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Octenylsuccinylation differentially modifies the physicochemical properties and digestibility of small granule starches
(Elsevier, 2020-02-01)
The impact of starch granule size on 2-octenyl-1-succinic anhydride (OSA) modification remains unclear. To investigate changes of structural, physicochemical, digestibility and emulsifying properties due to OSA modification, ...
The effect of wounding intensities on vitamins and antioxidant enhancement in potato products
(Institute of Food Science and Technology, 2020-10-16)
The effect of wounding intensity on vitamins and antioxidant activities from potato were evaluated. Potatoes were submitted to five levels of wounding intensity (A/W) including the whole peeled potato (CK), slices, pies, ...
Antioxidative activity of oyster protein hydrolysates Maillard reaction products
(Wiley, 2020-05-26)
A two-step process of enzymatic hydrolyzation followed by Maillard reaction was used to produce oyster meat hydrolysate Maillard reaction products (MRPs). The flavor of oyster meat hydrolysate MRPs was significantly improved ...
Effect of egg white protein and soy protein isolate addition on nutritional properties and in-vitro digestibility of gluten-free pasta based on banana flour
(MDPI, 2020-05)
The effects of egg white protein and soy protein isolate addition on the nutritional and digestibility of gluten-free pasta based on banana flour were studied. The level of protein additions (soy protein or egg white ...
Production of milk phospholipid-enriched dairy ingredients
(MDPI, 2020-03)
Milk phospholipids (MPLs) have been used as ingredients for food fortification, such as bakery products, yogurt, and infant formula, because of their technical and nutritional functionalities. Starting from either buttermilk ...
Milk phospholipid antioxidant activity and digestibility: Kinetics of fatty acids and choline release
(Elsevier, 2020-05)
Milk phospholipids have been used as functional ingredients in foods. However, there have been no reports on how the polarity of lipids affects their digestibility. This study aims to isolate milk phospholipids from dairy ...
Effect of black tea infusion on physicochemical properties, antioxidant capacity and microstructure of acidified dairy gel during cold storage
(MDPI, 2020-06)
The impacts of black tea infusion on physicochemical properties, antioxidant capacity and microstructure of stirred acidified dairy gel (ADG) system have not been fully explored. These impacts were studied during a 28-day ...
Characterisation of antibacterial peptide fractions extracted from pomelo nucleus co-incubated with Lactobacillus
(Wiley on behalf of the Institute of Food Science and Technology, 2020-01-03)
Pomelo have been widely reported for its unique flavour and high nutritive value, whereas the antibacterial activity of pomelo nucleus peptides was still poorly understood. We characterised a co‐incubation system of pomelo ...
Cellular biological activity and regulation of gene expression of antioxidant dietary fibre fraction isolated from blackcurrant incorporated in the wholemeal cereals cookies
(Elsevier, 2020-05-15)
Free and bound phenolics were extracted from the fibre fraction of wholemeal (W) wheat and barley (B) cookies which had been fortified with 15% blackcurrant powder. Blackcurrant enriched cookies contained between 55 and ...
Effect of dissolved oxygen on the oxidative and structural characteristics of protein in beer during forced ageing
(Wiley on behalf of the Institute of Food Science and Technology, 2020-11-11)
Oxygen is contributing to the deterioration of the beer and shortening the shelf-life of the packaged product. The effect of dissolved oxygen (DO) on oxidative and structural characteristics of protein in beer during forced ...