Found: 53
Select item for more details and to access through your institution.
Fermentation of Chortan (heated strained yoghurt) by Lactobacillus helveticus: sonication treatment and biological activities.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 908, doi. 10.1111/ijfs.14365
- By:
- Publication type:
- Article
Evaluation of the quality characteristics of flour and pasta from fermented cassava roots.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 813, doi. 10.1111/ijfs.14364
- By:
- Publication type:
- Article
Applications of soy protein hydrolysates in the emerging functional foods: a review.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 421, doi. 10.1111/ijfs.14380
- By:
- Publication type:
- Article
Effect of jet‐cooking and hydrolyses with amylases on the physicochemical and in vitro digestion performance of whole chickpea flours.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 690, doi. 10.1111/ijfs.14338
- By:
- Publication type:
- Article
Effects of malondialdehyde‐induced protein oxidation on the structural characteristics of rice protein.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 760, doi. 10.1111/ijfs.14379
- By:
- Publication type:
- Article
Oxidative stability of vegetable purees enriched with n‐3‐LC‐PUFA microalgal biomass: impact of type of vegetable.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 751, doi. 10.1111/ijfs.14378
- By:
- Publication type:
- Article
Assessment of the techno‐functionality, starch digestion rates and protein quality of rice flour–whey protein instant powders produced in a twin extruder.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 878, doi. 10.1111/ijfs.14376
- By:
- Publication type:
- Article
Influence of ammonia and lysine supplementation on yeast growth and fermentation with respect to gluten‐free type brewing using unmalted sorghum grain.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 841, doi. 10.1111/ijfs.14373
- By:
- Publication type:
- Article
Changes in growth kinetics and motility characteristics of Escherichia coli in the presence of sulphoraphane isolated from broccoli seed meal.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 851, doi. 10.1111/ijfs.14372
- By:
- Publication type:
- Article
Fundamental and applied aspects of catechins from different sources: a review.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 429, doi. 10.1111/ijfs.14371
- By:
- Publication type:
- Article
Influence of oil droplet size on the oxidative stability of the free and encapsulated fractions of freeze‐dried microencapsulated sunflower oil.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 833, doi. 10.1111/ijfs.14369
- By:
- Publication type:
- Article
Frying oils with lower levels of saturated fatty acids induce less heterocyclic amine formation in meat floss (boiled, shredded and fried pork).
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 823, doi. 10.1111/ijfs.14368
- By:
- Publication type:
- Article
Evaluation of Aloe arborescens gel as new coating to maintain the organoleptic and functional properties of strawberry (Fragaria × ananassa cv. Cadonga) fruits.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 861, doi. 10.1111/ijfs.14349
- By:
- Publication type:
- Article
Determination of the survival kinetics of Salmonella spp. on the surface of ripened raw milk cheese during storage at different temperatures.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 610, doi. 10.1111/ijfs.14315
- By:
- Publication type:
- Article
Effects of aminoguanidine on γ‐aminobutyric acid accumulation pathways in fresh tea leaves under hypoxic conditions.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 899, doi. 10.1111/ijfs.14360
- By:
- Publication type:
- Article
Microscopic investigation of the formation of a thermoset wheat gluten network in a model system relevant for bread making.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 891, doi. 10.1111/ijfs.14359
- By:
- Publication type:
- Article
Dietary interference on the oxidation and hydrolysis of liposomes during in vitro digestion.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 729, doi. 10.1111/ijfs.14356
- By:
- Publication type:
- Article
Real‐time PCR based on single‐copy housekeeping genes for quantitative detection of goat meat adulteration with pork.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 553, doi. 10.1111/ijfs.14350
- By:
- Publication type:
- Article
Effects of different salts on the gelation behaviour and mechanical properties of citric acid‐induced tofu.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 785, doi. 10.1111/ijfs.14348
- By:
- Publication type:
- Article
Comparative efficacy of actinidin from green and gold kiwi fruit extract on in vitro simulated protein digestion of beef Semitendinosus and its myofibrillar protein fraction.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 742, doi. 10.1111/ijfs.14345
- By:
- Publication type:
- Article
Effect of adding zein, soy protein isolate and whey protein isolate on the physicochemical and in vitro digestion of proso millet starch.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 776, doi. 10.1111/ijfs.14347
- By:
- Publication type:
- Article
Influence of stabilising agents on the properties of liposomal encapsulated ethanolic coconut husk extract.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 702, doi. 10.1111/ijfs.14339
- By:
- Publication type:
- Article
Mangiferin nanoparticles fortified dairy beverage as a low glycemic food product: its quality attributes and antioxidant properties.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 589, doi. 10.1111/ijfs.14310
- By:
- Publication type:
- Article
Protein quality and antioxidant properties of soymilk derived from black soybean after in vitro simulated gastrointestinal digestion.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 720, doi. 10.1111/ijfs.14335
- By:
- Publication type:
- Article
Starch enzymatic hydrolysis, structural, thermal and rheological properties of pigeon pea (Cajanus cajan) and dolichos bean (Dolichos lab‐lab) legume starches.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 712, doi. 10.1111/ijfs.14334
- By:
- Publication type:
- Article
