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PubMed Journals Articles About "Effect Presence Seeds Nutraceutical Sensory Rheological Properties Physalis" RSS

09:12 EST 13th November 2019 | BioPortfolio

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Showing "effect presence seeds nutraceutical sensory rheological properties Physalis" PubMed Articles 1–25 of 37,000+

The effect of the presence of seeds on the nutraceutical, sensory and rheological properties of Physalis spp. Fruits jam: A comparative analysis.

Four jams were made using two wild species of Physalis spp., two containing seeds (P1WS and P2WS) and two without seeds (P1WHS and P2WHS). Physicochemical, nutraceutical and rheological properties of the jams were determined and a sensory evaluation made. P1WS and P2WS jams had lower carbohydrates contents, reducing sugars and calories, and higher fiber contents than P1WHS and P2WHS. The presence of seeds in the jams increased phenols and flavonoids. However, the seedless jams had better sensory acceptance....


Effect of sucrose on rheological properties of xanthan gum-locust bean gum mixtures.

The effect of sucrose (0, 10, 20, 30, and 40%) on flow and dynamic rheological properties of xanthan gum (XG) mixed with locust bean gum (LBG) at different mixing ratios (100/0, 75/25, 50/50, and 0/100) were evaluated. The addition of sucrose significantly changed the flow behavior index (n), consistency index (K), storage modulus (G'), and loss modulus (G″) of XG, LBG, and XG-LBG mixtures. When XG and LBG were mixed, there was a synergistic effect on K and G' values, and 50XG/50LBG mixture exhibited stro...

Effect of the Homogenization Process on the Sensory and Rheological Properties in Model System.

High pressure homogenization has been used for preparation and stabilization of emulsions and suspensions, promoting physical changes in products, such as viscosity change. However, its use in model systems for fruit nectar is innovative. This study aimed to evaluate the effect of the processing in high pressure homogenizer on the rheological behavior and the sensory attributes in model system of gellan gum. Gellan gum (0.05%), organic acids (0.3%), and sucrose (10%) were used to prepare the solutions, whic...


Effects of replacing fat with Perilla seed on the characteristics of meatballs.

A portion of the fat used in the preparation of meatballs was replaced with different amounts of Perilla seeds rich in unsaturated fatty acids. Five treatments with mass percentages of 0%, 5%, 10%, 15%, and 20%, including a set of blank treatment and four groups treated with different Perilla seed contents, were performed. The effects of Perilla seed content on the proximate composition, pH, color, cooking yield, emulsion stability, texture, fatty acid composition, and sensory properties of meatballs were a...

Effect of pH on the viscoelastic properties of pig gastric mucus.

Mucus is a biomaterial with peculiar, gel-like viscoelastic properties, and bearing different functionalities, depending on the different mucosae it covers. It is clear that these functionalities have to stay effective throughout the in vivo broad range of physiological pH values at which the mucus is exposed. We sought here to determine the effect of pH on the rheological properties of ex vivo mucus. We demonstrate that viscoelastic properties of gastric mucus are quite "stable" to pH changes, in marked co...

Germination of chia seeds submitted to saline stress.

Salinity, of both soil and water, is one of the main causes of crop yield decline. Within this context, the objective of this study was to evaluate the influence of different salts on the germination of chia seeds. The experiment was conducted in a BOD chamber at a constant temperature of 20 °C and in the presence of light. The seeds were placed on paper soaked with aqueous solutions of calcium chloride (CaCl2), sodium chloride (NaCl), potassium chloride (KCl), and magnesium chloride (MgCl2), at the osmoti...

Effect of sieved fractionation on the physical, flow and hydration properties of Lam., Forssk. and L. powders.

This study aimed at evaluating the effect of successive grinding and sieving processes on the physicochemical properties of powders obtained from seeds fruits and calyxes. Plant powders were fractionated into four granulometric classes and their properties were compared to those of unsieved powders. Mean particle size exerted a significant influence ( 

Viscosity drives texture perception of protein beverages more than hydrocolloid type.

Hydrocolloids are added to alter rheological properties of beverages but have other properties that can contribute to overall taste and texture perception. In this study, tapioca starch and λ-carrageenan were used to determine how hydrocolloid type, viscosity level (4-6 mPa·s, 25-30 mPa·s, and 50-60 mPa·s at 50 s ), and complexity of the system (aqueous, skim milk, or whole milk) influence sensory taste and texture of fluids. All fluids were shear thinning; however, skim milk and whole milk solu...

