International Journal of Food Science & Technology

Cover image for Vol. 52 Issue 11

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

Edited By: Charles Brennan

Impact Factor: 1.64

ISI Journal Citation Reports © Ranking: 2016: 59/129 (Food Science & Technology); 62/130 (FOOD SCIENCE & TECHNOLOGY)

Online ISSN: 1365-2621

VIEW

  1. 1 - 66
  1. Original Articles

    1. Red–Green–Blue (RGB) colour system approach to study the segregation and percolation in a mixture of white wheat flour and bleached wheat bran

      Amara Aït-Aissa, Meriem Zaddem and Mohammed Aïder

      Version of Record online: 23 OCT 2017 | DOI: 10.1111/ijfs.13581

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      Red-Green-Blue (RGB) colour system as tool to study the segregation and percolation in a mixture of white wheat flour and bleached wheat bran.

    2. Geographical characterisation of multifloral honeys from the Marche region (Italy) according to their antioxidant activity and colour using a chemometric approach

      Sara Castiglioni, Mariassunta Stefano, Michela Pisani and Patricia Carloni

      Version of Record online: 23 OCT 2017 | DOI: 10.1111/ijfs.13630

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      Principal Component Analysis (PCA) carried out on the antioxidant and colour data of multifloral honeys (Marche - Italy): differentiation of samples from Mid/Coastal Hilly and High Hilly/Submountain belt.

    3. Application of an antimicrobial packaging material from chicken bone gelatine and cinnamon bark oil to mozzarella cheese

      Hyeri Kim, Song-Ee Beak, So-Young Yang and Kyung Bin Song

      Version of Record online: 23 OCT 2017 | DOI: 10.1111/ijfs.13636

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      Chicken bone gelatine (CBG) films with cinnamon bark oil (CBO) were prepared. The antibacterial activity of the films were determined and the films were applied to packaging of mozzarella cheese.

    4. Resistance of phages lytic to pathogenic Escherichia coli to sanitisers used by the food industry and in home settings

      David Tomat, Claudia Balagué, Virginia Aquili, Roxana Verdini and Andrea Quiberoni

      Version of Record online: 17 OCT 2017 | DOI: 10.1111/ijfs.13626

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      Resistance of coliphages to sanitisers.

    5. Polyphenol composition and antioxidant capacity in pulp and peel of apricot fruits of various varieties and maturity stages at harvest

      Xinguang Fan, Wenxiao Jiao, Xiaomei Wang, Jiankang Cao and Weibo Jiang

      Version of Record online: 17 OCT 2017 | DOI: 10.1111/ijfs.13589

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      Analysis of antioxidant contribution of phenolic compounds in northwestern China apricots by principal component analysis.

    6. Effect of peptide–phenolic interaction on the antioxidant capacity of walnut protein hydrolysates

      Shiwei Su, Yangling Wan, Shuntang Guo, Chao Zhang, Ting Zhang and Ming Liang

      Version of Record online: 16 OCT 2017 | DOI: 10.1111/ijfs.13610

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      The interaction between peptides and phenolics in walnut protein hydrolysates (WPHs) and its effect on the antioxidant capacity of WPHs.

    7. Enzymolysis reaction kinetics and thermodynamics of rapeseed protein with sequential dual-frequency ultrasound pretreatment

      Asif Wali, Haile Ma, Khizar Hayat, Xiaofeng Ren, Zeshan Ali, Yuqing Duan and Muhammad Tayyab Rashid

      Version of Record online: 16 OCT 2017 | DOI: 10.1111/ijfs.13555

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      Schematic representation of mechanism of Sequential dual-frequency ultrasound pretreatment on rapeseed protein enzymolysis kinetics and thermodynamics.

  2. Original articles

    1. Production of bioactive proteins and peptides from the diatom Nitzschia laevis and comparison of their in vitro antioxidant activities with those from Spirulina platensis and Chlorella vulgaris

      Mona Ahmed J. Alzahrani, Conrad O. Perera and Yacine Hemar

      Version of Record online: 16 OCT 2017 | DOI: 10.1111/ijfs.13642

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      Production Process of bioactive peptides from the diatom Nitzschia, and comparison of their antioxidant activities with those of Spirulina and Chlorella.

