A large-scale comparison of meat quality and intramuscular fatty acid composition among three Chinese indigenous pig breeds
Publication date: Available online 11 May 2020Source: Meat ScienceAuthor(s): Yizhong Huang, Lisheng Zhou, Junjie Zhang, Xianxian Liu, Yifeng Zhang, Liping Cai, Wanchang Zhang, Leilei Cui, Jie Yang, Jiuxiu Ji, Shijun Xiao, Huashui Ai, Congying Chen, Junwu Ma, Bin Yang, Lusheng Huang (Source: Meat Science)
Source: Meat Science - May 13, 2020 Category: Food Science Source Type: research

Ante-and post-mortem strategies to improve the meat quality of high-value muscles harvested from farmed male common eland (Taurotragus oryx)
Publication date: Available online 11 May 2020Source: Meat ScienceAuthor(s): Tersia Needham, Radim Kotrba, Louwrens C. Hoffman, Daniel Bureš (Source: Meat Science)
Source: Meat Science - May 13, 2020 Category: Food Science Source Type: research

Fabrication and characterization of resveratrol-loaded gliadin nanoparticles stabilized by gum Arabic and chitosan hydrochloride
Publication date: July 2020Source: LWT, Volume 129Author(s): Weihao Wu, Xiangzhen Kong, Caimeng Zhang, Yufei Hua, Yeming Chen, Xingfei Li (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

Purification, chemical analysis and antioxidative activity of polysaccharides from pH-modified citrus pectin after dialyzation
Publication date: June 2020Source: LWT, Volume 128Author(s): Tao Zhang, Ming Shuai, Pengcheng Ma, Jian Huang, Chengxin Sun, Xiaodong Yao, Zehui Chen, Xun Min, Shengkai Yan (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

Influence of simulated grape crushing process on phenolic compounds extraction, astringency and color of Cabernet Sauvignon model wine
Publication date: June 2020Source: LWT, Volume 128Author(s): Qianting Zhang, Tongguo Chen, Xiaoyu Wang, Pengtao Zhao, Xiaoqing Lei, Pei Liu, Huanhuan Yuan, Yurong Guo (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

Effect of steam explosion on physicochemical properties and fermentation characteristics of sorghum (Sorghum bicolor (L.) Moench)
Publication date: Available online 12 May 2020Source: LWTAuthor(s): Guozhong Zhao, Geling Kuang, Yurong Wang, Yunping Yao, Jian Zhang, Zhi-Hui Pan (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

Freeze-dried celery as an indirect source of nitrate in cold-smoked sausages: Effect on safety and color formation
Publication date: Available online 12 May 2020Source: LWTAuthor(s): Viktorija Eisinaitė, Laura Tamkutė, Rimantė Vinauskienė, Daiva Leskauskaitė (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

Survival of staphylococci and transmissibility of their antimicrobial resistance genes in milk after heat treatments
Publication date: Available online 12 May 2020Source: LWTAuthor(s): E.M. Taher, F. Hemmatzadeh, S.A. Aly, H.A. Elesswy, K.R. Petrovski (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

Assessment of different blanching strategies on quality characteristics and bioactive constituents of Toona sinensis
Publication date: Available online 11 May 2020Source: LWTAuthor(s): Cheng Wang, Beibei Zhang, Liping Song, Peiyao Li, Yi Hao, Jingfang Zhang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

Comparative study on the evolution of polar compound composition of four common vegetable oils during different oxidation processes
Publication date: Available online 11 May 2020Source: LWTAuthor(s): Jia Chen, Lingyan Zhang, Qi Li, Mengzhu Wang, Yaoyao Dong, Xiuzhu Yu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

Infrared-assisted oil extraction for valorization of carp viscera: Effects of process parameters, mathematical modeling, and process optimization
Publication date: Available online 11 May 2020Source: LWTAuthor(s): Asaad Rehman Al-Hilphy, Sabbah Malik Al-Shatty, Atheer Abdul Amir Al-Mtury, Mohsen Gavahian (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

Effect of high intensity ultrasound on physicochemical, interfacial and gel properties of chickpea protein isolate
Publication date: Available online 11 May 2020Source: LWTAuthor(s): Yuntao Wang, Yingjuan Wang, Ke Li, Yanhong Bai, Bin Li, Wei Xu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

Efficiency of phage cocktail to reduce Salmonella Typhimurium on chicken meat during low temperature storage
Publication date: Available online 11 May 2020Source: LWTAuthor(s): Mattika Abhisingha, Jureeporn Dumnil, Chetsadaporn Pitaksutheepong (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

