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Food Science & Nutrition

Cover image for Vol. 2 Issue 4

July 2014

Volume 2, Issue 4

Pages i–iii, 299–442

  1. Issue Information

    1. Top of page
    2. Issue Information
    3. Original Research
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      Issue Information (pages i–iii)

      Version of Record online: 11 JUL 2014 | DOI: 10.1002/fsn3.62

  2. Original Research

    1. Top of page
    2. Issue Information
    3. Original Research
    1. You have full text access to this OnlineOpen article
      Lytic enzyme production optimization using low-cost substrates and its application in the clarification of xanthan gum culture broth (pages 299–307)

      Cíntia Reis da Silva, Marilia Lordelo Cardoso Silva, Helio Mitoshi Kamida, Aristoteles Goes-Neto and Maria Gabriela Bello Koblitz

      Version of Record online: 25 APR 2014 | DOI: 10.1002/fsn3.87

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      The optimization of production of lytic enzymes and the application of the enzymes produced in the clarification of xanthan gum are presented in this article. The enzymes produced were able to increase the transmittance of the culture broth from 2.1% to 70.6% at 65°C, without dilution and without pH adjustment.

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      Influence of grinding on the nutritive value of peas for ruminants: comparison between in vitro and in situ approaches (pages 308–320)

      Sylvie Giger-Reverdin, Chiraze Maaroufi, Patrick Chapoutot, Corinne Peyronnet and Daniel Sauvant

      Version of Record online: 4 APR 2014 | DOI: 10.1002/fsn3.90

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      In ruminant nutrition, peas are characterized by high protein solubility and degradability, which impair its protein value estimated by the official in situ method. Grinding can be used as a technological treatment of pea seeds to modify their nutritional value. The aim of this study was to compare in situ and in vitro methods on the same pea ground either coarsely or finely.

    3. You have full text access to this OnlineOpen article
      Sensory descriptive quantitative analysis of unpasteurized and pasteurized juçara pulp (Euterpe edulis) during long-term storage (pages 321–331)

      Paula Porrelli Moreira da Silva, Renata Cristina Casemiro, Rafaela Rebessi Zillo, Adriano Costa de Camargo, Evanilda Teresinha Perissinotto Prospero and Marta Helena Fillet Spoto

      Version of Record online: 6 MAY 2014 | DOI: 10.1002/fsn3.105

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      Quantitative descriptive analysis (QDA) analysis of juçara pulp.

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      Nutritional and physical properties of organic Beauregard sweet potato [Ipomoea batatas (L.)] as influenced by broiler litter application rate (pages 332–340)

      Peter N. Gichuhi, Kokoasse Kpomblekou-A and Adelia C. Bovell-Benjamin

      Version of Record online: 9 APR 2014 | DOI: 10.1002/fsn3.108

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      Nutritional and physical properties of organic Beauregard sweet potato fertilized with broiler litter at rates 0, 0.5, 1, 2, and 3 t ha−1 were evaluated. The 0.5 t ha−1 treatment had sweet potatoes with higher dry matter, vitamin C and β-carotene contents, and also were firmer and with darker orange color.

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      Effects and mechanisms of 8-prenylnaringenin on osteoblast MC3T3-E1 and osteoclast-like cells RAW264.7 (pages 341–350)

      Dan Luo, Lumei Kang, Yuhui Ma, Hongping Chen, Haibin Kuang, Qiren Huang, Ming He and Weijie Peng

      Version of Record online: 6 APR 2014 | DOI: 10.1002/fsn3.109

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      The effects of 8-PN on promoting osteoblastic bone formation and inhibiting osteoclastic bone resorption were mediated by ERα but not ERβ and were more potent than those of the two classic phytoestrogens, genistein, and daidzein.

    6. You have full text access to this OnlineOpen article
      Susceptibility of sweet potato (Ipomoea batatas) peel proteins to digestive enzymes (pages 351–360)

      Katherine P. Maloney, Van-Den Truong and Jonathan C. Allen

      Version of Record online: 1 APR 2014 | DOI: 10.1002/fsn3.110

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      Sweet potato proteins have been shown to possess antioxidant, antidiabetic, and enzyme-inhibitory properties in vivo. Sweet potato proteins were incubated with pepsin, trypsin, and chymotrypsin and protein breakdown was visualized with SDS-PAGE. Trypsin inhibitory activity remained after simulated gastric digestion, but amylase and chymotrypsin inhibitory activity was not present in any of the samples after digestion.

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      Feasibility and application of a retronasal aroma-trapping device to study in vivo aroma release during the consumption of model wine-derived beverages (pages 361–370)

      Carolina Muñoz-González, Juan José Rodríguez-Bencomo, Maria Victoria Moreno-Arribas and Maria Ángeles Pozo-Bayón

      Version of Record online: 6 APR 2014 | DOI: 10.1002/fsn3.111

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      A retronasal aroma-trapping device (RATD) has been optimized to study aroma release during consumption of wine-derived beverages. The RATD is a useful tool to collect real in vivo data to extract reliable conclusions about the effect of beverage components on aroma release during consumption. It was proven that the addition of sugar (up to 150 mg kg−1) did not have effect on aroma release, while ethanol (up to 40 mg L−1) enhanced the aroma release during drinking.

