International Journal of Food Science and Technology

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Effects of ohmic heat processing and ascorbic acid on antioxidant compounds and colour of red‐fleshed dragon (Hylocereus polyrhizus) fruit juice during storage
International Journal of Food Science and Technology - Tập 58 Số 7 - Trang 3819-3826 - 2023
Nhu Khue Doan, Huong Nguyen Thi, Nhat Tam Le, Minh Tuan Pham, Uyen Thuy Xuan Phan, Quoc Dat Lai, Thi Kim Phung Le
SummaryRed‐fleshed dragon fruit is a promising source of antioxidants and natural colour compounds. This study examined the effects of ohmic heating (OH) and ascorbic acid addition on total phenolic content (TPC), betacyanin (BC), antioxidant activity and colour changes in the juice during storage. The juice was treated from 20 to 85 °C and stabilised at 85 °C for ...... hiện toàn bộ
Chemical composition and sensory analysis of cheese whey‐based beverages using kefir grains as starter culture
International Journal of Food Science and Technology - Tập 46 Số 4 - Trang 871-878 - 2011
Karina Teixeira Magalhães‐Guedes, Disney Ribeiro Dias, Gilberto Vinícius de Melo Pereira, J. M. Oliveira, Lucı́lia Domingues, J. A. Teixeira, João Batista de Almeida e Silva, Rosane Freitas Schwan
SummaryThe aim of the present work was to evaluate the use of the kefir grains as a starter culture for tradicional milk kefir beverage and for cheese whey‐based beverages production. Fermentation was performed by inoculating kefir grains in milk (ML), cheese whey (CW) and deproteinised cheese whey (DCW). Erlenmeyers containing kefir grains and different substrates...... hiện toàn bộ
Effect of inulin on growth and bacteriocin production by Lactobacillus plantarum in stationary and shaken cultures
International Journal of Food Science and Technology - Tập 50 Số 4 - Trang 864-870 - 2015
Sabrina da Silva Sabo, Attílio Converti, Svetoslav Dimitrov Todorov, José Manuel Domínguez, Ricardo Pinheiro de Souza Oliveira
SummaryThe prebiotic effect of inulin added to MRS medium on growth and bacteriocin production by L. plantarum ST16 Pa was investigated in stationary cultures in anaerobic jars with medium containing 0.025% sodium thioglycolate or in flasks shaken at 100 rpm. In the presence of 1% inulin in anaerobic stationary cultures, this strain produ...... hiện toàn bộ
Physicochemical and functional properties of barley β‐glucan as affected by different extraction procedures
International Journal of Food Science and Technology - Tập 44 Số 1 - Trang 181-187 - 2009
Asif Ahmad, Faqir Muhammad Anjum, Tahir Zahoor, Haq Nawaz, Ahmad Din
SummaryFour methods were evaluated for extraction of β‐glucan from barley. Gum pellets obtained by respective methods were examined for yield, purity and various physicochemical and functional characteristics. Highest yield and recovery was found in samples that were extracted by hot water treatment. This method also removed the maximum impurities from gum pellets ...... hiện toàn bộ
Different green extraction technologies for soluble dietary fibre extraction from orange by‐product
International Journal of Food Science and Technology - Tập 58 Số 4 - Trang 2042-2049 - 2023
Claudia Perez‐Pirotto, Sonia Cozzano, Isabel Hernando, Patricia Arcia
SummaryThe aim of this work was to extract soluble dietary fibre from orange by‐product, by testing four different green (non‐contaminant, solvent free) extraction technologies: hot water (HW), extrusion + hot water (EHW), jet cooker (JC) and jet cooker + hot water (JCHW). Starting from orange pomace, the treatments were assayed and sample was separated in soluble ...... hiện toàn bộ
Microbiology of food taints
International Journal of Food Science and Technology - Tập 33 Số 1 - Trang 31-51 - 1998
Frank B. Whitfield
Fresh and processed foods are often spoilt by the presence of undesirable flavours and odours caused by microbial action. The aim of this paper is to review the current knowledge of microbiologically induced taints that occur in a wide range of foodstuffs, including meats, poultry, fish, crustaceans, milk, dairy products, fruits, vegetables, cereals and cereal products. Examples have been ...... hiện toàn bộ
Potato starch edible films to control oxidative rancidity of polyunsaturated lipids: effects of film composition, thickness and water activity
International Journal of Food Science and Technology - Tập 44 Số 7 - Trang 1360-1366 - 2009
Javier Osés, Sandra Niza, Khalid Ziani, Juan I. Maté
SummaryThe objective of this work was to study the effect of potato starch‐based films acting as oxygen barrier on the oxidative rancidity of vegetable oil, as an example of a food rich in polyunsaturated fatty acids. The effect of glycerol (Gly) content (0%, 10%, 20%, 30%), film thickness (30, 60, 100 μm) as well as environmental relative humidity (RH) (50% or 75%...... hiện toàn bộ
Formation of malondialdehyde, 4‐hydroxy‐hexenal and 4‐hydroxy‐nonenal during deep‐frying of potato sticks and chicken breast meat in vegetable oils
International Journal of Food Science and Technology - Tập 55 Số 4 - Trang 1833-1842 - 2020
Lukai Ma, Guoqin Liu, Weiwei Cheng, Xinqi Liu, Huifan Liu, Qin Wang, Guoxing Mao, Xintong Cai, Charles S. Brennan, Margaret A. Brennan
SummaryThe present work investigated the formation of three toxic aldehydes, malondialdehyde (MDA), 4‐hydroxy‐hexenal (HHE) and 4‐hydroxy‐nonenal (HNE), during deep‐frying of different foods in corn oil (CO), rapeseed oil (RO) and linseed oil (LO). Besides, their contents in French fries (FF) and fried chicken breast meat (FCBM) were also explored. Results showed t...... hiện toàn bộ
Physicochemical and functional characteristics of proteins treated by a pH‐shift process: a review
International Journal of Food Science and Technology - Tập 56 Số 2 - Trang 515-529 - 2021
Zhen‐Xing Tang, Ruifeng Ying, Lu‐E Shi
SummaryAdvanced structures of food proteins are maintained by many forces such as hydrophobic activities, electrostatic interaction, and disulphide bond interaction, which can affect their functional characteristics to a certain extent. Therefore, many approaches have been utilised to improve functional characteristics of food proteins. pH‐shift process refers to t...... hiện toàn bộ
Influence of enzymatic hydrolysis, pH and storage temperature on the emulsifying properties of canola protein isolate and hydrolysates
International Journal of Food Science and Technology - Tập 53 Số 10 - Trang 2316-2324 - 2018
Adeola M. Alashi, Christopher Blanchard, Rodney J. Mailer, Samson Agboola, A.J. Mawson, Rotimi E. Aluko
SummaryThe aim of this work was to enhance emulsification properties of canola proteins through enzymatic proteolysis and pH variaton. Canola protein isolate (CPI) and hydrolysates (CPH... hiện toàn bộ
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