Search Results
Results 151 - 200 of 673
1 2 3 4 5 6 7 8 9 10 >
Ge Beilei - - 2007
One important safety criterion of using lactic acid bacteria (LAB) in food applications is to ensure that they do not carry transferable antimicrobial resistance (AR) determinants. In this study, 63 LAB belonging to six genera, Streptococcus, Lactobacillus, Lactococcus, Enterococcus, Leuconostoc, and Pediococcus, were recovered from 28 retail fermented food products ...
Holst Irene - - 2007
We examined pollen grains and starch granules from a large number of modern populations of teosinte (wild Zea spp.), maize (Zea mays L.), and closely related grasses in the genus Tripsacum to assess their strengths and weaknesses in studying the origins and early dispersals of maize in its Mesoamerican cradle ...
Moore Jeffrey - - 2007
The bran fraction of wheat grain is known to contain significant quantities of bioactive components. This study evaluated the potential of solid-state yeast fermentation to improve the health beneficial properties of wheat bran, including extractable antioxidant properties, protein contents, and soluble and insoluble fiber compositions. Three commercial food grade yeast ...
Bird Anthony R - - 2008
Himalaya 292 (Hordeum vulgare var. Himalaya 292) is a novel hull-less barley variety lacking activity of a key enzyme of starch synthesis giving a grain containing less total starch, more amylose and higher total dietary fibre. Animal trials have shown that Himalaya 292 contains more resistant starch and has greater ...
Wu S-C - - 2007
The effects of particle size changes by micronization on the intestinal health-promotion ability of orange insoluble fiber fraction (IFF) were investigated in a hamster model by feeding 3 diets, which contained unmicronized IFF (control), jet-milled IFF, and high-pressure micronized IFF as the sole fiber source in diet. The results showed ...
Peng Xiaowei - - 2008
Microsphaeropsis sp. was used to produce SCO in solid-state fermentation (SSF) from a substrate consisting of steam-exploded wheat straw (SEWS) and wheat bran (WB). The yield of SCO was 42 mg/g dry substrate (gds) without adding cellulase. To achieve a higher SCO yield, cellulase was added to the solid-state medium, ...
Schwan Rosane F - - 2007
The Tapirapé people of the Tapi'itãwa tribe of Brazil produce several fermented foods and beverages, one of which is called 'cauim'. This beverage usually makes up the main staple food for adults and children. Several substrates are used in its production, including cassava, rice, corn, maize and peanuts. A fermentation ...
Nisiotou Aspasia A - - 2007
Indigenous yeast population dynamics during the fermentation of healthy and Botrytis-affected grape juice samples from two regions in Greece, Attica and Arcadia, were surveyed. Species diversity was evaluated by using restriction fragment length polymorphism and sequence analyses of the 5.8S internal transcribed spacer and the D1/D2 ribosomal DNA (rDNA) regions ...
Pérez E E - - 2007
The physical proximate composition and physicochemical characteristics, microbiological stability, and in vitro alpha-amylolysis rate of flours produced by conventional dehydration techniques of the edible portions of the aroids Xanthosoma sagittifolium and Colocasia esculenta were investigated. Flours from the edible portion of both tubers did not show significant statistical differences in ...
Chmielowski Rebecca A - - 2007
Glucosamine is used to treat osteoarthritis or as a nutritional supplement. The synthesis, isolation, and purification of glucosamine play a crucial role in its industrial application. This work presents the production of glucosamine from microbial fermentation, and discusses the production problems at both the upstream and downstream operations when the ...
Sumathi A - - 2007
The process variables for extrusion cooking of pearl millet were standardized and some of the physicochemical characteristics of the millet extrudates and also the nutritional qualities of the millet and legume-based extruded supplementary foods were determined. The millet grits less than 355 microm in size, equilibrated to 18+/-1% moisture content, ...
Song Xiao-Yan - - 2007
Trichokonins are peptaibols produced by Trichoderma koningii SMF2. The main isoforms are Trichokonin VI, Trichokonin VII and Trichokonin VIII. The solid-state fermentation (SSF) was applied for the production of Trichokonin VI. The fermentation factors, which included inoculum size, incubation temperature, initial moisture content and initial pH, were investigated and optimized ...
