lecithin/potatis

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Phospholipid synthesis in aging potato tuber tissue.

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The effect of activation ("aging") of potato tuber slices on their phospholipid metabolism was investigated. Aged slices were incubated with (14)C labeled choline, ethanolamine, methionine, serine, and acetate. In all cases, the incorporation of radioactivity into the lipid fraction increased with

Development of a viral biopesticide for the control of the Guatemala potato tuber moth Tecia solanivora.

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The Guatemala potato tuber moth Tecia solanivora (Povolny) (Lep. Gelechiidae) is an invasive species from Mesoamerica that has considerably extended its distribution area in recent decades. While this species is considered to be a major potato pest in Venezuela, Colombia, and Ecuador, currently no

Assessing the microstructural and rheological changes induced by food additives on potato puree.

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The effects of agar, alginate, lecithin and glycerol on the rheological properties of commercial potato puree were investigated and interpreted in terms of starch microstructural changes, and the applicability of the Cox-Merz rule was evaluated. Each additive was applied separately at two

Characterization of food additive-potato starch complexes by FTIR and X-ray diffraction.

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Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) techniques were used to study the effect of four food additives, agar, alginate, lecithin and glycerol, at three different concentrations, 0.5, 1 and 1.5%, on the molecular structure of potato puree prepared from commercial

Influence of heating and acidification on the flavor of whey protein isolate.

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Previous studies have established that whey protein manufacture unit operations influence the flavor of dried whey proteins. Additionally, manufacturers generally instantize whey protein isolate (WPI; ≥ 90% protein) by agglomeration with lecithin to increase solubility and wettability. Whey protein

Reducing the fat content in ground beef without sacrificing quality: a review.

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Americans are becoming more health conscious in their food choices and many are interested in reducing dietary fat intake. Fat replacers can affect meat flavor both by adding flavors of their own, by reducing the original aroma-generating substrate (fat) and by altering release of aroma compounds.

Accurate Enumeration of Aspergillus brasiliensis in Hair Color and Mascara by Time-Lapse Shadow Image Analysis.

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The growth of black mold (Aspergillus brasiliensis) in black-colored samples such as hair color and mascara was measured with an automatic count system based on time-lapse shadow image analysis (TSIA). A. brasiliensis suspended in a lecithin and polysorbate (LP) solution of each sample (hair color

[Viability, taxonomic confirmation and enzymatic detection of Acremonium species preserved under mineral oil in the URM Culture Collection].

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Hydrolytic enzymes secreted by fungi play an important role in the pathogenesis of infection. With the aim of evaluating the enzymatic activity, 31 isolates of Acremonium stored in the University of Recife Mycology (URM) Culture Collection were tested. Culture fragments were transferred to glycoside

Southern-style Pad Thai sauce: From traditional culinary treat to convenience food in retortable pouches

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Pad Thai, a Thai dish of stir-fried rice noodles and other ingredients, is one of the culinary heritages of Thailand. In the southern region of Thailand, Pad Thai has different characteristics from other areas because coconut milk and curry paste are used to produce a thick sauce prior to cooking.

Angular Leaf Spot of Cucumber Caused by Pseudomonas syringae pv. lachrymans in Kurdistan.

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During the spring of 2004 and 2005, angular leaf spot was observed on cucumber (Cucumis sativus L.) in some areas of Kurdistan Province in Iran for the first time. Disease incidence in affected fields was approximately 100%. Symptoms were initially small, round or irregular, water-soaked spots on

Direct contact membrane inoculation of yeasts and moulds for evaluating preservative efficacy in solid cosmetics.

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Synopsis A direct contact membrane inoculation technique for yeasts and moulds was used to evaluate the preservation efficacy and antimicrobial activity of Germall 115 and Germall II in pressed eye shadows. Test organisms on membrane filters were placed in direct contact with cosmetics at room

[Rare food allergies].

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A limited number of foods explain the majority of food allergies. These allergies can be due to a weak allergenicity (garlic, onion, potato), or a weak (or increasing) exposure to emergent food allergens which can be imported (exotic fruits), or recently introduced (lupin, buckwheat, sesame, inulin)

Localization of enzymes within microbodies.

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Microbodies from rat liver and a variety of plant tissues were osmotically shocked and subsequently centrifuged at 40,000 g for 30 min to yield supernatant and pellet fractions. From rat liver microbodies, all of the uricase activity but little glycolate oxidase or catalase activity were recovered

Cholesterol metabolism in mature and immature rats fed animal and plant protein.

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In two feeding experiments immature (180 g) and mature rats (370 g) were fed a semi-purified diet containing 20% of a protein source (casein, wheat gluten, soybean or potato protein) for 4 wk. Food supply was restricted to 15 g daily. As compared to casein, plant proteins induced significantly lower

Nanoemulsion and Nanoliposome Based Strategies for Improving Anthocyanin Stability and Bioavailability.

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Anthocyanins, a flavonoid class of water-soluble pigments, are reported to possess several biological activities, including antioxidant, anti-inflammatory, and anti-cancer. However, anthocyanins are highly susceptible to degradation in high pH, light, heat, and oxygen during processing

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