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1,266 Newest Publications in journal of food science
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Control of Postharvest Blue Mold of Nanfeng Mandarin by Application of Strain YS‐1 Paenibacillus brasilensis
13-05-2013 | Qihong Tu, Jinyin Chen, Juanhua Guo, Journal of Food Science, 2013
Abstract In order to study its commercial value, antagonistic spectrum and storage application of YS‐1 Paenibacillus brasilensis were investigated in this paper. YS‐1 P. brasilensis showed obvious antifungal activity to 5 different fruit pathogens, which was of broad antagonistic ...
Rapid Heating of Alaska Pollock and Chicken Breast Myofibrillar Proteins as Affecting Gel Rheological Properties
06-05-2013 | Wenjie Liu, Clint D. Stevenson, Tyre C. Lanier, Journal of Food Science, 2013
Abstract Surimi seafoods (fish/poikilotherm protein) in the U.S.A. are typically cooked rapidly to 90+°C, while comminuted products made from land animals (meat/homeotherm protein) are purposely cooked much more slowly, and to lower endpoint temperatures (near 70 °C). We studied heating ...
False Positive Detection of Peanut Residue in Liquid Caramel Coloring Using Commercial ELISA Kits
06-05-2013 | T. Stelk, L. Niemann, D.M. Lambrecht, J.L. Baumert, S.L. Taylor, Journal of Food Science, 2013
Abstract Initial food industry testing in our laboratory using enzyme‐linked immunosorbent assay (ELISA) methods indicated that the darkest caramel color (class IV) unexpectedly contained traces of peanut protein, a potential undeclared allergen issue. Caramel production centers on the ...
Quality Change of Apple Slices Coated with Aloe vera Gel during Storage
06-05-2013 | Hye‐Yeon Song, Wan‐Shin Jo, Nak‐Bum Song, Sea C. Min, Kyung Bin Song, Journal of Food Science, 2013
Abstract Fresh‐cut apples are easily susceptible to browning and microbial spoilage. In this study, an edible coating prepared from Aloe vera gel containing antibrowning solution was applied to preserve the quality of fresh‐cut apples during storage. Fresh‐cut apples were treated with ...
Effect of Low‐Dose Electron Beam Irradiation on Quality of Ground Beef Patties and Raw, Intact Carcass Muscle Pieces
06-05-2013 | Devapriya Kundu, Richard Holley, Journal of Food Science, 2013
Abstract The objectives of this study were to determine the effects of a low‐dose (≤1 kGy), low‐penetration electron beam on the sensory qualities of (1) raw muscle pieces of beef and (2) cooked ground beef patties. Outside flat, inside round, brisket and sirloin muscle pieces were used ...
Layer by Layer Assembly of a Biocatalytic Packaging Film: Lactase covalently Bound to Low‐Density Polyethylene
06-05-2013 | Dana E. Wong, Joey N. Talbert, Julie M. Goddard, Journal of Food Science, 2013
Abstract Active packaging is utilized to overcome limitations of traditional processing to enhance the health, safety, economics, and shelf life of foods. Active packaging employs active components to interact with food constituents to give a desired effect. Herein we describe the ...
Antifungal Effect of Allium tuberosum, Cinnamomum cassia, and Pogostemon cablin Essential Oils and Their Components Against Population of Aspergillus Species
06-05-2013 | Dragana Kocevski, Muying Du, Jianquan Kan, Chengjun Jing, Ines Lačanin, Hrvoje Pavlović, Journal of Food Science, 2013
Abstract Antifungal activity of Allium tuberosum (AT), Cinnamomum cassia (CC), and Pogostemon cablin (Patchouli, P) essential oils against Aspergillus flavus strains 3.2758 and 3.4408 and Aspergillus oryzae was tested at 2 water activity levels (aw: 0.95 and 0.98). Main components of ...
Development of Novel Methods to Determine Crystalline Glucose Content of Honey Based on DSC, HPLC, and Viscosity Measurements, and Their Use to Examine the Setting Propensity of Honey
02-05-2013 | Nasser A. Al‐Habsi, Fred J. Davis, Keshavan Niranjan, Journal of Food Science, 2013
Abstract Crystallization must occur in honey in order to produce set or creamed honey; however, the process must occur in a controlled manner in order to obtain an acceptable product. As a consequence, reliable methods are needed to measure the crystal content of honey (ϕ expressed as kg ...
Protein Oxidation at Different Salt Concentrations Affects the Cross‐Linking and Gelation of Pork Myofibrillar Protein Catalyzed by Microbial Transglutaminase
29-04-2013 | Chunqiang Li, Youling L. Xiong, Jie Chen, Journal of Food Science, 2013
Abstract In a fabricated then restructured meat product, protein gelation plays an essential role in producing desirable binding and fat‐immobilization properties. In the present study, myofibrillar protein (MFP) suspended in 0.15, 0.45, and 0.6 M NaCl was subjected to hydroxyl radical ...
Cranberries and Wild Blueberries Treated with Gastrointestinal Enzymes Positively Modify Glutathione Mechanisms in Caco‐2 Cells In Vitro
29-04-2013 | Jennifer E. Slemmer, Jessica M. Livingston‐Thomas, Katherine T. Gottschall‐Pass, Marva I. Sweeney, Journal of Food Science, 2013
Abstract Beneficial health effects of cranberries (CBs) and wild blueberries (BBs), such as reduced levels of oxidative stress, have been demonstrated in feeding studies. These Vaccinium berries contain high levels of flavonoids; however, the bioavailability of flavonoids is generally ...
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