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You searched for: Journal name International journal of food science & technology Remove constraint Journal name: International journal of food science & technology Publication year rev 7979-2021 Remove constraint Publication year rev: 7979-2021 Source 2021 v.56 no.4 Remove constraint Source: 2021 v.56 no.4
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1. Acceleration of the ageing process in mei (Prunus mume Siebold) liqueur by high hydrostatic pressure treatment

Author:
Jia‐Ying Lin; Yi‐Jing Wu; Yun‐Ting Hsiao; Chung‐Yi Wang
Source:
International journal of food science & technology 2021 v.56 no.4 pp. 2030-2040
ISSN:
0950-5423
Subject:
Prunus mume; alcohols; antioxidants; cell structures; electron microscopy; food science; high pressure treatment; industry; liqueurs; maceration; microstructure; pH; rice wines; sugars; titratable acidity
Abstract:
... This study evaluated the effects of high hydrostatic pressure (HHP) treatment on the physicochemical composition, level of aromatic compounds and antioxidant properties of mei liqueur, as well as the microstructure of mei fruits during a 180‐day ageing process. The titratable acidity, pH, and browning index of mei liqueur and HHP‐treated mei liqueur did not exhibit significant differences. The HHP ...
DOI:
10.1111/ijfs.14835

2. Acid‐induced aggregation and gelation of heat‐treated chia proteins

Author:
Débora N. López; Romina Ingrassia; Pablo Busti; Jorge Wagner; Valeria Boeris; Darío Spelzini
Source:
International journal of food science & technology 2021 v.56 no.4 pp. 1641-1648
ISSN:
0950-5423
Subject:
Salvia hispanica; acidification; cold; food science; gelation; heat treatment; pH
Abstract:
... This work studied for the first time the acid‐induced aggregation and gelation of heat‐treated chia protein isolates obtained by extraction at pH 10 or 12 (CPI10 and CPI12, respectively). The aggregation state of proteins was modified during acidification. The size of the aggregates was reduced for both samples when the pH decreased but below pH 4.5 further protein aggregation took place for CPI12 ...
DOI:
10.1111/ijfs.14784

3. Analytical approaches of meat authentication in food

Author:
Nurhayatie Sajali; Sie Chuong Wong; Suhaili Abu Bakar; Nur Fadhilah Khairil Mokhtar; Yanty Noorzianna Manaf; Mohd Hafis Yuswan; Mohd Nasir Mohd Desa
Source:
International journal of food science & technology 2021 v.56 no.4 pp. 1535-1543
ISSN:
0950-5423
Subject:
animals; food fraud; food science; hypersensitivity; livestock and meat industry; pork; product authenticity; technology
Abstract:
... Meat industry sector is likely exposed to illegal practices which involve replacement of meat ingredients with other animal species. Meat products are commonly modified during processing, and the cases have been rampant in certain part of the world. Meanwhile, individual consumption patterns are affected by religious belief and health reason. For instance, Muslims and Jews are prohibited from cons ...
DOI:
10.1111/ijfs.14797

4. Antioxidant activity and stability of α‐tocopherol, resveratrol and epigallocatechin‐3‐gallate in mixture and complexation with bovine serum albumin

Author:
Huanhuan Dong; Xin Yin; Wusigale; Hao Cheng; Narangerel Choijilsuren; Xing Chen; Li Liang
Source:
International journal of food science & technology 2021 v.56 no.4 pp. 1788-1800
ISSN:
0950-5423
Subject:
alpha-tocopherol; antioxidant activity; bovine serum albumin; epigallocatechin gallate; food science; resveratrol; technology
Abstract:
... Ligand‐binding proteins were proposed as ideal carriers for the co‐encapsulation of bioactive compounds. Multiple compounds co‐encapsulated in food formulation may give rise to different effects on bioactivity and stability. The protein effect on the interplay between bioactive compounds was investigated for selecting suitable co‐encapsulation strategy. α‐Tocopherol, resveratrol and epigallocatech ...
DOI:
10.1111/ijfs.14804

