Food Science & Nutrition
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Edited By: Y. Martin Lo
Online ISSN: 2048-7177
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Recently Published Articles
- You have full text access to this OnlineOpen articleAntibacterial activity of jalapeño pepper (Capsicum annuum var. annuum) extract fractions against select foodborne pathogens
Karleigh Bacon, Renee Boyer, Cynthia Denbow, Sean O'Keefe, Andrew Neilson and Robert Williams
Version of Record online: 13 FEB 2017 | DOI: 10.1002/fsn3.453
In this study, fractions were collected from jalapeño pepper extracts using reverse-phase HPLC and tested for antibacterial activity using the disk diffusion method. Following initial fractionation, two fractions (E and F) displayed antibacterial activity against all three pathogens (p > .05). The only fraction to display clear inhibition using both each was fraction E1, inhibiting the growth of L. monocytogenes, and was found to contain compounds belonging to a group of C. annuum-specific compounds called capsianosides.
- You have full text access to this OnlineOpen articleFresh preservation of alfalfa sprouts and mushroom slices by soaking with thymol and resveratrol solutions
Li-Jung Lai, Ju-Min Chiu and Robin Y.-Y. Chiou
Version of Record online: 9 FEB 2017 | DOI: 10.1002/fsn3.458
Thymol and resveratrol exhibited potent inhibitory activities against growth of Staphylococcus aureus and Escherichia coli. When cells of S. aureus were treated with thymol combined with resveratrol, both at 250 ppm, its 3LR value was <5 min. A synergistic antibacterial activity between thymol and resveratrol was apparent and known health beneficial activity of resveratrol is of virtue.
- You have full text access to this OnlineOpen articleOptimization of the extraction of the p-menthadienol isomers and aristolone contained in the essential oil from Elyonurus hensii using a 23 full factorial design
Aubin Nestor Loumouamou, Kévin Bikindou, Ernest Bitemou, Pierre Chalard, Thomas Silou and Gilles Figueredo
Version of Record online: 9 FEB 2017 | DOI: 10.1002/fsn3.459
The residual water content is the most important factor which significantly influences the average yield of the essential oil and the content of the major constituents. Regarding the aerial part, a low residual water content of the plant material increases the essential oil yield and the content of cis and trans-p-mentha-2.8-dien-1-ol. To the roots, the samples which have a very low residual water content should provide extracts richer in aristolone.
- You have full text access to this OnlineOpen articleWhich product characteristics are preferred by Chinese consumers when choosing pork? A conjoint analysis on perceived quality of selected pork attributes
Xiu Q. Ma, Julia M. Verkuil, Helene C. Reinbach and Lene Meinert
Version of Record online: 22 JAN 2017 | DOI: 10.1002/fsn3.457
A questionnaire was distributed among a group of Chinese consumers (n = 81). This showed that processing is the most important determinant of pork choice (36%) followed by fat content (27%), origin (18%), price (12%), and packaging (6.6%).
- You have full text access to this OnlineOpen articleEffects of starch concentration on calcium-enhanced black bullhead catfish protein gels
Ilgin Paker and Kristen E. Matak
Version of Record online: 22 JAN 2017 | DOI: 10.1002/fsn3.456
Protein gels were made that contained increasing amounts of potato starch (0, 5, 10, 15, 20 g/kg protein paste). Energy required to unfold protein groups increased with 5 g starch/kg paste. Protein gels got harder and darker with the added starch. Starch concentrations beyond 5 g starch/kg paste did not lead to further changes in textural properties.