期刊： ITALIAN JOURNAL OF FOOD SCIENCE, 2022; 34 (2)
Bottle gourd (Lagenaria siceraria) is a naturally rich source of several phytochemicals that play a vital role in the prevention of diseases. In the p......
期刊： ITALIAN JOURNAL OF FOOD SCIENCE, 2022; 34 (3)
The effect of pulsed electric field (PEF) treatment on the cell membrane permeabilization of potato tissue and the quality of French fries was investi......
期刊： ITALIAN JOURNAL OF FOOD SCIENCE, 2022; 34 (3)
The central composite rotatable design was used to plan the experiments using feed moisture (FM) content, barrel temperature (BT), screw speed (SS), a......
期刊： ITALIAN JOURNAL OF FOOD SCIENCE, 2022; 34 (1)
Different colors of human breast milk (HBM) are reported in literature, and black milk is produced only during minocycline therapy. We herein report t......
期刊： ITALIAN JOURNAL OF FOOD SCIENCE, 2022; 34 (2)
Licorice (Glycyrrhiza glabra L.) is an essential herb in Chinese medicine, as well as a common ingredient in health foods and natural sweeteners. Liqu......
期刊： ITALIAN JOURNAL OF FOOD SCIENCE, 2022; 34 (3)
The aim of this research was to study the valorization of the date fruit by- product by conversion of date syrup into biopolymer polyhydroxybutyrate (......
期刊： ITALIAN JOURNAL OF FOOD SCIENCE, 2022; 34 (2)
There has been a growing interest in meat analog, microstructure characteristics, and anti-nutritional content obtained from soybean. High-moisture ex......
期刊： ITALIAN JOURNAL OF FOOD SCIENCE, 2022; 34 (1)
The purpose of the current research was to study the effects of 6-month frozen storage on the quality parameters and the phenolic profiles of flavoure......
期刊： ITALIAN JOURNAL OF FOOD SCIENCE, 2022; 34 (3)
The aim of this work was to investigate the effect of refreshments on the growth of endogenous microorganisms during liquid sourdough preparation by u......
期刊： ITALIAN JOURNAL OF FOOD SCIENCE, 2022; 34 (3)
Goji berries are the most cultivated fruit crop in Asian countries as they contain many nutrients and healthpromoting bioactive compounds. These healt......
期刊： ITALIAN JOURNAL OF FOOD SCIENCE, 2022; 34 (1)
The aims of the present study were to characterize physicochemical characteristics and chemical structures by Fourier Transform Infrared (FTIR), and m......
期刊： ITALIAN JOURNAL OF FOOD SCIENCE, 2022; 34 (3)
Ginger is a rhizome of the family Zingiberaceae and is one of the most commonly used spices in food and bev-erages worldwide. The pharmacological acti......
期刊： ITALIAN JOURNAL OF FOOD SCIENCE, 2022; 34 (2)
Whey protein has been shown to prevent exercise-induced protein degradation and muscle damage. We hypothesized that whey protein would regulate muscle......
期刊： ITALIAN JOURNAL OF FOOD SCIENCE, 2022; 34 (3)
Chemoprevention with alternative approaches is emerging as a significant component of therapeutic regimen for the management of various diseases in hu......
期刊： ITALIAN JOURNAL OF FOOD SCIENCE, 2022; 34 (2)
Antimicrobial resistance has emerged as a major global concern for public health in the last two decades, which tends to compromise the existing drug ......
