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1. Acceleration of the ageing process in mei (Prunus mume Siebold) liqueur by high hydrostatic pressure treatment

Author:
Lin, Jia‐Ying; Wu, Yi‐Jing; Hsiao, Yun‐Ting; Wang, Chung‐Yi
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:
López, Débora N.; Ingrassia, Romina; Busti, Pablo; Wagner, Jorge; Boeris, Valeria; Spelzini, Darío
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:
Sajali, Nurhayatie; Wong, Sie Chuong; Abu Bakar, Suhaili; Khairil Mokhtar, Nur Fadhilah; Manaf, Yanty Noorzianna; Yuswan, Mohd Hafis; Mohd Desa, Mohd Nasir
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:
Dong, Huanhuan; Yin, Xin; Wusigale,; Cheng, Hao; Choijilsuren, Narangerel; Chen, Xing; Liang, Li
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:
Adebo, Oluwafemi Ayodeji; Oyeyinka, Samson Adeoye; Adebiyi, Janet Adeyinka; Feng, Xi; Wilkin, Jonathan D.; Kewuyemi, Yusuf Olamide; Abrahams, Adrian Mark; Tugizimana, Fidele
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:
Sansenya, Sompong; Payaka, Apirak; Wannasut, Wachirawit; Hua, Yanling; Chumanee, Saowapa
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:
Losano Richard, Pedro; Steffolani, M. Eugenia; Allende, María José; Carreras, Julia; León, Alberto Edel
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:
Castro‐Rosas, Javier; Gómez‐Aldapa, Carlos Alberto; Chávez‐Urbiola, Edgar Arturo; Hernández‐Bautista, Monserrat; Rodríguez‐Marín, María Luisa; Cabrera‐Canales, Zaira Esmeralda; Falfán‐Cortés, Reyna Nallely
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:
Zhao, Shan; Zhou, Qin‐yu; Huang, Yan‐yan; Nan, Shu‐gang; Liu, Dong‐mei
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:
Qin, Yusi; Cheng, Ming; Wang, Linlin; Huang, Mengyao; Wang, Jianmin; Wang, Cunfang
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:
Ma, Yuling; Tong, Litao; Li, Juan; Ashraf, Jawad; Wang, Shanshan; Zhao, Bo; Liu, Liya; Blecker, Christophe; Zhou, Sumei
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. Date fruit: a review of the chemical and nutritional compounds, functional effects and food application in nutrition bars for athletes

Author:
Ibrahim, Salam A.; Ayad, Amira A.; Williams, Leonard L.; Ayivi, Raphael D.; Gyawali, Rabin; Krastanov, Albert; Aljaloud, Sulaiman O.
Source:
International journal of food science & technology 2021 v.56 no.4 pp. 1503-1513
ISSN:
0950-5423
Subject:
athletic performance; carotenoids; dates (fruit); dietary fiber; energy; food science; juices; lifestyle; nutrient content; phenolic acids; syrups; technology; therapeutics
Abstract:
... Date fruit is an excellent source of nutritional and health benefits. The chemical composition of dates includes carbohydrates, dietary fibre, proteins, fats, minerals and vitamins, enzymes, phenolic acid and carotenoids, all of which are directly linked to nutritional and health benefits for consumers. A number of studies have also confirmed the therapeutic effects of dates and their efficacy in ...
DOI:
10.1111/ijfs.14783

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

Author:
Yao, Kun; Liu, Dong‐mei; Liang, Ming‐hua; Brennan, Charles S.; Brennan, Margaret
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

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

Author:
Ferjančič, Blaž; Kugler, Saša; Korošec, Mojca; Polak, Tomaž; Bertoncelj, Jasna
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

15. Effect of cooking temperature on texture and flavour binding of braised sauce porcine skin

Author:
Xu, Chunyan; Wang, Ying; Pan, Daodong; Zhou, Changyu; He, Jun; Cao, Jinxuan
Source:
International journal of food science & technology 2021 v.56 no.4 pp. 1690-1702
ISSN:
0950-5423
Subject:
chewiness; collagen; flavor; hardness; microstructure; odors; swine; temperature; texture
Abstract:
... To investigate the effect of cooking temperature (55, 65, 75, 85 and 95 °C) on texture and flavour binding of braised sauce porcine skin (BSPS), sensory acceptance, microstructure and flavour‐binding capacity were investigated during the processing of BSPS. Samples cooked at 85 and 95 °C showed better texture and aroma scores. Hardness and chewiness of BSPS were obviously improved at 85 and 95 °C ...
DOI:
10.1111/ijfs.14791

