International Journal of Food Science & Technology (INT J FOOD SCI TECH )

Publisher: Institute of Food Science and Technology (U.K.), Blackwell Publishing

Description

Published for the Institute of Food Science and Technology (UK). This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.

  • Impact factor
    1.24
    Show impact factor history
     
    Impact factor
  • 5-year impact
    1.47
  • Cited half-life
    5.70
  • Immediacy index
    0.15
  • Eigenfactor
    0.01
  • Article influence
    0.34
  • Website
    International Journal of Food Science and Technology website
  • Other titles
    International journal of food science & technology (Online), International journal of food science and technology
  • ISSN
    0950-5423
  • OCLC
    42201700
  • Material type
    Document, Periodical, Internet resource
  • Document type
    Internet Resource, Computer File, Journal / Magazine / Newspaper

Publisher details

Blackwell Publishing

  • Pre-print
    • Author can archive a pre-print version
  • Post-print
    • Author cannot archive a post-print version
  • Restrictions
    • Some journals impose embargoes typically of 6 or 12 months, occasionally of 24 months
    • no listing of affected journals available as yet
  • Conditions
    • See Wiley-Blackwell entry for articles after February 2007
    • Publisher version cannot be used
    • On author or institutional or subject-based server
    • Server must be non-commercial
    • Publisher copyright and source must be acknowledged with set statement ("The definitive version is available at www.blackwell-synergy.com ")
    • Articles in some journals can be made Open Access on payment of additional charge
    • 'Blackwell Publishing' is an imprint of 'Wiley-Blackwell'
  • Classification
    ​ yellow

