scholarly journals Rheological properties and antioxidant activity of protein gels-like systems made from crayfish concentrate and hydrolysates

2017 ◽  
Vol 102 ◽  
pp. 167-176 ◽  
Author(s):  
M. Felix ◽  
A. Romero ◽  
T. Rustad ◽  
A. Guerrero
Keyword(s):  
Antioxidant Activity ◽  
Rheological Properties ◽  
Protein Gels

Antioxidant activity of milk suppresses laccase induced radicals and the subsequent modification of acidified milk protein gels

2016 ◽  
Vol 60 ◽  
pp. 24-31 ◽  
Author(s):  
Aryama Mokoonlall ◽  
Malin Hippich ◽  
Marlene Struch ◽  
Ralf Günter Berger ◽  
Jochen Weiss ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Milk Protein ◽  
Protein Gels ◽  
Subsequent Modification

scholarly journals Hybrid cultivars of pear in subtropics regions: processing ability in the form of jelly

2017 ◽  
Vol 47 (11) ◽  
Author(s):  
Paula Nogueira Curi ◽  
Rayane Barcelos Bisi ◽  
Derlyene Lucas Salgado ◽  
Caio Morais de Alcântara Barbosa ◽  
Rafael Pio ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Rheological Properties ◽  
Bioactive Compounds ◽  
Phenolic Content ◽  
Physicochemical Characteristics ◽  
Color Parameter ◽  
Sensory Acceptance ◽  
Processing Ability ◽  
Industrial Use ◽  
Pear Trees

ABSTRACT: The aim of this study was to characterize five different hybrid cultivars pears (‘Tenra’, ‘Centenária’, ‘Cascatence’, ‘Primorosa’ and ‘Seleta’) deployed in subtropical regions of Brazil regarding its physicochemical characteristics, bioactive compounds and antioxidant activity, as well as to evaluate the influence of these cultivars on the characteristics physicochemical, rheological properties and sensory acceptance of the obtained jelly, for identifying varieties with higher potential for industrial use. Regardingthe bioactive compounds and antioxidant activity it was observed that ‘Seleta’ cultivar was characterized by a higher phenolic content (57.68mg GAEs 100g-1), higher antioxidant activity (13.56% of DPPH sequestration and 1.25µM of trolox g -1) and higher content of vitamin C (3.59mg 100g-1). As the acidity, it ranged from 4.09 to 5.81 g of malic acid 100g-1 (‘Tenra’ and ‘Seleta’, respectively). Regarding color, the color parameter L* varied from 32.14 to 36.83, a* ranged from 2.87 to 5.20, b* ranged from 16.57 to 20.42, Chroma ranged from 16.67 to 21.02 and °Hue ranged from 74.94 to 80.18. Regarding the texture, the jellies produced from ‘Centenária’ and ‘Tenra’ were characterized by having the highest values of hardness (1.21 and 1.23N, respectively), gumminess (0.42 and 0.45, respectively) and chewiness (0.40 and 0.45N, respectively). The jelly obtained from the ‘Centenária’ still showed the highest adhesiveness (2.27N s-1) and springiness (0.99). Already jellies prepared by ‘Cascatence’ showed the highest cohesiveness values (0.68). The jellies prepared with different pear cultivars showed good sensory acceptance for all measured properties, with average scores ranging between the hedonic terms “liked slightly” to “liked very much”. Cultivars of subtropical pear trees present different physicochemical characteristics, resulting in jellies with different physicochemical characteristics and rheological properties. Processing in the form of jelly is extremely viable due to the good acceptance by consumers of all formulations elaborated.

Effects of removal of non-network protein on the rheological properties of heat-induced soy protein gels

LWT ◽  
2018 ◽  
Vol 95 ◽  
pp. 193-199 ◽  
Author(s):  
Chao Wu ◽  
Willard Burton Navicha ◽  
Yufei Hua ◽  
Yeming Chen ◽  
Xiangzhen Kong ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Soy Protein ◽  
Protein Gels

Rheological properties of acidic soybean protein gels: Salt addition effect

1999 ◽  
Vol 13 (2) ◽  
pp. 167-176 ◽  
Author(s):  
Marı́a Cecilia Puppo ◽  
Marı́a Cristina Añón
Keyword(s):  
Rheological Properties ◽  
Soybean Protein ◽  
Salt Addition ◽  
Protein Gels

Assessment of antioxidant activity and rheological properties of wheat and buckwheat milling fractions

2011 ◽  
Vol 54 (3) ◽  
pp. 347-353 ◽  
Author(s):  
Ivana Sedej ◽  
Marijana Sakač ◽  
Anamarija Mandić ◽  
Aleksandra Mišan ◽  
Vesna Tumbas ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Rheological Properties
Sign in / Sign up

Export Citation Format

Share Document