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Tytuł :
Structural characterization and antioxidant property of enzymatic-transesterification derivatives of (-)-epigallocatechin-3-O-gallate and vinyl laurate.
Autorzy :
Jiang C; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.; School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.
Wang L; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.; School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.
Huang X; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.; School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.
Zhu S; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.
Ma C; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.; School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.
Wang H; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.; School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.
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Źródło :
Journal of food science [J Food Sci] 2021 Sep 23. Date of Electronic Publication: 2021 Sep 23.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Identification and characterization of antioxidant peptides obtained from the bioaccessible fraction of α-lactalbumin hydrolysate.
Autorzy :
Báez J; Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay.; Graduate Program in Chemistry, Facultad de Química, Universidad de la República, Montevideo, Uruguay.
Fernández-Fernández AM; Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay.
Tironi V; Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), Comisión de Investigaciones Científicas (CIC-PBA) and Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET- CCT La Plata), La Plata, Argentina.
Bollati-Fogolín M; Cell Biology Unit, Institut Pasteur de Montevideo, Montevideo, Uruguay.
Añón MC; Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), Comisión de Investigaciones Científicas (CIC-PBA) and Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET- CCT La Plata), La Plata, Argentina.
Medrano-Fernández A; Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay.
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Źródło :
Journal of food science [J Food Sci] 2021 Sep 21. Date of Electronic Publication: 2021 Sep 21.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Comparison of phytochemical profiles, antioxidant and antiproliferative activities in Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruits.
Autorzy :
Xia W; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
Gong E; School of Public Health and Health Management, Gannan Medical University, Ganzhou, Jiangxi, China.
Lin Y; Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong, China.
Li T; Department of Food Science, Cornell University, Ithaca, New York, USA.
Lian F; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
Zheng B; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
Liu RH; Department of Food Science, Cornell University, Ithaca, New York, USA.
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Źródło :
Journal of food science [J Food Sci] 2021 Sep 21. Date of Electronic Publication: 2021 Sep 21.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Modeling relationship between protein oxidation and denaturation and texture, moisture loss of bighead carp (Aristichthys Nobilis) during frozen storage.
Autorzy :
Lu H; College of Bioscience and Engineering, Hebei University of Economics and Business, Shijiazhuang, PR China.
Liang Y; College of Bioscience and Engineering, Hebei University of Economics and Business, Shijiazhuang, PR China.
Zhang L; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China.
Shi J; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China.
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Źródło :
Journal of food science [J Food Sci] 2021 Sep 21. Date of Electronic Publication: 2021 Sep 21.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Osmotic, osmovacuum, sonication, and osmosonication pretreatment on the infrared drying of Ginkgo seed slices: Mass transfer, mathematical modeling, drying, and rehydration kinetics and energy consumption.
Autorzy :
Boateng ID; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China.; Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, Missouri, USA.
Yang XM; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China.
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Źródło :
Journal of food science [J Food Sci] 2021 Sep 21. Date of Electronic Publication: 2021 Sep 21.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Synergistic anti-oxidative and antimicrobial effects of oat phenolic compounds and ascorbate palmitoyl on fish balls during cold storage.
Autorzy :
Shi R; College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, Zhejiang Province, P. R. China.
Li Y; College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, Zhejiang Province, P. R. China.
Liu L; College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, Zhejiang Province, P. R. China.
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Źródło :
Journal of food science [J Food Sci] 2021 Sep 21. Date of Electronic Publication: 2021 Sep 21.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Sensory methodology in product optimization of cold smoked Atlantic salmon (Salmo salar L.) processed with atomized purified condensed smoke.
Autorzy :
Waldenstrøm L; Department of Biotechnology and Food Science, NTNU - Norwegian University of Science and Technology, Trondheim, Norway.
Gaarder MØ; Department of Consumer and Sensory Sciences, Nofima AS, Ås, Norway.
Lerfall J; Department of Biotechnology and Food Science, NTNU - Norwegian University of Science and Technology, Trondheim, Norway.
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Źródło :
Journal of food science [J Food Sci] 2021 Sep 21. Date of Electronic Publication: 2021 Sep 21.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Synthesis and characterization of tracers and development of a fluorescence polarization immunoassay for amantadine with high sensitivity in chicken.
Autorzy :
Guo L; College of Veterinary Medicine, China Agricultural University, Beijing Key Laboratory of Detection Technology for Animal-Derived Food, Beijing Laboratory for Food Quality and Safety, Beijing, People's Republic of China.
