Effect of Various Hot ‐Air Drying Processes on Clam Ruditapes philippinarum Lipids: Composition Changes and Oxidation Development
AbstractClamRuditapes philippinarum was processed by hot ‐air drying and the changes of its lipids were evaluated by analyzing lipid classes, phospholipid classes, fatty acids, as well as oxidation parameters including peroxide value (POV), thiobarbituric acid‐reactive substances (TBARS) value, total oxidation value (TOTOX), and oxidation test (OXITES T). The hot‐air drying process reduced the contents of triacylglycerol, phosphatidylcholine, and phosphatidylethanolamine, indicating the hydrolysis of lipids. Meanwhile, the hot‐air drying process significantly decreased the proportion of n‐6 polyunsaturated fatty ...
Source: Journal of Food Science - October 31, 2018 Category: Food Science Authors: Zhong ‐Yuan Liu,
Da‐Yong Zhou,
Xin Zhou,
Fa‐Wen Yin,
Qi Zhao,
Hong‐Kai Xie,
De‐Yang Li,
Bei‐Wei Zhu,
Tong Wang,
Fereidoon Shahidi Tags: Food Chemistry Source Type: research
Effect of Various Hot ‐Air Drying Processes on Clam Ruditapes philippinarum Lipids: Composition Changes and Oxidation Development
Journal of Food Science, EarlyView. (Source: Journal of Food Science)
Source: Journal of Food Science - October 31, 2018 Category: Food Science Authors: Zhong ‐Yuan Liu,
Da‐Yong Zhou,
Xin Zhou,
Fa‐Wen Yin,
Qi Zhao,
Hong‐Kai Xie,
De‐Yang Li,
Bei‐Wei Zhu,
Tong Wang,
Fereidoon Shahidi Source Type: research
Ros é Sparkling Wines: Influence of Winemaking Practices on the Phytochemical Polyphenol During Aging on Lees and Commercial Storage
AbstractThe effects of oenological agents, gum arabic, and oenological tannin, added at two different stages in the winemaking of ros é sparkling wines (addition to the base wine and to the sparkling wine after disgorging) on evolution of the phytochemical composition during aging on lees and commercial storage were studied for the first time. The sparkling wines were monitored during 12 months of aging on lees (sur lie, with lees) and commercial storage (bottle storage, without lees), in terms of the polyphenolics, color intensity and antioxidant capacity. It was observed that the stage of the addition of oenological age...
Source: Journal of Food Science - October 29, 2018 Category: Food Science Authors: Saionara Sartor,
V ívian Maria Burin,
Carolina Pretto Panceri,
Robson Rodrigo dos Passos,
Vinícius Caliari,
Marilde T. Bordignon‐Luiz Tags: Food Chemistry Source Type: research
Identification of Volatile Oxidation Compounds as Potential Markers of Walnut Oil Quality
In this study, a 10 ‐day accelerated storage at 60 °C was carried out to investigate the evolution of volatile profiles of walnut oils from three cultivars (cvs. Santai, Xiangling, Qingxiang). Eighteen volatile oxidation compounds, including three alcohols, 11 aldehydes, one furan, one ketone, and two acids, were identified in all oil samples. Data from the three cultivars were combined and the analysis showed that 2 ‐heptenal and 1‐octen‐3‐ol exhibited the strongest linear correlations with peroxide value (PV), p‐anisidine value (p‐AnV), and the residual content of total tocopherols (Rtocos). The contents o...
Source: Journal of Food Science - October 29, 2018 Category: Food Science Authors: Ye Zhou,
Wei Fan,
Fuxiang Chu,
Chengzhang Wang,
Dong Pei Tags: Food Chemistry Source Type: research
Bioaccessibility of Some Essential Minerals in Three Selected Australian Pulse Varieties Using an In Vitro Gastrointestinal Digestion Model
AbstractAustralian produced pulse grains are exported worldwide, predominantly to developing countries where severe essential mineral deficiencies putatively subsist. Anin vitro digestion model that simulates human gastric, intestinal and colonic digestion and fermentation, was used to examine the bioaccessibility of Fe, Mg, K, Ca, P, Zn, Mn, and Cu in commercially available cultivars of Australian field pea, lentil, and sweet lupin. The hull and dehulled seeds were prepared following a traditional cooking method, and quantities of bioaccessible minerals were assessed at each stage ofin vitro digestion using ICP ‐OES ele...
Source: Journal of Food Science - October 29, 2018 Category: Food Science Authors: Yianna Y. Zhang,
Joe Panozzo,
Michael S. Hall,
Said Ajlouni Tags: Health, Nutrition, & Food Source Type: research
Effect of Parboiling on Phenolic, Protein, and Pasting Properties of Rice from Different Paddy Varieties
Abstract The present study evaluated the effect of parboiling on milling, chemical constituents, pasting and cooking properties of different paddy varieties. Parboiling decreasedL* anda* values and increasedb* and head rice recovery. Parboiling significantly increased the protein content and antioxidant activity on a dry basis. Parboiling decreased whiteness, fat content, and paste viscosities. The parboiling process increased the hydrophobicity of rice from all the varieties. Parboiled milled rice showed higher free and boun d phenolic acids as compared to unparboiled milled rice. Parboiled milled rice showed higher ...
