International Journal of Food Science & Technology

Cover image for Vol. 52 Issue 6

Early View (Online Version of Record published before inclusion in an issue)

Edited By: Charles Brennan

Impact Factor: 1.504

ISI Journal Citation Reports © Ranking: 2015: 60/125 (Food Science & Technology)

Online ISSN: 1365-2621

VIEW

  1. 1 - 51
  1. Original articles

    1. Microstructure and model solute transport properties of transglutaminase-induced soya protein gels: effect of enzyme dosage, protein composition and solute size

      Chao Wu, Yufei Hua, Yeming Chen, Xiangzhen Kong and Caimeng Zhang

      Version of Record online: 26 MAY 2017 | DOI: 10.1111/ijfs.13444

      Thumbnail image of graphical abstract

      There were relationships between the network density of TGase-induced soya protein gels and release kinetics of the probes. The diffusion coefficients of PEG increased with increasing 11S ratio or decreasing solute size. A denser gel network resulted in a larger reduction rate of the diffusion coefficients of probes.

  2. Original Articles

    1. The kinetics of thermally induced isomerisation of trilinolenin, an improved gas chromatography study

      Fan Jiang, Qin Guo, Qingpeng Li, Jing Jin and Yiming Ha

      Version of Record online: 26 MAY 2017 | DOI: 10.1111/ijfs.13389

      Thumbnail image of graphical abstract

      The isomerisation kinetic pathways of heated trilinolenin.

    2. Utilisation possibility of Enterococcus faecalis isolates from neonate's faeces for production of fermented sausages as starter cultures

      Hoa Van Ba, Hyun-Woo Seo, Soo-Hyun Cho, Yoon-Seok Kim, Jin-Hyoung Kim, Beom-Young Park, Hyun-Wook Kim, Jun-Sang Ham and Pil-Nam Seong

      Version of Record online: 22 MAY 2017 | DOI: 10.1111/ijfs.13440

      Thumbnail image of graphical abstract

      Procedures of isolation, identification and utilization of Enterococcus faecalis isolates for production of fermented sausages.

    3. Optimisation of culture conditions and development of a novel fed-batch strategy for high production of β-galactosidase by Kluyveromyces lactis

      Sheng-ping You, Xiao-nan Wang, Wei Qi, Rong-xin Su and Zhi-min He

      Version of Record online: 22 MAY 2017 | DOI: 10.1111/ijfs.13464

      Thumbnail image of graphical abstract

      According to the survey, about 70% population of the world suffers from the problem of lactose intolerance, due to absent or reduced β-galactosidase activity in the small intestine. Therefore, there is a considerable market for industrial production of β-galactosidase. In this study, the optimum culture conditions by response surface methodology and a novel fed-batch strategy for high-production of β-galactosidase by Kluyveromyces lactis were developed successfully. Furthermore, the new fed-batch strategy based on optimum culture conditions could be automatic control easily and be conductive to further scale up for industrial fermentation.

    4. A comparative study of physico-chemical properties and antioxidant activity of freeze-dried mung bean (Vigna radiata) and adzuki bean (Vigna angularis) sprout hydrolysate powders

      Thasanporn Sangsukiam and Kiattisak Duangmal

      Version of Record online: 17 MAY 2017 | DOI: 10.1111/ijfs.13469

      Thumbnail image of graphical abstract

      Physico-chemical properties and antioxidant activities of freeze-dried bean sprout hydrolysate powders.

    5. Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties

      Anna Rzepkowska, Dorota Zielińska, Aleksandra Ołdak and Danuta Kołożyn-Krajewska

      Version of Record online: 17 MAY 2017 | DOI: 10.1111/ijfs.13471

      Thumbnail image of graphical abstract

      Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties. LAB - lactic acid bacteria anti-E.coli activity - antimicrobial activity against Escherichia coli.

    6. Characterisation of microemulsion nanofilms based on Tilapia fish skin gelatine and ZnO nanoparticles incorporated with ginger essential oil: meat packaging application

      Le Zhang, Anjun Liu, Wenhang Wang, Ran Ye, Yaowei Liu, Jindong Xiao and Kun Wang

      Version of Record online: 16 MAY 2017 | DOI: 10.1111/ijfs.13441

      Thumbnail image of graphical abstract

      Microemulsion nanofilms based on Tilapia fish skin gelatine and ZnO nanoparticles incorporated with ginger essential oil.

