Integrated green-based methods to recover bioactive compounds from by-product of acerola processing
Publication date: November 2021Source: LWT, Volume 151Author(s): Otília Mônica Alves Borges, Karina Cesca, Giordana Demaman Arend, Gerardo Alvarez-Rivera, Alejandro Cifuentes, Acácio Antonio Ferreira Zielinski, Patrícia Poletto (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 14, 2021 Category: Food Science Source Type: research

The enhancement of rice bran oil quality through a novel moderate biorefining process
Publication date: November 2021Source: LWT, Volume 151Author(s): Daoming Li, Jiahao Zhang, Muniba Faiza, Longhua Shi, Weifei Wang, Ning Liu, Yonghua Wang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 14, 2021 Category: Food Science Source Type: research

Buffalo powder dairy products with and without lactose hydrolysis: Physical-chemical and technical-functional characterizations
Publication date: November 2021Source: LWT, Volume 151Author(s): Igor Lima de Paula, Eduarda Barbosa Scaldini Teixeira, Júlia d’Almeida Francisquini, Rodrigo Stephani, Ítalo Tuler Perrone, Antônio Fernandes de Carvalho, Luiz Fernando Cappa de Oliveira (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 14, 2021 Category: Food Science Source Type: research

Optimization of spray drying parameters for custard apple (Annona squamosa L.) pulp powder development using response surface methodology (RSM) with improved physicochemical attributes and phytonutrients
Publication date: November 2021Source: LWT, Volume 151Author(s): Arpit Shrivastava, Abhishek Dutt Tripathi, Veena Paul, Dinesh Chandra Rai (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 14, 2021 Category: Food Science Source Type: research

Incorrect citation in “Turek, K, Wszołek, M. (2021). Comparative study of walnut and Camelina sativa oil as a functional components for the unsaturated fatty acids and conjugated linoleic acid enrichment of kefir. LWT, 147, 111681. https://doi.org/10.1016/j.lwt.2021.111681”
Publication date: November 2021Source: LWT, Volume 151Author(s): Flávia Carolina Alonso Buriti, Áurea Marcela de Souza Pereira (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 14, 2021 Category: Food Science Source Type: research

Modified mung bean protein: Optimization of microwave-assisted phosphorylation and its functional and structural characterizations
Publication date: November 2021Source: LWT, Volume 151Author(s): Milad Hadidi, Shima Jafarzadeh, Albert Ibarz (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 14, 2021 Category: Food Science Source Type: research

Component analysis and antifungal activity of three Chinese herbal essential oils and their application of postharvest preservation of peach fruit
Publication date: November 2021Source: LWT, Volume 151Author(s): Linyun Mou, Xiaolong Du, Xiaofei Lu, Ya Lu, Ganpeng Li, Jianlong Li (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 12, 2021 Category: Food Science Source Type: research

Combining Alcalase hydrolysis and transglutaminase-cross-linking improved bitterness and techno-functional properties of hypoallergenic soybean protein hydrolysates through structural modifications
Publication date: November 2021Source: LWT, Volume 151Author(s): Qiaozhi Zhang, Zhouzhou Cheng, Yong Wang, Shuyao Zheng, Yanbo Wang, Linglin Fu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 12, 2021 Category: Food Science Source Type: research

Probiotics in fruit and vegetable matrices: Opportunities for nondairy consumers
Publication date: November 2021Source: LWT, Volume 151Author(s): Siegried Lillo-Pérez, María Guerra-Valle, Patricio Orellana-Palma, Guillermo Petzold (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 11, 2021 Category: Food Science Source Type: research

Technological properties, shelf life and consumer preference of spelt-based sourdough bread using novel, selected starter cultures
Publication date: November 2021Source: LWT, Volume 151Author(s): Dea Korcari, Riccardo Secchiero, Monica Laureati, Alessandra Marti, Gaetano Cardone, Noemi Sofia Rabitti, Giovanni Ricci, Maria Grazia Fortina (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 11, 2021 Category: Food Science Source Type: research

Effect of sporulation conditions following solid-state cultivation on the resistance of Geobacillus stearothermophilus spores for use as bioindicators testing inactivation by H2O2
Publication date: November 2021Source: LWT, Volume 151Author(s): Philipp Stier, Sabrina Maul, Ulrich Kulozik (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 11, 2021 Category: Food Science Source Type: research

Characterization of seaweed polysaccharide-based bilayer films containing essential oils with antibacterial activity
Publication date: October 2021Source: LWT, Volume 150Author(s): Bin Zhang, Yang Liu, Huanhuan Wang, Wenhua Liu, Kit-leong Cheong, Bo Teng (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 11, 2021 Category: Food Science Source Type: research

