Journal of food science

• 

  Año 2018, Vol. 83, Número 5

  • Issue Information ‐ TOC

    págs. 1187-1188

    

  • Food Authentication in the 21stCentury: The Power of Analytical Methods Combined with Big Data Analysis

    E. A. Foegeding

    págs. 1189-1189

    

  • Industrial Applications of Selected JFSArticles

    págs. 1190-1192

    

  • Diversity, Function, and Application of Clostridiumin Chinese Strong Flavor Baijiu Ecosystem: A Review

    Wei Zou, Guangbin Ye, Kaizheng Zhang

    • Resumen

    págs. 1193-1199

    

  • Injection of Natural Protease Inhibitors and Evaluation of Their Impact on Cooked Pacific Whiting (Merluccius productus) Fillets

    Silvana Dinaintang Harikedua, C.A. Mireles DeWitt

    • Resumen

    págs. 1200-1207

    

  • Characteristics of an β‐N‐Acetylhexosaminidase from Bacillussp. CH11, Including its Transglycosylation Activity

    Masahiro Kurakake, Yukari Amai, Mizuki Konishi, Kaho Ikehira

    • Resumen

    págs. 1208-1214

    

  • Effects of Different Acyl Gellan Gums on the Rheological Properties and Colloidal Stability of Blueberry Cloudy Juice

    Xue‐Jiao Xu, Yan‐Hua Li, Sheng Fang, Jie Chen, Ying Yuan, Jing Gan, Zui Tao, Yue‐Cheng Meng

    • Resumen

    págs. 1215-1220

    

  • Histological Study of Ultrastructural Changes in Muscle Exposed to Various Concentrations of NaCl Brine

    Thierry Astruc, Amandine Desfrétières, Annie Vénien

    • Resumen

    págs. 1221-1228

    

  • Interactions Between Flavonoid‐Rich Extracts and Sodium Caseinate Modulate Protein Functionality and Flavonoid Bioaccessibility in Model Food Systems

    Jennifer L. Elegbede, Min Li, G. Jones, Osvaldo H. Campanella, M. G. Ferruzzi

    • Resumen

    págs. 1229-1236

    

  • Storage Stability of Dietary Nitrate and Phenolic Compounds in Beetroot (Beta vulgaris) and Arugula (Eruca sativa) Juices

    Karen A. Corleto, Jashbir Singh, G. K. Jayaprakasha, Bhimanagouda S. Patil

    • Resumen

    págs. 1237-1248

    

  • Static, Kinetic, and Isotherm Adsorption Performances of Macroporous Adsorbent Resins for Recovery and Enrichment of Bioactive Procyanidins from Cranberry Pomace

    Chi Gao, Shaomin Zhao, Yavuz Yagiz, Liwei Gu

    • Resumen

    págs. 1249-1257

    

  • UV-C Irradiation on the Quality of Green Tea: Effect on Catechins, Antioxidant Activity, and Cytotoxicity

    Matthew J. Vergne, Ankit Patras, Manreet S. Bhullar, Lincoln M. Shade, Michael Sasges, Kanyasiri Rakariyatham, Che Pan, Hang Xiao

    • Resumen

    págs. 1258-1264

    

  • Contribution of 2‐Propenesulfenic Acid to the Antioxidant Activity of Allicin

    Kensuke Seki, Junya Ishikawa, Youji Okada

    • Resumen

    págs. 1265-1270

    

  • Evaluation of Chilling Injury in Mangoes Using Multispectral Imaging

    Norhashila Hashim, Daniel I. Onwude, Muhamad Syafiq Osman

    • Resumen

    págs. 1271-1279

    

  • Structural Modification of Fish Gelatin by the Addition of Gellan, ?-Carrageenan, and Salts Mimics the Critical Physicochemical Properties of Pork Gelatin

    Li Cheng Sow, Karmaine Kong, Hongshun Yang

    • Resumen

    págs. 1280-1291

    

  • Ohmic Heating Assisted Lye Peeling of Pears

    Sarvesh Gupta, Sudhir K. Sastry

    • Resumen

    págs. 1292-1298

    

  • Active Chicken Meat Packaging Based on Polylactide Films and Bimetallic Ag–Cu Nanoparticles and Essential Oil

    Jasim Ahmed, Yasir Ali Arfat, Anibal Bher, Mehrajfatema Mulla, Harsha Jacob, Rafael Auras

    • Resumen

    págs. 1299-1310

    

