TY  - BOOK
TI  - Food Science Technology, Vol.51 No.1 (2016)
SN  - 0950-5423
PY  - 2016///,
CY  - England
PB  - The Institute of Food Science and Technology
N1  - Is there a link between dietary phytoestrogens and reproductive health in men? A meta‐analysis of data from the USA and China,Critical assessment of antioxidant‐related parameters of honey,Ultrasound assisted diffusion of sodium salt replacer and effect on physicochemical properties of pork meat,Antioxidant activities of Thai pigmented rice cultivars and application in sunflower oil,Development of antipeptide enzyme‐linked immunosorbent assay for determination of gelatin in confectionery products,Preparation and characterisation of surface‐active pectin from soya hulls by phosphate‐assisted subcritical water combined with ultrasonic treatment,Physicochemical and sensory characteristics of soya protein isolate hydrolysates with added substrate‐like amino acids,Physicochemical assessment of fresh chilled dairy dessert supplemented with wheat germ,Edible coatings enriched with essential oils for extending the shelf‐life of ‘Bravo de Esmolfe’ fresh‐cut apples,Effects of fat replacement with a mixture of collagen and dietary fibre on small calibre fermented sausages,Potentiality of Bacillus amyloliquefaciens KFCC11574P isolated from Korean traditional doenjang as a starter in the production of functional soya bean paste,Effects of feed moisture and extruder screw speed and temperature on physical characteristics and antioxidant activity of extruded proso millet (Panicum miliaceum) flour,Effects of TiO2–UVC photocatalysis and thermal pasteurisation on microbial inactivation and quality characteristics of the Korean rice‐and‐malt drink sikhye,Effect of fermentation by Aspergillus oryzae on the biochemical and sensory properties of anchovy (Engraulis japonicus) fish sauce,Mixing properties and rheological characteristics of dough used to make potato‐cereal soft wraps,Development of a rapid and highly sensitive determination of triacylglycerol in lipids fraction of foodstuffs,Sword bean (Canavalia gladiata) as a source of antioxidant phenolics,Antioxidative and anti‐inflammatory potential of phenolics from purple basil (Ocimum basilicum L.) leaves induced by jasmonic, arachidonic and β‐aminobutyric acid elicitation,Effects of pulsed electric fields on the survival behaviour of Saccharomyces cerevisiae suspended in single solutions of low concentration,Study of the impact of a new hurdle technology composed of electro‐activated solution and low heat treatment on the canned pea and corn quality and microbial safety,Extraction and characterisation of Riceberry bran protein hydrolysate using enzymatic hydrolysis,Polyphenol–cellulose interactions: effects of pH, temperature and salt,Effect of superfine grinding on physicochemical and antioxidant properties of pomegranate peel,Diversity of polyphenols in the peel of apple (Malus sp.) germplasm from different countries of origin,Phenolic contents, antioxidant activities and potential bioaccessibilities of industrial pomegranate nectar processing wastes,Comparative study of the essential oils of three Beilschmiedia species and their biological activities,Sorption isotherms and thermodynamic properties of grated Parmesan cheese,Anthocyanin profile of young red wines of Tannat, Syrah and Merlot made using maceration enzymes and cold soak,Smoking and polyphenols’ addition to improve freshwater mullet (Mugil cephalus) fillets’ quality attributes during refrigerated storage
ER  -