Latest Articles of LWT - Food Science and Technology


Aqueous micellar two-phase system as an alternative method to selectively remove soy antinutritional factors 10.1016/j.lwt.2018.04.025 2018-04-11 In this work, different antinutritional factors (trypsin inhibitors, isoflavones and raffinose family oligosaccharides) were selectively removed from soy flour by using aqueous micellar two-phase systems (AMTPS). The effects of independent variables including...
Zwitterionic hydrophilic interaction liquid chromatography coupled to mass spectrometry for analysis of beetroot juice and antioxidant interactions between its bioactive compounds 10.1016/j.lwt.2018.04.023 2018-04-11 Hydrophilic interaction liquid chromatography coupled to mass spectrometry (HILIC – MS) was employed to determine selected bioactive compounds (polyphenolics and vitamins B) in beetroot (Beta vulgaris L.) juice. Appropriate optimization of the method allowed ...
Assessment of ferrocyanide intake from food-grade salt in the Korean population 10.1016/j.lwt.2018.04.008 2018-04-06 A simple high-performance liquid chromatography-ultraviolet (HPLC-UV) method for estimating the daily intake of ferrocyanide (FeCN) ion from food-grade salts was developed and validated. The levels of FeCN ion in food-grade salts available in Korean markets w...
Selectivity of ultrasound-assisted aqueous extraction of valuable compounds from flesh and peel of apple tissues 10.1016/j.lwt.2018.04.007 2018-04-04 Ultrasound-assisted aqueous extraction (UAE) of soluble matter (°Brix), catechin and total phenolic contents (TPC) from flesh and peel of apple tissues were studied. The commercial green (Granny Smith) and red (Red delicious) apples were used in the investiga...
A new mixed bread formula with improved physicochemical properties by using hull-less barley flour at the presence of guar gum and ascorbic acid 10.1016/j.lwt.2018.04.001 2018-04-03 Replacing wheat flour with other cereals such as hull-less barley flour is regarded as a major technological challenge in making bread. The present study aimed to evaluate the effects of different concentrations of hull-less barley flour (0, 10 and 20%) and g...
Optimization of a gluten free formulation of the Turkish dessert revani using different types of flours, protein sources and transglutaminase 10.1016/j.lwt.2018.04.004 2018-04-03 Revani is a dessert made from semolina and syrup, which is mostly consumed in Middle Eastern countries and in Turkey. However celiac patients cannot consume revani because semolina contains gluten. In this study, gluten-free revani was made using corn flour, ...
Antioxidant and antimicrobial effects of edible coating based on chitosan and bamboo vinegar in ready to cook pork chops 10.1016/j.lwt.2018.04.005 2018-04-03 Edible coating solutions, containing chitosan (CH) and bamboo vinegar (BV), were developed to investigate the effect of CH-BV coating solutions on quality and shelf life of ready to cook (RTC) pork chops stored at 4 ± 1 °C for 12 days. The antioxidant effects...
Spray- or freeze-drying of casein micelles loaded with vitamin D2: Studies on storage stability and in vitro digestibility 10.1016/j.lwt.2018.04.003 2018-04-03 Casein micelles (CM) loaded with vitamin D2 (Vit. D2) were spray- and freeze-dried at pilot scale. The powders showed constant Vit. D2 contents over four months of storage. The CM structure was retained after processing and drying. Low fat yoghurt was enriche...
Characterization of Jatropha curcas honeys originating from the southern highlands of Madagascar 10.1016/j.lwt.2018.04.006 2018-04-03 Jatropha curcas, an entomophile Euphorphiaceae is an important bio-energy plant cultivated in some of the world's poorest countries. Commercial use of Jatropha honey could significantly improve the economic situation of plantations. This study evaluates the q...
Physicochemical and sensory properties of yogurt as affected by the incorporation of jumbo squid (Dosidicus gigas) powder 10.1016/j.lwt.2018.03.082 2018-03-31 The increase of soluble solids in milk by the addition of powdered products is a normal practice in the elaboration of yogurt in order to enhance viscosity, texture and sensory properties for the consumer. The purpose of this study was to evaluate the effect ...

