The effect of tea polyphenols on biogenic amines and free amino acids in bighead carp (Aristichthys nobilis) fillets during frozen storage
Publication date: October 2021Source: LWT, Volume 150Author(s): Wangli Dai, Saiqi Gu, Mingjiang Xu, Wenjie Wang, Hongzheng Yao, Xuxia Zhou, Yuting Ding (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 20, 2021 Category: Food Science Source Type: research
Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars
Publication date: October 2021Source: LWT, Volume 150Author(s): Joseane Bressiani, Gabriela Soster Santetti, Tatiana Oro, Vanessa Esteres, Bárbara Biduski, Martha Zavariz de Miranda, Luiz Carlos Gutkoski, Juliano Luiz de Almeida, Márcia Arocha Gularte (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 20, 2021 Category: Food Science Source Type: research
Effect of reheating method on the post-processing characterisation of 3D printed meat products for dysphagia patients
Publication date: October 2021Source: LWT, Volume 150Author(s): Arianna Dick, Bhesh Bhandari, Sangeeta Prakash (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 20, 2021 Category: Food Science Source Type: research
Simultaneous preparation of edible quality medium and high purity diacylglycerol by a novel combined approach
Publication date: October 2021Source: LWT, Volume 150Author(s): Daoming Li, Xiaorong Zhong, Muniba Faiza, Weifei Wang, Weishuai Lian, Ning Liu, Yonghua Wang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 20, 2021 Category: Food Science Source Type: research
Utilization of by-products of endemic fruits: Encapsulation of proteolytic extracts of guamara (Bromelia pinguin) and cocuixtle (Bromelia karatas) by electrospraying
Publication date: September 2021Source: LWT, Volume 149Author(s): Juan Arturo Ragazzo-Sánchez, Darío Barrón-Carrillo, Jorge Alberto Sánchez-Burgos, Montserrat Calderón-Santoyo, Efigenia Montalvo-González, Elda Margarita González-Cruz, Julio César Barros-Castillo, María de Lourdes García-Magaña (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 19, 2021 Category: Food Science Source Type: research
Comprehensive analysis of ozone water rinsing on the water-holding capacity of grass carp surimi gel
Publication date: October 2021Source: LWT, Volume 150Author(s): Cikun Liu, Wenxie Li, Boyan Lin, Shumin Yi, Beibei Ye, Hongbo Mi, Jianrong Li, Jinxiang Wang, Xuepeng Li (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 19, 2021 Category: Food Science Source Type: research
Effect of the phenolic extract of Camellia oleifera seed cake on the oxidation process of soybean oil by 1H nuclear magnetic resonance during frying
Publication date: October 2021Source: LWT, Volume 150Author(s): Gangcheng Wu, Shuyan Han, Xu Li, Emad Karrar, Lirong Xu, Qingzhe Jin, Hui Zhang, Xingguo Wang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 19, 2021 Category: Food Science Source Type: research
Salmonella inactivation and changes on texture and color of chicken skin treated with antimicrobials and ultrasound
Publication date: September 2021Source: LWT, Volume 149Author(s): Daniela Comparsi Laranja, Patrícia da Silva Malheiros, Fabíola Ayres Cacciatore, Susana de Oliveira Elias, Bruno Pinheiro Milnitsky, Eduardo Cesar Tondo (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 19, 2021 Category: Food Science Source Type: research
Steam explosion pretreatment of soy sauce residue for improving the soybean paste flavor
Publication date: September 2021Source: LWT, Volume 149Author(s): Tingting Liu, Kaili Ding, Xinyun Zhou, Zhi-Hui Pan, Guozhong Zhao, Yunping Yao (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 19, 2021 Category: Food Science Source Type: research
Bee collected pollen as a value-added product rich in bioactive compounds and unsaturated fatty acids: A comparative study from Turkey and Romania
Publication date: September 2021Source: LWT, Volume 149Author(s): Rodica Mărgăoan, Aslı Özkök, Şaban Keskin, Nazlı Mayda, Adriana Cristina Urcan, Mihaiela Cornea-Cipcigan (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 19, 2021 Category: Food Science Source Type: research
Construction of an enzyme-Pickering emulsion catalytic system and its application in the interfacial catalytic reaction of rice bran oil deacidification
Publication date: October 2021Source: LWT, Volume 150Author(s): Tong Wang, Kuiren Chen, Ziyue Li, Lianzhou Jiang, Dianyu Yu, Jinju Cheng, Liqi Wang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 19, 2021 Category: Food Science Source Type: research
Influence of pistachio by-product from edible oil industry on rheological, hydration, and thermal properties of wheat dough
Publication date: October 2021Source: LWT, Volume 150Author(s): Luciano Guardianelli, María C. Puppo, María V. Salinas (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 19, 2021 Category: Food Science Source Type: research
Air classification as a useful technology to obtain phenolics-enriched buckwheat flour fractions
Publication date: October 2021Source: LWT, Volume 150Author(s): Beatriz Martín-García, Vito Verardo, Elixabet Diaz de Cerio, Maria del Carmen Razola-Díaz, Maria Cristina Messia, Emanuele Marconi, Ana María Gómez-Caravaca (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 19, 2021 Category: Food Science Source Type: research
Bioaccessibility estimation of metallic macro and micronutrients Ca, Mg, Zn, Fe, Cu and Mn in flours of oat and passion fruit peel
Publication date: October 2021Source: LWT, Volume 150Author(s): Milena do Prado Ferreira, César Ricardo Teixeira Tarley (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 19, 2021 Category: Food Science Source Type: research
Integration of non-targeted metabolomics and E-tongue evaluation reveals the chemical variation and taste characteristics of five typical dark teas
Publication date: October 2021Source: LWT, Volume 150Author(s): Lizeng Cheng, Yuanfeng Wang, Jiarong Zhang, Lurong Xu, Hui Zhou, Kang Wei, Lanlan Peng, Jie Zhang, Zhonghua Liu, Xinlin Wei (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 19, 2021 Category: Food Science Source Type: research
