Journal of Food Research

2012 - 2020

From Canadian Center of Science and Education
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Volume 1, issue 4, 2012

Quality Attributes of Okra (Abelmoschus esculentus L. Moench) Pods as Affected by Cultivar and Fruit Size

Daniela Olivera, Alicia Mugridge, Alicia Chaves, Rodolfo Mascheroni and Sonia Viña

Nutritive Value and Sensory Evaluation of Airline Breakfast

Vedavalli Sachithananthan, Mohammed Buzgeia, Emberika Khalifa and Najwa Hamid

Factors Influencing Crystallization of Erythritol in Aqueous Solutions: A Preliminary Study

Oxana Tyapkova, Stephanie Bader-Mittermaier and Ute Schweiggert-Weisz

Volatile Compounds, Profiles of Virgin Olive Oils Produced In the Eastern Morocco: Oxidative Stability and Sensory Defects

Karima Tanouti, Hanae Serghini-Caid, Marianne Sindic, Jean-Paul Wathelet, Amina Bouseta and Ahmed Elamrani

Influence of Glassy or Rubbery State on the Antimicrobial Activity of Chitosan-gelatin Films

Daniela Cofré, Manuel Azócar, Javier Enrione, Maritza Páez and Silvia Matiacevich

Comparison of Chromatographic and Titrimetric Methods for the Determination of the a-amino Nitrogen in Standard Solution and Fish Protein Hydrolysates

Haiyan Wang, Fenglan Zhang, Jin Cao, Qingsheng Zhang and Zhirong Chen

Pea, Lentil and Chickpea Protein Application in Bread Making

Mohammed Aider, Maxime Sirois-Gosselin and Joyce Boye

Sensorial Characteristics of a Senescent Plantain Empiric Dish (Dockounou) Produced in Côte d’Ivoire

Akoa Essoma Flore, Kra Kouassi Séverin, Megnanou Rose-Monde, Akpa Essoh and Ahonzo Niamké Sébastien

Effect of Breed of Sire on Carcass Traits and Meat Quality of Katahdin Lambs

José Partida, Edith Vázquez, María Rubio and Danilo Méndez

Effect of Antioxidants on the Lipid Oxidation and Flavor of Microwave-assistant Dried Silver Carp (Hypophthalmichthys molitrix) Slices

Xiangjin Fu, Zhonghai Li, Qinglu Lin and Shiying Xu

The Microbiological Condition of Canadian Beef Steaks Offered for Retail Sale in Canada

M. Badoni, S. Rajagopal, J. Aalhus, M. Klassen and C. Gill

The Role of Vitamin K in Bone Remodeling and Osteoporosis

Marco Giammanco, Danila Majo, Gaetano Leto, Carla Flandina, Melania Piazza and Maurizio Guardia

Effect of Loading Rate on Hen’s Eggshell Mechanics

Jan Trnka, Jaroslav Buchar, Libor Severa, Šárka Nedomová and Pavla Stoklasová

Effects of Chia Flour Incorporation on the Nutritive Quality and Consumer Acceptance of Chips

Ranil Coorey, Alexandra Grant and Vijay Jayasena

Effect of Kale Cultivation Conditions on Biosynthesis of Xanthophylls

Magdalena Ligor and Boguslaw Buszewski

Culinary Method Affects the Antioxidant Activity of Collard Greens (Brassica oleracea)

Alexander Clifford and Paul Dawson

Near-infrared Spectroscopy for Rapid Estimation of Dry Matter Content in Whole Unpeeled Potato Tubers

Trygve Helgerud, Vegard Segtnan, Jens Wold, Simon Ballance, Svein Knutsen, Elling Rukke and Nils Afseth

A Case-study on the Selection of Promising Functional Starter Strains from Grape Yeasts: A Report by Student of Food Science and Technology Degree, University of Foggia (Southern Italy)

Antonio Bevilacqua, Francesco Casanova, Ersilia Arace, Salvatore Augello, Rosangela Carfagna, Annamaria Cedola, Susanna Carri, Fabio Stefano, Grazia Maggio, Valeria Marinelli, Arcangela Mazzeo, Angela Racioppo, Maria Corbo and Milena Sinigaglia

Increase of Glutathione by Listeria monocytogenesscott A Cmremr When It Is Challenged by Gallic Acid and Nisin

Caroline Dal Moro, Camila Shultz, Jane Lafayette Neves Gelinski and Claudriana Locatelli

In-vivo Effect of Probiotics on Escherichia coli O157:H7 Isolated from Salad Vegetables

