ライフサイエンスコーパス: puree

1 pectinases to change the viscosity of mango puree.

2 r which lutein was provided through a tomato puree.

3 cted the health related properties of tomato puree.

4 puree was higher than that in potato and pea puree.

5 od industry, e.g. production of beverages or puree.

6 oaccessibility of phenolics in red raspberry puree.

7 The results were compared to an untreated puree.

8 altering quality attributes of carrot-based puree.

9 e-drying and in vitro digestion of an orange puree.

10 tegories: strawberry puree and nonstrawberry puree.

11 t - pea puree and starch/neutral pH - potato puree.

12 microalga Nannochloropsis in enriched tomato puree.

13 fecting the rheological properties of potato puree.

14 puree serum was compared with that in carrot puree.

15 t significantly higher intensities in 'SH-5' puree.

16 utein liberation from steamed leaves and raw puree.

17 as the bioaccessibility of antioxidants from puree.

18 vonoids were added as an ingredient to apple puree.

19 gher reducing capacity with respect to apple puree.

20 ubstantially change the consistency of mango puree.

21 as been tested with a real sample from apple puree.

22 olite composition and related quality of the purees.

23 glycation greatly increased in the fortified purees.

24 ties of their corresponding microwave-cooked purees.

25 ibilities, which were trebled in PEF-treated purees.

26 RPD = 2.6) and viscosity (RPD 2.5) of cooked purees.

27 dividual fruits) on the quality of processed purees.

28 highest impact on the phytochemicals in the purees.

29 ran in ready-to-eat full meals and vegetable purees (12-118 mug/kg).

30 Of the 56 infants, 27 were on gelmix((R)) or purees, 19 were on Enfamil AR and 10 were on infant oatm

31 and carotenoid compounds in oil-added carrot puree (5 %) was investigated.

32 The use of kiwifruit puree addition and high pressure homogenization resulted

33 Furthermore, kiwifruit puree addition reduced enzymatic browning (DeltaE( *)<3)

34 e order of magnitude as the untreated carrot puree after being exposed to pulsed electrical energy be

35 olates in cauliflower and broccoli byproduct purees after fermentation with two selected strains of L

36 e compounds in a heat-processed tomato-onion puree, among which twenty-seven were identified by gas c

37 n and glycerol compared with those of potato puree and agar, consequently affecting the rheological p

38 four different apple matrices (juice, fruit, puree and compote) at two concentrations at the low mugk

39 ts, commonly applied to turn apple pulp into puree and homogenate, on phenolic bioaccessibility and a

40 f pectin on the polyphenols of cherry laurel puree and human gut microbiota during a simulated in vit

41 lic components, coming from skin and pips to puree and increase polyphenols degradation due to excess

42 xic activity of rose hips and the preserves (puree and jam) of three insufficiently examined Rosa spe

43 xic activity of rose hips and the preserves (puree and jam) of two Rosa species: renowned Rosa canina

44 In processed food such as tomato puree and ketchup a larger number of caffeoyl-glucose is

45 wberry puree with two categories: strawberry puree and nonstrawberry puree.

46 troot puree, proteins/neutral pH/sweet - pea puree and starch/neutral pH - potato puree.

47 the polyphenol profile of Aronia melanocarpa puree and the human gut microbiota after in vitro gastro

48 ed to analyze trace elements content in baby purees and fruit juices and to evaluate the health risk

49 or for estimating anthocyanins in strawberry purees and jams.

50 s regarding the intake of trace elements via purees and juices consumption.

51 ocessing on anthocyanin content and color in purees and low-sugar jams produced from strawberry culti

52 s tested both, on the real spectra of cooked purees and their reconstructed spectra calculated from t

53 Two fresh (fresh cubic pieces, fresh puree) and two dried (dried cubic pieces, dried powder)

54 istration of ice, thin liquid, thick liquid, puree, and cracker boluses.

55 le profile of differently processed broccoli puree, and to investigate if any relationship persists b

56 hat were purchased from Danish supermarkets, pureed, and stored under varying conditions including am

57 Infant cereals (rice/oatmeal), purees, and anti-reflux formulas are often first line tr

58 ts derived from them (including wines, jams, purees, and syrups).

59 'Pococi' and 'SH-5' purees appear to be suitable for improving the nutrition

60 Strawberries purees are incorporated in foods and subjected to pH mod

61 Responses to strawberry purees are lost from two classes of taste sensilla.

62 and bioaccessibility of phenolics in Aronia puree, as outlined by untargeted metabolomics.