  3. Original Articles

    1. Antifungal resistance and physicochemical attributes of apricots coated with potassium sorbate-added carboxymethyl cellulose-based emulsion

      Dariusz Kowalczyk, Monika Kordowska-Wiater, Urszula Złotek and Tomasz Skrzypek

      Version of Record online: 14 OCT 2017 | DOI: 10.1111/ijfs.13648

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      The components of edible emulsion coatings. Light micrographs showing cross-sections of apricots. Rot lesions caused by phytopatogenic fungi on infected control and coated apricots observed on the 3rd day of storage under simulated retail display conditions.

    2. Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: dough characteristics and product properties

      Carolin Schmidt, Insa Geweke, Susanne Struck, Susann Zahn and Harald Rohm

      Version of Record online: 10 OCT 2017 | DOI: 10.1111/ijfs.13639

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      Schematic presentation of the experimental design: Evaluating the impact of dried and milled blackcurrant pomace, used as partial flour substitute, on the properties of cracker dough and savory cracker products.

    3. Lactobacillus plantarum and Lactobacillus fermentum alone or in combination regulate intestinal flora composition and systemic immunity to alleviate obesity syndrome in high-fat diet rat

      Xiuliang Li, Yong Song, Xiuyan Ma, Yanyan Zhang, Xinyang Liu, Li Cheng, Dequan Han, Yue Shi, Quan Sun, Chunhai Yang, Bo Pan and Qingshen Sun

      Version of Record online: 18 SEP 2017 | DOI: 10.1111/ijfs.13567

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      Changes of IL-6, endotoxin and IL-10 content in rats serum (left) and the HE staining images of liver, small intestine and fat tissue histopathology (right).

    4. Gelation properties of goose liver protein recovered by isoelectric solubilisation/precipitation process

      Xin Li, Siwen Xue, Xue Zhao, Xinbo Zhuang, Minyi Han, Xinglian Xu and Guanghong Zhou

      Version of Record online: 18 SEP 2017 | DOI: 10.1111/ijfs.13592

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      Gelation properties of ISP-recovered goose liver proteins.

    5. Amino acid composition, antioxidant and functional properties of protein hydrolysates from the roe of rainbow trout (Oncorhynchus mykiss)

      Mahsa Rajabzadeh, Parastoo Pourashouri, Bahare Shabanpour and Alireza Alishahi

      Version of Record online: 18 SEP 2017 | DOI: 10.1111/ijfs.13587

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      The diagram of production of bioactive materials from rain bow trout (Oncorhynchus mykiss) roe waste by the treatment of animal and microbial protease.

    6. In vitro regulation of enzymatic release of glucose and its uptake by Fenugreek microgreen and Mint leaf extract

      Surbhi Wadhawan, Jyoti Tripathi and Satyendra Gautam

      Version of Record online: 18 SEP 2017 | DOI: 10.1111/ijfs.13588

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      Fenugreek microgreen and mint leaves displayed antidiabetic effect by inhibiting α-amylase and α-glucosidase respectively, increasing glucose uptake in L6 rat myotubes and by inhibiting nonenzymatic glycation of protein

    7. Maca (Lepidium meyenii) as a source of macamides and polysaccharide in combating of oxidative stress and damage in human erythrocytes

      Lianzhu Lin, Jiayi Huang, Dongxiao Sun-Waterhouse, Mouming Zhao, Kun Zhao and Junjie Que

      Version of Record online: 18 SEP 2017 | DOI: 10.1111/ijfs.13586

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      Black maca cultivated in Yunnan possessing the most abundant macamides and polysaccharide with strong antioxidant activity could be developed as functional foods.

    8. The chemical composition of different edible locations (central and edge muscles) of flat fish (Lepidorhombus whiffiagonis)

      Roberta G. Barbosa, Marcos Trigo, Ricardo Prego, Roseane Fett and Santiago P. Aubourg

      Version of Record online: 18 SEP 2017 | DOI: 10.1111/ijfs.13583

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      Comparative study of two-side composition of megrim muscle.

