Journal of food science

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  Año 2018, Vol. 83, Número 3

  • Effects of Storage Conditions on Consumer and Chemical Assessments of Raw ‘Nonpareil’ Almonds Over a Two‐Year Period

    Emily A. Pleasance, W. L. Kerr, R.B. Pegg, R. B. Swanson, Anna N. Cheely, Guangwei Huang, Daniel R. Parrish, Adrian L. Kerrihard

    • Resumen

    págs. 822-830

    

  • Shelf to Health: Does Product Innovation Change National Estimates of Dietary Impacts?

    Christopher A. Taylor, Rosanna P. Watowicz, Colleen K. Spees, Neal H. Hooker

    • Resumen

    págs. 831-836

    

  • Lectin Isolated from Japanese Red Sword Beans (Canavalia gladiata) as a Potential Cancer Chemopreventive Agent

    Satsuki Une, Koji Nonaka, Junich Akiyama

    • Resumen

    págs. 837-843

    

  • Comparative Analysis of the Antioxidant Capacities and Phenolic Compounds of Oat and Buckwheat Vinegars During Production Processes

    Xiao Yu, Mei Yang, Jilin Dong, Ruiling Shen

    • Resumen

    págs. 844-853

    

  • Hypocholesterolemic Effects of Kenaf Seed Oil, Macroemulsion, and Nanoemulsion in High‐Cholesterol Diet Induced Rats

    Ai Mun Cheong, Jue Xi Jessica Koh, Nwabueze Okechukwu Patrick, Chin P. Tan, Kar Lin Nyam

    • Resumen

    págs. 854-863

    

  • Green Tea Polyphenols Modulate Colonic Microbiota Diversity and Lipid Metabolism in High‐Fat Diet Treated HFA Mice

    Lijun Wang, Benhua Zeng, Zhiwei Liu, Zhenlin Liao, Qingping Zhong, Lihui Gu, Hong Wei, Xiang Fang

    • Resumen

    págs. 864-873