Yilmaz-Ersan, Lutfiye Topcuoglu, Esra
Published in
Journal of Food Science and Technology
Highlights Consumers demand the purchase of fortified dairy products. Instrumental (color, texture) and sensorial attributes are critical tests for novel food. Almond milk has high nutritional value with unique textural and sensorial properties. Almond milk is an innovative and attractive additive in probiotic yogurt. Abstract In this study, the ef...
Di Giacomo, Gabriele Romano, Pietro
Published in
Journal of Food Science and Technology
Wine fractionation is an old practice widely applied for many reasons, including the production of food-grade alcohol and spirits, alcohol-reduced wines and beverages, functional products, and aromas. The purpose is the need to satisfy different lifestyles and legal constraints. The raw material, usually called industrial wine, includes wine overpr...
Thulasiraman, Venkatesh Nandagopal, M. S. Giri Kothakota, Anjineyulu
Published in
Journal of Food Science and Technology
India is an agrarian country with a long history of traditional food processing practices and Short food supply chains (SFSC). However, last few decades saw a huge investment and steady increase in large scale integrated food processing units to combat globalization, food security and India’s export demands. Recent outbreak of COVID-19 has manifest...
Karp, Sabina Wyrwisz, Jarosław Kurek, Marcin Andrzej
Published in
Journal of food science and technology
The demand for new gluten-free (GF) products is still very crucial issue in food industry. There is also a need for bioactive compounds and natural alternatives for food additives. For now, not only providing structure without gluten is major challenge, but also high sensory acceptance and nutritional value are on the top. This study is focused on ...
Jia, Feng Wang, Jinshui Wang, Qi Zhang, Xia Di Chen, Chen, Yu Zhang, Changfu
Published in
Journal of food science and technology
The changes in the gluten network during extrusion treatment were studied by assessing the polymerization behavior of glutenin. Gluten samples were extruded at different barrel temperatures, screw speeds, and flow rates. The results indicated that high molecular weight glutenin subunits increased while free sulfhydryl groups and low molecular weigh...
Vahidi, Mahbobeh Imanparast, Somaye Jahandar, Hoda Forootanfar, Hamid Mojtabavi, Somayeh Faramarzi, Mohammad Ali
Published in
Journal of Food Science and Technology
Lipase-catalyzed esterification is an efficient technique in the production of polyunsaturated fatty acid (PUFA) concentrates which are applied for nutrition and health purposes. In this project, a solvent-tolerant lipase from Streptomyces pratensis MV1 was immobilized and purified by a hydrophobic support. The purified lipase revealed enhanced act...
Patel, Vikash Tripathi, Abhishek Dutt Adhikari, Kundan Singh Srivastava, Anurag
Published in
Journal of Food Science and Technology
Mango ( Mangifera Indica L.) is a major tropical fruit rich in sugar, organic acids and flavonoids, making it suitable fruit for wine making. In the present study, five varieties of mango ( Baganpalli , Langra , Dashehari , Alphonso , and Totapuri ) were utilized for wine production using two different yeast strains namely, Saccharomyces cerevisiae...
Songsamoe, Sumethee Koomhin, Phanit Matan, Narumol
Published in
Journal of food science and technology
The objective of this study was to develop antifungal fragrant brown rice using the vapour phase of Michelia alba oil and to understand the effects of fragrant brown rice on consumer reactions using an electroencephalography (EEG) technique. The effect of M. alba oil vapour (300-900 µL/L) on the growth of moulds was studied in brown rice. Then, opt...
Mathobo, Vhulenda Melinda Silungwe, Henry Ramashia, Shonisani Eugenia Anyasi, Tonna Ashim
Published in
Journal of Food Science and Technology
Several methods are currently employed in the modification of starch obtained from different botanical sources. Starch in its native form is limited in application due to retrogradation, syneresis, inability to withstand shear stress as well as its unstable nature at varying temperatures and pH environment. Modification of starch is therefore neede...
Smoczyński, Michał
Published in
Journal of food science and technology
The quality of milk powder is largely determined during it manufacture process by the morphological characteristics of powder particles. Considering that, the main research objective of this study was to determine whether parameters of the production process contribute to differences in the microstructure of the manufactured powders, and by this me...
