Journal of the science of food and agriculture

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  Año 2019, Vol. 99, Número 6

  • Fungal β-1,3-1,4-glucanases: production, proprieties and biotechnological applications

    Fatma Chaari, Semia Ellouz Chaabouni

    • Resumen

    págs. 2657-2664

    

  • A review on conventional and biotechnological approaches in white pepper production

    Nurul S Aziz, Noor-Soffalina Sofian-Seng, Noorul S Mohd Razali, Seng Joe Lim, Wan AW Mustapha

    • Resumen

    págs. 2665-2676

    

  • Structural characterization and biological fate of lactoferrin-loaded liposomes during simulated infant digestion

    Mengmeng Tian, Jianzhong Han, Aiqian Ye, Weilin Liu, Xiankang Xu, Yixin Yao, Kexuan Li, Youyu Kong, Fuqiang Wei, Wei Zhou

    • Resumen

    págs. 2677-2684

    

  • Simultaneous production of commercial enzymes using agro industrial residues by statistical approach

    Ponnuswamy Viayaraghavan, Sujin Jeba Kumar, Mariadhas Valan Arasu, Naif Abdullah Al-Dhabi

    • Resumen

    págs. 2685-2696

    

  • Effect of carob variety and roasting on the antioxidant capacity, and the phenolic and furanic contents of carob liquors

    Raquel Rodríguez Solana, José M Salgado, Efrén Pérez-Santín, Anabela Romano

    • Resumen

    págs. 2697-2707

    

  • A comparison of physicochemical characteristics, texture, and structure of meat analogue and meats

    Sasimaporn Samard, Gi-Hyung Ryu

    • Resumen

    págs. 2708-2715

    

  • Application of antimicrobial active packaging film made of semolina flour, nano zinc oxide and nano-kaolin to maintain the quality of low-moisture mozzarella cheese during low-temperature storage

    Shima Jafarzadeh, Jong-Whan Rhim, Abd Karim Alias, Fazilah Ariffin, Shahrom Mahmud

    • Resumen

    págs. 2716-2725

    

  • Rice malting optimization for the production of top-fermented gluten-free beer

    Dayana Ceccaroni, Ombretta Marconi, Valeria Sileoni, Edward Wray, Giuseppe Perretti

    • Resumen

    págs. 2726-2734

    

  • Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage

    Mi-Ai Lee, Tae-Kyung Kim, Ko-Eun Hwang, Yun-Jeong Choi, Sung-Hee Park, Cheon-Jei Kim, Yun-Sang Choi

    • Resumen

    págs. 2735-2742

    

  • Optimization of phosphate recovery from monkfish, Lophius vomerinus, processing by-products and characterization of the phosphate phases

    Jasmin Swart, Achinta Bordoloi, Neill J Goosen

    • Resumen

    págs. 2743-2756

    

  • Physical and chemical behaviour of Nabali Mohassan single-cultivar olive oil during prolonged storage

    Jehan A Snouber, Issam Abdelraziq, Mohammed Abu-Jafar, Ahed Zyoud, Hikmat Hilal, Antonella Pasqualone

    • Resumen

    págs. 2757-2762

    

  • Comparison of lycopene changes between open-field processing and fresh market tomatoes during ripening and post-harvest storage by using a non-destructive reflectance sensor

    Kalina Sikorska-Zimny, Ewa Badełek, Maria Grzegorzewska, Anna Ciecierska, Artur Kowalski, Ryszard Kosson, Lorenza Tuccio, Andrea A Mencaglia, Leonardo Ciaccheri, Anna Grazia Mignani, Stanisław Kaniszewski, Giovanni Agati

    • Resumen

    págs. 2763-2774

    

  • Association and genome analyses to propose putative candidate genes for malt quality traits

    Sintayehu Daba, Richard Horsley, Paul Schwarz, Shaoman Chao, Flavio Capettini, Mohsen Mohammadi

    • Resumen

    págs. 2775-2785

    

  • Effect of cryoconcentration process on phenolic compounds and antioxidant activity in apple juice

    Acácio Antonio Ferreira Zielinski, Danianni M Zardo, Aline Alberti, Débora G Bortolini, Laís Benvenutti, Ivo Mottin Demiate, Alessandro Nogueira

    • Resumen

    págs. 2786-2792

    

  • Preparation of microcapsule antioxidative wall materials of pine nut oil by the Maillard reaction

    Yang Guo, Yi-Hong Bao, Yang-Yang Chai

    • Resumen

    págs. 2793-2801

    

  • Revealing the regional distribution of soybean lunasin content in China and the effects of climate factors by sampling extensively

    Yingying Zhu, Wenwen Song, Nadia Everaert, Zhenxing Shi, Tianfu Han, Guixing Ren

    • Resumen

    págs. 2802-2807

    

  • Physical, mechanical and water barrier properties of yuba films incorporated with various types of additives

    Nayeon Kim, Eunsung Seo, Yookyung Kim

    • Resumen

    págs. 2808-2817

    