Chia (Salvia hispanica L.) products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-life.

Several strategies were examined for incorporating chia products (seeds, flour and a coproduct from cold-press oil extraction) in frankfurters. The nutritional composition, technological properties and sensory attributes of the resulting products were studied in relation to the formulation used and, lipid oxidation, pH, residual nitrite level and microbiological properties were evaluated during chilled storage. Application of these chia products (3%) was seen to enhance the nutritional composition of frankf...

Modifying the structure, emulsifying and rheological properties of water-soluble protein from chicken liver by low-frequency ultrasound treatment.

The influence of low-frequency ultrasound on the structure, emulsifying and rheological properties of water-soluble protein from chicken liver (CLWP) was investigated. CLWP solutions (10%, w/v) were treated by ultrasound for 4 min at a frequency of 20 kHz (UCLWP, amplitude 50% at an output 100 W, 11.5 W/cm). The secondary and tertiary structure and thermal denaturation properties were changed in UCLWP. However, SDS-PAGE showed no changes in the subunit compositions between UCLWP and CLWP. Surface hy...

Application of high-pressure homogenization for improving the physicochemical, functional and rheological properties of myofibrillar protein.

The present work investigated effects of high-pressure homogenization (HPH) pressure (0, 40, 80 and 120 MPa) on physicochemical, functional and rheological properties of clam myofibrillar protein (CMP). Results showed that HPH changed the CMP secondary and tertiary structures. Absolute zeta potential and protein solubility increased but particle size and turbidity of CMP decreased after HPH treatment. Both of emulsifying properties and foaming properties were significantly improved. The shear stress, appa...

Effect of the Rearing Managements Applied during Heifers' Whole Life on Quality Traits of Five Muscles of the Beef Rib.

The aim of this work was to study the effects of four different rearing managements applied during the heifers' whole life period (WLP) on muscles from ribs in the chuck sale section. The characteristics of meat studied were the sensory, rheological, and color of the longissimus muscle (LM) and the rheological traits of four other muscles: complexus, infraspinatus, rhomboideus, and serratus ventralis. The main results showed that WLP rearing managements did not significantly impact the tenderness (sensory o...

Correction: Effect of Carboxymethylation on the Rheological Properties of Hyaluronan.

[This corrects the article DOI: 10.1371/journal.pone.0162849.].

Effects of Cholesterol Extraction Process and Fat and Whey Protein Additions on Ice Cream Mixes.

The aim of this work was to evaluate the cholesterol extraction process in ice cream mixes (ICMs) by using β-cyclodextrin (βCD) and to analyze the effect of this extraction on the ICM rheological, stability, and sensory characteristics. The effects of fat and whey protein (WP) additions on ICM stability were also evaluated. The maximum percentage obtained for cholesterol extraction was 93.6%. The flow curves indicated that ICM showed a thixotropic behavior before and after cholesterol extraction, which wa...

The investigation of effect of particle size distribution on flow behavior of paste tailings.

Determining the rheological behaviors of the materials in paste technology is very important when transporting the paste. The flow properties of the paste material inside the pipe should be determined when pumping at long distances. In this study, the flow behavior of paste tailings, which consists of different pulp densities (pd), were studied to determine the effect of the particle size distribution of the tailings on surface paste disposal. In other words, the study examined the effect of the particle si...

The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake.

The biggest challenge in the production of gluten-free baked products is creating a structure without gluten while maintaining physicochemical and sensory properties. The aim of this study was to evaluate the possibility of applying oat β-glucan as the thickening and structure-making agent instead of xanthan (control sample), due to its pro-health technological properties, in yeast-leavened gluten-free cake. Thus, high-in-β-glucan oat fibre powder was incorporated into cake formulations as 5, 10, 15 and 2...

Functional and Sensory Properties of Pistachio Nuts as Affected by Cultivar.

Modern agriculture allows farmers to choose among different cultivars of the same fruit to fulfill their agronomic needs and consumers' demands; however, there are only few studies describing and comparing key functional and sensory properties of different pistachio cultivars. The main objective of this study was to compare eight pistachio cultivars by analyzing key functional properties (phenolic compounds, polymeric procyanidins, antioxidant activity, inhibition of α-amylase and β-glucosidase), aromatic...

Impact of mechanical history on sludge rheological properties: Role of the organic content.