Roseline Uzeh, Chinwe Okolo and Bamidele Iwalokun

Improvement of Spectrophotometric Method for the Determination of Atrazine in Contaminated Water by Inducing of Mannich Reaction

Karine Rima and Jamil Rima

Embodied Experiences Associated with Obesity and the Management of Bodyweight. Gender and Social Differences

Louise Smith and Lotte Holm

Effects of UV-B Radiation on Oxalate Content of Silver Beet Leaves

H. Presswood, R. Hofmann and G. Savage

Volume 1, issue 3, 2012

Different Behaviour of Plasma Antioxidant Status after Red Wine Consumption in Subjects of the Same Sex: A Preliminary Report

Marco Giammanco, Danila Majo, Gaetano Leto, Carla Flandina and Maurizio Guardia

Inhibition of Yeast in Commercial Pickle Brines

T. Doan, D. Babu and R. Buescher

Supercritical Carbon Dioxide Extraction of Polyphenols from Pomegranate (Punica granatum L.) Leaves: Chemical Composition, Economic Evaluation and Chemometric Approach

Rodrigo N. Cavalcanti, Helmut Navarro-Díaz, Diego Santos, Mauricio Rostagno and M. Angela Meireles

Antimicrobial Synergic Effect of Chitosan with Sodium Lactate, Nisin or Potassium Sorbate against the Bacterial Flora of Fish

Laura Schelegueda, María Gliemmo and Carmen Campos

Nutritional Status of Participating and Non-participating Pupils in the Ghana School Feeding Programme

A. Danquah, A. Amoah, M. Steiner-Asiedu and C. Opare-Obisaw

The Inhibition of Uric Acid Formation Catalyzed by Xanthine Oxidase Properties of the Alkyl Caffeates and Cardol

Noriyoshi Masuoka, Ken-ichi Nihei, Takayoshi Masuoka, Kouhei Kuroda, Kenji Sasaki and Isao Kubo

Physical-chemical and Microbiological Characteristics of Organic Strawberries Conserved with Biofilms and Refrigeration

Raquel Campos, Angela Kwiatkowski, Carolina Tonhi and Edmar Clemente

Twin-screw Extrusion Processing of Vegetable-based Protein Feeds for Yellow Perch (Perca flavescens) Containing Distillers Dried Grains, Soy Protein Concentrate, and Fermented High Protein Soybean Meal

Parisa Fallahi, Kasiviswanathan Muthukumarappan, Kurt Rosentrater and Michael Brown

A Box-behnken Design for Characterizing Chinese Truffles (Tuber indicum) Aroma by HS-SPME-GC-MS

Sanping Fang, Biao Pu, Anjun Chen, Kang Zhou, Xiaolin Ao and Danping Xu

Proximate and Mineral Composition of Nigerian Leafy Vegetables

S. Asaolu, O. Adefemi, I. Oyakilome, K. Ajibulu and M. Asaolu

Sensory and Instrumental Consistency of Processed Cheeses

Rita Silva, Valéria Minim, Márcia Vidigal, Alexandre Silva, Andréa Simiqueli and Luís Minim

Technological and Economic Optimization of Functional Ready to Eat Meal

Amalia Conte, Antonio Stasi, Vittoria Pilone, Daniela Gammariello, Lucia Padalino, Francesco Bimbo, Antonio Lopolito and Matteo Del Nobile

Changes in Temperature Profile, Texture and Color of Pork Loin Chop during Pan-frying

Chunbao Li, Yuxiang Hu, Lin Tang, Yuyu Dong, Anguo Teng, Xinglian Xu, Baocai Xu and Guanghong Zhou

Comparison of Conventional and Rapid Methods for Salmonella Detection in Artisanal Minas Cheese

Gardênia M. S. Mata and Maria Cristina Vanetti

Evaluation of Some Heavy Metals in Imported Chocolate and Candies Sold in Nigeria

J. Ochu, A. Uzairu, J. Kagbu, C. Gimba and O. Okunola

Quality Retention and Shelf-life Extension in Mediterranean Cucumbers Coated with a Pectin-based Film

M. Moalemiyan and H. Ramaswamy

Active Modified Atmosphere Packaging of Fresh-cut Bell Peppers: Effect on Quality Indices

Helen Manolopoulou, Gregory Lambrinos and George Xanthopoulos

Development of Fermented Beverage Using RSM and Nutrients Evaluation – I. Fermented Ashgourd Beverage

C. Devaki and K. Premavalli

Inhibition of Lipid Oxidation by MRP Antioxidant in Enriched Cooked Beef Patties with Polyunsaturated Fatty Acids

