Dr. Jocelyn D. Masiglat-Sales, PhD - Food Development Center-National Food Authority - Director

Dr. Jocelyn D. Masiglat-Sales

PhD

Food Development Center-National Food Authority

Director

Taguig, Metro Manila | Philippines

Main Specialties: Congenital Cardiac Surgery, Craniofacial Surgery, Other

Additional Specialties: Food safety, functional food, thermal processing, shelf life testing, sensory evaluation, product development

Dr. Jocelyn D. Masiglat-Sales, PhD - Food Development Center-National Food Authority - Director

Dr. Jocelyn D. Masiglat-Sales

PhD

Introduction

Primary Affiliation: Food Development Center-National Food Authority - Taguig, Metro Manila , Philippines

Specialties:

Additional Specialties:

Research Interests:

Publications

2Publications

9Reads

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8PubMed Central Citations

Resveratrol in peanuts.

Crit Rev Food Sci Nutr 2014 ;54(6):734-70

a Department of Food Science and Technology, The University of Georgia , Griffin , GA , 30223-1797 , USA.

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Source
http://dx.doi.org/10.1080/10408398.2011.606928DOI Listing
August 2014
9 Reads
8 Citations
5.180 Impact Factor

Maximising resveratrol and piceid contents in UV and ultrasound treated peanuts

Food Chem 2009 April 20; 117:674-680

Food Chemistry

The effects of varying doses of UV and ultrasound (US) treatments on the concentrations of resveratrol, piceid and total stilbenes, and sensory overall acceptance of peanuts were evaluated using response surface methodology. UV and US treatments resulted in increased (a < 0.05) resveratrol, piceid and total stilbenes but decreased overall acceptance compared to untreated controls. US produced higher concentrations of stilbenes compounds but lower overall acceptance compared to UV treatment. The optimum US process will produce 2.64–4.40 lg/g resveratrol and 4.50–6.50 lg/g total stilbenes which are more than that will be achieved by the optimum UV process with 2.00–2.06 and 2.10–2.27 lg/g, respectively. On a per serving basis, if a peanut bar contains 30 g peanuts, 3–5 bars of US- or 6 bars of UV-treated containing bars will have the same resveratrol content as a serving of 140 mL-glass of red wine.

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April 2009
9 Reads