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Description TABLE
Article Title: Characteristics of low‐salt Alaskan pink shrimp sauce prepared using nonglutinous rice cultivar Yukiwakamaru koji
Publication Title: Journal of Food Processing and Preservation -
Description TABLE
Article Title: The effect of transglutaminase on some quality properties of beef, chicken, and turkey meatballs
Publication Title: Journal of Food Processing and Preservation -
Description TABLE
Article Title: Microencapsulation of an essential oil (cinnamon oil) by spray drying: Effects of wall materials and storage conditions on microcapsule properties
Publication Title: Journal of Food Processing and Preservation -
Description Amount of EGCG remained in wet, CSP, EP fruit samples and EGCG aqueous solution (control) when exposing to simulated gastrointestinal digestion fluids (n = 2). The letters in the same column...
Article Title: Development of Phyllanthus emblica (L) fruit as a carrier for EGCG: Interaction and in vitro digestion study
Publication Title: Journal of Food Processing and Preservation -
Description Possible oxidation pathways of cinnamon essential oil (CEO) during storage
Article Title: Microencapsulation of an essential oil (cinnamon oil) by spray drying: Effects of wall materials and storage conditions on microcapsule properties
Publication Title: Journal of Food Processing and Preservation -
Description Coefficients of Midili model and effective diffusion coefficients (Deff) adjusted to different drying temperatures and ozonation time on thin layer wheat
Article Title: Kinetic and physicochemical properties of drying‐ozonation process on wheat grain
Publication Title: Journal of Food Processing and Preservation -
Description DPPH radical scavenging capacity (mg GA/g DW) of the six varieties of Qingke
Article Title: Antioxidant activity of Qingke (highland hull‐less barley) after extraction/hydrolysis and in vitro simulated digestion
Publication Title: Journal of Food Processing and Preservation -
Description TABLE
Article Title: Physicochemical, rheological, and microbiological properties of lactose‐free functional yogurt supplemented with fructooligosaccharides
Publication Title: Journal of Food Processing and Preservation -
Description 3D response of the effect of variables on TFC (mg/g)
Article Title: Recovery and solubility of flavonoid and phenolic contents from Arachis Hypogea in supercritical carbon dioxide assisted by ethanol as cosolvent
Publication Title: Journal of Food Processing and Preservation -
Description Effects of oil content (A:0%, B:22.5%, and C:45%) on cake batter density (g/ml) at different water and sucrose levels and constant inulin level (2%). The contour plots shown at the bottom indicate...
Article Title: Simultaneous reduction of fat and sugar in cake production; effects of changing sucrose, oil, water, inulin, and Rebaudioside A on cake batter properties
Publication Title: Journal of Food Processing and Preservation -
Description Thermo gravimetric analysis of (a) EPS (b) Derivative curve of EPS (c) DTG curve of EPS
Article Title: A sustainable solution for enhanced food packaging via a science‐based composite blend of natural‐sourced chitosan and microbial extracellular polymeric substances
Publication Title: Journal of Food Processing and Preservation -
Description Effect of packaging materials and storage period on color a‐value of fried extrudates
Article Title: Standardization of deep‐frying process and their effects on storage stability of pineapple pomace powder‐incorporated rice‐based extruded product
Publication Title: Journal of Food Processing and Preservation -
Description TABLE
Article Title: Physicochemical properties of mango kernel fats extracted from different mango varieties cultivated in Sabah, Malaysia
Publication Title: Journal of Food Processing and Preservation -
Description The L*, a*, b* and ΔE, for a single starch batch
Article Title: The characteristics of starch gels molded by 3D printing
Publication Title: Journal of Food Processing and Preservation -
Description Standard quality parameters of plum fruit beer in different production phases
Article Title: Pilot plant production of craft fruit beer using Ohmic‐treated fruit puree
Publication Title: Journal of Food Processing and Preservation -
Description TABLE
Article Title: Evaluation of gamma irradiation and moringa leaf powder on quality characteristics of meat balls under different packaging materials
Publication Title: Journal of Food Processing and Preservation -
Description Weight loss of cherry tomatoes during shelf life. Treatments at room temperature (RC: Control; RG: Coated with glycerol; R1: Coated with 1% of hydrolysate; R2: Coated with 2% of hydrolysate)....
