International Journal of Food Science & Technology

Cover image for Vol. 49 Issue 12

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

Edited By: Charles Brennan

Impact Factor: 1.354

ISI Journal Citation Reports © Ranking: 2013: 61/123 (Food Science & Technology)

Online ISSN: 1365-2621

VIEW

  1. 1 - 100
  2. 101 - 111
  1. Original Articles

    1. Evaluation of antioxidant activities and phenolic subtype contents of ethanolic bran extracts of Thai pigmented rice varieties through chemical and cellular assays

      Worawat Surarit, Chalerm Jansom, Nusiri Lerdvuthisopon, Supranee Kongkham and Pintusorn Hansakul

      Article first published online: 8 DEC 2014 | DOI: 10.1111/ijfs.12703

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      Thai red rice bran extracts exerted the highest scavenging activity against synthetic and natural free radicals, followed by purple rice bran extracts. For phenolic subtype analysis, proanthocyanidins as well as anthocyanins and protocatechuic acid contributed directly to such activity in red and purple bran, respectively. In contrast, all the rice bran extracts regardless of the color significantly restored the antioxidant enzyme activities.

    2. Enhanced thermal and antibacterial properties of cross-linked waxy maize starch granules by chitosan via dry heat treatment

      Zhongkai Zhou, Paiyun Zheng, Zhiwei Wang, Rui Yang and Yuling Chu

      Article first published online: 8 DEC 2014 | DOI: 10.1111/ijfs.12728

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      Chitosan-cross-linked starch had excellent bacterial growth inhibition, and its antibacterial activity was stronger against Gram-negative bacteria than against Gram-positive bacteria.

    3. Application of cold oxygen plasma for the reduction of Cladosporium cladosporioides and Penicillium citrinum on the surface of dried filefish (Stephanolepis cirrhifer) fillets

      Shin Young Park and Sang-Do Ha

      Article first published online: 8 DEC 2014 | DOI: 10.1111/ijfs.12730

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      10-min COP could be effective in reducing > 90% and inactivating of the mold without causing any deleterious changes to the physicochemical and sensory qualities of the fillet.

    4. Analysis of tea catechins in vegetable oils by high-performance liquid chromatography combined with liquid–liquid extraction

      Xin Zhang, Zufang Wu, Peifang Weng and Yang Yang

      Article first published online: 8 DEC 2014 | DOI: 10.1111/ijfs.12726

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      HPLC analysis of tea catechins in vegetable oils by liquid-liquid extraction.

    5. Potentially probiotic acetic acid bacteria isolation and identification from traditional dairies microbiota

      Babak Haghshenas, Yousef Nami, Norhafizah Abdullah, Dayang Radiah, Rozita Rosli, Abolfazl Barzegari and Ahmad Yari Khosroushahi

      Article first published online: 8 DEC 2014 | DOI: 10.1111/ijfs.12718

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      (GTG)5-PCR banding patterns of a total of nine reference Acetobacter strains, representing all validly described Acetobacter species (eight strains). The dendrogram was compared with the (GTG)5-PCR banding patterns of seven reference Enterococcus strains (out-group species). The dendrogram was generated after cluster analysis of the digitized fingerprints and was derived from UPGMA linkage of Pearson's correlation coefficients. LMG, Bacteria Collection (Laboratory of Microbiology, Ghent University, Gent, Belgium); JCM, Japan Collection of Microorganisms (Osaka, Japan); T, type strain.

    6. Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents

      A. Półtorak, J. Wyrwisz, M. Moczkowska, M. Marcinkowska-Lesiak, A. Stelmasiak, U. Ulanicka, M. Zalewska, A. Wierzbicka and Da-Wen Sun

      Article first published online: 5 DEC 2014 | DOI: 10.1111/ijfs.12707

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      Cheeses with reduced fat content were characterized by higher hardness, adhesiveness, cohesiveness and elasticity. Moreover, cheeses with reduced fat content have a higher meltability during microwave heating, rather than convection heating.

  2. Reviews

    1. Extraction, structure and biofunctional activities of laminarin from brown algae

      Shekhar U. Kadam, Brijesh K. Tiwari and Colm P. O'Donnell

      Article first published online: 4 DEC 2014 | DOI: 10.1111/ijfs.12692

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      Laminarins are basically storage β-glucans, which are composed of (1,3)-β-D-glucan. They consist of (1,3)-β-D-glucopyranose residues with some 6-O-branching in the main chain and some β-(1,6)-intrachain links are also present. M and G are two types of laminarin chains depending upon the reducing end.

  3. Original Articles

    1. Effects of lupin incorporation on the physical properties and stability of bioactive constituents in muffins

      Rumiyati Rumiyati, Anthony P. James and Vijay Jayasena

      Article first published online: 4 DEC 2014 | DOI: 10.1111/ijfs.12688

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      Effect of 8% Lupin addition on Muffin Parameters.

    2. Evaluation of in vitro probiotic potential of phytase-producing bacterial strain as a new probiotic candidate

      Anjana Sharma and Shraddha Trivedi

      Article first published online: 4 DEC 2014 | DOI: 10.1111/ijfs.12697

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      Mode of action of phytase-producing probiotic bacteria.

    3. Valorisation of olive mill wastewater by enhancement of natural hydroxytyrosol recovery

      Manel Hamza and Sami Sayadi

      Article first published online: 4 DEC 2014 | DOI: 10.1111/ijfs.12704

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      Scale up of bioconversion of phenolic compounds in different kinds of OMW and process to recovery of natural solution enriched by hydroxytyrosol.

  4. Reviews

    1. Gac fruit (Momordica cochinchinensis Spreng.): a rich source of bioactive compounds and its potential health benefits

      Hoang V. Chuyen, Minh H. Nguyen, Paul D. Roach, John B. Golding and Sophie E. Parks

      Article first published online: 4 DEC 2014 | DOI: 10.1111/ijfs.12721

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      Gac fruit: composition, bioactivities, processing and utilisation.

  5. Original Articles

    1. Evaluation of the antioxidant properties and oxidative stability of Pecorino cheese made from the raw milk of ewes fed Rosmarinus officinalis L. leaves

      Raffaella Branciari, David Ranucci, Massimo Trabalza-Marinucci, Michela Codini, Mara Orru, Roberta Ortenzi, Claudio Forte, Maria R. Ceccarini and Andrea Valiani

      Article first published online: 4 DEC 2014 | DOI: 10.1111/ijfs.12712

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      The duration of rosemary supplementation (3 – T1, 5 – T2 and 7 – T3 weeks from the start of the trial) affected the antioxidant capacity of ewe's cheese.