63 of their processing - unclarified juices and purees, as well as ET retention in pomace.

64 lity, and even forecast texture and taste of purees based on the prior information of raw materials.

65 n was defined as the appearance of liquid or puree bolus below the true vocal cords without coughing

66 eta-carotene liberation from raw and steamed puree, but reduced lutein liberation from steamed leaves

67 ained through the fermentation of strawberry puree by a surface culture using three strains belonging

68 s were assessed in the following sour cherry puree by LC-MS-QTof analysis, before and after 6 months

69 diately after the consumption of shredded or puree cabbage.

70 on-chewing trial involved the consumption of pureed cabbage without chewing.

71 assessment of texture and macrocomponents of purees can be obtained with a limited sample preparation

72 ndustrially processed products (diced apple, puree, canned sliced apple and apple sauce), one artisan

73 he infants' acceptance of a novel vegetable (pureed carrot) and a novel meat (pureed chicken) was eva

74 boratory preparation of sterilized vegetable puree (carrot, zucchini and tomato) and fruit puree (pea

75 PLS models showed a good ability to estimate puree characteristics from spectra acquired on correspon

76 vegetable (pureed carrot) and a novel meat (pureed chicken) was evaluated after a 9-d exposure perio

77 acilitated the acceptance of the novel food, pureed chicken, and daily experience with fruit enhanced

78 s study investigated the effect of kiwifruit puree (clean label ingredient) and high pressure homogen

79 ons allowed then the indirect predictions of puree color (a* and b*, RPD 2.1), viscosity (RPD 2.3), s

80 sibility were three-fold higher from spinach puree compared to whole leaves.

81 n this study, blueberries were produced into purees comparing two homogenization methods and further

82 ree could be related to the resulting carrot puree composition, alteration in intracellular environme

83 Pureed consistencies were swallowed safely in 18 of 22 c

84 Swallowing of saliva, pureed consistencies, and liquids was tested using fiber

85 sibility of high pressure homogenized tomato puree containing oil was decreased during subsequent the

86 operties of high pressure homogenized tomato puree containing oil were investigated.

87 This fact suggests that strawberry puree could be considered a valuable ingredient for prod

88 inetics and thermostability of AAO in carrot puree could be related to the resulting carrot puree com

89 that agar and alginate in addition to potato puree could be valuable and advantageous for further tec

90 genous ascorbic acid oxidase (AAO) in carrot puree (Daucus carota cv. Nantes) after being treated wit

91 ue (Ea value) for AAO inactivation in carrot puree decreased, indicating that the changes in k values

92 Consumer acceptance of the papaya purees differed significantly.

93 compounds than disintegrated samples (fresh puree, dried powder).

94 micals protection of the freeze-dried orange puree during the intestinal stage of digestion, resultin

95 s paper studies the impact of the strawberry puree elaboration process on the chemical composition of

96 Of the various vegetable purees examined for protective effects against omega-3 o

97 In particular, hot break puree exhibited twice as much diffusible lycopene as com

98 the expected differences, i.e. more viscous puree for HB with low methanol.

99 sing on the bioprotective capacity of carrot puree for White Belgian, Yellow Solar, Nantes, Nutri Red

100 fects of vegetables consumed in solid versus puree forms on postprandial glucose metabolism.

101 his study investigates the effects of tomato puree fortification with several anthocyanin-rich food c

102 Volatiles of papaya purees from four Costa Rican cultivars were analysed by

103 er to predict the quality characteristics of purees from spectral information of raw apples.

104 ahaleb), thus obtaining a 'functional tomato puree' (ftp).

105 Daily consumption of cooked, pureed green leafy vegetables or sweet potatoes has a po

106 The fortified puree had a two-fold higher reducing capacity with respe

107 le profile and aroma of a mixed tomato-onion puree has been investigated using a GC-MS fingerprinting

108 volving diets containing various mixtures of pureed human baby foods.

109 in all the rheological properties of potato puree in the order of glycerol>alginate>lecithin>agar, w

110 ither cooked, pureed sweet potatoes; cooked, pureed Indian spinach (Basella alba); or synthetic sourc

111 he redfleshed pulp discarded from pink guava puree industry is a rich source of lycopene and pectin.

