Works matching IS 0950-5423 AND VI 58 AND IP 1 AND DT 2023

Results: 51

Structural changes of cellulosic polysaccharides in sesame kernels during roasting.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 238, doi. 10.1111/ijfs.16209

By:

Liu, Xiao‐Yan;
Zhao, Xiao‐Juan;
Qin, Jing‐Wen;
Qin, Zhao;
Liu, Hua‐Min;
Ma, Yu‐Xiang;
Wang, Xue‐De

Publication type:

Article

Does it burn? The effect of guar gum addition on ginger beer's sensory properties.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 290, doi. 10.1111/ijfs.16204

By:

Knowles, Sophie;
Gorman, Mackenzie;
McSweeney, Matthew B.

Publication type:

Article

Milling performance and bread‐making aptitude of the new soft kernel durum wheat variety Faridur.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 268, doi. 10.1111/ijfs.16200

By:

Pasqualone, Antonella;
Palombieri, Samuela;
Koksel, Hamit;
Summo, Carmine;
De Vita, Pasquale;
Sestili, Francesco

Publication type:

Article

Comparison of microwave irradiation and conventional thermal heating on volatile profiles and degree of oxidation in corn oil.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 259, doi. 10.1111/ijfs.16198

By:

Kim, SeHyuk;
Choi, Hyuk;
Lee, YoonHee;
Lee, JaeHwan

Publication type:

Article

Control of milk acidity by photoluminescence.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 222, doi. 10.1111/ijfs.16195

By:

Dorokhov, Alexey;
Samarin, Gennady Nikolaevich;
Kudryavtsev, Alexander;
Efremenkov, Igor;
Ershova, Irina;
Belyakov, Mikhail

Publication type:

Article

Inhibitory effect of Zanthoxylum bungeanum maxim. and Capsicum annuum L. on the activities of pancreatic lipase and α‐amylase.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 213, doi. 10.1111/ijfs.16193

By:

Lu, Yunhao;
Peng, Qing;
He, Qiang

Publication type:

Article

The effect of popping, soaking, boiling and roasting processes on antinutritional factors in chickpeas and red kidney beans.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 279, doi. 10.1111/ijfs.16190

By:

Godrich, Joseph;
Rose, Peter;
Muleya, Molly;
Gould, Joanne

Publication type:

Article

The multi‐step process optimisation of candied kidney beans with high nutrients and γ‐aminobutyric acid retention.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 205, doi. 10.1111/ijfs.16188

By:

Xiao, Tianzhen;
Wang, Zhonglei;
Ma, Yuling;
Wang, Aixia;
Chen, Zhiying;
Wang, Lili;
Wang, Fengzhong;
Tong, Li‐Tao

Publication type:

Article

High‐intensity ultrasound reduces fermentation time and improves textural properties, antioxidant activity and probiotic survival in fermented probiotic strawberry drink.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 194, doi. 10.1111/ijfs.16187

By:

Mizuta, Amanda G.;
de Menezes, Jéssica L.;
da Silva, Luciana A.;
Marcolino, Vanessa A.;
Barão, Carlos E.;
Pimentel, Tatiana C.;
de Abreu Filho, Benício A.;
Madrona, Grasiele S.

Publication type:

Article

Antibacterial activity and mechanism of a novel bacteriocin produced by Lactiplantibacillus plantarum against Escherichia coli and Staphylococcus aureus.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 181, doi. 10.1111/ijfs.16186

By:

Xu, Zhiqiang;
Wang, Jungong;
Zheng, Wenbin;
Zhao, Shang;
Yang, Qingli;
Yu, Dongxing;
Zhu, Yinglian

Publication type:

Article

Changes in physio‐biochemical metabolism, phenolics and antioxidant capacity of different Chinese pea varieties during germination.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 167, doi. 10.1111/ijfs.16185

By:

Wang, Jing;
Ma, Yan;
Huang, Xianqing;
Song, Lianjun;
Li, Ning;
Cheng, Yongxia;
Shen, Yue;
Li, Qian;
Li, Tiange;
Hai, Dan

Publication type:

Article

Protein hydrolysate from salmon frame debittered by plastein reaction: amino acid composition, characteristics and antioxidant activities.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 154, doi. 10.1111/ijfs.16183

By:

Sharma, Kartik;
Nilsuwan, Krisana;
Zhang, Bin;
Hong, Hui;
Benjakul, Soottawat

Publication type:

Article

Development of bigel based dysphagia‐oriented products, structured with collagen and carnauba wax: characterisation and rheological behaviour.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 145, doi. 10.1111/ijfs.16181

By:

Eisinaitė, Viktorija;
Jasutienė, Ina;
Vinauskienė, Rimantė;
Leskauskaitė, Daiva

Publication type:

Article

Utilisation of flavonoids from Lycium barbarum L. leaves cross‐linked with whey protein for the stabilisation and delivery of β‐carotene emulsions.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 249, doi. 10.1111/ijfs.16179

By:

Fan, Yanli;
Sun, Xiazhi;
Fang, Tian;
Ma, Maimai;
Wu, Yuxing;
Zha, Xiaotong

Publication type:

Article

Changes in the physicochemical property and sensory quality of heat‐processed beef flavour in the storage process.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 135, doi. 10.1111/ijfs.16176

By:

Zhang, Zeyu;
Zeng, Hong;
Wang, Bei;
Zhang, Dong;
Cao, Yanping

Publication type:

Article

Polyols and chocolate technology: recent developments and advances.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 1, doi. 10.1111/ijfs.16175

By:

Homayouni Rad, Aziz;
Konar, Nevzat;
Rasouli Pirouzian, Haniyeh;
Mirtajeddini, Seyed Bagher;
Toker, Omer Said;
Rasouli Pirouzian, Raheleh

Publication type:

Article

Non‐destructive prediction of total soluble solids and titratable acidity in Kyoho grape using hyperspectral imaging and deep learning algorithm.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 9, doi. 10.1111/ijfs.16173

By:

Xu, Min;
Sun, Jun;
Cheng, Jiehong;
Yao, Kunshan;
Wu, Xiaohong;
Zhou, Xin

Publication type:

Article

Effect of nanoemulsion to minimise undesirable odour and colour of cinnamon bark oil and to improve sensory properties of refrigerated Asian seabass fillets.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 126, doi. 10.1111/ijfs.16171

By:

Chuesiang, Piyanan;
Ryu, Victor;
Siripatrawan, Ubonrat

Publication type:

Article

Beta Vulgaris root as a natural food colouring in doughnut: Dough rheological properties and bioactive composition.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 116, doi. 10.1111/ijfs.16170

By:

Ashwath Kumar, K;
Vanitha, T;
Sudha, ML;
Meena Kumari, P;
Vijayanand, P;
Prabhasankar, P

Publication type:

Article

Impacts of natural antioxidants on the fatty acid profiles of vacuum‐packaged tuna‐like muscles.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 228, doi. 10.1111/ijfs.16169

By:

Lahreche, Talal;
Ozogul, Fatih;
Ucar, Yilmaz;
Ameur, Abderrahmane

Publication type:

Article

Physicochemical properties and mechanism of solubilised neohesperidin system based on inclusion complex of hydroxypropyl‐β‐cyclodextrin.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 107, doi. 10.1111/ijfs.16167

By:

Wang, Chunqing;
Xia, Na;
Yu, Ming;
Zhu, Siming

Publication type:

Article

Sulphated and carboxymethylated polysaccharides from Lycium barbarum L. leaves suppress the gelatinisation, retrogradation and digestibility of potato starch.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 94, doi. 10.1111/ijfs.16166

By:

Zhou, Fa;
Su, Lijing;
Xu, Jiana;
Wang, Mengze;
Fan, Junfeng;
Zhang, Bolin;
Li, Yonghua

Publication type:

Article

Isolation and characterisation of the bacteriocin‐producing Leuconostoc citreumHW02 from malts.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 83, doi. 10.1111/ijfs.16165

By:

Ahn, Hyunwoo;
Lee, Daehyeop;
Lee, Seongho;
Lee, Kwang‐Geun

Publication type:

Article

Future foods based on cereals and pulses: innovative technologies and products.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 297, doi. 10.1111/ijfs.16163

By:

Huang, Zehua;
Ma, Liang;
Zhao, Yang;
Chen, Haihua;
Xu, Enbo

Publication type:

Article

Heat‐triggered thermo‐irreversible gelation of curdlan to control crystallisation and in vitro release of nobiletin.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 74, doi. 10.1111/ijfs.16162

By:

Li, Mengchen;
Wang, Yueming;
Guo, Dashan;
Zhu, Kongdi;
Zhang, Jiajia;
Rong, Yujuan;
Liang, Hongshan;
Zhou, Bin

Publication type:

Article

Development and performance evaluation of amorphous microencapsules containing lutein nanoparticles via antisolvent precipitation followed by spray/freeze‐drying.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 62, doi. 10.1111/ijfs.16161

By:

Zhang, Gang;
Hu, Shihong;
Wang, Xiao;
Zhao, Yanna;
Liu, Min;
Han, Jun;
Prakash, Sangeeta;
Wang, Zhengping;
Ding, Zhuang

Publication type:

Article

Biochemical composition, protein quality and amino acid profile of red‐toothed triggerfish (Odonus niger), an underutilised fish.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 53, doi. 10.1111/ijfs.16160

By:

Suyani, Nitin Kanji;
Rajesh, Mridula;
Mohan, Chitradurga Obaiah;
Rajesh, Kothanahally Mallegowda;
Siddaiah, Siddappaji

Publication type:

Article

Fermented coconut jelly as a probiotic vehicle, physicochemical and microbiology characterisation during an in vitro digestion.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 45, doi. 10.1111/ijfs.16159

By:

Domínguez‐Murillo, A.C;
Urías‐Silvas, J.E.

Publication type:

Article

Effects of deep frying vegetable oils rich in PUFAs on gut microbiota in rats.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 37, doi. 10.1111/ijfs.16158

By:

Ruan, Mengcheng;
Zhang, Zhe;
Yuan, Xuemei;
Zhou, Ruijie;
Zhang, Shijie;
Tian, Yu;
Li, Xueyin;
Li, Na;
Liu, Zhiguo;
Zhu, Rui;
Wang, Hualin

Publication type:

Article

Gel properties, physicochemical properties, and sensory attributes of white leg shrimp (Litopenaeus vannamei) surimi gel treated with sodium chloride (NaCl) substitutes.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 22, doi. 10.1111/ijfs.16157

By:

Chen, Nuo;
Jiang, Qixing;
Gao, Pei;
Yu, Dawei;
Yang, Fang;
Xu, Yanshun;
Xia, Wenshui

Publication type:

Article

Development and characterisation of structurally reforming engineered flat‐rice xerogel for hot water cooking.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 502, doi. 10.1111/ijfs.16128

By:

Boopathy, Bhavadharini;
Rajan, Anbarasan;
Stephen, Jaspin;
Radhakrishnan, Mahendran

Publication type:

Article

Physicochemical and sensory attributes of gluten‐free sourdough breads produced from underutilised African cereal flours and flour blends.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 493, doi. 10.1111/ijfs.16094

By:

Adepehin, Jemima Omonigho;
Enujiugha, Victor N.;
Badejo, Adebanjo A.;
Young, Glenn M.;
Odeny, Damaris Achieng

Publication type:

Article

Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 482, doi. 10.1111/ijfs.16072

By:

Tekgül Barut, Yeliz;
Çalışkan Koç, Gülşah;
Rayman Ergün, Ahsen;
Bozkır, Hamza;
Pandiselvam, Ravi

Publication type:

Article

Effects of red rice flour addition on the rheological, textural, sensory and bioactive properties of wheat flour‐based pan breads.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 473, doi. 10.1111/ijfs.16047

By:

Iqbal, Hadiqa;
Ali, Tahira Mohsin;
Arif, Saqib;
Akbar, Qurrat‐ul‐Ain;
Saeed, Muhammad

Publication type:

Article

Effects of soybean 7S protein on the quality and digestibility of dry rice noodles under twin‐screw extrusion process.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 463, doi. 10.1111/ijfs.16046

By:

Qiao, Fan;
Wang, Lin;
Guan, Chunmin;
Long, Xinkang;
Lin, Qinlu;
Liu, Chun

Publication type:

Article

Improved functional properties of wheat gluten hydrolysate by covalent conjugation with chlorogenic acid.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 454, doi. 10.1111/ijfs.16025

By:

He, Dong;
Xing, Yifan;
Wang, Yi;
Zeng, Wen;
Gao, Wei;
Su, Nan;
Zhang, Chong;
Chen, Haihong;
Xing, Xin‐Hui

Publication type:

Article

Relation between hydration level and quality of steamed oat cakes: from the view of batter rheological properties.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 442, doi. 10.1111/ijfs.16015

By:

Qian, Xiaojie;
Sun, Binghua;
Gu, Yujuan;
Ma, Sen;
Wang, Xiaoxi

Publication type:

Article

Legumes flour: a review of the nutritional properties, physiological functions and application in extruded rice products.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 300, doi. 10.1111/ijfs.16005

By:

Guan, Chunmin;
Long, Xinkang;
Long, Zhao;
Lin, Qinlu;
Liu, Chun

Publication type:

Article

Binding of dual‐flavour compounds by soy protein isolate in aqueous model systems.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 432, doi. 10.1111/ijfs.15983

By:

Guo, Jun;
Zeng, Maomao;
Chen, Jie

Publication type:

Article

Incorporation of germinated mung bean flour with rice flour to enhance physical, nutritional and sensory quality of gluten‐free cookies.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 423, doi. 10.1111/ijfs.15982

By:

Yen, Nguyen Thi Hoang;
Huong, Nguyen Thi Mai;
Hoa, Phan Ngoc;
Van Hung, Pham

Publication type:

Article

Development of innovative clean label emulsions stabilized by vegetable proteins.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 406, doi. 10.1111/ijfs.15963

By:

Cabrita, Marta;
Simões, Sara;
Álvarez‐Castillo, Estefanía;
Castelo‐Branco, Diogo;
Tasso, Ana;
Figueira, Diogo;
Guerrero, Antonio;
Raymundo, Anabela

Publication type:

Article

Comparative lactic acid fermentation with five Lactobacillus strains of supernatants made of extruded and saccharified chickpea flour.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 397, doi. 10.1111/ijfs.15927

By:

Mariscal, Mireya;
Espinosa‐Ramírez, Johanan;
Pérez‐Carrillo, Esther;
Santacruz, Arlette;
Cervantes‐Astorga, Enrique;
Serna‐Saldívar, Sergio O.

Publication type:

Article

Physical properties and hypoglycaemic activity of biscuits as affected by the addition of stigma maydis extract.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 387, doi. 10.1111/ijfs.15885

By:

Yao, Lianmou;
Zhang, Yi;
Qiao, Yongjin;
Wang, Chunfang;
Wang, Xiao;
Liu, Chenxia;
Han, Qing;
Hua, Fang

Publication type:

Article

Comparison of the effect of exopolysaccharide‐producing lactic acid bacteria from sourdough on dough characteristics and steamed bread quality.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 378, doi. 10.1111/ijfs.15881

By:

Sha, Hui Ying;
Wang, Qing Qing;
Li, Zhi Jian

Publication type:

Article

Macromolecular–structural interactions and phytochemical constituents of therapeutic herbs in pasta altered the functional properties, cooking profile and in vitro starch and protein digestibility.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 367, doi. 10.1111/ijfs.15854

By:

Bhandari, Manisha;
Sharma, Rajan;
Sharma, Savita

Publication type:

Article

Issue Information.

Published in:: International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. i, doi. 10.1111/ijfs.15841
Publication type:: Article

Improvement of the solubility and emulsification of rice protein isolate by the pH shift treatment.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 355, doi. 10.1111/ijfs.15834

By:

Dai, Hongmin;
Zhan, Fuchao;
Chen, Yijie;
Shen, Qian;
Geng, Fang;
Zhang, Ziyang;
Li, Bin

Publication type:

Article

Effect of cavitation jet on the structural, emulsifying properties and rheological properties of soybean protein‐oxidised aggregates.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 343, doi. 10.1111/ijfs.15822

By:

Guo, Yanan;
Li, Bailiang;
Cheng, Tianfu;
Hu, Zhaodong;
Liu, Shuangqi;
Liu, Jun;
Sun, Fuwei;
Guo, Zengwang;
Wang, Zhongjiang

Publication type:

Article

Nutrient release and antioxidant properties of functional sesame paste formulated with flaxseed during in vitro digestion.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 334, doi. 10.1111/ijfs.15807

By:

Zhang, Yujin;
Hou, Lixia;
Wang, Xuede

Publication type:

Article

Texture and rehydration properties of texturised soy protein: analysis based on soybean 7S and 11S proteins.

Published in:

International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 323, doi. 10.1111/ijfs.15787

By:

Liu, Ying;
Huang, Ze‐Hua;
Hu, Zhe‐Xin;
Yu, Zhuo;
An, Hong‐Zhou

Publication type:

Article