Journal of Food Science and Technology volume 56, issue 11
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1. The importance of antioxidants and place in today’s scientific and technological studies; 2. Overcoming current challenges in commercial applications of fish protein isolates in food and feed systems: a review; 3. In situ surface formation of TiO2/Ti(NO2) hybrid nanocomposites with N2 APPJ treatment for efficient C2H4 photodegradation; 4. Determination of 17β-estradiol in commercial pasteurized and sterilized milk samples in Mashhad, Iran; 5. Functional properties of Grass pea protein concentrates prepared using various precipitation methods; 6. Changes in physicochemical characteristics and oxidative stability of pre- and post-rigor frozen chicken muscles during cold storage; 7. Preliminary study of the influence of mineral content on quality parameters of Jordanian-origin honey collected from different geographical regions; 8. Evaluation of shelf-life, antioxidant activity and nutritional quality attributes in carnauba wax coated eggplant genotypes; 9. Optimization of Headspace-Solid Phase Microextraction (HS-SPME) technique for the analysis of volatile compounds of margarine; 10. Proximate composition, nutritional evaluation and functional properties of a promising food: Arabian wax Cissus (Cissus rotundifolia Forssk) leaves; 11. Production of innovative gluten-free breakfast cereals based on red and black rice by extrusion processing technology; 12. Shelf-life extension of grape (Pinot noir) by xanthan gum enriched with ascorbic and citric acid during cold temperature storage; 13. Novel approach for extraction of grape skin antioxidants by accelerated solvent extraction: Box–Behnken design optimization; 14. Moth bean starch (Vigna aconitifolia): isolation, characterization, and development of edible/biodegradable films; 15. Quality, stability, carotenoids and chromatic parameters of commercial Sacha inchi oil originating from Peruvian cultivars;
16. Effect of ultrasound and chemical pretreatment on drying characteristics and quality attributes of hot air dried pineapple slices; 17. Optimization of microencapsulation conditions of transglutaminase by freeze drying; 18. Inactivation of Pseudomonas deceptionensis CM2 on chicken breasts using plasma-activated water; 19. Effects on quality properties of cooked pork sausages with Caesalpinia sappan L. extract during cold storage; 20. Effect of microwave pre-treatment on quality parameters in Indian mustard; 21. Synthesis and characterization of mead: from the past to the future and development of a new fermentative route; 22. Influence of modified starches as wall materials on the properties of spray-dried lemongrass oil; 23. Impact of Saccharomyces cerevisiae and Metschnikowia fructicola autochthonous mixed starter on Aglianico wine volatile compounds; 24. Postharvest biocontrol of Colletotrichum gloeosporioides on mango using the marine bacterium Stenotrophomonas rhizophila and its possible mechanisms of action; 25. Efficiency of the Q3 lab-on-chip Real Time-PCR platform for detecting protozoan pathogens in bivalve mollusks; 26. Synergistic effect of herbal plant extract (Hibiscus sabdariffa) in maintain the antioxidant activity of decaffeinated green tea from various parts of Assam; 27. In vitro gastrointestinal evaluation of a juçara-based smoothie: effect of processing on phenolic compounds bioaccessibility; 28. Effect of amaranth and quinoa seed flour on rheological and physicochemical properties of goat meat nuggets; 29. Effect of batch and continuous thermosonication on the microbial and physicochemical quality of pumpkin juice; 30. Pancake ready mix enriched with dehydrated squash pulp (Cucurbita moschata): formulation and shelf life;
31. Effects of the extraction method and chromatographic separation solvent in the antioxidant activity of different species of “espinheira-santa”; 32. Improvement in nutritional quality and thermal stability of palm olein blended with macadamia oil for deep-fat frying application; 33. Evaluating the efficacy of chitosan and CMC incorporated with moringa leaf extracts on reducing peteca spot incidence on ‘Eureka’ lemon; 34. Functional and antioxidant properties of cookies incorporated with foxtail millet and ginger powder; 35. Color stability and change in bioactive compounds of red beet juice concentrate stored at different temperatures; 36. Rheological properties of milk-based desserts with the addition of oat gum and κ-carrageenan; 37. Effect of protein aggregates on properties and structure of rice bran protein-based film at different pH; 38. Isolation of Enterococcus faecium, characterization of its antimicrobial metabolites and viability in probiotic Minas Frescal cheese; 39. Konjac glucomannan-based composite films fabricated in the presence of carnauba wax emulsion: hydrophobicity, mechanical and microstructural properties evaluation; 40. Antibiotic residues and mycotoxins in raw milk in Punjab (India): a rising concern for food safety.
16. Effect of ultrasound and chemical pretreatment on drying characteristics and quality attributes of hot air dried pineapple slices; 17. Optimization of microencapsulation conditions of transglutaminase by freeze drying; 18. Inactivation of Pseudomonas deceptionensis CM2 on chicken breasts using plasma-activated water; 19. Effects on quality properties of cooked pork sausages with Caesalpinia sappan L. extract during cold storage; 20. Effect of microwave pre-treatment on quality parameters in Indian mustard; 21. Synthesis and characterization of mead: from the past to the future and development of a new fermentative route; 22. Influence of modified starches as wall materials on the properties of spray-dried lemongrass oil; 23. Impact of Saccharomyces cerevisiae and Metschnikowia fructicola autochthonous mixed starter on Aglianico wine volatile compounds; 24. Postharvest biocontrol of Colletotrichum gloeosporioides on mango using the marine bacterium Stenotrophomonas rhizophila and its possible mechanisms of action; 25. Efficiency of the Q3 lab-on-chip Real Time-PCR platform for detecting protozoan pathogens in bivalve mollusks; 26. Synergistic effect of herbal plant extract (Hibiscus sabdariffa) in maintain the antioxidant activity of decaffeinated green tea from various parts of Assam; 27. In vitro gastrointestinal evaluation of a juçara-based smoothie: effect of processing on phenolic compounds bioaccessibility; 28. Effect of amaranth and quinoa seed flour on rheological and physicochemical properties of goat meat nuggets; 29. Effect of batch and continuous thermosonication on the microbial and physicochemical quality of pumpkin juice; 30. Pancake ready mix enriched with dehydrated squash pulp (Cucurbita moschata): formulation and shelf life;
31. Effects of the extraction method and chromatographic separation solvent in the antioxidant activity of different species of “espinheira-santa”; 32. Improvement in nutritional quality and thermal stability of palm olein blended with macadamia oil for deep-fat frying application; 33. Evaluating the efficacy of chitosan and CMC incorporated with moringa leaf extracts on reducing peteca spot incidence on ‘Eureka’ lemon; 34. Functional and antioxidant properties of cookies incorporated with foxtail millet and ginger powder; 35. Color stability and change in bioactive compounds of red beet juice concentrate stored at different temperatures; 36. Rheological properties of milk-based desserts with the addition of oat gum and κ-carrageenan; 37. Effect of protein aggregates on properties and structure of rice bran protein-based film at different pH; 38. Isolation of Enterococcus faecium, characterization of its antimicrobial metabolites and viability in probiotic Minas Frescal cheese; 39. Konjac glucomannan-based composite films fabricated in the presence of carnauba wax emulsion: hydrophobicity, mechanical and microstructural properties evaluation; 40. Antibiotic residues and mycotoxins in raw milk in Punjab (India): a rising concern for food safety.
Mô tả
Năm xuất bản
2019
Tác giả
Nhà xuất bản
Springer