    7. Spray drying conditions for orange juice incorporated with lactic acid bacteria

      Joana Barbosa, Teresa R. S. Brandão and Paula Teixeira

      Version of Record online: 16 MAY 2017 | DOI: 10.1111/ijfs.13472

      Thumbnail image of graphical abstract

      Lactobacillus plantarum 299v and Pediococcus acidilactici HA-6111-2 were added to an orange juice (0.5% (w/v) of soluble solids) with 10 DE Maltodextrin (2% (w/v)) and both solutions were spray dried (at inlet air temperature of 120 °C and at flow rates of feed, drying air and compressed air of 5 mL/min, 86% and 550 L/h, respectively). Survival of both lactic acid bacteria was not affected by drying process and it was possible to produce a functional orange juice powder with 107 CFU/g of L. plantarum 299v after 90 days and 108 CFU/g of P. acidilactici HA-6111-2 after 210 days when stored at 4°C.

    8. In vitro digestibility of phenolic compounds from edible fruits: could it be explained by chemometrics?

      Francisco J. Olivas-Aguirre, Marcela Gaytán-Martínez, Sandra O. Mendoza-Díaz, Gustavo A. González-Aguilar, Joaquín Rodrigo-García, Nina del Rocío Martínez-Ruiz and Abraham Wall-Medrano

      Version of Record online: 15 MAY 2017 | DOI: 10.1111/ijfs.13482

      Thumbnail image of graphical abstract

      In vitro digestibility of phenolic compounds as predicted by chemometrics.

    9. Heated or raw Blue cheeses: what are the drivers influencing consumer preferences?

      Cécile Bord, Delphine Guerinon and Annick Lebecque

      Version of Record online: 15 MAY 2017 | DOI: 10.1111/ijfs.13466

      Thumbnail image of graphical abstract

      (a) Session organization of sensory profiles and consumer test in order to evaluate raw and heated cheeses. (b) One of the major results of this study showed that the sensory attributes that most influenced the liking of heated cheeses were melting, smoothy and stretchability.

    10. Green tea polyphenols reduce obesity in high-fat diet-induced mice by modulating intestinal microbiota composition

      Xiaojing Guo, Mei Cheng, Xin Zhang, Jinxuan Cao, Zufang Wu and Peifang Weng

      Version of Record online: 15 MAY 2017 | DOI: 10.1111/ijfs.13479

      Thumbnail image of graphical abstract

      Green tea polyphenols showed modulatory effect on intestinal microbiota in a high fat diet-induced obesity mouse model, and may have prebiotic-like activity contributing to the prevention of obesity.

    11. Preparation and characterisation of glyceollin-enriched soya bean protein using solid-state fermentation

      Yan-Qiong Chen, Hua-Jia Su, Ying Ouyang, Jin-Mei Wang, Xiao-Quan Yang and Wen-Feng Hu

      Version of Record online: 15 MAY 2017 | DOI: 10.1111/ijfs.13463

      Thumbnail image of graphical abstract

      The solid-state fermentation facilitated the conversion of isoflavones glycosides into aglycones and glyceollins, which could mainly enrich in soya bean protein isolate during protein preparation process. Glyceollin-enriched protein exhibited less flavour volatiles, lower whiteness, higher digestibility and higher antioxidant activity.

    12. Assessing the effects of incorporating bubbles into the water used for cleaning operations relevant to the food industry

      Dean Burfoot, Robert Limburn and Ryan Busby

      Version of Record online: 15 MAY 2017 | DOI: 10.1111/ijfs.13465

      Thumbnail image of graphical abstract

      Biofilm removal from surfaces was improved by incorporating bubbles into the wash water.

    13. Effect of gelatin/agar bilayer film incorporated with TiO2 nanoparticles as a UV absorbent on fish oil photooxidation

      Akbar Vejdan, Seyed Mahdi Ojagh and Mehdi Abdollahi

      Version of Record online: 15 MAY 2017 | DOI: 10.1111/ijfs.13461

      Thumbnail image of graphical abstract

      Schematic overview of fish oil packaging and storage (a) UV light permeability effect; (b) UV light and oxygen permeability effect.

