Journal of food science

• 

  Año 2018, Vol. 83, Número 1

  • Issue Information ‐ TOC

    págs. 1-2

    

  • Fairness and Transparency

    págs. 3-3

    

  • Industrial Applications of Selected JFSArticles

    James Giese

    págs. 4-5

    

  • Bioactive Peptides Derived from Seaweed Protein and Their Health Benefits: Antihypertensive, Antioxidant, and Antidiabetic Properties

    Habtamu Admassu, Mohammed Abdalbasit. A. Gasmalla, Ruijin Yang, Wei Zhao

    • Resumen

    págs. 6-16

    

  • Inactivation Methods of Trypsin Inhibitor in Legumes: A Review

    Sara Avilés‐Gaxiola, Cristina Chuck‐Hernández, Sergio Othón Serna Saldívar

    • Resumen

    págs. 17-29

    

  • Phenolic Analysis and Theoretic Design for Chinese Commercial Wines’ Authentication

    Si‐Yu Li, Bao‐Qing Zhu, Malcolm J. Reeves, Chang‐Qing Duan

    • Resumen

    págs. 30-38

    

  • Fishy Odor and TMA Content Levels in Duck Egg Yolks

    Xingzheng Li, Gongjiao Yuan, Xia Chen, Yuying Guo, Ning Yang, Jinsong Pi, Chao Zhang, Jiangxia Zheng

    • Resumen

    págs. 39-45

    

  • Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction

    Chao‐Zhi Zhu, Jing‐Li Zhao, Wei Tian, Yan‐Xia Liu, Miao‐Yun Li, Gai‐Ming Zhao

    • Resumen

    págs. 46-52

    

  • Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea MaysL.)

    Ceren Mutlu, Sultan Arslan‐Tontul, Cihadiye Candal, Ozlem Kilic, Mustafa Erbas

    • Resumen

    págs. 53-59

    

  • Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries

    Ai Sato, Van-Den Truong, Suzanne D. Johanningsmeier, Rong Reynolds, Kenneth V. Pecota, G. Craig Yencho

    • Resumen

    págs. 60-73

    

  • Development of Mayonnaise with Substitution of Oil or Egg Yolk by the Addition of Chia (Salvia HispânicaL.) Mucilage

    Sibele Santos Fernandes, Myriam Salas-Mellado

    • Resumen

    págs. 74-83

    

  • Effect of Grinding at Modified Atmosphere or Vacuum on Browning, Antioxidant Capacities, and Oxidative Enzyme Activities of Apple

    Ah‐Na Kim, Kyo‐Yeon Lee, Hyun‐Jin Kim, Jiyeon Chun, W. L. Kerr, Sung‐Gil Choi

    • Resumen

    págs. 84-92

    

  • Characterization of Peanut Oil Bodies Integral Proteins, Lipids, and Their Associated Phytochemicals

    Farah Zaaboul, Husnain Raza, Cao Chen, Yuanfa Liu

    • Resumen

    págs. 93-100

    

  • A Kinetic Approach to Evaluate the Structure‐Based Performance of Antioxidants During Lipid Oxidation

    Reza Farhoosh

    • Resumen

    págs. 101-107

    

  • A Reaction‐Based Novel Fluorescent Probe for Detection of Hydrogen Sulfide and Its Application in Wine

    Hao Wang, Jialin Wang, Shaoxiang Yang, Hongyu Tian, Baoguo Sun, Yongguo Liu

    • Resumen

    págs. 108-112

    

  • Exploring the Potential of Mesquite Gum–Nopal Mucilage Mixtures: Physicochemical and Functional Properties

    Stefani Cortés‐Camargo, Raquel Gallardo‐Rivera, Blanca E. Barragán‐Huerta, Octavio Dublán García, Angélica Román‐Guerrero, César Pérez‐Alonso

    • Resumen

    págs. 113-121

    

  • Functional Magnetic Nanoparticles for Highly Efficient Cholesterol Removal

    Jun Sun, Bin Xu, Yaoyao Mu, Haile Ma, Wenjuan Qu

    • Resumen

    págs. 122-128

    