Enriched sunflower oil with omega 3 fatty acids from flaxseed oil: Prediction of the nutritive characteristics
Publication date: October 2021Source: LWT, Volume 150Author(s): Ranko S. Romanić, Tanja Z. Lužaić, Bojana Đ. Radić (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 11, 2021 Category: Food Science Source Type: research

Isolation and characterization of aroma producing lactic acid bacteria from artisanal white cheese for multifunctional properties
Publication date: October 2021Source: LWT, Volume 150Author(s): Çisem Bulut Albayrak, Mustafa Duran (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 11, 2021 Category: Food Science Source Type: research

Detection of biofilm formation, virulence factor genes, antibiotic-resistance, adherence properties, and some beneficial properties of cheese origin S. infantarius, S. gallolyticus, and S. lutetiensis strains belonging to the S. bovis/S. equinus complex
Publication date: October 2021Source: LWT, Volume 150Author(s): Edibe Rabia Özkan, Hale İnci Öztürk, Talha Demirci, Nihat Akın (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 11, 2021 Category: Food Science Source Type: research

Complex coacervation behavior and the mechanism between rice glutelin and gum arabic at pH 3.0 studied by turbidity, light scattering, fluorescence spectra and molecular docking
Publication date: October 2021Source: LWT, Volume 150Author(s): Wei Luo, Hui Huang, Yonghong Zhang, Faxiang Wang, Jian Yu, Yongle Liu, Xianghong Li (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 11, 2021 Category: Food Science Source Type: research

Effect of gamma radiation coupled to refrigeration on antioxidant capacity, sensory properties and shelf life of strawberries
Publication date: October 2021Source: LWT, Volume 150Author(s): Salma Barkaoui, Melika Mankai, Najla B. Miloud, Mokhtar Kraïem, Joana Madureira, Sandra Cabo Verde, Nourhène Boudhrioua (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 11, 2021 Category: Food Science Source Type: research

Traditional analytical approaches for lactose residues determination in lactose hydrolysed milks: A review
Publication date: November 2021Source: LWT, Volume 151Author(s): Priyanka Singh Rao, Payal Singh, Vivek Sharma, Sumit Arora (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 11, 2021 Category: Food Science Source Type: research

Effect of high-pressure homogenization on structural changes and emulsifying properties of chicken liver proteins isolated by isoelectric solubilization/precipitation
Publication date: November 2021Source: LWT, Volume 151Author(s): Guoyuan Xiong, Xuejuan Jiang, Fei Xie, Yaqi Fan, Xinglian Xu, Min Zhang, Jun Qi, Shanglong Wang, Xi Zhou (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 11, 2021 Category: Food Science Source Type: research

Determination of Xinjunan pesticide residue in foodstuffs of plant origin by a modified QuEChERS method and ultra performance liquid chromatography-tandem mass spectrometry
Publication date: November 2021Source: LWT, Volume 151Author(s): Chao Han, Beizhen Hu, Shubing Chen, Nan Wang, Jianbo Hou, Na Jin, Yan Shen (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 11, 2021 Category: Food Science Source Type: research

Mannitol bioproduction from surplus grape musts and wine lees
Publication date: November 2021Source: LWT, Volume 151Author(s): María Hijosa-Valsero, Jerson Garita-Cambronero, Ana I. Paniagua-García, Rebeca Díez-Antolínez (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 11, 2021 Category: Food Science Source Type: research

Investigation of the compositional and structural changes in the proteins of cow milk when processed to cheese
Publication date: November 2021Source: LWT, Volume 151Author(s): Özgür Tarhan, Ahmet Kaya (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 11, 2021 Category: Food Science Source Type: research

The direct current magnetic field improved the water retention of low-salt myofibrillar protein gel under low temperature condition
Publication date: November 2021Source: LWT, Volume 151Author(s): Di Wu, Juanjuan Guo, Xian Wang, Kun Yang, Limei Wang, Jing Ma, Yuanhua Zhou, Weiqing Sun (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 11, 2021 Category: Food Science Source Type: research

Comprehensive evaluation of saturated monoglycerides for the forming of oleogels
Publication date: November 2021Source: LWT, Volume 151Author(s): Jiaxi Li, Ruihua Guo, Yanlan Bi, Hong Zhang, Xuebing Xu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 11, 2021 Category: Food Science Source Type: research

Physicochemical properties of pectin extracted from navel orange peel dried by vacuum microwave
Publication date: November 2021Source: LWT, Volume 151Author(s): Haolan Dong, Taotao Dai, Lu Liang, Lizhen Deng, Chengmei Liu, Qian Li, Ruihong Liang, Jun Chen (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 11, 2021 Category: Food Science Source Type: research

