Volume 10, Issue 3

Search all Journal of Food Measurement and Characterization articles

September 2016

35 articles in this issue

Development and characterization of reconstituted hydrogel from Aloe vera (Aloe barbadensis Miller) powder
Patruni Kiran
P. Srinivasa Rao
Original Paper 03 March 2016 Pages: 411 - 424
Drying of shiitake mushrooms in a vacuum dryer and optimization of the process by response surface methodology (RSM)
Zdravko Šumić
Aleksandra Tepić
Branimir Pavlić
Original Paper 03 March 2016 Pages: 425 - 433
Physicochemical characterization of corn–sorghum nixtamalized flours as a function of the steeping time
Ezequiel Hernández-Becerra
Maria Paulina Gutierrez-Oñate
Mario E. Rodríguez-García
Original Paper 30 March 2016 Pages: 434 - 443
Characterization of sodium mobility, binding, and apparent viscosity in full-fat and reduced-fat model emulsion systems
Emily Defnet
Lingyang Zhu
Shelly J. Schmidt
Original Paper 29 March 2016 Pages: 444 - 452
Formulation and characterization of hypo allergic weaning foods containing potato and sprouted green gram
Rafiya Bazaz
Waqas N. Baba
Sabeeha Yaqoob
Original Paper 26 March 2016 Pages: 453 - 465
Characterization of hot-air drying and infrared drying of spearmint (Mentha spicata L.) leaves
Mohammad Nozad
Mehdi Khojastehpour
Alireza Salarikia
Original Paper 25 March 2016 Pages: 466 - 473
The use of the rapid visco analyser (RVA) to sequentially study starch properties in commercial malting barley (Hordeum vulgare)
D. Cozzolino
Degner S
Eglinton J
Original Paper 25 March 2016 Pages: 474 - 479
Development of low fat beef patty using Cucurbita maxima Duchesne defatted seeds flour paste
Thierry Ngangmou Noumo
Pierre Desire Mbougueng
Carl Moses Fontum Mbofung
Original Paper 02 April 2016 Pages: 480 - 492
Real-time monitoring of color variations of apple slices and effects of pre-treatment and drying air temperature
Mohammad Hossein Nadian
Shahin Rafiee
Mahmood Reza Golzarian
Original Paper 05 April 2016 Pages: 493 - 506
Analysis of phenolic acids and anthocyanins of pasta-like product enriched with date kernels (Phoenix dactylifera L.) and purple carrots (Daucus carota L. sp. sativus var. atrorubens)
Aly R. Abdel-Moemin
Original Paper 09 April 2016 Pages: 507 - 519
Assessment of functionality of sesame meal and sesame protein isolate from Indian cultivar
Loveleen Sharma
Charanjiv Singh
Harish Kumar Sharma
Original Paper 15 April 2016 Pages: 520 - 526
Ultrasound and microwave assisted extraction of diosgenin from fenugreek seed and fenugreek-supplemented cookies
Sajad Ahmad Wani
Sonu Bishnoi
Pradyuman Kumar
Original Paper 20 April 2016 Pages: 527 - 532
Novel natural phenolic compound-based oxygen scavenging system for active packaging applications
Kirtiraj K. Gaikwad
Youn Suk Lee
Original Paper 20 April 2016 Pages: 533 - 538
Effects of different storage techniques on rupture properties of kiwifruits
Deniz Yilmaz
Isilay Yildirim
Original paper 20 April 2016 Pages: 539 - 545
Starch retrogradation and its impact on nutritional starch fractions in plantain (Musa AAB) foods
Ebun-Oluwa Peace Oladele
Original Paper 15 April 2016 Pages: 546 - 553
Characterization of physicochemical properties in whole wheat bread after incorporation of ripe mango peel
Debasmita Pathak
Jayshree Majumdar
Runu Chakraborty
Original Paper 26 April 2016 Pages: 554 - 561
Evaluation of pH differential and HPLC methods expressed as cyanidin-3-glucoside equivalent for measuring the total anthocyanin contents of berries
Sang Gil Lee
Terrence M. Vance
Ock K. Chun
Original Paper 03 May 2016 Pages: 562 - 568
Effects of pre-heating temperature and formulation on porosity, moisture content, and fat content of fried batters
Jamshid Rahimi
Michael Ngadi
Original Paper 30 April 2016 Pages: 569 - 575
