Journal of food science

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  Año 2018, Vol. 83, Número 11

  • Mitochondrial Degeneration, Depletion of NADH, and Oxidative Stress Decrease Color Stability of Wet-Aged Beef Longissimus Steaks.

    Rachel M Mitacek, Yiling Ke, Jessica E Prenni, Ravirajsinh Jadeja, Deb L. VanOverbeke, Gretchen G. Mafi, Ranjith Ramanathan

    • Resumen

    págs. 1-2

    

  • The Role of Food Science in the Food System.

    págs. 2691-2691

    

  • Conducting Research at the Interface of Food Science and Nutrition.

    C.C. Akoh

    págs. 2692-2696

    

  • Industrial Applications of Selected JFS Articles.

    • Resumen

    págs. 2697-2698

    

  • Tagatose as a Potential Nutraceutical: Production, Properties, Biological Roles, and Applications.

    Sohini Roy, Jayaram Chikkerur, Sudhir Chandra Roy, Arindam Dhali, Atul Puroshtam Kolte, Manpal Sridhar, Ashis Kumar Samanta

    • Resumen

    págs. 2699-2709

    

  • Scientific Evidence on Functional Food and Its Commercial Communication: A Review of Legislation in Europe and the USA.

    Cristina González Díaz, Diana Gil González, Carlos Álvarez-Dardet Díaz

    • Resumen

    págs. 2710-2717

    

  • Characterization of Volatile Compounds and Sensory Analysis of Jasmine Scented Black Tea Produced by Different Scenting Processes.

    Huanhuan Liu, Liying Luo, Mengjun Ma, Liang Zeng

    • Resumen

    págs. 2718-2732

    

  • Effects of Manufacturing Processing Conditions on Retronasal-Aroma Odorants from a Milk Coffee Drink.

    Michio Ikeda, Masayuki Akiyama, Yuta Hirano, Kazuhiro Miyazi, Yasunori Sugawara, Yuriko Imayoshi, Hisakatsu Iwabuchi, Takashi Onodera, Kiyoshi Toko

    • Resumen

    págs. 2733-2744

    

  • Identification of Volatile Oxidation Compounds as Potential Markers of Walnut Oil Quality.

    Ye Zhou, Wei Fan, Fuxiang Chu, Chengzhang Wang, Dong Pei

    • Resumen

    págs. 2745-2752

    

  • Characterization of the Volatile Compounds in Raw and Roasted Georgia Pecans by HS-SPME-GC-MS.

    Yi Gong, Adrian L. Kerrihard, R.B. Pegg

    • Resumen

    págs. 2753-2760

    

  • Effect of Parboiling on Phenolic, Protein, and Pasting Properties of Rice from Different Paddy Varieties.

    Priyanka Pal, Narpinder Singh, Parmeet Kaur, Amritpal Kaur

    • Resumen

    págs. 2761-2771

    

  • Juice Clarification with Pectinase Reduces Yeast Assimilable Nitrogen in Apple Juice without Affecting the Polyphenol Composition in Cider.

    Sihui Ma, Andrew P. Neilson, Jacob Lahne, Gregory M. Peck, Sean F O'Keefe, E Kenneth Hurley, Ann Sandbrook, Amanda C Stewart

    • Resumen

    págs. 2772-2781

    

  • UPLC-MS2 Profiling of Blackthorn Flower Polyphenols Isolated by Ultrasound-Assisted Extraction.

    Ivona Elez Garofulić, Zoran Zorić, Sandra Pedisić, Mladen Brnčić, Verica Dragović-Uzelac

    • Resumen

    págs. 2782-2789

    

  • Rosé Sparkling Wines: Influence of Winemaking Practices on the Phytochemical Polyphenol During Aging on Lees and Commercial Storage.

    Saionara Sartor, Vívian Maria Burin, Carolina Pretto Panceri, Robson Rodrigo Dos Passos, Vinícius Caliari, M. T. Bordignon Luiz

    • Resumen

    págs. 2790-2801

    

  • Changing the Gel-Forming Properties of Myofibrillar Protein by Using a Gentle Broken Method.

    Lei Wang, Jiaqi Cheng, Ruihua Su, Daming Fan, Jianlian Huang, Jianxin Zhao, Bowen Yan, Wenguo Zhou, Wenhai Zhang, Hao Zhang

    • Resumen

    págs. 2791-2797

    

  • Probiotic Properties of Lactobacillus Plantarum LRCC5193, a Plant-Origin Lactic Acid Bacterium Isolated from Kimchi and Its Use in Chocolates.

    Jung-Hoon Lim, Seok-Min Yoon, Pei-Lei Tan, Siyoung Yang, Sae-Hun Kim, Hyun Jin Park

    • Resumen

    págs. 2802-2811

    

  • Influence of Soft Kernel Texture on Fresh Durum Pasta.

    Jessica C Murray, Alecia M Kiszonas, Craig F. Morris

    • Resumen

    págs. 2812-2818

    

  • Acetylated Distarch Phosphate/Chitosan Films Reinforced with Sodium Laurate-Modified Nano-TiO2: Effects of Sodium Laurate Concentration.

    Yuanyuan Wu, Li Shuai, Jingxin Song, Bingxue Jiang, ShanShan Chen, Huimin Sun, Xinxin Li

    • Resumen

    págs. 2819-2826

    

  • Effects of Mono-, Di-, and Tri-Saccharides on the Stability and Crystallization of Amorphous Sucrose.

    Alpana Thorat, Laurent Forny, Vincent Meunier, Lynne S. Taylor, Lisa J. Mauer

    • Resumen

    págs. 2827-2839

    

  • Fruit Bagasse Phytochemicals from Malpighia Emarginata Rich in Enzymatic Inhibitor with Modulatory Action on Hemostatic Processes.

    Tamara R Marques, Pedro Henrique S Cesar, Mariana A Braga, Silvana Marcussi, Angelita Duarte Corrêa

    • Resumen

    págs. 2840-2849

    

  • Impact of Interfacial Composition on Emulsion Digestion Using In Vitro and In Vivo Models.

    Ernesta Malinauskytė, Jovita Ramanauskaitė, Milda Keršienė, Ina Jasutienė, Daiva Seskauskaite, Tove G Devold, Gerd E Vegarud

    • Resumen

    págs. 2850-2857

    

  • The Mechanisms of Alpha-Amylase Inhibition by Flavan-3-Ols and the Possible Impacts of Drinking Green Tea on Starch Digestion.

    Véronique Desseaux, Pierre Stocker, Pierre Brouant, El Hassan Ajandouz

    • Resumen

    págs. 2858-2865

    

  • Antidiabetic, Antihyperlipidemic, and Antioxidant Activities of Mulberry Lees Fermented Products in Diabetic Mice.

    JeanYu Hwang, Den-En Shieh, Yung-Shin Shyu, Cheng-Kuang Hsu, Chuan-Wang Lin

    • Resumen

    págs. 2866-2872

    

  • Bioaccessibility of Some Essential Minerals in Three Selected Australian Pulse Varieties Using an In Vitro Gastrointestinal Digestion Model.

    Yianna Y Zhang, Joe Panozzo, Michael S Hall, Said Ajlouni

    • Resumen

    págs. 2873-2881