ORCID Profile
0000-0002-4990-9835
Current Organisation
National University of Singapore
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Publisher: Elsevier BV
Date: 04-2009
Publisher: Elsevier BV
Date: 06-2009
Publisher: Springer Science and Business Media LLC
Date: 02-12-2017
Publisher: Elsevier BV
Date: 08-2016
Publisher: Wiley
Date: 06-06-2014
Publisher: Cambridge University Press (CUP)
Date: 22-04-2016
DOI: 10.1017/S0007114516001458
Abstract: The formation of amylose–lipid complexes (ALC) had been associated with reduced starch digestibility. A few studies have directly characterised the extent of ALC formation with glycaemic response. The objectives of this study were to investigate the effect of using fats with varying degree of saturation and chain length on ALC formation as well as glycaemic and insulinaemic responses after consumption of bread. Healthy men consumed five test breads in a random order: control bread without any added fats (CTR) and breads baked with butter (BTR), coconut oil (COC), grapeseed oil (GRP) or olive oil (OLV). There was a significant difference in glycaemic response between the different test breads ( P =0·002), primarily due to COC having a lower response than CTR ( P =0·016), but no significant differences between fat types were observed. Insulinaemic response was not altered by the addition of fats/oils. Although BTR was more insulinotropic than GRP ( P ·05), postprandial β -cell function did not differ significantly. The complexing index (CI), a measure of ALC formation, was significantly higher for COC and OLV compared with BTR and GRP ( P ·05). CI was significantly negatively correlated with incremental AUC (IAUC) of change in blood glucose concentrations over time (IAUC glucose ) ( r –0·365, P =0·001). Linear regression analysis showed that CI explained 13·3 % of the variance and was a significant predictor of IAUC glucose ( β =–1·265, P =0·001), but IAUC insulin did not predict IAUC glucose . Our study indicated that a simple way to modulate glycaemic response in bread could lie in the choice of fats/oils, with coconut oil showing the greatest attenuation of glycaemic response.
Publisher: Elsevier BV
Date: 08-2015
DOI: 10.1016/J.FOODCHEM.2015.02.054
Abstract: Green tea catechins are potent inhibitors of enzymes for carbohydrate digestion. However, the potential of developing low glycaemic index bakery food using green tea extract has not been investigated. Results of this study showed that addition of green tea extract (GTE) at 0.45%, 1%, and 2% concentration levels significantly reduced the glycaemic potential of baked and steamed bread. The average retention levels of catechins in the baked and steamed bread were 75.3-89.5% and 81.4-99.3%, respectively. Bread fortified with 2% GTE showed a significantly lower level of glucose release during the first 90 min of pancreatic digestion as well as a lower content of rapidly digested starch (RDS) content. A significantly negative correlation was found between the catechin retention level and the RDS content of bread. The potential of transforming bread into a low GI food using GTE fortification was proven to be promising.
Publisher: Wiley
Date: 15-05-2017
DOI: 10.1111/IJFS.13467
Publisher: Wiley
Date: 21-03-2012
Publisher: Springer International Publishing
Date: 2018
Publisher: Wiley
Date: 12-09-2015
DOI: 10.1111/IJFS.12651
Publisher: Elsevier BV
Date: 04-2007
Publisher: Elsevier BV
Date: 09-2002
Publisher: American Chemical Society (ACS)
Date: 14-07-2006
DOI: 10.1021/JF0611419
Abstract: Tea catechins may undergo complex reactions such as oxidation, polymerization, and epimerization during thermal processing. The thermal stability of tea catechins in an aqueous system, including degradation and epimerization reactions, was investigated using a microwave reactor. Reactions were controlled at high temperatures ranging from 100 to 165 degrees C with various durations up to 120 min. Three sources of tea catechins containing different levels of (-)-epigallocatechin gallate (EGCG), (-)-epicatechin gallate (ECG), and their epimers were studied. Kinetic models for the degradation/epimerization of tea catechins were developed and validated by the reactions at 145 degrees C. It was shown that the epimerization and degradation of tea catechins followed first-order reactions and the rate constants of reaction kinetics followed the Arrhenius equation. Values of the activation energy (E(a)) for the epimerization of EGCG from epi- to nonepi-structures, the epimerization of GCG from nonepi- to epi-structures, and the total degradation of EGCG and its epimer GCG were 117.6, 84.2, and 42.8 kJ/mol, respectively. For ECG and CG, the E(a) values were 119.3, 96.2, and 41.6 kJ/mol, respectively. The mathematical models may provide a useful prediction for the loss of tea catechins during any thermal processing.
Publisher: Elsevier BV
Date: 12-2021
Publisher: Informa UK Limited
Date: 09-1992
Publisher: Frontiers Media SA
Date: 07-06-2021
Abstract: Little is known about how exactly light plays its role in the growth of choy sum ( Brassica rapa var. parachinensis ), a widely cultivated vegetable in Asia. By applying a commercial soil using black peat as major constituent with 17:10:14 ratio of NPK fertilizer in this study, the growth responses of choy sum seedling to progressively increasing white LED light intensity in an indoor plant factory were investigated, where positive enhancements were observed in choy sum morphology and growth including both dry and fresh mass accumulation under higher light intensity till 400 μmol/(m 2 ⋅s), then a reduction occurred due to light oversaturation and overheat. In indoor plant factory, the inhomogeneous distribution phenomenon of illumination level was inevitably occurred in indoor farm racks generally. For accurately evaluating the productivity of choy sum grown on such racks, a light-time-biomass response model of choy sum seedling grown at the seedling stage was thus established for the first time, which could reliably predict the production outcome of this species in indoor farming practice under various lighting condition and duration. The robustness of the model was further tested by model variation test and sufficient robustness of this model was confirmed. The new insight obtained for the light-dependence of choy sum growth and the light-time-biomass response model can be used to efficiently direct its seedling production in indoor plant factories.
Publisher: Elsevier BV
Date: 03-2017
Publisher: Elsevier BV
Date: 04-2022
Publisher: Wiley
Date: 14-05-2010
Publisher: Elsevier BV
Date: 07-2010
Publisher: Wiley
Date: 10-2006
DOI: 10.1002/APJ.11
Abstract: The final volume of a bread loaf is determined by a fast and dynamic phenomenon during baking, called ‘oven rise’. This paper describes a method to characterize the bread oven‐rise pattern by on‐line image analysis. The bread baking process was acquired on‐line as a series of digital images by a camera. The images were then processed to extract the morphological feature of the bread to enable the calculation of bread volume, based on the assumed geometry. Changes in the bread volume were found to exhibit a three‐stage pattern. Influences of the dough mixing time and a novel ingredient, green tea extract (GTE), were examined from the patterns. Copyright © 2006 Curtin University of Technology and John Wiley & Sons, Ltd.
Publisher: Springer Science and Business Media LLC
Date: 24-10-2013
Publisher: Elsevier BV
Date: 11-2015
Publisher: Elsevier BV
Date: 03-2017
DOI: 10.1016/J.FOODCHEM.2016.09.043
Abstract: Three commercial infant formulas (denoted as P1, P2 and P3) were stored at 25, 45 and 60°C for up to 6weeks to study the caking phenomenon caused by fat bridging. At 60°C, both the surface free-fat content and the caking strength increased significantly. Analysis of the fatty acid composition of P1 showed that high-melting-point fatty acids were present on powder surface whereas low-melting-point fatty acids remained within powder particles. There was no preferential migration or retention of specific fatty acids in P2. The stearic acid content in the surface free-fat of P3 increased, largely due to a concentration gradient which contributed to the increased caking strength. The melting characteristics of surface free-fat analyzed by DSC were consistent with their fatty acid compositions analyzed by GC-MS/FID. Confocal laser scanning microscopy (CLSM) showed higher occurrence of large fat globules after 6weeks' storage.
