25.03.2013 | Mario Céspedes, Pamela Cárdenas, Martín Staffolani, María C. Ciappini, Gabriel Vinderola, Journal of Food Science, 2013

Abstract  The increase in vegetarianism as dietary habit and the increased allergy episodes against dairy proteins fuel the demand for probiotics in nondairy products. Lactose intolerance and the cholesterol content of dairy products can also be considered two additional reasons why some ...

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25.03.2013 | Hongyan Li, Ya‐wei Fan, Jing Li, Liang Tang, Jiang‐ning Hu, Ze‐yuan Deng, Journal of Food Science, 2013

Abstract  The aim of this research was to evaluate the oxidative stabilities and qualities of different vegetable oils (almond, blend 1‐8, camellia, corn, palm, peanut, rapeseed, sesame, soybean, sunflower, and zanthoxylum oil) based on peroxide value (PV), vitamin E content, free fatty ...

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25.03.2013 | Masashi Yoshino, Takenobu Ogawa, Shuji Adachi, Journal of Food Science, 2013

Abstract Spaghetti was prepared using dies made of different materials. The surface was observed using digital and optical microscopes, and was rougher for the spaghettis prepared using the Teflon, polypropylene, polycarbonate, aluminum, and bronze dies in this order. The extrusion ...

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12.03.2013 | Qianglai Tan, Hengyi Xu, Zoraida P. Aguilar, Shanshan Peng, Suqin Dong, Baogui Wang, Ping Li, Tingtao Chen, Feng Xu, ..., Journal of Food Science, 2013

Abstract Enterococcus faecium YF5, a strain previously isolated from sourdough, was assessed for safety and probiotic potential. Its virulence and antibiotic resistant phenotypes (cytolysin and gelatinase production, antibiotic susceptibility) and genes (cylA, gelE, ace, agg, esp, and ...

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12.03.2013 | María M. Murillo‐Martínez, Salvador R. Tello‐Solís, Miguel A. García‐Sánchez, Edith Ponce‐Alquicira, Journal of Food Science, 2013

Abstract The use of edible antimicrobial films has been reported as a means to improve food shelf life through gradual releasing of antimicrobial compounds on the food surface. This work reports the study on the incorporation of 2 antimicrobial agents, nisin (N), and/or glucose oxidase ...

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12.03.2013 | María Jesús Cejudo‐Bastante, Isidro Hermosín‐Gutiérrez, María Soledad Pérez‐Coello, Journal of Food Science, 2013

Abstract The effects of time (storage period) and temperature (accelerated aging) on Chardonnay white wines have been evaluated. Attention was focused on a large extent of individual volatile compounds, scarcely previously reported in that kind of wines. On the one hand, several volatile ...

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12.03.2013 | Zhao Hongfei, Bai Fengling, Zhou Fang, Piotr Walczak, Jiang Xiangning, Zhang Bolin, Journal of Food Science, 2013

Abstract How soybean protein hydrolysates (SPHs) to favor the growth of S. thermophilus ST were investigated. Hydrolyzed soybean protein was fractionated to 4 fragments, that is, SPH‐I, SPH‐II, SPH‐III, and SPH‐IV according to their molecular weight sizes. SPHs can improve the growth of ...

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11.03.2013 | Thiago Braga Izidoro, Juliano Gonçalves Pereira, Vanessa Mendonça Soares, José Paes Almeida Nogueira Pinto, Journal of Food Science, 2013

Abstract The use of cooling, without using adequate hygienic practices in primary milk production, allows for the growth of psychrotrophic microorganisms that produce the thermoresistant lipases that give milk a rancid flavor. This study aimed to verify how the variation in temperature ...

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11.03.2013 | Mariusz Szymczak, Barbara Szymczak, Anna Koronkiewicz, Katarzyna Felisiak, Mateusz Bednarek, Journal of Food Science, 2013

Abstract  Effects of vinegar, oil, and sour cream brines on meat quality of 4 popular cold marinades from herring were investigated in the study. Cover brine type affected the composition and nutritive value of meat as well as the sensory and microbiological quality of marinated herring. ...

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11.03.2013 | Cláudia Oliveira Fontes, Vânia Lúcia Silva, Mayara Rodrigues Brandão Paiva, Rafaela Alvim Garcia, Juliana Alves Rese ..., Journal of Food Science, 2013

Abstract  Coagulase‐negative staphylococci (CoNS), which are generally neglected as foodborne bacteria, are emerging as significant opportunistic pathogens that may be highly resistant to available antimicrobial drugs. In this study, antimicrobial susceptibility patterns, mecA gene ...

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