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Characterisation of hop varieties grown in Romania based on their contents of bitter acids by HPLC in combination with chemometrics approach
α-acids β-acids Romanian hop cultivars Humulus lupulus principal component analysis
2015/3/30
Reverse-phase high performance liquid chromatography technique was used for studying the evolution of bitter acids from three varieties of hop growing in Romania during the development of hop cones an...
Purification and characterisation of the bacteriocin produced by Lactobacillus plantarum, isolated from Chinese pickle
antibacterial activity identification lactic acid bacteria resistant
2014/10/11
119 strains of lactic acid bacteria from Chinese pickle were tested for production of antimicrobial compounds (bacteriocins). Among them, strain C8 showed strongly antibacterial activity against Staph...
Preparation and characterisation of food grade chitosan from housefly larvae
Musca domestica commercial applications chitin insect derivates
2014/2/25
The preparation and characterisation of food-grade chitosan from housefly larvae are reported. A refinement procedure was developed to remove larval mouth hooks from the primary chitosan product, whic...
Analysis and characterisation of anthocyanins in mulberry fruit
anthocyanin mulberry fruit spectroscopy characteristics stability
2014/2/27
The fruit of mulberry (Morus alba L., Moraceae) has been used as medicinal food in China for a long history. The pigment from the fruit extract is a kind of natural colourant for food processing and h...
Extraction, purification, and characterisation of the flavonoids from Opuntia milpa alta skin
Opuntia milpa alta skin flavonoids extraction LC-MS isorhamnetin 3-O-(2, 6-dirhamnosyl)glucoside isorhamnetin 3-O-D-rutinoside
2014/2/27
The flavonoids contained in Opuntia milpa alta skin were extracted, purified, and identified. Based on single factor experimental results, the extraction parameters were optimised by using orthogonal ...
Partial Characterisation of Bacteriocins Produced by Bacillus cereus Isolates from Milk and Milk Products
bacteriocins Bacillus cereus milk
2009/3/19
Thirty one (19.2 %) out of 161 Bacillus cereus isolates from raw milk and milk products were found to produce proteinaceous substances which inhibit the growth of other B. cereus isolates. The detecti...
Characterisation of Whey Proteins–Pectin Interaction in Relation to Emulsifying Properties of Whey Proteins
whey proteins pectins dynamic light scattering &xi -potential emulsion
2014/3/10
The aim of this work was to characterise influence of whey proteins–pectin interaction on emulsification properties of whey. As the first, structural characteristics of pectin-protein complexes were e...
Identification and characterisation of antimicrobial activity of nisin a produced by Lactococcus lactis subsp. lactis LL27
nisin A Lactococcus lactis sublethal injury heating freezing
2014/3/10
In this study, bacteriocin producing lactococcal strains were isolated from Turkish raw milk samples. Among these isolates, LL27 had the highest inhibition activity against Gram-positive indicator str...
Image vision technology for the characterisation of shape and geometrical properties of two varieties of lentil grown in Turkey
image analysis lentil legumes size parameters geometrical model
2014/3/3
Geometrical features of lentil seeds (Lens culinaris Medik) were analysed using the image analysis LUCIA system Ver. 3.52. The values of the weight of 1000 kernels, kernel density, specific volume, sp...
Isolation and identification of a strain producing cold-adapted β galactosidase, and purification and characterisation of the enzyme
psychrotrophic microorganism cold-adapted β-galactosidase lactose hydrolysis
2014/3/3
Enzymes with high specific activities at low temperatures have potential uses in the food industry. Cold-adapted microorganisms are potentially useful sources of cold-active enzyme. To find cold-adapt...
Characterisation of Lactobacillus rhamnosus VT1 and its effect on the growth of Candida maltosa YP1
Candida maltosa Lactobacillus rhamnosus VT1 mathematical modelling
2014/3/4
The combined effect of initial amount of 18 h L. rhamnosus VT1 inoculum and incubation temperature on the growth of Candida maltosa YP1, an oxidative food spoilage yeast strain, was primarily modelled...