    2. Duplex PCR approach for the detection and quantification of donkey, horse and mule in raw and heat-processed meat products

      Ailiang Chen, Chengbin Wei, Gang Chen, Yan Zhao and Shuming Yang

      Article first published online: 4 DEC 2014 | DOI: 10.1111/ijfs.12720

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      A simple and highly specific duplex PCR method, based on the simultaneous amplification of fragments of the mitochondrial ATP synthase subunit 8/6 and ND2, was developed and optimised for the identification of horse, donkey and mule species in raw and heat-processed meat products.

    3. Protein quality of dried enzymatic hydrolysate from anchovy produced in a spouted bed of inert particles

      Kelly Moraes and Luiz A. A. Pinto

      Article first published online: 4 DEC 2014 | DOI: 10.1111/ijfs.12716

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      The anchovy (Engraulis anchoita) is a pelagic fish species with high biomass, therefore, it is important the development of alternative products based on anchovy. The enzymatic hydrolysis of fish protein associated with the drying technique in spouted bed can be used as technologically viable alternatives to produce potential products of anchovy.

    4. Development of a predictive model describing the growth of Yersinia enterocolitica in Camembert-type cheese

      Jaroslaw Kowalik and Adriana Lobacz

      Article first published online: 1 DEC 2014 | DOI: 10.1111/ijfs.12715

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      The observed and predicted growth of Yersinia enterocolitica in Camembert-type cheese at incubation temperatures of 3, 6, 9, 12 and 15 °C according to the Baranyi model and Gompertz function.

    5. Biochemical characterisation of the seed oils of four safflower (Carthamus tinctorius) varieties grown in north-eastern of Morocco

      Abdessamad Ben Moumen, Farid Mansouri, Gaetan Richard, Malika Abid, Marie-Laure Fauconnier, Marianne Sindic, Ahmed El Amrani and Hana Serghini Caid

      Article first published online: 1 DEC 2014 | DOI: 10.1111/ijfs.12714

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      HPLC-UV chromatograms recorded at 280 nm of a representative safflower oil phenolic extract (blue: oil sample, red: standard mix of hydroxytyrosol, tyrosol, 4-hydroxyphenyl lactic acid, vanillic acid, syringic acid, ferulic acid, p-coumaric, cinnamic acid, benzoic acid, sinapic acid, vanillin, 1.3 -Dihydroxynaphthalene, luteolin pinoresinol, apigenin, quercetin and oleuropein).

    6. The function of endogenous cathepsin in quality deterioration of grass carp (Ctenopharyngodon idella) fillets stored in chilling conditions

      Lihong Ge, Yanshun Xu and Wenshui Xia

      Article first published online: 27 NOV 2014 | DOI: 10.1111/ijfs.12713

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      A first-order exponential decay model was establised to quantify the proteolytic efficiency of cathepsin. The shear force of grass carp fillets showed significant correlation with integrated cathepsin activity, ka was the proteolytic efficiency which represented the percentage of shear force decrease from the initial value per unit enzyme activity.

    7. Optimisation of wheat flour-based sponge cake formulation containing tapioca starch and xanthan gum

      Busarawan Chaiya, Rungnaphar Pongsawatmanit and Witoon Prinyawiwatkul

      Article first published online: 26 NOV 2014 | DOI: 10.1111/ijfs.12706

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      A superimposed plot revealing the optimal formulation range of TS and Xan (shaded optimal area: 11.09–11.88% TS and 0.10–0.11% Xan) for wheat-based sponge cakes.

    8. Dextrin, sugar and organic acid profiles of spontaneous and modified gowe: a malted and fermented sorghum beverage from Benin

      Générose Vieira-Dalodé, Noël Akissoé, Djidjoho Joseph Hounhouigan, Mogens Jakobsen and Christian Mestres

      Article first published online: 26 NOV 2014 | DOI: 10.1111/ijfs.12708

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      Size exclusion chromatography revealed that amylopectin is completely hydrolysed into high molecular weight dextrins (DP over 35, P2), oligosaccharides and glucose, after malting and pre-cooking. The choice of the inoculation strain directly influenced the acidity but also indirectly the sugar content of the resulting gowé and will thus affect consumer acceptability.

    9. Limited hydrolysis of β-casein by cell wall proteinase and its effect on hydrolysates's conformational and structural properties

      Xiaofen Ren, Daodong Pan, Zhen Wu, Xiaoqun Zeng, Yangying Sun, Jinxuan Cao and Yuxing Guo

      Article first published online: 20 NOV 2014 | DOI: 10.1111/ijfs.12705

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      Remarkable changes in the macromolecular conformation of β-casein after enzymatic hydrolysis, and the relationship between the structure changes and ACE inhibitory potential.

    10. Estimation of crispness and consumer acceptance of fried potato chips by mechanical and acoustic measurements

      Han Sub Kwak, Yoon Hyuk Chang and Youngseung Lee

      Article first published online: 20 NOV 2014 | DOI: 10.1111/ijfs.12696

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      An equivalent table to estimate the intensity of crispness and consumer acceptance by instrumental measurements.

    11. Use of a combined in vitro assay for effect-directed assessment of infant formulas

      Cinzia La Rocca, Sabrina Tait and Alberto Mantovani

      Article first published online: 12 NOV 2014 | DOI: 10.1111/ijfs.12709

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      The in vitro test battery, consisting of two human cell lines from liver (HuH6) and colon (DLD-1), allows to assess potential EDs-like effects of three commercial infant formulas (as shown for milk formula) through biomarkers evaluation (i.e. nuclear receptor gene expression and protein modulation). The results point out that each infant formula alters a distinct pattern of biomarkers in relation to each human cell line used.

    12. The application of SNIF-NMR and IRMS combined with C, H and O isotopes for detecting the geographical origin of Chinese wines

      Wei Jiang, Jie Xue, Xiang Liu, De-liang Wang, Yang Guo and Lu Wang

      Article first published online: 11 NOV 2014 | DOI: 10.1111/ijfs.12686

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      The regional origin of Chinese wines was investigated using SNIF-NMR and IRMS combined with C, H and O isotopes. Figure 1 shows the histograms for (D/H)I, (D/H)II, R, δ13C and δ18O among the five regions of Chinese wines. From Figure 1, it is difficult to separate five grape growing-regions of in China with only one kind of isotope parameters. From figure 2, LDA showed using SNIF-NMR and IRMS is useful and effective on five regional origin assessment in Chinese wines with (D/H)I, (D/H)II, R, δ13C and δ18O.

    13. Long-term change in consumer acceptance for salt-reduced ‘udon noodle soup’ over repeated intake at home

      Han Sub Kwak, Misook Kim, Youngseung Lee and Yoonhwa Jeong

      Article first published online: 11 NOV 2014 | DOI: 10.1111/ijfs.12702

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      Overall acceptance, degree of boredom, and intensities of sweetness and saltiness of udon noodle soup over ten repeated intakes at home.

