ライフサイエンスコーパス: puree

1 cted the health related properties of tomato puree.

2 fecting the rheological properties of potato puree.

3 puree serum was compared with that in carrot puree.

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

5 utein liberation from steamed leaves and raw puree.

6 as the bioaccessibility of antioxidants from puree.

7 vonoids were added as an ingredient to apple puree.

8 gher reducing capacity with respect to apple puree.

9 ubstantially change the consistency of mango puree.

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

11 pectinases to change the viscosity of mango puree.

12 r which lutein was provided through a tomato puree.

13 highest impact on the phytochemicals in the purees.

14 olite composition and related quality of the purees.

15 glycation greatly increased in the fortified purees.

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

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

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

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

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

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

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

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

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

25 or for estimating anthocyanins in strawberry purees and jams.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

43 Pureed consistencies were swallowed safely in 18 of 22 c

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

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

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

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

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

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

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

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

52 Consumer acceptance of the papaya purees differed significantly.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

70 Puree of R. canina exerted cytotoxic activity only again

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

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

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

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

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

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

77 a conditioned avoidance procedure with fruit puree reward.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

105 al carotenoids and chlorophylls in kiwifruit puree was evaluated.

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

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

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

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

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

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

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

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

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

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

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

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

118 5 fold increased liberation from raw spinach puree, while the effect of olive and peanut oil was sign

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

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

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