Journal of Food Science and Technology volume 56, issue 9
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1. Antagonistic lactic acid bacteria in association with Saccharomyces cerevisiae as starter cultures for standardization of sour cassava starch production; 2. Investigation of changes in rheological properties during processing of fermented cereal beverages; 3. Extraction of bioactive ingredients from fruiting bodies of Antrodia cinnamomea assisted by high hydrostatic pressure; 4. Shelf-life and quality attributes in fresh-cut pear cv. Shahmive treated with different kinds of antioxidants; 5. Rapid determination of antioxidant molecules in volatiles of rose tea by gas chromatography–mass spectrometry combined with DPPH reaction; 6. Effects of high pressure extraction on the extraction yield, phenolic compounds, antioxidant and anti-tyrosinase activity of Djulis hull; 7. Changes in ACE inhibitory and antioxidant activities in alcalase treated idli batter and idli after fermentation; 8. Flash Profile as an effective method for assessment of odor profile in three different fishes; 9. Gelatin edible coatings with mint essential oil (Mentha arvensis): film characterization and antifungal properties; 10. Lactobacillus-fermented sourdoughs improve the quality of gluten-free bread made from pearl millet flour; 11. Optimization of process parameters for mechanical extraction of banana juice using response surface methodology; 12. Comprehensive profiling of lipid oxidation volatile compounds during storage of mayonnaise; 13. Co-preparation of pectin and cellulose from apple pomace by a sequential process; 14. Sensory analysis and fatty acid profile of specialty coffees stored in different packages; 15. The effects of different processes on enzyme resistant starch content and glycemic index value of wheat flour and using this flour in biscuit production;
16. Effects of heat and shallot (Allium ascalonicum L.) supplementation on nutritional quality and enzymatic browning of apple juice; 17. Proteomic analysis of Saccharomyces cerevisiae to study the effects of red wine polyphenols on oxidative stress; 18. Quality stability of clear pomegranate juice treated with cyclodextrin; 19. Spray-dried microcapsules of anthocyanin-rich extracts from Euterpe edulis M. as an alternative for maintaining color and bioactive compounds in dairy beverages; 20. Effect of wooden breast condition on quality traits of emulsified chicken patties during frozen storage; 21. Effects of hot air drying process on lipid quality of whelks Neptunea arthritica cumingi Crosse and Neverita didyma; 22. Changes in bioavailability of sour cherry (Prunus cerasus L.) phenolics and anthocyanins when consumed with dairy food matrices; 23. Utilization of a by-product of chia oil extraction as a potential source for value addition in wheat muffins; 24. Microwave-assisted extraction of hempseed oil: studying and comparing of fatty acid composition, antioxidant activity, physiochemical and thermal properties with Soxhlet extraction; 25. Microwave-assisted deep eutectic solvent extraction of phenolic antioxidants from onion (Allium cepa L.) peel: a Box–Behnken design approach for optimization; 26. Rapid extraction of copper ions in water, tea, milk and apple juice by solvent-terminated dispersive liquid–liquid microextraction using p-sulfonatocalix (4) arene: optimization by artificial neural networks coupled bat inspired algorithm and response surface methodology; 27. Shelf life prediction and food safety risk assessment of an innovative whole soybean curd based on predictive models; 28. The effect of invertase concentration on quality parameters of fondant; 29. Osmotic dehydration kinetics of biofortified yellow-flesh cassava in contrast to white-flesh cassava (Manihot esculenta);
30. Chemical and nutritional evaluation of major genotypes of nectarine (Prunus persica var nectarina) grown in North-Western Himalayas; 31. Application of infrared-assisted steam blanching to improve enzymatic inactivation and quality retention of Chrysanthemum indicum L. flower; 32. Amelioration in gliadin antigenicity and maintenance of viscoelastic properties of wheat (Triticum aestivum L.) cultivars with mixed probiotic fermentation; 33. Comparative analysis of selected bioactive components (fatty acids, tocopherols, xanthophyll, lycopene, phenols) and basic nutrients in raw and thermally processed camelina, sunflower, and flax seeds (Camelina sativa L. Crantz, Helianthus L., and Linum L.); 34. The influence of Cistus incanus L. leaves on wheat pasta quality; 35. Sensory and physicochemical characteristics of dark chocolate bar with addition of cinnamon (Cinnamomum burmannii) bark oleoresin microcapsule; 36. Recommended storage temperature for green tea based on sensory quality; 37. Synthesis of catalyst composed of palygorskita-TiO2 and silver nanoparticles for the development of assays antioxidant based on the generation of reactive oxygen species; 38. Nutritional profile and nutraceutical components of olive (Olea europaea L.) seeds; 39. Thermal inactivation of lipoxygenase in soya bean using superheated steam to produce low beany flavour soya milk; 40. Quality characteristics of the processed dates vinegar under influence of ultrasound and pulsed electric field treatments.
