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al-Hooti S N - - 2002
Pan bread formulations based on raw wheat germ, vital wheat gluten, and enzyme-active soybean flour were optimized with the objective of developing a phytochemical-enriched designer food product with superior nutritional and sensory qualities. The objective texture values (measured as compression force, g) indicated that the test bread with 10% wheat ...
Lopes Da Silva J A - - 2002
Release of selected volatile aldehyde compounds from starch-rich matrices was studied by headspace extraction, using solid-phase microextraction, and gas chromatography. Changes in the rheological properties of the starch-based matrices, due to starch concentration, gelatinization, and interactions with emulsifiers, were studied by steady shear and dynamic methods. The degree of volatile ...
Jobling Stephen A - - 2002
The use of unmodified starches in frozen foods is severely limited by the undesirable textural changes that occur after freezing and thawing. Retrogradation of glucan chains leads to syneresis, a separation of the starch gel and water phases. Stabilization of the starch structure is normally achieved by chemical modification to ...
Blandino A - - 2002
The production of exo-polygalacturonase (exo-PG) and endo-PG by Aspergillus awamori grown on wheat in solid-state fermentation was studied. Endo- and exo-PG activities were detected after 24 h of inoculation. Glucose released from starch hydrolysis acted as a catabolite repressor for the exo-PG enzyme. In contrast, endo-PG production was not affected ...
Chiou Lisa A - - 2002
OBJECTIVES: Botulism cases due to traditional Alaska Native fermented foods occur periodically in Southwest Alaska. In this population, we conducted a survey on knowledge, attitudes, and practices related to botulism and fermented foods. METHODS: We interviewed 140 adults randomly chosen from nine villages. Data collected included fermented food consumption frequency; ...
Egounlety M - - 2002
Maize-based weaning foods prepared from whole maize meal or dehydrated fermented maize (ogi) flour fortified with soybean, cowpea or groundbean tempe, with or without the addition of melon seed flour were fed to 40 albino weanling rats. The nutrient quality of the weaning foods was monitored by the measurement of ...
Mauri Pierluigi - - 2002
Saccharides in foods play important roles, as they are essential substrates for fermentation processes. In brewing, the concentration of maltooligosaccharides influences the characteristics of beers and therefore their determination is of great practical interest. Electrospray ionization mass spectrometry (ESI-MS) was applied to identify and characterise maltooligosaccharides in beer samples. The ...
Nair Bindu - - 2002
Aluminum Starch Octenylsuccinate is the aluminum salt of the reaction product of octenylsuccinic anhydride with starch. It is used in cosmetics at concentrations as high as 30% as an anticaking agent and a nonaqueous viscosity increasing agent. No information was available on the presence of impurities in the cosmetic-grade ingredient. ...
Ryu Dojin - - 2002
Zearalenone (ZEN), a common contaminant of all major cereal grains worldwide, is produced by some plant pathogenic molds including Fusarium graminearum and F. culmorum. The biological activity of this mycotoxin is mainly attributed to its estrogenic activity that modulates/disrupts endocrine function in animals and possibly humans. Efforts have been made ...
Osundahunsi Oluwatooyin F - - 2002
Tempe, an Indonesian mold fermented food, was prepared from cowpeas and soybeans using the traditional oriental process with modifications where appropriate. Four complementary foods were developed from whole maize meal or dehydrated fermented maize (ogi) flour fortified with either cowpea tempe or soybean tempe. Wholesomeness and potentials of the vanilla-flavored ...
Mandel Irwin D - - 2002
Sucralose is a new type of non-caloric, high-intensity sweetener recently approved for use by the U.S. FDA. Its availability may expand the number of palatable, low-sugar foods and beverages currently on the market. A series of studies has been conducted to assess whether sucralose has cariogenic potential. These include an ...
Söderström Johanna - - 2002
Two-step steam pretreatment of softwood was investigated with the aim of improving the enzymatic digestibility for ethanol production. In the first step, softwood was impregnated with SO2 and steam pretreated at different severities. The first step was performed at low severity to hydrolyze the hemicellulose and release the sugars into ...
