Journal of food science

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  Año 2017, Vol. 82, Número 11

  • Issue Information ‐ TOC

    págs. 2533-2534

    

  • Some Changes and New Developments

    págs. 2535-2535

    

  • Industrial Applications of Selected JFSArticles

    págs. 2536-2538

    

  • Establishing Standards on Colors from Natural Sources

    James E. Simon, E. A. Decker, M. G. Ferruzzi, M. Monica Giusti, Carla D. Mejia, Mark Goldschmidt, Stephen T. Talcott

    • Resumen

    págs. 2539-2553

    

  • Nutritional and Phytochemical Composition of Vaccinium padifoliumSm Wild Berries and Radical Scavenging Activity

    Maria J. Carvalho, Carla S. Gouveia, Ana C. Vieira, Ana C. Pereira, Miguel Â. Carvalho, José C. Marques

    • Resumen

    págs. 2554-2561

    

  • Optimization of Arabinoxylan Isolation from Rye Bran by Adapting Extraction Solvent and Use of Enzymes

    Denisse Bender, Renata Nemeth, Michaela Wimmer, Sylvia Götschhofer, Matilde Biolchi, Kitti Török, Sandor Tömösközi, Stefano D'Amico, Regine Schoenlechner

    • Resumen

    págs. 2562-2568

    

  • Phytochemical Compounds and Antioxidant Activity in Different Cultivars of Cranberry (Vaccinium MacrocarponL)

    Jan Oszmianski, Joanna Kolniak‐Ostek, Sabina Lachowicz, Józef Gorzelany, Natalia Matłok

    • Resumen

    págs. 2569-2575

    

  • Antioxidant Capacity In Vitroand In Vivoof Various Ecotypes of Mexican Plum (Spondias purpureaL.)

    Juan Manuel Villa‐Hernández, Gabriela Mendoza‐Cardoso, José Alberto Mendoza‐Espinoza, Cristián Vela‐Hinojosa, Fernando Díaz de León Sánchez, Fernando Rivera‐Cabrera, Iran Alia Tejacal, Laura J. Pérez‐Flores

    • Resumen

    págs. 2576-2582

    

  • Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches

    Alessandra Marti, Stefano Cattaneo, Simona Benedetti, Susanna Buratti, Parisa Abbasi Parizad, Fabio Masotti, Stefania Iametti, Maria Ambrogina Pagani

    • Resumen

    págs. 2583-2590

    

  • Polysaccharides in Spirulina platensisImprove Antioxidant Capacity of Chinese‐Style Sausage

    Aiguo Luo, Jia Feng, Bianfang Hu, Junping Lv, C‐Y. Oliver Chen, Shulian Xie

    • Resumen

    págs. 2591-2597

    

  • Production, Characterization, and Stability of Orange or Eucalyptus Essential Oil/β‐Cyclodextrin Inclusion Complex

    Dianini Hüttner Kringel, Mariana Dias Antunes, Bruna Klein, Renato Lopes Crizel, Roger Wagner, Roberto Pedroso de Oliveira, Alvaro Renato Guerra Dias, Elessandra da Rosa Zavareze

    • Resumen

    págs. 2598-2605

    

  • Identification of Thiols in Yellow Onion (Allium cepaL.) Using Solvent Vented Large Volume Injection GC‐MS

    Clint Wermes, Robert Cannon, Sytze Haasnoot, Hans Colstee, Cor Niedeveld, Gijs Koopmanschap, Neil C. Da Costa

    • Resumen

    págs. 2606-2613

    

  • Assessing the Impact of Germination and Sporulation Conditions on the Adhesion of BacillusSpores to Glass and Stainless Steel by Fluid Dynamic Gauging

    Ke Xu Zhou, Nan Li, Graham Christie, D. Ian Wilson

    • Resumen

    págs. 2614-2625

    

  • Production of Cornstarch Granules Enriched with Quercetin Liposomes by Aggregation of Particulate Binary Mixtures Using High Shear Process

    Taíse Toniazzo, Helena Galeskas, Gustavo C. Dacanal, Samantha C. Pinho

    • Resumen

    págs. 2626-2633

    

  • Protection of Grain Products from Sitophilus oryzae(L.) Contamination by Anti‐Insect Pest Repellent Sachet Containing Allyl Mercaptan Microcapsule

    Yoonjee Chang, Soo‐Hyun Lee, Ja Hyun Na, Pahn‐Shick Chang, Jaejoon Han

    • Resumen

    págs. 2634-2642

    

