Journal of the science of food and agriculture

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  Año 2017, Vol. 97, Número 1

  • Changes in volatile composition and sensory attributes of wines during alcohol content reduction

    Rocco Longo, John Blackman, Peter J Torley, Suzy Y. Rogiers, Leigh M. Schmidtke

    • Resumen

    págs. 8-16

    

  • Implications of climate change predictions for UK cropping and prospects for possible mitigation: a review of challenges and potential responses

    Karen Rial-Lovera, W Paul Davies, Nicola D Cannon

    • Resumen

    págs. 17-32

    

  • Recent applications of NMR in food and dietary studies

    Venkatesh Ramakrishnan, Devanand L Luthria

    • Resumen

    págs. 33-42

    

  • Synthesis of raffinose by transfructosylation using recombinant levansucrase from Clostridium arbusti SL206

    Wenjing Li, Shuhuai Yu, Tao Zhang, Bo Jiang, Wanmeng Mu

    • Resumen

    págs. 43-49

    

  • Gelation properties of myofibrillar protein under malondialdehyde-induced oxidative stress

    Xue-Lin Wang, Zhuo-Min Zhang, Zhongxiang Fang, Bhesh R Bhandari

    • Resumen

    págs. 50-57

    

  • Modified properties of a glycated and cross-linked soy protein isolate by transglutaminase and an oligochitosan of 5 kDa

    Miao Fu, Xin-Huai Zhao

    • Resumen

    págs. 58-64

    

  • Grape and environmental mycoflora monitoring in old, traditionally cultivated vineyards on Mount Etna, southern Italy

    Cinzia Oliveri, Patrizia Bella, Matilde Tessitori, Vittoria Catara, Rosa La Rosa

    • Resumen

    págs. 65-73

    

  • Meat batter production in an extended vane pump–grinder injecting curing salt solutions to reduce energy requirements: variation of curing salt amount injected with the solution

    Stefan B Irmscher, Eva-Maria Terjung, Monika Gibis, Kurt Herrmann, Reinhard Kohlus, Jochen Weiss

    • Resumen

    págs. 74-81

    

  • The effect of oregano essential oil on microbial load and sensory attributes of dried meat

    Helga Hernández, Adéla Fraňková, Tomáš Sýkora, Pavel Klouček, Lenka Kouřimská, Iva Kučerová, Jan Banout

    • Resumen

    págs. 82-87

    

  • Elicitation of Jerusalem artichoke (Helianthus tuberosus L.) cell suspension culture for enhancement of inulin production and altered degree of polymerisation

    Chunquan Ma, Dong Zhou, Haitao Wang, Dongming Han, Yang Wang, Xiufeng Yan

    • Resumen

    págs. 88-94

    

  • Heterologous expression and characterisation of the Aspergillus aspartic protease involved in the hydrolysis and decolorisation of red-pigmented proteins

    Shinji Takenaka, Mayo Umeda, Hisanori Senba, Dai Koyama, Kosei Tanaka, Ken-ichi Yoshida, Mikiharu Doi

    • Resumen

    págs. 95-101

    

  • Antioxidant effects of supercritical fluid garlic extracts in sunflower oil

    Elisabetta Bravi, Giuseppe Perretti, Caterina Falconi, Ombretta Marconi, Paolo Fantozzi

    • Resumen

    págs. 102-107

    

  • Crystalline, thermal and swelling properties of starches from single-segment substitution lines with different Wx alleles in rice (Oryza sativa L.)

    Bin Teng, Ying Zhang, Shiyun Du, Jingde Wu, Zefu Li, Zhixiang Luo, Jianbo Yang

    • Resumen

    págs. 108-114

    

  • Specification of a new de-stoner machine: evaluation of machining effects on olive paste's rheology and olive oil yield and quality

    Roberto Romaniello, Alessandro Leone, Antonia Tamborrino

    • Resumen

    págs. 115-121

    

  • Over-expression of (1,3;1,4)-β-D-glucanase isoenzyme EII gene results in decreased (1,3;1,4)-β-D-glucan content and increased starch level in barley grains

    Ning Han, Chenglong Na, Yuqiong Chai, Jianchu Chen, Zhongbo Zhang, Bin Bai, Hongwu Bian, Yulong Zhang, Muyuan Zhu

