Effect of oregano essential oil or lactic acid treatments combined with air and modified atmosphere packaging on the quality and storage properties of chicken breast meat
Publication date: July 2021Source: LWT, Volume 146Author(s): Muhammad Hayat Jaspal, Muawuz Ijaz, Hafiz Anwaar ul Haq, Muhammad Kashif Yar, Bilal Asghar, Adeel Manzoor, Iftikhar Hussain Badar, Sana Ullah, Jibran Hussain (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 19, 2021 Category: Food Science Source Type: research

The influence of microbial contamination on rice bran rancidity
Publication date: July 2021Source: LWT, Volume 146Author(s): Cheng-wei Yu, Ting Luo, Yu Cao, Chang-hao Wei, Ze-yuan Deng (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 19, 2021 Category: Food Science Source Type: research

Improved production of fructooligosaccharides (FOS) using a mutant strain of Aspergillus oryzae S719 overexpressing β-fructofuranosidase (FTase) genes
Publication date: July 2021Source: LWT, Volume 146Author(s): Susu Han, Lixia Pan, Wei Zeng, Liyan Yang, Dengfeng Yang, Guiguang Chen, Zhiqun Liang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 19, 2021 Category: Food Science Source Type: research

The addition of yerba mate leaves on bread dough has influences on fermentation time and the availability of phenolic compounds?
Publication date: July 2021Source: LWT, Volume 146Author(s): Gabriela Soster Santetti, Marina Volpato Dacoreggio, Heloisa Patrício Inácio, Barbara Biduski, Rodrigo Barcellos Hoff, Carlise Beddin Fritzen Freire, Luiz Carlos Gutkoski, Renata Dias de Mello Castanho Amboni (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 19, 2021 Category: Food Science Source Type: research

High-throughput sequencing of the microbial community associated with the physicochemical properties of meju (dried fermented soybean) and doenjang (traditional Korean fermented soybean paste)
Publication date: July 2021Source: LWT, Volume 146Author(s): Jung-A Ryu, Eiseul Kim, Seung-Min Yang, Shinyoung Lee, Sung-Ran Yoon, Kil-Su Jang, Hae-Yeong Kim (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 19, 2021 Category: Food Science Source Type: research

Impact of frozen storage duration of raw pork on the formation of advanced glycation end-products in meatballs
Publication date: July 2021Source: LWT, Volume 146Author(s): Ligang Yu, Qian Li, Yong Li, Yukun Yang, Caixia Guo, Meiping Li (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 19, 2021 Category: Food Science Source Type: research

Proteomics analysis to investigate the effect of oxidized protein on meat color and water holding capacity in Tan mutton under low temperature storage
Publication date: July 2021Source: LWT, Volume 146Author(s): Yingmei Tao, Lu Ma, Dongdong Li, YuTan Tian, Jun Liu, Dunhua Liu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 19, 2021 Category: Food Science Source Type: research

Study on biological activity of perilla seed oil extracted by supercritical carbon dioxide
Publication date: July 2021Source: LWT, Volume 146Author(s): Linyu Hao, Chenyuan Lv, Xinang Cui, Fengping Yi, Chang Su (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 19, 2021 Category: Food Science Source Type: research

Effect of pre-treated wheat bran on semi-dried whole wheat noodles for extending shelf-life and improving quality characteristics
Publication date: July 2021Source: LWT, Volume 146Author(s): Chen-Ya Xu, Xiao-Na Guo, Ke-Xue Zhu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 19, 2021 Category: Food Science Source Type: research

The addition of royal jelly to dairy probiotic dessert produced with predictive microbiology: Influence on physicochemical, rheological, microbial and sensorial properties
Publication date: July 2021Source: LWT, Volume 146Author(s): Aycan Cinar, Seda Altuntas, Volkan Altuntas (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 19, 2021 Category: Food Science Source Type: research

Roasted chickpeas as a probiotic carrier to improve L. plantarum 299v survival during storage
Publication date: July 2021Source: LWT, Volume 146Author(s): Javier Paredes-Toledo (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 19, 2021 Category: Food Science Source Type: research

Effects of chain length and saturation of triglycerides on cellular antioxidant activity of vegetable oil emulsions
Publication date: July 2021Source: LWT, Volume 146Author(s): Ying Xu, Tao Zhang, Mengyao Lu, Ruru Liu, Yiwen Guo, Ruijie Liu, Ming Chang, Xingguo Wang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 18, 2021 Category: Food Science Source Type: research

Extraction of low molecular weight peptides from bovine bone using ultrasound-assisted double enzyme hydrolysis: Impact on the antioxidant activities of the extracted peptides
Publication date: July 2021Source: LWT, Volume 146Author(s): Lihua Yang, Zonglin Guo, Jieqiong Wei, Ling Han, Qun-li Yu, Haoyu Chen, Yaoxiang Chen, Wei Zhang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 17, 2021 Category: Food Science Source Type: research