Valorization of Nile tilapia (Oreochromis niloticus) fish head for a novel fish sauce by fermentation with selected lactic acid bacteria
Publication date: Available online 10 May 2020Source: LWTAuthor(s): Pei Gao, Lin Li, Wenshui Xia, Yanshun Xu, Shaoquan Liu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

Stability of Brazilian Apis mellifera L. honey during prolonged storage: Physicochemical parameters and bioactive compounds
Publication date: Available online 10 May 2020Source: LWTAuthor(s): Priscila Missio da Silva, Luciano Valdemiro Gonzaga, Fabíola Carina Biluca, Mayara Schulz, Luciano Vitali, Gustavo Amadeu Micke, Ana Carolina Oliveira Costa, Roseane Fett (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

Characteristics of lactobacillus plantarum LIP-1 microcapsules prepared using an aqueous phase separation method
Publication date: Available online 10 May 2020Source: LWTAuthor(s): Lili Ma, Qiwen Huo, Qiaoling Zhang, Jingjing E, Lihua Zhao, Junguo Wang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

Pore characteristics and structural properties of ethanol-treated starch in relation to water absorption capacity
Publication date: Available online 10 May 2020Source: LWTAuthor(s): Achmat Sarifudin, Thewika Keeratiburana, Siriwat Soontaranon, Chaiyot Tangsathitkulchai, Sunanta Tongta (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

A nanoparticle/oil double epigallocatechin gallate-loaded Pickering emulsion: Stable and delivery characteristics
Publication date: Available online 10 May 2020Source: LWTAuthor(s): Shuangling Zhang, Wenping Jiang, Zhiwei Zhang, Yinglian Zhu, Lixin Wang, Juanjuan Fu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

Bioaccessibility of calcium in freeze-dried yogurt based snacks
Publication date: Available online 10 May 2020Source: LWTAuthor(s): Jing Wang, Kataneh Aalaei, Leif H. Skibsted, Lilia M. Ahrné (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

Potential contribution of Amadori compounds to antioxidant and angiotensin I converting enzyme inhibitory activities of raw and black garlic
Publication date: Available online 10 May 2020Source: LWTAuthor(s): Jiahao Yu, Yue Shan, Shuo Li, Lianfu Zhang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

Environmental life cycle assessment of goat cheese production in Brazil: A path towards sustainability
Publication date: Available online 10 May 2020Source: LWTAuthor(s): Caroline Ferreira Veloso Soares, Lilian Bechara Elabras Veiga, Marcelo Guimarães Araújo, Simone Lorena Quiterio de Souza (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

Effect of cold-pressed on fatty acid profile, bioactive compounds and oil oxidation of hazelnut during oxidation process
Publication date: Available online 10 May 2020Source: LWTAuthor(s): Nana Cui, Guixi Wang, Qinghua Ma, Tiantian Zhao, Ruhua Li, Lisong Liang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

Influence of rice bran and corn bran addition on the selected properties of tarhana, a fermented cereal based food product
Publication date: Available online 10 May 2020Source: LWTAuthor(s): K. Aktaş, N. Akın (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

Profiles of gelling characteristics of myofibrillar proteins extracted from chicken breast: Effects of temperatures and phosphates
Publication date: Available online 10 May 2020Source: LWTAuthor(s): Lingyue Shan, Yan Li, Qiumin Wang, Baowei Wang, Liping Guo, Jingxin Sun, Junxia Xiao, Yinglian Zhu, Xuecong Zhang, Ming Huang, Xinglian Xu, Jiying Yu, Harvey Ho, Dacheng Kang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

Growth kinetics and biomass characteristics of Lactobacillus plantarum L14 isolated from sourdough: Effect of fermentation time on dough machinability
Publication date: Available online 10 May 2020Source: LWTAuthor(s): Gamze Üçok, Durmuş Sert (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

Simultaneous quantification of active constituents and antioxidant capability of green tea using NIR spectroscopy coupled with swarm intelligence algorithm
Publication date: Available online 10 May 2020Source: LWTAuthor(s): Zhiming Guo, Alberta Osei Barimah, Ali Shujat, Zhengzhu Zhang, Qin Ouyang, Jiyong Shi, Hesham R. El-Seedi, Xiaobo Zou, Quansheng Chen (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

The integration of image processing and artificial neural network to estimate four fatty acid contents of sesame oil
Publication date: Available online 10 May 2020Source: LWTAuthor(s): Mahdieh Parsaeian, Mojtaba Shahabi, Hamid Hassanpour (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

