Journal of Food Research

2012 - 2020

From Canadian Center of Science and Education
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Volume 2, issue 6, 2013

Chemical Compositions and Nutritional Properties of Popcorn-Based Complementary Foods Supplemented With Moringa oleifera Leaves Flour

Ijarotimi Steve and Oluwalana Babatunde

Vitamin E Profiles and Triacylglycerol Molecular Species of Colored Rice Bran Cultivars at Different Degree of Milling

Hiromi Yoshida, Mika Kanamori, Naoko Yoshida, Yuka Sakamoto, Isoko Kuriyama and Yoshiyuki Mizushina

Optimization of the Lipase Catalyzed Production of Structured Acylglycerols With Polyunsaturated Fatty Acids Isolated From Sardine Oil

Juan Noriega-Rodriguez, Esther Carrillo-Perez, Nohemi Gamez-Meza, Luis Medina-Juarez, Ramiro Baeza-Jimenez and Hugo Garcia

Effect of High-Oxygen Packaging on Respiratory Physiology and Sensorial Qualities of Fresh Shiitake Mushrooms (Lentinus edodes)

Yanjie Li, Yutaka Ishikawa, Takaaki Satake, Hiroaki Kitazawa and Xiaoli Qiu

Predicting Use of Ineffective Responsive, Structure and Control Vegetable Parenting Practices With the Model of Goal Directed Behavior

Tom Baranowski, Alicia Beltran, Tzu-An Chen, Debbe Thompson, O’Connor, Teresia, Sheryl Hughes, Cassandra Diep and Janice Baranowski

Food Preparation at Home an Example of New Practical Strategies in the Swedish Municipal Food Service - A Qualitative Study

Zada Pajalic

Optimization of the Rheological and Sensory Properties of Stirred Yogurt as Affected by Chemical Composition and Heat Treatment of Buffalo Milk

Dimitris Petridis, Georgia Dimitreli, Stella Chrysalidou and Pantelina Akakiadou

Efficacy of Essential Oils From Some African Spices Against Two Strains of Bacillus cereus Isolated From Vegetable Salad

Roseline Uzeh and Deborah Oguntosin

Synergistic Endo- and Exo-Interactions Between Blueberry Phenolic Compounds, Grape Variety Fractions, Chocolate Covered Strawberries, and Fruit Smoothies

Caleb Epps, Benjamin Stenquist, Kevin Lowder, Bryan Blacker, Richard Low, Dennis Eggett and Tory Parker

Effect of Moisture Content on Selected Physical and Mechanical Properties of Two Varieties of Tigernut (Cyperus spp)

A. S. Oyerinde and A. P. Olalusi

Influence of Fat and Moisture Content in the Processing of Light Requeijão

Rita de Cássia Navarro da Silva, Valéria Rodrigues Minim, Andréa Simiqueli and Luis Minim

Phytochemical, Proximate and Nutrient Composition of Vernonia calvaona Hook (Asterecea): A Green-Leafy Vegetable in Nigeria

Igile G. O., Iwara I. A., Mgbeje I. A., Uboh F. E. and Ebong P. E.

Volume 2, issue 5, 2013

Assessment of Hygiene Practices and Identification of Critical Control Points Relating to the Production of Skewered Meat Sold in N’Djamena-Chad

Abdelsalam Tidjani, Abdelsalam Doutoum, Brahim Otchom, Mahamat Bechir, Hourra Chemi, Fatiou Toukourou and Comlan Souza

Non-wood Forest Products Based on Extractives- A New Opportunity for Canadian Forest Industry Part 2- Softwood Forest Species

Mariana Royer, Robert Houde and Tatjana Stevanovic

Flaxseed Soluble Dietary Fibre Enhances Lactic Acid Bacterial Survival and Growth in Kefir and Possesses High Antioxidant Capacity

Mehri HadiNezhad, Camille Duc, Nam Han and Farah Hosseinian

Influence of Growing Location on the Phytochemical Content of Pecan (Carya illinoinensis) Oil

Jesús Domínguez-Avila, Emilio Alvarez-Parrilla, Gustavo González-Aguilar, Jose Villa-Rodríguez, Guadalupe Olivas-Orozco, Javier Molina Corral, María del Consuelo Gómez-García and Laura de la Rosa

