International journal of food science & technology
Die Inhaltsverzeichnisse werden automatisch erzeugt und basieren auf den im Index des TIB-Portals verfügbaren Einzelnachweisen der enthaltenen Beiträge. Die Anzeige der Inhaltsverzeichnisse kann daher unvollständig oder lückenhaft sein.
Inhaltsverzeichnis
- 1387
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Natural hydrocolloids in the food sector – Recent applications beyond conventional usesYemenicioğlu, Ahmet / Farris, Stefano / Turkyilmaz, Meltem et al. | 2020
- 1389
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A review of current and future food applications of natural hydrocolloidsYemenicioğlu, Ahmet / Farris, Stefano / Turkyilmaz, Meltem et al. | 2020
- 1407
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Dextran modulates physical properties of rennet‐induced milk gelsMende, Susann / Jaros, Doris / Rohm, Harald et al. | 2020
- 1416
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Retention of linalool and eugenol in hydrogelsKopjar, Mirela / Ivić, Ivana / Vukoja, Josipa et al. | 2020
- 1426
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Combined use of hydrocolloids in pomegranate juice and their effects on clarification and copigmentationTürkyılmaz, Meltem / Hamzaoğlu, Fatmagül / Özkan, Mehmet et al. | 2020
- 1437
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Effects of water‐soluble soybean polysaccharide on rheological properties, stability and lipid digestibility of oil‐in‐water emulsion during in vitro gastrointestinal digestionUdomrati, Sunsanee / Pantoa, Thidarat / Gohtani, Shoichi et al. | 2020
- 1448
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Development of pectin–eugenol emulsion coatings for inhibition of Listeria on webbed‐rind melons: a comparative study with fig and citrus pectinsÇavdaroğlu, Elif / Farris, Stefano / Yemenicioğlu, Ahmet et al. | 2020
- 1458
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Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloidsBascuas, Santiago / Hernando, Isabel / Moraga, Gemma et al. | 2020
- 1468
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Improving the physical properties of fish gelatin by high hydrostatic pressure (HHP) and ultrasonication (US)Sezer, Purlen / Okur, Ilhami / Oztop, Mecit Halil et al. | 2020
- 1477
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Nanofibre‐based bilayer biopolymer films: enhancement of antioxidant activity and potential for food packaging applicationBharathi, S.K.V. / Leena, M.M. / Moses, J.A. et al. | 2020
- 1485
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Potential of bagasse obtained using hydrothermal liquefaction pre‐treatment as a natural emulsifierVodo, Sekove / Taarji, Noamane / Bouhoute, Meryem et al. | 2020
- 1497
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Fabrication and evaluation of physicochemical properties of probiotic edible film based on pectin–alginate–casein compositeNamratha, Shaji / Sreejit, Valiathan / Preetha, Radhakrishnan et al. | 2020
- 1506
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An overview of papaya seed oil extraction methodsTan, Chin Xuan / Tan, Seok Tyug / Tan, Seok Shin et al. | 2020
- 1515
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Effects of high pressure on biochemical properties and structure of myofibrillar protein from Tegillarca granosaLv, Mingchun / Tan, Beibei / Yang, Rong et al. | 2020
- 1523
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Dissolvable and edible film for long‐lasting kaffir lime aroma in foodSabphon, Chalisa / Srichoosilp, Atikan / Wanichwecharungruang, Supason et al. | 2020
- 1531
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The enzyme‐oriented regulation of theaflavin‐3, 3′‐digallate synthesis and the accurate determination of its yieldDing, Yangping / Chen, Bingcan / Suo, Huayi et al. | 2020
- 1539
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Effects of extraction methods on structural characteristics and bile acid‐binding capacities of Moringa oleifera leaf polysaccharide fractionsYang, Yanqing / Zhao, Mouming / Lin, Lianzhu et al. | 2020
- 1547
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Influence of grain quality characteristics and basic processing technologies on the mineral and antinutrient contents of iron and zinc biofortified open‐pollinated variety and hybrid‐type pearl milletGwamba, John / Kruger, Johanita / Taylor, John R.N. et al. | 2020
- 1559
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Chemical, rheological and sensory characteristics of sweet spreads made from by‐products of soya bean and maizeŽilić, Slađana / Simić, Marijana / Belović, Miona et al. | 2020
- 1572
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Fatty acids and triacylglycerols in the seed oils of Saudi Arabian date (Phoenix dactylifera L.) palmsLieb, Veronika M. / Kleiber, Caroline / Metwali, Ehab M.R. et al. | 2020
- 1578
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Clarifying effect of different fining agents on mulberry wineRen, Mengmeng / Liu, Sudian / Li, Ruilong et al. | 2020
- 1586
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Phytochemical profile of Silybum marianum (L.) Gaertn. and Graminis rhizoma and its influence on the bioactivity and shelf life of industrially produced pâtéFerysiuk, Karolina / Wójciak, Karolina M. / Materska, Małgorzata et al. | 2020
- 1599
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Fortification of carrot juice with a high‐pressure‐obtained pomegranate peel extract: chemical, safety and sensorial aspectsTrigo, João P. / Alexandre, Elisabete M. C. / Oliveira, Ana et al. | 2020
- 1606
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Investigating volatile compounds’ contributions to the stale odour of green teaDai, Qianying / Jin, Huozhu / Gao, Jing et al. | 2020
- 1617
