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Displaying assets from 1 to 30 out of 1932
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Description SDS‐PAGE patterns of myofibrillar proteins from chicken drumsticks with different cooking times at 75°C (left), 90°C (center), and 100°C (right) (n = 6). Gel identification. M: marker proteins; 1 =...
Article Title: Characterization of protein changes and development of flavor components induced by thermal modulation during the cooking of chicken meat
Publication Title: Journal of Food Processing and Preservation -
Description Changes in color parameters of kombucha samples during the storage
Article Title: Evaluation of physicochemical and bioaccessibility properties of goji berry kombucha
Publication Title: Journal of Food Processing and Preservation -
Description Effect of mixed additives on the stability of beverage
Article Title: An investigation on the production and stability of chickpea bean sprout beverage
Publication Title: Journal of Food Processing and Preservation -
Description Average particle diameter of oleuropein‐loaded NLC formulations (A: a‐o), Zeta potential diagram of optimal nanocarrier (B)
Article Title: Spanish olive leaf extract‐loaded nanostructured lipid carriers: Production and physicochemical characterization by Zetasizer, FT‐IR, DTA/TGA, FE‐SEM and XRD
Publication Title: Journal of Food Processing and Preservation -
Description Tocopherol composition of raw and boiled hen, duck, and quail eggs (mg/100 g)
Article Title: Effect of boiling on fatty acid composition and tocopherol content of hen, duck, and quail egg oils
Publication Title: Journal of Food Processing and Preservation -
Description Composition of the emulsions
Article Title: Formulation of oil‐in‐water emulsions containing enzymatically modified rabbit fat with pumpkin seed oil
Publication Title: Journal of Food Processing and Preservation -
Description Different stages of Marination
Article Title: Determining protein denaturation of sardine (Sardina pilchardus) marinates before and after the maturation
Publication Title: Journal of Food Processing and Preservation -
Description (a) Polysaccharide content of fried Chinese yam chips at different frying plan. Each bar with error bar represents mean value and standard deviation. Bars with different letters are significantly...
Article Title: The synergistic effect of ultrasound and microwave on the physical, chemical, textural, and microstructural properties of vacuum fried Chinese yam (Dioscorea polystachya)
Publication Title: Journal of Food Processing and Preservation -
Description Changes of sensory attributes in ready to cook barbecued chicken during refrigerated storage
Article Title: Development of cellulose nanofibers coating incorporated with ginger essential oil and citric acid to extend the shelf life of ready‐to‐cook barbecue chicken
Publication Title: Journal of Food Processing and Preservation -
Description Crystallization curve of the Ardeh oil and palm stearin physical blends and 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 Effect of drying conditions on color, browning index (BI), and rehydration ratio
Article Title: Process efficiency of electromagnetic radiation (EMR)‐assisted hybrid drying in spearmint (Mentha spicata L.)
Publication Title: Journal of Food Processing and Preservation -
Description Effects of different cellulase amount, extraction time, pH, and temperature on extraction yield of GMPs
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 Color of the beetroot juice powders described by means of the parameters L*, C*, and h°
Article Title: The use of different temperatures and inulin:whey protein isolate ratios in the spray drying of beetroot juice
Publication Title: Journal of Food Processing and Preservation -
Description Dynamics of bayberry juice clarification using different polysaccharide‐based clarifying agents (a: sodium alginate (SA); b: agar‐agar (AA); c: xanthan gum (XG); d: chitosan (CS); e: locust bean...