Effect of Acrylamide on Liver Proteins Expression in Mice

Ahlam Al-Azkawi, Saif Al-Bahry, Ibrahim Mahmoud and Michael Barry

Identification and Quantification of the Major Fungitoxic Components of the Brazilian Basil (Ocimum basilicum L.) Essential Oil

Rosimeire Barcelos, Gulab Jham, Onkar Dhingra, Fernanda Mendonca and Vania M. Valente

Removal of Color Pigments From Corn Distillers Dried Grains With Solubles (DDGS) to Produce an Upgraded Food Ingredient

J. Saunders, Kurt Rosentrater and P. Krishnan

The Beneficial Effects of SesaVitaTM on Lipid Profiles and Blood Glucose Levels in Subjects With Prediabetes and Mild-To-Moderate Hyperlipidemia in India

H. Shivaprasad, M. Bhanumathy, Ceyhun Tamer, G. Sushma, K. Raveendra and K. Venkateshwarlu

Supplementation With Highly Purified Docosahexaenoic Acid Ethyl Ester Was Associated With Enhancement of Hepatic Fatty Acid Oxidation and Greater Apparent Absorption of Docosahexaenoic Acid in Rats

Kenji Fukunaga, Ryota Hosomi, Ryosuke Inayoshi, Toshimasa Nishiyama and Munehiro Yoshida

Effects on Survival of Escherichia coli O157:H7 in Non-Intact Steaks of the Frequency of Turning Over Steaks During Grilling

C. Gill, X. Yang, B. Uttaro, M. Badoni and T. Liu

Effect of Nut Treatments on Shea Butter Physicochemical Criteria and Wrapper Hygienic Quality Influence on Microbiological Properties

Rose-Monde Megnanou and Sebastien Niamke

The Importance of Consumers’ Knowledge About Food Quality, Labeling and Safety in Food Choice

Slavica Grujic, Radoslav Grujic, Dorde Petrovic and Jelena Gajic

Evaluation of Geographic Origin of Torrontés Wines by Chemometrics

Silvana Azcarate, Miguel Cantarelli, Eduardo Marchevsky and José Camiña

Identification of the Compounds Responsible for the Sweat-Like Odor in Hop (Humulus lupulus L.) Volatile Oil

Hironari Miyazato

Improvement Quality and Shelf Life Assessment of Minimally Processed Apples by Use of Protein Coatings

Sandriane Pizato, William Cortez-Vega, Tailine Da Costa, Lauren De Oliveira and Carlos Prentice

Changes in Fungal Population and Aflatoxin Levels and Assessment of Major Aflatoxin Types in Stored Peanuts (Arachis hypogaea Linnaeus)

John Wagacha, Charity Mutegi, Maria Christie, Lucy Karanja and Job Kimani

Effects of Two Hypocaloric Diets Supplemented With White Lupine or Oats on Lipid Peroxidation, Reverse Cholesterol Transport and Paraoxonase Activity in Obese Rat

Fatima Chabane, Sabrine Louala, Nabila Boukhari, Mounia Besbes, Douja Taleb-Senouci and Myriem Lamri-Senhadji

Volume 2, issue 4, 2013

Physico-Chemical Indices, Iso-alpha-Acid, Phenolic Contents and Antioxidant Activity of Commercial Beers

Antonietta Baiano and Carmela Terracone

The Plant Extract Collection Kiel in Schleswig-Holstein (PECKISH) Is an Open Access Screening Library

Simone Onur, Heiko Stöckmann, Marion Zenthoefer, Levent Piker and Frank Döring

Optimization of L-methionine Bioconversion to Aroma-active Methionol by Kluyveromyces lactis Using the Taguchi Method

Matthew Koh, Jingcan Sun and Shao Liu

Soyasaponin I, III, and Soyasapogenol B Inhibit Proliferation and Modulate PKC Expression in Caco-2 Human Colon Cancer Cells

Joseph Salyer, Satchithanandam Eswaranandam and Sun-Ok Lee

In Vitro Activity of Balanites aegyptiaca and Tamarindus indica Fruit Extracts on Growth and Aflatoxigenicity of Aspergillus flavus and A. parasiticus