Prochaska Krystyna - - 2007
An attempt to quantitative evaluation of the functionality of food grade chemically modified starches in the emulsion systems by estimation of their surface activity as well as the capability of thickening food products was the main purpose of this present work. It was stated that chemically modified starches reveal higher ...
Yu Fang - - 2007
The mechanical properties, such as Young's modulus, yield strength, and the elongation at breakage, were investigated for several sulfur-containing biopolymers P(3HB-co-3MP). A series of P(3HB-co-3MP) samples with 3MP unit content ranging from 6.6 to 39.1 mol-% was biosynthesized by fermentation using the PHA-synthesizing bacteria Cupriavidus necator. For comparison, the bacterially ...
Mbata, Theodore I.
Studies were conducted to develop an appropriate household/small scale enterprise level technique for the production of bambara-nut-fortified fermented maize dough or meal by comparing different treatments, processing methods and fortification levels. The effect of fortification of maize based traditional foods with legume protein, bambara-nut at 0%. 10% and 20% replacement ...
Broothaerts Wim - - 2007
The presence of genetically modified organisms (GMOs) in food and feed products is subject to regulation in the European Union (EU) and elsewhere. As part of the EU authorization procedure for GMOs intended for food and feed use, reference materials must be produced for the quality control of measurements to ...
Hayes Maria - - 2007
A variety of milk-derived biologically active peptides have been shown to exert both functional and physiological roles in vitro and in vivo, and because of this are of particular interest for food science and nutrition applications. Biological activities associated with such peptides include immunomodulatory, antibacterial, anti-hypertensive and opioid-like properties. Milk ...
Viola E - - 2008
Wheat, barley and oat straws were treated by steam explosion (SE) and then washed with 50g/l NaOH solution. The SE treatment was optimized at batch scale on the basis of carbohydrate recovery. Stocks of fodder (300kg) were produced at 198 degrees C for 2.5min by a continuous reactor and used ...
de Lucas A - - 2007
This study investigates the potential of agro-food wastewater fermentation by activated sludge. Experimental results shown that all of the agro-food wastewaters studied initially had considerable concentrations of fermentable substrates, ranging from 19% to 68% of the total COD, but not all of the substrates contained in this COD fraction were ...
Hasnip Sarah - - 2007
Results are presented of a survey of fermented foods and beverages sold in the United Kingdom for levels of ethyl carbamate (urethane) carried out to expand the range of food types sold in the United Kingdom for which data regarding ethyl carbamate are available. Samples were analyzed by in-house validated ...
Beaulieu Josée - - 2007
Functional foods and nutraceuticals have gained in popularity over the last 10 years. Among natural health products, whey proteins and fermented milk products are paramount. A malleable protein matrix (MPM), composed of whey fermented by a lactic acid bacterium, capsular exopolysaccharides, vitamins, minerals, and peptides generated during the fermentation process, ...
Wang H - - 2007
Biotransformation of piceid in Polygonum cuspidatum to resveratrol by Aspergillus oryzae was investigated in this study. Resveratrol is widely used in medicine, food, and cosmetic because of its pharmacological properties. However, it has a much lower content in plants compared with its glucoside piceid, which has a much lower bioavailability. ...
Perry Linda - - 2007
Chili peppers (Capsicum spp.) are widely cultivated food plants that arose in the Americas and are now incorporated into cuisines worldwide. Here, we report a genus-specific starch morphotype that provides a means to identify chili peppers from archaeological contexts and trace both their domestication and dispersal. These starch microfossils have ...
Loponen Jussi - - 2007
The prolamins of wheat, rye, and barley contain structures that are harmful to gluten-sensitive people, and an extensive degradation of these prolamins during food processing might eliminate this problem. Sourdough fermentation is a cereal food process during which some protein degradation occurs. In this study, the prolamin hydrolysis that occurred ...
Traore Tahirou - - 2007
The process of red sorghum malt production was monitored three times in five production units (PU) selected upon their ability to produce malt flours having a high capacity to fluidify high-energy-density gruels. Raw, germinated and degermed seeds were analysed for macronutrient, soluble sugars, phytate and cyanide contents and alpha-amylase activity. ...
