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Erratum to "Numerical study of large particles flowing in non‐Newtonian fluids with nearly neutral buoyancy force".
- Published in:
- 2022
- Publication type:
- Correction Notice
Plant protein enrichment effect on the physical, chemical, microbiological, and sensory characteristics of yogurt.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16865
- By:
- Publication type:
- Article
Quality changes and experimental accelerated shelf‐life determination of ready‐to‐eat burgers made from striped catfish and salmon mince blend by thermal processing in retort pouches.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16801
- By:
- Publication type:
- Article
Health‐promoting bioactive phenolic compounds in different solvent extracts of Curcuma caesia Roxb. rhizome from North‐East India.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16805
- By:
- Publication type:
- Article
Functional roles of Essential oils as an effective alternative of synthetic food preservatives: A review.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16804
- By:
- Publication type:
- Article
Characterization of the physicochemical properties of mango (Mangifera indica L., Dragon variety) kernel fat extracted via supercritical carbon dioxide and Soxhlet techniques.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16799
- By:
- Publication type:
- Article
Encapsulated phenolic compounds from Ferula gummosa leaf: A potential phytobiotic against Campylobacter jejuni infection.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16802
- By:
- Publication type:
- Article
Improvement of tomato sour soup fermentation by Lacticaseibacillus caseiH1 addition.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16806
- By:
- Publication type:
- Article
A review on the application of bioactive peptides as preservatives and functional ingredients in food model systems.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16800
- Publication type:
- Article
Ultrasound‐assisted enzymatic extraction of proteins from Gracilaria dura: Investigation of antioxidant activity and techno‐functional properties.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16803
- By:
- Publication type:
- Article
Utilization of pangas protein isolates and by‐products in fish sausages: Effect on quality attributes and acceptability.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16798
- By:
- Publication type:
- Article
Dynamic changes of color, volatile, and non‐volatile components during mechanized processing of green tea.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16797
- By:
- Publication type:
- Article
Plantain and amaranth flours as sources of polyphenols and dietary fiber for bread formulations.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16791
- By:
- Publication type:
- Article
Decreasing grain processing breakage with a novel flexible threshing system: Multivariate optimization and wear investigation.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16794
- By:
- Publication type:
- Article
Study of the thermal behavior of rosemary extract and its temperature‐related antioxidant effect on chicken fat.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16793
- By:
- Publication type:
- Article
Physicochemical properties of tigernut (Cyperus esculentus) tuber starch and its application in steamed bread.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16792
- By:
- Publication type:
- Article
Overview of plant extracts as natural preservatives in meat.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16796
- By:
- Publication type:
- Article
Investigation of the effect of hydrodynamic cavitation treatment on the aging of tender coconut–palmyra wine.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16788
- By:
- Publication type:
- Article
Optimization of amaranth flour, whey protein powder, and xanthan gum levels in the development of gluten‐free Barbari bread using response surface methodology.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16787
- By:
- Publication type:
- Article
Effect of little millet (Panicum miliare) on physical, rheological, nutritional and microstructural properties of bread.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16782
- By:
- Publication type:
- Article
An in‐depth study on shelf‐life indicators of red raspberry (Rubus idaeus L.) in correlation to putrescine treatments and storage duration.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16785
- By:
- Publication type:
- Article
Fiber‐enriched biscuits prepared with enzyme‐treated corncob powder: Nutritional composition, physical properties, and sensory acceptability.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16784
- By:
- Publication type:
- Article
Double emulsions containing probiotic cells (Lactiplantibacillus plantarum) added in a mango dessert.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16783
- By:
- Publication type:
- Article
Diet and lifestyle modifications: An update on non‐pharmacological approach in the management of osteoarthritis.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16786
- By:
- Publication type:
- Article
Variation in amino acid composition of rice (Oryza sativa L.) as affected by the cooking technique.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16781
- By:
- Publication type:
- Article
Optimal process condition (UV‐C): Quantitative findings on the mineral profile, bio‐active profile, and changes in the quality attributes of fresh microgreen juice.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16780
- By:
- Publication type:
- Article
Experimental study of solar drying of multi‐layer peanuts and development of drying model.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16779
- By:
- Publication type:
- Article
Mooncake production waste: Nutritional value and comprehensive utilization of salted duck egg white.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16772
- By:
- Publication type:
- Article
Optimization of pomelo (Citrus grandis L. Osbeck) juice foam composition: Effect of foam composition on foam quality.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16771
- By:
- Publication type:
- Article
Effects of deacetylation degree, molecular weight, and preparation method on wet‐adhesive and rheological properties of chitosan as food‐grade adhesive.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16770
- By:
- Publication type:
- Article
Development of a blue maize pinole: Optimization of functional ingredients by a D‐optimal mixture design approach.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16774
- By:
- Publication type:
- Article
Effects of freeze‐thaw treatments at different temperatures on the properties of gluten protein from fermented dough.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16768
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- Publication type:
- Article
Physical, mechanical, and thermal properties of gelatine‐based edible film made using kefir: Monitoring Aspergillus flavus and A. parasiticus growth on the film surface.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16778
- By:
- Publication type:
- Article
Bioactive compounds and fruit quality traits of Granny Smith Challenger apple grown under varying shade levels of green protective shade nets.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16777
- By:
- Publication type:
- Article
Partial replacement of starch‐based flours with quinoa or yellow lentil flour in the production of gluten‐free noodles.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16776
- By:
- Publication type:
- Article
Inactivation effect and protective barriers damage caused to Shewanella putrefaciens by stable chlorine dioxide combined with slightly acidic electrolyzed water.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16775
- By:
- Publication type:
- Article
Efficacy of combination of slightly acidic electrolyzed water and ultrasound for inactivation of Vibrio parahaemolyticus in vitro and in sliced tilapia.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16769
- By:
- Publication type:
- Article
Phenolic compounds, amino acid profiles, and antibacterial properties of kefir prepared using freeze‐dried Arbutus unedo L. and Tamarindus indica L. fruits and sweetened with stevia, monk fruit sweetener, and aspartame.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16767
- By:
- Publication type:
- Article
Characterization of composite active edible film functionalized through reinforced Pimpinella anisum essential oil.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16766
- By:
- Publication type:
- Article
Individual and combined effects of electrolyzed water and ultrasound treatment on microbial decontamination and shelf life extension of fruits and vegetables: A review of potential mechanisms.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16765
- By:
- Publication type:
- Article
Optimization of ultrasound‐assisted protein extraction from defatted mustard meal and determination of its physical, structural, and functional properties.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16764
- By:
- Publication type:
- Article
Nutritional profiling, antibacterial potential, and cluster analysis in Foeniculum vulgare seeds against human pathogenic bacteria.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16763
- By:
- Publication type:
- Article
Effect of acidification and thermal treatment on quality characteristics of high‐moisture laver (Porphyra spp.).
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16762
- By:
- Publication type:
- Article
Effect of low‐dose high‐energy electron beam irradiation on postharvest storage quality of Actinidia arguta.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16761
- By:
- Publication type:
- Article
Development and application of edible coating on dried pineapple exposed to electrical blanching.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16760
- By:
- Publication type:
- Article
The influence of sonication times on bioactive compounds, antioxidant activity values, and phenolic compounds of immature and mature types linden blossoms.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16759
- By:
- Publication type:
- Article
Changes in functional components and biological activity of Lycium barbarum after fermentation with Kombucha SCOBY.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16758
- By:
- Publication type:
- Article
Recent advances in processing and preservation of minimally processed fruits and vegetables: A review – Part 1: Fundamentals and chemical methods.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16757
- By:
- Publication type:
- Article
Effect of gelatin–alginate coating containing anise (Pimpinella anisum L.) essential oil on physicochemical and visual properties of zucchini (Cucurbita pepo L.) fruit during storage.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16756
- By:
- Publication type:
- Article
Effects of temperature and foam layer thickness on collard greens powder production by foam mat drying.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16755
- By:
- Publication type:
- Article