Journal of the science of food and agriculture

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  Año 2018, Vol. 98, Número 9

  • Healthy and sustainable diets for future generations.

    Hilary Green, Pierre Broun, Douglas Cook, Karen Cooper, Adam Drewnowski, Duncan Pollard, Gary Sweeney, Anne Roulin

    • Resumen

    págs. 3219-3224

    

  • Review of pentosidine and pyrraline in food and chemical models: formation, potential risks and determination.

    He Li, Shu-Juan Yu

    • Resumen

    págs. 3225-3233

    

  • Bacterial diversity and community structure in Chongqing radish paocai brines revealed using PacBio single-molecule real-time sequencing technology.

    Jixia Yang, Jialu Cao, Haiyan Xu, Qiangchuan Hou, Zhongjie Yu, Heping Zhang, Zhihong Sun

    • Resumen

    págs. 3234-3245

    

  • In vitro bioaccessibility of individual carotenoids from persimmon (Diospyros kaki, cv. Rojo Brillante) used as an ingredient in a model dairy food.

    Tomás García Cayuela, Beatriz Nuño-Escobar, J. Welti Chanes, M Pilar Cano

    • Resumen

    págs. 3246-3254

    

  • Tree age affects physicochemical, functional quality and storability of Amrapali mango (Mangifera indica L.) fruits.

    Nirmal Kumar Meena, Ram Asrey

    • Resumen

    págs. 3255-3262

    

  • Genotype × environment interaction on tocochromanol and plastochromanol-8 content in seeds of doubled haploids obtained from F1 hybrid black × yellow seeds of winter oilseed rape (Brassica napus L.).

    Aleksander Siger, Michał Michalak, Justyna Lembicz, Małgorzata Nogala-Kałucka, Teresa Cegielska-Taras, Laurencja Szała

    • Resumen

    págs. 3263-3270

    

  • Relationship between carbohydrate composition and fungal deterioration of functional strawberry juices preserved using non-thermal treatments.

    Lucía Cassani, Gabriel Quintana, María R. Moreira, Andrea Gómez‐Zavaglia

    • Resumen

    págs. 3271-3279

    

  • Occurrence of variable levels of health-promoting fruit compounds in horn-shaped Italian sweet pepper varieties assessed by a comprehensive approach.

    Giuseppe Mennella, Antonietta D'Alessandro, Gianluca Francese, Daniela Fontanella, Mario Parisi, Pasquale Tripodi

    • Resumen

    págs. 3280-3289

    

  • The production of hydrolysates from industrially defatted rice bran and its surface image changes during extraction.

    Geerada Kaewjumpol, M. J. Oruna Concha, Keshavan Niranjan, Supawan Thawornchinsombut

    • Resumen

    págs. 3290-3298

    

  • Polyamines regulating phytic acid degradation in mung bean sprouts.

    Ting Zhou, Pei Wang, Runqiang Yang, Zhenxin Gu

    • Resumen

    págs. 3299-3308

    

  • Effect of incorporation of natural chemicals in water ice-glazing on freshness and shelf-life of Pacific saury (Cololabis saira) during -18 °C frozen storage.

    Haibo Luo, Weihua Wang, Xiao-Wei Chen, Haiqing Tang, Li Jiang, Zhifang Yu

    • Resumen

    págs. 3309-3314

    

  • Proteomic changes of the porcine skeletal muscle in response to chronic heat stress.

    Yanjun Cui, Yue Hao, Jielei Li, Yanli Gao, Xianhong Gu

    • Resumen

    págs. 3315-3323

    

  • Evaluation of microfiltration and heat treatment on the microbiological characteristics, phenolic composition and volatile compound profile of pomegranate (Punica granatum L.) juice.

    Antonio Colantuono, Paola Vitaglione, Nadia Manzo, Giuseppe Blaiotta, Immacolata Montefusco, Andrea Marrazzo, Fabiana Pizzolongo, Raffaele Romano

    • Resumen

    págs. 3324-3332

    

  • Blue honeysuckle (Lonicera caerulea subsp. edulis (Turcz. ex Herder) Hultén.) berries and changes in their ingredients across different locations.

    Mateja Senica, Martina Bavec, Franci Štampar, Maja Mikulic‐Petkovsek

    • Resumen

    págs. 3333-3342

    

  • Dietary synbiotic incorporation as an alternative to antibiotic improves growth performance, intestinal morphology, immunity and antioxidant capacity of broilers.

