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Journal of Food Science

Qian Li, Wenzhi Li, Qunyu Gao, Yuxiao Zou
Three new Chinese yam polysaccharides (namely HSY, huaishanyao in Chinese) were isolated using the methods of boiled water extraction and stepwise ethanolic precipitation, combined with the tangential flow ultrafiltration membrane system. Their molecular weights were determined by high performance gel permeation chromatography. Three type yam polysaccharides in different molecular weight were isolated: HSY-I (>50 kDa), HSY-II (10 to 50 kDa), HSY-III (<10 kDa). The monosaccharide and glycosidic bond links composition were analyzed with GC and Smith degradation...
September 14, 2017: Journal of Food Science
Mankun Wei, Wei-Ming Chai, Qin Yang, Rui Wang, Yiyuan Peng
Proanthocyanidins were extracted from Pyracantha fortuneana fruit (PFF), and their structures were investigated through (13) C nuclear magnetic resonance ((13) C NMR), high performance liquid chromatography (HPLC) and high resolution mass spectrometry (HRMS). The results showed that these compounds were predominantly constituted of procyanidin with A-type and B-type linkage and coexistence of procyanidins glucoside. Spectroscopy methods were used to analyze the inhibitory activity of proanthocyanidins on α-glucosidase...
September 14, 2017: Journal of Food Science
Ha-Yeon Kim, Daniel Jackson, Koushik Adhikari, Cliff Riner, Gabriela Sanchez-Brambila
A consumer study was conducted to evaluate preferences in Vidalia onions, and define consumer acceptability thresholds for commonly analyzed flavor compounds associated with pungency. Two varieties of Vidalia onions (Plethora and Sapelo Sweet) were grown at 3 fertilizer application rates (37.5 and 0; 134.5 and 59.4; and 190 and 118.8 kg/ha of nitrogen and sulfur, respectively), creating 6 treatments with various flavor attributes to use in the study. Bulb soluble solids, sugars, pyruvic acid, lachrymatory factor (LF; propanethial S-oxide), and methyl thiosulfinate (MT) content were determined and compared to sensory responses for overall liking, intensity of the sharp/pungent/burning sensation (SPB), and intent to buy provided by 142 consumers...
September 12, 2017: Journal of Food Science
Xiaolin Xie, Yu Zheng, Xian Liu, Cheng Cheng, Xianglong Zhang, Ting Xia, Songfeng Yu, Min Wang
One of the most famous Chinese vinegars, Shanxi aged vinegar (SAV), is produced with solid-state fermentation technology. Total antioxidant activity (TAC) is a special property for SAV. In this study, we investigate correlations between total antioxidant activity (TAC) and total polyphenol (TP) and total flavonoid (TF) contents of SAV, especially during the brewing process. For SAV, TAC, TP, and TF increased with the increase of aging time. The correlation coefficients between TAC and TP were 0.869 and 0.934, respectively, when analyzed with the method of ABTS and FRAP...
September 12, 2017: Journal of Food Science
Prashant Raj Pokhrel, Daniela Bermúdez-Aguirre, Héctor E Martínez-Flores, M Guadalupe Garnica-Romo, Shyam Sablani, Juming Tang, Gustavo V Barbosa-Cánovas
The combination of ultrasound and mild temperatures to process fruits and vegetables juices is a novel approach that is showing promising results for microbial inactivation and preservation of bioactive compounds and sensory attributes. This study centers on investigating the inactivation of Escherichia coli (ATCC 11755) in carrot juice as a result of the combined effect of ultrasound (24 kHz frequency, 120 μm, and 400 W) with temperature (50, 54, and 58 °C) and processing time (0 to 10 min). In addition, the possible changes in physicochemical properties and the retention of bioactive compounds after processing were analyzed...
September 12, 2017: Journal of Food Science
Wenkai Che, Laijun Sun, Qian Zhang, Dan Zhang, Dandan Ye, Wenyi Tan, Lekai Wang, Changjun Dai
Azodicarbonamide is wildly used in flour industry as a flour gluten fortifier in many countries, but it was proved by some researches to be dangerous or unhealthy for people and not suitable to be added in flour. Applying a rapid, convenient, and noninvasive technique in food analytical procedure for the safety inspection has become an urgent need. This paper used Vis/NIR reflectance spectroscopy analysis technology, which is based on the physical property analysis to predict the concentration of azodicarbonamide in flour...
September 11, 2017: Journal of Food Science
Min-Chul Jung, Mina K Kim, Kwang-Geun Lee
The objective of this study was to determine the reduction of 4(5)-methylimidazole (4-MI) under various baking conditions. For 4-MI analysis, an analytical method using gas chromatography-mass spectrometry was developed. The developed method was validated with linearity (r(2) > 0.999), recovery (101% to 103%, 3 levels), and precision (1.5% to 4.3%, 3 levels). Limits of detection and quantification were 18.5 and 56.0 μg/kg, respectively. This method was used to monitor the level of 4-MI in 11 commercial cookies, which ranged from 71...