Carina Fernandez, Mario Sturla, Mirtha Doval, Ana Romero and Maria Judis

Microwave-assisted Extraction of Ochratoxin A from Roasted Coffee Beans: An Alternative Analytical Approach

Giulia Graziani, Antonello Santini, Rosalia Ferracane and Alberto Ritieni

Acceptability of Amaranth Grain-based Nutritious Complementary Foods with Dagaa Fish (Rastrineobola argentea) and Edible Termites (Macrotermes subhylanus) Compared to Corn Soy Blend Plus among Young Children/Mothers Dyads in Western Kenya

Silvenus Konyole, John Kinyuru, Bethwell Owuor, Glaston Kenji, Christine Onyango, Benson Estambale, Henrik Friis, Nanna Roos and Victor Owino

Inactivation of Baroduric Bacteria Isolated by High Hydrostatic Pressure from Pickled Cowpea

Xuemei Li, Dong Zhao, Anjun Chen, Tiantian Lin and Biao Pu

Assessment of Mycotoxins in Edible Tree Borne Oil Seeds (TBOS)

Punam Singh

Nutritional and Organoleptic Properties of Wheat (Triticum aestivum) and Beniseed (Sesame indicum) Composite Flour Baked Foods

Christine Emmanuel-Ikpeme, Christopher Eneji and Godwin Igile

Processing Factors of Several Pesticides and Degradation Products in Carrots by Household and Industrial Processing

Aurore Bonnechere, Vincent Hanot, Ruben Jolie, Marc Hendrickx, Claude Bragard, Thomas Bedoret and Joris Loco

A Total Polyphenol Content of Mate (Ilex paraguariensis) and Other Plants-derived Beverages

Vanessa Hartwig, Luis Brumovsky and Maria Fretes

Determination of Patulin in Apple Juice from Fuji Apples Stored in Different Conditions in Southern Brazil

Hudson do Amparo, Elissa Cavichon, Cesar Baratto, Eduardo Tondo and Jane Mary Lafayette Gelinski

Profiles of Fatty Acid Distribution of Different Acyl Lipids from Red and Black Rices

Hiromi Yoshida, Yuka Tomiyama, Yoshiyuki Mizushina and Naoko Yoshida

Non-wood Forest Products Based on Extractives - A New Opportunity for the Canadian Forest Industry Part 1: Hardwood Forest Species

Mariana Royer, Robert Houde, Yannick Viano and Tatjana Stevanovic

A Comparison of Antioxidant Properties in Organic and Conventional Blueberries

Gaytri Gupta-Elera, Andrew Garrett, Andres Martinez, Ryan Kraus, Richard Robison and O’Neill, Kim

Volume 1, issue 2, 2012

In Vitro Bioavailability of Mineral Nutrients in Breakfast Cereals

Anna Lesniewicz, Mariola Kretowicz, Kamila Wierzbicka and Wieslaw Zyrnicki

Bioavailability of Tea Components

Alexander Yashin, Boris Nemzer and Yakov Yashin

Behavior of Brucella abortus and Brucella melitensis in Raw Meatball (Cig Kofte)

Recep Kara, Veli Gök, Beytullah Kenar and Levent Akkaya

Fiber intake Inconsistently Alters Gut Hormone Levels in Humans Following Acute or Chronic Intake

Abby Klosterbuer, Kathryn Greaves and Joanne Slavin

Chemical and Protein Quality of Soybean (Glycine max) and Tigernut (Cyperus esculentus) Based Weaning Food

C. Ikpeme-Emmanuel, I. Ekpeyoung and G. Igile

Changing Agriculture and Vegetable Supply in China and Analysis the Drivers for Change

Xia Zhang

A Comparison of Two Extraction Methods for Food Oxalate Assessment

Ismail Al-Wahsh, Yan Wu and Michael Liebman

Mechanical and Structural Stability of an Extruded Starch-protein-polyol Food System

Javier Enrione, Paulo Díaz, Silvia Matiacevich and Sandra Hill

Natural Mineral Waters Enhance the Intestinal Health and Stimulate Anti-inflammatory Immune Response in Functional Cell Model of a Non-cancerogenic Human Gut

Martin Trapecar, Ales Goropevsek, Lea Zver and Avrelija Cencic

Predicting the Consumer Acceptability of Dried MD2 and Smooth Cayenne Pineapple Pulps from Chemical Composition

Francis Appiah, Patrick Kumah and David Oppong

Osmotic Dehydration Process for Preservation of Fruits and Vegetables

U. Chavan and R. Amarowicz

The Effect of r-irradiation and Cooking on the Physicochemical Properties of African Oil Bean Seed (Pentaclethra macrophylla benth) and Its Oil Extract