    14. Effect of limited enzymatic hydrolysis on physico-chemical properties of soybean protein isolate-maltodextrin conjugates

      Yating Zhang, Chen Tan, Karangwa Eric, Shabbar Abbas, Fengru Liu, Xiaoming Zhang, Shuqin Xia and Chengsheng Jia

      Article first published online: 9 NOV 2014 | DOI: 10.1111/ijfs.12624

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      In this study, Neutrase-assisted controlled hydrolysis of SPI-Md conjugates showed significant beneficial changes to their functional properties. It was demonstrated that the emulsifying capability, heat stability and solubility around the isoelectric point, exhibited great improvement after hydrolysis. As confirmed by the results of H0, fluorescence emission spectra and far-UV CD spectroscopy, controlled hydrolysis (DH, 1.8–2.9%) of SPI-Md conjugates led to an increase of its molecular flexibility, by unfolding of peptide molecules which could accelerate the adsorption at the interface of oil droplets and keep the oil-water equilibrium to form a stable emulsion.

    15. Effect of proteins on the formation of starch–lipid complexes during extrusion cooking of wheat flour with the addition of oleic acid

      Teresa De Pilli, Jack Legrand, Antonio Derossi and Carla Severini

      Article first published online: 4 NOV 2014 | DOI: 10.1111/ijfs.12698

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      Proteins of wheat flour determined different thermal conditions at which the formation of starch-lipid complexes occurred during extrusion. They caused also a decrease of the formation of starch-lipid complexes. This research points out to the importance of biopolymers modifications in presence of proteins and consequently the changes that occur on the rheological characteristics of extruded dough that are very important in the industrial production of extruded snacks since they may affect quality.

    16. Dynamic monitoring of the shelf life of Cobia (Rachycentron canadum): a study on the applicability of a smart photochromic indicator

      Ana P. B. R. Brizio, Marcondes A. Gonzaga Junior, Fabíola H. dos Santos Fogaça and Carlos Prentice

      Article first published online: 4 NOV 2014 | DOI: 10.1111/ijfs.12701

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      The reaction cycle of a photochromic system. Ultra violet-light exposure induces colouration while heat promotes the reverse reaction.

    17. Effect of ozone treatment on physicochemical properties of waxy rice flour and waxy rice starch

      Wenping Ding, Yuehui Wang, Wei Zhang, Yongcheng Shi and Donghai Wang

      Article first published online: 4 NOV 2014 | DOI: 10.1111/ijfs.12691

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      The pasting viscosity of waxy rice flour was increased after ozone treatment. Compared with untreated waxy rice flour, the peak viscosities of waxy rice flour for 0.5, 1 and 2 h of ozone treatments were increased by 27.4%, 32.8% and 45.5%, respectively.

    18. Lipid degradation and sensory characteristics of M. biceps femoris in dry-cured hams from Duroc using three different processing methods

      Linda Storrustløkken, Hanne Marie Devle, Torunn T. Håseth, Bjørg Egelandsdal, Carl Fredrik Naess-Andresen, Kristin Hollung, Per Berg, Dag Ekeberg and Ole Alvseike

      Article first published online: 4 NOV 2014 | DOI: 10.1111/ijfs.12699

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      Dry-cured hams processed by three different methods, using standardized raw material. Study of lipid degradation patterns and sensory profiles.

    19. Evaluation of pomelo maturity based on acoustic response and peel properties

      Jeerayut Hongwiangjan, Anupun Terdwongworakul and Krisana Krisanapook

      Article first published online: 4 NOV 2014 | DOI: 10.1111/ijfs.12700

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      Pomelo can be classified into three maturity stages based on acoustic response and peel properties.

    20. Evaluation of ionically cross-linked chitosan coating aimed at eggs' protection

      Gaëlle Legendre, Karine Vallée-Réhel, Isabelle Linossier and Fabienne Faÿ

      Article first published online: 4 NOV 2014 | DOI: 10.1111/ijfs.12690

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      Preparation and evaluation of chitosan films.

    21. Quality enhancement of the abundant under-valued crustacean, lobster krill (Munida spp.), during its chilled storage

      Bibiana García-Soto, José M. Miranda, Jorge Barros-Velázquez and Santiago P. Aubourg

      Article first published online: 4 NOV 2014 | DOI: 10.1111/ijfs.12683

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      Quality enhancement of the abundant under-valued crustacean, lobster krill (Munida spp.), during its chilled storage.

    22. Bioactive compounds and sensory attributes of sour cherry puree sweetened with natural sweeteners

      Paulina Nowicka and Aneta Wojdyło

      Article first published online: 3 NOV 2014 | DOI: 10.1111/ijfs.12685

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      The present study is one of the first steps in identifying the effect of the adding natural sweeteners on the physicochemical properties and consumer acceptance of the sour cherry puree. The results showed that the most of the obtained SCPs had very promising and interesting phytochemical properties and sensory profiles.

    23. Effect of fermentation by Bacillus subtilis on antioxidant and cytotoxic activities of black rice bran

      Hyun Joo Yoon, Kyoung Ah Lee, Jae Hoon Lee, Hyue Ju Jin, Hyun Jung Kim, Kee-Tae Kim and Hyun-Dong Paik

      Article first published online: 27 OCT 2014 | DOI: 10.1111/ijfs.12693

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      Fermentation of black rice bran by Bacillus subtilis isolated from Kimchi impacted to decrease antioxidant activities and improve cytotoxic activities.

    24. Purification, structural data and biological properties of polysaccharide from Prunus amygdalus gum

      Fatma Bouaziz, Mohamed Koubaa, Claire Boisset Helbert, Fatma Kallel, Dorra Driss, Imen Kacem, Raoudha Ghorbel and Semia Ellouz Chaabouni

      Article first published online: 27 OCT 2014 | DOI: 10.1111/ijfs.12687

    25. Effect of oven temperature profile and different baking conditions on final cake quality

      Nur Syafikah Shahapuzi, Farah Saleena Taip, Norashikin Ab Aziz and Anvarjon Ahmedov

      Article first published online: 16 OCT 2014 | DOI: 10.1111/ijfs.12679

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      The effect of airflow in the convective oven.

