International Journal of Food Science & Technology

Cover image for Vol. 51 Issue 5

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

Edited By: Charles Brennan

Impact Factor: 1.384

ISI Journal Citation Reports © Ranking: 2014: 57/123 (Food Science & Technology)

Online ISSN: 1365-2621

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  1. 1 - 21
  1. Original Articles

    1. Polyphenolic and phytochemical content of Cucumis sativus seeds and study on mechanism of preservation of nutritional and quality outcomes in enriched mayonnaise

      Packirisamy Azhagu Saravana Babu, Basheer Vajiha Aafrin, Ganesan Archana, Kalleary Sabina, Kasirajan Sudharsan, Kesavan Radha Krishnan, Srinivasan Babuskin, Meenatchisundaram Sivarajan and Muthusamy Sukumar

      Article first published online: 28 APR 2016 | DOI: 10.1111/ijfs.13109

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      The objective of our study was to evaluate the polyphenols and natural antioxidants present in Cucumis sativus seed (CSS) and incorporation of these bioactive compounds in mayonnaise to enhance its nutritional quality and shelf life by inhibiting lipid oxidation. The CSS exhibited the highest level of polyphenols including higher flavonols (quercetin) and flavanols (catechin). The radical scavenging property was recorded at the highest in CSS, and the natural antioxidants effectively inhibit the lipid oxidation in mayonnaise sample comparatively higher than synthetic antioxidant such as butylated hydroxyanisole (BHA). The oxidative stability of samples was analysed by determining primary and secondary oxidation products such as peroxide value, p-anisidine value and thiobarbituric acid method. Organoleptic evaluations were revealed the positive effects on overall acceptability. The total plate count and yeast mould count analyses showed minimal colonies which was observed under acceptable range with respect to International Commission for the Microbiological Specifications of Foods, 1998. For all the above, the CSS-enriched formulations are suitable for a future application and/or scaling up for the development of functional food and natural preservatives in food industry

      • Extraction of polyphenols and natural antioxidants from Cucumis sativus seed (CSS) with aqueous and organic solvents.
      • Evaluations of polyphenols, phytochemicals and radical scavenging properties of CSS.
      • Enrichment of mayonnaise with polyphenols and natural antioxidants from CSS to enhance the nutritional value.
      • Evaluation of oxidative stability of CSS-enriched mayonnaise and synthetic antioxidants BHA-treated mayonnaise sample by determining peroxide, p-anisidine and TBARS values.
      • Organoleptic evaluations of mayonnaise stored at 4 °C and 25 °C to check the acceptability under International Commission for the Microbiological Specifications of Foods, 1998.
    2. Discrimination of edible fungi varieties and evaluation of their umami intensities by using an electronic tongue method

      Tao Feng, Fangling Bing, Yan Yang, Haining Zhuang, Ran Ye, Xiaobei Li, Zhimin Xu and Kai Wang

      Article first published online: 17 APR 2016 | DOI: 10.1111/ijfs.13096

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      The varieties and umami intensities of edible fungi were discriminated and evaluated by E-tongue coupled with sensory evaluation methods.

    3. Extracts of common pulses demonstrate potent in vitro anti-adipogenic properties

      Kyle Reynolds, Jenny Wood, Fang Wang, Zhongkai Zhou, Christopher Blanchard and Padraig Strappe

      Article first published online: 17 APR 2016 | DOI: 10.1111/ijfs.13102

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      Inhibition of adipogenesis by pulse extracts.

    4. Encapsulationof lycopene from watermelon in calcium-alginate microparticles using an optimised inverse-gelation method by response surface methodology

      Giovana B. Celli, Alyne G. Teixeira, Tamunoemi G. Duke and Marianne Su-Ling Brooks

      Article first published online: 17 APR 2016 | DOI: 10.1111/ijfs.13114

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      Summary of the process used for the preparation of calcium-alginate microparticles by inverse-gelation method.

