LEMBAR
HASIL PENILAIAN SEJAWAT SEBIDANG ATAU PEER REVIEW KARYA ILMIAH : JURNAL ILMIAH
Judul Jurnal Ilmiah (Artikel) : Kinetic study on the effects of sugar addition on the thermal degradation of phycocyanin from Spirulina sp.
Jumlah Penulis : 6 orang
Status Pengusul : penulis ke-4
Identitas Jurnal Ilmiah : a. Nama Jurnal : Food Bioscience
b. Nomor ISSN : 2212-4292
c. Vol, No., Bln Thn : Volume 22, April 2018, Pages 85-90
d. Penerbit : Elsevier BV
e. DOI artikel (jika ada) : https://doi.org/10.1016/j.fbio.2018.01.007
f. Alamat web jurnal : https://www.sciencedirect.com/science/article/pii/S221242921 7303693
Alamat Artikel : https://reader.elsevier.com/reader/sd/pii/S2212429217303693?t oken=D70884A477A5306EB2566A638FBD7A0C6A5B9884 A66E202012C29E22E5A2566732CD5AEC17FA4124DBC1C 29C9D054922
g. Terindex : Scopus, Q1
Kategori Publikasi Jurnal Ilmiah : √ Jurnal Ilmiah Internasional (beri pada kategori yang tepat) Jurnal Ilmiah Nasional Terakreditasi
Jurnal Ilmiah Nasional Tidak Terakreditasi
Hasil Penilaian Peer Review :
Komponen Yang Dinilai
Nilai Maksimal Jurnal Ilmiah
Nilai Akhir Yang Diperoleh Internasional
Nasional Terakreditasi
Nasional Tidak Terakreditasi
a. Kelengkapan unsur isi jurnal (10%) 4,00 4
b. Ruang lingkup dan kedalaman pembahasan (30%)
12,00 11
c. Kecukupan dan kemutahiran data/informasi
dan metodologi (30%) 12,00 10
d. Kelengkapan unsur dan kualitas terbitan/jurnal
(30%) 12,00 12
Total = (100%) 40,00 37
Nilai Pengusul = (40% x 37)/5 = 2.96 Catatan Penilaian artikel oleh Reviewer :
1. Kesesuaian dan kelengkapan unsur isi jurnal:
Artikel ini terdiri dari: Title, Abstract, Introduction, Experimental (Materials and Method), Results and Discussion, Conclusion, Acknowledgment, References dan ditulis sesuai dengan Guide for Author. Substansi artikel sesuai dengan bidang ilmu Kimia yang berkaitan dengan Food Bioscience.
2. Ruang lingkup dan kedalaman pembahasan:
Artikel ini berisi tentang studi kinetika degradasi senyawa phycocyanin. Studi kinetika degradasi senyawa phycocyanin ditinjau pula dari aspek penambahan beberapa jenis gula, dimana penambahan gula dapat memberi efek penghambatan laju degradasi.
Aspek kinetika dibahas sangat baik dan detail dimulai dari penentuan orde reaksi, hingga menentukan energi aktivasi degradasi phycocyanin dari masing-masing penambahan jenis gula. Pembahasan dilakukan dengan komprehensif, dengan sintesis dan analisis yang dalam. Kesimpulan yang dihasilkan memberikan kontribusi signifikan pada bidang pangan. Ada pun dari aspek bidang kinetika reaksi, model yang dikembangkan tidak menunjukkan tingkat kebaruan yang signifikan.
3. Kecukupan dan kemutakhiran data/informasi dan metodologi:
Kemutakhiran artikel ini cukup baik. Hal ini ditunjukkan dengan jumlah referensi 10 tahun terakhir menunjukkan 15 dari 33 artikel (45%) adalah 10 tahun terakhir. Metode yang dilakukan belum menunjukkan pengembangan baru dalam model kinetika reaksi. Untuk bidang pangan hasil yang dilakukan memberikan opsi baru yang sangat baik. Metode dituliskan dalam beberapa sub bagian, sehingga para penliti/pembaca dapat mencoba metode tersebut. Data-data juga disajikan cukup detail. Secara umum nilai novelty masih cukup tinggi.
4. Kelengkapan unsur dan kualitas terbitan:
Jurnal diterbitkan oleh Elsevier, United Kingdom, termasuk dalam jurnal terindeks SCOPUS Q1 dengan SJR = 1,04 (Tahun 2018), Hindex = 19. Editorial board terdiri dari 27 orang dari 12 negara berbeda pada volume ini. Similaritas berdasarkan turnitin adalah 10%
Semarang, Reviewer 1
Prof. Dr. Moh. Djaeni, S.T., M.Eng.