    Yueping Chen, Chao Wen, Yanmin Zou

    • Resumen

    págs. 3343-3350

    

  • Stability evaluation of quality parameters for palm oil products at low temperature storage.

    Nur Aainaa Syahirah Ramli, Mohd Azmil Mohd Noor, Hajar Musa, Razmah Ghazali

    • Resumen

    págs. 3351-3362

    

  • Impact of food processing and simulated gastrointestinal digestion on gliadin immunoreactivity in rolls.

    Bartosz Brzozowski

    • Resumen

    págs. 3363-3375

    

  • Extra virgin olive oil aroma release after interaction with human saliva from individuals with different body mass index.

    Alessandro Genovese, Tiziana Rispoli, Raffaele Sacchi

    • Resumen

    págs. 3376-3383

    

  • An ultrasensitive chemiluminescence immunoassay for fumonisin B1 detection in cereals based on gold-coated magnetic nanoparticles.

    Mingsha Jie, Songcheng Yu, Fei Yu, Lie Liu, Leiliang He, Yanqiang Li, Hongquan Zhang, Lingbo Qu, Peter de B Harrington, Yongjun Wu

    • Resumen

    págs. 3384-3390

    

  • Volatile changes in Hawaiian noni fruit, Morinda citrifolia L., during ripening and fermentation.

    Marisa M Wall, Samuel Miller, M. S. Siderhurst

    • Resumen

    págs. 3391-3399

    

  • Immunostimulatory effect of pepsin enzymatic extract from Porphyra yezoensis on murine splenocytes.

    Khin Madushani Herath, Jeong Ha Lee, Jinhee Cho, Areum Kim, Su Min Shin, Bohyung Kim, You-Jin Jeon, Youngheun Jee

    • Resumen

    págs. 3400-3408

    

  • Comparative analysis of volatile compound profiles of propolis from different provenances.

    Lina G Mohtar, Sergio A Rodríguez, Mónica A Nazareno

    • Resumen

    págs. 3409-3415

    

  • Bioactive hydrolysates from casein: generation, identification, and in silico toxicity and allergenicity prediction of peptides.

    Maolin Tu, Hanxiong Liu, Ruyi Zhang, Hui Chen, Fengjiao Fan, Pujie Shi, Xianbing Xu, Weihong Lu, Ming Du

    • Resumen

    págs. 3416-3426

    

  • Effect of extrusion temperature and screw speed on properties of oat and rice flour extrudates.

    Raceli Sandrin, Thiago Caon, André Wüst Zibetti, Alícia de Francisco

    • Resumen

    págs. 3427-3436

    

  • Shelf-life dating of shelf-stable strawberry juice based on survival analysis of consumer acceptance information.

    Carolien Buvé, Tine Van Bedts, Annelien Haenen, Biniam Kebede, Roel Braekers, Marc Hendrickx, Ann Van Loey, Tara Grauwet

    • Resumen

    págs. 3437-3445

    

  • Use of Tunisian flavored olive oil as anisakicidal agent in industrial anchovy marinating process.

    Najla Trabelsi, Stefania M Marotta, Filippo Giarratana, Amani Taamali, Mokhtar Zarrouk, Graziella Ziino, Alessandro Giuffrida

    • Resumen

    págs. 3446-3451

    

  • Storage stability of egg sticks fortified with omega-3 fatty acids.

    Elizabeth Smith, Sarah K Beamer, Kristen E. Matak, Jacek Jaczynski

    • Resumen

    págs. 3452-3461

    

  • Impact of a packing medium with alga Bifurcaria bifurcata extract on canned Atlantic mackerel (Scomber scombrus) quality.

    Roberta Galvano Barbosa, Marcos Trigo, Roseane Fett, Santiago Aubourg Martínez

    • Resumen

    págs. 3462-3467

    

  • Effect of harvest time on the levels of phytochemicals, free radical-scavenging activity, α-amylase inhibition and bile acid-binding capacity of spinach (Spinacia oleracea).

    Noorani Barkat, Jashbir Singh, Guddadarangavvanahally K Jayaprakasha, Bhimanagouda S. Patil

    • Resumen

    págs. 3468-3477

    

  • Sensory quality of milk fat with low cholesterol content fractioned by molecular distillation.

    Julia Berti, Nelson R Grosso, Hector Fernández Lahore, M. C. Pramparo, María F Gayol

    • Resumen

    págs. 3478-3484