Publications in this journal

  • [Show abstract] [Hide abstract]
    ABSTRACT: The major sources of dietary lipids are edible oils, which include both vegetable and fish oils. Crude oil extracted from vegetable and fish sources contain mono-, di-, triacylglycerols along with impurities, which necessitates refining. The main objective of refining is to remove the contaminants that adversely affect the quality of oil, thereby reducing the shelf life and consumer acceptance. However, this refining process needs to be tailored as the composition of crude oil is highly variable, depending upon the plant/fish species, geographical location of the source and method of oil extraction. Recently, extensive efforts have been made to develop refining technology, using either conventional physical/chemical processes or several unconventional processes including biological and membrane processes. The first section of this review gives a brief description of general composition of some commonly used vegetable and fish oils, followed by the review of various refining methods and their effects on the oil constituents. Finally, an effort is made to understand the technological gaps in the existing methods and possible directions of research to overcome the said gaps.
    International Journal of Food Science & Technology 09/2014;
  • [Show abstract] [Hide abstract]
    ABSTRACT: Greco grape (Vitis vinifera L.), a typical white variety of Campania region in the South of Italy, was investigated for the first time determining volatile-free and glycosidically bound secondary metabolites that could be at the base of the aroma profile of DOCG ‘Greco di Tufo’ wines. C18 reversed-phase isolates of ‘Greco’ musts have been investigated by gas chromatography/mass spectrometry. ‘Greco’ must resulted characterised by a content of glycoconjugated terpenoids ranging from 180 to 370 lg L �1. Linalool and geraniol detected in the ‘Greco’ must above their odour thresholds could explain a floral character attributed to the wine. Guaiacol in free fraction, 4-vinylguaiacol and eugenol in the bound fraction could be at the origin of nutty and spicy notes of the wine. Some observations of this study also show that precursors of floral, spicy and nutty odorants seem to be enhanced by clay soil and good sun exposure.
    International Journal of Food Science & Technology 03/2014; 49(3):711-717.
  • [Show abstract] [Hide abstract]
    ABSTRACT: A combination of chitosan biopolymer, nanoclay and rosemary essential oil was prepared as a functional bionanocomposite (FBN). Its ability to improve the shelf life of refrigerated (4 ± 1 °C) silver carp fillets was studied. The fresh fillets were left untreated as a control or coated with chitosan, chitosan/clay bionanocomposite and chitosan/clay/rosemary essential oil (Ch/clay/REO) FBN. Then, they were evaluated for chemical, microbial and sensory properties over 16-day storage. The samples coated with the FBN had the lowest pH and total volatile basic nitrogen. Ch/clay/REO coating efficiently retarded lipid oxidation by decreasing peroxide, free fatty acid and thiobarbituric acid production in the samples. The coating also reduced total viable and psychrotrophic count of the fillets more than 1.5 log by the end of storage.
    International Journal of Food Science & Technology 03/2014; 49(3):811-818.
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    ABSTRACT: Using hot water extraction, a large number of polysaccharides were obtained from Cucurbita maxima. A DEAE‐Sepharose CL‐6B chromatography column was used to isolate the major polysaccharides from C. maxima. Two fractions were obtained (LP2‐1 and LP2‐2). LP2‐1 and LP2‐2 consisted of neutral polysaccharides (MW: 1.02 × 104 and 4.32 × 108 g mol−1, respectively) comprised mainly of galactose units. Analyses by FT‐IR spectrometry, partial acid hydrolysis, periodate oxidation, Smith degradation and GC‐MS indicated that LP2‐1 consisted of 85.3% (1→4) glycosidic linkages and 1.7% (1→3) or (1→6) glycosidic linkages. The LP2‐1 backbone consisted of (1→4)‐linked galactose units, which occasionally branched at O6 or O3. The branches were composed of (1→4)‐linked galactose and terminated with galactose (13%). Two sulphated derivatives (SLP2‐1 and SLP2‐2) with variable degrees of sulphation (DS) were obtained by the sulphur trioxide–pyridine method, without degradation of the polysaccharide. DS of PL2‐1 and PL2‐2 was 0.19 and 0.20, respectively.
    International Journal of Food Science & Technology 02/2014; 49(2).
  • [Show abstract] [Hide abstract]
    ABSTRACT: The aim of this work was to evaluate the effect of various atmosphere compositions (20% CO2/80% N2 for modified atmosphere packaging (MAP) 1, 50% CO2/50% N2 for MAP 2, 70% CO2/30% N2 for MAP 3 and vacuum packaging) on the microbial (mesophiles, psychrophiles, Pseudomonas spp., Brochothrix thermosphacta and Enterobacteriaceae), physical, chemical [trimethylamine (TMA) and total volatile basic nitrogen (TVBN)] and sensorial characteristics of broadtail squid (Illex coindetii) stored for 10 days at 2 ± 1 °C. All microbial populations were severely restrained by MAP 3 with the exception of Enterobacteriaceae, which seemed to take advantage of the lack of competitive microflora and had enhanced microbial counts on MAP samples (P 2 atmospheres, even though both elevated in all studied conditions. Shelf life based on sensory characteristics was determined to be 10, 8, 6, 6 and 4 days for MAP 3, MAP 2, MAP 1, vacuum and control samples, respectively.
    International Journal of Food Science & Technology 01/2014; 49(2).
  • [Show abstract] [Hide abstract]
    ABSTRACT: Hams from Norwegian Duroc pigs, reared and fed identically, were dry-cured using three different processing methods: Spanish Serrano (SS), Norwegian Parma-style (PS), and deboning before curing (ND). The fatty acid compositions of the green and dry-cured hams were analysed in terms of their neutral lipid, phospholipid and free fatty acid contents, and correlated to sensory attributes. Although the three dry-curing processes were quite different, the hams´ lipid profiles, lipid degradation patterns and lipid-associated sensorial characteristics differed only slightly. The phospholipids were the most extensively degraded lipid class (88, 89 and 84 % degradation in PS, SS and ND hams, respectively) for all processing methods. The SS and PS hams had slightly riper sensory profiles due to their extensive conversion of fatty acids into aroma components. The free fatty acid contents of PS, SS and ND hams were 6.3, 6.2 and 7.5 times greater than those of green hams, respectively.
