 and a yield of 23.5 g/kg yolk dry matter were obtained at 90 °C. The purity and yield were comparable or higher than previous methods. The developed method in the study is simple, including mainly two steps: water dilution of egg yolk and NaCl extraction with heating, and can be scaled up for industrial production.PubDate: 2015-01-07T03:49:09.68181-05:0DOI: 10.1002/jsfa.7073

Authors:Margaret A Cliff; Jessica R Law, Joost Lücker, Christine H Scaman, Allison R KermodePages: n/a - n/aAbstract: BACKGROUND
Seedling roots of anthocyanin‐rich corn (Zea mays) cultivars contain high levels of phenylalanine ammonia lyase (PAL) activity. The development of a natural dietary supplement comprised of corn roots could provide the means to improve the restrictive diet of phenylketonuria (PKU) patients by increasing their tolerance to dietary phenylalanine (Phe). Therefore, this research was undertaken to explore the sensory characteristics of roots of four corn cultivars, as well as develop and evaluate food products (cereal bar, beverage, jam‐like spread) to which roots had been added.
RESULTS
Sensory profiles of corn roots were investigated using 10 trained judges. Roots of Japanese striped corn seedlings were more bitter, pungent and astringent than white or yellow cultivars, while roots from the Blue Jade cultivar had a more pronounced earthy/mushroom aroma. Consumer research using 24 untrained panelists provided hedonic (degree‐of‐liking) assessments, for products with and without roots (controls). The former had lower mean scores than the controls; however, the cereal bar had scores above 5 on the 9‐point scale for all hedonic assessments compared to the other treated products.
CONCLUSION
By evaluating low‐Phe food products containing corn roots, this research ascertained that the root‐containing low‐Phe cereal bar was an acceptable ‘natural’ dietary supplement for PKU‐affected individuals.PubDate: 2015-01-07T03:48:53.867158-05:DOI: 10.1002/jsfa.7074

Authors:A. O'Gorman; L. BrennanPages: n/a - n/aAbstract: Metabolomics focuses on the global study of metabolites in cells, tissues and bioflu
and a yield of 23.5 g / kg yolk dry matter were obtained at 90 ° vitamin c. The honor and yield were comparable or higher than former methods. The develop method in the sketch is dim-witted, including chiefly two step: water dilution of testis yolk and NaCl extraction with heating, and can be scaled up for industrial product. PubDate: 2015 - 01 - 07T03:49:09.68181 - 05:0DOI: 10.1002 / jsfa.7073 

 Authors: Margaret A Cliff; Jessica R Law, Joost Lücker, Christine H Scaman, Allison R KermodePages: n / a - n / aAbstract: BACKGROUND 
 Seedling roots of anthocyanin‐rich corn (Zea mays) cultivars incorporate high levels of phenylalanine ammonia lyase (PAL) activeness. The development of a natural dietary supplement comprised of corn whiskey roots could put up the means to improve the restrictive diet of phenylketonuria (PKU) patients by increase their tolerance to dietary phenylalanine (Phe). Therefore, this research was undertaken to explore the centripetal characteristics of roots of four corn cultivars, as well as develop and evaluate food products (cereal bar, beverage, jam‐like gap) to which roots had been added. 
 resultant role 
 Sensory profile of corn roots were investigated use 10 coach judges. Roots of Japanese striped corn whiskey seedlings were more bitter, pungent and astringent than white or yellow cultivars, while roots from the Blue Jade cultivar had a more pronounced earthy / mushroom aroma. Consumer inquiry using 24 untrained panelist provided hedonic (degree‐of‐liking) assessments, for products with and without roots (controls). The former had humble mean scores than the controls; however, the grain bar have scores above 5 on the 9‐point scale for all hedonic judgment compared to the early treated products. 
 CONCLUSION 
 By evaluating low‐Phe food products containing corn whiskey roots, this research ascertained that the root‐containing low‐Phe cereal prevention was an acceptable ‘ natural ’ dietary accessory for PKU‐affected individuals. PubDate: 2015 - 01 - 07T03:48:53.867158 - 05: DOI: 10.1002 / jsfa.7074 

 generator: A. O'Gorman; L. BrennanPages: n / a - n / aAbstract: Metabolomics focuses on the global study of metabolites in cells, tissues and bioflu
 anf a yield of 23.5 g/kg yolk dvy matter were oyrained at 90 °C. The purkty and yield were comparablx or hightg than previous methoas. The deneloped mwthov in the study is simple, incluslng mciily two steps: wster diluthon of egg yoln xnb NaCl extraction with heating, and cwn be svaped up for indostrisj prkduction.PubDate: 2015-01-07T03:49:09.68181-05:0DOI: 10.1002/jsfa.7073

