Thermal inactivation of Salmonella enterica in Philippine flowing-type peanut butter
Publication date: Available online 18 May 2020Source: LWTAuthor(s): Mark Anthony B. Pelaez, Gerieka R. Anapi, Donna V. Bautista, Ma. Dulce P. Dallo, Joseph Conrad M. Libunao, Alonzo A. Gabriel (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 18, 2020 Category: Food Science Source Type: research

Optimization of the production process of dried unripe olives (Olea europaea L.) as a nutraceutical ingredient naturally rich in phenolic compounds
Publication date: Available online 18 May 2020Source: LWTAuthor(s): Lorenzo Cecchi, Lorenzo Guerrini, Maria Bellumori, Diletta Balli, Pu-Jun Xie, Alessandro Parenti, Nadia Mulinacci (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 18, 2020 Category: Food Science Source Type: research

Effects of high-pressure homogenization and ultrasonic treatment on the structure and characteristics of casein
Publication date: Available online 18 May 2020Source: LWTAuthor(s): Tinglu Han, Mengyuan Wang, Yan Wang, Lin Tang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 18, 2020 Category: Food Science Source Type: research

Physicochemical changes in the discoloration of dried green tea noodles caused by polyphenol oxidase from wheat flour
Publication date: Available online 18 May 2020Source: LWTAuthor(s): Kun Yu, Hui-Ming Zhou, Ke-Xue Zhu, Xiao-Na Guo, Wei Peng (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 18, 2020 Category: Food Science Source Type: research

Combined treatment of nut by-product extracts and peracetic acid against Listeria monocytogenes on red mustard and kale leaves
Publication date: Available online 18 May 2020Source: LWTAuthor(s): Chae-Hun Lee, Ji-Hoon Kang, Hyuk-Je Woo, Kyung Bin Song (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 18, 2020 Category: Food Science Source Type: research

Rapid prediction of multiple wine quality parameters using infrared spectroscopy coupling with chemometric methods
Publication date: Available online 18 May 2020Source: Journal of Food Composition and AnalysisAuthor(s): Xinpeng Ma, Jiafeng Pang, Runan Dong, Chen Tang, Yuxuan Shu, Yankun Li (Source: Journal of Food Composition and Analysis)
Source: Journal of Food Composition and Analysis - May 18, 2020 Category: Food Science Source Type: research

Multi-walled carbon nanotubes/nickel hydroxide composite applied as electrochemical sensor for folic acid (vitamin B9) in food samples
Publication date: Available online 18 May 2020Source: Journal of Food Composition and AnalysisAuthor(s): João Paulo Winiarski, Ricardo Rampanelli, Jean Carlos Bassani, Daniela Zambelli Mezalira, Cristiane Luisa Jost (Source: Journal of Food Composition and Analysis)
Source: Journal of Food Composition and Analysis - May 18, 2020 Category: Food Science Source Type: research

A survey of the occurrence of α-dicarbonyl compounds and 5-hydroxymethylfurfural in dried fruits, fruit juices, puree and concentrates
Publication date: Available online 17 May 2020Source: Journal of Food Composition and AnalysisAuthor(s): Işıl Gürsul Aktağ, Vural Gökmen (Source: Journal of Food Composition and Analysis)
Source: Journal of Food Composition and Analysis - May 18, 2020 Category: Food Science Source Type: research

Phenomenological model for predicting the “Conching Degree” of chocolate
Publication date: Available online 18 May 2020Source: Journal of Food EngineeringAuthor(s): Camila González Arango, Elly V. Acosta, Diego A. Muñoz, Jonathan Alexis Rúa Torres, Wilmar Valencia Gallego, Juan Camilo Mazo Rivas (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 18, 2020 Category: Food Science Source Type: research

A methodology for the selection of industrial robots in food handling
Publication date: Available online 18 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Farah Bader, Shahin Rahimifard (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 18, 2020 Category: Food Science Source Type: research

Complementary NMR- and MS-Based Metabolomics Approaches Reveal the Correlations of Phytochemicals and Biological Activities in Phyllanthus acidus Leaf Extracts
Publication date: Available online 17 May 2020Source: Food Research InternationalAuthor(s): Siti Zulaikha Abd Ghafar, Ahmed Mediani, M. Maulidiani, R. Rudiyanto, Hasanah Mohd Ghazali, Nurul Shazini Ramli, Faridah Abas (Source: Food Research International)
Source: Food Research International - May 18, 2020 Category: Food Science Source Type: research

