International Journal of Food Properties, Volume 20, Issue 3 (2017)

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International Journal of Food Properties, Volume 20, Issue 3 (2017)

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Articles

Review
Conjugated linoleic acid as functional food in poultry products: A review
Suriya Kumari, Goh Yong Meng & Mahdi Ebrahimi
Pages: 491-506
Published online: 02 Oct 2016
AbstractforConjugated linoleic acid as functional food in poultry products: A review | Full Text | References | PDF (1.3 MB)
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Article
A new acylated and oleanane-type triterpenoid saponin from Gypsophila arrostii roots
Idris Arslan
Pages: 507-513
Published online: 16 Sep 2016
AbstractforA new acylated and oleanane-type triterpenoid saponin from Gypsophila arrostii roots | Full Text | References | PDF (702 KB) | Supplemental
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Article
Antioxidant activity and polyphenol content of Turkish thyme (Thymus vulgaris) monitored by liquid chromatography and tandem mass spectrometry
Ekrem Köksal, Ercan Bursal, İlhami Gülçin, Mustafa Korkmaz, Cüneyit Çağlayan, Ahmet C. Gören & Saleh H. Alwasel
Pages: 514-525
Published online: 16 Sep 2016
AbstractforAntioxidant activity and polyphenol content of Turkish thyme (Thymus vulgaris) monitored by liquid chromatography and tandem mass spectrometry | Full Text | References | PDF (1.2 MB)
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Article
Curing properties of sodium nitrite in restructured goat meat (chevon) jerky
Jung Hoon Lee, LaDonia Alford, Govind Kannan & Brou Kouakou
Pages: 526-537
Published online: 16 Sep 2016
AbstractforCuring properties of sodium nitrite in restructured goat meat (chevon) jerky | Full Text | References | PDF (861.6 KB)
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Article
Physicochemical characteristics, protein hydrolysis, and textual properties of surimi during fermentation with Actinomucor elegans
Dandan Zhao, Fei Lu, Saiqi Gu, Yuting Ding & Xuxia Zhou
Pages: 538-548
Published online: 02 Oct 2016
AbstractforPhysicochemical characteristics, protein hydrolysis, and textual properties of surimi during fermentation with Actinomucor elegans | Full Text | References | PDF (972.4 KB)
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Article
Daphne oleoides: An alternative source of important sesquiterpenes
Ahmet Uysal, Gokhan Zengin, Abdurrahman Aktumsek, Daniela Rigano, Felice Senatore & Murad Aydin Sanda
Pages: 549-559
Published online: 02 Oct 2016
AbstractforDaphne oleoides: An alternative source of important sesquiterpenes | Full Text | References | PDF (986.7 KB)
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Article
Fatty acid composition, enzyme inhibitory, and antioxidant activities of the ethanol extracts of selected wild edible plants consumed as vegetables in the Aegean region of Turkey
Cengiz Sarikurkcu, Serif Targan, Mehmet Sabih Ozer & Bektas Tepe
Pages: 560-572
Published online: 02 Oct 2016
AbstractforFatty acid composition, enzyme inhibitory, and antioxidant activities of the ethanol extracts of selected wild edible plants consumed as vegetables in the Aegean region of Turkey | Full Text | References | PDF (908 KB)
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Article
Thermal properties of duck fatty liver (foie gras) products
Felipe Sánchez Carrillo, Linda Saucier & Cristina Ratti
Pages: 573-584
Published online: 10 Sep 2016
AbstractforThermal properties of duck fatty liver (foie gras) products | Full Text | References | PDF (1.3 MB)
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Article
Investigation of a wild pear species (Pyrus elaeagnifolia subsp. Elaeagnifolia Pallas) from Antalya, Turkey: polyphenol oxidase properties and anti-xanthine oxidase, anti-urease, and antioxidant activity
Nimet Baltas
Pages: 585-595
Published online: 02 Oct 2016
AbstractforInvestigation of a wild pear species (Pyrus elaeagnifolia subsp. Elaeagnifolia Pallas) from Antalya, Turkey: polyphenol oxidase properties and anti-xanthine oxidase, anti-urease, and antioxidant activity | Full Text | References | PDF (843.8 KB)
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Article
Functional properties of pH-shifted protein isolates from bigeye snapper (Priacanthus tayenus) head by-product
Worawan Panpipat & Manat Chaijan
Pages: 596-610
Published online: 02 Oct 2016
AbstractforFunctional properties of pH-shifted protein isolates from bigeye snapper (Priacanthus tayenus) head by-product | Full Text | References | PDF (1.2 MB)
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Article
Thermal, rheological, and mechanical properties of normal corn and potato starch blends
Heidi A. Fonseca-Florido, Juan Hernández-Ávilab, Adriana I. Rodríguez-Hernández, Javier Castro-Rosas, Otilio A. Acevedo-Sandoval, Norberto Chavarria-Hernández & Carlos A. Gómez-Aldapa
