Journal of Food Science and Technology volume 56, issue 10

1. An overview of paper and paper based food packaging materials: health safety and environmental concerns; 2. Essential rosemary oil enrichment of minimally processed potatoes by vacuum-impregnation; 3. Optimized ultrasonic-assisted extraction of phenolic antioxidants from grape (Vitis vinifera L.)...

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Định dạng:	Tạp chí
Ngôn ngữ:	English
Thông tin xuất bản:	Springer 2024
Chủ đề:	Nutrition Food Science Chemistry Thực phẩm Tạp chí
Truy cập trực tuyến:	https://dlib.vnua.edu.vn/handle/123456789/18737
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id	vnua-123456789-18737
record_format	dspace
institution	Học viện Nông nghiệp Việt Nam
collection	VNUA
language	English
topic	Nutrition Food Science Food Science Nutrition Chemistry Thực phẩm Tạp chí
spellingShingle	Nutrition Food Science Food Science Nutrition Chemistry Thực phẩm Tạp chí Journal of Food Science and Technology volume 56, issue 10
description	1. An overview of paper and paper based food packaging materials: health safety and environmental concerns; 2. Essential rosemary oil enrichment of minimally processed potatoes by vacuum-impregnation; 3. Optimized ultrasonic-assisted extraction of phenolic antioxidants from grape (Vitis vinifera L.) skin using response surface methodology; 4. Investigation of the use of whey powder and buttermilk powder instead of skim milk powder in yogurt production; 5. Application of near-infrared spectroscopy for frozen-thawed characterization of cuttlefish (Sepia officinalis); 6. Extraction of corn germ oil with supercritical CO2 and cosolvents; 7. Evidence on the discrimination of quinoa grains with a combination of FT-MIR and FT-NIR spectroscopy; 8. New herbal bitter liqueur with high antioxidant activity and lower sugar content: innovative approach to liqueurs formulations; 9. Flour and starch characteristics of soft wheat cultivars and their effect on cookie quality; 10. Vacuum radio frequency drying: a novel method to improve the main qualities of chicken powders; 11. Peel oils from three Citrus species: volatile constituents, antioxidant activities and related contributions of individual components; 12. Characterization of commercial Sacha inchi oil according to its composition: tocopherols, fatty acids, sterols, triterpene and aliphatic alcohols; 13. Effect of Indian brown seaweed Sargassum wightii as a functional ingredient on the phytochemical content and antioxidant activity of coffee beverage; 14. Enhanced stability of C-phycocyanin colorant by extrusion encapsulation; 15. Post-harvest calcium chloride treatments influence fruit firmness, cell wall components and cell wall hydrolyzing enzymes of Ber (Ziziphus mauritiana Lamk.) fruits during storage; 16. Bioactive stability of microalgal protein hydrolysates under food processing and storage conditions;
format	Tạp chí
title	Journal of Food Science and Technology volume 56, issue 10
title_short	Journal of Food Science and Technology volume 56, issue 10
title_full	Journal of Food Science and Technology volume 56, issue 10
title_fullStr	Journal of Food Science and Technology volume 56, issue 10
title_full_unstemmed	Journal of Food Science and Technology volume 56, issue 10
title_sort	journal of food science and technology volume 56, issue 10
publisher	Springer
publishDate	2024
url	https://dlib.vnua.edu.vn/handle/123456789/18737
_version_	1819932397977731072
spelling	vnua-123456789-187372024-09-14T06:43:59Z Journal of Food Science and Technology volume 56, issue 10 Nutrition Food Science Food Science Nutrition Chemistry Thực phẩm Tạp chí 1. An overview of paper and paper based food packaging materials: health safety and environmental concerns; 2. Essential rosemary oil enrichment of minimally processed potatoes by vacuum-impregnation; 3. Optimized ultrasonic-assisted extraction of phenolic antioxidants from grape (Vitis vinifera L.) skin using response surface methodology; 4. Investigation of the use of whey powder and buttermilk powder instead of skim milk powder in yogurt production; 5. Application of near-infrared spectroscopy for frozen-thawed characterization of cuttlefish (Sepia officinalis); 6. Extraction of