Subjects -> FOOD AND FOOD INDUSTRIES (Total: 387 journals)
    - BEVERAGES (15 journals)
    - FISH AND FISHERIES (99 journals)
    - FOOD AND FOOD INDUSTRIES (273 journals)

FOOD AND FOOD INDUSTRIES (273 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 7)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 2)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 1)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 9)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 68)
Advances in Nutrition     Hybrid Journal   (Followers: 57)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 9)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 23)
Agricultural and Food Science     Open Access   (Followers: 22)
Agriculture & Food Security     Open Access   (Followers: 16)
Agriculture and Food Sciences Research     Open Access   (Followers: 11)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 18)
Agrosearch     Open Access   (Followers: 2)
Alimentos e Nutrição     Open Access   (Followers: 1)
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 55)
American Journal of Food Science and Technology     Open Access   (Followers: 11)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access  
Amino Acids     Hybrid Journal   (Followers: 7)
Animal Production     Open Access   (Followers: 5)
Animal Production Science     Hybrid Journal   (Followers: 2)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 15)
Anthropology of food     Open Access   (Followers: 14)
Applied Food Biotechnology     Open Access   (Followers: 4)
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 1)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 6)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 14)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access  
Bangladesh Rice Journal     Open Access   (Followers: 2)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 12)
Boletim de Indústria Animal     Open Access  
Brazilian Journal of Food Technology     Open Access   (Followers: 3)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access  
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access  
Cerâmica     Open Access   (Followers: 5)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 3)
Ciência e Agrotecnologia     Open Access  
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access   (Followers: 3)
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 7)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 31)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 3)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 16)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 6)
Current Research in Dairy Sciences     Open Access   (Followers: 6)
Current Research in Microbiology     Open Access   (Followers: 25)
Current Research in Nutrition and Food Science     Open Access   (Followers: 5)
CyTA - Journal of Food     Open Access   (Followers: 1)
Detection     Open Access   (Followers: 4)
Developments in Food Science     Full-text available via subscription   (Followers: 2)
EFSA Journal     Open Access   (Followers: 6)
Emirates Journal of Food and Agriculture     Open Access   (Followers: 2)
Engineering in Agriculture, Environment and Food     Hybrid Journal  
Enzyme Research     Open Access   (Followers: 5)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access  
European Food Research and Technology     Hybrid Journal   (Followers: 9)
European Journal of Nutrition & Food Safety     Open Access  
Flavour     Open Access   (Followers: 3)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Full-text available via subscription   (Followers: 9)
Food & Nutrition Research     Open Access   (Followers: 32)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 10)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 3)
Food Analytical Methods     Hybrid Journal   (Followers: 3)
Food and Applied Bioscience Journal     Open Access   (Followers: 2)
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 5)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 23)
Food and Energy Security     Open Access   (Followers: 6)
Food and Environment Safety     Open Access   (Followers: 1)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 15)
Food and Public Health     Open Access   (Followers: 17)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 4)
Food Bioscience     Hybrid Journal   (Followers: 2)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chain     Full-text available via subscription   (Followers: 1)
Food Chemistry     Hybrid Journal   (Followers: 22)
Food Chemistry : X     Open Access  
Food Control     Hybrid Journal   (Followers: 10)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 5)
Food In     Open Access  
Food Manufacturing Africa     Full-text available via subscription  
Food Microbiology     Hybrid Journal   (Followers: 21)
Food New Zealand     Full-text available via subscription   (Followers: 4)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 4)
Food Processing     Full-text available via subscription   (Followers: 7)
Food Quality and Preference     Hybrid Journal   (Followers: 7)
Food Quality and Safety     Open Access   (Followers: 1)
Food Research International     Hybrid Journal   (Followers: 10)
Food Reviews International     Hybrid Journal   (Followers: 4)
Food Science & Nutrition     Open Access   (Followers: 58)
Food Science and Biotechnology     Hybrid Journal   (Followers: 10)
Food Science and Human Wellness     Open Access   (Followers: 5)
Food Science and Quality Management     Open Access   (Followers: 9)
Food Science and Technology     Open Access   (Followers: 3)
Food Science and Technology (Campinas)     Open Access   (Followers: 1)
Food Science and Technology International     Hybrid Journal   (Followers: 6)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology     Full-text available via subscription   (Followers: 9)
Food Technology and Biotechnology     Open Access   (Followers: 1)
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 13)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 15)
Gastroia : Journal of Gastronomy And Travel Research     Open Access   (Followers: 1)
Gastronomica     Full-text available via subscription   (Followers: 11)
Gıda Dergisi     Open Access  
Global Food History     Hybrid Journal  
Global Food Security     Hybrid Journal   (Followers: 1)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Full-text available via subscription   (Followers: 3)
Grasas y Aceites     Open Access  
Habitat     Open Access  
Harran Tarım ve Gıda Bilimleri Dergisi     Open Access   (Followers: 1)
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access  
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 5)
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 2)
International Journal of Dairy Science     Open Access   (Followers: 6)
International Journal of Food Contamination     Open Access  
International Journal of Food Engineering     Hybrid Journal   (Followers: 3)
International Journal of Food Engineering Research     Open Access  
International Journal of Food Microbiology     Hybrid Journal   (Followers: 20)
International Journal of Food Properties     Open Access   (Followers: 2)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 22)
International Journal of Food Science     Open Access   (Followers: 5)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 7)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 8)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 6)
International Journal of Latest Trends in Agriculture and Food Sciences     Open Access   (Followers: 5)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 6)
International Journal on Food System Dynamics     Open Access  
ISABB Journal of Food and Agricultural Sciences     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 3)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Acupuncture and Herbs     Open Access   (Followers: 3)
Journal of Agricultural & Food Industrial Organization     Hybrid Journal  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 2)
Journal of Agriculture and Natural Resources     Open Access   (Followers: 1)
Journal of Agriculture, Food Systems, and Community Development     Open Access  
Journal of AOAC International     Full-text available via subscription   (Followers: 8)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 5)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 4)
Journal of Berry Research     Hybrid Journal   (Followers: 1)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Environmental Health Science & Engineering     Open Access   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Excipients and Food Chemicals     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 6)
Journal of Food and Dairy Technology     Open Access  
Journal of Food and Drug Analysis     Open Access  
Journal of Food and Pharmaceutical Sciences     Open Access   (Followers: 2)
Journal of Food Biochemistry     Hybrid Journal   (Followers: 6)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 5)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 3)
Journal of Food Engineering     Hybrid Journal   (Followers: 6)
Journal of Food Health and Bioenvironmental Science     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 9)
Journal of Food Process Engineering     Hybrid Journal   (Followers: 4)
Journal of Food Processing & Technology     Open Access   (Followers: 2)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 3)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 2)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 8)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 14)
Journal of Food Science     Hybrid Journal   (Followers: 12)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 6)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)
Journal of Food Security     Open Access   (Followers: 6)
Journal of Food Security and Agriculture     Open Access  
Journal of Food Studies     Open Access   (Followers: 5)
Journal of Food Technology, Siam University     Open Access  
Journal of Foodservice     Hybrid Journal   (Followers: 1)
Journal of Functional Foods     Hybrid Journal   (Followers: 3)
Journal of Gastronomy, Hospitality and Travel     Open Access  