Publisher: Elsevier BV
Date: 08-2008
Publisher: Informa UK Limited
Date: 20-03-2015
Publisher: Springer Science and Business Media LLC
Date: 18-05-2019
Publisher: Elsevier BV
Date: 03-2018
DOI: 10.1016/J.FOODCHEM.2017.09.050
Abstract: This is the first study to investigate the extent of reduction in acrylamide formation during baking with the addition of (-)-epigallocatechin gallate (EGCG) extracted from green tea, and to determine whether EGCG influences the texture and colour attributes of bread, or interacts with other ingredients. EGCG powders were added to white bread formulations at the concentrations of 3.3, 6.6 and 9.9g·kg
Publisher: Informa UK Limited
Date: 11-1990
Publisher: Elsevier BV
Date: 08-2015
DOI: 10.1016/J.JPHOTOBIOL.2015.05.005
Abstract: Photodynamic inactivation studies of microbial pathogens have focused on the use of an external photosensitizer or a precursor compound to eliminate bacteria. The present study investigated the inactivation kinetics of six bacterial pathogens by a 405nm light emitting diode (LED) without the addition of any external compound. The role of endogenous coproporphyrin on the bacterial susceptibility to LEDs was also examined. Pathogens were illuminated with LEDs at 25, 10 and 4°C for 9h and the inactivation curves were modeled using six different equations. Endogenous coproporphyrin was quantified using an HPLC system equipped with a fluorescence detector. At a dose of 306J/cm(2), the 405nm LED brought about 4.0, 2.1 and 1.9 log reductions in the populations of Staphylococcus aureus at 25, 10 and 4°C, respectively. At all three temperatures, the population of Bacillus cereus and Listeria monocytogenes reduced by approximately 2.3 and 1.9 log respectively. Salmonella Typhimurium and Escherichia coli O157:H7 showed moderate susceptibility to 405nm LED while Pseudomonas aeruginosa was most resistant. Of the six models tested, Hom model proved most suitable. This study demonstrated that 405nm LEDs can be useful in the inactivation of bacterial pathogens with the aid of endogenous coproporphyrin alone.
Publisher: Elsevier BV
Date: 06-2019
Publisher: Elsevier BV
Date: 11-2020
Publisher: MDPI AG
Date: 04-09-2014
Publisher: Elsevier BV
Date: 09-2015
DOI: 10.1016/J.ULTSONCH.2015.01.001
Abstract: Application of high intensity ultrasound has shown potential in the production of Maillard reaction odor-active flavor compounds in model systems. The impact of initial pH, sonication duration, and ultrasound intensity on the production of Maillard reaction products (MRPs) by ultrasound processing in a cysteine-xylose model system were evaluated using Response Surface Methodology (RSM) with a modified mathematical model. Generation of selected MRPs, 2-methylthiophene and tetramethyl pyrazine, was optimal at an initial pH of 6.00, accompanied with 78.1 min of processing at an ultrasound intensity of 19.8 W cm(-2). However, identification of volatiles using gas chromatography-mass spectrometry (GC/MS) revealed that ultrasound-assisted Maillard reactions generated fewer sulfur-containing volatile flavor compounds as compared to conventional heat treatment of the model system. Likely reasons for this difference in flavor profile include the expulsion of H2S due to ultrasonic degassing and inefficient transmission of ultrasonic energy.
Publisher: Wiley
Date: 21-08-2015
Publisher: Elsevier BV
Date: 2018
DOI: 10.1016/J.FOODRES.2017.10.015
Abstract: In order to develop products that would be preferred by consumers, the effects of the chemical compositions of ready-to-drink green tea beverages on consumer liking were studied through regression analyses. Green tea model systems were prepared by dosing solutions of 0.1% green tea extract with differing concentrations of eight flavour keys deemed to be important for green tea aroma and taste, based on a D-optimal experimental design, before undergoing commercial sterilisation. Sensory evaluation of the green tea model system was carried out using an untrained consumer panel to obtain hedonic liking scores of the s les. Regression models were subsequently trained to objectively predict the consumer liking scores of the green tea model systems. A linear partial least squares (PLS) regression model was developed to describe the effects of the eight flavour keys on consumer liking, with a coefficient of determination (R
Publisher: Oxford University Press (OUP)
Date: 22-12-2015
DOI: 10.1111/JAM.12975
Abstract: Little information is available on a direct comparison of the antibacterial efficacy of light emitting diode (LEDs) of different peak wavelengths. Thus, the objective of this study was to evaluate the effect of LEDs of three different wavelengths on bacterial inactivation. Lactobacillus plantarum, Staphylococcus aureus and Vibrio parahaemolyticus were illuminated with 405, 460 and 520 nm LEDs at 4, 10 and 25°C respectively. Inactivation curves were plotted and fitted using Gompertz Model. Illumination with 405 and 460 nm LED produced significant inactivation (P 4 log) while Lact. plantarum and Staph. aureus showed relatively less susceptibility to the LED illumination. The 520 nm LED produced negligible inactivation. The 405 and 460 nm LEDs proved more effective in inactivating the selected foodborne bacteria in this study compared to 520 nm LED. The 405 nm LED showed the greatest antibacterial effect at the same level of energy dose. The results in this study demonstrated the antibacterial efficacy of 405 nm LED on Lact. plantarum and V. parahaemolyticus, suggesting its potential for use in food industry for the control of these micro-organisms.
Publisher: Elsevier BV
Date: 03-2016
Publisher: Elsevier BV
Date: 06-2009
Publisher: Elsevier BV
Date: 09-2013
DOI: 10.1016/J.IJFOODMICRO.2013.07.018
Abstract: The antibacterial effect of light emitting diodes (LEDs) in the visible region (461, 521 and 642 nm) of the electromagnetic spectrum was investigated on Escherichia coli O157:H7, Salmonella typhimurium, Listeria monocytogenes and Staphylococcus aureus. The irradiances of the 461, 521 and 642 nm LEDs were 22.1, 16 and 25.4 mW/cm², respectively. Bacterial cultures suspended in tryptic soy broth were illuminated by 10-watt LEDs at a distance of 4.5 cm for 7.5h at 20, 15 and 10 °C. Regardless of the bacterial strains, bacterial inactivation was observed with the range of 4.6-5.2 logCFU/ml at 10 and 15 °C after illumination with the 461 nm LED, while illumination with the 521 nm LED resulted in only 1.0-2.0 log reductions after 7.5h. On the other hand, no antibacterial effect was observed using the 642 nm LED treatment. The photodynamic inactivation by 461 and 521 nm LEDs was found to be greater at the set temperatures of 10 and 15 °C than at 20 °C. The D-values for the four bacterial strains at 10 and 15 °C after the illumination of 461 nm LED ranged from 1.29 to 1.74 h, indicating that there was no significant difference in the susceptibility of the bacterial strains to the LED illumination between 10 and 15 °C, except for L. monocytogenes. Regardless of the illumination temperature, sublethal injury was observed in all bacterial strains during illumination with the 461 and the 521 nm LED and the percentage of injured cells increased as the treatment time increased. Thus, the results show that the antibacterial effect of the LEDs was highly dependent on the wavelength and the illumination temperature. This study suggests the potential of 461 and 521 nm LEDs in combination with chilling to be used as a novel food preservation technology.