112 was investigated to: i) differentiate cooked purees issued from different apples and process conditio

113 from 36 apple sets and the corresponding 72 purees, issued from different varieties, agricultural pr

114 Purees made from different vegetables (mushroom, brussel

115 The puree maintains the fruit's non-anthocyanin phenolic com

116 Dehydrated fruit puree may be a convenient way to promote the healthy con

117 squares discriminant analysis (PLS-DA), the purees may be allocated to terpene- and lactone-rich ('S

118 y assigned to receive commercially available pureed meats (Meat group; n = 14) or infant cereal (Cere

119 ariety, agricultural practice, cold storage, puree mechanical refining level) and (ii) establish the

120 ther baked products, followed by dry pumpkin puree micelles (1.31%).

121 Puree of both species and methanol extract of air-dried

122 Puree of R. canina exerted cytotoxic activity only again

123 A total of 83 volatiles was assigned in the purees, of which 19 were detected for the first time as

124 ckcurrants or lingonberries (150 g served as purees) or blackcurrant or lingonberry nectars (300 mL),

125 rease in the pectin content in red raspberry purees (p < 0.05).

126 uree (carrot, zucchini and tomato) and fruit puree (peach and mixture of pear and apple) and in comme

127 beta-carotene when comparing whole leaf and puree preparations of spinach.

128 These results indicate that apple puree processed under vacuum did not present lower organ

129 characteristics of apple fruits and then, on purees processed with both conventional convection cooki

130 ls: carbohydrates/acidic pH/sweet - beetroot puree, proteins/neutral pH/sweet - pea puree and starch/

131 bioencapsulation (free-compound, homogenized-puree, puree) were examined.

132 Compared to the untreated puree, Purple Haze and Nutri Red processed at 303 kJ/kg

133 and process conditions, and ii) predict the puree quality characteristics from the spectra of homoge

134 nique can provide sustainable evaluations of puree quality, and even forecast texture and taste of pu

135 igh molecular weight compounds (>1569 Da) to purees ranged from 56% to 87%.

136 hat incorporation of pectin to red raspberry puree reduced the amount of bioaccessible polyphenols.

137 s of quantifying total betalains in beetroot puree, reducing the quantification time from 180 to 90 m

138 Fermented avocado puree resulted in high levels of total free amino acids.

139 Beetroot puree resulted more appropriate to counteract the negati

140 nd, only 5% pectin addition to red raspberry puree resulted with a significant decrease in the amount

141 inting of the differently processed broccoli purees revealed that an adequate combination of processi

142 olipid profiling of five pairs of contrasted purees revealed that, during the cold break, a transitio

143 a conditioned avoidance procedure with fruit puree reward.

144 ATR-FTIR directly on fresh purees satisfactorily predicted textural properties such

145 mpact of the food matrix, stability in apple puree serum was compared with that in carrot puree.

146 itrate-phosphate buffer but not in the apple puree serum.

147 erent pectins and pectinase to cherry laurel puree significantly affected the content and bioaccessib

148 milarly, addition of pectin to red raspberry puree significantly reduced the total phenolic content (

149 uice, HPH- and enzyme-assisted processing of purees significantly increased juice yields and total so

150 ss index (in kg/m2) of 25.7 +/- 1.5 consumed pureed spinach (300 g, 20.8 micromol tbeta-carotene equi

151 d a body mass index of 26.4 +/- 4.2 consumed pureed spinach only (300 g, 20.0 micromol tbeta-carotene

152 GC-Olfactometry was used to characterize puree spoilage associated with sensory descriptors mushr

153 The leaves are consumed in sauces, purees, stews, and soups, being also used in wound heali

154 grinding intensity and lycopene release from purees suffers from uncertainty.

155 aw and post-digested/fermented cherry laurel puree, suggesting differential interactions due to struc

156 on of data for these model systems to carrot puree suggests that nutritionally-significant amounts of

157 tioxidant activity and colour of sour cherry puree supplemented with different natural sweeteners (su

158 Tomato purees supplemented with dosage forms derived from Nanno

159 highest oxidative stability was observed for purees supplemented with Nannochloropsis biomass irrespe

160 g retinol equivalents (RE) of either cooked, pureed sweet potatoes; cooked, pureed Indian spinach (Ba

161 ere maintained to a greater extent in the GM puree than in the parent.