        1 2     

Similar Journals
Journal Cover
Food Structure
Journal Prestige (SJR): 1.019
Citation Impact (citeScore): 3
Number of Followers: 3  
 
  Hybrid Journal Hybrid journal (It can contain Open Access articles)
ISSN (Online) 2213-3291
Published by Elsevier Homepage  [3161 journals]
  • Surface Topographic Analysis of Early Stages of Fat Bloom of Dark
           Chocolate with 3D-Laser Scanning Confocal Microscopy (3D-LSCM)
    • Abstract: Publication date: Available online 14 January 2020Source: Food StructureAuthor(s): Hiroko Ashida, Akira Morita, Naohiro Karatani, Ryotaro Sato, Kiyotaka SatoThis paper reports the experimental study for the quantitative analysis of fat bloom formation of chocolate using 3D-laser scanning confocal microscopy (3D-LSCM). We focused on observation of very early stages of fat bloom formation (pre-bloom), which do not exhibit any whitish haze patterns that can be identified by the naked eye or whiteness index instruments. The final stage of the pre-bloom→bloom formation was confirmed using cryo-SEM measurements. The following results were obtained. (1) The initial occurrence of pre-bloom was monitored as concave and convex patterns whose depth and height were of the order of 0.2 μm. (2) The evolution of fat bloom was quantitatively measured as increases in depth, surface, and volume of concave/convex patterns in a separate manner. (3) The total volumes of the convex patterns were larger than those of the concave patterns, indicating that the cocoa butter (CB) molecules forming the convex patterns were supplied not only from the surface but also from the interior of the chocolate.Graphical abstractGraphical abstract for this article
       