Tan Ihwa - - 2007
An improved method to analyze the (13)C NMR spectra of native starches, which considers the contribution of the V-type conformation and the nature of the amorphous component, has been developed. Starch spectra are separated into amorphous and ordered subspectra, using intensity at 84 ppm as a reference point. The ordered ...
Luksiene Zivile - - 2007
Nowadays, there is a growing interest in natural, minimally processed, nutritional and healthy foods. Sprouted seeds can be offered as natural nutritive products. Regrettably, existing seed decontamination technologies are limited and have specific disadvantages. 5-aminolevulinic acid (5-ALA) as a novel and effective tool for wheat decontamination from microfungi is proposed ...
Young Paul M - - 2007
The relationship between the apparent moisture content and moisture sorption of modified starches was investigated. Samples of sodium starch glycolate (SSG), pregelatinized starch (PGS) and potato starch (PS) were stored for various times at 44% or 75% relative humidity (RH) to produce samples with moisture contents of up to 14%, ...
Wang Tseng-Hsing - - 2007
The fermentation products of Monascus, especially those produced by solid-state fermentation of rice, have been used as food and health remedies for over 1000 years in China. Monascus rice products (MRPs) are currently being used as health foods in the United States and many Asian countries such as Japan, Taiwan, ...
Brunser O - - 2007
Fermented foods have been used since prehistoric times. Their number, variety and geographic origin are considerable, and different substrates and agents including bacteria, yeasts and moulds have been used in their preparation. In the last few decades the scientific approach to the study of the participating microorganisms and the resulting ...
Chen H Z - - 2007
Simultaneous saccharification and fermentation (SSF) widely used in submerged state could be effective in solid state. Solid state SSF was first compared with solid state separate hydrolysis and fermentation on ethanol production. Ethanol yield using solid state separate hydrolysis and fermentation (SHF) in 5 days was only half of that ...
Rutherfurd Shane M - - 2006
True ileal total lysine digestibility was determined and compared with true ileal reactive lysine digestibility when applied to 20 cereal-based breakfast foods. Semisynthetic diets each containing a breakfast cereal as the sole protein source were formulated and fed to growing rats. Titanium dioxide was included as an indigestible marker. Digesta ...
Castro Antonio J - - 2007
In order to better understand the various pathways of sucrose and starch catabolism in the anther of lily (Lilium hybrida var. "Enchantment"), invertase (EC 3.2.1.26) and amylase (EC 3.2.1.1, EC 3.2.1.2) activities were measured separately in different fractions (anther wall, locular fluid and microspore/pollen) and correlated with the sugar content ...
Xiao Z J - - 2007
The nutritional requirements for acetoin production by Bacillus subtilis CICC 10025 were optimized statistically in shake flask experiments using indigenous agroindustrial by-products. The medium components considered for initial screening in a Plackett-Burman design comprised a-molasses (molasses submitted to acidification pretreatment), soybean meal hydrolysate (SMH), KH(2)PO(4).3H(2)O, sodium acetate, MgSO(4).7H(2)O, FeCl(2), and ...
Dewar Richard J - - 2006
The viscosity of nonsolid foods and the stability of their viscosity over time is critical in managing dysphagia. The time-dependent viscosity of liquids thickened with starch-based thickeners was measured at constant temperature and shear rate. Viscosity was measured between 30-min intervals of rest (zero shear) over a period of 17 ...
Lares Mary - - 2006
The goal of this study was to evaluate the effect of the physical modification by microwave irradiation on the mineral fraction and rheological properties of starch isolated from Canna edulis rhizomes. Phosphorus, sodium, potassium, magnesium, iron, calcium and zinc were evaluated using atomic absorption spectrophotometry. Rheological properties were determined using ...
Tuohy Kieran M - - 2006
The human colonic microbiota imparts metabolic versatility on the colon, interacts at many levels in healthy intestinal and systemic metabolism, and plays protective roles in chronic disease and acute infection. Colonic bacterial metabolism is largely dependant on dietary residues from the upper gut. Carbohydrates, resistant to digestion, drive colonic bacterial ...
Macfarlane Sandra - - 2006
Bacteria growing in the human large intestine live in intimate association with the host and play an important role in host digestive processes, gut physiology, and metabolism. Fecal bacteria have been investigated extensively, but few studies have been done on biofilms that form on digestive wastes in the large bowel. ...