Evolution of lipid characteristics and minor compounds in hazelnut oil based on partial least squares regression during accelerated oxidation process
Publication date: October 2021Source: LWT, Volume 150Author(s): Nana Cui, Guixi Wang, Qinghua Ma, Tiantian Zhao, Zhentai Han, Zhen Yang, Lisong Liang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 9, 2021 Category: Food Science Source Type: research

Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates
Publication date: October 2021Source: LWT, Volume 150Author(s): Yuan Shi, Anika Singh, David D. Kitts, Anubhav Pratap-Singh (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 9, 2021 Category: Food Science Source Type: research

Strain-level multiomics analysis reveals significant variation in cheeses from different regions
Publication date: November 2021Source: LWT, Volume 151Author(s): Chengcong Yang, Lijun You, Lai-Yu Kwok, Hao Jin, Jiangying Peng, Zhixin Zhao, Zhihong Sun (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 9, 2021 Category: Food Science Source Type: research

Removal of Shewanella putrefaciens Biofilm by acidic electrolyzed water on food contact surfaces
Publication date: November 2021Source: LWT, Volume 151Author(s): Jun Yan, Jing Xie (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 9, 2021 Category: Food Science Source Type: research

Abrasive milling: A method to pre-fractionate testa and embryonic axis from yellow pea
Publication date: November 2021Source: LWT, Volume 151Author(s): Anna Cäcilie Möller, Albert van der Padt, Atze Jan van der Goot (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 9, 2021 Category: Food Science Source Type: research

Mild heating assisted alkaline pH shifting modify the egg white protein: The mechanism and the enhancement of emulsifying properties
Publication date: November 2021Source: LWT, Volume 151Author(s): Yali Yu, Yu Guan, Hedi Wen, Yan Zhang, Jingbo Liu, Ting Zhang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 9, 2021 Category: Food Science Source Type: research

Phospholipid composition and fat globule structure change during low temperature storage of human milk
Publication date: October 2021Source: LWT, Volume 150Author(s): Wei Wei, Jin Cheng, Jie Yang, Chen Chen, Qingzhe Jin, Jie Song, Xingguo Wang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 8, 2021 Category: Food Science Source Type: research

Attributes of ling-heather honey powder obtained by different methods with several carriers
Publication date: October 2021Source: LWT, Volume 150Author(s): Sandra María Osés, Leire Cantero, Miranda Crespo, Guillermo Puertas, Lara González-Ceballos, Saúl Vallejos, Miguel Ángel Fernández-Muiño, María Teresa Sancho (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 8, 2021 Category: Food Science Source Type: research

Effect of lysozyme and Chinese liquor on Staphylococcus aureus growth, microbiome, flavor profile, and the quality of dry fermented sausage
Publication date: October 2021Source: LWT, Volume 150Author(s): Huanhuan Li, Yifan Chen, Honggang Tang, Jin Zhang, Lifeng Zhang, Xingran Yang, Fulong Wang, Lihong Chen (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 8, 2021 Category: Food Science Source Type: research

The mechanism of low-level pressure coupled with heat treatment on water migration and gel properties of Nemipterus virgatus surimi
Publication date: October 2021Source: LWT, Volume 150Author(s): Haiqiang Chen, Aimei Zhou, Soottawat Benjakul, Yiqian Zou, Xiaojuan Liu, Suyao Xiao (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 8, 2021 Category: Food Science Source Type: research

Selenized chickpea sourdoughs for the enrichment of breads
Publication date: October 2021Source: LWT, Volume 150Author(s): Marco A. Lazo-Vélez, Raquel Garzon, Daniela Guardado-Félix, Sergio O. Serna-Saldivar, Cristina M. Rosell (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 8, 2021 Category: Food Science Source Type: research

Effect of static and multi-pulsed high pressure processing on the rheological properties, microbial and physicochemical quality, and antioxidant potential of apple juice during refrigerated storage
Publication date: October 2021Source: LWT, Volume 150Author(s): Justyna Szczepańska, Carlos A. Pinto, Sylwia Skąpska, Jorge A. Saraiva, Krystian Marszałek (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 8, 2021 Category: Food Science Source Type: research

Effect of cultivar, pasteurization and storage on the volatile and taste compounds of strawberry puree
Publication date: October 2021Source: LWT, Volume 150Author(s): Natalia Teribia, Carolien Buvé, Daniel Bonerz, Julian Aschoff, Marc Hendrickx, Ann Van Loey (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 7, 2021 Category: Food Science Source Type: research