  • Characterization of Aloe Vera-Banana Starch Composite Films Reinforced
           with Curcumin-Loaded Starch Nanoparticles
    • Abstract: Publication date: Available online 9 November 2019Source: Food StructureAuthor(s): Leonardo Nieto-Suaza, Leonardo Acevedo-Guevara, Leidy T. Sánchez, Magda I. Pinzón, Cristian C. VillaInterest in developing biodegradable composite films that can incorporate bioactive substances and have and active role in food packaging, has been growing in the last decades. Curcumin, known for its antimicrobial and antioxidant activity has been proposed as an active molecule that can be incorporated into biodegradable films. This work proposes the development and characterization of composite films made from banana starch and Aloe Vera gel incorporated with curcumin-loaded native and acetylated starch nanoparticles. The effect of the curcumin-loaded nanovehicles in the mechanical, barrier, and thermal properties of the composite films was studied. In this sense, the study noted that inclusion of highly hydrophobic curcumin leads to a reduction of the film’s water vapor permeability while enhancing the film’s tensile strength. Finally, this paper reports the release profiles of curcumin from the composite film in different food simulants, observing that it is possible to control curcumin release in different foodstuffs by changing the characteristics of the nanovehicles incorporated.Graphical abstractGraphical abstract for this article
       
  • Sugar type matters in spray drying: Homogeneous distribution in milk
           powder favors repulsive interactions between proteins
    • Abstract: Publication date: Available online 3 November 2019Source: Food StructureAuthor(s): Tatiana Lopes Fialho, Márcio Henrique Nogueira, Anne Moreau, Guillaume Delaplace, Pierre Schuck, Ítalo Tuler Perrone, Antônio Fernandes de Carvalho, Paulo Peres de Sá Peixoto JúniorLactose hydrolyzed milk powder production remains a challenge for the dairy industry because of specific technological problems, such as stickiness and caking during drying. The molecular mechanisms that lead to these problems are poorly understood. The aim of this study was to provide a better understanding of how galactose and glucose affect the organization and physicochemical behavior of milk powder molecules. In order to do so, we analyzed the organization and dynamics of lactose hydrolyzed milk powder particles after lactose hydrolyzed milk had been processed under anti-caking conditions. In general, the structure of the lactose hydrolyzed milk powder sample was characterized by a greater number of monosaccharides around proteins compared to those found in the lactose of a traditional milk powder sample. This difference can be explained by a combination of greater repulsive interactions between proteins as well a stronger attractive interaction between proteins and monosaccharides. Our data indicated that this difference in the molecular organization impacted milk powder’s hydration kinetics.Graphical abstractGraphical abstract for this article
       