Pages: 611-622
Published online: 02 Oct 2016
AbstractforThermal, rheological, and mechanical properties of normal corn and potato starch blends | Full Text | References | PDF (1.1 MB)
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Article
Effect of juice concentration on storage stability, betacyanin degradation kinetics, and sensory acceptance of red-fleshed dragon fruit (Hylocereus polyrhizus) juice
Lee-Fong Siow & Yen-Ming Wong
Pages: 623-632
Published online: 02 Oct 2016
AbstractforEffect of juice concentration on storage stability, betacyanin degradation kinetics, and sensory acceptance of red-fleshed dragon fruit (Hylocereus polyrhizus) juice | Full Text | References | PDF (851.8 KB)
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Article
Water and oil permeability of poroelastic potato discs
Tanjila Alam, Ying Zhao & Pawan S. Takhar
Pages: 633-644
Published online: 02 Oct 2016
AbstractforWater and oil permeability of poroelastic potato discs | Full Text | References | PDF (1,018.3 KB)
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Article
Degradation kinetics of ascorbic acid in encapsulated spray-dried honey powder packaged in aluminium laminated polyethylene and high-density polyethylene
Yogita Suhag & Vikas Nanda
Pages: 645-653
Published online: 02 Oct 2016
AbstractforDegradation kinetics of ascorbic acid in encapsulated spray-dried honey powder packaged in aluminium laminated polyethylene and high-density polyethylene | Full Text | References | PDF (822 KB)
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Article
Identification of pork in beef meatballs using Fourier transform infrared spectrophotometry and real-time polymerase chain reaction
Abdul Rohman, Arini Himawati, Kuwat Triyana, Sismindari & Siti Fatimah
Pages: 654-661
Published online: 13 Oct 2016
AbstractforIdentification of pork in beef meatballs using Fourier transform infrared spectrophotometry and real-time polymerase chain reaction | Full Text | References | PDF (730.4 KB)
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Article
Antioxidant and antihypertensive hydrolysates obtained from by-products of cannery sardine and brewing industries
Elsa F. Vieira & Isabel M.P.L.V.O. Ferreira
Pages: 662-673
Published online: 13 Oct 2016
AbstractforAntioxidant and antihypertensive hydrolysates obtained from by-products of cannery sardine and brewing industries | Full Text | References | PDF (1.3 MB)
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Article
Dihydroactinidiolide from thermal degradation of β-carotene
Hazrulrizawati A. Hamid, Suria Kupan & Mashitah M. Yusoff
Pages: 674-680
Published online: 13 Oct 2016
AbstractforDihydroactinidiolide from thermal degradation of β-carotene | Full Text | References | PDF (574.6 KB)
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Article
Changes in the volatiles, chemical components, and antioxidant activities of Chinese jasmine tea during the scenting processes
Meichun Chen, Yujing Zhu, Bo Liu, Zheng Chen, Jiangmin Zheng, Mindan Guan, Huai Shi, Yanna Wang & Wenwen Yang
Pages: 681-693
Published online: 13 Oct 2016
AbstractforChanges in the volatiles, chemical components, and antioxidant activities of Chinese jasmine tea during the scenting processes | Full Text | References | PDF (1.1 MB) | Supplemental
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Article
Antioxidative and xanthine oxidase inhibitory activities and phytochemical screening of the hydro-alcoholic extract of mace, aril of Myristica fragrans: Implication as an adjuvant therapy in gout
Mohammad Fahad Ullah
Pages: 694-703
Published online: 24 Oct 2016
AbstractforAntioxidative and xanthine oxidase inhibitory activities and phytochemical screening of the hydro-alcoholic extract of mace, aril of Myristica fragrans: Implication as an adjuvant therapy in gout | Full Text | References | PDF (823 KB)
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Article
A study on monitoring of frying performance and oxidative stability of cottonseed and palm oil blends in comparison with original oils
Fatma Nur Arslan, Ayça Nesibe Şapçı, Fatma Duru & Huseyin Kara
Pages: 704-717
Published online: 13 Oct 2016
AbstractforA study on monitoring of frying performance and oxidative stability of cottonseed and palm oil blends in comparison with original oils | Full Text | References | PDF (1,010.9 KB)
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Article
Chemical modification of curcumin: Solubility and antioxidant capacity
Saleh A. Mohamed, Reda M. El-Shishtawy, Omar A.M. Al-Bar & Ahmed R. Al-Najada
Pages: 718-724
Published online: 13 Oct 2016
AbstractforChemical modification of curcumin: Solubility and antioxidant capacity | Full Text | References | PDF (639.3 KB)
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