5. Application of gas chromatography–mass spectrometry (GC‐MS)‐based metabolomics for the study of fermented cereal and legume foods: A review

Author:
Oluwafemi Ayodeji Adebo; Samson Adeoye Oyeyinka; Janet Adeyinka Adebiyi; Xi Feng; Jonathan D. Wilkin; Yusuf Olamide Kewuyemi; Adrian Mark Abrahams; Fidele Tugizimana
Source:
International journal of food science & technology 2021 v.56 no.4 pp. 1514-1534
ISSN:
0950-5423
Subject:
fermentation; food industry; food science; foodways; gas chromatography-mass spectrometry; legumes; metabolites; metabolome; metabolomics; thermal stability
Abstract:
... A new era of cutting‐edge technologies and advancements in analytical platforms and omics sciences is disruptively bringing a paradigm shift in fundamental and translational research. Metabolomics is one of the omics strategies that yields big data and has gained popularity in a wide spectrum of applications. Among various analytical platforms used in metabolomics, gas chromatography–mass spectrom ...
DOI:
10.1111/ijfs.14794

6. Biological activity of rice extract and the inhibition potential of rice extract, rice volatile compounds and their combination against α‐glucosidase, α‐amylase and tyrosinase

Author:
Sompong Sansenya; Apirak Payaka; Wachirawit Wannasut; Yanling Hua; Saowapa Chumanee
Source:
International journal of food science & technology 2021 v.56 no.4 pp. 1865-1876
ISSN:
0950-5423
Subject:
acarbose; active sites; alpha-amylase; bioactive properties; black rice; flavonoids; food science; guaiacol; ingredients; red rice; synergism; traditional medicine; vanillin
Abstract:
... Rice is produced for consumption and traditional medicine. Rice is also used as an ingredient in cosmetic products. In this study, the author investigated the biological activity and inhibition potential against α‐glucosidase, α‐amylase and tyrosinase activity of rice extract (black rice [BR], red rice [RR] and white rice [WR]), rice volatile compounds, rice extract combined with volatile compound ...
DOI:
10.1111/ijfs.14816

7. By‐products of the classification of chickpea as an alternative in the production of hummus

Author:
Pedro Losano Richard; M. Eugenia Steffolani; María José Allende; Julia Carreras; Alberto Edel León
Source:
International journal of food science & technology 2021 v.56 no.4 pp. 1759-1765
ISSN:
0950-5423
Subject:
Cicer arietinum; chickpeas; dietary fiber; exports; food industry; food production; food science; oligosaccharides; polyphenols; prebiotics; protein content; sensory properties; technology; texture
Abstract:
... Chickpea (Cicer arietinum L.) is a valuable source of protein, polyunsaturated fatty acids, polyphenols, dietary fibre, vitamins and complex carbohydrates, such as oligosaccharides with prebiotic activity. This study evaluates the use of by‐products derived from the classification of chickpea as functional ingredients in food production. The chemical content and thermal properties of by‐products ( ...
DOI:
10.1111/ijfs.14801

8. Characterisation, storage viabilit, and application of microspheres with Lactobacillus paracasei obtained by the extrusion technique

Author:
Javier Castro‐Rosas; Carlos Alberto Gómez‐Aldapa; Edgar Arturo Chávez‐Urbiola; Monserrat Hernández‐Bautista; María Luisa Rodríguez‐Marín; Zaira Esmeralda Cabrera‐Canales; Reyna Nallely Falfán‐Cortés
Source:
International journal of food science & technology 2021 v.56 no.4 pp. 1809-1817
ISSN:
0950-5423
Subject:
Lactobacillus paracasei; bile; extrusion; food science; freeze drying; ice; microencapsulation; microparticles; pH; sodium chloride; strawberries; survival rate; viability; zeta potential
Abstract:
... The objective of this study was to evaluate the influence of pH, bile salts and different storage conditions at two different temperatures (30 and 4 °C) on the viability of free and microencapsulated Lactobacillus paracasei. Microspheres encapsulating L. paracasei were obtained using an extrusion method. The efficiency was 87.6%, the diameter 70 µm and the zeta potential 7.22 ± 0.05 mV. Encapsulat ...
DOI:
10.1111/ijfs.14807