  • Heat treatments of defatted soy flour: impact on protein structure,
           aggregation, and cold-set gelation properties
    • Abstract: Publication date: Available online 1 November 2019Source: Food StructureAuthor(s): Romina Ingrassia, Gonzalo Gastón Palazolo, Jorge Ricardo Wagner, Patricia Hilda RissoThis study reveals that mild heat treatments of defatted soy flour promote Maillard reaction and modify its protein techno-functional properties such as solubility, aggregation, and cold-set gelation. Glycation was promoted by treatments of defatted soy flour (DSF) at 60 °C for 12, 24 and 48 h with and without relative humidity control (RHC and WRHC, respectively) at 79%. All samples presented a significant increase of glycation extent (GE), reaching the higher value after 48 h at RHC. Despite all samples presented a similar protein denaturation degree, the GE increment was accompanied by a decrease of antitryptic activity. Protein solubility (PS) of DSF remained constant for treated samples WRHC. However, PS decreased progressively with the treatment time at RHC. SDS-PAGE of soluble proteins revealed a positive relation between band intensities and PS. Despite sample dispersions showed a protein particle size increment with treatment time, further aggregation after heat-treatments at 100 °C produced a similar protein size distribution among samples. Rheological and microstructural studies of cold-set gels of samples obtained WRHC revealed no changes in the maximum elastic modulus (G’max) and a slight increase of its pore sizes. However, samples obtained with RHC showed cold-set gels with a progressive G’max decrease with the treatment time, which could be related to a coarser gel microstructure. In the more extreme condition, the sample obtained after 48 h at RHC showed a total loss of gelation capability. These results can be used to address the development of new tofu-like food products with different rheological properties.Graphical abstractGraphical abstract for this article
       
  • Planar sucrose substrates for investigating interfaces found in molten
           chocolate
    • Abstract: Publication date: October 2019Source: Food Structure, Volume 22Author(s): Iva Manasi, Tom Arnold, Joshaniel F.K. Cooper, Isabella Van Damme, Chuchuan Dong, Thomas Saerbeck, Gavin B.G. Stenning, James Tellam, Simon TitmussWe present planar substrates suitable for investigating the sucrose/triglyceride fat interfaces found in molten chocolate with surface science techniques. The planar sucrose substrates are produced by spin coating sucrose onto hydrophilic, silicon oxide-capped, silicon substrates from millimolar aqueous solutions of sucrose. We present the characterisation of the sucrose film thicknesses and crystallinity using X-ray reflectivity and grazing incidence X-ray diffraction, respectively. These sucrose-coated substrates can be used in flow cells for quartz crystal microbalance with dissipation (QCM-D) and neutron/X-ray reflectivity measurements, through which triglyceride oils containing the surfactants commonly used in chocolate manufacture can be flowed. This provides a well-defined, planar, sucrose/triglyceride interface, which can be used to probe the solid/liquid interfaces that are found in molten chocolate at the molecular level.Graphical abstractGraphical abstract for this article
       
  • The effects of native and modified clupeine on the structure of
           Gram-negative model membranes
    • Abstract: Publication date: Available online 5 October 2019Source: Food StructureAuthor(s): M. English, A. Paulson, R.J. Green, O. Florek, L.A. Clifton, T. Arnold, R.A. FrazierABSTRACTClupeine, a cationic antimicrobial peptide found in fish, is of interest as a food additive but non-specific binding of the peptide to anionic molecules reduces its antimicrobial activity. The overall positive charge of clupeine can be reduced by blocking 10% of its arginine residues with 1,2-cyclohexanedione (CHD). The modified peptide retains antimicrobial activity but it is not known if its effect on the structure of Gram-negative model membranes is the same as the native peptide. In the presented paper, neutron reflectometry (NR) and X-ray reflectometry were used to investigate the effect of native and modified clupeine on the structure of model monolayer membranes composed of Phosphatidylethanolamine (PE), Phosphatidylglycerol (PG), and Cardiolipin (CL). The effect of the peptides on the structure of 1,2-dipalmitoyl (d62)-sn-glycero-3-phosphocholine (DPPC)/PE:PG:CL bilayers were also examined by NR. In both model systems, modified clupeine demonstrated a greater effect on the lipid structure. Charge reduction in the modified sample also resulted in improved hydrophobicity, and the formation of thicker peptide layers in the membrane models. Some lipid translocation was observed in the inner tail region (∼69 ± 0.24% DPPC and ∼24 ± 0.02% PE:PG:CL); and in the outer tail region (∼24 ± 0.02% DPPC and ∼56 ± 0.01% PE:PG:CL). Improved hydrophobicity and electrostatic interactions with lipid head groups, strongly suggests that the modified clupeine may use the carpet mechanisms to exert its effect on model membranes. These findings suggest that changing the charge on the native peptide changes the way in which the modified peptide disrupts Gram-negative model membranes.Graphical Graphical abstract for this article
       