Development of meat powder from beef byproduct as value-added food ingredient
Publication date: July 2021Source: LWT, Volume 146Author(s): Jade M. Long, Anand Mohan (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 17, 2021 Category: Food Science Source Type: research

Cooking of short, medium and long-grain rice in limited and excess water: Effects on microstructural characteristics and gastro-small intestinal starch digestion in vitro
Publication date: July 2021Source: LWT, Volume 146Author(s): Masatsugu Tamura, Chisato Kumagai, Lovedeep Kaur, Yukiharu Ogawa, Jaspreet Singh (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 17, 2021 Category: Food Science Source Type: research

Synergistic antimicrobial activity of plasma-activated water and propylparaben: Mechanism and applications for fresh produce sanitation
Publication date: July 2021Source: LWT, Volume 146Author(s): Xiao Liu, Yunfei Li, Shaodan Wang, Lulu Huangfu, Mengyan Zhang, Qisen Xiang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 17, 2021 Category: Food Science Source Type: research

Comprehensive investigation into quality of pasteurized Oncorhynchus keta Walbaum fillets and non-thermal effects of microwave
Publication date: July 2021Source: LWT, Volume 146Author(s): Qianqian Xue, Changhu Xue, Donglei Luan, Yunqi Wen, Shijie Bi, Zihao Wei, Haijin Mou (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 17, 2021 Category: Food Science Source Type: research

Development of high-fiber and sugar-free frozen pancakes: Influence of state and phase transitions on the instrumental textural quality of pancakes during storage
Publication date: July 2021Source: LWT, Volume 146Author(s): Pavitra K. Kumar, Ashutos Parhi, Shyam S. Sablani (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 15, 2021 Category: Food Science Source Type: research

Inhibitory activity of Co-microencapsulation of cell free supernatant from Lactobacillus plantarum with propolis extracts towards fish spoilage bacteria
Publication date: July 2021Source: LWT, Volume 146Author(s): Esmeray Kuley, Metanet Muhammet Kuscu, Mustafa Durmus, Yilmaz Ucar (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 15, 2021 Category: Food Science Source Type: research

Antibacterial potency of riboflavin-mediated photodynamic inactivation against Salmonella and its influences on tuna quality
Publication date: July 2021Source: LWT, Volume 146Author(s): Huihui Li, Lijun Tan, Bowen Chen, Jiaming Huang, Qiaohui Zeng, Haiquan Liu, Yong Zhao, Jing Jing Wang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 15, 2021 Category: Food Science Source Type: research

Structure characterization of Oudemansiella radicata polysaccharide and preparation of selenium nanoparticles to enhance the antioxidant activities
Publication date: July 2021Source: LWT, Volume 146Author(s): Yuntao Liu, Weimin Huang, Wanyun Han, Cheng Li, Zhiqing Zhang, Bin Hu, Sui Chen, Pengju Cui, Songming Luo, Zizhong Tang, Wenjuan Wu, Qingying Luo (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 15, 2021 Category: Food Science Source Type: research

ε-Polylysine-coated liposomes loaded with a β-CD inclusion complex loaded with carvacrol: Preparation, characterization, and antibacterial activities
Publication date: July 2021Source: LWT, Volume 146Author(s): Sheng-qi Rao, Mei-ling Sun, Yuan Hu, Xiang-feng Zheng, Zhen-quan Yang, Xin-an Jiao (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 15, 2021 Category: Food Science Source Type: research

Effects of microfluidization and transglutaminase cross-linking on the conformations and functional properties of arachin and conarachin in peanut
Publication date: July 2021Source: LWT, Volume 146Author(s): Xiao Hu, William Kwame Amakye, Peiying He, Min Wang, Jiaoyan Ren (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 15, 2021 Category: Food Science Source Type: research

Effect of high pressure processing and heat treatment on the gelation properties of blue crab meat proteins
Publication date: July 2021Source: LWT, Volume 146Author(s): Gonzalo Velazquez, Ma Guadalupe Méndez-Montealvo, Jorge Welti-Chanes, José Alberto Ramírez, Miguel Angel Martínez-Maldonado (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 15, 2021 Category: Food Science Source Type: research

Interaction mechanism between resveratrol and ovalbumin based on fluorescence spectroscopy and molecular dynamic simulation
Publication date: July 2021Source: LWT, Volume 146Author(s): Weiwei Cheng, Jinliang Ma, Sijia Wang, Ruixin Lou, Suyue Wu, Jialiang He, Huaibin Kang, Lili Liu, Feng Xiao (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 15, 2021 Category: Food Science Source Type: research