  2. Reviews

    1. Berry pomace – a review of processing and chemical analysis of its polyphenols

      Susanne Struck, Merichel Plaza, Charlotta Turner and Harald Rohm

      Article first published online: 15 APR 2016 | DOI: 10.1111/ijfs.13112

  3. Original Articles

    1. Effects of UV-C irradiation on the physiological and antioxidant responses of button mushrooms (Agaricus bisporus) during storage

      Yuanyuan Lu, Jie Zhang, Xiaotuo Wang, Qiong Lin, Wei Liu, Xinfang Xie, Zhidong Wang and Wenqiang Guan

      Article first published online: 15 APR 2016 | DOI: 10.1111/ijfs.13100

    2. Evaluation of polyphenolic fingerprints and antioxidant profiles of wild fruits

      Ioana Anamaria Sima and Costel Sârbu

      Article first published online: 15 APR 2016 | DOI: 10.1111/ijfs.13111

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      Cluster Analysis and Principal Component Analysis of digital chromatogram obtained from the image of the thin-layer chromatographic plate.

    3. Effects of different osmo-dehydrofreezing treatments on the volatile compounds, phenolic compounds and physicochemical properties in mango (Mangifera indica L.)

      Jin-Hong Zhao, Fang Liu, Xue-Li Pang, Hong-Wei Xiao, Xin Wen and Yuan-Ying Ni

      Article first published online: 8 APR 2016 | DOI: 10.1111/ijfs.13113

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      Flavour and healthy phytochemicals (phenolic retention) in osmo-dehydrofrozen fruits are the two important properties for direct consumption in substitution of fresh fruits.

    4. Comparison of antioxidant capacity of commonly consumed youth beverages in the United States

      Mee Young Hong, Leslie Mansour, DawnKylee S. Klarich, Linda Copp and Kyrié Bloem

      Article first published online: 7 APR 2016 | DOI: 10.1111/ijfs.13107

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      Total antioxidant capacity was measured in a variety of youth consumed beverages and results revealed that fruit juices, chocolate milk, and vitamin enhanced waters contained significantly greater antioxidant capacity than sugar-sweetened beverages such as sodas, energy and sports drinks. With this information in mind, it is our hope that greater awareness of nutrition content by consumers will lead to healthier selection practices in daily life.

    5. Moisture profiles of wheat noodles containing hydroxypropylated tapioca starch

      Soma Fukuzawa, Takenobu Ogawa, Kyuya Nakagawa and Shuji Adachi

      Article first published online: 4 APR 2016 | DOI: 10.1111/ijfs.13108

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      Moisture profiles and load-strain curves for the modified starch fee noodle (black) and the noodle containing 30% modified starch (blue) whose moisture contents are ca. 2.0 kg-H2O kg-1-d.m.

    6. Microwave-assisted extraction in goji berries: effect on composition and bioactivity, evaluated through conventional and nonconventional methodologies

      Ana P. Carvalho, Marta Mendes, Manuela M. Moreira, Diana Cruz, Júlia M. C. S. Magalhães, M. Fátima Barroso, M. J. Ramalhosa, Abel Duarte, Luís Guido, Ana M. Gomes and Cristina Delerue Matos

      Article first published online: 3 APR 2016 | DOI: 10.1111/ijfs.13105

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      Goji extracts, obtained by MAE, were characterised through HPLC and their bioactive capacity was ascertained in terms of antimicrobial and antioxidant capacity, the later by spectrophotometric and electrochemical methods.

    7. Rheological and sensory properties of fish gelatin gels as influenced by agar from Gracilaria tenuistipitata

      Sittichoke Sinthusamran, Soottawat Benjakul and Yacine Hemar

      Article first published online: 3 APR 2016 | DOI: 10.1111/ijfs.13117

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      Compression stress-strain curves of fish gelatin (FG) mixed with agar extracted from G. tenuistipitata (GA) or commercial agar (CA) at different levels.

