References of "International Journal of Food Science & Technology"
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See detailBiochemical characterisation of the seed oils of four safflower (Carthamus tinctorius) varieties grown in north-eastern of Morocco
Ben Moumen, Abdessamad; Mansouri, Farid; Richard, Gaetan ULg et al

in International Journal of Food Science & Technology (2015)

The quality of the oil of four safflower varieties, originating from Spain (Rancho), India (Sharda) and Morocco (Cartamar and Cartafri), which were cultivated at the experimental station in Oujda (a semi ... [more ▼]

The quality of the oil of four safflower varieties, originating from Spain (Rancho), India (Sharda) and Morocco (Cartamar and Cartafri), which were cultivated at the experimental station in Oujda (a semi-arid region of eastern Morocco) was evaluated through analysis of their phenolic and carotenoid contents. The composition of the phenolic compounds of safflower oil has not yet been documented. Therefore, in this preliminary study, Thirty different phenolic compounds were identified, and significant differences between the oil varieties were observed (P < 0.05). In the seed oil from the Rancho and Sharda safflower varieties, the main phenolic compound was trans-chalcone, representing 13.45% and 11.8%, respectively, of the total phenolics, whereas in Cartamar and Cartafri oils, naringin accounted for 26.82% and 16.5%, respectively, of the total phenolics. The total carotenoid contents ranged from 1.13 mg/kg (Rancho) to 1.34 mg/kg (Cartamar and Cartafri).We observed that b-cryptoxanthin (0.31–0.37 mg/kg) and b-carotene (0.3–0.35 mg/kg) were the predominant carotenoids in all of the safflower oils that were studied. [less ▲]

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See detailFlaxseed proteins: food uses and health benefits flaxseed proteins
Rabetafika, Holy-Nadia ULg; Van Remoortel, Vinciane ULg; Danthine, Sabine ULg et al

in International Journal of Food Science & Technology (2011), 46(2), 221-228

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See detailOptimisation of a new two-plate screening method for the detection of antibiotic residues in meat
Dang, Pham Kim; Degand, Guy ULg; Douny, Caroline ULg et al

in International Journal of Food Science & Technology (2011), 46

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See detailEffect of ageing on different egg yolk fractions on surface properties at the air–water interface
Freschi, Jérôme ULg; Razafindralambo, Hary ULg; Danthine, Sabine ULg et al

in International Journal of Food Science & Technology (2011), 46

The aim of this study was to evaluate the impact of egg ageing on the surface properties of whole and fractionated yolk at the air–water interface. Eggs were stored at 4 Cfor 24 h, 1 week and 3 weeks ... [more ▼]

The aim of this study was to evaluate the impact of egg ageing on the surface properties of whole and fractionated yolk at the air–water interface. Eggs were stored at 4 Cfor 24 h, 1 week and 3 weeks after laying.A laboratory scale fractionation process was then applied at each ageing time. Egg yolk was separated into two fractions, plasma composed of low-density lipoproteins (LDLs) and livetins, and granules formed by highdensity lipoproteins (HDLs), phosvitins and LDLg (g = granule). Moreover, recombined plasma and granules fractions were investigated to highlight a potential synergic effect on surface properties. Results have shown the main contribution of LDLs on surface properties of yolk and an improvement of granules surface properties when they are disrupted. Moreover, ageing affected surface properties differently depending on the considered fractions. Broken LDLsand disrupted granules could explain this observed behaviour. Recombined fractions showed different compression isotherms at the air–water interface than whole yolk. [less ▲]

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See detailCombined use of bacteriocin-producing strains to control Listeria monocytogenes regrowth in raw pork meat.
Kouakou, P.; Ghalfi, H.; Dortu, C. et al

in International Journal of Food Science & Technology (2010), 45

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See detailOsmotic dehydration of pomegranate seeds: mass transfer kinetics and differential scanning calorimetry characterization
Bchir, Brahim ULg; Souhail, Besbes; Attia, Hamadi et al

in International Journal of Food Science & Technology (2009), 44

Osmotic dehydration of pomegranate seeds was carried out at different temperatures (30, 40, 50 C) in a 55 Brix solution of sucrose, glucose, and mixture sucrose & glucose (50:50, w⁄ w). The most ... [more ▼]

Osmotic dehydration of pomegranate seeds was carried out at different temperatures (30, 40, 50 C) in a 55 Brix solution of sucrose, glucose, and mixture sucrose & glucose (50:50, w⁄ w). The most significant changes of water loss and solids gain took place during the first 20 min of dewatering. During this period, seeds water loss was estimated to 46% in sucrose, 37% in glucose and 41% in mix glucose ⁄ sucrose solution. The increase of temperature favoured the increase of water loss, weight reduction, solids gain and effective diffusivity. Differential scanning calorimetry data provided complementary information on the mobility changes of water and solute in osmodehydrated pomegranate seeds. The ratio between % frozen water and % unfreezable water decreased from 5 to 0.5 during the process. That involving the presence of very tightly bound water to the sample, which is very difficult to eliminate with this process. It also appeared that glass transition temperature depends on the types of sugar [less ▲]

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