NIP. 197102071995121001
Unit Kerja : Teknik Kimia FT UNDIP
Document details
13 of 22
Kinetic study on the effects of sugar addition on the thermal degradation of phycocyanin from Spirulina sp.
(Article), , , , ,
Department of Chemical Engineering, Diponegoro University, Jl Prof. Soedharto, SH, Tembalang, Semarang 50275, Indonesia
Master Program of Environmental Science, Diponegoro University, Jl Imam Bardjo, SH, Semarang, 50275, Indonesia Center of Biomass and Renewable Energy (C-BIORE), Diponegoro University, Jl Prof. Soedharto, SH, Tembalang, Semarang 50275, Indonesia
Abstract
Phycocyanin is a source of antioxidants and natural colorants extracted from microalgae. It undergoes color, concentration, and antioxidant activity degradations during heating processes, such as in food processing. The effects of different kinds of sugars as stabilizer and elevation of temperature were studied. Glucose, sucrose, or fructose as stabilizer were mixed in phycocyanin solution, which was heated to 40 °C, 60 °C, and 80 °C for 60 min. Results showed that phycocyanin degraded significantly without any sugar addition. The addition of glucose could increase the activation energy by up to fourfold due to the polymerization of protein phycocyanin by sugar, and glucose could prevent damage of the phycocyanin structure. Phycocyanin underwent discoloration from bright blue to faint blue after heating at 80 °C. Fructose addition in phycocyanin could minimize color degradation at 80 °C, whereas glucose addition could increase the antioxidant activity of phycocyanin by decreasing IC up to 18.47%. © 2018 Elsevier Ltd
SciVal Topic Prominence
Topic:
Prominence percentile: 97.637
Author keywords
Antioxidant activity Heating process Phycocyanin Sugar Thermal degradation
Funding details
Funding sponsor Funding number Acronym
Kementerian Riset Teknologi Dan Pendidikan Tinggi Republik Indonesia PUSN 2017
Funding text
This research was financially supported by Ministry of Research, Technology and Higher Education through Research grant PUSN 2017 . Authors thanks to C-BIORE for their facilities and guidance.
◅ Back to results ◅ Previous Next ▻
Export
Download
Print
E-mail
Save to PDF⋆
Add to List More...▻
View at Publisher
Food Bioscience
Volume 22, April 2018, Pages 85-90
Hadiyantoa,b,c Christwardana, M.c,d Sutanto, H.e Suzery, M.f Amelia, D.a Aritonang, R.F.a
a
b c
View additional affiliations
View references (33)
50
Spirulina | Phycocyanin | Light intensity
PlumX Metrics Usage, Captures, Mentions, Social Media and Citations beyond Scopus.
Metrics
5
Citations in Scopus72nd percentile
1.07
Field-Weighted Citation ImpactCited by 5 documents
,
(2020) Food Bioscience
, ,
(2019) British Food Journal
, ,
(2019) International Journal of Food Engineering
Inform me when this document is cited in Scopus:
❓ View all metrics ▻
Softening of lotus root and carrot using freeze-thaw enzyme infusion for texture-modified foods
Park, J.J. Lee, W.Y.
Phycocyanin as substitute for texture ingredients in ice creams Rodrigues, E.F. Vendruscolo, L.P. Bonfante, K.
Effects of carrageenan and chitosan as coating materials on the thermal degradation of microencapsulated phycocyanin from spirulina sp.
Hadiyanto, H. Christwardana, M. Suzery, M.
View all 5 citing documents
Set citation alert ▻
▻ Set citation feed
Brought to you by Universitas Diponegoro
Search Sources Lists SciVal ↗ Create account Sign in
References (33)
Allison, S.D., Chang, B., Randolph, T.W., Carpenter, J.F.
(1999) Archives of Biochemistry and Biophysics, 365 (2), pp. 289-298. . doi: 10.1006/abbi.1999.1175
Antelo, F.S., Costa, J.A.V., Kalil, S.J.
(2008) Biochemical Engineering Journal, 41 (1), pp. 43-47. . doi: 10.1016/j.bej.2008.03.012
Assary, R.S., Curtiss, L.A.
(2012) Energy and Fuels, 26 (2), pp. 1344-1352. . doi: 10.1021/ef201654s
Bahnemann, D.W., Lawton, L.A., Robertson, P.K.J.
(2013) New and Future Developments in Catalysis: Solar Photocatalysis, pp. 395-415. . ISBN: 978-044453872-7
doi: 10.1016/B978-0-444-53872-7.00018-2
Bennett, A., Bogobad, L.
