Lwt - Food Science and Technology
Papers 10,000
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#1Mohammed Obadi (Jiangsu University)H-Index: 12
#2Jiyao Zhang (Jiangsu University)H-Index: 2
Last. Bin Xu (Jiangsu University)H-Index: 9
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Abstract null null The most critical challenge in the noodle industry is ensuring the development of various high-quality products. Dough mixing is a very important initial stage in the development of noodles, which has a major impact on the preparation and quality of the noodles. The mixing process helps to form a dough as a single homogenous substance and develops certain rheological characteristics that provide the optimum flow of all technical processes in the next production stages. The mix...
#1Meimei Fang (SCUT: South China University of Technology)
#2Ruifei Wang (SCUT: South China University of Technology)H-Index: 1
Last. Xinglong Xiao (SCUT: South China University of Technology)H-Index: 11
view all 5 authors...
Abstract null null The antibacterial effects of phenyllactic acid (PLA) against Vibrio parahaemolyticus and its application on raw salmon fillets (RSF) were investigated in this study. The minimum inhibitory concentration (MIC) of PLA against V. parahaemolyticus was 3.2 mg/mL. Interestingly, PLA at sub-MIC (0.4 mg/mL) completely inactivated planktonic V. parahaemolyticus under saline condition. The influence of PLA on bacterial membrane and genomic DNA was explored to reveal its antibacterial me...
#1Khwaja Osama (Integral University)H-Index: 5
#2Kaiser Younis (Integral University)H-Index: 9
Last. Mohammed Haris Siddiqui (Integral University)H-Index: 10
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Abstract null null In this study the effect of foam thickness (2, 4, 6 mm), drying temperature (50, 60, 70 °C), ovalbumin concentration (5, 10, 15%) and water dilution (50, 75, 100%) on foam mat drying of kadam fruit pulp was observed. The average drying rate increased significantly on increasing the foam thickness and the drying temperature. On increasing the ovalbumin concentration from 5% to 10%, the average drying rate increased by 45.57% and on further increasing from 10% to 15% the average...
#1Yuqin Jiang (JU: Jiangnan University)H-Index: 1
#2Zhaojun Wang (JU: Jiangnan University)H-Index: 6
Last. Jie Chen (JU: Jiangnan University)H-Index: 39
view all 6 authors...
Abstract null null The effects of heat-induced soy protein isolate (SPI) aggregation on enzymatic deamidation by protein-glutaminase (PG) and the emulsifying properties of deamidated products were investigated. The particle size distribution indicated that different aggregates were obtained by preheating SPI at three different temperatures (70 °C, 100 °C, 121 °C) for 10 min. The time-dependent degree of deamidation showed that aggregates formed by preheating treatment had a different influence o...
#1Silvia Mošovská (STU: Slovak University of Technology in Bratislava)H-Index: 8
#2Veronika MedveckáH-Index: 11
Last. Anna ZahoranováH-Index: 18
view all 7 authors...
Abstract null null The objective of the study was the evaluation of the efficacy of plasma activated water (PAW) for Escherichia coli inoculated on soybean seed surface. PAW was prepared by high-power atmospheric pressure air plasma jet. The inactivation kinetics, explained by Bigelow log-linear and Weibull models, showed the significant antibacterial potential of PAW in comparison to the control (sterile distilled water). PAW treatment for 25 min let to log10 CFU/g reduction of E. coli from 6.8...
#1So Young Park (KNU: Kangwon National University)H-Index: 4
#2Kandasamy Saravanakumar (KNU: Kangwon National University)H-Index: 22
Last. Myeong-Hyeon Wang (KNU: Kangwon National University)H-Index: 28
view all 6 authors...
Abstract null null The present work isolated and identified five lactic acid bacteria (LAB) from Korean kimchi and then evaluated their exopolysaccharide (EPS) production efficiency. SY003 (Weissella cibaria) produced a high level of EPS when compared to the other isolates. Therefore, EPS from SY003 was selected for purification and characterization using column chromatography, HPLC, FTIR, and NMR. The HPLC analysis indicated that EPS was composed of glucose (38.95%) and galactose (61.04%). FTIR...
#1Nooshin Nikmaram (University of Guelph)
#2Kevin M. Keener (University of Guelph)H-Index: 35
Abstract null null Thermal processes such as high-temperature-short-time (HTST) are utilized in the dairy industry to maintain milk safety and shelf life. However, thermal processes while ensuring milk safety can negatively impact milk quality including protein denaturation, non-enzymatic browning, loss of vitamins, and flavor changes. Cold plasma is a rapid and non-thermal technique that can pasteurize milk to ensure food safety while maintaining the milk quality. Recent papers have highlighted...
#1Huanyi Yang (Shaoxing University)H-Index: 3
#2Qi Peng (Shaoxing University)H-Index: 4
Last. Xueyuan Han (Shaoxing University)H-Index: 2
view all 6 authors...
Abstract null null Wheat Qu is used as a fermentation starter in Chinese rice wine brewing and plays important roles on the quality and flavor of the product. The aim of this study was to thoroughly investigate and compare ten traditional wheat Qus collected from different Chinese rice wine manufacturers in Shaoxing region in terms of their hydrolytic enzyme activities, volatile profiles and microbiota structures. Significant variation in the enzymatic activities (glucoamylase, amylase and prote...
#1Yangying Zhou (SAU: Sichuan Agricultural University)H-Index: 1
#2Wenting Yue (SAU: Sichuan Agricultural University)H-Index: 1
Last. Q.M. Zhang (SAU: Sichuan Agricultural University)H-Index: 28
view all 8 authors...
Abstract null null Effects of sodium alginate (SA) and homogenization on the physicochemical properties of soybean protein isolate (SPI)-based nanoemulsions (NEs) were investigated. Results showed that SPI-based NEs added with 0.02%–0.06% (w/v) SA exhibited lesser mean particle size ( 33 mV) than the 0.08% or 0.10% SA-added SPI-based NEs. Moreover, high-pressure homogenization and addition of 0.02%–0.06% (w/v) SA relatively better enhanced SPI-based NEs’ thermal stability, and storage stability....
#1Lin Tang (JU: Jiangnan University)H-Index: 1
#2Ruru Liu (JU: Jiangnan University)H-Index: 4
Last. Xingguo Wang (JU: Jiangnan University)H-Index: 39
view all 7 authors...
Abstract null null The present study's author investigated the interactions of three minor constituents (α-tocopherol, γ-oryzanol, and phytosterol) with different concentrations or proportions in refined coconut oil (CNO), which was full of medium-chain saturated triglycerides. Antioxidant properties of individual and combined minor constituents were determined through rancimat method and DPPH• scavenging capacity assay, and the interaction types among three minor constituents were evaluated. Th...
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