International Journal of Food Science & Technology

Cover image for Vol. 51 Issue 8

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

Edited By: Charles Brennan

Impact Factor: 1.504

ISI Journal Citation Reports © Ranking: 2015: 60/124 (Food Science & Technology)

Online ISSN: 1365-2621

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  1. 1 - 20
  2. 21 - 39
  1. Original articles

    1. Antioxidant and hypoglycaemic effects of tilapia skin collagen peptide in mice

      Ruilin Zhang, Jian Chen, Xiongwu Jiang, Lasheng Yin and Xuewu Zhang

      Version of Record online: 16 JUL 2016 | DOI: 10.1111/ijfs.13193

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      Effect of tilapia skin collagen peptide on blood glucose in diabetic mice

  2. Original Articles

    1. Phytochemicals content, antioxidant and hypoglycaemic activities of commercial nutmeg mace (Myristica fragrans L.) and pimento (Pimenta dioica (L.) Merr.)

      Monica Rosa Loizzo, Vincenzo Sicari, Maria Concetta Tenuta, Maria Rosaria Leporini, Tiziana Falco, Teresa Maria Pellicanò, Francesco Menichini and Rosa Tundis

      Version of Record online: 16 JUL 2016 | DOI: 10.1111/ijfs.13178

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      Antioxidant and hypoglicaemic effect of nutmeg mace and pimento dried extract.

    2. Effects of sodium tripolyphosphate on functional properties of low-salt single-step high-pressure processed chicken breast sausage

      Siwen Xue, Yufeng Zou, Xing Chen, Huijuan Yang, Tong Xing, Xinglian Xu and Guanghong Zhou

      Version of Record online: 16 JUL 2016 | DOI: 10.1111/ijfs.13189

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      Addition of various content of STPP (0-0.4%) to chicken breast meat batters induced different changes of meat proteins (myosin in particular) under the given manufacturing condition (600 MPa, 40 °C, 5 min), leading to different ratio of denatured proteins to native-state proteins, making various functional properties of meat gels.

    3. Effects of different cooking methods on some chemical and sensory properties of Galega kale

      Jorge Armesto, Lucía Gómez-Limia, Javier Carballo and Sidonia Martínez

      Version of Record online: 14 JUL 2016 | DOI: 10.1111/ijfs.13181

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      Effects of different cooking on Galega kale

    4. Ball milling improves extractability and antioxidant properties of the active constituents of mushroom Inonotus obliquus powders

      Jia Wang, Cong Wang, Weiwei Li, Yuxiang Pan, Guoqi Yuan and Haixia Chen

      Version of Record online: 14 JUL 2016 | DOI: 10.1111/ijfs.13180

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      Ball milling improves extractability and antioxidant properties of the active constituents of mushroom Inonotus obliquus powders.

    5. Nucleation of amino acid-rich crystals on the surface of dried scallop (Chlamys farreri) during storage: formation mechanism and influence of environmental relative humidity

      Jinhua Hu, Junwei Zhang, Dasong Liu, Joe M. Regenstein and Peng Zhou

      Version of Record online: 14 JUL 2016 | DOI: 10.1111/ijfs.13179

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      Influence of environmental relative humidity on the nucleation of amino acid rich crystals on the surface of dried scallop (Chlamys farreri) during storage

    6. Changes in the free amino acids and the biogenic amine contents during lactic acid fermentation of different lupin species

      Elena Bartkiene, Vadims Bartkevics, Janis Rusko, Vytaute Starkute, Daiva Zadeike and Grazina Juodeikiene

      Version of Record online: 14 JUL 2016 | DOI: 10.1111/ijfs.13177

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      The lupin variety, fermentation conditions and lactic acid bacteria strain have the significant effect on the free amino acids profile and biogenic amine formation in lupin.

    7. Analysis of physicochemical properties during the processing of Yiluxian, a traditional chinese low-salt fish product

      Zina Hao, Hao Dong, Zhenxing Li and Hong Lin

      Version of Record online: 14 JUL 2016 | DOI: 10.1111/ijfs.13171

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      Flesh without the skin of ice fresh Japanese seabasses were disposed during two stages: brining and desalting. Samples were picked out at 0, 24, and 48 h of brining and immersed in distilled water at a ratio 1:10 (fish:water, w/v) for desalting. This study investigated the changes in physicochemical properties under different salt concentrations and explored the principles underlying the low-salt pickling process.

    8. The effect of thermal processing and storage on the physicochemical properties and in vitro digestibility of potatoes

      John H. Dupuis, Zhan-Hui Lu, Rickey Y. Yada and Qiang Liu

      Version of Record online: 14 JUL 2016 | DOI: 10.1111/ijfs.13184

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      The purpose of this paper was to determine the effect of various common household cooking methods, that is pressure cooking, boiling, and microwaving, on the thermal properties, short-range order, and in vitro digestibility of potatoes. Additionally, a retrogradation study was also undertaken to compare the effects of altered pre-retrogradation boiling time (15, 30, 45 min), retrogradation temperature (4 or 23 °C), and retrogradation time (1, 3, 7 days).

  3. Invited Reviews

    1. Variation in human sweet taste receptor may result in different levels of sweet intensity variability between sweet stimuli

      James C. Waksmonski and Kadri Koppel

      Version of Record online: 14 JUL 2016 | DOI: 10.1111/ijfs.13174

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      Individual differences have an effect on perceived sweetness depending on the sweetener type.

