Journal of Food Science and Technology volume 56, issue 6
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1. Pulse proteins: secondary structure, functionality and applications; 2. Progress in research and applications of cassava flour and starch: a review; 3. Model of dehydration and assessment of moisture content on onion using EIS; 4. Effect of amino and thiol groups of wheat gluten on the quality characteristics of Chinese noodles; 5. Comparison of freeze-drying and hot air-drying on Asian pear (Pyrus pyrifolia Nakai ‘Niitaka’) powder: changes in bioaccessibility, antioxidant activity, and bioactive and volatile compounds; 6. Influence of wheat milling by-products on some physical and chemical properties of filled and unfilled fresh pasta; 7. Quality and estimated glycemic profile of baked protein-enriched corn chips; 8. Effect of ingredients on the quality of gluten-free steamed bread based on potato flour; 9. Dynamics of volatile compounds in TSH 565 cocoa clone fermentation and their role on chocolate flavor in Southeast Brazil; 10. Desired soy sauce characteristics and autolysis of Aspergillus oryzae induced by low temperature conditions during initial moromi fermentation; 11. Influence of different parameters on reverse micelle extraction combined with acetone precipitation to purify sn-1,3 extracellular lipase from Aspergillus niger GZUF36; 12. Evaluation of phenolic antioxidant-linked in vitro bioactivity of Peruvian corn (Zea mays L.) diversity targeting for potential management of hyperglycemia and obesity; 13. Persistence and decontamination studies of chlorantraniliprole in Capsicum annum using GC-MS/MS; 14. Effect of potassium alum addition on the quality of potato starch noodles; 15. Emission of volatile organic compounds from yellow onion (Allium cepa L.) bulbs during storage; 16. Production of prebiotic gluten-free bread with red rice flour and different microbial transglutaminase concentrations: modeling, sensory and multivariate data analysis;
17. Development of apple wine from Golden Delicious cultivar using a local yeast isolate; 18. Evaluation of biogenic amines and nitrate in raw and pickled jurubeba (Solanum paniculatum L.) fruit; 19. Use of coffee silverskin to improve the functional properties of cookies; 20. Application of antifungal lactobacilli in combination with coatings based on apple processing by-products as a bio-preservative in wheat bread production; 21. Effect of olive leaf extract combined with Saccharomyces cerevisiae in the fermentation process of table olives; 22. Designation of rice cake starters for fermented rice products with desired characteristics and fast fermentation; 23. Effect of pH on protein extraction from sour cherry kernels and functional properties of resulting protein concentrate; 24. Effect of physicochemical and rheological properties of flour from different local wheat varieties on the quality of varanphal: an Indian traditional product; 25. Optimization of ingredients for preparation of low calorie fiber enriched chhana balls-Sandesh like product; 26. Valorization of papaya (Carica papaya L.) agroindustrial waste through the recovery of phenolic antioxidants by supercritical fluid extraction; 27. Physico-chemical properties of Khoa prepared from lactose hydrolyzed buffalo milk; 28. In vitro nutrient digestibility and antioxidative properties of flour prepared from sorghum germinated at different conditions; 29. Stability of sunflower and rapeseed oil-in-water emulsions supplemented with ethanol-treated rapeseed meal protein isolate; 30. Synthesis, characterization and application of gelatin–carboxymethyl cellulose blend films for preservation of cherry tomatoes and grapes; 31. Effects of chemical refinement on the quality of coconut oil; 32. Studies on eggless mayonnaise from rice bran and sesame oils;
33. Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs; 34. Correction to: Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs; 35. Assessment of different proteases on degree of hydrolysis, functional properties and radical scavenging activities of salted duck egg white hydrolysate; 36. The effects of different packaging materials, temperatures and water activities to control aflatoxin B1 production by Aspergillus flavus and A. parasiticus in stored peanuts; 37. Sodium, but not potassium, blocks bitterness in simple model chicken broths; 38. Potentiality of freeze–thaw treatment to produce soft textured aonla (Emblica officinalis) candies; 39. Composition of fatty acids, tocopherols, tocotrienols and β-carotene content in oils of seeds of Brazilian Sapindaceae and Meliaceae species; 40. Development and validation of an analytical method for determination of bronopol and kathon preservative in milk .
17. Development of apple wine from Golden Delicious cultivar using a local yeast isolate; 18. Evaluation of biogenic amines and nitrate in raw and pickled jurubeba (Solanum paniculatum L.) fruit; 19. Use of coffee silverskin to improve the functional properties of cookies; 20. Application of antifungal lactobacilli in combination with coatings based on apple processing by-products as a bio-preservative in wheat bread production; 21. Effect of olive leaf extract combined with Saccharomyces cerevisiae in the fermentation process of table olives; 22. Designation of rice cake starters for fermented rice products with desired characteristics and fast fermentation; 23. Effect of pH on protein extraction from sour cherry kernels and functional properties of resulting protein concentrate; 24. Effect of physicochemical and rheological properties of flour from different local wheat varieties on the quality of varanphal: an Indian traditional product; 25. Optimization of ingredients for preparation of low calorie fiber enriched chhana balls-Sandesh like product; 26. Valorization of papaya (Carica papaya L.) agroindustrial waste through the recovery of phenolic antioxidants by supercritical fluid extraction; 27. Physico-chemical properties of Khoa prepared from lactose hydrolyzed buffalo milk; 28. In vitro nutrient digestibility and antioxidative properties of flour prepared from sorghum germinated at different conditions; 29. Stability of sunflower and rapeseed oil-in-water emulsions supplemented with ethanol-treated rapeseed meal protein isolate; 30. Synthesis, characterization and application of gelatin–carboxymethyl cellulose blend films for preservation of cherry tomatoes and grapes; 31. Effects of chemical refinement on the quality of coconut oil; 32. Studies on eggless mayonnaise from rice bran and sesame oils;
33. Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs; 34. Correction to: Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs; 35. Assessment of different proteases on degree of hydrolysis, functional properties and radical scavenging activities of salted duck egg white hydrolysate; 36. The effects of different packaging materials, temperatures and water activities to control aflatoxin B1 production by Aspergillus flavus and A. parasiticus in stored peanuts; 37. Sodium, but not potassium, blocks bitterness in simple model chicken broths; 38. Potentiality of freeze–thaw treatment to produce soft textured aonla (Emblica officinalis) candies; 39. Composition of fatty acids, tocopherols, tocotrienols and β-carotene content in oils of seeds of Brazilian Sapindaceae and Meliaceae species; 40. Development and validation of an analytical method for determination of bronopol and kathon preservative in milk .
Mô tả
Năm xuất bản
2019
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Nhà xuất bản
Springer