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      Initial investigation of dietitian perception of plant-based protein quality (pages 371–379)

      Glenna J. Hughes, Kathleen S. Kress, Eric S. Armbrecht, Ratna Mukherjea and Mildred Mattfeldt-Beman

      Version of Record online: 29 APR 2014 | DOI: 10.1002/fsn3.112

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      Plant-based proteins are receiving increased interest from consumers, health care professionals, and government agencies that make dietary recommendations. This survey is the first to look at dietitians' perceptions of plant protein quality, from a knowledge and attitudes perspective. Results suggest the need for additional training of dietitians in this important area and reveal potential avenues for training.

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      Assessing the survival of exogenous plant microRNA in mice (pages 380–388)

      GaoFeng Liang, YanLiang Zhu, Bo Sun, YouHua Shao, AiHua Jing, JunHua Wang and ZhongDang Xiao

      Version of Record online: 15 MAY 2014 | DOI: 10.1002/fsn3.113

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      Here, we report the interesting finding that exogenous plant miRNAs are present in the sera and tissues of various animals and that these exogenous plant miRNAs are primarily acquired orally, through food intake. We infer that foreign plant small RNAs ingested by mammals can survive passage through the gastrointestinal system and can enter the blood stream and various organs of animal.

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      Estimation of daily aluminum intake in Japan based on food consumption inspection results: impact of food additives (pages 389–397)

      Kyoko Sato, Ippei Suzuki, Hiroki Kubota, Noriko Furusho, Tomoyuki Inoue, Yoshikazu Yasukouchi and Hiroshi Akiyama

      Version of Record online: 20 APR 2014 | DOI: 10.1002/fsn3.114

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      Dietary aluminum (Al) intake for young children, children, youths, and adults in Japan was estimated using the market basket method. The daily dietary Al intake from processed foods was much larger than that from unprocessed foods. Only the highest consumer Al exposure value (>P95) of the young children group exceeded the provisional tolerable weekly intake.

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      Effect of heat–moisture treatment on digestibility of different cultivars of sweet potato (Ipomea batatas (L.) Lam) starch (pages 398–402)

      Suraji Senanayake, Anil Gunaratne, K. K. D. S. Ranaweera and Arthur Bamunuarachchi

      Version of Record online: 20 APR 2014 | DOI: 10.1002/fsn3.115

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      Effect of different levels of heat–moisture treatment levels were tested for digestibility change on sweet potato starch. Moisture increase has a positive impact while temperature has a negative impact on digestibility.

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      Antimicrobial activities of commercial essential oils and their components against food-borne pathogens and food spoilage bacteria (pages 403–416)

      Hasika Mith, Rémi Duré, Véronique Delcenserie, Abdesselam Zhiri, Georges Daube and Antoine Clinquart

      Version of Record online: 4 MAY 2014 | DOI: 10.1002/fsn3.116

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      The antimicrobial activity of the essential oils and their main components was conducted against food-borne and food spoilage bacteria using paper disk diffusion methods. The essential oils with best inhibition diameters were chosen for minimum inhibitory and minimum bactericidal concentrations. This study also reveals the strong antimicrobial effects of cinnamon, oregano, thyme, and clove, which can be attributed to the existence mostly of cinnamaldehyde, carvacrol, thymol, and eugenol, respectively. These findings will help to select the best essential oils for application in food preservation for food safety and to extend the shelf life of product

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      Method for the determination of natural ester-type gum bases used as food additives via direct analysis of their constituent wax esters using high-temperature GC/MS (pages 417–425)

      Atsuko Tada, Kyoko Ishizuki, Takeshi Yamazaki, Naoki Sugimoto and Hiroshi Akiyama

      Version of Record online: 7 MAY 2014 | DOI: 10.1002/fsn3.117

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      Gas chromatography/mass spectrometry total ion chromatograms of 10 types of food additive gum bases. The number labels in the chromatograms indicate the number of carbons in the wax esters estimated from the retention times.

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      Antioxidant activity and total phenolic compounds of Dezful sesame cake extracts obtained by classical and ultrasound-assisted extraction methods (pages 426–435)

      Reza Esmaeilzadeh Kenari, Fatereh Mohsenzadeh and Zeinab Raftani Amiri

      Version of Record online: 18 MAY 2014 | DOI: 10.1002/fsn3.118

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      In this study, the effect of extraction methods (maceration, sonication) and the solvents (ethanol, methanol, ethanol:water (50:50), methanol:water (50:50), and water) on the antioxidant properties of sesame cake extracts were evaluated to determine the most suitable extraction method for optimal use of this product.

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      Antimicrobial-resistant genes associated with Salmonella spp. isolated from human, poultry, and seafood sources (pages 436–442)

      Yemisi O. Adesiji, Vijaya Kumar Deekshit and Indrani Karunasagar

      Version of Record online: 26 MAY 2014 | DOI: 10.1002/fsn3.119

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      Salmonella antimicrobial genes in human and food of animal origin is significant in assessments of food safety.

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