162 in a higher total carotenoid content in the puree than its untreated counterpart, leading to an impr

163 exhibited a higher concentration in spoiled purees than in control ones and could thus be relevant m

164 (-1); similar to results obtained with fresh purees) than when mixed by HB (around 0.9 mugml(-1)), al

165 In the fortified tomato purees, the solubility of proanthocyanidins decreased, b

166 n the tomato industry to modulate texture of purees through endogenous cell-wall lytic enzymes activi

167 major blackberry anthocyanin) and blackberry purees through molecular inclusion with beta-cyclodextri

168 ry anthocyanins, the stability of blackberry purees through simulated in vitro digestion was also stu

169 of NIRS was investigated on both apples and purees to (i) examine factors involving quality variabil

170 On average, processing purees to jams decreased TAC for 28% where pelargonidin-

171 Tomato puree (tp) was added with different anthocyanin extracts

172 analysis of (1)H HRMAS NMR spectra of tomato puree using a combination of partial least squares (PLS)

173 re high temperature (HPHT) sterilised carrot purees using a 'fingerprinting kinetics' approach.

174 to 8+/-1mg/kg in comparison to initial apple puree values.

175 Results show that PEI for tomato pastes and purees varies from 1200 to 9700 kJ/kg over the range of

176 Large amounts of pureed vegetables can be incorporated into various foods

177 We investigated whether incorporating pureed vegetables into entrees to reduce the energy dens

178 We investigated whether incorporating pureed vegetables to decrease the energy density of entr

179 The incorporation of substantial amounts of pureed vegetables to reduce the ED of foods is an effect

180 ncorporation of 3 or 4.5 times the amount of pureed vegetables.

181 educed in ED by increasing the proportion of pureed vegetables.

182 al carotenoids and chlorophylls in kiwifruit puree was evaluated.

183 The supernatant of centrifuged apple puree was fortified in vitamin C, and degradation was fo

184 he antioxidant activity detected in beetroot puree was higher than that in potato and pea puree.

185 e amount of UG phenols recovered from potato puree was higher than that recovered from beetroot and p

186 a of apple filling samples and initial apple puree was highly correlated (R(2)>0.95) with the HMF con

187 ncentration of antioxidants in red raspberry puree was reduced with the addition of pectin.

188 a case study, a thermally sterilised carrot puree was selected.

189 y 54-60% of the carotenoids in non-processed puree was transferred into the juice, HPH- and enzyme-as

190 The intra-variability of cooked purees was different according to apple cultivars.

191 h pressure processing (HPP) of genipap fruit purees was found during genipin recovery.

192 roportion of the metabolites detected in the purees was significantly influenced by the blending-heat

193 he case of all fruits tested, ET transfer to purees was two to six times greater as compared to juice

194 4 %) and most furan derivatives in vegetable puree were achieved by adding the additive calcium lacta

195 Fractions of such puree were differently treated: subjected to PEF (5 puls

196 enol oxidase (PPO) activity of cranberrybush puree were evaluated immediately after processing.

197 rheological properties of commercial potato puree were investigated and interpreted in terms of star

198 Spinach and green bean purees were heated, in an instrumented reactor, in anaer

199 Purees were in vitro digested, carotenoid and phenolic c

200 l composition of broccoli, tomato and carrot purees were investigated by using a range of complementa

201 Processed purees were separated into juice and pomace and caroteno

202 Sterilised purees were stored at four storage temperatures as a fun

203 Purees were subjected to HPP (130-530 MPa) under quasi-i

204 Whole vegetable purees were suitable protective matrices for omega-3 oil

205 The cooked purees were well-classified according to apple thinning

206 Apples and purees were well-classified at over 82% and 88% accordin

207 ategories of baby food (formula, cereal, and puree) were bought from United States and Chinese stores

208 psulation (free-compound, homogenized-puree, puree) were examined.

209 the absolute definition of 'one apple to one puree', which gave a first insight into the impacts of f

210 er than that recovered from beetroot and pea puree, while the antioxidant activity detected in beetro

211 5 fold increased liberation from raw spinach puree, while the effect of olive and peanut oil was sign

212 the fast innovative microwave cooking led to puree with a higher viscosity but with a lower polypheno

213 ith steviol glycoside) to 725.6 mg/100 g dm (puree with erythritol), and the content of these compoun

214 Formulations of tomato puree with grape skin fibres (Chardonnay variety) having

215 entation caused the fortification of avocado puree with some hydroxy fatty acids, which deserved mark

216 nt of phenolic compounds ranged from 1133.1 (puree with steviol glycoside) to 725.6 mg/100 g dm (pure

217 second data set is MIR spectra of strawberry puree with two categories: strawberry puree and nonstraw

218 investigated by contaminating several apple purees with specific fungal species.