V. Enujiugha, I. Olotu, S. Malomo and T. Sanni

Randomized Controlled Trial on the Effects of Tualang Honey and Hormonal Replacement Therapy (HRT) on Cardiovascular Risk Factors, Hormonal Profiles and Bone Density Among Postmenopausal Women: A Pilot Study

Nik Nik Hussain, Siti Sulaiman, Intan Hassan, Azidah Kadir, Norhayati Nor, Shaiful Ismail, Lili Yaacob, Rahimah Zakaria, Nazlah Shafie, Juhara Haron and Kamarul Musa

Assessment of Physico-chemical Characteristics, Viability and Inhibitory Effect of Bifidobacteria in Soymilk

S. Ebhodaghe, S. Abiose and H. Adeniran

Identification of Traditional Foods with Public Health Potential for Complementary Feeding in Western Kenya

John Kinyuru, Silvenus Konyole, Glaston Kenji, Christine Onyango, Victor Owino, Bethwell Owuor, Benson Estambale, Henrik Friis and Nanna Roos

A Cafeteria-based Tasting Program Improved Elementary School Children’s Fruit Preferences and Self-efficacy to Consume Fruits and Vegetables

Weiping Wong, Anantha Lakkakula, James Geaghan, Michael Zanovec, Sarah Pierce and Georgianna Tuuri

Food Security, Conservation Agriculture and Pulses: Evidence from Smallholder Farmers in Zambia

Progress Nyanga

Nitrogen Supplementation on the Productivity and the Chemical Composition of Oyster Mushroom

Mateus Nunes, José Maria da Luz, Sirlaine Paes, João Júlio Ribeiro, Marliane de Cássia da Silva and Maria Catarina Kasuya

The Effect of Thawing and Storage Temperature on the Microbial Quality of Commercial Frozen Ready Meals and Experimental Reduced Salt Frozen Ready Meals

Edel Durack, Mercedes Alonso-Gomez and Martin Wilkinson

The Hygroscopic Properties and Sorption Isosteric Heats of Different Chinese Wheat Types

Xingjun Li

Interaction between Food-borne Pathogens (Campylobacter jejuni, Salmonella Typhimurium and Listeria monocytogenes) and a Common Soil Flagellate (Cercomonas sp.)

Xuan Bui, Anders Wolff, Mogens Madsen and Dang Bang

Attitude of Working Mothers to Exclusive Breastfeeding in Calabar Municipality, Cross River State, Nigeria

I. Ekanem, A. Ekanem, A. Asuquo and V. Eyo

Ultraviolet-C Light Effect on Pitaya (Stenocereus griseus) Juice

Carlos Ochoa-Velasco and José Guerrero-Beltrán

Polycyclic Aromatic Hydrocarbons (PAH) and Phenolic Substances in Cold Smoked Sausages Depending on Smoking Conditions Using Smouldering Smoke

Alexander Hitzel, Margarete Pöhlmann, Fredi Schwägele, Karl Speer and Wolfgang Jira

Negative Spillover Effect on Demand for US Pork and Vegetables Caused by BSE Outbreak

Takashi Ishida, Noriko Ishikawa and Mototsugu Fukushige

Monitoring on the Presence of Ascorbic Acid in Not Prepacked Fresh Meat Preparations by a Validated HPLC Method

Marco Iammarino and Aurelia Taranto

Nudging Customers towards Healthier Choices: An Intervention in the University Canteen

Katarzyna Chapman and Jane Ogden

Lycium barbarum Fruit (Goji) Attenuates the Adrenal Steroid Response to an Exercise Challenge and the Feeling of Tiredness: A Randomized, Double-blind, Placebo-controlled Human Clinical Study

Harunobu Amagase and Dwight Nance

Volume 1, issue 1, 2012

Determination of SpontaneousIgnition of SSSR and Fish Meal duringTransport and Storage

Naoharu Murasawa, Hiroshi Koseki, Yusaku Iwata and Yasuhito Shibata

Characterization of Queso Fresco during Storage at 4 and 10°C

Michael Tunick, Diane Van Hekken, Susan Iandola and Peggy Tomasula

Biological Evaluation of Wheat-Salty Extract, Milk-Wheat Solution and Fermented Soymilk for Treatment of Castor-Oil Induced Diarrhea in Rats

Ghada Khiralla and Safaa Salem

Global Food Crisis: Public Capital Expenditure and Agricultural Output in Nigeria