Mapping themetabolic signatures of fermentation broth, mycelium, fruiting body and spores powder from Ganoderma lucidum byuntargeted metabolomics
Publication date: Available online 10 May 2020Source: LWTAuthor(s): Chunliang Xie, Shaowei Yan, Pingping Tang, Zhoumei Zhang, Wenbing Gong, Zuohua Zhu, Yingjun Zhou, Li Yan, Zhenxiu Hu, Lianzhong Ai, Yuande Peng (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

Caffeoylquinic acids from aronia juice inhibit both dipeptidyl peptidase IV and α-glucosidase activities
Publication date: Available online 10 May 2020Source: LWTAuthor(s): Momoko Imai, Takuya Yamane, Miyuki Kozuka, Shigeo Takenaka, Tatsuji Sakamoto, Tetsuo Ishida, Takenori Nakagaki, Yoshihisa Nakano, Hiroshi Inui (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

Formation, characterization and properties of resveratrol-dietary fiber composites: Release behavior, bioaccessibility and long-term storage stability
Publication date: Available online 10 May 2020Source: LWTAuthor(s): Suping Ji, Chengsheng Jia, Dandan Cao, Bertrand Muhoza, Xiaoming Zhang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

Co-immobilization of bi-lipases on magnetic nanoparticles as an efficient catalyst for synthesis of functional oil rich in diacylglycerols, phytosterol esters and α-linolenic acid
Publication date: Available online 8 May 2020Source: LWTAuthor(s): Guihong Yao, Xiujuan Wang, Minli Yang, Fengming Chen, Yun Ling, Tong Liu, Shige Xing, Meiyi Yao, Feng Zhang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

Characterization of the volatile profile of virgin olive oils of Koroneiki and Cypriot cultivars, and classification according to the variety, geographical region and altitude
Publication date: Available online 8 May 2020Source: LWTAuthor(s): Angelina Kritioti, Lefkios Paikousis, Chrysoula Drouza (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

Risk to public health related to the presence of ochratoxin A in wines from Fruska Gora
Publication date: Available online 8 May 2020Source: LWTAuthor(s): Ljilja Torović, Iboja Lakatoš, Tatjana Majkić, Ivana Beara (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

Toward the implementation of mid-infrared spectroscopy along the processing chain to improve quality of the tomato based products
Publication date: Available online 8 May 2020Source: LWTAuthor(s): Sylvie Bureau, Alexandre Vilas-Boas, Robert Giovinazzo, Benoit Jaillais, David Page (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

Differentiation of bee pollen samples according to their intact-glucosinolate content using canonical discriminant analysis
Publication date: Available online 8 May 2020Source: LWTAuthor(s): Ana M. Ares, Montserrat Redondo, Jesús Tapia, Amelia V. González-Porto, Mariano Higes, Raquel Martín-Hernández, José Bernal (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

Wheat gluten stabilized emulsions: Influence of homogenization process, pH, and ethanol concentration on droplet breakup and stabilization
Publication date: Available online 11 May 2020Source: Journal of Food EngineeringAuthor(s): U.S. van der Schaaf, J. Schreck, V.L. Pietsch, H.P. Karbstein (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 13, 2020 Category: Food Science Source Type: research

Valorizing apple by-products as emulsion stabilizers: Experimental design for modeling the structure-texture relationships
Publication date: Available online 11 May 2020Source: Journal of Food EngineeringAuthor(s): D. Huc-Mathis, A. Guilbaud, N. Fayolle, V. Bosc, D. Blumenthal (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 13, 2020 Category: Food Science Source Type: research

Indirect prediction of 3D printability of mashed potatoes based on LF-NMR measurements
Publication date: Available online 11 May 2020Source: Journal of Food EngineeringAuthor(s): Zhenbin Liu, Min Zhang, Yufen Ye (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 13, 2020 Category: Food Science Source Type: research

Folate monoglutamate in cereal grains: Evaluation of extraction techniques and determination by LC-MS/MS
Publication date: August 2020Source: Journal of Food Composition and Analysis, Volume 91Author(s): Mehmood Shahid, Tong Lian, Xing Wan, Ling Jiang, Lida Han, Chunyi Zhang, Qiuju Liang (Source: Journal of Food Composition and Analysis)
Source: Journal of Food Composition and Analysis - May 13, 2020 Category: Food Science Source Type: research

Assessment of nitrate, nitrite and chloride in selected cured meat products and their exposure to school children in Brunei Darussalam
Publication date: Available online 12 May 2020Source: Journal of Food Composition and AnalysisAuthor(s): Nurul Farhanah Haji Abd Hamid, Mohammad Mansoob Khan, Lim Lee Hoon (Source: Journal of Food Composition and Analysis)
Source: Journal of Food Composition and Analysis - May 13, 2020 Category: Food Science Source Type: research

