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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 7985-2015 Remove constraint Publication year rev: 7985-2015 Source 2015 v.50 no.5 Remove constraint Source: 2015 v.50 no.5
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1. Comparative analysis of genetically modified brown rice with conventional rice varieties for the safety assessment

Author:
Seonwoo Oh; Soo‐Yun Park; Yunsoo Yeo; Soon Ki Park; Hee‐Yun Kim
Source:
International journal of food science & technology 2015 v.50 no.5 pp. 1244-1254
ISSN:
0950-5423
Subject:
Oryza sativa; brown rice; environmental factors; genetic engineering; metabolites; multivariate analysis; nutrition; principal component analysis; safety assessment; transgenic plants
Abstract:
... Compositional analysis of genetically modified (GM) rice (OsCK1), non‐GM comparator and reference rice as commercial rice was conducted for the safety assessment. The tolerance intervals (TI) of commercial rice were also set to illustrate compositional variability. GM rice, non‐GM rice and reference rice were compared using principal component analysis (PCA) and partial least squares‐discriminant ...
DOI:
10.1111/ijfs.12742

2. Development of a rapid method for the determination of frying oil quality based on capillary penetration

Author:
Eleni P. Kalogianni; Calliope Karastogiannidou
Source:
International journal of food science & technology 2015 v.50 no.5 pp. 1215-1223
ISSN:
0950-5423
Subject:
cellulose; frying oil; glass; olives; polar compounds; polyethylene; porous media; rapid methods; sunflower oil
Abstract:
... A novel rapid method and apparatus for the determination of frying oil quality based on capillary penetration is presented. The method measures the rate (or time vs. distance) of penetration of the oil in a substrate. Several porous media made of different materials (glass, cellulose, polyethylene) having different pore sizes were examined as potential substrates. A polyethylene substrate was sele ...
DOI:
10.1111/ijfs.12752

3. Drying characteristics and thermal degradation kinetics of hardness, anthocyanin content and colour in purple‐ and red‐fleshed potato (Solanum tuberosum L.) during hot air drying

Author:
Ji Hoon Moon; Cheol‐ho Pan; Won Byong Yoon
Source:
International journal of food science & technology 2015 v.50 no.5 pp. 1255-1267
ISSN:
0950-5423
Subject:
Solanum tuberosum; activation energy; air; air drying; anthocyanins; color; hardness; models; potatoes; thermal degradation; thermal properties; water content
Abstract:
... Purple‐fleshed potatoes (PFP) and red‐fleshed potatoes (RFP) were dried using hot air. The hardness, anthocyanin content and colour in PFP and RFP during drying were evaluated at 60, 70 and 80 °C. The hardness was characterised by a softening stage in the early drying period, followed by a hardening stage. The times to reach at the transition were 420, 300 and 240 min at 60, 70 and 80 °C, respecti ...
DOI:
10.1111/ijfs.12740

4. Evaluation of CO2 absorption and desorption rate in oysters (Cassostrea gigas) using the soluble gas stabilisation method

Author:
Lenilton Santos Soares; Juliano Vinicius Tosati; Marieli Lima; Lindomar Alberto Lerin; Alcilene Rodrigues Monteiro
Source:
International journal of food science & technology 2015 v.50 no.5 pp. 1089-1094
ISSN:
0950-5423
Subject:
absorption; carbon dioxide; desorption; headspace analysis; mathematical models; oysters; shelf life; solubilization; temperature
Abstract:
... Soluble gas stabilisation (SGS) is a recently proposed method to extend the shelf life of food. However, no studies have determined the amount of carbon dioxide absorbed in food and particularly in oysters. Thus, the aim of this study was to determine CO₂absorption and desorption rates in oysters during the solubilisation process. Cooked oysters were placed in the apparatus's chamber, CO₂was injec ...
DOI:
10.1111/ijfs.12743

5. From wheat sourdough to gluten‐free sourdough: a non‐conventional process for producing gluten‐free bread

Author:
Alessandra Marti; Gabriella Bottega; Laura Franzetti; Francesca Morandin; Lucio Quaglia; Maria Ambrogina Pagani
Source:
International journal of food science & technology 2015 v.50 no.5 pp. 1268-1274
ISSN:
0950-5423
Subject:
Saccharomyces cerevisiae; acidification; breads; buckwheat flour; dough development; gluten; gluten-free foods; lactic acid bacteria; loaves; sourdough; wheat; yeasts
Abstract:
... Gluten‐free (GF) sourdough was prepared from wheat sourdough and analysed both in fresh (GFS) and dried forms (DGFS). The gluten content in each GF sourdough sample was <20 mg kg⁻¹. The dough leavening capacity and the properties of the bread samples were investigated and compared to those of bread prepared using bakery yeast (Saccharomyces cerevisiae). Two commercial rice‐based mixtures (differen ...
DOI:
10.1111/ijfs.12757