Influence of thermal treatment on the physicochemical and functional properties of tea polysaccharide conjugates
Publication date: October 2021Source: LWT, Volume 150Author(s): Qian Li, Jinglan Shi, Jing Li, Lu Liu, Tiantian Zhao, David Julian McClements, Yinxin Fu, Zhengqi Wu, Mengran Duan, Xiaoqiang Chen (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 7, 2021 Category: Food Science Source Type: research

Utilization of thermal-denatured whey protein isolate-milk fat emulsion gel microparticles as stabilizers and fat replacers in low-fat yogurt
Publication date: October 2021Source: LWT, Volume 150Author(s): Hongjuan Li, Tingting Liu, Xuan Zou, Chen Yang, Hongbo Li, Wenming Cui, Jinghua Yu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 7, 2021 Category: Food Science Source Type: research

Assessment and modelling the antibacterial efficacy of vapours of cassia and clove essential oils against pathogens causing foodborne illness
Publication date: October 2021Source: LWT, Volume 150Author(s): Suradeep Basak, Jahnavi Kumari Singh, Shravneshwary Morri, Prathapkumar Halady Shetty (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 7, 2021 Category: Food Science Source Type: research

Apparent thermal death kinetics of adult red flour beetle (Tribolium castaneum) in stored canola (Brassica napus L.) seeds using a pilot-scale 50-Ω radio frequency (RF) heating system
Publication date: October 2021Source: LWT, Volume 150Author(s): Tolen Tombung Moirangthem, Roland Macana, Oon-Doo Baik (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 7, 2021 Category: Food Science Source Type: research

Quality evaluation of steam reheated frozen steamed bread
Publication date: October 2021Source: LWT, Volume 150Author(s): Beibei Zhao, Shijian Fu, Hua Li, Huifang Li, Yuanhui Wang, Zhijian Li, Changhong Liu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 7, 2021 Category: Food Science Source Type: research

Identification and characterization of Lactobacillus paracasei strain MRS-4 antibacterial activity against Alicyclobacillus acidoterrestris
Publication date: October 2021Source: LWT, Volume 150Author(s): Hongmei Ju, Hong Chen, Anni Xiang, Yuwei Wang, Tianli Yue, Yahong Yuan (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 7, 2021 Category: Food Science Source Type: research

Gamma radiation coupled to refrigeration may improve antioxidants, sensory properties and extend shelf life of strawberries
Publication date: Available online 6 July 2021Source: LWTAuthor(s): Salma Barkaoui, Melika Mankai, Najla B. Miloud, Mokhtar Kraïem, Joana Madureira, Sandra Cabo Verde, Nourhène Boudhrioua (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 7, 2021 Category: Food Science Source Type: research

Development and mechanical properties of soy protein isolate-chitin nanofibers complex gel: The role of high-pressure homogenization
Publication date: Available online 6 July 2021Source: LWTAuthor(s): Qi-Hui Chen, Xiao-Yin Li, Chun-Lan Huang, Peng Liu, Qing-Zhu Zeng, Xin-Quan Yang, Yang Yuan (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 7, 2021 Category: Food Science Source Type: research

Food stabilizing potential of nisin Z produced by wild Lactococcus lactis subsp. lactis from raw milk and some fermented products
Publication date: October 2021Source: LWT, Volume 150Author(s): Doğan Murat, Tekiner İsmail Hakkı (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 7, 2021 Category: Food Science Source Type: research

Reduction of immunoreactivity and improvement of the nutritional qualities in cow milk products by enzymatic hydrolysis
Publication date: October 2021Source: LWT, Volume 150Author(s): Xiaona Liang, Jiao Cheng, Jing Sun, Mei Yang, Xue Luo, Hui Yang, Junrui Wu, Zongzhou Wang, Xiqing Yue, Yan Zheng (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 7, 2021 Category: Food Science Source Type: research

How does water stress and roasting temperature affect the physicochemical parameters of almonds?
Publication date: October 2021Source: LWT, Volume 150Author(s): Leontina Lipan, Marina Cano-Lamadrid, Laura Vázquez-Araújo, Esther Sendra, Francisca Hernández, Mireia Corel, Alfonso Moriana, Ángel A. Carbonell-Barrachina (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 7, 2021 Category: Food Science Source Type: research

Technological and protective performance of LAB isolated from Serpa PDO cheese: Towards selection and development of an autochthonous starter culture
Publication date: October 2021Source: LWT, Volume 150Author(s): Helena Araújo-Rodrigues, Maria Teresa P.G. dos Santos, Santiago Ruiz-Moyano, Freni K. Tavaria, António P.L. Martins, Nuno Alvarenga, Manuela E. Pintado (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 7, 2021 Category: Food Science Source Type: research