(Open Access) (1973) Journal of Cell Biology, 58 (2), pp. 419-435. .
doi: 10.1083/jcb.58.2.419 ISSN: 22124292
Source Type: Journal Original language: English
DOI: 10.1016/j.fbio.2018.01.007 Document Type: Article Publisher: Elsevier Ltd
▻ View in search results format All Export
Print
E-mail
Save to PDF Create bibliography1
Hydrogen bonding between sugar and protein is responsible for inhibition of dehydration-induced protein unfolding
Cited 393 times http://www.elsevier.com/inca/publications/store/6/2/2/7/8/7/index.htt
View at Publisher
2
Thermal degradation kinetics of the phycocyanin from Spirulina platensis
Cited 56 times
View at Publisher
3
Comparison of sugar molecule decomposition through glucose and fructose: A high- level quantum chemical study
Cited 67 times
View at Publisher
4
The Application of Semiconductor Photocatalysis for the Removal of Cyanotoxins from Water and Design Concepts for Solar Photocatalytic Reactors for Large Scale Water Treatment
Cited 4 times http://www.sciencedirect.com/science/book/9780444538727
View at Publisher
5
Complementary chromatic adaptation in a filamentous blue-green alga
Cited 816 times
View at Publisher
Related documents
, ,
(2019) International Journal of Food Engineering
, ,
(2018) Journal of Applied Phycology
,
(2018) Applied Sciences (Switzerland)
Find more related documents in Scopus based on:
Effects of carrageenan and chitosan as coating materials on the thermal degradation of microencapsulated phycocyanin from spirulina sp.
Hadiyanto, H. Christwardana, M. Suzery, M.
Extraction of C-phycocyanin from Arthrospira (Spirulina) and its thermal stability with citric acid Pan-utai, W. Kahapana, W.
Iamtham, S.
Kinetic analysis of stabilizing C- phycocyanin in the Spirulina platensis extracts from ultrasonic process associated with effects of light and temperature
Choi, W.Y. Lee, H.Y.
View all related documents based on references
▻
Authors Keywords ▻
Chaiklahan, R., Chirasuwan, N., Bunnag, B.
(2012) Process Biochemistry, 47 (4), pp. 659-664. . doi: 10.1016/j.procbio.2012.01.010
Chen, Z., Kaplan, D.L., Yang, K., Kumar, J., Marx, K.A., Tripathy, S.K.
(1996) Journal of Sol-Gel Science and Technology, 7 (1-2), pp. 99-108. . doi: 10.1007/BF00401889
CLYDESDALE, F.M., MAIN, J.H., FRANCIS, F.J., DAMON, R.A.
(1978) Journal of Food Science, 43 (6), pp. 1687-1692. . doi: 10.1111/j.1365-2621.1978.tb07389.x
Downham, A., Collins, P.
(2000) International Journal of Food Science and Technology, 35 (1), pp. 5-22. . doi: 10.1046/j.1365-2621.2000.00373.x
Duangmal, K., Saicheua, B., Sueeprasan, S.
(2008) LWT - Food Science and Technology, 41 (8), pp. 1437-1445. . doi: 10.1016/j.lwt.2007.08.014
Dufossé, L., Galaup, P., Yaron, A., Arad, S.M., Blanc, P., Murthy, K.N.C., Ravishankar, G.A.
(2005) Trends in Food Science and Technology, 16 (9), pp. 389-406. . doi: 10.1016/j.tifs.2005.02.006
Piero Estrada, J.E., Bermejo Bescós, P., Villar del Fresno, A.M.
(2001) Farmaco, 56 (5-7), pp. 497-500. . doi: 10.1016/S0014-827X(01)01084-9
6
Stability of phycocyanin extracted from Spirulina sp.: Influence of temperature, pH and preservatives
Cited 99 times
View at Publisher
7
Phycobiliproteins encapsulated in sol-gel glass
Cited 22 times
View at Publisher
8
CONCORD GRAPE PIGMENTS AS COLORANTS FOR BEVERAGES AND GELATIN DESSERTS
Cited 25 times
View at Publisher
9
Colouring our foods in the last and next millennium
Cited 328 times
View at Publisher
10
Colour evaluation of freeze-dried roselle extract as a natural food colorant in a model system of a drink
Cited 86 times
View at Publisher
11
Microorganisms and microalgae as sources of pigments for food use: A scientific oddity or an industrial reality?
Cited 327 times
View at Publisher
12
Antioxidant activity of different fractions of Spirulina platensis protean extract
Cited 250 times
View at Publisher
Fracassetti, D., Del Bo', C., Simonetti, P., Gardana, C., Klimis-Zacas, D., Ciappellano, S.
