Cover Caption
Journal of Food Science,Volume 83, Issue 10, October 2018. (Source: Journal of Food Science)
Source: Journal of Food Science - October 9, 2018 Category: Food Science Source Type: research
Issue Information ‐ TOC
Journal of Food Science,Volume 83, Issue 10, Page 2403-2404, October 2018. (Source: Journal of Food Science)
Source: Journal of Food Science - October 9, 2018 Category: Food Science Source Type: research
Industrial Applications of Selected JFS Articles
Journal of Food Science,Volume 83, Issue 10, Page 2407-2408, October 2018. (Source: Journal of Food Science)
Source: Journal of Food Science - October 9, 2018 Category: Food Science Source Type: research
Quantitative Analysis of Food Science Trends
Journal of Food Science,Volume 83, Issue 10, Page 2405-2406, October 2018. (Source: Journal of Food Science)
Source: Journal of Food Science - October 9, 2018 Category: Food Science Authors: Jonghoon Kang,
Emily C. Clifton Source Type: research
Meat Color Stability of Ovine Muscles Is Related to Glycolytic Dehydrogenase Activities
Journal of Food Science,Volume 83, Issue 10, Page 2432-2438, October 2018. (Source: Journal of Food Science)
Source: Journal of Food Science - October 9, 2018 Category: Food Science Authors: Jianzeng Xin,
Zheng Li,
Xin Li,
Meng Li,
Guixia Li,
Weili Rao,
Dequan Zhang Source Type: research
Evaluation of Nutritional Compositions, Bioactive Compounds, and Antioxidant Activities of Shanxi Aged Vinegars During the Aging Process
Journal of Food Science,Volume 83, Issue 10, Page 2638-2644, October 2018. (Source: Journal of Food Science)
Source: Journal of Food Science - October 9, 2018 Category: Food Science Authors: Ting Xia,
Jiahui Yao,
Jin Zhang,
Wenhui Duan,
Bo Zhang,
Xiaolin Xie,
Menglei Xia,
Jia Song,
Yu Zheng,
Min Wang Source Type: research
The Mechanisms of Alpha ‐Amylase Inhibition by Flavan‐3‐Ols and the Possible Impacts of Drinking Green Tea on Starch Digestion
AbstractMany studies have shown that flavan ‐3‐ols inhibit mammalian alpha‐amylases but the published IC50 andKi values vary up to a thousand times. We therefore tested the effects of 6 pure flavan ‐3‐ols—abundant in green tea—on the activity of pure porcine pancreatic alpha‐amylase (PPA) under steady‐state kinetic conditions. We used both amylose and maltopentaose as substrates, along with spectrophotometry and chromatography as analytical tools, respectively. A Docking approach w as also used to probe the interaction between PPA and each flavan‐3‐ol. The results showed that the 6 flavan‐3‐ols in...
Source: Journal of Food Science - October 5, 2018 Category: Food Science Authors: V éronique Desseaux,
Pierre Stocker,
Pierre Brouant,
El Hassan Ajandouz Tags: Health, Nutrition, & Food Source Type: research
The Mechanisms of Alpha ‐Amylase Inhibition by Flavan‐3‐Ols and the Possible Impacts of Drinking Green Tea on Starch Digestion
Journal of Food Science, EarlyView. (Source: Journal of Food Science)
Source: Journal of Food Science - October 5, 2018 Category: Food Science Authors: V éronique Desseaux,
Pierre Stocker,
Pierre Brouant,
El Hassan Ajandouz Source Type: research
Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds
Journal of Food Science, EarlyView. (Source: Journal of Food Science)
Source: Journal of Food Science - September 25, 2018 Category: Food Science Authors: Vasiliki Gkarane,
Nigel P. Brunton,
Sabine M. Harrison,
Rufielyn S. Gravador,
Paul Allen,
Noel A. Claffey,
Michael G. Diskin,
Alan G. Fahey,
Linda J. Farmer,
Aidan P. Moloney,
Frank J. Monahan Source Type: research
Responses of Different Cancer Cells to White Tea Aqueous Extract
Journal of Food Science, EarlyView. (Source: Journal of Food Science)
Source: Journal of Food Science - September 25, 2018 Category: Food Science Authors: Liyue Liu,
Bo Liu,
Jinzhou Li,
Shengyang Zhen,
Zuyun Ye,
Meixia Cheng,
Wei Liu Source Type: research
Byproduct Generated During the Elaboration Process of Isotonic Beverage as a Natural Source of Bioactive Compounds
Journal of Food Science, EarlyView. (Source: Journal of Food Science)
Source: Journal of Food Science - September 21, 2018 Category: Food Science Authors: E.C.B.A.Gon çalves
,
J.Lozano‐Sanchez
,
S.Gomes
,
M.S.L.Ferreira
,
L.C.Cameron
,
A.Segura‐Carretero Source Type: research
Transport of ACE Inhibitory Peptides Ile ‐Gln‐Pro and Val‐Glu‐Pro Derived from Spirulina platensis Across Caco‐2 Monolayers
Journal of Food Science, EarlyView. (Source: Journal of Food Science)
Source: Journal of Food Science - September 19, 2018 Category: Food Science Authors: Yuan ‐YuanHe
,
Tao‐TaoLi
,
Jia‐XinChen
,
Xing‐XingShe
,
Di‐FengRen
,
JunLu Source Type: research
The Formation of Acrylamide from and Its Reduction by 3 ‐Aminopropanamide Occur Simultaneously During Thermal Treatment
Journal of Food Science, EarlyView. (Source: Journal of Food Science)
Source: Journal of Food Science - September 19, 2018 Category: Food Science Authors: HaojieWu
,
JieZheng
,
GuangwenZhang
,
CaihuanHuang
,
ShiyiOu Source Type: research
Egg Yolk Extracts as Potential Liposomes Shell Material: Composition Compared with Vesicles Characteristics
Journal of Food Science, EarlyView. (Source: Journal of Food Science)
Source: Journal of Food Science - September 19, 2018 Category: Food Science Authors: AnnaKondratowicz
,
Gra żynaNeunert
,
NataliaNiezgoda
,
JoannaBryś
,
AleksanderSiger
,
MagdalenaRudzińska
,
GrażynaLewandowicz Source Type: research
Preparation and Characterization of Lactobacilli ‐Loaded Composite Films with Sustaining Antipathogenic Activity and Preservation Effect
Journal of Food Science, EarlyView. (Source: Journal of Food Science)
Source: Journal of Food Science - September 17, 2018 Category: Food Science Authors: LuDai
,
YahongYuan
,
ZihanSong
,
YueQiu
,
TianliYue Source Type: research
