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Cover Image, Volume 44, Issue 8.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14856
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- Article
Immobilization of pectinase on Zr‐treated pumice for fruit juice industry.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14661
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- Article
Evaluation of inhibitory activities of two medicinal plant extracts Parkia biglobosa and Lonicera japonica against spoilage microorganisms isolated from mulberry fruit.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14630
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Co‐encapsulation of vitamin D<sub>3</sub> and saffron petals' bioactive compounds in nanoemulsions: Effects of emulsifier and homogenizer types.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14629
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Physico‐chemical, bioactive, and sensory assessment of white tea‐based candies during 4‐months storage.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14628
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- Article
Valorization of winery effluent using kombucha culture.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14627
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Effects of processing method and nonmeat binding ingredients on batter stability, yield and texture of frankfurters.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14626
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Screening of a Planococcus bacterium producing a cold‐adapted protease and its application in low‐salt fish sauce fermentation.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14625
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- Article
Effect of olive oil replacement on physicochemical, technological, and microbiological properties of buffalo burger modification.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14624
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- Article
Pasteurized and fermented beverages for valorization of maple sap.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14623
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Shelf life extension of green chillies (capsicum annuum L.) using passive modified atmosphere packaging and gamma irradiation.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14622
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- Article
Improving antioxidant and anti‐hyperglycemic activity in cereal and apple‐based food formulations using bioactive ingredients from apple peel.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14609
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- Article
Effect of extrusion conditions on the physical and chemical properties of bean powders.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14608
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- Article
Application of ultrasound‐assisted and tumbling dry‐curing techniques for reduced‐sodium bacon.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14607
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- Article
Physicochemical properties of iron‐fortified, low glycemic index (GI) barley based extruded ready‐to‐eat snacks developed using twin‐screw extruder.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14606
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- Article
Comparison of phenolic profile and some physicochemical properties of Uzun pistachios as influenced by different harvest period.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14605
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- Article
Calcium chloride postharvest treatment delays the ripening and softening of papaya fruit.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14604
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- Article
Improving the quality of microalgae DHA‐rich oil in the deodorization process using deoxygenated steam.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14602
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- Article
Nutritional, sensory, and texture quality of bread and cookie enriched with house cricket (Acheta domesticus) powder.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14601
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- Article
Influence of ultrasonic pretreatment on electrohydrodynamic drying process of goji berry.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14600
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- Article
Cashew nut oil extracted with compressed propane under different experimental conditions: Evaluation of lipid composition.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14599
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- Article
Effects of different production technologies (fermented strains and spices) on biogenic amines in sufu fermentation.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14597
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- Article
Enhancement of β‐carotene‐rich carotenoid production by a mutant Sporidiobolus pararoseus and stabilization of its antioxidant activity by microencapsulation.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14596
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- Article
Basella rubra fruit juice betalains as a colorant in food model systems and shelf‐life studies to determine their realistic usability.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14595
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Effects of resistant starch on the indicators of glucose regulation in persons diagnosed with type 2 diabetes and those at risk: A meta‐analysis.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14594
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- Article
Changes in the physicochemical properties and volatile flavor compounds of dry‐cured Chinese Laowo ham during processing.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14593
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- Article
Influence of curcumin‐loaded nanoemulsion fabricated through emulsion phase inversion on the shelf life of Oncorhynchus mykiss stored at 4°C.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14592
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- Article
Classification detection of saccharin jujube based on hyperspectral imaging technology.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14591
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- Article
Determination of neonicotinoid sulfoxaflor residues and stereoselective degradation in Pu‐erh tea and Black tea by liquid chromatography–high‐resolution mass spectrometry.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14589
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Production of a spreadable emulsion gel using flaxseed oil in a matrix of hydrocolloids.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14588
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Physical, mechanical, and optical properties of enset starch from bulla films influenced by different glycerol concentrations and temperatures.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14586
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Storage stability and shelf life prediction of multigrain pasta under different packaging material and storage conditions.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14585
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Postharvest application of gum arabic edible coating delays ripening and maintains quality of persimmon fruits during storage.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14583
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Native fruits from southern Brazil: Physico‐chemical characterization, centesimal composition, and mineral content.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14582
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Impact of cold atmospheric pressure plasma processing on storage of blueberries.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14581
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Rheological and sensory properties of glazes prepared with carob and cocoa powders.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14580
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- Article
Quality and textural analysis of noodles enriched with apple pomace.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14579
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- Article
The effect of chilling method on quality of pork with elevated glycogen stores.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14578
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Fermentation of sapota (Manilkara achras) into wine.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14577
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Mechanism of bridging and interfering effects of tea polyphenols on starch molecules.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14576
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- Article
Impact of commercial processing on volatile compounds and sensory profiles of flat peach juices by PLSR and BP network.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14575
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- Article
Microwave heating as a tool to enhance antioxidant activity and release soluble conjugates from Feutrell's Early (citrus mandarin cultivar) peels.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14574
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- Article
Walnut oil and oilcake affect selected the physicochemical and antioxidant properties of wheat bread enriched with them.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14573
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Soybean peptides' cryoprotective effects on Saccharomyces cerevisiae fermenting power in frozen dough and maintenance of the Chinese steamed bread qualities.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14572
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Effects of baking on γ‐aminobutyric acid and free phenolic acids from gluten‐free cookies made with native and malted whole sorghum flours.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14571
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- Article
Vacuum‐assisted extrusion of red rice (bao‐dhan) flour: Physical and phytochemical comparison with conventional extrusion.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14570
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Changes in particle size, structure, and physicochemical properties of potato starch after jet‐milling treatments.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14569
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- Article
Development and characterization of high methoxyl pectin film by using isomalt as plasticizer.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14568
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Rheological, textural, and digestible properties of fresh noodles: Influence of starch esterified by conventional and pulsed electric field‐assisted dual technique with full range of amylose content.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14567
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- Article
Guava pulp fermentation and processing to a vitamin B12‐enriched product.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14566
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- Article