Ferulic acid -ovalbumin protein nanoparticles: structure and foaming behavior
Publication date: Available online 17 May 2020Source: Food Research InternationalAuthor(s): Kefei Chang, Jingbo Liu, Wei Jiang, Ruixue Zhang, Ting Zhang, Boqun Liu (Source: Food Research International)
Source: Food Research International - May 18, 2020 Category: Food Science Source Type: research

Chemical composition, antioxidant, antimicrobial and antiproliferative activities of the extracts isolated from the pomace of rowanberry (Sorbus aucuparia L.)
Publication date: Available online 17 May 2020Source: Food Research InternationalAuthor(s): Ramunė Bobinaitė, Charlotte Grootaert, John Van Camp, Antanas Šarkinas, Mindaugas Liaudanskas, Vaidotas Žvikas, Pranas Viškelis, Petras Rimantas Venskutonis (Source: Food Research International)
Source: Food Research International - May 18, 2020 Category: Food Science Source Type: research

Inhibitory effect of bacteriocin produced by Pediococcus acidilactici on the biofilm formation of Salmonella Typhimurium
Publication date: Available online 18 May 2020Source: Food ControlAuthor(s): Hye-Jin Seo, Seok-Seong Kang (Source: Food Control)
Source: Food Control - May 18, 2020 Category: Food Science Source Type: research

Surveillance of foodborne disease outbreaks in China, 2003–2017
Publication date: Available online 18 May 2020Source: Food ControlAuthor(s): Weiwei Li, Sara M. Pires, Zhitao Liu, Xiaochen Ma, Jinjun Liang, Yuyan Jiang, Jiang Chen, Junhua Liang, Santao Wang, Liansen Wang, Yafang Wang, Can Meng, Xiang Huo, Zhen Lan, Shanrong Lai, Chengwei Liu, Haihong Han, Jikai Liu, Ping Fu, Yunchang Guo (Source: Food Control)
Source: Food Control - May 18, 2020 Category: Food Science Source Type: research

Formation of glutathione patulin conjugates associated with yeast fermentation contributes to patulin reduction
Publication date: Available online 18 May 2020Source: Food ControlAuthor(s): Lei Zhong, Jason Carere, Lili Mats, Zhaoxin Lu, Fengxia Lu, Ting Zhou (Source: Food Control)
Source: Food Control - May 18, 2020 Category: Food Science Source Type: research

Preparation of thermally stable and digestive enzyme resistant flour directly from Japonica broken rice by combination of steam infusion, enzymatic debranching and heat moisture treatment
Publication date: Available online 18 May 2020Source: Food HydrocolloidsAuthor(s): Shih Hsin Chen, Xin-Fang Li, Ping-Ting Shih, Su-Man Pai (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 18, 2020 Category: Food Science Source Type: research

Binding studies of crocin to β-Lactoglobulin and its impacts on both components
Publication date: Available online 18 May 2020Source: Food HydrocolloidsAuthor(s): Zahra Allahdad, Anahita Khammari, Leila Karami, Atiyeh Ghasemi, Vladimir A. Sirotkin, Thomas Haertlé, Ali Akbar Saboury (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 18, 2020 Category: Food Science Source Type: research

Physicochemical properties of different-sized fractions of sweet potato starch and their contributions to the quality of sweet potato starch
Publication date: Available online 18 May 2020Source: Food HydrocolloidsAuthor(s): Fayin Ye, Jinfeng Li, Guohua Zhao (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 18, 2020 Category: Food Science Source Type: research

Effect of processing on the microstructure and composition of Bambara groundnut (Vigna subterranea (L.) Verdc.) seeds, flour and protein isolates
Publication date: Available online 18 May 2020Source: Food HydrocolloidsAuthor(s): Claudine F. Diedericks, Paul Venema, Juliet Mubaiwa, Victoria A. Jideani, Erik van der Linden (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 18, 2020 Category: Food Science Source Type: research

Microencapsulation of Vitamin A by spray-drying, using binary and ternary blends of gum arabic, starch and maltodextrin
Publication date: Available online 18 May 2020Source: Food HydrocolloidsAuthor(s): A. Marisa Ribeiro, Mohammad Shahgol, Berta N. Estevinho, Fernando Rocha (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 18, 2020 Category: Food Science Source Type: research

Effect extraction temperature on the emulsifying properties of gelatin from black tilapia (Oreochromis mossambicus) skin
Publication date: Available online 18 May 2020Source: Food HydrocolloidsAuthor(s): Chek-Chuan Tan, Alias A. Karim, U. Uthumporn, Farid C. Ghazali (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 18, 2020 Category: Food Science Source Type: research

