Isolation and safety characterisation of lactobacilli strains with antimicrobial properties as potential probiotics for human use
Publication date: September 2020Source: LWT, Volume 131Author(s): Hadiza Umar Meleh, Sulin Choo, Mohd Nasir Mohd Desa, Shu Yih Chew, Premmala Rangasamy, Haslinda Hassan, Leslie Thian Lung Than (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 12, 2020 Category: Food Science Source Type: research

Common ash (Fraxinus excelsior L.) seeds as a new vegetable oil source
Publication date: September 2020Source: LWT, Volume 131Author(s): Mehran Naderi, Mohammadali Torbati, Sodeif Azadmard-Damirchi, Solmaz Asnaashari, Geoffrey P. Savage (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 12, 2020 Category: Food Science Source Type: research

Cryo-protective effect of ice-binding peptides derived from collagen hydrolysates on the frozen dough and its ice-binding mechanisms
Publication date: September 2020Source: LWT, Volume 131Author(s): Hui Cao, Xiaozhu Zheng, Han Liu, Min Yuan, Tai Ye, Xiuxiu Wu, Fengqin Yin, Yan Li, Jinsong Yu, Fei Xu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 12, 2020 Category: Food Science Source Type: research

Influence of processing methods and storage on phenolic compounds and carotenoids of apricots
Publication date: October 2020Source: LWT, Volume 132Author(s): Sajad Mohd Wani, F.A. Masoodi, Ehtishamul Haq, Mukhtar Ahmad, S.A. Ganai (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 12, 2020 Category: Food Science Source Type: research

Evaluation of factors affecting aquafaba rheological and thermal properties
Publication date: October 2020Source: LWT, Volume 132Author(s): Fatemah B. Alsalman, Mehmet Tulbek, Michael Nickerson, Hosahalli S. Ramaswamy (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 12, 2020 Category: Food Science Source Type: research

Effects of different cooking methods on methylglyoxal scavenging potential of meat under simulated gastrointestinal conditions
Publication date: October 2020Source: LWT, Volume 132Author(s): Ezgi Doğan Cömert, Vural Gökmen (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 12, 2020 Category: Food Science Source Type: research

Valorisation of soy by-products as substrate for food ingredients containing L. casei through solid state fermentation
Publication date: October 2020Source: LWT, Volume 132Author(s): Adriana P. Castellanos Fuentes, Carolina E. Genevois, Silvia K. Flores, Marina F. de Escalada Pla (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 12, 2020 Category: Food Science Source Type: research

Effects of stepwise steaming treatments at different temperatures on the eating quality of fish: A case study of large-mouth bass (Micropterus salmoides)
Publication date: October 2020Source: LWT, Volume 132Author(s): Keyu Wang, Yulong Bao, Yong Wang, Dongpo Chen, Peng Zhou (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 12, 2020 Category: Food Science Source Type: research

Manuka honey adulteration detection based on near-infrared spectroscopy combined with aquaphotomics
Publication date: Available online 10 July 2020Source: LWTAuthor(s): Xinhao Yang, Peiwen Guang, Guoze Xu, Siqi Zhu, Zhenqiang Chen, Furong Huang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 10, 2020 Category: Food Science Source Type: research

Physicochemical stability of safflower oil body emulsions during food processing
Publication date: Available online 10 July 2020Source: LWTAuthor(s): Xinxin Lan, Weidong Qiang, Ying Yang, Tingting Gao, Jinnan Guo, Linna Du, Muhammad Noman, Yaying Li, Jing Li, Haiyan Li, Xiaokun Li, Jing Yang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 10, 2020 Category: Food Science Source Type: research

Stabilization of wholegrain sorghum flour and consequent potential improvement of food product sensory quality by microwave treatment of the kernels
Publication date: Available online 10 July 2020Source: LWTAuthor(s): Olalekan J. Adebowale, John R.N. Taylor, Henriëtta L. de Kock (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 10, 2020 Category: Food Science Source Type: research

Effects of coagulant promoter on the physical properties and microstructure of the mixed system of ultrafine fishbone and surimi
Publication date: September 2020Source: LWT, Volume 131Author(s): Sen Yang, Zong-cai Tu, Hui Wang, Yue-ming Hu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 10, 2020 Category: Food Science Source Type: research

Exopolysaccharide produced by potential probiotic Enterococcus faecium MS79: Characterization, bioactivities and rheological properties influenced by salt and pH
Publication date: September 2020Source: LWT, Volume 131Author(s): Mutamed Ayyash, Constantinos Stathopoulos, Basim Abu-Jdayil, Gennaro Esposito, Mohammad Baig, Mark S. Turner, Ahmad Salihin Baba, Vasso Apostolopoulos, Anas Al-Nabulsi, Tareq Osaili (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 10, 2020 Category: Food Science Source Type: research

