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Description TOTOX values of soybean oil samples added with Moringa oleifera leaves extract or synthetic antioxidants stored at 60°C for 12 days
Article Title: Antioxidation activity of Moringa oleifera Lam. leaves extract on soybean oil during both storage and thermal treatment
Publication Title: Journal of Food Processing and Preservation -
Description The effect of low pH and bile on viability (log CFU/ml) of L. paraplantarum BT‐11 after 1, 2, and 3 hr of incubation
Article Title: Probiotic potential of Lactobacillus paraplantarum BT‐11 isolated from raw buffalo (Bubalus bubalis) milk and characterization of bacteriocin‐like inhibitory substance produced
Publication Title: Journal of Food Processing and Preservation -
Description Experimental design for the production of cupuaçu juice
Article Title: Ultrasound‐assisted homogenization and gum Arabic combined to physicochemical quality of cupuaçu juice
Publication Title: Journal of Food Processing and Preservation -
Description Apparent viscosity of cold‐ (a) and hot‐break (b) tomato pulps against shear rate with HPCD and thermal treatment
Article Title: Effect of high‐pressure carbon dioxide on the quality of cold‐ and hot‐break tomato pulps
Publication Title: Journal of Food Processing and Preservation -
Description Textural properties including hardness, springiness, and cohesiveness, for printed samples using three kinds of starches during 24 hr storage
Article Title: The characteristics of starch gels molded by 3D printing
Publication Title: Journal of Food Processing and Preservation -
Description Evaluation of different sigmoidal functions models for prediction of solid fat content (SFC) and temperature of chemical interesterified blends of Ardeh oil/palm stearin
Article Title: Effect of chemical interesterification on the physicochemical characteristics of bakery shortening produced from palm stearin and Ardeh oil (Sesamum indicum) blends
Publication Title: Journal of Food Processing and Preservation -
Description Inhibitory effect of onion (b), pineapple (c), chilli pepper extract (d), and honey (e) on surface browning of sweet potato compared with control (a)
Article Title: Inhibition of enzymatic browning in sweet potato (Ipomoea batatas (L.)) with chemical and natural anti‐browning agents
Publication Title: Journal of Food Processing and Preservation -
Description Forest plot of the effect size and 95% confidence interval for the effect of accelerated chilling on: (a) pHu, (b) DL, (c) WBSF, (d) L*, (e) a*, and (d) b*
Article Title: Meta‐analysis of the effect of chilling on selected attributes of fresh pork
Publication Title: Journal of Food Processing and Preservation -
Description Moisture sorption isotherms of L. brevis‐fermented sea tangle powder at 4, 25, and 37°C (a), and of non‐fermented and L. brevis‐fermented sea tangle powders at 25°C (b). Symbols represent...
Article Title: Moisture sorption characteristics of probiotic‐fermented sea tangle powder and its thermodynamic properties
Publication Title: Journal of Food Processing and Preservation -
Description Distribution of microbial groups in raw milk samples collected from two vending machines (VM1 and VM2) in January and June 2018. Results are reported as median values obtained of eight samples
Article Title: Concerns and solutions for raw milk from vending machines
Publication Title: Journal of Food Processing and Preservation -
Description SEM images of tested starches: (a) native (b) OSA (c) acetylated (d) oxidized (e) acetylated‐oxidized
Article Title: Relationship between sorption characteristic and selected functional properties of chemically modified waxy maize starches
Publication Title: Journal of Food Processing and Preservation -
Description The antioxidant activities of pullulan and pullulan hydrolysates
Article Title: Effect of pullulan hydrolysates on the quality of Nile tilapia (Oreochromis niloticus) fillets during ice storage
Publication Title: Journal of Food Processing and Preservation -
Description Effect of edible carboxymethyl cellulose/candelilla wax coating on the color parameters, firmness, and sensory attributes of Brussels sprouts during cold storage
Article Title: Physiological, qualitative, and microbiological changes of minimally processed Brussels sprouts in response to coating with carboxymethyl cellulose/candelilla wax emulsion
Publication Title: Journal of Food Processing and Preservation -
Description Schematic representation of combined ultrasound technology and ultraviolet‐C radiation equipment
Article Title: Combination of ultrasound and ultraviolet‐C irradiation on kinetics of color, firmness, weight loss, and total phenolic content changes in tomatoes during storage
Publication Title: Journal of Food Processing and Preservation -
Description Ingredients (g/100 g) used in the formulation of Frankfurter‐type sausages
Article Title: Frankfurters formulated with pecan nut paste and oregano essential oil as functional components: Proximate composition, lipid oxidation, and fatty acid profile
Publication Title: Journal of Food Processing and Preservation -
Description Effects of different polysaccharide‐based clarification agents on protein, phenolic, anthocyanins content, and antioxidant activity of bayberry juices
Article Title: Turbidity, antioxidant compounds, color, and dynamics of clarification of bayberry juice using various polysaccharide‐based clarifying agents
Publication Title: Journal of Food Processing and Preservation -
Description Mean reference value of salt (NaCl) content (%) and water activity (aw) measured by traditional methods
Article Title: Investigation into crystal size effect on sodium chloride uptake and water activity of pork meat using hyperspectral imaging
Publication Title: Journal of Food Processing and Preservation -
Description Analysis of variance for the fitted quadratic polynomial model
Article Title: Compared extraction methods on the physicochemical properties, antioxidant activity, and optimization of enzyme‐assisted extraction of polysaccharides from Gynura medica
Publication Title: Journal of Food Processing and Preservation -
Description Sensory evaluation of smoked products (a,b) and cluster analysis tree diagram depicting similarity in sensory evaluation (c). In b bars represent average scores, taking into account all the sensory...
