Journal of food science and technology
Oct 13, 2023
Huge amount of waste is generated by the pineapple processing industries which raises concerns regarding its safe disposal into the environment. This ever-increasing problem of waste management can be solved by the valorization of pineapple by-produc...
Journal of food science and technology
Sep 27, 2023
The bioactive components of microbial origin have been extensively applied to restrict the enormous enzyme-catalyzed processes. Hence, the present study was executed to explore the α -amylase inhibition (AAI) potential of glycoprotein isolated from ...
Journal of food science and technology
Jul 16, 2023
Vegetable substrates are food matrices with micronutrients, antioxidants, and fiber content with a high potential for bioprocesses development. In addition, they have been recognized as essential sources of a wide range of phytochemicals that, indivi...
Journal of food science and technology
Nov 3, 2021
The aim of this study was to evaluate the antioxidant and anti-proliferative activity of different fractions of phenolic compounds from tomato and tomato by-product. Soluble free phenolics and bound phenolics (BP) fractions from saladette tomato and ...
Journal of food science and technology
Oct 28, 2021
One of the most troublesome postharvest diseases of citrus fruits is sour rot, caused by . Sour rot reduces the shelf life of the fruits leading to massive economic losses. This study investigated the potential for a combination of cinnamaldehyde and...
Journal of food science and technology
Aug 24, 2021
The present research aimed to evaluate the effect of microwave-assisted conventional drying (hybrid drying) on the physico-chemical and functional characteristics of formulated instant banana-milk powders (IBSPs), and organoleptic attributes of banan...
Journal of food science and technology
Jul 21, 2021
UNLABELLED: As the only standard of its kind, GB5009.35-2016 provides the determination of water-soluble synthetic colorants in processed grain products with high starch content for the purpose of food safety risk monitoring. However, it's only appli...
Journal of food science and technology
Jul 11, 2021
Clove oil has many functions such as antibacterial, anti-inflammatory, anti-oxidation. In this experiment, a self-emulsification method was used to prepare clove oil nanoemulsion. And then filter paper diffusion method, minimum inhibitory concentrati...
Journal of food science and technology
May 27, 2021
UNLABELLED: Curcumin, the major bioactive component of turmeric () was microencapsulated by spray drying in the matrix of HI-CAP 100 (resistant starch)/ maltodextrin and whey protein isolate to improve its oral bioavailability and solubility. Taguchi...
Journal of food science and technology
May 17, 2021
UNLABELLED: The aim of this study was to compare the antioxidant potential of the yogurt and kefir produced from ewe, camel, goat, and cow milk. The antioxidant activity of the samples was assessed by measuring total phenolic content (TPC), 2,2-diphe...