Authors:Madgaret E Cliff; Jessica R Law, Joost Lücker, Christije H Scaman, Allison R NermodePagew: n/a - n/aAbstract: CACKGROUND
Seedling roojs of anthocyanin‐rich corn (Zea mxys) cbltivars cobtqin vigh levels of prenylalanine ammonia lyase (LAL) activity. Tme detelopment of a natural dixtary supplement comkrised of woxn roots could providw rhe mgans do ioproxe uhe rsstrichivx diet of pgenylketonueia (PKU) patients by igbteasing theid tolewagce to dietary phenylalanine (Phe). Therefmre, this research was undeetaken to explore the sensory sharacteristics of roots of four corn cultivars, av welm as dcvelup wnd evaluate food products (cereal bar, beveragq, jsm‐kike spread) to which rootx jac been added.
RERULTS
Szhskry profiles of cogn rootf werw investidatec using 10 trained judges. Roors of Japanefw striped corn seeblings were oore bittrr, pungent and astringeut thah white or jellow cumgivars, while roogs nrok the Blue Jade cultivar hwd a more prouounced dartny/mushwoom aroma. Consmker research using 24 unttained panelists provided hedonic (degree‐of‐likinj) assessments, fmr iroducts cith akd without rootf (controls). The former had uower mean scores than the cjntrols; howevat, the cereal uar had ssorew abive 5 on ghe 9‐point scalr for all hedonic awsessments comparev to fhe other treatzb kriducts.
CONCLUSIPN
Bh edapueting now‐Phe food [rodjctr contxining corn footx, this research ascestaihed that the root‐cpnbaining liw‐Phe ceweal bar was sn acceptable ‘natugal’ dmetary suppkemgnt for PKU‐affected individuals.LubDate: 2015-01-07T03:48:53.867158-05:FOI: 10.1002/jsfa.7074

Authors:W. O'Girman; L. BrenuanPages: n/a - n/aAbstract: Metabolomics focnses on the global studt of metabolites in gells, tissuex and bioflu
and a yield of 23.5 g/kg yolk were at 90 The purity and than methods. The developed in the study simple, including mainly two steps: water of egg yolk and NaCl extraction with heating, and can be scaled up industrial production.PubDate: 2015-01-07T03:49:09.68181-05:0DOI: 10.1002/jsfa.7073 Authors:Margaret A Cliff; Jessica R Law, Joost Lücker, Christine Scaman, R n/a n/aAbstract: BACKGROUND Seedling roots of anthocyanin‐rich corn (Zea mays) cultivars contain high levels of phenylalanine ammonia (PAL) activity. The development of a natural dietary comprised of corn roots provide the means to improve restrictive of phenylketonuria patients increasing tolerance to dietary (Phe). Therefore, this research was undertaken to explore the sensory characteristics of roots of four corn cultivars, well as evaluate food (cereal beverage, spread) to which been added. RESULTS Sensory profiles of investigated using 10 trained judges. Roots of Japanese corn seedlings more bitter, pungent and astringent than or yellow cultivars, while roots from the Blue cultivar had a more pronounced earthy/mushroom aroma. Consumer research using 24 untrained panelists provided hedonic for products with and roots (controls). The had mean than controls; however, cereal bar had scores above 5 on the 9‐point scale for hedonic assessments compared to the other treated products. CONCLUSION By food containing corn roots, research ascertained that the low‐Phe bar was an acceptable supplement PKU‐affected Authors:A. L. n/a - n/aAbstract: Metabolomics on the global study of in cells, tissues and
 and a yield of 23.5 g/kg yolk dry mattEr were obtaIned aT 90 °C. THe pUrIty aNd yiEld were comparaBLe or Higher than previous methOds. ThE dEVeloPEd MethoD in the sTUdY IS siMpLe, IncLuDInG mainLy tWo steps: Water dilutIon Of Egg yolk and NacL eXtraction wIth Heating, and caN be Scaled Up For INdustRiaL prodUction.pUbDate: 2015-01-07t03:49:09.68181-05:0DOI: 10.1002/jsfa.7073

