Journal of Food Science
SCIE-ISI SCOPUS (1936-2023)
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 HydrolysisABSTRACT 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 desc...
Tập 66 Số 5 - Trang 642-646 - 2001
Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food SystemsABSTRACT: 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 ... ... hiện toàn bộ
Tập 65 Số 8 - Trang 1270-1282 - 2000
A NEW EXTRACTION METHOD FOR DETERMINING 2‐THIOBARBITURIC ACID VALUES OF PORK AND BEEF DURING STORAGESUMMARY 2‐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 di... ... hiện toàn bộ
Tập 35 Số 5 - Trang 582-585 - 1970
Chemistry of Deep‐Fat Frying OilsABSTRACT: 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, fryi...
Tập 72 Số 5 - 2007
Functional Materials in Food NanotechnologyThe Institute of Food Technologists has issued this Scientific Status Summary to update readers on the applications of nanotechnology in the food industry.
Tập 71 Số 9 - 2006
Emulsion‐Based Delivery Systems for Lipophilic Bioactive ComponentsABSTRACT: 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 sui...
Tập 72 Số 8 - 2007
Hydrophilic Edible Films: Modified Procedure for Water Vapor Permeability and Explanation of Thickness EffectsABSTRACT The 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 ... ... hiện toàn bộ
Tập 58 Số 4 - Trang 899-903 - 1993
A MULTIENZYME TECHNIQUE FOR ESTIMATING PROTEIN DIGESTIBILITYABSTRACT An 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 o... ... hiện toàn bộ
Tập 42 Số 5 - Trang 1269-1273 - 1977
Water and Glycerol as Plasticizers Affect Mechanical and Water Vapor Barrier Properties of an Edible Wheat Gluten FilmABSTRACT Glycerol 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, ... ... hiện toàn bộ
Tập 58 Số 1 - Trang 206-211 - 1993