    14. Effects of the spray drying conditions of chokeberry (Aronia melanocarpa L.) juice concentrate on the physicochemical properties of powders

      Jolanta Gawałek, Ewa Domian, Antoni Ryniecki and Sławomir Bakier

      Version of Record online: 15 MAY 2017 | DOI: 10.1111/ijfs.13476

      Thumbnail image of graphical abstract

      Microscopic image of particles, powder flowability and yield of spray drying chokeberry juice for various maltodextrin (MDx) content used as a carrier and various dextrose equivalent (DE) of maltodextrin (MDx).

    15. Selection of reference genes for quantitative real-time PCR in postharvest tomatoes (Lycopersicon esculentum) treated by continuous low-voltage direct current electricity to increase secondary metabolites

      Rungnapa Leelatanawit, Thunyarat Saetung, Sudtida Phuengwas, Nitsara Karoonuthaisiri and Sakamon Devahastin

      Version of Record online: 15 MAY 2017 | DOI: 10.1111/ijfs.13477

      Thumbnail image of graphical abstract

      Analysis of expression stability of candidate reference genes for quantitative real-time PCR in tomatoes.

    16. In vitro DNA damage protection and anti-inflammatory effects of Tartary buckwheats (Fagopyrum tataricum L. Gaertn) fermented by filamentous fungi

      Shiqi Huang, Yanli Ma, Dan Sun, Jian Fan and Shengbao Cai

      Version of Record online: 15 MAY 2017 | DOI: 10.1111/ijfs.13474

      Thumbnail image of graphical abstract

      In vitro DNA damage protection and anti-inflammatory effects of Tartary buckwheats (Fagopyrum tataricum L. Gaertn) fermented by filamentous fungi: experimental design and main results.

    17. Optimised condition for preparing sea cucumber ovum hydrolysate–calcium complex and its structural analysis

      Pengbo Cui, Na Sun, Pengfei Jiang, Di Wang and Songyi Lin

      Version of Record online: 15 MAY 2017 | DOI: 10.1111/ijfs.13468

      Thumbnail image of graphical abstract

      The sea cucumber ovum hydrolysates (SCOHs) possessing a calcium-binding capacity were obtained through enzymatic hydrolysis, and preparation conditions of the SCOHs-Ca complexes were optimized by response surface methodology. The Fourier Transform Infrared Spectroscopy confirmed that the calcium interacted with the SCOHs mostly via amino nitrogen atoms and the oxygen atoms of carboxylate groups. The prepared SCOHs-Ca complexes formed compact nanoparticles, and exhibited a fold and porous network structure.

    18. Effect of butter content and baking condition on characteristics of the gluten-free dough and bread

      Chonnikarn Srikanlaya, Nantawan Therdthai, Pitiporn Ritthiruangdej and Weibiao Zhou

      Version of Record online: 15 MAY 2017 | DOI: 10.1111/ijfs.13467

      Thumbnail image of graphical abstract

      Effect of butter content and baking condition on quality of gluten-free bread.

    19. Effects of 1-methylcyclopropene on postharvest storage performance and the transcriptome of cactus pear fruit

      Li Li, Yael Kashash, Livnat Goldenberg, Amit Sabag, Adi Doron-Faigenboim and Ron Porat

      Version of Record online: 15 MAY 2017 | DOI: 10.1111/ijfs.13454

      Thumbnail image of graphical abstract

      Photographs of control and 1-MCP treated cactus pear fruit after 3 weeks of storage at at 7 °C and 5 additional days at 20 °C.

    20. Bittersweet chocolates containing prebiotic and sweetened with stevia (Stevia rebaudiana Bertoni) with different Rebaudioside A contents: multiple time–intensity analysis and physicochemical characteristics

      Bruna Marcacini Azevedo, Janaína Madruga Morais-Ferreira, Valdecir Luccas and Helena Maria André Bolini

      Version of Record online: 15 MAY 2017 | DOI: 10.1111/ijfs.13470

      Thumbnail image of graphical abstract

      Multiple time–intensity analysis of bittersweet chocolates containing prebiotic and sweetened with stevia (Stevia rebaudiana Bertoni) with different Rebaudioside A contents.

