International Journal of Food Science & Technology

Cover image for Vol. 49 Issue 9

September 2014

Volume 49, Issue 9

Pages 1963–2148

  1. Review

    1. Top of page
    2. Review
    3. Original articles
    4. Short communication
    1. Sugar replacement in sweetened bakery goods (pages 1963–1976)

      Susanne Struck, Doris Jaros, Charles S. Brennan and Harald Rohm

      Version of Record online: 1 AUG 2014 | DOI: 10.1111/ijfs.12617

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      The replacement of sucrose, a main ingredient in sweetened bakery products, is a challenging task because, apart from sweetness, sugar contributes to several other product characteristics. This review discusses alternative natural and artificial sweeteners that may be used as sugar replacers.

  2. Original articles

    1. Top of page
    2. Review
    3. Original articles
    4. Short communication
    1. Gluten-free spaghetti made with chickpea, unripe plantain and maize flours: functional and chemical properties and starch digestibility (pages 1985–1991)

      Pamela C. Flores-Silva, Jose De J. Berrios, James Pan, Perla Osorio-Díaz and Luis A. Bello-Pérez

      Version of Record online: 7 MAR 2014 | DOI: 10.1111/ijfs.12529

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      Average in vitro starch hydrolysis curves of cooked spaghetti: (■) control, (●) Up30-C70-M0, (▲) Up20-C65-M15 and (△) Up15-C65-M20. Error bars represent SEM.

    2. Evaluation of the chemical composition and colour in long-life tomatoes (Lycopersicon esculentum Mill) dehydrated by combined drying methods (pages 2001–2007)

      Aline Jorge, Denise Milleo Almeida, Maria Helene Giovanetti Canteri, Thiago Sequinel, Evaldo Toniolo Kubaski and Sergio Mazurek Tebcherani

      Version of Record online: 21 JAN 2014 | DOI: 10.1111/ijfs.12501

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      Changes in the composition and colour of tomatos were verified when different drying processes were used. Freeze drying, oven drying, the combination of both and the effect of blanching were studied.

    3. Optimisation of vacuum pulse osmotic dehydration of blanched pumpkin (pages 2008–2014)

      Jefferson L. G. Corrêa, Dovel B. Ernesto, José G. L. F. Alves and Raphael S. Andrade

      Version of Record online: 13 FEB 2014 | DOI: 10.1111/ijfs.12502

    4. Effects of soy protein hydrolysates on the growth and fermentation performances of brewer's yeast (pages 2015–2022)

      Haifeng Zhao, Chunyan Wan, Mouming Zhao, Hongjie Lei and Fen Mo

      Version of Record online: 5 FEB 2014 | DOI: 10.1111/ijfs.12503

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      The soy protein hydrolysates could promote the growth of brewer's yeast cell and induce more rapidly reducing sugar consumption and higher ethanol production.

    5. Effect of mungbean [Vigna radiata (L.) Wilczek] protein isolates on the microbial transglutaminase-mediated porcine myofibrillar protein gels at various salt concentrations (pages 2023–2029)

      Hong C. Lee, Iksoon Kang and Koo B. Chin

      Version of Record online: 3 MAR 2014 | DOI: 10.1111/ijfs.12504

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      Sodium dodecyl sulphate-poly acrylamide gel electrophoresis (SDS-PAGE) profiles of porcine myofibrillar proteins (MP) with/without 0.6% microbial transglutaminase (MTGase) and 0.53% mungbean protein isolate (MPI) at 0.15, 0.3, and 0.45 m salt concentrations: Lane M, standard marker of molecular weight; lane 1, MPI; lane 2, 3, 4, MP at 0.15, 0.3, and 0.45 m salt concentrations, respectively (controls, CTL); lane 5, 6, 7, MP with 0.6% MTGase and 0.53% MPI at 0.15, 0.3, and 0.45 m salt concentrations, respectively (treatments, T2). Calibrated MW (kDa) on Tris-HCl gel: myosin, β-galactosidase, bovine serum albumin, ovalbumin, carbonic anhydrase, soybean trypsin inhibitor, lysozyme (193, 118, 99.2, 54.1, 37.7, 29.4, 20.1, 7.44 kDa, respectively). Arrows indicate visual changes (in bold) in band area or intensity.

