This paper investigated the efficiency of antioxidant of Thyme and extract of cumin on the reduction of acrylamide in potato chips and summarized the optimal levels of two additives. Seven experimental groups includin...This paper investigated the efficiency of antioxidant of Thyme and extract of cumin on the reduction of acrylamide in potato chips and summarized the optimal levels of two additives. Seven experimental groups including a control group were organized for both of additives.展开更多
[Objective] Sausage making using fermentation agents including Staphylococcus xylosus(C18), Lactobacillus plantarum(L26), and Debaryomyces Hansenula(Y163). [Method] With adoption of preliminary experiments and single ...[Objective] Sausage making using fermentation agents including Staphylococcus xylosus(C18), Lactobacillus plantarum(L26), and Debaryomyces Hansenula(Y163). [Method] With adoption of preliminary experiments and single factor experiment, we measured production pH, and in combination with sensory analysis, we managed to evaluate the fermentation agents, addition method, and addition proportion formula. [Conclusion] At total inoculation of 1×107 cfu/g, and with processing method of simultaneous addition, the optimal addition proportion is L:C:Y =1:2:1.展开更多
The aim of this work was to study the effect of essential oils as natural antioxidant for inhibition of peroxidase enzyme activity. Peroxidase enzyme is one of the most important enzymes in plant tissue which can bind...The aim of this work was to study the effect of essential oils as natural antioxidant for inhibition of peroxidase enzyme activity. Peroxidase enzyme is one of the most important enzymes in plant tissue which can bind to hydrogen peroxide and produce an activated complex that can react with a wide range of donor molecules. Therefore inactivation of the enzyme may increase the shelf life of raw and un-blanched frozen vegetables. In order to inactivate of the enzyme several physical and chemical treatments among them heating （blanching）, lowering pH or aw or adding chemical additives can be used, however each of the above mentioned methods has a kind of shortcoming. Our results indicated that crude extract of red cabbage and cabbage has the highest and potato and lettuce has the lowest peroxidase activity respectively （P〈0.05）. Although peroxidase resistance to essential oils varied among different vegetables but clove in all concentration had the best effects in decrease ofperoxidase activity （P〈0.05） whereas cumin and fennel were partially able to reduce the enzyme activity. （P〈0.05）.展开更多
文摘This paper investigated the efficiency of antioxidant of Thyme and extract of cumin on the reduction of acrylamide in potato chips and summarized the optimal levels of two additives. Seven experimental groups including a control group were organized for both of additives.
文摘[Objective] Sausage making using fermentation agents including Staphylococcus xylosus(C18), Lactobacillus plantarum(L26), and Debaryomyces Hansenula(Y163). [Method] With adoption of preliminary experiments and single factor experiment, we measured production pH, and in combination with sensory analysis, we managed to evaluate the fermentation agents, addition method, and addition proportion formula. [Conclusion] At total inoculation of 1×107 cfu/g, and with processing method of simultaneous addition, the optimal addition proportion is L:C:Y =1:2:1.
文摘The aim of this work was to study the effect of essential oils as natural antioxidant for inhibition of peroxidase enzyme activity. Peroxidase enzyme is one of the most important enzymes in plant tissue which can bind to hydrogen peroxide and produce an activated complex that can react with a wide range of donor molecules. Therefore inactivation of the enzyme may increase the shelf life of raw and un-blanched frozen vegetables. In order to inactivate of the enzyme several physical and chemical treatments among them heating （blanching）, lowering pH or aw or adding chemical additives can be used, however each of the above mentioned methods has a kind of shortcoming. Our results indicated that crude extract of red cabbage and cabbage has the highest and potato and lettuce has the lowest peroxidase activity respectively （P〈0.05）. Although peroxidase resistance to essential oils varied among different vegetables but clove in all concentration had the best effects in decrease ofperoxidase activity （P〈0.05） whereas cumin and fennel were partially able to reduce the enzyme activity. （P〈0.05）.
