期刊： INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022; 57 (12)
Although the characterisation of volatile compounds in silver carp (Hypophthalmichthys molitrix) have been studied, their respective contribution to s......
期刊： INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022; 57 (4)
The aim of this study was to study the effects of twelve varieties of japonica rice flour on the gluten protein composition and structure of wheat dou......
期刊： INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022; 57 (4)
Buckwheat hulls (BWH) are a lignocellulosic material with valuable nutrient contents, especially rutin and dietary fibre, which are worth exploring fr......
期刊： INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022; 57 (1)
Microcapsules produced from well-defined emulsion templates are an interesting alternative for lipid encapsulation. This work aimed to produce microca......
期刊： INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022; 57 (1)
Pulsed vacuum impregnated trehalose to improve the physicochemical quality of frozen-thawed kiwifruit was investigated. Kiwifruits were treated by pul......
期刊： INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022; 57 (1)
As no investigation has so far been made to study the effect of superheated steam (SHS) roasting in comparison to that of hot air (HA) roasting on bio......
期刊： INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022; 57 (1)
This study explored the gelling and structural properties of partially gelatinised potato starch before and after reheating in response to their initi......
期刊： INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022; 57 (1)
In this study, the structural, physicochemical and digestion characteristics of finger millet-resistant starch (FRS) prepared by ultrasonic (UP-FRS), ......
期刊： INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022; 57 (1)
In addition to the capacity of high-pressure processing (HPP) to preserve fruits, recent studies highlight the ability of this technology to increase ......
期刊： INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022; 57 (4)
Resistant starch (RS) content could be altered by the processing method, including pre-treatment, cooking method and storage conditions. This study de......
期刊： INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022; 57 (2)
Chlorogenic acid (CA) is one of the major polyphenols in fruit that contributes to most bioactivities. However, it is susceptible to isomerisation and......
期刊： INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022; 57 (2)
Yeast extract (YE) is a kind of umami additives used in fermented condiments, it also has special yeasty flavour (YF), which is not widely accepted by......
期刊： INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022; 57 (2)
Gold nanoparticles (AuNPs) exhibit red colour and is suitable for development of indicators based on colour change. This work investigated the influen......
期刊： INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022; 57 (4)
This study mainly explored that the influence of wheat starch source on the rheology behaviours and structural properties of gluten-starch dough, and ......
期刊： INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022; 57 (2)
There is an increasing demand for gluten-free foods; however, standard gluten-free foods are deficient in nutrients. This study investigated the use o......
