Found: 40
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Study of the influence of line scale length (9 and 15 cm) on the sensory evaluations of two descriptive methods.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2815, doi. 10.1007/s13197-020-04890-9
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- Article
The effects of curing agents on the proteolysis and lipid oxidation of pastırma produced by the traditional method.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2806, doi. 10.1007/s13197-020-04889-2
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- Article
Fermented dairy products as delivery vehicles of novel probiotic strains isolated from traditional fermented Asian foods.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2467, doi. 10.1007/s13197-020-04857-w
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Selection of heat treatment conditions and prevention of secondary microbial contamination of liquid sugar: practical remarks.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2842, doi. 10.1007/s13197-021-04971-3
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Sulfated polysaccharides and its commercial applications in food industries—A review.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2453, doi. 10.1007/s13197-020-04837-0
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- Article
Development of yoghurt powder using microwave-assisted foam-mat drying.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2834, doi. 10.1007/s13197-021-05035-2
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- Article
Development of milk drink with whey fermented and acceptability by children and adolescents.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2847, doi. 10.1007/s13197-021-05003-w
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- Article
Physicochemical properties and antioxidant activity of gluten-free riceberry-cheese cracker under simulated gastrointestinal transit.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2825, doi. 10.1007/s13197-021-04978-w
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- Article
Evaluation and prediction of the biogenic amines in Chinese traditional broad bean paste.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2734, doi. 10.1007/s13197-020-04781-z
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- Article
Evaluation of chicken nugget properties using spent hen meat added with milk fat and potato mash at different levels.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2783, doi. 10.1007/s13197-020-04787-7
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- Article
Effect of cosolutes on the rheological and thermal properties of Tara gum aqueous solutions.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2773, doi. 10.1007/s13197-020-04785-9
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- Article
An organic solvent-tolerant lipase of Streptomyces pratensis MV1 with the potential application for enzymatic improvement of n6/n3 ratio in polyunsaturated fatty acids from fenugreek seed oil.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2761, doi. 10.1007/s13197-020-04784-w
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- Article
Physical, chemical and adsorption isotherm characteristics of fermented soybean cultivars, and cracked and dehulled African locust bean using selected Bacillus spp.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2749, doi. 10.1007/s13197-020-04782-y
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- Article
Optimization of processing conditions for development of chicken meat incorporated whole wheat bread.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2792, doi. 10.1007/s13197-020-04788-6
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- Article
Utilisation of collagenolytic enzymes from sierra fish (Scomberomorus sierra) and jumbo squid (Dosidicus gigas) viscera to generate bioactive collagen hydrolysates from jumbo squid muscle.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2725, doi. 10.1007/s13197-020-04780-0
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- Article
Effect of processing on polyphenol profile, aflatoxin concentration and allergenicity of peanuts.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2714, doi. 10.1007/s13197-020-04779-7
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- Article
Application of extracted β-glucan from oat for β-carotene encapsulation.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2641, doi. 10.1007/s13197-020-04770-2
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- Article
Effect of fat and sugar replacement on rheological, textural and nutritional characteristics of multigrain cookies.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2630, doi. 10.1007/s13197-020-04769-9
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- Article
Lipid profile of hyperlipidemic males after supplementation of multigrain bread containing sunflower (Helianthus annuus) seed flour.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2617, doi. 10.1007/s13197-020-04768-w
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- Article
Effect of seed roasting on oxidative stability and antioxidant content of hemp seed oil.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2606, doi. 10.1007/s13197-020-04767-x
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- Article
Extraction of essential oil from methyl cinnamate basil (Ocimum canum Sims) with high yield in a short time using enzyme pretreatment.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2599, doi. 10.1007/s13197-020-04766-y
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- Article
Use of rose oil in probiotic fermented whey as a functional food.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2705, doi. 10.1007/s13197-020-04778-8
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- Article
Determining the presence of undeclared animal species using Real-time PCR in canned and ready-to-eat meat products in South Africa.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2699, doi. 10.1007/s13197-020-04776-w
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- Article
Characterization and cytotoxic activity of pigment extracted from Rhodotorula mucilaginosa to assess its potential as bio-functional additive in confectionary products.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2688, doi. 10.1007/s13197-020-04775-x
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- Article
Effect of corn starch coating incorporated with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on microbial quality of fresh chicken meat and fate of inoculated Listeria monocytogenes.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2677, doi. 10.1007/s13197-020-04774-y
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- Article
Optimization and validation for quantification for allulose of jelly candies using response surface methodology.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2670, doi. 10.1007/s13197-020-04773-z
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- Article
Quality characteristics, mineral contents and phenolic compounds of gluten free buckwheat noodles.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2661, doi. 10.1007/s13197-020-04772-0
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- Article
Optimization of maize–millet based soy fortified composite flour for preparation of RTE extruded products using D-optimal mixture design.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2651, doi. 10.1007/s13197-020-04771-1
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- Article
Effect of three different proteases on horsemeat tenderness during postmortem aging.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2528, doi. 10.1007/s13197-020-04759-x
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- Article
Effect of new antioxidants: phenolipids on quality of fried French fries and rapeseed oil.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2589, doi. 10.1007/s13197-020-04765-z
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- Article
Sugar beet pectin extracted by ultrasound or conventional heating: a comparison.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2567, doi. 10.1007/s13197-020-04763-1
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- Article
Changes in the physicochemical, antioxidant and antibacterial properties of honeydew honey subjected to heat and ultrasound pretreatments.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2555, doi. 10.1007/s13197-020-04762-2
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- Article
Decontamination of aflatoxin B1 in peanuts using various cooking methods.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2547, doi. 10.1007/s13197-020-04761-3
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- Article
Comparison of trapping efficiency of dicarbonyl trapping agents and reducing agents on reduction of furanoic compounds in commercially available soy sauce varieties.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2538, doi. 10.1007/s13197-020-04760-4
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- Article
Environmentally friendly achiote seed extracts with higher δ-tocotrienol content have higher in vitro and in vivo antioxidant activity than the conventional extract.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2579, doi. 10.1007/s13197-020-04764-0
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- Article
Safe natural bio-pigment production by Monascus purpureus using mixed carbon sources with cytotoxicity evaluation on root tips of Allium cepa L.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2516, doi. 10.1007/s13197-020-04758-y
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- Article
The evaluation of part-baked frozen bread produced from wheat flour and guar gum in the diet of celiac patients.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2507, doi. 10.1007/s13197-020-04757-z
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- Article
Ultrasound as an alternative method to increase the extraction yield from chicken mecanically separated meatresidue collagen.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2487, doi. 10.1007/s13197-020-04755-1
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- Article
A study on rheological properties, sensory evaluation and shelf life of ayran–shalgam mixtures.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2479, doi. 10.1007/s13197-020-04754-2
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- Article
Mechanism of antioxidant and antifungal properties of Pimenta dioica(L.) leaf essential oil on Aspergillus flavus.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2497, doi. 10.1007/s13197-020-04756-0
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- Article