Molecular and emulsifying properties of arachin and conarachin of peanut protein isolate from ultrasound-assisted extraction
Publication date: Available online 8 July 2020Source: LWTAuthor(s): Xiaoyang Sun, Wen Zhang, Lifen Zhang, Shaojun Tian, Fusheng Chen (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 10, 2020 Category: Food Science Source Type: research

LF-NMR intelligent evaluation of rheology and printability for 3D printing of cookie dough pretreated by microwave
Publication date: Available online 8 July 2020Source: LWTAuthor(s): Yanan Sun, Min Zhang, Huizhi Chen (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 10, 2020 Category: Food Science Source Type: research

Development and characterization of intelligent cellulose acetate-based films using red cabbage extract for visual detection of volatile bases
Publication date: Available online 8 July 2020Source: LWTAuthor(s): Pedro A.V. Freitas, Rafael R.A. Silva, Taíla V. de Oliveira, Raquel R.A. Soares, Nelson S. Junior, Allan R.F. e Moraes, Ana Clarissa dos S. Pires, Nilda F.F. Soares (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 10, 2020 Category: Food Science Source Type: research

Prediction of shelf-life and kinetics of quality changes in canned stuffed grape leaves
Publication date: Available online 8 July 2020Source: LWTAuthor(s): Osman Melih Secer, Buket Aydeniz Guneser, Onur Guneser (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 10, 2020 Category: Food Science Source Type: research

Preparation and characterization of a low-phenylalanine whey hydrolysate using two-step enzymatic hydrolysis and macroporous resin adsorption
Publication date: Available online 8 July 2020Source: LWTAuthor(s): Tingting Bu, Mengjie Zhou, Jiexia Zheng, Ping Yang, Huanlu Song, Shanshan Li, Jianping Wu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 10, 2020 Category: Food Science Source Type: research

Effect of salting on the water migration, physicochemical and textural characteristics, and microstructure of quail eggs
Publication date: Available online 8 July 2020Source: LWTAuthor(s): Zhijie Bao, Da Kang, Chen Li, Fengzhan Zhang, Songyi Lin (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 10, 2020 Category: Food Science Source Type: research

Estimating equilibrium moisture content from relatively short sorption experiments
Publication date: Available online 9 July 2020Source: LWTAuthor(s): Viridiana Tejada-Ortigoza, Jorge Welti-Chanes, Osvaldo H. Campanella, Micha Peleg (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 10, 2020 Category: Food Science Source Type: research

How to rapidly and sensitively detect for Escherichia coli O157:H7 and Salmonella Typhimurium in cabbage using filtration, DNA concentration, and real-time PCR after short-term enrichment
Publication date: Available online 9 July 2020Source: LWTAuthor(s): Seung-Hae Gwak, Jin-Hee Kim, Se-Wook Oh (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 10, 2020 Category: Food Science Source Type: research

Psyllium husk gel to reinforce structure of gluten-free pasta?
Publication date: September 2020Source: LWT, Volume 131Author(s): Patrícia Fradinho, Rita Soares, Alberto Niccolai, Isabel Sousa, Anabela Raymundo (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 10, 2020 Category: Food Science Source Type: research

Effects of different drying methods on phenolic substances and antioxidant activities of seedless raisins
Publication date: September 2020Source: LWT, Volume 131Author(s): Liuwei Qin, Hong Wang, Wen Zhang, Mingqi Pan, Hui Xie, Xinbo Guo (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 10, 2020 Category: Food Science Source Type: research

Effect of oven roasting treatment on the antioxidant activity, phenolic compounds, fatty acids, minerals, and protein profile of Samh (Mesembryanthemum forsskalei Hochst) seeds
Publication date: September 2020Source: LWT, Volume 131Author(s): Isam A. Mohamed Ahmed, Fahad Y. Al Juhaimi, Magdi A. Osman, Salah A. Al Maiman, Amro B. Hassan, Hesham A.S. Alqah, Elfadil E. Babiker, Kashif Ghafoor (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 10, 2020 Category: Food Science Source Type: research

Studies on the development of vegetable-based powdered beverages – Effect of the composition and dispersing temperature on potential bioaccessibility of main low-molecular antioxidants and antioxidant properties
Publication date: September 2020Source: LWT, Volume 131Author(s): Justyna Bochnak-Niedźwiecka, Urszula Szymanowska, Michał Świeca (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 10, 2020 Category: Food Science Source Type: research

