Encapsulation of potential probiotic and canola oil through emulsification and ionotropic gelation, using protein/polysaccharides Maillard conjugates as emulsifiers
Publication date: October 2021Source: LWT, Volume 150Author(s): Paula A. Loyeau, Maria J. Spotti, Gabriel Vinderola, Carlos R. Carrara (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 29, 2021 Category: Food Science Source Type: research
Different use of nitrite and nitrate in meats: A survey on typical and commercial Italian products as a contribution to risk assessment
Publication date: October 2021Source: LWT, Volume 150Author(s): Giovanna Berardi, Marzia Albenzio, Rosaria Marino, Teresa D'Amore, Aurelia Di Taranto, Valeria Vita, Marco Iammarino (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 29, 2021 Category: Food Science Source Type: research
Investigation of factors that impact the label-free surface-enhanced Raman scattering (SERS) for the detection and discrimination of Salmonella Enteritidis
Publication date: October 2021Source: LWT, Volume 150Author(s): Piyanan Chuesiang, Victor Ryu, Ubonrat Siripatrawan, Lynne McLandsborough, Lili He (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 29, 2021 Category: Food Science Source Type: research
Development of buffalo milk ice-cream by high pressure-homogenisation of mix: Physicochemical, textural and microstructural characterisation
Publication date: October 2021Source: LWT, Volume 150Author(s): Durmuş Sert, Emin Mercan, Mehmet Kılınç (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 29, 2021 Category: Food Science Source Type: research
Simultaneous optimization of wheat heat moisture treatment and grape peels addition for pasta making
Publication date: October 2021Source: LWT, Volume 150Author(s): Mădălina Iuga, Silvia Mironeasa (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 29, 2021 Category: Food Science Source Type: research
Effects of triolein dilution on the structural and mechanical properties of lauric acid-rich fat
Publication date: October 2021Source: LWT, Volume 150Author(s): Xiuhang Chai, Zong Meng, Yuanfa Liu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 29, 2021 Category: Food Science Source Type: research
Effects of tamarind seed polysaccharide on physicochemical properties of corn starch treated by high pressure homogenization
Publication date: October 2021Source: LWT, Volume 150Author(s): Fan Xie, Hui Zhang, Yan Wu, Yongjun Xia, Lianzhong Ai (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 29, 2021 Category: Food Science Source Type: research
Combined effects of pulsed electric field and ultrasound pretreatments on mass transfer and quality of mushrooms
Publication date: October 2021Source: LWT, Volume 150Author(s): Xiang Li, Jian Li, Rui Wang, Abdul Rahaman, Xin-An Zeng, Charles S. Brennan (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 29, 2021 Category: Food Science Source Type: research
Proteomic study of Chinese black-bone silky fowl and the ring-necked pheasant egg white by iTRAQ technique
Publication date: October 2021Source: LWT, Volume 150Author(s): Xiaotong Zhou, Liu Liu, Lin Wang, Ting Liu, Xiaoxia Wu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 29, 2021 Category: Food Science Source Type: research
Differential anti-inflammatory biomarkers of the desert truffles Terfezia claveryi and Tirmania nivea revealed via UPLC-QqQ-MS-based metabolomics combined to chemometrics
Publication date: October 2021Source: LWT, Volume 150Author(s): Reham S. Darwish, Eman Shawky, Khallad M. Nassar, Ramez M. Rashad ElSayed, Dalia E. Hussein, Doaa A. Ghareeb, Samah M. El Sohafy (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 29, 2021 Category: Food Science Source Type: research
Microwave processing: A way to reduce the anti-nutritional factors (ANFs) in food grains
Publication date: October 2021Source: LWT, Volume 150Author(s): Rajat Suhag, Atul Dhiman, Gaurav Deswal, Dhruv Thakur, Vijay Singh Sharanagat, Kshitiz Kumar, Vijay Kumar (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 27, 2021 Category: Food Science Source Type: research
Analysis of antioxidant response in pomelo fruitlets subjected to external injury stress: Significance of naringin biosynthesis
Publication date: October 2021Source: LWT, Volume 150Author(s): Huifan Liu, Churong Liang, Lukai Ma, Jianliang Liu, Qin Wang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 27, 2021 Category: Food Science Source Type: research
Comparative analysis of the bacterial diversity of Chinese fermented sausages using high-throughput sequencing
Publication date: October 2021Source: LWT, Volume 150Author(s): Qiu Qin Zhang, Dian Li, Wei Zhang, Mei Jiang, Xiao Hong Chen, Ming Sheng Dong (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 26, 2021 Category: Food Science Source Type: research
Enhanced protein quality and antioxidant activity of fermented Brown rice with Gryllus bimaculatus
Publication date: October 2021Source: LWT, Volume 150Author(s): Hui-Yeong Seong, Misook Kim (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 26, 2021 Category: Food Science Source Type: research
Functional comparison of breast milk, cow milk and goat milk based on changes in the intestinal flora of mice
Publication date: October 2021Source: LWT, Volume 150Author(s): Yufang Liu, Junna Cai, Fuxin Zhang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 26, 2021 Category: Food Science Source Type: research
