International Journal of Food Science & Technology

Cover image for Vol. 49 Issue 8

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

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  1. Original Articles

    1. Application of ultrafiltration in the study of phenolic isolates and melanoidins from pale and black brewers' spent grain

      Charles O. Piggott, Alan Connolly and Richard J. FitzGerald

      Article first published online: 17 MAR 2014 | DOI: 10.1111/ijfs.12540

      Thumbnail image of graphical abstract

      Phenolic isolates and melanoidins from pale and black brewers' spent grain have been investigated using ultrafiltration. A molecular weight cut-off of 10 kDa has been employed to classify separated components as low-molecular-weight compounds or high- molecular-weight coloured melanoidins. A range of biochemical parameters including polyphenol content, antioxidant activity and metal-chelating ability have been studied as outlined in the graphical abstract.

    2. Impact of pulsed electric fields and post-mortem vacuum ageing on beef longissimus thoracis muscles

      Farnaz Faridnia, Alaa El-Din A. Bekhit, Brian Niven and Indrawati Oey

      Article first published online: 17 MAR 2014 | DOI: 10.1111/ijfs.12532

      Thumbnail image of graphical abstract

      The impact of pulsed electric field (PEF) processing (0.2–0.6 kV cm−1, 1–50 Hz, 20 µs) followed by vacuum ageing (1 and 3 days) on the quality traits of beef longissimus thoracis (LT) was assessed. pH, colour stability (L*, a* and R630/580 values) and cooking loss were unaffected by PEF treatments, whilst moisture content significantly decreased by 0.7–3.6%. No significant difference was found in shear force between PEF treated and untreated samples, however, PEF treatments have led to more porous tissue structure leading to more water loss. Protein profile was unchanged by PEF treatments applied.

    3. Optimisation of microwave-assisted extraction of prune (Prunus domestica) antioxidants by response surface methodology

      Hayate Haddadi-Guemghar, Nathalie Janel, Julien Dairou, Hocine Remini and Khodir Madani

      Article first published online: 16 MAR 2014 | DOI: 10.1111/ijfs.12526

      Thumbnail image of graphical abstract

      Microwave assisted extraction of total phenols and epicatechin gallate from prune was optimized by response surface methodology. The epicatechin gallate is the major prune phenolic compound characterized by RP-HPLC.

    4. Partial replacement of sodium chloride with potassium chloride in marinated rabbit meat

      Francesca Soglia, Massimiliano Petracci, Samer Mudalal, Lucia Vannini, Giorgia Gozzi, Lucia Camprini and Claudio Cavani

      Article first published online: 16 MAR 2014 | DOI: 10.1111/ijfs.12531

      Thumbnail image of graphical abstract

      Reduction of sodium chloride can impart added value and marketable feature for processed rabbit meat products. This study showed that it is possible to reduce sodium content up to 30% without impairing sensory, technological, and microbiological traits of the product.

    5. Gluten-free spaghetti made with chickpea, unripe plantain and maize flours: functional and chemical properties and starch digestibility

      Pamela C. Flores-Silva, Jose De J. Berrios, James Pan, Perla Osorio-Díaz and Luis A. Bello-Pérez

      Article first published online: 7 MAR 2014 | DOI: 10.1111/ijfs.12529

      Thumbnail image of graphical abstract

      Average in vitro starch hydrolysis curves of cooked spaghetti: (■) control, (●) Up30-C70-M0, (▲) Up20-C65-M15 and (△) Up15-C65-M20. Error bars represent SEM.

    6. Optimisation of oil extraction from sardine (Sardina pilchardus) by hydraulic pressing

      Pedro J. García-Moreno, Rocío Morales-Medina, Raúl Pérez-Gálvez, Narcisa M. Bandarra, Antonio Guadix and Emilia M. Guadix

      Article first published online: 3 MAR 2014 | DOI: 10.1111/ijfs.12527

      Thumbnail image of graphical abstract

      This figure indicates the extraction process of sardine oil and the properties measured.

    7. Potential of nanofiltration for the concentration of bioactive compounds from watermelon juice

      Nathalia Aceval Arriola, Gielen Delfino dos Santos, Elane Schwinden Prudêncio, Luciano Vitali, José Carlos Cunha Petrus and Renata D. M. Castanho Amboni

      Article first published online: 3 MAR 2014 | DOI: 10.1111/ijfs.12513

    8. Effect of pulsed electric field processing on carotenoid extractability of carrot purée

      Shahin Roohinejad, David W. Everett and Indrawati Oey

      Article first published online: 3 MAR 2014 | DOI: 10.1111/ijfs.12510

      Thumbnail image of graphical abstract

      Pulsed electric field processing affects the extractability of carotenoids in carrots. Enhancing electric field strengths up to 1 kV/cm at 5 Hz increased the extraction of carotenoids from carrot pomace, while increasing frequency above 10 Hz at 1 kV/cm did not improve the extractability. Increasing the electric field strength and frequency had no significant impact on the release of carotenoids into the carrot juice.

    9. Effects of process stages on Turkish delight/lokum microbiological quality

      Dilvin İpek and Nükhet N. Demirel Zorba

      Article first published online: 3 MAR 2014 | DOI: 10.1111/ijfs.12514

      Thumbnail image of graphical abstract

      Process Stages of Soft-Structured Lokhum in Çanakkale Region, Turkey. Cooking (Bottom and Side Surfaces of Open Tank), pouring & shaping (Tray Surface), dusted with icing sugar and cut into squares (Personnel hand and Cutting Knives).