Publisher: American Chemical Society (ACS)
Date: 13-06-2008
DOI: 10.1021/JF703791E
Abstract: This study aims to investigate the relationship between caramelization of several sugars including fructose, glucose, and sucrose and their glass transition temperature (Tg). Differential scanning calorimetry (DSC) was used for creating caramelized sugar s les as well as determining their glass transition temperature, which was found to decrease first and then increase as the holding time at the highest temperature increased. The extent of caramelization was quantified by UV-vis absorbance measurement and high-performance liquid chromatography analysis. Results showed that the amount of small molecules from the degradation of sugar increased very fast at the beginning of heating, and this increase slowed down in the later stage of caramelization. On the other hand, there was a lag phase in the formation of large molecules from the degradation of sugar at the beginning of heating, followed by a fast increase in the later stage of caramelization. The obtained results clearly indicate the impact of melting condition on the T g of sugars through formation of intermediates and end products of caramelization. Generally, when the heating condition is relatively mild, small molecules are formed first by decomposition of the sugar, which leads to a decrease of the overall Tg, and as the heating time becomes longer and/or the heating condition becomes more severe, polymerization takes over and more large molecules are formed, which results in an increase of the overall Tg. Mathematical modeling of the relationship will be presented as part II of the study in a separate paper.
Publisher: IOP Publishing
Date: 03-08-2018
Publisher: Elsevier BV
Date: 11-2006
Publisher: Elsevier BV
Date: 02-2016
DOI: 10.1016/J.FOODCHEM.2015.07.021
Abstract: Many anthocyanin-containing foods are thermally processed to ensure their safety, and stored for some time before being consumed. However, the combination of thermal processing and subsequent storage has a significant impact on anthocyanins. This study aimed to investigate the color, chemical stability, and antioxidant capacity of thermally treated anthocyanin aqueous solutions during storage at 4, 25, 45, and 65 °C, respectively. Anthocyanin aqueous solutions were thermally treated before storage. Results showed that the degradation rate of anthocyanins in aqueous solutions was much faster than those in real food. The color of the anthocyanin aqueous solutions changed dramatically during storage. The anthocyanin aqueous solutions stored at 4 °C showed the best chemical stability. Interestingly, the antioxidant capacity of the anthocyanin aqueous solutions stored at lower temperatures remained the same however, the antioxidant capacity of those thermally treated at 120 or 140 °C and stored at 45 or 65 °C significantly decreased.
Publisher: Wiley
Date: 27-08-2010
Publisher: Elsevier BV
Date: 2020
Publisher: Wiley
Date: 08-2006
Publisher: Wiley
Date: 14-02-2019
DOI: 10.1111/JTXS.12391
Abstract: This study aimed to understand the impact of in vitro oral processing methods on bolus formation and the kinetics of starch hydrolysis of refined white bread during in vitro gastrointestinal digestion. Four in vitro oral processing methods (i.e., cut, cut-and-pestle, blend, and grind) were performed at two levels of disintegration (less and more intensive) and compared with human mastication. Boluses prepared using the in vitro methods had a larger particle size (20-69 mm
Publisher: Trans Tech Publications, Ltd.
Date: 09-2013
DOI: 10.4028/WWW.SCIENTIFIC.NET/AMM.391.191
Abstract: This paper deals with the numerical solution for radiative heat transfer within a heated six wall surfaces baking oven, baking tin surface and bread surface. The radiation heat transfer model is constructed by adopting a radiation network representation analysis. The analysis applies view factor and radiosity in determining the radiation rates for each surface in the oven. The amount of radiation heat, q and temperature, T variables are equivalent to electric current and voltage, respectively. Finite difference method coupled with Gauss-Seidel iteration was selected to solve the equations involved in the analysis. Even though this method is tedious and intractable for multiple surfaces, but it would seem to be the most accurate and suitable approach for radiation analysis in the enclosure.
Publisher: Wiley
Date: 04-04-2022
DOI: 10.1111/IJFS.15709
Abstract: Anthocyanins are well‐known compounds that can improve gastrointestinal effects and have the potential to be utilised as an ingredient in functional foods. However, the true pharmacological role that they carry out in human body has been largely elusive. Thus, this study was aimed to investigate the inhibitory action of anthocyanins in a cake matrix on intestinal enzymes – α‐glucosidase, sucrase and lipase. Anthocyanin‐rich black rice extract powder (ABREP) was incorporated into cake at the levels of 0, 0.25, 0.5, 1 and 2% of flour weight. The physicochemical properties and in vitro digestibility of the cake, as well as enzyme inhibitory effects of anthocyanins were investigated. Degradation of anthocyanins in the batter occurred up to 68% at the 2% fortification level while the cake matrix asserted a protective effect on the remaining anthocyanins, keeping them by up to 84% after baking. The antioxidant capacity of cakes was increased by nine times when cake was fortified with 2% ABREP. The digestion rate of sucrose was reduced by 4.6 times at a 2% fortification level as compared to the control. Furthermore, cake with 2% ABREP addition showed 150%, 41% and 278% higher inhibitory effects against sucrase, α‐glucosidase and lipase as compared to the one with 0.5% addition, respectively. This study provides an in‐depth understanding of the potential of anthocyanin‐fortified foods for helping people with elevated blood glucose and triglyceride levels.
Publisher: Society for Industrial & Applied Mathematics (SIAM)
Date: 2007
DOI: 10.1137/060653329
Publisher: Elsevier BV
Date: 2021
Publisher: Elsevier BV
Date: 07-2019
DOI: 10.1016/J.FOODCHEM.2019.01.199
Abstract: Quercetin, a plant-extracted flavonol, is a potent inhibitor of carbohydrate digestive enzymes. This study aimed to examine: (1) the extent to which quercetin altered the starch digestion and the glycemic potential of the fortified western baked bread as well as oriental steamed bread, (2) the matrix effects of bread on the potential bioaccessibility and bioavailability of quercetin. The starch digestion of bread was quantitatively evaluated by determination of starch digestion rate (k) via a developed mathematical model. Results showed a significant reduction of k for the 1.5, 3, and 6% quercetin-fortified baked and steamed bread compared to the controls by up to 18.3%. The predicted GIs of the baked bread s les with quercetin were significantly reduced in comparison to control bread. Moreover, the potential bioaccessibility of quercetin incorporated in bread products was significantly higher than that of quercetin supplement probably as a result of the protective effects from food matrix.
Publisher: Wiley
Date: 11-03-2018
DOI: 10.1111/IJFS.13761
Publisher: Elsevier BV
Date: 02-2014
Publisher: Elsevier BV
Date: 11-2002
Publisher: Springer Science and Business Media LLC
Date: 08-2017
Publisher: Elsevier BV
Date: 12-2004
Publisher: IEEE
Date: 04-2013
Publisher: Elsevier BV
Date: 08-2004
Publisher: Elsevier BV
Date: 06-2020
DOI: 10.1016/J.ULTSONCH.2019.104844
Abstract: Maillard reaction (MR) is one of the most important chemical reactions in the food science domain with a long history of more than 100 years. As for ultrasound-assisted MR (US-MR), it has gradually drawn attention in a recent decade. Purpose of this paper is to provide a systematic review on recent advances of US-MR in model systems, glycation of protein, and food processing. Fundamental studies on simple MR model systems (i.e. reducing sugar and amino acid) have reported a promoted generation of colored and volatile MR products (MRPs). Critical steps influenced by US and possible mechanisms have been elucidated simultaneously. Other studies focused on modification of proteins which undergoes a glycation between proteins and saccharides as the initial stage of MR. Since the MR rate is extremely low in the presence of protein and saccharide, US becomes a promising mean of promoting the glycation. As a result, a number of functional properties of glycated protein obtained by US are significantly promoted, which extend their utilization in the food industry. The rest of studies reviewed in this article are concentrated on applying US to process real foods. Many attributes changed during US-assisted processing are induced by MR. Positive aspects brought by the promoted US-MR include enhanced antioxidant capacity and organoleptic properties (e.g. desirable color, low bitterness, enhanced flavor, etc.), as well as inhibited hazards (e.g. advanced glycation end-products, acrylamide, etc.) formed in the processed foods. Meanwhile, the promoted MR by US may also inevitably bring some negative aspects to the processed foods due to unfavored yellowish/browning colors, off-flavors and hazard components.