The rheological behavior is known to be of great interest in sludge treatment, but the material complexity induces strong measurement difficulties. The literature highlights two characteristics deeply impacting sludge rheological properties and their characterization: Thixotropic behavior and organic matter (Seyssiecq et al., 2003; Eshtiaghi et al., 2013), both being related to each other. Indeed, by looking at how thixotropy affects elastic modulus and yield stress with different mechanical histories at ...

Effect of Hevea brasiliensis seed meal or Euphorbia heterophylla seed supplemented diets on performance, physicochemical and sensory properties of eggs, and egg yolk fatty acid profile in guinea fowl (Numida meleagris).

A total of 144 French selected breed (Galor) female guinea fowl (GF) of 42 wk of age were enrolled for a feeding trial of 15, 30, and 45 D duration. The birds were randomly assigned to 18 cages, each containing 8 birds. A total of 3 isonitrogenous and isocaloric dietary treatments were trialed, each diet comprising 6 replications (cages), which meant a total of 48 birds per diet. The GF were fed either a control diet C (commercial diet "FACI ponte 20", SIPRA, Ivory Coast, usually used for all poultry specie...

Preparation, characterization, rheological and antioxidant properties of ferulic acid-grafted curdlan conjugates.

In this study, water-soluble curdlan products (Cur and Cur-D) were prepared by an alkali-neutralization treatment process, after which ferulic acid (FA)-grafted Cur conjugates (Cur-g-FA and Cur-D-g-FA) were fabricated in the presence and absence of salt by adopting an approach involving free-radicals generated by the ascorbic acid/hydrogen peroxide redox pair under an inert atmosphere. Results showed that FA was successfully grafted onto the C-6 and C-4 positions of the Cur chains through covalent linkages ...

Effect of ethanol content on rheology of film-forming solutions and properties of zein/chitosan film.

The paper focused on the role of ethanol on rheological properties of zein/chitosan film-forming solutions, thermo-mechanical and structural characterization of films. The steady rheological results indicated that the film-forming solutions showed non-Newtonian behavior, and ZC-3 solution (zein treated with 90% ethanol and chitosan dissolved with acetic acid) had higher flow index (0.882 ± 0.003). Based on dynamic rheological analysis, ZC-3 solution showed the highest G' value and the crossover point a...

The genotype and environment effects on the chemical composition and rheological properties of field peas.

The inclusion of pulses in traditional wheat-based food products such as bread, cakes and pasta are increasing as the food industry and consumers are recognising the nutritional benefits due to high protein, antioxidant activity and good source of dietary fibre of pulses. In all crops, including cereals, oilseeds and pulses, variability in chemical composition is known to exist due to genetic differences and environmental effects. This study reports the effect of genotype and environment on seed composition...

The effect of emerging nutraceutical interventions for clinical and biological outcomes in multiple sclerosis: A systematic review.

Due to the considerable burden of multiple sclerosis (MS)-related symptoms and the need to identify effective interventions to prevent disease progression, various nutraceutical interventions have been trialed as adjunctive treatments. The aim of this review was to investigate the efficacy and safety of nutraceutical interventions for clinical and biological outcomes in people with MS.

Japanese grape (Hovenia dulcis) polysaccharides: New insight into extraction, characterization, rheological properties, and bioactivities.

In this study, accelerated solvent extraction (ASE) technology was applied to extract Hovenia dulcis polysaccharides (HDPs). The polysaccharide yields, physicochemical properties, rheological properties, antioxidant activities, and hypoglycemic effects were compared between ASE-HDPs and hot water extracted polysaccharides (HWE-HDPs). The maximum ASE-HDPs yield was obtained using a response surface method (RSM) with optimized ASE conditions comprising 2 cycles at 130 °C for 23 min. The maximum ASE-HDP...

Postharvest Wounding Stress in Horticultural Crops as a Tool for Designing Novel Functional Foods and Beverages with Enhanced Nutraceutical Content: Carrot Juice as a Case Study.

Phenolic compounds have potential to prevent and treat chronic degenerative diseases (CDDs). A phenolic-rich carrot juice was produced by the application of wounding stress. The effects of wounding intensity, storage, peeling, blanching, filtration, and pasteurization over physicochemical, nutritional, nutraceutical, and sensory properties of carrot juice were evaluated. Juices from unpeeled carrots had 7% to 40% more minerals, 0.46 to 1.6 less °Brix, and 1.16× more titratable acidity. The carrot juice wi...


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