Journal of food science

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  Año 2019, Vol. 84, Número 3

  • Intake of oxidized proteins and amino acids and causative oxidative stress and disease: Recent scientific evidences and hypotheses

    Mario Estévez García, Youling L. Xiong

    • Resumen

    págs. 387-396

    

  • Metabolite profiles of raw peanut seeds reveal differences between market-types

    Claire M. Klevorn, Lisa L Dean, Suzanne D. Johanningsmeier

    • Resumen

    págs. 397-405

    

  • Portable NIR spectrometer for prediction of palm oil acidity

    Karine Cristine Kaufmann, Flávia de Faveri Favero, Marcus Arthur Marçal de Vasconcelos, Helena Teixeira Godoy, Klicia A. Sampaio, Douglas Fernandes Barbin

    • Resumen

    págs. 406-411

    

  • Phenolics and antioxidant capacity of pitted olive pomace affected by three drying technologies

    Amanda J.G. Sinrod, R.J. Avena-Bustillos, Donald Olson, Lauren M. Crawford, Selina C. Wang, T. H. McHugh

    • Resumen

    págs. 412-420

    

  • Characterization of volatile profiles of six popular edible mushrooms using headspace-solid-phase microextraction coupled with gas chromatography combined with chemometric analysis

    Mun Yhung Jung, Da Eun Lee, Hong Yu Cheng, Il-Min Chung, Seung Hyun Kim, Jae-Gu Han, Won-Sik Kong

    • Resumen

    págs. 421-429

    

  • Determination of peptide profile consistency and safety of collagen hydrolysates as quality attributes

    Carlos A. López-Morales, Said Vázquez-Leyva, Luis Vallejo-Castillo, Gregorio Carballo-Uicab, Leslie Muñoz-García, José Enrique Herbert-Pucheta, L. Gerardo Zepeda-Vallejo, Marco A. Velasco Velázquez, Lenin Pavón, Sonia M. Pérez Tapia, Emilio Medina Rivero

    • Resumen

    págs. 430-439

    

  • Ostwald ripening rate of orange oil emulsions: Effects of molecular structure of emulsifiers and their oil composition

    Yurim Jang, Jinwook Park, Ha Youn Song, Seung Jun Choi

    • Resumen

    págs. 440-447

    

  • Antioxidant and antiproliferative activities of modified polysaccharides originally isolated from morchella angusticepes peck

    Yu Tang, Jinlong Chen, Fuhua Li, Yaxuan Yang, Surui Wu, Jian Ming

    • Resumen

    págs. 448-456

    

  • Changes in bread quality, antioxidant activity, and phenolic acid composition of wheats during early-stage germination

    Wenfei Tian, Laura Ehmke, Rebecca Miller, Yonghui Li

    • Resumen

    págs. 457-465

    

  • Effect of hydrocolloids on the retrogradation of lotus seed starch undergoing an autoclaving–cooling treatment

    Mingjing Zheng, Han Su, Menglin Luo, Jinye Shen, Shaoxiao Zeng, Baodong Zheng, Hongliang Zeng, Yi Zhang

    • Resumen

    págs. 466-474

    

  • In vitro bioaccessibility of tart cherry anthocyanins in a health supplement mix containing mineral clay

    Anika Singh, David D. Kitts

    • Resumen

    págs. 475-480

    

  • Aroma profile characterization of mahi-mahi and tuna for determining spoilage using purge and trap gas chromatography-mass spectrometry

    Jing Bai, Shirley M. Baker, Renée M. Goodrich Schneider, Naim Montazeri, Paul J. Sarnoski

    • Resumen

    págs. 481-489

    

  • Nutritional and nutraceutical composition of pansies (viola × wittrockiana) during flowering

    Luana Fernandes, Elsa Ramalhosa, Paula Baptista, José Alberto Pereira, Jorge A. Saraiva, Susana I. Casal

    • Resumen

    págs. 490-498

    

  • Adhesion of bread dough to solid surfaces under controlled heating: Balance between the rheological and interfacial properties of dough

    Lucie Huault, Manon Vésinet, Maurice Brogly, Pierre Giampaoli, Sophie Bistac, Véronique Bosc