Publisher: Elsevier BV
Date: 04-2016
Publisher: Elsevier BV
Date: 03-2017
DOI: 10.1016/J.FOODCHEM.2016.09.107
Abstract: Three different infant formulas (P1, P2 and P3) were characterised, and changes in their physicochemical properties under three different ageing conditions (i.e. 25°C, 45°C and 60°C) were established. At 60°C, all of the three powders exhibited increased moisture content, which was consistent with an increase in water activity. The GAB sorption model fitted for P1 while P2 and P3 did not follow the same sorption isotherm pattern. The glass transition temperature (T
Publisher: Elsevier BV
Date: 07-2011
Publisher: Elsevier BV
Date: 05-2021
Publisher: Elsevier BV
Date: 2022
Publisher: Elsevier BV
Date: 04-2014
DOI: 10.1016/J.FOODCHEM.2013.10.060
Abstract: The non-isothermal degradation of two cyanidin-based anthocyanins, cyanidin-3-glucoside and cyanidin-3-rutinoside, was investigated in aqueous system within the temperature range from 100 to 165 °C, and the degradation kinetics was modelled using Monte Carlo simulation. The two anthocyanins showed different stability, with cyanidin-3-glucoside exhibiting a higher degradation rate than cyanidin-3-rutinoside. The derived degradation rate at the reference temperature of 132.5 °C and activation energy of cyanidin-3-glucoside and cyanidin-3-rutinoside were 0.0047 and 0.0023 s(-1), and 87 and 104 kJ/mol, respectively. The antioxidant capacity of the thermally processed anthocyanins solutions was measured by using ABTS and DPPH assays. Results showed that the antioxidant capacity of the s les remained at the same level during the thermal treatment process under various conditions, i.e., there was no significant difference (P>0.05) in the antioxidant capacity amongst the s les despite their significantly different contents of the two anthocyanins.
Publisher: Elsevier BV
Date: 05-2007
Publisher: Elsevier BV
Date: 12-2021
Publisher: Elsevier BV
Date: 10-2016
Publisher: Elsevier BV
Date: 09-2020
Publisher: Elsevier BV
Date: 11-2003
Publisher: Wiley
Date: 1998
DOI: 10.1002/(SICI)1099-1239(199801)8:1<49::AID-RNC309>3.0.CO;2-H
Publisher: Wiley
Date: 27-02-2006
DOI: 10.1002/JSFA.2423
Publisher: Springer Science and Business Media LLC
Date: 22-03-2021
Publisher: MDPI AG
Date: 02-2022
Abstract: Bread is a high glycemic index (GI) food with high amounts of readily digestible carbohydrates. Fucoidan refers to a group of sulfated polysaccharides isolated from brown seaweed that has been gaining traction for its many functional properties, including its ability to inhibit starch hydrolases. In this study, fucoidan was added into bread to lower the glycemic index of bread. Fucoidan fortification at 3.0% reduced the starch digestion rate of baked bread by 21.5% as compared to control baked bread. This translated to a 17.7% reduction in the predicted GI (pGI) with 3.0% of fucoidan. Fucoidan was retained in the bread after baking. Although the in vitro bioavailability of fucoidan was negligible, the in vitro bioaccessibility of fucoidan was high, at 77.1–79.8%. This suggested that although fucoidan may not be absorbed via passive diffusion, there is potential for the fucoidan to be absorbed via other modes of absorption. Thus, there is a potential for the use of fucoidan as a functional ingredient in bread to reduce the glycemic potential of bread.
Publisher: Informa UK Limited
Date: 05-1990
Publisher: Informa UK Limited
Date: 1998
Publisher: Informa UK Limited
Date: 05-1990
Publisher: Springer Science and Business Media LLC
Date: 11-01-2015
Publisher: Elsevier BV
Date: 12-2021
Publisher: Elsevier BV
Date: 11-2014
DOI: 10.1016/J.FOODCHEM.2014.04.075
Abstract: The stability of two cyanidin-based anthocyanins from black rice in an aqueous system containing them with a pH range of 2.2-6.0 was investigated at temperatures ranging from 100 to 165°C. Within these pH and temperature ranges, the stability of the two anthocyanins was found to decrease gradually with increasing pH. The lowest (8.99×10(-4)s(-1)) and highest (0.120s(-1)) degradation rate constants for cyanidin-3-glucoside were obtained at pH 2.2 & 100°C and pH 6.0 & 165°C, respectively, whereas those for cyanidin-3-rutinoside were 5.33×10(-4)s(-1) at pH 2.2 & 100°C and 7.39×10(-2)s(-1) at pH 5.0 & 165°C, respectively. Antioxidant capacity analysis was conducted on thermally processed anthocyanin solutions to further evaluate the effects of pH and thermal treatment on the anthocyanins. The total antioxidant capacity of s les after thermal treatments under various pHs was found to remain at a similar level.
Publisher: Elsevier BV
Date: 04-2016
Publisher: Elsevier BV
Date: 09-2012
DOI: 10.1016/J.FOODCHEM.2012.02.162
Abstract: Volatile compounds in the peel of calamansi (Citrus microcarpa) from Malaysia, the Philippines and Vietnam were extracted with dichloromethane and hexane, and then analysed by gas chromatography-mass spectroscopy/flame ionisation detector. Seventy-nine compounds representing >98% of the volatiles were identified. Across the three geographical sources, a relatively small proportion of potent oxygenated compounds was significantly different, exemplified by the highest amount of methyl N-methylanthranilate in Malaysian calamansi peel. Principal component analysis and canonical discriminant analysis were applied to interpret the complex volatile compounds in the calamansi peel extracts, and to verify the discrimination among the different origins. In addition, four common hydroxycinnamic acids (caffeic, p-coumaric, ferulic and sinapic acids) were determined in the methanolic extracts of calamansi peel using ultra-fast liquid chromatography coupled to photodiode array detector. The Philippines calamansi peel contained the highest amount of total phenolic acids. In addition, p-Coumaric acid was the dominant free phenolic acids, whereas ferulic acid was the main bound phenolic acid.
Publisher: Wiley
Date: 12-1994
Publisher: Elsevier BV
Date: 04-2020
Publisher: Elsevier BV
Date: 12-2006
Publisher: Elsevier BV
Date: 05-2019
DOI: 10.1016/J.CARBPOL.2019.02.040
Abstract: Fucoidan from brown seaweed species, Undaria pinnatifida, has numerous bioactive properties such as antioxidant and anticancer activities. The objective of this research was to quantify the chemical composition of fucoidan isolated from U. pinnatifida harvested in New Zealand and to determine its molecular structure and antioxidant capacity. Crude fucoidan (F
Publisher: Elsevier BV
Date: 12-2013
Publisher: Wiley
Date: 28-04-2016
DOI: 10.1111/JFQ.12207
Publisher: Wiley
Date: 10-08-2014
DOI: 10.1111/IJFS.12303
Publisher: Royal Society of Chemistry (RSC)
Date: 2018
DOI: 10.1039/C8FO00818C
Abstract: Quercetin, a natural antiglycative agent, was incorporated into steamed bread to produce a functional food that has high potential to lower the risk of diabetes.