    26. Optimisation of production yield by ultrasound-/microwave-assisted acid method and functional property of pectin from sugar beet pulp

      Xiao-Yan Peng, Tai-Hua Mu, Miao Zhang, Hong-Nan Sun, Jing-Wang Chen and Ming Yu

      Article first published online: 16 OCT 2014 | DOI: 10.1111/ijfs.12678

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      Emulsifying properties of SBP1 and SBP2 solutions at different pH values (pH 3, 5, 7 and 8). (a–c) indicate the EAI, ESI and D4,3 of the emulsions, respectively. Different characters (a-d) on the top of each column represent a significant difference (P < 0.05). SBP1 indicates the sugar beet pectin prepared by UMAAM; SBP2 indicates the sugar beet pectin prepared by traditional acid method.

    27. Phytosanitary irradiation in ports of entry: a practical solution for developing countries

      Emilia Bustos-Griffin, Guy J. Hallman and Robert L. Griffin

      Article first published online: 16 OCT 2014 | DOI: 10.1111/ijfs.12676

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      The study evaluates the position of food irradiation technology in relation to other technologies. This paper discusses the economic potential of products that could be shipped to the United States for irradiation treatment from Asia, Africa, Latin America and the Caribbean. Profit margins using irradiation were calculated for different commodities.

  6. Reviews

    1. Oligosaccharide production by hydrolysis of polysaccharides: a review

      Fernanda A. de Moura, Fernanda T. Macagnan and Leila P. da Silva

      Article first published online: 16 OCT 2014 | DOI: 10.1111/ijfs.12681

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      Depolymerization of polysaccharides is the main way for oligosaccharides production. Enzymatic and acid hydrolysis is the most widely used methods. Physical processes arise as quick and clean alternative.

  7. Original Articles

    1. Identification of key sensory attributes for consumer acceptance and instrumental quality of aseptic-packaged cooked rice

      Han Sub Kwak, Misook Kim, Youngseung Lee and Yoonhwa Jeong

      Article first published online: 16 OCT 2014 | DOI: 10.1111/ijfs.12684

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      Variable importance in the projection (VIP) of the 19 sensory attributes for overall acceptance ratings.

    2. Study of the fermentation conditions and the antiproliferative activity of rapeseed peptides by bacterial and enzymatic cooperation

      Huihui Xie, Yumei Wang, Jing Zhang, Jingyi Chen, Ding Wu and Lifeng Wang

      Article first published online: 16 OCT 2014 | DOI: 10.1111/ijfs.12682

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      The fermentation conditions and the antiproliferative activity of rapeseed peptides by cooperation of mixed bacteria and a neutral protease were mainly studied in this article. Tricine-SDS-PAGE and amino acid composition analysis were also conducted to indicate that this fermentation method was practical.

    3. Extrusion of Antarctic krill (Euphausia superba) meal and its effect on oil extraction

      Fa-Wen Yin, Xiao-Yang Liu, Xin-Ru Fan, Da-Yong Zhou, Wen-Si Xu, Bei-Wei Zhu and Yoshiyuki Murata

      Article first published online: 10 OCT 2014 | DOI: 10.1111/ijfs.12673

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      Pellets composed of krill meal and starches were extruded through a twin-screw extruder. The pellets still showed intact structure in response to hexane extraction. Oil recovery rate of the extrudates were significantly higher than that from raw krill meal.

    4. Characterisation of the hypoglycaemic activity of glycoprotein purified from the edible brown seaweed, Undaria pinnatifida

      S.M. Rafiquzzaman, Jong Min Lee, Raju Ahmed, Jong-Hee Lee, Jin-Man Kim and In-Soo Kong

      Article first published online: 8 OCT 2014 | DOI: 10.1111/ijfs.12663

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      This study demonstrated that glycoprotein from U. pinnatifida (UPGP) may be used as bioaccessible food additives for controlling postprandial hyperglycemia.

    5. Purification and characterisation of antioxidant and nitric oxide inhibitory peptides from Tilapia (Oreochromis niloticus) protein hydrolysate

      Sureeporn Kangsanant, Chakree Thongraung, Chaweewan Jansakul, Michael Murkovic and Vatcharee Seechamnanturakit

      Article first published online: 7 OCT 2014 | DOI: 10.1111/ijfs.12680

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    6. The antioxidant activities and the xanthine oxidase inhibition effects of walnut (Juglans regia L.) fruit, stem and leaf

      Xiao Wang, Mouming Zhao, Guowan Su, Mengsen Cai, Chunming Zhou, Jiayi Huang and Lianzhu Lin

      Article first published online: 3 OCT 2014 | DOI: 10.1111/ijfs.12672

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      Walnut (Juglans regia L.) fruit (including green husk, shell and defatted kernal), stem and leaf.

    7. Increasing the oxidative stability of soybean oil through fortification with antioxidants

      Anwesha Sarkar, Pierre-Alain Golay, Simone Acquistapace and Brian D. Craft

      Article first published online: 3 OCT 2014 | DOI: 10.1111/ijfs.12671

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      Hexanal accumulation of oils at 35 °C.

    8. Acid-soluble and pepsin-soluble collagens from grass carp (Ctenopharyngodon idella) skin: a comparative study on physicochemical properties

      Ye Chen, Ran Ye and Yan Wang

      Article first published online: 3 OCT 2014 | DOI: 10.1111/ijfs.12675

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      In this study, acid-soluble (ASC) and pepsin-soluble (PSC) collagens from the skin of grass car (Ctenopharyngodon idella) were comprehensively compared and characterized.

    9. Comparative evaluation of atmospheric and vacuum microwave-assisted extraction of bioactive compounds from fresh and dried Centella asiatica L. leaves

      Bhudsawan Hiranvarachat, Sakamon Devahastin and Somchart Soponronnarit

      Article first published online: 1 OCT 2014 | DOI: 10.1111/ijfs.12669

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      Schematic diagram of the microwave-assisted extraction/vacuum microwave-assisted extraction (MAE/VMAE) and associated units. 1 = domestic microwave oven; 2 = round-bottom flask; 3 = external condenser; 4 = cooling water system; 5 = graduated cylinder; 6 = vacuum pump; 7 = pressure gauge; 8 = pressure-control valve; 9 = vapor trap.

    10. Apple pomace in gluten-free formulations: effect on rheology and product quality

      Andrés F. Rocha Parra, Pablo D. Ribotta and Cristina Ferrero

      Article first published online: 1 OCT 2014 | DOI: 10.1111/ijfs.12662

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      Specific volume as a function of apple pomace and water (100g cassava-rice-egg white basis) and crumb appearance of typical bread slices corresponding to (a) 20% apple pomace, 133% water (b) 5% apple pomace, 133% water.

    11. Reduction of nitrite levels in fresh lettuces with aqueous chlorine dioxide treatment

      Jianxiong Hao, Huiying Li, Yangfang Wan and Haijie Liu

      Article first published online: 1 OCT 2014 | DOI: 10.1111/ijfs.12660

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      The appropriate ClO2 solutions could reduce the nitrate levels in fresh lettuces during storage.

