Volume 7, Issue 12

Search all Food and Bioprocess Technology articles

December 2014

28 articles in this issue

Study on Nonlinear Multivariate Methods Combined with the Visible Near-Infrared Spectroscopy (Vis/NIRS) Technique for Detecting the Protein Content of Cheese
P. Lin
Y. M. Chen
C. L. Gu
Original Paper 06 June 2014 Pages: 3359 - 3369
Fluctuated Low Temperature Combined with High-Humidity Thawing to Reduce Physicochemical Quality Deterioration of Beef
Yin Li
Wei Jia
Guo Feng Mu
Original Paper 28 May 2014 Pages: 3370 - 3380
Quality Changes and Establishment of Predictive Models for Bighead Carp (Aristichthys nobilis) Fillets During Frozen Storage
Hua Wu
Zhiying Wang
Huixing Shen
Original Paper 31 May 2014 Pages: 3381 - 3389
Disinfection Capacity of High-Power Ultrasound Against E. coli O157:H7 in Process Water of the Fresh-Cut Industry
Vicente M. Gómez-López
María I. Gil
María V. Selma
Original Paper 06 June 2014 Pages: 3390 - 3397
The Cryoprotective Effect of Different Konjac Glucomannan (KGM) Hydrolysates on the Glass Carp (Ctenopharyngodon idella) Myofibrillar During Frozen Storage
Lan Wang
Guangquan Xiong
Anzi Ding
Original Paper 07 June 2014 Pages: 3398 - 3406
Effect of Baking Conditions on Properties of Starch Isolated from Bread Crumbs: Pasting Properties, Iodine Complexing Ability, and X-ray Patterns
Emna Besbes
Alain Le Bail
Koushik Seetharaman
Original Paper 11 June 2014 Pages: 3407 - 3415
Effect of Emulsion Droplet Size on Foaming Properties of Milk Fat Emulsions
Tuyen Truong
Nidhi Bansal
Bhesh Bhandari
Original Paper 15 June 2014 Pages: 3416 - 3428
Functional Characterization of Poly(N-isopropylacrylamide) Nanohydrogels for the Controlled Release of Food Preservatives
Clara Fuciños
Pablo Fuciños
María L. Rúa
Original Paper 15 June 2014 Pages: 3429 - 3441
Physical and Sensory Properties of Frozen Spanish Mackerel (Scomberomorus guttatus) Fish Balls Added with Cryoprotectants
Ee-Tien Tee
Lee-Fong Siow
Original Paper 15 June 2014 Pages: 3442 - 3454
Nondestructive Hygiene Monitoring on Pork Meat Surface Using Excitation–Emission Matrices with Two-Dimensional Savitzky–Golay Second-Order Differentiation
H. Shirai
S. Oshita
M. Yoshimura
Original Paper 15 June 2014 Pages: 3455 - 3465
Use of High-Intensity Ultrasound to Improve Functional Properties of Batter Suspensions Prepared from PSE-like Chicken Breast Meat
Ke Li
Zhuang-Li Kang
Guang-Hong Zhou
Original Paper 17 June 2014 Pages: 3466 - 3477
Effect of Water Jet Cutting and Moderate Heat Treatment on Quality of Fresh-Cut Red Oak Leaf Lettuce (Lactuca sativa L. var. crispa)
Sabine Wulfkuehler
Sabrina Stark
Reinhold Carle
Original Paper 19 June 2014 Pages: 3478 - 3492
Chemical, Functional, and Structural Properties of Spent Coffee Grounds and Coffee Silverskin
Lina F. Ballesteros
José A. Teixeira
Solange I. Mussatto
Original Paper 20 June 2014 Pages: 3493 - 3503
The Release of Carotenoids from a Light-Protected Antioxidant Active Packaging Designed to Improve the Stability of Soybean Oil
Citlali Colín-Chávez
Erick B. Vicente-Ramírez
Rafael Auras