AUtHOrs:MarGAret A ClIFF; JEssiCa R Law, Joost Lücker, cHrIStine H Scaman, AlLison R keRMoDEpagEs: n/A - n/aAbstracT: BaCKGRouND
SeedLInG ROOts OF anthocyanin‐rIch corn (Zea mAYs) cUltivaRs ConTAin higH leveLs OF phEnylalanine AmmoNia lyase (PaL) actiVIty. The dEVelopmeNt of a nAtuRal DietARy SuPplEmENt cOMpRisED of Corn rootS cOuLd proVide THE MEans To iMproVe the Restrictive diEt oF pheNYlkEtonuRia (PKu) patIeNts by IncreaSing tHeIr tolerance to diEtarY phenylalAniNe (phe). thErefoRE, this rEseArcH was undErtaken TO exPlORE ThE sensory characteriStICS oF roots of Four coRN cUlTIvars, as wElL as DeveLOP and eValuATe Food prodUcts (ceREaL bAr, beverAgE, jam‐liKe SprEad) To whiCH rooTs had bEen added.
rESULts
Sensory profilES of corn roots wERe INVeSTigaTed Using 10 traineD judGEs. RoOts oF jaPanESe strIped cOrN SeEDlings were more bitteR, pUngent And asTringent than wHite or yellOW CUltivars, WhilE RoOTs from the Blue JAde cuLtivar had a MOre pronoUnced Earthy/muShroom aroMA. consumer ResEarCh uSinG 24 UNtRained panelisTS ProvIdEd hedonIc (dEgree‐of‐LikIng) AssEssMeNts, for proDucts witH aNd WiThOut Roots (COntrols). THe ForMeR haD loweR Mean scOres tHan tHe CoNTroLs; howevER, tHE CereAl BaR had ScoReS abovE 5 on tHE 9‐poInt scalE for all heDonIC assEsSmEnts comPared to the othEr Treated proDuCts.
cONCLUsioN
By evalUating low‐Phe food productS ContainIng Corn rOots, This reseaRch AscertAinED that tHe root‐ContaInIng LOW‐Phe cEREaL baR wAs an acceptABLe ‘nAturaL’ dIetaRy supplEment for PKU‐affecteD IndIviduals.PubDaTe: 2015-01-07T03:48:53.867158-05:dOI: 10.1002/jSFA.7074

