Immunoreactivity of Biochemically Purified Amandin from Thermally Processed Almonds (Prunus dulcis L.).
Sign Up to like & getrecommendations! Published in 2018 at "Journal of food science"
DOI: 10.1111/1750-3841.14206
Abstract: Almond seeds were subjected to select thermal processing and amandin was purified from processed and unprocessed (control) seeds using cryoprecipitation. Amandin immunoreactivity was assessed using two murine monoclonal antibodies (mAbs)-4C10 and 4F10 detecting human IgE-relevant… read more here.
Keywords: amandin thermally; thermally processed; immunoreactivity biochemically; immunoreactivity ... See more keywords
Enhancing anthocyanin-phenolic copigmentation through epicarp layer treatment and edible coatings to retain anthocyanins in thermally processed whole blueberries.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16269
Abstract: Anthocyanins in processed fruit degrade significantly due to their heat and oxygen sensitivity and water solubility. Copigmentation for stabilizing anthocyanins is less effective for whole fruit due to anthocyanins' location within cell vacuoles surrounded by… read more here.
Keywords: cacl2; fruit; epicarp layer; thermally processed ... See more keywords
Identification of characteristic aroma compounds in raw and thermally processed African giant snail (Achatina fulica)
Sign Up to like & getrecommendations! Published in 2018 at "Chemistry Central Journal"
DOI: 10.1186/s13065-018-0413-6
Abstract: BackgroundFood flavor appreciation is one of the first signals along with food appearance and texture encountered by consumers during eating of food. Also, it is well known that flavor can strongly influence consumer’s acceptability judgment.… read more here.
Keywords: thermally processed; aroma compounds; aroma; snail ... See more keywords
Antioxidants and Quality Changes of Thermally Processed Purple Corn (Zea mays L.) Milk Fortified with Low Sucrose Content during Cold Storage
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DOI: 10.3390/foods12020277
Abstract: Purple corn kernels were subjected to boiling and steaming times of 5–15 min to extract purple corn milk (PCM). Pasteurized and unpasteurized PCM samples were investigated for changes in anthocyanins, antioxidants, and physicochemical properties. Anthocyanins,… read more here.
Keywords: purple corn; pcm samples; thermally processed; storage ... See more keywords
Co-Extraction and Co-Purification Coupled with HPLC-DAD for Simultaneous Detection of Acrylamide and 5-hydroxymethyl-2-furfural in Thermally Processed Foods
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DOI: 10.3390/molecules24203734
Abstract: Acrylamide and 5-hydroxymethyl-2-furfural (5-HMF) are two of the most abundant compounds generated during thermal processing. A simple method for the simultaneous quantitation of acrylamide and 5-HMF was developed and successfully applied in thermally processed foods.… read more here.
Keywords: thermally processed; hydroxymethyl furfural; acrylamide hydroxymethyl; acrylamide hmf ... See more keywords