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Degradation of structural proteins and their relationship with the quality of Mandarin fish (Siniperca chuatsi) during post‐mortem storage and cookingTang, Mi / Dai, Hongjie / Ma, Liang et al. | 2020
- 1629
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The effects of ozone, ultrasound and coating with shellac and lysozyme–chitosan on fresh egg during storage at ambient temperature. Part II: microbial quality, eggshell breaking strength and FT‐NIR spectral analysisYüceer, Muhammed / Caner, Cengiz et al. | 2020
- 1637
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Application of ultrasound treatment for modulating the structural, functional and rheological properties of black bean protein isolatesLi, Liang / Zhou, Yan / Teng, Fei et al. | 2020
- 1648
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Camel milk regulates T‐cell proliferation to alleviate dextran sodium sulphate‐induced colitis in miceCui, Changwan / Lu, Yiping / Yue, Yuanyi et al. | 2020
- 1661
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Mechanisms of oil uptake during deep frying and applications of predrying and hydrocolloids in reducing fat content of chipsLumanlan, Jane Cantre / Fernando, Warnakulasuriya Mary Ann Dipika Binosha / Jayasena, Vijay et al. | 2020
- 1671
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Incorporation of yellow onion peel extract into the funoran‐based biodegradable films as an antioxidant packaging materialJu, Ahreum / Song, Kyung Bin et al. | 2020
- 1679
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Evaluation of physicochemical characteristics, nutritional composition and antioxidant capacity of Chinese organic hawthorn berry (Crataegus pinnatifida)Lou, Xinman / Yuan, Bo / Wang, Lei et al. | 2020
- 1689
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Comparative study of the phenolics, antioxidant and metagenomic composition of novel soy whey‐based beverages produced using three different water kefir microbiotaAzi, Fidelis / Tu, Chuanhai / Rasheed, Hafiz Abdul et al. | 2020
- 1698
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Application of multiple sensory evaluations to produce fermented beverages made from sole whey using Kluyveromyces marxianusYamahata, Naoki / Toyotake, Yosuke / Kunieda, Satomi et al. | 2020
- 1705
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Analysis of flavour compounds and prediction of sensory properties in sea buckthorn (Hippophaë rhamnoidesL.) berriesMa, Xueying / Yang, Wei / Marsol‐Vall, Alexis et al. | 2020
- 1716
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Study on the water state, mobility and textural property of Chinese noodles during boilingLing, Xiaowen / Tang, Na / Zhao, Bo et al. | 2020
- 1725
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Quality of wheat bread enriched with onion extract and polyphenols content and antioxidant activity changes during bread storageCzaja, Anna / Czubaszek, Anna / Wyspiańska, Dorota et al. | 2020
- 1735
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Isolation and selection of technologically important lactic acid bacteria and yeast from fermented potatoAregbe, Afusat Yinka / Mu, Taihua / Sun, Hongnan et al. | 2020
- 1744
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Influence of sprouting on phenolic composition and starch characteristics of lentil and horse gramGhumman, Atinder / Singh, Narpinder / Kaur, Amritpal et al. | 2020
- 1754
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Effect of water blanching on phenolic compounds, antioxidant activities, enzyme inactivation, microbial reduction, and surface structure of samnamul (Aruncus dioicus var kamtschaticus)Kim, Ah‐Na / Lee, Kyo–Yeon / Rahman, Muhammad Shafiur et al. | 2020
- 1763
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Root starches enriched with proteins and phenolics from Pachyrhizus ahipa roots as gluten‐free ingredients for baked goodsMalgor, Martina / Viña, Sonia Zulma / Dini, Cecilia et al. | 2020
- 1773
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Effect of ageing process on carcinogen ethyl carbamate (EC), its main precursors and aroma compound variation in Hakka Huangjiu produced in southern ChinaLiu, Xiaoyan / Qian, Min / Dong, Hao et al. | 2020
- 1781
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Microstructure characteristics of tea seed dietary fibre and its effect on cholesterol, glucose and nitrite ion adsorption capacities in vitro: a comparison study among different modificationsZhang, Fangfang / Yi, Wangrui / Cao, Jun et al. | 2020
- 1792
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Tea components influencing bioavailability of fluoride and potential transport mechanism in the Caco‐2 cell line modelPeng, Yun / Xi, Junjun / Sun, Yue et al. | 2020
- 1800
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Reaction of food‐specific antibodies with different tissue antigensVojdani, Aristo et al. | 2020
- 1816
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Lupin seed coat as a promising food ingredient: physicochemical, nutritional, antioxidant properties, and effect of genotype and environmentZhong, Liezhou / Ali, Hayder / Fang, Zhongxiang et al. | 2020
- 1825
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Safe preparation of beefy meaty peptide with Bacillus subtilisWu, Yuanming / Chen, Xiaohua / Wang, Li et al. | 2020
- 1833
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Formation of malondialdehyde, 4‐hydroxy‐hexenal and 4‐hydroxy‐nonenal during deep‐frying of potato sticks and chicken breast meat in vegetable oilsMa, Lukai / Liu, Guoqin / Cheng, Weiwei et al. | 2020
- 1843
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Development of a rapid method for codfish identification in processed fish products based on SYBR Green real‐time PCRXiong, Xiong / Yuan, Fangying / Huang, Manhong et al. | 2020
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Issue Information| 2020