Publisher: American Society for Microbiology
Date: 24-10-2023
DOI: 10.1128/AEM.00602-23
Publisher: Elsevier BV
Date: 11-2001
Publisher: Elsevier BV
Date: 10-2023
Publisher: Elsevier BV
Date: 10-1997
Publisher: Informa UK Limited
Date: 02-12-2002
Publisher: Elsevier BV
Date: 05-1991
Publisher: American Chemical Society (ACS)
Date: 13-07-2006
DOI: 10.1021/JF060188R
Abstract: Many food materials exist in a disordered amorphous solid state due to processing. Therefore, understanding the concept of amorphous state, its important phase transition (i.e., glass transition), and the related phenomena (e.g., enthalpy relaxation) is important to food scientists. Food saccharides, including mono-, di-, oligo-, and polysaccharides, are among the most important major components in food. Focusing on the food saccharides, this review covers important topics related to amorphous solids, including the concept and molecular arrangement of amorphous solid, the formation of amorphous food saccharides, the concept of glass transition and enthalpy relaxation, physical property changes and molecular mobility around the glass transition, measurement of the glass transition and enthalpy relaxation, their mathematical descriptions and models, and influences on food stability.
Publisher: Informa UK Limited
Date: 10-2005
Publisher: Elsevier BV
Date: 03-2018
Publisher: American Chemical Society (ACS)
Date: 21-04-2021
Publisher: Wiley
Date: 19-06-2017
DOI: 10.1111/JFPE.12590
Publisher: Elsevier BV
Date: 05-2015
Publisher: American Chemical Society (ACS)
Date: 12-2004
DOI: 10.1021/JF048655X
Abstract: A green tea extract (GTE) was incorporated into bread as a source of tea catechins. The stability of tea catechins in the breadmaking process including unfrozen and frozen dough was studied. A method was developed for the separation and quantification of tea catechins in GTE, dough, and bread s les using a RP-HPLC system. The separation system consisted of a C18 reversed-phase column, a gradient elution system of water/methanol and formic acid, and a photodiode array UV detector. Tea catechins were detected at 275 nm. GTEs at 50, 100, and 150 mg per 100 g of flour were formulated. The results obtained showed that green tea catechins were relatively stable in dough during freezing and frozen storage at -20 degrees C for up to 9 weeks. There were no further detectable losses of tea catechins in bread during a storage of 4 days at room temperature. It was also revealed that (-)-epigallocatechin gallate (EGCG) and (-)-epigallocatechin (EGC) were more susceptible to degradation than (-)-epicatechin gallate (ECG) and (-)-epicatechin (EC). (-)-EGCG and (-)-ECG were normally selected as the quality indices of green tea catechins, and their retention levels in freshly baked bread were ca. 83 and 91%, respectively. One piece of bread (53 g) containing 150 mg of GTE/100 g of flour will provide 28 mg of tea catechins, which is approximately 35% of those infused from one green tea bag (2 g).
Publisher: Elsevier BV
Date: 09-2008
Publisher: Elsevier BV
Date: 02-2021
Publisher: Frontiers Media SA
Date: 05-06-2020
Publisher: Elsevier BV
Date: 08-2007
Publisher: Elsevier BV
Date: 09-2012
DOI: 10.1016/J.FOODCHEM.2012.02.139
Abstract: Calamansi juices from three countries (Malaysia, the Philippines and Vietnam) were characterised through measuring volatiles, physicochemical properties and non-volatiles (sugars, organic acids and phenolic acids). The volatile components of manually squeezed calamansi juices were extracted using dichloromethane and headspace solid-phase microextraction, and then analysed using gas chromatography-mass spectrometry/flame ionisation detector, respectively. A total of 60 volatile compounds were identified. The results indicated that the Vietnam calamansi juice contained the highest amount of volatiles. Two principal components obtained from principal component analysis (PCA) represented 89.65% of the cumulative total variations of the volatiles. Among the non-volatile components, these three calamansi juices could be, to some extent, differentiated according to fructose and glucose concentrations. Hence, this study of calamansi juices could lead to a better understanding of calamansi fruits.
Publisher: Japanese Society for Food Science and Technology
Date: 2003
DOI: 10.3136/FSTR.9.219
Publisher: Elsevier BV
Date: 2018
Publisher: Elsevier
Date: 2018
Publisher: Elsevier BV
Date: 10-2017
Publisher: Elsevier
Date: 2017
Publisher: Elsevier BV
Date: 07-2014
DOI: 10.1016/J.FOODCHEM.2014.01.046
Abstract: Thirty-nine non-volatile compounds in seven ready-to-drink (RTD) green tea s les were analysed and quantified using liquid chromatography. Taste reconstruction experiments using thirteen selected compounds were conducted to identify the key non-volatile tastants. Taste profiles of the reconstructed s les did not differ significantly from the RTD tea s les. To investigate the taste contribution and significance of in idual compounds, omission experiments were carried out by removing in idual or a group of compounds. Sensory evaluation revealed that the astringent- and bitter-tasting (-)-epigallocatechin gallate, bitter-tasting caffeine, and the umami-tasting l-glutamic acid were the main contributors to the taste of RTD green tea. Subsequently, the taste profile of the reduced recombinant, comprising of a combination of these three compounds and l-theanine, was found to not differ significantly from the s le recombinant and RTD tea s le. Lastly, regression models were developed to objectively predict and assess the intensities of bitterness and astringency in RTD green teas.
Publisher: Elsevier BV
Date: 06-2015
Abstract: Light emitting diodes (LEDs) with their antibacterial effect present a novel method for food preservation. This effect may be influenced by environmental conditions such as the pH of the food contaminated by the pathogen. Thus, it is necessary to investigate the influence of pH on the antibacterial effect of LEDs before their application to real food matrices. Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in trypticase soy broth were illuminated using 10-W 461 (22.1 mW/cm(2)) and 521 nm (16 mW/cm(2)) LEDs at pH values of 4.5, 6.0, 7.3, 8.0 and 9.5 for 7.5 h at 15 °C. Using the 461 nm LEDs, the populations of E. coli O157:H7 decreased by 2.1 ± 0.02, 1.2 ± 0.08 and 4.1 ± 0.42 log CFU/ml at pH 4.5, 7.3 and 9.5 respectively, after a dosage of 596.7 J/cm(2). For L. monocytogenes, approximately a 5.8 ± 0.03 log reduction was observed after 238.7 J/cm(2) at pH 4.5 using the 461 nm LEDs, while the bacterial concentration was reduced by 1.8 ± 0.01 log at pH 9.5 after 596.7 J/cm(2). Bacterial inactivation using the 521 nm LEDs showed similar trends to the 461 nm LEDs at both acidic and alkaline pH conditions but with lower (1-2 log CFU/ml) reductions after 432 J/cm(2). Lower D-values were observed for L. monocytogenes when exposed to LEDs at acidic pH values, while the sensitivity of E. coli O157:H7 and S. Typhimurium to LED was markedly increased at an alkaline pH. Regardless of the pH at which the cultures were illuminated, the percentage of sublethal injury increased with the treatment time. These results highlight the enhanced antibacterial effect of the 461 nm LED under acidic and alkaline pH conditions, proving its potential to preserve foods as well as to have synergistic effect with acidic and alkaline antimicrobials.
