Journal of food science

• 

  Año 2018, Vol. 83, Número 3

  • Issue Information ‐ TOC

    págs. 575-576

    

  • Professional Recognition for GoodReviewers

    págs. 577-577

    

  • Industrial Applications of Selected JFSArticles

    págs. 578-579

    

  • Understanding Kombucha Tea Fermentation: A Review

    Silvia Alejandra Villarreal-Soto, Sandra Beaufort, Jalloul Bouajila, Jean-Pierre Souchard, Patricia Taillandier

    • Resumen

    págs. 580-588

    

  • Antioxidant Properties of Astaxanthin in Oil‐in‐Water Emulsions with Differently‐Charged Emulsifiers Under Chlorophyll Photosensitization

    BoRa Yi, Mi‐Ja Kim, JaeHwan Lee

    • Resumen

    págs. 589-596

    

  • A Novel Modified Lipid: Enzymatic Esterification of 2‐Monoacylglycerol with N‐acetyl‐l‐leucine

    Hasene Keskin Çavdar, Derya Koçak Yanık, Fahrettin Gögüs, Sibel Fadiloglu

    • Resumen

    págs. 597-604

    

  • Effects of Processing Conditions During Manufacture on Retronasal‐Aroma Compounds from a Milk Coffee Drink

    Michio Ikeda, Masayuki Akiyama, Yuta Hirano, Kazuhiro Miyazi, Masaya Kono, Yuriko Imayoshi, Hisakatsu Iwabuchi, Takashi Onodera, Kiyoshi Toko

    • Resumen

    págs. 605-616

    

  • Characterization of a New α‐Linolenic Acid‐Rich Oil: Eucommia ulmoidesSeed Oil

    Zhen‐shan Zhang, Yu‐lan Liu, Li‐ming Che

    • Resumen

    págs. 617-623

    

  • Chemical Composition of Date Palm (Phoenix dactylifera L.) Seed Oil from Six Saudi Arabian Cultivars

    Imeddedine Arbi Nehdi, Hassen Mohamed Sbihi, Chin P. Tan, Umer Rashid, Saud Ibrahim Al‐Resayes

    • Resumen

    págs. 624-630

    

  • A Combined Approach of Infrared Spectroscopy and Multivariate Analysis for the Simultaneous Determination of Sugars and Fructans in Strawberry Juices During Storage

    Lucía Cassani, Mauricio Santos, Esteban Gerbino, María Moreira, Andrea Gómez‐Zavaglia

    • Resumen

    págs. 631-638

    

  • Effects of Emulsifier, Overrun and Dasher Speed on Ice Cream Microstructure and Melting Properties

    Maya M. Warren, R. W. Hartel

    • Resumen

    págs. 639-647

    

  • Frying of the Dispersion Droplets with Varying Contents of Chickpea Flour and Gum Arabic: Product Characterization and Modeling

    J. Shanthilal, R. Babylatha, M.C. Navya, A. Chakkaravarthi, Suvendu Bhattacharya

    • Resumen

    págs. 648-660

    

  • Prediction of Firmness and pH for “Golden Delicious” Apple Based on Elasticity Index from Modal Analysis

    Jumin Hou, Yuxia Zhang, Yonghai Sun, Na Xu, Yue Leng

    • Resumen

    págs. 661-669

    

  • Degradation of L‐Ascorbic Acid in the Amorphous Solid State

    Juan O. Sanchez, Yahya Ismail, Belinda Christina, Lisa J. Mauer

    • Resumen

    págs. 670-681

    

  • Ascorbic Acid‐Based Oxygen Scavenger in Active Food Packaging System for Raw Meatloaf

    Jung‐Soo Lee, Yoonjee Chang, Eun‐Sil Lee, Hong‐Geon Song, Pahn‐Shick Chang, Jaejoon Han

    • Resumen

    págs. 682-688

    

  • Investigation into the Microstructure, Texture and Rheological Properties of Chocolate Ganache

    Jade McGill, R. W. Hartel

    • Resumen

    págs. 689-699

    

