Works in International Journal of Food Science & Technology, 2022, Vol 57, Issue 6

Results: 62

Recent advances in the improvement of freezing time and physicochemical quality of frozen fruits and vegetables by ultrasound application.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3352, doi. 10.1111/ijfs.15744

By:

Wu, Jiaxin;
Jia, Xiwu;
Fan, Kai

Publication type:

Article

Most promising alternative protein sources possible to use in sports nutrition – A review.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3343, doi. 10.1111/ijfs.15742

By:

Grdeń, Adam;
Sołowiej, Bartosz G.

Publication type:

Article

Polyphenols in fig: a review on their characterisation, biochemistry during ripening, antioxidant activity and health benefits.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3333, doi. 10.1111/ijfs.15740

By:

Singh, Jatinder Pal;
Singh, Balwinder;
Kaur, Amritpal

Publication type:

Article

In vitro and in vivo antithrombotic and antioxidant properties of microencapsulated brewers' spent grain peptides.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3872, doi. 10.1111/ijfs.15717

By:

Cian, Raúl E.;
Oliva, María E.;
Garzón, Antonela G.;
Ferreira, María del Rosario;
D´Alessandro, María E.;
Drago, Silvina R.

Publication type:

Article

Effect of lactosucrose on the evaluation of visual appearance, texture, water mobility, microstructure and inhibition of staling in wheat bread.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3862, doi. 10.1111/ijfs.15716

By:

Zhang, Miaomiao;
Xiao, Shensheng;
Gong, Aqiong;
Liu, Xiaorong;
Wu, Yan;
Du, Jing;
Ding, Wenping;
Fu, Yang;
Wang, Xuedong

Publication type:

Article

Characterisation of the molecular mechanisms of multiple antibiotic tolerance in growth‐arrested Cronobacter sakazakii under ampicillin exposure.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3850, doi. 10.1111/ijfs.15714

By:

Chen, Chuxin;
Ao, Jialu;
Wang, Li;
Zhang, Jingfeng;
Mo, Yunshao;
Zhang, Yehui;
Zhao, Lichao

Publication type:

Article

Valorisation of Crocus sativus flower parts for herbal infusions: impact of brewing conditions on phenolic profiling, antioxidant capacity and sensory traits.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3838, doi. 10.1111/ijfs.15713

By:

Bellachioma, Luisa;
Rocchetti, Gabriele;
Morresi, Camilla;
Martinelli, Erika;
Lucini, Luigi;
Ferretti, Gianna;
Damiani, Elisabetta;
Bacchetti, Tiziana

Publication type:

Article

Bioactive compounds extracted by liquid and supercritical carbon dioxide from citrus peels.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3826, doi. 10.1111/ijfs.15712

By:

Romano, Raffaele;
De Luca, Lucia;
Aiello, Alessandra;
Rossi, Danilo;
Pizzolongo, Fabiana;
Masi, Paolo

Publication type:

Article

Stabilisation of water in water Pickering emulsion containing gelatin and maltodextrin by bitter vetch protein nanoparticles.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3816, doi. 10.1111/ijfs.15710

By:

Ansari, Niloofar;
Shekarchizadeh, Hajar

Publication type:

Article

Characteristics of anthocyanins in fortified cakes: a promising potent inhibitor of sucrase, α‐glucosidase and lipase.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3804, doi. 10.1111/ijfs.15709

By:

Huang, Danlan;
Teo, Ni Zhen;
Gao, Jing;
Jin, Xiaoxuan;
Zhou, Weibiao

Publication type:

Article

Bread‐making performance of wheat flours enriched with vital gluten treated with non‐thermal plasma.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3795, doi. 10.1111/ijfs.15708

By:

Barros, Jefferson Henrique Tiago;
Ribeiro, Vitor Anselmo da Guia;
Ferreira, Mariana de Paula Kraüss;
Steel, Caroline Joy

Publication type:

Article

Effects of dietary fibre and soybean oil on the digestion of extruded and roller‐dried maize starch.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3783, doi. 10.1111/ijfs.15706

By:

Cheng, Yong;
Guan, Yanming;
Guo, Fengxian;
Wang, Zhaojun;
Zeng, Maomao;
Qin, Fang;
Chen, Jie;
Li, Weiwei;
He, Zhiyong

Publication type:

Article

Molecular docking and dynamic insights on the adsorption effects of soy hull polysaccharides on bile acids.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3702, doi. 10.1111/ijfs.15695

By:

Wang, Ziyi;
Yang, Lina;
Xue, Sen;
Wang, Shengnan;
Zhu, Lijie;
Ma, Tao;
Liu, He;
Li, Ruren

