A bioluminescent reporter plasmid for naphthalene catabolism (pUTK21) was developed by transposon (Tn4431) insertion of the lux gene cassette from Vibrio fischeri into a catabolic in Pseudomonas fluorescens. The site nahG encoding salicylate hydroxylase. Luciferasemediated light production P. fluorescens strains harboring this induced on exposure to or regulatory inducer metabolite, salicylate. In continuous culture, induction rapid (15 minutes) and highly responsive dynamic changes...

ABSTRACT This study compared effects amino acid structure and type on the pasting properties crystallinity of rice starch isolated from flour. Amino acids were added at 2 6% (dry basis) for RVA analyses. Charged had more an influence than neutral acids. Our results indicated that negatively charged a similar effect as positive decreasing cooking stability starch, but opposite retrogradation tendency. increased potentially enhancing resistant nature.

ABSTRACT: This study determined the efficacy and safety of ozonation in degrading aflatoxin corn. Ozonation (10 to 12 wt%) reduced levels by 92% no reversion parent compound was observed. had minimal effect on fatty acids uncontaminated corn, but significant contaminated Crude extracts showed mutagenic potential Ames assay using TA98 TA100. Clean‐up hexane increased their potentials. Mycosep columns potentials 18 617%. Hexane from ozone‐treated corn lower inhibitory effect. suggested that a...

ABSTRACT: Raw tomato contains a high level of lycopene, which has been reported to have many important health benefits. However, information on the changes lycopene content in during cooking is limited. In this study, raw and thermally processed (baked, microwaved, fried) slurries was investigated analyzed using high‐performance liquid chromatography (HPLC) method. thermal stability study pure standard, 50% degraded at 100 °C after 60 min, 125 20 150 less than 10 min. Only 64.1% 51.5%...

ABSTRACT: In this study, the effects of ozonation and addition amino acids on rice starches were determined in terms pasting properties using a rapid visco‐analyzer. Results from viscosity analysis showed that 30‐min ozone treatment commercial starch exhibited greatest swelling extent among treatments least retrogradation tendency. The control pure oxygen treated sample had best cooking stability. lysine (6%) to ozonated significantly reduced peak (PV), minimum (MV), final (FV) by 918, 1024,...

ABSTRACT Rice starches of long grain and waxy cultivars were annealed (ANN) in excess water at 50°C for 4 hr. They also modified under heat‐moisture treatment (HMT) conditions 110°C with various moisture contents (20, 30, 40%) 8 The products analyzed by rapid‐viscosity analysis (RVA), differential scanning calorimetry (DSC), X‐ray diffraction (XRD). Generally, these hydrothermal treatments altered the pasting gelling properties rice starch, resulting lower viscosity peak heights, setbacks,...

Production of plant-based products is still on the rise. There a need for new dairy alternatives in food market due to lactose intolerance, allergens and nuts rise gluten-free products. Rice key source these types because it hypoallergenic. This study focused comparison storage stability vitro digestion milk-based yogurt (MY) (YA) made with four different rice flours. YAs MY were prepared using L. delbrueckii S. thermophilus fermentation rhamnosus (LGG) as probiotic. Samples stored...

ABSTRACT: Capabilities of methanol extracts from oregano and rosemary in retarding oxidation long‐chain polyunsaturated fatty acids, docosahexaenoic acid C22:6 (DHA) eicosapentaenoic C20:5 (EPA), menhaden oil were investigated. The fish oils after mixing with the at different concentrations oxidized an accelerated study by heating 150 °C for 30 min or incubating 60 5 d. After °C, only 15.9% DHA 18.5% EPA remained without extract, while 38.8% to 65.9% 44.7% 69.0% retained mixed 1% 5% extract....

ABSTRACT: Currently, depolymerization and decolorization of chitosan are achieved by chemical or enzymatic methods, which time consuming expensive. Ozone has been shown to be able degrade macromolecules remove pigments due its high oxidation potential. In this study, the effects ozone treatment on were investigated. Crawfish was ozonated in water acetic acid solution for 0, 5, 10, 15, 20 min at room temperature with 12 wt% gas. investigated measuring molecular weight, viscosity, color...