Cold atmospheric pressure plasma inactivation of dairy associated planktonic cells of Listeria monocytogenes and Staphylococcus aureus
Publication date: July 2021Source: LWT, Volume 146Author(s): Sarah H.I. Lee, Antje Fröhling, Oliver Schlüter, Carlos H. Corassin, Elaine C.P. De Martinis, Virginia F. Alves, Tatiana C. Pimentel, Carlos A.F. Oliveira (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 15, 2021 Category: Food Science Source Type: research

Evaluation of storage stability of dried powdered coriander, parsley and celery leaves based on the moisture sorption isotherms and glass transition temperature
Publication date: July 2021Source: LWT, Volume 146Author(s): Izabela Staniszewska, Lukasz Dzadz, Konrad W. Nowak, Magdalena Zielinska (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 14, 2021 Category: Food Science Source Type: research

Bacillus spp. increase the Paracin 1.7 titer of L. paracasei HD1.7 in sauerkraut juice: Emphasis on the influence of inoculation conditions on the symbiotic relationship
Publication date: July 2021Source: LWT, Volume 146Author(s): Zeming Ye, Bitian Jiang, Dongni Gao, Wenxiang Ping, Jingping Ge (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 14, 2021 Category: Food Science Source Type: research

Thermal, pasting, and rheological properties of potato starch dual-treated with CaCl2 and dry heat
Publication date: July 2021Source: LWT, Volume 146Author(s): Hongcai Zhang, Fuli He, Tao Wang, Guibing Chen (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 14, 2021 Category: Food Science Source Type: research

Effect of kansui on the physicochemical, structural, and quality characteristics of adlay seed flour-fortified wheat noodles
Publication date: July 2021Source: LWT, Volume 146Author(s): Yangyue Ding, Jiarong Wang, Lina Sun, Xiaonan Zhou, Jianjun Cheng, Yuxue Sun (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 14, 2021 Category: Food Science Source Type: research

Effects of anatomical variation of muscle on composition and oxidation susceptibility of Atlantic mackerel (Scomber scombrus)
Publication date: July 2021Source: LWT, Volume 146Author(s): Hildur Inga Sveinsdóttir, Sandra Björk Sverrisdóttir, Magnea G. Karlsdóttir, Turid Rustad, Sigurjón Arason, María Gudjónsdóttir (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 14, 2021 Category: Food Science Source Type: research

Purification and antibacterial properties of a novel bacteriocin against Escherichia coli from Bacillus subtilis isolated from blueberry ferments
Publication date: July 2021Source: LWT, Volume 146Author(s): Yi-Zhou Xiang, Xin-Yue Li, Hai-Long Zheng, Jun-Yuan Chen, Lian-Bing Lin, Qi-Lin Zhang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 13, 2021 Category: Food Science Source Type: research

Impact of cell intactness and starch state on the thickening potential of chickpea flours in water-flour systems
Publication date: July 2021Source: LWT, Volume 146Author(s): Laura E.C. Noordraven, Tom Bernaerts, Lore Mommens, Marc E. Hendrickx, Ann M. Van Loey (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 11, 2021 Category: Food Science Source Type: research

Evaluation of the physicochemical properties of third-generation snacks made from blue corn, black beans, and sweet chard produced by extrusion
Publication date: July 2021Source: LWT, Volume 146Author(s): David Neder-Suárez, Armando Quintero-Ramos, Carmen Oralia Meléndez-Pizarro, José de Jesús Zazueta-Morales, Francisco Paraguay-Delgado, Martha Graciela Ruiz-Gutiérrez (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 11, 2021 Category: Food Science Source Type: research

Shelf life of extra virgin olive oil manufactured with combined microwaves and megasonic waves at industrial scale
Publication date: July 2021Source: LWT, Volume 146Author(s): Miguel Amarillo, Adriana Gámbaro, Ana Claudia Ellis, Bruno Irigaray, Jimena Lázaro, Antonia Tamborrino, Roberto Romaniello, Alessandro Leone, Pablo Juliano (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 11, 2021 Category: Food Science Source Type: research

Rheological and thermal characterization of pinto saltillo bean (Phaseolus vulgaris L.) protein isolates/sodium alginate gels
Publication date: July 2021Source: LWT, Volume 146Author(s): Joel Enrique Peña-Cháidez, Walfred Rosas-Flores, Juan Alfredo Salazar-Montoya, Blanca Elizabeth Morales-Contreras, José Alberto Gallegos-Infante, Juliana Morales-Castro, Hiram Medrano-Roldán (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 11, 2021 Category: Food Science Source Type: research

