consume sardines with at least 4% total lipids.
Source: Nahrung / Food - June 16, 2004 Category: Nutrition Authors: Antonella De Leonardis, Vincenzo Macciola Tags: Research Paper Source Type: journals

Chemical, technological, and nutritional characteristics of two lines of "farro" (Triticum turgidum ssp. dicoccum)Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In recent years, the renewed interest for foods with a natural image has increased the demand for dry pasta produced from "hulled" wheat such as the Triticum turgidum ssp. dicoccum, also known as "farro". In order to contribute to the general knowledge, two lines of farro were considered in this study. To have a comparison, an old cultivar of Triticum turgidum ssp. durum (Senatore Cappelli) in addition to a commercial semolina were also examined. All semolina samples were used to produce pasta samples. Results showed some differences among pasta samples that seem to be due not to the presence of specific protein subunits b...
Source: Nahrung / Food - June 16, 2004 Category: Nutrition Authors: Rita Acquistucci, Gabriella Aureli, Pasquale Codianni, Michaela Colonna, Giovanni Galterio Tags: Research Paper Source Type: journals

Metabolic activities of Lactobacillus spp. strains isolated from kefirEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
A total of 21 strains of Lactobacillus species were isolated from Turkish kefir samples, in order to select the most suitable strains according to their metabolic activities including probiotic properties. As a result of the identification tests, 21 Lactobacillus isolates were identified as L. acidophilus (4%), L. helveticus (9%), L. brevis (9%), L. bulgaricus (14%), L. plantarum (14%), L. casei (19%) and L. lactis (28%). The amount of produced lactic acid, hydrogen peroxide, proteolytic activity, and acetaldehyde productions of Lactobacillus spp. were determined. Different amounts of lactic acid were produced by strains s...
Source: Nahrung / Food - June 16, 2004 Category: Nutrition Authors: Zehra Nur Yüksekda[gcaron], Yavuz Beyath, Belma Asl[inodot]m Tags: Research Paper Source Type: journals

Composition and in vitro digestibility of raw versus cooked white- and colour-flowered peasEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Ten pea cultivars (four white-flowered, Pisum sativum ssp. hortense, and six colour-flowered, Pisum sativum ssp. arvense) grown in Latvia were analyzed and tested in in vitro experiments, as raw and cooked seeds. The colour-flowered (CF) had a greater proportion of hulls and a higher acid detergent fibre (ADF) content than white-flowered (WF) pea seeds (10.7 vs. 8.2% and 92.2 vs. 84.5 g/kg dry matter (DM), respectively). Three out of six CF varieties had a significantly greater amount of protein bound to neutral detergent fibre (NDF) than WF peas. The tannin content was higher in CF than in WF peas (8.46 vs. 0.37 g/kg DM)....
Source: Nahrung / Food - June 16, 2004 Category: Nutrition Authors: Barbara Pastuszewska, Maija Vitjazkova, Ewa Swiech, Marcin Taciak Tags: Research Paper Source Type: journals

Preparation and functional properties of extracts from bee breadEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Three extracts, namely hot-water fraction (HWF), water-soluble fraction (WSF), and ethanol-soluble fraction (ESF), were prepared from fresh bee bread imported from Lithuania. The protein and total phenolic contents of these samples were very high. Among them, WSF at 100% concentration showed the highest antioxidative ability and scavenging ability. On the other hand, ESF at 10% concentration possessed the highest ability against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radicals. Bee bread will apply more and more as health food and medicine due to its functional properties such as antioxidative ability and scaveng...
Source: Nahrung / Food - June 16, 2004 Category: Nutrition Authors: Takeshi Nagai, Toshio Nagashima, Takao Myoda, Reiji Inoue Tags: Research Paper Source Type: journals

Antioxidant and angiotension-converting enzyme inhibition capacities of various parts of Benincasa hispida (wax gourd)Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Vegetables and fruits have been shown to be good sources of antioxidants. Benincasa hispida (wax gourd) has been used in traditional Chinese medicine to treat hypertension and inflammation. The aims of this study were to investigate the abilities of antioxidation and inhibition of angiotensin-converting enzyme (ACE) activity of wax gourd pulp, core, seed, and peel prepared by different extraction methods. The fresh weights required to reach 50% inhibition of linoleic acid oxidation were higher in fresh extracts, compared to other extraction methods. Fresh weights required to reach 50% inhibition were the lowest in seed. Th...
Source: Nahrung / Food - June 16, 2004 Category: Nutrition Authors: Hui-Yu Huang, Ju-Jen Huang, Tim K. Tso, Ying-Chieh Tsai, Chen-Kang Chang Tags: Research Paper Source Type: journals

Effect of [gamma]-irradiation on aflatoxin B1 production by Aspergillus flavus and chemical composition of three crop seedsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The effect of [gamma]-irradiation on aflatoxin B1 production by Aspergillus flavus, and the chemical composition of some different crop seeds were investigated. A. flavus infected seeds behaved differently according to their principal constituents. A. flavus caused an increase in protein and decrease in lipids and carbohydrate contents of wheat, soyabean and fababean seeds. Growth of A. flavus and production of aflatoxin B1 was inhibited at a dose level of 5 kGy. A. flavus utilizes carbohydrates of seeds for its growth and aflatoxin production. Crops were arranged, in descending order, according to aflatoxin produced in se...
Source: Nahrung / Food - June 16, 2004 Category: Nutrition Authors: Nagy H. Aziz, Souzan R. Mahrous Tags: Research Paper Source Type: journals

Contents: Nahrung/Food 3/2004Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
No Abstract.
Source: Nahrung / Food - May 31, 2004 Category: Nutrition Tags: Contents Source Type: journals