International Journal of Food Science & Technology

Virtual Special Issues

Virtual Special Issues - Introduction

The purpose of the International Journal of Food Science and Technology (IJFST) is to publish current, high quality, research; however with the increasing numbers of publications it is difficult to read all of the papers one might wish to. Readers may miss highly relevant papers. Therefore the IJFST has decided to publish a virtual issue each year, which will bring together papers published in the journal over the previous 5 years which, in the opinion of the guest Editors of these virtual issues, have made a significant contribution to a specific field of food science and technology.

I trust these virtual issues provide substantial interest.  

Christopher Smith, FIFST
Editor-in-Chief International Journal of Food Science and Technology
Professor, Food Science, Manchester Metropolitan University

Virtual Special Issue Library

South American Food Science and Technology

In this issue a collection of papers demonstrating the range and depth of food research across South and Central America is presented. This issue is timed to coincide with the first ever IUFoST meeting to be held on this continent. South America is a growing powerhouse in many areas of which one is food science research. It is hoped these papers will provide readers with a greater understanding of the significance and quality of South American food science and technology studies.

Effects of the essential oil addition on the oxidative stability of fried-salted peanuts

Extrusion parameters related to starch/chitosan active films properties

Determination of expressions for the thermal diffusivity of canned foodstuffs by the inverse method and numerical simulations of hear penetration

Drying of plums (Prunus sp,c.v Gulfblaze) treated with KCl in the field and subjected to pulsed vacuum osmotic dehydration

Encapsulation of polyphenols and anthocyanins fromm pomegranate (Punica grannatum) by spray drying

Salting in food processing: uses and reduction: a review

Dough and crumb grain changes during mising and fermentation and their relation with extension properties and bread quality of yeasted sweet dough

Sensory shelf life of Butterhead lettuce in active and passive modified atmosphere packages

Chinese Food Science and Technology
Guest Editors: Dr. Hua Kuang, Prof. Libing Wang and Prof. Chuanlai Xu

In this issue a collection of papers demonstrating the range and depth of Food Research in China is presented. China is a growing powerhouse in the world in many areas of which one is Scientific Research. Food Science is major field in Chinese Research. It is hoped these papers will provide readers with a greater understanding of significance of Chinese Food Science and Technology Studies.

Fluorescence polarisation immunoassay based on a monoclonal antibody for the detection of sulphamethazine in chicken muscle
Suxia Zhang, Zhanhui Wang, Irina S. Nesterenko, Sergei A. Eremin & Jianzhong Shen

A novel method for the determination of sodium chloride insalted fish
Yinliang Zhang, & Wenshui Xia

Determination of the veterinary drug maduramicin in food by fluorescence polarisation immunoassay
Zhanhui Wang, Suxia Zhang, Nailya R. Murtazina, Sergei A. Eremin & Jianzhong Shen

Determination of lactulose in foods: a review of recent research
Zhong Zhang, Ruijin Yang, He Wang, Fayin Ye, Sha Zhang and Xiao Hua

Rapid and sensitive determination of formaldehyde in some beverages and foods by flow-injection fluorimetric analysis
Xiao-Qing Zhao & Zhi-Qi Zhang

Analysis of chemical components in green tea in relation with perceived quality, a case study with Longjing teas
Kunbo Wang & Jianyun Ruan

Determination of phytic acid in cereals-a brief review
Peng Wu, Ji-Chun Tian, C. E. (Chuck) Walker and Feng-Cheng Wang

Selection of reference genes in peanut seed by real-time quantitative polymerase chain reaction
Shengjuan Jiang, Yujun Sun and Songhua Wang

Study on rapid quantitative detection of total bacterial counts by the ATP-bioluminescence and application in probiotic products
Huiqing Wu, Qingping Wu, Jumei Zhang, Chengsi Li and Ziguang Huang

Immunoaffinity removal and immunoassay for rhodamine B in chilli powder
Shanshan Song, Fei Lin, Liqiang Liu, Hua Kuang, Libing Wang & Chuanlai Xu