    • Resumen

    págs. 499-506

    

  • Effects of controlled relative humidity storage on moisture sorption and amylopectin retrogradation in gelatinized starch lyophiles

    Kathryn A. Johnson, Lisa J. Mauer

    • Resumen

    págs. 507-523

    

  • Polydimethylsiloxane replicas efficacy for simulating fresh produce surfaces and application in mechanistic study of colloid retention

    Taozhu Sun, Volha Lazouskaya, Yan Jin

    • Resumen

    págs. 524-531

    

  • A fluorescence-based method for estimation of oxygen barrier properties of microspheres

    Atisheel Kak, Poonam R. Bajaj, Kanishka Bhunia, Nitin Nitin, Shyam S. Sablani

    • Resumen

    págs. 532-539

    

  • Preparation, optimization, and characterization of natural apple essence-loaded liposomes

    Zhongqi Sun, Yun Deng, Yanyun Zhao

    • Resumen

    págs. 540-547

    

  • Molecular Characterization and Toxin Profiles of Bacillus spp. Isolated from Retail Fish and Ground Beef

    Fatma Özdemir, Seza Arslan

    • Resumen

    págs. 548-556

    

  • Thermal inactivation kinetics of tulane virus in cell-culture medium and spinach

    Sukriti Ailavadi, P. Michael Davidson, Mark T. Morgan, Doris H. D'Souza

    • Resumen

    págs. 557-563

    

  • Brettanomyces spoilage in albanian wines assessed by culture-dependent and culture-independent methods

    Ilir Lloha, Anisa Peçuli, Elton Basha, Sanije Zejnelhoxha, Erjon Mamoci, Vesna Milanović, Riccardo Sabbatini, Andrea Osimani, Cristiana Garofalo, Francesca Clementi, Alice Agarbati, Maurizio Ciani, Lucia Aquilanti

    • Resumen

    págs. 564-571

    

  • Product and microbial population kinetics during balsamic-styled vinegar production

    Ucrecia F. Hutchinson, S.K.O. Ntwampe, M. Mewa Ngongang, B.S. Chidi, J.W. Hoff, N. P. Jolly

    • Resumen

    págs. 572-579

    

  • The role of solid support bound metal chelators on system-dependent synergy and antagonism with nisin

    Joshua E. Herskovitz, Randy W. Worobo, Julie Goddard

    • Resumen

    págs. 580-589

    

  • Predictive model for growth of bacillus cereus at temperatures applicable to cooling of cooked pasta

    Vijay Juneja, Chase E. Golden, Abhinav Mishra, Mark A. Harrison, Tim B. Mohr

    • Resumen

    págs. 590-598

    

  • Response to acid adaptation in salmonella enterica serovar enteritidis

    Beining Ye, Shoukui He, Xiujuan Zhou, Yan Cui, Min Zhou, Xianming Shi

    • Resumen

    págs. 599-605

    

  • Beverage Complexity Yields Unpredicted Power Results for Seven Discrimination Test Methods

    David J. Bloom, Hwa-Young Baik, Soo-Yeun Lee

    • Resumen

    págs. 606-612

    

  • Capturing and explaining sensory differences among organically grown vegetable-soybean varieties grown in northern california

    David Flores, Maria Giovanni, Larry Kirk, Garret Liles

    • Resumen

    págs. 613-622

    

  • Effects of soaking on the functional properties of yellow-eyed bean flour and the acceptability of chocolate brownies

    Marcia M. English, Lauren Viana, Matthew B. McSweeney

    • Resumen

    págs. 623-628

    

  • Bourbon and rye whiskeys are legally distinct but are not discriminated by sensory descriptive analysis

    Jacob Lahne, Hervé Abdi, Thomas Collins, Hildegarde Heymann

    • Resumen

    págs. 629-639

    

  • Sensory and consumer evaluation of smoked pulled pork prepared using different smokers and different types of wood

    Marianne Swaney-Stueve, Martin Talavera, Tegan Jepsen, Bryan Severns, Robert Wise, Grace Deubler

    • Resumen

    págs. 640-649