Effect of carboxymethyl cellulose and baking conditions on in-vitro starch digestibility and physico-textural characteristics of low glycemic index gluten-free rice cookies
Publication date: April 2021Source: LWT, Volume 141Author(s): Bazila Naseer, Haroon Rashid Naik, Syed Zameer Hussain, Imtiyaz Zargar, Beenish, Tashooq Ahmad Bhat, Nageena Nazir (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 17, 2021 Category: Food Science Source Type: research

Physico-chemical and sensory qualities of Iberian sliced dry-cured loins from various commercial categories and the effects of the type of packaging and refrigeration time
Publication date: April 2021Source: LWT, Volume 141Author(s): Rebeca Contador, Alberto Ortiz, María del Rosario Ramírez, Susana García-Torres, María Montaña López-Parra, David Tejerina (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 17, 2021 Category: Food Science Source Type: research

Development and characterization of two gelatin candies with alternative sweeteners and fruit bioactive compounds
Publication date: April 2021Source: LWT, Volume 141Author(s): Roy Rivero, Diego Archaina, Natalia Sosa, Carolina Schebor (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 17, 2021 Category: Food Science Source Type: research

Fish gelatin as an alternative to mammalian gelatin for food industry: A meta-analysis
Publication date: April 2021Source: LWT, Volume 141Author(s): Supatchayaporn Nitsuwat, Pangzhen Zhang, Ken Ng, Zhongxiang Fang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 17, 2021 Category: Food Science Source Type: research

Effect of phospholipids on the physicochemical properties of myofibrillar proteins solution mediated by NaCl concentration
Publication date: April 2021Source: LWT, Volume 141Author(s): Hongjie Dai, Yi Sun, Wenyin Xia, Liang Ma, Lin Li, Qiang Wang, Yuhao Zhang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 17, 2021 Category: Food Science Source Type: research

Exploration of structure-activity relationship between IgG1 and IgE binding ability and spatial conformation in ovomucoid with pulsed electric field treatment
Publication date: April 2021Source: LWT, Volume 141Author(s): Yinli Li, Shuyu Zhang, Pengfei Jiang, Limin Zhong, Songyi Lin, Na Sun (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 17, 2021 Category: Food Science Source Type: research

Combined radio frequency and hot water pasteurization of Nostoc sphaeroides: Effect on temperature uniformity, nutrients content, and phycocyanin stability
Publication date: April 2021Source: LWT, Volume 141Author(s): Jicheng Xu, Shengnan Zhu, Min Zhang, Ping Cao, Benu Adhikari (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 17, 2021 Category: Food Science Source Type: research

Optimization of solvent free ohmic-assisted heating as a promising esterification tool for ethyl butyrate synthesis
Publication date: April 2021Source: LWT, Volume 141Author(s): Fereshteh Nemati, Mohammad-Taghi Golmakani, Mehrdad Niakousari, Fatemeh Ghiasi (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 16, 2021 Category: Food Science Source Type: research

Investigating phytosterol as a potential functional component in milk through textural, flavour and oral perception study
Publication date: April 2021Source: LWT, Volume 141Author(s): Andrea Shi'en Goh, Dian Widya Ningtyas, Bhesh Bhandari, Sangeeta Prakash (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 16, 2021 Category: Food Science Source Type: research

Effect of low-dose sodium nitrite treatment on the endogenous antioxidant capacity of yak meat during wet curing: Pros and cons
Publication date: April 2021Source: LWT, Volume 141Author(s): Guoyuan Ma, Zhuo Wang, Haoyu Chen, Qunli Yu, Ling Han (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 16, 2021 Category: Food Science Source Type: research

Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage
Publication date: April 2021Source: LWT, Volume 141Author(s): Antonio Diogo Silva Vieira, Carolina Battistini, Raquel Bedani, Susana Marta Isay Saad (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 15, 2021 Category: Food Science Source Type: research

Prediction of pelargonidin-3-glucoside in strawberries according to the postharvest distribution period of two ripening stages using VIS-NIR and SWIR hyperspectral imaging technology
Publication date: April 2021Source: LWT, Volume 141Author(s): Jeong-Seok Cho, Jeong Ho Lim, Kee Jai Park, Jeong Hee Choi, Gyeong Sik Ok (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 15, 2021 Category: Food Science Source Type: research

Effect of l-histidine and l-lysine on the properties of oil-in-water emulsions stabilized by porcine myofibrillar proteins at low/high ionic strength
Publication date: April 2021Source: LWT, Volume 141Author(s): Xiuyun Guo, Feng Gao, Yawei Zhang, Zengqi Peng, Muneer Ahmed Jamali (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 15, 2021 Category: Food Science Source Type: research

