Journal of food science

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  Año 2017, Vol. 82, Número 1

  • New Horizons in Food Research

    págs. 3-3

    

  • Industrial Applications of Selected JFSArticles

    págs. 4-5

    

  • Composition‐Based Prediction of Temperature‐Dependent Thermophysical Food Properties: Reevaluating Component Groups and Prediction Models

    David Martin Phinney, John C. Frelka, Dennis Ray Heldman

    • Resumen

    págs. 6-15

    

  • Novel Umami Ingredients: Umami Peptides and Their Taste

    Yin Zhang, Chandrasekar Venkitasamy, Zhongli Pan, Wenlong Liu, Liming Zhao

    • Resumen

    págs. 16-23

    

  • The Role of Wheat and Egg Constituents in the Formation of a Covalent and Non-covalent Protein Network in Fresh and Cooked Egg Noodles

    Marlies A. Lambrecht, Ine Rombouts, Mieke A. Nivelle, J.A. Delcour

    • Resumen

    págs. 24-35

    

  • Determination of S‐methyl‐L‐methionine (SMM) from BrassicaceaeFamily Vegetables and Characterization of the Intestinal Transport of SMM by Caco‐2 Cells

    Ji‐Hoon Song, Hae‐Rim Lee, Soon‐Mi Shim

    • Resumen

    págs. 36-43

    

  • Effects of Juice Matrix and Pasteurization on Stability of Black Currant Anthocyanins during Storage

    Gary Dobson, Gordon J. McDougall, Derek Stewart, Miguel Ángel Cubero Márquez, Reijo O. Karjalainen

    • Resumen

    págs. 44-52

    

  • Moisture‐Absorption and Water Dynamics in the Powder of Egg Albumen Peptide, Met‐Pro‐Asp‐Ala‐His‐Leu

    Shuailing Yang, Xuye Liu, Mingdi Zhang, Songyi Lin, Feng Chen

    • Resumen

    págs. 53-60

    

  • Waffle Production: Influence of Baking Plate Material on Sticking of Waffles

    Regina Huber, Georg Kalss, Regine Schoenlechner

    • Resumen

    págs. 61-68

    

  • Influences of Superheated Steam Roasting and Water Activity Control as Oxidation Mitigation Methods on Physicochemical Properties, Lipid Oxidation, and Free Fatty Acids Compositions of Roasted Rice

    Panupong Yodkaew, Nathamol Chindapan, Sakamon Devahastin

    • Resumen

    págs. 69-79

    

  • Use of Gallic Acid to Enhance the Antioxidant and Mechanical Properties of Active Fish Gelatin Film

    Kanokrat Limpisophon, Wenkai Che

    • Resumen

    págs. 80-89

    

  • Foam‐Mat Freeze‐Drying of Bifidobacterium longumRO175: Viability and Refrigerated Storage Stability

    Danilo Izquierdo‐López, Jacques Goulet, Cristina Ratti

    • Resumen

    págs. 90-96

    

  • Gas Permeability and Permselectivity of Poly(L‐Lactic Acid)/SiOxFilm and Its Application in Equilibrium‐Modified Atmosphere Packaging for Chilled Meat

    Tungalag Dong, Shuxin Song, Min Liang, Yu Wang, Xiaojing Qi, Yuqin Zhang, Xueyan Yun, Ye Jin

    • Resumen

    págs. 97-107

    

  • Improvement on Physical Properties of Pullulan Films by Novel Cross‐Linking Strategy

    Chieh‐Ting Chen, Kuan‐I Chen, Hsin‐Han Chiang, Yu‐Kuo Chen, Kuan‐Chen Cheng

    • Resumen

    págs. 108-117

    

  • Physicochemical and Mechanical Properties of Bambara Groundnut Starch Films Modified with Stearic Acid

    Samson A. Oyeyinka, Surendra Singh, Eric O. Amonsou

    • Resumen

    págs. 118-123

    