  • Effect of thermal processing and mixing time on textural and sensory
           properties of stick chewing gum
    • Abstract: Publication date: Available online 30 September 2019Source: Food StructureAuthor(s): Farzad Saberi, Elahe Azmoon, Mehran NouriThis study examined the effect of mixing temperature (50 °C and 65 °C) and mixing time (5, 15, 25 and 35 minutes), as two major mechanical conditions in the mixing procedure of chewing-gum paste, on the textural and sensory properties of final stick gums. The gums were evaluated using a texture analyzer, scanning electron microscopy (SEM) and sensory evaluation. The control sample was compared to eight different mixing conditions. It was shown that increases in the mixing time and mixing temperature resulted in worse values for all textural parameters except cohesiveness, due to the abnormal recrystallization of sorbitol as the bulking sweetener. Hardness increased more than 48 percent for the sample made using 35 minutes mixing at 65 °C, which is of great importance for the quality of chewing gum. Moreover, SEM images at 2000x and 8000x magnifications clearly confirmed the textural evaluations. Also, sensory properties were highly affected by high temperatures. Results showed that the closest treatment to the control sample was S4, which was produced using 15 min mixing at 65 °C.Graphical abstractGraphical abstract for this article
       
  • Foreward to the Special Issue of Food Structure from the Fifth
           International Neutrons and Food Conference
    • Abstract: Publication date: Available online 27 September 2019Source: Food StructureAuthor(s): Elliot Paul Gilbert
       
  • Estimation of individual starch granule swelling under hydro-thermal
           treatment
    • Abstract: Publication date: October 2019Source: Food Structure, Volume 22Author(s): François Deslandes, Artemio Plana-Fattori, Giana Almeida, Gabrielle Moulin, Christophe Doursat, Denis FlickWe propose an automatic algorithm to analyse the swelling kinetics of individual particles floating in a diluted suspension. Our approach is illustrated with a case study in which a diluted aqueous suspension of starch granules are submitted to various heating treatments. The evolution of modified waxy maize starch granules placed on a temperature-controlled stage was tracked using time-lapse light microscopy (one image per second). We relied on an automatic algorithm, developed for the present study, to estimate morphological and kinetic parameters for a large number of granules. Observations showed that above a given temperature, starch granules will evolve towards an equilibrium size. Due to variability of swelling kinetic, individual behaviour was different from the global one. These results suggest that modelling works should take into account the size heterogeneity and kinetic variability of starch granules.Graphical abstractGraphical abstract for this article
       
  • Potential of neutron powder diffraction for the study of solid
           triacylglycerols
    • Abstract: Publication date: Available online 12 September 2019Source: Food StructureAuthor(s): H.E. Maynard-Casely, N. Booth, A.E. Leung, B.H. Stuart, P.S. ThomasWe present a high-resolution neutron powder diffraction study of the triclinic β form of tripalmitin as well as in situ crystallisation experiments, monitored with neutron diffraction, conducted over three different cooling rates. We use the results from the high-resolution study to anticipate if neutron diffraction could be beneficial in differentiating the polymorphism in triacylglycerol systems that has recently been reported. We extend this to present an analysis of a diffraction pattern of cocoa butter, to establish the potential for neutron diffraction to study the (hydrogenous) forms used in food production.Graphical abstractGraphical abstract for this article
       
  • Gelation of oil using combination of different free fatty acids
    • Abstract: Publication date: Available online 19 July 2019Source: Food StructureAuthor(s): Limor Harris, Jasmine Rosen-Kligvasser, Maya Davidovich-PinhasOil structuring system based on two different types of free fatty acids was examined using lauric acid (LA, 12:0) and behenic acid (BA, 22:0) as a model. The ability of different LA:BA ratios to structure canola oil was found to directly relate to the BA concentration, suggesting a stronger impact of the larger molecular architecture on the network formation. In addition, the mechanical performance of the LA:BA was hindered by the presence of LA thus producing softer gels compared to the simple addition of each component, suggesting an antagonistic effect between the two species. Similar trend was observed using various total structuring agent concentrations. Further rheology analysis revealed a thermo-gelation process controlled by BA crystallization in the LA:BA mixture emphasizing the role of BA in the network structure. This effect was also demonstrated in the network microstructure and oil binding capacity of LA:BA mixture, which resembled the characteristics of BA. Nano-structural analysis illustrated the presence of reflection peaks from both molecular species suggesting that separate nano-crystals were received. Thus, gel network was stabilized by the assembly of LA and BA nano-crystals. The current research demonstrate the first attempt to use combination of two different fatty acids to formulate oleogel matrix. The results clearly show that by introducing a mixture of fatty acids, and by choosing the fatty acids type and ratio, one could modify in a controlled manner the aforementioned properties, and thus fine-tune the oleogel performance for a specific application.Graphical abstractGraphical abstract for this article
       
