期刊： JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (10)
In this study, physicochemical characteristics, mineral and polyphenolic composition, and anti-inflammatory and antimicrobial effects of wild cornelia......
期刊： JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (6)
Pigments obtained from microalgae, which can be used as food and food additives, thanks to their rich nutritional content, are used as colorants in ma......
期刊： JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (1)
Response surface methodology (RSM) was used to explore the best preparation conditions for low degree of substitution octenyl succinic starch ester (O......
期刊： JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (9)
Probiotics are useful microorganisms with health effects. Although the probiotic industry has grown dramatically over the past decade, their survival ......
期刊： JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (1)
This study intended to examine whether the volatile compounds, oxidation stability and fatty acid profile of soybean oil are influenced by the refinin......
期刊： JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (1)
Polyacrylamide (PAM) is effective in stabilizing aggregation and erosion of the soil which may lead to an improvement in growth and yield of plants li......
期刊： JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (2)
In this study, Soybeans dried after soaking (SDSs) were prepared for rapid tofu production, and quality and functional characteristics of SDS-tofu wer......
期刊： JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (2)
Mangoes are rich in vitamins, carotenes, organic acids (OA), and minerals. Sun, convective, microwave, and freeze-drying have been adopted for mango l......
期刊： JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (2)
The composite flour was produced with wheat flour, sweet potato flour, chick pea flour, and soybean flour (WF:SPF:CPF:SF) in the proportions of 100:0:......
期刊： JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (10)
This study investigates the potential of a pin to plate atmospheric plasma on the microbial decontamination of oat milk along with the changes in the ......
期刊： JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (3)
Lemons are a rich source of various bioactive compounds, which deteriorate rapidly with the progression of their storage period. The key objective of ......
期刊： JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (3)
The equilibrium moisture contents of mango sheets were determined at 40-60 degrees C and 11%-82% relative humidity (RH). The effects of RH and tempera......
期刊： JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (3)
A novel starch source from water chestnut (WCS) was used to develop composite film with polyvinyl alcohol (PVA) and different plasticizer's effects on......
期刊： JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (4)
This study aims to extract and determine the chemical compounds of Carum copticum (L.) and Iris pseudacorus L. essential oil and evaluate their antimi......
期刊： JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (4)
Teff is an underused cereal in the world, which presents interesting nutritional composition, especially amino acid profile and mineral content. It is......