(2013) Journal of Agricultural and Food Chemistry, 61 (12), pp. 2999-3005. . doi: 10.1021/jf3048884
Garzón, G.A., Wrolstad, R.E.
(2001) Food Chemistry, 75 (2), pp. 185-196. . doi: 10.1016/S0308-8146(01)00196-0
Gómez-Alonso, S., Fregapane, G., Desamparados Salvador, M., Gordon, M.H.
(2003) Journal of Agricultural and Food Chemistry, 51 (3), pp. 667-672. . doi: 10.1021/jf025932w
Gonçalves, E.M., Pinheiro, J., Abreu, M., Brandão, T.R.S., Silva, C.L.M.
(2010) Journal of Food Engineering, 97 (4), pp. 574-581. . doi: 10.1016/j.jfoodeng.2009.12.005
Huang, H.T.
(1956) Journal of the American Chemical Society, 78 (11), pp. 2390-2393. . doi: 10.1021/ja01592a013
Imamura, K., Ogawa, T., Sakiyama, T., Nakanishi, K.
(2003) Journal of Pharmaceutical Sciences, 92 (2), pp. 266-274. . doi: 10.1002/jps.10305
Jaiswal, A.K., Abu-Ghannam, N.
(2013) Food Research International, 53 (1), pp. 125-133. . doi: 10.1016/j.foodres.2013.04.007
13
Effect of time and storage temperature on anthocyanin decay and antioxidant activity in wild blueberry (Vaccinium angustifolium) powder
Cited 41 times
View at Publisher
14
The stability of pelargonidin-based anthocyanins at varying water activity
Cited 41 times
View at Publisher
15
Changes in phenolic composition and antioxidant activity of virgin olive oil during frying
Cited 137 times
View at Publisher
16
Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching
Cited 103 times
View at Publisher
17
The Kinetics of the Decolorization of Anthocyanins by Fungal “Anthocyanase”
Cited 29 times
View at Publisher
18
Effects of types of sugar on the stabilization of protein in the dried state
Cited 64 times www.interscience.wiley.com/jpages/0022-3549
View at Publisher
19
Degradation kinetic modelling of color, texture, polyphenols and antioxidant capacity of York cabbage after microwave processing
Cited 21 times
Kirca, A., Özkan, M., Cemeroǧlu, B.
(2007) Food Chemistry, 101 (1), pp. 212-218. . doi: 10.1016/j.foodchem.2006.01.019
Krifi, B., Chouteau, F., Boudrant, J., Metche, M.
(2000) International Journal of Food Science and Technology, 35 (3), pp. 275-283. . doi: 10.1046/j.1365-2621.2000.00330.x
Mapari, S.A.S., Thrane, U., Meyer, A.S.
(2010) Trends in Biotechnology, 28 (6), pp. 300-307. . doi: 10.1016/j.tibtech.2010.03.004
Markou, G., Nerantzis, E.
(2013) Biotechnology Advances, 31 (8), pp. 1532-1542. . doi: 10.1016/j.biotechadv.2013.07.011
Martelli, G., Folli, C., Visai, L., Daglia, M., Ferrari, D.
(2014) Process Biochemistry, 49 (1), pp. 154-159. . doi: 10.1016/j.procbio.2013.10.008
Martins, S.I.F.S, Jongen, W.M.F., Van Boekel, M.A.J.S.
(2000) Trends in Food Science and Technology, 11 (9-10), pp. 364-373. . doi: 10.1016/S0924-2244(01)00022-X
Mishra, S.K., Shrivastav, A., Mishra, S.
(2008) Process Biochemistry, 43 (4), pp. 339-345. . doi: 10.1016/j.procbio.2007.12.012
20
Effects of temperature, solid content and pH on the stability of black carrot anthocyanins
Cited 203 times www.elsevier.com/locate/foodchem
View at Publisher
21
Degradation of anthocyanins from blood orange juices
Cited 38 times
View at Publisher
22
Fungal polyketide azaphilone pigments as future natural food colorants?
Cited 133 times
View at Publisher
23
Microalgae for high-value compounds and biofuels production: A review with focus on cultivation under stress conditions
Cited 332 times
View at Publisher
24
Thermal stability improvement of blue colorant C-Phycocyanin from Spirulina platensis for food industry applications
Cited 62 times
View at Publisher
25
A review of Maillard reaction in food and implications to kinetic modelling
Cited 682 times
View at Publisher
26
Effect of preservatives for food grade C-PC from Spirulina platensis
Cited 47 times
View at Publisher
Ningrum, A., Minh, N.N., Schreiner, M.
