International Journal of Food Science & Technology

Cover image for Vol. 49 Issue 7

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

Edited By: Charles Brennan

Impact Factor: 1.24

ISI Journal Citation Reports © Ranking: 2012: 60/124 (Food Science & Technology)

Online ISSN: 1365-2621

  1. Original Articles

    1. Monthly variation of total lipid and fatty acid contents of Atlantic bonito, Sarda sarda (Bloch, 1793) of Black Sea

      Gülsüm Balçik Misir, Bekir Tufan and Sevim Köse

      Article first published online: 2 JUN 2014 | DOI: 10.1111/ijfs.12578

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      Total lipids & fatty acid profile of bonito varied significantly during catching months About 25–100 g bonito muscle & 9.8–87.9 g liver are enough to cover 1 g daily EPA+DHA Bonito livers constitute rich source of PUFAs.

    2. Proteolysis in dry-aged loins manufactured with sonicated pork and inoculated with Lactobacillus casei ŁOCK 0900 probiotic strain

      Joanna Stadnik, Dariusz M. Stasiak and Zbigniew J. Dolatowski

      Article first published online: 2 JUN 2014 | DOI: 10.1111/ijfs.12588

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      Evaluation of selected parameters related to proteolysis in dry-aged loins showed that sonication followed by inoculation with L. casei ŁOCK 0900 could be used as an effective measure to speed up the proteolytic changes in dry-aged meat cuts.

    3. Total antioxidant capacity of meat and meat products consumed in a reference ‘Spanish standard diet’

      Joaquín Martínez, Gema Nieto and Gaspar Ros

      Article first published online: 2 JUN 2014 | DOI: 10.1111/ijfs.12577

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      The estimated percentage of total antioxidant capacity (TAC) of a reference Spanish standard diet covered by juices, nectars and fresh meat is 6.9% (juices and nectar) and 12.8% (fresh meat). Such data, coupled with an appropriate questionnaire to estimate antioxidant intake, will allow the investigation of the relation between dietary antioxidants and oxidative stress–induced diseases.

    4. Profile of antioxidant and antibacterial activities of different solvent extracts from Rabdosia rubescens

      Sai-Sai Feng and Jian-Guo Xu

      Article first published online: 2 JUN 2014 | DOI: 10.1111/ijfs.12576

      Thumbnail image of graphical abstract

      The upper half of graphical abstract image showed that the cell morphology and structure of the untreated bacteria remained intact and regular. However, cells treated with the ethanol extracts were damaged in different degrees. The lower part of image was the HPLC chromatogram of the ethanol extract from R. rubescens.

    5. Influence of sonication and high hydrostatic pressure on the quality of carrot juice

      Saqib Jabbar, Muhammad Abid, Bing Hu, Malik Muhammad Hashim, Muhammad Saeeduddin, Shicheng Lei, Tao Wu and Xiaoxiong Zeng

      Article first published online: 2 JUN 2014 | DOI: 10.1111/ijfs.12567

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      The study was conducted to evaluate the effects of combined treatments of US and HHP on quality of carrot juice in comparison with WB treatment. Both WB and US-HHP treatments resulted in improvements in colouring pigments as well as the inactivation of microbes and enzymes. But WB treatment causes reduction in ascorbic acid, total phenols, total flavonoids and tannins, while the US-HHP treatments enhance these compounds with the highest level at 450 MPa. It may be inferred that the combination of US-HHP450 could be utilised for the processing of carrot juice with improved quality and safety in terms of retention of desirable compounds and inactivation of microbes and enzymes.

    6. Development of a flavour fingerprint by GC-MS and GC-O combined with chemometric methods for the quality control of Korla pear (Pyrus serotina Reld)

      Honglei Tian, Ping Zhan, Zeyuan Deng, Haiyan Yan and Xinrong Zhu

      Article first published online: 2 JUN 2014 | DOI: 10.1111/ijfs.12584

      Thumbnail image of graphical abstract

      The compositions and contents of volatile compounds with active-odour in pears were significant different. Thus, a flavour fingerprint can be used to evaluate the quality of Korla pear. The clustering analysis was applied to ensure the fingerprint, while scores plot of PCA was performed to provide a visual determination of the similarity among the samples.