Urga, K.
Grass pea (Lathyrus sativus L.) is one of the most important food legumes in countries like Bangladesh, India and Ethiopia. The legume is nutritious, rich in protein (28-32%) and contains good quantities of essential amino acids. Consumption of Lathyrus sativus seeds has been associated for more than 2000 years with ...
Babitha Sumathy - - 2007
The aim of the present work was to investigate the feasibility of jackfruit seed powder as a substrate for the production of pigments by Monascus purpureus in solid-state fermentation (SSF). A pigment yield of 25ODUnits/g dry fermented substrate was achieved by employing jackfruit seed powder with optimized process parameters such ...
Aragones Lemnuel V - - 2006
Grazing by dugongs and cropping by green turtles have the capacity to alter the subsequent nutritional quality of seagrass regrowth. We examined the effects of simulated light and intensive grazing by dugongs and cropping by turtles on eight nutritionally relevant measures of seagrass chemical composition over two regrowth periods (short-term, ...
Ogasawara H - - 2006
One of the important factors through food manufacturing is hygienic management. Thus, food manufactures prove their hygienic activities by taking certifications like a Hazard Analysis and Critical Control Point (HACCP). This concept also applies to food monitoring. Acoustical measurements have advantage for other measurement in food monitoring because they make ...
Kongo J M - - 2006
AIMS: This work was undertaken to study the feasibility and the characteristics of a fermented product made of goat milk, using a mixed starter culture of Bifidobacterium animalis and Lactobacillus acidophilus under controlled conditions, and to determine their survival in the fermented milk during refrigerated storage. METHODS AND RESULTS: Goat ...
Plessas S - - 2007
A biocatalyst was prepared by immobilizing a commercial Saccharomyces cerevisiae strain (baker's yeast) on orange peel pieces for use in alcoholic fermentation and for fermented food applications. Cell immobilization was shown by electron microscopy and by the efficiency of the immobilized biocatalyst for alcoholic fermentation of various carbohydrate substrates (glucose, ...
Ye S D - - 2006
A novel solid-state fermentation apparatus, namely an upright multi-tray conidiation chamber, was developed to facilitate the production of aerial conidia of fungal biocontrol agents, such as Beauveria bassiana. The chamber with 25 bottom-meshed metal trays had a capacity of > or =50 kg rice with each tray holding > or ...
Landberg Rikard - - 2006
The total alkylresorcinol (AR) content and relative homologue composition of 21 durum wheat (Triticum durum) kernel samples, as well as 5 pasta products and the corresponding flour mixtures, were determined. Durum wheat contained on average 455 microg/g ARs, and the average relative homologue composition was C17:0 (0.4%), C19:0 (14%), C21:0 ...
Barboza Perry S - - 2006
We studied castrated adult muskoxen fed a standard diet of grass hay and supplement throughout the year to determine seasonal changes in digesta passage, fill, and fermentation without the confounding effects of reproductive demands or changes in food quality. Although food intake increased by 74% between spring and autumn, mean ...
Mokoena M P - - 2006
AIMS: Aflatoxin B(1) (AFB(1)) is a mycotoxin which is known to frequently contaminate poorly stored food products destined for human consumption. This study was carried out to investigate the potential activity of lactic acid fermentation in reducing AFB(1) level in fermented maize meal products. METHODS AND RESULTS: Maize meal was ...
Lin Chia-Hung - - 2006
In the present study, soybean koji fermented with various GRAS filamentous fungi, including Aspergillus sojae BCRC 30103, Aspergillus oryzae BCRC 30222, Aspergillus awamori, Actinomucor taiwanensis and Rhizopus sp. These organisms are commonly used as starters in the fermentation of many traditional, oriental food products. The growth of starter organisms, total ...
Wu Yan - - 2006
Pepsin digestion prior to mass analysis increases the spatial resolution of hydrogen exchange mass spectrometry experiments. Online digestion with immobilized pepsin is advantageous for several reasons including better digestion efficiency. We have found that certain immobilized pepsin columns cause substantial deuterium back-exchange, rendering the data unusable. When pepsin immobilized on ...
1 2 3 4 5 6 7 8 9 10 >