  • A Focus on Quality and Safety Traits of Saccharomyces cerevisiaeIsolated from Uva di Troia Grape Variety

    Leonardo Petruzzi, Antonio Bevilacqua, Maria Rosaria Corbo, Barbara Speranza, Vittorio Capozzi, Zhi‐hong Wang

    • Resumen

    págs. 124-133

    

  • Inhibitory Activity of Avocado Seed Fatty Acid Derivatives (Acetogenins) Against Listeria Monocytogenes

    Carmen Salinas‐Salazar, Carmen Hernández-Brenes, Dariana Graciela Rodríguez‐Sánchez, Elena Cristina Castillo, Jesús Manuel Navarro‐Silva, Adriana Pacheco

    • Resumen

    págs. 134-144

    

  • High‐Throughput Sequencing of Viable Microbial Communities in Raw Pork Subjected to a Fast Cooling Process

    Chao Yang, You Che, Yan Qi, Peixin Liang, Cunjiang Song

    • Resumen

    págs. 145-153

    

  • A Genome‐Scale Modeling Approach to Quantify Biofilm Component Growth of Salmonella Typhimurium

    Nicholas Ribaudo, Xianhua Li, Sahylin Muñiz Becerá, Lilia L. Méndez-Lagunas, Zuyi (Jacky) Huang

    • Resumen

    págs. 154-166

    

  • Survival and Growth of Probiotic Lactic Acid Bacteria in Refrigerated Pickle Products

    Sicun Fan, Fred Breidt, Robert Price, Ilenys Pérez-Díaz

    • Resumen

    págs. 167-173

    

  • Acceptability and Preference Drivers of Freshly Roasted Peanuts

    Shangci Wang, Koushik Adhikari, Yen-Con Hung

    • Resumen

    págs. 174-184

    

  • Sensory Quality Preservation of Coated Walnuts

    A. L. Grosso, Claudia M. Asensio, N. R. Grosso, Valeria Nepote

    • Resumen

    págs. 185-193

    

  • The Effects of Egg and Diacetyl Tartaric Acid Esters of Monoglycerides Addition on Storage Stability, Texture, and Sensory Properties of Gluten-Free Sorghum Bread

    Magali Bize, Brennan M. Smith, Fadi Aramouni, Scott R. Bean

    • Resumen

    págs. 194-201

    

  • Effects of Grilling on Total Polyphenol Content and Antioxidant Capacity of Eggplant (Solanum melongenaL.)

    Kentaro Uchida, Haruo Tomita, Toshikazu Takemori, Hitoshi Takamura

    • Resumen

    págs. 202-207

    

  • Hypoglycemic Activity of Polysaccharides from Sweet Corncob on Streptozotocin‐Induced Diabetic Rats

    Yong Qiang Ma, Xin Wang, Shuang Gao

    • Resumen

    págs. 208-213

    

  • Evaluation of the Effects of Cucumis sativusSeed Extract on Serum Lipids in Adult Hyperlipidemic Patients: A Randomized Double‐Blind Placebo‐Controlled Clinical Trial

    Rasool Soltani, Mohammad Hashemi, Alimohammad Farazmand, Gholamreza Asghari, Kiyan Heshmat‐Ghahdarijani, Ali Kharazmkia, Syed Mustafa Ghanadian

    • Resumen

    págs. 214-218

    

  • Effect of Different Aloe Fractions on the Growth of Lactic Acid Bacteria

    Giulia Chiodelli, Marco Pellizzoni, Gabriela Ruzickova, Luigi Lucini

    • Resumen

    págs. 219-224

    

  • Aptamer‐Based SERS Detection of Lysozyme on a Food‐Handling Surface

    Victoria Boushell, Shintaro Pang, Lili He

    • Resumen

    págs. 225-231

    

  • A Kinetic Study of Furan Formation in Wheat Flour‐Based Model Systems during Frying

    Wallace Yokoyama, Gregory M. Glenn, Pablo Cortés, Franco Pedreschi

    • Resumen

    págs. 232-239