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Showing results for ISSN matching 0023-6438

Acidification Rates and Population Ratios of Lactic Starters in Carbonated Milk

JOURNAL ARTICLE published March 1998 in LWT - Food Science and Technology

Authors: Claude P. Champagne | Daniel St-Gelais | Albane de Candolle

https://doi.org/10.1006/fstl.1997.0305 Actions

Rheological behaviour and microstructural properties of dark chocolate produced by combination of a ball mill and a liquefier device as small scale chocolate production system

JOURNAL ARTICLE published February 2019 in LWT

Authors: Arifin Dwi Saputro | Davy Van de Walle | Bobby Antan Caiquo | Michael Hinneh | Martina Kluczykoff | Koen Dewettinck

https://doi.org/10.1016/j.lwt.2018.10.039 Actions

Ultra high-pressure homogenized emulsions stabilized by sodium caseinate: Effects of protein concentration and pressure on emulsions structure and stability

JOURNAL ARTICLE published March 2017 in LWT - Food Science and Technology

Research funded by Ministry of Economy and Competitiveness (AGL2011-26766) | Ministry of Foreign Affairs and Cooperation (Program II-B. CV 2009/10)

Authors: Essam Hebishy | Martin Buffa | Bibiana Juan | Anabel Blasco-Moreno | Antonio-José Trujillo

https://doi.org/10.1016/j.lwt.2016.10.045 Actions

Comparative study of pomegranate and jacaranda seeds as functional components for the conjugated linolenic acid enrichment of yogurt

JOURNAL ARTICLE published August 2019 in LWT

Authors: Carina P. Van Nieuwenhove | Andrea Moyano | Pilar Castro-Gómez | Javier Fontecha | Gabriel Sáez | Gabriela Zárate | Patricia Luna Pizarro

https://doi.org/10.1016/j.lwt.2019.05.045 Actions

Spanish cheese screening and selection of lactic acid bacteria with high gamma-aminobutyric acid production

JOURNAL ARTICLE published May 2014 in LWT - Food Science and Technology

Authors: Marina Diana | Alba Tres | Joan Quílez | Marta Llombart | Magdalena Rafecas

https://doi.org/10.1016/j.lwt.2013.11.027 Actions

Purification procedures meaningfully influence DNA quantification in milk

JOURNAL ARTICLE published August 2018 in LWT

Research funded by Xi'an city science and technology plan projects of China (2017050NC/NY007-3) | Fundamental research funds for the central universities of China (GK201502008)

Authors: Jing Liao | Yongfeng Liu

https://doi.org/10.1016/j.lwt.2018.04.031 Actions

Aggregation of Proteins in Whey from Raw and Heat-Processed Milk: Formation of Soluble Macroaggregates and Nutritional Consequences

JOURNAL ARTICLE published September 1998 in LWT - Food Science and Technology

Authors: Marina Carbonaro | Francesco Bonomi | Stefania Iametti | Marsilio Cappelloni | Emilia Carnovale

https://doi.org/10.1006/fstl.1998.0408 Actions

Aggregability and digestibility study of fruit juice fortified camel milk powder proteins

JOURNAL ARTICLE published December 2021 in LWT

Authors: Urmila Khulal | Sami Ghnimi | Nikola Stevanovic | Andreja Rajkovic | Tanja Cirkovic Velickovic

https://doi.org/10.1016/j.lwt.2021.112250 Actions

Investigating the effects of Lecithin-PGPR mixture on physical properties of milk chocolate

JOURNAL ARTICLE published July 2020 in LWT

Authors: Didem Sözeri Atik | Esra Bölük | Omer Said Toker | Ibrahim Palabiyik | Nevzat Konar

https://doi.org/10.1016/j.lwt.2020.109548 Actions

Biochemical aspects of olive freezing-damage: Impact on the phenolic and volatile profiles of virgin olive oil

JOURNAL ARTICLE published December 2017 in LWT

Research funded by Programa Nacional de Recursos y Tecnologías Agroalimentarias financed by the Spanish Government (AGL2011-2442,AGL2015-67652)

Authors: Lourdes García-Vico | Rosa García-Rodríguez | Carlos Sanz | Ana G. Pérez

https://doi.org/10.1016/j.lwt.2017.07.052 Actions

Solubilization of β-carotene with oat β-glucan octenylsuccinate micelles and their freeze-thaw, thermal and storage stability