  • Small and ultra-small angle neutron scattering studies of commercial milk
    • Abstract: Publication date: Available online 2 July 2019Source: Food StructureAuthor(s): Carl P. Adams, Nukhalu Callaghan-Patrachar, Fernanda Peyronel, John Barker, David A. Pink, Alejandro G. MarangoniMilk and milk products are an essential part of global nutrition and the world-wide food industry. Studies of milk components using scattering techniques is well documented in the literature. However, those studies focused on the q scattering wavevector region 10−3 
       
  • Characterization of apples (Granny Smith) dried in industrial equipment
           and the relationship with drying mechanisms
    • Abstract: Publication date: Available online 7 June 2019Source: Food StructureAuthor(s): Luis A. Segura-Ponce, Valeria A. Soto-Pardo, Marco F. Guzmán-MezaThe aim of this paper was to study the effect of a convective continuum industrial drying process on microstructural changes, bulk density, and total soluble solids of apple slices (inner and surface) and their relationship with drying mechanisms. Experiments were carried out with a conveyor dryer (Proctor & Schwartz, model k97058) that includes three continuum stages (A, B, and C). Apple samples (Granny Smith) were taken in accordance with drying equipment feasibility; raw materials were obtained at dryer input, partially dried apple samples between stages A and B and between stages B and C, and dried apple samples were obtained at dryer output. Moisture content and bulk density were determined for all apple samples, and total soluble solids content of whole apple samples and their external surface were determined. Some apple samples were rapidly frozen (-195.8 °C) for observation by scanning electron microscopy (SEM). Results showed the presence of two possible drying mechanisms: evaporation at the beginning of the drying process (stage A) and liquid water transport in stages B and C. A remarkable difference in the total soluble solids content and microstructure between external and internal zones of apple samples was experimentally determined. More studies at industrial scale are needed to improve the final quality of dried products.Graphical abstractGraphical abstract for this article
       
  • Structural and compositional changes during UHT fouling removal –
           Possible mechanisms of the cleaning process
    • Abstract: Publication date: Available online 7 June 2019Source: Food StructureAuthor(s): Carin Hagsten, Annika Altskär, Stefan Gustafsson, Niklas Lorén, Christian Trägårdh, Fredrik Innings, Lars Hamberg, Marie Paulsson, Tommy NylanderUltra-high temperature (UHT) treatment of milk forms a deposit or fouling in the processing equipment that is mineral-based with an enclosed protein network. This study addresses the fundamental mechanisms that control the removal of this deposit. For this purpose, the structural and compositional changes during the cleaning process have been studied. The structure analysis was performed with scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) on samples that were quenched at different stages of the cleaning process. It was found for acid cleaning that the mineral content is rapidly decreasing in the fouling layer as the cleaning continues, but there is still an intact protein structure with the similar thickness as the original fouling. For alkali cleaning, part of the protein structure was subsequently removed from the outside towards the stain-less steel as a function of time, while the mineral structure was mostly remaining. The break-up of the organic network structure, which likely involves depolymerization of protein aggregates, were found to control the cleaning efficiency. The weakening of the protein network facilitates the removal of the UHT fouling layer during the acid cleaning step and allow for an efficient cleaning cycle. The chemical reactions that occur within the fouling layer between the hydroxyl ions and the protein network was modeled according to a depolymerization reaction and a mechanistic model of the cleaning process is presented.Graphical abstractGraphical abstract for this article
       