DNA barcoding revealing seafood mislabeling in food services from Spain
Publication date: Available online 11 May 2020Source: Journal of Food Composition and AnalysisAuthor(s): Miguel Ángel Pardo, Elisa Jimenez (Source: Journal of Food Composition and Analysis)
Source: Journal of Food Composition and Analysis - May 13, 2020 Category: Food Science Source Type: research

Mid infrared spectroscopy coupled with chemometric tools for qualitative analysis of canned tuna with sunflower medium
Publication date: Available online 11 May 2020Source: Journal of Food Composition and AnalysisAuthor(s): Ferdaous Boughattas, Bruno Le Fur, Romdhane Karoui (Source: Journal of Food Composition and Analysis)
Source: Journal of Food Composition and Analysis - May 13, 2020 Category: Food Science Source Type: research

Dry Sterilization of Paprika (Capsicum annuum L.) by Short Time-Intensive Microwave-Infrared Radiation: Establishment of Process Using Glass Transition, Sorption, and Quality Degradation Kinetic Parameters
Publication date: June 2020Source: Innovative Food Science & Emerging Technologies, Volume 62Author(s): S.S. Shirkole, R. Jayabalan, P.P. Sutar (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 13, 2020 Category: Food Science Source Type: research

Ultrasound assisted maceration for improving the aromatization of extra-virgin olive oil with rosemary and basil
Publication date: Available online 11 May 2020Source: Food Research InternationalAuthor(s): Victória Perceval Soares, Mariane Bittencourt Fagundes, Daniela Rigo Guerra, Yasmim Sena Vaz Leães, Caroline Sefrin Speroni, Silvino Sasso Robalo, Tatiana Emanuelli, Alexandre José Cichoski, Roger Wagner, Juliano Smanioto Barin, Daniel Assumpção Bertuol, Cristiano Augusto Ballus (Source: Food Research International)
Source: Food Research International - May 13, 2020 Category: Food Science Source Type: research

Triterpenoids from functional mushroom Ganoderma resinaceum and the novel role of Resinacein S in enhancing the activity of brown/beige adipocytes
Publication date: Available online 11 May 2020Source: Food Research InternationalAuthor(s): Yanjie Huang, Gang Wei, Xingrong Peng, Guilin Hu, Haiguo Su, Junli Liu, Xia Chen, Minghua Qiu (Source: Food Research International)
Source: Food Research International - May 13, 2020 Category: Food Science Source Type: research

Characterization of multi-functional, biodegradable sodium metabisulfite-incorporated films based on polycarprolactone for active food packaging applications
Publication date: September 2020Source: Food Packaging and Shelf Life, Volume 25Author(s): Suyeon Jeong, Hyun-Gyu Lee, Chi Heung Cho, SeungRan Yoo (Source: Food Packaging and Shelf Life)
Source: Food Packaging and Shelf Life - May 13, 2020 Category: Food Science Source Type: research

Understanding the role of gluten subunits (LMW, HMW glutenins and gliadin) in the networking behavior of a weak soft wheat dough and a strong semolina wheat flour dough and the relationship with linear and non-linear rheology
Publication date: Available online 12 May 2020Source: Food HydrocolloidsAuthor(s): Jose C. Bonilla, Merve Y. Erturk, Jozef L. Kokini (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 13, 2020 Category: Food Science Source Type: research

Isolated potato parenchyma cells: Physico-chemical characteristics and gastro-small intestinal digestion in vitro
Publication date: Available online 11 May 2020Source: Food HydrocolloidsAuthor(s): Duc Toan Do, Jaspreet Singh, Indrawati Oey, Harjinder Singh (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 13, 2020 Category: Food Science Source Type: research

Competitive annealing mediated isothermal amplification (CAMP) for rapid and simple detection of Listeria monocytogenes in milk
Publication date: Available online 11 May 2020Source: Food ControlAuthor(s): Wei Li, Rui Mao, Xiqing Yue, Junrui Wu, Rina Wu, Yu Qiao, Qing Peng, Bo Shi, Yong Luo, Xu Chen, Yuguang Du (Source: Food Control)
Source: Food Control - May 13, 2020 Category: Food Science Source Type: research

Effects of polyphosphates and sodium chloride on heterocyclic amines in roasted beef patties as revealed by UPLC-MS/MS
Publication date: Available online 11 May 2020Source: Food ChemistryAuthor(s): Yong Li, Jialiang He, Wei Quan, Zhiyong He, Fang Qin, Guangjun Tao, Zhaojun Wang, Maomao Zeng, Jie Chen (Source: Food Chemistry)
Source: Food Chemistry - May 13, 2020 Category: Food Science Source Type: research