Found: 80
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The effect of boiling on qualitative properties of grape juice produced by the traditional method.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5546, doi. 10.1007/s13197-014-1628-8
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- Article
Sucrose-replacement by rebaudioside a in a model beverage.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 6031, doi. 10.1007/s13197-014-1624-z
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- Article
Efficacy of various techniques on biochemical characteristics and bitterness of pummelo juice.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 6073, doi. 10.1007/s13197-014-1629-7
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Synthesis and characterization of novel bactericidal Cu/HPMC BNCs using chemical reduction method for food packaging.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5982, doi. 10.1007/s13197-014-1615-0
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Use of Pistacia terebinthus resin as immobilization support for Lactobacillus casei cells and application in selected dairy products.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5700, doi. 10.1007/s13197-014-1627-9
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Isolation and characterization of starch from industrial fresh pasta by-product and its potential use in sugar-snap cookie making.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5754, doi. 10.1007/s13197-014-1567-4
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Development of a process for the manufacture of shelf stable dhal and its physico-chemical properties.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5709, doi. 10.1007/s13197-014-1586-1
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Development of protein enriched noodles using texturized defatted meal from sunflower, flaxseed and soybean.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5882, doi. 10.1007/s13197-014-1630-1
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Retardation of lipid oxidation using gelatin film incorporated with longan seed extract compared with BHT.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5842, doi. 10.1007/s13197-014-1631-0
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Production of low-fat shrimps by using hydrocolloid coatings.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 6037, doi. 10.1007/s13197-014-1632-z
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Development of quick cooking multi-grain dalia utilizing sprouted grains.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5826, doi. 10.1007/s13197-014-1634-x
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Powder lemon juice containing oligosaccharides obtained by dextransucrase acceptor reaction synthesis and dehydrated in sprouted bed.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5961, doi. 10.1007/s13197-014-1635-9
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Compositional profiling and sensorial analysis of multi-wholegrain extruded puffs as affected by fructan inclusion.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5975, doi. 10.1007/s13197-014-1636-8
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- Article
Changes in nutrient and antinutrient composition of Vigna racemosa flour in open and controlled fermentation.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 6043, doi. 10.1007/s13197-014-1637-7
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Development of baked and extruded functional foods from metabolic syndrome specific ingredient mix.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5850, doi. 10.1007/s13197-014-1638-6
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Kinetics studies with fruit bromelain ( Ananas comosus) in the presence of cysteine and divalent ions.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5954, doi. 10.1007/s13197-014-1639-5
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Using alternative flours as partial replacement of barbari bread formulation (traditional Iranian bread).
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5691, doi. 10.1007/s13197-014-1640-z
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- Article
Nutritional and functional characterization of barley flaxseed based functional dry soup mix.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5510, doi. 10.1007/s13197-014-1641-y
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- Article
Antibacterial activity of cinnamaldehyde and clove oil: effect on selected foodborne pathogens in model food systems and watermelon juice.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5834, doi. 10.1007/s13197-014-1642-x
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Fortification with iron chelate and substitution of sucrose by sucralose in light uvaia sherbet ( Eugenia pyriformis Cambess): physical, chemical and sensory characteristics.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5522, doi. 10.1007/s13197-014-1643-9
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The use of chitosan, lysozyme, and the nano-silver as antimicrobial ingredients of edible protective hydrosols applied into the surface of meat.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5996, doi. 10.1007/s13197-014-1645-7
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The influence of roasting and additional processing on the content of bioactive components in special purpose coffees.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5736, doi. 10.1007/s13197-014-1646-6
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Molecular insights into cold active polygalacturonase enzyme for its potential application in food processing.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5484, doi. 10.1007/s13197-014-1654-6
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Chemometric approach to texture profile analysis of kombucha fermented milk products.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5968, doi. 10.1007/s13197-014-1648-4
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Effect of whey and casein protein hydrolysates on rheological, textural and sensory properties of cookies.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5718, doi. 10.1007/s13197-014-1649-3
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Chemical and structural properties of sweet potato starch treated with organic and inorganic acid.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5745, doi. 10.1007/s13197-014-1650-x
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Beta-glucan rich composite flour biscuits: modelling of moisture sorption isotherms and determination of sorption heat.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5497, doi. 10.1007/s13197-014-1658-2
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Mathematical modeling to study influence of porosity on apple and potato during dehydration.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5442, doi. 10.1007/s13197-014-1647-5
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Optimization of taro mucilage and fat levels in sliced breads.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5890, doi. 10.1007/s13197-014-1655-5
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- Article
Transgalactosylating β-galactosidase from probiotic Lactobacillus plantarum MCC2156: production and permeabilization for use as whole cell biocatalyst.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 6003, doi. 10.1007/s13197-014-1656-4
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- Article
Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut ( Vigna subterranea) and soybeans ( Glycine max).
