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排序方式: 共有4749条查询结果,搜索用时 15 毫秒
1.
Anisse Pereira Hong C. Lee Robert Lammert Jr. Cailyn Wolberg Jr. Danyi Ma Chad Immoos Federico Casassa Iksoon Kang 《International Journal of Food Science & Technology》2022,57(3):1814-1823
This study was conducted to evaluate the effect of red-wine grape pomaces on the quality and sensory attributes of beef hamburger patties. Both phenolic content and antioxidant activity were assessed using Syrah, Merlot and Cabernet Sauvignon pomaces. Following the assessment, hamburger patties were prepared with Merlot pomace at 0%, 2% and 4% for the patty quality and sensory attributes. Grape seeds possessed significantly higher phenolics and antioxidant activities over the seedless pomace (P < 0.05), whereas no significant difference was found for phenolics and antioxidant activities within the seeds and seedless pomaces. The patty pH decreased as the pomace was added for 2% and 4%. Colour values (L*, a* and b*) of patties lowered as the pomace was added. Allo-Kramer shear force and hardness values increased while cooking yield decreased (P < 0.05) with the addition of pomace. No significant difference between control and Merlot patties was found for flavour, juiciness and colour, whereas lower sensory attributes were observed for texture, taste and overall acceptability. It is observed that the addition of fermented red-wine grape pomace provides hamburger patties with health promoting factors such as antioxidant and other functional components, but it also provided darker, sourer and lower cooking yield. 相似文献
2.
Emir Altinok Sefik Kurultay Esra Boluk Didem Sozeri Atik Berkay Kopuk Recep Gunes Ibrahim Palabiyik Nevzat Konar Omer Said Toker 《International Journal of Food Science & Technology》2022,57(6):3634-3642
In this study, grape pomace (GP), a by-product consisting of grape skins and seeds rich in dietary fibres and polyphenols, was used in wafer sheets at different concentrations [5.00 (GP5), 10.0 (GP10), and 15.0 g 100 g−1 (GP15)] for the partial replacement of wheat flour (WF) and improve the functionality of wafer sheets. The GP inclusion at concentrations higher than 5.00 g 100 g−1 significantly affected the texture of sheets as well as the flow behaviour of batters, resulting in softer sheets and more viscous batters (P < 0.05). Moisture contents did not significantly change after GP addition (P > 0.05). After the addition of GP, the L* values decreased and the a* values increased, making the wafers darker (P < 0.05). Moreover, under simulated in vitro digestion conditions, the bioaccessibility of total phenolic compounds in saliva, gastric juice, and intestinal juice was significantly higher than control even at the lowest GP concentration (P < 0.05). Regarding sensory properties, only smoothness and crispness were significantly affected by GP addition, and samples were found to be crisper with higher concentrations of GP. In conclusion, it is possible to partially replace the WF in wafers with GP at a concentration of 5.00 g 100 g−1 to develop a product with higher functionality and nutrient content. 相似文献
3.
Xinyao Xie Xiaoqiong Wang Xiufang Bi Nan Ning Mingyuan Li Yage Xing Zhenming Che 《International Journal of Food Science & Technology》2022,57(7):4368-4379
This study investigated the effect of ultrafiltration (UF) combined with high-pressure processing (HPP) at 550 MPa, 25 °C for 5 min, ultrasound (US) at 520 W, 40 °C for 10 min and heat treatment (HT) at 90 °C for 3 min on the microbial, physicochemical and sensory properties of a blueberry–grape–pineapple–cantaloupe juice blend during 104 days of storage at 4 °C. After UF, the shelf life of the HPP- and US-treated clear juice blends were 104 and 72 days during the storage at 4 °C respectively. HPP, US and HT treatment minimally affected the anthocyanin and total phenol contents, while HPP better maintained the ascorbic acid levels and sensory properties in the clear juice blend during the storage. Therefore, HPP combined with UF was identified as a prospective processing technique in the fruit juice industry. 相似文献
4.
Emir Altınok Sefik Kurultay Nevzat Konar Omer Said Toker Berkay Kopuk Recep Gunes Ibrahim Palabiyik 《International Journal of Food Science & Technology》2022,57(7):4119-4128
In this study, grape pomace (mixture of grape seeds and skins) powder (GPP), obtained from grape processing, was used at different concentrations [10.0 (GPP10), 20.0 (GPP10) and 30.0 (GPP10) g/100 g] in white chocolate formulation for the partial replacement of sucrose. The results indicated that GPP addition at a higher concentration (>10.0 g/100 g) significantly affected the particle size, moisture content, texture and flow behaviour of white chocolate samples (P < 0.05). However, using GPP at a concentration of 10.0 g/100 g had advantages for physicochemical and flow properties. As expected, under simulated in vitro digestion conditions, the bioaccessibility of total phenolic compounds in saliva, gastric juice and intestinal juice for GPP10 samples was significantly higher than the control (P < 0.05). In conclusion, results of the study showed that it was possible to partially replace the sucrose with GPP at a concentration of 10.0 g/100 g in white chocolate formulations. 相似文献
5.