(Open Access)
(2015) International Journal of Food Properties, 18 (9), pp. 1905-1914. . doi: 10.1080/10942912.2014.971186
Romay, Ch., González, R., Ledón, N., Remirez, D., Rimbau, V.
(2003) Current Protein and Peptide Science, 4 (3), pp. 207-216. . doi: 10.2174/1389203033487216
Sadilova, E., Stintzing, F.C., Kammerer, D.R., Carle, R.
(2009) Food Research International, 42 (8), pp. 1023-1033. . doi: 10.1016/j.foodres.2009.04.008
Sun, L., Wang, S., Qiao, Z.
(2006) Journal of Biotechnology, 121 (4), pp. 563-569. . doi: 10.1016/j.jbiotec.2005.08.017
Vikram, V.B., Ramesh, M.N., Prapulla, S.G.
(2005) Journal of Food Engineering, 69 (1), pp. 31-40. . doi: 10.1016/j.jfoodeng.2004.07.013
Wu, H.-L., Wang, G.-H., Xiang, W.-Z., Li, T., He, H.
(Open Access)
(2016) International Journal of Food Properties, 19 (10), pp. 2349-2362. . doi: 10.1080/10942912.2015.1038564
27
Carotenoids and Norisoprenoids as Carotenoid Degradation Products in Pandan Leaves (Pandanus amaryllifolius Roxb.)
Cited 7 times www.tandf.co.uk/journals/titles/10942912.asp
View at Publisher
28
C-Phycocyanin: A biliprotein with antioxidant, anti-inflammatory and neuroprotective effects
Cited 352 times
View at Publisher
29
Matrix dependent impact of sugar and ascorbic acid addition on color and anthocyanin stability of black carrot, elderberry and strawberry single strength and from
concentrate juices upon thermal treatment
Cited 89 times
View at Publisher
30
Chemical stabilization of the phycocyanin from cyanobacterium Spirulina platensis
Cited 20 times
View at Publisher
31
Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods
Cited 208 times
View at Publisher
32
Stability and Antioxidant Activity of Food-Grade Phycocyanin Isolated from Spirulina platensis
Cited 23 times www.tandf.co.uk/journals/titles/10942912.asp
View at Publisher
13 of 22 Yamjala, K., Nainar, M.S., Ramisetti, N.R.
(2016) Food Chemistry, 192, art. no. 17881, pp. 813-824. . doi: 10.1016/j.foodchem.2015.07.085
Hadiyanto, ; Department of Chemical Engineering, Diponegoro University, Jl Prof. Soedharto, SH, Tembalang, Semarang, Indonesia; email:
© Copyright 2018 Elsevier B.V., All rights reserved.
33
Methods for the analysis of azo dyes employed in food industry - A review
Cited 125 times www.elsevier.com/locate/foodchem
View at Publisher
◅ Back to results ◅ Previous Next ▻ Top of page
About Scopus
What is Scopus Content coverage Scopus blog Scopus API Privacy matters
Language
⽇本語に切り替える 切换到简体中文 切換到繁體中文 Русский язык
Customer Service
Help Contact us
Copyright © . All rights reserved. Scopus® is a registered trademark of Elsevier B.V.
We use cookies to help provide and enhance our service and tailor content. By continuing, you agree to the .
Terms and conditions ↗ Privacy policy ↗ Elsevier B.V ↗
use of cookies
Source details
Food Bioscience
Scopus coverage years: from 2013 to Present Publisher: Elsevier
ISSN: 2212-4292 E-ISSN: 2212-4306
Subject area:
Agricultural and Biological Sciences: Food Science Biochemistry, Genetics and Molecular Biology: BiochemistryView all documents
▻
Set document alert
Save to source list Journal HomepageCiteScore 2018
3.68
SJR 2018
1.044
SNIP 2018
1.357
CiteScore CiteScore rank & trend CiteScore presets Scopus content coverage
Calculated using data from 30 April, 2019
CiteScore
*CiteScore includes all available document types
3.68
=Citation Count 2018 Documents 2015 -
2017*
=
Metrics displaying this icon are compiled according to , a collaboration between industry and academia.
