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Ingredients Used (ingredient + used)
Selected AbstractsMineral contents and distribution between the soluble and the micellar phases in calcium-enriched UHT milksJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 13 2004Miguel Angel de la Fuente Abstract A study concerning the content of mineral elements (calcium, magnesium, sodium, potassium and phosphorus) and the distribution between the soluble and the micellar phases has been carried out on mineral,mainly calcium,enriched UHT milks. Total calcium contents were 1371,1793 mg l,1 in the 10 brands examined. Percentages of calcium in the soluble phase varied from 23.6 to 37.2%, whereas ionic calcium concentrations found were within a very wide range (44,91 mg l,1). The different forms of phosphorus were studied by 31P-NMR. Spectra indicated that the majority of the brands employed polyphosphates as stabilizers. Ingredients used to fortify these products consisted of dairy fractions and calcium salts. The modifications in salt balance as consequence of these practices are discussed. Copyright © 2004 Society of Chemical Industry [source] Isolation and identification of Alicyclobacillus acidocaldarius by 16S rDNA from mango juice and concentrateINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 7 2005Pieter A. Gouws Summary In this study we investigate the spoilage of ultra high temperature UHT mango juice as well as a carbonated fruit juice blend to identify organisms contributing to the spoilage. The mango concentrate, the final product, as well as the other ingredients used during manufacturing, were tested for the presence of Alicyclobacillus by polymerase chain reaction (PCR) and sequencing analyses. Microbiological examination of the mango pureé and spoiled fruit juices, using YSG agar [yeast extract 2 g, glucose 1 g, soluble starch 2 g, pH 3.7 (adjust with 2N H2SO4), H2O 1000 mL, bacto agar 15 g] incubated at 55 °C, detected sporeforming, acid dependent and thermotolerant bacteria. The hyper variable region of the 16S rDNA was amplified. The nucleotide sequence of the PCR fragments was determined using the ABI Prism 310 automated DNA sequencer and the collected sequencing data were analysed and compared with the non-redundant database using NCBI-BLAST. Alicyclobacillus acidocaldarius were isolated and identified by 16S rDNA gene sequences analyses. The results indicated that the mango purèe, as well as the final product of mango juice and the fruit juice blend, were positive for Alicyclobacillus. The preventative measures of low pH, pasteurization of mango juice and the subsequent use of aseptic packaging were not regarded as sufficient to prevent the outgrowth of Alicyclobacillus spoilage organisms. [source] Simultaneous optimization of response variables in protein mixture formulation: constrained simplex method approachINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2003I. A. Castro Summary The objective of this study was to test a complex constrained simplex, direct search, sequential method for the optimization of a ternary mixture of protein ingredients used in a formulation for the preparation of a milk drink regularly consumed in institutional nutritional programmes. Three proteins [hydrolysed gelatine (HG), wheat gluten (WG) and soybean protein isolate (SPI)] were mixed according to a simplex-centroid design, in order to explore the possible synergies between the sensory, nutritional and economic attributes. Mixtures containing different proportions of the three ingredients were submitted to sensory, nutritional and economic evaluations. All responses were modelled using Scheffé's canonical equations. A microinformatics application was developed in order to permit optimization to be computed. The optimum solution obtained by this non-linear programming was HG = 20%, WG = 27% and SPI = 53%, suggesting that the program is efficient and flexible enough for multiresponse optimization. The optimal point behaviour of the entry variables (HG, WG and SPI) can be monitored with graphs of the trace plot type, in which the proportion of two variables is fixed and the third is allowed to vary in relation to the desired response. [source] Taurine concentrations in animal feed ingredients; cooking influences taurine contentJOURNAL OF ANIMAL PHYSIOLOGY AND NUTRITION, Issue 7-8 2003A. R. Spitze Summary The aim of this study was to determine the taurine content in a variety of animal feeds. There is very little information on the taurine content of ingredients used in home-prepared diets for dogs and cats, and foods fed to wild animals in captivity. This study reports the taurine content of both common and alternative feed ingredients, and compares taurine loss as a result of different methods of food preparation. Foods were selected based on their use in commercial and home-prepared diets. Animal muscle tissue, particularly marine, contained high taurine concentrations. Plant products contained either low or undetectable amounts of taurine. The amount of taurine that remained in a feed ingredient after cooking depended upon the method of food preparation. When an ingredient was constantly surrounded by water during the cooking process, such as in boiling or basting, more taurine was lost. Food preparation methods that minimized water loss, such as baking or frying, had higher rates of taurine retention. [source] Topical vitamins, minerals and botanical ingredients as modulators of environmental and chronological skin damageBRITISH JOURNAL OF DERMATOLOGY, Issue 4 2003A. Chiu Summary Ageing skin is characterized by fine lines, wrinkles, lentigines, dyspigmentation and increased coarseness. Topical preparations alleged to combat these changes abound in the over-the-counter market. Some of the most popular ingredients used in these products are vitamins, minerals and botanical extracts. Proposed mechanisms for antiageing effects on skin range from antioxidant properties to improved collagen synthesis or protection from collagen breakdown. Despite the media attention and consumer popularity that these ingredients have generated, there have been few scientific studies to support these claims. In this report, we review recent published studies on the most common of these ingredients for the topical photoprotection and the treatment of ageing skin. [source] Variations in the colorimetric characteristics of verdigris pictorial films depending on the process used to produce the pigment and the type of binding agent used in applying itCOLOR RESEARCH & APPLICATION, Issue 5 2007José Manuel De la Roja Abstract The term verdigris embraces a wide range of synthetic pigments whose compositions can also vary. All are salts of copper, but their chemical composition will vary depending on the ingredients used to synthesize them and the conditions in which that synthesis is performed. This article presents the results of applying some of the recipes contained in treatises; the recipes used here, specifically, were taken from the Mappae Clavicula (12th century) and the Ms. of Pierre Lebrun (17th century). The ingredients mentioned present some variations, so that the pigments prepared in turn exhibit significant differences in terms of chemical composition and colorimetric characteristics. The recipes from the Mappae Clavicula, for example, produced monohydrated copper(II) acetate, which upon binding with gum arabic created bluish-green pictorial films, whereas the colour was yellowish green when the binder was linseed oil. The pigment made from Pierre Lebrun's recipe was a copper(II) chloride mixed with an organo-copper complex, which can be bound with gum arabic to produce a yellowish-green colour, whereas mixing with linseed oil presented certain difficulties. These results are derived from colorimetric measurements, which were used to produce values of lightness (L), chroma (C) and hue (H), and also percent reflectance spectra. © 2007 Wiley Periodicals, Inc. Col Res Appl, 32, 414,423, 2007 [source] | ||||||||||