Liu M; College of Veterinary Medicine, China Agricultural University, Beijing Key Laboratory of Detection Technology for Animal-Derived Food, Beijing Laboratory for Food Quality and Safety, Beijing, People's Republic of China.
Li Q; College of Veterinary Medicine, China Agricultural University, Beijing Key Laboratory of Detection Technology for Animal-Derived Food, Beijing Laboratory for Food Quality and Safety, Beijing, People's Republic of China.
Dong B; College of Veterinary Medicine, China Agricultural University, Beijing Key Laboratory of Detection Technology for Animal-Derived Food, Beijing Laboratory for Food Quality and Safety, Beijing, People's Republic of China.
Li H; College of Veterinary Medicine, China Agricultural University, Beijing Key Laboratory of Detection Technology for Animal-Derived Food, Beijing Laboratory for Food Quality and Safety, Beijing, People's Republic of China.
Mari GM; College of Veterinary Medicine, China Agricultural University, Beijing Key Laboratory of Detection Technology for Animal-Derived Food, Beijing Laboratory for Food Quality and Safety, Beijing, People's Republic of China.
Liu R; College of Veterinary Medicine, China Agricultural University, Beijing Key Laboratory of Detection Technology for Animal-Derived Food, Beijing Laboratory for Food Quality and Safety, Beijing, People's Republic of China.
Yu W; College of Veterinary Medicine, China Agricultural University, Beijing Key Laboratory of Detection Technology for Animal-Derived Food, Beijing Laboratory for Food Quality and Safety, Beijing, People's Republic of China.
Yu X; College of Veterinary Medicine, China Agricultural University, Beijing Key Laboratory of Detection Technology for Animal-Derived Food, Beijing Laboratory for Food Quality and Safety, Beijing, People's Republic of China.
Wang Z; College of Veterinary Medicine, China Agricultural University, Beijing Key Laboratory of Detection Technology for Animal-Derived Food, Beijing Laboratory for Food Quality and Safety, Beijing, People's Republic of China.
Zhang S; College of Veterinary Medicine, China Agricultural University, Beijing Key Laboratory of Detection Technology for Animal-Derived Food, Beijing Laboratory for Food Quality and Safety, Beijing, People's Republic of China.
Shen J; College of Veterinary Medicine, China Agricultural University, Beijing Key Laboratory of Detection Technology for Animal-Derived Food, Beijing Laboratory for Food Quality and Safety, Beijing, People's Republic of China.
Wen K; College of Veterinary Medicine, China Agricultural University, Beijing Key Laboratory of Detection Technology for Animal-Derived Food, Beijing Laboratory for Food Quality and Safety, Beijing, People's Republic of China.
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Źródło :
Journal of food science [J Food Sci] 2021 Sep 21. Date of Electronic Publication: 2021 Sep 21.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Preparation and properties of chitosan-based bacteriostatic agents and their application in strawberry bacteriostatic preservation.
Autorzy :
Liu L; College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China.
Zhu L; College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China.
Zhang S; College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China.
Ma Y; College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China.
Wang L; College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China.
Wang H; College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China.
Niu X; College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China.
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Źródło :
Journal of food science [J Food Sci] 2021 Sep 17. Date of Electronic Publication: 2021 Sep 17.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Relationship between flavor and energy status in shiitake mushroom (Lentinula edodes) harvested at different developmental stages.
Autorzy :
Liu Q; Institute of Plant Nutrition, Agricultural Resources and Environmental Science, Henan Academy of Agricultural Sciences, Zhengzhou, China.
Hu S; Institute of Plant Nutrition, Agricultural Resources and Environmental Science, Henan Academy of Agricultural Sciences, Zhengzhou, China.
Song Z; Institute of Plant Nutrition, Agricultural Resources and Environmental Science, Henan Academy of Agricultural Sciences, Zhengzhou, China.
Cui X; Institute of Plant Nutrition, Agricultural Resources and Environmental Science, Henan Academy of Agricultural Sciences, Zhengzhou, China.
Kong W; Institute of Plant Nutrition, Agricultural Resources and Environmental Science, Henan Academy of Agricultural Sciences, Zhengzhou, China.
Song K; Institute of Plant Nutrition, Agricultural Resources and Environmental Science, Henan Academy of Agricultural Sciences, Zhengzhou, China.
Zhang Y; Institute of Plant Nutrition, Agricultural Resources and Environmental Science, Henan Academy of Agricultural Sciences, Zhengzhou, China.
