Works in International Journal of Food Science & Technology, 2023, Vol 58, Issue 1
Results: 51
Structural changes of cellulosic polysaccharides in sesame kernels during roasting.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 238, doi. 10.1111/ijfs.16209
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- Article
Does it burn? The effect of guar gum addition on ginger beer's sensory properties.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 290, doi. 10.1111/ijfs.16204
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- Article
Milling performance and bread‐making aptitude of the new soft kernel durum wheat variety Faridur.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 268, doi. 10.1111/ijfs.16200
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Comparison of microwave irradiation and conventional thermal heating on volatile profiles and degree of oxidation in corn oil.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 259, doi. 10.1111/ijfs.16198
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- Article
Control of milk acidity by photoluminescence.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 222, doi. 10.1111/ijfs.16195
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- Article
Inhibitory effect of Zanthoxylum bungeanum maxim. and Capsicum annuum L. on the activities of pancreatic lipase and α‐amylase.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 213, doi. 10.1111/ijfs.16193
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The effect of popping, soaking, boiling and roasting processes on antinutritional factors in chickpeas and red kidney beans.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 279, doi. 10.1111/ijfs.16190
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The multi‐step process optimisation of candied kidney beans with high nutrients and γ‐aminobutyric acid retention.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 205, doi. 10.1111/ijfs.16188
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High‐intensity ultrasound reduces fermentation time and improves textural properties, antioxidant activity and probiotic survival in fermented probiotic strawberry drink.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 194, doi. 10.1111/ijfs.16187
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- Article
Antibacterial activity and mechanism of a novel bacteriocin produced by Lactiplantibacillus plantarum against Escherichia coli and Staphylococcus aureus.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 181, doi. 10.1111/ijfs.16186
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- Article
Changes in physio‐biochemical metabolism, phenolics and antioxidant capacity of different Chinese pea varieties during germination.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 167, doi. 10.1111/ijfs.16185
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- Article
Protein hydrolysate from salmon frame debittered by plastein reaction: amino acid composition, characteristics and antioxidant activities.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 154, doi. 10.1111/ijfs.16183
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Development of bigel based dysphagia‐oriented products, structured with collagen and carnauba wax: characterisation and rheological behaviour.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 145, doi. 10.1111/ijfs.16181
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- Article
Utilisation of flavonoids from Lycium barbarum L. leaves cross‐linked with whey protein for the stabilisation and delivery of β‐carotene emulsions.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 249, doi. 10.1111/ijfs.16179
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Changes in the physicochemical property and sensory quality of heat‐processed beef flavour in the storage process.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 135, doi. 10.1111/ijfs.16176
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Polyols and chocolate technology: recent developments and advances.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 1, doi. 10.1111/ijfs.16175
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Non‐destructive prediction of total soluble solids and titratable acidity in Kyoho grape using hyperspectral imaging and deep learning algorithm.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 9, doi. 10.1111/ijfs.16173
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- Article
Effect of nanoemulsion to minimise undesirable odour and colour of cinnamon bark oil and to improve sensory properties of refrigerated Asian seabass fillets.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 126, doi. 10.1111/ijfs.16171
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- Article
Beta Vulgaris root as a natural food colouring in doughnut: Dough rheological properties and bioactive composition.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 116, doi. 10.1111/ijfs.16170
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- Article
Impacts of natural antioxidants on the fatty acid profiles of vacuum‐packaged tuna‐like muscles.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 228, doi. 10.1111/ijfs.16169
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Physicochemical properties and mechanism of solubilised neohesperidin system based on inclusion complex of hydroxypropyl‐β‐cyclodextrin.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 107, doi. 10.1111/ijfs.16167
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Sulphated and carboxymethylated polysaccharides from Lycium barbarum L. leaves suppress the gelatinisation, retrogradation and digestibility of potato starch.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 94, doi. 10.1111/ijfs.16166
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- Article
Isolation and characterisation of the bacteriocin‐producing Leuconostoc citreumHW02 from malts.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 83, doi. 10.1111/ijfs.16165
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Future foods based on cereals and pulses: innovative technologies and products.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 297, doi. 10.1111/ijfs.16163
