International Journal of Food Science and Technology

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Effects of ohmic heat processing and ascorbic acid on antioxidant compounds and colour of red‐fleshed dragon (Hylocereus polyrhizus) fruit juice during storage
International Journal of Food Science and Technology - Tập 58 Số 7 - Trang 3819-3826 - 2023
Nhu Khue Doan, Huong Nguyen Thi, Nhat Tam Le, Minh Tuan Pham, Uyen Thuy Xuan Phan, Quoc Dat Lai, Thi Kim Phung Le
SummaryRed‐fleshed dragon fruit is a promising source of antioxidants and natural colour compounds. This study examined the effects of ohmic heating (OH) and ascorbic acid addition on total phenolic content (TPC), betacyanin (BC), antioxidant activity and colour changes in the juice during storage. The juice was treated from 20 to 85 °C and stabilised at 85 °C for ...... hiện toàn bộ
Effect of inulin on growth and bacteriocin production by Lactobacillus plantarum in stationary and shaken cultures
International Journal of Food Science and Technology - Tập 50 Số 4 - Trang 864-870 - 2015
Sabrina da Silva Sabo, Attílio Converti, Svetoslav Dimitrov Todorov, José Manuel Domínguez, Ricardo Pinheiro de Souza Oliveira
SummaryThe prebiotic effect of inulin added to MRS medium on growth and bacteriocin production by L. plantarum ST16 Pa was investigated in stationary cultures in anaerobic jars with medium containing 0.025% sodium thioglycolate or in flasks shaken at 100 rpm. In the presence of 1% inulin in anaerobic stationary cultures, this strain produ...... hiện toàn bộ
Microbiology of food taints
International Journal of Food Science and Technology - Tập 33 Số 1 - Trang 31-51 - 1998
Frank B. Whitfield
Fresh and processed foods are often spoilt by the presence of undesirable flavours and odours caused by microbial action. The aim of this paper is to review the current knowledge of microbiologically induced taints that occur in a wide range of foodstuffs, including meats, poultry, fish, crustaceans, milk, dairy products, fruits, vegetables, cereals and cereal products. Examples have been ...... hiện toàn bộ
Formation of malondialdehyde, 4‐hydroxy‐hexenal and 4‐hydroxy‐nonenal during deep‐frying of potato sticks and chicken breast meat in vegetable oils
International Journal of Food Science and Technology - Tập 55 Số 4 - Trang 1833-1842 - 2020
Lukai Ma, Guoqin Liu, Weiwei Cheng, Xinqi Liu, Huifan Liu, Qin Wang, Guoxing Mao, Xintong Cai, Charles S. Brennan, Margaret A. Brennan
SummaryThe present work investigated the formation of three toxic aldehydes, malondialdehyde (MDA), 4‐hydroxy‐hexenal (HHE) and 4‐hydroxy‐nonenal (HNE), during deep‐frying of different foods in corn oil (CO), rapeseed oil (RO) and linseed oil (LO). Besides, their contents in French fries (FF) and fried chicken breast meat (FCBM) were also explored. Results showed t...... hiện toàn bộ
Physicochemical and functional characteristics of proteins treated by a pH‐shift process: a review
International Journal of Food Science and Technology - Tập 56 Số 2 - Trang 515-529 - 2021
Zhen‐Xing Tang, Ruifeng Ying, Lu‐E Shi
SummaryAdvanced structures of food proteins are maintained by many forces such as hydrophobic activities, electrostatic interaction, and disulphide bond interaction, which can affect their functional characteristics to a certain extent. Therefore, many approaches have been utilised to improve functional characteristics of food proteins. pH‐shift process refers to t...... hiện toàn bộ
A reference isotope dilution headspace GC/MS method for the determination of nitrite and nitrate in meat samples
International Journal of Food Science and Technology - Tập 55 Số 3 - Trang 1110-1118 - 2020
Natasha Luckovitch, Enea Pagliano
SummaryA novel method for the determination of nitrite and nitrate in meat products is presented. The samples were ground and extracted in hot water with the presence of and internal standards. The solution was buffered with sodium bicarbonate and reacted with triethyloxonium tetrafluoroborate to convert nitrite and nitrate into EtNO2 and EtONO2. Such derivatives could be detected by headspace GC/MS in positive chemical ionisation mode with 0.05 µg g−1 hiện toàn bộ
Aroma profile and physico‐chemical properties of artisanal honey from Tabasco, Mexico
International Journal of Food Science and Technology - Tập 45 Số 6 - Trang 1111-1118 - 2010
Manuel Viuda‐Martos, Y. Ruiz‐Navajas, Juan Manuel Zaldívar Crúz, Víctor Kuri, Juana Fernández‐López, Ángel A. Carbonell‐Barrachina, José Ángel Pérez‐Álvarez
SummaryThe aim of this work was to characterise, physico‐chemically, sugar composition and aroma profile of ten honey samples collected by small producers during two seasons and produced in different agricultural ecosystems from Tabasco State (Mexico). The mean values obtained for the physico‐chemical parameters were: pH 3.63; 19.25% moisture; 78.8°Brix sugar; 0.64...... hiện toàn bộ
Original article: Prediction of the colour and polyphenolic composition of the young red wines from the phenolic potential of the grapes
International Journal of Food Science and Technology - Tập 45 Số 9 - Trang 1843-1851 - 2010
Gustavo González‐Neves, Graciela Gil, Milka Ferrer, Darwin Charamelo, Juan Balado, Rosa Bochicchio, Gabriela Gatto, Alicia Tessore
SummaryThe phenolic potential of the grapes of Tannat, Cabernet Sauvignon and Merlot produced in the south region of Uruguay was analysed in four years. The grapes of Tannat had the highest total phenolic richness (A280 = 80.0), total anthocyanin potential (ApH1 = 2540 mg L−1) and extractable anthocyanin potential (ApH3.2 = 1269 mg L−...... hiện toàn bộ
Acetylcholinesterase‐inhibitor hydrolysates obtained from ‘in vitro’ enzymatic hydrolysis of mannoproteins extracted from different strains of yeasts
International Journal of Food Science and Technology - Tập 51 Số 2 - Trang 300-308 - 2016
Pablo Gabriel Spontón, Roque Spinelli, Silvina R. Drago, Georgina Tonarelli, Arturo Carlos Simonetta
SummaryIn vitro inhibitory activity against acetylcholinesterase (AChE) of peptides obtained by enzymatic hydrolysis of mannoproteins extracted from strains of yeasts was investigated. Yeast mannoproteins were extracted from strains belonging to the genera Brettano...... hiện toàn bộ
The chelating peptide (GPAGPHGPPG) derived from Alaska pollock skin enhances calcium, zinc and iron transport in Caco‐2 cells
International Journal of Food Science and Technology - Tập 52 Số 5 - Trang 1283-1290 - 2017
Qianru Chen, Lidong Guo, Fen Du, Tiejun Chen, Hu Hou, Bafang Li
SummaryGly‐Pro‐Ala‐Gly‐Pro‐His‐Gly‐Pro‐Pro‐Gly (GPAGPHGPPG), a chelating peptide derived from Alaska pollock skin, has been approved with outstanding ability to chelate calcium, zinc and iron ions. In this study, the stability of GPAGPHGPPG du...... hiện toàn bộ
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