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5858, doi. 10.1007/s13197-014-1657-3
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Effects of sun and freeze-drying techniques on molecular, fatty acid and therapeutic properties of fermented goat milk product.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5989, doi. 10.1007/s13197-014-1653-7
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Nutritional and sensory characteristics of gluten-free quinoa ( Chenopodium quinoa Willd)-based cookies development using an experimental mixture design.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5866, doi. 10.1007/s13197-014-1659-1
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Using headspace solid-phase microextraction for comparison of volatile sulphur compounds of fresh plants belonging to families Alliaceae and Brassicaceae.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5727, doi. 10.1007/s13197-014-1660-8
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Physicochemical and functional properties of yeast fermented brown rice flour.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5534, doi. 10.1007/s13197-014-1661-7
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Influences of exogenous probiotics and tea polyphenols on the production of three acids during the simulated colonic fermentation of maize resistant starch.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5874, doi. 10.1007/s13197-014-1662-6
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Glycemic index and quality evaluation of little millet ( Panicum miliare) flakes with enhanced shelf life.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 6078, doi. 10.1007/s13197-014-1663-5
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- Article
Immunomodulatory activity of purified arabinoxylans from finger millet ( Eleusine coracana, v. Indaf 15) bran.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 6049, doi. 10.1007/s13197-014-1664-4
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- Article
Effect of starch-beeswax coatings on quality parameters of blackberries ( Rubus spp .).
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5601, doi. 10.1007/s13197-014-1665-3
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Strategies for the use of bacteriocins in Gram-negative bacteria: relevance in food microbiology.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5408, doi. 10.1007/s13197-014-1666-2
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Modelling solubility of phenolics of mango ginger extract in supercritical carbon dioxide using equation of state and empirical models.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5557, doi. 10.1007/s13197-014-1667-1
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Application of pulsed electric field in the production of juice and extraction of bioactive compounds from blueberry fruits and their by-products.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5898, doi. 10.1007/s13197-014-1668-0
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Discordance between in silico & in vitro analyses of ACE inhibitory & antioxidative peptides from mixed milk tryptic whey protein hydrolysate.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5621, doi. 10.1007/s13197-014-1669-z
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Rheological characteristics of inulin solution at low concentrations: Effect of temperature and solid content.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5611, doi. 10.1007/s13197-014-1671-5
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- Article
Optimization of process conditions for Rohu fish in curry medium in retortable pouches using instrumental and sensory characteristics.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5671, doi. 10.1007/s13197-014-1673-3
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Evaluation and Characterization of Malabar Tamarind [ Garcinia cambogia (Gaertn.) Desr.] Seed Oil.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5906, doi. 10.1007/s13197-014-1674-2
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Antibacterial paperboard packaging using microfibrillated cellulose.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5590, doi. 10.1007/s13197-014-1675-1
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- Article
2β-hydroxybetulinic acid 3β-caprylate: an active principle from Euryale Ferox Salisb. seeds with antidiabetic, antioxidant, pancreas & hepatoprotective potential in streptozotocin induced diabetic rats.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5427, doi. 10.1007/s13197-014-1676-0
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- Article
Influence of wheat germ and β-glucan on some chemical and sensory properties of Turkish noodle.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 6055, doi. 10.1007/s13197-014-1677-z
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Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5914, doi. 10.1007/s13197-014-1679-x
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- Article