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Enhancing the functional properties and nutritional quality of ice cream with processed amla (Indian gooseberry).
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 7861, doi. 10.1007/s13197-015-1877-1
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- Article
Advanced glycation End-products (AGEs): an emerging concern for processed food industries.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 7561, doi. 10.1007/s13197-015-1851-y
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- Article
Advanced trends in controlling Helicobacter pylori infections using functional and therapeutically supplements in baby milk.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 8156, doi. 10.1007/s13197-015-1875-3
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- Article
Effect of the oriental and yellow mustard flours as natural preservative against aflatoxins B, B, G and G production in wheat tortillas.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 8315, doi. 10.1007/s13197-015-1876-2
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- Article
Optimization of ultrasound assisted extraction of anthocyanins from red cabbage using Taguchi design method.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 8140, doi. 10.1007/s13197-015-1880-6
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- Article
Extension of the shelf life of guava by individual packaging with cling and shrink films.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 8148, doi. 10.1007/s13197-015-1881-5
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- Article
Application of class-modelling techniques to infrared spectra for analysis of pork adulteration in beef jerkys.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 7655, doi. 10.1007/s13197-015-1882-4
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- Article
Antidiabetic and antioxidant activity of Stevia rebaudiana extracts (Var. Morita) and their incorporation into a potential functional bread.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 7894, doi. 10.1007/s13197-015-1883-3
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- Article
Quality changes of chicken meat jerky with different sweeteners during storage.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 8329, doi. 10.1007/s13197-015-1884-2
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- Article
Rice phytochemicals concentrated by molecular distillation process and their use as co-surfactant in water dispersion.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 8014, doi. 10.1007/s13197-015-1885-1
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- Article
Kaulath, a new fungal fermented food from horse gram.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 8371, doi. 10.1007/s13197-015-1887-z
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- Article
Flavouring compounds in Indian potato snacks.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 8308, doi. 10.1007/s13197-015-1888-y
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- Article
Oxidative stability, chemical composition and organoleptic properties of seinat ( Cucumis melo var. tibish) seed oil blends with peanut oil from China.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 8172, doi. 10.1007/s13197-015-1889-x
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- Article
Effect of maize based composite flour noodles on functional, sensory, nutritional and storage quality.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 8032, doi. 10.1007/s13197-015-1890-4
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- Article
Effect of chemical modifications on thermal, rheological and morphological properties of yellow sorghum starch.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 8364, doi. 10.1007/s13197-015-1891-3
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- Article
Optimization of pretreatments and process parameters for sorghum popping in microwave oven using response surface methodology.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 7839, doi. 10.1007/s13197-015-1898-9
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- Article
Hydration kinetics and physical properties of split chickpea as affected by soaking temperature and time.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 8377, doi. 10.1007/s13197-015-1893-1
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- Article
Effect of resistant starch and aging conditions on the physicochemical properties of frozen soy yogurt.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 8164, doi. 10.1007/s13197-015-1895-z
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- Article
Sonication inhibited browning but decreased polyphenols contents and antioxidant activity of fresh apple ( malus pumila mill, cv. Red Fuji) juice.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 8336, doi. 10.1007/s13197-015-1896-y
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- Article
Effect of sequential bio-processing conditions on the content and composition of vitamin K2 and isoflavones in fermented soy food.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 8228, doi. 10.1007/s13197-015-1903-3
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- Article
Volatile phenols depletion in red wine using molecular imprinted polymers.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 7735, doi. 10.1007/s13197-015-1892-2
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- Article
Effect of roasting conditions on the browning intensity and structural changes in jackfruit ( Artocarpus hetrophyllus) seeds.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 8050, doi. 10.1007/s13197-015-1900-6
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- Article
Effect of presoaking high hydrostatic pressure on the cooking properties of brown rice.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 7904, doi. 10.1007/s13197-015-1901-5
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- Article
Anti- and pro-oxidative effect of fresh and freeze-dried vegetables during storage of mayonnaise.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 7914, doi. 10.1007/s13197-015-1897-x
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- Article
Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 7795, doi. 10.1007/s13197-015-1907-z
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- Article
The effect of terebinth ( Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral compositions and sensory properties of ice creams.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 8023, doi. 10.1007/s13197-015-1904-2
