International Journal of Food Science & Technology

Cover image for Vol. 52 Issue 12

December 2017

Volume 52, Issue 12

Pages 2505–2694

  1. Original articles

    1. Top of page
    2. Original articles
    1. Dietary emissions patterns and their effect on the overall climatic impact of food consumption (pages 2505–2512)

      John J. Hyland, Mary B. McCarthy, Maeve Henchion and Sinéad N. McCarthy

      Version of Record online: 9 MAY 2017 | DOI: 10.1111/ijfs.13419

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      Food groups that define the three distinct dietary emission food patterns of Irish adults.

    2. Stability of antioxidant peptides from duck meat after post-mortem ageing (pages 2513–2521)

      Dongmei Liu, Xing Chen, Jichao Huang, Xinghu Zhou, Ming Huang and Guanghong Zhou

      Version of Record online: 3 AUG 2017 | DOI: 10.1111/ijfs.13536

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      Effect of temperature, pH and pepsin - trypsin digestion on antioxidant activities of peptides in duck meat after 3 days post-mortem aging.

    3. Isolation, characterisation and fermentation optimisation of glucansucrase-producing Leuconostoc mesenteroides DRP105 from sauerkraut with improved preservation stability (pages 2522–2530)

      Renpeng Du, Hanwen Xing, Zhijiang Zhou and Ye Han

      Version of Record online: 3 AUG 2017 | DOI: 10.1111/ijfs.13537

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      A glucansucrase producing Leuconostoc mesenteroides DRP105 was isolated from Chinese sauerkraut juice. Based on Plackett–Burman experiment and central composite design, the optimum composition was sucrose 35.74 g L−1, sodium acetate 6.46 g L−1and initial pH 5.90. Optimum results showed that glucansucrase activity was increased to 6.26 ± 0.09 U mL−1in 24 h fermentation, 33.19% higher than before.

    4. Fast extraction methodologies for the determination of toxic arsenic in meat (pages 2531–2537)

      Manuela Ruiz-de-Cenzano, Patricia Cava-Montesinos, Maria Luisa Cervera and Miguel de la Guardia

      Version of Record online: 6 SEP 2017 | DOI: 10.1111/ijfs.13538

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      Arsenite, arsenate, MMA and DMA were extracted by microwave-assisted treatment and determined by hydride generation atomic fluorescence spectroscopy being evaluated experimental conditions and applied the methodology for meat samples.

    5. Fabrication of core–shell structured macrocapsules by electro-coextrusion with agar–hydrocolloid mixtures for precooked food applications: textural and release characteristics (pages 2538–2546)

      Peerapong Ngamnikom, Natthiya Phawaphuthanon, Moojoong Kim, Waraporn Boonsupthip, Il-Shik Shin and Donghwa Chung

      Version of Record online: 3 AUG 2017 | DOI: 10.1111/ijfs.13539

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      Core–shell structured macrocapsules fabricated by electro-coextrusion with an agar–fish gelatin mixture can be applied in precooked or partially prepared foods, because they are mechanically stable and can rapidly release the core upon contact with hot water.

    6. Comparison of vacuum impregnation and soaking techniques for addition of the probiotic Lactobacillus acidophilus to minimally processed melon (pages 2547–2554)

      Patrícia Martins de Oliveira, Afonso Mota Ramos, Eliane Maurício Furtado Martins, Érica Nascif Rufino Vieira, Ariana de Souza Soares and Marcel Cardoso de Noronha

      Version of Record online: 5 SEP 2017 | DOI: 10.1111/ijfs.13540

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      Comparison of vacuum impregnation and soaking techniques for addition of the probiotic Lactobacillus acidophilus to minimally processed melon.

    7. Cherry (Prunus cerasus cv Montmorency) extract with standardised antioxidant potential as preservative for refrigerated storage of ground pork (pages 2555–2563)

      Marta Brodowska, Dominka Guzek, Jolanta Godziszewska, Elżbieta Górska-Horczyczak, Ewelina Pogorzelska, Anna Sakowska, Iwona Wojtasik-Kalinowska, Magdalena Gantner and Agnieszka Wierzbicka

      Version of Record online: 6 SEP 2017 | DOI: 10.1111/ijfs.13541

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      Ground meat can potentially be enhanced with cherry extract being a natural antioxidant. The use of Prunus cerasus cv. Montmorency extract combined with the use of vacuum packaging inhibited both lipid oxidation and quality deterioration of pork patties.

