Works in International Journal of Food Science & Technology, 2021, Vol 56, Issue 5

Results: 53

Innovative production of multistrain synbiotic product using Thai‐pigmented rice and rice bran oil.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2182, doi. 10.1111/ijfs.14973

By:

Chumphon, Thapakorn;
Pangjit, Kanjana;
Promsai, Saran

Publication type:

Article

Cereal β‐glucan: a promising prebiotic polysaccharide and its impact on the gut health.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2088, doi. 10.1111/ijfs.14971

By:

Shoukat, Mahtab;
Sorrentino, Angela

Publication type:

Article

Prebiotic properties of xylooligosaccharide extracted from sugarcane wastes (pith and rind): a comparative study.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2175, doi. 10.1111/ijfs.14956

By:

Zidan, Dina;
Sabran, Mohd Redzwan;
Ramli, Nurul Shazini;
Shafie, Siti Raihanah;
Fikry, Mohammad

Publication type:

Article

Editorial ‐ Special Issue on 'Microbiota, probiotics and prebiotics'.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2053, doi. 10.1111/ijfs.14944

By:

Bordiga, Matteo;
Xu, Baojun

Publication type:

Article

Manipulating effects of fruits and vegetables on gut microbiota – a critical review.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2055, doi. 10.1111/ijfs.14927

By:

Luo, Jing;
Lin, Xian;
Bordiga, Matteo;
Brennan, Charles;
Xu, Baojun

Publication type:

Article

The influence of Lactobacillus bacteria type and kind of carrier on the properties of spray‐dried microencapsules of fermented beetroot powders.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2166, doi. 10.1111/ijfs.14915

By:

Janiszewska‐Turak, Emilia;
Hornowska, Łucja;
Pobiega, Katarzyna;
Gniewosz, Małgorzata;
Witrowa‐Rajchert, Dorota

Publication type:

Article

In vitro assessment of antimicrobial efficacy of the D‐tagatose and lactobacilli‐based synbiotic preparations against the pathogenic Escherichia coli and Salmonella typhimurium.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2156, doi. 10.1111/ijfs.14909

By:

Roy, Sohini;
Samanta, Ashis Kumar;
Dhali, Arindam;
Kolte, Atul Purushottam;
Chikkerur, Jayaram;
Bhatta, Raghavendra

Publication type:

Article

Effect of microencapsulation on morphology, physicochemical properties and flavour profiles of solid yoghurt‐flavoured bases.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2565, doi. 10.1111/ijfs.14896

By:

Huang, Yan‐yan;
Liang, Ming‐hua;
Sun, Li‐na;
Brennan, Charles S.;
Liu, Dong‐mei

Publication type:

Article

Effect of sourdough starter and fungal proteases on gluten content and sensory properties of tarhana.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2557, doi. 10.1111/ijfs.14895

By:

İçen, Seda;
Karakaş‐Budak, Barçın;
Certel, Muharrem

Publication type:

Article

Effect of dissolved oxygen on the oxidative and structural characteristics of protein in beer during forced ageing.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2548, doi. 10.1111/ijfs.14894

By:

Zong, Xuyan;
Yang, Huirong;
Jin, Xiaofan;
Brennan, Charles S.;
Coldea, Teodora Emilia;
Cai, Linfei;
Zhao, Haifeng

Publication type:

Article

Physicochemical properties of rice flour as affected by alkaline soaking and washing treatments.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2539, doi. 10.1111/ijfs.14892

By:

Pedcharat, Kasarin;
Jangchud, Kamolwan;
Prinyawiwatkul, Witoon

Publication type:

Article

Production of angiotensin‐converting enzyme inhibitory peptides in Iranian ultrafiltered white cheese prepared with Lactobacillus brevis KX572382.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2530, doi. 10.1111/ijfs.14891

By:

Yousefi, Leila;
Habibi Najafi, Mohammad Bagher;
Edalatian Dovom, Mohammad Reza;
Mortazavian, Amir Mohammad

Publication type:

Article

Pod storage time and spontaneous fermentation treatments and their impact on the generation of cocoa flavour precursor compounds.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2516, doi. 10.1111/ijfs.14890

By:

Koné, Koumba Maï;
Assi‐Clair, Brice Judicaël;
Kouassi, Ange Didier Dominique;
Yao, Alfred Koffi;
Ban‐Koffi, Louis;
Durand, Noël;
Lebrun, Marc;
Maraval, Isabelle;
Bonlanger, Renaud;
Guehi, Tagro Simplice

