Food Science Technology, Vol.52 No.2 (2017)
- England, The Institute of Food Science and Technology, 2017,
- 291-571p. 28cm.
- Food Science Technology ; Vol.52 No.02 .
Antioxidant activity of predigested protein obtained from a range of farmed edible insects,Fruit snacks from raspberries: influence of drying parameters on colour degradation and bioactive potential,In vitro probiotic evaluation of potential antioxidant lactic acid bacteria isolated from idli batter fermented with Piper betle leaves,Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimp Pleoticus muelleri and their use as milk‐clotting enzymes for cheese manufacture,Comparing the efficiency of different food‐grade emulsifiers to form and stabilise orange oil‐in‐water beverage emulsions: influence of emulsifier concentration and storage time,Kernel‐based gluten contamination of gluten‐free oatmeal complicates gluten assessment as it causes binary‐like test outcomes,Improved peptide generation from milk fermented by heat‐shocked Lactobacillus helveticus,Effects of natural antioxidants in the improvement of corn oil quality: olive leaf vs. lemon balm,Ultrasound‐induced changes in physical and functional properties of whey proteins,Microwave–hot air drying applied to selected cassava cultivars: drying kinetics and sensory acceptance,Antimicrobial effect of an Undaria pinnatifida composite film containing vanillin against Escherichia coli and its application in the packaging of smoked chicken breast,Effects of chitosan coating combined with essential oils on quality and antioxidant enzyme activities of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C,Effect of ginger extract and vinegar on ATP metabolites, IMP‐related enzyme activity, reducing sugars and phosphorylated sugars in silver carp during postslaughter storage,Temperature alters the structure of membrane lipids and pulsed electric field (PEF) resistance of Salmonella Typhimurium,Seaweeds in yogurt and quark supplementation: influence of five dehydrated edible seaweeds on sensory characteristics,Effect of thermal processing on phenolic profiles and antioxidant activities in Castanea mollissima,Comparison of amino acids, biogenic amines and ammonium ion of wines made of different types of fruits,Authentication of Zhongning wolfberry with geographical indication by mineral profile,The impact of desmin on texture and water‐holding capacity of ice‐stored grass carp (Ctenopharyngodon idella) fillet,Modelling the evolution of oxidative browning during storage of white wines: effects of packaging and closures,Optimisation of pressurised liquid extraction for antioxidative polyphenolic compound from Momordica charantia using response surface methodology,Tuna oil and Mentha piperita oil emulsions and microcapsules stabilised by whey protein isolate and inulin: characterisation and stability,Antioxidant and anti‐acetylcholinesterase activities of anchovy (Coilia mystus) protein hydrolysates and their memory‐improving effects on scopolamine‐induced amnesia mice,Evaluation of potential interfering agents on in vitro methods for the determination of the antioxidant capacity in anthocyanin extracts,Encapsulation of probiotic Lactobacillus acidophilus by ionic gelation with electrostatic extrusion for enhancement of survival under simulated gastric conditions and during refrigerated storage,Immobilisation of pectinases into PVA gel for fruit juice application,Effect of virgin coconut oil cake on physical, textural, microbial and sensory attributes of muffins,Techno‐functional properties of wheat flour‐resistant starch mixtures applied to breadmaking,Inferring the role of microorganisms in water kefir fermentations.