September 11, 2017: Journal of Food Science
Sajida Rahman, Anqi Zhao, Di Xiao, Eunyoung Park, Indika Edirisinghe, Britt M Burton-Freeman
Functional fibers can help Americans increase their fiber intake by incorporating extracted or synthesized fibers into food products. The United States Food and Drug Administration has recently proposed that "added" fibers must demonstrate a physiological health benefit, such as glucose control, to be included on the Nutrition Facts label as a dietary fiber. The objective of this study was to assess the effects of polydextrose (PDX), a water-soluble glucose polymer resistant to mammalian digestion, on postprandial glucose concentrations when added to relatively high moisture (beverage) versus low moisture (bar) food products...
September 11, 2017: Journal of Food Science
Dipaloke Mukherjee, Sam K C Chang, Yin Zhang, Soma Mukherjee
This study investigated the efficacy of ultra-high pressure homogenization (UHPH) in the presence or absence of added hydrocolloids for enhancing a range of physic-chemical properties of soymilk-which are important for extending shelf-life. Soymilk preparations containing different concentrations (0.01%, 0.02%, and 0.05%, w/v) of 2 different hydrocolloids (κ-carrageenan, κ-C, and gum Arabic, GA) were subjected to 3 different levels of UHPH (70, 140, and 210 MPa) and stored in sterilized containers at 4 °C...
September 11, 2017: Journal of Food Science
Francesca Fanelli, Giuseppe Cozzi, Assunta Raiola, Irene Dini, Giuseppina Mulè, Antonio F Logrieco, Alberto Ritieni
The healthy consumers make a strong pressure to natural products that can prevent the chronic diseases and improve the general health status, and therefore an important aspect that have to be considered is the safe level of the nutraceuticals. This study reports the occurrence of Ochratoxin A (OTA) and associated fungal contamination in 35 samples of dried vine fruits imported in the European community potentially used for the development of new nutraceutical supplements. High pressure liquid chromatography analysis identified 18 samples as contaminated by OTA with an average level of 2...
September 11, 2017: Journal of Food Science
Alberto Vergara, Giovanni Normanno, Pierluigi Di Ciccio, Francesca Pedonese, Roberta Nuvoloni, Antonio Parisi, Gianfranco Santagada, Angelo Colagiorgi, Emanuela Zanardi, Sergio Ghidini, Adriana Ianieri
The capability to produce biofilm is an important persistence and dissemination mechanism of some foodborne bacteria. This paper investigates the relationship between some molecular characteristics (SCCmec, ST, spa-type, agr-type, cna, sarA, icaA, icaD, clfA, fnbA, fnbB, hla, hlb) of 22 food-related methicillin-resistant Staphylococcus aureus (MRSA) strains and their ability to form biofilm on stainless steel and polystyrene. Five (22.7%, 5/22) strains were able to synthesize biofilm on polystyrene, and one of these (4...
September 11, 2017: Journal of Food Science
María Florencia Zacarías, Tassia Costa Souza, Natalia Zaburlín, Denise Carmona Cara, Jorge Reinheimer, Jacques Nicoli, Gabriel Vinderola
The aim of this study is to evaluate the influence of the technological processing on the functionality of the human breast milk probiotic strain Bifidobacterium lactis INL1. In vitro antagonistic activity of B. lactis INL1 was detected for Gram-positive and Gram-negative pathogens. B. lactis INL1 was administered to mice as fresh (F), frozen (Z), spray-dried (S), or lyophilized (L) culture. Immune parameters (IgA, IL-10, and IFN-γ) were determined and histological analysis was performed to assess functionality and protection capacity against Salmonella...
September 11, 2017: Journal of Food Science
Srinu Dhanavath, U J S Prasada Rao
Triticum dicoccum wheat is one of the ancient wheat species and is gaining popularity due to its suggested health benefits as well as its suitability for organic farming. In some parts of the world, certain traditional foods prepared with dicoccum wheat are preferred due to their better taste, texture, and flavor. It is rich in bioactive compounds and its starch has been reported to have slow digestibility. However, content and composition of bioactive compounds is reported to vary depending on the geographical location, seasonal variations, varieties used, and the analytical methods followed...
September 11, 2017: Journal of Food Science
Karna Ramachandraiah, Nguyen Trong Bao Gnoc, Koo Bok Chin
Fruit industrial wastes such as persimmon seed, peel, and calyx were used to synthesize silver nanoparticles (AgNPs) and their antioxidant activities were compared with byproduct powders having different granularities. The AgNPs were incorporated in sodium alginate thin films and transparency and mechanical properties of the films was analyzed. Persimmon byproduct AgNPs were characterized by ultraviolet-visible spectroscopy, dynamic light scattering, X-ray diffraction, energy-dispersive x-ray spectroscopy, and scanning electron microscopy...