Determination of ethyl carbamate in Chinese yellow rice wine using high-performance liquid chromatography with fluorescence detection
Ming-liang Fu, Jing Liu, Qi-he Chen, Xiao-jie Liu, Guo-qing He & Ji-cheng Chen

Simultaneous determination of theanine, gallic acid, purine alkaloids, catechins, and theaflavins in black tea using HPLC
Yuanyuan Wang, Xiaorong Yang, Kaikai Li, Chengren Li, Linlin Li, Jiaxian Li, Hualin Huang, Yumei He, Chuangxing Ye & Xiaohong Song

A novel spectrophotometric method for quantitative determination of lactulose in food industries
Zhong Zhang, He Wang, Ruijin Yang & Xiaoyan Jiang

Analysis of chemical components in oolong tea in relation to perceived quality
Kunbo Wang, Fang Liu, Zhonghua Liu, Jianan Huang, Zhongxi Xu, Yinhua Li, Jinhua Chen, Yushun Gong & Xinghe Yang

Enantioselective determination of cypermethrin in pig muscle tissue by immunoaffinity extraction and high performance liquid chromatography
Hua Kuang, Hong Miao, Yongning Wu, Jianzhong Shen & Chuanlai Xu

Isolation of DNA from genetically modified oils by fast protein liquid chromatography
Li Huang, Yan Chen, Ya Wang, Jian Pan & Yuan Tong

Mass spectrometric determination of dabsyl-chloride derivatised anserine, carnosine and taurine in commercial chicken essences
Yi-Hong Chen, Ya-Ping Lin, Su-Er Liou and Chu-Chin Chen

The determination of amino acids composition of the traditional food Potentilla anserina L. root by high-performance liquid chromatography via fluorescent detection and mass spectrometry
Lian Xia & Jinmao You

Comparison of catechins and volatile compounds among different types of tea using high performance liquid chromatograph and gas chromatograph mass spectrometer
Kunbo Wang, Fang Liu, Zhonghua Liu, Jianan Huang, Zhongxi Xu, Yinhua Li, Jinhua Chen, Yushun Gong & Xinghe Yang

A review of recent studies in China on the possible beneficial health effects of tea
Yong-xing Zhu, Herve Huang & You-ying Tu

Rheology
Guest Editor: Niall Young FIFST

The Institute of Food Science and Technology (IFST) bears its duty to communicate the latest food science knowledge of all natures out to its members and the larger food science community with pride, responsibility and acumen. In doing so, one cannot ignore the field of rheology, which in itself, is not a key business within food science, but is key to the business of food science! Therefore, it is a pleasure to introduce this special on-line issue of the institute’s journal featuring rheology.

The articles brought together for this special on-line issue of the International Journal of Food Science and Technology (IJFST), have been chosen because they aptly demonstrate the importance of sound robust academic science, whilst clearly linking and applying that science to real food systems. The articles all either describe state-of-the-art new technology and thinking, or apply fundamental food science to food in a real and practical manner, which is of direct benefit to the food industry.

The articles demonstrate how rheology is used, typically in association with other techniques forming a multidisciplinary palate of data to quantify material properties, provide insight and understanding of the system being studied, elucidate predictive tools to aid product development, and arm the scientist with the foresight and perspicacity to drive their innovation forward to create new value for their research group or company. Such articles are evidence of the alchemic combination of ideas and interpretation to create innovative insights which generate profit and pioneer the way forward for new knowledge to spring forth.

Hand in hand with our authors IJFST puts you in the forefront of industrially relevant academic science, not just in this issue but every month. I trust you will enjoy this collection of papers, covering breads, fat-based systems, culinary systems, dairy systems and beverages, which have all appeared in IJFST within the last 4 years, and appreciate too the fundamental role that rheology plays in deciding the success of the food industry.

