Journal of food science

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  Año 2017, Vol. 82, Número 10

  • Issue Information ‐ TOC

    págs. 2227-2229

    

  • Industrial Applications of Selected JFSArticles

    págs. 2230-2231

    

  • Composition and Nutrient Value Proposition of Brewers Spent Grain

    Sana Ikram, LianYan Huang, Huijuan Zhang, Jing Wang, Meng Yin

    • Resumen

    págs. 2232-2242

    

  • Nutritional and Nutraceutical Properties of Triticum dicoccumWheat and Its Health Benefits: An Overview

    Srinu Dhanavath, U.J.S. Prasada Rao

    • Resumen

    págs. 2243-2250

    

  • Solute Transfer in Osmotic Dehydration of Vegetable Foods: A Review

    Sahylin Muñiz Becerá, Lilia L. Méndez-Lagunas, Juan Rodríguez Ramírez

    • Resumen

    págs. 2251-2259

    

  • Novel Insights into the Inhibitory Effect and Mechanism of Proanthocyanidins from Pyracantha fortuneanaFruit on α‐Glucosidase

    Mankun Wei, Wei‐Ming Chai, Qin Yang, Rui Wang, Yiyuan Peng

    • Resumen

    págs. 2260-2268

    

  • Characterization of a d‐Lactate Dehydrogenase from Lactobacillus fermentumJN248 with High Phenylpyruvate Reductive Activity

    Lixia Chen, Yajun Bai, Tai‐Ping Fan, Xiaohui Zheng, Yujie Cai

    • Resumen

    págs. 2269-2275

    

  • Effects of Organic and Conventional Cropping Systems on Technological Properties and Phenolic Compounds of Freshly Harvested and Stored Rice

    Gabriela Hörnke Alves, Ricardo Tadeu Paraginski, Nelisa de Souza Lamas, Jessica Fernanda Hoffmann, Nathan Levien Vanier, Maurício de Oliveira

    • Resumen

    págs. 2276-2285

    

  • Anthocyanins of Jambolão (Syzygium cumini): Extraction and pH‐Dependent Color Changes

    Brenda de Nazaré do Carmo Brito, Rosinelson da Silva Pena, Alessandra Santos Lopes, Renan Campos Chisté

    • Resumen

    págs. 2286-2290

    

  • Validation of a One-Step Method for Extracting Fatty Acids from Salmon, Chicken and Beef Samples

    Zhichao Zhang, Christine E. Richardson, Marie Hennebelle, Ameer Y. Taha

    • Resumen

    págs. 2291-2297

    

  • Macromolecular Traits in the African Rice Oryza glaberrimaand in Glaberrima/Sativa Crosses, and Their Relevance to Processing

    Mauro Marengo, Alberto Barbiroli, Francesco Bonomi, Maria Cristina Casiraghi, Alessandra Marti, Maria Ambrogina Pagani, John Manful, Seth Graham‐Acquaah, Enzio Ragg, Dimitrios Fessas, Johannes A. Hogenboom, Stefania Iametti

    • Resumen

    págs. 2298-2305

    

  • Raisins and Currants as Conventional Nutraceuticals in Italian Market: Natural Occurrence of Ochratoxin A

    Francesca Fanelli, Giuseppe Cozzi, Assunta Raiola, Irene Dini, Giuseppina Mulè, Antonio F. Logrieco, Alberto Ritieni

    • Resumen

    págs. 2306-2312

    

  • Effects of Ultra‐High Pressure Homogenization and Hydrocolloids on Physicochemical and Storage Properties of Soymilk

    Dipaloke Mukherjee, K. C. Chang, Yin Zhang, Soma Mukherjee

    • Resumen

    págs. 2313-2320

    

  • A Switchable Linker‐Based Immunoassay for Ultrasensitive Visible Detection of Salmonellain Tomatoes

    Jungwoo Hahn, Eunghee Kim, Young Sang You, Sundaram Gunasekaran, Seokwon Lim, Young Jin Choi

    • Resumen

    págs. 2321-2328

    

  • Biosynthesis of Silver Nanoparticles from Persimmon Byproducts and Incorporation in Biodegradable Sodium Alginate Thin Film

    Karna Ramachandraiah, Nguyen Trong Bao Gnoc, Koo Bok Chin

    • Resumen

    págs. 2329-2336

    

  • Development of a Multiplex PCR Assay for Detection of Pseudomonas fluorescenswith Biofilm Formation Ability

    Yu Xu, Wanyi Chen, Chunping You, Zhenmin Liu

    • Resumen

    págs. 2337-2342

    

  • Combined Effect of Ultrasound and Mild Temperatures on the Inactivation of E. coliin Fresh Carrot Juice and Changes on its Physicochemical Characteristics

