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JournalISSN: 0022-1147

Journal of Food Science 

Institute of Food Technologists
About: Journal of Food Science is an academic journal published by Institute of Food Technologists. The journal publishes majorly in the area(s): Ascorbic acid & Medicine. It has an ISSN identifier of 0022-1147. Over the lifetime, 24817 publications have been published receiving 827815 citations. The journal is also known as: JFS & JFS Online.


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Journal ArticleDOI
TL;DR: The Institute of Food Technologists has issued this Scientific Status Summary to update readers on food packaging and its impact on the environment.
Abstract: The Institute of Food Technologists has issued this Scientific Status Summary to update readers on food packaging and its impact on the environment.

1,316 citations

Journal ArticleDOI
TL;DR: In this article, the authors reviewed the current understanding of the lipid oxidation mechanism in oil-in-water emulsions and discussed the major factors that influence the rate of lipid oxidation, such as antioxidants, chelating agents, ingredient purity, ingredient partitioning, interfacial characteristics, droplet characteristics, and ingredient interactions.
Abstract: The susceptibility of lipids to oxidation is a major cause of quality deterioration in food emulsions. The reaction mechanism and factors that influence oxidation are appreciably different for emulsified lipids than for bulk lipids. This article reviews the current understanding of the lipid oxidation mechanism in oil-in-water emulsions. It also discusses the major factors that influence the rate of lipid oxidation in emulsions, such as antioxidants, chelating agents, ingredient purity, ingredient partitioning, interfacial characteristics, droplet characteristics, and ingredient interactions. This knowledge is then used to define effective strategies for controlling lipid oxidation in food emulsions.

1,243 citations

Journal ArticleDOI
TL;DR: In this article, a method based on the reaction of primary amino groups with o-phthaldialdehyde (OPA) was proposed to determine the degree of hydrolysis.
Abstract: When producing hydrolyzed proteins, it is important to determine the degree of hydrolysis (DH). The trinitro-benzene-sulfonic acid (TNBS) method is well established with regard to enzymatic hydrolysis. However, this method is laborious, cannot be used to follow a hydrolysis reaction continuously, and includes hazardous and unstable chemicals. This paper describes a method based on the reaction of primary amino groups with o- phthaldialdehyde (OPA). The conclusion is that the OPA method of analyzing the DH of protein hydrolyses is more accurate, is easier and faster to carry out, has a broader application range, and is environmentally safer than the TNBS method.

1,159 citations

Journal ArticleDOI
TL;DR: In this paper, the authors determined the 2-thiobarbituric acid (TBA) values of raw pork by distillation and extraction methods and those of raw beef by the latter method during storage at 4° and 20°C.
Abstract: SUMMARY 2-Thiobarbituric acid (TBA) values of raw pork were determined by distillation and extraction methods and those of raw beef were determined by the latter method during storage at 4° and –20°C. TBA values of these tissues were low compared to values usually reported for cooked tissue from these animals in similar environments. There were significant animal differences in TBA values of beef and pork; there were significant changes in TBA values of these tissues during storage at 4°C, but changes during storage at –20°C were insignificant. pH and TBA values were inversely related. Mathematical relationships between TBA values of pork and beef during storage at 4°C. between TBA values and pH and between results obtained by the two procedures for determining TBA values of pork during storage are discussed. The extraction method is an acceptable method for determining TBA values and is easier to use than the distillation method. The TBA test has limited use for meat samples that have been frozen.

1,153 citations

Journal ArticleDOI
TL;DR: In this paper, a system for classification of textural characteristics of foods is described, based on fundamental rheological principles, and at the same time is suitable for routine use.
Abstract: SUMMARY Definition of texture is reviewed, and a system for classification of textural characteristics of foods is described. The system is based on fundamental rheological principles, and at the same time is suitable for routine use. Textural characteristics are defined and classified into mechanical and geometrical qualities as well as those related to the moisture and fat content of a product. The mechanical characteristics are subdivided into the primary parameters of hardness, cohesiveness, viscosity, elasticity, and adhesiveness, and into the secondary parameters of brittleness, chewiness, and gumminess. It is pointed out that popular terms used to describe texture often denote degrees of intensity of these characteristics. The proposed classification lends itself to use with both objective and subjective methods of texture characterization.

973 citations

Performance
Metrics
No. of papers from the Journal in previous years
YearPapers
2023246
2022472
2021610
2020792
2019560
2018458