Protein nutritional quality, amino acid profile, anti-amylase and anti-glucosidase properties of microalgae: Inhibition and mechanisms of action through in vitro and in silico studies
Publication date: October 2021Source: LWT, Volume 150Author(s): Roghayeh Siahbalaei, Gholamreza Kavoosi, Mostafa Noroozi (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 1, 2021 Category: Food Science Source Type: research
Effect of magnesium chloride concentration on soymilk coagulation mechanism
Publication date: October 2021Source: LWT, Volume 150Author(s): Yuhao Lu, Zebang Cui, Xiangfei Guan, Junyuan Lin, Xuequn Zhong, Minlian Zhang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 1, 2021 Category: Food Science Source Type: research
Effect of protein denaturation and lipid removal on rice physicochemical properties
Publication date: October 2021Source: LWT, Volume 150Author(s): Michelle Oppong Siaw, Ya-Jane Wang, Anna M. McClung, Andy Mauromoustakos (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 1, 2021 Category: Food Science Source Type: research
Evaluation of heating uniformity and quality attributes during vacuum microwave thawing of frozen apples
Publication date: October 2021Source: LWT, Volume 150Author(s): Takashi Watanabe, Yasumasa Ando (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 1, 2021 Category: Food Science Source Type: research
Effect of pH, xylose content and heating temperature on colour and flavour compound formation of enzymatically hydrolysed pork trimmings
Publication date: October 2021Source: LWT, Volume 150Author(s): Xinzhi Li, Shao-Quan Liu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 1, 2021 Category: Food Science Source Type: research
The impact of pirodextrin addition to improve physicochemical parameters of sorghum beer
Publication date: September 2021Source: LWT, Volume 149Author(s): Laura Cecilia Gómez Pamies, María Mercedes Lataza Rovaletti, Nancy María Jimena Martinez Amezaga, Elisa Inés Benítez (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 1, 2021 Category: Food Science Source Type: research
Organic dragon fruits (Hylocereus undatus and Hylocereus polyrhizus) grown at the same edaphoclimatic conditions: Comparison of phenolic and organic acids profiles and antioxidant activities
Publication date: September 2021Source: LWT, Volume 149Author(s): Mariana Angonese, Gabriel Emiliano Motta, Natália Silva de Farias, Luciano Molognoni, Heitor Daguer, Patrícia Brugnerotto, Ana Carolina de Oliveira Costa, Carmen Maria Olivera Müller (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 1, 2021 Category: Food Science Source Type: research
Effect of superheated steam and conventional steam roasting on nutraceutical quality of several vegetables
Publication date: September 2021Source: LWT, Volume 149Author(s): Costanza Ceccanti, Elisa Pellegrini, Lucia Guidi (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 1, 2021 Category: Food Science Source Type: research
Effect of d-allulose, in comparison to sucrose and d-fructose, on the physical properties of cupcakes
Publication date: October 2021Source: LWT, Volume 150Author(s): Alexandra May Bolger, Robert A. Rastall, Maria Jose Oruna-Concha, Julia Rodriguez-Garcia (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 1, 2021 Category: Food Science Source Type: research
Development of a post-processing method to reduce the unique off-flavor of Allomyrina dichotoma: Yeast fermentation
Publication date: October 2021Source: LWT, Volume 150Author(s): Jungyeon Kim, Ha Eun Lee, Yeojin Kim, Jungwoo Yang, Sung-Joon Lee, Young Hoon Jung (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 1, 2021 Category: Food Science Source Type: research
Characterization of fortified compound milk chocolate with microcapsulated chia seed oil
Publication date: October 2021Source: LWT, Volume 150Author(s): Bibi Marzieh Razavizadeh, Parvaneh Tabrizi (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 1, 2021 Category: Food Science Source Type: research
Antibacterial characteristics and mechanisms of action of Aronia melanocarpa anthocyanins against Escherichia coli
Publication date: October 2021Source: LWT, Volume 150Author(s): Haotian Deng, Jinyan Zhu, Yuqi Tong, Yanwen Kong, Chang Tan, Mingyue Wang, Meizhi Wan, Xianjun Meng (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 1, 2021 Category: Food Science Source Type: research
Effect of ultrasound pre-treatment modes on gelation properties of silver carp surimi
Publication date: October 2021Source: LWT, Volume 150Author(s): Xia Gao, Jirawat Yongsawatdigul, Runlin Wu, Juan You, Shanbai Xiong, Hongying Du, Ru Liu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 1, 2021 Category: Food Science Source Type: research
Fabrication and characterization of curcumin-loaded nanoparticles using protein from brewers’ spent grain
Publication date: October 2021Source: LWT, Volume 150Author(s): Lei Wang, Lijing Ke, Pingfan Rao, Yue Zhang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 1, 2021 Category: Food Science Source Type: research
Viscoelastic properties, antioxidant activities and structure of wheat gluten modified by rice bran
Publication date: October 2021Source: LWT, Volume 150Author(s): Zhiming Wang, Juan Hao, Yuanyuan Deng, Jun Liu, Zhencheng Wei, Yan Zhang, Xiaojun Tang, Pengfei Zhou, Zafar Iqbal, Mingwei Zhang, Guang Liu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 1, 2021 Category: Food Science Source Type: research