    9. Enological tannins affect acetaldehyde evolution, colour stability and tannin reactivity during forced oxidation of red wine

      Luigi Picariello, Angelita Gambuti, Francesca Petracca, Alessandra Rinaldi and Luigi Moio

      Version of Record online: 15 SEP 2017 | DOI: 10.1111/ijfs.13577

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      Enological tannins affect the outcome of wine oxidation.

    10. Impact of enzyme inactivation conditions during the generation of whey protein hydrolysates on their physicochemical and bioactive properties

      Solène Le Maux, Alice B. Nongonierma, Claire Lardeux and Richard J. FitzGerald

      Version of Record online: 15 SEP 2017 | DOI: 10.1111/ijfs.13576

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      Heat treatment conditions applied during enzyme inactivation of whey protein hydrolysates affect their physicochemical and bioactive properties.

    11. Impact of whey protein isolates and concentrates on the formation of protein nanoparticles-stabilised Pickering emulsions

      Dong Li, Enmin Chen, Huanle Chen, Huifang Zhou, Bin Li and Yan Li

      Version of Record online: 15 SEP 2017 | DOI: 10.1111/ijfs.13578

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      Interfacial properties of whey protein isolates (WPI) and whey protein concentrates (WPC) nanoparticles were different, which affected the physical properties of Pickering emulsions stabilised by the protein nanoparticles.

    12. Inhibitory activities of kaempferol, galangin, carnosic acid and polydatin against glycation and α-amylase and α-glucosidase enzymes

      Zhanwu Sheng, Binling Ai, Lili Zheng, Xiaoyan Zheng, Zhimin Xu, Yixiao Shen and Zhiqiang Jin

      Version of Record online: 15 SEP 2017 | DOI: 10.1111/ijfs.13579

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      Inhibitory capability of four natural phenolics against the glycation potential based on the free radical scavenging, AGE formation inhibition, MGO conjugation abilities and inhibitory effects on α-amylase and α-glucosidase.

    13. Addition of acid whey improves organic dry-fermented sausage without nitrite production and its nutritional value

      Małgorzata Karwowska and Anna Kononiuk

      Version of Record online: 15 SEP 2017 | DOI: 10.1111/ijfs.13580

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      The aim of the present study was to determine the effect acid whey had on the physicochemical properties and nutritional value of non-nitrite organic fermented sausage made from beef and tallow during ripening. The scientific literature lacks information regarding the effect of acid whey application in technology of beef fermented sausage.

    14. Inactivation kinetics of peroxidase and polyphenol oxidase in peach juice treated with gaseous ozone

      Gabriela M. Jaramillo Sánchez, Analia B. Garcia Loredo, Eunice V. Contigiani, Paula L. Gómez and Stella M. Alzamora

      Version of Record online: 15 SEP 2017 | DOI: 10.1111/ijfs.13591

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      Gaseous ozone treatments reduced the activity of peroxidase (POD) and polyphenol oxidase (PPO) in peach juice. The magnitude of the inactivation increased with ozone level and exposure time. Inactivation curves were successfully fitted with the Weibull model.

    15. Structure and functional properties of rice protein–dextran conjugates prepared by the Maillard reaction

      Yun-Hui Cheng, Wen-Juan Tang, Zhou Xu, Li Wen and Mao-Long Chen

      Version of Record online: 15 SEP 2017 | DOI: 10.1111/ijfs.13594

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      The solubility, emulsifying activity index, emulsifying stability index, foaming activity index and foaming stability of the rice protein-dextran conjugates (RPDCs) increased by factors of 7.50, 1.79, 2.20, 1.69 and 2.01, respectively, compared to original rice protein.

    16. Inclusion complexes dispersed in polystyrene-based labels for fruit ripening on demand

      Luigi C. Capozzi, Marco Bazzano, Marco Sangermano and Roberto Pisano

      Version of Record online: 15 SEP 2017 | DOI: 10.1111/ijfs.13596

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      Schematics of ethylene released from labels stuck on fruit peel.

