Impact of extraction methods and genotypes on the properties of starch from peach palm (Bactris gasipaes Kunth) fruits
Publication date: October 2021Source: LWT, Volume 150Author(s): Marlia Barbosa Pires, Edna Regina Amante, Carmen Lucia de Oliveira Petkowicz, Erick Almeida Esmerino, Antonio Manoel da Cruz Rodrigues, Luiza Helena Meller da Silva (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 26, 2021 Category: Food Science Source Type: research
Au@Ag nanoflowers based SERS coupled chemometric algorithms for determination of organochlorine pesticides in milk
Publication date: October 2021Source: LWT, Volume 150Author(s): Afang Zhu, Yi Xu, Shujat Ali, Qin Ouyang, Quansheng Chen (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 26, 2021 Category: Food Science Source Type: research
Modified sugar beet pulp and cellulose-based adsorbents as molasses quality enhancers: Assessing the treatment conditions
Publication date: October 2021Source: LWT, Volume 150Author(s): Miljana Djordjević, Zita Šereš, Nikola Maravić, Marina Šćiban, Dragana Šoronja-Simović, Marijana Djordjević (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 26, 2021 Category: Food Science Source Type: research
Label-free quantification proteomics reveals the active peptides from protein degradation during anaerobic fermentation of tea
Publication date: October 2021Source: LWT, Volume 150Author(s): Huan Zhang, Yijie Chen, Yafei Guo, Wencan Xu, Wenfeng Wang, Shuang Wu, Wenjun Chen, Youyi Huang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 26, 2021 Category: Food Science Source Type: research
Oxidative phosphorylation system as the target of glycinin basic peptide against Aspergillus niger
Publication date: October 2021Source: LWT, Volume 150Author(s): Shuang-Tong Wang, Hou-Qi Ning, Lin-Hui Feng, Ying-Ying Wang, Ying-Qiu Li, Hai-Zhen Mo (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 26, 2021 Category: Food Science Source Type: research
Effect of sweep frequency ultrasound and fixed frequency ultrasound thawing on gelling properties of myofibrillar protein from quick-frozen small yellow croaker and its possible mechanisms
Publication date: October 2021Source: LWT, Volume 150Author(s): Yao-Yao Wang, Jing-Kun Yan, Yanhua Ding, Muhammad Tayyab Rashid, Haile Ma (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 26, 2021 Category: Food Science Source Type: research
Harnessing the potential of UVB irradiation for improving the nutraceutical properties of edible xylotrophic mushroom dried powder
Publication date: October 2021Source: LWT, Volume 150Author(s): Abhay Tiwari, Garima Singh, Vasudha Sharma, Rupesh Kumar Srivastava, Satyawati Sharma (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 26, 2021 Category: Food Science Source Type: research
Genotypic characterization and antimicrobial resistance of Vibrio cholerae and Vibrio parahaemolyticus isolated from milk, dairy products, and humans with respect to inhibitory activity of a probiotic Lactobacillus rhamenosus
Publication date: October 2021Source: LWT, Volume 150Author(s): Asmaa B.M.B. Tahoun, Rasha M.M. Abou Elez, Ibrahim Elsohaby, Samah S. Abdellatif, Hend S. Nada, Eman N. Abdelfatah (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 25, 2021 Category: Food Science Source Type: research
Isochoric moisture heating as a tool to control the functionality of soy protein
Publication date: October 2021Source: LWT, Volume 150Author(s): Yu Peng, Konstantina Kyriakopoulou, Afina Rahmani, Paul Venema, Atze Jan van der Goot (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 25, 2021 Category: Food Science Source Type: research
Combined impacts of low voltage electrostatic field and high humidity assisted-thawing on quality of pork steaks
Publication date: October 2021Source: LWT, Volume 150Author(s): Feifei Hu, Shuyi Qian, Feng Huang, Dong Han, Xia Li, Chunhui Zhang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 25, 2021 Category: Food Science Source Type: research
Relationship between starch digestibility and physicochemical properties of aged rice grain
Publication date: October 2021Source: LWT, Volume 150Author(s): Masatsugu Tamura, Hiroki Tsujii, Takahiro Saito, Yoshimasa Sasahara (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 25, 2021 Category: Food Science Source Type: research
Plant protein-based antioxidant Pickering emulsions and high internal phase Pickering emulsions against broad pH range and high ionic strength: Effects of interfacial rheology and microstructure
Publication date: October 2021Source: LWT, Volume 150Author(s): Tingting Feng, Xingwei Wang, Xuejiao Wang, Shuqin Xia, Qingrong Huang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 25, 2021 Category: Food Science Source Type: research
Exploration of potato starches from non-commercial cultivars in ready to cook instant non cereal, non glutinous pudding mix
Publication date: October 2021Source: LWT, Volume 150Author(s): Rajdeep Singh, Sukhpreet Kaur, Poonam Aggarwal (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 25, 2021 Category: Food Science Source Type: research
Comparison of growth characteristics, functional qualities, and texture of hydroponically grown and soil-grown lettuce
Publication date: October 2021Source: LWT, Volume 150Author(s): Chunli Lei, Nicki J. Engeseth (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 25, 2021 Category: Food Science Source Type: research
Insight into the emulsifying properties of DHA-enriched phospholipids from large yellow croaker (Larimichthys Crocea) roe
Publication date: October 2021Source: LWT, Volume 150Author(s): Luyao Huang, Xiaodan Lu, Lingyun Zhang, Peng Liang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 25, 2021 Category: Food Science Source Type: research
