Found: 40
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Improvements in makkhan (traditional Indian cultured butter) production: a review.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1640, doi. 10.1007/s13197-020-04711-z
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- Article
The influence of extruded flour on water content and retrogradation process in muffins during storage: NMR relaxation study.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 2028, doi. 10.1007/s13197-020-04921-5
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- Article
Evaluation of beeswax coated coconut shells for packaging of set-type dahi: an Indian fermented product.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 2019, doi. 10.1007/s13197-020-04714-w
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Effect of temperature and relative humidity on the stability of betalains encapsulated in cryogels from protein and polysaccharide.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 2007, doi. 10.1007/s13197-020-04713-x
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- Article
Effect of milk pH at heating on protein complex formation and ultimate gel properties of free-fat yoghurt.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1969, doi. 10.1007/s13197-020-04708-8
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- Article
Quality characteristics of buckwheat (Fagopyrum esculentum) based nutritious ready-to-eat extruded baked snack.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 2034, doi. 10.1007/s13197-020-04940-2
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- Article
Optimising anthocyanin extraction from strawberry fruits using response surface methodology and application in yoghurt as natural colorants and antioxidants.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1987, doi. 10.1007/s13197-020-04710-0
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Films from cashew byproducts: cashew gum and bacterial cellulose from cashew apple juice.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1979, doi. 10.1007/s13197-020-04709-7
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- Article
Effect of sodium triphosphate and sodium hexametaphosphate on properties of buffalo milk protein concentrate 60 (BMPC60) powder.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1996, doi. 10.1007/s13197-020-04712-y
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- Article
Effects of freeze-dried pulp of Eugenia uniflora L. and Opuntia ficus-indica fruits on quality attributes of beef patties enriched with n-3 fatty acids.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1918, doi. 10.1007/s13197-020-04703-z
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- Article
Optimization of wall material for phage encapsulation via freeze-drying and antimicrobial efficacy of microencapsulated phage against Salmonella.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1937, doi. 10.1007/s13197-020-04705-x
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- Article
Evaluation of the content of bioactive compounds in cocoa beans during the fermentation process.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1947, doi. 10.1007/s13197-020-04706-w
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- Article
Solid state fermentation of fenugreek (Trigonella foenum-graecum): implications on bioactive compounds, mineral content and in vitro bioavailability.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1927, doi. 10.1007/s13197-020-04704-y
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- Article
Dehiscence and prolonged storage of 'Kerman' Pistachios: Effects on morphometry and nutraceutical value.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1958, doi. 10.1007/s13197-020-04707-9
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Determination of theoretical calculations by DFT method and investigation of antioxidant, antimicrobial properties of olive leaf extracts from different regions.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1909, doi. 10.1007/s13197-020-04702-0
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Genetic and toxigenic diversity of Bacillus cereus group isolated from powdered foods.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1892, doi. 10.1007/s13197-020-04700-2
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- Article
Evaluation of the antioxidant capacity of bioactive compounds and determination of proline in honeys from Pará.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1900, doi. 10.1007/s13197-020-04701-1
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- Article
Use of Response surface methodology to investigate the effect of several fermentation conditions on the antibacterial activity of several kombucha beverages.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1877, doi. 10.1007/s13197-020-04699-6
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- Article
Impact of steaming pretreatment process on characteristics and antioxidant activities of black garlic (Allium sativum L.).
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1869, doi. 10.1007/s13197-020-04698-7
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Natural flavor biosynthesis by lipase in fermented milk using in situ produced ethanol.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1858, doi. 10.1007/s13197-020-04697-8
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Effects of milling methods on the properties of glutinous rice flour and sweet dumplings.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1848, doi. 10.1007/s13197-020-04696-9
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- Article
Development and quality evaluation of cookies supplemented with concentrated fiber powder from chiku (Manilkara zapota L.).
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1839, doi. 10.1007/s13197-020-04695-w
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- Article
Chemometric approach-based characterization and screening of gluten free flours for development of Indian unleavened flatbread.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1829, doi. 10.1007/s13197-020-04694-x
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Lime juice and enzymes in clean label pan bread: baking quality and preservative effect.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1819, doi. 10.1007/s13197-020-04693-y
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- Article
Influences of chitosan coatings on functional compounds of sweet cherries.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1808, doi. 10.1007/s13197-020-04692-z
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- Article
Physical properties of parboiled milled local rice varieties marketed in South-East Nigeria.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1788, doi. 10.1007/s13197-020-04690-1
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- Article
The effects of Michelia alba oil against mould on brown rice and assessing the brain response using electroencephalogram (EEG).
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1776, doi. 10.1007/s13197-020-04689-8
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- Article
Penicillium oxalicum secretomic analysis identify plant cell wall degrading enzymes important for fruit juice extraction.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1764, doi. 10.1007/s13197-020-04688-9
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Aqueous solutions of glycolic, propionic, or lactic acid in substitution of acetic acid to prepare chitosan dispersions: a study based on rheological and physicochemical properties.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1797, doi. 10.1007/s13197-020-04691-0
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- Article
A narrative review on biogenic amines in fermented fish and meat products.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1623, doi. 10.1007/s13197-020-04686-x
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- Article
A novel method for double encapsulation of C-phycocyanin using aqueous two phase systems for extension of shelf life.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1750, doi. 10.1007/s13197-020-04684-z
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Fruit by-products: the potential natural sources of antioxidants and α-glucosidase inhibitors.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1715, doi. 10.1007/s13197-020-04681-2
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- Article
Co-fermentation process strongly affect the nutritional, texture, syneresis, fatty acids and aromatic compounds of dromedary UF-yogurt.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1727, doi. 10.1007/s13197-020-04682-1
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Optimization of wheat dextrin yogurt formulation using response surface methodology.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1740, doi. 10.1007/s13197-020-04683-0
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Design and development of a machine for continuous popping and puffing of grains.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1703, doi. 10.1007/s13197-020-04680-3
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The effect of laser on the efficiency of membrane clarification of pomegranate juice.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1682, doi. 10.1007/s13197-020-04678-x
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- Article
Evaluation of concentration process of bovine, goat and buffalo whey proteins by ultrafiltration.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1663, doi. 10.1007/s13197-020-04675-0
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- Article
Papaya by-products for providing stability and antioxidant activity to oil in water emulsions.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1693, doi. 10.1007/s13197-020-04679-w
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- Article
Development of a system to measure color in fresh and microwave dried banana slices.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1673, doi. 10.1007/s13197-020-04677-y
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- Article
Variation in cell membrane integrity and enzyme activity of the button mushroom (Agaricus bisporus) during storage and transportation.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1655, doi. 10.1007/s13197-020-04674-1
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- Article