  • Towards a Kieselguhr- and PVPP-Free Clarification and Stabilization Process of Rough Beer at Room-Temperature Conditions

    Alessio Cimini, Mauro Moresi

    • Resumen

    págs. 129-137

    

  • Edible Coating Using a Chitosan‐Based Colloid Incorporating Grapefruit Seed Extract for Cherry Tomato Safety and Preservation

    Jin Sung Won, Seung Jo Lee, Hyeon Hwa Park, Kyung Bin Song, Seacheol Min

    • Resumen

    págs. 138-146

    

  • Shelf-Life of Boiled Salted Duck Meat Stored Under Normal and Modified Atmosphere

    Yang Zhai, Jichao Huang, Iftikhar Ali Khan, Yuchen Guo, Ming-Kuei Huang, Guanghong Zhou

    • Resumen

    págs. 147-152

    

  • Sensory and Flavor Characteristics of Tomato Juice from Garden Gem and Roma Tomatoes with Comparison to Commercial Tomato Juice

    Yaozhou Zhu, Charles A. Sims, Harry J. Klee, Paul J. Sarnoski

    • Resumen

    págs. 153-161

    

  • Warm-Up Effect in Panelist-Articulated-2-Alternative Forced Choice Test

    David J. Bloom, Hwa-Young Baik, Soo-Yeun Lee

    • Resumen

    págs. 162-166

    

  • Influence of Images on the Evaluation of Jams Using Conjoint Analysis Combined with Check‐All‐That‐Apply (CATA) Questions

    Marcelo Miraballes, Adriana Gámbaro

    • Resumen

    págs. 167-174

    

  • The Flexitarian Flip™: Testing the Modalities of Flavor as Sensory Strategies to Accomplish the Shift from Meat-Centered to Vegetable-Forward Mixed Dishes

    Molly Spencer, Jean-Xavier Guinard

    • Resumen

    págs. 175-187

    

  • Mixture Design Applied to the Development of Chickpea‐Based Gluten‐Free Bread with Attractive Technological, Sensory, and Nutritional Quality

    Fernanda G. Santos, Camilly Fratelli, Denise G. Muniz, Vanessa D. Capriles

    • Resumen

    págs. 188-197

    

  • The Role of the Dynamic Sensory Perception in the Reformulation of Shakes: Use of TDS for Studying the Effect of Milk, Fiber, and Flavor Addition

    Barbara Tomadoni, Susana M. Fiszman, María R. Moreira, Maria Amparo Tárrega

    • Resumen

    págs. 198-204

    

  • Reverse Effect of Opuntia ficus‐indicaL. Juice and Seeds Aqueous Extract on Gastric Emptying and Small‐Bowel Motility in Rat

    Kaïs Rtibi, Slimen Selmi, Khouloud Saidani, Dhekra Grami, Mohamed Amri, Hichem Sebai, Lamjed Marzouki

    • Resumen

    págs. 205-211

    

  • Antidiabetic and Lipid‐Lowering Effects of the Polyphenol Extracts from the Leaves of Clausena lansium(Lour.) Skeels on Streptozotocin‐Induced Type 2 Diabetic Rats

    Fansheng Kong, Zhipeng Su, Xiaoming Guo, Feng Zeng, Yongguang Bi

    • Resumen

    págs. 212-220

    

  • In VivoTherapeutic Effect of Vaccinium MeridionaleSwartz in Ischemia‐Reperfusion Induced Male Albino Rats

    Mingge Shen, Ketian Li, Hongying Jing, Linyi Zheng

    • Resumen

    págs. 221-228

    

  • Effect of Dairy Cow Crossbreeding on Selected Performance Traits and Quality of Milk in First Generation Crossbreds

    Kamila Puppel, Ewa Bogusz, Marcin Gołębiewski, Teresa Nałęcz‐Tarwacka, Beata Kuczyńska, Jan Slósarz, Arkadiusz Budziński, Paweł Solarczyk, Małgorzata Kunowska‐Slósarz, Tomasz Przysucha

    • Resumen

    págs. 229-236