Hallman, William K Hallman, William K 2nd
Published in
Journal of food science
Using an online experiment with a nationally representative sample of 1200 adult American consumers, two "common or usual names," "Cell-Based Seafood" and "Cell-Cultured Seafood," were assessed using five criteria. Displayed on packages of frozen Atlantic Salmon, both "Cell-Based" (60.1%) and "Cell-Cultured" (58.9%) enabled participants to differen...
Wang, Ling Wu, Siliang Huang, Hua Chen, Feiping Ye, Mingqiang Yin, Juan Luo, Zheng Qi, Yingwei Chen, Minhui Chen, Yulong
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Published in
Journal of food science
Chinese kale is one of the most popular vegetables in southern China and Asia, but it has a short shelf-life. The effect of high oxygen atmospheric packaging (HOAP) treatment on the respiration rate as well as chlorophyll content and the expression of their metabolism-related genes of the soluble proteins in Chinese kale during storage were assesse...
Hou, Yuliang Xu, Xiaoqian Hu, Wei Pei, Haibing Chen, Hongbing Tong, Ping Gao, Jinyan
Published in
Journal of food science
The study aimed to evaluate the physicochemical and functional properties of liquid whole egg (LWE) with L-calcium lactate (L-Ca), zinc lactate (L-Zn), and sodium ferric EDTA (NaFeEDTA), and to compare with NaCl addition to determine the application potential of these mineral supplements. Results showed that salts addition significantly influenced ...
Warne, George R Williams, Philip M Pho, Hue Quoc Tran, Nam Nghiep Hessel, Volker Fisk, Ian D
Published in
Journal of food science
Cold plasma is formed by the nonthermal ionization of gas into free electrons, ions, reactive atomic and molecular species, and ultraviolet (UV) radiation. This cold plasma can be used to alter the surface of solid and liquid foods, and it offers multiple advantages over traditional thermal treatments, such as no thermal damage and increased output...
Steinsholm, Silje Oterhals, Åge Thoresen, Lars Underhaug, Jarl Kousoulaki, Katerina Aspevik, Tone
Published in
Journal of food science
Enzymatic protein hydrolysates based on side stream materials from the fish-filleting industry are increasingly explored as food ingredients. However, intense sensory properties, and high salt contents, are often a limiting factor. Most of the sensory attributes, such as fish flavor and salty taste, can be ascribed to low-molecular-weight, water-so...
Li, Rui Kuang, Wei Hu, Yili Jin, Weiping Liao, E Chen, Jiwang Zhou, Xiaorong Wang, Haibin
Published in
Journal of food science
High salt content is one of the major problems for stewed products. To help address this issue, the effect of salt reduction on water migration in stewed ducks was investigated through diverse approaches, including water activity (Aw) and water-holding capacity (WHC) assay, as well as low-field nuclear magnetic resonance (LF-NMR) and scanning elect...
Mostafa, Heba Sayed
Published in
Journal of food science
Bananas (Musaceae) are one of the world's most common fruit crops and the oldest medicinal plants that are used to treat a variety of infections. There has been recent interest in elucidating the efficiency of the naturally active ingredients, particularly the antimicrobials, in this plant. This review begins with a short background of the banana p...
Manus, Johanne Millette, Mathieu Uscanga, Blanca R Aguilar Salmieri, Stéphane Maherani, Behnoush Lacroix, Monique
Published in
Journal of food science
The objective of this study was to develop probiotic beverages, enriched with plant proteins, with high nutritional value. A rice-based beverage fermented with a specific probiotic formulation comprised Lactobacillus acidophilus CL1285, Lactobacillus casei LBC80R and Lactobacillus rhamnosus CLR2 has been enriched with a combination of pea and rice ...
Yang, Zhen Huang, Qian Xing, Jun-Jie Guo, Xiao-Na Zhu, Ke-Xue
Published in
Journal of food science
This study investigated the changes of lipids during the industrial preparation of noodle dough and dried noodles, including the hydration, sheeting, and drying processes. The results showed that industrial processing markedly influenced the stability of lipids during the preparation of dried noodles. The contents of total free fatty acids, polyuns...
Liu, Yachao Li, Yongyu Peng, Yankun Ma, Shaojin Yan, Shuai
Published in
Journal of food science
Free fatty acids (FFAs) are an important indicator of the freshness and quality of rice. In this study, the vibration response of C-H chemical bonds (-CH3 , -CH2 , H-C = C-H) of FFAs in the near-infrared region was determined by analyzing the standard reagent. In addition, the spectral data of different physical forms of rice and chemometrics, such...