Saifeldin El-nagerabi, Abdulkadir Elshafie and Mohamed Elamin

Protective Effect of Dealcoholized Persimmonwine on H2O2 - Induced Oxidative Injury in H9c2 Cardiomyocytes

Jin Hwang, Chan Han, Sang Choi and Sung Kim

Potential Role of Labisia pumila in the Prevention and Treatment of Chronic Diseases

Nik Hazlina Nik Hussain and Azidah Kadir

Evaluation of antimicrobial activities of commercial herb and spice extracts against selected food-borne bacteria

Anna Witkowska, Dara Hickey, Mercedes Alonso-Gomez and Martin Wilkinson

Structure and Functions of Lactoferrin as Ingredient in Infant Formulas

Esmat Aly, Gaspar Ros and Carmen Frontela

Effect of High Pressure Processing on Color and Textural Properties of Eggs

Ajaypal Singh and Hosahalli Ramaswamy

Sensory and Textural Evaluation of Gluten-Free Bread Substituted With Amaranth and Montina™ Flour

Karen Breshears and Kristi Crowe

Volume 2, issue 3, 2013

Phytochemicals in Edible Wild Mushrooms From Selected Areas in Kenya

T. Wandati, G. Kenji and J. Onguso

Plackett-Burman Experimental Design for Investigating the Effect of Porcine Plasma Protein, Trehalose and Bovine Meat Protein Isolate on Cook Yield and Texture of Minced Bovine Meat

Vareltzis Patroklos, Petridis Dimitris, Argiro Petropoulou and Tsamitropoulou Fani

Quality Assessment of Lightly Salted Atlantic Salmon Fillets Injected With Brine Solutions Containing Sodium Bicarbonate

Magnus Åsli, Marit Rødbotten, Gjermund Vogt, Sergey Afanasyev and Turid Mørkøre

Evaluation of Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry for Rapid Identification of Bacteria in Processed Soybean Products

Yuko Furukawa, Mitsuru Katase and Kazunobu Tsumura

The Potential of Baobab (Adansonia digitata L.) Extracts as Biocontrol on the Growth and Aflatoxin Production by Aspergillus flavus and A. parasiticus

Saifeldin El-Nagerabi, Abdulkadir Elshafie, Suleiman AlKhanjari, Saif Al-Bahry and Mohamed Elamin

Moisture Adsorption Isotherms of African Arrowroot Lily (Tacca involucrata) Tuber Mash as Influenced by Blanching and Natural Fermentation

B. Igbabul, C. Ariahu and E. Umeh

Use of Essential Oils as Natural Food Preservatives: Effect on the Growth of Salmonella Enteritidis in Liquid Whole Eggs Stored Under Abuse Refrigerated Conditions

Djamel Djenane, Javier Yangüela, Pedro Roncalés and Mohammed Aider

Importance of Espresso Coffee Machine Parameters on the Extraction of Chlorogenic Acids in a Certified Italian Espresso by Using SPE-HPLC-DAD

Giovanni Caprioli, Manuela Cortese, Luigi Odello, Massimo Ricciutelli, Gianni Sagratini, Giacomo Tomassoni, Elisabetta Torregiani and Sauro Vittori

Enhancing Social Support System for Improving Food Security Among the Elderly Headed Household in Communal Areas of Zimbabwe

Kefasi Nyikahadzoi, Byron Zamasiya, George Muchinako and Charles Dziro

Development of an Encapsulation System for the Protection and Controlled Release of Antimicrobial Nisin at Meat Cooking Temperature

Khadidja Boualem, Muriel Subirade, Yves Desjardins and Linda Saucier

Microwave Irradiation for Dry-Roasting of Hazelnuts and Evaluation of Microwave Treatment on Hazelnuts Peeling and Fatty Acid Oxidation

Loredana Ciarmiello, Pasquale Piccirillo, Carmela Gerardi, Filippo Piro, Antonio Luca, D’Imperio, Francesco, Valerio Rosito, Palmiro Poltronieri and Angelo Santino

Relationship Between Viscoelastic and Physicochemical Parameters in Cebreiro Cheese (PDO)

Inmaculada Franco, Verónica Bargiela, Javier Carballo and Clara Tovar

Volume 2, issue 2, 2013

Microstructure, Physical Stability, and Rheological Properties of Salad Dressing Emulsions Supplemented with Various Pulse Flours

