Immobilization of baker’s yeast in the alginate-based hydrogels to impart sensorial characteristics to frozen dough bread
Publication date: Available online 31 May 2021Source: Food BioscienceAuthor(s): A. Mihaly Cozmuta, A. Jastrzębska, R. Apjok, M. Petrus, L. Mihaly Cozmuta, A. Peter, C. Nicula (Source: Food Bioscience)
Source: Food Bioscience - May 31, 2021 Category: Food Science Source Type: research
Cyclodextrin Decorated Nanosponges of Sesamol: Antioxidant, Anti-tyrosinase and Photostability Assessment
Publication date: Available online 31 May 2021Source: Food BioscienceAuthor(s): Bhomik Gupta, Pooja Dalal, Rekha Rao (Source: Food Bioscience)
Source: Food Bioscience - May 31, 2021 Category: Food Science Source Type: research
Functional Tinospora cordifolia (giloy) based pasteurized goat milk beverage: Impact of milk protein-polyphenol interaction on bioactive compounds, anti-oxidant activity and microstructure
Publication date: Available online 31 May 2021Source: Food BioscienceAuthor(s): Heena Sharma, Ashish Kumar Singh, Gaurav Kr Deshwal, Priyanka Singh Rao, M. Dharani Kumar (Source: Food Bioscience)
Source: Food Bioscience - May 31, 2021 Category: Food Science Source Type: research
Enhanced production of γ-aminobutyric acid in litchi juice fermented by Lactobacillus plantarum HU-C2W
Publication date: Available online 31 May 2021Source: Food BioscienceAuthor(s): Dongwei Wang, Yao Wang, Haibo Lan, Kai Wang, Lei Zhao, Zhuoyan Hu (Source: Food Bioscience)
Source: Food Bioscience - May 31, 2021 Category: Food Science Source Type: research
Effects of temperature and pH on the structure of a protease from Lactobacillus brevis R4 isolated from Harbin dry sausage and molecular docking of the protease to the meat proteins
Publication date: Available online 29 May 2021Source: Food BioscienceAuthor(s): Fangda Sun, Huiping Wang, Qian Liu, Baohua Kong, Qian Chen (Source: Food Bioscience)
Source: Food Bioscience - May 30, 2021 Category: Food Science Source Type: research
Bacterial composition changes and volatile compounds during the fermentation of shrimp paste: Dynamic changes of microbial communities and flavor composition
Publication date: Available online 30 May 2021Source: Food BioscienceAuthor(s): Hongxia Che, Jing Yu, Jinyuan Sun, Kuan Lu, Wancui Xie (Source: Food Bioscience)
Source: Food Bioscience - May 30, 2021 Category: Food Science Source Type: research
Microbial quality, physicochemical characteristics, proximate analysis, and antimicrobial activities of honey from Anfilo district
Publication date: Available online 30 May 2021Source: Food BioscienceAuthor(s): Reda Nemo, Ketema Bacha (Source: Food Bioscience)
Source: Food Bioscience - May 30, 2021 Category: Food Science Source Type: research
Rice peptide and collagen peptide prevented Potassium Oxonate-induced hyperuricemia and renal damage
Publication date: Available online 30 May 2021Source: Food BioscienceAuthor(s): Yan Zhu, Ruixue Zhang, Ying Wei, Muyi Cai, Jiangtao Zhang, Ruizeng Gu, Haixin Zhang, Xingchang Pan (Source: Food Bioscience)
Source: Food Bioscience - May 30, 2021 Category: Food Science Source Type: research
Bioactive polysaccharides from Vigna umbellata and its characterization
Publication date: August 2021Source: Food Bioscience, Volume 42Author(s): Yan-Hui Han, Yong-Kuan Pan, Ru-Qiang Huang (Source: Food Bioscience)
Source: Food Bioscience - May 30, 2021 Category: Food Science Source Type: research
Ultrastructure observation and transcriptome analysis of Chinese chestnut (Castanea mollissima Blume) seeds in response to water loss
Publication date: August 2021Source: Food Bioscience, Volume 42Author(s): Yangyang Geng, Likang Qin, Yana Liu, Shixin Zhang (Source: Food Bioscience)
Source: Food Bioscience - May 30, 2021 Category: Food Science Source Type: research
Digestibility of polymerized whey protein using in vitro digestion model and antioxidative property of its hydrolysate
Publication date: August 2021Source: Food Bioscience, Volume 42Author(s): Weigang Zhong, Jiatong Li, Jingwen Dai, Cuina Wang, Tiehua Zhang (Source: Food Bioscience)
Source: Food Bioscience - May 30, 2021 Category: Food Science Source Type: research
A new role of family 32 carbohydrate binding module in alginate lyase from Vibrio natriegens SK42.001 in altering its catalytic activity, thermostability and product distribution
Publication date: August 2021Source: Food Bioscience, Volume 42Author(s): Qing Meng, Licheng Zhou, Hinawi A.M. Hassanin, Bo Jiang, Yongchuang Liu, Jingjing Chen, Tao Zhang (Source: Food Bioscience)
Source: Food Bioscience - May 30, 2021 Category: Food Science Source Type: research
Comparison of biopreservatives obtained from a starter culture of Pediococcus acidilactici by different techniques
Publication date: August 2021Source: Food Bioscience, Volume 42Author(s): Ana Teresa Noguerol, Marta Igual, M. Jesús Pagán (Source: Food Bioscience)
Source: Food Bioscience - May 30, 2021 Category: Food Science Source Type: research
Maltose formation during the isothermal rest of wheat dough
Publication date: August 2021Source: Food Bioscience, Volume 42Author(s): Keisuke Shintani, Yayoi Miyagawa, Shuji Adachi (Source: Food Bioscience)
Source: Food Bioscience - May 30, 2021 Category: Food Science Source Type: research
Nanoencapsulated Petroselinum crispum essential oil: Characterization and practical efficacy against fungal and aflatoxin contamination of stored chia seeds
Publication date: August 2021Source: Food Bioscience, Volume 42Author(s): Deepika, Anand Kumar Chaudhari, Akanksha Singh, Somenath Das, Nawal Kishore Dubey (Source: Food Bioscience)
Source: Food Bioscience - May 30, 2021 Category: Food Science Source Type: research
