Discrimination of chinese vinegars based on headspace solid phase microextraction gas chromatography mass spectrometry of volatile compounds and multivariate analysis
➤ Gửi thông báo lỗi ⚠️ Báo cáo tài liệu vi phạmNội dung chi tiết: Discrimination of chinese vinegars based on headspace solid phase microextraction gas chromatography mass spectrometry of volatile compounds and multivariate analysis
Discrimination of chinese vinegars based on headspace solid phase microextraction gas chromatography mass spectrometry of volatile compounds and multivariate analysis
_ Journal of ■Food ScienceA Publication of the Institute of food TechnologistsOctober 2011 I Vol. 76 Nr. fl'OtldGuide to this Issue:R:Concise Keviews/ Discrimination of chinese vinegars based on headspace solid phase microextraction gas chromatography mass spectrometry of volatile compounds and multivariate analysis /Hypotheses in rood Sc-ksicxíR157 156C:food ChemistryCl 108 1218E:rood rngineenng -Slid Physical PropertiesE530-560M:Food Microbiology and SafetyMS22-S83S:Sensory and food QualityS46S-498N:Nanoscale hood Science. CngincCTiruj, and TixhnulixjyN62 72H:llcallh, NulriUon. arid rood111 R8 206T:toxicology Discrimination of chinese vinegars based on headspace solid phase microextraction gas chromatography mass spectrometry of volatile compounds and multivariate analysis and (Jiemical hood Safetyll/d-IOỐJFS: Vol 76, Number 8EditorialSpeaking of Word Count...About a year ago, we informed the potential authors of futureDiscrimination of chinese vinegars based on headspace solid phase microextraction gas chromatography mass spectrometry of volatile compounds and multivariate analysis
manuscripts submitted to sellions of the Journal (J Food Stifrur that wc would be limiting word count on manuscripts. In this action, we were trying _ Journal of ■Food ScienceA Publication of the Institute of food TechnologistsOctober 2011 I Vol. 76 Nr. fl'OtldGuide to this Issue:R:Concise Keviews/ Discrimination of chinese vinegars based on headspace solid phase microextraction gas chromatography mass spectrometry of volatile compounds and multivariate analysis Amanda Ferguson discovered that most manuscripts to H'S were a little over 5.000 in word count, and manuscripts in GữmpKhcniũv Rcvicưí in Iwd Slirnrrand Food Safety were all over 10,000 wonts. With those rlala as the guideline, we seta fFS research manuscript word count limit (excluding tables ami Discrimination of chinese vinegars based on headspace solid phase microextraction gas chromatography mass spectrometry of volatile compounds and multivariate analysis figures) al 5,000 wonts anil minimum warn! count tor CR1 SIS at 10.000 words. Starting November 2011. authors were asked to voluntarily submit word coDiscrimination of chinese vinegars based on headspace solid phase microextraction gas chromatography mass spectrometry of volatile compounds and multivariate analysis
unt on manuscripts and in January 2011, wonts count was required. Needless to say, we had some flexibility in applying the wain! count rule. On the Ot_ Journal of ■Food ScienceA Publication of the Institute of food TechnologistsOctober 2011 I Vol. 76 Nr. fl'OtldGuide to this Issue:R:Concise Keviews/ Discrimination of chinese vinegars based on headspace solid phase microextraction gas chromatography mass spectrometry of volatile compounds and multivariate analysis rgument while I attended the I FT AMFF in June. I take this inaction as a sign of not only acceptance but of support for word count limitation.With that in mind. I asked Amanda to again do a survey of word count on our accepted manuscripts. The data for a sampling of papers published HI 2011 arc in Discrimination of chinese vinegars based on headspace solid phase microextraction gas chromatography mass spectrometry of volatile compounds and multivariate analysis and they tell the following story.Word Counts 2011MeanRangeJFSE Avg.3014.25922-6312CRFSFS Avg.15219.7510000.2155J/S'-Concise Reviews Avg.7893.675266-1Discrimination of chinese vinegars based on headspace solid phase microextraction gas chromatography mass spectrometry of volatile compounds and multivariate analysis