    17. Antioxidant activities of Rapana venosa meat and visceral mass during simulated gastrointestinal digestion and their membrane ultrafiltration fractions

      Fenglei Luo, Ronge Xing, Xueqin Wang, Haoyue Yang and Pengcheng Li

      Version of Record online: 15 SEP 2017 | DOI: 10.1111/ijfs.13597

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      After simulated gastrointestinal digestion, most Rapana venosa proteins were hydrolyzed and their hydroxyl radical reducing activity was enhanced, which was higher than vitamin C. The hydrolysates with different molecular weight showed different antioxidant activities.

    18. Use of low-voltage direct current electricity treatment to increase phenolics content of postharvest okra: effects of some treatment parameters

      Thunyarat Saetung, Sakamon Devahastin and Naphaporn Chiewchan

      Version of Record online: 15 SEP 2017 | DOI: 10.1111/ijfs.13602

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      Concept on the use of low-voltage DC electricity treatment to increase phenolics content of postharvest okra.

    19. Quality and consumer acceptance of radio frequency and traditional heat pasteurised kiwi puree during storage

      Xiaoying Lyu, Xiaoli Peng, Shaojin Wang, Baowei Yang, Xin Wang, Hua Yang, Yingping Xiao, Allah Bux Baloch and Xiaodong Xia

      Version of Record online: 15 SEP 2017 | DOI: 10.1111/ijfs.13575

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      This study compared the effects of Radio Frequency heating with traditional heat pasteurization on various properties of kiwi puree. It suggests that RF heating has potential applications in processing of kiwi puree or similar products.

    20. Gluten-free muffins: effects of sugar reduction and health benefit information on consumer liking, emotion, and purchase intent

      Wisdom Wardy, Amber Renee Jack, Pitchayapat Chonpracha, Jose Ramon Alonso, Joan M. King and Witoon Prinyawiwatkul

      Version of Record online: 14 SEP 2017 | DOI: 10.1111/ijfs.13582

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      Overall liking of gluten-free, sugar reduced banana muffins before and after providing health benefit information to consumers (N = 128). TRT 1 = 0% sugar reduction formulation; TRT 2 = 50% sugar reduction formulation; TRT 3 = 100% sugar reduction formulation with Stevia.

    21. Simulated gastrointestinal digestion and in vitro colonic fermentation of date (Phoenix dactylifera L.) seed polyphenols

      Sameera Sirisena, Said Ajlouni and Ken Ng

      Version of Record online: 14 SEP 2017 | DOI: 10.1111/ijfs.13599

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      Simulated gastro-intestinal digestion of date seed powder, and sequential in-vitro colonic fermentation to investigate the bioaccessibility of major date seed polyphenols and their colonic fermentation metabolites by HPLC and HPLC-MS.

    22. Effect of heat shock protein 27 on the in vitro degradation of myofibrils by caspase-3 and μ-calpain

      Zhenjiang Ding, Feng Huang, Chunjiang Zhang, Liang Zhang, Hongxia Sun and Hong Zhang

      Version of Record online: 13 SEP 2017 | DOI: 10.1111/ijfs.13565

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      Representative Western blots of troponin-T levels in myofibrillar proteins. 0 and 0’ represent samples before and after dissolution in IB, respectively. C3, caspase-3; C3+HSP, caspase-3+HSP27; C1, µ-calpain; C1+HSP, µ-calpain+HSP27; HSP, HSP27. Twenty micrograms of protein was loaded per lane.

    23. Determination and distribution of biogenic amines in bee pollen

      Lingling Zhao, Suzhen Qi, Xinwen Liang, Jihao Shan, Wei Cao, Liming Wu and Xiaofeng Xue

      Version of Record online: 11 SEP 2017 | DOI: 10.1111/ijfs.13570

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      Biogenic amines in bee pollen.

    24. Effects of sugar concentration on mango wine composition fermented by Saccharomyces cerevisiae MERIT.ferm

      Yuyun Lu, Li-Jie Chan, Xiao Li and Shao-Quan Liu

      Version of Record online: 11 SEP 2017 | DOI: 10.1111/ijfs.13574

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      Effects of sugar concentration on mango wine composition fermented by Saccharomyces cerevisiae MERIT. ferm.

