Polyphenoloxidase and peroxidase activity in partially frozen systems with different physical properties

Manzocco, Lara; Nicoli, Maria Cristina; Anese, Monica; Pitotti, A.; Maltini, Enrico

doi:10.1016/s0963-9969(98)00095-7

Cited by 38 publications

(36 citation statements)

References 28 publications

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“…Omar and Roos [205] reported that T g for lactose was not greatly affected by the presence of salt in lactose-salt mixtures, but that salt caused dramatic changes in the water-sorption and crystallization behavior of lactose, due to differences in hydrogen bonding between water and lactose, induced by the presence of salt.…”

Section: 23mentioning

confidence: 99%

“…There have been several studies on the viscosity-temperature relationship in aqueous sugar solutions, or in amorphous sugar phases in partially frozen systems, and have compared viscosities experimentally determined and predicted by different models [197,[204][205][206]. Longinotti and Corti [204] performed a comprehensive analysis of the different theoretical and semiempirical models to deal with viscosity in the supercooled regime.…”

Section: Dynamic Changes In the Supercooled Regionmentioning

confidence: 99%

“…9 Examples of the application of the Arrhenius (-), WLF ( ….. ), and VTF (---) equations for describing: (a) dependence of honey viscosity (η), data from ref. [205]; (b) time for lactose crystallization (τ 1/2 ) at water activity (a w ) 0.33, data from ref. [81]; (c) lactase inactivation rate (K i ) in an amorphous poly(vinyl)pyrrolidone (PVP) matrix at a w = 0.3, data from ref.…”

Section: Sugar Crystallizationmentioning

confidence: 99%

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State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report)

Buera

Roos

Levine

et al. 2011

Pure and Applied Chemistry

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Supplemented temperature/composition phase diagrams include the non-equilibrium glass-transition temperature (T g ) curve and equilibrium ice-melting and solubility curves. The inclusion of the non-equilibrium curve allows one to establish relationships with the time coordinate and, thus, with the dynamic behavior of systems, provided that the thermal history of such systems is known.The objective of this report is to contribute to the potential applications of supplemented state diagrams for aqueous glass-formers, in order to describe the influence of water content, nature of vitrifying agents, and temperature on the physico-chemical properties of foods and biological and pharmaceutical products. These data are helpful to develop formulations, processing strategies, or storage procedures in order to optimize the stability of food ingredients and pharmaceutical formulations. Reported experimental data on phase and state transitions for several food and pharmaceutical systems were analyzed. Some methodological aspects and the effect of phase and state transitions on the main potential chemical reactions that can alter those systems during processing and/or storage are discussed.

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Section: 23mentioning

confidence: 99%

Section: Dynamic Changes In the Supercooled Regionmentioning

confidence: 99%

Section: Sugar Crystallizationmentioning

confidence: 99%

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State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report)

Buera

Roos

Levine

et al. 2011

Pure and Applied Chemistry

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“…Sulaeman, et al, 1995), protein terlarut (metode Lowry; Sudarmadji, 1997), Maillard (metode absorbansi; Manzocco et al, 1999), dan sifat organoleptik (Uji Kesukaan; Mabesa, 1986).…”

Section: Rancangan Penelitianunclassified

“…Maillard (Metode Absorbansi; Manzocco et al, 1999) Menimbang sebanyak 0,1 gram sampel, selanjutnya dilarutkan kedalam10 ml aquades kemudian divortex selama 3 menit. Setelah itu, ditera absorbansinya pada panjang gelombang 420 nm.…”

Section: Prosedur Analisisunclassified

Profil Flavor Enhancer Hasil Hidrolisis Enzimatis Ikan Bernilai Ekonomi Rendah Dalam Penggunaannya Sebagai Ingredien Pada Makanan

Witono

Windrati

Taruna

et al. 2017

J-AGT

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A natural flavor enhancer based on local source potential is indispensable. While the potential of inferior fishes of low economic value especially in the Madura archipelago, Indonesia such as tongue ('lidah'), wedge ('baji-baji') and biblical ('bibisan') (20:80, 40:60; 50:50; 60:40; 80:20; 90:10; 100: 0) Keywords: biduri enzyme, flavor enhancer, formulation, and inferior fishes PENDAHULUANDunia kuliner adalah yang paling dekat dan berkepentingan dengan rasa umami. Walau secara ilmiah sumber umami baru ditemukan seabad yang lalu, namun umami sebenarnya telah diketahui jauh sebelum itu. Hanya saja, deskripsi yang digunakan berbeda-beda. Pengetahuan yang tepat dan mendalam tentang umami, sebagai elemen rasa dasar kelima, akan sangat membantu untuk memasak makanan yang lezat. Sebab, ilmu pengetahuan telah mengidentifikasikan rasa umami dapat berperan sebagai flavor enhancer dan berkontribusi terhadap savory flavor (Maga, 1998).Potensi sumber daya ikan di Indonesia begitu besar, namun pola konsumsi makanan sebagian besar masyarakatIndonesia masih bercirikan

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Influence of pre‐treatment methods on quality indicators and mineral composition of plant milk from different sources of raw materials

Lavrentev,

Baranovskaia,

Shiriaev

et al. 2023

J Sci Food Agric

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BACKGROUNDPre‐treatment of plant materials is essential in producing plant‐based products and can affect their various organoleptic and physicochemical characteristics. This work aimed to study the effect of pre‐treatment of vegetable raw materials, namely, ultrasonic processing, and freezing of raw materials under various low‐temperature conditions to obtain multiple types of vegetable milk and determine their characteristics.RESULTSIt is shown that by applying a certain kind of pre‐treatment of vegetable raw materials, it is possible to adjust organoleptic parameters and the content of solids, protein, fat, carbohydrates, fiber, and mineral composition of various types of vegetable milk from soy, rice, oats, wheat, peas, buckwheat, pumpkin seeds, lentils. Ultrasound pre‐treatment allows increasing polyphenol content by an average of 15‐20% for all types of plant milk, except for lentil milk. The results showed that ultrasound treatment for 3 minutes had the most significant effect on the overall acceptability for lentils, pumpkin, rice, and pea milk. Pre‐freezing at a temperature regime of ‐17°C and ‐85°C contributed to an increase in Fe, K, Zn, Ca, Mg, Si, and P by an average of 30 to 100%, depending on the plant material.CONCLUSIONPre‐treatment of vegetable raw materials, including freezing and ultrasonic treatment, can positively affect the macro‐ and micronutrient composition of plant milk. However, the effect may vary depending on the type of raw material and processing conditions.This article is protected by copyright. All rights reserved.

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Polyphenoloxidase and peroxidase activity in partially frozen systems with different physical properties

Cited by 38 publications

References 28 publications

State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report)

State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report)

Profil Flavor Enhancer Hasil Hidrolisis Enzimatis Ikan Bernilai Ekonomi Rendah Dalam Penggunaannya Sebagai Ingredien Pada Makanan

Influence of pre‐treatment methods on quality indicators and mineral composition of plant milk from different sources of raw materials

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