Works in International Journal of Food Science & Technology, 2020, Vol 55, Issue 10

Results: 15

Evaluation of ingredient mixing procedure on quality characteristics of noodles enriched with half hulless barley flour.

Published in:

International Journal of Food Science & Technology, 2020, v. 55, n. 10, p. 3350, doi. 10.1111/ijfs.14599

By:

Zhao, Bo;
Shang, Jiaying;
Wang, Lili;
Liu, Liya;
Tong, LiTao;
Zhou, Xianrong;
Wang, Shanshan;
Zhang, Yuhong;
Zhou, Sumei

Publication type:

Article

Effect of a nisin‐producing lactococcal starter on the late blowing defect of cheese caused by Clostridium tyrobutyricum.

Published in:

International Journal of Food Science & Technology, 2020, v. 55, n. 10, p. 3343, doi. 10.1111/ijfs.14598

By:

Ávila, Marta;
Gómez‐Torres, Natalia;
Gaya, Pilar;
Garde, Sonia

Publication type:

Article

Characterisation of oleoresins extracted from tomato waste by liquid and supercritical carbon dioxide.

Published in:

International Journal of Food Science & Technology, 2020, v. 55, n. 10, p. 3334, doi. 10.1111/ijfs.14597

By:

Romano, Raffaele;
Aiello, Alessandra;
Pizzolongo, Fabiana;
Rispoli, Andrea;
De Luca, Lucia;
Masi, Paolo

Publication type:

Article

Effect of synthetic microbial community on nutraceutical and sensory qualities of kombucha.

Published in:

International Journal of Food Science & Technology, 2020, v. 55, n. 10, p. 3327, doi. 10.1111/ijfs.14596

By:

Wang, Shuai;
Zhang, Liming;
Qi, Libo;
Liang, Huipeng;
Lin, Xinping;
Li, Shengjie;
Yu, Chenxu;
Ji, Chaofan

Publication type:

Article

Structural and physicochemical properties of soya bean protein isolate/maltodextrin mixture and glycosylation conjugates.

Published in:

International Journal of Food Science & Technology, 2020, v. 55, n. 10, p. 3315, doi. 10.1111/ijfs.14595

By:

Zhao, Chengbin;
Yin, Huanhuan;
Yan, Jiannan;
Qi, Baokun;
Liu, Jingsheng

Publication type:

Article

Technological, nutritional and sensorial characteristics of wheat bread fortified with calcium salts.

Published in:

International Journal of Food Science & Technology, 2020, v. 55, n. 10, p. 3306, doi. 10.1111/ijfs.14594

By:

Rossi, Matías G.;
Soazo, Marina;
Piccirilli, Gisela N.;
Llopart, Emilce E.;
Revelant, Gilda C.;
Verdini, Roxana A.

Publication type:

Article

Correlations between trans isomers of α‐linolenic acid and polar components in linseed oil during heating.

Published in:

International Journal of Food Science & Technology, 2020, v. 55, n. 10, p. 3297, doi. 10.1111/ijfs.14593

By:

Shao, Linya;
Song, Huiyu;
Li, Xu;
Huang, Jianhua;
Jin, Qingzhe;
Wang, Xingguo

Publication type:

Article

Production of a potential collagenolytic protease by nejayote fermentation with Aspergillus oryzae.

Published in:

International Journal of Food Science & Technology, 2020, v. 55, n. 10, p. 3289, doi. 10.1111/ijfs.14592

By:

Rocha‐Pizaña, María del R.;
Chen, Wei Ning;
Lee, Jaslyn J. L.;
Buitimea‐Cantúa, Nydia E.;
González‐Nimi, Emiko;
Gutierrez‐Uribe, Janet A.

Publication type:

Article

Gliadin/amidated pectin core–shell nanoparticles for stabilisation of Pickering emulsion.

Published in:

International Journal of Food Science & Technology, 2020, v. 55, n. 10, p. 3278, doi. 10.1111/ijfs.14590

By:

Jiang, Yang;
Zhu, Yuzhu;
Li, Feng;
Li, Dapeng;
Huang, Qingrong

Publication type:

Article

Cold‐batter mincing of hot‐boned and crust‐freeze‐air‐chilled ham muscle reduced fat content in protein gels.

Published in:

International Journal of Food Science & Technology, 2020, v. 55, n. 10, p. 3267, doi. 10.1111/ijfs.14589

By:

Lee, Hong Chul;
Wonderly, Morgan P.;
Pokharel, Siroj;
Strasburg, Gale M.;
Marks, Bradley P.;
Fernando, Raymond H.;
Kang, Iksoon

Publication type:

Article

Evaluation of antioxidative capacity and lipidomics profiling of big eye tuna (Thunns obesus) head soup with different colloidal particle size.

Published in:

International Journal of Food Science & Technology, 2020, v. 55, n. 10, p. 3254, doi. 10.1111/ijfs.14588

By:

Zhang, Jing;
Tao, Ningping;
Qian, Xueli;
Wang, Xichang;
Wang, Mingfu

Publication type:

Article

Proteomic identification and physicochemical characterisation of paramyosin and collagen from octopus (Octopus vulgaris) and jumbo squid (Dosidicus gigas).

Published in:

International Journal of Food Science & Technology, 2020, v. 55, n. 10, p. 3246, doi. 10.1111/ijfs.14587

By:

Tapia‐Vasquez, Angel Edgardo;
Ezquerra‐Brauer, Josafat Marina;
Márquez‐Ríos, Enrique;
Ramírez‐Suárez, Juan Carlos;
Huerta‐Ocampo, José Ángel;
Santacruz‐Ortega, Hisila;
Torres‐Arreola, Wilfrido

Publication type:

Article

Myosin affects the structure and volatile flavour compounds binding of G‐actin in grass carp.

Published in:

International Journal of Food Science & Technology, 2020, v. 55, n. 10, p. 3235, doi. 10.1111/ijfs.14586

By:

Lin, Rufei;
Xiao, Xiao;
Yue, Yi;
Wang, Ying;
Pan, Daodong;
Wang, Daoying;
Yang, Qiuli;
He, Jun;
Cao, Jinxuan

Publication type:

Article

Beyond antioxidant actions: Insights into the antioxidant activities of tyr‐containing dipeptides in aqueous solution systems and liposomal systems.

Published in:

International Journal of Food Science & Technology, 2020, v. 55, n. 10, p. 3227, doi. 10.1111/ijfs.14585

By:

Chen, Chong;
Sun‐Waterhouse, Dongxiao;
Zhao, Mouming;
Sun, Weizheng

Publication type:

Article

Issue Information.

Published in:: International Journal of Food Science & Technology, 2020, v. 55, n. 10, p. i, doi. 10.1111/ijfs.14243
Publication type:: Article