Jiao Zhang Junjie Li Ayesha Murtaza Aamir Iqbal Lijuan Zhu Shinawar Waseem Ali Muhammad Usman Roshan Yameen Siyi Pan Wanfeng Hu 《International Journal of Food Science & Technology》2022,57(2):963-973
This work evaluated the synergistic effects of combined high-intensity ultrasound (HIU) with β-cyclodextrin (β-CD) treatments on inhibiting browning of apple juice and explored the mechanism through simulation system. The combined treatment of 300 W HIU with 0.006 g mL−1 β-CD had a synergistic impact on maintaining juice colour, resulting in a 39.06% reduction in browning degree, only a 36.64% decrease in total phenolic content, and a 17.82% reduction in PPO activity. The inhibition of enzymatic browning in simulated system revealed that HIU suppressed the enzyme (Polyphenol oxidase, PPO) and β-CD inhibited enzyme (PPO) and embedded substrate (polyphenol). The results of spectroscopic analysis showed that the particle-size distribution of PPO narrowed, the content of α-helix in the secondary structure increased, the fluorescence intensity increased, and the maximum wavelength was red-shifted after HIU and β-CD treatment. Changes in structure could further result in PPO activity loss. Hence, the combined treatment could synthetically alleviate the browning of apple juice. 相似文献
6.
Hefei Zhao Xiaoqing Xie Paul Read Benjamin Loseke Stephen Gamet Wenkuan Li Changmou Xu 《International Journal of Food Science & Technology》2021,56(2):825-837
Enriching the micronutrients, selenium (Se) and lithium (Li), in grapes to improve their nutraceutical properties were implemented by foliar application of organic fertiliser rich in Se and Li onto five grape cultivars. The effects of this biofortification on vine vigour, fruit quality, overall micronutrients and phenolic compounds also were investigated. Agronomic biofortification was found greatly increased the Se and Li content in the whole grape by multiple times, meanwhile it did not significantly affect the vine vigour and fruit quality of grapes. However, the biofortification did impact the Ionome (including all the mineral nutrients and trace elements) and phenolic compounds in grapes and this varied among cultivars. This study demonstrated foliar spray of organic Se/Li fertiliser was a very effective strategy to biofortify these micronutrients in grape berries, particularly in the skin, and therefore might be a promising strategy to increase the consumption and awareness of these grapes. 相似文献
7.
Zi-Zi Li Lei Lei Min-Xi Huo Zi-Rui Liu Xin-Quan Yang Yu-Lin Wang Yang Yuan 《International Journal of Food Science & Technology》2021,56(1):269-277
The objective of this paper was to investigate the complex of grape seed procyanidins (GSP) with zein hydrolysate (ZH). The interaction was determined using isothermal titration calorimetry (ITC) and fluorescence spectroscopy. The particle size, ζ-potential, scanning electronic microscopy (SEM) and stability test of the ZH-GSP complex were measured. The results of ITC, particle size and SEM suggested that there was a hydrogen bond-dominated interaction between GSP and ZH, and the ZH-GSP complex presented as a spherical shape with particle size of 234 nm, polydispersity index of 0.11 and ζ-potential of −46.4 mV. The results of the fluorescence spectroscopy showed that the fluorescence quenching effect of GSP on ZH was GSP concentration-dependent and the quenching process was mainly static quenching. The ZH-GSP complex had better physical stability in aqueous solution, and their solution was more stable than GSP solution under illumination and high-temperature treatment at 75°C. 相似文献
8.
斑衣蜡蝉是一种危害多种林木和果树的重要刺吸性害虫,主要分布于中国、日本、越南、韩国、印度和美国等地。该虫在经济林木中最喜危害葡萄,目前在宁夏地区随着转换寄主,现已扩散到了部分葡萄园,成为贺兰山东麓酿酒葡萄的重要虫害之一。为全面了解其研究进展,本文概述了国内外关于斑衣蜡蝉的寄主植物、形态特征、危害状况、发生规律、生活习性、诱发因素及防治措施等研究现状,以期为防治该虫,寻求进一步研究方向及探讨新的防治途径提供帮助。 相似文献
9.
目的建立微波消解-电感耦合等离子体质谱法(inductively coupled plasma mass spectrometry,ICP-MS)同时测定沙棘汁饮料中18种无机元素的方法。方法采用微波消解法对沙棘汁饮料样品进行处理,采用ICP-MS法测定,对前处理过程和仪器条件进行了优化,对方法性能进行考察,并将该方法用于4批市售沙棘汁样品中18种元素含量的检测。结果该方法线性范围宽,线性关系良好(r0.995),精密度高,18种元素的加标回收率为96.4%~107.3%,相对标准偏差(relative standard deviation, RSD)为0.3%~5.9%。结论微波消解-ICP-MS法前处理过程简单,分析时间短,方法快速、准确、可靠,能够满足沙棘汁中多种元素同时检测的需要。 相似文献
10.
分子生物技术在果汁鉴伪中应用的研究现状 总被引:1,自引:0,他引:1
为探究传统发酵牦牛酸奶及奶酪中细菌群落结构的多样性,采用Illumina Miseq高通量测序对西藏林芝传统自然发酵牦牛酸奶(sn)和酪乳(nl)样品进行细菌群落结构分析。结果表明,酪乳和酸奶样品总计测得有效序列条数分别为(58 455±1 145)条和(57 068±1 263)条,共产生(63±2)个和(25±3)个操作分类单元(OTUs)。酪乳样品的α多样性指较高,具有较高的细菌群落多样性;酸奶和酪乳样品细菌的优势细菌门均为厚壁菌门(Firmicutes),其相对丰度分别为(99.80±3.47)%和(50.76±2.13)%;酸奶样品的优势菌属为乳杆菌属(Lactobacillus)(相对丰度为(74.32±1.23)%),酪乳样品的优势属为乳球菌属(Lactococcus)(相对丰度为(48.44±2.13)%);酸奶和酪乳样品在属水平的热图分析表明两个样品的细菌群落结构具有差异性和相似性。 相似文献