Ćućuz, Veljko Cvejić, Jelena Torović, Ljilja Gojković-Bukarica, Ljiljana Acevska, Jelena Dimitrovska, Aneta Aldawoud, Turki M S Galanakis, Charis M
Published in
Journal of food science and technology
Grape processing by-products (particularly grape pomace) are known to contain high amounts of phenolic compounds. To improve the extraction of phenols from this by-product, it is necessary to develop a method and set and model optimal conditions for their extraction. By applying the design of experiments (DoE) approach, optimal experimental factors...
Dutta, Ditimoni Sit, Nandan
Published in
Journal of Food Science and Technology
Active packaging systems come under novel techniques and are creating demands in food packaging aspects. They are specially designed for food products where shelf life is a key driving factor. Their wide range of functionality preserves the color, texture, smell, and taste of the food item retaining their freshness and edibility for longer than any...
Kurata, Sumito Kuroda, Reiko Komaki, Fumiyasu
Published in
Journal of food science and technology
We discuss the modeling of temporal dominance of sensations (TDS) data, time series data appearing in sensory analysis, that describe temporal changes of the dominant taste in the oral cavity. Our aims were to obtain the transition process of attributes (tastes and mouthfeels) in the oral cavity, to express the tendency of dominance durations of at...
Gunes-Bayir, Ayşe Bilgin, Mehmet Gültekin Guclu, Duygu Pogda, Sultan Dadak, Agnes
Published in
Journal of food science and technology
Novel functional food products might be an easy accessible and eligible approach to help reduce the risk of severe viral infections including SARS-CoV-2. Hence a product containing probiotics, propolis and cinnamon was developed and interferences of the ingredients were characterized. Yogurts were prepared using starter cultures with propolis (0.03...
Uşan, Eyüp Kılıç, Gülden Başyiğit Kılıç, Birol
Published in
Journal of food science and technology
The study aimed to determine the minimum inhibitory concentration of Aloe vera extracts obtained by different extraction methods on eight strains from five different pathogens (Pseudomonas fluorescens, Listeria monocytogenes, Salmonella spp., Escherichia coli and Staphylococcus aureus) in the first phase and utilize Aloe vera extract in sausage pro...
Johny, Lidiya C Kudre, Tanaji G Suresh, P V
Published in
Journal of food science and technology
Chicken egg white is known to be an excellent source of good quality proteins to make hydrolysate with potential bioactive properties. Enzymatic digestion is a well-known method to produce protein hydrolysates; however, the type of enzyme determines the bioactive potential of the protein hydrolysates due to difference in their catalytic specificity...
Bala, Manju Sethi, Swati Sharma, Sanjula Mridula, D. Kaur, Gurpreet
Published in
Journal of Food Science and Technology
The present study was performed to develop Near-infrared spectroscopy based prediction method for the quantification of the maize flour adulteration in chickpea flour. Adulterated samples of Chickpea flour ( besan ) were prepared by spiking different concentrations of maize flour with pure Chickpea flour in the range of 1–90% (w/w). The spectra of ...
Tan, Wei Keong Husin, Zulkifli Yasruddin, Muhammad Luqman Ismail, Muhammad Amir Hakim
Published in
Journal of Food Science and Technology
Food and beverage assessment is an evaluation method used to measure the strengths and weaknesses of a food and beverage system to make improvements. These assessments had become crucial, especially in the issues of adulteration, replacement, and contamination that happened in artificial adjustment relating to the quality, weight and volume. Thus, ...
Singh, Arshya Kumari, Aparna Chauhan, Anil Kumar
Published in
Journal of Food Science and Technology
The present pandemic situation has increased demand for functional foods that enhance all aged groups' people immunity against COVID-19. This factor has led to innovation in snack market because healthy and good quality snack products are lacking. In this study, attempt has been made to develop functional snack bar that is beneficial for malnourish...
Shavakhi, Forough Rahmani, Anosheh Piravi-Vanak, Zahra
Published in
Journal of Food Science and Technology
Olive oil can be contaminated by fungal toxins; therefore, it is necessary to monitor the incidence of mycotoxins in this oil. In the present study, the pooled prevalence of detectable aflatoxin B1 (AFB1) in olive oil was evaluated using systematic review and meta-analysis approach from 1 January 1991 to 31 December 2020 (30 years study). The searc...