Publication type:

Article

Assessing the effectiveness of colloidal microcrystalline cellulose as a suspending agent for black and white liquid dyes.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2504, doi. 10.1111/ijfs.14889

By:

Domian, Ewa;
Marzec, Agata;
Kowalska, Hanna

Publication type:

Article

An improved gas chromatography‐based approach for characterisation of fatty acids in fresh basil seed oil.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2492, doi. 10.1111/ijfs.14885

By:

Li, Tian;
Guo, Qin;
Qu, Yang;
Li, Yujie;
Wang, Xinping;
Sun, Zhigao;
Wang, Qiang

Publication type:

Article

Foodborne outbreaks of microbial infection from fresh produce in Europe and North America: a systematic review of data from this millennium.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2215, doi. 10.1111/ijfs.14884

By:

Aiyedun, Susanna O.;
Onarinde, Bukola A.;
Swainson, Mark;
Dixon, Ronald A.

Publication type:

Article

Influence of pressurised cryogenic nitrogen technology on Arthrospira platensis (spirulina) preservation during storage.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2443, doi. 10.1111/ijfs.14876

By:

Maujean, Elvis;
Desobry, Stéphane;
Gillet, Guillaume;
Poupard, Nicolas;
Desjardins‐Lavisse, Isabelle;
Desobry‐Banon, Sylvie

Publication type:

Article

Structural characterisation and antioxidant activity of melanoidins from high‐temperature fermented apple.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2471, doi. 10.1111/ijfs.14881

By:

Zhu, Zuoyi;
Zhang, Yu;
Wang, Wei;
Huang, Zhongping;
Wang, Junhong;
Li, Xue;
Sun, Suling

Publication type:

Article

Probiotics as potential detoxification tools for mitigation of pesticides: a mini review.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2078, doi. 10.1111/ijfs.14880

By:

Mohammadi, Mehrdad;
Shadnoush, Mahdi;
Sohrabvandi, Sara;
Yousefi, Mojtaba;
Khorshidian, Nasim;
Mortazavian, Amir M.

Publication type:

Article

Accumulation of phenolics, antioxidant and antiproliferative activity of sweet corn (Zea mays L.) during kernel maturation.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2462, doi. 10.1111/ijfs.14879

By:

Hu, Xiaodan;
Liu, Haiying;
Yu, Yongtao;
Li, Gaoke;
Qi, Xitao;
Li, Yuliang;
Li, Tong;
Guo, Xinbo;
Liu, Rui Hai

Publication type:

Article

Quality of different rice cultivars and factors influencing consumer willingness‐to‐purchase rice.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2452, doi. 10.1111/ijfs.14877

By:

Charoenthaikij, Phantipha;
Chaovanalikit, Arusa;
Uan‐On, Tanat;
Waimaleongora‐ek, Pamarin

Publication type:

Article

Impact of lecithin incorporation on gel properties of bigeye snapper (Priacanthus tayenus) surimi.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2481, doi. 10.1111/ijfs.14882

By:

Panpipat, Worawan;
Cheong, Ling‐Zhi;
Chaijan, Manat

Publication type:

Article

Effects of different types of potato resistant starches on intestinal microbiota and short‐chain fatty acids under in vitro fermentation.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2432, doi. 10.1111/ijfs.14873

By:

Liang, Dan;
Li, Nan;
Dai, Xiaofeng;
Zhang, Hong;
Hu, Honghai

Publication type:

Article

Effect of simulated acidic and salty fermentation conditions on kinetic growth parameters and probiotic potential of Lactobacillus acidipiscis and Lactobacillus pentosus.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2146, doi. 10.1111/ijfs.14871

By:

Benavente Beltrán, Francisco Javier;
Morales Barrera, Liliana;
González‐González, Cid Ramón;
Andrade Velasquez, Amaury;
Melgar‐Lalanne, Guiomar

Publication type:

Article

The interaction between inulin and wheat starch and effects of inulin on frozen storage quality of noodles.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2423, doi. 10.1111/ijfs.14870

By:

Xu, Fei;
Li, XueQin;
Li, Jia‐Heng;
Chen, Jie

Publication type:

Article

Effect of temperature on raw whole milk density and its potential impact on milk payment in the dairy industry.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2415, doi. 10.1111/ijfs.14869