    8. Investigating consumers' perception of apple juice as affected by novel and conventional processing technologies (pages 2564–2571)

      Pui Yee Lee, Biniam T. Kebede, Karen Lusk, Miranda Mirosa and Indrawati Oey

      Version of Record online: 8 SEP 2017 | DOI: 10.1111/ijfs.13542

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      The impact of novel pasteurization technologies on sensory perception varies among different apple cultivars. With respect to color, high pressure processing provides a better retention of the natural apple juice colour.

    9. Short-term feeding of fermentable dietary fibres influences the gut microbiota composition and metabolic activity in rats (pages 2572–2581)

      Gunaranjan Paturi, Christine A. Butts, Halina Stoklosinski, Thanuja D. Herath and John A. Monro

      Version of Record online: 8 SEP 2017 | DOI: 10.1111/ijfs.13543

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      Faecal short-chain fatty acids of rats fed the experimental diets for 7 days.

    10. Optimisation of phenol extraction from wine using layered double hydroxides and technological evaluation of the bioactive-rich powder (pages 2582–2588)

      Cinzia Pagano, Luana Perioli, Francesca Blasi, Maria Bastianini, Claudia Chiesi and Lina Cossignani

      Version of Record online: 9 SEP 2017 | DOI: 10.1111/ijfs.13544

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      A formulation of concentrated wine phenol extract was obtained using layered double hydroxides (LDH) under mild and solvent-free conditions, without modifying the pH of the wine. The optimal conditions were studied using response surface methodology.

    11. Isomaltooligosaccharide synthesised from rice starch and its prebiotic properties in vitro (pages 2589–2595)

      Vijitra Plongbunjong, Potchanapond Graidist, Knud Erik Bach Knudsen and Santad Wichienchot

      Version of Record online: 9 SEP 2017 | DOI: 10.1111/ijfs.13545

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      Development of instant rice porridge containing isomaltooligosaccharide synthesised from rice starch and its prebiotic properties in vitro.

    12. Purification and characterisation of a novel α-L-rhamnosidase exhibiting transglycosylating activity from Aspergillus oryzae (pages 2596–2603)

      Lin Ge, Jingcong Xie, Tao Wu, Shanshan Zhang, Linguo Zhao, Gang Ding, Zhenzhong Wang and Wei Xiao

      Version of Record online: 8 SEP 2017 | DOI: 10.1111/ijfs.13546

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      The rhamnosyl mannitol synthesized by the reverse hydrolysis of the α-L-rhamnosidase from Aspergillus oryzae.

    13. Physical properties and chemical forces of extruded corn starch fortified with soy protein isolate (pages 2604–2613)

      Biying Chen, Chen Yu, Junfei Liu, Yuling Yang, Xinchun Shen, Shaowei Liu and Xiaozhi Tang

      Version of Record online: 8 SEP 2017 | DOI: 10.1111/ijfs.13547

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      The addition of SPI to corn starch based extrudates resulted in a higher quality of starch based snack foods. More protein-protein and protein-starch cross-linking reactions occurred through new chemical linkages.

    14. Aroma volatiles, sensory and chemical attributes of strawberry (Fragaria × ananassa Duch.) achenes and receptacle (pages 2614–2622)

      Hongyan Lu, Zhaojun Ban, Kaidi Wang, Dong Li, Dongdong Li, Elena Poverenov, Li Li and Zisheng Luo

      Version of Record online: 8 SEP 2017 | DOI: 10.1111/ijfs.13548

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      Fresh whole fruit puree exhibited better overall quality, which had better sensory attributes, more aroma volatiles, and higher antioxidant capacity.

    15. Effect of extrusion variables on antioxidant activity, total phenolic content and dietary fibre content of gluten-free extrudate from germinated Chenopodium (Chenopodium album) flour (pages 2623–2630)

      Romee Jan, Dharmesh Chander Saxena and Sukhcharn Singh

      Version of Record online: 31 AUG 2017 | DOI: 10.1111/ijfs.13549

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      Effect of extrusion variables on the germinated C. album flour was studied. Germination provides gluten free extrudate with nutritionally superior quality. The extrudate contain high antioxidant activity, total phenolic and dietary fibre content. Gluten-free extrudate were obtained with higher consumer acceptance.