    25. Polyphenols, ascorbic acid and antioxidant capacity of commercial nutritional drinks, fruit juices, smoothies and teas

      Marvin Abountiolas and Cecilia do Nascimento Nunes

      Version of Record online: 11 SEP 2017 | DOI: 10.1111/ijfs.13573

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      Polyphenol profiles for aronia, blackcurrant and pomegranate juices.

    26. Microwave-assisted degradation of chitosan with hydrogen peroxide treatment using Box-Behnken design for enhanced antibacterial activity

      Yiwen Zhang, Hongcai Zhang, Shunsheng Chen, Hao Fu and Yanyun Zhao

      Version of Record online: 11 SEP 2017 | DOI: 10.1111/ijfs.13569

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      Chitosan after degradation with enhanced antibacterial activity.

    27. Effect of the addition of soluble (nutriose, inulin and polydextrose) and insoluble (bamboo, potato and pea) fibres on the quality of sugar-snap cookies

      Camino M. Mancebo, Patricia Rodríguez, Mario M. Martínez and Manuel Gómez

      Version of Record online: 11 SEP 2017 | DOI: 10.1111/ijfs.13566

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      Soluble fibres decreased dough consistency and favoured cookie spread. In contrast, insoluble fibres showed an opposite trend.

    28. Effect of consecutive steeping on antioxidant potential of green, oolong and black tea

      Shaikh N. Islam, Sumaya Farooq and Amit Sehgal

      Version of Record online: 11 SEP 2017 | DOI: 10.1111/ijfs.13572

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      Among the studied whole leaf teas, green tea is the best candidate for re-steeping followed by oolong and then black tea. Don't use the previous graphical abstract. I am sending better quality image of graphical abstract as an attachment.

    29. Optimisation of phenol extraction from wine using layered double hydroxides and technological evaluation of the bioactive-rich powder

      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.

    30. Enhancement effect on apparent viscosity of aqueous tragacanth gum dispersions promoted by sugars

      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.

    31. Electrospun nanofibers from cyclodextrin inclusion complexes with cineole and p-cymene: enhanced water solubility and thermal stability

      Asli Celebioglu, Zehra Irem Yildiz and Tamer Uyar

      Version of Record online: 9 SEP 2017 | DOI: 10.1111/ijfs.13564

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      The electrospinning enables the production of cineole and p-cymene cyclodextrin inclusion complex (CD-IC) nanofibers without using a carrier polymeric matrix. The free-standing CD-IC nanofibrous webs have shown enhanced thermal stability and water solubility for these highly volatile and poorly water-soluble active compounds due to inclusion complexation.

    32. Accumulating mechanism of γ-aminobutyric acid in soybean (Glycine max L.) during germination

      Xu Luo, Yan Wang, Qianqian Li, Donghui Wang, Cencan Xing, Lijing Zhang, Teng Xu, Fang Fang and Fengzhong Wang

      Version of Record online: 9 SEP 2017 | DOI: 10.1111/ijfs.13563

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      GABA has been found accumulating significantly in soybean seeds during germination. Gene expression, Enzyme activity and metabolites associated with GABA shunt in ZH 13 soybean during germination were analysed to clarify the accumulation mechanism. The result showed that up-regulation of GAD and down-regulation of GABA-T may cause the accumulation of GABA.

    33. Changes in in vitro protein digestion of retort-pouched pork belly during 120-day storage

      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.

    34. Isomaltooligosaccharide synthesised from rice starch and its prebiotic properties in vitro

      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.

    35. Effects of breeds on the formation of heterocyclic aromatic amines in smoked lamb

      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.

    36. Effects of l-lysine/l-arginine on the emulsion stability, textural, rheological and microstructural characteristics of chicken sausages

      Xiaoxu Zhu, Cheng Ning, Shiyi Li, Peng Xu, Yadong Zheng and Cunliu Zhou

      Version of Record online: 9 SEP 2017 | DOI: 10.1111/ijfs.13561

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      The tentative mechanism of Lys/Arg improve the ES of meat products.

    37. Gel-like emulsions prepared with zein nanoparticles produced through phase separation from acetic acid solutions

      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.