    7. Pulsed UV light as a postprocessing intervention for decontamination of hard-cooked peeled eggs

      Braulio Macias-Rodriguez, Wade Yang, Keith Schneider and Cheryl Rock

      Article first published online: 2 JUN 2014 | DOI: 10.1111/ijfs.12571

    8. Evaluation of the bioactive compounds and the antioxidant capacity of grape pomace

      Sandra R. F. Iora, Giselle M. Maciel, Acácio A. F. Zielinski, Marcos V. da Silva, Paula V. de A. Pontes, Charles W. I. Haminiuk and Daniel Granato

      Article first published online: 23 MAY 2014 | DOI: 10.1111/ijfs.12583

      Thumbnail image of graphical abstract

      Three varieties of grape pomace were evaluated and the bioactive compounds were determined. The study showed that grape pomace is a rich source of minerals, fibres, lipids and phenolics. Furthermore, it may be a potential source of bioactive compounds for food enrichment.

    9. Effect of a novel induction food-processing device in improving frying oil quality

      Michael J. Wenstrup, Marçal Plans and Luis E. Rodriguez-Saona

      Article first published online: 22 MAY 2014 | DOI: 10.1111/ijfs.12568

      Thumbnail image of graphical abstract

      FT-IR evaluating spectra changes on conventional and new inductive device during the frying process. Reference analysis of oil quality metrics and oxidation during frying process were done to evaluate the performance of the new inductive device using two industrial common oils (corn and canola oil).

    10. Critical process parameter of alcoholic yeast fermentation: speed of sound and density in the temperature range 5–30 °C

      Sven Hoche, Mohamed A. Hussein and Thomas Becker

      Article first published online: 22 MAY 2014 | DOI: 10.1111/ijfs.12566

      Thumbnail image of graphical abstract

      Graphical abstract which shows the realized (marked in red) and projected steps of PAT implementation in beer manufacturing.

    11. Reduction of Listeria monocytogenes in cold-smoked salmon by bacteriophage P100, nisin and lauric arginate, singly or in combinations

      Kamlesh A. Soni, Qian Shen and Ramakrishna Nannapaneni

      Article first published online: 22 MAY 2014 | DOI: 10.1111/ijfs.12581

      Thumbnail image of graphical abstract

      This study provides insight into the potential for combining chemical antimicrobial agents such as nisin and lauric arginate with a biological control agent, bacteriophage P100, for controlling L. monocytogenes in cold-smoked salmon. Cold-smoked salmon is one of the top 10 ready-to-eat (RTE) food products with the highest risk of L. monocytogenes contamination. Several reports have suggested that there is a high prevalence of L. monocytogenes in cold-smoked salmon in the USA and Europe. Our study demonstrated the effectiveness of single and combinations of GRAS antimicrobials (lauric arginate, bacteriophage and nisin) for inactivating the initial load of L. monocytogenes in cold-smoked salmon.

    12. The effects of heat–moisture treatment of rice grains before parboiling on viscosity profile and physicochemical properties

      Bruna Arns, Ricardo Tadeu Paraginski, Josiane Bartz, Rafael de Almeida Schiavon, Moacir Cardoso Elias, Elessandra da Rosa Zavareze and Alvaro Renato Guerra Dias

      Article first published online: 22 MAY 2014 | DOI: 10.1111/ijfs.12580

      Thumbnail image of graphical abstract

      The present study aimed to evaluate the effects of heat-moisture treatment of rice before parboiling on the chemical composition and technological quality of rice grains.

    13. Evaluation of pH-treated fish sarcoplasmic proteins on rheological properties of fish myofibrillar protein mediated by microbial transglutaminase

      Bung-Orn Hemung and Koo B. Chin

      Article first published online: 22 MAY 2014 | DOI: 10.1111/ijfs.12569

      Thumbnail image of graphical abstract

      Thermogram from the differential scanning calorimetry of fish MP mixture incubated at 4 °C for 6 h with MTG and different types of SP at 0.30 m NaCl.

