International Journal of Food Science & Technology

Cover image for Vol. 49 Issue 8

August 2014

Volume 49, Issue 8

Pages 1781–1961

  1. Review

    1. Top of page
    2. Review
    3. Original articles
  2. Original articles

    1. Top of page
    2. Review
    3. Original articles
    1. Proximate and fatty acid compositions and sensory acceptability of Hispanic consumers towards rib-eye steaks from forage-finished steers (pages 1788–1798)

      Damir D. Torrico, Wannita Jirangrat, Guillermo Scaglia, Fatemeh Malekian, Marlene E. Janes, Kenneth W. McMillin and Witoon Prinyawiwatkul

      Article first published online: 25 APR 2014 | DOI: 10.1111/ijfs.12552

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      Forage-finished rib-eye steaks showed a potentially healthier lipid profile than grain-finished steaks, and had market potential toward Hispanic consumers.

    2. Antiglycation capacity and antioxidant activities of different pigmented Thai rice (pages 1805–1810)

      Wipavadee Daiponmak, Chadapon Senakun and Sirithon Siriamornpun

      Article first published online: 21 JAN 2014 | DOI: 10.1111/ijfs.12487

    3. Antioxidant potential of fresh and stored lentil sprouts affected by elicitation with temperature stresses (pages 1811–1817)

      Michał Świeca, Magdalena Surdyka, Urszula Gawlik-Dziki, Urszula Złotek and Barbara Baraniak

      Article first published online: 2 JAN 2014 | DOI: 10.1111/ijfs.12489

    4. Effect of green plantain flour addition to gluten-free bread on functional bread properties and resistant starch content (pages 1825–1833)

      Chonthira Sarawong, Zuleyka Rodríguez Gutiérrez, Emmerich Berghofer and Regine Schoenlechner

      Article first published online: 22 JAN 2014 | DOI: 10.1111/ijfs.12491

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      Green plantain flour (GPF) was added to gluten-free bread based on rice flour and GF wheat starch in order to increase its resistant starch content. An addition of up to 30% within an optimised recipe delivered acceptable gluten-free bread quality.

    5. The characterisation and profile of the bioactive compounds in red guava (Psidium cattleyanum Sabine) and guabiju (Myrcianthes pungens (O. Berg) D. Legrand) (pages 1842–1849)

      Cleice Dalla Nora, André Jablonski, Alessandro de O. Rios, Plinho Francisco Hertz, Erna Vogt de Jong and Simone Hickmann Flôres

      Article first published online: 17 FEB 2014 | DOI: 10.1111/ijfs.12493

    6. Effects of nano-clay type and content on the physical properties of sesame seed meal protein composite films (pages 1869–1875)

      Ji-Hyun Lee, Nak-Bum Song, Wan-Shin Jo and Kyung Bin Song

      Article first published online: 5 FEB 2014 | DOI: 10.1111/ijfs.12496

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      The incorporation of 5% Cloisite Na+ to the sesame seed meal protein (SSMP) film-forming solution provides a smooth surface and well-dispersed state, resulting in better physical property of the SSMP nanocomposite film than Cloisite 10A.

    7. The effect of feed supplementation with dietary sources of n-3 polyunsaturated fatty acids, flaxseed and algae Schizochytrium sp., on their incorporation into lipid fractions of Japanese quail eggs (pages 1876–1885)

      Witold Gładkowski, Grzegorz Kiełbowicz, Anna Chojnacka, Łukasz Bobak, Radosław Spychaj, Zbigniew Dobrzański, Tadeusz Trziszka and Czesław Wawrzeńczyk

      Article first published online: 22 JAN 2014 | DOI: 10.1111/ijfs.12497

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      The influence of feed supplemented with flaxseed and algae Schizochytrium sp. on the fatty acid composition of lipids from Japanese quail eggs was studied. The significant (< 0.05) increase of n-3 PUFAs up to 7.33% in the total lipids, α-linolenic acid (ALA, 18:3) up to 4.57% in triacylglycerols, docosahexaenoic acid (22:6, DHA) up to 23.91% in phosphatidylethanolamine and up to 4.35% in phosphatidylcholine was observed in experimental group.

    8. Effect of the time of cold maceration on the evolution of phenolic compounds and colour of Syrah wines elaborated in warm climate (pages 1886–1892)

      María Jesús Cejudo-Bastante, Belén Gordillo, Dolores Hernanz, María Luisa Escudero-Gilete, Maria Lourdes González-Miret and Francisco J. Heredia

      Article first published online: 7 MAR 2014 | DOI: 10.1111/ijfs.12523

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      The effect of the time of cold maceration by the study of the evolution during time has been considered. Polyphenolic compounds and colorimetric characteristics of two different cold maceration treatments, in comparison with a control wine, have been studied. (a*b*)-plane of CIELAB colour space for the three types of wines during the evolution over the time is reflected in the graphical abstract.