Publisher: Elsevier BV
Date: 11-2021
Publisher: Elsevier BV
Date: 07-2010
Publisher: Public Library of Science (PLoS)
Date: 11-05-2017
Publisher: MDPI AG
Date: 21-12-2022
Abstract: Bread has a high glycemic index (GI) and rich contents of quickly digestible carbohydrates, which is associated with insulin resistance and the risk of chronic diseases. (-)-Epigallocatechin Gallate (EGCG) is the primary catechin component that inhibits starch hydrolases, while the low release and absorption rates limit its utilization. In this study, EGCG was added to the bread matrix for fortification to reduce its glycemic index compared to white bread. EGCG fortification at 4% decreased the starch digestion rate of baked bread by 24.43% compared to unfortified bread and by 14.31% compared to white bread, with an identical amount of EGCG outside the matrix. Moreover, the predicted GI (pGI) was reduced by 13.17% compared to white bread. Further, 4% EGCG-matched bread enhanced the bioaccessibility and bioavailability of EGCG by 40.38% and 47.11%, respectively, compared to the control. The results of molecular docking demonstrated that EGCG had a higher binding affinity with α-amylase than with α-glucosidase, indicating that EGCG may effectively inhibit the accumulation of carbs during starch digestion. Thus, EGCG can be used as a functional ingredient in bread to reduce its glycemic potential, and the bread matrix can be used as a carrier for EGCG delivery to enhance its bioaccessibility and bioavailability.
Publisher: Elsevier BV
Date: 03-2017
Publisher: Wiley
Date: 09-2011
Publisher: Elsevier BV
Date: 12-2004
Publisher: Elsevier BV
Date: 2018
Publisher: Springer Science and Business Media LLC
Date: 21-04-2015
Publisher: Springer Singapore
Date: 2017
Publisher: Elsevier BV
Date: 02-2012
Publisher: Wiley
Date: 06-06-2014
Publisher: Elsevier BV
Date: 2021
Publisher: Elsevier BV
Date: 05-2011
Publisher: Elsevier BV
Date: 04-2022
DOI: 10.1016/J.FOODCHEM.2021.131744
Abstract: Several studies have confirmed the reduction of starch digestibility with anthocyanins in food systems via mechanisms of enzyme inhibition. However, starch-polyphenol interactions may also contribute to this reduction, by modifying food microstructures and physicochemical properties of starch. The interactions among anthocyanins, starch digestibility, and food microstructures are significant to clarify the digestion processes of fortified food systems, but its interrelationship lacks clarity. Hence, we aim to evaluate the effects of black rice anthocyanin extract (BRAE) incorporation on the microstructural changes of wheat bread, in relation to overall digestibility. Overall, BRAE incorporation demonstrated a dose-dependent reduction in starch digestibility. Physicochemical analyses reflected that BRAE incorporation decreased starch gelatinisation and increased crystallinity. Microscopic imaging revealed differentiating microstructural characteristics of starch and gluten with BRAE incorporation, supporting the reduction in digestibility. Our results conclusively demonstrate that BRAE incorporation in bread suppresses starch digestibility not only through enzyme inhibition, but also food microstructural modifications.
Publisher: Elsevier BV
Date: 09-2017
Publisher: Wiley
Date: 02-12-2011
DOI: 10.1111/J.1750-3841.2011.02474.X
Abstract: The volatility of flavor compounds (10 distinctive esters commonly found in alcoholic beverages) was characterized using headspace solid-phase microextraction (HS-SPME) analysis combined with mathematical modeling. The impacts of extrinsic factors (extraction time and temperature) and intrinsic parameters (ethanol content and concentration of these flavor compounds) were evaluated on their influences. From extraction profiles, different kinetic behaviors of flavor compounds revealed that volatility is influenced by chemical natures (that is, molecular weight and physicochemical properties). Moreover, volatility was also found to be interrelated with extraction temperature and absorption/adsorption on the fiber's surface. Through mathematical modeling, the kinetic constants of these volatile compounds were computed, and their release profiles were determined. Finally, it was observed that an increase of ethanol (a competitive interference compound to flavor compounds) could decrease the extraction efficiency. Our studies indicated that this approach might be a rapid and practical method that would provide a better understanding of flavor release behavior from alcoholic beverages. The proposed approach may provide a simple and fast method in predicting the performance of key aroma esters in different alcoholic beverages. It could also be a practical way in quality control during the production of alcoholic beverage by monitoring key aroma esters.
Publisher: Elsevier BV
Date: 12-2015
Publisher: MDPI AG
Date: 26-10-2021
Abstract: The present study focused on isolating an efficient enzyme production microorganism for ferulic acid (FA) production from wheat bran. A wild-type cellulase-, xylanase-, and feruloyl esterase-producing strain was isolated and identified as Penicillium oxalicum M1816. The genome was sequenced and assembled into 30.5 Mb containing 8301 predicted protein-coding genes. In total, 553 genes were associated with carbohydrate metabolism. Genomic CAZymes analysis indicated that P. oxalicum M1816, comprising 39 cellulolytic enzymes and 111 hemicellulases (including 5 feruloyl esterase genes), may play a vital role in wheat bran degradation and FA production. The crude enzyme of strain M1816 could release 1.85 ± 0.08 mg·g−1 FA from de-starched wheat bran (DSWB) at 12 h, which was significantly higher than other commercial enzymes. Meanwhile, when the strain M1816 was cultured in medium supplemented with DSWB, up to 92.89% of the total alkali-extractable FA was released. The process parameters of solid-state fermentation were optimized to enhance enzyme production. The optimized wheat bran Qu of P. oxalicum M1816 was applied to huangjiu fermentation, and the FA content was increased 12.4-fold compared to the control group. These results suggest that P. oxalicum M1816 is a good candidate for the development of fermented foods bio-fortified with FA.
Publisher: Elsevier BV
Date: 03-2013
DOI: 10.1016/J.TALANTA.2012.12.034
Abstract: Due to disparate concentrations and physiochemical properties of analytes, difficulties in terms of sensitivity and reproducibility are commonly encountered in flavour analysis. In this study, we attempted to improve the performance of stir bar sorptive extraction coupled with thermal desorption and programmed temperature vaporization (SBSE-TD-PTV) based on a model citrus beverage. Through response surface methodology, thermal desorption conditions (i.e. desorption flow, thermal desorption time and cryofocusing temperature) were optimised based on constrained optimisation. Solute discrimination during injection was alleviated by normalising the variability of peak responses of different analytes. In addition, the effects of extraction conditions (i.e. ionic strength, stirring speed, extraction time, temperature and pH) were also investigated using partial factorial design. The obtained method showed high precision and good linearity over the concentration ranged from 0.10 to 20.00 μg L(-1) with the correlation coefficients higher than 0.991 for most of the selected chemicals, except indole. The limit of detection ranged from 0.03 to 3.89 μg L(-1). Hence, our results indicated that through the systematic study, SBSE-TD-PTV method became much less solute discriminative and more reliable to quantitate complex analytes.