  • A novel colorimetric immunosensor based on platinum colloid nanoparticles immobilized on PowerVision as signal probes and Fe3O4@β-cyclodextrin as capture probes for ractopamine detection in pork

    Yangying Sun, Tian Fu, Shuxian Chen, Zhen Wu, Yuxing Guo, Daodong Pan, Ning Gan

    • Resumen

    págs. 2818-2825

    

  • Comparison of dynamic water distribution and microstructure formation of shiitake mushrooms during hot air and far infrared radiation drying by low-field nuclear magnetic resonance and scanning electron microscopy

    Yuanyuan Zhao, Jinfeng Bi, Jianyong Yi, Daniel M Njoroge, Jian Peng, Chunhui Hou

    • Resumen

    págs. 2826-2834

    

  • Orthogonal array design for optimization of phenyllactic acid–sodium alginate blend coating and its effect on the browning and quality of minimally processed lily bulbs

    Wenguang Fan, Haiwei Ren, Yonggang Wang, Cheng Peng, Xiaofeng Lian, Yingying Cao

    • Resumen

    págs. 2835-2845

    

  • Rootstock effects on grape anthocyanins, skin and seed proanthocyanidins and wine color and phenolic compounds from Vitis vinifera L. Merlot grapevines

    Gastón Gutiérrez Gamboa, María Encarnación Gómez Plaza, Ana Belén Bautista Ortín, Teresa Garde Cerdán, Yerko Moreno Simunovic, Ana María Martínez-Gil

    • Resumen

    págs. 2846-2854

    

  • Characterization and oxidative stability of oils and bioactive compounds of the fruits of Byrsonima cydoniifolia A. Juss. at different ripening stages

    Gabriela Marcelino, Juliana R Donadon, Anderson Rl Caires, Flavio Santana Michels, Lincoln CS Oliveira, Mário R Cortes, Iriani R Maldonade, Leandro F Cavalheiro, Carlos ED Nazário, Mário Roberto Maróstica Junior, Nathalia MD Santos, Patrícia B Batista, Arnildo Pott, Ângela A Nunes, Priscila S Figueiredo, Priscila Aiko Hiane, Valter A Nascimento, Rita Ca Guimarães

    • Resumen

    págs. 2855-2864

    

  • Effects of high temperature on the fine structure of starch during the grain-filling stages in rice: mathematical modeling and integrated enzymatic analysis

    Xiaolei Fan, Yingqiu Li, Changquan Zhang, Enpeng Li, Zhuanzhuan Chen, Qianfeng Li, Zhongwei Zhang, Yun Zhu, Xiaosong Sun, Qiaoquan Liu

    • Resumen

    págs. 2865-2873

    

  • Effects of different nitrogen fertilizer levels on growth and active compounds of rhubarb from Qinghai plateau

    Feng Xiong, Xiuqing Nie, Xiaohui Zhao, Lucun Yang, Guoying Zhou

    • Resumen

    págs. 2874-2882

    

  • In vitro fermentation of oligosaccharides obtained from enzymatic hydrolysis of Opuntia streptacantha mucilage

    Mónica Reyes-Reyes, Juan Alfredo Salazar-Montoya, Lorena I Rodríguez-Páez, Emma Gloria Ramos-Ramírez

    • Resumen

    págs. 2883-2891

    

  • Accumulation, mobilization, and transformation of selenium in rice grain provided with foliar sodium selenite

    Muhammad Farooq, Zhichen Tang, Rui Zeng, Yuanke Liang, Yujie Zhang, Tengda Zheng, Hla H Ei, Xiaoying Ye, Xiaomei Jia, Jianqing Zhu

    • Resumen

    págs. 2892-2900

    

  • Ultrasound assisted low-temperature drying of kiwifruit: Effects on drying kinetics, bioactive compounds and antioxidant activity

    Francisca Maria Vallespir Torrens, Óscar Rodríguez Barragán, Juan Andrés Carcel Carrión, María Carmen Rosselló Matas, Susana Simal Florindo

    • Resumen

    págs. 2901-2909

    

  • Mechanical properties and quality parameters of chitosan-edible algae (Palmaria palmata) on ready-to-eat strawberries

    Daniel Rico, Beatriz Barcenilla, Agate Meabe, Cristina González, A. B. Martin-Diana

    • Resumen

    págs. 2910-2921

    

  • The inhibition mechanism of ϵ-polylysine against Bacillus cereus emerging in surimi gel during refrigerated storage

    Ruihua Su, Tangfei Li, Daming Fan, Jianlian Huang, Jianxin Zhao, Bowen Yan, Wenguo Zhou, Wenhai Zhang, Hao Zhang

    • Resumen

    págs. 2922-2930

    

  • Quantitative risk assessment of Listeria monocytogenes in bulk cooked meat from production to consumption in China: a Bayesian approach

    Wanxia Sun, Yangtai Liu, Xing-Xiang Wang, Qing Liu, Qingli Dong

    • Resumen

    págs. 2931-2938