    12. Physical, proximate, functional and pasting properties of four non- and γ-irradiated bambara groundnut (Vigna subterranean) cultivars

      Kolawole O. Falade and Chinyere P. Nwajei

      Article first published online: 1 OCT 2014 | DOI: 10.1111/ijfs.12659

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      Effect of γ-irradiation (0–30 kGy) on physical, proximate, functional and pasting properties of four Bambara groundnut cultivars was investigated. Packed (0.74–0.75 g mL−1) and loose (0.71–0.76 g mL−1) density varied significantly among cultivars. Generally, CIE L and hue angle decreased while CIE a, b, deltachroma and colour intensity increased with increased dose. Protein (21.23–23.77%), fat (6.38–7.69%), crude fibre (1.28–3.54%), ash (1.50–4.50%) and moisture (10.67–12.92%) of non- and γ-irradiated bambara varied with cultivars and dose. Loose (0.41–0.49 g mL−1) and packed (0.54–0.74 g mL−1) density, WAC (1.62–2.38 g g−1) and swelling (10.50–18.00 g g−1) increased marginally while OAC (1.93–2.82 g g−1), alkaline water retention (0.66–1.23 g g−1), emulsion capacity (40.31–58.23%) and stability (31.67–46.49%) decreased with increased dose. Foam capacity (6.85–22.37%) and stability (1.80–22.37%) of γ-irradiated flours were higher than their non-irradiated (2.03–18.26%) counterparts. Non-irradiated flours showed significantly higher viscosities than their γ-irradiated counterparts. Flours showed slightly shear-thinning behaviours.

    13. Thermal inactivation of hepatitis A virus in suspension and in dried mussels (Mytilus edulis)

      Shin Young Park and Sang-Do Ha

      Article first published online: 26 SEP 2014 | DOI: 10.1111/ijfs.12674

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      A higher temperature and/or a thermal treatment time shorter than 85C for 6 min (100C for 1 min) could be used for commercial target foods for complete HAV inactivation.

    14. Ethyl carbamate formation regulated by Saccharomyces cerevisiae ZJU in the processing of Chinese yellow rice wine

      Ruo-Si Fang, Ya-Chen Dong, Hong-Ji Li and Qi-He Chen

      Article first published online: 26 SEP 2014 | DOI: 10.1111/ijfs.12665

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      EC formation regulated by S.cerevisiae ZJU in the processing of rice wine.

  8. Reviews

    1. Refining of edible oils: a critical appraisal of current and potential technologies

      Chandrasekar Vaisali, Sampath Charanyaa, Prasanna D. Belur and I. Regupathi

      Article first published online: 26 SEP 2014 | DOI: 10.1111/ijfs.12657

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      Edible oil is refined in industry typically through four steps viz., degumming, deacidification, bleaching and deoderization, and each step in turn may employ one or more technologies to accomplish the desired task. This figure summarizes all the existing and potential technologies available for refining the edible oil.

  9. Original Articles

    1. Characteristics of tiger nut milk: effects of milling

      Nazir Kizzie-Hayford, Doris Jaros, Yvonne Schneider and Harald Rohm

      Article first published online: 26 SEP 2014 | DOI: 10.1111/ijfs.12649

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      The intensity of wet-milling of presoaked tiger nuts and the subsequent extraction of tiger nut milk using a press of defined pressure and pore-size has effects on the distribution of nutrients between the milk and the pressing residue, and on the physical characteristics of the tiger nut milk.

    2. Milk-clotting enzymes produced by Aspergillus flavo furcatis strains on Amazonic fruit waste

      Mircella M. Alecrim, Rosana A. Palheta, Maria Francisca S. Teixeira and Ila Maria de A. Oliveira

      Article first published online: 25 SEP 2014 | DOI: 10.1111/ijfs.12677

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      Strains of Aspergillus flavo furcatis (1) were fermentated in liquid media composed of cupuaçu exocarp and açai waste, both were mixtured with rice bran (2). The crude extracts (3) obtained were used for determination of milk-clotting activity (4).

    3. Sensory study of different sodium chloride substitutes in aqueous solution

      Ana Carolina Feltrin, Vanessa Rios de Souza, Carla Gonçalves Saraiva, Cleiton Antônio Nunes and Ana Carla Marques Pinheiro

      Article first published online: 25 SEP 2014 | DOI: 10.1111/ijfs.12670

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    4. Quantitative UPLC-MS/MS analysis of chlorogenic acid derivatives in antioxidant fractionates from dandelion (Taraxacum officinale) root

      Owen Kenny, Thomas J. Smyth, Chandralal M. Hewage and Nigel P. Brunton

      Article first published online: 25 SEP 2014 | DOI: 10.1111/ijfs.12668

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      Bioactivity-guided fractionation of an extract from T. officinale root resulted in a number fractions that demonstrated high antioxidant activity. UPLC-MS/MS screening of these fractions revealed the presence of large quantities of 1,5-dicaffeoylquinic acid as the major contributor to the antioxidant efficacy of dandelion root.

    5. Preparation and characterisation of an easily absorbable Mg-casein hydrolysate complex produced through enzymatic hydrolysis and ultrafiltration

      Hye-Jin Hong, En-jin Kim, In-Su Park, Jungho Ryu, Taegong Ryu, Byoung-Gyu Kim and Kang-Sup Chung

      Article first published online: 25 SEP 2014 | DOI: 10.1111/ijfs.12650

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      Conceptional diagram of preparing Mg-casein hydrolysate complex.

    6. Effect of wine barrel ageing or sapa addition on total polyphenol content and antioxidant activities of some Italian craft beers

      Vanna Sanna and Luca Pretti

      Article first published online: 17 SEP 2014 | DOI: 10.1111/ijfs.12666

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      Correlation between DPPH scavenging activity and total polyphenol content of beers.

    7. Anti-inflammatory activity of rosemary extracts obtained by supercritical carbon dioxide enriched in carnosic acid and carnosol

      Elena Arranz, Laura Jaime, Monica R. García-Risco, Tiziana Fornari, Guillermo Reglero and Susana Santoyo

      Article first published online: 17 SEP 2014 | DOI: 10.1111/ijfs.12656

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      In this study the in vitro anti-inflammatory activity of supercritical rosemary (Rosmarinus officinalis L.) extracts is been reported. Results provided the grounds for increasing the applicability of supercritical rosemary extracts in formulations for the prevention of inflammatory diseases.

    8. Biotechnological characterisation of exocellular proteases produced by enological Hanseniaspora isolates

      Jose Juan Mateo, Sergi Maicas and Carina Thieβen

      Article first published online: 17 SEP 2014 | DOI: 10.1111/ijfs.12654

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      Effect of temperature and pH on proteolytic activity of different Hanseniaspora strains.