Phenolic extracts of carrot, grape leaf and turmeric powder: antioxidant potential and application in biscuits
Hefnawy T. Hefnawy
Gehan A. El-Shourbagy
Mohamed Fawzy Ramadan
Original Research 30 April 2016 Pages: 576 - 583
Nutritional characterization of acorn flour (a traditional component of the Mediterranean gastronomical folklore)
Sara Silva
Eduardo M. Costa
M. Manuela E. Pintado
Original Paper 04 May 2016 Pages: 584 - 588
Antifungal activity of coriander (Coriandrum sativum L.) essential oil in tomato sauce
Nafiseh Zamindar
Mahsa Sadrarhami
Monir Doudi
Original paper 04 May 2016 Pages: 589 - 594
Production, physicochemical and sensory characterization of sweet potato–bambara groundnut mixed semolina (dackere) as affected by germination and fermentation using Lactobacillus plantarum
Daidai Mahamat
Ngoune Leopold Tatsadjieu
Yanou Nicolas Njintang
Original Paper 04 May 2016 Pages: 595 - 604
Variety difference in molecular structure, functional properties, phytochemical content and antioxidant capacity of pigmented rice
Chagam Koteswara Reddy
Lalmuan Kimi
Sundaramoorthy Haripriya
Original Paper 03 May 2016 Pages: 605 - 613
Fractionation and reconstitution of whole wheat flour and its effect on dough and chapatti quality
Shalini Arya
Laxmi Ananthanarayan
Ashish Waghmare
Original Paper 09 May 2016 Pages: 614 - 624
Nutritional and anti-nutritional composition, and in vitro protein digestibility of Kabuli chickpea (Cicer arietinum L.) as affected by differential processing methods
Yixiang Xu
Arrieyana Cartier
Edward Sismour
Original Paper 06 May 2016 Pages: 625 - 633
Examination of the effect of Spirulina platensis microalgae on drying kinetics and the color change of kiwifruit pastille
Esmail Khazaei Pool
Fakhri Shahidi
Elnaz Daneshzad
Original Paper 06 June 2016 Pages: 634 - 642
Analysis of factors influencing the physical, chemical and sensorial properties of Serra da Estrela cheeses
Raquel P. F. Guiné
Marlene I. C. Tenreiro
Paulo Barracosa
Original Paper 12 May 2016 Pages: 643 - 657
Comparative evaluation of extraction solvents/techniques for antioxidant potential and phytochemical composition from roots of Nepeta leucophylla and quantification of polyphenolic constituents by RP-HPLC-DAD
Ajay Sharma
Damanjit Singh Cannoo
Original Paper 17 May 2016 Pages: 658 - 669
Comparative evaluation of physical parameters of salted goat and sheep meat blankets “mantas” from Northeastern Portugal
A. Ortega
D. Chito
A. Teixeira
Original Paper 27 May 2016 Pages: 670 - 675
Effect of alkali-treatment on physicochemical, pasting, thermal, morphological and structural properties of Horse Chestnut (Aesculus indica) starch
Syed Insha Rafiq
Sukhcharn Singh
D. C. Saxena
Original Paper 31 May 2016 Pages: 676 - 684
GC–MS and HPLC–DAD analysis of fatty acids and tocopherols in sweet peppers (Capsicum annuum L.)
Ramesh Kumar Saini
Young-Soo Keum
Original Paper 28 May 2016 Pages: 685 - 689
Influence of different mixtures of ingredients on the physicochemical, nutritional and pasting properties of extruded snacks
Sajad Ahmad Wani
Pradyuman Kumar
Original Paper 06 June 2016 Pages: 690 - 700
Physico-chemical, antioxidant and bioactive changes in cortex core sections of carrot (Daucus carota var. Pusa rudhira)
Raees-ul Haq
Pradyuman Kumar
Kamlesh Prasad
Original Paper 06 June 2016 Pages: 701 - 708
Occurrence, genetic characterization and antimicrobial resistance of extended spectrum β-lactamase producing Escherichia coli isolated from Sürk samples, a traditional turkish cheese
Cemil Kürekci
Müge Arkadaş
Yahya Kemal Avşar
Original Paper 06 June 2016 Pages: 709 - 714
Development of extruded fasting snacks by using vari rice, sweet potato and banana powder with applying response surface methodology
Rahul P. Rathod
Uday S. Annapure
Original Paper 06 June 2016 Pages: 715 - 725

