Journal of Food Science and Technology volume 56, issue 7
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1. Chemical characterization, antioxidant and antimutagenic evaluations of pigmented corn; 2. Effects of processing techniques on drying characteristics, physicochemical properties and functional compounds of green and red chilli (Capsicum annum L.) powder; 3. Identification of fungi-contaminated peanuts using hyperspectral imaging technology and joint sparse representation model; 4. Optimization of process parameters on hydroxymethylfurfural content, diastase and invertase activity of coriander honey; 5. Influence of ageing on longissimus lumborum quality from Holstein-Friesian young bulls fed different diets; 6. Purple pigment from Peltogyne mexicana heartwood as a potential colorant for food; 7. The dual functions of flavor and antioxidant potential of porcine bone marrow extract (PBME); 8. Unraveling microbial community diversity and succession of Chinese Sichuan sausages during spontaneous fermentation by high-throughput sequencing; 9. Freezing and drying of pink grapefruit-lycopene encapsulated in Ca(II)-alginate beads containing galactomannans; 10. Modeling and optimization of finger millet pearling process by using RSM; 11. Response surface optimization of ultrasound-assisted protein extraction from Spirulina platensis: investigation of the effect of extraction conditions on techno-functional properties of protein concentrates; 12. Evaluation of contamination of packages containing cereal-fruit bars by eggs of the pest Indian meal moth (Plodia interpunctella, Lepidoptera) due to perforations in their polypropylene foil packaging; 13. Targeted phenolic profiling of Sauvignon blanc and Shiraz grapes grown in two regions of India by liquid chromatography-tandem mass spectrometry; 14. Evaluation of Salmon (Salmo salar) and Rainbow Trout (Oncorhynchus mykiss) pin bones using textural analysis and micro X-ray computational tomography;
15. Optimization of calcium gluconate and Bacopa monniera extract levels in calcium enriched herbal ice cream by response surface methodology; 16. Effects of hazelnut skin addition on the cooking, antioxidant and sensory properties of chicken burgers; 17. Effects of heating or ultrasound treatment on the enzymolysis and the structure characterization of hempseed protein isolates; 18. Convective drying of onion: modeling of drying kinetics parameters; 19. Protein quality and physicochemical properties of commercial cricket and mealworm powders; 20. Comparison of lovastatin, citrinin and pigment production of different Monascus purpureus strains grown on rice and millet; 21. Effect of the combined action of potassium sorbate and irradiation on the quality-maintenance of strawberries; 22. Effect of ultrasound-assisted freezing on the textural characteristics of dough and the structural characterization of wheat gluten; 23. Effect of sodium benzoate application on quality and enzymatic changes of pear fruits during low temperature; 24. Studies on in vitro bioavailability and starch hydrolysis in zinc fortified ready-to-eat parboiled rice (komal chawal); 25. Shelf life enhancement and associated quality and sensory changes on refrigerated storage of tender coconut water subjected to non-thermal microfiltration and treated with additives; 26. Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (Secale cereale var. Multicaule); 27. Technological characterization and sensory evaluation of a traditional Algerian fresh cheese clotted with Cynara cardunculus L. flowers and lactic acid bacteria; 28. Effects of beta-glucan addition on the physicochemical and microbiological characteristics of fermented sausage;
29. Utilization of molecular distillation for determining the effects of some minor compounds on the quality and frying stability of olive pomace oil; 30. Stability of β-carotene in carrot powder and sugar confection as affected by resistant maltodextrin and octenyl succinate anhydride (OSA) starches; 31. Influence of flour type on physico-chemical characteristics during deep frying; 32. Optimizing operational parameters of finger millet threshing drum using RSM; 33. Experimental data acquisition and mathematical model for soluble protein extraction from Argentinian extruded expeller soybean meal; 34. Numerical optimization of probiotic Ayran production based on whey containing transglutaminase and Aloe vera gel; 35. Composition and hardness of malting red and white kaffir sorghum [Sorghum bicolor (L.) Moench] dried under the sun; 36. Effect of steam parboiling and hot soaking treatments on milling yield, physical, physicochemical, bioactive and digestibility properties of buckwheat (Fagopyrum esculentum L.); 37. Hydration kinetics of little millet and proso millet grains: effect of soaking temperature; 38. β-Carotene solid dispersion prepared by hot-melt technology improves its solubility in water; 39. A non-toxic approach to assess total antioxidant capacity (TAC) of exotic tropical fruits from Thailand; 40. Optimized aqueous extracts of maqui (Aristotelia chilensis) suitable for powder production.
15. Optimization of calcium gluconate and Bacopa monniera extract levels in calcium enriched herbal ice cream by response surface methodology; 16. Effects of hazelnut skin addition on the cooking, antioxidant and sensory properties of chicken burgers; 17. Effects of heating or ultrasound treatment on the enzymolysis and the structure characterization of hempseed protein isolates; 18. Convective drying of onion: modeling of drying kinetics parameters; 19. Protein quality and physicochemical properties of commercial cricket and mealworm powders; 20. Comparison of lovastatin, citrinin and pigment production of different Monascus purpureus strains grown on rice and millet; 21. Effect of the combined action of potassium sorbate and irradiation on the quality-maintenance of strawberries; 22. Effect of ultrasound-assisted freezing on the textural characteristics of dough and the structural characterization of wheat gluten; 23. Effect of sodium benzoate application on quality and enzymatic changes of pear fruits during low temperature; 24. Studies on in vitro bioavailability and starch hydrolysis in zinc fortified ready-to-eat parboiled rice (komal chawal); 25. Shelf life enhancement and associated quality and sensory changes on refrigerated storage of tender coconut water subjected to non-thermal microfiltration and treated with additives; 26. Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (Secale cereale var. Multicaule); 27. Technological characterization and sensory evaluation of a traditional Algerian fresh cheese clotted with Cynara cardunculus L. flowers and lactic acid bacteria; 28. Effects of beta-glucan addition on the physicochemical and microbiological characteristics of fermented sausage;
29. Utilization of molecular distillation for determining the effects of some minor compounds on the quality and frying stability of olive pomace oil; 30. Stability of β-carotene in carrot powder and sugar confection as affected by resistant maltodextrin and octenyl succinate anhydride (OSA) starches; 31. Influence of flour type on physico-chemical characteristics during deep frying; 32. Optimizing operational parameters of finger millet threshing drum using RSM; 33. Experimental data acquisition and mathematical model for soluble protein extraction from Argentinian extruded expeller soybean meal; 34. Numerical optimization of probiotic Ayran production based on whey containing transglutaminase and Aloe vera gel; 35. Composition and hardness of malting red and white kaffir sorghum [Sorghum bicolor (L.) Moench] dried under the sun; 36. Effect of steam parboiling and hot soaking treatments on milling yield, physical, physicochemical, bioactive and digestibility properties of buckwheat (Fagopyrum esculentum L.); 37. Hydration kinetics of little millet and proso millet grains: effect of soaking temperature; 38. β-Carotene solid dispersion prepared by hot-melt technology improves its solubility in water; 39. A non-toxic approach to assess total antioxidant capacity (TAC) of exotic tropical fruits from Thailand; 40. Optimized aqueous extracts of maqui (Aristotelia chilensis) suitable for powder production.
Mô tả
Năm xuất bản
2019
Tác giả
Nhà xuất bản
Springer