2606J/-5-Research Sections Avg.4544.281930-8454Of the 1-11 papers in the JFS research sections, only 18 were over the 5,000 word limit, and only 3 wer_ Journal of ■Food ScienceA Publication of the Institute of food TechnologistsOctober 2011 I Vol. 76 Nr. fl'OtldGuide to this Issue:R:Concise Keviews/ Discrimination of chinese vinegars based on headspace solid phase microextraction gas chromatography mass spectrometry of volatile compounds and multivariate analysis e of 2350 8560. Only 1 review paper ill JFS was over the 10,000 word limit- The e fleet of the decrease ill wonl count was Io re ducc die page count per paper from 7.3 to 7.0. In other words, the change achieved the result we were hoping for and there were not untoward ixinsequences. Now, for the ki Discrimination of chinese vinegars based on headspace solid phase microextraction gas chromatography mass spectrometry of volatile compounds and multivariate analysis cker, should we he look iug at a -1,500 word count limit for research papers submitted to JFS tor 2012' Send your thoughts to me al dlundf^cals.wisc.eDiscrimination of chinese vinegars based on headspace solid phase microextraction gas chromatography mass spectrometry of volatile compounds and multivariate analysis
du.Daryl Lund Editor in ChiefR Concise Reviews in Food ScienceRole of Glassy state on Stabilities of Freeze-Dried ProbioticsChalat Santivarangkna, Mat_ Journal of ■Food ScienceA Publication of the Institute of food TechnologistsOctober 2011 I Vol. 76 Nr. fl'OtldGuide to this Issue:R:Concise Keviews/ Discrimination of chinese vinegars based on headspace solid phase microextraction gas chromatography mass spectrometry of volatile compounds and multivariate analysis vity 111 fermented foods and for health-promoting effects of nutraceuticals. The conventional process for the production of dried probiotics is freeze-drying. However, loss of viability occurs during the drying and storage of the dried powder. It is believed that achieving the "glassy state” is nece Discrimination of chinese vinegars based on headspace solid phase microextraction gas chromatography mass spectrometry of volatile compounds and multivariate analysis ssary for survival, and the glassy state should lx* retained during freezing, drying, ansi storage of cells. Insight into the role of glassy state hasDiscrimination of chinese vinegars based on headspace solid phase microextraction gas chromatography mass spectrometry of volatile compounds and multivariate analysis
been largely adopted from studies conducted with proteins ansi foods. However, studies on the role of glassy state particularly with probiotic cells _ Journal of ■Food ScienceA Publication of the Institute of food TechnologistsOctober 2011 I Vol. 76 Nr. fl'OtldGuide to this Issue:R:Concise Keviews/ Discrimination of chinese vinegars based on headspace solid phase microextraction gas chromatography mass spectrometry of volatile compounds and multivariate analysis probiotics is not only valuable for the production of fermented foods ansi nutraceuticals but also for the development of nonfermented functional foods that use the dries! powder as an adjunct. Therefore, the aim of this review IS to bring together recent findings on the role of glassy state on sur Discrimination of chinese vinegars based on headspace solid phase microextraction gas chromatography mass spectrometry of volatile compounds and multivariate analysis vival of probiotics during each step of production and storage. The prevailing state of knowledge and recent finding arc discussed. The major gaps ofDiscrimination of chinese vinegars based on headspace solid phase microextraction gas chromatography mass spectrometry of volatile compounds and multivariate analysis