    9. Influences of red pitaya fruit puree and gelling agents on the physico-mechanical properties and quality changes of gummy confections

      Norziah M. Hani, Siti Rashima Romli and Mehraj Ahmad

      Article first published online: 17 SEP 2014 | DOI: 10.1111/ijfs.12638

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      DPPH inhibition of gelatin (GGC) and pectin (PGC) based gummy confections incorporated with 20–25% (w/w) of red pitaya fruit puree (RPFP) at various ratios of gelling agent to water.

    10. Effects of β-glucans on properties of soya bean protein isolate thermal gels

      Cheng-Bin Zhao, Fei Wu, Yong-Ping Li and Xiao-Ling Liu

      Article first published online: 17 SEP 2014 | DOI: 10.1111/ijfs.12635

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      The existence of β-glucans contributes to the formation of protein gel network. β-Glucans could improve rheological properties, textural properties and water-holding capacity of soya bean protein isolate thermal gels, which attributed to the improvement of the structural integrity of the mixed gel network.

    11. Developing a potential prebiotic of yogurt: growth of Bifidobacterium and yogurt cultures with addition of glycomacropeptide hydrolysate

      Qian Tian, Ting-Ting Wang, Xi Tang, Ming-Zhao Han, Xiao-Jing Leng and Xue-Ying Mao

      Article first published online: 17 SEP 2014 | DOI: 10.1111/ijfs.12611

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      Glycomacropeptide (GMP) hydrolysates supplemented in yogurt could improve the growth of Bifidobacterium animalis subsp. lactis (Bb12) and S. thermophilus, while has little effect on L. bulgaricus.

    12. Prefreezing application of whey protein-based edible coating to maintain quality attributes of strawberries

      Marina Soazo, Leonardo M. Pérez, Amelia C. Rubiolo and Roxana A. Verdini

      Article first published online: 15 SEP 2014 | DOI: 10.1111/ijfs.12667

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      Prefreezing application of whey protein based edible coating to maintain quality attributes of strawberries was studied.

    13. Development of active chitosan films incorporating potassium sorbate or vanillin to extend the shelf life of butter cake

      Jurmkwan Sangsuwan, Nithiya Rattanapanone and Israpong Pongsirikul

      Article first published online: 15 SEP 2014 | DOI: 10.1111/ijfs.12631

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      Active film from chitosan was developed by adding potassium sorbate or vanillin as antimicrobial agents. The inhibitory effect of film, which wrapped around butter cake, against mould was studied using commercial stretch film as control. Mould was observed on cake wrapped by stretch film and chitosan film on day 4 and 7, respectively. While mould was not observed on cake wrapped by chitosan film containing potassium sorbate or vanillin during 8 days storage. The sensory of all cake treatments were acceptable.

    14. Infrared characterisation, monosaccharide profile and antioxidant activity of chemical fractionated polysaccharides from the edible seaweed sugar Kombu (Saccharina latissima)

      Antonio Jiménez-Escrig, Eva Gómez-Ordóñez and Pilar Rupérez

      Article first published online: 12 SEP 2014 | DOI: 10.1111/ijfs.12655

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      The bioactive non-digestible polysaccharides present in the brown alga Saccharina latissima are characterised through FTIR technique and antioxidant activities

    15. Phenolic content, antioxidant and physico-chemical properties of Sardinian monofloral honeys

      Giacomo L. Petretto, Massimo Cossu and Maria C. Alamanni

      Article first published online: 12 SEP 2014 | DOI: 10.1111/ijfs.12652

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      Correlation factors between chemical parameters and antioxidant activity.

    16. Changes on free amino acids during the alcoholic fermentation of strawberry and persimmon

      Raquel M. Callejón, Cristina Ubeda, Claudio Hidalgo, Albert Mas, Ana M. Troncoso and M. Lourdes Morales

      Article first published online: 12 SEP 2014 | DOI: 10.1111/ijfs.12661

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      Changes in amino acids and ammonium were monitored during the alcoholic fermentation of strawberry and persimmon purees. The consumption of amino acids was highly influenced by the substrate and the S. cerevisiae strain used for the fermentation process.

    17. Effect of microwave vacuum drying and hot air drying on the physicochemical properties of durian flour

      Swittra Bai-Ngew, Nantawan Therdthai, Pisit Dhamvithee and Weibiao Zhou

      Article first published online: 12 SEP 2014 | DOI: 10.1111/ijfs.12651

      Thumbnail image of graphical abstract

      Unripe durian was subjected to microwave vacuum drying and hot air drying to produce durian flour. Chemical and physicochemical properties of flour were evaluated. Durian flour could be applied in various food products.

    18. Comparative assessment of textural properties and microstructure of composite gels prepared from gelatine or gellan with maize starch and/or egg white

      Thuan-Chew Tan, Wan-Teck Foo, Min-Tze Liong and Azhar Mat Easa

      Article first published online: 12 SEP 2014 | DOI: 10.1111/ijfs.12664

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      Single component and composite gels were formed from gelatine, gellan, maize starch or/and egg white to study the influence of component proportions on the textural properties and microstructure. Gelatine and gellan exerted different effects on texture and microstructure in either binary or ternary composite gel systems due to their different gelling mechanisms.

    19. Microbiological, physical and chemical characteristics of freshwater prawns (Macrobrachium rosenbergii) in modified-atmosphere packaging

      Julia S. Simoes, Eliane T. Mársico, César A. Lázaro, Micheli da S. Ferreira, Robson M. Franco, Ana Paula A. A. S. Pereira and Carlos A. Conte-Junior

      Article first published online: 12 SEP 2014 | DOI: 10.1111/ijfs.12644

      Thumbnail image of graphical abstract

      Sampling, material and methods.

  10. Short Communications

    1. Dietary fibre and antioxidant compounds in passion fruit (Passiflora edulis f. flavicarpa) peel and depectinised peel waste

      Betsabé Hernández-Santos, María de los Ángeles Vivar-Vera, Jesús Rodríguez-Miranda, Erasmo Herman-Lara, Juan Gabriel Torruco-Uco, Olivia Acevedo-Vendrell and Cecilia Eugenia Martínez-Sánchez

      Article first published online: 4 SEP 2014 | DOI: 10.1111/ijfs.12647

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      Passion fruit fiber and antioxidant found in peel and depectinised peel waste.

  11. Original Articles

    1. Valorisation of theanine from decaffeinated tea dust in bakery functional food

      Alina Culetu, Julien Héritier and Wilfried Andlauer

      Article first published online: 2 SEP 2014 | DOI: 10.1111/ijfs.12625

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      This study presented the valorisation of decaffeinated tea dust in bread products using column separation.