6. Influence of extraction methods on functional properties of protein concentrates prepared from South African bambara groundnut landraces

Author:
Abimbola K. Arise; Eric O. Amonsou; Oluwatosin A. Ijabadeniyi
Source:
International journal of food science & technology 2015 v.50 no.5 pp. 1095-1101
ISSN:
0950-5423
Subject:
Vigna subterranea; absorption; acid deposition; emulsifying; foaming; foaming capacity; landraces; oils; pH; peanuts; protein concentrates; protein content; solubilization
Abstract:
... Functional properties of protein concentrates prepared from three bambara groundnut landraces using acid precipitation and salt solubilisation methods were evaluated. The protein content of bambara grains (26–27%) was similar for the three landraces. The acid precipitation gave a much higher yield of protein concentrates (52%), which were also high in protein (79%) compared to the salt solubilisat ...
DOI:
10.1111/ijfs.12746

7. Kinetic and thermodynamic stability of paprika nanoemulsions

Author:
Luz A. Pascual‐Pineda; Enrique Flores‐Andrade; Maribel Jiménez‐Fernández; Cesar I. Beristain
Source:
International journal of food science & technology 2015 v.50 no.5 pp. 1174-1181
ISSN:
0950-5423
Subject:
carotenoids; enthalpy; entropy; hydrophilicity; nanoemulsions; paprika; particle size; surfactants; thermal degradation; ultrasonics
Abstract:
... In this study, oil‐in‐water nanoemulsions of paprika oleoresin were prepared by high‐power ultrasound. The influence of hydrophilic lipophilic balance (HLB) value and surfactant concentration on the physical and chemical stability and kinetic and thermodynamic properties were investigated. Kinetic data for thermal degradation of red and yellow fractions of carotenoids in nanoemulsions at 25, 35 an ...
DOI:
10.1111/ijfs.12750

8. Microwave and pulsed electric field assisted extractions of polyphenols from defatted canola seed cake

Author:
Sue‐Siang Teh; Brian E. Niven; Alaa El‐Din A. Bekhit; Alan Carne; Edward John Birch
Source:
International journal of food science & technology 2015 v.50 no.5 pp. 1109-1115
ISSN:
0950-5423
Subject:
antioxidant activity; canola; ethanol; flavonoids; microwave treatment; oilseed cakes; polyphenols; pulsed electric fields; response surface methodology; ultrasonic treatment
Abstract:
... The incorporation of microwave and pulsed electric field (PEF) technologies in optimising the extraction of polyphenols from defatted canola seed cake was determined by Box‐Behnken response surface methodology, using three parameters of microwave treatment (power, time and liquid: solid (L:S) ratio) and four parameters of PEF (ethanol concentration, time, frequency and voltage). After microwave an ...
DOI:
10.1111/ijfs.12749

9. A potential of ultrasound on minerals, micro‐organisms, phenolic compounds and colouring pigments of grapefruit juice

Author:
Rana Muhammad Aadil; Xin‐An Zeng; Man‐Sheng Wang; Zhi‐Wei Liu; Zhong Han; Zhi‐Hong Zhang; Jing Hong; Saqib Jabbar
Source:
International journal of food science & technology 2015 v.50 no.5 pp. 1144-1150
ISSN:
0950-5423
Subject:
anthocyanins; fructose; glucose; grapefruit juice; lycopene; microorganisms; minerals; phenolic compounds; sucrose; ultrasonic treatment; ultrasonics; viscosity
Abstract:
... The grapefruit juice was sonicated in an ultrasonic bath at 28 kHz frequency (amplitude 70%), for 0, 30, 60 and 90 min at 20 °C. This research was focused on the effects of ultrasound treatment on phenolic compounds, minerals, viscosity, lycopene, total anthocyanins, total carotenoids, micro‐organism analysis and sugars. A statistically significant increase was observed in total carotenoids, lycop ...
DOI:
10.1111/ijfs.12767

10. Changes during storage of dried Moringa oleifera leaves prepared by heat pump‐assisted dehumidified air drying

Author:
Yuparat Potisate; William L. Kerr; Singhanat Phoungchandang
Source:
International journal of food science & technology 2015 v.50 no.5 pp. 1224-1233
ISSN:
0950-5423
Subject:
Moringa oleifera; air drying; aluminum; antioxidant activity; chlorophyll; color; half life; heat; kaempferol; leaves; packaging; phenolic compounds; phytopharmaceuticals; polypropylenes; quercetin
Abstract:
... Moringa oleifera leaves contain phytochemicals that are retained during heat pump‐assisted dehumidified air drying. Changes in phytochemicals, antioxidant capacity and colour were evaluated at 15–35 °C, during storage of dried leaves in polypropylene (PP) or high barrier (PET/Al/PE) packaging for up to 6 months. The awof samples in PP increased from 0.373 to 0.669. Decreases in total phenolics wer ...
DOI:
10.1111/ijfs.12744