Aqueous micellar two-phase system as an alternative method to selectively remove soy antinutritional factors

10.1016/j.lwt.2018.04.025

2018-04-11

In this work, different antinutritional factors (trypsin inhibitors, isoflavones and raffinose family oligosaccharides) were selectively removed from soy flour by using aqueous micellar two-phase systems (AMTPS). The effects of independent variables including...

Zwitterionic hydrophilic interaction liquid chromatography coupled to mass spectrometry for analysis of beetroot juice and antioxidant interactions between its bioactive compounds

10.1016/j.lwt.2018.04.023

2018-04-11

Hydrophilic interaction liquid chromatography coupled to mass spectrometry (HILIC – MS) was employed to determine selected bioactive compounds (polyphenolics and vitamins B) in beetroot (Beta vulgaris L.) juice. Appropriate optimization of the method allowed ...

Assessment of ferrocyanide intake from food-grade salt in the Korean population

10.1016/j.lwt.2018.04.008

2018-04-06

A simple high-performance liquid chromatography-ultraviolet (HPLC-UV) method for estimating the daily intake of ferrocyanide (FeCN) ion from food-grade salts was developed and validated. The levels of FeCN ion in food-grade salts available in Korean markets w...

Selectivity of ultrasound-assisted aqueous extraction of valuable compounds from flesh and peel of apple tissues

10.1016/j.lwt.2018.04.007

2018-04-04

Ultrasound-assisted aqueous extraction (UAE) of soluble matter (°Brix), catechin and total phenolic contents (TPC) from flesh and peel of apple tissues were studied. The commercial green (Granny Smith) and red (Red delicious) apples were used in the investiga...

A new mixed bread formula with improved physicochemical properties by using hull-less barley flour at the presence of guar gum and ascorbic acid

10.1016/j.lwt.2018.04.001

2018-04-03

Replacing wheat flour with other cereals such as hull-less barley flour is regarded as a major technological challenge in making bread. The present study aimed to evaluate the effects of different concentrations of hull-less barley flour (0, 10 and 20%) and g...

Optimization of a gluten free formulation of the Turkish dessert revani using different types of flours, protein sources and transglutaminase

10.1016/j.lwt.2018.04.004

2018-04-03

Revani is a dessert made from semolina and syrup, which is mostly consumed in Middle Eastern countries and in Turkey. However celiac patients cannot consume revani because semolina contains gluten. In this study, gluten-free revani was made using corn flour, ...

Antioxidant and antimicrobial effects of edible coating based on chitosan and bamboo vinegar in ready to cook pork chops

10.1016/j.lwt.2018.04.005

2018-04-03

Edible coating solutions, containing chitosan (CH) and bamboo vinegar (BV), were developed to investigate the effect of CH-BV coating solutions on quality and shelf life of ready to cook (RTC) pork chops stored at 4 ± 1 °C for 12 days. The antioxidant effects...

Spray- or freeze-drying of casein micelles loaded with vitamin D2: Studies on storage stability and in vitro digestibility

10.1016/j.lwt.2018.04.003

2018-04-03

Casein micelles (CM) loaded with vitamin D2 (Vit. D2) were spray- and freeze-dried at pilot scale. The powders showed constant Vit. D2 contents over four months of storage. The CM structure was retained after processing and drying. Low fat yoghurt was enriche...

Characterization of Jatropha curcas honeys originating from the southern highlands of Madagascar

10.1016/j.lwt.2018.04.006

2018-04-03

Jatropha curcas, an entomophile Euphorphiaceae is an important bio-energy plant cultivated in some of the world's poorest countries. Commercial use of Jatropha honey could significantly improve the economic situation of plantations. This study evaluates the q...

Physicochemical and sensory properties of yogurt as affected by the incorporation of jumbo squid (Dosidicus gigas) powder

10.1016/j.lwt.2018.03.082

2018-03-31

The increase of soluble solids in milk by the addition of powdered products is a normal practice in the elaboration of yogurt in order to enhance viscosity, texture and sensory properties for the consumer. The purpose of this study was to evaluate the effect ...