Journal of Food Science and Technology volume 56, issue 12
Đang tải...
Xem mô tả
0
Xem & Tải
0
Tóm tắt
1. A critical review of analytical methods for determination of curcuminoids in turmeric; 2. A systematic review and meta-analysis on the prevalence of antibiotic-resistant Listeria species in food, animal and human specimens in Iran; 3. Tropical fruit juice: effect of thermal treatment and storage time on sensory and functional properties; 4. Synthesis, characterization and cellular mineral absorption of nanoemulsions of Rhododendron arboreum flower extracts stabilized with gum arabic; 5. Chemical composition, functional, powder, and sensory properties of tarhana enriched with wheat germ; 6. Influence of basil (Ocimum basilicum Lamiaceae) addition on functional, technological and sensorial characteristics of fresh cheeses made with organic buffalo milk; 7. Characterization and classification of wines according to geographical origin, vintage and specific variety based on elemental content: a new chemometric approach; 8. Effect of pretreatment on bioactive compounds in wild rocket juice; 9. Functionality of Mozzarella cheese analogues prepared using varying protein sources as influenced by refrigerated storage; 10. Determination of sensitivity of some food pathogens to spice extracts; 11. Identification of endophytic bacteria in medicinal plants and their antifungal activities against food spoilage fungi; 12. Efficacy of cold plasma in producing Salmonella-free duck eggs: effects on physical characteristics, lipid oxidation, and fatty acid profile; 13. Efficacy of tumbling in soy sauce marination of pork loins: effects of tumbling time and temperature; 14. Development and characterization of blends formulated with banana peel and banana pulp for the production of blends powders rich in antioxidant properties; 15. Chemical profiling and functional properties of dietary fibre rich inner and outer bracts of culinary banana flower;
16. Effect of thermosonication process on physicochemical properties and microbial load of goat’s milk; 17. Salmonella prevalence and serovar distribution in healthy slaughter sheep and cattle determined by ISO 6579 and VIDAS UP Salmonella methods; 18. Finding a common core microbiota in two Brazilian dairies through culture and DNA metabarcoding studies; 19. Antioxidant activity of Pistacia atlantica var mutica kernel oil and it’s unsaponifiable matters; 20. Chemical composition and biological activity of Mentha citrata Ehrh., essential oils growing in southern Algeria; 21. A simple but quantitative method for non-destructive monitoring of myoglobin redox forms inside the meat; 22. Effect of packaging methods and storage conditions on quality characteristics of flour product naan; 23. Effect of modified tapioca starch on the physicochemical and sensory properties of liquid kashk; 24. Comparison of the antimicrobial activity of propolis extracts obtained by means of various extraction methods; 25. Preparation of chitosan/curdlan/carboxymethyl cellulose blended film and its characterization; 26. Application of image analysis technique to determine cleaning of ohmic heating system for milk; 27. Identification of allergic proteins of Flower tail shrimp (Metapenaeus dobsonii); 28. Fractionation of rosemary (Rosmarinus officinalis L.) essential oil using vacuum fractional distillation; 29. Comparative anticancer activity analysis of saffron extracts and a principle component, crocetin for prevention and treatment of human malignancies; 30. Optimization of the extrusion process for preparation of soluble dietary fiber-enriched calamondin pomace and its influence on the properties of bread; 31. Experimental validation and evaluation of electronic sensing techniques for rapid discrimination of electron-beam, γ-ray, and X-ray irradiated dried green onions (Allium fistulosum);
32. Volatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharides; 33. Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics; 34. Rapid visible-near infrared (Vis-NIR) spectroscopic detection and quantification of unripe banana flour adulteration with wheat flour; 35. Pro-oxidant versus anti-oxidant effects of seeds aglycone extracts of Lepidium sativum and Eruca vesicaria Linn., in vitro, and on neutrophil nitro-oxidative functions; 36. Extraction process optimization of Murraya koenigii leaf extracts and antioxidant properties 37. Light irradiation can regulate the growth characteristics and metabolites compositions of Rhodotorula mucilaginosa; 38. QSAR studies of the antioxidant activity of anthocyanins; 39. Effect of sonication on the quality attributes of juçara, banana and strawberry smoothie; 40. Wet bone-in ageing and effect on beef quality technological parameters.
16. Effect of thermosonication process on physicochemical properties and microbial load of goat’s milk; 17. Salmonella prevalence and serovar distribution in healthy slaughter sheep and cattle determined by ISO 6579 and VIDAS UP Salmonella methods; 18. Finding a common core microbiota in two Brazilian dairies through culture and DNA metabarcoding studies; 19. Antioxidant activity of Pistacia atlantica var mutica kernel oil and it’s unsaponifiable matters; 20. Chemical composition and biological activity of Mentha citrata Ehrh., essential oils growing in southern Algeria; 21. A simple but quantitative method for non-destructive monitoring of myoglobin redox forms inside the meat; 22. Effect of packaging methods and storage conditions on quality characteristics of flour product naan; 23. Effect of modified tapioca starch on the physicochemical and sensory properties of liquid kashk; 24. Comparison of the antimicrobial activity of propolis extracts obtained by means of various extraction methods; 25. Preparation of chitosan/curdlan/carboxymethyl cellulose blended film and its characterization; 26. Application of image analysis technique to determine cleaning of ohmic heating system for milk; 27. Identification of allergic proteins of Flower tail shrimp (Metapenaeus dobsonii); 28. Fractionation of rosemary (Rosmarinus officinalis L.) essential oil using vacuum fractional distillation; 29. Comparative anticancer activity analysis of saffron extracts and a principle component, crocetin for prevention and treatment of human malignancies; 30. Optimization of the extrusion process for preparation of soluble dietary fiber-enriched calamondin pomace and its influence on the properties of bread; 31. Experimental validation and evaluation of electronic sensing techniques for rapid discrimination of electron-beam, γ-ray, and X-ray irradiated dried green onions (Allium fistulosum);
32. Volatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharides; 33. Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics; 34. Rapid visible-near infrared (Vis-NIR) spectroscopic detection and quantification of unripe banana flour adulteration with wheat flour; 35. Pro-oxidant versus anti-oxidant effects of seeds aglycone extracts of Lepidium sativum and Eruca vesicaria Linn., in vitro, and on neutrophil nitro-oxidative functions; 36. Extraction process optimization of Murraya koenigii leaf extracts and antioxidant properties 37. Light irradiation can regulate the growth characteristics and metabolites compositions of Rhodotorula mucilaginosa; 38. QSAR studies of the antioxidant activity of anthocyanins; 39. Effect of sonication on the quality attributes of juçara, banana and strawberry smoothie; 40. Wet bone-in ageing and effect on beef quality technological parameters.
Mô tả
Năm xuất bản
2019
Tác giả
Nhà xuất bản
Springer