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Źródło :
Journal of food science [J Food Sci] 2021 Sep 17. Date of Electronic Publication: 2021 Sep 17.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
On the validity of longitudinal comparisons of central location consumer testing results prior to COVID-19 versus home use testing data during the pandemic.
Autorzy :
Shi M; Department of Food Science, Cornell University, Ithaca, New York, USA.
Stelick A; Department of Food Science, Cornell University, Ithaca, New York, USA.
Licker S; Department of Food Science, Cornell University, Ithaca, New York, USA.
Dando R; Department of Food Science, Cornell University, Ithaca, New York, USA.
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Źródło :
Journal of food science [J Food Sci] 2021 Sep 17. Date of Electronic Publication: 2021 Sep 17.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
The effect of Vaccinium bracteatum Thunb. leaves addition on antioxidant capacity, physicochemical properties, and in vitro digestibility of rice extrudates.
Autorzy :
Fu X; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.; School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.
Liu Q; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.; School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.
Xu E; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China.
Yang Y; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.; School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.
Zhu K; Shandong Zhushi Pharmaceutical Group Co., Ltd, Heze, People's Republic of China.
Jin Z; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.; School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, People's Republic of China.
Jiao A; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.; School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, People's Republic of China.
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Źródło :
Journal of food science [J Food Sci] 2021 Sep 14. Date of Electronic Publication: 2021 Sep 14.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Desalination of duck egg white by biocoagulation to obtain peptide-ferrous chelate as iron delivery system: Preparation, characterization, and Fe2+ release evaluation in vitro.
Autorzy :
Shi Q; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, People's Republic of China.
Wei M; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, People's Republic of China.; School of Food Science & Technology, Nanchang University, Nanchang, People's Republic of China.
Chen H; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, People's Republic of China.; Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang, People's Republic of China.
Gao J; School of Food Science & Technology, Nanchang University, Nanchang, People's Republic of China.
Tong P; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, People's Republic of China.
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Źródło :
Journal of food science [J Food Sci] 2021 Sep 14. Date of Electronic Publication: 2021 Sep 14.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Effect of infrared radiation on activity and conformation of polyphenol oxidase from Acetes chinensis.
Autorzy :
Zhang J; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China.; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China.
Zhou G; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China.
Chen L; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China.
Sun L; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China.
Fei L; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China.
Lyu F; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China.; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China.
Ding Y; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China.; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China.
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Źródło :
Journal of food science [J Food Sci] 2021 Sep 14. Date of Electronic Publication: 2021 Sep 14.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Effect of vacuum frying and atmospheric frying on the quality and protein oxidation of squid (Loligo chinensis).
Autorzy :
Pei Z; Hainan Provincial Engineering Research Center of Aquatic Resources Efficient Utilization in the South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou, P. R. China.; Collaborative Innovation Center of Marine Food Deep Processing, College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, P. R. China.
Ma T; Hainan Provincial Engineering Research Center of Aquatic Resources Efficient Utilization in the South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou, P. R. China.
Wen P; Collaborative Innovation Center of Marine Food Deep Processing, College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, P. R. China.
Xue C; Collaborative Innovation Center of Marine Food Deep Processing, College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, P. R. China.
Feng A; Hainan Provincial Engineering Research Center of Aquatic Resources Efficient Utilization in the South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou, P. R. China.
Li C; Hainan Provincial Engineering Research Center of Aquatic Resources Efficient Utilization in the South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou, P. R. China.
Xu Y; Collaborative Innovation Center of Marine Food Deep Processing, College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, P. R. China.
Shen X; Hainan Provincial Engineering Research Center of Aquatic Resources Efficient Utilization in the South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou, P. R. China.
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Źródło :
Journal of food science [J Food Sci] 2021 Sep 14. Date of Electronic Publication: 2021 Sep 14.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Preparation of highly purified oleuropein by combinative technology off line of HSCCC-PHPLC based on dual wavelength.
Autorzy :
Wang N; CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, Gansu, P. R. China.; Qingdao Center of Resource Chemistry & New Materials, Qingdao, Shandong, P. R. China.
Pei D; CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, Gansu, P. R. China.; Qingdao Center of Resource Chemistry & New Materials, Qingdao, Shandong, P. R. China.
Liu Y; Institute of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou, Gansu, P. R. China.
Wei J; CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, Gansu, P. R. China.; Qingdao Center of Resource Chemistry & New Materials, Qingdao, Shandong, P. R. China.
