Journal of food science

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  Año 2018, Vol. 83, Número 8

  • Issue Information ‐ TOC

    págs. 2015-2016

    

  • Industrial Applications of Selected JFSArticles

    págs. 2017-2018

    

  • Coconut Milk and Coconut Oil: Their Manufacture Associated with Protein Functionality

    Umesh Patil, Soottawat Benjakul

    • Resumen

    págs. 2019-2027

    

  • Economically Motivated Food Fraud and Adulteration in Brazil: Incidents and Alternatives to Minimize Occurrence

    Casiane Salete Tibola, Simone Alves da Silva, Alvaro Augusto Dossa, Diego Inácio Patrício

    • Resumen

    págs. 2028-2038

    

  • Natural Acidification with Low‐pH Fruits and Incorporation of Essential Oil Constituents for Organic Preservation of Unpasteurized Juices

    Philip Pui‐Li Yen, D. D. Kitts, Anubhav Pratap Singh

    • Resumen

    págs. 2039-2046

    

  • Dynamic Context Sensory Testing–A Proof of Concept Study Bringing Virtual Reality to the Sensory Booth

    Alina Stelick, Alexandra G. Penano, Alden C. Riak, Robin Dando

    • Resumen

    págs. 2047-2051

    

  • Functional Properties of Select Dry Bean Seeds and Flours

    Sahil Gupta, Guneet S. Chhabra, Changqi Liu, Jasamrit S. Bakshi, Shridhar K Sathe

    • Resumen

    págs. 2052-2061

    

  • Purification and Characterization of a Salt‐Dependent Pectin Methylesterase from Carica papayaFruit Mesocarp‐Exocarp Tissue

    Bhavya Kotnala, M. N. Shashirekha, Prasanna Vasu

    • Resumen

    págs. 2062-2070

    

  • Interaction Between Phenolic Compounds and Lipase: The Influence of Solubility and Presence of Particles in the IC50Value

    Atma‐Sol Bustos, Andreas Håkansson, Javier A. Linares‐Pastén, J.M. Peñarrieta, Lars Nilsson

    • Resumen

    págs. 2071-2076

    

  • Muscle‐Specific Mitochondrial Functionality and Its Influence on Fresh Beef Color Stability

    R. A. Mancini, Kaylin Belskie, Surendranath P. Suman, Ranjith Ramanathan

    • Resumen

    págs. 2077-2082

    

  • Determination of Volatiles and Carotenoid Degradation Compounds in Red Pepper Fermented by Lactobacillus parabuchneri

    Sang Mi Lee, Joo Young Lee, Youn Jeung Cho, Moon Sook Kim, Young-Suk Kim

    • Resumen

    págs. 2083-2091

    

  • Covalent Whey Protein–Rosmarinic Acid Interactions: A Comparison of Alkaline and Enzymatic Modifications on Physicochemical, Antioxidative, and Antibacterial Properties

    Mostafa Ali, Julia K. Keppler, Tom Coenye, Karin Schwarz

    • Resumen

    págs. 2092-2100

    

  • Rapid Prediction of Low (<1%) transFat Content in Edible Oils and Fast Food Lipid Extracts by Infrared Spectroscopy and Partial Least Squares Regression

    Sanjeewa R. Karunathilaka, Samantha Farris, M. M. Mossoba

    • Resumen

    págs. 2101-2108

    

  • Simultaneous Enrichment and Separation of Four Flavonoids from Zanthoxylum bungeanumLeaves by Ultrasound-Assisted Extraction and Macroporous Resins with Evaluation of Antioxidant Activities

    Zhaochen Wu, Wei Wang, Fengyuan He, Dengwu Li, Dongmei Wang

    • Resumen

    págs. 2109-2118

    

  • Enzymatically Hydrolyzed Wheat Gluten as a Foaming Agent in Food: Incorporation in a Meringue Recipe as a Proof‐of‐Concept

    Arno G.B. Wouters, Ine Rombouts, Ellen Fierens, Kristof Brijs, J.A. Delcour

    • Resumen

    págs. 2119-2126

    

  • Nutritional Quality and Antioxidant Activity of Wheatgrass (Triticum aestivum) Unwrap by Proteome Profiling and DPPH and FRAP assays

    Santosh B. Parit, Vishal V. Dawkar, Rahul S. Tanpure, Sandeep R. Pai, Ashok D. Chougale

    • Resumen

    págs. 2127-2139

    

  • Improving the Antimicrobial Power of Low‐Effective Antimicrobial Molecules Through Nanotechnology

    María Ruiz‐Rico, Édgar Pérez Esteve, Cristina de la Torre, Ana Isabel Jiménez Belenguer, Amparo Quiles, María D. Marcos, Ramón Martínez Máñez, José Manuel Barat Baviera