9. Comparative analysis of physicochemical, rheological, sensory and flavour properties of yoghurts using a new probiotic Bacillus coagulans 13002 with traditional yoghurt starter

Author:
Shan Zhao; Qin‐yu Zhou; Yan‐yan Huang; Shu‐gang Nan; Dong‐mei Liu
Source:
International journal of food science & technology 2021 v.56 no.4 pp. 1712-1723
ISSN:
0950-5423
Subject:
Bacillus coagulans; Streptococcus thermophilus; cohesion; cultured milk starters; fermentation; flavor; lactose; probiotics; sucrose; titratable acidity; yogurt
Abstract:
... Bacillus coagulans 13002 (13002) as a new potential starter was incorporated into the yoghurts for fermentation in this study. We compared three groups of yoghurt, including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (SL), 13002 (BCS), and 13002 and SL (BCS + SL). Compared with the combination of SL and BCS, the group of BCS + SL exhibited better flavour, higher tit ...
DOI:
10.1111/ijfs.14795

10. Comparative study on the microstructure and functional properties of casein in goat milk processed by different methods

Author:
Yusi Qin; Ming Cheng; Linlin Wang; Mengyao Huang; Jianmin Wang; Cunfang Wang
Source:
International journal of food science & technology 2021 v.56 no.4 pp. 1682-1689
ISSN:
0950-5423
Subject:
UHT milk; casein; comparative study; goat milk; homogenization; micelles; microstructure; milk; milk industry; pasteurization; temperature; thermal stability
Abstract:
... This work compared the thermal stability, microstructure and functional properties of casein (CN) in goat milk processed by different methods, including homogenisation, low‐temperature long‐time (LTLT), high‐temperature short‐time (HTST), ultrapasteurisation (UP) and ultrahigh temperature (UHT) treatment. The greatest development of CN‐whey protein complexes was observed in LTLT goat milk and the ...
DOI:
10.1111/ijfs.14789

11. Comparison of γ‐aminobutyric acid accumulation capability in different mung bean (Vigna radiata L.) varieties under heat and relative humidity treatment, and its correlation with endogenous amino acids and polyamines

Author:
Yuling Ma; Litao Tong; Juan Li; Jawad Ashraf; Shanshan Wang; Bo Zhao; Liya Liu; Christophe Blecker; Sumei Zhou
Source:
International journal of food science & technology 2021 v.56 no.4 pp. 1562-1573
ISSN:
0950-5423
Subject:
Vigna radiata; arginine; food science; glutamic acid; heat; metabolites; mung beans; ornithine; relative humidity; serine; spermidine; spermine; technology
Abstract:
... In this study, the accumulation of GABA and its inherent factors across different varieties of mung bean (Vigna radiata L.) in response to heat and relative humidity (HRH) were investigated. Results showed the average GABA content in mung bean varieties was increased 7.52 times following HRH treatment, and the black mung bean variety (A8) exhibited the highest GABA accumulation capability (1.76–84 ...
DOI:
10.1111/ijfs.14771

12. Detection of nitrite degradation by Lactobacillus plantarum DMDL9010 through the anaerobic respiration electron transport chain using proteomic analysis

Author:
Kun Yao; Dong‐mei Liu; Ming‐hua Liang; Charles S. Brennan; Margaret Brennan
Source:
International journal of food science & technology 2021 v.56 no.4 pp. 1608-1622
ISSN:
0950-5423
Subject:
Lactobacillus plantarum; NAD (coenzyme); adenine; anaerobiosis; electron transport chain; food science; gluconeogenesis; glutamate-ammonia ligase; glutamine; glycolysis; nitrite reductase; nitrites; proteomics; technology; tricarboxylic acid cycle
Abstract:
... This study aimed to investigate the mechanism of nitrite degradation by Lactobacillus plantarum DMDL9010 using the proteomic technology. The results showed that 0.276 g L⁻¹ nitrite was degraded completely by L. plantarum DMDL9010 in 24 h. Nitrite was transported into the pericytoplasm by a two‐component system. Reduced nicotinamide adenine dinucleotide (NADH) and flavin adenine dinucleotide‐2 (FAD ...
DOI:
10.1111/ijfs.14777