    • Resumen

    págs. 122-127

    

  • Effect of corona discharge plasma jet on surface-borne microorganisms and sprouting of broccoli seeds

    Je-Wook Kim, Pradeep Puligundla, Chulkyoon Mok

    • Resumen

    págs. 128-134

    

  • Changes in volatile profile of soybean residue (okara) upon solid-state fermentation by yeasts

    Weng Chan Vong, Shao-Quan Liu

    • Resumen

    págs. 135-143

    

  • Effect of nitrogen fertilisation on the amino acid digestibility of different triticale genotypes in caecectomised laying hens

    Wolfgang Siegert, Jeannette Boguhn, Hans Peter Maurer, Jochen Weiss, Tobias Zuber, Jens Möhring, Markus Rodehutscord

    • Resumen

    págs. 144-150

    

  • Preparation and characterization of baru (Dipteryx alata Vog) nut protein isolate and comparison of its physico-chemical properties with commercial animal and plant protein isolates

    Ângela A Nunes, Simone P Favaro, Cesar H B Miranda, Valdir A Neves

    • Resumen

    págs. 151-157

    

  • Selection of promising sweet potato clones using projective mapping

    Esteban Vicente, Gastón Ares, Gustavo Adolfo Rodríguez Yzquierdo, Pablo Varela, Franco Bologna, Joanna Lado

    • Resumen

    págs. 158-164

    

  • A new genotype of flax (Linum usitatissimum L.) with decreased susceptibility to fat oxidation: consequences to hematological and biochemical profiles of blood indices

    Bożena Króliczewska, Dorota Miśta, Jarosław Króliczewski, Wojciech Zawadzki, Rafał Kubaszewski, Edyta Wincewicz, Magdalena Żuk, Jan Szopa

    • Resumen

    págs. 165-171

    

  • The effect of supplementation with three commercial inactive dry yeasts on the colour, phenolic compounds, polysaccharides and astringency of a model wine solution and red wine

    Elena González Royo, Mireia Esteruelas, Nikolaos Kountoudakis, Francesca Fort Marsal, Joan-Miquel Canals Bosch, Fernando Zamora Marín

    • Resumen

    págs. 172-181

    

  • Preparation and structural characterization of corn starch–aroma compound inclusion complexes

    Shu Zhang, Yibin Zhou, Shanshan Jin, Xin Meng, Liping Yang, Haisong Wang

    • Resumen

    págs. 182-190

    

  • Rheological properties and bread quality of frozen yeast-dough with added wheat fiber

    Vivian Adams, Sanaa M Ragaee, El-Sayed M Abdel-Aal

    • Resumen

    págs. 191-198

    

  • Enzymatic characterisation of the immobilised Alcalase to hydrolyse egg white protein for potential allergenicity reduction

    Anshu Yang, Caiyun Long, Jiaheng Xia, Ping Tong, Youfei Cheng, Yan Wang, Hongbing Chen

    • Resumen

    págs. 199-206

    

  • Actein protects against methylglyoxal-induced oxidative damage in osteoblastic MC3T3-E1 cells

    Kwang Sik Suh, Suk Chon, Eun Mi Choi

    • Resumen

    págs. 207-214

    

  • Exploitation of hazelnut, maize germ and sesame seed aqueous extraction residues in the stabilisation of sesame seed paste (tahini)

    Anthi Evlogimenou, Adamantini Paraskevopoulou, Vassilios Kiosseoglou

    • Resumen

    págs. 215-221

    

  • Valorisation of untreated cane molasses for enhanced phytase production by Bacillus subtilis K46b and its potential role in dephytinisation

    Karim Rocky-Salimi, Maryam Hashemi, Mohammad Safari, Maryam Mousivand

    • Resumen

    págs. 222-229

    

  • Iodide and iodate effects on the growth and fruit quality of strawberry

    Rui Li, Hui-Ping Liu, Chun-Lai Hong, Zi-Xi Dai, Jia-Wei Liu, Jun Zhou, Chun-Qing Hu, Huan-Xin Weng

    • Resumen

    págs. 230-235

    

  • Influence of genetic and vintage factors in flavan-3-ol composition of grape seeds of a segregating Vitis vinifera population

    Maria M Hernández, Shiren Song, Cristina Menéndez Menéndez

    • Resumen

    págs. 236-243