  • Cheese proteolysis and matrix disintegration during in vitro
           digestion
    • Abstract: Publication date: Available online 22 May 2019Source: Food StructureAuthor(s): Krīstine Žolnere, Matthew Arnold, Benjamin Hull, David W. EverettThe proteolytic changes under in vitro digestive conditions were examined by urea-polyacrylamide gel electrophoresis, Kjeldahl determination of nitrogen, and fluorescamine analysis to evaluate the level of free amino terminal groups as an indicator of the degree of proteolysis. The protein and fat components of cheese digesta were visualized by confocal laser scanning microscopy. Cheese disintegration and subsequent release of proteins and polypeptides was quantified after each of three in vitro digestion phases: oral, gastric (pepsin, pH 2), and intestinal (pancreatic enzymes, pH 6.8). Most of the disintegration of the cheese protein matrix (˜ 75%), proteolysis, and protein release occurred during the intestinal digestion phase. Fat aggregate release from the cheese matrix mostly occurred in the gastric and intestinal digestion phases, and globules became more spherical after the gastric phase. Proteolysis took place primarily in the gastric and intestinal phases. These results show the importance of microstructure and the digestive environment on the release of cheese components.Graphical abstractGraphical abstract for this article
       
  • Molecular Dynamics Simulation of the Adsorption of Mung Bean Defensin VrD1
           to a Phospholipid Bilayer
    • Abstract: Publication date: Available online 17 May 2019Source: Food StructureAuthor(s): Huda A. Alghamdi, Lydia J. Campbell, Stephen R. EustonDefensins are small peptides with anti-microbial properties and potential use as anti-fungal agents in foods. Molecular dynamics simulation elucidated the mechanisms of anti-fungal activity, by following the interaction between mung bean defensin VrD1 peptide and a diphosphatidylcholine (DPPC) bilayer. VrD1 interacts with the bilayer, initially, via electrostatic interaction between cationic amino acid side chains of lysine and arginine and the negatively charged DPPC head group. This initial docking of the VrD1 with the interface is independent of the peptide orientation at first approach, and is similar to the mechanism observed for lysozyme, also a cationic protein. Gradual penetration of the VrD1 peptide into the acyl chain leaflet of the bilayer follows. Some change to the tertiary fold of the protein occurs upon insertion of the peptide into the bilayer, but no significant changes to the secondary structure, with evidence of a stabilization of the VrD1 conformation upon adsorption. The net effect of VrD1 penetration into the bilayer is a disruption of the acyl chain order in the DPPC, which in a cell membrane would lead to disruption of metabolic processes and ultimately to cell death.Graphical abstractGraphical abstract for this article
       
  • Kernel structure in breads reduces in vitro starch digestion rate and
           estimated glycaemic potency only at high grain inclusion rates
    • Abstract: Publication date: Available online 25 April 2019Source: Food StructureAuthor(s): Akila SRV, Suman Mishra, Allan Hardacre, Lara Matia-Merino, Kelvin Goh, Frederick Warren, John MonroAbstractAlthough whole grain or wholemeal breads may be healthier than white breads because of their content of dietary fibre, vitamins and minerals, the relative glycaemic potency of New Zealand commercial breads is unknown. The contribution of grain structure to the rate and proportion of starch digested during human foregut digestion was estimated using in vitro digestion of breads differing in grain particle size and content. The bread samples were digested either as intact cubes or following homogenization to eliminate coarse (> 1 mm) grain structures. The relative glycaemic potency of the intact breads was estimated from glycaemic glucose equivalents (GGE) released during 120 minutes of digestion, and ranged from 34 GGE /100 g for white and most wholemeal breads to about 18 GGE /100 g for a rye bread containing 65% semi-intact kernels. Differences in GGE release between homogenized samples of the breads were due mainly to the wet weight proportion of digestible carbohydrate in the bread. In general, up to 35% of kibbled grain particles (>1 mm), as seen in most breads, had little effect on the rate of starch digestion whereas breads with> 65% of>1 mm particles (rye bread) significantly reduced the rate of starch digestion. It was concluded that the proportion of intact grains was insufficient to lower glycaemic potency in all but one of the breads (rye) evaluated. However, the glycaemic potency of breads may be reduced by lowering the proportion of carbohydrate, or increasing the proportion of larger grain particles, in the bread.
       