knowledge haw been identified and the perspective of ongoing and future research IS addressed.Keywords: freeze drying, glass transition, lactic acid b_ Journal of ■Food ScienceA Publication of the Institute of food TechnologistsOctober 2011 I Vol. 76 Nr. fl'OtldGuide to this Issue:R:Concise Keviews/ Discrimination of chinese vinegars based on headspace solid phase microextraction gas chromatography mass spectrometry of volatile compounds and multivariate analysis 0110 articles and reviews were published on the subject and more than 2Discrimination of chinese vinegars based on headspace solid phase microextraction gas chromatography mass spectrometry of volatile compounds and multivariate analysis
nd cultured drinks) In addition, probiotics arc also potentially used as nutraceuticals and dry adjunct in nonfermented and nondairy products, such as_ Journal of ■Food ScienceA Publication of the Institute of food TechnologistsOctober 2011 I Vol. 76 Nr. fl'OtldGuide to this Issue:R:Concise Keviews/ Discrimination of chinese vinegars based on headspace solid phase microextraction gas chromatography mass spectrometry of volatile compounds and multivariate analysis tance in order to ensure immediate recovery of fermentation activity (especially Direct Vat Inoculation-DVI cultures) and to meet the minimal requirements for health-promoting effects.The standard process for the production of dry probiotics is freeze-drying. The typical freeze-drying process consis Discrimination of chinese vinegars based on headspace solid phase microextraction gas chromatography mass spectrometry of volatile compounds and multivariate analysis ts of 3 steps: freezing, primary drying, and secondary drying. During these 3 steps, cells are exposed to various stresses, especially dehydration. coDiscrimination of chinese vinegars based on headspace solid phase microextraction gas chromatography mass spectrometry of volatile compounds and multivariate analysis
mpromising cell survival. A further survival reduction occurs during storage of the dried powder, where the key storage conditions such as relative hu_ Journal of ■Food ScienceA Publication of the Institute of food TechnologistsOctober 2011 I Vol. 76 Nr. fl'OtldGuide to this Issue:R:Concise Keviews/ Discrimination of chinese vinegars based on headspace solid phase microextraction gas chromatography mass spectrometry of volatile compounds and multivariate analysis d to be critical for survival of probiotics. The high viscosity of a surrounding amorphousMS 20110M2SttbmM Ỉ/9/201I. Ampul 6/21/2011. Auihw airuuh CM ỷn IW Prctm linginetriMj! and liany litluwlw. ('.mire ạf Life oiiif fwrf Siiencei, TcihmítÌK Unit'. Mimin-n. 8ĩỉỹ4-Fnian}i, GnMMy l)irM in.jwirirs re Discrimination of chinese vinegars based on headspace solid phase microextraction gas chromatography mass spectrometry of volatile compounds and multivariate analysis .iwrAor Ivmi (li-mail: pitiu.fDiscrimination of chinese vinegars based on headspace solid phase microextraction gas chromatography mass spectrometry of volatile compounds and multivariate analysis
al composition. The role of glassy state on the functionalities, bioactivity, and stability of enzymes, pharmaceutical proteins, and foods has been wi_ Journal of ■Food ScienceA Publication of the Institute of food TechnologistsOctober 2011 I Vol. 76 Nr. fl'OtldGuide to this Issue:R:Concise Keviews/ Discrimination of chinese vinegars based on headspace solid phase microextraction gas chromatography mass spectrometry of volatile compounds and multivariate analysis it findings have been found. It IS an aim of this review to bring together recent findings on the role of glassy state on survival of probiotics during each step of the production and of the storage period. The prevailing state of knowledge related to the role IS revisited, and recent finding IS dis Discrimination of chinese vinegars based on headspace solid phase microextraction gas chromatography mass spectrometry of volatile compounds and multivariate analysis cussed._ Journal of ■Food ScienceA Publication of the Institute of food TechnologistsOctober 2011 I Vol. 76 Nr. fl'OtldGuide to this Issue:R:Concise Keviews/_ Journal of ■Food ScienceA Publication of the Institute of food TechnologistsOctober 2011 I Vol. 76 Nr. fl'OtldGuide to this Issue:R:Concise Keviews/Gọi ngay
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