    14. Sensory and chemical effects of two alternatives of prefermentative cold soak in Malbec wines during winemaking and bottle ageing

      Luis F. Casassa and Santiago E. Sari

      Article first published online: 21 MAY 2014 | DOI: 10.1111/ijfs.12572

      Thumbnail image of graphical abstract

      Extraction and evolution of phenolic compounds and colour, and sensory impact of two alternatives of prefermentative cold soak in Malbec wines from Mendoza, Argentina.

    15. Comparison of microbial communities between normal and swollen canned soy sauces using nested PCR-denaturing gradient gel electrophoresis, HPLC and plate techniques

      Lili Cheng, Weifeng Lin, Pan Li, Jianfei Huang and Lixin Luo

      Article first published online: 16 MAY 2014 | DOI: 10.1111/ijfs.12575

      Thumbnail image of graphical abstract

      The strains were isolated from the soy sauce. The strains a1 and a2 were isolated from sample A1, A2 and C2; strain b1 was isolated from B2; strain c1 was isolated from C2. In our study, we found that four lactic acid bacteria (LAB) including Lactobacillus acidipiscis, L. pobuzihii, Lactococcus piscium and Lactobacillus sp. and three Bacillus strains such as B. subtilis, B. oleronius and B. flexus were presented in the swollen canned soy sauce, whereas much less bacterial contaminants were detected in the normal samples.

    16. Slicing increases antioxidant capacity of fresh-cut lotus root (Nelumbo nucifera G.) slices by accumulating total phenols

      Jinqiang Hu, Lianzhi Yang, Wenjiang Wu, Ying Li and Lijuan Zhan

      Article first published online: 16 MAY 2014 | DOI: 10.1111/ijfs.12563

      Thumbnail image of graphical abstract

      Slicing induced 130.5% more total phenol (TP) in fresh cut lotus root slices (FLS) than intact ones after 7 d cool storage. These de novo synthesised TP were considered to contribute to increases in antioxidant capacity (AC) values, as a positive correlations between TP and AC was observed in FLS samples.

    17. Physicochemical properties, antioxidant activity and inhibition of α-glucosidase of a novel fermented pepper (Capsiccum annuum L.) leaves-based vinegar

      Young-Ran Song, Nam-Sik Shin and Sang-Ho Baik

      Article first published online: 15 MAY 2014 | DOI: 10.1111/ijfs.12573

      Thumbnail image of graphical abstract

      Changes in functional properties during the fermentation of pepper leaves-based vinegar: anova analysis of the total polyphenol content (a) and antioxidant (b–d) and a-glucosidase inhibiting (e) activities at 50 mg dwb/mL of wongi-1 pepper leaf (WPL), the fermented juice (WPLJ), the fermented wine (WPLW) and the fermented vinegar (WPLV). Error bars represent the 95% confidence intervals for means.

    18. American India Pale Ale matrix rich in xanthohumol is potent in suppressing proliferation and elevating apoptosis of human colon cancer cells

      Twila Henley, Lavanya Reddivari, Corey D. Broeckling, Marisa Bunning, Jeff Miller, John S. Avens, Martha Stone, Jessica E. Prenni and Jairam Vanamala

      Article first published online: 10 MAY 2014 | DOI: 10.1111/ijfs.12570

      Thumbnail image of graphical abstract

      Beer is the dietary source of bioactive xanthohumol (XN). Addition of dark malts and dry hopping not only elevated the xanthohumol content but also potentiated the anti-proliferaive and pro-apototic properties of beer matrices against human colon cancer (HCT116) cells. Whole beer matrices were more potent than isolated (XN and Isoxanthohunol; IX) compounds.

    19. Effects of chloride, thiocyanate and sulphate salts on β-lactoglobulin–pectin associative complexes

      Stacey Hirt and Owen G. Jones

      Article first published online: 10 MAY 2014 | DOI: 10.1111/ijfs.12560

      Thumbnail image of graphical abstract

      Sulphate and thiocyanate salts, apart from typically observed influences of ionic strength, were found to significantly influence the formation and phase behaviour of complexes between beta-lactoglobulin and pectin. Influences of these salts implied direct specific ion behaviour, which contrasted with inverse specific ion behaviour for the pure protein in the same conditions.

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