Huang X; CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, Gansu, P. R. China.; Qingdao Center of Resource Chemistry & New Materials, Qingdao, Shandong, P. R. China.
Di D; CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, Gansu, P. R. China.; Qingdao Center of Resource Chemistry & New Materials, Qingdao, Shandong, P. R. China.
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Źródło :
Journal of food science [J Food Sci] 2021 Sep 14. Date of Electronic Publication: 2021 Sep 14.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Influence of tannins, human saliva, and the interaction between them on volatility of aroma compounds in a model wine.
Autorzy :
Lyu J; Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, P.R. China.; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P.R. China.
Chen S; Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, P.R. China.; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P.R. China.
Xu Y; Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, P.R. China.; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P.R. China.
Li J; Center of Science and Technology, ChangYu Group Company Ltd., Yantai, Shandong, P.R. China.
Nie Y; Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, P.R. China.; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P.R. China.
Tang K; Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, P.R. China.; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P.R. China.
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Źródło :
Journal of food science [J Food Sci] 2021 Sep 14. Date of Electronic Publication: 2021 Sep 14.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Effect of yerba mate (Ilex paraguariensis) leaves on dough properties, antioxidant activity, and bread quality using whole wheat flour.
Autorzy :
Santetti GS; Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Florianópolis, Santa Catarina, 88034-001, Brazil.
Dacoreggio MV; Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Florianópolis, Santa Catarina, 88034-001, Brazil.
Silva ACM; Curso de Graduação em Engenharia de Alimentos, Universidade de Passo Fundo, Passo Fundo, Rio Grande do Sul, Brazil.
Biduski B; Departamento de Ciência e Tecnologia de Alimentos, Universidade de Passo Fundo, Rio Grande do Sul, Passo Fundo, Rio Grande do Sul, Brazil.
Bressiani J; Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Rio Grande do Sul, Pelotas, Rio Grande do Sul, Brazil.
Oro T; Departamento de Ciência e Tecnologia de Alimentos, Universidade de Passo Fundo, Rio Grande do Sul, Passo Fundo, Rio Grande do Sul, Brazil.
de Francisco A; Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Florianópolis, Santa Catarina, 88034-001, Brazil.
Gutkoski LC; Programa de Pós-Graduação em Alimentos e Nutrição (PPGAN), Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Rio de Janeiro, Rio de Janeiro, Brazil.
Amboni RDMC; Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Florianópolis, Santa Catarina, 88034-001, Brazil.
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Źródło :
Journal of food science [J Food Sci] 2021 Sep 14. Date of Electronic Publication: 2021 Sep 14.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Nanoparticle-stabilized encapsulation of borneol and citral: Physicochemical characteristics, storage stability, and enhanced antibacterial activities.
Autorzy :
Wang W; School of Food Science and Engineering, South China University of Technology, Guangzhou, China.; Sino-Singapore International Joint Research Institute, Guangzhou, China.
Ren Z; Operation Development Center, Haid Group, Guangzhou, China.
Wang L; College of Food Science, South China Agricultural University, Guangzhou, China.
Cai Y; School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
Ma H; Department of Biomedical and Pharmaceutical Sciences, College of Pharmacy, University of Rhode Island, Kingston, Rhode Island, USA.
Fang L; Sino-Singapore International Joint Research Institute, Guangzhou, China.; School of Materials Science and Engineering, South China University of Technology, Guangzhou, China.
Su J; School of Food Science and Engineering, South China University of Technology, Guangzhou, China.; Sino-Singapore International Joint Research Institute, Guangzhou, China.; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China.
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Źródło :
Journal of food science [J Food Sci] 2021 Sep 14. Date of Electronic Publication: 2021 Sep 14.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Mineral content, fatty acid composition, and volatile compounds of gluten-free tarhana formulated with different cereal and pulse flours.
Autorzy :
Çalışkan Koç G; Food Technology Program, Eşme Vocational School, Eşme, Uşak University, Uşak, Turkey.
Tekgül Y; Food Processing Department, Köşk Vocational School, Aydın Adnan Menderes University, Aydın, Turkey.
Erten ES; Food Engineering Department, Engineering Faculty, Aydın Adnan Menderes University, Aydın, Turkey.
Akdoğan A; Food Engineering Department, Engineering and Natural Sciences Faculty, Gümüşhane University, Gümüşhane, Turkey.
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Źródło :
Journal of food science [J Food Sci] 2021 Sep 12. Date of Electronic Publication: 2021 Sep 12.
Typ publikacji :
Journal Article
Czasopismo naukowe

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