Summary Availability of reduced sugar gluten‐free ( GF ) muffins remains commercially limited. In this study, selected physical properties, consumer perception and effects health benefit information HBI were investigated for three made with different amounts sucrose (0%, 50%, 100%), stevia used as a replacement. Sucrose reduction by unlike 100% stevia, did not significantly decrease acceptability (colour, odour, taste, sweetness, moistness, softness, stickiness, overall liking), positive...

Whole and fresh-cut produce are minimally processed susceptible to microbial contamination. This study evaluated the survival or growth of L. monocytogenes on peeled rinds, at different storage temperatures. Fresh-cut fruits vegetables, including cantaloupe, watermelon, pear, papaya, pineapple, broccoli, cauliflower, lettuce, bell pepper, kale (25 g pieces) were spot inoculated with 4 log CFU/g stored 13°C for 6 days. Cantaloupe pepper rind disks (20 cm2), mimicking whole low inoculum level...

Abstract Oil was extracted from catfish viscera and purified (degummed, neutralized, bleached, deodorized). The yield of oil after purification 65.7%. major loss took place during the degumming process. FA found in crude visceral were 14∶0, 16∶0, 16∶1, 18∶0, 18∶1, 18∶2, 18∶3, 20∶0, 20∶1, 20∶2, 20∶3, 20∶4, 22∶6, predominant being 18∶0. total unsaturated amounted to 67.7%. combined n−3 content 4.6 mg/g oil. contained 1.21 DHA. FFA, water activity, some mineral contents decreased purification....

ABSTRACT: Thermal properties of conventionally and ohmically heated rice starch flours at various frequencies voltages were studied. There was an increase in gelatinization temperature for starches since they pregelatinized became more rigid due to starch–chain interactions. In addition, there a decrease enthalpy (energy needed) during gelatinization; thus, the samples required less energy DSC analysis. Ohmically commercial showed greatest probably because extent pregelatinization through...

Abstract Changes in melting points, enthalpy, and specific heat capacity of catfish visceral oil at each step the purification process were studied. Melting points −46.2 to 21.2 °C for crude oil, −45.9 11.5 degummed −44.3 11.4 neutralized −47.1 9.9 bleached −52.3 8.0 deodorized observed. Enthalpy (kJ/kg) was 74.1 74.7 75.1 79.3 84.3 oil. The capacities 20 crude, degummed, neutralized, bleached, oils 1.69, 1.96, 1.97, 1.91, 1.83 kJ/kg °C, respectively.

Abstract Plant‐based yogurt alternatives (YAs) are in demand due to the societal prevalence of milk sensitivities and allergies some consumers abstaining from animal‐derived products. Producing rice flour YAs has considerable potential because is hypoallergenic, more economical compared plant milks, there no commercial rice‐based YAs. A new higher protein variety was developed, Frontière, which sold as both brown white rice. Therefore, overall goals this study were (1) compare...

ABSTRACT Samples containing various levels of vitamin D and riboflavin, with without ascorbic acid or a‐tocopherol were prepared in a model system. stored the light dark at 45®C for up to 8 h. Headspace oxygen was determined by gas chromatography thermal conductivity detection. Oxidation not observed samples riboflavin nor dark. Vitamin oxidized under light. α‐Tocopherol quenched singlet rate 2.52 × 10 M ‐1 sec , whereas 2.23 7 .

ABSTRACT Lipids are known to generally affect starch properties but the effects of lipid structure and β‐cyclodextrin (β‐CD) on different starches has not been investigated. This study compared lipids β‐CD pasting isolated rice with commercial starch. Flour was defatted by Soxhlet extraction deproteinated alkaline protease digestion. Fatty acids, monopalmitin (MP), tripalmitin, lysophosphatidylcholine (LC), lysophophatidylethanolamine (LE), each added at 0.2 0.6% (starch db), 2 6% db) were...