Source: Journal of Food Science - October 29, 2018 Category: Food Science Authors: Priyanka Pal,
Narpinder Singh,
Parmeet Kaur,
Amritpal Kaur Tags: Food Chemistry Source Type: research
Effect of Parboiling on Phenolic, Protein, and Pasting Properties of Rice from Different Paddy Varieties
Journal of Food Science, EarlyView. (Source: Journal of Food Science)
Source: Journal of Food Science - October 29, 2018 Category: Food Science Authors: Priyanka Pal,
Narpinder Singh,
Parmeet Kaur,
Amritpal Kaur Source Type: research
Bioaccessibility of Some Essential Minerals in Three Selected Australian Pulse Varieties Using an In Vitro Gastrointestinal Digestion Model
Journal of Food Science, EarlyView. (Source: Journal of Food Science)
Source: Journal of Food Science - October 29, 2018 Category: Food Science Authors: Yianna Y. Zhang,
Joe Panozzo,
Michael S. Hall,
Said Ajlouni Source Type: research
Identification of Volatile Oxidation Compounds as Potential Markers of Walnut Oil Quality
Journal of Food Science, EarlyView. (Source: Journal of Food Science)
Source: Journal of Food Science - October 29, 2018 Category: Food Science Authors: Ye Zhou,
Wei Fan,
Fuxiang Chu,
Chengzhang Wang,
Dong Pei Source Type: research
Ros é Sparkling Wines: Influence of Winemaking Practices on the Phytochemical Polyphenol During Aging on Lees and Commercial Storage
Journal of Food Science, EarlyView. (Source: Journal of Food Science)
Source: Journal of Food Science - October 29, 2018 Category: Food Science Authors: Saionara Sartor,
V ívian Maria Burin,
Carolina Pretto Panceri,
Robson Rodrigo dos Passos,
Vinícius Caliari,
Marilde T. Bordignon‐Luiz Source Type: research
Characterization of the Volatile Compounds in Raw and Roasted Georgia Pecans by HS ‐SPME‐GC‐MS
In this study, the volatiles of raw “Desirable” pecans from Georgia and 3 roasted pecan samples (175 °C for 5, 10, and 15 min) were determined by HS‐SPME coupled to GC‐MS using stable deuterium‐labeled volatiles as internal standards for quantitation. As expected, roasting markedly impacted the volatile profile of pecans: a total of 63 flavor‐active compounds were identified in roasted samples, including 9 compounds not detected in raw “Desirable” pecans. Pyrazines, notable indicators of the Maillard reaction, were found only in roasted samples and demonstrated continual increases throughout observed roast...
Source: Journal of Food Science - October 22, 2018 Category: Food Science Authors: Yi Gong,
Adrian L. Kerrihard,
Ronald B. Pegg Tags: Food Chemistry Source Type: research
Juice Clarification with Pectinase Reduces Yeast Assimilable Nitrogen in Apple Juice without Affecting the Polyphenol Composition in Cider
In this study, 3 clarification methods were applied to ‘York’ apple juice, that is, static settling, centrifugation, and pectinase. Raw (control) and clarified juice were fermented to cider, and the impact of clarification on the physicochemical parameters, amino acids and polyphenol content of the juice and cider was assessed. Juice clarification by pectinase decreased YAN by 50%, while static settling and centrifugation increased the concentration of most amino acids by 83%. All clarification treatments lowered the concentration of total polyphenols in the juice (from 60% to 30%,P< 0.05) and affected the individua...
Source: Journal of Food Science - October 22, 2018 Category: Food Science Authors: Sihui Ma,
Andrew Neilson,
Jacob Lahne,
Gregory Peck,
Sean O'Keefe,
E. Kenneth Hurley,
Ann Sandbrook,
Amanda Stewart Tags: Food Chemistry Source Type: research
Juice Clarification with Pectinase Reduces Yeast Assimilable Nitrogen in Apple Juice without Affecting the Polyphenol Composition in Cider
Journal of Food Science, EarlyView. (Source: Journal of Food Science)
Source: Journal of Food Science - October 22, 2018 Category: Food Science Authors: Sihui Ma,
Andrew Neilson,
Jacob Lahne,
Gregory Peck,
Sean O'Keefe,
E. Kenneth Hurley,
Ann Sandbrook,
Amanda Stewart Source Type: research
Characterization of the Volatile Compounds in Raw and Roasted Georgia Pecans by HS ‐SPME‐GC‐MS
Journal of Food Science, EarlyView. (Source: Journal of Food Science)
Source: Journal of Food Science - October 22, 2018 Category: Food Science Authors: Yi Gong,
Adrian L. Kerrihard,
Ronald B. Pegg Source Type: research
Characterization of Volatile Compounds and Sensory Analysis of Jasmine Scented Black Tea Produced by Different Scenting Processes
This study aimed to analyze the influence of different processes on aroma quality and the specific contribution of volatiles to aroma quality. To achieve it, the headspace solid ‐phase microextraction method combined with gas‐chromatography mass‐spectrometry was used to identify and quantify the volatile compounds, and further collected the characteristics according to odor activity values or contents. The quantitative descriptive analysis (QDA) and traditional sensor y analysis (TSA) were used to evaluate its aroma quality and the correlation analysis between QDA and characteristic aroma compounds was carry out to a...
Source: Journal of Food Science - October 19, 2018 Category: Food Science Authors: Huanhuan Li,
Liyong Luo,
Mengjun Ma,
Liang Zeng Tags: New Horizons in Food Research Source Type: research