Publisher: Elsevier BV
Date: 10-2015
Publisher: Springer Science and Business Media LLC
Date: 24-09-2015
Publisher: Informa UK Limited
Date: 04-06-2010
DOI: 10.1080/10408390802544611
Abstract: Repeated use of oils and fats for frying of food brings about many changes in their physical and chemical properties. Due to increasing health concerns, the assessment of the quality of reused oils has received much attention, since such assessment is useful in determining the discarding point of the oils. The official analytical methods used in laboratories for this purpose need skill, time, and a large consumption of solvents. To make the oil testing simpler, several rapid test kits have been developed based on either physical parameters (such as viscosity or dielectric changes) or chemical parameters (such as free fatty acids, oxidized fatty acids, or carbonyl compounds). These test kits usually comprise a portable instrument or colorimetric reaction sticks, capable of providing a direct or indirect measurement of a single parameter. The review presented in this paper evaluates the use of such rapid test kits and highlights the need to develop multi-parameter test kits in order to establish the quality of reused oil and the point at which it should be discarded. The review also encompasses pertinent details on the standard analytical methods, and deterioration of frying oils that occur during and after their use and the associated health consequences.
Publisher: Informa UK Limited
Date: 2005
Publisher: Wiley
Date: 22-06-2018
DOI: 10.1002/JSFA.9093
Abstract: With the ability to tailor wavelengths necessary to the photosynthetically active radiation spectrum of plant pigments, light-emitting diodes (LEDs) offer vast possibilities in horticultural lighting. The influence of LED light irradiation on major postharvest features of banana was investigated. Mature green bananas were treated daily with selected blue (464-474 nm), green (515-525 nm) and red (617-627 nm) LED lights for 8 days, and compared with non-illuminated control. The positive effect of LED lighting on the acceleration of ripening in bananas was greatest for blue, followed by red and green. Under the irradiation of LED lights, faster peel de-greening and flesh softening, and increased ethylene production and respiration rate in bananas were observed during storage. Furthermore, the accumulations of ascorbic acid, total phenols, and total sugars in banana fruit were enhanced by LED light exposure. LED light treatment can induce the ripening of bananas and improve their quality and nutrition potential. These findings might provide new chemical-free strategies to shorten the time to ripen banana after harvest by using LED light source. © 2018 Society of Chemical Industry.
Publisher: Elsevier BV
Date: 2007
Publisher: Royal Society of Chemistry (RSC)
Date: 2021
DOI: 10.1039/D1FO02057A
Abstract: The aim of this study was to investigate the impact of wheat bran fortification on the mastication process of bread. White wheat bread (WB) and bran-fortified wheat bread (BB) were consumed by eighteen panellists. The bolus was collected at four different mastication stages and characterized by properties of hydration, particle size, and texture. The results showed that there was no difference between the two bread s les in terms of swallowable bolus moisture. BB with a harder and denser texture produced more small particles and had a slightly shorter chewing time than WB during mastication. Moreover, bolus heterogeneity (
Publisher: Royal Society of Chemistry (RSC)
Date: 2022
DOI: 10.1039/D1FO04078B
Abstract: There is an increasing awareness of the link between food breakdown during chewing and its nutrient release and absorption in the gastrointestinal tract. However, how oral processing behaviour varies among different ethnic groups, and how such difference further impacts on bolus characteristics and consequently glycemic response (GR) are not well understood. In this study, we recruited a group of Asian (Chinese) subjects in China (
Publisher: Informa UK Limited
Date: 06-1989
Publisher: Elsevier BV
Date: 2017
DOI: 10.1016/J.ULTSONCH.2016.05.034
Abstract: This study compared the effects of high-intensity ultrasound on Maillard reaction (MR) with those of thermally produced MR using a model system of d-xylose and l-lysine. The ultrasonic MR process had higher depletion rates of reactants and higher generation rates of intermediate MR products (MRPs) and melanoidins under relatively low processing temperatures (55 and 60°C). However, the rates were lower for ultrasonic MR than thermal MR when the processing temperature increased to 65, 70 and 75°C. Overall, ultrasonic MR had relatively low activation energy (E
Publisher: Walter de Gruyter GmbH
Date: 07-10-2014
Abstract: Understanding of heat transfer during steaming is important to optimize the processing of steamed bread and to produce desired qualities in the final product. Physicochemical changes occur during steaming of the dough which might be impacted upon by the heat transfer system. In this study, a mathematical model was developed to describe the heat transfer system in the bread being steaming throughout the heating process. The Forward Euler method was employed for solving the three-dimensional partial differential equation set for heat transfer to produce temperature profiles at a number of in idual locations in the steamed bread during its steaming. All the comparisons between the model-predicted values and the experimental results produced root mean square error values ranged from 1.391 to 3.545 and R 2 values of all greater than 0.93. Therefore, it is confirmed that the model has a good performance and can be used to predict temperature profiles in the bread during steaming.
Publisher: Wiley
Date: 16-06-2012
Publisher: Elsevier BV
Date: 04-2019
DOI: 10.1016/J.FOODCHEM.2018.11.073
Abstract: An anthocyanin-rich double emulsion (w/o/w) was prepared via a two-step emulsification method. Anthocyanins from black rice extract were incorporated in the inner water phase and dispersed inside the middle oil phase, which was then dispersed into the outer water phase. Generation of the double emulsion was confirmed by optical microscopic analysis and its microencapsulation efficiency was 99.45 ± 0.24%. An in vitro digestion study was carried out to evaluate anthocyanin concentration changes and release characteristics of the double emulsion using simulated gastrointestinal fluids. After 2 h incubation in the simulated gastric fluid, the percentage of diffused anthocyanins was 3.66 ± 2.32%. These observations indicate that the double emulsion could control the release of anthocyanins in the stomach. During incubation in the simulated intestinal fluid, a total release of anthocyanins in the double emulsion was observed within the first 20 min. A pH-dependent degradation of anthocyanins was also evident.
Publisher: Elsevier BV
Date: 03-2013
Publisher: Elsevier BV
Date: 12-2012
DOI: 10.1016/J.FOODCHEM.2012.07.012
Abstract: Two cultivars (Citrus grandis (L.) Osbeck PO 51 and PO 52) of Malaysian pomelo juices were studied by examining their physicochemical properties (i.e. pH, °Brix and titratable acidity), volatile and non-volatile components (sugars and organic acids). Using solvent extraction and headspace solid-phase microextraction, 49 and 65 volatile compounds were identified by gas chromatography-mass spectrometer/flame ionisation detector, respectively. Compared to pink pomelo juice (cultivar PO 52), white pomelo juice (cultivar PO 51) contained lower amount of total volatiles but higher terpenoids. Descriptive sensory evaluation indicated that white pomelo juice was milder in taste especially acidity. Furthermore, principal component analysis and partial least square regression revealed a strong correlation in pomelo juices between their chemical components and some flavour attributes (i.e. acidic, fresh, peely and sweet). Hence, this research enabled a deeper insight into the flavour of this unique citrus fruit.
