Integrated green-based methods to recover bioactive compounds from by-product of acerola processing
Publication date: November 2021Source: LWT, Volume 151Author(s): Otília Mônica Alves Borges, Karina Cesca, Giordana Demaman Arend, Gerardo Alvarez-Rivera, Alejandro Cifuentes, Acácio Antonio Ferreira Zielinski, Patrícia Poletto (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 14, 2021 Category: Food Science Source Type: research
The enhancement of rice bran oil quality through a novel moderate biorefining process
Publication date: November 2021Source: LWT, Volume 151Author(s): Daoming Li, Jiahao Zhang, Muniba Faiza, Longhua Shi, Weifei Wang, Ning Liu, Yonghua Wang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 14, 2021 Category: Food Science Source Type: research
Buffalo powder dairy products with and without lactose hydrolysis: Physical-chemical and technical-functional characterizations
Publication date: November 2021Source: LWT, Volume 151Author(s): Igor Lima de Paula, Eduarda Barbosa Scaldini Teixeira, Júlia d’Almeida Francisquini, Rodrigo Stephani, Ítalo Tuler Perrone, Antônio Fernandes de Carvalho, Luiz Fernando Cappa de Oliveira (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 14, 2021 Category: Food Science Source Type: research
Optimization of spray drying parameters for custard apple (Annona squamosa L.) pulp powder development using response surface methodology (RSM) with improved physicochemical attributes and phytonutrients
Publication date: November 2021Source: LWT, Volume 151Author(s): Arpit Shrivastava, Abhishek Dutt Tripathi, Veena Paul, Dinesh Chandra Rai (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 14, 2021 Category: Food Science Source Type: research
Incorrect citation in “Turek, K, Wszołek, M. (2021). Comparative study of walnut and Camelina sativa oil as a functional components for the unsaturated fatty acids and conjugated linoleic acid enrichment of kefir. LWT, 147, 111681. https://doi.org/10.1016/j.lwt.2021.111681”
Publication date: November 2021Source: LWT, Volume 151Author(s): Flávia Carolina Alonso Buriti, Áurea Marcela de Souza Pereira (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 14, 2021 Category: Food Science Source Type: research
Modified mung bean protein: Optimization of microwave-assisted phosphorylation and its functional and structural characterizations
Publication date: November 2021Source: LWT, Volume 151Author(s): Milad Hadidi, Shima Jafarzadeh, Albert Ibarz (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 14, 2021 Category: Food Science Source Type: research
Component analysis and antifungal activity of three Chinese herbal essential oils and their application of postharvest preservation of peach fruit
Publication date: November 2021Source: LWT, Volume 151Author(s): Linyun Mou, Xiaolong Du, Xiaofei Lu, Ya Lu, Ganpeng Li, Jianlong Li (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 12, 2021 Category: Food Science Source Type: research
Combining Alcalase hydrolysis and transglutaminase-cross-linking improved bitterness and techno-functional properties of hypoallergenic soybean protein hydrolysates through structural modifications
Publication date: November 2021Source: LWT, Volume 151Author(s): Qiaozhi Zhang, Zhouzhou Cheng, Yong Wang, Shuyao Zheng, Yanbo Wang, Linglin Fu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 12, 2021 Category: Food Science Source Type: research
Probiotics in fruit and vegetable matrices: Opportunities for nondairy consumers
Publication date: November 2021Source: LWT, Volume 151Author(s): Siegried Lillo-Pérez, María Guerra-Valle, Patricio Orellana-Palma, Guillermo Petzold (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 11, 2021 Category: Food Science Source Type: research
Technological properties, shelf life and consumer preference of spelt-based sourdough bread using novel, selected starter cultures
Publication date: November 2021Source: LWT, Volume 151Author(s): Dea Korcari, Riccardo Secchiero, Monica Laureati, Alessandra Marti, Gaetano Cardone, Noemi Sofia Rabitti, Giovanni Ricci, Maria Grazia Fortina (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 11, 2021 Category: Food Science Source Type: research
Effect of sporulation conditions following solid-state cultivation on the resistance of Geobacillus stearothermophilus spores for use as bioindicators testing inactivation by H2O2
Publication date: November 2021Source: LWT, Volume 151Author(s): Philipp Stier, Sabrina Maul, Ulrich Kulozik (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 11, 2021 Category: Food Science Source Type: research
Characterization of seaweed polysaccharide-based bilayer films containing essential oils with antibacterial activity
Publication date: October 2021Source: LWT, Volume 150Author(s): Bin Zhang, Yang Liu, Huanhuan Wang, Wenhua Liu, Kit-leong Cheong, Bo Teng (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 11, 2021 Category: Food Science Source Type: research
Enriched sunflower oil with omega 3 fatty acids from flaxseed oil: Prediction of the nutritive characteristics
Publication date: October 2021Source: LWT, Volume 150Author(s): Ranko S. Romanić, Tanja Z. Lužaić, Bojana Đ. Radić (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 11, 2021 Category: Food Science Source Type: research
Isolation and characterization of aroma producing lactic acid bacteria from artisanal white cheese for multifunctional properties
Publication date: October 2021Source: LWT, Volume 150Author(s): Çisem Bulut Albayrak, Mustafa Duran (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 11, 2021 Category: Food Science Source Type: research
Detection of biofilm formation, virulence factor genes, antibiotic-resistance, adherence properties, and some beneficial properties of cheese origin S. infantarius, S. gallolyticus, and S. lutetiensis strains belonging to the S. bovis/S. equinus complex
Publication date: October 2021Source: LWT, Volume 150Author(s): Edibe Rabia Özkan, Hale İnci Öztürk, Talha Demirci, Nihat Akın (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 11, 2021 Category: Food Science Source Type: research