  • pH and protein to polysaccharide ratio control the structural properties
           and viscoelastic network of HIPE-templated biopolymeric oleogels
    • Abstract: Publication date: Available online 25 April 2019Source: Food StructureAuthor(s): Wahyu Wijaya, Qing-Qing Sun, Lien Vermeir, Koen Dewettinck, Ashok R. Patel, Paul Van der MeerenThe structural stability of emulsion-templated oleogels stabilized by a mixture of biopolymers is affected by the solidity of the structured interface after the aqueous phase removal and shearing process. In this work, the properties and stability of oleogels obtained from HIPE templates were strongly affected by the pH and the ratio of biopolymers in a mixture, i.e. sodium caseinate (SC) and alginate (ALG). A dry-heat treated SC:ALG mixture was also employed for the preparation of HIPE-templated oleogels as a comparison to those stabilized by pH-adjusted SC:ALG mixtures. We found that the pH and the ratio of SC:ALG significantly influenced the micro- and macrostructural properties of HIPEs and oleogels: the pH controlled the aggregation in the SC:ALG mixture, whereby a pH in the proximity of the pI of the protein was leading to poor stabilization properties, while the ratio of SC:ALG (at fixed alginate concentration) played a significant role in thickening the interface which served as a structural framework to successfully entrap oil. Microstructure and bulk property links were further probed through rheological studies, whereby physically stable oleogels with a high gel strength and a high oil binding capacity were obtained at a SC:ALG ratio of 12:1 at pH 7.0. Furthermore, the HIPE-templated oleogels stabilized by dry-heat treated SC:ALG mixtures showed comparable results with those stabilized by SC:ALG mixed dispersions at pH 7.0. We believe such label-friendly novel colloidal systems with interesting textures could find promising applications as saturated fat replacers in lipid-based food formulations.Graphical abstractGraphical abstract for this article
       
  • Pickering emulsion stabilized by protein nanogel particles for delivery of
           curcumin: Effects of pH and ionic strength on curcumin retention
    • Abstract: Publication date: Available online 23 April 2019Source: Food StructureAuthor(s): Andrea Araiza-Calahorra, Anwesha SarkarThis study aimed to design whey protein nanogel particles (WPN)-stabilized Pickering emulsion as a delivery vehicle for curcumin (CUR). Firstly, the effectiveness of WPN to stabilize medium chain triglyceride (MCT) oil was assessed using droplet sizing, microscopy across scales, surface coverage calculations and interfacial viscosity measurements. Then, the ability of this delivery vehicle to encapsulate CUR and the effects of pH and ionic strengths on the retention of CUR were investigated in an in vitro release model at 37 ○C. Results demonstrate that 1.0 wt% WPN was sufficient to create a monolayer of particles at the droplet surface resulting in ultra-stable droplets that were resistant to coalescence over a year. Addition of 500 µg/ mL of CUR did not result in any change in the droplet size of the Pickering emulsion droplets. The CUR was fully retained within the Pickering emulsions, which might be attributed to the nanometric size of the gaps (≅30 nm) at the interface that did not allow CUR to diffuse out into the release media. The partitioning of CUR to the dispersed phase was influenced by pH of the media. Increased binding affinities between CUR and WPN at the interface (binding affinity constant, Ka = 1 × 104 M-1) existed at pH 3.0 as compared to that at pH 7.0 (Ka = 6.67 × 101 M-1) owing to the electrostatic interactions between CUR and interfacial WPN in the former. Such binding affinities between CUR and interfacial WPN at pH 7.0 was further influenced by presence of ions.Graphical abstractGraphical abstract for this article
       
 
JournalTOCs
School of Mathematical and Computer Sciences
Heriot-Watt University
Edinburgh, EH14 4AS, UK
Email: journaltocs@hw.ac.uk
Tel: +00 44 (0)131 4513762
 


Your IP address: 3.229.142.175
 
Home (Search)
API
About JournalTOCs
News (blog, publications)
JournalTOCs on Twitter   JournalTOCs on Facebook

JournalTOCs © 2009-