  4. Original Articles

    1. Optimisation of inulin extraction from globe artichoke (Cynara cardunculus L. subsp. scolymus (L.) Hegi.) by electromagnetic induction heating process

      Naila Terkmane, Mohamed Krea and Nadji Moulai-Mostefa

      Version of Record online: 13 JUL 2016 | DOI: 10.1111/ijfs.13167

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      D-optimal design was used to optimise the extraction process conditions of inulin from Globe artichoke heart. Inulin with high degree of polymerisation was extracted using electromagnetic heating process. Semi-crystalline structure of extracted inulin was obtained.

    2. The antioxidant activity and the composition of free and bound phenolic acids in dough of wheat flour enriched by Boletus edulis after mixing and thermal processing

      Nada Nikolić, Jelena Stojanović, Jelena Mitrović, Miodrag Lazić, Ivana Karabegović and Gordana Stojanović

      Version of Record online: 13 JUL 2016 | DOI: 10.1111/ijfs.13172

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      Subtitution wheat flour by porcino flour is a good way to increase the phenolics content and antioxidant activity of food products. The free form was the main part of the total phenolic content in the wheat and porcino flour mixture (70:30, w/w). By dough mixing the content of free phenolics increased by approximately 70% and the content of the bound phenolics was similar to that of the flour mixture. The thermal processing decreased the content of both forms of phenolics but the content of free phenolics was higher than in the flour mixture. The bound phenolics had a better antioxidant ability than the free ones

    3. Antioxidant activity and typical ageing compounds: their evolutions and relationships during the storage of lager beers

      Huipin Li, Mouming Zhao, Chun Cui, Weizheng Sun and Haifeng Zhao

      Version of Record online: 13 JUL 2016 | DOI: 10.1111/ijfs.13173

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      Evolution of antioxidant activity and ageing compounds during the storage of beers.

    4. Evaluation of plasma, high-pressure and ultrasound processing on the stability of fructooligosaccharides

      Elenilson G. Alves Filho, Patrick J. Cullen, Jesus M. Frias, Paula Bourke, Brijesh K. Tiwari, Edy S. Brito, Sueli Rodrigues and Fabiano A.N. Fernandes

      Version of Record online: 13 JUL 2016 | DOI: 10.1111/ijfs.13175

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      Nonthermal processes, such as atmospheric cold plasma (direct or indirect application), high-pressure processing (HPP) and ultrasonic treatment followed by HPP, may be applied to liquids containing FOS in its formulation, without compromising its concentration and thus prebiotic potential.

    5. Impact of enzyme preparation and degree of hydrolysis on peptide profile and nitrogen solubility of sodium caseinate hydrolysates

      Ebenezer Rajarathnam, Alice B. Nongonierma, Dara O'Sullivan, Cal Flynn and Richard J. FitzGerald

      Version of Record online: 13 JUL 2016 | DOI: 10.1111/ijfs.13191

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      NSI of casein hydrolysates depends on intrinsic (peptide profile, DH and the presence of intact proteins) and extrinsic parameters (pH).

  5. Reviews

    1. Impact of household food processing strategies on antinutrient (phytate, tannin and polyphenol) contents of chickpeas (Cicer arietinum L.) and beans (Phaseolus vulgaris L.): a review

      Hiwot A. Haileslassie, Carol J. Henry and Robert T. Tyler

      Version of Record online: 13 JUL 2016 | DOI: 10.1111/ijfs.13166

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      Variable reduction in phytate, tannin and polyphenol contents of chickpea and bean due to soaking and germination.

  6. Original Articles

    1. Isosweetness concentrations of sucrose and high-intensity sweeteners and antioxidant activity in white chocolate with functional properties

      Janaína Madruga Morais Ferreira, Bruna Marcacini Azevedo, Fernanda Guimarães Drummond e Silva, Valdecir Luccas and Helena Maria André Bolini

      Version of Record online: 12 JUL 2016 | DOI: 10.1111/ijfs.13190

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      The development of food products containing nutritionally beneficial compounds is a trend in consumer market. This study aimed at producing a prebiotic white chocolate with addition of an antioxidant source (goji berry) and replacement of sucrose by high-intensity sweeteners. Both sucralose and rebaudioside A were viable alternatives of high-intensity sweeteners to substitute sucrose in prebiotic white chocolates. Goji berry increased the antioxidant activity of the prebiotic white chocolates, enhancing the nutritional value of white and functional chocolates.

    2. You have full text access to this OnlineOpen article
      Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffins

      Jingrong Gao, Margaret A. Brennan, Susan L. Mason and Charles S. Brennan

      Version of Record online: 6 JUN 2016 | DOI: 10.1111/ijfs.13143

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      Effect of different levels of inulin and stevianna in low-sugar muffins: Control (C); I50, 50% inulin; I100, 100% inulin; S50, 50% stevianna; S100, 100% stevianna

    3. The role of pulsed electric fields treatment in enhancing the stability of amino acid – sugar complexes:- interactions between L-Phenylalanine and β-Cyclodextrin

      Zhi-Hong Zhang, Lang-Hong Wang, Xin-An Zeng, Charles S. Brennan, Margaret Brennan and Zhong Han

      Version of Record online: 25 MAY 2016 | DOI: 10.1111/ijfs.13150

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      The β-CD-L-Phe complexes were formed under PEF treatment and their properties were studied.

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