11. Effect of reduction of lactose in yogurts by addition of β‐galactosidase enzyme on volatile compound profile and quality parameters

Author:
Irma V. Wolf; Claudia I. Vénica; María C. Perotti
Source:
International journal of food science & technology 2015 v.50 no.5 pp. 1076-1082
ISSN:
0950-5423
Subject:
acetaldehyde; beta-galactosidase; fermentation; hydrolysis; lactose; manufacturing; pH; titratable acidity; volatile compounds; yogurt
Abstract:
... A comparative study between reduced‐lactose yogurts made with added β‐galactosidase (E yogurts) and controls (C yogurts) was performed. The evolution of lactose content, pH, acidity and volatile compounds was measured during fermentation and storage at 5 °C. The hydrolysis percentages of lactose ranged from 75% to 78% in E yogurts and from 10% to 13% in C yogurts at the end of manufacture and stay ...
DOI:
10.1111/ijfs.12745

12. Effects of Pseudomonas chlororaphis and gaseous chlorine dioxide on the survival of Salmonella enterica on tomatoes

Author:
Ocen Modesto Olanya; Bassam A. Annous; Janysha Taylor
Source:
International journal of food science & technology 2015 v.50 no.5 pp. 1102-1108
ISSN:
0950-5423
Subject:
Pseudomonas chlororaphis; Salmonella enterica; chlorine dioxide; food safety; serotypes; tomatoes
Abstract:
... Control of Salmonella enterica on tomatoes is important for food safety. The aim of this research was to evaluate the survival of Salmonella enterica serovars Montevideo (SM) and Typhimurium (ST) on tomatoes exposed to gaseous chlorine dioxide and Pseudomonas chlororaphis (Pc). Pc was applied to stem scars of tomatoes prior to inoculations with SM and ST. Tomatoes were treated with gaseous ClO₂at ...
DOI:
10.1111/ijfs.12748

13. Effects of pulsed electric field on selected properties of L‐tryptophan

Author:
Zhi‐Hong Zhang; Qian Yu; Xin‐An Zeng; Zhong Han; Da‐Wen Sun; Rana Muhammad‐Aadil
Source:
International journal of food science & technology 2015 v.50 no.5 pp. 1130-1136
ISSN:
0950-5423
Subject:
fluorescence; pH; pulsed electric fields; solubility; surface tension; tryptophan
Abstract:
... The effects of pulsed electric fields (PEF) treatment on the solubility, surface tension and fluorescence spectra of L‐tryptophan were systematically investigated using a range of PEF intensities (0–50 kV cm⁻¹) and a number of pulses (0–216). PEF frequency and pulse width used in this experiment were 1000 Hz and 40 μs, respectively. Under these conditions, the solubility, pH value and maximum rela ...
DOI:
10.1111/ijfs.12758

14. Elucidation of colour development and microstructural characteristics of Allium sativum fumigated with acetic acid

Author:
Li Li; Dan Wang; Xihong Li; Yu Wang; Xiaofeng Ju
Source:
International journal of food science & technology 2015 v.50 no.5 pp. 1083-1088
ISSN:
0950-5423
Subject:
Allium sativum; acetic acid; bulbs; carbon dioxide; cell membranes; color; fumigation; garlic; packaging; temperature; vapors
Abstract:
... It has been well known that the greening of Allium sativum cloves could be formed after immersed in acetic acid solution. Nonetheless, no investigation was reported on colour development of A. sativum in response to acetic acid vapour until now. In this study, the brief exposure of A. sativum to acetic acid vapour (200–400 ppm) was combined with controlled atmosphere (5%, 20% and 80% CO₂) packagin ...
DOI:
10.1111/ijfs.12751

15. Enhancing the antioxidant activity of immature calamondin by heat treatment

Author:
Shyi‐Neng Lou; Hsin‐Pei Hsieh; Chi‐Tang Ho; Lin‐Huei A. Ferng; Yung‐Chung Chang
Source:
International journal of food science & technology 2015 v.50 no.5 pp. 1166-1173
ISSN:
0950-5423
Subject:
2,2-diphenyl-1-picrylhydrazyl; Citrus madurensis; absorbance; flavonoids; heat; heat treatment; oxygen radical absorbance capacity
Abstract:
... The purpose of this study was to investigate the enhancing effect of heat treatment (110 and 130 °C for 0.5, 1.0, 1.5 and 2.0 h, and 150 °C for 1.5 h) on antioxidant activity and phenolic compounds of immature calamondin (Citrus mitis Blanco). The results indicated that heat treatment could enhance the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) scavenging potency, oxygen radical absorbance capacity (ORA ...
DOI:
10.1111/ijfs.12741

