Volume 12, Issue 4

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April 2019

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15 articles in this issue

Combined LF-NMR and Artificial Intelligence for Continuous Real-Time Monitoring of Carrot in Microwave Vacuum Drying
Qing Sun
Min Zhang
Peiqiang Yang
Original Paper 09 January 2019 Pages: 551 - 562
Effect of L-Arginine on Maintaining Storage Quality of the White Button Mushroom (Agaricus bisporus)
Beibei Li
Yang Ding
Xuanming Tang
Original Paper 11 January 2019 Pages: 563 - 574
Effect of the Compositional Factors and Processing Conditions on the Creaming Reaction During Process Cheese Manufacturing
Sonja Lenze
Alan Wolfschoon-Pombo
Ulrich Kulozik
Original Paper 11 January 2019 Pages: 575 - 586
Improved Postharvest Preservation Effects of Pholiota nameko Mushroom by Sodium Alginate–Based Edible Composite Coating
Dan Zhu
Rui Guo
Fansheng Cheng
Original Paper 12 January 2019 Pages: 587 - 598
Functional and Thermal Behaviours of Heat-Moisture-Treated Starch-Rich Wheat-Based Blended Matrices: Impact of Treatment of Non-wheat Flours
Concha Collar
Enrique Armero
Original Paper 14 January 2019 Pages: 599 - 612
High Pressure-Assisted Infusion of Calcium into Baby Carrots Part II: Influence of Process Variables on β-carotene Extraction and Color of the Baby Carrots
N. S. Gosavi
D. Salvi
M. V. Karwe
Original Paper 15 January 2019 Pages: 613 - 624
Taking into Account Upstream Variability of Flours with Processing Variables in Legume-Enriched Soft Cakes: Conception of a Multiobjective Model for the Monitoring of Physical Properties
Anne-Flore Monnet
Camille Michon
David Blumenthal
Original Paper 16 January 2019 Pages: 625 - 635
A Protein α-Amylase Inhibitor from Withania Somnifera and its Role in Overall Quality and Nutritional Value Improvement of Potato Chips during Processing
Sainath S. Kasar
Ashok P. Giri
Vijay L. Maheshwari
Original Paper 21 January 2019 Pages: 636 - 644
Combined Effect of UV-C Light and Mild Heat on Microbial Quality and Antioxidant Capacity of Grapefruit Juice by Flow Continuous Reactor
Enzo Luciano Marcelo La Cava
Sonia Cecilia Sgroppo
Original Paper 21 January 2019 Pages: 645 - 653
Physicochemical, Nutritional, and Stability Aspects of a Meat Product (gluteus medius) Enriched with Encapsulated Fish Oil in Polyelectrolyte Beads Containing Prosopis alba Exudate Gum
Franco Emanuel Vasile
Ana María Romero
María Florencia Mazzobre
Original Paper 25 January 2019 Pages: 654 - 664
Rheological, Textural, Physicochemical and Sensory Profiling of a Novel Functional Ice Cream Enriched with Muscat de Hamburg (Vitis vinifera L.) Grape Pulp and Skins
Maria Tsevdou
Eugenio Aprea
Christos Soukoulis
Original Paper 31 January 2019 Pages: 665 - 680
Tenderization of Yak Meat by the Combination of Papain and High-Pressure Processing Treatments
Yuan Ma
Yiping Yuan
Zhenming Che
Original Paper 07 February 2019 Pages: 681 - 693
Browning Control Using Cyclodextrins in High Pressure–Treated Apple Juice
Ginés Benito Martínez-Hernández
Marianela Hazel Álvarez-Hernández
Francisco Artés-Hernández
Original Paper 08 February 2019 Pages: 694 - 703
Potential Reduction of Salt Consumption by Preparing Noodles with Entrapped NaCl in Mycelial Cell Wall Cavities of Lentinus edodes
Taeeun Kwon
Hyeyoung Lee
Augustine Yonghwi Kim
Original Paper 08 February 2019 Pages: 704 - 713
Egg White Protein Film Production Through Extrusion and Calendering Processes and its Suitability for Food Packaging Applications
Maruscha Pfeiffer Pranata
Jaime González-Buesa
Eva Almenar
Original Paper 08 February 2019 Pages: 714 - 727

Volume 12, Issue 4

Combined LF-NMR and Artificial Intelligence for Continuous Real-Time Monitoring of Carrot in Microwave Vacuum Drying

Effect of L-Arginine on Maintaining Storage Quality of the White Button Mushroom (Agaricus bisporus)

Effect of the Compositional Factors and Processing Conditions on the Creaming Reaction During Process Cheese Manufacturing

Improved Postharvest Preservation Effects of Pholiota nameko Mushroom by Sodium Alginate–Based Edible Composite Coating

Functional and Thermal Behaviours of Heat-Moisture-Treated Starch-Rich Wheat-Based Blended Matrices: Impact of Treatment of Non-wheat Flours

High Pressure-Assisted Infusion of Calcium into Baby Carrots Part II: Influence of Process Variables on β-carotene Extraction and Color of the Baby Carrots

Taking into Account Upstream Variability of Flours with Processing Variables in Legume-Enriched Soft Cakes: Conception of a Multiobjective Model for the Monitoring of Physical Properties

A Protein α-Amylase Inhibitor from Withania Somnifera and its Role in Overall Quality and Nutritional Value Improvement of Potato Chips during Processing

Combined Effect of UV-C Light and Mild Heat on Microbial Quality and Antioxidant Capacity of Grapefruit Juice by Flow Continuous Reactor

Physicochemical, Nutritional, and Stability Aspects of a Meat Product (gluteus medius) Enriched with Encapsulated Fish Oil in Polyelectrolyte Beads Containing Prosopis alba Exudate Gum

Rheological, Textural, Physicochemical and Sensory Profiling of a Novel Functional Ice Cream Enriched with Muscat de Hamburg (Vitis vinifera L.) Grape Pulp and Skins

Tenderization of Yak Meat by the Combination of Papain and High-Pressure Processing Treatments

Browning Control Using Cyclodextrins in High Pressure–Treated Apple Juice

Potential Reduction of Salt Consumption by Preparing Noodles with Entrapped NaCl in Mycelial Cell Wall Cavities of Lentinus edodes

Egg White Protein Film Production Through Extrusion and Calendering Processes and its Suitability for Food Packaging Applications

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