Rapid detection of Aspergillus spp. infection levels on milled rice by headspace-gas chromatography ion-mobility spectrometry (HS-GC-IMS) and E-nose
Publication date: October 2020Source: LWT, Volume 132Author(s): Shuang Gu, Wei Chen, Zhenhe Wang, Jun Wang, Yujia Huo (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 10, 2020 Category: Food Science Source Type: research

Cooking methods effect on the nutrients, bioaccessibility and antioxidant activity of Craterellus cornucopioides
Publication date: September 2020Source: LWT, Volume 131Author(s): Yuntao Liu, Xiaoyu Duan, Mingyue Zhang, Cheng Li, Zhiqing Zhang, Aiping Liu, Bin Hu, Jialiang He, Dingtao Wu, Hong Chen, Wenjuan Wu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 9, 2020 Category: Food Science Source Type: research

Egg yolk protein as a novel wall material used together with gum Arabic to encapsulate polyphenols extracted from Phoenix dactylifera L pits
Publication date: September 2020Source: LWT, Volume 131Author(s): Chiraz Ben Sassi, Ismael Marcet, Manuel Rendueles, Mario Díaz, Sami Fattouch (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 9, 2020 Category: Food Science Source Type: research

Study of the effect of marination treatment on garlic bioactive compounds through an innovative HPLC-DAD-MS method for alliin and curcuminoids analysis
Publication date: September 2020Source: LWT, Volume 131Author(s): Massimo Ricciutelli, Franks Kamgang Nzekoue, Giovanni Caprioli, Gianni Sagratini, Alessandro Alesi, Giorgia Vici, Valeria Polzonetti (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 9, 2020 Category: Food Science Source Type: research

Evaluation of physicochemical properties, amino acid profile and bioactivities of edible Bird's nest hydrolysate as affected by drying methods
Publication date: September 2020Source: LWT, Volume 131Author(s): Jing Yi Gan, Lee Sin Chang, Nur Athirah Mat Nasir, Abdul Salam Babji, Seng Joe Lim (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 9, 2020 Category: Food Science Source Type: research

Effects of fermentation on the structural characteristics and in vitro binding capacity of soluble dietary fiber from tea residues
Publication date: September 2020Source: LWT, Volume 131Author(s): Jiajun Chen, Hairong Huang, Yi Chen, Jianhua Xie, Yiming Song, Xinxin Chang, Shiqi Liu, Zipei Wang, Xiaobo Hu, Qiang Yu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 9, 2020 Category: Food Science Source Type: research

The application of ultraviolet-induced photo-crosslinking in edible film preparation and its implication in food safety
Publication date: September 2020Source: LWT, Volume 131Author(s): Chen Li, Lina Sheng, Gang Sun, Luxin Wang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 7, 2020 Category: Food Science Source Type: research

Non-conventional osmotic solutes (honey and glycerol) improve mass transfer and extend shelf life of hot-air dried red carrots: Kinetics, quality, bioactivity, microstructure, and storage stability
Publication date: September 2020Source: LWT, Volume 131Author(s): Sucheta Khubber, Kartikey Chaturvedi, Seyed Mohammed Taghi Gharibzahedi, Rui M.S. Cruz, Jose Manuel Lorenzo, Rakesh Gehlot, Francisco J. Barba (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 7, 2020 Category: Food Science Source Type: research

Effect of pacific white shrimp (Litopenaeus vannamei) protein hydrolysates (SPH) and (−)-epigallocatechin gallate (EGCG) on sourdough and bread quality
Publication date: September 2020Source: LWT, Volume 131Author(s): Nayereh Karimi, Mehdi Nikoo, Hassan Ahmadi Gavlighi, Shima Piri Gheshlaghi, Joe M. Regenstein, Xueming Xu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 7, 2020 Category: Food Science Source Type: research

Accelerated storage conditions effect on ginger- and turmeric-enriched soybean oils with comparing a synthetic antioxidant BHT
Publication date: September 2020Source: LWT, Volume 131Author(s): Federica Tinello, Anna Lante (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 7, 2020 Category: Food Science Source Type: research

Fermentation of bergamot juice with Lactobacillus plantarum strains in pure and mixed fermentations: Chemical composition, antioxidant activity and sensorial properties
Publication date: September 2020Source: LWT, Volume 131Author(s): Seyed Mohammad Bagher Hashemi, Dornoush Jafarpour (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 7, 2020 Category: Food Science Source Type: research

Salt-induced osmotic stress stimulates selenium biotransformation in Lactobacillus rhamnosus ATCC 53103
Publication date: September 2020Source: LWT, Volume 131Author(s): Ying Xu, Shufang Wu, Jiaxuan He, Chengyan He, Panxue Wang, Qiao Zeng, Fulian Yang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 7, 2020 Category: Food Science Source Type: research

