Search results for "Food composition"
showing 10 items of 29 documents
High-performance liquid chromatographic determination of Maillard compounds in store-brand and name-brand ultra-high-temperature-treated cows' milk.
2000
Furosine and furfural products of the Maillard reaction are used as specific indicators of the effect of heating treatments on milk quality. Their contents were measured in representative samples of store- and name-brand ultra-high-temperature-treated milks using RP-HPLC with UV detection. Furosine contents ranged from 40.32 to 50.67 and from 65.48 to 310.58 mg/100 g protein in name- and store-brand milks, respectively. Of the furfurals, only hydroxymethylfurfural was detected. The free hydroxymethylfurfural contents of store-brand milks ranged from 0.22 to 1.70 mg/100 g protein. Total hydroxymethylfurfural contents ranged from 0.29 to 0.41 and from 0.72 to 2.21 mg/100 g protein, for name- …
Influence of storage and in vitro gastrointestinal digestion on totqal antioxidant capacity of fruit beverages
2011
Eight fruit beverages containing grape, orange and apricot, with/without iron and/or zinc and with/without milk added were analyzed for total antioxidant capacity (ORAC and TEAC methods), ascorbic acid content, and total polyphenols. The influence of cold storage (2-4 degrees C) during the product shelf-life (135 days) and antioxidant capacity after an in vitro gastrointestinal digestion were evaluated. Antioxidant capacity for all beverages together increased significantly (p < 0.05) at the end of storage (16.4% and 12.8% for ORAC and TEAC, respectively), whereas ascorbic acid remained stable. Regarding in vitro digestion, antioxidant values of bioaccessible fractions of fruit beverages in…
Sodium release and saltiness perception in dairy product systems: influence of food composition and oral parameters
2010
9. Wartburg Symposium on Flavour Chemistry and Biology (Eisenach (GER), April 13th-16th, 2010); International audience
Stability and extraction of bioactive sulfur compounds from Allium genus processed by traditional and innovative technologies
2017
Abstract Since ancient times, species from the Allium genus have been used in both culinary and medicinal applications. The health promoting properties, with well documented “evidence-based” studies, were attributed to the genus’ high content of bioactive organosulfur compounds. For these reasons, the organosulfur compounds have attracted interest in both food and pharmaceutical industries to be used as additives or supplements. Therefore, improvement in the extraction and stability during processing and storage of these molecules is crucial. The presented review documents the effects of traditional and innovative processing techniques on the extraction and stability of organosulfur compoun…
Growth potential of Listeria monocytogenes strains in mixed ready-to-eat salads
2009
In this study, a microbiological challenge test in three artificially contaminated retail mixed mayonnaise-based ready-to-eat salads stored at refrigerator temperatures (3°C and 7°C) for 48h was carried out. Shrimp-tomato salad, smoked ham salad and garlic cheese salad were separately contaminated by a suspension of particular Listeria monocytogenes strains. The number of L. monocytogenes, Enterobacteriaceae, staphylococci and total plate count (CFU/g) was determined. Listeria monocytogenes growth potential in the salads was calculated and evaluated. A significant increase in total plate count and L. monocytogenes count throughout storage of all three investigated salads was found. Enteroba…
Nutrient sensing: What can we learn from different tastes about the nutrient contents in today's foods?
2019
Abstract Tastes are often described as having a nutrient-signaling function eliciting expectations about the food and its nutrient content. The objectives of this work was to investigate correlations between taste intensity and nutrient content, to evaluate the impact of competing tastes on these relationships, and to know if the content in certain nutrients could be inferred from a combination of tastes. The Food Taste Database (Martin et al., 2014) and a French Food Composition table (ANSES-Ciqual) were used to obtain a dataset combining sensory and nutritional information for 365 foods. Our results confirm the existence of several taste-nutrient relationships previously suggested by othe…
Vides apstākļu ietekme uz mikro- un makroelementu saturu pārtikas produktos Latvijā
2014
Bez vitāli svarīgo mikro- un makroelementu ieneses pārtikā no vides (augsnes, ūdens un gaisa) ir iespējams arī barības ķēdes, t. sk., pārtikas piesārņojums ar toksiskiem vai potenciāli toksiskiem elementiem, piemēram, As, Cd, Hg, Pb. Promocijas darba mērķa ietvaros tika veikta Latvijā iegūtu pārtikas produktu paraugu mikro- un makroelementu sastāva kvantitatīvā analīze, lai noskaidrotu vides apstākļu ietekmi uz elementu koncentrāciju un ieneses ceļiem pārtikā. Papildus, lai vērtētu elementu biopieejamību barības ķēdē, tika veikta eksperimentāla pārtikas kultūraugu audzēšana mākslīgi piesārņotā augsnē. Iegūtie dati liecina par vairāku dabiskas un antropogēnas izcelsmes vides apstākļu, piemēr…
Revealing the relationship between vegetable oil composition and oxidative stability: A multifactorial approach
2018
Abstract A detailed composition analysis was performed for 22 diverse oils and fats and included determination of tocopherols (α, γ and δ), β-carotene, chlorophyll, total phenolic compounds (TPC) and fatty acid (FA) composition, as well as the determination of their oxidative stability (Rancimat test). Principal components analysis was applied to obtain an overview of the sample variations and to identify behavioural patterns. Linear regression correlations and a multiple linear regression model were performed to quantify the relationship between the composition of oils and fats and their oxidative stability. The TPC and saturated FA were the main individual factors that correlated positive…
The influence of storage conditions on flavour changes in human milk
2009
http://www.sciencedirect.com/ ; http://www.elsevier.com/; International audience; The effects of freeze-storage on human milk have been investigated with regard to sensory changes and modifications in the molecular composition of constituent odour-active volatiles. Sensory evaluation showed that fishy-metallic odour attributes are generated during storage, as are rancid-sweaty odour notes, which were described by panellists to be highly unpleasant. To monitor the dynamics of off-odour development in human milk, sensory evaluation in both orthonasal and retronasal mode was performed at defined time intervals of storage, with parallel evaluation of human milk samples that had been heated prio…
Food and Environment: Trace Element Content of Hen Eggs from Different Housing Types
2013
AbstractEleven trace elements (Ba, Cu, Fe, Mn, Ni, Pb, Rb, Se, Sr, V, Zn) were quantitatively determined in hen egg samples collected from different poultry housing types (large-scale poultry farms, organic farms and domestic farms) over the territory of Latvia. Samples were wet digested and quantitatively analysed by total reflection X-ray fluorescence spectrometry (TXRF). The accuracy of analytical method was verified with analysis of certified reference material NCS ZC73017 (GSB-10)-Apple. The most variable range of concentrations and the highest content of elements were determined for hen egg samples derived from organic farms, while egg samples from domestic farms and poultry farms mos…