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The relationships between textural and cooking qualities of Chinese noodles and flour lipids were investigated. Removal of free lipids (FL) or excess FL caused significant decreases in hardness and cohesiveness of noodles. The highest hardness and cohesiveness of noodles were obtained at certain...
In order to study special mastication of Crisp grass carp (CGC), the relationships between the texture and ultrastructure in raw fresh and heated CGC and grass carp (GC) were studied. In raw samples, all textural results of raw CGC (RCGC) were higher than those of raw GC (RGC). From the...
The oxidative stability of bioactive proteins is a critical issue in the food and drug development process. Recently, we explored a superior and multi-faceted antimicrobial compound by coupling the lytic enzyme lysozyme (LZ) to a phenolic antibiotic triclosan (TCS) via electrostatic and...
The feasibility of near infrared (NIR) spectroscopy for predicting reducing sugar content during grape ripening, winemaking, and aging was assessed. NIR calibration models were developed using a set of 146 samples scanned in a quartz flow cell with a 50 mm path length in the NIR region...
The effect of tea polyphenols (TPLs) on the retrogradation of rice starch (RS) was investigated. TPLs-fortified RS exhibited retarding of retrogradation as assessed by differential scanning calorimetry (DSC) and X-ray diffraction (XRD). The analytic samples had a water–RS/TPLs ratio of 2:1....
Biopolymers have the potential to serve as coating materials for paper to improve its performance properties. The objectives of this study were to determine the effect of hydroxypropyl methylcellulose (HPMC), glycerol (Gly) and beeswax (BW) coatings on the physical properties and water vapor...
Lactobacillus rhamnosus cultured in sweet whey and harvested in the late log phase was entrapped in the inner aqueous phase of a double water-in-oil-in-water emulsion using concentrated sweet whey as emulsifier. The primary and double emulsion droplets showed practically no changes in their...
The effects of lipid on magnetic resonance (MR) images and diffusion data in soaked rice were investigated using MR imaging and pulsed field gradient (PFG)-NMR spectroscopy, as well as water diffusion within rice. Lipid contributed to proton density-weighted MR image and found to be diffused by...
Recently, there has been great interest in the potential health benefits of foods containing polyphenols, especially from plants, due to their antioxidant content. Natural antioxidant (NAO) is a unique, powerful antioxidant which was isolated in our lab from spinach leaves. The main goal of this...
The study aims at investigating the suitability of absorbance at 225 nm as an objective means to evaluate virgin olive oil (VOO) bitterness. Calculation of oleuropein score (OLS) using a standard curve instead of the so far employed K 225 value is proposed and a “taste index” based on the...
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