Tharanathan Rudrapatnam N - - 2002
Carbohydrates are biomolecules abundantly available in nature. They are found in bewildering types ranging from simple sugars through oligo- and polysaccharides to glycoconjugates and saccharide complexes, each exhibiting characteristic bio-physiological and/or nutritional functions both in in vivo and in vitro systems. For example, their presence or inclusion in food dictates ...
Crittenden R G - - 2002
Immobilised cells of the bacterium Zymomonas mobilis were used to remove glucose, fructose, and sucrose from food-grade oligosaccharide mixtures. Unpurified fructo-, malto-, isomalto-, gentio-, and inulinoligosaccharides, containing total carbohydrate concentrations of 300 g l(-1), were added to immobilised cells, in 100 ml batch reactors. No pH control or nutrient additions ...
O'Riordan K - - 2001
AIMS: To optimize a spray coating process for the production of encapsulated microspheres containing viable Bifidobacterium cells and to determine whether the readily gelatinized modified starch coating used in this study improved bacterial survival in foods or under acid conditions. METHODS AND RESULTS: An air inlet temperature of 100 degrees ...
Hudson J A - - 2001
AIMS: Little information exists regarding the microbiology of two traditional Maori food preparation processes which may involve fermentations. Preliminary microbiological and chemical analyses were carried out on these two foods in order to identify the fermentations involved (if any). METHODS AND RESULTS: Testing was carried out on freshly-prepared foods and ...
Whyte R - - 2001
Descriptions were obtained from Maori elders knowledgeable in traditional methods for the processing of Tiroi (mussels and Puha), Kina (sea urchins), Kanga Kopiro (fermented maize) and Titi (muttonbird). Information for a number of variations of each method was transformed into process flow charts, and these charts were analysed using a ...
Gonfa A - - 2001
The wide variety and the socio-economic and dietary importance of traditional fermented milk products of Ethiopia are discussed in this paper. Information on the microbiology of these products is sparse and has relevance to those organisms associated with spoilage and to those considered desirable for fermentation. There is a clear ...
Chiou R Y - - 2001
Soybeans were soaked with water for 4 h, steam-cooked, inoculated with the conidia of Aspergillus oryzae, and incubated for 3 days for koji preparation. The koji was then mixed with water-soaked and steam-cooked soybeans (1:2, w/w), ground into paste, and supplemented with 15% ethanol and 12.5% NaCl or 3% ethanol ...
Haller D - - 2001
Metabolic and functional properties of probiotic lactic acid bacteria (LAB) in the human gastro-intestinal ecosystem may be related to certain beneficial health effects. In this study, lactobacilli of either intestinal or fermented food origin were compared in their capability to survive low pH and bile, in their metabolic activity in ...
Ramírez-Orozco M - - 2001
We found that the marine yeast Debaryomyces hansenii strain C-11 (CIBNOR yeast collection, La Paz, Mexico) is highly tolerant to chlorine dioxide (ClO2), a powerful biocide agent. A direct application of this observation is the fermentation of the yeast in a nonsterile medium with an initial concentration of 0.3 mg/L ...
Sinha J - - 2001
The influence of Paecilomyces japonica pellet morphology on fermentation broth rheology and exobiopolymer production was investigated in a 5-1 jar fermenter. Rapid formation of pellets was observed after the first day of fermentation; and these slowly increased in size and roughness. This, together with the increase in biomass concentration, altered ...
Lo Curto R B - - 2001
An alternative utilization of virgin grape marc (VGM) to produce SCP from S. ceretisiae is reported. A simple extraction method of fresh grape marc produces a sugar-rich solution: through fed-batch fermentation, a high-value yeast biomass instead of a low-value product like ethanol can be produced. Productivity and quality of yeast ...
Cross M L - - 2001
Clinical reports have suggested that dietary consumption of fermented foods, such as yogurt, can alleviate some of the symptoms of atopy and might also reduce the development of allergies, possibly via a mechanism of immune regulation. Controlled studies have indicated that consumption of fermented milk cultures containing lactic acid bacteria ...