Publication type:

Article

Effects of gamma irradiation dose and short‐term storage on phytochemicals, antioxidants, and textural properties of boiled 'Tainan 9' peanuts.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3771, doi. 10.1111/ijfs.15705

By:

Nguyen, Ngoc X. B.;
Uthairatanakij, Apiradee;
Laohakunjit, Natta;
Jitareerat, Pongphen;
Boonsirichai, Kanokporn;
Yap, Esther Shiau Ping;
Kaprasob, Ratchadaporn

Publication type:

Article

Development and quality evaluation of a cereal‐based breakfast product from yellow maize (Zea mays), sesame (Sesamum indicum) and mushroom (Pleurotus ostreatus) flour blends.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3750, doi. 10.1111/ijfs.15701

By:

Orngu, Orngu Africa;
Mbaeyi‐Nwaoha, Ifeoma Elizabeth

Publication type:

Article

Characterisation of dragon fruit peel pectin extracted with natural deep eutectic solvent and sequential microwave‐ultrasound‐assisted approach.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3735, doi. 10.1111/ijfs.15699

By:

Tien, Nguyen Ngoc Thanh;
Le, Ngoc Lieu;
Khoi, Tran Tien;
Richel, Aurore

Publication type:

Article

In vitro digestion of whole chia seeds (Salvia hispanica L.): Nutrient bioaccessibility, structural and functional changes.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3727, doi. 10.1111/ijfs.15698

By:

Han, Jieyu;
Zhang, Qiufang;
Luo, Wentao;
Wang, Ziyi;
Pang, Yuehong;
Shen, Xiaofang

Publication type:

Article

Novel insights into the effect of withering degree on Dianhong Congou black tea quality.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3713, doi. 10.1111/ijfs.15697

By:

Wang, Huajie;
Wang, Jinjin;
Yuan, Haibo;
Shen, Shuai;
Li, Jia;
Hua, Jinjie;
Jiang, Yongwen

Publication type:

Article

Volatile and non‐volatile compound profiles of commercial sweet pickled mango and its correlation with consumer preference.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3760, doi. 10.1111/ijfs.15703

By:

Indrati, Niken;
Sumpavapol, Punnanee;
Samakradhamrongthai, Rajnibhas Sukeaw;
Phonsatta, Natthaporn;
Poungsombat, Patcha;
Khoomrung, Sakda;
Panya, Atikorn

Publication type:

Article

The antibacterial activity and antibacterial mechanism of the tea polyphenol liposomes/lysozyme–chitosan gradual sustained release composite coating.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3691, doi. 10.1111/ijfs.15694

By:

Zhang, Ran;
Li, Qiuying;
Yang, Lili;
Dwibedi, Vagish;
Ge, Yonghong;
Zhang, Defu;
Li, Jianrong;
Sun, Tong

Publication type:

Article

Purification, characterisation and antioxidant properties of a novel polysaccharide from Physalis pubescens L. fruits.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3681, doi. 10.1111/ijfs.15693

By:

Gao, Pinyi;
Zhang, Xingyue;
Wang, Ziwei;
Liu, Changfeng;
Xu, Shuangshuang;
Bian, Jun;
Yue, Dandan;
Li, Danqi;
Zhang, Lixin;
Liu, Xuegui

Publication type:

Article

Review: regulation on structure, rheological properties and aroma volatile compounds of fermented chickpea milk by enzymatic catalysis.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3665, doi. 10.1111/ijfs.15692

By:

Zhang, Xue;
Zhang, Shuai;
Xie, Bijun;
Sun, Zhida

Publication type:

Article

Innovations and applications of 3‐D printing in food sector.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3326, doi. 10.1111/ijfs.15691

By:

Taneja, Akriti;
Sharma, Ruchi;
Ayush, Krishna;
Sharma, Anshu;
Mousavi Khaneghah, Amin;
Regenstein, Joe M.;
Barba, Francisco J.;
Phimolsiripol, Yuthana;
Sharma, Somesh

Publication type:

Article

Comparative study of antioxidant and flavour characteristics of Maillard reaction products from five types of protein hydrolysates.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3652, doi. 10.1111/ijfs.15689

By:

Habinshuti, Ildephonse;
Zhang, Miao;
Sun, Hong‐Nan;
Mu, Tai‐Hua

Publication type:

Article

Effect of glucose levels on the rheo‐fermentation properties of dough during fermentation.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3643, doi. 10.1111/ijfs.15688

By:

Xie, Dongdong;
Lei, Yanan;
Sun, Yingqi

Publication type:

Article

Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3634, doi. 10.1111/ijfs.15687

By:

Altinok, Emir;
Kurultay, Sefik;
Boluk, Esra;
Atik, Didem Sozeri;
Kopuk, Berkay;
Gunes, Recep;
Palabiyik, Ibrahim;
Konar, Nevzat;
Toker, Omer Said

Publication type:

Article

Acid‐thermal‐induced formation of rice bran protein nano‐particles: foaming properties and physicochemical characteristics.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3624, doi. 10.1111/ijfs.15686

By:

Diao, Yunchun;
Zhang, Yanpeng;
Zhang, Weinong;
Xu, Wei;
Hu, Zhixiong;
Yi, Yang;
Wang, Yuehui

Publication type:

Article

Development of nanocomposite biodegradable film containing iron nanoparticles biosynthesised by Saccharomyces cerevisiae.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3616, doi. 10.1111/ijfs.15685

By:

Al‐Hayali, Jazaer Hasan Darweesh;
Cagrı‐Mehmetoglu, Arzu

Publication type:

Article

Effects of the proteins of indica rice and indica waxy rice on the formation of volatiles of sweet rice wine.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3604, doi. 10.1111/ijfs.15684

By:

Yang, Yurong;
Zhong, Haiyan;
Yang, Ning;
Zhu, Dongcai;
Li, Jie;
Yang, Zhilong;
Yang, Tao

Publication type:

Article

Preparation and characterisation of curcumin‐loaded pea protein‐zein nanocomplexes using pH‐driven method.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3589, doi. 10.1111/ijfs.15683

By:

Zhao, Yilin;
Han, Xinxin;
Yin, Huanhuan;
Li, Qi;
Zhou, Jingyi;
Zhang, Hao;
Zhang, Wenge;
Zhao, Chengbin;
Liu, Jingsheng

Publication type:

Article

Impact of amylose from maize starch on the microstructure, rheology and lipolysis of W/O emulsions during simulated semi‐dynamic gastrointestinal digestion.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3578, doi. 10.1111/ijfs.15682

By:

Iqbal, Shahid;
Zhang, Ping;
Wu, Peng;
Deng, Renpan;
Chen, Xiao Dong

Publication type:

Article

Does u.v. light affect the total phenolic compound, anthocyanin, antioxidant capacity, and sensory profiles in wines?

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3567, doi. 10.1111/ijfs.15681

By:

Tahmaz, Hande;
Yüksel Küskü, Damla

Publication type:

Article

Effect of pH on betalain–anthocyanin mixture in bayberry juice: influences on pigments, colour, and antioxidant capacity.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3556, doi. 10.1111/ijfs.15680

By:

Ju, Changxin;
Lv, Jimin;
Wu, Andi;
Wang, Yiwen;
Zhu, Yanyun;
Chen, Jianchu

Publication type:

Article

Regulatory role of mitochondrial genes in the tenderisation of lamb meat during postmortem ageing.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3544, doi. 10.1111/ijfs.15678

By:

Ji, Chen;
Liu, Jijuan;
Luo, Ruiming

Publication type:

Article

Insights from proteome to phosphorylated proteome: deciphering different regulatory mechanisms in goat muscles with high‐ and low‐meat quality.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3532, doi. 10.1111/ijfs.15677

By:

Gu, Minghui;
Wei, Yanchao;
Jiao, Yang;
Zhang, Dequan;
Liu, Yongfeng

Publication type:

Article

Influence of polar compounds distribution in deep‐frying oil on lipid digestion behaviour.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3523, doi. 10.1111/ijfs.15676

By:

Li, Xue;
Liu, Yan‐jun;
Nian, Bin‐bin;
Cao, Xin‐yu;
Liu, Yuan‐fa;
Xu, Yong‐jiang

Publication type:

Article

Suppression of internal browning and maintenance of antioxidants in beeswax plus salicylic acid coated pear fruit during different storage conditions.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3515, doi. 10.1111/ijfs.15674

By:

Sinha, Aeshna;
Gill, Parmpal Singh;
Jawandha, Sukhit Kaur;
Grewal, Satvir Kaur

Publication type:

Article

Effectiveness of bacteriophage JN01 incorporated in gelatin film with protocatechuic acid on biocontrol of Escherichia coli O157:H7 in beef.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3503, doi. 10.1111/ijfs.15673

By:

Li, Ya‐Xing;
Zhong, Chan;
Zhang, Hui‐Zhen;
Zhao, Yuan‐Yang;
Shu, Mei;
Wu, Guo‐Ping