    2. Peptic hydrolysis of bovine beta-lactoglobulin under microwave treatment reduces its allergenicity in an ex vivo murine allergy model

      Kamel-Eddine El Mecherfi, Olivier Rouaud, Sébastien Curet, Hanane Negaoui, Jean-Marc Chobert, Omar Kheroua, Djamel Saidi and Thomas Haertlé

      Article first published online: 2 SEP 2014 | DOI: 10.1111/ijfs.12653

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      Pepsinolysis of bovine beta lactoglobulin under microwaves generate low allergenic peptide as demonstrated by Ussing studies. Low chloride secretion was recorded when native BLG immunized mouse intestine fragments were challenged with pepsin whey protein hydrolysates.

    3. Impact of appearance on degree of liking and eating quality expectations of selected apple cultivars

      Anreza van der Merwe, Magdalena Muller, Marieta van der Rijst, Iwan F. Labuschagné, Tormod Næs and Willem J. Steyn

      Article first published online: 28 AUG 2014 | DOI: 10.1111/ijfs.12640

      Thumbnail image of graphical abstract

      This research shows that expectation of eating quality, created by apple appearance, impact consumers' eating experience. This is true for a cultivar with a positive image such as Pink Lady. However, for a cultivar such as Starking lower preference scores were obtained, most probably as a result of consumers' association of striped, red cultivars and mealiness.

    4. Safety evaluation of aflatoxin B1 in peanut oil after ultraviolet irradiation detoxification in a photodegradation reactor

      Enjie Diao, Xiangzhen Shen, Zheng Zhang, Ning Ji, Wenwen Ma and Haizhou Dong

      Article first published online: 26 AUG 2014 | DOI: 10.1111/ijfs.12648

      Thumbnail image of graphical abstract

      AFB1 in peanut oil was degraded using a UV photodegration reactor, and the safety of peanut oil after being irradiated were evaluated by Ames test and cell viability of HepG2 cells.

    5. Chemical composition, antibacterial and antioxidant activity of the essential oils of Metaplexis japonica and their antibacterial components

      Da Cheng Wang, Su Hua Sun, Li Na Shi, Da Ren Qiu, Xiang Li, Dong Sheng Wei, Ya Mei Zhang and Jian Chun Qin

      Article first published online: 22 AUG 2014 | DOI: 10.1111/ijfs.12645

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      Antibacterial components were found from the essential oils of Metaplexis japonica

    6. Angiotensin I-converting enzyme inhibitory and Ca-binding activities of peptides prepared from tuna cooking juice and spleen proteases

      Jirawadee Kasiwut, Wirote Youravong, Pittaya Adulyatham and Nualpun Sirinupong

      Article first published online: 19 AUG 2014 | DOI: 10.1111/ijfs.12639

      Thumbnail image of graphical abstract

      Bioactive peptides with ACE inhibitory and Ca-binding activities were successfully produced from tuna canning industry. Tuna cooking juice and spleen protease potentially be used as functional food ingradient.

    7. Molecular characterisation and stress tolerance of Escherichia coli isolated from dairy and dried milk-related products

      Walid M. El-Sharoud, Mona A. Yassin and Salwa F. Ahmed

      Article first published online: 19 AUG 2014 | DOI: 10.1111/ijfs.12646

      Thumbnail image of graphical abstract

      An agarose gel showing the results of a triplex PCR analysis of the different phylogenetic groups of E. coli isolated from dairy and dried milk-related products.

    8. Influence of the addition of Helianthus tuberosus L. fermented with different lactobacilli on acrylamide content in biscuits

      Elena Bartkiene, Ida Jakobsone, Iveta Pugajeva, Vadims Bartkevics, Daiva Vidmantiene and Grazina Juodeikiene

      Article first published online: 19 AUG 2014 | DOI: 10.1111/ijfs.12643

      The use of Helianthus tuberosus L. fermentation with selected LAB could be the method of choice to minimise the acrylamide content in biscuits without adversely affecting the nutritional quality, safety and sensory attributes, including colour and flavour, while maintaining consumer acceptance.

    9. Antioxidant capacity and functionality of oleaster (Elaeagnus angustifolia L.) flour and crust in a new kind of fruity ice cream

      Songül Çakmakçı, Elif F. Topdaş, Pınar Kalın, Hatice Han, Pınar Şekerci, Leyla P. Köse and İlhami Gülçin

      Article first published online: 19 AUG 2014 | DOI: 10.1111/ijfs.12637

      Thumbnail image of graphical abstract

      The overrun values of samples containing (flour of) oleaster were higher than other samples. The lowest overrun value was achieved by 3% crust addition (26.50%), while the highest viscosity value was provided by this sample. It can be speculated that crust addition decreased the overrun value because it raised the viscosity of ice cream samples. The addition of flour or crust of oleaster significantly increased the vitamin C content of ice creams compared to the Control sample (P < 0.05). The highest vitamin C content was found in ice cream containing 3% flour of oleaster (D, 9.33 mg per 100 g) while the lowest was in the Control (A, 2.95 mg per 100 g). The increase was also observed with E, F, G samples containing 1%, 2%, 3% crust of oleaster, although the increase was not as high as flour containing samples..

    10. The effect of infrared stabilisation on B vitamins, phenolics and antioxidants in rice bran

      Neşe Yilmaz and Necati Barış Tuncel

      Article first published online: 18 AUG 2014 | DOI: 10.1111/ijfs.12614

      Thumbnail image of graphical abstract

      The effects of infrared stabilisation on the proximate composition, dietary fibre, phytate, B vitamins, phenolics and antioxidants of rice bran were investigated. No significant effect was observed on the noted compounds with the exception of thiamine and phytic acid.

    11. Monitoring the biogenic amines in Chinese traditional salted pork in jelly (Yao-meat) by colorimetric sensor array based on nine natural pigments

      Huang Xiaowei, Zou Xiaobo, Zhao Jiewen, Shi Jiyong, Li Zhihua and Shen Tingting

      Article first published online: 14 AUG 2014 | DOI: 10.1111/ijfs.12620

      Thumbnail image of graphical abstract

      The objectives of the present work are: (1) development of an expanded colorimetric array detector based on the nine natural pigments to detect the freshness and predict BAs of Yao-meat, (2) investigation of the relationship between anthocyanin content and sensitivity of sensor array.

    12. The influence of sodium caseinate on the physical properties of spray-dried honey

      Katarzyna Samborska, Elwira Langa, Anna Kamińska-Dwórznicka and Dorota Witrowa-Rajchert

      Article first published online: 12 AUG 2014 | DOI: 10.1111/ijfs.12629

      Thumbnail image of graphical abstract

      The influence of sodium caseinate on the physical properties of spray-dried honey.