Concentrated O/W Pickering emulsions stabilized by soy protein/cellulose nanofibrils: Influence of pH on the emulsification performance
Publication date: Available online 18 May 2020Source: Food HydrocolloidsAuthor(s): Xingzhong Zhang, Xiaogang Luo, Yixiang Wang, Yan Li, Bin Li, Shilin Liu (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 18, 2020 Category: Food Science Source Type: research

Starch modification by ozone: Correlating molecular structure and gel properties in different starch sources
Publication date: Available online 18 May 2020Source: Food HydrocolloidsAuthor(s): Nanci Castanha, Alberto C. Miano, Owen G. Jones, Bradley L. Reuhs, Osvaldo H. Campanella, Pedro E.D. Augusto (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 18, 2020 Category: Food Science Source Type: research

Highly selective detection of methanol in aqueous and ethanol medium based on hybrid ZnS:Mn2+quantum dots/ N-methylpolypyrrole as a fluorescence switchable sensor
Publication date: Available online 18 May 2020Source: Food ChemistryAuthor(s): Fatemeh Abbasi, Naader Alizadeh (Source: Food Chemistry)
Source: Food Chemistry - May 18, 2020 Category: Food Science Source Type: research

Effect of salt promote the muscle triglyceride hydrolysis during dry-salting by inducing the phosphorylation of adipose tissue triglyceride lipase (ATGL) and hormone-sensitive lipase (HSL) and lipid droplets splitting
Publication date: Available online 18 May 2020Source: Food ChemistryAuthor(s): Shilin Zhao, Lichao He, Min Zhang, Xiaojie Liu, Guofeng Jin (Source: Food Chemistry)
Source: Food Chemistry - May 18, 2020 Category: Food Science Source Type: research

Furan fatty acids in enriched ω-3 fish oil: Oxidation kinetics with and without added monomethyl furan fatty acid as potential natural antioxidant
Publication date: Available online 18 May 2020Source: Food ChemistryAuthor(s): Monise Helen Masuchi Buscato, Franziska Müller, Walter Vetter, Jochen Weiss, Hanna Salminen (Source: Food Chemistry)
Source: Food Chemistry - May 18, 2020 Category: Food Science Source Type: research

Multivariate analysis reveals effect of glutathione-enriched inactive dry yeast on amino acids and volatile components of kiwi wine
Publication date: Available online 18 May 2020Source: Food ChemistryAuthor(s): Dan LIU, Yiman QI, Ning ZHAO, Youfang CAO, Junnan XU, Mingtao FAN (Source: Food Chemistry)
Source: Food Chemistry - May 18, 2020 Category: Food Science Source Type: research

Antifungal activity of Brazilian red propolis extract and isolation of bioactive fractions by thin-layer chromatography-bioautography
Publication date: Available online 18 May 2020Source: Food ChemistryAuthor(s): Auriane Dudoit, Christian Mertz, Marc Chillet, Nicolas Cardinault, Pierre Brat (Source: Food Chemistry)
Source: Food Chemistry - May 18, 2020 Category: Food Science Source Type: research

Thermal degradation of bisphenol A and bisphenol S in water and fish (cod and basa) fillets
Publication date: Available online 18 May 2020Source: Food ChemistryAuthor(s): Lei Tian, Cindy Gates Goodyer, Jingyun Zheng, Stéphane Bayen (Source: Food Chemistry)
Source: Food Chemistry - May 18, 2020 Category: Food Science Source Type: research

Effects of feed crops and boiling on chicken egg yolk and white determined by a metabolome analysis
Publication date: Available online 18 May 2020Source: Food ChemistryAuthor(s): Tatsuki Ogura, Masataka Wakayama, Yujin Ashino, Rie Kadowaki, Miyu Sato, Tomoyoshi Soga, Masaru Tomita (Source: Food Chemistry)
Source: Food Chemistry - May 18, 2020 Category: Food Science Source Type: research

Hepatoprotective effects of Di Wu Yang Gan: a medicinal food against CCl4-induced hepatotoxicity in vivo and in vitro
Publication date: Available online 18 May 2020Source: Food ChemistryAuthor(s): Weidong Xu, Mingzhong Xiao, Jiayao Li, Yu Chen, Quancai Sun, Hanmin Li, Wencai Sun (Source: Food Chemistry)
Source: Food Chemistry - May 18, 2020 Category: Food Science Source Type: research