Volume 10, Issue 3

Development and characterization of reconstituted hydrogel from Aloe vera (Aloe barbadensis Miller) powder

Drying of shiitake mushrooms in a vacuum dryer and optimization of the process by response surface methodology (RSM)

Physicochemical characterization of corn–sorghum nixtamalized flours as a function of the steeping time

Characterization of sodium mobility, binding, and apparent viscosity in full-fat and reduced-fat model emulsion systems

Formulation and characterization of hypo allergic weaning foods containing potato and sprouted green gram

Characterization of hot-air drying and infrared drying of spearmint (Mentha spicata L.) leaves

The use of the rapid visco analyser (RVA) to sequentially study starch properties in commercial malting barley (Hordeum vulgare)

Development of low fat beef patty using Cucurbita maxima Duchesne defatted seeds flour paste

Real-time monitoring of color variations of apple slices and effects of pre-treatment and drying air temperature

Analysis of phenolic acids and anthocyanins of pasta-like product enriched with date kernels (Phoenix dactylifera L.) and purple carrots (Daucus carota L. sp. sativus var. atrorubens)

Assessment of functionality of sesame meal and sesame protein isolate from Indian cultivar

Ultrasound and microwave assisted extraction of diosgenin from fenugreek seed and fenugreek-supplemented cookies

Novel natural phenolic compound-based oxygen scavenging system for active packaging applications

Effects of different storage techniques on rupture properties of kiwifruits

Starch retrogradation and its impact on nutritional starch fractions in plantain (Musa AAB) foods

Characterization of physicochemical properties in whole wheat bread after incorporation of ripe mango peel

Evaluation of pH differential and HPLC methods expressed as cyanidin-3-glucoside equivalent for measuring the total anthocyanin contents of berries

Effects of pre-heating temperature and formulation on porosity, moisture content, and fat content of fried batters

Phenolic extracts of carrot, grape leaf and turmeric powder: antioxidant potential and application in biscuits

Nutritional characterization of acorn flour (a traditional component of the Mediterranean gastronomical folklore)

Antifungal activity of coriander (Coriandrum sativum L.) essential oil in tomato sauce

Production, physicochemical and sensory characterization of sweet potato–bambara groundnut mixed semolina (dackere) as affected by germination and fermentation using Lactobacillus plantarum

Variety difference in molecular structure, functional properties, phytochemical content and antioxidant capacity of pigmented rice

Fractionation and reconstitution of whole wheat flour and its effect on dough and chapatti quality

Nutritional and anti-nutritional composition, and in vitro protein digestibility of Kabuli chickpea (Cicer arietinum L.) as affected by differential processing methods

Examination of the effect of Spirulina platensis microalgae on drying kinetics and the color change of kiwifruit pastille

Analysis of factors influencing the physical, chemical and sensorial properties of Serra da Estrela cheeses

Comparative evaluation of extraction solvents/techniques for antioxidant potential and phytochemical composition from roots of Nepeta leucophylla and quantification of polyphenolic constituents by RP-HPLC-DAD

Comparative evaluation of physical parameters of salted goat and sheep meat blankets “mantas” from Northeastern Portugal

Effect of alkali-treatment on physicochemical, pasting, thermal, morphological and structural properties of Horse Chestnut (Aesculus indica) starch

GC–MS and HPLC–DAD analysis of fatty acids and tocopherols in sweet peppers (Capsicum annuum L.)

Influence of different mixtures of ingredients on the physicochemical, nutritional and pasting properties of extruded snacks

Physico-chemical, antioxidant and bioactive changes in cortex core sections of carrot (Daucus carota var. Pusa rudhira)

Occurrence, genetic characterization and antimicrobial resistance of extended spectrum β-lactamase producing Escherichia coli isolated from Sürk samples, a traditional turkish cheese

Development of extruded fasting snacks by using vari rice, sweet potato and banana powder with applying response surface methodology

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