    21. Effect of precooking and polyphosphate treatment on the quality of catfish fillets cooked in pouch in boiling water

      Carissa H. Li, John M. Bland and Peter J. Bechtel

      Version of Record online: 15 MAY 2017 | DOI: 10.1111/ijfs.13459

      Thumbnail image of graphical abstract

      The present work studied the effect of precooking and a commercial polyphosphate treatment on the quality of catfish fillets cooked in vacuum-sealed pouches in boiling water. This study will be used to develop precooked catfish products that can be reheated in boiling water.

  3. Original articles

    1. Quality characteristics of angel food cake and muffin using lentil protein as egg/milk replacer

      Marcela Jarpa-Parra, Leah Wong, Wendy Wismer, Feral Temelli, Jay Han, Weijuan Huang, Ewelina Eckhart, Zhigang Tian, Kaiyong Shi, Tianwei Sun and L. Chen

      Version of Record online: 13 MAY 2017 | DOI: 10.1111/ijfs.13433

      Thumbnail image of graphical abstract

      Structural characteristics of lentil protein-based angel cake and muffin batters and baked goods were studied through rheometry, microscopy, texture analysis, as well as consumer sensory analysis.

  4. Original Articles

    1. Sensory profiles of artisan goat cheeses as influenced by the cultural context and the type of panel

      Emmanuel de Jesús Ramírez-Rivera, Lorena Guadalupe Ramón-Canul, Pablo Díaz-Rivera, José Manuel Juárez-Barrientos, Erasmo Herman-Lara, Witoon Prinyawiwatkul and José Andrés Herrera-Corredor

      Version of Record online: 12 MAY 2017 | DOI: 10.1111/ijfs.13452

      Thumbnail image of graphical abstract

      Strategy for sensory performance comparison among different panels using hierarchical multiple factor analysis.

    2. Evaluation of modified casings and chitosan-PVA packaging on the physicochemical properties of cooked Sichuan sausages during long-term storage

      Chao-Hui Feng, Yao-Wen Liu, Yoshio Makino, Juan Francisco García Martín and Enda Cummins

      Version of Record online: 12 MAY 2017 | DOI: 10.1111/ijfs.13451

      Thumbnail image of graphical abstract

      The step of the casings with different treatments and measurements.

    3. Microencapsulated Lactobacillus reuteri combined with modified atmosphere as a way to improve tuna burger shelf life

      Luisa Angiolillo, Amalia Conte and Matteo A. Del Nobile

      Version of Record online: 12 MAY 2017 | DOI: 10.1111/ijfs.13430

      Thumbnail image of graphical abstract

      Study on the effects of microencapsulated reuterin combined with modified atmosphere packaging on tuna burgers shelf life. The effects of spray-dried reuterin on tuna burgers quality gave successful results under both ordinary and MAP conditions.

    4. High-pressure microfluidisation pretreatment disaggregate peanut protein isolates to prepare antihypertensive peptide fractions

      Kuijie Gong, Lei Deng, Aimin Shi, Hongzhi Liu, Li Liu, Hui Hu, Benu Adhikari and Qiang Wang

      Version of Record online: 12 MAY 2017 | DOI: 10.1111/ijfs.13449

      Thumbnail image of graphical abstract

      High-pressure microfluidisation (HPM) pretreatment disaggregate peanut protein isolate (PPI) to promote effective hydrolysis.

    5. Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties

      Mehmet Hayta and Muge Hendek Ertop

      Version of Record online: 12 MAY 2017 | DOI: 10.1111/ijfs.13457

      Thumbnail image of graphical abstract

      Response surface plots of the recombination of dry yeast (A), sourdough (B) and bran (C) on Bread Desirability (BD) and Bread Value (BV) according to fermentation types.

  5. Original articles

    1. Preparation, characterisation and antioxidant activities of litchi (Litchi chinensis Sonn.) polysaccharides extracted by ultra-high pressure

      Wenhong Gao, Pingzhou Lin, Xin-an Zeng and Margaret A. Brennan

      Version of Record online: 12 MAY 2017 | DOI: 10.1111/ijfs.13447

      Thumbnail image of graphical abstract

      Litchi polysaccharides were extracted by ultra-high pressure method in this paper. The optimal conditions were obtained using response surface methodology. Thereafter the characterisation and antioxidant activities of Litchi polysaccharides were investigated.

