Food Science Technology, Vol.51 No.4 (2016)
- England, The Institute of Food Science and Technology, 2016,
- 829-1061p. 28cm.
- Food Science Technology ; Vol.51 No.4 .
Degradation kinetics of total phenolic compounds, capsaicinoids and antioxidant activity in red pepper during hot air and infrared drying process,Investigation and modelling of natural convection and conduction heat exchange: study on food systems with modified starch by means of computational fluid dynamics,Proteolytic and angiotensin‐converting enzyme‐inhibitory activities of selected probiotic bacteria,Fermentation alters antioxidant capacity and polyphenol distribution in selected edible legumes,Effect of supercritical CO2 extraction process parameters on oil yield and pigment content from by‐product hemp cake,Evaluation of the stability of Bacillus coagulans MTCC 5856 during processing and storage of functional foods,Broad‐spectrum inhibition of proteolytic enzymes by allicin and application in mitigating textural deterioration of ice‐stored grass carp (Ctenopharyngodon idella) fillets,Abstract Full text PDF References Request permissions Physicochemical characterisation of corn extrudates prepared with varying levels of beetroot (Beta vulgaris) at different extrusion temperatures,Effects of silica gel on reduction in gluten during several beer brewing stages,Effect of extraction conditions on the antioxidant and antiglycation capacity of carbohydrates from Opuntia robusta cladodes,Optimisation for resveratrol accumulation during peanut germination with phenylalanine feeding & ultrasound‐treatment using response surface methodology,Preparation, antioxidant activity and protective effect of coconut testa oil extraction on oxidative damage to human serum albumin,Thermal treatments affect the polyphenol profile and increase antioxidant capacity in five varieties of edible bean milks,Preparation of double‐network tofu with mechanical and sensory toughness,Effect of acid whey on physicochemical characteristics of dry‐cured organic pork loins without nitrite,Saltiness enhancement of oil roasted peanuts induced by foam‐mat salt and soy sauce odour,Sacha inchi (Plukenetia volubilis L.) shell: an alternative source of phenolic compounds and antioxidants,Antimicrobial activity of eucalyptus essential oil against Pseudomonas in vitro and potential application in refrigerated storage of pork meat,Possible adducts formed between hydroxymethylfurfural and selected amino acids, and their release in simulated gastric model,Compositional analysis of protoporphyrinogen oxidase‐inhibiting herbicide‐tolerant rice and conventional rice,Effect of roasting conditions on the antioxidant compounds of quinoa seeds,Effect of emulsifier type on physicochemical properties of water‐in‐oil emulsions for confectionery applications,Structural changes induced by high speed jet on in vitro digestibility and hydroxypropylation of rice starch,Effect of technological practices on individual betalains and antioxidant activity of Columbian betalain‐rich raw materials,Quality and safety of irradiated food regarding biogenic amines: Ras cheese,Antioxidant and antitumour activities of exopolysaccharide from liquid‐cultured Grifola frondosa by chemical modification.