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Journal of Food Science

Cherry Wing Yu Lam, Shinya Ikeda
Texture modifying abilities of whey protein microparticles are expected to be dependent on pH during heat-induced aggregation of whey protein in the microparticulation process. Therefore, whey protein microparticles were prepared at either pH 5.5 or 6.8 and their effects on small and large deformation properties of gellan gels containing whey protein microparticles as fillers were investigated. The majority of whey protein microparticles had diameters around 2 μm. Atomic force microscopy images showed that whey protein microparticles prepared at pH 6...
April 25, 2017: Journal of Food Science
Dong Wook Kim, Bo-Min Kim, Hyeon-Jeong Lee, Gwang-Ju Jang, Seong Hwa Song, Jae-In Lee, Sang Bong Lee, Jae Min Shim, Kang Wook Lee, Jeong Hwan Kim, Kyung-Sik Ham, Feng Chen, Hyun-Jin Kim
The effects of purified salt (PS) and mineral-rich sea salt (MRS), both with different mineral profiles, on kimchi fermentation were studied using a culture-dependent 16S rRNA sequencing technique and mass-based metabolomic analysis. The different mineral profiles in the fermentation medium caused changes in the bacterial profiles of the 2 kimchi products. An increase of Leuconostoc species in MRS-kimchi decreased the Lactobacillus/Leuconostoc ratio, which led to changes in metabolites (including sugars, amino acids, organic acids, lipids, sulfur compounds, and terpenoids) associated with kimchi quality...
April 25, 2017: Journal of Food Science
Laura E Hill, Daniela A Oliveira, Katherine Hills, Cassie Giacobassi, Jecori Johnson, Harvey Summerlin, T Matthew Taylor, Carmen L Gomes
Nanoencapsulation can provide a means to effectively deliver antimicrobial compounds and enhance the safety of fresh produce. However, to date there are no studies which directly compares how different nanoencapsulation systems affect fresh produce safety and quality. This study compared the effects on quality and safety of fresh-cut lettuce treated with free and nanoencapsulated natural antimicrobial, cinnamon bark extract (CBE). A challenge study compared antimicrobial efficacy of 3 different nanoencapsulated CBE systems...
April 20, 2017: Journal of Food Science
Shu-Hong Li, Ran Li, Hai-Xia Zhong, Xiu-Hua Chen, Ai-Ping Liu, Juan Yang, Qiang Hu, Qin-Qin Ke, Mei-Liang Li
Cathepsin B (CatB) cDNA of 759 bp from Jian carp (Cyprinus carpio var. Jian) with amino acid similarity of 99.6% to common carp was cloned. The mature CatB was expressed in Escherichia coli BL21 transferred with vector CatB-pET-30a. It was purified and identified as a single band (29 kDa) on SDS-PAGE. Optimum CatB activity was observed at 40 °C and pH 5.5. Mouse anti-CatB polyclonal antibody with a high titer of 1:256000 was prepared successfully and shown to specifically recognize the antigen both in prokaryotic cells and in the tissues of Jian carp according to western blotting and immunohistochemistry results...
April 20, 2017: Journal of Food Science
Hayato Maeda, Ryota Hosomi, Mari Fukuda, Yuki Ikeda, Munehiro Yoshida, Kenji Fukunaga
Tuna muscle consists of light and dark muscle in approximately equal proportions. However, besides for the light muscle of tuna, cod, sardine, and salmon, few researches have assessed the health-promoting functions of fish protein. Therefore, we evaluated the mechanisms underlying the alteration of lipid storage and cholesterol metabolism following the intake of tuna dark muscle protein (TDMP) by obese type-2 diabetic/obese mice. Four-week-old male KK-A(y) mice were separated into 2 dietary groups, with one group receiving a casein-based diet and the other receiving a diet with the substitution of part of the protein (50%, w/w) by TDMP (TDMP diet) for 4 wk...
April 19, 2017: Journal of Food Science
Dengyong Liu, Shengjie Li, Nan Wang, Yajun Deng, Lei Sha, Shengmei Gai, Huan Liu, Xinglian Xu
This paper aimed to study the time course changes in taste compounds of Dezhou-braised chicken during the entire cooking process mainly consisting of deep-frying, high-temperature boiling, and low-temperature braising steps. For this purpose, meat samples at different processing stages were analyzed for 5'-nucleotides and free amino acids, and were also subjected to electronic tongue measurements. Results showed that IMP, Glu, Lys, and sodium chloride were the main compounds contributing to the taste attributes of the final product...
