Journal of Food Science
SCIE-ISI SCOPUS (1936-2025)
0022-1147
1750-3841
Mỹ
Cơ quản chủ quản: Wiley-Blackwell , WILEY
Lĩnh vực:
Food Science
Các bài báo tiêu biểu
Improved Method for Determining Food Protein Degree of Hydrolysis
Tập 66 Số 5 - Trang 642-646 - 2001
ABSTRACT When producing hydrolyzed proteins, it is important to determine the
degree of hydrolysis (DH). The trinitro‐benzene‐sulfonic acid (TNBS) method is
well established with regard to enzymatic hydrolysis. However, this method is
laborious, cannot be used to follow a hydrolysis reaction continuously, and
includes hazardous and unstable chemicals. This paper describes a method based
on the rea...
Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems
Tập 65 Số 8 - Trang 1270-1282 - 2000
ABSTRACT:The susceptibility of lipids to oxidation is a major cause of quality
deterioration in food emulsions. The reaction mechanism and factors that
influence oxidation are appreciably different for emulsified lipids than for
bulk lipids. This article reviews the current understanding of the lipid
oxidation mechanism in oil‐in‐water emulsions. It also discusses the major
factors that influence ...
A NEW EXTRACTION METHOD FOR DETERMINING 2‐THIOBARBITURIC ACID VALUES OF PORK AND BEEF DURING STORAGE
Tập 35 Số 5 - Trang 582-585 - 1970
SUMMARY2‐Thiobarbituric acid (TBA) values of raw pork were determined by
distillation and extraction methods and those of raw beef were determined by the
latter method during storage at 4° and –20°C. TBA values of these tissues were
low compared to values usually reported for cooked tissue from these animals in
similar environments. There were significant animal differences in TBA values of
beef a...
Chemistry of Deep‐Fat Frying Oils
Tập 72 Số 5 - 2007
ABSTRACT: Deep‐fat frying produces desirable or undesirable flavor compounds
and changes the flavor stability and quality of the oil by hydrolysis,
oxidation, and polymerization. Tocopherols, essential amino acids, and fatty
acids in foods are degraded during deep‐fat frying. The reactions in deep‐fat
frying depend on factors such as replenishment of fresh oil, frying conditions,
original quality...
Functional Materials in Food Nanotechnology
Tập 71 Số 9 - 2006
The Institute of Food Technologists has issued this Scientific Status Summary to
update readers on the applications of nanotechnology in the food industry.
Emulsion‐Based Delivery Systems for Lipophilic Bioactive Components
Tập 72 Số 8 - 2007
ABSTRACT: There is a pressing need for edible delivery systems to encapsulate,
protect, and release bioactive lipids within the food, medical, and
pharmaceutical industries. The fact that these delivery systems must be edible
puts constraints on the type of ingredients and processing operations that can
be used to create them. Emulsion technology is particularly suited for the
design and fabricat...
Hydrophilic Edible Films: Modified Procedure for Water Vapor Permeability and Explanation of Thickness Effects
Tập 58 Số 4 - Trang 899-903 - 1993
ABSTRACTThe ASTM E96 Standard Method for determining water vapor permeability
(WVP) was modified for hydrophilic edible films. Accurate measurement of
relative humidity conditions and maintenance of 152 m/min air speeds were
essential outside the test cups. The WVP Correction Method was developed to
account for the water vapor partial pressure gradient in stagnant air layer of
the test cup. Errors...
A MULTIENZYME TECHNIQUE FOR ESTIMATING PROTEIN DIGESTIBILITY
Tập 42 Số 5 - Trang 1269-1273 - 1977
ABSTRACTAn in vitro method using a multienzyme system for the estimation of
protein digestibility has been developed. The multienzyme system consists of
trypsin, chymotrypsin and peptidase. It was found that the pH of a protein
suspension immediately after 10 min digestion with the multienzyme solution was
highly correlated with the in vivo apparent digestibility of rats. Regression
analyses of 23...
Water and Glycerol as Plasticizers Affect Mechanical and Water Vapor Barrier Properties of an Edible Wheat Gluten Film
Tập 58 Số 1 - Trang 206-211 - 1993
ABSTRACTGlycerol improved film extensibility but reduced film puncture strength,
elasticity, and water vapor barrier properties. The plasticizing effect of water
was highly temperature dependent. During hydration of gluten film, a sharp
decrease in puncture strength, elasticity, and an increase of extensibility and
water vapor transmission rate were observed at 5, 30 and 50°C for respective
water ...