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Antioxidant activity and phenolic content of fresh and dry nuts with or without the seed coat
(Elsevier, 2009-05)
Total antioxidant activities based on ABTS free radical scavenging activity and phenolic content of fresh or dry hazelnuts, walnuts and pistachios assayed with their seed coats changed between 3063 and 11,076 μmol trolox ...
Effects of controlled pepsin hydrolysis on antioxidant potential and fractional changes of chickpea proteins
(Elsevier, 2010-01)
This study investigated the effects of controlled pepsin hydrolysis on antioxidant potential and fractional changes of chickpea protein extracts (CPE). The enzyme hydrolysis increased soluble protein content (1.2 to 2-fold) ...
Effects of hot rehydration in the presence of hydrogen peroxide on microbial quality, texture, color, and antioxidant activity of cold-stored intermediate-moisture sun-dried figs
(Institute of Food Technologists, 2005-04)
Pectin methylesterase (PME) causes considerable softening in intermediate-moisture (IM) figs rehydrated at 30°C and cold stored at 28% to 29% moisture content. Rehydration of figs at 80°C for 16 min inactivated PME partially ...
Antioxidant activity of protein extracts from heat-treated or thermally processed chickpeas and white beans
(Elsevier, 2007)
In this study, antioxidant activities of water-soluble protein extracts from chickpeas and white beans were investigated. The area under the curve (AUC) values of lyophilized crude protein extracts (dialyzed or undialyzed) ...
Application of active zein-based films with controlled release properties to control Listeria monocytogenes growth and lipid oxidation in fresh Kashar cheese
(Elsevier, 2013-10)
The antimicrobial and antioxidant potential of zein and zein-wax composite films having different release profiles for lysozyme and mixture of lysozyme, catechin and gallic acid were tested on cold-stored fresh Kashar ...
Controlled release properties of zein-fatty acid blend films for multiple bioactive compounds
(American Chemical Society, 2014-08)
To develop edible films having controlled release properties for multiple bioactive compounds, hydrophobicity and morphology of zein films were modified by blending zein with oleic (C18:1)Δ9, linoleic (C18:2)Δ9,12, or ...
Antimicrobial potential of polylysine in edible films
(Japanese Society for Food Science and Technology, 2011)
The antimicrobial activity of edible films from whey proteins, alginate, zein and chitosan incorporated with polylysine (PL) and PL- ethylenediaminetetraacetic acid (Na 2EDTA) combination have been tested on different ...
Incorporating phenolic compounds opens a new perspective to use zein films as flexible bioactive packaging materials
(Elsevier Limited, 2011-03)
To eliminate their classical brittleness and flexibility problems zein films were plasticized by incorporation of different phenolic acids (gallic acid (GA), p-hydroxy benzoic acid (HBA) or ferulic acids (FA)) or flavonoids ...
Development of flexible antimicrobial packaging materials against Campylobacter jejuni by incorporation of gallic acid into zein-based films
(American Chemical Society, 2011-10)
In this study, antimicrobial films were developed against Campylobacter jejuni by incorporation of gallic acid (GA) into zein-based films. The zein and zein-wax composite films containing GA between 2.5 and 10 mg/cm 2 were ...
Development of flexible zein-wax composite and zein-fatty acid blend films for controlled release of lysozyme
(Elsevier, 2013-04)
The aim of this study was controlled release of lysozyme by modification of hydrophobicity and morphology of zein films using composite and blend film making methods. The incorporation of beeswax, carnauba or candelilla ...
