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Enhanced uronic acid content, antioxidant, and anti‐inflammatory activities of polysaccharides from ginseng fermented by Saccharomyces cerevisiae GIW‐1.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14885
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Effect of processing methods on foam properties and application of lima bean (Phaseolus lunatus L.) aquafaba in eggless cupcakes.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14886
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Investigation of total aflatoxin in corn and corn products in corn wet‐milling industry.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14893
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Packaging aspects for processing and quality of foods treated by pulsed light.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14902
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Effect of preparation method on physicochemical, scavenging, and proliferative properties of gelatin from Yak skin.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14884
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Effect of pilot scale roasting on color and textural attributes of soybean kernels.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14883
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Effects of radiation temperature on dehydration and moisture migration in banana slices during far‐infrared radiation drying.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14901
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Effect of high hydrostatic pressure on pasting properties, volatile flavor components, and water distribution of cooked black rice.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14900
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Effect of cereal endospermic cell wall on farinographic and mixographic characteristics of wheat flour.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14899
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Effects of cemen paste with lyophilized red cabbage water extract on the quality characteristics of beef pastırma during processing and storage.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14897
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A three‐stage microwave‐vacuum, pulsed‐vacuum, and vacuum drying method for lotus seeds.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14896
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Chitin extraction from shrimp wastes by single step fermentation with Lactobacillus acidophilus FTDC3871 using response surface methodology.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14895
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Development of low phenylalanine flour for phenylketonuric patient.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14894
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- Article
A quantitative method to analysis shrimp peelability and its application in the shrimp peeling process.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14882
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Supercritical CO<sub>2</sub> extraction and quality comparison of lipids from Yellowtail fish (Seriola quinqueradiata) waste in different conditions.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14892
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Effect of grape (Vitisvinifera L.) varieties and harvest periods on bioactive compounds, antioxidant activity, phenolic composition, mineral contents, and fatty acid compositions of Vitis leave and oils.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14890
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- Article
Nano‐encapsulation of orange peel essential oil in native gums (Lepidium sativum and Lepidium perfoliatum): Improving oxidative stability of soybean oil.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14889
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Utilization of pea pod powder for formulation of instant pea soup powder.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14888
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Phenolic compounds and antiproliferative activity of apricots: Influence of canning, freezing, and drying.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14887
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Effect of cinnamon ultrasound‐assisted extract on chemical and microbial properties of hamburger meat under different temperatures and time conditions during storage.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14881
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Development of a novel active packaging film to retain quality and prolong the shelf life of fresh minced lamb meat.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14880
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Effect of coatings made by new hydrocolloids on the oil uptake during deep‐fat frying: A review.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14879
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Effect of pullulanase debranching on complexation, structure, digestibility, and release of starch‐ascorbyl palmitate inclusion complexes.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14878
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In‐vitro antioxidant activities of aqueous and alcoholic extracts of Sargassum species—Indian brown seaweed.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14877
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Co‐crystallized honey with sucrose: Evaluation of process and product characterization.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14876
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Effects of NaCl on gene expression of agmatine deiminase pathway genes of putrescine in Lactobacillus delbrueckii and Escherichia coli.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14875
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Optimization and comparison of three cooking methods for wheat flour‐oyster mushroom (P. ostreatus) powder composite chips.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14873
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Comparative study of the effects of high hydrostatic pressure on physicochemical, thermal, and structural properties of maize, potato, and sweet potato starches.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14852
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Polycyclic aromatic hydrocarbons in smoked and non‐smoked paprika samples.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14861
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Effect of microwave and oven roasting methods on total phenol, antioxidant activity, phenolic compounds, and fatty acid compositions of coffee beans.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14874
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Optimization of process variables for petha manufacture from chayote (Sechium edule Sw.).
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14872
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- Article
Effects of chitosan coating enriched with Syzygium aromaticum essential oil on quality and shelf‐life of chicken patties.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14870
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Extended shelf life of melons using chitosan and graphene oxide‐based biodegradable bags.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14871
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Effects of coenzyme Q<sub>10</sub> and sodium succinate on color stability of minced pork during refrigerated storage.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14869
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Ultrasound and malic acid treatment of sweet lemon juice: Microbial inactivation and quality changes.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14866
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Determination of the effects of spices on the ripening of traditional Circassian cheese.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14868
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High‐pressure processing effects on the barrier properties of flexible packaging materials.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14865
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Effect of high hydrostatic pressure processing on phytochemicals, antioxidant activity, and behavior of Botrytis cinerea in white grape juice concentrate.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14864
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Vacuum drying of sweet cherry: Artificial neural networks approach in process optimization.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14863
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Nondestructive detection of kiwifruit treated with N‐(2‐chloro‐4‐pyridyl)‐N′‐phenylurea by electrical method.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14860
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Complex formation, in vitro digestion, structural, and physicochemical properties of fish oil and wheat starch blend.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14859
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Physicochemical, functional, and antioxidant properties of dietary fiber from Rosa roxburghii Tratt fruit modified by physical, chemical, and biological enzyme treatments.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14858
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Effects of different proteins on the rheological properties of rice batter and characteristics of fermented rice cakes.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14857
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Simultaneous extraction of the oil from the kernel and pulp of macauba fruit using a green solvent.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14855
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Quince seed mucilage as edible coating for mandarin fruit; determination of the quality characteristics during storage.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14854
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- Article
Evaluation and optimization of microwave‐assisted extraction of bioactive compounds from eggplant peel by‐product.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14853
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- Article
Two‐step falling rate in the drying kinetics of rice noodle subjected to pre‐treatment and temperature.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14849
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Changes in phytochemical and antioxidant activity of selected Red pepper (Capsicum annuum L.) cultivars—Chemometric approach.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14850
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A review on techniques employed for encapsulation of the bioactive components of Punicagranatum L.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14848
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- Article
Modified cellulose nanocrystals (CNCs) loaded in gellan gum matrix enhance the preservation of Agaricus bisporus mushrooms.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14846
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- Article