Letter to the editor: Ultrasound or ultrasound-assisted drying operation
Publication date: October 2021Source: LWT, Volume 150Author(s): Vahid Mohammadpour Karizaki (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 22, 2021 Category: Food Science Source Type: research
Supercritical CO2 extraction method of aromatic compounds from truffles
Publication date: October 2021Source: LWT, Volume 150Author(s): Eva Tejedor-Calvo, Sergi García-Barreda, Sergio Sánchez, Diego Morales, Cristina Soler-Rivas, Alejandro Ruiz-Rodriguez, María Ángeles Sanz, Ana Pilar Garcia, Asunción Morte, Pedro Marco (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 22, 2021 Category: Food Science Source Type: research
Effects of saturated hot air pretreatment compared to traditional blanching on the physicochemical properties of Apricot (Prunus armeniaca L.) kernels and its skin during removing skin
Publication date: October 2021Source: LWT, Volume 150Author(s): Hong-Shuang Zhang, Peng-Hui Guo, Qing-An Zhang, Dong-Dong Wu, Hong-Rong Zheng (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 22, 2021 Category: Food Science Source Type: research
UV-C irradiation-triggered nutritional change of 4D printed ergosterol-incorporated purple sweet potato pastes: Conversion of ergosterol into vitamin D2
Publication date: October 2021Source: LWT, Volume 150Author(s): Jieling Chen, Min Zhang, Sakamon Devahastin (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 22, 2021 Category: Food Science Source Type: research
Effects of chokeberry extract isolated with pressurized ethanol from defatted pomace on oxidative stability, quality and sensory characteristics of pork meat products
Publication date: October 2021Source: LWT, Volume 150Author(s): Laura Tamkutė, Rūta Vaicekauskaitė, Beatriz Melero, Isabel Jaime, Jordi Rovira, Petras Rimantas Venskutonis (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 22, 2021 Category: Food Science Source Type: research
Pea protein properties are altered following glycation by microwave heating
Publication date: October 2021Source: LWT, Volume 150Author(s): Ulku Ertugrul, Serap Namli, Ozan Tas, Tolgahan Kocadagli, Vural Gokmen, S.Gulum Sumnu, Mecit Halil Oztop (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 22, 2021 Category: Food Science Source Type: research
Determination of total flavonoid content by aluminum chloride assay: A critical evaluation
Publication date: October 2021Source: LWT, Volume 150Author(s): Amjad M. Shraim, Talaat A. Ahmed, Md Mizanur Rahman, Yousef M. Hijji (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 22, 2021 Category: Food Science Source Type: research
Preliminary assessment of microbial quality of edible flowers
Publication date: October 2021Source: LWT, Volume 150Author(s): Aleksandra Wilczyńska, Anita Kukułowicz, Anna Lewandowska (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 22, 2021 Category: Food Science Source Type: research
Occurrence, molecular characterization, and antimicrobial susceptibility of Yersinia enterocolitica isolated from retail food samples in China
Publication date: October 2021Source: LWT, Volume 150Author(s): Juan Wang, Ming Liu, Huixian Wang, Qingping Wu, Yu Ding, Tianxiang Xu, Guoxiang Ma, Yueming Zhong, Jumei Zhang, Moutong Chen, Liang Xue, Qinghua Ye, Haiyan Zeng, Xiaojuan Yang, Runshi Yang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 22, 2021 Category: Food Science Source Type: research
Valorization of residues from anchovy (Engraulis anchoita) salting-ripening process: Impact of desalting procedures in retention of biologically-active compounds
Publication date: October 2021Source: LWT, Volume 150Author(s): Marion Daniela Marchetti, Rolando Jesus Jimenez Lugo, Águeda Elena Massa, Marina Czerner (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 22, 2021 Category: Food Science Source Type: research
Authentication of dark brown sugars from different processing using three-dimensional fluorescence spectroscopy
Publication date: October 2021Source: LWT, Volume 150Author(s): Jui-Yi Chen, Xin-Wei Chen, Yu-Yu Lin, Gow-Chin Yen, Jer-An Lin (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 22, 2021 Category: Food Science Source Type: research
Orifice based hydrodynamic cavitation of sugarcane juice: Changes in Physico-chemical parameters and Microbiological load
Publication date: October 2021Source: LWT, Volume 150Author(s): Jithender Bhukya, Ravindra Naik, Debabandya Mohapatra, Lalan Kumar Sinha, K.V.R. Rao (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 22, 2021 Category: Food Science Source Type: research
Performance of lactase encapsulated in pectin-based hydrogels during lactose hydrolysis reactions
Publication date: October 2021Source: LWT, Volume 150Author(s): Mariana Aguiar Cargnin, Bruna Carla Gasparin, Derval dos Santos Rosa, Alexandre Tadeu Paulino (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 22, 2021 Category: Food Science Source Type: research
Influence of calcium on the properties of micellar casein in goat milk
Publication date: October 2021Source: LWT, Volume 150Author(s): Xinqi Zhao, Cunfang Wang, Ming Cheng, Xiaoning Zhang, Hua Jiang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 22, 2021 Category: Food Science Source Type: research
Towards innovative food processing of flavonoid compounds: Insights into stability and bioactivity
Publication date: October 2021Source: LWT, Volume 150Author(s): Yu Fu, Wanning Liu, Olugbenga P. Soladoye (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 22, 2021 Category: Food Science Source Type: research