    10. Effect of mungbean [Vigna radiata (L.) Wilczek] protein isolates on the microbial transglutaminase-mediated porcine myofibrillar protein gels at various salt concentrations

      Hong C. Lee, Iksoon Kang and Koo B. Chin

      Article first published online: 3 MAR 2014 | DOI: 10.1111/ijfs.12504

      Thumbnail image of graphical abstract

      Sodium dodecyl sulphate-poly acrylamide gel electrophoresis (SDS-PAGE) profiles of porcine myofibrillar proteins (MP) with/without 0.6% microbial transglutaminase (MTGase) and 0.53% mungbean protein isolate (MPI) at 0.15, 0.3, and 0.45 m salt concentrations: Lane M, standard marker of molecular weight; lane 1, MPI; lane 2, 3, 4, MP at 0.15, 0.3, and 0.45 m salt concentrations, respectively (controls, CTL); lane 5, 6, 7, MP with 0.6% MTGase and 0.53% MPI at 0.15, 0.3, and 0.45 m salt concentrations, respectively (treatments, T2). Calibrated MW (kDa) on Tris-HCl gel: myosin, β-galactosidase, bovine serum albumin, ovalbumin, carbonic anhydrase, soybean trypsin inhibitor, lysozyme (193, 118, 99.2, 54.1, 37.7, 29.4, 20.1, 7.44 kDa, respectively). Arrows indicate visual changes (in bold) in band area or intensity.

  2. Short Communications

    1. Analysis of grinding kinetics to control the effect of rice flour particle size on the yield of alcohol and glucose during fermentation

      Sang-Hoon Song, Myeong-Gi Lee, Hyong-Joo Lee and Won-Byong Yoon

      Article first published online: 3 MAR 2014 | DOI: 10.1111/ijfs.12525

      Thumbnail image of graphical abstract

      The optimum size of rice flour to obtain the maximum glucose yield can be controlled by the grinding time and predicted by the grinding kinetics model.

  3. Original Articles

    1. Antioxidant and functional properties of a high dietary fibre powder from carambola (Averrhoa carambola L.) pomace

      Maria del Rosario Pantaleón-Velasco, Irving Israel Ruiz-López, Araceli Pérez-Silva, Laura Bravo-Clemente, Raquel Mateos, Héctor Ruiz-Espinosa and Maria de los Angeles Vivar-Vera

      Article first published online: 3 MAR 2014 | DOI: 10.1111/ijfs.12519

    2. Antioxidant capacity and anti-inflammatory activity of lycopene in watermelon

      Cheol-Hyun Kim, Min-Kyung Park, Sung-Kyu Kim and Young-Hee Cho

      Article first published online: 3 MAR 2014 | DOI: 10.1111/ijfs.12517

    3. Physico-functional and antioxidant properties of purple-flesh sweet potato flours as affected by extrusion and drum-drying treatments

      Bisri Soison, Kamolwan Jangchud, Anuvat Jangchud, Thepkunya Harnsilawat, Kuakoon Piyachomkwan, Chulaluck Charunuch and Witoon Prinyawiwatkul

      Article first published online: 3 MAR 2014 | DOI: 10.1111/ijfs.12515

      Thumbnail image of graphical abstract

      Purple-flesh sweet potato roots were processed by extrusion and drum-drying treatments. Both extruded and drum dried flours were evaluated the physico-functional and antioxidant properties.

    4. Alginate beads and apple pieces as carriers for Saccharomyces cerevisiae var. boulardii, as representative of yeast functional starter cultures

      Mariangela Gallo, Antonio Bevilacqua, Barbara Speranza, Milena Sinigaglia and Maria R. Corbo

      Article first published online: 26 FEB 2014 | DOI: 10.1111/ijfs.12518

      Thumbnail image of graphical abstract

      Beads and apple pieces are reusable biocatalyst for the fermentation of grape juice. Beads assured the survival of the yeast for at least 90 days.

    5. Optimisation of vacuum pulse osmotic dehydration of blanched pumpkin

      Jefferson L. G. Corrêa, Dovel B. Ernesto, José G. L. F. Alves and Raphael S. Andrade

      Article first published online: 13 FEB 2014 | DOI: 10.1111/ijfs.12502

    6. Comparative polyphenolic antioxidant profile and quality of traditional apple cultivars as affected by cold storage

      Vlasios Goulas, Panayiotis Kourdoulas, Fedon Makris, Maria Theodorou, John K. Fellman and George A. Manganaris

      Article first published online: 10 FEB 2014 | DOI: 10.1111/ijfs.12507

      Thumbnail image of graphical abstract

      Quality attributes and polyphenolic antioxidants of traditional apple cultivars grown in Cyprus.

    7. Effects of soy protein hydrolysates on the growth and fermentation performances of brewer's yeast

      Haifeng Zhao, Chunyan Wan, Mouming Zhao, Hongjie Lei and Fen Mo

      Article first published online: 5 FEB 2014 | DOI: 10.1111/ijfs.12503

      Thumbnail image of graphical abstract

      The soy protein hydrolysates could promote the growth of brewer's yeast cell and induce more rapidly reducing sugar consumption and higher ethanol production.

    8. Comparison of flavonoids profile in sprouts of common buckwheat cultivars and wild tartary buckwheat

      Wiesław Wiczkowski, Dorota Szawara-Nowak, Henryk Dębski, Joanna Mitrus and Marcin Horbowicz

      Article first published online: 27 JAN 2014 | DOI: 10.1111/ijfs.12484

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