Journal of Food Science and Technology
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
Table of contents
- 2787
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Pulse proteins: secondary structure, functionality and applicationsShevkani, Khetan / Singh, Narpinder / Chen, Ying et al. | 2019
- 2799
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Progress in research and applications of cassava flour and starch: a reviewChisenga, Shadrack Mubanga / Workneh, Tilahun Seyoum / Bultosa, Geremew et al. | 2019
- 2814
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Model of dehydration and assessment of moisture content on onion using EISIslam, Monzurul / Wahid, Khan A. / Dinh, Anh V. et al. | 2019
- 2825
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Effect of amino and thiol groups of wheat gluten on the quality characteristics of Chinese noodlesLi, Hua / Wang, Jingjing / Pan, Li et al. | 2019
- 2836
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Comparison of freeze-drying and hot air-drying on Asian pear (Pyrus pyrifolia Nakai ‘Niitaka’) powder: changes in bioaccessibility, antioxidant activity, and bioactive and volatile compoundsJiang, Gui-Hun / Lee, Ki-Chang / Ameer, Kashif et al. | 2019
- 2845
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Influence of wheat milling by-products on some physical and chemical properties of filled and unfilled fresh pastaCankurtaran, Tekmile / Bilgiçli, Nermin et al. | 2019
- 2855
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Quality and estimated glycemic profile of baked protein-enriched corn chipsJiang, Hongrui / Hettiararchchy, Navam S. / Horax, Ronny et al. | 2019
- 2863
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Effect of ingredients on the quality of gluten-free steamed bread based on potato flourLiu, Xingli / Mu, Taihua / Sun, Hongnan et al. | 2019
- 2874
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Dynamics of volatile compounds in TSH 565 cocoa clone fermentation and their role on chocolate flavor in Southeast BrazilBastos, Valdeci S. / Uekane, Thais M. / Bello, Neyde A. et al. | 2019
- 2888
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Desired soy sauce characteristics and autolysis of Aspergillus oryzae induced by low temperature conditions during initial moromi fermentationZhou, Wensi / Sun-Waterhouse, Dongxiao / Xiong, Jian et al. | 2019
- 2899
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Influence of different parameters on reverse micelle extraction combined with acetone precipitation to purify sn-1,3 extracellular lipase from Aspergillus niger GZUF36Chen, Cuicui / Tian, Hua / Xing, Shuqi et al. | 2019
- 2909
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Evaluation of phenolic antioxidant-linked in vitro bioactivity of Peruvian corn (Zea mays L.) diversity targeting for potential management of hyperglycemia and obesityRanilla, Lena Gálvez / Huamán-Alvino, Cinthya / Flores-Báez, Orlando et al. | 2019
- 2925
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Persistence and decontamination studies of chlorantraniliprole in Capsicum annum using GC–MS/MSAhlawat, Sushil / Gulia, Suman / Malik, Kamla et al. | 2019
- 2932
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Effect of potassium alum addition on the quality of potato starch noodlesLi, Zhen / Zhang, Yao / Ai, Zhilu et al. | 2019
- 2940
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Emission of volatile organic compounds from yellow onion (Allium cepa L.) bulbs during storageWang, Aimei / Luca, Alexandru / Edelenbos, Merete et al. | 2019
- 2949
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Production of prebiotic gluten-free bread with red rice flour and different microbial transglutaminase concentrations: modeling, sensory and multivariate data analysisGusmão, Thaisa Abrantes Souza / Gusmão, Rennan Pereira / Moura, Henrique Valentim et al. | 2019
- 2959
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Development of apple wine from Golden Delicious cultivar using a local yeast isolateSukhvir, Sukhvir / Kocher, G. S. et al. | 2019
- 2970
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Evaluation of biogenic amines and nitrate in raw and pickled jurubeba (Solanum paniculatum L.) fruitSilva, Mônica Bartira / Rodrigues, Luan Fernando Ormond Sobreira / Monteiro, Gean Charles et al. | 2019
- 2979
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Use of coffee silverskin to improve the functional properties of cookiesGocmen, Duygu / Sahan, Yasemin / Yildiz, Elif et al. | 2019
- 2989
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Application of antifungal lactobacilli in combination with coatings based on apple processing by-products as a bio-preservative in wheat bread productionBartkiene, Elena / Bartkevics, Vadims / Lele, Vita et al. | 2019