  • Intracellular Expression of Antifreeze Peptides in Food Grade Lactococcus lactisand Evaluation of Their Cryoprotective Activity

    Li Zhang, Quan Jin, Jing Luo, Jihong Wu, Shaoyun Wang, Zhengfu Wang, Shengxiang Gong, Wei Zhang, Xiaohong Lan

    • Resumen

    págs. 1311-1320

    

  • Yeast Identification During Fermentation of Turkish Gemlik Olives

    Gamze Mujdeci, María Arévalo Villena, Z. Yesim Ozbas, Ana Isabel Briones Pérez

    • Resumen

    págs. 1321-1325

    

  • Response of Formed‐Biofilm of Enterobacter cloacae, Klebsiella oxytoca, and Citrobacter freundiito Chlorite‐Based Disinfectants

    Linlin Cai, Huawei Wang, Lijiao Liang, Guangyu Wang, Xinglian Xu, Huhu Wang

    • Resumen

    págs. 1326-1332

    

  • Bacterial Communities in Serpa Cheese by Culture Dependent Techniques, 16S rRNA Gene Sequencing and High‐throughput Sequencing Analysis

    Maria Teresa Pereira Gonçalves dos Santos, María José Benito Bernáldez, María Guía Córdoba Ramos, Conceição Egas, Almudena V. Merchán, Ana Isabel Galván, Santiago Ruiz-Moyano Seco de Herrera

    • Resumen

    págs. 1333-1341

    

  • Metaproteomics of Microbiota in Naturally Fermented Soybean Paste, Da‐jiang

    Ping Zhang, Pengfei Zhang, Mengxi Xie, Feiyu An, Boshu Qiu, Rina Wu

    • Resumen

    págs. 1342-1349

    

  • Sensory Profile, Drivers of Liking, and Influence of Information on the Acceptance of Low‐Calorie Synbiotic and Probiotic Chocolate Ice Cream

    Juliana Peres, Erick Esmerino, Alessandra Lins da Silva, Ilana Racowski, Helena MA Bolini

    • Resumen

    págs. 1350-1359

    

  • Functional Properties of a High Protein Beverage Stabilized with Oat‐β‐Glucan

    Eva Vasquez‐Orejarena, Christopher T. Simons, John H. Litchfield, V. B. Alvarez

    • Resumen

    págs. 1360-1365

    

  • Physicochemical Quality, Fatty Acid Composition, and Sensory Analysis of Nellore Steers Meat Fed with Inclusion of Condensed Tannin in the Diet

    Susana M. Gesteira, Ronaldo L. Oliveira, Thadeu M. Silva, Rebeca D. X. Ribeiro, C. V. D. M. Ribeiro, Elzania S. Pereira, Dante P. D. Lanna, Luis F. B. Pinto, Tiago C. Rocha, Jusaline F. Vieira, Leilson R. Bezerra

    • Resumen

    págs. 1366-1372

    

  • Effects of CD36 Genotype on Oral Perception of Oleic Acid Supplemented Safflower Oil Emulsions in Two Ethnic Groups: A Preliminary Study

    Brenda Burgess, Melania Melis, Katelyn Scoular, Michael Driver, Karen M. Schaich, L. Keeler, Iole Tomassini Barbarossa, Beverly J. Tepper

    • Resumen

    págs. 1373-1380

    

  • Assessment of Beer Quality Based on a Robotic Pourer, Computer Vision, and Machine Learning Algorithms Using Commercial Beers

    Claudia Gonzalez Viejo, Sigfredo Fuentes, Damir D. Torrico, Kate Howell, Frank R. Dunshea

    • Resumen

    págs. 1381-1388

    

  • Effects of Site and Cultivar on Consumer Acceptance of Pomegranate

    John M. Chater, Donald J. Merhaut, Zhenyu Jia, Mary Lu Arpaia, Peggy A. Mauk, J. E. Preece

    • Resumen

    págs. 1389-1395

    

  • Shelf Life Extension of Tomato Paste Through Organoleptically Acceptable Concentration of Betel Leaf Essential Oil Under Accelerated Storage Environment

    Suradeep Basak

    • Resumen

    págs. 1396-1403

    

  • In VitroBioaccessibility of Colored Carotenoids in Tomato Derivatives as Affected by Ripeness Stage and the Addition of Different Types of Oil

    Sandra González‐Casado, Olga Martín Belloso, Pedro Elez Martínez, Robert C. Soliva Fortuny

    • Resumen

    págs. 1404-1411