Volume 9, Issue 12

Search all Food and Bioprocess Technology articles

December 2016

16 articles in this issue

Influence of Spray-Drying Conditions on Physical and Morphological Characteristics of Microencapsulated Benzoic Acid
Gerson Reginaldo Marques
Regiane Victória de Barros Fernandes
Diego Alvarenga Botrel
Original Paper 04 August 2016 Pages: 1969 - 1978
Quality Improvement of Fresh-Cut Endive (Cichorium endivia L.) and Recycling of Washing Water by Low-Dose UV-C Irradiation
Florian Hägele
Simone Nübling
Reinhold Carle
Original Paper 05 August 2016 Pages: 1979 - 1990
Application of High Pressure for Selective Activity Regulation of Starter Cultures Aminopeptidases Involved in Ripening of Brined Cheeses
M. N. Giannoglou
G. I. Katsaros
P. S. Taoukis
Original Paper 06 August 2016 Pages: 1991 - 2001
Freeze-Dried Fennel Oleoresin Products Formed by Biopolymers: Storage Stability and Characterization
Charikleia Chranioti
Alexia Karamberi
Constantina Tzia
Original Paper 08 August 2016 Pages: 2002 - 2011
Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part I: Individual Effects of Nine Enzymes on Flour Dough Rheology
Micheli Maria Bueno
Roberta Cruz Silveira Thys
Rafael C. Rodrigues
Original Paper 10 August 2016 Pages: 2012 - 2023
Evaluation of Folic Acid Nano-encapsulation by Double Emulsions
Elham Assadpour
Yahya Maghsoudlou
Mehran Aalami
Original Paper 13 August 2016 Pages: 2024 - 2032
Grapefruit Seed Extract and Lemon Essential Oil as Active Agents in Corn Starch–Chitosan Blend Films
M. J. Bof
A. Jiménez
A. Chiralt
Original Paper 13 August 2016 Pages: 2033 - 2045
Spray Drying Formulation of Polyphenols-Rich Grape Marc Extract: Evaluation of Operating Conditions and Different Natural Carriers
T. Moreno
E. de Paz
M.J. Cocero
Original Paper 16 August 2016 Pages: 2046 - 2058
Comparing the Impact of High-Pressure Processing and Thermal Processing on Quality of “Hayward” and “Jintao” Kiwifruit Purée: Untargeted Headspace Fingerprinting and Targeted Approaches
Junjie Yi
Biniam T. Kebede
Marc Hendrickx
Original Paper 20 August 2016 Pages: 2059 - 2069
Optimization of Temperature, Relative Humidity and Storage Time before and after Packaging of Baby Spinach Leaves Using Response Surface Methodology
Ana Oliveira
Pedro M. Castro
Manuela Pintado
Original Paper 20 August 2016 Pages: 2070 - 2079
Frying Oil Temperature: Impact on Physical and Structural Properties of French Fries During the Par and Finish Frying Processes
Trent M. Millin
Ilce G Medina-Meza
Girish M. Ganjyal
Original Paper 20 August 2016 Pages: 2080 - 2091
Determination of Protein Content of Raw Fresh Cow’s Milk Using Dielectric Spectroscopy Combined with Chemometric Methods
Xinhua Zhu
Wenchuan Guo
Qiang Zhu
Original Paper 23 August 2016 Pages: 2092 - 2102
Polydextrose as Wall Material for Microencapsulation of Yacon Juice by Spray Drying
Camila Carvalho Lago
Caciano Pelayo Zapata Noreña
Original Paper 31 August 2016 Pages: 2103 - 2113
Improvement of the Quality and the Shelf Life of Figs (Ficus carica) Using an Alginate–Chitosan Edible Film
M. C. Reyes-Avalos
A. Femenia
J. A. Meza-Velázquez
Original Paper 31 August 2016 Pages: 2114 - 2124
Comment on “Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part II: Combined Effects of Nine Enzymes on Dough Rheology [M.M. Bueno, R.C.S. Thys and R.C. Rodrigues (2016), Food and Bioprocess Technology, 9(9), 1598–1611]”
Aaron Lerner
T. Matthias
Letter to the Editor 24 August 2016 Pages: 2125 - 2126
Responses to Lerner A. and Matthias T. Comment on “Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part II: Combined Effects of Nine Enzymes on Dough Rheology [M.M. Bueno, R.C.S. Thys and R.C. Rodrigues (2016), Food and Bioprocess Technology, 9(9), 1598–1611]”
Rafael C. Rodrigues
Letter to the Editor 25 August 2016 Pages: 2127 - 2127

Volume 9, Issue 12

Influence of Spray-Drying Conditions on Physical and Morphological Characteristics of Microencapsulated Benzoic Acid

Quality Improvement of Fresh-Cut Endive (Cichorium endivia L.) and Recycling of Washing Water by Low-Dose UV-C Irradiation

Application of High Pressure for Selective Activity Regulation of Starter Cultures Aminopeptidases Involved in Ripening of Brined Cheeses

Freeze-Dried Fennel Oleoresin Products Formed by Biopolymers: Storage Stability and Characterization

Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part I: Individual Effects of Nine Enzymes on Flour Dough Rheology

Evaluation of Folic Acid Nano-encapsulation by Double Emulsions

Grapefruit Seed Extract and Lemon Essential Oil as Active Agents in Corn Starch–Chitosan Blend Films

Spray Drying Formulation of Polyphenols-Rich Grape Marc Extract: Evaluation of Operating Conditions and Different Natural Carriers

Comparing the Impact of High-Pressure Processing and Thermal Processing on Quality of “Hayward” and “Jintao” Kiwifruit Purée: Untargeted Headspace Fingerprinting and Targeted Approaches

Optimization of Temperature, Relative Humidity and Storage Time before and after Packaging of Baby Spinach Leaves Using Response Surface Methodology

Frying Oil Temperature: Impact on Physical and Structural Properties of French Fries During the Par and Finish Frying Processes

Determination of Protein Content of Raw Fresh Cow’s Milk Using Dielectric Spectroscopy Combined with Chemometric Methods

Polydextrose as Wall Material for Microencapsulation of Yacon Juice by Spray Drying

Improvement of the Quality and the Shelf Life of Figs (Ficus carica) Using an Alginate–Chitosan Edible Film

Comment on “Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part II: Combined Effects of Nine Enzymes on Dough Rheology [M.M. Bueno, R.C.S. Thys and R.C. Rodrigues (2016), Food and Bioprocess Technology, 9(9), 1598–1611]”

Responses to Lerner A. and Matthias T. Comment on “Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part II: Combined Effects of Nine Enzymes on Dough Rheology [M.M. Bueno, R.C.S. Thys and R.C. Rodrigues (2016), Food and Bioprocess Technology, 9(9), 1598–1611]”

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