16. Evaluation of the effects of different thawing methods on texture, colour and ascorbic acid retention of frozen hami melon (Cucumis melo var. saccharinus)

Author:
Xin Wen; Rui Hu; Jin‐Hong Zhao; Yu Peng; Yuan‐Ying Ni
Source:
International journal of food science & technology 2015 v.50 no.5 pp. 1116-1122
ISSN:
0950-5423
Subject:
Cucumis melo; ascorbic acid; color; drip loss; melons; sensory properties; temperature; texture; thawing; water
Abstract:
... The effects of different thawing methods (room temperature thawing, running water thawing, microwave thawing at 300 W, 500 W, 700 W and high‐pressure thawing at 100 MPa, 150 MPa, 200 MPa) on quality (drip loss, texture, colour, ascorbic acid contents and sensory quality) of frozen hami melon were investigated. The results showed that different thawing treatments affected the quality of hami melon ...
DOI:
10.1111/ijfs.12755

17. Functional properties of 8S globulin fractions from 15 mung bean (Vigna radiata (L.) Wilczek) cultivars

Author:
Hong Liu; Hongkai Liu; Lei Yan; Xuzhen Cheng; Yufan Kang
Source:
International journal of food science & technology 2015 v.50 no.5 pp. 1206-1214
ISSN:
0950-5423
Subject:
Vigna radiata; absorption; cultivars; emulsifying; emulsifying properties; emulsions; foaming; foaming capacity; foams; globulins; mung beans; oils; pH; polypeptides; solubility; soybeans; water binding capacity
Abstract:
... The functional properties including solubility, water absorption capacity, oil absorption capacity, foaming properties and emulsifying properties of 8S globulin fractions from 15 mung bean cultivars were investigated in this study. In addition, the effects of pH on solubility, foaming properties and emulsifying properties were studied. The functional properties of the 8S globulin fractions varied ...
DOI:
10.1111/ijfs.12761

18. Influence of jambolan (Syzygium cumini) and xanthan gum incorporation on the physicochemical, antioxidant and sensory properties of gluten‐free eggless rice muffins

Author:
Jatinder Pal Singh; Amritpal Kaur; Khetan Shevkani; Narpinder Singh
Source:
International journal of food science & technology 2015 v.50 no.5 pp. 1190-1197
ISSN:
0950-5423
Subject:
Syzygium cumini; antioxidants; batters; cohesion; color; consumer acceptance; flavonoids; fruit pulp; gluten-free foods; muffins; rheology; rice; rice flour; sensory properties; texture; viscoelasticity; water activity; xanthan gum
Abstract:
... This study was undertaken to prepare antioxidant‐rich gluten‐free eggless muffins from rice flour blended with varying amounts of jambolan fruit pulp (JFP) and xanthan gum (XG). The batters were evaluated for fundamental rheology, while muffins were analysed for physicochemical (colour, volume, water activity, total phenolic and flavonoid content), texture and sensory properties. The incorporation ...
DOI:
10.1111/ijfs.12764

19. Pediococcus acidilactici as a potential probiotic to be used in food industry

Author:
Joana Barbosa; Sandra Borges; Paula Teixeira
Source:
International journal of food science & technology 2015 v.50 no.5 pp. 1151-1157
ISSN:
0950-5423
Subject:
Pediococcus acidilactici; antibiotic resistance; food industry; food matrix; gastrointestinal system; lactic acid bacteria; probiotics; reconstituted milk; skim milk; spray drying; viability; virulence
Abstract:
... The objective of this study was to compare the results obtained between a commercial probiotic bacterium and a strain of Pediococcus acidilactici isolated from a food matrix. Besides the characterisation of the isolates, the main focus of this work was to evaluate their ability to survive through simulated gastrointestinal tract passage as well as the effect of the spray drying process to be used ...
DOI:
10.1111/ijfs.12768

20. Prediction of Cadmium content in brown rice using near‐infrared spectroscopy and regression modelling techniques

Author:
Xiangrong Zhu; Gaoyang Li; Yang Shan
Source:
International journal of food science & technology 2015 v.50 no.5 pp. 1123-1129
ISSN:
0950-5423
Subject:
algorithms; brown rice; cadmium; chemometrics; correlation; least squares; models; near-infrared spectroscopy; prediction
Abstract:
... The feasibility of prediction of cadmium (Cd) content in brown rice was investigated by near‐infrared spectroscopy (NIRS) and chemometrics techniques. Spectral pretreatment methods were discussed in detail. Synergy interval partial least squares (siPLS) algorithm was used to select the efficient combinations of spectral subintervals and wavenumbers during constructing the quantitative calibration ...
DOI:
10.1111/ijfs.12756