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- Article
Properties and characteristics of nanocomposite films from tilapia skin gelatin incorporated with ethanolic extract from coconut husk.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 7669, doi. 10.1007/s13197-015-1905-1
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- Article
Quality evaluation of yellow peach chips prepared by explosion puffing drying.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 8204, doi. 10.1007/s13197-015-1906-0
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- Article
Thermodynamic sorption of red cabbage extract (Brassica oleracea L. var. capitata L. f. rubra) encapsulated by spray drying.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 8180, doi. 10.1007/s13197-015-1902-4
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- Article
Novel vinegar-derived product enriched with dietary fiber: effect on polyphenolic profile, volatile composition and sensory analysis.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 7608, doi. 10.1007/s13197-015-1908-y
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- Article
Antibacterial mechanism and activities of black pepper chloroform extract.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 8196, doi. 10.1007/s13197-015-1914-0
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- Article
Loss of lipid material during the dehulling of oilseeds with different structural characteristics.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 7934, doi. 10.1007/s13197-015-1910-4
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- Article
Nettle ( Urtica dioica L.) extracts as functional ingredients for production of chocolates with improved bioactive composition and sensory properties.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 7723, doi. 10.1007/s13197-015-1916-y
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- Article
Antioxidant activities of orange peel extract in ghee (butter oil) stored at different storage temperatures.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 8220, doi. 10.1007/s13197-015-1911-3
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- Article
Effect of the phytochemicals curcumin, cinnamaldehyde, thymol and carvacrol on the oxidative stability of corn and palm oils at frying temperatures.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 8041, doi. 10.1007/s13197-015-1913-1
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- Article
Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 8188, doi. 10.1007/s13197-015-1909-x
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- Article
Extraction, partial purification and determination of some biochemical properties of β-glucosidase from Tea Leaves ( Camellia sinensis L.).
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 8322, doi. 10.1007/s13197-015-1915-z
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- Article
Involvement of antioxidant activity of Lactobacillus plantarum on functional properties of olive phenolic compounds.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 7924, doi. 10.1007/s13197-015-1912-2
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- Article
Comparison between two different methods to obtain the proportions of myoglobin redox forms on fresh meat from reflectance measurements.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 8212, doi. 10.1007/s13197-015-1917-x
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- Article
Impact of phytic acid on nutrient bioaccessibility and antioxidant properties of dehusked rice.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 7806, doi. 10.1007/s13197-015-1918-9
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- Article
Fructan distribution in banana cultivars and effect of ripening and processing on Nendran banana.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 8244, doi. 10.1007/s13197-015-1927-8
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- Article
A high correlation indicating for an evaluation of antioxidant activity and total phenolics content of various chilli varieties.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 8077, doi. 10.1007/s13197-015-1931-z
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- Publication type:
- Article
In-vitro antioxidant and antibacterial properties of fermentatively and enzymatically prepared chicken liver protein hydrolysates.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 8059, doi. 10.1007/s13197-015-1920-2
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- Publication type:
- Article
Enzymatic process of rice bran: a stabilized functional food with nutraceuticals and nutrients.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 8252, doi. 10.1007/s13197-015-1926-9
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- Publication type:
- Article
Bioactive constituents in liposomes incorporated in orange juice as new functional food: thermal stability, rheological and organoleptic properties.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 7828, doi. 10.1007/s13197-015-1924-y
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- Publication type:
- Article
Optimization of continuous hydrothermal treatment for improving the dehulling of black gram ( Vigna mungo L).
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 7817, doi. 10.1007/s13197-015-1919-8
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- Publication type:
- Article
Effect of pretreatments and modified atmosphere packaging on the shelf life and quality of fresh- cut green bell pepper.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 7872, doi. 10.1007/s13197-015-1928-7
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- Article
Probiotics, prebiotics and synbiotics- a review.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 7577, doi. 10.1007/s13197-015-1921-1
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- Publication type:
- Article
Thermal inactivation of Salmonella Enteritidis on chicken skin previously exposed to acidified Sodium chlorite or tri-sodium phosphate.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 8236, doi. 10.1007/s13197-015-1922-0
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- Article
The changes in the volatile aldehydes formed during the deep-fat frying process.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 7683, doi. 10.1007/s13197-015-1923-z
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- Publication type:
- Article