Now showing items 1-10 of 97
Antimicrobial activity of Arg–Ser–Ser against the food-borne pathogen Pseudomonas aeruginosa
(Wiley on behalf of Institute of Food Science and Technology, 2019-07-15)
We had previously reported a peptide sequence, Arg–Ser–Ser (RSS), which was identified after coincubation of an edible orchid species, Dendrobium aphyllum, with Lactobacillus amylolyticus. In this study, we investigated ...
The globalization of food research in the development of safe and health-promoting foods.
(Wiley Online on behalf of the Institute of Food Science and Technology, 2017-01)
Editorial for the 52nd volume of the International Journal of Food Science and Technology (IJFST).
Preparation and characterisation of novelty food preservatives by Maillard reaction between ε-polylysine and reducing sugars
(Wiley on behalf of the Institute of Food Science and Technology, 2019-05)
In order to enhance the application scope and usage effect of ε-polylysine, it was modified by Maillard reaction through endowing antioxidant activity. Characterisations of different type of reaction systems were investigated. ...
Fabrication and assessment of milk phospholipid-complexed antioxidant phytosomes with vitamin C and E: A comparison with liposomes
Evidences have shown that phytosome assemblies are novel drug delivery system. However, studies of phytosomes in food applications are scarce. The characteristics of milk phospholipid assemblies and their functionality in ...
Effect of thermal processing on phenolic profiles and antioxidant activities in Castanea mollissima
(Wiley on behalf of the Institute of Food Science and Technology, 2017-02)
The effect of three domestic thermal processing methods on chestnut fruit was analysed in this study. By evaluating the changes of the contents of free and bound phenolic profiles as well as the antioxidant activity in ...
Temperature alters the structure of membrane lipids and pulsed electric field (PEF) resistance of Salmonella typhimurium
(Wiley Online on behalf of the Institute of Food Science and Technology, 2017-02)
The effect of culture temperature on the conformation of membrane lipid of Salmonella typhimurium as well as their pulsed electric field (PEF) resistance was investigated. Results revealed that S. typhimurium cells cultured ...
The interactions between food components and human nutrition
(Wiley on behalf of the Institute of Food Science and Technology, 2018-04)
As announced in the January editorial of IJFST, a number of virtual issues have been planned in 2018 to celebrate recently published papers focussed on a key area of research. In January, we launched the virtual issue on ...
Characterisation of antibacterial peptide fractions extracted from pomelo nucleus co-incubated with Lactobacillus
(Wiley on behalf of the Institute of Food Science and Technology, 2020-01-03)
Pomelo have been widely reported for its unique flavour and high nutritive value, whereas the antibacterial activity of pomelo nucleus peptides was still poorly understood. We characterised a co‐incubation system of pomelo ...
Extraction and characterisation of pomace pectin from gold kiwifruit (Actinidia chinensis)
Gold kiwifruit pomace extracted using citric acid, water and enzyme (Celluclast 1.5L) were studied in terms of pectin yield, protein, ash, non-starch polysaccharide, galacturonic acid (GalA), neutral sugar composition, ...
Characterization of gold kiwifruit pectin from fruit of different maturities and extraction methods
Studies on gold kiwifruit pectins are limited. In this work, the characterization of pectin isolated from two different stages of maturity of gold kiwifruit, namely early harvested fruit (EHF) and main harvested fruit (MHF) ...