Journal of food science and technology
Dec 16, 2019
With the aim of developing a fruit-based beverage in products which are severely damaged by heat, a high-intensity ultrasound treatment combined with moderate heat treatment (called thermosonication) was applied. A fruit smoothie (mango, jackfruit an...
Journal of food science and technology
Nov 27, 2019
The effects of dynamic ultra-high pressure homogenization (UHPH) on the structure and functional properties of whey protein were investigated in this study. Whey protein solution of 10 mg/mL (1% w/w) was prepared and processed by a laboratory scale h...
Journal of food science and technology
Nov 26, 2019
Research on investigation and determination of geographic origins of olive oils is increased by consumers' demand to authenticated olive oils. Classification algorithms which are machine learning methods can be employed for the authentication of oliv...
Journal of food science and technology
Nov 22, 2019
Present study aimed to investigate the effect of preharvest bagging and bag colour on physico-chemical, nutraceutical quality and consumer acceptability of pomegranate arils. Fruits of 10-years-old Kandhari variety were covered with 15 × 20 cm three ...
Journal of food science and technology
Nov 16, 2019
ABSTRACT: Controlled release of Emblicanin rich water soluble extract of (EEO) from the inner phase of water-in-oil-in-water type double emulsion (DE), during in vitro digestion and phagocytosis was investigated. It was observed that release of EEO ...
Journal of food science and technology
Nov 12, 2019
In the present study, the antimicrobial and the insect repellent activity of 16 botanical extracts obtained by supercritical CO (SCF) extraction were evaluated. The present investigation was conducted as there is a necessity for exploration of natura...
Journal of food science and technology
Nov 9, 2019
The aim of the paper was to study how the process of aromatisation with marjoram affected the composition of volatile fraction and antioxidant properties of rapeseed oil. Different methods of aromatisation were used: direct addition of marjoram essen...
Journal of food science and technology
Oct 22, 2019
Annatto seeds ( L.) are a natural source of norbixin, a carotenoid with antioxidant activity and an intense yellow-orange color which is a commonly used food and beverage colorant. However, it is susceptible to environmental factors such as light, ox...
Journal of food science and technology
Oct 5, 2019
The influence of storage practices on physicochemical and microbial changes in crude palm oil (CPO) from milling points in Ile-Ife, Nigeria were investigated. Freshly milled CPO samples were collected from four traditional milling points, dispensed i...
Journal of food science and technology
Sep 17, 2019
ABSTRACT: Edible chitosan film incorporated with rutin-β-cyclodextrin was developed and characterized. The delivery of rutin was improved via the hydrolyzation function of glucoamylase, and the antioxidant activity of the chitosan film was enhanced b...