期刊： JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022; 59 (2)
Adding essential oil into the gelatin-based film can enhance the antibacterial activity of the film, but excessive amounts of addition will bring the ......
期刊： JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022; 59 (5)
The N-nitrosamine (NA) concentrations and types in raw chicken and duck meats of different parts and seasons were estimated by headspace solid-phase m......
期刊： JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022; 59 (11)
Resveratrol, the most widely studied phytoalexin, derived from the skin of grapes and other fruits. Evidence from numerous studies have confirmed its ......
期刊： JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022; 59 (1)
In this paper, the components of Zanthoxylum bungeanum Maxim. essential oil (ZBMEO) were analyzed. The efficacy of different concentrations of ZBMEO o......
期刊： JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022; 59 (2)
The gel was prepared by thermal induction of egg yolk powder as raw material in this study. Firstly, the lipid component of egg yolk powder gel and th......
期刊： JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022; 59 (7)
One of the most troublesome postharvest diseases of citrus fruits is sour rot, caused by Geotrichum citri-aurantii. Sour rot reduces the shelf life of......
期刊： JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022; 59 (11)
Nootkatone is an important functional sesquiterpene, which can be obtained by the biotransformation of valencene. It is increasingly important because......
期刊： JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022; 59 (9)
In this study, headspace solid-phase micro-extraction (HS-SPME) coupled with GC-MS was used to analyze the trend of volatile compounds in fresh and ox......
期刊： JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022; 59 (10)
This study aimed to evaluate the jujube juice treated by four different sterilization treatments as substrates for producing a probiotic beverage ferm......
期刊： JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022; 59 (1)
Pingwu Fuzhuan brick tea (PWT) is considered the Sichuan western road border-selling tea. The taste and quality of Fuzhuan brick tea (FBT) is greatly ......
期刊： JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022; 59 (1)
The effects of an edible coating, based on konjac glucomannan (KG) incorporated with pomegranate peel extracts (PE), on the physicochemical and nutrit......
期刊： JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022; 59 (1)
To investigate the effects of inoculation ratio, concentration, and sequence of selected Metschnikowia agaves P3-3 and commercial Saccharomyces cerevi......
期刊： JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022; 59 (6)
We compared antioxidant activity of the synthetic peptide Val-Leu-Leu-Tyr-Gln-Asp-His-Cys-His (VLLYQDHCH), sea cucumber peptide Val-Leu-Leu-Tyr (VLLY)......
期刊： JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022; 59 (7)
Wheat flour was extruded using a single- and double-screw extruder at 130, 150, and 170 degrees C, respectively, to determine the effect of extrusion ......
期刊： JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022; 59 (1)
In this paper, the free Phospholipase A(1) (PLA(1)) was immobilized on a magnetic carrier. The average particle diameter of the magnetic carrier was 9......
