期刊： INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2022; 25 (1)
Craft beer is attracting growing attention and appreciation from consumers following the upgrade of consumption level. The present study investigated ......
期刊： INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2022; 25 (1)
Thermal properties of lentil (Lens culinaris) and chickpea (Cicer arietinum L.) were determined experimentally and with predictive mechanistic models ......
期刊： INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2022; 25 (1)
To investigate the effect of different thawing methods on the quality of frozen cuttlefish, six different thawing methods were used: hydrostatic thawi......
期刊： INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2022; 25 (1)
In the present study, commercial cocoa powders with different cocoa fat contents were studied. It was found that the cocoa powders' flow patterns were......
期刊： INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2022; 25 (1)
The cell wall is a non-starch polysaccharide and consists of various bioactive moieties. In addition, it has many functional and nutraceutical propert......
期刊： INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2022; 25 (1)
The texture of yams is a key determinant in the selection of yams for boiled and pounded yams. This study was conducted to quantify pectin from local ......
期刊： INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2022; 25 (1)
A single-use of the corn starch-based bionanocomposite film has several weaknesses, such as stiffness, ease of brittleness, and low moisture barrier p......
期刊： INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2022; 25 (1)
The mechanical characteristics of apples are crucial to the mechanization of apple production. In this study, the mechanical characteristics of the Fu......
期刊： INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2022; 25 (1)
Cheddar cheese is a source of a variety of biologically active peptides and free amino acids (FAAs), which contribute to the cheese aroma, flavors, an......
期刊： INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2022; 25 (1)
Anthocyanins are abundant phytochemicals in nature that draw the public interest not only in their health effects, such as antioxidant, anti-inflammat......
期刊： INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2022; 25 (1)
Durum wheat semolina is the preferable ingredient for pasta products preparation. However, it has low protein quality, micronutrient and fiber composi......
期刊： INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2022; 25 (1)
Sorghum (Sorghum bicolor L.) is ranked five cereal crop worldwide. It belongs to the Poaceae family and is formally part of plant-derived food. Nutrit......
期刊： INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2022; 25 (1)
The objective of this work was to study the application of high-pressure processing (HPP) on the quality change and extending the shelf-life of yellow......
期刊： INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2022; 25 (1)
Honey is a sweet natural product synthesized from nectars of flowers by different types of honey bees. It has been used as medicine in different cultu......
期刊： INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2022; 25 (1)
Pectin degradation in the cell walls and middle lamella greatly affects the texture and the quality of the fruit including the taste and storage time.......
