Found: 40
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Air chilling of Turkey carcasses: process efficiency and impact in the meat quality traits.
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3683, doi. 10.1007/s13197-022-05391-7
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- Article
Green tea catechin loaded niosomes: formulation and their characterization for food fortification.
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3669, doi. 10.1007/s13197-022-05384-6
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- Article
Investigation of carbonate addition on risk element concentrations in various teas.
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3540, doi. 10.1007/s13197-021-05348-2
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- Article
Effects of white ginseng on quality characteristics and volatile flavor compounds of roast chickens.
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3711, doi. 10.1007/s13197-022-05394-4
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- Article
Effect of dragon fruit peel powder on quality and acceptability of fish nuggets stored in a solar cooler (5 ± 1 °C).
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3647, doi. 10.1007/s13197-022-05377-5
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- Article
Assessment of meat quality distributions of breast fillets with woody breast condition in the raw and cooked state.
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3557, doi. 10.1007/s13197-022-05353-z
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- Article
Physicochemical, functional and sensory properties of probiotic yoghurt flavored with white sapote fruit (Casimiroa edulis).
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3700, doi. 10.1007/s13197-022-05393-5
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- Article
Exploring smart phone based colorimetric technology for on-site quantitative determination of adulterant (neutralizer) in milk.
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3693, doi. 10.1007/s13197-022-05392-6
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- Article
Application of orange albedo fat replacer in chicken mortadella.
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3659, doi. 10.1007/s13197-022-05382-8
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- Article
Development of blueberry (Vaccinium corymbosum L.) waste powder as a potential food ingredient with functional properties.
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3502, doi. 10.1007/s13197-021-05343-7
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- Article
Application of supervised chemometric techniques and synchronized excitation-emission spectrofluorometric analysis for the verification of Maltese extra virgin olive oils.
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3634, doi. 10.1007/s13197-022-05371-x
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- Article
Aromatic and sensorial characterization of "Moscato pyments": an innovative beverage.
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3530, doi. 10.1007/s13197-021-05347-3
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- Article
Application and effect of hybrid grinding techniques on the quality of stone chakki atta (whole wheat flour) and flat bread.
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3522, doi. 10.1007/s13197-021-05345-5
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- Article
Flow test by the International Dysphagia Diet Standardization Initiative reveals distinct viscosity parameters of three thickening agents.
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3627, doi. 10.1007/s13197-022-05369-5
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- Article
Glycemic carbohydrates, glycemic index, and glycemic load of commonly consumed South Indian breakfast foods.
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3619, doi. 10.1007/s13197-022-05368-6
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- Article
Effect of rice flour incorporation on some physicochemical, color, rheological, bioactive and sensory properties of a new pestil formulation: one factor design approach and optimization.
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3609, doi. 10.1007/s13197-022-05367-7
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- Article
Effect of grinding techniques and supplementation of quinoa on the carbohydrate profile of tortillas.
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3600, doi. 10.1007/s13197-022-05365-9
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- Article
Manufacturing and characterization of whey and stevia-based popsicles enriched with concentrated beetroot juice.
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3591, doi. 10.1007/s13197-022-05364-w
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- Article
Chemical typicity of tropical tannat red wines from sub-middle São Francisco Valley, Brazil.
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3578, doi. 10.1007/s13197-022-05363-x
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- Article
Characterization of Angiotensin I-Converting Enzyme (ACE) inhibitory peptides produced in fermented camel milk (Indian breed) by Lactobacillus acidophilus NCDC-15.
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3567, doi. 10.1007/s13197-022-05357-9
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- Article
Formulation and evaluation of novel functional snack bar with amaranth, rolled oat, and unripened banana peel powder.
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3511, doi. 10.1007/s13197-021-05344-6
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- Article
Electronic tongue as innovative instrument for detection of crocin concentration in saffron (Crocus sativus L.).
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3548, doi. 10.1007/s13197-021-05349-1
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- Article
Monitoring starch hydrolysis with micro visco-amylo-graph for the production of chickpea milk and optimization of the parameters with response surface methodology.
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3448, doi. 10.1007/s13197-021-05332-w
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- Article
A novel technique for the preparation of curd (Dahi) by PVDF membrane-based strip.
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3492, doi. 10.1007/s13197-021-05339-3
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- Article
Development of rice analogues fortified with iron, folic acid and Vitamin A.
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3474, doi. 10.1007/s13197-021-05337-5
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- Article
In vitro assessment of histamine and lactate production by a multi-strain synbiotic.
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3419, doi. 10.1007/s13197-021-05327-7
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- Article
Effect of different pretreatments on antioxidant activity of oats grown in the Himalayan region.
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3464, doi. 10.1007/s13197-021-05336-6
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- Article
Effect of basil herb on cookies development and its effect on the nutritive, elemental, phytochemical, textural and sensory quality.
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3482, doi. 10.1007/s13197-021-05338-4
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- Article
Effect of vacuum and atmospheric frying and heating on physico-chemical properties of rice bran oil.
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3428, doi. 10.1007/s13197-021-05330-y
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- Article
Combination of in situ iodization and Haloferax spp. bacteria enrichment in salt crystallization process.
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3440, doi. 10.1007/s13197-021-05331-x
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- Article
Effect of drying methods on nutritional constitutes of fermented grape residue.
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3458, doi. 10.1007/s13197-021-05334-8
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- Article
Effects of the probiotic bacteria on the quality properties of mozzarella cheese produced from different milk.
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3408, doi. 10.1007/s13197-021-05324-w
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- Article
Influence of corn starch based bio-active edible coating containing fumaric acid on the lipid quality and microbial shelf life of silver pomfret fish steaks stored at 4 °C.
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3387, doi. 10.1007/s13197-021-05322-y
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- Article
The effect of aqueous extracts of some plants on in vitro antioxidant and antidiabetic activity of probiotic yogurt.
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3359, doi. 10.1007/s13197-021-05319-7
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- Article
Development of Araticum (Annona crassiflora Mart.) jams: evaluation of physical, microbiological, and sensorial stability in different packages.
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3399, doi. 10.1007/s13197-021-05323-x
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- Article
Growth characteristic of probiotic in fermented coconut milk and the antibacterial properties against Streptococcus pyogenes.
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3379, doi. 10.1007/s13197-021-05321-z
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- Article
Analysis of the trend of volatile compounds by HS-SPME-GC-MS and the main factors affecting the formation of rancid odor during the oxidation process of infant nutrition package.
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3367, doi. 10.1007/s13197-021-05320-0
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- Article
Bioactive compounds recovered from apple pomace as ingredient in cider processing: monitoring of compounds during fermentation.
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3349, doi. 10.1007/s13197-021-05318-8
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- Article
Young cereal grains as a new source of healthy and hypoallergenic foods: a review.
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3336, doi. 10.1007/s13197-021-05228-9
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- Article
Iron nanoparticles as a promising compound for food fortification in iron deficiency anemia: a review.
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- Journal of Food Science & Technology, 2022, v. 59, n. 9, p. 3319, doi. 10.1007/s13197-021-05184-4
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- Article