Full Text Journal Articles in
Journal J. Food Sci.

Advertisement

Find full text journal articles






Ursolic acid alleviates lipid accumulation by activating the AMPK signaling pathway in vivo and in vitro.

Jing Cheng, Ying Liu, Yaojie Liu, Dong Liu, Yang Liu, Yatu Guo, Zijian Wu, Heyu Li, Hao Wang,

The mechanism underlying the effect of ursolic acid (UA) on lipid metabolism remains unclear. This study aimed to explore the mechanisms of UA in reducing lipid accumulation in free fatty acids-cultured HepG2 cells and in high-fat-diet-fed C57BL/6J mice. In vivo, UA effectively alleviated liver steatosis and decreased the size of ... Read more >>

J. Food Sci. (Journal of food science)
[2020, :]

Cited: 0 times

View full text PDF listing >>



Determination of the main naphthoquinones in Onosma hookeri Clarke. var. longiforum Duthie and its optimization of the ultrasound-assisted extraction using response surface methodology.

Qiang Wu, Aga Er-Bu, Xiaoxia Liang, Shangxian Luan, Changliang He, Lizi Yin, Zhongqiong Yin, Yuanfeng Zou, Lixia Li, Xu Song,

In this study, besides isovaleryl shikonin, another shikonin derivative, tigloylshikonin, was also isolated from the roots of Onosma hookeri Clarke. var. longiforum Duthie as a main naphthoquinone constituent for the first time. Then optimization of the ultrasonic-assisted extraction was done by Box-Behnken design-response surface methodology on the basis of single-factor ... Read more >>

J. Food Sci. (Journal of food science)
[2020, :]

Cited: 0 times

View full text PDF listing >>



Advertisement

Rethinking food preservation.

J. Food Sci. (Journal of food science)
[2020, 85(9):2632]

Cited: 0 times

View full text PDF listing >>



Effect of isochoric freezing on quality aspects of minimally processed potatoes.

Cristina Bilbao-Sainz, Yuanheng Zhao, Gary Takeoka, Tina Williams, Delilah Wood, Bor-Sen Chiou, Matthew J Powell-Palm, Vivian C H Wu, Boris Rubinsky, Tara McHugh,

The enhanced interest in greater convenience foods has recently led to the expansion of minimally processed potato products. This study investigated the effects of isochoric freezing on pre-peeled potato cubes, including quality attributes (microstructure, texture, and color), nutritional value (ascorbic acid (AA) content, total phenolic content, and antioxidant capacity), and ... Read more >>

J. Food Sci. (Journal of food science)
[2020, 85(9):2656-2664]

Cited: 0 times

View full text PDF listing >>



Physical and technofunctional properties of yellow pea flour and bread crumb mixtures processed with low moisture extrusion cooking.

Siwen Luo, Filiz Koksel,

The potential utilization of yellow pea flour and bread crumb blends was investigated to generate nutritionally-dense extruded products with superior physical and/or technofunctional properties. Yellow pea flour mixed with bread crumb at different ratios were processed using low-moisture twin-screw extrusion cooking conditions to examine the effect of blending ratios and ... Read more >>

J. Food Sci. (Journal of food science)
[2020, 85(9):2688-2698]

Cited: 0 times

View full text PDF listing >>



Influence of pinhão starch and natural extracts on the performance of thermoplastic cassava starch/PBAT extruded blown films as a technological approach for bio-based packaging material.

Priscila Schultz Müller, Danielle Carpiné, Fábio Yamashita, Nina Waszczynskyj,

Films were produced using the blown extrusion method from blends made with cassava and pinhão thermoplastic starch, compostable polyester (poly(butylene adipate co-terephthalate, PBAT) and natural extracts (rosemary and green tea). The effect of the incorporation of the extracts and the type of starch added in the film properties were investigated ... Read more >>

J. Food Sci. (Journal of food science)
[2020, 85(9):2832-2842]

Cited: 0 times

View full text PDF listing >>



A comparative study of the antioxidant profiles of olive fruit and leaf extracts against five reactive oxygen species as measured with a multiple free-radical scavenging method.

Yoshimi Sueishi, Risako Nii,

Olive fruits and leaves are recognized to have great potential as natural sources of antioxidants. The major phenolic antioxidant component in these plant tissues is oleuropein. The antioxidant activity of olive fruits and leaves was evaluated in this study using multiple free-radical scavenging (MULTIS) methods, wherein we determined the scavenging ... Read more >>

J. Food Sci. (Journal of food science)
[2020, 85(9):2737-2744]

Cited: 0 times

View full text PDF listing >>



A comparison of fatty acid and sensory profiles of raw and roasted pecan cultivars.

Tyler Murley, Brendan Kelly, Jayashan Adhikari, William Reid, Kadri Koppel,

Five fatty acids comprise the bulk of the lipid content in pecans: palmitic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid. Understanding the profiles of these fatty acids and how they relate to sensory characteristics may offer an explanation for flavor and flavor defects that may exist in ... Read more >>

J. Food Sci. (Journal of food science)
[2020, 85(9):2665-2672]

Cited: 0 times

View full text PDF listing >>



Validation of a vapor-phase advanced oxidation process for inactivating Listeria monocytogenes, its surrogate Lactobacillus fructivorans, and spoilage molds associated with green or red table grapes.

Mahdiyeh Hasani, Fan Wu, Keith Warriner,

A method based on vapor-phase advanced oxidation process (AOP) for decontaminating red or green grapes was validated for inactivating Listeria monocytogenes and spoilage molds. A Central Composite Design (CCD) and Response Surface Methodology (RSM) were applied to determine the contribution of UV-C (254 nm) dose, hydrogen peroxide, and ozone concentration ... Read more >>

J. Food Sci. (Journal of food science)
[2020, 85(9):2645-2655]

Cited: 0 times

View full text PDF listing >>



Modeling the NaCl diffusion in beef during brining process.

Xutong Zhao, Yonghai Sun, Yajun Zhou,

An in-depth understanding of mass transfer during brining process is important for improving the quality and characteristics of meat products. In this study, a fitted equation of time and NaCl concentrations in the aqueous phase of beef was established to calculate the NaCl diffusion coefficient for simulation. A three-dimensional simulating ... Read more >>

J. Food Sci. (Journal of food science)
[2020, 85(9):2852-2856]

Cited: 0 times

View full text PDF listing >>



Pseudosciaena crocea roe protein-stabilized emulsions for oral delivery systems: In vitro digestion and in situ intestinal perfusion study.

Yue Tang, Xiaohan Wang, Hui Jiang, Liang Song, Haozhe Cui, Zhihui Zhang, Songyi Lin,

Benzyl isothiocyanate (BITC) was encapsulated in oil-in-water emulsions stabilized by Pseudosciaena crocea roe protein isolate (PRPI). The stability, lipid digestion, BITC bioavailability, and retention rate of the emulsions were characterized using a simulated gastrointestinal tract model. Tween-corn and PRPI-medium-chain triglycerides (MCT) emulsions were used as controls. The membrane permeability and ... Read more >>

J. Food Sci. (Journal of food science)
[2020, 85(9):2923-2932]

Cited: 0 times

View full text PDF listing >>



Enhancing oxidative stability of sunflower oil by supplementation with prickled broom (Pterospartum tridentatum) ethanolic extract.

Marta Neves, Andreia Miranda, Marco F L Lemos, Susana Silva, Carla Tecelão,

This study aimed to evaluate the effect of ethanolic extract of Pterospartum tridentatum flowers in the stability of sunflower oil. The extract was characterized regarding to its antioxidant activity by the 2,2,1-diphenyl-1-picrylhydrazyl (DPPH) scavenging method (EC50 = 76.3 ± 2.6 µg/mL) and total phenolic content (200 ± 8 mg GAE/g). Extracts were added at ... Read more >>

J. Food Sci. (Journal of food science)
[2020, 85(9):2812-2821]

Cited: 0 times

View full text PDF listing >>



Isolation and characterization of secondary metabolites from Gaultheria tenuifolia berries.

Daniel Mieres-Castro, Guillermo Schmeda-Hirschmann, Cristina Theoduloz, Ana Rojas, Daniela Piderit, Felipe Jiménez-Aspee,

Gaultheria berries (Ericaceae) are consumed as food or used in folk medicine throughout the world. In the present study, Gaultheria tenuifolia berries were studied to describe their polyphenol and iridoid composition, aroma volatiles, and cytoprotective effects. In total, 14 metabolites were isolated using a combination of countercurrent chromatography and Sephadex ... Read more >>

J. Food Sci. (Journal of food science)
[2020, 85(9):2792-2802]

Cited: 0 times

View full text PDF listing >>



An analysis of cellulose- and dextrose-based radicals in sweet potatoes as irradiation markers.

Bade Tonyali, Christopher Sommers, Olgica Ceric, J Scott Smith, Umut Yucel,

Dried sweet potatoes (SPs) are often irradiated for improved safety and shelf life. Formation of irradiation-derived radicals was analyzed using electron paramagnetic resonance (EPR) spectroscopy. These irradiation-specific radicals can be used to characterize the irradiation history of dry plant-based foods containing cellulose and sugars. The signal characteristics (intensity and peak ... Read more >>

J. Food Sci. (Journal of food science)
[2020, 85(9):2745-2753]

Cited: 0 times

View full text PDF listing >>



Preparation of newly identified polysaccharide from Pleurotus eryngii and its anti-inflammation activities potential.

Gaoxing Ma, Benard Muinde Kimatu, Wenjian Yang, Fei Pei, Liyan Zhao, Hengjun Du, Anxiang Su, Qiuhui Hu, Hang Xiao,

The anti-inflammatory effects of two newly identified Pleurotus eryngii polysaccharides (WPEP, NPEP) were determined in lipopolysaccharide (LPS)-stimulated RAW264.7 macrophages in this study. Characterization analysis revealed that molecular weights of WPEP and NPEP were 167 and 274 kDa, and were mainly composed of glucose with β-type glycosidic linkages. WPEP and NPEP could significantly ... Read more >>

J. Food Sci. (Journal of food science)
[2020, 85(9):2822-2831]

Cited: 0 times

View full text PDF listing >>



Effects of lysine and arginine on the properties of low-salt mince gel from striped catfish (Pangasianodon hypophthalmus).

Natchaphol Buamard, Mohammad Akram Javith, Amjad Khansaheb Balange, Gopal Krishna, Soottawat Benjakul,

Effects of basic amino acids, lysine (Lys) and arginine (Arg), at different levels (0%, 0.5%, and 1%, based on mince weight) on properties of striped catfish (Pangasianodon hypophthalmus) mince gel containing low salt (LS) and high salt (HS) were investigated. Without Lys or Arg addition, HS gel had the higher ... Read more >>

J. Food Sci. (Journal of food science)
[2020, 85(9):2681-2687]

Cited: 0 times

View full text PDF listing >>



Heat-induced formation of N,N-dimethylpiperidinium (mepiquat) in Arabica and Robusta coffee.

Xuenan Li, Xu Zhang, Lulu Tan, Haiyang Yan, Yuan Yuan,

N,N-dimethylpiperidinium (mepiquat) is a new process-induced compound formed from natural constituents during the cooking process. Mepiquat was first found in coffee and cereal products, but its formation mechanism in coffee is still unclear. In the current study, Arabica and Robusta coffee beans were roasted at different temperatures (215, 220, and ... Read more >>

J. Food Sci. (Journal of food science)
[2020, 85(9):2754-2761]

Cited: 0 times

View full text PDF listing >>



Serotyping and antibiotic resistance of Listeria monocytogenes isolated from raw water buffalo milk and milk products.

Goknur Terzi Gulel, Ali Gucukoglu, Ozgur Cadirci, Erdem Saka, Mustafa Alisarli,

This study was aimed to investigate the presence of Listeria monocytogenes in raw water buffalo milk and milk products, besides determining its serotype and the extent of its resistance against various antibiotics. A total of 188 samples of raw water buffalo milk and milk products were collected from Samsun Province, ... Read more >>

J. Food Sci. (Journal of food science)
[2020, 85(9):2889-2895]

Cited: 0 times

View full text PDF listing >>



Acceptability of bread made with hemp (Cannabis sativa subsp. sativa) flour evaluated fresh and following a partial bake method.