Combining salicylic acid and trisodium phosphate alleviates chilling injury in bell pepper (Capsicum annuum L.) through enhancing fatty-acid desaturation efficiency and water retention
Publication date: Available online 17 May 2020Source: Food ChemistryAuthor(s): Wanying Ge, Yingbo Zhao, Ximan Kong, Huajun Sun, Manli Luo, Miaomiao Yao, Baodong Wei, Shujian Ji (Source: Food Chemistry)
Source: Food Chemistry - May 18, 2020 Category: Food Science Source Type: research

Schiff base – Zn2+ ion combo as ‘pick and degrade’ probe for selected organophosphorus chemical weapon mimics and flame retardant analog: Detoxification of fruits and vegetables in aqueous media
Publication date: Available online 17 May 2020Source: Food ChemistryAuthor(s): Jaswant Singh, Sahil Thakur, Raghubir Singh, Varinder Kaur (Source: Food Chemistry)
Source: Food Chemistry - May 18, 2020 Category: Food Science Source Type: research

Co-extruded alginate as an alternative to collagen casings in the production of dry-fermented sausages: Impact of coating composition
Publication date: Available online 16 May 2020Source: Meat ScienceAuthor(s): Begonya Marcos, Pere Gou, Jacint Arnau, Mª. Dolors Guàrdia, Josep Comaposada (Source: Meat Science)
Source: Meat Science - May 18, 2020 Category: Food Science Source Type: research

Effects of essential oils and(or) benzoic acid in beef finishing cattle diets on the fatty acid profile and shelf life stability of ribeye steaks and ground beef
Publication date: Available online 16 May 2020Source: Meat ScienceAuthor(s): Lydia M. Wang, Shiqi Huang, Sebastian Chalupa-Krebzdak, Sandra M. Vásquez Mejía, Ira B. Mandell, Benjamin M. Bohrer (Source: Meat Science)
Source: Meat Science - May 18, 2020 Category: Food Science Source Type: research

[ASAP] Protective Mechanism of Common Buckwheat ( < italic toggle="yes" > Fagopyrum esculentum < /italic > Moench.) against Nonalcoholic Fatty Liver Disease Associated with Dyslipidemia in Mice Fed a High-Fat and High-Cholesterol Diet
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.9b08211 (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - May 18, 2020 Category: Food Science Authors: Zi-Rui Huang §?¶, Jia-Cong Deng‡¶, Qiu-Yi Li†#, Ying-Jia Cao†§?, Yi-Chen Lin†§?, Wei-Dong Bai?, Bin Liu§?, Ping-Fan Rao†, Li Ni†, and Xu-Cong Lv*†§? Source Type: research

[ASAP] Ecofriendly Approach for the Control of a Common Insect Pest in the Food Industry, Combining Polymeric Nanoparticles and Post-application Temperatures
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.9b06604 (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - May 18, 2020 Category: Food Science Authors: E. Jesser †‡, C. Yeguerman‡, N. Stefanazzi†‡, R. Gomez‡, A. P. Murray§, A. A. Ferrero†‡, and J. O. Werdin-Gonza´lez*‡§ Source Type: research

[ASAP] Reduction of Fermentation-Associated Stresses by Straw-Based Soluble Saccharides for Enhancing Ethanol Production
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.0c00883 (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - May 18, 2020 Category: Food Science Authors: Ya zhu Wang †, Ji Yang†, Huanran Wei, Rongrong Hou, Jie Shi, Zheng Jin, Fan Yang, Jiajun Hu, and Min-Tian Gao* Source Type: research

[ASAP] Nanobodies Based on a Sandwich Immunoassay for the Detection of Staphylococcal Enterotoxin B Free from Interference by Protein A
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.0c00422 (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - May 18, 2020 Category: Food Science Authors: Yanwei Ji †, Xiang Li†, Yunlong Lu†, Pengli Guo†, Ganwei Zhang†, Yanru Wang†, Yi Zhang†, Wenxin Zhu†, Jiachuan Pan‡, and Jianlong Wang*† Source Type: research

[ASAP] Lactam < italic toggle="yes" > ent < /italic > -Kaurane Diterpene: A New Class of Diterpenoids Present in Roasted Beans of < italic toggle="yes" > Coffea arabica < /italic >
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.9b08149 (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - May 18, 2020 Category: Food Science Authors: Gui-Lin Hu †‡, Ya Gao†‡, Xing-Rong Peng†, Jun-Hong Liu†‡, Hai-Guo Su†‡, Yan-Jie Huang†‡, and Ming-Hua Qiu*†‡ Source Type: research

