Works in Food Science & Technology International, 2022, Vol 28, Issue 1

Results: 10

Comparative study of not from concentrate and reconstituted from concentrate of pomegranate juices on nutritional and sensory profile.

Published in:

Food Science & Technology International, 2022, v. 28, n. 1, p. 93, doi. 10.1177/10820132211003707

By:

Brunda, G;
Kavyashree, Urs;
Shetty, Shilpa S;
Sharma, Kirti

Publication type:

Article

Production of grape pekmez by Ohmic heating-assisted vacuum evaporation.

Published in:

Food Science & Technology International, 2022, v. 28, n. 1, p. 72, doi. 10.1177/1082013221991616

By:

Tunç, Merve Tuçe;
Akdoğan, Arda;
Baltacı, Cemalettin;
Kaya, Zeliha;
Odabaş, Halil İbrahim

Publication type:

Article

Detection and pathogenic potential of Clostridium difficile in commercial meat and meat products in Brazil.

Published in:

Food Science & Technology International, 2022, v. 28, n. 1, p. 85, doi. 10.1177/1082013221992665

By:

Tsuchiya, Ana Claudia;
Gomes, Erika Santos;
Kuaye, Arnaldo Yoshiteru;
Kabuki, Dirce Yorika

Publication type:

Article

Changes in rheology, quality, and staling of white breads enriched with medium-polymerized inulin.

Published in:

Food Science & Technology International, 2022, v. 28, n. 1, p. 32, doi. 10.1177/1082013221991259

By:

Barros, Jefferson HT;
Franco, Celia ML

Publication type:

Article

Optimization of ohmic heating-assisted osmotic dehydration as a pretreatment for microwave drying of quince.

Published in:

Food Science & Technology International, 2022, v. 28, n. 1, p. 60, doi. 10.1177/1082013221991613

By:

Kutlu, Naciye

Publication type:

Article

Reduction of Shiga toxin-producing Escherichia coli in a beef abattoir.

Published in:

Food Science & Technology International, 2022, v. 28, n. 1, p. 50, doi. 10.1177/1082013221991258

By:

Brusa, Victoria;
Restovich, Viviana;
Galli, Lucía;
Arias, Romina;
Linares, Luciano;
Costa, Magdalena;
Díaz, Vanesa Ruíz;
Pugin, Daniela;
Leotta, Gerardo

Publication type:

Article

Microalgae-enriched breadsticks: Analysis for vitamin C, carotenoids, and chlorophyll a.

Published in:

Food Science & Technology International, 2022, v. 28, n. 1, p. 26, doi. 10.1177/1082013221990252

By:

Igual, Marta;
Uribe-Wandurraga, Zaida Natalia;
García-Segovia, Purificación;
Martínez-Monzó, Javier

Publication type:

Article

Evaluation of the chemical, antinutritional and antioxidant properties of composite flour comprising native and modified acha (digitaria exilis stapf) flour supplemented with mango kernel seed and soy cake flours.

Published in:

Food Science & Technology International, 2022, v. 28, n. 1, p. 40, doi. 10.1177/1082013221991256

By:

Olorunfemi, Margaret A;
Awolu, Olugbenga O;
Enujiugha, Victor N

Publication type:

Article

Removal of aflatoxin b1 and t-2 toxin by bacteria isolated from commercially available probiotic dairy foods.

Published in:

Food Science & Technology International, 2022, v. 28, n. 1, p. 15, doi. 10.1177/1082013220987916

By:

Ondiek, Walter;
Wang, Yaling;
Sun, Lijun;
Zhou, Langhua;
On, Stephen LW;
Zheng, Haotian;
Ravi, Gooneratne

Publication type:

Article

Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage.

Published in:

Food Science & Technology International, 2022, v. 28, n. 1, p. 3, doi. 10.1177/1082013220980586

By:

Paglarini, Camila de Souza;
Vidal, Vitor Andre Silva;
Ozaki, Maristela Midori;
Ribeiro, Ana Paula Badan;
Bernardinelli, Oigres Daniel;
Câmara, Ana Karoline Ferreira Ignácio;
Herrero, Ana M;
Ruiz-Capillas, Claudia;
Sabadini, Edvaldo;
Pollonio, Marise Aparecida Rodrigues

Publication type:

Article