April 13, 2017: Journal of Food Science
Wu-Yang Huang, Lin Fu, Chun-Yang Li, Li-Ping Xu, Li-Xia Zhang, Wei-Min Zhang
In recent years, the blueberry cultivation and processing industry developed quickly because blueberries are super-fruit with healthy function. Blueberry leaves are byproducts of the blueberry industry, which are rich in bioactive phenolics, such as quercetin (Q), hyperin (H), and chlorogenic acid (C). This study investigated protective effects of 3 phenolics (Q, H, and C) from leaves of rabbiteye blueberry Vaccinium ashei on human umbilical vein endothelial cells. The results showed that all these 3 phenolics could improve endothelial function by inhibiting oxidative damage and proinflammatory cytokines caused by tumor necrosis factor-α (TNF-α)...
April 13, 2017: Journal of Food Science
Susan E Duncan, Kayla Moberg, Kemia N Amin, Melissa Wright, Jordan J Newkirk, Monica A Ponder, Gary R Acuff, James S Dickson
Selected processing methods, demonstrated to be effective at reducing Salmonella, were assessed to determine if spice and herb quality was affected. Black peppercorn, cumin seed, oregano, and onion powder were irradiated to a target dose of 8 kGy. Two additional processes were examined for whole black peppercorns and cumin seeds: ethylene oxide (EtO) fumigation and vacuum assisted-steam (82.22 °C, 7.5 psia). Treated and untreated spices/herbs were compared (visual, odor) using sensory similarity testing protocols (α = 0...
April 13, 2017: Journal of Food Science
Sheng-Ping Yang, Jing Xie, Yun-Fang Qian
This study was conducted to determine the initial and spoilage microbiota of Pacific white shrimp during ambient and cold storage using next-generation sequencing (NGS) and a culture-dependent method. The quality changes were also evaluated by sensory analysis and total volatile basic nitrogen (TVB-N) values. After 1 d of storage, the psychrotrophic bacteria were only 5.97 log CFU/g, accounting for 1.1% of the mesophilic bacteria counts (7.94 log CFU/g). The psychrotrophic bacteria counts exceeded the counts of mesophilic bacteria for shrimp stored at 4 °C after 6 d of storage, indicating that psychrotrophic bacteria became predominant...
April 11, 2017: Journal of Food Science
Chelsea M Ickes, Soo-Yeun Lee, Keith R Cadwallader
Flavor lexicons help both manufacturers and consumers communicate the intricacies of flavor nuances they experience within a product. Lexicon development typically requires the use of a trained sensory panel to evaluate a representative sample set of the product category to generate terms that describe certain product attributes. In the case of rum, there is considerable variation in terms of style, flavor characteristics, and the sheer number of rums produced making it difficult to create a lexicon in this manner...
April 11, 2017: Journal of Food Science
Rosa María Mariscal-Moreno, Juan de Dios Figueroa Cárdenas, David Santiago-Ramos, Patricia Rayas-Duarte, José Juan Veles-Medina, Héctor Eduardo Martínez-Flores
Tamales were prepared with 3 nixtamalization processes (traditional, ecological, and classic) and evaluated for chemical composition, starch properties, and glycemic index. Resistant starch (RS) in tamales increased 1.6 to 3.7 times compared to raw maize. This increment was due to the starch retrogradation (RS3) and amylose-lipid complexes (RS5) formation. Tamales elaborated with classic and ecological nixtamalization processes exhibited the highest total, soluble and insoluble dietary fiber content, and the highest RS content and lower in vivo glycemic index compared to tamales elaborated with traditional nixtamalization process...
April 11, 2017: Journal of Food Science
Fatih Özogul, Rana Öztekin, Piotr Kulawik
Biogenic amine formation and bacterial growth of vacuum-packed European anchovy treated with 1% lemon balm (LB) or lavender (LD) ethanol extracts was investigated. The treated samples were stored at 2 ± 1 °C for 11 d and analyzed for biogenic amines, total viable count, fecal coliform count, and lactic acid bacterial count. The analyses were done on 0, 4, 7, 9, and 11 d of storage. Both LB and LD extracts proved effective in reducing most biogenic amines, with histamine reduced by 3-fold compared to control...
April 3, 2017: Journal of Food Science
Attila Gere, Zsófia Szabó, Klára Pásztor-Huszár, Csaba Orbán, Zoltán Kókai, László Sipos
A common question of dairy product developments is the possible success of the new product. Several publications reported successful results using just-about-right (JAR) scales; although there is some debate about their advantages/disadvantages. This study highlights the limitations and opportunities of JAR scales and penalty analysis of fruit flavored kefirs. The first question is whether penalty analysis results help to improve the product and thus its overall liking (OAL)? The second question is what happens to those who rated the products "ideal" (JAR) before product development when evaluating the new products? Fruit flavored live-flora stirred-type kefir samples were formulated and evaluated by 92 consumers before and after the JAR-based product development...