Zhen Ma and Joyce Boye

Bioproduction of Natural Isoamyl Esters from Coconut Cream as Catalysed by Lipases

Shao Liu, Huey Lee, Bin Yu, Philip Curran and Jingcan Sun

Variation in the Proximate, Energy and Mineral Compositions of Different Body Parts of Macrobrachium macrobranchion (Prawn)

E. Ekpenyong, I. Williams and U. Osakpa

Effect of Butyrylated Arrowroot Starch to the Digesta Profile and Molar Ratio SCFA

Damat Damat

The Effect of Stevia rebaudiana on the Growth and Survival of Lactobacillus rhamnosus GR-1 and Sensory Properties of Probiotic Yogurt

Alison Weber and Sharareh Hekmat

Survey of Mycotoxigenic Fungi in Concentrated Poultry Feed in Niger State, Nigeria

Adeniran Ariyo, Makun Anthony and Muhammad Lami

Effects of the Type and Point of Inclusion of Soy-Melon-Protein Supplement on the Sensory Qualities of “Gari” Semolina

M. Oluwamukomi

Comparative Study of the Effects of Drying Methods on Antioxidant Activity of Dried Strawberry (Fragaria Var. Camarosa)

Maritza Alonzo-Macías, Anaberta Cardador-Martínez, Sabah Mounir, Gerardo Montejano-Gaitán and Karim Allaf

Bioavailability of Essential Minerals from Staples Commonly Consumed in the Tropics

Lowell Dilworth, Kesi Brown and Helen Asemota

Metal Concentration in Commonly Used Medicinal Herbs and Infusion by Lebanese Population: Health Impact

Samira Korfali, Mohamad Mroueh, Mohammad Al-Zein and Rosin Salem

Effect of B-Glucosidase Activity on the Vanillin Enzymatic Formation by Using Rumen Liquid for Cell Walls Degradation

Vita Paramita and Mohamad Yulianto

Proteolytic Activity in Actomyosinfrom Mantle and Fin of Squid (Illexargentinus) Stored at 2-4°C. Influence on the Physicochemical and Functional Properties of the Protein

Lorena. Mignino, Marcos Crupkin and María Paredi

Characterization of Nicotianamine Isolated from Soybeans

Kohei Kuroda, Kohji Ishihara and Noriyoshi Masuoka

Image Texture Analysis and Gas Sensor Array Studies Applied to Vanilla Encapsulation by Octenyl Succinic Anhydride Starches

Silvio Rodríguez, Tom Wilderjans, Natalia Sosa and Delia Bernik

Alternative n-3 PUFAs Sources in Central European Diet before Westernization – Case Report from Poland

Kamil Hozyasz

Modeling Single-Screw Extrusion Processing Parameters and Resulting Extrudate Properties of DDGS-Based Nile Tilapia (Oreochromis niloticus) Feeds

Ferouz Ayadi, Parisa Fallahi, Kurt Rosentrater and Kasiviswanathan Muthukumarappan

Effectiveness of Dichrostachys glomerata Spice Phenolics in Reduction of Oxidative Stress Associated with Obesity and Type 2 Diabetes; a Randomized, Double-Blind Placebo-Controlled Clinical Trial

Dieudonne Kuate, Anne Kengne, William Dakam, Blanche Etoundi, Ghislain Paka, Judith Ngondi and Julius Oben

Volume 2, issue 1, 2013

Antifungal Studies of Selected Essential Oils and a Commercial Formulation against Botrytis Cinerea

Oyeboade Adebayo, Thao Dang, André Bélanger and Shahrokh Khanizadeh

Fruit Quality Changes of Salak “Pondoh” Fruits (Salacca zalacca (Gaertn.) Voss) during Maturation and Ripening

Reni Lestari, Georg Ebert and Susanne Huyskens-Keil

Study of the Volatile Compounds and Amino Acid Profile in Bacillus Fermented Castor Oil Bean Condiment

Maureen-Theodore Ojinnaka and Phillipa Ojimelukwe

Therapeutic Effectiveness of Nutrition Therapy in Pediatric Patients with Chronic Liver Diseases Awaiting Liver Transplantation