    6. Comparative polyphenolic antioxidant profile and quality of traditional apple cultivars as affected by cold storage (pages 2037–2044)

      Vlasios Goulas, Panayiotis Kourdoulas, Fedon Makris, Maria Theodorou, John K. Fellman and George A. Manganaris

      Version of Record online: 10 FEB 2014 | DOI: 10.1111/ijfs.12507

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      Quality attributes and polyphenolic antioxidants of traditional apple cultivars grown in Cyprus.

    7. Physical properties of cassava starch–carnauba wax emulsion films as affected by component proportions (pages 2045–2051)

      Talita M. Santos, Alaídes M. B. Pinto, Ana Vitória de Oliveira, Hálisson L. Ribeiro, Carlos Alberto Caceres, Edson N. Ito and Henriette M. C. Azeredo

      Version of Record online: 22 JAN 2014 | DOI: 10.1111/ijfs.12499

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      Cassava starch films were added with different concentrations of carnauba wax (CW), which improved elongation, moisture resistance and water vapor permeability, but impaired tensile strength, modulus, and transparency of films.

    8. Potential of nanofiltration for the concentration of bioactive compounds from watermelon juice (pages 2052–2060)

      Nathalia Aceval Arriola, Gielen Delfino dos Santos, Elane Schwinden Prudêncio, Luciano Vitali, José Carlos Cunha Petrus and Renata D. M. Castanho Amboni

      Version of Record online: 3 MAR 2014 | DOI: 10.1111/ijfs.12513

    9. Effects of process stages on Turkish delight/lokum microbiological quality (pages 2061–2066)

      Dilvin İpek and Nükhet N. Demirel Zorba

      Version of Record online: 3 MAR 2014 | DOI: 10.1111/ijfs.12514

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      Process Stages of Soft-Structured Lokhum in Çanakkale Region, Turkey. Cooking (Bottom and Side Surfaces of Open Tank), pouring & shaping (Tray Surface), dusted with icing sugar and cut into squares (Personnel hand and Cutting Knives).

    10. Physico-functional and antioxidant properties of purple-flesh sweet potato flours as affected by extrusion and drum-drying treatments (pages 2067–2075)

      Bisri Soison, Kamolwan Jangchud, Anuvat Jangchud, Thepkunya Harnsilawat, Kuakoon Piyachomkwan, Chulaluck Charunuch and Witoon Prinyawiwatkul

      Version of Record online: 3 MAR 2014 | DOI: 10.1111/ijfs.12515

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      Purple-flesh sweet potato roots were processed by extrusion and drum-drying treatments. Both extruded and drum dried flours were evaluated the physico-functional and antioxidant properties.

    11. Nisin-loaded alginate-high methoxy pectin microparticles: preparation and physicochemical characterisation (pages 2076–2082)

      Ramin Khaksar, Seyede Marzieh Hosseini, Hedayat Hosseini, Saeedeh Shojaee-Aliabadi, Mohammad Amin Mohammadifar, Amir Mohammad Mortazavian, Kianoosh khosravi-Darani, Nasrin Haji Seyed Javadi and Rozita Komeily

      Version of Record online: 17 MAR 2014 | DOI: 10.1111/ijfs.12516

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      The in vitro nisin release from alginate-high methoxy pectin microparticles followed a controlled release pattern.

    12. Alginate beads and apple pieces as carriers for Saccharomyces cerevisiae var. boulardii, as representative of yeast functional starter cultures (pages 2092–2100)

      Mariangela Gallo, Antonio Bevilacqua, Barbara Speranza, Milena Sinigaglia and Maria R. Corbo

      Version of Record online: 26 FEB 2014 | DOI: 10.1111/ijfs.12518

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      Beads and apple pieces are reusable biocatalyst for the fermentation of grape juice. Beads assured the survival of the yeast for at least 90 days.

