摘要:

AbstractThe effect of two dehydrated apple products (10% in diet) – apple pulp (crude fibre 3.5%, pectin 1.4%) and apple pomaces (crude fibre 13.5%, pectin 7%) – on the serum and liver lipids of growing Syrian male hamsters were studied. The animals were fed a natural diet (38% of energy substituted by milk fat; the diet contains 53 mg of cholesterol (CH) per 100 g) which resulted in an accumulation of CH and triacylglycerols (TG) in the serum as well as in the liver, and CH‐rich very low density lipoproteins (VLDL) in the circulation. After two months both apple products decreased the levels of CH and TG in serum (by 40–70%) and the content of CH in VLDL with similar efficiency. Both products reduced CH content in the liver, and the apple pulp also decreased TG content. Up to the 6th month the apple pulp studied suppresses accumulation of CH and TG in both the serum and the liver. A complete analysis of lipoproteins of main density class at that time showed that the decrease of serum CH and TG to a decisive extent is due to the decrease of their concentration in VLDL (by more than 50%). Therefore, the concentration of VLDL and the whole lipoprotein pool decreased by 50%. The apple pulp doubled the amount of CH transported by HDL. Three months after the replacement of butter in the diet by corn germ oil the CH and TG levels in the serum and TG also in the liver decreased to the physiological level. The apple pulp kept a higher level of the CH transport in HDL and decreased the CH content in th

ISSN:0027-769X    

DOI:10.1002/food.19900340902

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19900340904

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

摘要:

AbstractOne hundred and eleven different strains of lactic acid bacteria, belonging to the generaLeuconostoc, StreptococcusandLactobacillus, were examined for their ability to degrade 10 organic acids by detecting CO2production, using the conventional Durham tube method. All the strains did not break down succinate, glutarate, 2‐oxoglutarate, or mucate. Malate, fumarate, citrate, gluconate, tartrate and pyruvate were variably attacked. A malo‐lactic fermentation was brought about by two thirds ofS. cremorisandS. lactisstrains as well asL. caseibut not byL. buchneriorL. brevis. One third of the lactic streptococci examined, i.e.S. cremorisAM2, ML8and SK11were capable of diacetyl production. They required glucose for cleavage of citrate, whereasLeuconostoc citrovorumandS.faecalisdid not.S. cremorisdiffered fromS. lactisin not producing CO2from gluconate. From all the lactic acid bacteria examined, onlyL. plantarumdissimilated tartrate. Production of acetoin and diacetyl is a more reliable evidence for assessing the degradation of pyruvate, compared to detection of evolved CO2. Facultatively heterofermentative lactobacilli andLeuconostoc citrovorumproduced acetoin and diacetyl from pyruvate, whereas the obligately heterofermentative lactobacilli did not, a character that would be of taxonomic value. Glucose fermented by both the facultatively and obligately heterofermentative lactobacilli did not prove to be a metabolic source of acetoin and diacetyl. The facultative heterofermenters degraded pyruvate in the presence of glucose with lactate as the major product together with a mean of acetate of 4.1%, ethanol of 7.9%, acetoin of 1.7% and diacetyl of 2.6% yield on a molar basis after 60 days at 30°C.L. brevisproduced acetate and lactate. The role ofS. cremorisand the facultatively and obligately heterofermentative lactobacilli in flavour development during the ripening of many cheese varieties has been confi

ISSN:0027-769X    

DOI:10.1002/food.19900340905

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19900340907

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

摘要:

AbstractThe paper deals with the recent achievements in the study of the various interactions between proteins, peptides and amino acids. The interactions are classified according to the hydrophilic, hydrophobic or mixed character of the interactive forces. The effect of the interaction on protein (peptide) association, structure and biological activity as well as the role of individual amino acid residues in the hydrophobic and hydrophilic interactions are discussed.

ISSN:0027-769X    

DOI:10.1002/food.19900340908

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

摘要:

AbstractBlanching is an important pretreatment in the processing of many vegetables. The previous studies concluded that the major losses of ascorbic acid from peas during blanching in water are due to leaching process. Therefore this study is concerned with the loss of ascorbic acid from peas during water blanching at 50,60,70,80 and 90°C for 0, 2, 4, 6, 8, and 10 min, in an attempt to elucidate the mechanisms involved in such losses.When the agitation of the blanch water is sufficient, the surface resistance is made negligibly small, and the total resistance to the loss of ascorbic acid from peas to the blanch water is controlled by diffusion mechanism only. So the apparent diffusion coefficients (D) for ascorbic acid loss from peas were calculated after blanching under various conditions. When the temperature ranged from 50°C to 90°C, values of D were found to be in the range of 0.94 × 10−8to 1.94 × 10−8m2s−1, having an activation energy of 18.71 kJ/mol. Also the results indicated that, if there was a sufficient agitation, the leaching of ascorbic acid from peas during blanching in water was controlled by

ISSN:0027-769X    

DOI:10.1002/food.19900340909

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19900340911

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

摘要:

AbstractThe essential oil ofColeus amboinicusLour. plants, growing in Cuba, was investigated by means of LSC, GLC and GC‐MS. A total of 20 components were identified, including 13 terpene hydrocarbons and 7 oxygenated compounds. The oil contained about 64% carvacro

ISSN:0027-769X    

DOI:10.1002/food.19900340912

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19900340913

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

摘要:

AbstractThe influence of distillation time on the composition of Mexican oregano oil was investigated. It was observed that the order of recovery of the components was determined by their solubility when water is in contact with the plant material as in hydrodistillation and simultaneous distillation‐solvent extraction, while in steam distillation the order was determined by their boiling points. The three methods produced the same composition.The oil obtained by extraction method had higher proportion of hydrocarbons and lower amount of p‐cymene. As a result of this investigation it was shown that this compound was partly an artefact of distillat

ISSN:0027-769X    

DOI:10.1002/food.19900340915

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY