Li, Hongjuan Zhang, Yumeng Liu, Xia Li, Mengfan Zhang, Leilei Yang, Jingjing Li, Dan Li, Hongbo Wang, Xiaopeng Yu, Jinghua
...
Published in
Journal of food science
The effects of whey protein isolate (WPI)-pectin pre-emulsified vegetable oil on the physicochemical properties and microstructure of low-fat yogurt (LFY) were investigated by particle size distribution, water-holding capacity (WHC), texture, rheology, electron microscopy, storage stability, and sensory analysis. The vegetable oil was pre-emulsifie...
Tabashsum, Zajeba Alvarado-Martinez, Zabdiel Wall, Matthew J Aditya, Arpita Biswas, Debabrata
Published in
Journal of food science
Campylobacter is one of the most common foodborne bacterial pathogens causing illness, known as campylobacteriosis, in the United States. More than 70% of the campylobacteriosis cases have direct or indirect relation with poultry/poultry products. Currently, both conventional and organic/pasture poultry farmers are searching for sustainable alterna...
Chinma, Chiemela Enyinnaya Ezeocha, Vanessa Chinelo Adedeji, Olajide Emmanuel Ayo-Omogie, Helen Nwakego Oganah-Ikujenyo, Beatrice Chinyem Anumba, Nonyelum Laurentia Enimola, Gloria Emiola Adegoke, Deborah Oyindamola Alhassan, Ramatu Adebo, Oluwafemi Ayodeji
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Published in
Journal of food science
Wheat flour (WF) was substituted with germinated Bambara groundnut (Vigna subterranea) flour (GBF) at different proportions (5%, 10%, 15%, 20%, 25%, and 30%) and used in the preparation of bread. The dough mixing, pasting, and gelatinization properties of the blends were evaluated as well as the nutritional quality, in vitro starch digestibility, p...
Zou, Bo Shao, Chuyao Shao, Lele Zhao, Yijie Dai, Ruitong Liu, Yi
Published in
Journal of food science
The purpose of this study was to prepare an essential oil nanoemulsion and apply it to meat products to achieve antimicrobial effect. The nanoemulsion of lemon essential oil was produced by high power ultrasonication. The influences of ultrasonic power, ultrasonic time, and mass ratio of sodium caseinate to essential oil on the particle size were e...
Li, Hongbo Zhao, Yang Jiang, Yuelu Li, Jiaxin Yang, Jingjing Xue, Yuling Kang, Zhiyuan Zulewska, Justyna Li, Hongjuan Yu, Jinghua
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Published in
Journal of food science
Milk protein concentrate (MPC) is considered an ideal substitute of cow milk because of its similar protein and nutrition. In this study, MPC was hydrolyzed to peptides by alcalase and neutrase, and the properties of hydrolysate were evaluated. When MPC was hydrolyzed at the ratio of alcalase and neutrase of 1:1 and enzyme to substrate ratio of 600...
Cornelissen, Kees Piqueras-Fiszman, Betina
Published in
Journal of food science
Cultured meat is still under development but could possibly serve as a meat alternative. As a result, the acceptance and perception of cultured meat have received considerable attention in consumer research. However, only few comparisons to meat or meat alternatives have been made, which makes it unclear how cultured meat compares to these products...
Tenney, Kelsey Hayes, John E Bakke, Alyssa J Elias, Ryan J Coupland, John N
Published in
Journal of food science
The bulk vegetable oil-water partition coefficient of caffeine and quinine was determined by a shake-flask method as log Kow = -1.32 and 2.97. These values were consistent with the effect of oil concentration on the distribution of the bitterants in an oil-in-water emulsion (0-2 and 0-20 wt% oil stabilized with 0.125 and 1 wt% whey protein isolate,...
Spence, Charles
Published in
Journal of food science
While there has long been public concern over the use of artificial/synthetic food colors, it should be remembered that food and drink products (e.g., red wine) have been purposefully colored for millennia. This narrative historical review highlights a number of reasons that food and drink have been colored, including to capture the shopper's visua...
Schouteten, Joachim J Llobell, Fabien Chheang, Sok L Jin, David Jaeger, Sara R
Published in
Journal of food science
In line with the increasing popularity of emoji, the need for methodological research into these pictorial representations of emotion remains. The present research contributes to this goal by continuing to establish the meaning of emoji and exploring these according to between-country and interpersonal differences. The emoji (n = 12) were selected ...
Mastinu, Mariano Melis, Melania Yousaf, Neeta Y Barbarossa, Iole Tomassini Tepper, Beverly J
Published in
Journal of food science
Taste and olfaction elicit conscious feelings by direct connection with the neural circuits of emotions that affects physiological responses in the body (e.g., heart rate and skin conductance). While sensory attributes are strong determinants of food liking, other factors such as emotional reactions to foods may be better predictors of consumer cho...