September 8, 2017: Journal of Food Science
Lixia Chen, Yajun Bai, Tai-Ping Fan, Xiaohui Zheng, Yujie Cai
Phenyllactic acid (PLA) is a novel antimicrobial compound. A novel NADH-dependent d-lactate dehydrogenase (d-LDH), named as LF-d-LDH0653, with high phenylpyruvate (PPA) reducing activity was isolated from Lactobacillus fermentum JN248. Its optimum pH and temperature were 8.0 and 50 °C, respectively. The Michaelis-Menten constant (Km ), turnover number (kcat ), and catalytic efficiency (kcat /Km ) for NADH were 1.20 mmol/L, 67.39 s(-1) , and 56.16 (mmol/L)(-1) s(-1) , respectively. The (Km ), (kcat ), and (kcat /Km ) for phenylpyruvate were 1...
September 7, 2017: Journal of Food Science
Sahylin Muñiz-Becerá, Lilia L Méndez-Lagunas, Juan Rodríguez-Ramírez
While various mechanisms have been proposed for the water transfer during osmotic dehydration (OD), little progress has been made to understand the mechanisms of solute transfer during osmotic dehydration. The transfer of solutes has been often described only by the diffusion mechanism; however, numerous evidences suggest the participation of a variety of mechanisms. This review deals with the main issues of solute transfer in the OD of vegetables. In this context, several studies suggest that during OD of fruits and vegetables, the migration of solutes is not influenced by diffusion...
September 6, 2017: Journal of Food Science
Jungwoo Hahn, Eunghee Kim, Young Sang You, Sundaram Gunasekaran, Seokwon Lim, Young Jin Choi
On-site detection for sensitive identification of foodborne pathogens on fresh produce with minimal use of specialized instrumentation is crucial to the food industry. A switchable linker (SL)-based immunoassay was designed for ultrasensitive on-site detection of Salmonella in tomato samples. The assay is based on large-scale aggregation of gold nanoparticles (GNPs), induced by a quantitative relationship among the biotinylated Salmonella polyclonal antibody (b-Ab) used as the SL, the functionalized GNPs, and Salmonella...
September 6, 2017: Journal of Food Science
Elena Bartkiene, Vadims Bartkevics, Vita Krungleviciute, Iveta Pugajeva, Daiva Zadeike, Grazina Juodeikiene
Different lactic acid bacteria (LAB) from spontaneous wheat sourdough were isolated, identified, and characterized by their growth, acidification rate, and carbohydrate metabolism. The combinations of isolated LAB (Pediococcus pentosaceus LUHS183 and Leuconostoc mesenteroides LUHS242, P. pentosaceus LUHS183 and Lactobacillus brevis LUHS173, P. pentosaceus LUHS183 and Enterococcus pseudoavium LUHS 234, P. pentosaceus LUHS183 and Lactobacillus curvatus LUHS51, Lactobacillus plantarum LUHS135 and L. curvatus LUHS51, L...
September 6, 2017: Journal of Food Science
Gabriela Hörnke Alves, Ricardo Tadeu Paraginski, Nelisa de Souza Lamas, Jessica Fernanda Hoffmann, Nathan Levien Vanier, Maurício de Oliveira
This study compared the physicochemical and technological properties of the IRGA 410 rice cultivar, obtained from organic and conventional cropping systems, and showed its susceptibility to changes during storage at 0, 6, and 12 mo. The rice conventional cropping system exhibited greater protein, lipids, and ash levels, and a head rice yield. However, organic rice presented greater total carbohydrates, soluble protein, amylose content, 33% greater free phenolics, and phenolic acids, but exhibited a greater percentage of stained grains during the storage period...
September 6, 2017: Journal of Food Science
Changqi Liu, Guneet S Chhabra, Jing Zhao, Valerie D Zaffran, Sahil Gupta, Kenneth H Roux, Thomas M Gradziel, Shridhar K Sathe
A commercially available monoclonal antibody (mAb)-based direct sandwich enzyme-linked immunosorbent assay (ELISA) kit (BioFront Technologies, Tallahassee, Fla., U.S.A.) was compared with an in-house developed mAb 4C10-based ELISA for almond detection. The assays were comparable in sensitivity (limit of detection < 1 ppm full fat almond, limit of quantification < 5 ppm full fat almond), specificity (no cross-reactivity with 156 tested foods at a concentration of 100000 ppm whole sample), and reproducibility (intra- and interassay variability < 15% CV)...
September 4, 2017: Journal of Food Science
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