  • Characterization of an Olive Flounder Bone Gelatin‐Zinc Oxide Nanocomposite Film and Evaluation of Its Potential Application in Spinach Packaging

    Songee Beak, Hyeri Kim, Kyung Bin Song

    • Resumen

    págs. 2643-2649

    

  • Chemical, Physiochemical, and Microstructural Properties, and Probiotic Survivability of Fermented Goat Milk Using Polymerized Whey Protein and Starter Culture Kefir Mild 01

    Hao Wang, Cuina Wang, Mu Wang, Mingruo Guo

    • Resumen

    págs. 2650-2658

    

  • Consumer Perception of Retail Pork Bacon Attributes Using Adaptive Choice‐based Conjoint Analysis and Maximum Differential Scaling

    K. G. McLean, D. J. Hanson, S. M. Jervis, M. A. Drake

    • Resumen

    págs. 2659-2668

    

  • Use of Multi-Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Wine on Cheese Perception

    Mara V. Galmarini, Anne-Laure Loiseau, Doëtte Debreyer, Michel Visalli, Pascal Schlich

    • Resumen

    págs. 2669-2678

    

  • Characterization of Sensory Differences in Mixing and Premium Rums Through the Use of Descriptive Sensory Analysis

    Chelsea M. Ickes, K. R. Cadwallader

    • Resumen

    págs. 2679-2689

    

  • The Effects of Short-Time Temperature Abuse on the Microbial and Sensory Quality of Chilled Saithe (Pollachius virens) Fillets

    Gang Mu, Ásbjörn Jónsson, Arnljotur B. Bergsson, K. A. Thorarinsdottir

    • Resumen

    págs. 2690-2699

    

  • Inhibition of Cholesterol Synthesis in HepG2 Cells by GINST—Decreasing HMG‐CoA Reductase Expression Via AMP‐Activated Protein Kinase

    Joon‐Seung Han, Jong Hwan Sung, Seung Kwon Lee

    • Resumen

    págs. 2700-2705

    

  • Antigastric Cancer Bioactive AurantiochytriumOil Rich in Docosahexaenoic Acid: From Media Optimization to Cancer Cells Cytotoxicity Assessment

    Shahryar Shakeri, Neda Amoozyan, Farzaneh Fekrat, Mahmood Maleki

    • Resumen

    págs. 2706-2718

    

  • Genistein Ameliorates Fat Accumulation Through AMPK Activation in Fatty Acid‐Induced BRL Cells

    Huijia Zhong, Huanhuan Liu, Zhuoqin Jiang

    • Resumen

    págs. 2719-2725

    

  • Plant Phenolics Extraction from Flos Chrysanthemi: Response Surface Methodology Based Optimization and the Correlation Between Extracts and Free Radical Scavenging Activity

    Yanfang Wu, Xisheng Wang, Jintao Xue, Enguo Fan

    • Resumen

    págs. 2726-2733

    

  • In VitroAssessment of Bioactivities of LactobacillusStrains as Potential Probiotics for Humans and Chickens

    P. Shokryazdan, M. F. Jahromi, J. B. Liang, C. C. Sieo, R. Kalavathy, Z. Idrus, Y. W. Ho

    • Resumen

    págs. 2734-2745

    

  • Aqueous Extract of Gynura BicolorAttenuated Hepatic Steatosis, Glycative, Oxidative, and Inflammatory Injury Induced by Chronic Ethanol Consumption in Mice

    Mei-Chin Yin, Zhi‐hong Wang, Wen‐hu Liu, Mei‐chin Mong

    • Resumen

    págs. 2746-2751

    

  • The Effect of Different Methods of Fermentation on the Detection of Milk Protein Residues in Retail Cheese by Enzyme-Linked Immunosorbent Assay (ELISA)

    Katherine O. Ivens, Joseph L. Baumert, Robert L. Hutkins, S.L. Taylor

    • Resumen

    págs. 2752-2758

    

  • Furan Levels and Sensory Profiles of Commercial Coffee Products Under Various Handling Conditions

    Jeesoo Han, Mina K. Kim, Kwang‐Geun Lee

    • Resumen

    págs. 2759-2766

    

  • Depuration of Cadmium from Blue Mussel (Mytilus edulis) by Protein Hydrolysate–Fe2+Complex: The Role of Metallothionein

    Bin Zhang, Chuan‐dong Fang, Jun‐hui Xu, Hui‐juan Cao

    • Resumen

    págs. 2767-2773