Latest Articles of International Journal of Food Science & Technology


Edible foxtail millet flour stabilises and retain the in vitro activity of blueberry bioactive components 10.1111/ijfs.13762 2018-03-11 Blueberries, a functional food, are rich in bioactive polyphenols and anthocyanins. However, the shelf life is short and requires cold storage. This study provides evidence that edible foxtail millet flour (FMF) efficiently sorbs only blueberry bioactive comp...
Effect of hydroxypropyl methylcellulose, whey protein concentrate and soy protein isolate enrichment on characteristics of gluten‐free rice dough and bread 10.1111/ijfs.13761 2018-03-11 Due to a lack of gluten, rice dough needed some additives to improve its properties. This study aimed to investigate effect of hydroxypropyl methylcellulose (HPMC), whey protein concentrate (WPC) and soy protein isolate (SPI) on rice dough and bread. HPMC inc...
Quality, sensory and volatile profiles of fresh‐cut big top nectarines cold stored in air or modified atmosphere packaging 10.1111/ijfs.13758 2018-03-11 Solid‐phase microextraction (SPME) GC‐MS was used to investigate the volatile organic compound (VOC) profile of fresh‐cut ‘Big Top’ nectarine samples, stored in unsealed bags (AIR) or packed in active modified atmosphere (MAP) after 8 days of cold storage. Ne...
Classification of wooden breast myopathy in chicken pectoralis major by a standardised method and association with conventional quality assessments 10.1111/ijfs.13759 2018-03-11 Wooden breast (WB) abnormalities of broilers compromise the quality of fresh and processed meat. Yet, no standardised classification method for evaluating WB currently exists. We here provide a novel classification method to determine the severity of WB by pa...
Antihypertensive properties of aqueous extracts of vegetable leaf‐fortified bread after oral administration to spontaneously hypertensive rats 10.1111/ijfs.13755 2018-03-08 This study investigated the potential cardiovascular health benefits of leavened bread produced from wheat flour that contained 1%, 2% and 3% additions of leafy vegetable powders obtained from Amaranthus viridis (AO), Solanum macrocarpon (SM) or Telfairia occ...
Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative 10.1111/ijfs.13753 2018-03-06 Bambangan (Mangifera pajang) is one of the underutilised tropical fruits found in the Borneo islands (Malaysia, Indonesia and Brunei). The physicochemical and thermal properties of bambangan kernel fat (BKF) were investigated in an effort to identify an innov...
Phenolic composition and sensory characteristics of Cabernet Sauvignon wines: effect of water stress and harvest date 10.1111/ijfs.13757 2018-03-06 The effect of three water status level and two harvest date 55 and 64 days after veraison (DAV) on phenolic and sensory composition of Cabernet Sauvignon wines were investigated. The later harvest date led to wine with a higher alcohol content. Total phenols ...
Metabonomics analysis of nonvolatile small molecules of beers during forced ageing 10.1111/ijfs.13754 2018-03-06 Three kinds of beers with different degrees of ageing were used to examine their nonvolatile small molecules by a metabonomics approach based on ultra performance liquid chromatography coupled with quadrupole time‐of‐flight tandem mass spectrometry (UPLC‐Q‐To...
Microencapsulation of shiitake (Lentinula edodes) essential oil by complex coacervation: formation, rheological property, oxidative stability and odour attenuation effect 10.1111/ijfs.13752 2018-03-04 Complex coacervation of gelatin (GE) with carboxymethylcellulose (CMC) and the microencapsulation of shiitake essential oil (SEO) using the GE‐CMC coacervate were investigated. The ζ‐potential and coacervate yield data showed that the optimal complexation pH ...
Gamma/alpha‐zein hydrolysates as oral delivery vehicles: Enhanced physicochemical stability and in vitro bioaccessibility of curcumin 10.1111/ijfs.13744 2018-03-01 In this study, we aimed to evaluate the potential of the γ‐zein hydrolysate (γ‐ZH) as a new delivery system for hydrophobic bioactive molecules such as curcumin (Cur). γ‐ZH‐Cur complexes (γ‐ZH‐Cur) with a particle size of 50–60 nm were successfully formed via...

