Impact of pulsed light treatment on the quality properties and microbiological aspects of red bell pepper fresh-cuts
Publication date: September 2021Source: LWT, Volume 149Author(s): Katarzyna Rybak, Artur Wiktor, Katarzyna Pobiega, Dorota Witrowa-Rajchert, Małgorzata Nowacka (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 14, 2021 Category: Food Science Source Type: research
Combined application of phenolic acids and essential oil components against Salmonella Enteritidis and Listeria monocytogenes in vitro and in ready-to-eat cooked ham
Publication date: September 2021Source: LWT, Volume 149Author(s): Jessica Audrey Feijó Corrêa, João Vitor Garcia dos Santos, Alberto Gonçalves Evangelista, Anne Caroline Schoch Marques Pinto, Renata Ernlund Freitas de Macedo, Fernando Bittencourt Luciano (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 13, 2021 Category: Food Science Source Type: research
Ultrasound-induced structural modification and thermal properties of oat protein
Publication date: September 2021Source: LWT, Volume 149Author(s): Runnan Li, Youling L. Xiong (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 13, 2021 Category: Food Science Source Type: research
Effect of cold plasma on açai pulp: Enzymatic activity, color and bioaccessibility of phenolic compounds
Publication date: September 2021Source: LWT, Volume 149Author(s): Aline Macedo Dantas, Jéssica Dayanne Ferreira Batista, Marcos dos Santos Lima, Fabiano A.N. Fernandes, Sueli Rodrigues, Marciane Magnani, Graciele da Silva Campelo Borges (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 13, 2021 Category: Food Science Source Type: research
A review on the application and safety of non-thermal techniques on fresh produce and their products
Publication date: September 2021Source: LWT, Volume 149Author(s): S. Varalakshmi (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 13, 2021 Category: Food Science Source Type: research
Development of a rapid detection method for real-time fluorescent quantitative PCR of Salmonella spp. and Salmonella Enteritidis in ready-to-eat fruits and vegetables
Publication date: September 2021Source: LWT, Volume 149Author(s): Jiajia Wan, Liping Zheng, Liangyu Kong, Zhaoxin Lu, Yang Tao, Zhiyang Feng, Fengxia Lv, Fanqiang Meng, Xiaomei Bie (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 13, 2021 Category: Food Science Source Type: research
Water desorption isotherms of pork liver and thermodynamic properties
Publication date: September 2021Source: LWT, Volume 149Author(s): E.A. Sánchez-Torres, B. Abril, J. Benedito, J. Bon, J.V. García-Pérez (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 13, 2021 Category: Food Science Source Type: research
Physiology and antioxidant activity of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 in response to lactic acid stress
Publication date: September 2021Source: LWT, Volume 149Author(s): Huan Zhang, Baohua Kong, Haotian Liu, Fangda Sun, Qian Chen (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 13, 2021 Category: Food Science Source Type: research
Development of NIR spectroscopy based prediction models for nutritional profiling of pearl millet (Pennisetum glaucum (L.)) R.Br: A chemometrics approach
Publication date: September 2021Source: LWT, Volume 149Author(s): Maharishi Tomar, Rakesh Bhardwaj, Manoj Kumar, Sumer Pal Singh, Veda Krishnan, Rekha Kansal, Reetu Verma, Vijay Kumar Yadav, Anil dahuja, Sudhir Pal Ahlawat, Jai Chand Rana, C. Tara Satyavathi, Shelly Praveen, Archana Sachdev (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 13, 2021 Category: Food Science Source Type: research
Fat crystal-stabilized water-in-oil emulsion breakdown and marker release during in vitro digestion
Publication date: September 2021Source: LWT, Volume 149Author(s): Vivekkumar Patel, Jonathan Andrade, Dérick Rousseau (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 13, 2021 Category: Food Science Source Type: research
The potential correlation between microbial communities and flavors in traditional fermented sour meat
Publication date: September 2021Source: LWT, Volume 149Author(s): Aiai Zhong, Wei Chen, Yufan Duan, Ke Li, Xingyu Tang, Xing Tian, Zhongqin Wu, Zongjun Li, Yuanliang Wang, Chuanhua Wang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 13, 2021 Category: Food Science Source Type: research
Comprehensive metabolomic and lipidomic profiling of the seasonal variation of blue mussels (Mytilus edulis L.): Free amino acids, 5′-nucleotides, and lipids
Publication date: September 2021Source: LWT, Volume 149Author(s): Jia-Nan Chen, Xu-Hui Huang, Jie Zheng, Yi-Han Sun, Xiu-Ping Dong, Da-Yong Zhou, Bei-Wei Zhu, Lei Qin (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 13, 2021 Category: Food Science Source Type: research
Ultrasound treatment for improving the bioactive compounds and quality properties of a Brazilian nopal (Opuntia ficus-indica) beverage during shelf-life
Publication date: September 2021Source: LWT, Volume 149Author(s): Juliana Gondim de Albuquerque, Héctor Bernardo Escalona-Buendía, Angela Maria Tribuzy de Magalhães Cordeiro, Marcos dos Santos Lima, Jailane de Souza Aquino, Margarida Angélica da Silva Vasconcelos (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 13, 2021 Category: Food Science Source Type: research
Effects of NaCl concentration and temperature on fibrillation, structure, and functional properties of soy protein isolate fibril dispersions
Publication date: September 2021Source: LWT, Volume 149Author(s): Fuyun Ji, Jingjing Xu, Yuanyuan Ouyang, Dongdong Mu, Xingjiang Li, Shuizhong Luo, Yizhong Shen, Zhi Zheng (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 12, 2021 Category: Food Science Source Type: research
Antibacterial activity and the physicochemical characteristics of plasma activated water on tomato surfaces
Publication date: September 2021Source: LWT, Volume 149Author(s): Chih-Yao Hou, Yu-Ching Lai, Chun-Ping Hsiao, Song-Yue Chen, Chih-Tung Liu, Jong-Shinn Wu, Chia-Min Lin (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 12, 2021 Category: Food Science Source Type: research