2018
▻ 577 Citations 157 Documents ▻
▻
View CiteScore methodology CiteScore FAQ
▻
Last updated on 09 April, 2020
CiteScoreTracker 2019
3.87
=Citation Count 2019 Documents 2016 - 2018
=
Updated monthly▻ 882 Citations to date
▻ 228 Documents to date
↗
Snowball Metrics
CiteScore rank
Category Rank Percentile
Agricultural and Biological Sciences
#32/272 88th
Food Science
▻
View CiteScore trends
🔗
Add CiteScore to your site
About Scopus
What is Scopus Content coverage Scopus blog Scopus API
Language
⽇本語に切り替える 切换到简体中文 切換到繁體中文 Русский язык
Customer Service
Help Contact us
Brought to you by Universitas Diponegoro
Search Sources Lists SciVal ↗ Create account Sign in
4/20/2020 Food Bioscience | Journal | ScienceDirect.com
https://www.sciencedirect.com/journal/food-bioscience 1/5
Articles
Research article Full text access
Proteolytic and ACE-inhibitory activities of Dutch-type cheese models prepared with different strains of Lactococcus lactis
Monika Garbowska, ... Anna Berthold-Pluta
In Press, Journal Pre-proof, Available online 18 April 2020
Articles in press Latest published Top cited Most popular
Food Bioscience
Supports open access View aims and scope
Explore journal content
Latest issue
Articles in press
Article collections
All issues
Sign in to set up alerts
RSS | open access RSS
Looking for an author or a specific volume/issue? Use advanced search
Search in this journal
FOOD BIOSCIENCE
J. Chen
Jiangnan University, Wuxi, China
J. Regenstein
Cornell University, Ithaca, NY, USA
S. Adachi
Kyoto University, Kyoto, Japan J.M. Aguilera
Pontifi cia Universidad Católica de Chile, Santiago, Chile F. Chen
Clemson University, Clemson, SC, USA H. Chen
U.S. Department of Agriculture (USDA), Washington, DC, USA
W. Chen
Jiangnan University, Wuxi, China Y.Q. Chen
Wake Forest University, Bowman Gray School of Medicine, Winston-Salem, NC, USA
S.W. Cui
Agriculture and Agri-Food Canada, Guelph, ON, Canada H.M. Ghazali
Universiti Putra Malaysia, Selangor DE, Malaysia J. Gong
Guelph Food Research Centre, AAFC, Guelph, ON, Canada Z. Jin
Jiangnan University, Wuxi, China T.P. Labuza
University of Minnesota, St. Paul, MN, USA B.H. Lee
Jiangnan University, Wuxi, China L. Li
South China University of Technology, Guangdong, China
Y. Li
Chinese Academy of Sciences (CAS), Beijing, Chaoyang District, China M. Lin
University of Missouri, Columbia, MO, USA R-H. Liu
Cornell University, Ithaca, NY, USA Y. Mine
University of Guelph, Guelph, ON, Canada A. Narbad
Institute of Food Research, Norwich, England, UK G-J. Nychas
Agricultural University of Athens, Athens, Greece V. Prakash
Central Food Technological Research Institute, Mysore, India T. Sajjaanantakul
Kasetsart University, Bangkok, Thailand A. Sant'Ana
Universidade de São Paulo, São Paulo, Brazil F. Shahidi
Memorial University of Newfoundland, Canada J.R.N. Taylor
University of Pretoria, Pretoria, South Africa M. Wang
The University of Hong Kong, Hong Kong H. Xiao
University of Massachusetts, Amherst, MA, USA M. Xie
Nanchang University, Nanchang, China Receiving Editor
B. Jiang
Jiangnan University, Wuxi, China
F. Özogul
Çukurova Üniversitesi, Balcali / Adana, Turkey
Y.L. Xiong
Department of Animal and Food Sciences University of Kentucky Lexington, KY, USA
H.J. Park
School of Life Sciences and Biotechnology
Korea University, Seoul, Republic of Korea
P. Zhou
State Key Laboratory of Food Science and Technology Jiangnan University Wuxi, China Editorial Board
Editors-in-Chief
Associate Editors
4/20/2020 Food Bioscience | Vol 22, Pages 1-184 (April 2018) | ScienceDirect.com
https://www.sciencedirect.com/journal/food-bioscience/vol/22/suppl/C 1/6
Food Bioscience
Supports open access
Articles in press Latest issue Article collections All issues Submit your article
Volume 22
Pages 1-184 (April 2018) Download full issue
Previous vol/issue Next vol/issue
Receive an update when the latest issues in this journal are published Sign in to set up alerts
Full text access
Editorial Board Page ii
Download PDF
Research article Full text access
Enzymatic production of trans-free shortening from coix seed oil, fully hydrogenated palm oil and Cinnamomum camphora seed oil
Yuxi Xu, Xuemei Zhu, Xiaoyu Ma, Hua Xiong, ... Jiangning Hu Pages 1-8
↗
Search in this journal
4/20/2020 Food Bioscience | Vol 22, Pages 1-184 (April 2018) | ScienceDirect.com
Download PDF Article preview
Research article Full text access
Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures
Chiara Montanari, Veronica Gatto, Sandra Torriani, Federica Barbieri, ... Fausto Gardini Pages 9-18
Download PDF Article preview
Research article Full text access
Identification and mechanism of peptides with activity promoting osteoblast proliferation from bovine lactoferrin
Pujie Shi, Meng Liu, Fengjiao Fan, Hui Chen, ... Ming Du Pages 19-25
Download PDF Article preview
Research article Full text access
Recovery of functional compounds from lignocellulosic material: An innovative enzymatic approach Larine Kupski, Annie Campello Telles, Letícia Marcos Gonçalves, Náthali Saião Nora, Eliana Badiale Furlong
Pages 26-31
Download PDF Article preview
Research article Full text access
α-Galactosidase activity and oligosaccharides reduction pattern of indigenous lactobacilli during fermentation of soy milk
Brij Pal Singh, Shilpa Vij Pages 32-37
Download PDF Article preview
Research article Full text access
Modulatory activities of Chrysophyllum albidum and its fractions on microflora and colonic pump activities during inflammatory phase of colitis healing in experimental mice
Adeola Temitope Salami, Olugbenga Adeola Odukanmi, Olubunmi Olamide Oshode, Samuel Babafemi Olaleye Pages 38-49
Download PDF Article preview
Research article Full text access
4/20/2020 Food Bioscience | Vol 22, Pages 1-184 (April 2018) | ScienceDirect.com
https://www.sciencedirect.com/journal/food-bioscience/vol/22/suppl/C 3/6
Chemical composition and antimicrobial activity of essential oils from Cuminum cyminum L. collected in different areas of Morocco
G.L. Petretto, F. Fancello, K. Bakhy, C.AL Faiz, ... G. Pintore Pages 50-58
Download PDF Article preview
Research article Full text access
Optimization of the enzyme-assisted extraction of fructans from the wild sotol plant (Dasylirion wheeleri) Miguel Ángel Sánchez-Madrigal, Sara L. Viesca-Nevárez, Armando Quintero-Ramos, Carlos A. Amaya-Guerra, ... Ricardo Talamás-Abbud
Pages 59-68
Download PDF Article preview
Research article Full text access
Chemical characteristics of non-starch polysaccharides of Opuntia cladodes as evidence of changes through domestication
Francisca García Nava, Maritza López Herrera, Cecilia Beatriz Peña-Valdivia, Claudia Romo Gómez, Yolanda Marmolejo Santillán
Pages 69-77
Download PDF Article preview
Research article Full text access
Oxidative stability of margarine enriched with different structures of β -sitosteryl esters during storage Worawan Panpipat, Manat Chaijan, Zheng Guo
Pages 78-84
Download PDF Article preview
Research article Full text access
Kinetic study on the effects of sugar addition on the thermal degradation of phycocyanin from Spirulina sp.
Hadiyanto, Marcelinus Christwardana, Heri Sutanto, Meiny Suzery, ... Ruth Febrina Aritonang Pages 85-90
Download PDF Article preview
Research article Full text access
Preparation of hydrogenated soybean oil of high oleic oil with supported catalysts Yue Zhao, Yue Ren, Ruchun Zhang, Lu Zhang, ... Walid Elfalleh
Pages 91-98
Download PDF Article preview
4/20/2020 Food Bioscience | Vol 22, Pages 1-184 (April 2018) | ScienceDirect.com
Chemical composition and antimicrobial activity of essential oils from Cuminum cyminum L. collected in different areas of Morocco
G.L. Petretto, F. Fancello, K. Bakhy, C.AL Faiz, ... G. Pintore Pages 50-58
Download PDF Article preview
Research article Full text access
Optimization of the enzyme-assisted extraction of fructans from the wild sotol plant (Dasylirion wheeleri) Miguel Ángel Sánchez-Madrigal, Sara L. Viesca-Nevárez, Armando Quintero-Ramos, Carlos A. Amaya-Guerra, ... Ricardo Talamás-Abbud
Pages 59-68
Download PDF Article preview
Research article Full text access
Chemical characteristics of non-starch polysaccharides of Opuntia cladodes as evidence of changes through domestication
Francisca García Nava, Maritza López Herrera, Cecilia Beatriz Peña-Valdivia, Claudia Romo Gómez, Yolanda Marmolejo Santillán
Pages 69-77
Download PDF Article preview
Research article Full text access
Oxidative stability of margarine enriched with different structures of β -sitosteryl esters during storage Worawan Panpipat, Manat Chaijan, Zheng Guo
Pages 78-84
Download PDF Article preview
Research article Full text access
Kinetic study on the effects of sugar addition on the thermal degradation of phycocyanin from Spirulina sp.