    Prashant Raj Pokhrel, Daniela Bermúdez‐Aguirre, H. E. Martínez Flores, M. Guadalupe Garnica‐Romo, Shyam S. Sablani, Juming Tang, Gustavo V. Barbosa-Cánovas

    • Resumen

    págs. 2343-2350

    

  • Bactericidal Efficacy of Hydrogen Peroxide‐Based Disinfectants Against Gram‐Positive and Gram‐Negative Bacteria on Stainless Steel Surfaces

    Abel G. Ríos‐Castillo, Fabián González‐Rivas, José J. Rodríguez‐Jerez

    • Resumen

    págs. 2351-2356

    

  • Simultaneous Detection of Escherichia coliO157: H7, Salmonella enteritidis, and Listeria monocytogenesat a Very Low Level Using Simultaneous Enrichment Broth and Multichannel SPR Biosensor

    Xiaoguang Zhang, Sachiko Tsuji, Hayato Kitaoka, Lucía Cassani, Mauricio Santos, Esteban Gerbino, María Moreira

    • Resumen

    págs. 2357-2363

    

  • Biofilm Formation and Its Relationship with the Molecular Characteristics of Food‐Related Methicillin‐Resistant Staphylococcus aureus(MRSA)

    Alberto Vergara, Giovanni Normanno, Pierluigi Di Ciccio, Francesca Pedonese, Roberta Nuvoloni, Antonio Parisi, Gianfranco Santagada, Angelo Colagiorgi, Emanuela Zanardi, Sergio Ghidini, Adriana Ianieri

    • Resumen

    págs. 2364-2370

    

  • Lactic Acid Bacteria Combinations for Wheat Sourdough Preparation and Their Influence on Wheat Bread Quality and Acrylamide Formation

    Elena Bartkiene, Vadims Bartkevics, Vita Krungleviciute, Iveta Pugajeva, Daiva Zadeike, Grazina Juodeikiene

    • Resumen

    págs. 2371-2378

    

  • Utilizing Mushrooms to Reduce Overall Sodium in Taco Filling Using Physical and Sensory Evaluation

    Kristin M. Wong, E. A. Decker, Wesley R. Autio, Ken Toong, Garett DiStefano, Amanda J. Kinchla

    • Resumen

    págs. 2379-2386

    

  • Quinoa Starch Characteristics and Their Correlations with the Texture Profile Analysis (TPA) of Cooked Quinoa

    Geyang Wu, Craig F. Morris, Kevin M. Murphy

    • Resumen

    págs. 2387-2395

    

  • Relationship Between Consumer Acceptability and Pungency‐Related Flavor Compounds of Vidalia Onions

    Ha‐Yeon Kim, Daniel Jackson, Koushik Adhikari, Cliff Riner, Gabriela Sanchez‐Brambila

    • Resumen

    págs. 2396-2402

    

  • Structural Features, Antitumor and Antioxidant Activities of Rice Bran Polysaccharides Using Different Extraction Methods

    Wenfang Han, Jiangtao Li, Yuqin Ding, Shanbai Xiong, Siming Zhao

    • Resumen

    págs. 2403-2410

    

  • Effects of Polysaccharides in Lycium BarbarumBerries from Different Regions of China on Macrophages Function and their Correlation to the Glycosidic Linkages

    Jing Xie, Ding‐Tao Wu, Wen‐Zhi Li, Chu‐Guang Ning, Yu‐Ping Tang, Jing Zhao, Shao‐Ping Li

    • Resumen

    págs. 2411-2420

    

  • Identification of Potent ACE Inhibitory Peptides from Wild Almond Proteins

    Mozhgan Mirzapour, Karamatollah Rezaei, Miguel Ángel Sentandreu Vicente

    • Resumen

    págs. 2421-2431

    

  • Phenolics from Winemaking By‐Products Better Decrease VLDL‐Cholesterol and Triacylglycerol Levels than Those of Red Wine in Wistar Rats

    Walkia Polliana Oliveira, Aline Camarão Telles Biasoto, Valquíria Fernanda Marques, Ieda Maria dos Santos, Kedma Magalhães, Luiz Claudio Correa, Melissa Negro‐Dellacqua, Maria Spínola Miranda, Adriano Costa Camargo, Fereidoon Shahidi

    • Resumen

    págs. 2432-2437

    

  • Fresh‐Squeezed Orange Juice Properties Before and During In VitroDigestion as Influenced by Orange Variety and Processing Method

    Yamile A. Mennah‐Govela, Gail M. Bornhorst

    • Resumen

    págs. 2438-2447

    

  • Effect of Micronutrient Powder Addition on Sensory Properties of Foods for Older Adults

    Katherine M. Field, Alison M. Duncan, Heather H. Keller, Ken D. Stark, Lisa M. Duizer

    • Resumen

    págs. 2448-2455