Suleiman Purokayo and Aminu Umaru

Dietary Intake of Vitamins and Minerals in Adolescent Sprint Athletes: A Three Year Follow-up Study

Dirk Aerenhouts, Peter Deriemaeker, Marcel Hebbelinck and Peter Clarys

Prebiotic Activity and Bioactive Compounds of the Enzymatically Depolymerized Thailand-Grown Mangosteen Aril

Pranee Anprung and Sasina Sangthawan

Stability and Physical Properties of Emulsions Prepared with and without Soy Proteins

Allaoua Achouri, Youness Zamani and Joyce Boye

The Value of Women's Indigenous Knowledge in Food Processing and Preservation for Achieving Household Food Security in Rural Sudan

Fatma Ibnouf

The Evaluation of Frozen Strawberries Quality by Studying the Kinetics Change of the Antioxidants Activity

Elisaveta Sandulachi, Tatarov Pavel and Diana Croitor

Influence of Run Time and Aging on Fouling and Cleaning of Whey Protein Deposits on Heat Exchanger Surface

Adel Fickak, Emma Hatfield and Xiaodong Chen

Study of the Micrococcaceae and Staphylococcaceae throughout the Manufacture of Dry-Cured Lacón (a Spanish Traditional Meat Product) Made without or with Additives

José Lorenzo, María García Fontán, María Gómez, Sonia Fonseca, Inmaculada Franco and Javier Carballo

Seasonal Influence and Heavy Metal Analysis in Marine Shrimp (Penaeus spp.) Sold in Trinidad, West Indies

Sophia Balfour, Neela Badrie, Ivan Yen and Luctchminarine Chatergoon

Sensory Analysis of Pawpaw (Asimina triloba) Pulp Puree: Consumer Appraisal and Descriptive Lexicon

Robert Brannan, Dane Salabak and David Holben

Effect of Inulin on the Physical, Chemical and Sensory Quality Attributes of Polish Chicken Burgers

Aneta Cegielka and Krzysztof Tambor

Legumes and Well-Being in the Elderly: A Preliminary Study

Andrew Smith

Fractionation of Trans from Partially Hydrogenated Soybean Oil Fatty Acids

Ram Chandra Jala, Zheng Guo and Xuebing Xu

Comparative Study of Antioxidant Activity between Basic and Convenience Foods

Irina Ioannou, Aude Hyardin, Céline Charbonnel and Mohamed Ghoul

Redox Power Changes of Caramels and Sugar Reductones in Beer

Jan Savel, Petr Kosin and Adam Broz

Oxalate Content of Stir Fried Silver Beet Leaves (Beta Vulgaris Var. Cicla) with and without Additions of Yoghurt

Evelyn Teo and Geoffrey Savage

Assessing Barriers to Expansion of Farm-to-Chef Sales: A Case Study from Upstate New York

Todd Schmit and Stephen Hadcock

Malaysian Isolates of Lactic Acid Bacteria with Antibacterial Activity against Gram-Positive and Gram-Negative Pathogenic Bacteria

Belal Muhialdin, Zaiton Hassan, Mohamed Muftah Imdakim, Fredy Kesnawan Abdul Kahar and Mohamed Aween

Microbial and Physical Properties of Probiotic Fermented Milk Supplemented with Lentil Flour

Fatemeh Zare, Valerie Orsat, Claude Champagne, Benjamin Simpson and Joyce Boye

Predicting Wine Consumption Based on Previous ‘Drinking History’ and Associated Behaviours

Lauro Melo, Greg Evans, Nicolas Pollès, Conor Delahunty and David Cox

The Experiences of Elderly People Living at Home Related to Their Receiving Meals Distributed by a Municipality in Sweden

Zada Pajalic, Lena Persson, Albert Westergren, Berggren Vanja and Kirsti Skovdahl

Finite Element Modeling and Physical Property Estimation of Rheological Food Objects

Zhongkui Wang and Shinichi Hirai

Impact of Instant Controlled Pressure Drop (DIC) Treatment on Drying Kinetics and Caffeine Extraction from Green Coffee Beans

I. Kamal, A. Gelicus and K. Allaf

Mixing Properties and Gluten Yield of Dough Enriched with Pea Protein Isolates

Samuel Mercier, Sébastien Villeneuve, Martin Mondor, Hélène Drolet, Denis Ippersiel, François Lamarche and Louis-Philippe Marchais

Evaluation of Surface Enhanced Raman Spectroscopy (SERS) for Detection of Acetone in the Context of Food Safety and Quality Application

Punyatoya Mohapatra and Suranjan Panigrahi