    9. Effect of a cold-active pectinolytic system on colour development of Malbec red wines elaborated at low temperature (pages 1893–1901)

      María Carolina Martín and Vilma Inés Morata de Ambrosini

      Article first published online: 17 FEB 2014 | DOI: 10.1111/ijfs.12498

      Thumbnail image of graphical abstract

      The enzyme system significantly accelerates colour extraction by reducing the maceration time necessary for vinification at low temperature and shortening the PCM stage, achieving high-quality wines with chromatic characteristics similar to those of traditional wines.

    10. Reduction of Listeria monocytogenes in cold-smoked salmon by bacteriophage P100, nisin and lauric arginate, singly or in combinations (pages 1918–1924)

      Kamlesh A. Soni, Qian Shen and Ramakrishna Nannapaneni

      Article first published online: 22 MAY 2014 | DOI: 10.1111/ijfs.12581

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      This study provides insight into the potential for combining chemical antimicrobial agents such as nisin and lauric arginate with a biological control agent, bacteriophage P100, for controlling L. monocytogenes in cold-smoked salmon. Cold-smoked salmon is one of the top 10 ready-to-eat (RTE) food products with the highest risk of L. monocytogenes contamination. Several reports have suggested that there is a high prevalence of L. monocytogenes in cold-smoked salmon in the USA and Europe. Our study demonstrated the effectiveness of single and combinations of GRAS antimicrobials (lauric arginate, bacteriophage and nisin) for inactivating the initial load of L. monocytogenes in cold-smoked salmon.

    11. The role of lipid oxidation on biscuit texture during storage (pages 1925–1931)

      Mariela Patrignani, Paula A. Conforti and Cecilia E. Lupano

      Article first published online: 8 APR 2014 | DOI: 10.1111/ijfs.12550

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      Texture changes that biscuits experience during a controlled storage condition were studied.Water activity and peroxide value seem to determine the biscuit texture. The graphs obtained indicate that an increase in the peroxide level leads to a harder and crispy biscuit, while the humidity absorption lowers the fracture stress and Young modulus.(a) Three dimensional plot of fracture stress, water activity and peroxide value in biscuits. (b) Three dimensional plot of young modulus, peroxide value and water activity in biscuits.

    12. Antioxidant and nitric oxide inhibitory activities of tilapia (Oreochromis niloticus) protein hydrolysate: effect of ultrasonic pretreatment and ultrasonic-assisted enzymatic hydrolysis (pages 1932–1938)

      Sureeporn Kangsanant, Michael Murkovic and Chakree Thongraung

      Article first published online: 17 APR 2014 | DOI: 10.1111/ijfs.12551

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      Ultrasound was incorporated to processing tilapia (Oreochromis niloticus) hydrolysate in order to facilitate homogenate pretreatment and enzymatic hydrolysis. Discussion on changes of the hydrolysate bioactivity was made and possible mechanism for those changes has been proposed.

    13. The effects of heat–moisture treatment of rice grains before parboiling on viscosity profile and physicochemical properties (pages 1939–1945)

      Bruna Arns, Ricardo Tadeu Paraginski, Josiane Bartz, Rafael de Almeida Schiavon, Moacir Cardoso Elias, Elessandra da Rosa Zavareze and Alvaro Renato Guerra Dias

      Article first published online: 22 MAY 2014 | DOI: 10.1111/ijfs.12580

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      The present study aimed to evaluate the effects of heat-moisture treatment of rice before parboiling on the chemical composition and technological quality of rice grains.

    14. Production of oligosaccharides from coconut meal by subcritical water treatment (pages 1946–1952)

      Pramote Khuwijitjaru, Areewan Pokpong, Khwanjai Klinchongkon and Shuji Adachi

      Article first published online: 26 FEB 2014 | DOI: 10.1111/ijfs.12524

      Thumbnail image of graphical abstract

      Coconut meal was hydrolysed via subcritical water. Considerably high yield (28.3 g/100 g d.m.) of mannose and manno-oligosaccharides was obtained within 14 min.

    15. Concentration and purification of galacto-oligosaccharides using nanofiltration membranes (pages 1953–1961)

      Mariano Michelon, Ana Paula Manera, Andrea Limoeiro Carvalho and Francisco Maugeri Filho

      Article first published online: 2 JUN 2014 | DOI: 10.1111/ijfs.12582

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