The effect of thermal processing and storage on the physicochemical properties andin vitrodigestibility of potatoes

2016 ◽  
Vol 51 (10) ◽  
pp. 2233-2241 ◽  
Author(s):  
John H. Dupuis ◽  
Zhan-Hui Lu ◽  
Rickey Y. Yada ◽  
Qiang Liu
Keyword(s):  
Physicochemical Properties ◽  
Thermal Processing ◽  
Processing And Storage ◽  
And Storage

Effects of Thermal Processing and Storage on Available Lysine and Furfural Compounds Contents of Infant Formulas

2000 ◽  
Vol 48 (5) ◽  
pp. 1817-1822 ◽  
Author(s):  
Emilia Ferrer ◽  
Amparo Alegría ◽  
Rosaura Farré ◽  
Pedro Abellán ◽  
Fernando Romero
Keyword(s):  
Thermal Processing ◽  
Infant Formulas ◽  
Available Lysine ◽  
Processing And Storage ◽  
And Storage

scholarly journals An Investigation of Moroccan Vinegars: Their Physicochemical Properties and Antioxidant and Antibacterial Activities

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Driss Ousaaid ◽  
Hamada Imtara ◽  
Hassan Laaroussi ◽  
Badiaa Lyoussi ◽  
Ilham Elarabi
Keyword(s):  
Physicochemical Properties ◽  
Bioactive Compounds ◽  
Antibacterial Activities ◽  
Storage Conditions ◽  
Production Methods ◽  
Maximum Value ◽  
Processing And Storage ◽  
And Storage ◽  
Excellent Source

Vinegar is a natural product rich in bioactive compounds such as phenols, flavonoids, and organic acids. Several factors affect the quality of vinegars such as apple origin, environmental conditions, production methods, processing, and storage conditions. We investigated the quality of apple vinegars as well as their physicochemical properties and the antioxidant and antibacterial activities of vinegars collected from different areas in Morocco. For physicochemical properties, the outcomes showed the following values: pH (3.18–3.83), electrical conductivity (2.11–2.90), acidity (0.24–5.6), Brix (3.25–6), and density (1.0123–1.0233). The polyphenols content of samples was 68.91 mg AG/100 mL in sample S6 as the minimum value and 147.54 mg AG/100 mL in sample S2 as the maximum value. The best ability to scavenge the DPPH radical was observed in sample S3 (IC50 = 0.45 ± 0.013 µL/mL). Sample S2 showed moderate antibacterial effect against microorganisms tested with MICs ranging from 0.78 µL/mL to 1.125 µL/mL and with a diameter of inhibition ranging from 15.65 mm to 27.65 mm. In addition, a strong correlation was observed between the antibacterial activity of vinegars and physicochemical parameters (pH and total acidity). These outcomes have shown that our vinegar samples are an excellent source of bioactive compounds with potent antioxidant and antibacterial potentials.

The Effect of Concentration, Thermal Processing, and Storage Temperature on the Interaction Between Alpha-Ketoglutaric Acid and Tryptophan

1975 ◽  
Vol 38 (10) ◽  
pp. 573-580 ◽  
Author(s):  
N. T. CHU ◽  
F. M. CLYDESDALE
Keyword(s):  
Acid Concentration ◽  
Thermal Processing ◽  
Room Temperature ◽  
Storage Temperature ◽  
Individual Effects ◽  
High Concentrations ◽  
Processing And Storage ◽  
And Storage

Formation of colored compounds caused by the interaction of α-ketoglutaric acid and tryptophan was followed spectrophotmetrically at 470 and 620 nm. It was found that the rate of formation of these colored compounds was effected by the concentration of α-ketoglutaric acid and/or tryptophan. High concentrations of both α-ketoglutaric acid and tryptophan caused the greatest concentration of such colored compounds, but singly, α-ketoglutaric acid concentration was more effective than that of tryptophan. The amount of colored compounds formed after storage at 75 F was not altered by processing, since both processed and unprocessed samples showed the same concentration after storage. The interaction mixtures stored at 38 F proceeded at very slow rates compared with those stored at 75 F. The results also indicated that individual effects caused by processing were overcome by storage at room temperature (75 F) since all samples were similar after storage.

The colorants, antioxidants, and toxicants from nonenzymatic browning reactions and the impacts of dietary polyphenols on their thermal formation

2015 ◽  
Vol 6 (2) ◽  
pp. 345-355 ◽  
Author(s):  
Xinchen Zhang ◽  
Ningping Tao ◽  
Xichang Wang ◽  
Feng Chen ◽  
Mingfu Wang
Keyword(s):  
Thermal Processing ◽  
Dietary Polyphenols ◽  
Nonenzymatic Browning ◽  
Processing And Storage ◽  
And Storage

Nonenzymatic browning reactions proceed with the starting reactants of sugar and/or protein during thermal processing and storage of food.

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