Search Results - "Journal of Food Science"

161

Progressive Freeze Concentration of Coconut Water and Use of Partial Ice Melting Method for Yield Improvement

by J. A. E. C. Jayawardena, M. P. G. Vanniarachchy, M. A. J. Wansapala
Published 2020-01-01

“...International Journal of Food Science...”

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162

Mass Transfer and Colour Analysis during Vacuum Frying of Colombian Coastal Carimañola

by Angie D. Caro C, Sandrith P. Sampayo R, Diofanor Acevedo C, Piedad Montero C, Raúl J. Martelo
Published 2020-01-01

“...International Journal of Food Science...”

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163

Structural Characterization of Functional Ingredient Levan Synthesized by Bacillus siamensis Isolated from Traditional Fermented Food in Thailand

by Nattapong Thakham, Supphasin Thaweesak, Nuttinee Teerakulkittipong, Natthiwut Traiosot, Autaipohn Kaikaew, Gary Antonio Lirio, Witawat Jangiam
Published 2020-01-01

“...International Journal of Food Science...”

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164

Determination of Punicalagins Content, Metal Chelating, and Antioxidant Properties of Edible Pomegranate (Punica granatum L) Peels and Seeds Grown in Morocco

by Talal Sabraoui, Taleb Khider, Boubker Nasser, Rabiaa Eddoha, Abderrahman Moujahid, Maryam Benbachir, Abdelkhalid Essamadi
Published 2020-01-01

“...International Journal of Food Science...”

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165

Evaluating the Effect of Flame for the Determination of Carbohydrate, Protein, and Dietary Fiber in Nepali Food Dhindo-Novel Food for Diabetic

by Hemraj Sharma, Puja Pudasaini, Saraswati Dhungana, Manisha Pokharel, Punam Subedi, Bedraj Sharma
Published 2020-01-01

“...International Journal of Food Science...”

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166

Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread

by Tasleem A. Zafar, Ahmed Aldughpassi, Abdulwahab Al-Mussallam, Amani Al-Othman
Published 2020-01-01

“...International Journal of Food Science...”

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167

Microwave and Blanching Pretreatments for Hot Air Drying of Orange-Fleshed Sweet Potato Slices (Ipomoea batatas)

by Ernest Abano
Published 2020-01-01

“...International Journal of Food Science...”

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168

Borassus aethiopum-Fortified Bread Reduces Metabolic Risk Factors among Cardiovascular Disease Outpatients at 37 Military Hospital, Accra: A Pilot Study

by Charles Apprey, Marian Peprah, Reginald Adjetey Annan, Marina A. Tandoh, Odeafo Asamoah-Boakye
Published 2020-01-01

“...International Journal of Food Science...”

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169

Traditional Practices and Consumer Habits regarding Consumption of Underutilised Vegetables in Kilimanjaro and Morogoro Regions, Tanzania

by James S. Chacha, Henry S. Laswai
Published 2020-01-01

“...International Journal of Food Science...”

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170

Seasonal Diversity of Lactic Acid Bacteria in Artisanal Yoghurt and Their Antibiotic Susceptibility Pattern

by Lamye Glory Moh, Pamo Tedonkeng Etienne, Kuiate Jules-Roger
Published 2021-01-01

“...International Journal of Food Science...”

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171

Development of Screen-Printed Electrode Biosensor for Rapid Determination of Triglyceride Content in Coconut Milk

by D. Manoj, Ishita Auddy, Shubham Nimbkar, S. Chittibabu, S. Shanmugasundaram
Published 2020-01-01

“...International Journal of Food Science...”

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172

Chemical and Sensory Characterisation of Two Rubus rosifolius (Red Raspberry) Varieties

by Theresa F. Rambaran, Camille S. Bowen-Forbes
Published 2020-01-01

“...International Journal of Food Science...”

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173

Winegrape berry skin thickness determination: comparison between histological observation and texture analysis determination

by Luca Rolle, F. Battista, D. Tommasi, D. Porro, F. Caicci, S. Giacosa
Published 2015-06-01

“...Italian Journal of Food Science...”

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174

Inactivation of Zygosaccharomyces Rouxii using power ultrasound at different temperatures, pH and water activity condintions

by S. KIRIMLI, B. KUNDUHOGLU
Published 2016-03-01

“...Italian Journal of Food Science...”

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175

MINERAL CONTENTS AND PHYSICAL, CHEMICAL, SENSORY PROPERTIES OF ICE CREAM ENRICHED WITH DATE FIBRE

by Filiz Yangılar
Published 2015-09-01

“...Italian Journal of Food Science...”

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176

Identification of neochlorogenic acid as the predominant antioxidant in Polygonum cuspidatum leaves

by SERIKA KURITA, TAKEHIRO KASHIWAGI, TOMOYO EBISU, TOMOKO SHIMAMURA, HIROYUKI UKEDA
Published 2016-03-01

“...Italian Journal of Food Science...”

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177

How sensory and hedonic quality attributes affect fresh red meat consumption decision of Turkish consumers?

by Y. Topcu, A.S. Uzundumlu, D. Baran
Published 2015-06-01

“...Italian Journal of Food Science...”

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178

Effect of sulfites on the in vitro antioxidant activity of wines

by C.D. Di Mattia, A. Piva, M. Martuscelli, D. Mastrocola, G. Sacchetti
Published 2015-12-01

“...Italian Journal of Food Science...”

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179

Optimization of extrusion process of rice flour enriched with pistachio nut flour

by C. SEVERINI, T. DE PILLI, A. DEROSSI
Published 2016-03-01

“...Italian Journal of Food Science...”

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180

Physicochemical and Functional Properties of Chemically Pretreated Ndou Sweet Potato Flour

by Khuthadzo Ngoma, Mpho E. Mashau, Henry Silungwe
Published 2019-01-01

“...International Journal of Food Science...”

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