Marco Giammanco, Silvana Bavetta, Rossella Greco, Danila Majo and Maurizio Guardia

Optimization of a Low Magnesium, Cholesterol-Containing Diet for the Development of Atherosclerosis in Rabbits

Brendon Smith, Jennifer King, Rita Miller, James Blue, Sandhya Sarwate, William O'Brien and John Erdman

Fermentative Capacity of Three Strains of Lactobacillus Using Different Sources of Carbohydrates: In Vitro Evaluation of Synbiotic Effects, Resistance and Tolerance to Bile and Gastric Juices

Dolar Pak, Arunachalam Muthaiyan, Robert Story, Corliss O'Bryan, Sun-Ok Lee, Philip Crandall and Steven Ricke

B-Cyclodextrin Polyurethanes Copolymerised with Beetroot Fibers (Bio-Polymer), for the Removal of Organic and Inorganic Contaminants from Water

Jamil Rima and Karine Assaker

Twin-Screw Extrusion Processing of Rainbow trout (Oncorhynchus mykiss) Feeds Using Graded Levels of High Protein Corn-Based Distillers Dried Grains (HP-DDG) and Conventional Distillers Dried Grains with Solubles (DDGS)

Parisa Fallahi, Kurt Rosentrater, Kasiviswanathan Muthukumarappan and Michael Brown

Proximate Composition and Fatty Acids Profile in Oleaginous Seeds

Angela Rodrigues, Aloísio Henrique Souza, Makoto Matsushita, Lucia Dias, Jesui Visentainer, Shawany Tonsig and Nilson Souza

Effect of Blanching Treatments against Protein Content and Amino Acid Drumstick Leaves (Moringa oleifera)

Titi Kirana, Harijono Harijono, Teti Estiasih and Endang Sriwahyuni

The Occurrence of Aflatoxins in Peanuts in Supermarkets in Ahvaz, Iran

Zahra Khorasgani, Azadeh Nakisa and Nadereh Farshpira

Evaluation of Suya (Tsire) – An Intermediate Moisture Meat Product in Ogun State, Nigeria

E. Apata, I. Kuku, O. Apata and K. Adeyemi

Effects of Different Solar Drying Methods on Quality Attributes of Dried Meat Product (Kilishi)

E. Apata, O. Osidibo, O. Apata and A. Okubanjo

Dual Mode Diffusion and Sorption of Sodium Chloride in Pre-Cooked Potato (Solanum tuberosum L.)

Hiroko Hashiba, Hiromi Gocho and Jiro Komiyama

Applicability of Nixtamalization in the Processing of Millet-based Maasa, a Fermented Food in Ghana

James Owusu-Kwarteng and Fortune Akabanda

Partial Characterization of Bacteriocins Produced by Lactobacillus reuteri 2-20B and Pediococcus acidilactici 0-11A Isolated from Fura, a Millet-Based Fermented Food in Ghana

James Owusu-Kwarteng, Kwaku Tano-Debrah, Fortune Akabanda, Dennis Nielsen and Lene Jespersen

Effects of Malting and Fermentation on Anti-Nutrient Reduction and Protein Digestibility of Red Sorghum, White Sorghum and Pearl Millet

C. Onyango, S. Ochanda, M. Mwasaru, J. Ochieng, F. Mathooko and J. Kinyuru

A Case Study of Selected Volatile Phenols from Brettanomyces and Micronutrients Mn, Fe, Cu, Zn in Chianti Red Wines

Gabriella Tamasi, Natalie Owens, Fabio Cascella, Marco Cerqua and Renzo Cini

Essentail and Toxic Metals in Lebanese Marketed Canned Food: Impact of Metal Cans

Samira Korfali and Weam Hamdan

Bactericidal Effects of Natural Tenderizing Enzymes on Escherichia Coli and Listeria monocytogenes

Hanan Eshamah, Inyee Han, Hesham Naas, James Rieck and Paul Dawson

Inhibitory Effects of Commercial and Enriched Green Tea Extracts on the Growth of Brochothrix thermosphacta, Pseudomonas putida and Escherichia coli

Elodie Rozoy, Laurent Bazinet, Monica Araya-Farias, Anthony Guernec and Linda Saucier