    2. Effect of dry heat stabilisation on the functional properties of rice bran proteins

      Shi-Wen Lv, Li-Hui Sun, Shu-Yan Zhao and Yong-Ming Bao

      Version of Record online: 12 MAY 2017 | DOI: 10.1111/ijfs.13458

      Thumbnail image of graphical abstract

      Rice bran was stabilised by dry heat method at 120 °C for 10–60 min, and then, protein was extracted from stabilised rice bran using weak alkali method. The stabilised rice bran showed good storage characteristics, and the physicochemical properties of rice bran protein isolate were subject to different effects.

    3. Identification of angiotensin converting enzyme inhibitory and antioxidant peptides in a whey protein concentrate hydrolysate produced at semi-pilot scale

      Martina B. O'Keeffe, Celia Conesa and Richard J. FitzGerald

      Version of Record online: 12 MAY 2017 | DOI: 10.1111/ijfs.13448

      Thumbnail image of graphical abstract

      Process of hydrolysate production and antioxidant and angiotensin converting enzyme (ACE) inhibitory peptide identification.

    4. Analysis of solvent effects on polyphenols profile, antiproliferative and antioxidant activities of mulberry (Morus alba L.) extracts

      Fuhua Li, Bin Zhang, Gu Chen and Xiong Fu

      Version of Record online: 12 MAY 2017 | DOI: 10.1111/ijfs.13443

      Thumbnail image of graphical abstract

      Mulberry fruit polyphenols were extracted by four solvents, and the polyphenol properties (content & composition) and bioactive properties (antioxidant & antiproliferative) of each obtained extract were analysed.

  6. Original Articles

    1. Characterisation and food application of curcumin bound to sodium caseinate–polysaccharide electrostatic complexes

      Hyunnho Cho, Hee Jae Lee, Ki Seon Yu, Yu Mi Choi and Keum Taek Hwang

      Version of Record online: 12 MAY 2017 | DOI: 10.1111/ijfs.13450

      Thumbnail image of graphical abstract

      Curcumin bound to sodium caseinate–polysaccharide electrostatic complexes.

  7. Original articles

    1. Effect of raspberry pomace extracts isolated by high pressure extraction on the quality and shelf-life of beef burgers

      Nora Kryževičūtė, Isabel Jaime, Ana M. Diez, Jordi Rovira and Petras Rimantas Venskutonis

      Version of Record online: 11 MAY 2017 | DOI: 10.1111/ijfs.13460

      Thumbnail image of graphical abstract

      Antioxidant effects of raspberry pomace ethanolic extract in beef burgers.

  8. Original Articles

    1. The stability of vitamin A in fortified palm olein during extended storage and thermal treatment

      Dewi Kristina Natalia Silalahi, Dewi Yuliyanti, Monica da Silva, Isti Christianti, Karyanto Mulyono and Paul Wassell

      Version of Record online: 9 MAY 2017 | DOI: 10.1111/ijfs.13462

      Thumbnail image of graphical abstract

      Trend stability of vitamin A in fortified palm olein at several temperature ranges, observed for 24 months storage period.

    2. Dietary emissions patterns and their effect on the overall climatic impact of food consumption

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

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

      Thumbnail image of graphical abstract

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

    3. Mixed extracts of green tea and orange peel encapsulated and impregnated on black tea bag paper to be used as a functional drink

      Fatemeh Rasouli Ghahroudi, Maryam Mizani, Karamatollah Rezaei and Mohammad Bameni Moghadam

      Version of Record online: 8 MAY 2017 | DOI: 10.1111/ijfs.13439

      Thumbnail image of graphical abstract

      A novel procedure was developed to microencapsulate a double emulsion formulated with an aqueous mixture of green tea/orange peel extracts and orange peel essential oil as the oily phase by complex coacervation. The best formulated microcapsules were coated onto surface of the tea bag paper in order to produce a functional drink.

