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

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  1. Original Articles

    1. 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

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      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.

    2. 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

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      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.

    3. 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.

    4. 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

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      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..

    5. 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

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      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.

    6. 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

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      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.

    7. 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

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

  2. 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

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      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.

  3. 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

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      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

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      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

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      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

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      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

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      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

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      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.

  4. 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

  5. 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

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      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

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      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

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      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.

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