Assessment of turanose as a sugar alternative in a frozen dough system: Rheology, tomography, and baking performance
Publication date: April 2021Source: LWT, Volume 141Author(s): Sungmin Jeong, Yujin Park, Suyong Lee (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 15, 2021 Category: Food Science Source Type: research

Correlation analysis between acoustic and sensory technique data for cooked pork loin samples
Publication date: April 2021Source: LWT, Volume 141Author(s): Alberto González-Mohino, Antonio Jiménez, Montaña Rufo, Jesús M. Paniagua, Lary S. Olegario, Sonia Ventanas (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 15, 2021 Category: Food Science Source Type: research

Isolation and identification of the umami peptides from Trachinotus ovatus hydrolysate by consecutive chromatography and Nano-HPLC-MS/MS
Publication date: April 2021Source: LWT, Volume 141Author(s): Xiaofei Deng, Hong Lin, Ishfaq Ahmed, Jianxin Sui (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 13, 2021 Category: Food Science Source Type: research

HS-GC-IMS detection of volatile organic compounds in yak milk powder processed by different drying methods
Publication date: April 2021Source: LWT, Volume 141Author(s): Duo Feng, Jing Wang, Xiao-jiao Ji, Wen-xiang Min, Wen-jie Yan (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 12, 2021 Category: Food Science Source Type: research

Development of crackers with the addition of olive leaf flour (Olea europaea L.): Chemical and sensory characterization
Publication date: April 2021Source: LWT, Volume 141Author(s): Larissa Slongo Faccioli, Manuela Poletto Klein, Gabriela Ramos Borges, Carolina Silveira Dalanhol, Isabel Cristina Kasper Machado, Juliano Garavaglia, Simone Morelo Dal Bosco (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 12, 2021 Category: Food Science Source Type: research

Dry-heat treatment vs. heat-moisture treatment assisted by microwave radiation: Techno-functional and rheological modifications of rice flour
Publication date: April 2021Source: LWT, Volume 141Author(s): Ángela García Solaesa, Marina Villanueva, José María Muñoz, Felicidad Ronda (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 12, 2021 Category: Food Science Source Type: research

Improvements in the extraction of milk phospholipids from beta-serum using ultrasound prior to tertiary amine extraction
Publication date: April 2021Source: LWT, Volume 141Author(s): Kaavya Rathnakumar, Joana Ortega-Anaya, Rafael Jimenez-Flores, Sergio I. Martínez-Monteagudo (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 10, 2021 Category: Food Science Source Type: research

Effect of High-Pressure Processing (HPP) on Production and Characterization of Chia Seed Oil Nanoemulsions
Publication date: Available online 8 January 2021Source: LWTAuthor(s): Eda Ceren Kaya, Mecit Halil Oztop, Hami Alpas (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 9, 2021 Category: Food Science Source Type: research

Enzyme-assisted fermentation improves the antimicrobial activity and drying properties of potato pulp
Publication date: Available online 9 January 2021Source: LWTAuthor(s): Jing Du, Yan Hong, Li Cheng, Zhengbiao Gu, Zhaofeng Li, Caiming Li (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 9, 2021 Category: Food Science Source Type: research

Mid-infrared spectra feature extraction and visualization by convolutional neural network for sugar adulteration identification of honey and real-world application
Publication date: April 2021Source: LWT, Volume 140Author(s): Qianqian Li, Jingqi Zeng, Ling Lin, Jing Zhang, Jinyuan Zhu, Lu Yao, Shuying Wang, Jing Du, Zhisheng Wu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 8, 2021 Category: Food Science Source Type: research

A barometric approach for high temperature water desorption isotherm determination
Publication date: April 2021Source: LWT, Volume 140Author(s): Tobias Linke, Roman Kirsch, Reinhard Kohlus (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 8, 2021 Category: Food Science Source Type: research

Erratum to “Inducing fungal resistance of spinach treated with preharvest hormetic doses of UV-C” [LWT - Food Science and Technology, 113 (2019) 108302]
Publication date: April 2021Source: LWT, Volume 140Author(s): A. Martínez-Sánchez, J. Guirao-Martínez, J.A. Martínez, P. Lozano-Pastor, E. Aguayo (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 8, 2021 Category: Food Science Source Type: research

Flavor release from lactose/protein matrix during storage: effects of lactose crystallization and powder microstructure
Publication date: Available online 5 January 2021Source: LWTAuthor(s): Zhuofan Huang, Kaixin Li, Lingjun Ma, Fang Chen, Xiaojun Liao, Xiaosong Hu, Junfu Ji (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 6, 2021 Category: Food Science Source Type: research

