Search Results
In the research area of healthier meat products a possible trend is to replace high energy density fat in formulations with substances providing less energy than fat. The aim of the producers is to obtain a product having maximum yield with similar or same organoleptic properties and structure like well-known full-fat analogues. Properties of high fat products can be restored with the use of different fat substitutes, non-meat protein, and/or hydrocolloids or starch, owing to their stabilization abilities, fat coating, and water binding, respectively. The review is aimed to summarize the effect of different fat substitutes on the processing quality, textural characteristics, and sensory properties of comminuted meat products with low lipid content.
Gluten proteins composed of gliadins and glutenins are important contributors to the wheat quality properties. Twenty-eight winter wheat cultivars differing in bread processing quality were collected at the experimental fields of the Agricultural Institute Osijek, Croatia, in growing season 2006/2007.The HMW-GS composition and gliadin contents were determined by SDS-PAGE and RP-HPLC, respectively, with the aim to determine their relationship with wheat quality properties. Based on gliadins and HMW-GS data for 28 wheat cultivars PLS models were developed for the prediction of 15 baking quality parameters.NIPALS algorithm was applied for the evaluation of the latent variables and regression coefficient parameters. The obtained 4-th order models have average coefficients of determination R2=0.80.Determined variable importance in projections (VIP) coefficients revealed that HMW-GS data have the dominant influence on the baking quality parameters. For extensographic and farinographic properties the Glu-D1 locus has the main VIP coefficient while Glu-B1 locus is the most important for the indirect quality parameters. The derived PLS models and VIP coefficients could be used in molecular based wheat selection and breeding program.
the physico-chemical characteristics and processing quality of two IIHR tomato varieties in relation to commercial cultivars. J. Fd Sci. Technol., 31 , 126–129. Tikoo S.K. Studies
Conference, Processing, Quality Control, Utilization . Aug 21–24, Budapest, Proceedings, pp. 551–562. Lechner, N. & Cserhalmi, Zs. (2004): Pulsed electric field (PEF) processing effects on physical and chemical
Bourton, W. G. (1989) Cooking and processing quality -in: Bourton, W. G. (Ed.) The potato. 3rd ed., Longman Scientific and Technical, Harlow, pp. 391-422. The potato 391
Role of rice and added wheat protein in the mixing properties of different rice flours
(A preliminary study)
Wrigley, C.W. & Békés, F. (2003): Processing quality requirements for wheat and other cereal grains.-in: Benech-Arnold, R.L. & Rodolfo, A. (Eds) Seed physiology: applications to agriculture . Haworth Press, Inc., Binghamton, USA, pp. 143
Food safety in focus
The last ten years — The first decade of the 21 st century in the life of the Central Food Research Institute
Conference, Processing, Quality Control, Utilization . Budapest, Aug. 21–24, pp. 551–562. Horváth-Szanics, E. (2007): Proteomikai módszerek alkalmazása különbözO eredetT fehérjék vizsgálatára