Taylor F - - 2001
The Quick-Germ process developed at the University of Illinois at Urbana-Champaign is a way to obtain corn oil, but with lower capital costs than the traditional wet-milling process. Quick-Germ has the potential to increase the coproduct credits and profitability of the existing dry-grind fuel ethanol process, but the fermentability of ...
Murphy O - - 2001
Many LDCs currently on the market are not digested in the upper gastrointestinal tract and become fermented in the large intestine. They possess physiological benefits similar to those of dietary fibre. For some of these materials the fermentation process is highly specialised and leads to the selective stimulation and growth ...
Bover-Cid S - - 2001
The effectiveness of an amine-negative starter culture (Lactobacillus sakei CTC494) in the reduction of biogenic amine production during the ripening of fermented sausages was examined. Four batches were manufactured in parallel: spontaneously fermented and starter-mediated sausages were manufactured from two lots of raw materials of different hygienic quality. Besides the ...
Bednar G E - - 2001
The digestion of legumes, cereal grains, cereal and potato flours and grain-based foods in dogs was studied using two in vitro model systems. The first simulated the stomach and small intestine through the additions of acid and enzymes and large bowel fermentation through use of fecal inocula from dogs, and ...
Kirkpatrick R C - - 2001
Three digestion trials were conducted to quantify aspects of digestive physiology in the Yunnan snub-nosed monkey Rhinopithecus bieti, a foregut fermenter that feeds primarily on lichens. Mean retention time (MRT, the average time plastic markers spent in the animal) had a mean estimate of 47 hr (n = 3) with ...
Bello-Pérez L A - - 2001
Potato, corn and banana starches were blended in various combinations and ratios. Stability and clarity, freeze-thaw stability, water retention capacity and apparent viscosity of the pastes (prepared with a hydrothermic treatment using 100 degrees C for 30 min) were evaluated. In general, the samples stored at room temperature (28 degrees ...
Skrabanja V - - 2001
Spelt wheat seeds (Triticum aestivum subsp. spelta cv. Ostro) were used to obtain white spelt flour (64.5% yield), wholemeal spelt flour (100% yield), and scalded spelt wheat kernels. From these materials, white spelt wheat bread (WSB), wholemeal spelt wheat bread (WMSB), and spelt wheat bread with scalded spelt wheat kernels ...
Laniewska-Moroz L - - 2001
The antibacterial effect of bacteriocins synthesized by Lactobacillus plantarum isolated from fermented carrot juice on Enterobacteriaceae rods coming from food was studied in the experiment. Their antibacterial activity was determined employing the diffusion method, well technique. The results show that the bacteriocins examined were characterized by a different effect on ...
Ramesh B - - 2001
The effects of various flours on production of thermostable beta-amylase and pullulanase using Clostridium thermosulfurogenes SV2 was studied in submerged fermentation. Among the flours added to PYE basal medium, potato flour was the best substrate for enzyme production, and under optimal conditions C. thermosulfurogenes SV2 produced 0.87 and 0.98 U ...
Ivanova I - - 2001
Functional foods hold a great promise for future trends in human nutrition. Consumption of milk and milk products have a pronounced probiotic effects together with the expected modification of allergenic properties of milk due to the process of fermentation. The proteolytic system of lactic acid bacteria consists a cell wall ...
Blateyron L - - 2001
One hundred and seventy-eight musts from different regions in France were selected by enologists and fermented under standardized conditions. Two kinds of fermentation problems were distinguished: (a) slow and (b) sluggish (late-onset sluggish) and stuck (with residual sugar) fermentations. Slow fermentations, characterized by a low fermentation rate throughout the process, ...
O'Mahony T - - 2001
AIMS: The feasibility of applying variacin, a lantibiotic produced by Kocuria varians in the form of a spray-dried fermented ingredient to control the growth of psychrotrophic Bacillus cereus strains in chilled dairy foods, was evaluated. METHODS AND RESULTS: A range of chilled dairy food formulations modelling commercially-available products were fabricated, ...
Nnam N M - - 2001
The chemical, sensory and rheological properties of porridges made from blends of sprouted sorghum, bambara groundnuts and fermented sweet potatoes were examined. Sorghum and bambara groundnuts were sprouted for 48 h while sweet potatoes were fermented for the same period. Blends were formulated from the processed ingredients in the ratio ...
