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Cover Image, Volume 44, Issue 4.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14526
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- Article
Comparative study on Tianjin and Baiyangdian preserved eggs pickled by vacuum technology.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14405
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- Article
Enrichment of sunflower oil with β‐carotene from carrots: Maximization and thermodynamic parameters of the β‐carotene extraction and oil characterization.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14399
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Effects of three carp species on texture, color, and aroma properties of Suan yu, a Chinese traditional fermented fish.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14403
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Use of agro‐industrial residues as potent antioxidant, antiglycation agents, and α‐amylase and pancreatic lipase inhibitory activity.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14397
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- Article
Optimization of cryoprotectant formulation to enhance the viability of Lactobacillus brevis ED25: Determination of storage stability and acidification kinetics in sourdough.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14400
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- Article
Physical and antibacterial properties of corn distarch phosphate/carboxymethyl cellulose composite films containing tea polyphenol.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14401
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- Article
Effect of ozonated water on physicochemical, microbiological, and textural properties of semi‐dried noodles.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14404
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- Article
Ultrasound pretreatment of sunflower protein: Impact on enzymolysis, ACE‐inhibition activity, and structure characterization.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14398
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- Article
Qualitative analysis of soy sauces made from fresh okara using two fermentation methods.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14402
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Fractionability of saturated and unsaturated fatty acid concentrates of rambutan oil with a freeze‐thaw cold crystallization procedure.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14396
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- Article
Effects of shiitakes household processing on the residues of six pesticides.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14395
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- Article
The effect of different degrees of superchilling on shelf life and quality of pork during storage.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14394
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- Article
Comparative study on the application of chemically modified corn and pearl millet starches in white sauce.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14393
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- Article
LC‐MS quantification of scopoletin in cassava (Manihot Esculenta Crantz) varieties, local derived foods, and activity on some food spoilage fungi.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14387
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- Article
Relationship between activated oxygen metabolism and browning of "Yali" pears during storage.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14392
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- Article
Debittering of cold pressed grapefruit seed oil by metal‐organic framework adsorbents.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14390
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- Article
Flour functionality, physicochemical and sensory properties of steamed and baked maize meal enriched with defatted soybean.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14389
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- Article
Postharvest strategy combining maturity and storage temperature for 1‐MCP‐treated peach fruit.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14388
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Enhancing laccase‐induced soybean protein isolates gel properties by microwave pretreatment.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14386
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Effect of anti‐browning agents and package atmosphere on the quality and sensory of fresh‐cut Birgit and Lady Claire potato during storage at different temperatures.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14391
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Evaluation of phenolics and acrylamide and their bioavailability in high hydrostatic pressure treated and fried table olives.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14384
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Inactivation of yeast and bacteria using combinations of radio frequency electric fields and ultraviolet light.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14385
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In vivo mechanism of action of matrix metalloprotease (MMP) in the autolysis of sea cucumber (Stichopus japonicus).
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14383
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Investigation of effect of antioxidant and antimicrobial agents on the quality of frozen crab gonads by E‐nose, GC‐MS, and sensory evaluation.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14382
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Physicochemical quality and volatile flavor compounds of hot air‐assisted radio frequency roasted almonds.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14376
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- Article
Effect of oregano and bay as natural preservatives in meat bread for extension of storage stability at ambient temperature.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14375
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Shelf life prolongation of cherry tomato using magnesium hydroxide reinforced bio‐nanocomposite and conventional plastic films.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14379
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Comparative analysis of quality uniformity of ohmic and water bath heating treated pork batter with different fat content.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14377
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Evaluation of pullulan‐based edible active coating methods on Rastali and Chakkarakeli bananas and their shelf‐life extension parameters studies.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14378
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Effect of fucoidan‐based edible coating on antioxidant degradation kinetics in strawberry fruit during cold storage.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14381
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Changes in physicochemical parameters, free fatty acid profile and water‐soluble compounds of Yunnan dry‐cured beef during processing.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14380
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Effect of microwave treatment on preparation of stable PUFA enriched vegetable oil powder and its influence on quality parameters.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14374
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Effect of storage time and use of additives on the quality of grape pomace silages.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14373
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Sugar, d‐pinitol, volatile composition, and antioxidant activity of carob powder roasted by microwave, hot air, and combined microwave/hot air.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14371
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Comparison of 11 rice bran stabilization methods by analyzing lipase activities.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14370
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- Article
Issue Information.
- Published in:
- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14031
- Publication type:
- Article