corn germ oil with supercritical CO2 and cosolvents; 7. Evidence on the discrimination of quinoa grains with a combination of FT-MIR and FT-NIR spectroscopy; 8. New herbal bitter liqueur with high antioxidant activity and lower sugar content: innovative approach to liqueurs formulations; 9. Flour and starch characteristics of soft wheat cultivars and their effect on cookie quality; 10. Vacuum radio frequency drying: a novel method to improve the main qualities of chicken powders; 11. Peel oils from three Citrus species: volatile constituents, antioxidant activities and related contributions of individual components; 12. Characterization of commercial Sacha inchi oil according to its composition: tocopherols, fatty acids, sterols, triterpene and aliphatic alcohols; 13. Effect of Indian brown seaweed Sargassum wightii as a functional ingredient on the phytochemical content and antioxidant activity of coffee beverage; 14. Enhanced stability of C-phycocyanin colorant by extrusion encapsulation; 15. Post-harvest calcium chloride treatments influence fruit firmness, cell wall components and cell wall hydrolyzing enzymes of Ber (Ziziphus mauritiana Lamk.) fruits during storage; 16. Bioactive stability of microalgal protein hydrolysates under food processing and storage conditions; 17. Effect of enzyme pretreatment on dehulling, cooking time and protein content of pigeon pea (variety BDN2); 18. Effect of using cinnamon oil encapsulated in maltodextrin as exogenous flavouring on flavour quality and stability of biscuits; 19. Determining 1-kestose, nystose and raffinose oligosaccharides in grape juices and wines using HPLC: method validation and characterization of products from Northeast Brazil; 20. Depuration of geosmin- and 2-methylisoborneol-induced off-flavors in recirculating aquaculture system (RAS) farmed European whitefish Coregonus lavaretus; 21. Characterization of biofilm production by Pseudomonas fluorescens isolated from refrigerated raw buffalo milk; 22. Reaction-diffusion approach to modeling water diffusion in glutinous rice flour particles during dynamic vapor adsorption; 23. Effects of temperature and time on the physical characteristics of moist cakes baked in air fryer; 24. Preparative scale extraction of mangiferin and lupeol from mango (Mangifera indica L.) leaves and bark by different extraction methods; 25. The impacts of brewing in glass tumblers and thermos vacuum mugs on the aromas of green tea (Camellia sinensis); 26. Optimal fermentation parameters for processing high quality African locust bean condiments; 27. Effect of low-temperature conditioning combined with methyl jasmonate treatment on the chilling resistance of eggplant (Solanum melongena L.) fruit; 28. Ultrasound assisted extraction of hibiscus (Hibiscus sabdariffa L.) bioactive compounds for application as potential functional ingredient; 29. Organic solvent-free extraction of carotenoids from carrot bio-waste and its physico-chemical properties; 30. Modelling the flowing behaviour of dika kernel powder and soup as affected by moisture content, physical and rheological properties; 31. Valorizing cabbage (Brassica oleracea L. var. capitata) and capsicum (Capsicum annuum L.) wastes: in vitro health-promoting activities; 32. Molecular identification of biwa trout (Oncorhynchus masou rhodurus) using PCR–RFLP method; 33. Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil; 34. Critical functional properties of defatted peanut meal produced by aqueous extraction and conventional methods; 35. Reducing the undesirable odor of barley by cooking with superheated steam; 36. Influence of stingless bee genus (Scaptotrigona and Melipona) on the mineral content, physicochemical and microbiological properties of honey; 37. Variation in the proximate composition of edible marine macroalga Ulva rigida collected from different coastal zones of India. 2024-08-22T05:24:56Z 2024-08-22T05:24:56Z 2019 Tạp chí 000084184 https://dlib.vnua.edu.vn/handle/123456789/18737 en Pages 4391-4755 application/pdf JFoodSciTechnology56-10_000054546.pdf Springer https://dlib.vnua.edu.vn/handle/123456789/18737 2019

Journal of Food Science and Technology volume 56, issue 10

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