Biohazard and dynamic features of different polar compounds in vegetable oil during thermal oxidation
Publication date: July 2021Source: LWT, Volume 146Author(s): Liyang Yuan, Ziyang Xu, Chin-Ping Tan, Yuanfa Liu, Yong-Jiang Xu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 11, 2021 Category: Food Science Source Type: research

Increasing saltiness perception and keeping quality properties of low salt bread using inhomogeneous salt distribution achieved with salt agglomerated by waxy starch
Publication date: July 2021Source: LWT, Volume 146Author(s): Antonio Roberto Giriboni Monteiro, Akihiro Nakagawa, Tatiana Colombo Pimentel, Isabel Sousa (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 11, 2021 Category: Food Science Source Type: research

Effects of sourdough addition on the textural and physiochemical attributes of microwaved steamed-cake
Publication date: July 2021Source: LWT, Volume 146Author(s): Juan Zhou, Bowen Yan, Yejun Wu, Huaping Zhu, Huizhang Lian, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 11, 2021 Category: Food Science Source Type: research

Recent advances in applications of ozone in the cereal industry
Publication date: July 2021Source: LWT, Volume 146Author(s): S. Sivaranjani, V. Arun Prasath, R. Pandiselvam, Anjineyulu Kothakota, Amin Mousavi Khaneghah (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 11, 2021 Category: Food Science Source Type: research

High voltage atmospheric cold plasma treatment of Listeria innocua and Escherichia coli K-12 on Queso Fresco (fresh cheese)
Publication date: July 2021Source: LWT, Volume 146Author(s): Zifan Wan, N.N. Misra, Guo Li, Kevin M. Keener (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 11, 2021 Category: Food Science Source Type: research

Novel protein-based nanoparticles from perilla oilseed residues as sole Pickering stabilizers for high internal phase emulsions
Publication date: June 2021Source: LWT, Volume 145Author(s): Qiaoli Zhao, Qianhui Gu, Xin Hong, Yuanfa Liu, Jinwei Li (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 10, 2021 Category: Food Science Source Type: research

Flavor profile of dried shrimp at different processing stages
Publication date: July 2021Source: LWT, Volume 146Author(s): Mengyue Hu, Shanyu Wang, Qi Liu, Rong Cao, Yong Xue (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 10, 2021 Category: Food Science Source Type: research

Comparison of the characterization and the temperature/pressure stability of soluble and membrane-bound polyphenol oxidase from ‘Lijiang’ snow peach
Publication date: July 2021Source: LWT, Volume 146Author(s): Fuhai Wang, Hengle Zhou, Fengyun Cheng, Huihui Niu, Lei Yuan, Junjie Yi, Linyan Zhou (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 10, 2021 Category: Food Science Source Type: research

A metabolomics comparison of Lactobacillus communities isolated from breast milk and camel milk and Lactobacillus apis isolated from bee gut during cereals-based fermentation vs. Lactobacillus plantarum as a reference
Publication date: July 2021Source: LWT, Volume 146Author(s): Mohamed Ghamry, Li Li, Wei Zhao (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 10, 2021 Category: Food Science Source Type: research

Physical and oxidative stability of food emulsions prepared with pea protein fractions
Publication date: July 2021Source: LWT, Volume 146Author(s): Emma B.A. Hinderink, Anja Schröder, Leonard Sagis, Karin Schroën, Claire C. Berton-Carabin (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 10, 2021 Category: Food Science Source Type: research

Structural characteristics and foaming properties of ovalbumin - Caffeic acid complex
Publication date: July 2021Source: LWT, Volume 146Author(s): Kefei Chang, Jingbo Liu, Wei Jiang, Yong Fan, Bo Nan, Sitong Ma, Yan Zhang, Boqun Liu, Ting Zhang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 10, 2021 Category: Food Science Source Type: research

Safflower and bitter melon extracts on suppression of biogenic amine formation by fish spoilage bacteria and food borne pathogens
Publication date: July 2021Source: LWT, Volume 146Author(s): Mebrure Nüket Yavuzer, Emre Yavuzer, Esmeray Kuley (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 10, 2021 Category: Food Science Source Type: research

Effect of Lactobacillus plantarum fermentation on the volatile flavors of mung beans
Publication date: July 2021Source: LWT, Volume 146Author(s): Cuiping Yi, Yisi Li, Hong Zhu, Yanlan Liu, Ke Quan (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 10, 2021 Category: Food Science Source Type: research

Effect of pecan nut expeller meal on quality characteristics of gluten-free muffins
Publication date: July 2021Source: LWT, Volume 146Author(s): L. Marchetti, M.S. Acuña, S.C. Andrés (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - April 10, 2021 Category: Food Science Source Type: research