Hadiyanto, Marcelinus Christwardana, Heri Sutanto, Meiny Suzery, ... Ruth Febrina Aritonang Pages 85-90
Download PDF Article preview
Research article Full text access
Preparation of hydrogenated soybean oil of high oleic oil with supported catalysts Yue Zhao, Yue Ren, Ruchun Zhang, Lu Zhang, ... Walid Elfalleh
Pages 91-98
Download PDF Article preview
4/20/2020 Food Bioscience | Vol 22, Pages 1-184 (April 2018) | ScienceDirect.com
https://www.sciencedirect.com/journal/food-bioscience/vol/22/suppl/C 4/6
Research article Full text access
Solid state fermentation of pomegranate husk: Recovery of ellagic acid by SEC and identification of ellagitannins by HPLC/ESI/MS
Leonardo Sepúlveda, Jorge E. Wong-Paz, Juan Buenrostro-Figueroa, Juan A. Ascacio-Valdés, ... Cristóbal N. Aguilar Pages 99-104
Download PDF Article preview
Research article Full text access
Rheological, thermal, micro structural and functional properties of freeze dried onion powders as affected by sprouting
Ishrat Majid, B.N. Dar, Vikas Nanda Pages 105-112
Download PDF Article preview
Research article Full text access
Fermentation approach on phenolic, antioxidants and functional properties of peanut press cake Pardeep Kumar Sadh, Prince Chawla, Joginder Singh Duhan
Pages 113-120
Download PDF Article preview
Research article Full text access
Comparison on evolution of volatile compounds and aroma attributes in different pH-adjusted fermented bog bilberry syrup wines during bottle-aging period
Shaoyang Wang, Yiqing Li, Jie Ren, Pan Gu, ... Baoqing Zhu Pages 121-128
Download PDF Article preview
Research article Full text access
Inhibitory effects of lactobacilli of goat's milk origin against growth and biofilm formation by pathogens: an in vitro study
Niharika Singh, Chetan Sharma, Rohini Devidas Gulhane, Namita Rokana, ... Harsh Panwar Pages 129-138
Download PDF Article preview
Research article Full text access
Quality properties, flavor and hypoglycemia activity of Kiwifruit-Bitter gourd fermented milks Nana Su, Jinglei Li, Ziyang Ye, Tingting Chen, Ming Ye
Pages 139-145
4/20/2020 Food Bioscience | Vol 22, Pages 1-184 (April 2018) | ScienceDirect.com
Download PDF Article preview
Research article Full text access
Effect of drying and storage process on Moroccan saffron quality
Soukaina Chaouqi, Natalia Moratalla-López, Mounira Lage, Cándida Lorenzo, ... Taoufiq Guedira Pages 146-153
Download PDF Article preview
Research article Full text access
Pectinolytic cocktail: Induced yield and its exploitation for lignocellulosic materials saccharification and fruit juice clarification
Darakshan Salim, Zahid Anwar, Muddassar Zafar, Awais Anjum, ... Muhammad Irshad Pages 154-164
Download PDF Article preview
Research article Full text access
Effects of liquid nitrogen pretreatment on the osmotic dehydration and quality of cryogenically frozen blueberries (Vaccinium angustifolium Ait.)
Luis Alfaro, Sirirak Siramard, Alexander Chouljenko, Subramaniam Sathivel Pages 165-169
Download PDF Article preview
Research article Full text access
Moisture sorption isotherms of chitosan-glycerol films: Thermodynamic properties and microstructure Micheli L. Monte, Matheus L. Moreno, Janaina Senna, Leonardo S. Arrieche, Luiz A.A. Pinto
Pages 170-177
Download PDF Article preview
Research article Full text access
Rice noodle enriched with okara: Cooking property, texture, and in vitro starch digestibility Min Je Kang, In Young Bae, Hyeon Gyu Lee
Pages 178-183
Download PDF Article preview
Previous vol/issue Next vol/issue
4/20/2020 Food Bioscience | Vol 22, Pages 1-184 (April 2018) | ScienceDirect.com
https://www.sciencedirect.com/journal/food-bioscience/vol/22/suppl/C 6/6
ISSN: 2212-4292
Copyright © 2020 Elsevier Ltd. All rights reserved
About ScienceDirect Remote access Shopping cart Advertise
Contact and support Terms and conditions Privacy policy
We use cookies to help provide and enhance our service and tailor content and ads. By continuing you agree to the use of cookies.
Copyright © 2020 Elsevier B.V. or its licensors or contributors. ScienceDirect ® is a registered trademark of Elsevier B.V.
ScienceDirect ® is a registered trademark of Elsevier B.V.