    4. Analysis of volatile compounds in L. edodes blanched by hot water and microwave

      Biao Li, Benard Muinde Kimatu, Chengjie Li, Fei Pei, Qiuhui Hu and Liyan Zhao

      Version of Record online: 8 MAY 2017 | DOI: 10.1111/ijfs.13442

      Thumbnail image of graphical abstract

      The overall experimental set-up and the changes of volatile compounds in L. edodes blanched by hot water and microwave.

    5. Rapid detection of Listeria monocytogenes using fluorescence immunochromatographic assay combined with immunomagnetic separation technique

      Qianru Li, Sai Zhang, Yanxue Cai, Yuexi Yang, Fei Hu, Xiaoyun Liu and Xiaowei He

      Version of Record online: 8 MAY 2017 | DOI: 10.1111/ijfs.13428

      Thumbnail image of graphical abstract

      Schematic diagram of the immunochromatographic assay for Listeria monocytogenes detection.

    6. Antioxidant capacity of Maillard reaction products’ fractions with different molecular weight distribution from chicken bone hydrolysate – galactose system

      Xiaohua Nie, Liming Zhao, Joe M. Regenstein, Dan Xu and Xianghe Meng

      Version of Record online: 8 MAY 2017 | DOI: 10.1111/ijfs.13445

      Thumbnail image of graphical abstract

      Maillard reaction products (MRP) fractions from chicken bone protein hydrolysate – galactose system had antioxidant capacity, and the high-molecular weight (MW) one is the main antioxidant compounds. Antioxidant action of MRP fraction was positively correlated with its spectral properties.

    7. Radical scavenging and anti-proliferative capacity of three freeze-dried tropical fruits

      Francisco J. Olivas-Aguirre, Gustavo A. González-Aguilar, Gustavo R. Velderrain-Rodríguez, Heriberto Torres-Moreno, Ramón E. Robles-Zepeda, Alma A. Vázquez-Flores, Laura A. de la Rosa and Abraham Wall-Medrano

      Version of Record online: 8 MAY 2017 | DOI: 10.1111/ijfs.13408

      Thumbnail image of graphical abstract

      Freeze-dried mango has better cancer preventing properties than papaya or pineapple.

    8. Sensory characteristics and consumer acceptance of black walnut gelato

      Catherine Lynch, Kadri Koppel and William Reid

      Version of Record online: 8 MAY 2017 | DOI: 10.1111/ijfs.13432

      Thumbnail image of graphical abstract

      Consumers divide into clusters based on black walnut cultivars used in gelati. Gelati with Pounds II and Sparks 127 cultivars were liked by all clusters.

    9. Phytate dephosphorylation by Lactobacillus pentosus CFR3

      Girish K. Amritha, Prakash M. Halami and G. Venkateswaran

      Version of Record online: 8 MAY 2017 | DOI: 10.1111/ijfs.13407

      Thumbnail image of graphical abstract

      Lactobacillus pentosus produce phytate degrading enzymes. Hence, its application as a functional starter yield products with reduced phytate level. This in turn improves mineral bioavailability.

    10. Solubility of a cruciferin-rich protein product purified from rapeseed pressed cake (Brassica napus L.) by an aqueous processing method

      Alina Rehder, Anna Maria Sulewska, Keld Ejdrup Markedal, Susanne Sørensen and Jens Christian Sørensen

      Version of Record online: 5 MAY 2017 | DOI: 10.1111/ijfs.13446

      Thumbnail image of graphical abstract

      Addition of NaCl to a 1% w/v solution containing a cruciferin-rich rapeseed protein product restricts the protein solubility.

    11. Development and validation of a SYBR-Green I Real-Time PCR test to detect bivalves including Mytilus species in foods

      Sara Graziano, Mariolina Gullì and Nelson Marmiroli

      Version of Record online: 9 APR 2017 | DOI: 10.1111/ijfs.13429

      Thumbnail image of graphical abstract

      A qPCR assay was developed for the detection and quantification of Mytilus species in processed food products. The target genes were the mitochondrial cytochrome C oxidase I (COI) and the nuclear gene encoding β-actin (ACT). ACT and COI primers were utilised to amplify DNA purified from fresh tissues or processed foods. Recombinant plasmids containing each of the target regions were used as a reference for quantification purposes (IPRS). Spiked and processed food were analysed with both qPCR and ELISA to compare the performance of methods.