Niall Young, FIFST
Associate Editor International Journal of Food Science & Technology
Professor, and Principle Scientist, Danisco A/S, Brabrand, Denmark

Dough and crumb grain changes during mixing and fermentation and their relation with extension properties and bread quality of yeasted sweet dough
Alma D. Tlapale-Valdivia, Jorge Chanona-Pérez, Rosalva Mora-Escobedo, Reynold R. Farrera-Rebollo, Gustavo F. Gutiérrez-López and Georgina Calderón-Domínguez

Batter rheology and bread texture of sorghum-based gluten-free formulations modified with native or pregelatinised cassava starch and α-amylase
Calvin Onyango, Christopher Mutungi, Günter Unbehend and Meinolf G. Lindhauer

Wheat dough rheology and bread quality effected by Lactobacillus brevis preferment, dry sourdough and lactic acid addition
Daliborka Koceva Komlenić, Žaneta Ugarčić-Hardi, Marko Jukić, Mirela Planinić, Ana Bucić-Kojić and Ivica Strelec

The effects of different materials as dough improvers for organic whole wheat bread
Hüseyin Boz, Mehmet Murat Karaoğlu, Halis Gürbüz Kotancilar and Kamil Emre Gerçekaslan

Effect of sesame protein isolate in partial replacement of milk protein on the rheological, textural and microstructural characteristics of fresh cheese
Xiaoming Lu, Dennis Schmitt and Shangwu Chen

Comparison of full-fat and low-fat cheese analogues with or without pectin gel through microstructure, texture, rheology, thermal and sensory analysis
He Liu, Xue Ming Xu and Shi Dong Guo

The effect of pectin concentration on viscoelastic and sensory properties of processed cheese
Ivana Macků, František Buňka, Vladimír Pavlínek, Petra Leciánová and Jan Hrabě

Effect of different starches on rheological and microstructural properties of (I) model processed cheese
Darshan Trivedi, Rod J. Bennett, Yacine Hemar, David C. W. Reid, Siew Kim Lee and David Illingworth

Effect of different starches on rheological and microstructural properties of (II) commercial processed cheese Darshan Trivedi, Rod J. Bennett, Yacine Hemar, David C. W. Reid, Siew Kim Lee and David Illingworth

Carbohydrate-based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: comparative study of the utilisation of barley beta-glucan, guar gum and inulin
Charles S. Brennan and Carmen M. Tudorica

Effect of fat and non-fat dry matter of milk, and starter type, on the rheological properties of set during the coagulation process
Özlem Gün and Nursel Develi Işıklı

The rheological properties of ketchup as a function of different hydrocolloids and temperature
Arash Koocheki, Amir Ghandi, Seyed M. A. Razavi, Seyed Ali Mortazavi and Todor Vasiljevic

Stability and rheological behaviour of salad dressing obtained with whey and different combinations of stabilizers Vânia De Cássia da Fonseca, Charles Windson Isidoro Haminiuk, Dayane Rosalyn Izydoro, Nina Waszczynskyj, Agnes De Paula Scheer and Maria-Rita Sierakowski

Rheological properties of Josapine pineapple juice at different stages of maturity
Rosnah Shamsudin, Wan Ramli Wan Daud, Mohd Sobri Takrif, Osman Hassan and Coskan Ilicali

Fracture properties of potato crisps
F. J. Rojo and J. F. V. Vincent

Comparison of rheological models for determining dark chocolate viscosity
Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler and Joselio Vieira

Influence of emulsion composition on lubrication capacity and texture perception
Mélanie Bellamy, Nicolas Godinot, Stefano Mischler, Nathalie Martin and Christoph Hartmann

Monitoring struturants of fat blends with ultrasound based in-line rheometry (ultrasonic velocity profiling with pressure difference)
Niall W. G. Young, Paul Wassell, Johan Wiklund and Mats Stading

Ultrasound Doppler based in-line viscosity and solid fat profile measurement of fat blends
Paul Wassell, Johan Wiklund, Mats Stading, Graham Bonwick, Christopher Smith, Eva Almiron-Roig and Niall W. G. Young