The most viewed article in each of these journals through the 4th quarter of 2008. An interesting mix from wine maturation to antioxidants in cereals and in vegetables, packaging and lignocellulosic biomass, and gluten-free breads
Most downloaded from
(list is updated each day based on the volume of full text downloads).
Network Formation in Gluten-Free Bread with Application of Transglutaminase. Michelle M. Moore, Meike Heinbockel, Peter Dockery, H. M. Ulmer, and Elke K. Arendt
Cereal Chemistry 2006, Volume 83, Number 1: 28-36.
Abstract excerpt: One of the main problems associated with gluten-free bread is obtaining a good structure…
From the IFT weekly newsletter:
A study published in the Journal of Food Science shows the influence of home cooking methods on the antioxidant activity of 20 vegetables.
Influence of Cooking Methods on Antioxidant Activity of Vegetables. A. M. JIM´ENEZ-MONREAL, L. GARC´IA-DIZ, M. MART´INEZ-TOM´E, M. MARISCAL, AND M. A.MURCIA.Journal of Food Science. Volume 74 Issue 3, Pages H97 – H103
Abstract excerpt: The influence of home cooking methods (boiling, microwaving, pressure-cooking, griddling, frying, and baking) on the antioxidant activity of vegetables has been evaluated in 20 vegetables, using different antioxidant activity assays (lipoperoxyl and hydroxyl radicals scavenging and TEAC). Artichoke was the only vegetable that kept its very high scavenging-lipoperoxyl radical capacity in all the cooking methods…
Science Direct’s most viewed articles – October through December 2008
Trends in Food Science & Technology
Biodegradable polymers for food packaging: a review. Valentina Siracusa, Pietro Rocculi, Santina Romani and Marco Dalla Rosa
Abstract excerpt: For a long time polymers have supplied most of common packaging materials because they present several desired features like softness, lightness and transparency. However, increased use of synthetic packaging films has led to a serious ecological problems due to their total non-biodegradability…
Chemical studies of anthocyanins: A review
Food Chemistry, Volume 113, Issue 4, Pages 859-871
Castaneda-Ovando, A.; Pacheco-Hernandez, Ma.d.L.; Paez-Hernandez, Ma.E.; Rodriguez, J.A.; Galan-Vidal, C.A.
Abstract excerpt: Anthocyanins are natural colorants which have raised a growing interest due to their extensive range of colours, innocuous and beneficial health effects. Despite the great potential of application that anthocyanins represent for food, pharmaceutical and cosmetic industries, their use has been limited because of their relative instability and low extraction percentages…
Food Research International
Asian noodles: History, classification, raw materials, and processing. Food Research International, Volume 41, Issue 9, Pages 888-902
Abstract excerpt: Noodles in various contents, formulations, and shapes have been the staple foods for many Asian countries since ancient time. They can be made from wheat, rice, buckwheat, and starches derived from potato, sweet potato, and pulses…
The above article is from my colleague Bin Xiao Fu of the Canadian International Grains Institute about a specialty research area we share. My article is sixth most downloaded from “Cereal Chemistry” Instrumental Measurement of Physical Properties of Cooked Asian Wheat Flour Noodles. Andrew S. Ross. Cereal Chemistry 2006, Volume 83, Number 1: 42-51.
Innovative Food Science & Emerging Technologies
The effects of AC electric field on wine maturation. Innovative Food Science & Emerging Technologies, Volume 9, Issue 4, Pages 463-468
Zeng, X.A.; Yu, S.J.; Zhang, L.; Chen, X.D.
Abstract excerpt: A pilot plant scale innovative technique applying AC high voltage electric field to accelerate wine aging of Young Cabernet Sauvignon is reported in this paper…
Journal of Cereal Science
Is the in vitro antioxidant potential of whole-grain cereals and cereal products well reflected in vivo? Journal of Cereal Science, Volume 48, Issue 2, Pages 258-276
Fardet, A.; Rock, E.; Remesy, C.
Abstract excerpt: There is strong epidemiological evidence that whole-grain cereals protect the body against age-related diseases such as diabetes, cardiovascular diseases and some cancers…
LWT – Food Science and Technology
Application of molecular identification tools for Lactobacillus, with a focus on discrimination between closely related species: A review. LWT – Food Science and Technology, Volume 42, Issue 2, Pages 448-457. Singh, S.; Goswami, P.; Singh, R.; Heller, K.J.
Abstract excerpt: Lactobacillus is among the most important GRAS food lactic acid bacteria, with nearly 140 species at present, mostly of industrial importance. Being part of the natural flora of a range of food products like raw milk, fermented dairy products, fruits, vegetables, meat products they also serve as starters for a number of fermented food products either to enhance the quality or to add health benefits…
Journal of Food Engineering
A review of life cycle assessment (LCA) on some food products. Journal of Food Engineering, Volume 90, Issue 1, Pages 1-10. Roy, P.; Nei, D.; Orikasa, T.; Xu, Q.; Okadome, H.; Nakamura, N.; Shiina, T.
Abstract excerpt: Life cycle assessment (LCA) is a tool that can be used to evaluate the environmental load of a product, process, or activity throughout its life cycle. Today’s LCA users are a mixture of individuals with skills in different disciplines who want to evaluate their products, processes, or activities in a life cycle context. This study attempts to present some of the LCA studies on agricultural and industrial food products, recent advances in LCA and their application on food products…
Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins. Food Hydrocolloids, Volume 23, Issue 3, Pages 563-576
Karim, A.A.; Bhat, R.
Abstract excerpt: Food and pharmaceutical industries all over the world are witnessing an increasing demand for collagen and gelatin. Mammalian gelatins (porcine and bovine), being the most popular and widely used, are subject to major constraints and skepticism among consumers due to socio-cultural and health-related concerns. Fish gelatin (especially from warm-water fish) reportedly possesses similar characteristics to porcine gelatin and may thus be considered as an alternative to mammalian gelatin for use in food products. Production and utilization of fish gelatin not only satisfies the needs of consumers, but also serves as a means to utilize some of the byproducts of the fishing industry…
Food Quality and Preference
Obesity and emotions: Differentiation in emotions felt towards food between obese, overweight and normal-weight adolescents • Food Quality and Preference, Volume 20, Issue 1, Pages 62-68. Barthomeuf, L.; Droit-Volet, S.; Rousset, S.
Abstract excerpt: The current study examined variations in the emotional intensity felt towards food pictures as a function of the participants’ body mass index (BMI). A total of 111 adolescents were instructed to actually imagine eating 30 food products illustrated in a picture and to rate their emotions on a five-point scale…
Pretreatments to enhance the digestibility of lignocellulosic biomass • Bioresource Technology, Volume 100, Issue 1, Pages 10-18. Hendriks, A.T.W.M.; Zeeman, G.
Abstract excerpt: Lignocellulosic biomass represents a rather unused source for biogas and ethanol production. Many factors, like lignin content, crystallinity of cellulose, and particle size, limit the digestibility of the hemicellulose and cellulose present in the lignocellulosic biomass. Pretreatments have as a goal to improve the digestibility of the lignocellulosic biomass…