    16. Milk with different somatic cells counts and the physicochemical, microbiological characteristics and fatty acid profile of pasteurised milk cream: is there an association? (pages 2631–2636)

      Viviane R. P. Coelho, Christianne E. C. Rodrigues, Carlos H. Corassin, Celso F. Balthazar, Leandro P. Cappato, Marcus Vinicius S. Ferreira, Adriano G. Cruz and Carlos A. F. Oliveira

      Version of Record online: 16 AUG 2017 | DOI: 10.1111/ijfs.13550

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      • Similar pH and fat values;
      • Similar mesophiles and psychrotrophs counts;
      • Decrease of oleic acid level in intermediate and high SCC creams.
    17. Effect of Yacon (Smallanthus sonchifolius) fructooligosaccharide purification technique using activated charcoal or ion exchange fixed bed column on recovery, purity and sugar content (pages 2637–2646)

      David Campos, Lilid Mescua, Ana Aguilar-Galvez, Rosana Chirinos and Romina Pedreschi

      Version of Record online: 6 SEP 2017 | DOI: 10.1111/ijfs.13551

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      Yacon fructooligosaccharide purification.

    18. Starch-based carbohydrates display the bifidogenic and butyrogenic properties in pH-controlled faecal fermentation (pages 2647–2653)

      Vijitra Plongbunjong, Potchanapond Graidist, Knud Erik Bach Knudsen and Santad Wichienchot

      Version of Record online: 8 SEP 2017 | DOI: 10.1111/ijfs.13553

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      A pH-controlled batch culture system for evaluation of prebiotic property represents human colonic fermentation.

    19. The influence of flaxseed gum on the retrogradation of maize starch (pages 2654–2660)

      Xue Yang, Mei-qin Feng, Jian Sun, Xing-lian Xu and Guang-hong Zhou

      Version of Record online: 8 SEP 2017 | DOI: 10.1111/ijfs.13554

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      FG can inhibit the retrogradation of MS.

    20. Effects of breeds on the formation of heterocyclic aromatic amines in smoked lamb (pages 2661–2669)

      Chengli Hou, Zhenyu Wang, Liguo Wu, Jiali Chai, Xuan Song, Wenting Wang and Dequan Zhang

      Version of Record online: 9 SEP 2017 | DOI: 10.1111/ijfs.13557

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      To evaluate the effect of sheep breeds on the formation of heterocyclic aromatic amines (HAAs) in smoking cooked lamb. Ten breeds, 8-10 month aged sheep, obtained from Inner Mongolia, Ningxia, Gansu, Qinghai and Liaoning province of China, were selected. Longissimus dorsi (LD) muscle was collected and used to smoking cooked. Chemical composition including protein, fat, moisture and amino acids in raw and smoked lamb were determined, and the heterocyclic amines content was determined in smoked lamb. We compared the formation of HAAs in smoked meat from different sheep breeds, and studied the relationship between HAA content and the changes in free amino acids during smoking.

    21. Gel-like emulsions prepared with zein nanoparticles produced through phase separation from acetic acid solutions (pages 2670–2676)

      Yuan Zou, Runting Pan, Zhili Wan, Jian Guo, Jinmei Wang and Xiaoquan Yang

      Version of Record online: 9 SEP 2017 | DOI: 10.1111/ijfs.13558

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      The use of acetic acid as solvent for zein followed by the addition of water leads to the formation of ZP by phase separation, and those particles can be utilized to prepare gel-like emulsions.

    22. Enhancement effect on apparent viscosity of aqueous tragacanth gum dispersions promoted by sugars (pages 2677–2683)

      Claudia Silva, María D. Torres, Ramon Moreira and Francisco Chenlo

      Version of Record online: 9 SEP 2017 | DOI: 10.1111/ijfs.13559

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      Effect of sugars on apparent viscosity of aqueous tragacanth gum dispersions.

    23. Changes in in vitro protein digestion of retort-pouched pork belly during 120-day storage (pages 2684–2694)

      Yiting Zhou, Wanjun Yang, Guanghong Zhou, Xinglian Xu, Zhigang Zhang, Muhammad Ijaz Ahmad and Chunbao Li

      Version of Record online: 9 SEP 2017 | DOI: 10.1111/ijfs.13560

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      The products were stored at 25°C for different time and digested with pepsin and trypsin. SDS-PAGE and LC-MS-MS were applied to separate and identify proteins and their digested products. In vitro protein digestibility decreased from during long-term storage. Peptide composition and abundance in the digested products changed with storage time. Long-time storage could deteriorate nutritive values of meat products by reducing digestible protein content.

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