期刊： LWT-FOOD SCIENCE AND TECHNOLOGY, 2022; 170 ()
An attractive strategy for quantitative analysis of the grain mixtures for black sesame paste was proposed in this research by combined application of......
期刊： LWT-FOOD SCIENCE AND TECHNOLOGY, 2022; 169 ()
Flaxseed marc, a by-product during oil extraction, has high nutritional value. This study evaluated the potential usage of flaxseed marc flour in brea......
期刊： LWT-FOOD SCIENCE AND TECHNOLOGY, 2022; 171 ()
This work aimed to evaluate antioxidant and antimicrobial activity and action of selected wild berry (Rubus coreanus) for utilization. Wild berry was ......
期刊： LWT-FOOD SCIENCE AND TECHNOLOGY, 2022; 172 ()
This study aimed to assess the changes in metabolites from beef exudates (EXU), to reveal the potential of its application in determining beef quality......
期刊： LWT-FOOD SCIENCE AND TECHNOLOGY, 2022; 171 ()
The study aims to reveal the formation pathways of main aroma volatile compounds of sea bass during baking processing. Total of 3 heat treatments were......
期刊： LWT-FOOD SCIENCE AND TECHNOLOGY, 2022; 153 ()
Potato protein (PP) was modified with laccase or tyrosinase to obtain covalent cross-linking structures, and then the blends of native/enzyme-treated ......
期刊： LWT-FOOD SCIENCE AND TECHNOLOGY, 2022; 153 ()
Camellia oil has a high content of unsaturated fatty acids and active ingredients, but it is unstable during production, storage, and application. Cam......
期刊： LWT-FOOD SCIENCE AND TECHNOLOGY, 2022; 154 ()
A comparison study has been performed to analyze the chemical compositions, antioxidant activity, thermal and rheological behaviors of macadamia (Maca......
期刊： LWT-FOOD SCIENCE AND TECHNOLOGY, 2022; 154 ()
Functions of microencapsulated procyanidins by extruding starch (MPS) in maintaining the quality of chicken sausages stored at 4 degrees C for 28 days......
期刊： LWT-FOOD SCIENCE AND TECHNOLOGY, 2022; 154 ()
The study assessed the effects of industrialized sterilization (boiling and autoclaving) on proteins immunoreactivity, composition and conformation of......
期刊： LWT-FOOD SCIENCE AND TECHNOLOGY, 2022; 154 ()
Red-light withering (RLW) was shown to improve the aroma of summer-autumn black tea, probably due to the increase in the content of main floral aroma ......
期刊： LWT-FOOD SCIENCE AND TECHNOLOGY, 2022; 154 ()
This study investigated the extraction, structure and antioxidant activity of turmeric polysaccharides (TPs). A crude polysaccharide yield of 2.23 g/1......
期刊： LWT-FOOD SCIENCE AND TECHNOLOGY, 2022; 154 ()
In this study, starch citrates were synthesized by superheated steam (SS) treatment without changing the granule structure of starch. The degree of su......
期刊： LWT-FOOD SCIENCE AND TECHNOLOGY, 2022; 155 ()
Corn oil and Lactococcus laths (L. lactis) were selected for improving the sourdough bread aroma, and their effect on bread flavor was studied. Volati......
期刊： LWT-FOOD SCIENCE AND TECHNOLOGY, 2022; 155 ()
A degumming protocol, which utilized sodium chloride solution (SCS), was developed to remove phospholipids (PLs) and retain the flavor of fragrant rap......