Lydia Hayward, Matthew B McSweeney,

With an increasing demand for gluten-free foods, there has been an interest in the utilization of nonconventional ingredients to improve the nutritional quality, sensory attributes, and functionality of gluten-free products. Hemp (Cannabis sativa subsp. Sativa) is one of these ingredients that have yet to be thoroughly evaluated. The primary objective ... Read more >>

J. Food Sci. (Journal of food science)
[2020, 85(9):2915-2922]

Cited: 0 times

View full text PDF listing >>



Stability of vitamin C, color, and garlic aroma of garlic mashed potatoes in polymer packages processed with microwave-assisted thermal sterilization technology.

Juhi Patel, Ashutos Parhi, Saleh Al-Ghamdi, Chandrashekhar R Sonar, D Scott Mattinson, Juming Tang, Tom Yang, Shyam S Sablani,

The U.S. Army and NASA need ready-to-eat meals with extended shelf-life for military operations and future manned space missions. For traditional heat sterilization methods, aluminum foil laminated pouches are used to achieve a shelf-life of 3 to 5 years at room temperature. However, those packages are not suited for advanced ... Read more >>

J. Food Sci. (Journal of food science)
[2020, 85(9):2843-2851]

Cited: 0 times

View full text PDF listing >>



Effect of protein oxidation and degradation on texture deterioration of ready-to-eat shrimps during storage.

De-Yang Li, Zi-Qiang Liu, Bing Liu, Yan Qi, Yu-Xin Liu, Xiao-Yang Liu, Lei Qin, Da-Yong Zhou, Fereidoon Shahidi,

The impact of protein oxidation and degradation on texture deterioration of ready-to-eat (RTE) shrimps during storage was investigated. The deterioration in texture during storage was manifested by decreased instrumental hardness, elasticity, chewiness, and recoverability. The occurrence of protein oxidation was revealed by a significant increase in the contents of free ... Read more >>

J. Food Sci. (Journal of food science)
[2020, 85(9):2673-2680]

Cited: 0 times

View full text PDF listing >>



Changes in free amino acids of fermented minced peppers during natural and inoculated fermentation process based on HPLC-MS/MS.

Yingrui Wang, Hui Zhou, Shenghua Ding, Meiling Ye, Liwen Jiang, Rongrong Wang,

Free amino acids (FAAs) participate in the synthesis of quality characteristic ingredients and taste substances in fermented minced peppers (FMPs), and they can be affected by fermentation method and time. In this study, changes in FAAs of FMP during natural fermentation (NF) and inoculated fermentation (IF) process were characterized by ... Read more >>

J. Food Sci. (Journal of food science)
[2020, 85(9):2803-2811]

Cited: 0 times

View full text PDF listing >>



Do Caucasian American and South Asian Indian cultural groups differ in sensitivity to capsaicin? A study designed to control for chili pepper affinity.

Danica N Berry, Christopher T Simons,

Although different cultural groups are known to vary in their tolerance for hot chili peppers, the influence of factors such as cultural background and upbringing on sensitivity to compounds in spicy food is unclear. A study was designed to investigate sensitivity differences to capsaicin between Caucasian American and South Asian ... Read more >>

J. Food Sci. (Journal of food science)
[2020, 85(9):2896-2901]

Cited: 0 times

View full text PDF listing >>



Preparation and characterization of oleogel emulsions: A comparative study between the use of recovered and commercial sunflower waxes as structuring agent.

Julie Merchán Sandoval, Amalia Carelli, Camila Palla, Erica Baümler,

The objective of this study was to evaluate the capacity of recovered sunflower waxes (RW) to be used as a structuring agent of oleogel emulsions in comparison with commercial sunflower waxes (CW). RW were recovered from filter cake with a simple hexane extraction procedure. For this purpose, oleogel-based emulsions were ... Read more >>

J. Food Sci. (Journal of food science)
[2020, 85(9):2866-2878]

Cited: 0 times

View full text PDF listing >>



Can food processing produce hypoallergenic egg?

Xiaojuan Ma, Rui Liang, Qianlu Xing, Daniel Lozano-Ojalvo,

Eggs and their derived products are common foods that can induce food allergic reaction, especially in children. The reported incidence of egg allergy is 1% to 2%, and its prevalence has rapidly increased in recent years. Currently, there is no approved treatment for it. The clinical guidance for this adverse ... Read more >>

J. Food Sci. (Journal of food science)
[2020, 85(9):2635-2644]

Cited: 0 times

View full text PDF listing >>



Advertisement

Disclaimer
0.8358 s