Publication type:

Article

Performance of green and conventional techniques for the optimal extraction of bioactive compounds in bee pollen.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3490, doi. 10.1111/ijfs.15672

By:

Aylanc, Volkan;
Ertosun, Seymanur;
Russo‐Almeida, Paulo;
Falcão, Soraia I.;
Vilas‐Boas, Miguel

Publication type:

Article

Texture improvement of fermented minced pepper under vacuum impregnation with pectin methylesterase and CaCl<sub>2</sub> during fermentation.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3477, doi. 10.1111/ijfs.15671

By:

Wang, Yingrui;
Qin, Keying;
Chen, Fei;
Jiang, Liwen;
Zhou, Hui;
Ding, Shenghua;
Wang, Rongrong

Publication type:

Article

Phenolic compounds and antioxidant activity are differentially affected by drying processes in celery, coriander and parsley leaves.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3467, doi. 10.1111/ijfs.15670

By:

Mouhoubi, Khokha;
Boulekbache‐Makhlouf, Lila;
Madani, Khodir;
Palatzidi, Anastasia;
Perez‐Jimenez, Jara;
Mateos‐Aparicio, Inmaculada;
Garcia‐Alonso, Alejandra

Publication type:

Article

Characterisation of oil oxidation, fatty acid, carotenoid, squalene and tocopherol components of hazelnut oils obtained from three varieties undergoing oxidation.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3456, doi. 10.1111/ijfs.15669

By:

Cui, Nana;
Zhao, Tiantian;
Han, Zhentai;
Yang, Zhen;
Wang, Guixi;
Ma, Qinghua;
Liang, Lisong

Publication type:

Article

Alkalihalobacillus clausii 088AE as a functional and medical food ingredient: assessment of in vitro protein digestibility and food calorie reduction.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3440, doi. 10.1111/ijfs.15668

By:

Maity, Chiranjit;
Bagkar, Pratik;
Dixit, Yogini;
Tiwari, Amit

Publication type:

Article

Improving gelling properties of myofibrillar proteins incorporating with cellulose micro/nanofibres.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3428, doi. 10.1111/ijfs.15667

By:

Wang, Peng;
Li, Yan;
Qu, Yujiao;
Wang, Baowei;
Sun, Jingxin;
Miao, Chunwei;
Huang, Ming;
Huang, He;
Zhang, Congxiang

Publication type:

Article

Encapsulation of protein hydrolysates by spray drying: feasibility of using buffalo whey proteins.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3419, doi. 10.1111/ijfs.15665

By:

Giroldi, Maiara;
Grambusch, Isabel Marie;
Schlabitz, Cláudia;
Kuhn, Daniel;
Lehn, Daniel Neutzling;
Volken de Souza, Claucia Fernanda

Publication type:

Article

Effect of Levilactobacillus brevis TISTR 860 and Lactiplantibacillus plantarum TISTR 951 on gamma‐aminobutyric acid content in fermented rice flour and rice noodles (Kanomjeen).

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3410, doi. 10.1111/ijfs.15664

By:

Chittrakhani, Chonnipa;
Songsermpong, Sirichai;
Trevanich, Sudsai;
Sukor, Rashidah

Publication type:

Article

Quality assessment of ready‐to‐eat Pacific saury (Cololabis saira) using microwave‐assisted thermal sterilisation combined with olive oil vacuum impregnation.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3400, doi. 10.1111/ijfs.15663

By:

Jiang, Jiale;
Zhang, Mei;
Luan, Donglei;
Xu, Changhua;
Hua, Chuanxiang;
Zhu, Qingcheng;
Tao, Ningping

Publication type:

Article

Advances in radio frequency pasteurisation equipment for liquid foods: a review.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3207, doi. 10.1111/ijfs.15662

By:

Soto‐Reyes, Nohemí;
Sosa‐Morales, María Elena;
Rojas‐Laguna, Roberto;
López‐Malo, Aurelio

Publication type:

Article

Characteristics and trends in global olive oil research: A bibliometric analysis.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3311, doi. 10.1111/ijfs.15659

By:

Shao, Jin;
Huang, Xinyi;
Liu, Jianfei;
Di, Duolong

Publication type:

Article

A novel polysaccharide prepared from Chrysanthemum morifolium cv. Fubaiju tea and its emulsifying properties.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3385, doi. 10.1111/ijfs.15658

By:

Zhang, Yu;
Li, Kexin;
Chen, Maobin;
Fang, Shangling;
Zhen, Da;
Cao, Jinghua;
Wu, Zhengqi;
Zhang, Ke

Publication type:

Article