期刊： FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2022; 28 (8)
In this paper, remodeling the shrimp processing chain and the effects of the transformation on the biochemical and sensory qualities of fresh Pacific ......
期刊： FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2022; 28 (1)
This study isolated lactic acid bacteria from commercially available probiotic foods to determine their capacity to remove aflatoxin B-1 (AFB(1)) and ......
期刊： FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2022; 28 (8)
Fresh-cut peaches are susceptible to browning when exposed to air. Reducing the browning is important to maintain the quality of the fresh-cut peaches......
期刊： FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2022; 28 (2)
The current study is aimed to evaluate the combined effect of thermosonication (TS) and high hydrostatic pressure (HHP) on enzyme activities (polyphen......
期刊： FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2022; 28 (4)
This study explored the effects of varying the time of pulsed ultrasound (PUS) treatment on the physicochemical and textural properties of chicken myo......
期刊： FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2022; 28 (4)
The effects of red and violet Light Emitting Diode (LED) irradiation on the quality changes of fresh cut pakchoi (Brassica rapa L.Chinensis), such as ......
期刊： FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, ; ()
The current study is aimed to evaluate the combined effect of thermosonication (TS) and high hydrostatic pressure (HHP) on enzyme activities (polyphen......
期刊： FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, ; ()
This study isolated lactic acid bacteria from commercially available probiotic foods to determine their capacity to remove aflatoxin B-1 (AFB(1)) and ......
期刊： FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2020; 26 (5)
This study aims to evaluate the effects of soy soluble polysaccharide and soy hull polysaccharide on stability and characteristics of emulsions stabil......
期刊： FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2020; 26 (6)
Bigeye tuna (Thunnus obesus) is an important fish species worldwide due to its desirable flavour and rich nutrition. Cold chain logistics is one of th......
期刊： FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2020; 26 (7)
Food additives are artificial or natural substances that are added to food to improve the color, aroma, taste, and other qualities, and to meet proces......
期刊： FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2020; 26 (8)
In this study, the disinfection effect of curcumin-mediated photodynamic therapy on the contact surfaces of fresh fruit was investigated. Our results ......
期刊： FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 0; ()
The structural changes of skim milk caused by sonication were evaluated by particle size, zeta-potential, turbidity, scanning electron microscopy, Fou......
期刊： FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2019; 25 (1)
Although the antimicrobial properties of kojic acid have been recognized, the subcellular mechanism of bacterial inactivation caused by it has never b......
期刊： FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 0; ()
The purpose of this study is to reveal the mechanism of preparing high quality modified starch by ultrasonic technology. In this paper, ultrasonic mod......
