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 (5)
To study the causes of beany off-flavor regeneration after fermented soymilk was thermal treated. Hexanal was soymilk beany off-flavor and analyzed us......
期刊： JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (10)
Chitosan oligosaccharide (COS) is a cationic saccharide and one of the most abundant natural resources, which could be a promising agent to achieve th......
期刊： JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (10)
Soy hull polysaccharides (SHP) have superior physicochemical properties, such as emulsification, stability, dispersibility, and high solubility, and a......
期刊： JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (11)
The fumigation treatment with oregano essential oil (OEO) was applied to inactivate Aspergillus flavus (A. flavus) and its mechanism was studied. Resu......
期刊： JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (11)
Five types of drying methods were demonstrated to dry corn silks and their effects on the constitution of phenolic and antioxidant capacities were ana......
期刊： JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (11)
Effective use of okara (soybean residue) requires more application aspects to increase its value. The production of enzyme preparations by okara ferme......
期刊： JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (1)
Rosa roxburghii Tratt residue is rich in dietary fiber and a variety of active substances, but its dietary fiber is mainly insoluble dietary fiber, an......
期刊： JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (1)
Asparagus is a perennial herb rich in multiple nutrients; however, the utilization of asparagus is lower on account of one-third part of the asparagus......
期刊： JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (1)
An investigation of the changes in the properties of starch due to mechanical and thermal effects was taken. The milling temperature and time were str......
期刊： JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (2)
The effects of different plant extracts (lotus leaf, chrysanthemum, and lemon) on the quality, lipid oxidation, fatty acid composition, and volatile c......
期刊： JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (4)
Angiotensin convening enzyme (ACE) inhibitory peptides can inhibit ACE effectively, which is crucial to regulating blood pressure. Many studies on the......
期刊： JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (3)
Soy protein isolate, soy protein hydrolysate (SPH), and texturized soy protein (TSP) were used to fortify flour nutrition, and the rheological propert......
期刊： JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (3)
Gluten-free cookies (GFCs) are promoted for avoiding gluten-related celiac disease. Requirement of protein/lysine enhancement in rice GFCs encouraged ......
期刊： JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (6)
This paper introduced a novel olfactory visualization freshness sensor array prepared by dropping pH indicators on UV lithography hydrophilic-hydropho......