  • Ultrasound-Assisted Extraction of Cannabinoids from Cannabis SativaL. Optimized by Response Surface Methodology

    Charu Agarwal, Katalin Máthé, Tamás Hofmann, Levente Csóka

    • Resumen

    págs. 700-710

    

  • Fermented Nut‐Based Vegan Food: Characterization of a Home made Product and Scale‐Up to an Industrial Pilot‐Scale Production

    Giulia Tabanelli, Federica Pasini, Ylenia Riciputi, Lucia Vannini, Giorgia Gozzi, Federica Balestra, Maria Fiorenza Caboni, Fausto Gardini, Chiara Montanari

    • Resumen

    págs. 711-722

    

  • Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture

    Antonia Terpou, Loulouda Bosnea, Maria Kanellaki, Stavros Plessas, Argyro Bekatorou, Eugenia Bezirtzoglou, Athanasios A. Koutinas

    • Resumen

    págs. 723-731

    

  • Microbial Quality and Shelf Life of Blueberry Purée Developed Using Cavitation Technology

    Lihua Fan, Alex Martynenko, Craig Doucette, Timothy Hughes, Sherry Fillmore

    • Resumen

    págs. 732-739

    

  • Lethality Prediction for Escherichia ColiO157: H7 and Uropathogenic E. coliin Ground Chicken Treated with High Pressure Processing and Trans‐Cinnamaldehyde

    Shiowshuh Sheen, Chi‐Yun Huang, Rommel Ramos, Shih‐Yung Chien, O. Joseph Scullen, Christopher Sommers

    • Resumen

    págs. 740-749

    

  • Identification of pyrGUsed as an Endogenous Reference Gene in Qualitative and Real‐Time Quantitative PCR Detection of Pleurotus ostreatus

    Shi Zheng, Luying Shan, Yongliang Zhuang, Ying Shang

    • Resumen

    págs. 750-755

    

  • Modeling Transfer of Vibrio ParahaemolyticusDuring Peeling of Raw Shrimp

    Xingning Xiao, Haiying Pang, Wen Wang, Weihuan Fang, Yingchun Fu, Yanbin Li

    • Resumen

    págs. 756-762

    

  • Antifungal, Mechanical, and Physical Properties of Edible Film Containing Williopsis saturnusvar. saturnusAntagonistic Yeast

    Gulsah Karabulut, Arzu Cagri‐Mehmetoglu

    • Resumen

    págs. 763-769

    

  • Molecular Analysis, Biochemical Characterization, Antimicrobial Activity, and Immunological Analysis of Proteus mirabilisIsolated from Broilers

    Hung‐Yueh Yeh, J. E. Line, Arthur Hinton

    • Resumen

    págs. 770-779

    

  • Development of Portable Flow‐Through Electrochemical Sanitizing Unit to Generate Near Neutral Electrolyzed Water

    Jufang Zhang, Hongshun Yang, Joel Zhi Yang Chan

    • Resumen

    págs. 780-790

    

  • Sodium Threshold in Model Reduced and Low Fat Oil-in-Water Emulsion Systems

    Ginnefer O. Cox, Soo-Yeun Lee

    • Resumen

    págs. 791-797

    

  • Influence of Expectation Measure on the Sensory Acceptance of Petit SuisseProduct

    Maria Micheline Teixeira Lopes, Maria do Carmo Passos Rodrigues, Ana Maria Souza de Araújo

    • Resumen

    págs. 798-803

    

  • Sensory Acceptability of Iron‐Fortified Red Lentil (Lens culinarisMedik.) Dal

    Rajib Podder, Shaan M. Khan, Bunyamin Tar'an, Robert T. Tyler, C. Henry, Chowdhury Jalal, Phyllis J. Shand, Albert Vandenberg

    • Resumen

    págs. 804-813

    

  • The Influence of Adding Spices to Reduced Sugar Foods on Overall Liking

    John C. Peters, Ryan Marker, Zhaoxing Pan, Jeanne Anne Breen, James O. Hill

    • Resumen

    págs. 814-821