16. Effects of heat and shallot (Allium ascalonicum L.) supplementation on nutritional quality and enzymatic browning of apple juice; 17. Proteomic analysis of Saccharomyces cerevisiae to study the effects of red wine polyphenols on oxidative stress; 18. Quality stability of clear pomegranate juice treated with cyclodextrin; 19. Spray-dried microcapsules of anthocyanin-rich extracts from Euterpe edulis M. as an alternative for maintaining color and bioactive compounds in dairy beverages; 20. Effect of wooden breast condition on quality traits of emulsified chicken patties during frozen storage; 21. Effects of hot air drying process on lipid quality of whelks Neptunea arthritica cumingi Crosse and Neverita didyma; 22. Changes in bioavailability of sour cherry (Prunus cerasus L.) phenolics and anthocyanins when consumed with dairy food matrices; 23. Utilization of a by-product of chia oil extraction as a potential source for value addition in wheat muffins; 24. Microwave-assisted extraction of hempseed oil: studying and comparing of fatty acid composition, antioxidant activity, physiochemical and thermal properties with Soxhlet extraction; 25. Microwave-assisted deep eutectic solvent extraction of phenolic antioxidants from onion (Allium cepa L.) peel: a Box–Behnken design approach for optimization; 26. Rapid extraction of copper ions in water, tea, milk and apple juice by solvent-terminated dispersive liquid–liquid microextraction using p-sulfonatocalix (4) arene: optimization by artificial neural networks coupled bat inspired algorithm and response surface methodology; 27. Shelf life prediction and food safety risk assessment of an innovative whole soybean curd based on predictive models; 28. The effect of invertase concentration on quality parameters of fondant; 29. Osmotic dehydration kinetics of biofortified yellow-flesh cassava in contrast to white-flesh cassava (Manihot esculenta);
30. Chemical and nutritional evaluation of major genotypes of nectarine (Prunus persica var nectarina) grown in North-Western Himalayas; 31. Application of infrared-assisted steam blanching to improve enzymatic inactivation and quality retention of Chrysanthemum indicum L. flower; 32. Amelioration in gliadin antigenicity and maintenance of viscoelastic properties of wheat (Triticum aestivum L.) cultivars with mixed probiotic fermentation; 33. Comparative analysis of selected bioactive components (fatty acids, tocopherols, xanthophyll, lycopene, phenols) and basic nutrients in raw and thermally processed camelina, sunflower, and flax seeds (Camelina sativa L. Crantz, Helianthus L., and Linum L.); 34. The influence of Cistus incanus L. leaves on wheat pasta quality; 35. Sensory and physicochemical characteristics of dark chocolate bar with addition of cinnamon (Cinnamomum burmannii) bark oleoresin microcapsule; 36. Recommended storage temperature for green tea based on sensory quality; 37. Synthesis of catalyst composed of palygorskita-TiO2 and silver nanoparticles for the development of assays antioxidant based on the generation of reactive oxygen species; 38. Nutritional profile and nutraceutical components of olive (Olea europaea L.) seeds; 39. Thermal inactivation of lipoxygenase in soya bean using superheated steam to produce low beany flavour soya milk; 40. Quality characteristics of the processed dates vinegar under influence of ultrasound and pulsed electric field treatments.
Mô tả
Năm xuất bản
2019
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Springer