13. Development of low‐fat chicken bologna sausages enriched with inulin, oat fibre or psyllium

Author:
Blaž Ferjančič; Saša Kugler; Mojca Korošec; Tomaž Polak; Jasna Bertoncelj
Source:
International journal of food science & technology 2021 v.56 no.4 pp. 1818-1828
ISSN:
0950-5423
Subject:
adhesion; bologna; chewiness; chickens; cohesion; color; dietary fiber; hardness; inulin; lipid content; meat; oats; psyllium gum; sensory evaluation; technology; texture
Abstract:
... Growing demand for healthy meat products and the contemporary focus on the role of dietary fibre in nutrition have resulted in the development of reformulated meat products. This study investigated the enrichment of chicken bologna type sausages with 3% and 6% inulin, oat fibre or psyllium, while decreasing the fat content. Enrichment with 3% inulin or oat fibre was most suitable due to the compar ...
DOI:
10.1111/ijfs.14808

14. Effect of partial substitution of wheat flour with resistant starch on physicochemical, sensorial and nutritional properties of breadsticks

Author:
Jaruneth Petchoo; Sitima Jittinandana; Siriporn Tuntipopipat; Chitraporn Ngampeerapong; Nattapol Tangsuphoom
Source:
International journal of food science & technology 2021 v.56 no.4 pp. 1750-1758
ISSN:
0950-5423
Subject:
color; glycemic index; hardness; ingredients; microstructure; resistant starch; technology; texture; water content; wheat flour
Abstract:
... This study determined the physicochemical, sensorial and nutritional properties of breadsticks to which a resistant starch (RS)‐rich ingredient was incorporated by partial substitution, that is, 40%–70%, of hard wheat flour in the control recipe. Wheat flour substitution at the levels exceeding 50% lightened the colour while decreasing the moisture content and hardness of breadsticks, which was ex ...
DOI:
10.1111/ijfs.14800

15. Effects of different nut oils on the structures and properties of gel‐like emulsions induced by ultrasound using soy protein as an emulsifier

Author:
Mengjie Geng; Tan Hu; Qi Zhou; Ahmed Taha; Lang Qin; Wenhui Lv; Xiaoyun Xu; Siyi Pan; Hao Hu
Source:
International journal of food science & technology 2021 v.56 no.4 pp. 1649-1660
ISSN:
0950-5423
Subject:
Helianthus annuus; almond oil; almonds; emulsifiers; emulsifying; emulsions; food science; hazelnuts; particle size; peanut oil; peanuts; soy protein; storage modulus; sunflower oil; ultrasonics; viscosity; walnuts
Abstract:
... Gel‐like emulsions were produced by high‐intensity ultrasound (HIU) emulsification using soy protein as an emulsifier. Sunflower (a seed kernel oil), peanut (a groundnut oil), hazelnut, walnut, almond and pine nut oils were chosen as oil phases. The kinds of nut oil significantly affect the structures and properties of gel‐like emulsions. The particle size of sunflower oil gel‐like emulsion was sm ...
DOI:
10.1111/ijfs.14786

16. Effects of grind size and brew time upon sensory traits, consumer likability and antioxidant activity of Arabica cold brew

Author:
Angela M. Morresi; Kristin Truglio; John Specchio; Adrian L. Kerrihard
Source:
International journal of food science & technology 2021 v.56 no.4 pp. 1929-1936
ISSN:
0950-5423
Subject:
antioxidant activity; cold; flavor; food science
Abstract:
... This study examined effects of grind size (n = 3; 0.65, 1.15, 1.65 mm) and brew time (n = 3; 18, 24, 30 h) on the sensory traits, consumer likability and antioxidant activity of cold brew coffee (brewed at 4 °C). Total dissolved solids were measured to evaluate extraction efficiencies. The finest grind size demonstrated significantly greater antioxidant activity than the other samples, but grind s ...
DOI:
10.1111/ijfs.14824