  12. Reviews

    1. Effect of gums on viability and β-galactosidase activity of Lactobacillus spp. in milk drink during refrigerated storage

      Bernice D. Karlton-Senaye, Reza Tahergorabi, Valerie L. Giddings and Salam A. Ibrahim

      Article first published online: 12 AUG 2014 | DOI: 10.1111/ijfs.12633

      Thumbnail image of graphical abstract

      During 28 days storage period, the population of Lactobacillus strains increased in the presence of gums compared to control. The highest viable number of Lactobacillus rhamnosus GGB103 was obtained in the product containing carrageenan-maltodextrin. The addition of guar-locust bean-carrageenan led to an enhanced β-galactosidae activity for L. rhamnosus GGB strains compared to the control.

  13. Original Articles

    1. Chemical composition and antioxidant properties of five edible Hymenomycetes mushrooms

      Ning Zhang, Haixia Chen, Yu Zhang, Lisha Xing, Shuqin Li, Xiuming Wang and Zhen Sun

      Article first published online: 12 AUG 2014 | DOI: 10.1111/ijfs.12642

      Thumbnail image of graphical abstract

      Constituents and antioxidant activities of five mushrooms.

    2. Application of common wheat bran for the industrial production of high-fibre pasta

      Aldona Sobota, Zbigniew Rzedzicki, Piotr Zarzycki and Ewelina Kuzawińska

      Article first published online: 12 AUG 2014 | DOI: 10.1111/ijfs.12641

      Thumbnail image of graphical abstract

      Application of common wheat bran for the industrial production of high-fibre pasta.

    3. Nutritional and physicochemical characteristics of wholemeal bread enriched with pea flour

      Marcella Mastromatteo, Alessandra Danza, Lucia Lecce, Sara Spinelli, Vincenzo Lampignano, Janine Laverse, Amalia Conte and Matteo Alessandro Del Nobile

      Article first published online: 12 AUG 2014 | DOI: 10.1111/ijfs.12636

      Thumbnail image of graphical abstract

      Nutritional and physicochemical properties of functional wholemeal bread.

    4. Sensory characteristics and storage quality indicators of surimi franks nutritionally enhanced with omega-3 rich flaxseed oil and salmon oil

      Christin Sell, Sarah Beamer, Jacek Jaczynski and Kristen E. Matak

      Article first published online: 1 AUG 2014 | DOI: 10.1111/ijfs.12621

      Thumbnail image of graphical abstract

      Surimi franks were fortified with omega-3 rich oils. Changes in texture occurred over a storage period. Other quality indicators remained unchanged. Sensory evaluation showed surimi franks to be accepted by young adult consumers.

    5. Cocoa polyphenols accelerate vitamin B12 degradation in heated chocolate milk

      Paul W. Johns, Ananya Das, Esther M. Kuil, Wesley A. Jacobs, Karen J. Schimpf and Daniel J. Schmitz

      Article first published online: 31 JUL 2014 | DOI: 10.1111/ijfs.12632

      Thumbnail image of graphical abstract

      The rate of vitamin B12 degradation in heated chocolate milk was accelerated relative to the rate in heated unflavoured milk products. Cocoa polyphenols with a strong reducing potential, an appreciable capacity for peroxide generation, and a physical affinity for B12 were identified as agents responsible for the accelerated degradation rate.

    6. Assessment of antioxidant capacity of energy drinks, energy gels and sport drinks in comparison with coffee and tea

      Giuseppe Diamantini, Silvio Pignotti, Elena Antonini, Andrea Chiarabini, Donato Angelino and Paolino Ninfali

      Article first published online: 31 JUL 2014 | DOI: 10.1111/ijfs.12615

      Thumbnail image of graphical abstract

      New energy drink formulations should be developed by increasing the amount of antioxidants, but lowering the sugar content and keeping the concentration of caffeine out of the potential risk zone.

  14. Short Communications

    1. Variability in the content of Lactobacillus casei in different commercial lots of fermented milks

      Yanina Del Bono, Brunella Pendino, Mario Céspedes and Gabriel Vinderola

      Article first published online: 31 JUL 2014 | DOI: 10.1111/ijfs.12634

  15. Original Articles

    1. Characterisation of composite edible films based on wheat starch and whey-protein isolate

      Ewelina Basiak, Sabina Galus and Andrzej Lenart

      Article first published online: 31 JUL 2014 | DOI: 10.1111/ijfs.12628

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      Wheat starch and whey protein isolate are excellent materials to make edible films giving the continuous and homogeneous structure.

    2. High-pressure processing of Manuka honey: brown pigment formation, improvement of antibacterial activity and hydroxymethylfurfural content

      Noor Akhmazillah Fauzi and Mohammed M. Farid

      Article first published online: 31 JUL 2014 | DOI: 10.1111/ijfs.12630

      Thumbnail image of graphical abstract

      HPP effect on brown pigment formation, antibacterial activity and hydroxymethylfurfural content.

    3. Storage stability of cod liver oil organogels formed with beeswax and carnauba wax

      Mustafa Öğütcü, Nazan Arifoğlu and Emin Yılmaz

      Article first published online: 29 JUL 2014 | DOI: 10.1111/ijfs.12612

      Thumbnail image of graphical abstract

      Cod liver oil organogels formed with beeswax and carnauba wax.

    4. Effect of miniemulsion cross-linking and ultrasonication on properties of banana starch

      Aungkana Orsuwan and Rungsinee Sothornvit

      Article first published online: 21 JUL 2014 | DOI: 10.1111/ijfs.12626

      Thumbnail image of graphical abstract

      FT-IR of native banana starch (NBS), miniemulsion cross-linked banana starch (MCBS) and MCBS with ultrasonic treatment (A60T30).

    5. Influence of functional information on consumer liking and consumer perception related to health claims for blueberry functional beverages

      Mina K. Kim and Han Sub Kwak

      Article first published online: 21 JUL 2014 | DOI: 10.1111/ijfs.12627

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      Principal Component Analysis of two blueberry functional beverages with and without functional information.

    6. Molecular structure and granule morphology of native and heat-moisture-treated pinhão starch

      Vania Z. Pinto, Khalid Moomand, Nathan L. Vanier, Rosana Colussi, Franciene A. Villanova, Elessandra R. Zavareze, Loong-Tak Lim and Alvaro R. G. Dias

      Article first published online: 21 JUL 2014 | DOI: 10.1111/ijfs.12608

      Thumbnail image of graphical abstract

      This study aims evaluate the effects of combined moisture and temperatures of hydrothermal treatment on the morphology and molecular structure of pinhão starch granules.

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