Journal of food science

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  Año 2017, Vol. 82, Número 3

  • Purple Sweet Potato Attenuate Weight Gain in High Fat Diet Induced Obese Mice

    Ronghui Ju, Shujuan Zheng, Hongxia Luo, Changgang Wang, Lili Duan, Yao Sheng, Changhui Zhao, Wentao Xu, Christophe B. Y. Cordella

    • Resumen

    págs. 787-793

    

  • Asians’ Facial Responsiveness to Basic Tastes by Automated Facial Expression Analysis System

    Xiao Wang, Xiaowei Zhang, Yabin Wang

    • Resumen

    págs. 794-806

    

  • Effect of Vitamin D3Fortification and Saskatoon Berry Syrup Addition on the Flavor Profile, Acceptability, and Antioxidant Properties of Rooibos Tea (Aspalathus linearis)

    Jennifer Grant, Donna Ryland, Cara K. Isaak, Suvira Prashar, Yaw L. Siow, Carla G. Taylor, Michel Aliani

    • Resumen

    págs. 807-817

    

  • Sensory Profile and Consumer Acceptability of Prebiotic White Chocolate with Sucrose Substitutes and the Addition of Goji Berry (Lycium barbarum)

    Janaína Madruga Morais Ferreira, Bruna Marcacini Azevedo, Valdecir Luccas, Helena María André Bolini

    • Resumen

    págs. 818-824

    

  • A Natural Experiment: Using Immersive Technologies to Study the Impact of “All‐Natural” Labeling on Perceived Food Quality, Nutritional Content, and Liking

    Rebecca Liu, Neal H. Hooker, Efthimios Parasidis, Christopher T. Simons

    • Resumen

    págs. 825-833

    

  • Effect of Proteolysis with Alkaline Protease Following High Hydrostatic Pressure Treatment on IgE Binding of Buckwheat Protein

    Chaeyoon Lee, Wonhui Lee, Youngshin Han, Sangsuk Oh

    • Resumen

    págs. 834-839