Effect of fungicides on the yeast population during spontaneous fermentation in the vinification of monastrell grapes
Publication date: September 2020Source: LWT, Volume 131Author(s): José Oliva, Francisco Girón, José M. Cayuela, Juana Mulero, Pilar Zafrilla, Miguel Ángel Cámara (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 5, 2020 Category: Food Science Source Type: research

Understanding the relationship between physical properties and crystallization behavior of interesterified blend-based fast-frozen special fat with varied triacylglycerol composition
Publication date: September 2020Source: LWT, Volume 131Author(s): Tingwei Zhu, Xia Zhang, Zhiyi Chen, Bing Li, Hong Wu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 5, 2020 Category: Food Science Source Type: research

The effects of roasting, milling, brewing and storage processes on the physicochemical properties of Turkish coffee
Publication date: September 2020Source: LWT, Volume 131Author(s): Ayşe Nur Yüksel, Kevser Tuba Özkara Barut, Mustafa Bayram (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 5, 2020 Category: Food Science Source Type: research

Consumers awareness of white-striping as a chicken breast myopathy affects their purchasing decision and emotional responses
Publication date: September 2020Source: LWT, Volume 131Author(s): L.M. de Carvalho, S. Ventanas, L.S. Olegario, M.S. Madruga, M. Estévez (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 5, 2020 Category: Food Science Source Type: research

Effect of mixture of fining agents on the fermentation kinetics of base wine for sparkling wine production: Use of methodology for modeling
Publication date: September 2020Source: LWT, Volume 131Author(s): Angelo Gava, Dionísio Borsato, Evandro Ficagna (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 3, 2020 Category: Food Science Source Type: research

Antibacterial activity and membrane-disrupting mechanism of monocaprin against Escherichia coli and its application in apple and carrot juices
Publication date: September 2020Source: LWT, Volume 131Author(s): Maomao Ma, Junxin Zhao, Zheling Zeng, Dongman Wan, Ping Yu, Ding Cheng, Deming Gong, Shuguang Deng (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 3, 2020 Category: Food Science Source Type: research

Mathematical modelling of water sorption isotherms and thermodynamic properties of Cucumis melo L. seeds
Publication date: September 2020Source: LWT, Volume 131Author(s): Sana Mallek-Ayadi, Neila Bahloul, Nabil Kechaou (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 3, 2020 Category: Food Science Source Type: research

Analysis of antibiotic residues in raw bovine milk and their impact toward food safety and on milk starter cultures in cheese-making process
Publication date: September 2020Source: LWT, Volume 131Author(s): Luca Maria Chiesa, Lucia DeCastelli, Maria Nobile, Francesca Martucci, Giacomo Mosconi, Mauro Fontana, Marta Castrica, Francesco Arioli, Sara Panseri (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 3, 2020 Category: Food Science Source Type: research

Characterization, antifungal properties and in silico modelling perspectives of Trachyspermum ammi essential oil
Publication date: September 2020Source: LWT, Volume 131Author(s): Shuvajit Dutta, Aditi Kundu, Supradip Saha, Pratibha Prabhakaran, Abhishek Mandal (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 2, 2020 Category: Food Science Source Type: research

Qualitative and quantitative evaluation of corn syrup as a potential added sweetener in apple fruit juices using mid-infrared spectroscopy assisted chemometric modeling
Publication date: September 2020Source: LWT, Volume 131Author(s): Amit S. Dhaulaniya, Biji Balan, Kushneet K. Sodhi, Simon Kelly, Andrew Cannavan, Dileep K. Singh (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 2, 2020 Category: Food Science Source Type: research

Effects of Aspergillus niger biofortification on the microbial community and quality of Baoning vinegar
Publication date: September 2020Source: LWT, Volume 131Author(s): Aiping Liu, Yang Peng, Xiaolin Ao, Wansu Pan, Shujuan Chen, Li He, Yong Yang, Fusheng Chen, Dazhao Du, Shuliang Liu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 2, 2020 Category: Food Science Source Type: research

Determination of the odor threshold concentrations and partition coefficients of isothiocyanates from Brassica vegetables in aqueous solution
Publication date: September 2020Source: LWT, Volume 131Author(s): Monika Marcinkowska, Henryk H. Jeleń (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 2, 2020 Category: Food Science Source Type: research

Food to food fortification of breads and biscuits with herbs, spices, millets and oilseeds on bio-accessibility of calcium, iron and zinc and impact of proteins, fat and phenolics
Publication date: August 2020Source: LWT, Volume 130Author(s): Dipika Agrahar-Murugkar (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 30, 2020 Category: Food Science Source Type: research