Found: 55
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Variation in composition, protein and pasting characteristics of different pigmented and non pigmented rice (Oryza sativa L.) grown in Indian Himalayan region.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3809, doi. 10.1007/s13197-018-3361-1
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- Article
Optimizing microencapsulation of α-tocopherol with pectin and sodium alginate.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3625, doi. 10.1007/s13197-018-3288-6
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- Article
Extraction of ferulic acid and vanilla acid by hydrophobic ionic liquid 1-hexyl-3-methylimidazolium hexafluorophosphate.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3508, doi. 10.1007/s13197-018-3275-y
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- Article
Structural, morphological, functional and digestibility properties of starches from cereals, tubers and legumes: a comparative study.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3799, doi. 10.1007/s13197-018-3342-4
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Characterization of rheological and physicochemical properties of Alaska walleye pollock (Gadus chalcogrammus) roe.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3616, doi. 10.1007/s13197-018-3287-7
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Analysis of genetic variability and genotype × environment interactions for iron and zinc content among diverse genotypes of lentil.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3592, doi. 10.1007/s13197-018-3285-9
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Colour changes during the processing of Arenga pinnata (palm) sap into sugar.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3845, doi. 10.1007/s13197-018-3314-8
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- Article
Impact of retort process on characteristics and bioactivities of herbal soup based on hydrolyzed collagen from seabass skin.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3779, doi. 10.1007/s13197-018-3310-z
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- Article
Foaming properties of acid-soluble protein-rich ingredient obtained from industrial rapeseed meal.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3792, doi. 10.1007/s13197-018-3311-y
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- Article
Acerola, an untapped functional superfruit: a review on latest frontiers.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3373, doi. 10.1007/s13197-018-3309-5
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- Article
Effect of sugar on starch edible film properties: plasticized effect.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3757, doi. 10.1007/s13197-018-3307-7
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- Article
Improving the shelf life of fresh-cut ‘Royal Delicious’ apple with edible coatings and anti-browning agents.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3767, doi. 10.1007/s13197-018-3308-6
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- Article
Effect of extrusion on thermal, textural and rheological properties of legume based snack.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3749, doi. 10.1007/s13197-018-3306-8
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- Article
Effect of nopal mucilage addition on physical, barrier and mechanical properties of citric pectin-based films.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3739, doi. 10.1007/s13197-018-3304-x
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- Article
Pearl millet minerals: effect of processing on bioaccessibility.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3362, doi. 10.1007/s13197-018-3305-9
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- Article
Buffalo cheese whey hydrolyzed with Alcalase as an antibrowning agent in minimally processed apple.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3731, doi. 10.1007/s13197-018-3303-y
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- Article
Edible coating with probiotic as a quality factor for minimally processed carrots.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3712, doi. 10.1007/s13197-018-3301-0
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- Article
Optimization of enzymatic hydrolysis of copra meal: compositions and properties of the hydrolysate.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3721, doi. 10.1007/s13197-018-3302-z
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- Article
Antifungal activity of Lactobacillus plantarum C10 against Trichothecium roseum and its application in promotion of defense responses in muskmelon (Cucumis melo L.) fruit.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3703, doi. 10.1007/s13197-018-3300-1
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- Article
Spray-drying of grape skin-whey protein concentrate mixture.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3693, doi. 10.1007/s13197-018-3299-3
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Purification and characterization of a broad spectrum bacteriocin produced by a selected Lactococcus lactis strain 63 isolated from Indian dairy products.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3683, doi. 10.1007/s13197-018-3298-4
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- Article
Effect of bambara groundnut supplementation on the physicochemical properties of rice flour and crackers.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3556, doi. 10.1007/s13197-018-3281-0
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Antimicrobial effect and mechanism of cinnamon oil and gamma radiation on Shewanella putrefaciens.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3353, doi. 10.1007/s13197-018-3297-5
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Mechanisms of N<sup>α</sup>-lauroyl arginate ethyl ester against Penicillium digitatum and Pectobacterium carotovorum subsp. carotovorum.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3675, doi. 10.1007/s13197-018-3296-6
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Natural antimicrobials for beet leaves preservation: in vitro and in vivo determination of effectiveness.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3665, doi. 10.1007/s13197-018-3295-7
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- Article
Development and characterization of probiotic UF Feta cheese containing Lactobacillus paracasei microencapsulated by enzyme based gelation method.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3657, doi. 10.1007/s13197-018-3294-8
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Experimental investigation on biochemical, microbial and sensory properties of Nile tilapia (Oreochromis niloticus) treated with moringa (Moringa oleifera) leaves powder.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3647, doi. 10.1007/s13197-018-3293-9
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Antioxidant and α-amylase inhibitory activities of tannic acid.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3640, doi. 10.1007/s13197-018-3292-x
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Evaluation of Mentha arvensis essential oil and its major constituents for fungitoxicity.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3840, doi. 10.1007/s13197-018-3291-y
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- Article
Enrichment of vitamin D<sub>2</sub> in mycelium from submerged cultures of the agaric mushroom Pleurotus sapidus.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3833, doi. 10.1007/s13197-018-3290-z
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Comparative appraisal of ghee and common vegetable oils for spectral characteristics in FT-MIR reflectance spectroscopy.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3632, doi. 10.1007/s13197-018-3289-5
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Fortification of whole wheat flour with different iron compounds: effect on quality parameters and stability.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3575, doi. 10.1007/s13197-018-3283-y
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- Article
Effect of controlled atmospheres on the quality of white onion (Allium cepa L).