Monro J A - - 2001
Wheat bran equivalents for faecal bulking (WBEfb) are defined as the gram quantity of wheat bran that would augment faecal bulk to the same extent as a given quantity of a specified food, and its development as a food datum for the dietary management of distal colonic bulk is discussed ...
Jirapa P - - 2001
Amino acid profiles, protein digestibility, corrected amino acid scores (PDCAAS), chemical scores, essential amino acid indexes, and calculated biological values of controlcowpea flour (CCF), germinated cowpea flour (GCF) prepared from cowpeas germinated at 25 degrees C for either 24 h or 48 h and weaning foods prepared from cowpea flours ...
Hong K - - 2001
Phytases produced by numerous microorganisms and plants degrade phytic acid that has chelated with metal ions in food and feed. It is important to study phytase for the role of metal ions in nutrition of animals and humans as well as in the reduction of organic phosphate content of aqueous ...
Ziemer C J - - 2000
A model rumen system, dual-flow continuous culture fermenters, was evaluated by two comparative criteria in two experiments using ribosomal (r)RNA-targeted DNA probes to compare key microbial groups in samples. The initial experiment measured temporal changes in population structure during adaptation of ruminal microbial populations in fermenters over 240 h. The ...
Roberfroid M - - 2000
Dietary carbohydrates range in molecular size from simple sugars to complex polymers with a degree of polymerization (DP) of up to 100,000 or more. Oligosaccharides are generally defined as carbohydrates from 2 to 20 monomeric units long. Oligosaccharides have been dietary staples since antiquity but have received much less attention ...
Ma J - - 2000
Detailed analyses were undertaken of the natural constituents of red yeast rice, a traditional Chinese medicine and food known for centuries to improve blood circulation. Preparation of red yeast rice following ancient methods by fermenting the fungal strain Monascus purpureus Went on moist and sterile rice indicated the presence of ...
Kiers J L - - 2000
Bacillus fermented legume products include among others dawadawa and soumbala made from African locust bean, and natto and kinema made from soya bean. Bacillus subtilis is the dominant species involved in the fermentation. During Bacillus fermentation for 48 h of autoclaved soya bean the quantity of soluble and dialyzable matter ...
Ibarrola I - - 2000
Cockles Cerastoderma edule were fed two different concentrations of two diets with different qualities which were achieved by mixing different proportions of ashed silt particles with cells of the microalgae Tetraselmis suecica. After 3 days (acute response) and 11 days (acclimated response) of exposure to the diets, we analysed the ...
Amp F - - 2000
The bacterial communities of maize fermented foods (pozol, poto-poto and ogi) from Mexico, Congo and Benin was compared using a culture-independent approach [denaturing gradient gel electrophoresis (DGGE) analysis of total DNA]. Foods produced following the same flow chart (i) grouped in distinct clusters, (ii) shared similar richness and biodiversity indexes ...
Caton J M - - 2000
Galago moholi is a small nocturnal primate, which has a specialised diet of Acacia exudate and insects. Both exudate and insect exoskeletons contain beta-linked polysaccharides that can be used as an energy source by mammals via microbial fermentation. The morphology of the gastro-intestinal tract of G. moholi suggests that the ...
Davies J L - - 2000
Changes in fermentation media not only affect the performance of the fermentation itself (with regard to the kinetics of biomass and product formation and the yields obtained) but also the initial product-recovery operations downstream of the fermentor. In this work, microfiltration experiments to remove Saccharopolyspora erythraea biomass from fermentation broth ...
Saura-Calixto F - - 2000
Dietary fiber (DF) intakes in Western countries only accounts for about one-third of the substrates required for colonic bacterial cell turnover. There is a general trend among nutritionists to extend the DF concept to include all food constituents reaching the colon. In this line, a method to quantify the major ...
Nandakumar R - - 2000
A monoclonal-antibody-based, sequential competitive-flow-injection immunoassay system in expanded-bed mode has been developed for the determination of nisin. The system allows the determination of nisin in the presence of suspended particles without any significant interference, illustrating its potential for on-line monitoring of fermentation processes or the analysis of food matrices. The ...
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