Journal of Food Science and Technology volume 56, issue 12
1. A critical review of analytical methods for determination of curcuminoids in turmeric; 2. A systematic review and meta-analysis on the prevalence of antibiotic-resistant Listeria species in food, animal and human specimens in Iran; 3. Tropical fruit juice: effect of thermal treatment and storage...
Lưu vào:
| Định dạng: | Tạp chí |
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| Ngôn ngữ: | English |
| Thông tin xuất bản: |
Springer
2024
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| Chủ đề: | |
| Truy cập trực tuyến: | https://dlib.vnua.edu.vn/handle/123456789/18753 |
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| Tóm tắt: | 1. A critical review of analytical methods for determination of curcuminoids in turmeric; 2. A systematic review and meta-analysis on the prevalence of antibiotic-resistant Listeria species in food, animal and human specimens in Iran; 3. Tropical fruit juice: effect of thermal treatment and storage time on sensory and functional properties; 4. Synthesis, characterization and cellular mineral absorption of nanoemulsions of Rhododendron arboreum flower extracts stabilized with gum arabic; 5. Chemical composition, functional, powder, and sensory properties of tarhana enriched with wheat germ; 6. Influence of basil (Ocimum basilicum Lamiaceae) addition on functional, technological and sensorial characteristics of fresh cheeses made with organic buffalo milk; 7. Characterization and classification of wines according to geographical origin, vintage and specific variety based on elemental content: a new chemometric approach; 8. Effect of pretreatment on bioactive compounds in wild rocket juice; 9. Functionality of Mozzarella cheese analogues prepared using varying protein sources as influenced by refrigerated storage; 10. Determination of sensitivity of some food pathogens to spice extracts; 11. Identification of endophytic bacteria in medicinal plants and their antifungal activities against food spoilage fungi; 12. Efficacy of cold plasma in producing Salmonella-free duck eggs: effects on physical characteristics, lipid oxidation, and fatty acid profile; 13. Efficacy of tumbling in soy sauce marination of pork loins: effects of tumbling time and temperature; 14. Development and characterization of blends formulated with banana peel and banana pulp for the production of blends powders rich in antioxidant properties; 15. Chemical profiling and functional properties of dietary fibre rich inner and outer bracts of culinary banana flower; |
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