Article Title: Polycyclic aromatic hydrocarbon contamination of Polish smoked fish: Assessment of dietary exposure
Publication Title: Journal of Food Processing and Preservation -
Description Schematic review of the bakery shortening production process from a blend of Ardeh oil and palm stearin using chemical interesterification
Article Title: Effect of chemical interesterification on the physicochemical characteristics of bakery shortening produced from palm stearin and Ardeh oil (Sesamum indicum) blends
Publication Title: Journal of Food Processing and Preservation -
Description Schematic diagram showing ohmic heater assembly used for blanching of bottle gourd. (a) Diameter of ohmic heater vessel used for blanching (10 cm), (b) Dimensions of Stainless steel plate type...
Article Title: Peroxidase as indicator enzyme of blanching in bottle gourd (Lagenaria siceraria): Changes in enzyme activity, color, and morphological properties during blanching
Publication Title: Journal of Food Processing and Preservation -
Description The salivary total lactobacilli (mean ± SE) at the baseline (T0), 3 (T3), 6 (T6), and 9 (T9) months of study. The parameters were evaluated by the ANOVA (Bonferroni test): *Significant difference...
Article Title: Effect of probiotic delivery vehicles for probiotic Lactobacillus rhamnosus SD11 in caries prevention: A clinical study
Publication Title: Journal of Food Processing and Preservation -
Description Maturation stage of different levels of acid‐matured marinates and TBARS changes after maturation (μmolMA/kg tissue)
Article Title: Determining protein denaturation of sardine (Sardina pilchardus) marinates before and after the maturation
Publication Title: Journal of Food Processing and Preservation -
Description Oil extraction yield of sunflower seed (SS), black seed (BS) and blends
Article Title: Oil extraction from blends of sunflower and black cumin seeds by cold press and evaluation of its physicochemical properties
Publication Title: Journal of Food Processing and Preservation -
Description Radar map of the sensory properties evaluation of boiled (a) and roasted (b) chestnuts of different origin and cultivars
Article Title: Influence of nutritional components on the texture characteristics and sensory properties of cooked chestnut kernel
Publication Title: Journal of Food Processing and Preservation -
Description Kinetics of enzymatic hydrolysis of okara proteins: (a) Assays 1 to 8; (b) Assays 9 to 16; (c) Assays 17 to 24; (d) Assays 25 to 32
Article Title: Enzymatic hydrolysis of okara protein concentrate by mixture of endo and exopeptidase
Publication Title: Journal of Food Processing and Preservation -
Description Summary of total drying hours, solar radiation intensity, absorber plate temperature, collector inlet, and outlet temperature and tray temperature during drying experiments
Article Title: Investigation on indirect natural convection solar drying of anti‐diabetic medicinal products
Publication Title: Journal of Food Processing and Preservation -
Description Multivariate data analyses of light and heavy grilled corn analyzed by SPME‐GC‐MS (n = 4). (a) Principal component analyses score Plot of PC1 versus PC2 scores. (b) Principal component analyses...
Article Title: Effect of grilling as processing method on Zea mays (corn) metabolites composition as analyzed via SPME GC‐MS and chemometrics
Publication Title: Journal of Food Processing and Preservation -
Description Pseudo‐first‐order rate constants (d−1) with 95% confidence intervals for rebaudioside A degradation in solutions with varying levels of iron at 30°C in darkness
Article Title: Food chemical stability as affected by iron and ultraviolet light exposure: Rebaudioside A degradation as a case study
Publication Title: Journal of Food Processing and Preservation -
Description Survival of Lactobacillus plantarum NCIM 2372 in ice cream formulation stored for 1, 20, 40, and 65 days during sequential simulated gastro‐intestinal stress conditions. Each ice cream sample from...
Article Title: Enhanced survival of Lactobacillus sp. in β‐manno‐oligosaccharides‐enriched low‐fat ice cream under simulated gastrointestinal stress
Publication Title: Journal of Food Processing and Preservation