16. Effect of heat‐treated wheat germ on dough properties and crackers quality

Author:
Meriles, Silvina Patricia; Penci, Maria Cecilia; Steffolani, Maria Eugenia; Ribotta, Pablo Daniel
Source:
International journal of food science & technology 2021 v.56 no.4 pp. 1837-1843
ISSN:
0950-5423
Subject:
crackers; dough; gluten; heat treatment; nutritive value; sensory evaluation; stress relaxation; texture; water activity; wheat flour; wheat germ
Abstract:
... This study aims to analyse the influence of heat‐treated wheat germ on dough properties and cracker quality. Different substitution levels of wheat flour were evaluated (0%, 10%, 20% and 30%). Dough rheological properties and stress relaxation behaviour were determined. Chemical characteristics, baking performance, texture, water activity and sensory analyses were performed on crackers. Wheat germ ...
DOI:
10.1111/ijfs.14810

17. Effect of high‐pressure treatment on the quality of prepared chicken breast

Author:
Dong, Kai; Luo, Xin; Liu, Lan; An, Fengping; Tang, Daobang; Fu, Lingyun; Teng, Hui; Huang, Qun
Source:
International journal of food science & technology 2021 v.56 no.4 pp. 1597-1607
ISSN:
0950-5423
Subject:
breast meat; breasts; chewiness; chickens; color; hardness; high pressure treatment; microstructure; nuclear magnetic resonance spectroscopy; pH; protein secondary structure; texture; total volatile basic nitrogen
Abstract:
... In this study, the effect of high‐pressure processing (HPP) on the physico‐chemical properties and microstructure of prepared chicken breast meat products was investigated. The result showed that the pH and TBARS values of the prepared chicken breast gradually increased, while the total volatile basic nitrogen value constantly decreased with the increase of pressure (0.1–500 MPa). In addition, the ...
DOI:
10.1111/ijfs.14776

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

Author:
Petchoo, Jaruneth; Jittinandana, Sitima; Tuntipopipat, Siriporn; Ngampeerapong, Chitraporn; Tangsuphoom, Nattapol
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

19. Effect of processing on the microbiological quality and safety of chicken carcasses at slaughterhouse

Author:
Perez‐Arnedo, Iratxe; Cantalejo, María J.; Martínez‐Laorden, Alba; Gonzalez‐Fandos, Elena
Source:
International journal of food science & technology 2021 v.56 no.4 pp. 1855-1864
ISSN:
0950-5423
Subject:
Campylobacter; Escherichia coli; Salmonella; breasts; chicken meat; chickens; defeathering; evisceration; farms; mesophilic microorganisms; microbiological quality; slaughterhouses
Abstract:
... Microbiological contamination of chicken meat depends on the conditions under which the animals are reared, slaughtered and processed. The aim of this study was to determine the influence of farm origin and processing stages at slaughterhouse on the microbial safety and quality of chicken. Samples of chicken carcasses from three different farms were taken from a slaughterhouse. Mesophiles, Escheri ...
DOI:
10.1111/ijfs.14815

20. Effect of wheat bran dietary fibre on the rheological properties of dough during fermentation and Chinese steamed bread quality

Author:
Ma, Sen; Wang, Zhen; Liu, Ning; Zhou, Peng; Bao, Qingdan; Wang, Xiaoxi
Source:
International journal of food science & technology 2021 v.56 no.4 pp. 1623-1630
ISSN:
0950-5423
Subject:
breadmaking quality; dietary fiber; dough; extensibility; fermentation; firmness; gluten; modulus of elasticity; molecular weight; viscoelasticity; wheat bran
Abstract:
... The effects of wheat bran dietary fibre (WBDF) on the rheological properties of dough during fermentation and quality of Chinese steamed bun (CSB) were investigated. The study revealed that with the increase of the content of WBDF, the dough extensibility and time at which gas starts to escape from the dough significantly decreased but the dough firmness significantly increased (P < 0.05). The ela ...
DOI:
10.1111/ijfs.14781