Effect of hot air gradient drying on quality and appearance of beef jerky
Publication date: October 2021Source: LWT, Volume 150Author(s): Shuo Shi, Mengna Zhao, Ying Li, Baohua Kong, Qian Liu, Fangda Sun, Weihua Yu, Xiufang Xia (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 25, 2021 Category: Food Science Source Type: research
Modeling and optimization of porous aerogel adsorbent for removal of cadmium from crab viscera homogenate using response surface method and artificial neural network
Publication date: October 2021Source: LWT, Volume 150Author(s): Shuaizhong Zhang, Yongkai Yuan, Chengzhen Liu, Yong Yang, Dandan Zhang, Shuang Liu, Dongfeng Wang, Ying Xu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 25, 2021 Category: Food Science Source Type: research
The application of chromatography in the study of off-flavour compounds in pulses and pulse by-products
Publication date: October 2021Source: LWT, Volume 150Author(s): Lauren Viana, Marcia English (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 25, 2021 Category: Food Science Source Type: research
A comparative study of phenolic compounds profile and in vitro antioxidant activity from buriti (Mauritia flexuosa) by-products extracts
Publication date: October 2021Source: LWT, Volume 150Author(s): Adenilson Renato Rudke, Kátia Suzana Andrade, Simone Mazzutti, Acácio Antônio Ferreira Zielinski, Victor Rodrigues Alves, Luciano Vitali, Sandra Regina Salvador Ferreira (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 23, 2021 Category: Food Science Source Type: research
Long-term suppression of suwari phenomenon for improvement in the manufacturing process of surimi gel product
Publication date: October 2021Source: LWT, Volume 150Author(s): Yusa Nakamura, Shota Takahashi, Kigen Takahashi (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 23, 2021 Category: Food Science Source Type: research
New insights into ethyl carbamate occurrence in fortified wines
Publication date: October 2021Source: LWT, Volume 150Author(s): João M. Leça, Vanda Pereira, Andreia Miranda, José Luis Vilchez, José C. Marques (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 23, 2021 Category: Food Science Source Type: research
A novel fusion levansucrase improves thermostability of polymerization and production of high molecular weight levan
Publication date: October 2021Source: LWT, Volume 150Author(s): Xi Zhang, Yuezhao Liang, Haibo Yang, Hui Yang, Shuochang Chen, Fei Huang, Yuanyuan Hou, Ribo Huang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 23, 2021 Category: Food Science Source Type: research
Optimization of a natural low-calorie antioxidant tea prepared from purple corn (Zea mays L.) cobs and stevia (Stevia rebaudiana Bert.)
Publication date: October 2021Source: LWT, Volume 150Author(s): Angela Díaz-García, Bettit Salvá-Ruíz, Nelson Bautista-Cruz, Luis Condezo-Hoyos (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 23, 2021 Category: Food Science Source Type: research
Characterization of key aroma compounds in Xinjiang dried figs (Ficus carica L.) by GC–MS, GC–olfactometry, odor activity values, and sensory analyses
Publication date: October 2021Source: LWT, Volume 150Author(s): Lingyun Yao, Yifan Mo, Da Chen, Tao Feng, Shiqing Song, Huatian Wang, Min Sun (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 23, 2021 Category: Food Science Source Type: research
Modification of ginseng insoluble dietary fiber through alkaline hydrogen peroxide treatment and its impact on structure, physicochemical and functional properties
Publication date: October 2021Source: LWT, Volume 150Author(s): Guihun Jiang, Xuesong Bai, Zhaogen Wu, Shanji Li, Chen Zhao, Karna Ramachandraiah (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 23, 2021 Category: Food Science Source Type: research
Study on glass transition of whole-grain wheat biscuit using Dynamic Vapor Sorption, Differential Scanning Calorimetry, and texture and color analysis
Publication date: October 2021Source: LWT, Volume 150Author(s): Zun Wang, Suwimol Chockchaisawasdee, John Ashton, Zhongxiang Fang, Costas E. Stathopoulos (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 23, 2021 Category: Food Science Source Type: research
Characterization of natural curing agents from Japanese radish (Raphanus sativus L.) for their use in clean label restructured cooked meat products
Publication date: October 2021Source: LWT, Volume 150Author(s): Angélica Sousa Guimarães, Jéssica Sousa Guimarães, Ana Beatriz Silva Araújo, Lorena Mendes Rodrigues, Elizangela Elena Nunes Carvalho, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 23, 2021 Category: Food Science Source Type: research
Caffeic acid phenethyl ester loaded in nano-targeted delivery system with casein: Physicochemical characterization, in vitro release, and binding mechanisms
Publication date: October 2021Source: LWT, Volume 150Author(s): Xuelin Wei, Juan Dai, Yan Zhong, Dan Zhang, Lei Liu, Lijun Wang, YuKun Huang, Pengfei Chen, Zheng Zhou, Xianggui Chen, Xiao Yang, Qin Wang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 23, 2021 Category: Food Science Source Type: research
Evaluation of plasma-activated water (PAW) as a novel disinfectant: Effectiveness on Escherichia coli and Listeria innocua, physicochemical properties, and storage stability
Publication date: September 2021Source: LWT, Volume 149Author(s): Qingyang Wang, Deepti Salvi (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 22, 2021 Category: Food Science Source Type: research
Structural characteristics and antioxidant properties of exopolysaccharides isolated from soybean protein gel induced by lactic acid bacteria
Publication date: October 2021Source: LWT, Volume 150Author(s): Xiaoyu Yang, Yiming Ren, Lina Zhang, Zhiwen Wang, Liang Li (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 22, 2021 Category: Food Science Source Type: research