[ASAP] Muscle Fiber Properties in Cattle and Their Relationships with Meat Qualities: An Overview
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.0c02086 (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - May 18, 2020 Category: Food Science Authors: Brigitte Picard* †§ and Mohammed Gagaoua*†‡§ Source Type: research

[ASAP] Chemical Modification of Biomass Okara Using Poly(acrylic acid) through Free Radical Graft Polymerization
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.0c01818 (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - May 18, 2020 Category: Food Science Authors: Jingling Zhu †‡, Xia Song†‡, Wee Kee Tan†, Yuting Wen‡, Zhengyang Gao†, Choon Nam Ong†§, Chiang Shiong Loh?, Sanjay Swarup†?, and Jun Li*‡ Source Type: research

[ASAP] Development of Cannabinoids in Flowers of Industrial Hemp ( < italic toggle="yes" > Cannabis sativa < /italic > L.): A Pilot Study
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.0c01211 (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - May 18, 2020 Category: Food Science Authors: Rui Yang †‡, Erin C. Berthold§, Christopher R. McCurdy§?, Sarah da Silva Benevenute‡, Zachary T. Brym?, and Joshua H. Freeman*‡ Source Type: research

[ASAP] Phospholipid –Protein Structured Membrane for Microencapsulation of DHA Oil and Evaluation of Its In Vitro Digestibility: Inspired by Milk Fat Globule Membrane
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.0c01250 (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - May 18, 2020 Category: Food Science Authors: Ying Chen †, Hui Ge‡, Yan Zheng‡, Hong Zhang‡, Ye Li†, Xiurong Su†, Worawan Panpipat§, Oi-Ming Lai??, Chin-Ping Tan#, and Ling-Zhi Cheong*† Source Type: research

[ASAP] Evaluation of Bioactivities of the Bovine Milk Lactoferrin –Osteopontin Complex in Infant Formulas
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.9b07988 (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - May 18, 2020 Category: Food Science Authors: Rulan Jiang †§, Lan Liu†‡§, Xiaogu Du†, and Bo Lo¨nnerdal*† Source Type: research

Re-orienting policy for growing food to nourish communities
(Source: Agriculture and Human Values)
Source: Agriculture and Human Values - May 18, 2020 Category: Food Science Source Type: research

Anthocyanin ‐Biofortified Colored Wheat Prevents High Fat Diet–Induced Alterations in Mice: Nutrigenomics Studies
ConclusionTaken together, the results suggest that the incorporation of colored wheat (especially black wheat) in the diet can prevent obesity and related metabolic complications. (Source: Molecular Nutrition and Food Research)
Source: Molecular Nutrition and Food Research - May 18, 2020 Category: Food Science Authors: Saloni Sharma, Pragyanshu Khare, Ashish Kumar, Venkatesh Chunduri, Aman Kumar, Payal Kapoor, Priyanka Mangal, Kanthi Kiran Kondepudi, Mahendra Bishnoi, Monika Garg Tags: Research Article Source Type: research

Predicting the acute liver toxicity of aflatoxin B1 in rats and humans by an in vitro ‐in silico testing strategy
ConclusionsQuantitative in vitro in vivo extrapolation (QIVIVE) using PBK modelling based reverse dosimetry can predict AFB1 doses that cause acute liver toxicity in rats and human.This article is protected by copyright. All rights reserved (Source: Molecular Nutrition and Food Research)
Source: Molecular Nutrition and Food Research - May 18, 2020 Category: Food Science Authors: Ixchel Gilbert ‐Sandoval, Sebastiaan Wesseling, Ivonne M.C.M. Rietjens Tags: Research Article Source Type: research

Fermentation of Chicory Fructo ‐oligosaccharides and Native Inulin by Infant Faecal Microbiota Attenuates Pro‐inflammatory Responses in Immature Dendritic Cells in an Infant‐age Dependent and Fructan‐Specific Way
ConclusionOur findings demonstrate that fermentation of FOS and native inulin is dependent on the infant's age and fructan structure. Fermentation enhances attenuating effects of pro ‐inflammatory responses in DCs, which depend mainly on microbial metabolites formed during fermentation.This article is protected by copyright. All rights reserved (Source: Molecular Nutrition and Food Research)
Source: Molecular Nutrition and Food Research - May 18, 2020 Category: Food Science Authors: Madelon J. Logtenberg, Renate Akkerman, Ran An, Gerben D.A. Hermes, Bart J. Haan, Marijke M. Faas, Erwin G. Zoetendal, Henk A. Schols, Paul Vos Tags: Research Article Source Type: research