期刊: JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (10)
In this study, physicochemical characteristics, mineral and polyphenolic composition, and anti-inflammatory and antimicrobial effects of wild cornelia......
期刊: JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (6)
Pigments obtained from microalgae, which can be used as food and food additives, thanks to their rich nutritional content, are used as colorants in ma......
期刊: JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (1)
Response surface methodology (RSM) was used to explore the best preparation conditions for low degree of substitution octenyl succinic starch ester (O......
期刊: JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (9)
Probiotics are useful microorganisms with health effects. Although the probiotic industry has grown dramatically over the past decade, their survival ......
期刊: JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (1)
This study intended to examine whether the volatile compounds, oxidation stability and fatty acid profile of soybean oil are influenced by the refinin......
期刊: JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (1)
Polyacrylamide (PAM) is effective in stabilizing aggregation and erosion of the soil which may lead to an improvement in growth and yield of plants li......
期刊: JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (2)
In this study, Soybeans dried after soaking (SDSs) were prepared for rapid tofu production, and quality and functional characteristics of SDS-tofu wer......
期刊: JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (2)
Mangoes are rich in vitamins, carotenes, organic acids (OA), and minerals. Sun, convective, microwave, and freeze-drying have been adopted for mango l......
期刊: JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (2)
The composite flour was produced with wheat flour, sweet potato flour, chick pea flour, and soybean flour (WF:SPF:CPF:SF) in the proportions of 100:0:......
期刊: JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (10)
This study investigates the potential of a pin to plate atmospheric plasma on the microbial decontamination of oat milk along with the changes in the ......
期刊: JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (3)
Lemons are a rich source of various bioactive compounds, which deteriorate rapidly with the progression of their storage period. The key objective of ......
期刊: JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (3)
The equilibrium moisture contents of mango sheets were determined at 40-60 degrees C and 11%-82% relative humidity (RH). The effects of RH and tempera......
期刊: JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (3)
A novel starch source from water chestnut (WCS) was used to develop composite film with polyvinyl alcohol (PVA) and different plasticizer's effects on......
期刊: JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (4)
This study aims to extract and determine the chemical compounds of Carum copticum (L.) and Iris pseudacorus L. essential oil and evaluate their antimi......
期刊: JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (4)
Teff is an underused cereal in the world, which presents interesting nutritional composition, especially amino acid profile and mineral content. It is......