By:

Parmar, Puneet;
Lopez‐Villalobos, Nicolas;
Tobin, John T.;
Murphy, Eoin;
Buckley, Frank;
Crowley, Shane V.;
Kelly, Alan L.;
Shalloo, Laurence

Publication type:

Article

Fatty acid profiles of vegetable oils from four different plant sources and their effects on dough rheology and Chinese steamed bread quality.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2407, doi. 10.1111/ijfs.14868

By:

Zhang, Tingjing;
Guan, Erqi;
Yang, Yuling;
Liu, Fang;
Zhang, Lili;
Pang, Jinyue;
Bian, Ke

Publication type:

Article

Physicochemical properties and in vitro digestibility of flours and starches from taro cultivated in different regions of Thailand.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2395, doi. 10.1111/ijfs.14865

By:

Wongsagonsup, Rungtiwa;
Nateelerdpaisan, Thanupong;
Gross, Chayapon;
Suphantharika, Manop;
Belur, Prasanna D.;
Agoo, Esperanza Maribel G.;
Janairo, Jose Isagani Belen

Publication type:

Article

Gelatinised and hydrolysed corn starch is a cost‐effective carbon source with higher production of L‐lactic acid by Bacillus coagulans compared with glucose.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2384, doi. 10.1111/ijfs.14864

By:

Yao, Kun;
Liu, Dong‐Mei;
Brennan, Charles S.

Publication type:

Article

Bioactive components, physicochemical and starch characteristics of different parts of lotus (Nelumbo nucifera Gaertn.) plant: a review.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2205, doi. 10.1111/ijfs.14863

By:

Showkat, Qazi A.;
Rather, Jahangir A.;
Abida Jabeen;
Dar, B. N.;
Makroo, H. A.;
Majid, Darakshan

Publication type:

Article

Feasibility of non‐destructive evaluation for apple crispness based on portable acoustic signal.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2375, doi. 10.1111/ijfs.14861

By:

Liu, Yang;
Cai, Mingjin;
Zhang, Wangyou;
Feng, Wanling;
Sun, Xingyuan;
Zhang, Yang;
Zhou, Hongli

Publication type:

Article

Effects of in vitro simulated digestion on the free and bound phenolic content and antioxidant activity of seven species of seaweeds.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2365, doi. 10.1111/ijfs.14860

By:

Huang, Zhiting;
Chen, Qiqi;
Hu, Kaixi;
Zhang, Ruifen;
Yuan, Yang;
He, Shan;
Zeng, Qingzhu;
Su, Dongxiao

Publication type:

Article

Modification of pork‐skin jelly by enzymatic cross‐linking: melting resistance and quality improvement.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2357, doi. 10.1111/ijfs.14859

By:

Liu, Qiong;
Zhang, Min;
Bhandari, Bhesh;
Yang, Chaohui

Publication type:

Article

Impact of different temperature abuse scenarios on sensory quality and off‐odour formation in ready‐to‐eat salad leaves.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2345, doi. 10.1111/ijfs.14858

By:

Raffo, Antonio;
Senatore, Massimo;
Moneta, Elisabetta;
Paoletti, Flavio;
Peparaio, Marina;
Saggia Civitelli, Eleonora

Publication type:

Article

An optimised low‐salinity seawater decolourising method produces decolourised seaweed (Kappaphycuz alvarezii) as semi‐refined carrageenan raw material.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2336, doi. 10.1111/ijfs.14856

By:

Abdillah, Annur Ahadi;
Alamsjah, Mochammad Amin;
Charles, Albert Linton

Publication type:

Article

Cellular antioxidant effect of bioactive peptides and molecular mechanisms underlying: beyond chemical properties.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2193, doi. 10.1111/ijfs.14855

By:

Aguilar‐Toalá, Jose Eleazar;
Liceaga, Andrea M.