    12. Fermented soy-powder milk with Lactobacillus Plantarum P1201 protects against high-fat diet-induced obesity

      Cheng-liang Xie, Chung Eun Hwang, Cheol Kyu Oh, Nal Ae Yoon, Jin Hyun Ryu, Joo Yeon Jeong, Gu Seob Roh, Hyun Joon Kim, Gyeong Jae Cho, Wan Sung Choi, Sang Soo Kang, Kye Man Cho and Dong Hoon Lee

      Version of Record online: 9 APR 2017 | DOI: 10.1111/ijfs.13434

      Thumbnail image of graphical abstract

      Fermented soy-powder milk (FSPM) with Lactobacillus plantarum P1201 contains conjugated linoleic acid (CLA) and isoflavone aglycones and exerts antiobesity activity by reducing the weight of body, body weight gain, liver and mesenteric white adipose tissue by 10.9%, 25.5%, 32.8% and 24.1%, respectively, compared with the high fat diet (HFD) group. Moreover, FSPM ameliorated HFD-induced hepatic steatosis by down-regulating gene expression related to fatty acid biosynthesis and inflammation in the liver.

    13. Physical, antimicrobial and antibiofilm properties of Zataria multiflora Boiss essential oil nanoemulsion

      Nasim Shahabi, Hossein Tajik, Mehran Moradi, Mehrdad Forough and Parya Ezati

      Version of Record online: 9 APR 2017 | DOI: 10.1111/ijfs.13438

      Thumbnail image of graphical abstract

      Appearance of ZEO nanoemulsion (left) and verage droplet size and polydispersity of ZEO nanoemulsion during storage at ambient condition (right).

    14. Protein hydrolysates of salted duck egg white improve the quality of Jinga Shrimp (Metapenaeus Affinis)

      Juan Yang, Chun Cui, Wanzhen Feng, Haifeng Zhao, Wei Wang and Keming Dong

      Version of Record online: 9 APR 2017 | DOI: 10.1111/ijfs.13435

      Thumbnail image of graphical abstract

      A brief about water retention of shrimp by protein hydrolysates of salt duck egg white.

    15. Effects of a mixed koji culture of Aspergillus oryzae HG-26 and Aspergillus niger HG-35 on the levels of enzymes, antioxidants and phenolic compounds in soy sauce during the fermentation process

      Mingye Peng, Jingyi Liu, Yao Huang, Mengzhou Zhou, Yong Hu, Caixia Fu, Jun Dai, Chao Wang, Dongsheng Li, Bing Gao and Ning Xu

      Version of Record online: 9 APR 2017 | DOI: 10.1111/ijfs.13431

      Thumbnail image of graphical abstract

      The changes for enzyme activities of protease, cellulose, pectinase, α-amylase and β-glucosidase during Koji-making and dynamically changes in total flavonoid content (TFC), total phenolic content (TPC), three aglycone-form isoflavones, such as daizein, glycitein and genistein, and antioxidant activities during moromi fermentation in mixed Koji inoculated with A. oryzae HG-26 and A. niger HG-35 were studied.

    16. Drying kinetics, physico-chemical properties, antioxidant activity and phenolic composition of foam-mat dried germinated rice bean (Vigna umbellata) hydrolysate

      Burachat Sritongtae, Michael R. A. Morgan and Kiattisak Duangmal

      Version of Record online: 9 APR 2017 | DOI: 10.1111/ijfs.13401

      Thumbnail image of graphical abstract

      Physico-chemical properties and antioxidant activities of foam-mat dried germinated rice bean hydrolysate.

    17. Evaluation of synergistic and antagonistic effects between some selected antioxidants by means of an electrochemical technique

      Alberto Palma, Mercedes Ruiz Montoya, Manuel Jesús Díaz, Jesús F. Arteaga, Rafael Estévez Brito and José Miguel Rodríguez Mellado

      Version of Record online: 9 APR 2017 | DOI: 10.1111/ijfs.13437

      Thumbnail image of graphical abstract

      Synergistic and antagonistic effects for a combination of antioxidants.

VIEW

  1. 1 - 51

SEARCH

SEARCH BY CITATION