期刊： FOOD SCIENCE AND BIOTECHNOLOGY, 2022; 31 (5)
The effects of concentration, temperature, and time on infusion of fluorescein into corn and waxy rice starches and their controlled release pattern w......
期刊： FOOD SCIENCE AND BIOTECHNOLOGY, 2022; 31 (4)
One of the major stored product pests, Indian meal moth causes the loss on the agriculture and food industries. This study was conducted to screen the......
期刊： FOOD SCIENCE AND BIOTECHNOLOGY, 2022; 31 (7)
In this study, the rice yogurt with various beans was developed using a mixture of rice saccharification solution as an artificial sweetener substitut......
期刊： FOOD SCIENCE AND BIOTECHNOLOGY, 2022; 31 (10)
Insect-based food is increasingly used and is a sustainable protein source provided by eco-friendly breeding respecting the animal welfare. The cricke......
期刊： FOOD SCIENCE AND BIOTECHNOLOGY, 2022; 31 (10)
Garlic (Allium sativum) is a potentially beneficial functional food that is extensively grown around the globe. We have investigated the effect of roa......
期刊： FOOD SCIENCE AND BIOTECHNOLOGY, 2022; 31 (11)
The aim of this study was to optimize the composition of catechin-loaded calcium pectinate gel (CPG) beads formed using internal gelation and to evalu......
期刊： FOOD SCIENCE AND BIOTECHNOLOGY, 2022; 31 (13)
Omega-3 fatty acids have many health benefits as they help to prevent and treat coronary artery disease, hypertension, diabetes mellitus, arthritis, a......
期刊： FOOD SCIENCE AND BIOTECHNOLOGY, 2022; 31 (1)
Non-nutritive sweeteners (NNS) are food additives that impart a sweet taste to food product with lower calories. Acesulfame potassium, aspartame, sodi......
期刊： FOOD SCIENCE AND BIOTECHNOLOGY, 2022; 31 (2)
Currently, gut microbiota living in the gastrointestinal tract, plays an important role in regulating host's sleep and circadian rhythms. As a tool, g......
期刊： FOOD SCIENCE AND BIOTECHNOLOGY, 2022; 31 (5)
Sour cream is a popular fermented dairy product and galactomannans are widely used in the food industry to improve texture and stability. In this stud......
期刊： FOOD SCIENCE AND BIOTECHNOLOGY, 2022; 31 (12)
Response of culturable microbes on the surface of apples treated with slightly alkaline electrolyzed water (SAIEW) is largely unexplored. Thus, the ai......
期刊： FOOD SCIENCE AND BIOTECHNOLOGY, 2022; 31 (13)
This study investigated the optimization of pea protein (PP) and citrus fiber (CF) contents with the goal of producing a clean-label plant-based stirr......
期刊： FOOD SCIENCE AND BIOTECHNOLOGY, 2022; 31 (3)
An indicator for freshness and quality measurement was utilized to perceive changes in freshness quality while storing chicken breasts. Visible color ......
期刊： FOOD SCIENCE AND BIOTECHNOLOGY, 2022; 31 (4)
Wheat (Triticum aestivum) has diverse uses in the food industry, and different cultivars have unique properties; therefore, it is important to select ......
期刊： FOOD SCIENCE AND BIOTECHNOLOGY, 2022; 31 (5)
Mycosporine-like amino acids (MAAs) such as shinorine and porphyra-334 from Porphyra spp. are bioactive compounds with strong photoprotective and anti......