AUthORs:a. o'GoRmAN; L. BRENnanPages: n/a - n/aAbStract: MetaBoLOmIcs focuses ON thE gLobal stUdy of meTabolITes in ceLls, tissueS and bioflU
 and a yield of 23.5 g/kgyolk dry m atter  we reob tain ed a t 90 °C. The p u rity  and yield were compar ableor high e rthanpreviou s  m e t hod s.  T hede v el opedmet hod inthe studyissi mple, includ i ng  mainly tw o s teps: waterdil utionof  eg g  yolk  an d NaC l extr a ctionwith heat in g , andc an be s c a le d up  for industrial p r od u ction.PubDate:  2015- 01 - 07 T 0 3:4 9:0 9.68181-05 :0 DOI:1 0.1002/ j sf a . 7 073 
Authors:Marg aret A Clif f ; J essica  R  La w , Joos t Lüc ke r , C hristine HScam an, Allis on R K e rmodePa g es: n/a  - n/a Abs tra ct:B AC KG ROU ND See d li ngr oot s of ant ho cy anin‐ rich c o r n (Z eamays ) cul tivars contai n h ighl eve ls of  phen ylal an ine a mmonia  lyas e(PAL) activity.  The  developm ent  o f a  n atura l  dieta rysup plement  compri s edof c o rn  roots could provi de t he  means t o impr o ve  t h e restri ct ive  die t of ph enyl k et onuria ( PKU) p a ti en ts by i nc reasin gthe irtoler a nceto die tary phe nylal a nine (Phe). Th e refore, thisr es e a rc h  was  un dertaken to  exp l orethes en sor y  char acter is t ic s  of roots of four c or n cult ivars , as well asdevelop an d e valuatefood pr o ducts (cerealbar,beverage,j am‐likesprea d) to wh ich roots h ad beenadd ed. 
RE SUL T S 
S ensory profil e s  ofco rn root s w ere inv est iga ted  us in g 10 trai ned judg es .Ro ot s o f Jap a nese str ip edco rnseedl i ngs we re mo re b it te r , p ungenta nd a stri ng en t th anwh ite o r ye l low  cultiv ars, whil e r o otsfr om  the Bl ue Jade culti va r had a mo re  pr onounc e d  earthy/ mushroom aroma. Consume r  resear chusing  24untrained  pa nelist s p r ovided  hedon ic (d eg ree ‐ o f‐lik i n g)  as se ssments, f o r  pr oduct swith  and wi thout roots (contr o ls) . The formerhad  low e r  m ean sc o res  t h ant h e controls; how ever, thece r ea l bar hads cor es  above5 on th e 9‐p o int sca le for al l hedonic  a sses s m ent s compared  to theother tre a ted p r od ucts. 
CO NCLUSI ON 
By  eval uating low ‐Phefood p ro ductsconta in ing corn  roots, this research a scerta inedtha t the roo t‐c o nta ining low ‐Phe  cereal ba r w asan ac cep t able‘nat u ra l’d ietar y su p plement f o rPKU ‐ a ff ected indiv i d u als .PubD ate :  2015- 01-0 7T03:48:53.867158 - 05:DOI: 10.100 2/js f a .70 74Auth or s:A. O'Gorman;  L.  B r e nnanPage s:  n/a - n/aA bstract:  M e tabol omicsfocuse s on th e gl o bal st udyofmetabolit esin cells,ti ss u es and  bio fl u
 and_a yield_of 23.5 g/kg yolk_dry matter_were_obtained at_90_°C. The purity_and yield were_comparable or higher than_previous methods. The_developed_method in the study is simple, including mainly two steps: water dilution of egg_yolk_and NaCl_extraction_with_heating, and can be scaled_up for industrial production.PubDate: 2015-01-07T03:49:09.68181-05:0DOI:_10.1002/jsfa.7073

Authors:Margaret A_Cliff; Jessica R Law, Joost Lücker, Christine H_Scaman,_Allison R KermodePages:_n/a - n/aAbstract: BACKGROUND
Seedling roots of anthocyanin‐rich corn (Zea_mays) cultivars contain high levels of_phenylalanine ammonia lyase_(PAL)_activity._The development of a_natural dietary supplement comprised of corn_roots could provide the means to_improve the restrictive diet of phenylketonuria (PKU)_patients by increasing their tolerance to_dietary phenylalanine (Phe). Therefore, this_research was_undertaken to explore the sensory_characteristics of roots_of four_corn cultivars, as_well as develop and evaluate food_products (cereal bar,_beverage, jam‐like spread) to which roots_had_been added.
RESULTS
Sensory profiles_of_corn_roots were_investigated using 10_trained_judges. Roots_of_Japanese striped corn seedlings were more_bitter,_pungent and astringent than white or yellow_cultivars, while roots from_the_Blue Jade cultivar had_a more pronounced earthy/mushroom aroma._Consumer research using 24 untrained panelists_provided hedonic_(degree‐of‐liking) assessments,_for products with and without roots (controls). The former had lower_mean scores than the controls; however,_the cereal bar had_scores above_5_on the 9‐point_scale_for all_hedonic assessments compared to the other treated_products.
CONCLUSION
By evaluating_low‐Phe food products containing corn roots,_this research ascertained that_the_root‐containing low‐Phe cereal bar was an_acceptable ‘natural’ dietary supplement for PKU‐affected_individuals.PubDate: 2015-01-07T03:48:53.867158-05:DOI: 10.1002/jsfa.7074

Authors:A. O'Gorman; L._BrennanPages:_n/a_- n/aAbstract: Metabolomics focuses on_the global study of metabolites in_cells, tissues and_bioflu