Publisher: Elsevier BV
Date: 06-2021
Publisher: Elsevier BV
Date: 12-2018
DOI: 10.1016/J.FOODCHEM.2018.07.053
Abstract: A kinetic model for a high-intensity ultrasound-assisted Maillard reaction model system of d-glucose and glycine was proposed activation energy (Ea) for each reaction step was calculated. Results showed that the generation of dicarbonyl compounds was significantly promoted by high-intensity ultrasound (e.g. Ea values for 1-deoxyglucosone were 60.9 ± 9.7 kJ mol
Publisher: Elsevier BV
Date: 2002
Publisher: Elsevier BV
Date: 04-2012
Publisher: American Chemical Society (ACS)
Date: 13-06-2008
DOI: 10.1021/JF703792X
Abstract: Further to part I of this study, this paper discusses mathematical modeling of the relationship between caramelization of several sugars including fructose, glucose, and sucrose and their glass transition temperatures ( T g). Differential scanning calorimetry (DSC) was used for creating caramelized sugar s les and determining their glass transition temperatures ( T g). UV-vis absorbance measurement and high-performance liquid chromatography (HPLC) analysis were used for quantifying the extent of caramelization. Specifically, absorbances at 284 and 420 nm were obtained from UV-vis measurement, and the contents of sucrose, glucose, fructose, and 5-hydroxymethyl-furfural (HMF) in the caramelized sugars were obtained from HPLC measurements. Results from the UV and HPLC measurements were correlated with the Tg values measured by DSC. By using both linear and nonlinear regressions, two sets of mathematical models were developed for the prediction of Tg values of sugar caramels. The first set utilized information obtained from both UV-vis measurement and HPLC analysis, while the second set utilized only information from the UV-vis measurement, which is much easier to perform in practice. As a caramelization process is typically characterized by two stages, separate models were developed for each of the stages within a set. Furthermore, a third set of nonlinear equations were developed, serving as criteria to decide at which stage a caramelized s le is. The models were evaluated through a validation process.
Publisher: Royal Society of Chemistry (RSC)
Date: 2020
DOI: 10.1039/C9FO02587A
Abstract: Whole-wheat flour (WWF) particle size is critical to dough properties, bread quality, and in vitro starch digestibility of bread.
Publisher: MDPI AG
Date: 24-05-2022
Abstract: Different alcoholic beverages and drinking patterns might exert ergent impacts on alcoholic liver disease (ALD) progression. Whether the abundant non-alcoholic components (NAC) in fermented wine could alleviate ethanol (EtOH)-induced adverse influences on the liver remains unknown. Hence, the chronic ALD mouse model was established to compare the effects of Huangjiu (a typical fermented wine) and EtOH feeding on the liver, intestinal barrier, gut microbiota, and intestinal short-chain fatty acids (SCFAs) content. Although Huangjiu intake led to slight hepatic steatosis, it mitigated oxidative stress, inflammation, and intestinal damage relative to EtOH intake. In comparison with EtOH feeding, Huangjiu significantly improved the intestinal barrier integrity and reduced hepatic lipopolysaccharide levels by up-regulating the expression of intestinal tight junction proteins (ZO-1 and occludin) and antimicrobial activity peptides (Reg3β and Reg3γ). The administration of Huangjiu NAC partially restored alcohol-induced gut microbiota dysbiosis via recovering the abundance of Lactobacillus, Faecalibaculum, and Akkermansia. Moreover, mice receiving Huangjiu showed higher SCFAs levels (such as acetic acid and butyric acid) than those receiving EtOH. Huangjiu consumption resulted in lower hepatotoxicity than pure EtOH, at the same alcohol dose. The NAC in Huangjiu might attenuate the progression of ALD by regulating intestinal barrier function and microbiota-meditated gut ecology.
Publisher: Elsevier BV
Date: 2018
Publisher: Wiley
Date: 15-01-2019
Publisher: Elsevier BV
Date: 05-2017
Abstract: The objective of this study was to investigate the effect of 460 nm light-emitting diode (LED) on the inactivation of foodborne bacteria. Additionally, the change in the endogenous metabolic profile of LED illuminated cells was analyzed to understand the bacterial response to the LED illumination. Six different species of bacteria (Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157:H7, Pseudomonas aeruginosa and Salmonella Typhimurium) were illuminated with 460 nm LED to a maximum dose of 4080 J/cm
Publisher: Elsevier BV
Date: 2015
Publisher: Elsevier BV
Date: 09-2009
Publisher: Elsevier BV
Date: 08-2007
Publisher: Elsevier BV
Date: 02-2007
Publisher: Informa UK Limited
Date: 11-2000
Publisher: Elsevier BV
Date: 09-2017
Publisher: Elsevier BV
Date: 08-2007
Publisher: Elsevier BV
Date: 08-2007
Publisher: Elsevier BV
Date: 08-2021
Publisher: Wiley
Date: 15-11-2017
DOI: 10.1111/IJFS.13671
Publisher: Elsevier BV
Date: 06-2021
Publisher: Springer Science and Business Media LLC
Date: 18-06-2015
Publisher: Wiley
Date: 23-12-2015
Publisher: Springer Science and Business Media LLC
Date: 14-11-2013
Publisher: Springer Science and Business Media LLC
Date: 20-11-2018
Publisher: Elsevier BV
Date: 04-2016
DOI: 10.1016/J.FOODCHEM.2015.09.113
Abstract: Anthocyanin-rich black rice extract powder (ABREP) as a nutraceutical source was fortified into bread. The quality and digestibility behaviors of bread with ABREP were evaluated through instrumental and in vitro digestion studies. The quality of bread with 2% of ABREP was not significantly (p>0.05) different from the control bread however, increasing the ABREP level to 4% caused less elasticity and higher density of bread. A mathematical model was further developed to systemically describe the trajectory of bread digestion. The digestion rates of bread with ABREP were found to be reduced by 12.8%, 14.1%, and 20.5% for bread with 1%, 2%, and 4% of ABREP, respectively. Results of the study suggest that the fortification of anthocyanins into bread could be an alternative way to produce functional bread with a lower digestion rate and extra health benefits.
Publisher: Elsevier BV
Date: 02-2015
DOI: 10.1016/J.FOODCHEM.2014.07.065
Abstract: This study aimed to reduce stickiness and caking of spray dried soy sauce powders by introducing a new crystalline structure into powder particles. To perform this task, soy sauce powders were formulated by using mixtures of cellulose and maltodextrin or mixtures of waxy starch and maltodextrin as drying carriers, with a fixed carrier addition rate of 30% (w/v) in the feed solution. The microstructure, crystallinity, solubility as well as stickiness and caking strength of all the different powders were analysed and compared. Incorporating crystalline carbohydrates in the drying carrier could significantly reduce the stickiness and caking strength of the powders when the ratio of crystalline carbohydrates to maltodextrin was above 1:5 and 1:2, respectively. X-ray Diffraction (XRD) results showed that adding cellulose or waxy starch could induce the crystallinity of powders. Differential Scanning Calorimetry (DSC) results demonstrated that the native starch added to the soy sauce powders did not fully gelatinize during spray drying.
Publisher: American Chemical Society (ACS)
Date: 25-03-2008
DOI: 10.1021/JF0730338
Abstract: (-)-Epigallocatechin gallate (EGCG) is the most abundant catechin in green tea, which has been linked with many health benefits. To ensure the conceivable health benefits from thermally processed products, a kinetic study on the stability of (-)-EGCG in aqueous system was carried out using a HPLC-UV system and Matlab programming. Simultaneous degradation and epimerization of (-)-EGCG were characterized during isothermal reactions at low temperatures (25-100 degrees C) combined with previously conducted experimental results at high temperature (100-165 degrees C) the degradation and epimerization complied with first-order reaction and their rate constants followed Arrhenius equation. Mathematical models for the stability of (-)-EGCG were established and validated by the reactions at 70 degrees C and with varied concentrations from different catechin sources. Two specific temperature points in the reaction kinetics were identified, at 44 and 98 degrees C, respectively. Below 44 degrees C, the degradation was more profound. Above 44 degrees C, the epimerization from (-)-gallocatechin gallate (GCG) to (-)-EGCG was faster than degradation. When temperature increased to 98 degrees C and above, the epimerization from (-)-GCG to (-)-EGCG became prominent. Our results also indicated that the turning point of 82 degrees C reported in the literature for the reaction kinetics of catechins would need to be re-examined.
No related grants have been discovered for Weibiao Zhou.