Article Title: Effect of the edible coating with protein hydrolysate on cherry tomatoes shelf life
Publication Title: Journal of Food Processing and Preservation -
Description Sensory evaluation of cooked beef ball
Article Title: Variation of aroma components during frozen storage of cooked beef balls by SPME and SAFE coupled with GC‐O‐MS
Publication Title: Journal of Food Processing and Preservation -
Description Immature leave chromatograms for M. palieri variety
Article Title: Effect of grape (Vitis vinifera L.) varieties and harvest periods on bioactive compounds, antioxidant activity, phenolic composition, mineral contents, and fatty acid compositions of Vitis leave and oils
Publication Title: Journal of Food Processing and Preservation -
Description Hydrogen consumption in the electrochemical hydrogenation
Article Title: Electrochemical hydrogenation of soybean oil by filling H2 in supercritical CO2
Publication Title: Journal of Food Processing and Preservation -
Description Images of mushroom samples treated with extract after 5 days of storage period (a) Control sample, (b) O. bilgeri extract treated sample, (c) O. majorana extract treated sample, (d) O. minutiflorum...
Article Title: Effect of aqueous extract, hydrosol, and essential oil forms of some endemic Origanum L. (Lamiaceae) taxa on polyphenol oxidase activity in fresh‐cut mushroom samples
Publication Title: Journal of Food Processing and Preservation -
Description Comparison of rheological behavior of yogurt samples after (a) 1‐day and (b) 15‐day storage at 4°C
Article Title: Encapsulation of tomato peel extract into nanofibers and its application in model food
Publication Title: Journal of Food Processing and Preservation -
Description TABLE
Article Title: Effect of germinated brown rice flour on volatile compounds and sensory evaluation of germinated brown rice steamed bread
Publication Title: Journal of Food Processing and Preservation -
Description TABLE
Article Title: Effects of immersion in fermented tea liquid and steam treatments on physicochemical properties and ginsenoside profiles of Korean ginseng
Publication Title: Journal of Food Processing and Preservation -
Description Predicted values versus experimental (actual) values of protease activity (unit/g)
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 TABLE
Article Title: Formulation and evaluation of a supplementary food (Panjiri) using wheat and flaxseed flour composites: Micronutrients, antioxidants, and heavy metals content
Publication Title: Journal of Food Processing and Preservation -
Description Effect of ultrasound‐ (A) and enzyme‐ (B) treatment time on total phenolic content and antioxidant activities of cloudy plum juice. Values are means ± SD (n = 3) with different superscripts (a‐e)...
Article Title: Effect of combined ultrasound‐enzyme treatment on recovery of phenolic compounds, antioxidant capacity, and quality of plum (Prunus salicina L.) juice
Publication Title: Journal of Food Processing and Preservation -
Description Changes in the relaxation time (T2) of silver carp surimi gels
Article Title: Employment of κ‐carrageenan and high pressure processing for quality improvement of reduced NaCl surimi gels
Publication Title: Journal of Food Processing and Preservation -
Description TABLE
Article Title: Effect of popping on physicochemical, technological, antioxidant, and microstructural properties of makhana seed
Publication Title: Journal of Food Processing and Preservation -
Description Penicillium spore count (spores/g of sample) of meat covered with control films (without natamycin) or active films (containing 45 mg of natamycin/L of film‐forming solution) with different CAS/LMP...
Article Title: Antimicrobial films based on pectin and sodium caseinate for the release of antifungal natamycin
Publication Title: Journal of Food Processing and Preservation