Found: 42
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Isolation and characterization of starch from purple yam (Dioscorea trifida).
- Published in:
- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 715, doi. 10.1007/s13197-021-05066-9
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- Article
Effect of Hibiscus sabdariffa and Camellia synensis extracts on microbial, antioxidant and sensory properties of ice cream.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 735, doi. 10.1007/s13197-021-05068-7
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- Article
Effect of using riceberry flour and xanthan gum on physical properties and estimated glycemic index of steamed rice cakes: optimization by D-optimal mixture design approach.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 724, doi. 10.1007/s13197-021-05067-8
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- Article
Effect of organic acids on the formation of biogenic amines in fermented anchovy sauce comprising raw anchovy materials with different levels of freshness.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 703, doi. 10.1007/s13197-021-05065-w
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- Article
Quality properties of chicken meatballs prepared with varying proportions of woody breast meat.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 666, doi. 10.1007/s13197-021-05060-1
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- Article
Dissolved carbon dioxide stripping while maintaining volatile components by feeding gaseous nitrogen using a microbubble generator.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 825, doi. 10.1007/s13197-021-05315-x
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- Article
Correction to: Biopreservation of pineapple wine using immobilized and freeze dried microcapsules of bacteriocin producing L. plantarum.
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- 2022
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- Correction Notice
Flavor, antimicrobial activity and physical properties of gelatin film incorporated with of ginger essential oil.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 815, doi. 10.1007/s13197-021-05080-x
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- Article
Encapsulation of safflower oil in nanostructured lipid carriers for food application.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 805, doi. 10.1007/s13197-021-05078-5
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- Article
Correction to: An evaluation of the in vitro antioxidant and antidiabetic potentials of camel and donkey milk peptides released from casein and whey proteins.
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- 2022
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- Correction Notice
High-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages: effect on the fermentation, antioxidant activity and consumer acceptance.
- Published in:
- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 796, doi. 10.1007/s13197-021-05074-9
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- Article
Monitoring bioaccessibility of iron and zinc in pearl millet grain after sequential milling.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 784, doi. 10.1007/s13197-021-05072-x
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- Article
Characteristics and formation mechanism of key volatile compounds in sugar-smoked chicken.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 768, doi. 10.1007/s13197-021-05071-y
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- Article
High pressure processing (HPP) improved safety and quality of emerging aronia berry juice: a pilot scale shelf-life study.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 755, doi. 10.1007/s13197-021-05070-z
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- Publication type:
- Article
Biopreservation of pineapple wine using immobilized and freeze dried microcapsules of bacteriocin producing L. plantarum.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 745, doi. 10.1007/s13197-021-05069-6
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- Article
Development of a screening method to rapidly discriminate extravirgin olive oil from other edible vegetable oil by means of direct sample analysis with high resolution mass spectrometry.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 686, doi. 10.1007/s13197-021-05063-y
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- Article
Effect of gelatin content and oral processing ability on vitamin C release in gummy jelly.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 677, doi. 10.1007/s13197-021-05061-0
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- Article
Sensory and process optimization of a mango bagasse-based beverage with high fiber content and low glycemic index.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 606, doi. 10.1007/s13197-021-05048-x
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- Article
Effects of blanching and pickling process on the alcohol acyltransferase (AAT) activity, myristicin content and quality parameters of pickled nutmeg (Myristica fragrans).
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 542, doi. 10.1007/s13197-021-05038-z
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- Article
Physicochemical characteristics and flavor profiles of fermented fish sauce (budu) during fermentation in commercial manufacturing plant.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 693, doi. 10.1007/s13197-021-05064-x
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- Article
Antioxidant properties of papain mediated protein hydrolysates from fresh water carps (Catla catla, Labeo rohita and Cirrhinus mrigala) and its application on inhibition of lipid oxidation in oil sardine mince during ice storage.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 636, doi. 10.1007/s13197-021-05053-0
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- Article
Effect of process parameters of microwave-assisted hot air drying on characteristics of fried black gram papad.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 625, doi. 10.1007/s13197-021-05050-3
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- Article
Development of inclined plate honey moisture reduction system.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 615, doi. 10.1007/s13197-021-05049-w
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- Article
Influence of keeping the calyces during fermentation on physicochemical and sensory properties of Hibiscus sabdariffa wines.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 655, doi. 10.1007/s13197-021-05056-x
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- Article
Quality indicators in lactose hydrolyzed milks and soy beverages from Colombia.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 646, doi. 10.1007/s13197-021-05055-y
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- Article
Salicornia ramosissima as a salt substitute in the fermentation of white cabbage.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 597, doi. 10.1007/s13197-021-05047-y
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- Article
Assessment of the prebiotic potential of seed coats from green gram (Vigna radiata) and black gram (Vigna mungo).
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 583, doi. 10.1007/s13197-021-05043-2
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- Article
Microstructural and rheological behavior of buffalo milk chocolates.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 572, doi. 10.1007/s13197-021-05042-3
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- Article
Structural characterization and antibacterial properties of konjac glucomannan/soluble green tea powder blend films for food packaging.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 562, doi. 10.1007/s13197-021-05041-4
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- Article
Influence of fresh-cut process on γ-aminobutyric acid (GABA) metabolism and sensory properties in carrot.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 552, doi. 10.1007/s13197-021-05039-y
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- Article
Influence of low-level gelling agents on the dissolution and in-vitro nutrient release study of coconut water-based hydrogel.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 589, doi. 10.1007/s13197-021-05045-0
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- Article
Effect of Fenugreek fiber on Rheological and chapati making quality of whole wheat flour.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 532, doi. 10.1007/s13197-021-05037-0
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- Article
Extraction, fatty acid profile, phytochemical composition and antioxidant activities of fixed oils from spices belonging to Apiaceae and Lamiaceae family.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 518, doi. 10.1007/s13197-021-05036-1
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- Article
Effect of brewing time and temperature on the physical properties, antioxidant activities and sensory of the kenaf leaves tea.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 510, doi. 10.1007/s13197-021-05034-3
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- Article
Flaxseed oil and palm olein blend to improve omega-6: omega-3 ratio.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 498, doi. 10.1007/s13197-021-05033-4
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- Article
The wastes of coffee bean processing for utilization in food: a review.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 429, doi. 10.1007/s13197-021-05032-5
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- Article
Development of a convenient, nutritious ready to cook packaged product using millets with a batch scale process development for a small-scale enterprise.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 488, doi. 10.1007/s13197-021-05031-6
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- Article
Effect of incorporation of iron–whey protein concentrate (Fe–WPC) conjugate on physicochemical characteristics of dahi (curd).
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 478, doi. 10.1007/s13197-021-05030-7
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- Article
Effect of nano-conversion on morphological, rheological and thermal properties of barley starch.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 467, doi. 10.1007/s13197-021-05029-0
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- Article
Starch bio-based composite active edible film functionalized with Carum carvi L. essential oil: antimicrobial, rheological, physic-mechanical and optical attributes.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 456, doi. 10.1007/s13197-021-05028-1
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- Article
Study on the texture properties and oxidation characteristics of egg yolk powder gel.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 445, doi. 10.1007/s13197-021-05027-2
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- Article
Application of supercritical fluid carbon dioxide in improving food shelf-life and safety by inactivating spores: a review.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 417, doi. 10.1007/s13197-021-05022-7
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- Article