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The use of selected hydrocolloids to enhance cooking quality and hardness of zero‐salt noodles
10.1111/ijfs.13742 2018-02-10 The effects of table salt (TS) and hydrocolloids on water‐holding capacity, optimum cooking time, cooking qualities, pH and textural properties of noodles were investigated. TS, xanthan gum (XG), carrageenan (CRG), Arabic gum (AG) and locust bean gum (LBG) we... |
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Effects of pulsed thermosonication treatment on fungal growth and bioactive compounds of Berberis vulgaris juice
10.1111/ijfs.13740 2018-02-09 In this study, the single and combined effects of pulsed‐ultrasound amplitude (100 W, 30 kHz with 25 and 50% amplitude levels for up to 30 min) and temperature (65 °C and 75 °C) on fungal growth, total phenolics, flavonoids and antioxidant activity of Berberi... |
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In vitro antioxidant and in vivo xanthine oxidase inhibitory activities of Pandanus amaryllifolius in potassium oxonate‐induced hyperuricemic rats
10.1111/ijfs.13728 2018-02-05 Xanthine oxidase (XO) plays an important role in the regulation of uric acid and prevents it from being overproduced as in hyperuricemia disease. The combined effects of antioxidant and xanthine oxidase inhibitor would become a promising approach for hyperuri... |
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Nutritional, microbial and sensory attributes of bread fortified with defatted watermelon seed flour
10.1111/ijfs.13727 2018-02-04 The utilisation of natural food supplements to fortify staples is considered as one of the effective means of dealing with global food nutrient deficiency. Herein, we report the nutritional, microbial and sensorial characteristics of defatted watermelon seed ... |
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In vitro digestion and characterisation of 2S albumin and digestion‐resistant peptides in pecan
10.1111/ijfs.13739 2018-02-01 The 2S albumins are one of the major protein families involved in severe food allergic reactions to nuts, seeds and legumes, thus potentially making these proteins clinically relevant for allergic sensitisation and potential diagnostic markers. In this study,... |
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Role of protein oxidation in the nutritional loss and texture changes in ready‐to‐eat chicken patties
10.1111/ijfs.13733 2018-02-01 The oxidative damage to proteins during processing of ready‐to‐eat chicken patties and its impact on the nutritional value and texture properties of the product were assessed. The effect of cooking techniques (boiling, roasting and grilling) and microwave reh... |
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Grappa quality from the Chianti and Montepulciano areas (Tuscany, Italy): monitoring the leaching of copper from distillation columns
10.1111/ijfs.13738 2018-01-29 Summary The main aim of this work was to evaluate the leaching of copper in grappa from distillation plant that treats Cabernet and Sangiovese marcs (Montepulciano and Chianti, Tuscany). Copper content (determined by atomic absorption spectrometry, AAS) was 1... |
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Antimicrobial activity of buckwheat starch films containing zinc oxide nanoparticles against Listeria monocytogenes on mushrooms
10.1111/ijfs.13737 2018-01-29 Summary Buckwheat starch (BS) films containing zinc oxide nanoparticles (ZnO-N; 0%, 1.5%, 3% and 4.5%) were prepared, and their physical, optical and antimicrobial properties were examined. As ZnO-N content increased from 0% to 4.5%, TS increased from 14.99 t... |
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Purification of polyphenols from kiwi fruit peel extracts using macroporous resins and high-performance liquid chromatography analysis
10.1111/ijfs.13729 2018-01-29 Summary An efficient strategy for the purification of polyphenols from kiwi fruit peel extracts was developed in this study. Six different macroporous resins were evaluated in static adsorption and desorption tests, and NKA-II resin was used for further test ... |
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Analysis and mathematical modelling of the behaviour of Escherichia coli in the mascarpone cheese during cold storage
10.1111/ijfs.13736 2018-01-29 Summary The aim of this work was to study the behaviour of E. coli in mascarpone cheese during storage at the temperatures ranging from 3 to 15 °C, as well as application of predictive microbiology to describe the experimental data. The Baranyi, Gompertz and ... |