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Heat‐triggered thermo‐irreversible gelation of curdlan to control crystallisation and in vitro release of nobiletin.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 74, doi. 10.1111/ijfs.16162
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Development and performance evaluation of amorphous microencapsules containing lutein nanoparticles via antisolvent precipitation followed by spray/freeze‐drying.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 62, doi. 10.1111/ijfs.16161
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Biochemical composition, protein quality and amino acid profile of red‐toothed triggerfish (Odonus niger), an underutilised fish.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 53, doi. 10.1111/ijfs.16160
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Fermented coconut jelly as a probiotic vehicle, physicochemical and microbiology characterisation during an in vitro digestion.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 45, doi. 10.1111/ijfs.16159
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- Article
Effects of deep frying vegetable oils rich in PUFAs on gut microbiota in rats.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 37, doi. 10.1111/ijfs.16158
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Gel properties, physicochemical properties, and sensory attributes of white leg shrimp (Litopenaeus vannamei) surimi gel treated with sodium chloride (NaCl) substitutes.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 22, doi. 10.1111/ijfs.16157
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Relation between hydration level and quality of steamed oat cakes: from the view of batter rheological properties.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 442, doi. 10.1111/ijfs.16015
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Development and characterisation of structurally reforming engineered flat‐rice xerogel for hot water cooking.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 502, doi. 10.1111/ijfs.16128
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Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 482, doi. 10.1111/ijfs.16072
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Effects of red rice flour addition on the rheological, textural, sensory and bioactive properties of wheat flour‐based pan breads.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 473, doi. 10.1111/ijfs.16047
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Effects of soybean 7S protein on the quality and digestibility of dry rice noodles under twin‐screw extrusion process.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 463, doi. 10.1111/ijfs.16046
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Improved functional properties of wheat gluten hydrolysate by covalent conjugation with chlorogenic acid.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 454, doi. 10.1111/ijfs.16025
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Physicochemical and sensory attributes of gluten‐free sourdough breads produced from underutilised African cereal flours and flour blends.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 493, doi. 10.1111/ijfs.16094
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Legumes flour: a review of the nutritional properties, physiological functions and application in extruded rice products.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 300, doi. 10.1111/ijfs.16005
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- Article
Binding of dual‐flavour compounds by soy protein isolate in aqueous model systems.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 432, doi. 10.1111/ijfs.15983
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Incorporation of germinated mung bean flour with rice flour to enhance physical, nutritional and sensory quality of gluten‐free cookies.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 423, doi. 10.1111/ijfs.15982
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Development of innovative clean label emulsions stabilized by vegetable proteins.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 406, doi. 10.1111/ijfs.15963
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Comparative lactic acid fermentation with five Lactobacillus strains of supernatants made of extruded and saccharified chickpea flour.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 397, doi. 10.1111/ijfs.15927
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Physical properties and hypoglycaemic activity of biscuits as affected by the addition of stigma maydis extract.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 387, doi. 10.1111/ijfs.15885
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Comparison of the effect of exopolysaccharide‐producing lactic acid bacteria from sourdough on dough characteristics and steamed bread quality.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 378, doi. 10.1111/ijfs.15881
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- 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.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 367, doi. 10.1111/ijfs.15854
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Issue Information.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. i, doi. 10.1111/ijfs.15841
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- Article
Improvement of the solubility and emulsification of rice protein isolate by the pH shift treatment.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 355, doi. 10.1111/ijfs.15834
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Effect of cavitation jet on the structural, emulsifying properties and rheological properties of soybean protein‐oxidised aggregates.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 343, doi. 10.1111/ijfs.15822
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Nutrient release and antioxidant properties of functional sesame paste formulated with flaxseed during in vitro digestion.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 334, doi. 10.1111/ijfs.15807
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Texture and rehydration properties of texturised soy protein: analysis based on soybean 7S and 11S proteins.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 323, doi. 10.1111/ijfs.15787
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