Journal of Food Science and Technology volume 56, issue 8
Đang tải...
Xem mô tả
0
Xem & Tải
0
Tóm tắt
1. Microencapsulation of green tea polyphenols by ionic gelation and spray chilling methods; 2. Nutritional value and antioxidant properties of hull and kernel in Pistacia atlantica and Pistacia khinjuk fruits; 3. Vacuum-aided production of low sodium ready-to-eat charque; 4. Sodium reduction in enrobed restructured chicken nuggets through replacement of NaCl with CaCl2; 5. Development of high yielding strain of Pleurotus tuber-regium: fructification, nutritional and phylogenetic studies; 6. Formulation and processing of gruels made from local ingredients, thin enough to flow by gravity in enteral tube feeding; 7. Development of gluten-free batter from three Thai rice cultivars and its utilization for frozen battered chicken nugget; 8. Quality by design approach to optimize cladodes soluble fiber processing extraction in Opuntia ficus indica (L.) Miller; 9. Changes on physicochemical and rheological properties of biscuits substituted with the peel and alcohol-insoluble solids (AIS) from cactus pear (Opuntia ficus-indica); 10. Characterization of prickly pear juice by means of shelf life, sensory notes, physicochemical parameters and bio-functional properties; 11. Proximate composition of fermented cassava meal “mchuchume” fortified with soya bean flour and Moringa oleifera leaves powder; 12. CFD modeling and optimization of pre-cooling conditions in a cold room located in the South of Tunisia and filled with dates; 13. Analysis of the degradation of betanin obtained from beetroot using Fourier transform infrared spectroscopy; 14. Optimization of extrusion-assisted extraction parameters and characterization of alginate from brown algae (Sargassum cristaefolium); 15. Yeast (Saccharomyces cerevisiae): evaluation of cellular disruption processes, chemical composition, functional properties and digestibility;
16. Impact of dealcoholization on quality properties in white wine at various alcohol content levels; 17. Development of a carotenoid enriched probiotic yogurt from fresh biomass of Spirulina and its characterization; 18. Optimization of banana juice extraction using combination of enzymes; 19. Effect of canola proteins on rice flour bread and mathematical modelling of the baking process; 20. Quality attributes of Kisra prepared from sorghum flour fermented with baobab fruit pulp flour as starter; 21. Application of chemometric tools for the comparison of volatile profile from raw and roasted regional and foreign almond cultivars (Prunus dulcis); 22. Addition of seaweed powder and sulphated polysaccharide on shelf_life extension of functional fish surimi restructured product; 23. Reducing atmosphere drying as a novel drying technique for preserving the sensorial and nutritional notes of foods; 24. Study of antioxidant activity during the malting and brewing process; 25. Acceptability of tropical fruit pulps enriched with vegetal/microbial protein sources: viscosity, importance of nutritional information and changes on sensory analysis for different age groups; 26. Sensory and physicochemical changes in gluten-free oat biscuits stored under different packaging and light conditions; 27. Key odorants of a Moroccan fermented milk product “Lben” using aroma extract dilution analysis; 28. Voltammetric determination of iodide in iodized table salt using cetyltrimethylammonium bromide as ion-pairing; 29. Effect of selected pretreatments prior to drying on physical quality attributes of dried mango chips; 30. High pressure extraction of olive leaves (Olea europaea): bioactive compounds, bioactivity and kinetic modelling;
31. Ultrasonic microwave-assisted extraction coupled with macroporous resin chromatography for the purification of antioxidant phenolics from waste jackfruit (Artocarpus heterophyllus Lam.) peels; 32. Application of empirical Peleg model to study the water adsorption and mineral desorption of cocoa (Theobroma cacao) beans in water and sodium bicarbonate during debittering process; 33. Impact of physicochemical properties on duration and head rice yield during abrasive and friction milling of rice; 34. The effect of Acacia nilotica seed extract on the physicochemical, microbiological and oxidative stability of chicken patties; 35. Mixolab behavior, quality attributes and antioxidant capacity of breads incorporated with Agaricus bisporus; 36. Culture fermentation of Lactobacillus in traditional pickled gherkins: Microbial development, chemical, biogenic amine and metabolite analysis; 37. Optimization of corn starch acetylation and succinylation using the extrusion process; 38. Impact of ohmicsonication treatment on pectinmethylesterase in not-from-concentrate orange juice; 39. Effect of modified Soxhlet (Soxtec) and Folch extraction method selection on the total lipid determination of aged beef; 40. Lactobacillus spp. inhibit the growth of Cronobacter sakazakii ATCC 29544 by altering its membrane integrity.
16. Impact of dealcoholization on quality properties in white wine at various alcohol content levels; 17. Development of a carotenoid enriched probiotic yogurt from fresh biomass of Spirulina and its characterization; 18. Optimization of banana juice extraction using combination of enzymes; 19. Effect of canola proteins on rice flour bread and mathematical modelling of the baking process; 20. Quality attributes of Kisra prepared from sorghum flour fermented with baobab fruit pulp flour as starter; 21. Application of chemometric tools for the comparison of volatile profile from raw and roasted regional and foreign almond cultivars (Prunus dulcis); 22. Addition of seaweed powder and sulphated polysaccharide on shelf_life extension of functional fish surimi restructured product; 23. Reducing atmosphere drying as a novel drying technique for preserving the sensorial and nutritional notes of foods; 24. Study of antioxidant activity during the malting and brewing process; 25. Acceptability of tropical fruit pulps enriched with vegetal/microbial protein sources: viscosity, importance of nutritional information and changes on sensory analysis for different age groups; 26. Sensory and physicochemical changes in gluten-free oat biscuits stored under different packaging and light conditions; 27. Key odorants of a Moroccan fermented milk product “Lben” using aroma extract dilution analysis; 28. Voltammetric determination of iodide in iodized table salt using cetyltrimethylammonium bromide as ion-pairing; 29. Effect of selected pretreatments prior to drying on physical quality attributes of dried mango chips; 30. High pressure extraction of olive leaves (Olea europaea): bioactive compounds, bioactivity and kinetic modelling;
31. Ultrasonic microwave-assisted extraction coupled with macroporous resin chromatography for the purification of antioxidant phenolics from waste jackfruit (Artocarpus heterophyllus Lam.) peels; 32. Application of empirical Peleg model to study the water adsorption and mineral desorption of cocoa (Theobroma cacao) beans in water and sodium bicarbonate during debittering process; 33. Impact of physicochemical properties on duration and head rice yield during abrasive and friction milling of rice; 34. The effect of Acacia nilotica seed extract on the physicochemical, microbiological and oxidative stability of chicken patties; 35. Mixolab behavior, quality attributes and antioxidant capacity of breads incorporated with Agaricus bisporus; 36. Culture fermentation of Lactobacillus in traditional pickled gherkins: Microbial development, chemical, biogenic amine and metabolite analysis; 37. Optimization of corn starch acetylation and succinylation using the extrusion process; 38. Impact of ohmicsonication treatment on pectinmethylesterase in not-from-concentrate orange juice; 39. Effect of modified Soxhlet (Soxtec) and Folch extraction method selection on the total lipid determination of aged beef; 40. Lactobacillus spp. inhibit the growth of Cronobacter sakazakii ATCC 29544 by altering its membrane integrity.
Mô tả
Năm xuất bản
2019
Tác giả
Nhà xuất bản
Springer
