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Squid by-product gelatines: Effect on oxidative stress biomarkers in healthy rats
colagen derivates Dosidicus gigas antioxidant capacity in vitro assays
2016/5/11
Gelatines from three different jumbo squid (Dosidicus gigas) by-products (fins, arms, and skin) were compared based on their chemical and biochemical properties (amino acid composition, molecular weig...
Application of Amylographic Method for Determination of the Staling of Bakery Product
bread aging viscosity of slurry viscometric measurement of crumb penetrometry sensory evaluation
2015/12/30
Staling is the general term that describes the time-dependent loss in quality of flavour and texture of bakery products
after their baking and during storage. A modified amylographic method (viscome...
Increasing the omega-3 content of traditional meat products by the addition of an underutilised by-product from fish processing
n-3 fatty acids human nutrition EPA DHA sausages pate
2015/10/9
The aim of our study was to find a way to use the minced fish flesh that is separated from the bones of carp after filleting (fish separate). In collaboration with the industry traditional recipes for...
Development of innovative health beneficial bread using a fermented fibre-glucan product
wheat-oat bread β-glucan fibre fermentation
2015/3/30
The impact of partial substitution of fine wholemeal oat flour by fermented oat sourdough in wheat-oat bread formula on the basic bread constituents and organoleptic properties, and to assess wheat-oa...
Maillard product consumption and nitrogen digestibility in young and adult rats
protein net protein utilisation Maillard reaction products young rats adult rats
2014/7/10
We investigate the effects of consumption of MRPs from the glucose-lysine model system heated 15°C-90 min on protein digestibility and its utilisation in young (3-week) and adult (12-week) rats. Nitro...
Certain Properties of Gelatin-Starch Film Incorporated with Plant Extract (Kaempferia parviflora Wall. Ex Baker) and its Application to Meat Product
Gelatin-Starch Film Incorporated Plant Extract
2016/6/2
The objectives of this study was to study the influence of plant extract and starch on gelatin film properties and on rancidity stability of meat products. The effect of the extract was also compared ...
Effect of Citrus Orange (Citrus sinensis) By-product Dietary Fiber Preparations on the Quality Characteristics of Frozen Dough Bread
Quality Characteristics Citrus Orange
2016/6/2
High demand for fresh and healthy breads has necessitated the use of frozen dough to shorten the time and process for making fresh bread. The aim of this study was to study the effect of citrus fiber ...
Effect of Ambient Storage on the Quality Characteristics of Kaladhi: An Acid Coagulated Milk Product
Quality Characteristics Acid Coagulated Milk
2016/6/1
Kaladhi is a hard and dry cheese variety of Jammu and Kashmir which is prepared by directly acidifying the milk with organic acids without the use of rennet and starter. Storage quality of Kaladhi pre...
Dynamic NIR Spectroscopy to Monitor Wheat Product Processing: A Short Review
Monitor Wheat Product Processing Short Review
2016/5/31
The aim of this short review is to present the different applications of NIR spectroscopy to monitor and describe physical and chemical modifications during wheat products processing. The dynamic NIR ...
Application of Proteomics in Food Technology and Food Biotechnology: Process Development, Quality Control and Product Safety
proteomics food proteins and peptides food quality food safety
2010/12/21
Human food is a very complex biological mixture and food processing and safety are
very important and essential disciplines. Proteomics technology using different high-performance separation techniqu...
Evaluation of Microbiological Quality of Sudanese Fermented Dairy Product ‘Mish’ During Storage
Manufacturing plants microbiological quality mish storage period
2010/9/30
This study was conducted to microbiologically evaluate the Sudanese fermented dairy product ‘mish’during storage. Ninety samples were collected on the first day from three dairy plants (P1, P2, P3), t...
Isolation and Characterization of the Lactic Acid Bacterial Strain GM005 Producing a Antibacterial Substance from Miso-Paste Product
lactic acid bacteria Enterococcus antibacterial activity
2009/7/7
A total of 125 strains of lactic acid bacteria were isolated from Miso-paste products made in Yamanashi prefecture, Japan and tested for bacteriocin production by modified agar well diffusion method. ...
Role of Wheat Protein Fractions in the Expansion of Yakifu（Baked Gluten Product）
yakifu flour gluten
2009/6/18
The relationship between wheat flour protein and the expansion of yakifu, one of the traditional foods in Japan, was studied. Wheat flour proteins were fractionated by their solubility in various solv...
Modeling of Consumers’ Preferences for Regular Coffee Samples and Its Application to Product Design
food engineering preference modeling coffee genetic algorithm
2009/6/17
A large-scale consumer test was made seeking preferences for regular coffee (RC). Based on preferences for 12 RC samples with various blend ratios of coffee beans, panels were divided into four prefer...
Advances in Consumer-Oriented Product Design Engineering of Foods
cognitive science gemba kansei engineering
2009/6/17
This text reviews briefly the main methodologies of consumer-oriented design engineering used by the Food Industry. The most relevant implications of the recent developments in cognitive and neuro-sci...