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3564, doi. 10.1007/s13197-018-3282-z
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Phenolic profiling and antioxidant capacity in flowers, leaves and peels of Tunisian cultivars of Punica granatum L.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3606, doi. 10.1007/s13197-018-3286-8
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Production of antioxidant peptide fractions from a by-product of tomato processing: mass spectrometry identification of peptides and stability to gastrointestinal digestion.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3498, doi. 10.1007/s13197-018-3274-z
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- Article
Development of gluten-free cereal bar for gluten intolerant population by using quinoa as major ingredient.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3584, doi. 10.1007/s13197-018-3284-x
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- Article
Effect of change in pH of skim milk and ultrafiltered/diafiltered retentates on milk protein concentrate (MPC70) powder properties.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3526, doi. 10.1007/s13197-018-3278-8
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Effect of iodized salt on organoleptic properties of processed foods: a systematic review.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3341, doi. 10.1007/s13197-018-3277-9
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- Article
Rapid detection of adulteration in Anoectochilus roxburghii by near-infrared spectroscopy coupled with chemometric methods.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3518, doi. 10.1007/s13197-018-3276-x
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- Article
Modified atmosphere packaging for lamb meat: evaluation of gas composition in the extension of shelf life and consumer acceptance.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3547, doi. 10.1007/s13197-018-3280-1
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Effect of essential oils incorporated edible film on quality and storage stability of chicken patties at refrigeration temperature (4 ± 1 °C).
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3538, doi. 10.1007/s13197-018-3279-7
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Development of stable curcumin nanoemulsions: effects of emulsifier type and surfactant-to-oil ratios.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3485, doi. 10.1007/s13197-018-3273-0
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- Article
Physico-chemical properties, bioactive compounds and color parameters of coriander puree: effect of pretreatments and freezing.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3473, doi. 10.1007/s13197-018-3272-1
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- Article
Influence of process parameters on physical properties and specific mechanical energy of healthy mushroom-rice snacks and optimization of extrusion process parameters using response surface methodology.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3462, doi. 10.1007/s13197-018-3271-2
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Phenolic composition of tomato varieties and an industrial tomato by-product: free, conjugated and bound phenolics and antioxidant activity.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3453, doi. 10.1007/s13197-018-3269-9
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Preliminary investigation on antioxidant interactions between bioactive components of Solanum anguivi and Capsicum annuum.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3827, doi. 10.1007/s13197-018-3267-y
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- Article
Thymus capitatus essential oil ameliorates pasteurization efficiency.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3446, doi. 10.1007/s13197-018-3261-4
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- Article
Established method of chondroitin sulphate extraction from buffalo (Bubalus bubalis) cartilages and its identification by FTIR.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3439, doi. 10.1007/s13197-018-3253-4
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- Article
Degradation of myofibrillar, sarcoplasmic and connective tissue proteins by plant proteolytic enzymes and their impact on camel meat tenderness.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3427, doi. 10.1007/s13197-018-3251-6
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- Article
Shelf life improvement of idli batter by addition of mustard essential oil as bio-preservative.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3417, doi. 10.1007/s13197-018-3247-2
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- Article