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Subject : biochemistry

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How much do process parameters affect the residual quality attributes of dried fruits and vegetables for convective drying?

Authors : Alex Martynenko; Daniel I. Onwude; Thijs Defraeye

Subjects: Technology; Engineering, Chemical; Dried fruit

Source: Food and Bioproducts Processing, 131

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Identification of ACE inhibitory peptides from red alga Mazzaella japonica

Authors : Hiroki Kurita; Hideki Kishimura; Yumi Kitade

Subjects: 030309 nutrition & dietetics; Peptide; Red algae

Source: European Food Research and Technology. 246:2225-2231

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Effect of conjugated protein composed of porcine myofibril and Protaetia brevitarsis protein on protein functionality

Authors : J.-M. Sung; H.-I. Yong; Hae Won Jang

Subjects: 0106 biological sciences; chemistry.chemical_classification; Chemistry

Source: Journal of Insects as Food and Feed. 7:1101-1110

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Valorization of food waste to produce intelligent nanofibrous β-chitin films

Authors : Gaston Bravo Arrepol; Neda Radovanović; Alexander F. de la Torre

Subjects: Food Handling; Food spoilage; Nanofibers

Source: International Journal of Biological Macromolecules

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The effects of different drying methods on some physical and chemical properties of ‘Eksikara’ grape cultivar grown in Karaman region

Authors : İrem Mazlum; Nizam Mustafa Nizamlioglu

Subjects: 0303 health sciences; 030309 nutrition & dietetics; Chemistry

Source: Journal of Berry Research. 11:395-418

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Development and certification of a reference material for zearalenone in maize germ oil

Authors : Sabine Buttler; Juliane Riedel; Tatjana Mauch

Subjects: Quality Control; Food Contamination; Certification

Source: Analytical and Bioanalytical Chemistry

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Sugar and no sugar added fruit microalgae-enriched jams: a study about their physicochemical, rheological, and textural properties

Authors : Purificación García-Segovia; Marta Igual; Javier Martínez-Monzó

Subjects: Sucralose; TECNOLOGIA DE ALIMENTOS; 030309 nutrition & dietetics

Source: RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname

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Long-term effects of different starter yeasts on colour and natural antioxidant power of red wines

Authors : Andrea Caridi; Rosa Romeo; Alessandra De Bruno

Subjects: Wine; Vintage; DPPH

Source: European Food Research and Technology. 247:2391-2398

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Dynamic modeling of milk acidification: an empirical approach

Authors : Thom Huppertz; Ewa Szymańska; Leyla Özkan ...

Subjects: 0106 biological sciences; Empirical approach; [SDV.BIO]Life Sciences [q-bio]/Biotechnology

Source: Food and Bioproducts ProcessingFood and Bioproducts Processing, Elsevier, 2021, 128, pp.41-51. ⟨10.1016/j.fbp.2021.04.010⟩Food and Bioproducts Processing, 2021, 128, pp.41-51.

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Development of a fluid dynamic gauging method for the characterization of fouling behavior during cross-flow filtration of a wood extraction liquor

Authors : Tuve Mattsson; Kenneth Gacutno Arandia; Upasna Balyan

Subjects: 0106 biological sciences; Softwood; Fouling

Source: Food and Bioproducts Processing. 128:30-40

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