    13. Antioxidant and functional properties of a high dietary fibre powder from carambola (Averrhoa carambola L.) pomace (pages 2101–2110)

      Maria del Rosario Pantaleón-Velasco, Irving Israel Ruiz-López, Araceli Pérez-Silva, Laura Bravo-Clemente, Raquel Mateos, Héctor Ruiz-Espinosa and Maria de los Angeles Vivar-Vera

      Version of Record online: 3 MAR 2014 | DOI: 10.1111/ijfs.12519

    14. Optimising pulsed microwave-vacuum puffing for Shiitake mushroom (Lentinula edodes) caps and comparison of characteristics obtained using three puffing methods (pages 2111–2119)

      Su-Wen Liu, Li-Jie Liu, Peng-Bao Shi and Xue-Dong Chang

      Version of Record online: 20 MAR 2014 | DOI: 10.1111/ijfs.12509

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      We used scanning electron microscopy (SEM) to determine how microwave puffing (MP), microwave-vacuum puffing (MVP), and pulsed microwave-vacuum puffing (PMVP) and the conditions used during puffing affected the microstructures of the puffed Shiitake mushroom caps. The mushroom caps puffed using MP, MVP and PMVP showed three distinct cellular structures. Those puffed using MVP showed closed structural fibres and fewer, nonuniform holes; those puffed using PMVP showed loose structural fibres and more, evenly distributed holes. Although the mushroom caps puffed using MP showed bigger holes than those puffed using either MVP or PMVP, the size of the holes in the mushroom caps puffed using MP was nonuniform. Hence, the caps puffed using PMVP showed better textures, sensory scores and microstructures than those puffed using either MP or MVP.

    15. Effect of pulsed electric field processing on carotenoid extractability of carrot purée (pages 2120–2127)

      Shahin Roohinejad, David W. Everett and Indrawati Oey

      Version of Record online: 3 MAR 2014 | DOI: 10.1111/ijfs.12510

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      Pulsed electric field processing affects the extractability of carotenoids in carrots. Enhancing electric field strengths up to 1 kV/cm at 5 Hz increased the extraction of carotenoids from carrot pomace, while increasing frequency above 10 Hz at 1 kV/cm did not improve the extractability. Increasing the electric field strength and frequency had no significant impact on the release of carotenoids into the carrot juice.

    16. Effect of ripening stage and infusion with calcium lactate and sucrose on the quality and microstructure of frozen mango (pages 2136–2141)

      Sirirak Siramard and Sanguansri Charoenrein

      Version of Record online: 25 APR 2014 | DOI: 10.1111/ijfs.12553

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      Light microscope images of fresh and frozen mangoes (40×, bar = 50 µm). (A) Partially ripe and (B) ripe mangoes; (i) fresh untreated, (ii) frozen untreated, (iii) frozen treated with calcium lactate and (iv) frozen treated with calcium lactate and sucrose. (CW, cell wall; P, plasmalemma; VC, vacuole; IS, intercellular space).

  3. Short communication

    1. Top of page
    2. Review
    3. Original articles
    4. Short communication
    1. Survey about the microbiological features, the oenological performance and the influence on the character of wine of active dry yeast employed as starters of wine fermentation (pages 2142–2148)

      Raffaele Guzzon, Giorgio Nicolini, Tiziana Nardin, Mario Malacarne and Roberto Larcher

      Version of Record online: 14 JUL 2014 | DOI: 10.1111/ijfs.12610

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      In this work we compared the microbiological features and the fermentative aptitude of 29 different ADY available on the Italian market. Each sample was essayed by microbiological analysis and fermentations in 3 different grape musts. Attention was focused on the presence of wine spoilage microorganisms inside ADY, and on the degradation/production of secondary metabolites having a relevant impact on the quality of wine.