    International Journal of Food Science & Technology 01/2014;
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    ABSTRACT: Rice bran protein concentrate (RBPC) was prepared from defatted rice bran and hydrolysed by alcalase at different hydrolysis times. As the hydrolysis times increased, the degree of hydrolysis (DHs) increased. RBPC hydrolysate obtained at 50 min (RBPCH‐50) had the highest inhibitory efficiency on soybean lipoxygenase (LOX) activity (66%). The inhibition kinetics of the reaction analysed by Lineweaver–Burk plots indicates that RBPCH‐50 is a competitive inhibitor. RBPCH‐50 inhibited soybean LOX with an IC50 of 11.73 μg μL−1 RBPCH‐50, and the obtained KI was 4.59 μg μL−1 RBPCH‐50. LOX inhibitory activity of RBPCH‐50 was significantly higher than that of 50 and 100 ppm butylated hydroxyanisole (BHA) and 50, 100, and 200 ppm butylated hydroxytoluene (BHT) (P ≤ 0.05); however, LOX inhibitory activity of RBPCH‐50 was similar to that of 200 ppm BHA (P > 0.05). Therefore, RBPCH might potentially be used as a natural LOX inhibitor.
    International Journal of Food Science & Technology 01/2014; 49(2).
  • [Show abstract] [Hide abstract]
    ABSTRACT: Effect of rice bran protein extract (RBPE) on enzymatic browning inhibition in potato puree was studied by colour measurement and polyphenol oxidase (PPO) inhibition. RBPE inhibited browning in potato puree and showed a higher per cent potato PPO inhibition at pH 4.0 and 5.0 than those at pH 3.0, 6.0 and 7.0 (P ≤ 0.05). RBPE heated to 40 and 60 °C had browning inhibition in potato puree and per cent potato PPO inhibition at a similar extent to unheated RBPE (P > 0.05). Browning inhibition and per cent potato PPO inhibition of RBPE were decreased when it was heated to 80 °C (P ≤ 0.05). RBPE inhibited browning in potato puree higher than 5, 10 and 20 mm ascorbic acid and 5 and 10 mm citric acid (P ≤ 0.05). Regarding the kinetics study, RBPE exhibited a mixed‐type inhibition for potato PPO. Therefore, RBPE has a potential to be used as a natural antibrowning agent in the potato industry.
    International Journal of Food Science & Technology 01/2014; 49(2).
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    ABSTRACT: The antioxidant activities of ethanol extracts of rosemary (Rosmarinus officinalis L.) (RE) were tested in natural sunflower oil stored at 60 °C by measuring their peroxide values (POV), thiobarbituric acid‐reactive substances (TBARS), free fatty acid (FFA) content and p‐anisidine value (AnV) after regular intervals compared with synthetic antioxidants. After 3 weeks of storage at 60 °C, sunflower oil containing 200 mg kg−1 rosemary extracts showed lower POVs (75.7 ± 0.47 meq kg−1), thiobarbituric acid‐reactive substances (TBARS)(0.161 ± 0.002 μg mL−1), FFA contents (0.45 ± 0.04 mg g−1) and AnV (12.4 ± 0.02) than the control sample. Sunflower oil containing 200 ppm butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert‐butylhydroquinone (TBHQ) showed POVs (204 ± 0.68, 159 ± 0.55, 20 ± 0.49 meq kg−1), thiobarbituric acid‐reactive substances (TBARS) (0.171 ± 0.002, 0.184 ± 0.002, 0.069 ± 0.001 μg mL−1), FFA contents (0.34 ± 0.03, 0.46 ± 0.03, 0.2 ± 0.01 mg g−1) and AnV (14.7 ± 0.03, 16.5 ± 0.04, 6.77 ± 0.01), respectively, after 3 weeks of storage at 60 °C. These results illustrate that rosemary extracts exhibited very strong antioxidant activity, almost equal to that of synthetic antioxidants (BHA and BHT).
    International Journal of Food Science & Technology 01/2014; 49(2).
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    ABSTRACT: The effects of different concentrations of calcium hydroxide [Ca(OH)2] and calcium lactate [C6H10O6Ca] on the functional and physical properties of extruded (EF) and nixtamalised (NF) blue maize flours were evaluated. Calcium source and concentration showed no significant effects on the EF expansion index. The water absorption index (WAI) of EF decreased as the concentrations of both calcium sources increased, and NF with C6H10O6Ca had the lowest WAI. The thermal and pasting properties of NFs were higher than those of EF. NF with C6H10O6Ca showed the highest final viscosity (FinV), indicating less damage to the starch granules, and this was correlated with microscopic analysis. In contrast, the FinV of EFs was significantly affected by calcium source and concentration. Extrusion with 0.3% and nixtamalisation at 2.95% of C6H10O6Ca yielded high WAI value and the best rheological properties in maize flour, respectively. These results suggest the use of C6H10O6Ca in extrusion or nixtamalisation to produce blue maize flours for tortilla or snacks with antioxidants.
    International Journal of Food Science & Technology 01/2014; 49(2).
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    ABSTRACT: Effects of addition of tomato pulp on the quality parameters of the extrudates, and effects of extrusion on the functional properties of the extrudates were investigated. Bulk density, volume expansion index, longitudinal expansion index and porosity did not indicate a significant difference between the extrudates with or without tomato pulp. Sectional expansion index showed a slight increase with pulp addition. Textural analysis indicated that hardness and fracturability of the extrudates with or without pulp did not show a significant difference. DPPH (2, 2‐diphenyl‐1‐picrylhydrazyl) radical scavenging activity test indicated that antioxidant activity of tomato pulp added extrudates decreased from 16.71 ± 0.42 to 12.84 ± 0.36 μmol Trolox equivalent/g dry weight after extrusion. Total phenol content decreased from 15.37 ± 0.09 to 7.49 ± 0.11 mg gallic acid equivalent/g dry weight after extrusion process. The results suggest that tomato pulp can successfully be added as a functional ingredient to develop new functional extruded food products.
    International Journal of Food Science & Technology 01/2014; 49(2).