    38. The influence of flaxseed gum on the retrogradation of maize starch

      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.

    39. Starch-based carbohydrates display the bifidogenic and butyrogenic properties in pH-controlled faecal fermentation

      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.

  4. Reviews

    1. Reducing the glycaemic index and increasing the slowly digestible starch content in gluten-free cereal-based foods: a review

      Gianluca Giuberti and Antonio Gallo

      Version of Record online: 8 SEP 2017 | DOI: 10.1111/ijfs.13552

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      This review reported the main strategies currently adopted in gluten free cereal-based food recipes to formulate products with appreciable slowly digestible starch properties. The effects of inclusion of alternative ingredients along with the utilisation of technological treatments are presented and discussed.

  5. Original Articles

    1. Short-term feeding of fermentable dietary fibres influences the gut microbiota composition and metabolic activity in rats

      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.

    2. Investigating consumers' perception of apple juice as affected by novel and conventional processing technologies

      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.

    3. Rheological properties of Colombian-Caribbean-coast sour cream from goat milk

      Diego F. Tirado, Armando Vertel-Gallego, José Lora-Sánchez, Luis Alberto Gallo-García, Diofanor Acevedo and Ramiro Torres-Gallo

      Version of Record online: 8 SEP 2017 | DOI: 10.1111/ijfs.13562

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      Colombian-Caribbean-coast sour cream from goat milk with 3.75%, 4.00% and 4.25% initial fat content was made. Physicochemical analysis, microbiological tests and viscoelastic measurements were carried out. Samples from goat milk with 4.00% fat content exhibited highest elastic modulus, highest firmness and better adherence when it was applied. Finally, microstructure analysis of this sample showed that the protein network presented a rough, open surface with aggregates and wide spaces.

    4. Aroma volatiles, sensory and chemical attributes of strawberry (Fragaria × ananassa Duch.) achenes and receptacle

      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.

    5. Physical properties and chemical forces of extruded corn starch fortified with soy protein isolate

      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.

    6. Purification and characterisation of a novel α-L-rhamnosidase exhibiting transglycosylating activity from Aspergillus oryzae

      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.

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

      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. Effect of Yacon (Smallanthus sonchifolius) fructooligosaccharide purification technique using activated charcoal or ion exchange fixed bed column on recovery, purity and sugar content

      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.

    9. Fast extraction methodologies for the determination of toxic arsenic in meat

      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.

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

      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.

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

      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.

    12. Milk with different somatic cells counts and the physicochemical, microbiological characteristics and fatty acid profile of pasteurised milk cream: is there an association?

      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.
    13. Isolation, characterisation and fermentation optimisation of glucansucrase-producing Leuconostoc mesenteroidesDRP105 from sauerkraut with improved preservation stability

      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.

    14. Fabrication of core–shell structured macrocapsules by electro-coextrusion with agar–hydrocolloid mixtures for precooked food applications: textural and release characteristics

      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.

    15. Stability of antioxidant peptides from duck meat after post-mortem ageing

      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.

  6. Reviews

    1. Determining the effects of annealing time on the glass transition temperature of Pueraria lobata (Willd.) Ohwi starch

      Xiaoyan Zhu, Xianfeng Du, Xu Chen, Jingwei Hu, Xiuhong Zhou and Li Guo

      Version of Record online: 3 AUG 2017 | DOI: 10.1111/ijfs.13518

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      Annealing times of 0, 1, 3, 6, 12, and 24 h were employed to determine the effect of starch Tg using differential scanning calorimetry (DSC) with the support of 1H low field NMR.

  7. Invited Reviews

    1. Practical interventions that influence the sensory attributes of red wines related to the phenolic composition of grapes: a review

      Roland Harrison

      Version of Record online: 15 JUN 2017 | DOI: 10.1111/ijfs.13480

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      The ability to influence the relative extraction and subsequent reaction of skin and seed phenolics is important to the production of full colour, aromatic and long-lived wines. In this review, current knowledge concerning phenolic compounds and their influence on wine sensory attributes is presented, followed by a discussion of factors whereby producers can influence wine composition.

  8. Original Articles

    1. 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

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

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