- 3001
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Effect of olive leaf extract combined with Saccharomyces cerevisiae in the fermentation process of table olivesSchaide, Thaís / Cabrera-Bañegil, Manuel / Pérez-Nevado, Francisco et al. | 2019
- 3014
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Designation of rice cake starters for fermented rice products with desired characteristics and fast fermentationRakmai, Jaruporn / Cheirsilp, Benjamas / Srinuanpan, Sirasit et al. | 2019
- 3023
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Effect of pH on protein extraction from sour cherry kernels and functional properties of resulting protein concentrateÇelik, Mehtap / Güzel, Melih / Yildirim, Metin et al. | 2019
- 3033
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Effect of physicochemical and rheological properties of flour from different local wheat varieties on the quality of varanphal: an Indian traditional productGhanate, Aarti S. / Annapure, U. S. et al. | 2019
- 3043
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Optimization of ingredients for preparation of low calorie fiber enriched chhana balls-Sandesh like productSingh, Tarun Pal / Chauhan, Geeta / Mendiratta, S. K. et al. | 2019
- 3055
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Valorization of papaya (Carica papaya L.) agroindustrial waste through the recovery of phenolic antioxidants by supercritical fluid extractionCastro-Vargas, Henry I. / Baumann, Wolfram / Ferreira, Sandra R. S. et al. | 2019
- 3067
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Physico-chemical properties of Khoa prepared from lactose hydrolyzed buffalo milkAggarwal, Ankur / Seth, Raman / Gandhi, Kamal et al. | 2019
- 3077
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In vitro nutrient digestibility and antioxidative properties of flour prepared from sorghum germinated at different conditionsSingh, Arashdeep / Sharma, Savita / Singh, Baljit et al. | 2019
- 3090
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Stability of sunflower and rapeseed oil-in-water emulsions supplemented with ethanol-treated rapeseed meal protein isolateKalaydzhiev, Hristo / Gandova, Vanya D. / Ivanova, Petya et al. | 2019
- 3099
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Synthesis, characterization and application of gelatin–carboxymethyl cellulose blend films for preservation of cherry tomatoes and grapesSamsi, Mimi Syakila / Kamari, Azlan / Din, Shahrulnizahana Mohammad et al. | 2019
- 3109
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Effects of chemical refinement on the quality of coconut oilLiu, Ruijie / Guo, Xin / Cheng, Min et al. | 2019
- 3117
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Studies on eggless mayonnaise from rice bran and sesame oilsChetana, R. / Bhavana, K. P. / Babylatha, R. et al. | 2019
- 3126
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Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballsGrasso, Simona / Smith, Gabrielle / Bowers, Sophie et al. | 2019
- 3136
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Correction to: Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballsGrasso, Simona / Smith, Gabrielle / Bowers, Sophie et al. | 2019
- 3137
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Assessment of different proteases on degree of hydrolysis, functional properties and radical scavenging activities of salted duck egg white hydrolysateVenkatachalam, Karthikeyan / Nagarajan, Muralidharan et al. | 2019
- 3145
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The effects of different packaging materials, temperatures and water activities to control aflatoxin B1 production by Aspergillus flavus and A. parasiticus in stored peanutsJohn, Joshua Mark / Jinap, Selamat / Hanani, Zainal Abedin Nur et al. | 2019
- 3151
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Sodium, but not potassium, blocks bitterness in simple model chicken brothsWise, Paul M. / Damani, Shashwat / Breslin, Paul A. S. et al. | 2019
- 3157
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Potentiality of freeze–thaw treatment to produce soft textured aonla (Emblica officinalis) candiesKale, S. J. / Nath, Prerna / Kaur, Charanjit et al. | 2019
- 3164
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Composition of fatty acids, tocopherols, tocotrienols and β-carotene content in oils of seeds of Brazilian Sapindaceae and Meliaceae speciesBarbosa, M. O. / Coutinho, D. J. G. / Santos, J. et al. | 2019
- 3170
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Development and validation of an analytical method for determination of bronopol and kathon preservative in milkChilbule, Amit / Singh, Richa / Mann, Bimlesh et al. | 2019