JOURNAL ARTICLE published January 2016 in LWT - Food Science and Technology

Research funded by National Natural Science Foundation of China (31371737)

Authors: Yaqin Ma | Jia Liu | Fayin Ye | Guohua Zhao

https://doi.org/10.1016/j.lwt.2015.09.017 Actions

Fungi in air, raw materials and surface of dry fermented sausage produced in Brazil

JOURNAL ARTICLE published July 2019 in LWT

Authors: Gilson Parussolo | Angélica Olivier Bernardi | Marcelo Valle Garcia | Andrieli Stefanello | Tamires dos Santos Silva | Marina Venturini Copetti

https://doi.org/10.1016/j.lwt.2019.03.073 Actions

Effect of sodium replacement in cookies on the formation of process contaminants and lipid oxidation

JOURNAL ARTICLE published June 2015 in LWT - Food Science and Technology

Research funded by CAM (AGR1464-ANALISYC-II) | CSIC (PIE201370E027)

Authors: M. Mesías | F. Holgado | G. Márquez-Ruiz | F.J. Morales

https://doi.org/10.1016/j.lwt.2014.11.028 Actions

Porous and nanofiber α-chitosan obtained from blue crab (Callinectes sapidus) tested for antimicrobial and antioxidant activities

JOURNAL ARTICLE published January 2016 in LWT - Food Science and Technology

Authors: Murat Kaya | Fatma Dudakli | Meltem Asan-Ozusaglam | Yavuz Selim Cakmak | Talat Baran | Ayfer Mentes | Sevil Erdogan

https://doi.org/10.1016/j.lwt.2015.10.001 Actions

Effect of freezing on the rheological characteristics of protein enriched vegetable puree containing different hydrocolloids for dysphagia diets

JOURNAL ARTICLE published November 2022 in LWT

Authors: Larisa Giura | Leyre Urtasun | Diana Ansorena | Iciar Astiasarán

https://doi.org/10.1016/j.lwt.2022.114029 Actions

A new predictive model for the description of the growth of Salmonella spp. in Italian fresh ricotta cheese

JOURNAL ARTICLE published May 2021 in LWT

Authors: Erica Tirloni | Simone Stella | Cristian Bernardi | Per Sand Rosshaug

https://doi.org/10.1016/j.lwt.2021.111163 Actions

Pecan storage: Effects of 1-MCP on the overall quality and volatile compounds profile of shelled and unshelled pecans

JOURNAL ARTICLE published June 2021 in LWT

Research funded by Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul (305737/2013-9) | Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (88882.427671/2019-01) | Conselho Nacional de Desenvolvimento Científico e Tecnológico (151455/2020-1)

Authors: Flavio Roberto Thewes | Vanderlei Both | Fabio Rodrigo Thewes | Auri Brackmann | Roger Wagner | Stephanie Reis Ribeiro | Vagner Ludwig | Fabiane Portella Rossato

https://doi.org/10.1016/j.lwt.2021.111298 Actions

Preparation of active polysaccharide-loaded maltodextrin nanoparticles and their stability as a function of ionic strength and pH

JOURNAL ARTICLE published March 2017 in LWT - Food Science and Technology

Authors: Chao Qiu | Yang Qin | Suisui Jiang | Chengzhen Liu | Liu Xiong | Qingjie Sun

https://doi.org/10.1016/j.lwt.2016.10.053 Actions

Effects of interaction between α-tocopherol, oryzanol, and phytosterol on the antiradical activity against DPPH radical

JOURNAL ARTICLE published September 2019 in LWT

Authors: Lisha Zhang | Tao Zhang | Ming Chang | Mengyao Lu | Ruijie Liu | Qingzhe Jin | Xingguo Wang

https://doi.org/10.1016/j.lwt.2019.05.104 Actions

Effect of heat treatments of Lentinula edodes mushroom on eritadenine concentration

JOURNAL ARTICLE published March 2019 in LWT

Authors: Lilia Sánchez-Minutti | Fernando López-Valdez | Mónica Rosales-Pérez | Silvia Luna-Suárez

https://doi.org/10.1016/j.lwt.2018.12.054 Actions
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