Food Science Technology, Vol.51 No.7 (2016)
- England, The Institute of Food Science and Technology, 2016,
- 1545-1730p. 28cm.
- Food Science Technology ; Vol.51 No.7 .
Antioxidant, immunomodulatory and antiproliferative effects of gelatin hydrolysates from seabass (Lates calcarifer) skins,Physicochemical parameters, bioactive compounds and microbial quality of sonicated pear juice,Influence of konjac flour on foaming properties of milk protein concentrate and quality characteristics of gluten‐free cookie,The effect of shear on the rheology and structure of heat‐induced whey protein gels,Optimisation and comparative study on the addition of shrimp protein hydrolysate and shrimp powder on physicochemical properties of extruded snack,Evaluation of the peptide profile with a view to authenticating buffalo mozzarella cheese,Quality assessment of refined oil blends during repeated deep frying monitored by SPME–GC–EIMS, GC and chemometrics,Angiotensin I‐converting enzyme inhibitory peptides FQPSF and LKYPI identified in Bacillus subtilis A26 hydrolysate of thornback ray muscle,Preparation and purification of angiotensin‐converting enzyme inhibitory peptides from hydrolysate of shrimp (Litopenaeus vannamei) shell waste,The effect of carrageenan and gelatine hydrosols incorporated with acidic electrolysed water on surface microbiota and quality changes on pork meat,Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish (Suan yu),Bifurcaria bifurcata: a key macro‐alga as a source of bioactive compounds and functional ingredients,Effect of citric acid esterification conditions on the properties of the obtained resistant starch,Formation of electrostatic complexes using sodium caseinate with high‐methoxyl pectin and carboxymethyl cellulose and their application in stabilisation of curcumin,Application of sepiolite in clarification of pomegranate juice: changes on quality characteristics during process,Evaluation of chemical components of debittered olives undergone preservation and polyphenol oxidation,Combined effects of matrix and gene marker on the real‐time PCR detection of wheat,Potential of lactic acid bacteria to improve the fermentation and quality of coffee during on‐farm processing,Grape juice obtained using steam extraction and other small‐scale extraction methods: phenolic content, antioxidant capacity and stability during storage,Drying kinetics and quality of uvaia (Hexachlamys edulis (O. Berg)) powder obtained by foam‐mat drying,Influence of feeding state and frozen storage temperature on the lipid stability of Atlantic mackerel (Scomber scombrus),Changes in bioactive compounds and their relationship to antioxidant activity in white sufu during manufacturing.