    8. Effect of maize type and extrusion-cooking conditions on starch digestibility profiles

      Frédéric Robin, Christina Heindel, Nicolas Pineau, Sathaporn Srichuwong and Undine Lehmann

      Article first published online: 30 MAR 2016 | DOI: 10.1111/ijfs.13098

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      Effect of the type of maize starch and extrusion conditions on the content of Slowly Digestible Starch.

    9. Effects of reaction parameters on generation of volatile compounds from the Maillard reaction between L-ascorbic acid and glycine

      Ya Li, Yan Yang and Ai-Nong Yu

      Article first published online: 30 MAR 2016 | DOI: 10.1111/ijfs.13106

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      The possible formation mechanism of volatile from L-ascorbic acid and glycine under different conditions.

    10. Improved extraction of disulphide-rich bioactive proteins from soya hulls: characterisation of a novel aspartic proteinase

      Chun Liu, Fen-Fen Cheng, Xiao Liu, Hong-Yu Ma and Xiao-Quan Yang

      Article first published online: 26 MAR 2016 | DOI: 10.1111/ijfs.13101

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      Soya hulls can be used as the source of disulphide-rich bioactive proteins (DRBP) and the Viscozyme L-assisted extraction could be employed as an effective strategy to isolate DRBP s from soya hulls. Moreover, GmAPN1K, a novel DRBP, which could be developed as processing aids to apply in the food industry by protein engineering.

    11. Cooking and texture properties of gluten-free fettuccine processed from defatted flaxseed flour and rice flour

      Camila M. A. de Moura, Manoel S. Soares Júnior, Fernanda A. Fiorda, Márcio Caliari, Rosângela Vera and Maria V. E. Grossmann

      Article first published online: 25 MAR 2016 | DOI: 10.1111/ijfs.13097

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      Appearance of pastas obtained from different formulations.

    12. Quality identification and evaluation of Pu-erh teas of different grade levels and various ages through sensory evaluation and instrumental analysis

      Lin Gao, Mengxian Bian, Ruifang Mi, Xiaosong Hu and Jihong Wu

      Article first published online: 25 MAR 2016 | DOI: 10.1111/ijfs.13103

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      Quality identification of Pu-erh teas.

    13. Effect of cultivar, cultivation year and dehulling on raffinose family oligosaccharides in Australian sweet lupin (Lupinus angustifolius L.)

      Weeraya Karnpanit, Ranil Coorey, Jon Clements, Syed M. Nasar-Abbas, Muhammad K. Khan and Vijay Jayasena

      Article first published online: 25 MAR 2016 | DOI: 10.1111/ijfs.13094

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      RFOs in lupin cultivars.

    14. Effect of pH and chitosan concentration on gelation of protein concentrate from giant squid mantle (Dosidicus gigas)

      Ivan J. Tolano-Villaverde, Josafat M. Ezquerra-Brauer, Victor M. Ocano-Higuera, Wilfrido Torres-Arreola, Benjamin Ramirez-Wong, Ronaldo Herrera-Urbina and Enrique Marquez-Rios

      Article first published online: 23 MAR 2016 | DOI: 10.1111/ijfs.13095

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      Effect of pH and chitosan concentration on conformational changes during thermal gelation.

    15. Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace powder

      Mahsa Majzoobi, Zahra Vosooghi Poor, Jalal Jamalian and Asgar Farahnaky

      Article first published online: 23 MAR 2016 | DOI: 10.1111/ijfs.13104

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      Surface and cross section of gluten-free cakes containing 0% (control), 10, 20 and 30% carrot pomace powder with particle size of 210 μm (CPP 210) and 500 μm (CPP 500).

    16. Comparison of phytochemical profiles, antioxidant and cellular antioxidant activities of seven cultivars of Aloe

      Qinrun Lai, Hong Wang, Xinbo Guo, Arshad Mehmood Abbasi, Taixia Wang, Tong Li, Xiong Fu, Jingyuan Li and Rui Hai Liu

      Article first published online: 5 MAR 2016 | DOI: 10.1111/ijfs.13093

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      Phytochemicals and cellular antioxidant activity of Aloe

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