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 Relative percentage of volatile constituents in light and heavy grilled corn using SPME‐GC/MS, n = (3)
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 Mises stress (a), stress in the X (b), Y (c), and Z (d) direction of the milled mixtures under different compression ratios
Article Title: Sensitivity of important parameters in a three‐dimensional simulation of the milling process of sugar cane with modified Drucker–Prager Cap model based on evolutionary material properties
Publication Title: Journal of Food Processing and Preservation -
Description Characterization and chemical composition of polysaccharides fractions in mulberry fruit
Article Title: The effect of geographic variation on chemical composition, antioxidant and hypoglycemic activities of Morus alba L. polysaccharides
Publication Title: Journal of Food Processing and Preservation -
Description Retention of total phenolic content, RTPC (%) of heat‐treated “Caricia,” “Eva,” and “Princesa” fresh‐cut apples, after 7 days of storage at 2°C. Bars represent standard deviation
Article Title: Mild heat treatments before minimal processing reduce browning susceptibility and increase total phenolic content of low‐chill apple cultivars
Publication Title: Journal of Food Processing and Preservation -
Description Effects of different polysaccharide‐based clarification agents on pH, soluble solid contents, and titratable acidity 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 Dynamic rheology of basic (a) and acidic (b) protein isolates from male and female common carp
Article Title: Functional properties and dynamic rheology of protein isolates extracted from male and female common carp (Cyprinus carpio) muscle subjected to pH‐shifting method
Publication Title: Journal of Food Processing and Preservation -
Description Extraction yield and physical properties of xyloglucan components collected under different extraction conditions
Article Title: Physical and chemical properties, antioxidant capacity, and total phenolic content of xyloglucan component in tamarind (Tamarindus indica) seed extracted using subcritical water
Publication Title: Journal of Food Processing and Preservation -
Description ANOVA for the quadratic model
Article Title: Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Spondias cytherea roots
Publication Title: Journal of Food Processing and Preservation -
Description Variation of breaking force and penetration force during the storage (t0 = 0 days; t27 = 27 days; t54 = 54 days) of cookies prepared from common wheat (Blasco) and einkorn (ID1395 and Monlis) flours
Article Title: Physico‐chemical and nutritional characteristics of einkorn flour cookies
Publication Title: Journal of Food Processing and Preservation -
Description Characterization of fresh peach‐based beverage (F) and effect of conventional pasteurization (CP) and microwave processing (MW) on its attributes
Article Title: Microwave processing impact on physicochemical and bioactive attributes of optimized peach functional beverage
Publication Title: Journal of Food Processing and Preservation -
Description Surface microstructure images of kiwifruit slices dried at 30°C and at ultrasonic powers of (a) 0 W, (b) 24 W, and (c) 48 W
Article Title: Drying process and quality characteristics of contact ultrasound reinforced heat pump drying on kiwifruit slices
Publication Title: Journal of Food Processing and Preservation -
Description Pasting properties of instant noodles with different amount of potato powder and wheat flour
Article Title: Effect of wheat flour replacement with potato powder on dough rheology, physiochemical and microstructural properties of instant noodles
Publication Title: Journal of Food Processing and Preservation -
Description Results of physicochemical and lipid oxidation analyses during the processing of dry‐cured mutton ham1
Article Title: Correlations among flavor compounds, lipid oxidation indices, and endogenous enzyme activity during the processing of Xinjiang dry‐cured mutton ham
Publication Title: Journal of Food Processing and Preservation -
Description Effect of interaction between amounts of water added and baking temperatures and that between agitation times and mesh numbers of sieve on recovery rate of oil
Article Title: Optimization of conditions for producing high‐quality oil and de‐oiled meal from almond seeds by water
Publication Title: Journal of Food Processing and Preservation -
Description Roll torques under different compression ratio (a), roll diameters (b), blanket thicknesses (c), and roll surface speeds (d)
Article Title: Sensitivity of important parameters in a three‐dimensional simulation of the milling process of sugar cane with modified Drucker–Prager Cap model based on evolutionary material properties
Publication Title: Journal of Food Processing and Preservation -
Description Effect of 5°C, 0°C, and near freezing temperature (NFT) storage treatments on bioactive compounds of apricot fruits. (a) total polyphenol, (b) ascorbic acid, (c) total flavonoids, (d) total...
Article Title: Near freezing point temperature storage inhibits chilling injury and enhances the shelf life quality of apricots following long‐time cold storage
Publication Title: Journal of Food Processing and Preservation