    • Resumen

    págs. 2140-2147

    

  • Bromelain Kinetics and Mechanism on Myofibril from Golden Pomfret (Trachinotus blochii)

    Xiao Feng, Shasha Hang, Yige Zhou, Qin Liu, Hongshun Yang

    • Resumen

    págs. 2148-2158

    

  • Effect of Pulsed Electric Field Pretreatment on Drying Kinetics, Color, and Texture of Parsnip and Carrot

    MD Rizvi Alam, James G. Lyng, Daniele Frontuto, Francesco Marra, Luciano Cinquanta

    • Resumen

    págs. 2159-2166

    

  • Modeling of Effective Moisture Diffusivity in Corn Tortilla Baking

    Rosalina Iribe‐Salazar, Roberto Gutiérrez Dorado, Érika Ríos‐Iribe, Marco Carrazco‐Escalante, Yessica Vázquez‐López, Óscar Hernández‐Calderón, José Caro‐Corrales

    • Resumen

    págs. 2167-2175

    

  • Effects of Mixing Ratio and pH on the Electrostatic Interactions of Hydrolyzed Alaska Pollock Protein and κ‐Carrageenan

    Xiao Cui, Fanqianhui Yu, Yong Xue, Tao Zhang, Lei Ji, Yuming Wang, Changhu Xue

    • Resumen

    págs. 2176-2182

    

  • Long‐Term Vitamin Stabilization in Low Moisture Products for NASA: Techniques and Three‐Year Vitamin Retention, Sensory, and Texture Results

    Ann H. Barrett, Michelle J. Richardson, Danielle F. Froio, Lauren F. O' Connor, Danielle J. Anderson, Tshinanne V. Ndou

    • Resumen

    págs. 2183-2190

    

  • The Different Physical and Chemical Composition of Grape Juice and Marc Influence Saccharomyces cerevisiaeStrains Distribution During Fermentation

    Barbara Bovo, Chiara Nadai, Wilson Josè Fernandes Lemos Junior, Milena Carlot, Alessio Giacomini, Viviana Corich

    • Resumen

    págs. 2191-2196

    

  • The Use of Malic and Acetic Acids in Washing Solution to Control Salmonellaspp. on Chicken Breast

    Amin N. Olaimat, Murad Al-Holy, Mahmoud H. Abu Ghoush, Anas A. Al-Nabulsi, Ala A. Qatatsheh, Hafiz M. Shahbaz, Tareq M. Osaili, Richard A. Holley

    • Resumen

    págs. 2197-2203

    

  • Effect of Salt Reduction on Children's Acceptance of Bread

    Cécile Rannou, Florence Texier, Cécile Marzin, Sophie Nicklaus, Véronique Cariou, Philippe Courcoux, Carole Prost

    • Resumen

    págs. 2204-2211

    

  • Bioavailability of Isoflavone Metabolites After Korean Fermented Soybean Paste (Doenjang) Ingestion in Estrogen‐Deficient Rats

    Da‐Hye Lee, Min Jung Kim, So‐Hyun Park, Eun‐Ji Song, Yong‐Do Nam, Jiyun Ahn, Young‐Jin Jang, Tae‐Youl Ha, Chang Hwa Jung

    • Resumen

    págs. 2212-2221

    

  • Oral Administration of Probiotic Lactobacillus Casei ShirotaDecreases Pneumonia and Increases Pulmonary Functions after Single Rib Fracture: A Randomized Double‐Blind, Placebo‐Controlled Clinical Trial

    Chunhua Guo, Min Lei, Yong Wang, Limei Hua, Sujuan Xue, Dan Yu, Chunhua Zhang, Dawei Wang

    • Resumen

    págs. 2222-2226

    

  • The Associations Between Oral Complex Carbohydrate Sensitivity, BMI, Liking, and Consumption of Complex Carbohydrate Based Foods

    Julia Y.Q. Low, Kathleen E. Lacy, Robert L. McBride, R. S. J. Keast

    • Resumen

    págs. 2227-2236

    

  • Antioxidant Properties and Phenolic Compounds of Vitamin C‐Rich Juices

    Dariusz Nowak, Michał Gośliński, Elżbieta Wojtowicz, Krzysztof Przygoński

    • Resumen

    págs. 2237-2246

    

  • Hypocholesterolemic Effects of Capsaicinoids and Lactobacillus plantarumSwun5815 Combined by Inhibiting Cholesterol Synthesis and Increasing Bile Acid and Sterols Excretion on Ovariectomized Rats

    Ting Ren, Yuming You, Yuanli Luo, Yuanwei Wang, Xiong Liu

    • Resumen

    págs. 2247-2256