Journal of Food Science: Vol 85, No 4

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Journal of Food Science

Journal of Food Science: Volume 85, Issue 4

CONTENT

Cover Caption

ISSUE INFORMATION

Issue Information - TOC

EDITORIAL

Insects, algae, and fungus - Oh My!

INDUSTRIAL APPLICATION BRIEFS

Industrial applications of selected JFS articles

CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE

Extraction of bioactive compounds from purple corn using emerging technologies: A review

Feature Article

Microgreen nutrition, food safety, and shelf life: A review

Food safety in global supply chains: A literature review

NEW HORIZONS IN FOOD RESEARCH

Physicochemical, thermal, mechanical, optical, and barrier characterization of chia (Salvia hispanica L.) mucilage-protein concentrate biodegradable films

Multispectral imaging for predicting the water status in mushroom during hot-air dehydration

Modeling the buffer capacity of ingredients in salad dressing products

Modeling buffer capacity and pH in acid and acidified foods

Microgreens: Consumer sensory perception and acceptance of an emerging functional food crop

INTEGRATED FOOD SCIENCE

Plant extracts effectiveness to extend bison meat shelf life

Properties of novel chitosan incorporated with hexahydro-β-acids edible films and its effect on shelf life of pork

Comparison of rheological behavior, microstructure of wheat flour doughs, and cooking performance of noodles prepared by different mixers

Sonocrystallization as a tool to reduce oil migration by changing physical properties of a palm kernel fat

Effect of adding shea butter stearin and emulsifiers on the physical properties of cocoa butter

FOOD CHEMISTRY

Prebiotic carbohydrate concentrations of common bean and chickpea change during cooking, cooling, and reheating

Exceptional colloidal stability of acidified whey protein beverages stabilized by soybean soluble polysaccharide

Encapsulation of ellagic acid from pomegranate peels in microalgae optimized by response surface methodology and an investigation of its controlled released under simulated gastrointestinal studies

LC-MS/MS for simultaneous detection and quantification of Amadori compounds in tomato products and dry foods and factors affecting the formation and antioxidant activities

Novel processing techniques and spinach juice: Quality and safety improvements

NMR-based metabolomics profiling of no-added-nitrite Chinese bacon (unsmoked) during processing

Effects of lysozyme combined with cinnamaldehyde on storage quality of olive flounder (Paralichthys olivaceus) fillets

Ultrasonic pretreatment improved the antioxidant potential of enzymatic protein hydrolysates from highland barley brewer's spent grain (BSG)

Antioxidant, α-amylase and α-glucosidase activity of various solvent fractions of I. obliquus and the preventive role of active fraction against H2O2 induced damage in hepatic L02 cells as fungisome

The influence of different strains of Oenococcus oeni malolactic bacteria on profile of organic acids and phenolic compounds of red wine cultivars Rondo and Regent growing in a cold region

Evaluation of antioxidant properties of the different tissues of vine tea (Ampelopsis grossedentata) in stripped canola oil and sunflower oil

Quality evaluation of different varieties of Zanthoxylum bungeanum Maxim. peels based on phenolic profiles, bioactivity, and HPLC fingerprint

Magnetic solid-phase extraction based on magnetic carbon particles from coffee grounds for determining phthalic acid esters in plastic bottled water

Inclusion complexes of tea polyphenols with HP-β-cyclodextrin:Preparation, characterization, molecular docking, and antioxidant activity

Impact of use of byproducts (chicken skin and abdominal fat) on the oxidation of chicken sausage stored under freezing

Extracting bio-zinc and taurine from Pinctada martensii meat

Ionic liquid-modified countercurrent chromatographic isolation of high-purity delphinidin-3-rutinoside from eggplant peel

Degradations of aroma characteristics and changes of aroma related compounds, PPO activity, and antioxidant capacity in sugarcane juice during thermal process

Freezing of edible flowers: Effect on microbial and antioxidant quality during storage

Influence of refining processes on the bioactive composition, in vitro antioxidant capacity, and their correlation of perilla seed oil

FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY

High pressure-assisted vacuum-freeze drying: A novel, efficient way to accelerate moisture migration in shrimp processing

Polylactic acid–based materials encapsulating carvacrol obtained by solvent casting and electrospinning

Investigation on mercury migration discipline in different paper-plastic food packaging containers

Physical, mechanical, and antibacterial characteristics of bio-nanocomposite films loaded with Ag-modified SiO2 and TiO2 nanoparticles

Effect of in-package atmospheric cold plasma discharge on microbial safety and quality of ready-to-eat ham in modified atmospheric packaging during storage

Formation and stability of emulsions stabilized by Quillaja saponin–egg lecithin mixtures

Morphological transitions of Bacillus subtilis in the presence of food-grade lipidic nanoemulsions

FOOD MICROBIOLOGY AND SAFETY

Dynamic changes of the bacterial communities in roast chicken stored under normal and modified atmosphere packaging

Effect of chitosan–essential oil, a surface mold inhibitor, on microbiological and physicochemical characteristics of semidried fermented sausages

Spontaneously fermented curly kale juice: Microbiological quality, nutritional composition, antioxidant, and antimicrobial properties

Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry- and pork-based semidried fermented sausage

SENSORY AND CONSUMER SCIENCES

Sensory evaluation and volatile compounds of an alternative ready-to-use therapeutic food for malnourished children

The influence of companion foods on sensory attribute perception and liking of regular and sodium-reduced foods

HEALTH, NUTRITION, AND FOOD

Effect of tea polyphenols on the oral and intravenous pharmacokinetics of ticagrelor in rats and its in vitro metabolism

Synergistic anticancer effects of curcumin and 3',4'-didemethylnobiletin in combination on colon cancer cells

Effects of soybean isoflavone on metabolism of rat osteoblasts and cytokines in vitro

Beneficial effects of Aronia melanocarpa berry extract on hepatic insulin resistance in type 2 diabetes mellitus rats

RNA-seq-based quanitative transcriptome analysis of meat color and taste from chickens administered by eucalyptus leaf polyphenols extract

Isolation of novel ACE-inhibitory peptide from naked oat globulin hydrolysates in silico approach: Molecular docking, in vivo antihypertension and effects on renin and intracellular endothelin-1

DMHF (2,5-dimethyl-4-hydroxy-3(2H)-furanone), a volatile food component generated by the Maillard reaction, promotes appetite and changes gene expression in the rat brain through inhalation

Systematic evaluation of nutritional and safety characteristics of Hengshan goat leg meat affected by multiple thermal processing methods

TOXICOLOGY AND CHEMICAL FOOD SAFETY

Molecular docking studies and in vitro degradation of four aflatoxins (AFB1, AFB2, AFG1, and AFG2) by a recombinant laccase from Saccharomyces cerevisiae

Amino acids effects on heterocyclic amines formation and physicochemical properties in pan-fried beef patties

Synthesis of triethylene tetramine–modified water-insoluble corn flour caged in magnetic chitosan resin and its adsorption application for removal of patulin from apple juice

Antioxidant, α-amylase and α-glucosidase activity of various solvent fractions of I. obliquus and the preventive role of active fraction against H₂O₂ induced damage in hepatic L02 cells as fungisome

Physical, mechanical, and antibacterial characteristics of bio-nanocomposite films loaded with Ag-modified SiO₂ and TiO₂ nanoparticles

Molecular docking studies and in vitro degradation of four aflatoxins (AFB₁, AFB₂, AFG₁, and AFG₂) by a recombinant laccase from Saccharomyces cerevisiae