Publication type:

Article

The effect of wounding intensities on vitamins and antioxidant enhancement in potato products.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2325, doi. 10.1111/ijfs.14854

By:

Ren, Xue;
Tang, Tiantian;
Xie, Xinfang;
Wang, Wenjun;
Tang, Xuanming;
Brennan, Charles S.;
Zhang, Jie;
Wang, Zhidong

Publication type:

Article

In vitro antihypertensive activity of bioactive peptides derived from porcine blood corpuscle and plasma proteins.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2315, doi. 10.1111/ijfs.14853

By:

Aiemratchanee, Panida;
Panyawechamontri, Kulachatr;
Phaophu, Phutthaphorn;
Reamtong, Onrapak;
Panbangred, Watanalai

Publication type:

Article

Growth inhibition of Fusarium graminearum and deoxynivalenol detoxification by lactic acid bacteria and their application in sourdough bread.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2304, doi. 10.1111/ijfs.14852

By:

Cao, Hui;
Meng, Denghui;
Zhang, Wei;
Ye, Tai;
Yuan, Min;
Yu, Jinsong;
Wu, Xiuxiu;
Li, Yan;
Yin, Fengqin;
Fu, Caili;
Xu, Fei

Publication type:

Article

Effects of yeast fermentation on transforming the volatile compounds of unsalted pork hydrolysate.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2291, doi. 10.1111/ijfs.14850

By:

Li, Xinzhi;
Lee, Pin‐Rou;
Taniasuri, Fransisca;
Liu, Shao‐Quan

Publication type:

Article

Analysis and probabilistic simulation of Listeria monocytogenes inactivation in cooked beef during unsteady heating.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2282, doi. 10.1111/ijfs.14849

By:

Liu, Yangtai;
Dong, Qingli;
Wang, Xiang;
Liu, Baolin;
Yuan, Sanling

Publication type:

Article

Influence of tetraploid wheat (Triticum dicoccum) on low glycaemic index pizza base processing and its starch digestibility.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2273, doi. 10.1111/ijfs.14845

By:

Bharath, Adguru Papanna;
Kathalsar, Ashwath Kumar;
Chandrashekhar, Soumya;
Prabhasankar, Pichan

Publication type:

Article

Suitability of low‐field nuclear magnetic resonance (LF‐NMR) combining with back propagation artificial neural network (BP‐ANN) to predict printability of polysaccharide hydrogels 3D printing.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2264, doi. 10.1111/ijfs.14844

By:

Guo, Chaofan;
Zhang, Min;
Chen, Huizhi

Publication type:

Article

Stability enhancement of garlic essential oil using new opopanax gum/gelatin nanofibres.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2255, doi. 10.1111/ijfs.14843

By:

Khezri, Zohreh;
Shekarchizadeh, Hajar;
Fathi, Milad

Publication type:

Article

In vitro cytomodulatory and immunomodulatory effects of bovine colostrum whey protein hydrolysates.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2109, doi. 10.1111/ijfs.14767

By:

Fajardo‐Espinoza, Fernanda S.;
Ordaz‐Pichardo, Cynthia;
Sankar, Uma;
Romero‐Rojas, Andrés;
Moreno‐Eutimio, Mario A.;
Hernández‐Sánchez, Humberto

Publication type:

Article

Factors affecting the occurrence of viable but non‐culturable state in Salmonella, Escherichia coli and Staphylococcus aureus during thermosonication and prevent it with sodium pyruvate.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2244, doi. 10.1111/ijfs.14841

By:

Zhang, Lingna;
Jiang, Lifen;
Nie, Xinyin;
Liao, Hongmei

Publication type:

Article

Cold atmospheric‐pressure plasma treatment of turmeric powder: microbial load, essential oil profile, bioactivity and microstructure analyses.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2224, doi. 10.1111/ijfs.14838

By:

Hemmati, Vahid;
Garavand, Farhad;
Goudarzi, Mostafa;
Sarlak, Zahra;
Cacciotti, Ilaria;
Tiwari, Brijesh K.

Publication type:

Article

Coated alginate–chitosan particles to improve the stability of probiotic yeast.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2122, doi. 10.1111/ijfs.14829

By:

Santos, Matheus A. S.;
Machado, Mariana T. C.

Publication type:

Article

Lactose‐free skim milk and prebiotics as carrier agents of Bifidobacterium BB‐12 microencapsulation: physicochemical properties, survival during storage and in vitro gastrointestinal condition behaviour.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2132, doi. 10.1111/ijfs.14823

By:

Dantas, Adriana;
Verruck, Silvani;
Liz, Gabriela Rodrigues;
Hernandez, Eduard;
Prudencio, Elane Schwinden

Publication type:

Article

Review on potential non‐dairy synbiotic beverages: a preliminary approach using legumes.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2068, doi. 10.1111/ijfs.14779

By:

Chaturvedi, Smriti;
Chakraborty, Snehasis

Publication type:

Article