Found: 101
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Response surface methodology for investigating structure–function relationship of grain legume proteins.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13524
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Nutritional properties, oxidative stability, and in vitro digestibility of oils extracted from muscles of wild and breeding eels (<italic>Anguilla anguilla</italic>).
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13519
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Effect of refrigeration and probiotic adjunct on pathogenic and spoilage microorganisms in raw milk for direct human consumption.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13499
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Use of linseed oil in improving the quality of chicken frankfurters.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13529
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Effect of cooking on physicochemical and structural properties of jumbo squid (<italic>Dosidicus gigas</italic>) muscle.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13528
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Color change of orange and carrot juice blend treated by non‐thermal atmospheric plasma.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13525
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Effects of peeling, drying temperature, and sodium metabisulfite treatment on physicochemical characteristics and antioxidant activities of Asian pear powders.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13526
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Development of crosslinked sesame protein and pineapple extract‐based bilayer coatings for shelf‐life extension of fresh‐cut pineapple.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13527
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Microwave puffing assisted extraction of polysaccharides from <italic>Dendrobium devonianum</italic>.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13490
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Influence of different isolation methods on physicochemical and rheological properties of native and heat‐moisture‐treated chickpea starch.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13523
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Nutritional and quality characteristics of instant noodles supplemented with oyster mushroom (<italic>P. ostreatus</italic>).
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13521
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- Article
Effect of enzymatic processing, inlet temperature, and maltodextrin concentration on the rheological and physicochemical properties of spray‐dried banana (<italic>Musa acuminata</italic>) powder.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13451
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Postirradiation changes of the microbiological quality, aflatoxin, capsinoids, volatile oils, and the color of red pepper powder.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13522
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Can Fick law‐based models accurately describe migration within a complete food product life cycle?
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13520
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Chemical composition and antioxidant activity of essential oils in <italic>Origanum vulgare</italic> subsp. <italic>gracile</italic> at different phenological stages and plant parts.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13516
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Evaluation of strategies for preservation of microalgae <italic>Chlorella</italic>.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13518
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Modeling the rheological behavior of thermosonic extracted guava, pomelo, and soursop juice concentrates at different concentration and temperature using a new combination model.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13517
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An innovative approach to extend the shelf life of cottage cheese curds using food grade CO<sub>2</sub>‐α‐cyclodextrin complex powder: A preliminary study.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13514
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Enzymatic characterization of a laccase from lychee pericarp in relation to browning reveals the mechanisms for fruit color protection.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13515
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Use of edible barriers in intermediate moisture food systems to inhibit moisture migration.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13512
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Production and evaluation the properties of laminated oat protein film and electrospun nylon.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13513
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Effect of acid pretreatment on the physicochemical and antioxidant properties of germinated adlay (<italic>Coix lachryma‐jobi</italic> L.).
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13511
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Effect of microwave blanching and brine solution pretreatment on the quality of carrots dried in solar‐biomass hybrid dryer.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13510
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Use of nonthermal technologies in the production of functional beverages from vegetable ingredients to preserve heat‐labile phytochemicals.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13506
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Application of sous vide method as an alternative to traditional vegetable cooking to maximize the retention of minerals.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13508
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Multi‐pulsed high pressure assisted slightly acidic electrolyzed water processing on microbe, physical quality, and free amino acids of mud snail (<italic>Bullacta exarata</italic>).
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13509
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Combined effects of pulsed electric field and ultrasound on bioactive compounds and microbial quality of grapefruit juice.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13507
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Effects of temperature fluctuation on quality changes of large yellow croaker (<italic>Pseudosciaena crocea</italic>) with ice storage during logistics process.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13505
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Energy economy and kinetic investigation of sugar cube dehydration using microwave supplemented with thermal imaging.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13504
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Characterization of aromas of instant oolong tea and its counterparts treated with two crude enzymes from <italic>Aspergillus niger</italic>.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13500
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Analysis of volatile compounds between raw and cooked beef by HS‐SPME–GC–MS.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13503
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Optimal drying and storage conditions for purple rice based on expected high quality.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13502
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Effect of ultrasound on microbiological load and antioxidant properties of blackberry juice.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13489
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Efficacy of ultraviolet (UV‐C) light in reducing foodborne pathogens and model viruses in skim milk.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13485
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Assessment of nutritional quality and color parameters of convective dried watercress (<italic>Nasturtium officinale</italic>).
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13459
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Application of novel PiVac technology for the development of fortified restructured beef steaks targeted at older consumers.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13498
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Effect of grape seed extract on sensory, textural, and anti‐staling properties of Chinese steamed bread.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13497
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Effect of Argel (<italic>Solenostemma argel</italic>) leaf powder on the quality attributes of camel patties during cold storage.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13496
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Reduction in saponin content and production of gluten‐free cream soup base using quinoa fermented with <italic>Lactobacillus plantarum</italic>.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13495
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Optimization of chitin and chitosan production from shrimp wastes and characterization.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13494
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Effect of processing on the heavy metal contents of <italic>Sarotherodon galilaeus, Tilapia zillii</italic>, and <italic>Clarias gariepinus</italic> from two water bodies in Osun State, Nigeria.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13493
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Electrohydrodynamic drying of potato and process optimization.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13492
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Effect of spray drying compartment and maltodextrin concentration on the functional, physical, thermal, and nutritional characteristics of Bambara groundnut milk powder.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13491
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The potential of ohmic heating for pectin extraction from orange waste.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13458
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Nanocomposite films containing organoclay nanoparticles as an antimicrobial (active) packaging for potential food application.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13488
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Physicochemical characteristics, textural properties, and sensory attributes of low‐calorie cereal bar enhanced with different levels of saccharin during storage.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13486
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The effect of fermentation of high alkaloid seeds of <italic>Lupinus angustifolius</italic> var. Karo by <italic>Saccharomyces cerevisieae</italic>, <italic>Kluyveromyces lactis</italic>, and <italic>Candida utilis</italic> on the chemical and microbial composition of products
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13487
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The effect and evidence of ethanol content on the stability of anthocyanins from purple‐fleshed sweet potato.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13484
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Issue Information.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13472
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Transition optimization of bioactive and volatile compounds from cape gooseberry to olive oil during malaxation process.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13470
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