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Bilberry is a valuable wild forest fruit harvested in many countries in Europe. The biological activities of bilberry include antioxidant, anticancer, antiviral, antibacterial, and anticholinesterase ...
We demonstrate a new, efficient method for the preparation of phosvitin phosphopeptides using immobilised-trypsin enzymolysis technology. Immobilised trypsin was prepared using a covalent binding meth...
We investigated the changes in omega 3 enriched carp fillets caused by pan frying. The investigated characteristics were fat uptake, fatty acid (FA) composition, and oxidation. Four different fats wer...
The present study was aimed at gaining a comparison of the microflora of Zobo Drink (ZD) prepared by two different methods. Samples of ZD produced by boiling and steeping methods were evaluated on Pla...
The effect of sourdough and frozen dough on the shelf life and staling rate of bread was studied. In the present study malted barley and fermented milk was used for the preparation of sourdough and 25...
The tilapia (Oreochromis niloticus) skin hydrolysate was produced by thermal or enzymatic hydrolysis processes. Several product characteristics were studied such as the average molecular weight, 2,2-d...
Polygalacturonases that hydrolyzed the α-(1,4) glycosidic linkages of pectin is one of widely used industrial enzymes and applied in food, feed, paper and pulp, fruit juice and textile industries. To ...
Spent duck meat can be profitably utilized by preparing value added meat products. A study was conducted on preparation and storage stability of ready to eat meat product-pickle at room temperature. T...
Since 1980s, several methods for the determination of lignans in food samples have been developed depending on the types of lignans and foods analysed, but mostly on flaxseed as a reference food. In t...
This study aimed to determine the variety of zobo that will give a desired colour and at the same time retaining most of the nutrient imbedded, after boiling for 10 min. The nutritional quality of non...
Weaning food was produced from sorghum and cowpea based on a malted technology with a view to determining the amylase activity, nutritional composition/properties and its ability to meet the Recommend...
This study aimed at obtaining a functional food ingredient in the form of a high mucilage product from hexane defatted isopropanol-detoxified flaxseed meal, hexane defatted-methanol detoxified flaxsee...
Cereals are generally known to have a positive influence on the general state of the human organism. The attention of the nutritional experts is paid especially to oats and barley. Besides their acces...
The production of xylanase (XylA) by Aspergillus niger JL-15 in solid-state fermentation (SSF) on orange peel was optimised by the response surface methodology (RSM). The results revealed that four fa...
以大豆分离蛋白为乳化剂,采用微通道乳化技术制备单分散乳状液,研究乳状液粒子的成粒特性。结果表明:当大豆分离蛋白的pH值为6~8时,微通道乳化技术能够成功制备单分散的乳状液,但是随着pH值的增大,粒子的单分散性增强。当pH值为7时,单分散乳状液的粒子平均粒径为43.4μm,变异系数为4.3%。大豆分离蛋白的微通道乳化特性与其等电点相关,当pH值低于等电点时,蛋白质分子的正电性与微通道板的负电性相互作...

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