Edible foxtail millet flour stabilises and retain the in vitro activity of blueberry bioactive components

10.1111/ijfs.13762

2018-03-11

Blueberries, a functional food, are rich in bioactive polyphenols and anthocyanins. However, the shelf life is short and requires cold storage. This study provides evidence that edible foxtail millet flour (FMF) efficiently sorbs only blueberry bioactive comp...

Effect of hydroxypropyl methylcellulose, whey protein concentrate and soy protein isolate enrichment on characteristics of gluten‐free rice dough and bread

10.1111/ijfs.13761

2018-03-11

Due to a lack of gluten, rice dough needed some additives to improve its properties. This study aimed to investigate effect of hydroxypropyl methylcellulose (HPMC), whey protein concentrate (WPC) and soy protein isolate (SPI) on rice dough and bread. HPMC inc...

Quality, sensory and volatile profiles of fresh‐cut big top nectarines cold stored in air or modified atmosphere packaging

10.1111/ijfs.13758

2018-03-11

Solid‐phase microextraction (SPME) GC‐MS was used to investigate the volatile organic compound (VOC) profile of fresh‐cut ‘Big Top’ nectarine samples, stored in unsealed bags (AIR) or packed in active modified atmosphere (MAP) after 8 days of cold storage. Ne...

Classification of wooden breast myopathy in chicken pectoralis major by a standardised method and association with conventional quality assessments

10.1111/ijfs.13759

2018-03-11

Wooden breast (WB) abnormalities of broilers compromise the quality of fresh and processed meat. Yet, no standardised classification method for evaluating WB currently exists. We here provide a novel classification method to determine the severity of WB by pa...

Antihypertensive properties of aqueous extracts of vegetable leaf‐fortified bread after oral administration to spontaneously hypertensive rats

10.1111/ijfs.13755

2018-03-08

This study investigated the potential cardiovascular health benefits of leavened bread produced from wheat flour that contained 1%, 2% and 3% additions of leafy vegetable powders obtained from Amaranthus viridis (AO), Solanum macrocarpon (SM) or Telfairia occ...

Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative

10.1111/ijfs.13753

2018-03-06

Bambangan (Mangifera pajang) is one of the underutilised tropical fruits found in the Borneo islands (Malaysia, Indonesia and Brunei). The physicochemical and thermal properties of bambangan kernel fat (BKF) were investigated in an effort to identify an innov...

Phenolic composition and sensory characteristics of Cabernet Sauvignon wines: effect of water stress and harvest date

10.1111/ijfs.13757

2018-03-06

The effect of three water status level and two harvest date 55 and 64 days after veraison (DAV) on phenolic and sensory composition of Cabernet Sauvignon wines were investigated. The later harvest date led to wine with a higher alcohol content. Total phenols ...

Metabonomics analysis of nonvolatile small molecules of beers during forced ageing

10.1111/ijfs.13754

2018-03-06

Three kinds of beers with different degrees of ageing were used to examine their nonvolatile small molecules by a metabonomics approach based on ultra performance liquid chromatography coupled with quadrupole time‐of‐flight tandem mass spectrometry (UPLC‐Q‐To...

Microencapsulation of shiitake (Lentinula edodes) essential oil by complex coacervation: formation, rheological property, oxidative stability and odour attenuation effect

10.1111/ijfs.13752

2018-03-04

Complex coacervation of gelatin (GE) with carboxymethylcellulose (CMC) and the microencapsulation of shiitake essential oil (SEO) using the GE‐CMC coacervate were investigated. The ζ‐potential and coacervate yield data showed that the optimal complexation pH ...

Gamma/alpha‐zein hydrolysates as oral delivery vehicles: Enhanced physicochemical stability and in vitro bioaccessibility of curcumin

10.1111/ijfs.13744

2018-03-01

In this study, we aimed to evaluate the potential of the γ‐zein hydrolysate (γ‐ZH) as a new delivery system for hydrophobic bioactive molecules such as curcumin (Cur). γ‐ZH‐Cur complexes (γ‐ZH‐Cur) with a particle size of 50–60 nm were successfully formed via...