Original Paper 21 June 2014 Pages: 3504 - 3515
Improving Storability of Fresh Strawberries with Controlled Release Chlorine Dioxide in Perforated Clamshell Packaging
Zhe Wang
Jan Narciso
Jinhe Bai
Original Paper 03 July 2014 Pages: 3516 - 3524
Evaluation of the Nanostructure of Pectin, Hemicellulose and Cellulose in the Cell Walls of Pears of Different Texture and Firmness
A. Zdunek
A. Kozioł
J. Cybulska
Original Paper Open access 08 July 2014 Pages: 3525 - 3535
Physical Properties and Oxidative Status of Concentrated-from-Fish Oils Microencapsulated in Trehalose/Sodium Caseinate Matrix
María Soledad Álvarez Cerimedo
Roberto J. Candal
María L. Herrera
Original Paper 10 July 2014 Pages: 3536 - 3547
Antimicrobial Properties of Ethylene Vinyl Alcohol/Epsilon-Polylysine Films and Their Application in Surimi Preservation
V. Muriel-Galet
G. López-Carballo
P. Hernández-Muñoz
Original Paper 12 July 2014 Pages: 3548 - 3559
Kinetic and Thermodynamic of Thermal Inactivation of the Peroxidase, Polyphenoloxidase and Inulinase Activities during Blanching of Yacon (Smallanthus sonchifolius) Juice
Camila Carvalho Lago
Caciano Pelayo Zapata Noreña
Original Paper 12 July 2014 Pages: 3560 - 3568
Influence of Homogenization Conditions on Physical Properties and Antioxidant Activity of Fully Biodegradable Pea Protein–Alpha-Tocopherol Films
María José Fabra
Alberto Jiménez
Amparo Chiralt
Original Paper 15 July 2014 Pages: 3569 - 3578
Value Added of Resistant Starch Maize-Based Matrices in Breadmaking: Nutritional and Functional Assessment
Concha Collar
Federica Balestra
Denise Ancarani
Original Paper 15 July 2014 Pages: 3579 - 3590
Dielectric Properties of Red Pepper Powder Related to Radiofrequency and Microwave Drying
Wenchuan Guo
Xinhua Zhu
Original Paper 18 July 2014 Pages: 3591 - 3601
A Combination of Chemical and Ultrasonication Treatments to Reduce Campylobacter jejuni on Raw Poultry
Leonard Koolman
Paul Whyte
Declan Bolton
Original Paper 18 July 2014 Pages: 3602 - 3607
Effects of High-Pressure Processing on the Cooking Loss and Gel Strength of Chicken Breast Actomyosin Containing Sodium Alginate
Xing Chen
Pei-jun Li
Cong-gui Chen
Original Paper 19 July 2014 Pages: 3608 - 3617
Impact of Thermal and Chemical Pretreatments on Physicochemical, Rheological, and Functional Properties of Sweet Potato (Ipomea batatas Lam) Flour
Chancelle B. Ndangui
Jeremy Petit
Joël Scher
Original Paper 22 July 2014 Pages: 3618 - 3628
Effect of pH on Enzyme Inactivation Kinetics in High-Pressure Processed Pineapple (Ananas comosus L.) Puree Using Response Surface Methodology
Snehasis Chakraborty
P. Srinivasa Rao
H. N. Mishra
Original Paper 02 August 2014 Pages: 3629 - 3645
Antibacterial Activity and Physical Properties of Edible Chitosan Films Exposed to Low-pressure Plasma
Natalia Ulbin-Figlewicz
Anna Zimoch-Korzycka
Andrzej Jarmoluk
Original Paper Open access 02 August 2014 Pages: 3646 - 3654
Erratum to: Measurement of Moisture Profiles in Pasta During Rehydration Based on Image Processing
Takenobu Ogawa
Shuji Adachi
Erratum 17 August 2014 Pages: 3655 - 3657