17. Evaluation of the effect of a novel membrane filtration system on the lifespan of frying oil

Author:
Philippe Geiger; Jürg Buchli; Ramona Rüegg; Nadina Müller
Source:
International journal of food science & technology 2021 v.56 no.4 pp. 1844-1854
ISSN:
0950-5423
Subject:
color; longevity; microfiltration; prototypes
Abstract:
... Frying oil has a limited lifetime which results in the disposal of approximately 67% of all used oil. The aim of this study is to determine the suitability of different membranes for purifying frying oil and investigate the application of continuous membrane filtration in a commercial deep fryer. Eleven different membranes were tested to assess their suitability for filtrating frying oil. A protot ...
DOI:
10.1111/ijfs.14811

18. Gel texture and rheological properties of normal amylose and waxy potato starch blends with rice starches differing in amylose content

Author:
Yi Liu; Xiaojing Chen; Yijuan Xu; Zekun Xu; Haitao Li; Zhongquan Sui; Harold Corke
Source:
International journal of food science & technology 2021 v.56 no.4 pp. 1946-1958
ISSN:
0950-5423
Subject:
adhesion; amylose; firmness; food science; gels; loss modulus; noodles; potato starch; potatoes; rice; rice starch; storage modulus; technology; texture
Abstract:
... This study characterised the textural and rheological behaviour of blends of rice (waxy, low‐ and high‐amylose) and potato (waxy and normal) starch. Blends of potato starch with rice starch in the ratios of 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100 were tested. Addition of rice starch (except high‐amylose rice starch) greatly increased the swelling of rice–potato starch mixtures. Addition of ric ...
DOI:
10.1111/ijfs.14826

19. Global volatile signature and polyphenols patterns in Vespolina wines according to vintage

Author:
Matteo Bordiga; Rosa Perestrelo; José S. Câmara; Qiong‐Qiong Yang; Harold Corke; Fabiano Travaglia; Monica Locatelli; Marco Arlorio; Jean Daniel Coïsson
Source:
International journal of food science & technology 2021 v.56 no.4 pp. 1551-1561
ISSN:
0950-5423
Subject:
acetates; antioxidant activity; catechin; food science; gallic acid; gas chromatography-mass spectrometry; multivariate analysis; octanoic acid; procyanidins; solid phase microextraction
Abstract:
... The global volatile signature of Vespolina wines from different vintages was established using solid‐phase microextraction combined with gas chromatography–mass spectrometry (HS‐SPME/GC‐qMS). Wines were also characterised in terms of bioactive compounds (such as individual polyphenols, biogenic amines and their precursors) by high‐performance liquid chromatography (RP‐HPLC). In addition, some phys ...
DOI:
10.1111/ijfs.14768

20. Gluten‐free cookies added with fibre and bioactive compounds from blackcurrant residue

Author:
Maite Gagneten; Diego A. Archaina; M. Paula Salas; Graciela E. Leiva; Daniela M. Salvatori; Carolina Schebor
Source:
International journal of food science & technology 2021 v.56 no.4 pp. 1734-1740
ISSN:
0950-5423
Subject:
Codex Alimentarius; anthocyanins; antioxidant activity; black currants; byproducts; chocolate; cookies; dietary fiber; digestion; food science; ingredients; juices; large intestine; phenolic compounds; sensory evaluation; technology
Abstract:
... A blackcurrant by‐product of juice production was dehydrated and added to a gluten‐free chocolate cookies formulation as a source of dietary fibre and antioxidants. The blackcurrant ingredient showed high bioactive compounds content: total phenolics (TPC) = 37.5 ± 0.9 mg GAE per g d.b., total monomeric anthocyanins = 18.0 ± 0.4 mg cyanidin‐3‐glucoside per g d.b., antioxidant activity (AA) = 22.1 ± ...
DOI:
10.1111/ijfs.14798