Okara flours from chickpea and soy are thickeners: increased dough viscosity and moisture content in gluten‐free bread.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 805, doi. 10.1111/ijfs.14332
- By:
- Publication type:
- Article
Immunomodulatory properties of selectively processed prawn protein fractions assessed using human peripheral blood mononuclear cells.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 795, doi. 10.1111/ijfs.14331
- By:
- Publication type:
- Article
Laminar flow cleaning of gelatinised, partially hydrolysed starch.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 769, doi. 10.1111/ijfs.14327
- By:
- Publication type:
- Article
Preparation of β‐glucan and antioxidant‐rich fractions by stone milling of hull‐less barley.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 681, doi. 10.1111/ijfs.14322
- By:
- Publication type:
- Article
Headspace fingerprinting approach to identify the major pathway influencing volatile patterns of vinasse‐cured duck processed by high pressure, as well as its impact on physicochemical and sensory attributes.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 669, doi. 10.1111/ijfs.14321
- By:
- Publication type:
- Article
Fogging with antibrowning agents as an alternative to conventional immersion treatments to extend shelf life of mushrooms.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 660, doi. 10.1111/ijfs.14320
- By:
- Publication type:
- Article
Extruded meat alternatives made from Maillard‐reacted beef bone hydrolysate and plant proteins: part I – Effect of moisture content.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 649, doi. 10.1111/ijfs.14319
- By:
- Publication type:
- Article
Improved solubility of banana starch by dielectric barrier discharge plasma treatment.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 641, doi. 10.1111/ijfs.14318
- By:
- Publication type:
- Article
Moisture content detection of maize seed based on visible/near‐infrared and near‐infrared hyperspectral imaging technology.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 631, doi. 10.1111/ijfs.14317
- By:
- Publication type:
- Article
Impact of pulsed electric field pretreatment on yield and quality of lipid extracted from cephalothorax of Pacific white shrimp (Litopenaeus vannamei) by ultrasound‐assisted process.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 619, doi. 10.1111/ijfs.14316
- By:
- Publication type:
- Article
Water holding capacity of sodium‐reduced chicken breast myofibrillar protein gel as affected by combined CaCl<sub>2</sub> and high‐pressure processing.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 601, doi. 10.1111/ijfs.14313
- By:
- Publication type:
- Article
Effect of micronised oat bran by ultrafine grinding on dietary fibre, texture and rheological characteristic of soft cheese.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 578, doi. 10.1111/ijfs.14309
- By:
- Publication type:
- Article
Texture profile of fermented rice extracts with probiotic strains and different contents of waxy maize starch, and sensory acceptance of flavoured selected extract.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 490, doi. 10.1111/ijfs.14303
- By:
- Publication type:
- Article
Okra mucilage powder: a novel functional ingredient with antioxidant activity and antibacterial mode of action revealed by scanning and transmission electron microscopy.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 569, doi. 10.1111/ijfs.14308
- By:
- Publication type:
- Article
Variation in content of tyramine, histamine, 2‐phenylethylamine, tryptamine and their precursor amino acids in a Chardonnay wine by using different commercial active dry yeasts and nitrogen sources.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 559, doi. 10.1111/ijfs.14307
- By:
- Publication type:
- Article
Characterisation of starch quality from barley varieties grown in South Africa.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 443, doi. 10.1111/ijfs.14299
- By:
- Publication type:
- Article
Utilisation of protein fractions from porcine spleen as technofunctional ingredients in emulsified cooked meat sausages.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 871, doi. 10.1111/ijfs.14298
- By:
- Publication type:
- Article
Effect of cold atmospheric plasma on the physicochemical and functional properties of myofibrillar protein from Alaska pollock (Theragra chalcogramma).
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 517, doi. 10.1111/ijfs.14295
- By:
- Publication type:
- Article
Combined effects of natural substances and modified atmosphere packaging on reducing enzymatic browning and postharvest decay of longan fruit.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 500, doi. 10.1111/ijfs.14293
- By:
- Publication type:
- Article
Variations of volatile flavour compounds in Cordyceps militaris chicken soup after enzymolysis pretreatment by SPME combined with GC‐MS, GC × GC‐TOF MS and GC‐IMS.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 509, doi. 10.1111/ijfs.14294
- By:
- Publication type:
- Article
Preparation and identification of angiotensin I‐converting enzyme inhibitory peptides from sweet potato protein by enzymatic hydrolysis under high hydrostatic pressure.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 482, doi. 10.1111/ijfs.14291
- By:
- Publication type:
- Article
Anti‐AGE activity of poplar‐type propolis: mechanism of action of main phenolic compounds.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 453, doi. 10.1111/ijfs.14284
- By:
- Publication type:
- Article
Potential of pulse‐derived proteins for developing novel vegan edible foams and emulsions.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 475, doi. 10.1111/ijfs.14286
- By:
- Publication type:
- Article
Chemical fractionation of caseins by differential precipitation: influence of pH, calcium addition, protein concentration and temperature on the depletion in α‐ and β‐caseins.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 542, doi. 10.1111/ijfs.14283
- By:
- Publication type:
- Article
Evaluation of flavonoid and polyphenol constituents in mulberry leaves using HPLC fingerprint analysis.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 526, doi. 10.1111/ijfs.14281
- By:
- Publication type:
- Article