期刊： LWT-FOOD SCIENCE AND TECHNOLOGY, 2022; 170 ()
An attractive strategy for quantitative analysis of the grain mixtures for black sesame paste was proposed in this research by combined application of......
期刊： LWT-FOOD SCIENCE AND TECHNOLOGY, 2022; 170 ()
1,3-Diacylglycerols (1,3-DAG) are minor components in edible oils with potential for the management of overweight and obesity. In this work, 1,3-DAG c......
期刊： LWT-FOOD SCIENCE AND TECHNOLOGY, 2022; 169 ()
Asparagus (Asparagus officinalis L.) is a widely consumed vegetable with high nutritional value and health benefits. However, little is known about ho......
期刊： LWT-FOOD SCIENCE AND TECHNOLOGY, 2022; 169 ()
Flaxseed marc, a by-product during oil extraction, has high nutritional value. This study evaluated the potential usage of flaxseed marc flour in brea......
期刊： LWT-FOOD SCIENCE AND TECHNOLOGY, 2022; 169 ()
Our aim in this study was to outline phenolic and color characteristic that characterize the labeled unifloral resin spurge (Euphorbia resinifera) hon......
期刊： LWT-FOOD SCIENCE AND TECHNOLOGY, 2022; 171 ()
This work aimed to evaluate antioxidant and antimicrobial activity and action of selected wild berry (Rubus coreanus) for utilization. Wild berry was ......
期刊： LWT-FOOD SCIENCE AND TECHNOLOGY, 2022; 172 ()
This study aimed to assess the changes in metabolites from beef exudates (EXU), to reveal the potential of its application in determining beef quality......
期刊： LWT-FOOD SCIENCE AND TECHNOLOGY, 2022; 171 ()
The study aims to reveal the formation pathways of main aroma volatile compounds of sea bass during baking processing. Total of 3 heat treatments were......
期刊： LWT-FOOD SCIENCE AND TECHNOLOGY, 2022; 153 ()
Biological activities have been attributed to selenium (Se)-enriched germinated chickpeas, therefore, scaling-up is an upcoming process. Different dos......
期刊： LWT-FOOD SCIENCE AND TECHNOLOGY, 2022; 153 ()
Potato protein (PP) was modified with laccase or tyrosinase to obtain covalent cross-linking structures, and then the blends of native/enzyme-treated ......
期刊： LWT-FOOD SCIENCE AND TECHNOLOGY, 2022; 153 ()
In this work, xanthan gum-based films incorporating clove, cinnamon, and oregano essential oils (EO) were proposed as potential natural antimicrobial ......
期刊： LWT-FOOD SCIENCE AND TECHNOLOGY, 2022; 153 ()
Camellia oil has a high content of unsaturated fatty acids and active ingredients, but it is unstable during production, storage, and application. Cam......
期刊： LWT-FOOD SCIENCE AND TECHNOLOGY, 2022; 154 ()
In this study, oleogels were prepared by mixing canola oil and two concentrations of carnauba wax at 5 g/100 g and 10 g/100 g. Chicken breast samples ......
期刊： LWT-FOOD SCIENCE AND TECHNOLOGY, 2022; 154 ()
A comparison study has been performed to analyze the chemical compositions, antioxidant activity, thermal and rheological behaviors of macadamia (Maca......
期刊： LWT-FOOD SCIENCE AND TECHNOLOGY, 2022; 154 ()
Functions of microencapsulated procyanidins by extruding starch (MPS) in maintaining the quality of chicken sausages stored at 4 degrees C for 28 days......
