JFS "Take 5 for Food Science" Videos
JFS “Take 5 for Food Science” videos showcase interesting new research published in the journal. The series features authors discussing highlights and applications of their latest research projects.
March 2016: Ty Wagoner from N.C. State explains his team's research into sensory perception of texture using different formulations of caramel, published in the March 2016 issue of JFS: "Caramel as a Model System for Evaluating the Roles of Mechanical Properties and Oral Processing on Sensory Perception of Texture." (JFS 81(3):S736-744. DOI: 10.1111/1750-3841.13237)
November 2015: Rodolphe Barrangou tell us about his and Kurt Selle’s latest review on "CRISPR-Based Technologies and the Future of Food Science." (JFS 80(11):R2367-2372. DOI: 10.1111/1750-3841.13094).
August 2015: Damir Dennis Torrico, PhD, discusses saltiness and bitterness perception in emulsion systems, from his group's study, "Psychophysical Effects of Increasing Oil Concentrations on Saltiness and Bitterness Perception of Oil-in-Water Emulsions" (JFS 80(8):S1885-1892. DOI: 10.1111/1750-3841.12945).
March 2015: Daniel Granato, PhD, tells us about his group's study, "Authentication of Geographical Origin and Crop System of Grape Juices by Phenolic Compounds and Antioxidant Activity Using Chemometrics" (JFS 80(3):C584-593. DOI: 10.1111/1750-3841.12794) comparing phenolic compounds and antioxidant activity of grape juices from different regions and crop systems.
February 2015: Travis O'Quinn, PhD, of Kansas State Univ. discusses his group's study, (JFS 80(2):S444-449, DOI: 10.1111/1750-3841.12775) "Consumer Assessment of Beef Tenderloin Steaks from Various USDA Quality Grades at 3 Degrees of Doneness", testing whether consumers were able to detect differences in tenderness, juiciness, or flavor among beef tenderloin steaks from USDA Choice and Select quality grades.
November 2014: Soo Yeun Lee, PhD and Shelly Schmidt, PhD, from Univ. of Illinois, Urbana-Champaign, tell us about their research into the sensory differences between beet and cane sugars, published in 3 recent papers: "Sensory Differences between Product Matrices Made with Beet and Cane Sugar Sources" (JFS 79(11):S2354-2361, DOI: 10.1111/1750-3841.12670), "Does Information about Sugar Source Influence Consumer Liking of Products Made with Beet and Cane Sugars?" (JFS 79(11):S2362-2367, DOI: 10.1111/1750-3841.12668), and "Sensory Differences Between Beet and Cane Sugar Sources" (JFS 79(9):S1763-1768, DOI: 10.1111/1750-3841.12558).
October 2014: Co-authors Richard Hartel, PhD, and Maya Warren from Univ. of Wisconsin, Madison talk about ice cream structure, melting, sensory properties, and their recent paper "Structural, Compositional, and Sensorial Properties of United States Commercial Ice Cream Products" (JFS 79(10):E2005-2013, DOI: 10.1111/1750-3841.12592).
August 2014: Bryony James, PhD, from the Univ. of Auckland, discusses cheese melting, machine vision, and her group's research paper, "Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation with Cheese Functionality" (JFS 79(8):E1528-1534, DOI: 10.1111/1750-3841.12540).
June 2014: Author Diane Barrett, PhD from Univ. of California-Davis discusses her group’s sensory and effectiveness testing of calcium treatments to increase storage time of fresh-cut mangoes, from their paper “Effectiveness of Calcium Chloride and Calcium Lactate on Maintenance of Textural and Sensory Qualities of Fresh-Cut Mangos” (JFS 79(6):C786-794, DOI: 10.1111/1750-3841.12446).
May 2014: Author Brendan Niemira, PhD from USDA discusses his group’s research into cold plasma decontamination of food contact surfaces in food processing, reported in “Cold Plasma Rapid Decontamination of Food Contact Surfaces Contaminated with Salmonella Biofilms” (JFS 79(5):M917-922, DOI: 10.1111/1750-3841.12379).