British Food Journal: Volume 113 Issue 9

The chemical composition of some garden Dahlia tubers

Consolate Nsabimana, Bo Jiang

Dahlia is an ornamental plant originating from Mexico where it is considered as the National flower. The purpose of this paper is to investigate tubers from yellow, white and…

Phenolic compounds, flavonoids and antioxidant activity in different cocoa samples from organic and conventional cultivation

Cassiane da Silva Oliveira, Leonardo Fonseca Maciel, Maria Spínola Miranda, Eliete da Silva Bispo

Due to the importance attributed to the phenolic compounds present in cocoa samples for their beneficial effects on health, the purpose of this paper was to analyze four samples…

Antioxidant activity, total phenolic compounds and flavonoids of mangoes coming from biodynamic, organic and conventional cultivations in three maturation stages

Leonardo Fonseca Maciel, Cassiane da Silva Oliveira, Eliete da Silva Bispo, Maria da P. Spínola Miranda

Phenolic compounds, including flavonoids, are nutritionally important for their antioxidant activities and protective functions against disease risk caused by oxidative stress…

The content of L‐carnitine in meat after different methods of heat treatment

Seline Knüttel‐Gustavsen, Johein Harmeyer

The objective of this study is to examine the effects of pan‐frying, boiling and cooking in a microwave on the amount of L‐carnitine in meat and to look at its distribution in the…

ACE inhibitory activity and bioconversion of isoflavones by Lactobacillus in soymilk supplemented with B‐vitamins

Joo‐Ann Ewe, Wan‐Nadiah Wan‐Abdullah, Abdul Karim Alias, Rajeev Bhat, Min‐Tze Liong

The aim of this study is to examine the bioactive properties of lactobacilli‐fermented B‐vitamin soymilk, namely the in‐vitro antihypertensive property and bioconversion of…

Development of soy‐based cream cheese via the addition of microbial transglutaminase, soy protein isolate and maltodextrin

Ting‐Jin Lim, Azhar‐Mat Easa, Abdul‐Alias Karim, Rajeev Bhat, Min‐Tze Liong

The aim of this study is to develop a soy‐based cream cheese (SCC) with textural characteristics comparable to that of commercial dairy cream cheese (DCC) via the addition of…

Extraction, characterization and utilization of rice bran protein concentrate for biscuit making

Ritika B. Yadav, Baljeet S. Yadav, Deepu Chaudhary

The purpose of this paper is to study the utilization of the rice bran protein concentrate (RBPC) in biscuits to upgrade the nutritional quality.

Effect of lemon juice on the survival of Salmonella Enteritidis and Escherichia coli in cig kofte (raw meatball)

Enver Baris Bingol, Omer Cetin, Karlo Muratoglu

The purpose of this study is to investigate the effect of lemon juice on the survival of Salmonella Enteritidis and Escherichia coli in cig kofte (raw meatball).