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The formation of acrylamide (ACR) and hydroxymethylfurfural (HMF) at different time and temperature combination in plum purée derived from two species was investigated. An optimized method for reducing ACR and HMF formation in thermally-treated plum purée was developed using a Central Composite Design model. Precursors of contaminants and their in uence on the heating of plum purée were evaluated...
This manuscript presents results of the qualitative characteristics of strawberry cloudy juice and beverages with the addition of 0.2% and 0.3% of carboxymethylcellulose (CMC), guar gum (GG), locust bean gum (LBG), and xanthan gum (XG). Fresh products were evaluated with reference to their sensory quality (5-point scale). Changes in L*a*b* parameters and in the stability of anthocyanins (ultra-performance...
The present study aimed to decompose perilla seed meal (PSM) proteins via enzymatic degradation and to evaluate the functional properties of the resulting enzymatic hydrolysate and peptide fractions for the utilization of PSM, a by-product in the production of perilla seed oil. PSM protein hydrolysate was fractionated based on molecular weight using an ultra ltration system, and the physical properties...
Rapeseed meal is produced in large quantities as a by-product of vegetable oil production. To enhance the utility and profitability of the rapeseed meal, it was treated with ethanol and used for concomitant preparation of two protein-rich ingredients, namely protein isolate (PI) and acid soluble protein (ASP). Their functional properties were evaluated in response to two boundary concentrations of...
The aim of this study was to develop models based on Linear Discriminant Analysis (LDA), Classi cation and Regression Trees (C&RT), and Arti cial Neural Network (ANN) for the prediction of the botanical origin of honeys using their physicochemical parameters as well as their antioxidative and thermal properties. Also Principal Component Analysis (PCA) and Cluster Analysis (CA) were performed as...
The aim of this study was to develop models based on Linear Discriminant Analysis (LDA), Classi cation and Regression Trees (C&RT), and Arti cial Neural Network (ANN) for the prediction of the botanical origin of honeys using their physicochemical parameters as well as their antioxidative and thermal properties. Also Principal Component Analysis (PCA) and Cluster Analysis (CA) were performed as...
Chickpea our, mainly from non-sprouted chickpeas, serves as an alternative to wheat ours. Sprouting legumes may improve antioxidant potential, but sensory effects of sprouting chickpeas for our are largely unknown. This study evaluated sensory effects of up to 40% substitution of Sprouted Chickpea Flour (SCF) and Non-Sprouted Chickpea Flour (NSCF) in pasta. Total phenolics and antioxidant potential...
The aim of this study was to compare the effects of chicory root inulinrich meal (containing a polyphenolic fraction as well) and pure fructooligosaccharides (FOS) on necrotic colitis induced with trinitrobenzenesulfonic acid (TNBS) in Wistar rats. Both chicory preparations signi cantly reduced the pH value of colonic digesta and favourably lowered the caecal activity of bacterial -glucuronidase as...
Colored grains are rich sources of anthocyanins that could play an important role in the prevention of various diseases associated with oxidative stress. Bearing in mind that cereals are widely grown crops, anthocyanins-rich colored grains could be used as a functional food ingredient that provides health benefits to a large part of human world’s population. This study investigated composition and...
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