Food Science And Technolo... There are 8 Quality Materials available

PHYTOCHEMICALS AND ANTIOXIDANT ACTIVITY OF JUICE, FLAVEDO, ALBEDO... Food Science And Technolo...

Citrus fruits contain phytochemicals effective in the prevention and treatment of chronic diseases. Although many orange peel phytochemicals have been identified, information on their distribution in the flavedo and albedo is particularly incomplete limiting the development of applications for orang... Continue Reading

PHYSICOCHEMICAL PROPERTIES OF NANO FISH BONE PREPARED BY WET MEDI... Food Science And Technolo...

Global fishery production reached 158 MT in 2012, of which about 70 MT was processed to various fishery products, resulting in more than 20 MT leftovers being wasted or discarded (FAOSTAT, 2014). Utilizing as fully as possible what is harvested from water is an irreversible trend due to increasing i... Continue Reading

ELUCIDATING COMMINUTION STEPS TO ENHANCE THE VALUE OF SURIMI FROM... Food Science And Technolo...

Biochemical and rheological properties of surimi were examined based on: 1) salting time (from 18 to 3 min) while maintaining 21 min for total chopping time; 2) total chopping time (from 6 to 21 min) while salting during the final 3 min. Extending salting time significantly increased breaking force... Continue Reading

AROMA POTENTIAL IN EARLY- AND LATE-MATURITY PINOT NOIR GRAPES EVA... Food Science And Technolo...

Grape-derived aromas are of great importance to differentiate wines on the basis of the grape variety1 and quality. Grape-derived volatile compounds as well as their precursors are formed during the ripening stage of the grape.2,3 Their specific profiles mainly depend on the variety although environ... Continue Reading

NEW DEVELOPMENT OF CHITOSAN FROM JUMBO SQUID PENS DOSIDICUS GIGAS... Food Science And Technolo...

β-chitin/chitosan extracted from newly utilized jumbo squid (Dosidicus gigas) pens were investigated in respect to their physicochemical properties, polymeric structures, deacetylation and depolymerization characteristics, and antioxidant and antibacterial activities. These functional properties wer... Continue Reading

THE EFFECTIVENESS OF DIETARY LEARNING ON HEDONIC RESPONSES TO A N... Food Science And Technolo...

A previous study conducted in our laboratory demonstrated the critical role that retronasal odors play in vegetable liking and disliking. It remains unclear, however, why some individuals like certain vegetable odors, while others do not. A possible explanation is that some individuals have learned... Continue Reading

CLOSTRIDIUM PERFRINGENS SPORES INACTIVATION GERMINATION AND FORMA... Food Science And Technolo...

The enterotoxin-producing Clostridium perfringens type A isolates are responsible for the third most common foodborne illness in the United States and can also cause non-foodborne human gastrointestinal (GI) diseases such as antibioticassociated and sporadic diarrheas. Three important factors contri... Continue Reading

DEVELOPMENT OF VOLATILE COMPOSITION AND C NORISOPRENOID PRECURSOR... Food Science And Technolo...

This study first investigated the developmental changes in the volatile composition and carotenoids of Pinot noir grapes. Grape berries were sampled every week from pea size to harvest during the 2011 and 2012 season. Carotenoids and organic acids were analyzed by HPLC. Volatile compounds were extra... Continue Reading

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