April 3, 2017: Journal of Food Science
Sheetal Thakur, Narpinder Singh, Amritpal Kaur, Baljit Singh
Extrusion behavior of grits obtained from 3 successive reductions of dry milling of 2 normal corn types and 1 waxy corn was studied at different extrusion temperatures (ET). The grit from each reduction stage (RS) showed the presence of base-hydrolyzed bound protocatechuic acid, p-coumaric acid, sinapic acid, ferulic acid, and quercetin, and the concentrations of these decreased after acid hydrolysis and that of gallic acid increased. African tall grit from all RSs showed the highest average specific mechanical energy (SME) and torque, while waxy corn grit had the lowest...
March 29, 2017: Journal of Food Science
Yunyoung Kim, Dong-Min Kim, Ji Yeon Kim
The beneficial effects of ginger in the management of gastrointestinal disturbances have been reported. In this study, the anti-inflammatory potential of ginger extract was assessed in a cellular model of gut inflammation. In addition, the effects of ginger extract and its major active compounds on intestinal barrier function were evaluated. The response of Caco-2 cells following exposure to a mixture of inflammatory mediators [interleukin [IL]-1β, 25 ng/mL; lipopolysaccharides [LPS], 10 ng/mL; tumor necrosis factor [TNF]-α, 50 ng/mL; and interferon [INF]-γ, 50 ng/mL] were assessed by measuring the levels of secreted IL-6 and IL-8...
March 29, 2017: Journal of Food Science
Yan Kong, Li-Li Zhang, Ying Sun, Yu-Yu Zhang, Bao-Guo Sun, Hai-Tao Chen
The selected taste-active compounds in several kinds of commercial vinegar including amino acids, organic acids, and nucleotides were determined by High Performance Liquid Chromatography (HPLC). The results showed that glutamine and alanine, which contribute the umami and sweet taste to the flavor of vinegar, are high in Taste Activity Value (TAV). Acetic acid is the major organic acid in vinegar, making up as much as 91.4% of the total organic acid composition. Nucleotides, which were only detected in 5 brands of commercial vinegar and are both low in TAV, contribute less taste in vinegar...
March 29, 2017: Journal of Food Science
Jian-Ying Yue, Jin-Zhi Wang, Chun-Hui Zhang, Wei Jia, Xia Li, Zhen Sun
Hot-pressure extraction was utilized in this study to extract proteins from chicken bones at 130 °C. The obtained extracts were further used to prepare gelatin gels. Results demonstrated that the extraction time can significantly affect the composition of the chicken bone extracts (P < 0.05). High-performance liquid chromatography (HPLC) analysis indicated that the protein fraction of molecular weight (MW) >30 KDa was only visible in the extracts collected between 40 and 60 min. The highest contents of hydroxyproline, imino acids, and hydrophobic amino acids were all achieved in the chicken bone extracts after 120 min of extraction, being 3...
March 29, 2017: Journal of Food Science
Wenyan Hui, Qiangchuan Hou, Chenxia Cao, Haiyan Xu, Yi Zhen, Lai-Yu Kwok, Tiansong Sun, Heping Zhang, Wenyi Zhang
Koji is a kind of Japanese traditional fermented starter that has been used for centuries. Many fermented foods are made from koji, such as sake, miso, and soy sauce. This study used the single molecule real-time sequencing technology (SMRT) to investigate the bacterial and fungal microbiota of 3 Japanese koji samples. After SMRT analysis, a total of 39121 high-quality sequences were generated, including 14354 bacterial and 24767 fungal sequence reads. The high-quality gene sequences were assigned to 5 bacterial and 2 fungal plyla, dominated by Proteobacteria and Ascomycota, respectively...
March 29, 2017: Journal of Food Science
Zafer Ceylan, Gulgun F Unal Sengor, Mustafa Tahsin Yilmaz
Coating of sea bream fillets with thymol loaded chitosan based electrospun nanofibers (TLCN) and chitosan based nanafibers (CN) has been presented a novel approach to delay chemical deterioration. We assessed CN and TLCN with respect of scanting of total volatile basic nitrogen (TVBN), trimethylamine (TMA), thiobarbituric acid (TBA) deterioration during cold storage condition. Electrospinning process was applied to obtain TLCN and CN. Both of nanofibers obtained from biopolymer and bioactive material were cylindrical, smooth, beadless...
March 27, 2017: Journal of Food Science
Narumi Sugihara, Norihiko Kuroda, Fumiya Watanabe, Tominari Choshi, Jun Kamishikiryo, Makoto Seo
The ability of catechins and their related compounds to inhibit breast cancer resistance protein (BCRP) function in Caco-2 cell monolayers was investigated with mitoxantrone as a BCRP substrate. The gallate or pyrogallol moiety on the catechin structure seemed to promote increased cellular accumulation and inhibit efflux transport of mitoxantrone. The ability of gallate catechins such as (-)-epigallocatechin gallate (EGCG) and (-)-epicatechin gallate (ECG) to increase cellular accumulation and inhibit efflux transport of mitoxantrone was greater than that of nongallate catechins...
March 27, 2017: Journal of Food Science
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