Fiber modification of brewers’ spent grain by autoclave treatment to improve its properties as a functional food ingredient
Publication date: September 2021Source: LWT, Volume 149Author(s): Joncer Naibaho, Małgorzata Korzeniowska, Aneta Wojdyło, Adam Figiel, Baoru Yang, Oskar Laaksonen, Maike Foste, Raivo Vilu, Ene Viiard (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 10, 2021 Category: Food Science Source Type: research
Conveyor belt catalytic infrared as a novel apparatus for blanching processing applied to sweet potatoes in the industrial scale
Publication date: September 2021Source: LWT, Volume 149Author(s): Xiaoqian Song, Xiaojie Yu, Cunshan Zhou, Baoguo Xu, Li Chen, Abu ElGasim A. Yagoub, Okonkwo Clinton Emeka, Hafida Wahia (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 10, 2021 Category: Food Science Source Type: research
Applications of emerging processing technologies for quality and safety enhancement of non-bovine milk and milk products
Publication date: September 2021Source: LWT, Volume 149Author(s): Gaurav Kr Deshwal, Swati Tiwari, Saurabh Kadyan (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 10, 2021 Category: Food Science Source Type: research
3-Phenyllactic acid production by Lactobacillus crustorum strains isolated from naturally fermented vegetables
Publication date: September 2021Source: LWT, Volume 149Author(s): Juan-Juan Xu, Jin-Zhi Sun, Kuo-Lin Si, Chun-Feng Guo (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 9, 2021 Category: Food Science Source Type: research
Discrimination of beef from different origins based on lipidomics: A comparison study of DART-QTOF and LC-ESI-QTOF
Publication date: September 2021Source: LWT, Volume 149Author(s): Kewen Wang, Lei Xu, Xue Wang, Ailiang Chen, Zhenzhen Xu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 9, 2021 Category: Food Science Source Type: research
Prevalence and molecular characterization of multidrug-resistant and β-lactamase producing Salmonella enterica serovars isolated from duck, pigeon, and quail carcasses in Mansoura, Egypt
Publication date: September 2021Source: LWT, Volume 149Author(s): Hend Ali Elshebrawy, Mahmoud Ahmed Mahros, Samir Mohammed Abd-Elghany, Mohammed Mohammed Elgazzar, Hideki Hayashidani, Khalid Ibrahim Sallam (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 9, 2021 Category: Food Science Source Type: research
Physicochemical properties and antioxidant activity of Maillard reaction products derived from Dioscorea opposita polysaccharides
Publication date: September 2021Source: LWT, Volume 149Author(s): Qian Li, Xiaojing Li, Zeyue Ren, Ruijiao Wang, Yun Zhang, Jia Li, Fanyi Ma, Xiuhua Liu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 9, 2021 Category: Food Science Source Type: research
Prebiotic effects in vitro of anthocyanins from the fruits of Lycium ruthenicum Murray on gut microbiota compositions of feces from healthy human and patients with inflammatory bowel disease
Publication date: September 2021Source: LWT, Volume 149Author(s): Yujia Peng, Yamei Yan, Peng Wan, Chunxu Chen, Dan Chen, Xiaoxiong Zeng, Youlong Cao (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 9, 2021 Category: Food Science Source Type: research
Determination of some quality indices of rainbow trout fillets treated with nisin-loaded polyvinylalcohol-based nanofiber and packed with polyethylene package
Publication date: September 2021Source: LWT, Volume 149Author(s): Burcu Oner, Raciye Meral, Zafer Ceylan (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 9, 2021 Category: Food Science Source Type: research
Effects of protein oxidation induced by rice bran rancidity on the structure and functionality of rice bran glutelin
Publication date: September 2021Source: LWT, Volume 149Author(s): Fang Li, Xiaojuan Wu, Wei Wu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 9, 2021 Category: Food Science Source Type: research
Modulating the in vitro digestion of heat-set whey protein emulsion gels via gelling properties modification with sequential ultrasound pretreatment
Publication date: September 2021Source: LWT, Volume 149Author(s): Yu Cheng, Prince Ofori Donkor, Georgina Benewaa Yeboah, Ishmael Ayim, Juan Wu, Haile Ma (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 9, 2021 Category: Food Science Source Type: research
Microfluidization of fenugreek (Trigonella foenum graecum) seed protein concentrate: Effects on functional, rheological, thermal and microstructural properties
Publication date: September 2021Source: LWT, Volume 149Author(s): Neeraj Ghanghas, Pramod K. Prabhakar, Shikha Sharma, M.T. Mukilan (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 9, 2021 Category: Food Science Source Type: research
Characterization and film-forming properties of acid soluble collagens from different by-products of loach (Misgurnus anguillicaudatus)
Publication date: September 2021Source: LWT, Volume 149Author(s): Peng-peng Sun, Yuan-yuan Ren, Si-yao Wang, Hong Zhu, Jue-jun Zhou (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 9, 2021 Category: Food Science Source Type: research
Transcriptomic analysis reveals the metabolic mechanism of patulin by Saccharomyces cerevisiae during fermentation
Publication date: September 2021Source: LWT, Volume 149Author(s): Chao Yang, Min Li, Bangzhu Peng (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 7, 2021 Category: Food Science Source Type: research
Change in surface structure and inner microstructure of durum wheat pasta during the boiling process
Publication date: September 2021Source: LWT, Volume 149Author(s): Masato Ohmura, Kentaro Matsumiya, Maeda Tatsuro, Akio Fujita, Yukako Hayashi, Yasuki Matsumura (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 7, 2021 Category: Food Science Source Type: research