Hyperspectral characteristics of bruised tomatoes as affected by drop height and fruit size
Publication date: Available online 5 January 2021Source: LWTAuthor(s): Ye Sun, Ivan Pessane, Leiqing Pan, Xiaochan Wang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 6, 2021 Category: Food Science Source Type: research

Formation of debranched wheat starch-fatty acid inclusion complexes using saturated fatty acids with different chain length
Publication date: Available online 5 January 2021Source: LWTAuthor(s): Min Hyeock Lee, Ha Ram Kim, Woo Su Lim, Min-Cheol Kang, Hee-Don Choi, Jung Sun Hong (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 6, 2021 Category: Food Science Source Type: research

Quercetin-loaded niosomal nanoparticles prepared by the thin-layer hydration method: Formulation development, colloidal stability, and structural properties
Publication date: Available online 5 January 2021Source: LWTAuthor(s): Razieh Javani, Fatemeh Sadat Hashemi, Babak Ghanbarzadeh, Hamed Hamishehkar (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 6, 2021 Category: Food Science Source Type: research

Effects of fermentation with Bacillus natto on the allergenicity of peanut
Publication date: Available online 5 January 2021Source: LWTAuthor(s): Xiaowen Pi, Guiming Fu, Biao Dong, Yili Yang, Yin Wan, Mingyong Xie (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 6, 2021 Category: Food Science Source Type: research

Volatile compounds in Chinese steamed bread influenced by fermentation time, yeast level and steaming time
Publication date: Available online 5 January 2021Source: LWTAuthor(s): Jinzhong Xi, Qiyan Zhao, Dan Xu, Yamei Jin, Fengfeng Wu, Zhengyu Jin, Xueming Xu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 6, 2021 Category: Food Science Source Type: research

Identification of antioxidant peptides from Cheddar cheese made with Lactobacillus helveticus
Publication date: Available online 5 January 2021Source: LWTAuthor(s): Wanshuang Yang, Xinyue Hao, Xiuxiu Zhang, Gengxu Zhang, Xiaodong Li, Lu Liu, Yue Sun, Yue Pan (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 6, 2021 Category: Food Science Source Type: research

Investigation of Using Egg Shell Powder for Bleaching of Soybean Oil
Publication date: Available online 5 January 2021Source: LWTAuthor(s): Elena Abdi, Maryam Gharachorloo, Mehrdad Ghavami (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 6, 2021 Category: Food Science Source Type: research

A Comparative Study of Aromatic Characterization of Yingde Black Tea Infusions in Different Steeping Temperatures
Publication date: Available online 5 January 2021Source: LWTAuthor(s): Haocheng Liu, Yujuan Xu, Jing Wen, Kejing An, Jijun wu, Yuanshan Yu, Bo Zou, Manhua Guo (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 6, 2021 Category: Food Science Source Type: research

Ultrasound-Assisted Preparation of Double Nano-emulsions Loaded with Glycyrrhizic Acid in the Internal Aqueous Phase and Skim Milk as the External Aqueous Phase
Publication date: Available online 4 January 2021Source: LWTAuthor(s): Nafiseh Maghamian, Mohammad Goli, Afsaneh Najarian (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 5, 2021 Category: Food Science Source Type: research

Characterisation and analysis of alcohol in baijiu with a microwave cavity resonator
Publication date: Available online 5 January 2021Source: LWTAuthor(s): Zhen Li, Arthur Haigh, Ping Wang, Constantinos Soutis, Andrew Gibson (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 5, 2021 Category: Food Science Source Type: research

Phenotypic properties and genotyping analysis of Bacillus cereus group isolates from dairy and potato products
Publication date: Available online 5 January 2021Source: LWTAuthor(s): Yiying Huang, Steve H. Flint, Shubo Yu, Yu Ding, Jon S. Palmer (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 5, 2021 Category: Food Science Source Type: research

Modeling and optimizing the changes in physical and biochemical properties of table grapes in response to natural zeolite treatment
Publication date: Available online 5 January 2021Source: LWTAuthor(s): Song Huwei, Mohammadreza Asghari, Pari Zahedipour-Sheshglani, Mohammad Alizadeh (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 5, 2021 Category: Food Science Source Type: research

Mid-infrared Spectra Feature Extraction and Visualization by Convolutional Neural Network for C4 Sugar Adulteration Identification of Honey and Real-World Application
Publication date: Available online 5 January 2021Source: LWTAuthor(s): Qianqian Li, Jingqi Zeng, Ling Lin, Jing Zhang, Jinyuan Zhu, Lu Yao, Shuying Wang, Jing Du, Zhisheng Wu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 5, 2021 Category: Food Science Source Type: research

