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Enzymatic esterification of rice bran oil and phytosterol in supercritical CO<sub>2</sub>.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14066
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- Article
Physical and functional properties of roselle (Hibiscus sabdariffa L.) extract spray dried with maltodextrin‐gum arabic mixtures.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14065
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Compared extraction methods on the physicochemical properties, antioxidant activity, and optimization of enzyme‐assisted extraction of polysaccharides from Gynura medica.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14064
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Influence of irradiation and moringa leaf powder on the amino acid and fatty acid profiles of chicken meat stored under various packaging materials.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14166
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Characterization of apple, pineapple, and melon by‐products and their application in cookie formulations as an alternative to enhance the antioxidant capacity.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14100
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Extraction kinetics modeling of wheat germ oil supercritical fluid extraction.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14098
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Acceleration of turmeric drying using convection and microwave‐assisted drying technique: An optimization approach.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14096
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Change in chemical composition during maturation of Artocarpus heterophyllus and its effect on acrylamide formation in deep‐fried jackfruit chips.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14099
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Enhanced survival of Lactobacillus sp. in β‐manno‐oligosaccharides‐enriched low‐fat ice cream under simulated gastrointestinal stress.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14097
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Effect of rosemary (Rosmarinus officinalis) antioxidant in industrial processing of frozen‐mixed hamburger during shelf life.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14092
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- Article
Different lactic acid bacteria strains affecting the flavor profile of fermented jujube juice.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14095
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- Article
Effect of the chemical refining process on perilla seed oil composition and oxidative stability.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14094
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- Article
Effect of sonication pretreatment parameters and their optimization on the antioxidant activity of Hermitia illucens larvae meal protein hydrolysates.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14093
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Healthy brown rice‐based extrudates containing straw mushrooms: Effect of feed moisture and mushroom powder contents.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14089
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Impact of pre‐treatment on the stability of color, flavor, and microbial profile of coriander paste.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14091
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Probiotic butter: Viability of Lactobacillus casei strains and bixin antioxidant effect (Bixa orellana L.).
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14088
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- Article
Encapsulation of tomato peel extract into nanofibers and its application in model food.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14090
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- Article
Optimization of ohmicsonication for overall quality characteristics of NFC apple juice.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14087
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- Article
Carvacrol and eugenol inhibit postharvest soft rot disease by enhancing defense response in peaches during storage.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14086
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- Article
Microwave–vacuum drying of pomegranate arils (Punica granatum L. cv. Hicaznar): Effect on quality and nutrient content.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14085
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Effect of cassava and banana flours blend on physico‐chemical and glycemic characteristics of gluten‐free pasta.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14084
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Antimicrobial activity of Lactobacillus rhamnosus against Pseudomonas fluorescens and Pseudomonas putida from raw milk.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14082
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Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14081
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Simultaneous multifrequency: A possible alternative to improve the efficacy of ultrasound treatment on cherry tomato during storage.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14083
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Comparative study of the nutritional quality of potato steamed bread fermented by different sourdoughs.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14080
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Optimization of isoflavones extraction from soybeans using full factorial design.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14078
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- Article
Functionality of freeze‐dried berry powder on frozen dairy desserts.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14076
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Physico‐chemical and nutritional characteristics of einkorn flour cookies.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14079
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Evaluation of physicochemical and bioaccessibility properties of goji berry kombucha.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14077
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Employment of κ‐carrageenan and high pressure processing for quality improvement of reduced NaCl surimi gels.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14074
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Co‐encapsulation of lupulon and xanthohumol in lecithin‐based nanoliposomes developed by sonication method.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14075
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- Article
Ultrasound‐assisted homogenization and gum Arabic combined to physicochemical quality of cupuaçu juice.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14072
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The synergistic effect of ultrasound and microwave on the physical, chemical, textural, and microstructural properties of vacuum fried Chinese yam (Dioscorea polystachya).
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14073
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Extraction of phenolic compounds from Siah‐Sardasht grape skin using subcritical water and ultrasound pretreatment.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14071
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Comparative evaluation of edible films impregnated with sage essential oil or lactoperoxidase system: Impact on chemical and sensory quality of carp burgers.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14070
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Dairy protein stabilizers affect both rheological properties and growth of Zygosaccharomyces parabailii in lite salad dressings.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14069
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Effect of nixtamalization treatment of three varieties of grain sorghum on the reduction of total phenolics and their subsequent enzymatic hydrolysis.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14067
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Effects of thermal treatment on the physicochemical properties and osteogenic activity of lactoferrin.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14068
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- Article
Optimization of encapsulation of fish protein hydrolysate and fish oil in W<sub>1</sub>/O/W<sub>2</sub> double emulsion: Evaluation of sensory quality of fortified yogurt.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14063
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Casein and Ag nanoparticles: Synthesis, characterization, and their application in biopolymer‐based bilayer film.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14062
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Meta‐analysis of the effect of chilling on selected attributes of fresh pork.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14061
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Comparative evaluation of toasting variables and the quality of gari produced by different women in Ikwuano LGA, Abia State, Nigeria.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14060
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Determining protein denaturation of sardine (Sardina pilchardus) marinates before and after the maturation.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14059
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Application of amylase rich flours of corn and sweet potato to the reduction of consistency of cassava and corn gruels.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14058
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Kinetic and physicochemical properties of drying‐ozonation process on wheat grain.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14057
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- Article
Improving the taste of Ougan (Citrus reticulate cv. Suavissima) juice by slight fermentation with lactic acid bacteria.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14056
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Issue Information.
- Published in:
- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.13733
- Publication type:
- Article