Volume 7, Issue 12

Study on Nonlinear Multivariate Methods Combined with the Visible Near-Infrared Spectroscopy (Vis/NIRS) Technique for Detecting the Protein Content of Cheese

Fluctuated Low Temperature Combined with High-Humidity Thawing to Reduce Physicochemical Quality Deterioration of Beef

Quality Changes and Establishment of Predictive Models for Bighead Carp (Aristichthys nobilis) Fillets During Frozen Storage

Disinfection Capacity of High-Power Ultrasound Against E. coli O157:H7 in Process Water of the Fresh-Cut Industry

The Cryoprotective Effect of Different Konjac Glucomannan (KGM) Hydrolysates on the Glass Carp (Ctenopharyngodon idella) Myofibrillar During Frozen Storage

Effect of Baking Conditions on Properties of Starch Isolated from Bread Crumbs: Pasting Properties, Iodine Complexing Ability, and X-ray Patterns

Effect of Emulsion Droplet Size on Foaming Properties of Milk Fat Emulsions

Functional Characterization of Poly(N-isopropylacrylamide) Nanohydrogels for the Controlled Release of Food Preservatives

Physical and Sensory Properties of Frozen Spanish Mackerel (Scomberomorus guttatus) Fish Balls Added with Cryoprotectants

Nondestructive Hygiene Monitoring on Pork Meat Surface Using Excitation–Emission Matrices with Two-Dimensional Savitzky–Golay Second-Order Differentiation

Use of High-Intensity Ultrasound to Improve Functional Properties of Batter Suspensions Prepared from PSE-like Chicken Breast Meat

Effect of Water Jet Cutting and Moderate Heat Treatment on Quality of Fresh-Cut Red Oak Leaf Lettuce (Lactuca sativa L. var. crispa)

Chemical, Functional, and Structural Properties of Spent Coffee Grounds and Coffee Silverskin

The Release of Carotenoids from a Light-Protected Antioxidant Active Packaging Designed to Improve the Stability of Soybean Oil

Improving Storability of Fresh Strawberries with Controlled Release Chlorine Dioxide in Perforated Clamshell Packaging

Evaluation of the Nanostructure of Pectin, Hemicellulose and Cellulose in the Cell Walls of Pears of Different Texture and Firmness

Physical Properties and Oxidative Status of Concentrated-from-Fish Oils Microencapsulated in Trehalose/Sodium Caseinate Matrix

Antimicrobial Properties of Ethylene Vinyl Alcohol/Epsilon-Polylysine Films and Their Application in Surimi Preservation

Kinetic and Thermodynamic of Thermal Inactivation of the Peroxidase, Polyphenoloxidase and Inulinase Activities during Blanching of Yacon (Smallanthus sonchifolius) Juice

Influence of Homogenization Conditions on Physical Properties and Antioxidant Activity of Fully Biodegradable Pea Protein–Alpha-Tocopherol Films

Value Added of Resistant Starch Maize-Based Matrices in Breadmaking: Nutritional and Functional Assessment

Dielectric Properties of Red Pepper Powder Related to Radiofrequency and Microwave Drying

A Combination of Chemical and Ultrasonication Treatments to Reduce Campylobacter jejuni on Raw Poultry

Effects of High-Pressure Processing on the Cooking Loss and Gel Strength of Chicken Breast Actomyosin Containing Sodium Alginate

Impact of Thermal and Chemical Pretreatments on Physicochemical, Rheological, and Functional Properties of Sweet Potato (Ipomea batatas Lam) Flour

Effect of pH on Enzyme Inactivation Kinetics in High-Pressure Processed Pineapple (Ananas comosus L.) Puree Using Response Surface Methodology

Antibacterial Activity and Physical Properties of Edible Chitosan Films Exposed to Low-pressure Plasma

Erratum to: Measurement of Moisture Profiles in Pasta During Rehydration Based on Image Processing

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