Fructans (agavins) from Agave angustifolia and Agave potatorum as fat replacement in yogurt: Effects on physicochemical, rheological, and sensory properties
Publication date: Available online 3 January 2021Source: LWTAuthor(s): Patricia A. Santiago-García, Erika Mellado-Mojica, Frank M. León-Martínez, Jorge G. Dzul-Cauich, Mercedes G. López, M. Isabel García-Vieyra (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 5, 2021 Category: Food Science Source Type: research

Single and combined decontamination effects of power-ultrasound, peroxyacetic acid and sodium chloride sanitizing treatments on Escherichia coli, Bacillus cereus and Penicillium expansum inoculated dried figs
Publication date: Available online 2 January 2021Source: LWTAuthor(s): Ahmet Görgüç, Esra Gençdağ, Fulya Okuroğlu, Fatih Mehmet Yılmaz, H. Halil Bıyık, Senem Öztürk Köse, Seda Ersus (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 3, 2021 Category: Food Science Source Type: research

Comparison of lactose free and traditional Mozzarella cheese during shelf-life by aroma compounds and sensory analysis
Publication date: Available online 2 January 2021Source: LWTAuthor(s): Fabrizio Cincotta, Concetta Condurso, Gianluca Tripodi, Maria Merlino, Ottavia Prestia, Catherine Stanton, Antonella Verzera (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 3, 2021 Category: Food Science Source Type: research

Profiling of free amino acids in sparkling wines during over-lees aging and evaluation of sensory properties
Publication date: Available online 2 January 2021Source: LWTAuthor(s): Saionara Sartor, Vívian Maria Burin, Vinícius Caliari, Marilde T. Bordignon-Luiz (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 3, 2021 Category: Food Science Source Type: research

Going Green In Food Analysis: A Rapid And Accurate Method For The Determination Of Sorbic Acid And Benzoic Acid In Foods By Capillary Ion Chromatography With Conductivity Detection
Publication date: Available online 2 January 2021Source: LWTAuthor(s): Teresa D’Amore, Aurelia Di Taranto, Giovanna Berardi, Valeria Vita, Marco Iammarino (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 2, 2021 Category: Food Science Source Type: research

Mining and evaluating novel serovar-specific Salmonella C1 serogroup genes by polymerase chain reaction analysis
Publication date: Available online 2 January 2021Source: LWTAuthor(s): Qinghua Ye, Yuting Shang, Moutong Chen, Rui Pang, Fan Li, Xinran Xiang, Baoqing Zhou, Chufang Wang, Shuhong Zhang, Jumei Zhang, Juan Wang, Liang Xue, Yu Ding, Qingping Wu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 2, 2021 Category: Food Science Source Type: research

Erratum to “Effect of cold-pressed on fatty acid profile, bioactive compounds and oil oxidation of hazelnut during oxidation process” [LWT - Food Science and Technology 129 (2020) 109552]
Publication date: April 2021Source: LWT, Volume 140Author(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 - January 1, 2021 Category: Food Science Source Type: research

Treatment with exogenous salicylic acid maintains quality, increases bioactive compounds, and enhances the antioxidant capacity of fresh goji (Lycium barbarum L.) fruit during storage
Publication date: Available online 30 December 2020Source: LWTAuthor(s): Huaiyu Zhang, Zhongmei Ma, Junjie Wang, Peng Wang, Danyou Lu, Shufang Deng, Haolin Lei, Yunfei Gao, Yuanyuan Tao (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 1, 2021 Category: Food Science Source Type: research

Elimination of ochratoxin A from white and red wines: Critical characteristics of activated carbons and impact on wine quality
Publication date: Available online 30 December 2020Source: LWTAuthor(s): Fernanda Cosme, António Inês, Davide Silva, Luís Filipe-Ribeiro, Luís Abrunhosa, Fernando M. Nunes (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 1, 2021 Category: Food Science Source Type: research

Encapsulating probiotics in novel resistant starch wall material for production of rice flour extrudates
Publication date: Available online 30 December 2020Source: LWTAuthor(s): Bilal Ahmad Ashwar, Asir Gani, Adil Gani, Mudasir Ahmad, Asima Shah (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 1, 2021 Category: Food Science Source Type: research

Selenium enriched Hypsizygus marmoreus, a potential food supplement with improved Se bioavailability
Publication date: Available online 30 December 2020Source: LWTAuthor(s): Ting Hu, Huafen Li, Guishen Zhao, Yanbin Guo (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - January 1, 2021 Category: Food Science Source Type: research