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International Journal of Food Properties最新文献

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Exploring Vernonia amygdalina’s leaf extracts for phytochemical screening and its anti-bacterial activities 探索杏仁蕨叶提取物的植物化学筛选及其抗菌活性
IF 2.9 3区 农林科学
International Journal of Food Properties Pub Date : 2024-08-13 DOI: 10.1080/10942912.2024.2377242
Alemu Mekonnen Tura, Milisha Anbessa, Etalema Desta Tulu, Birhanu Zeleke Tilinti
{"title":"Exploring Vernonia amygdalina’s leaf extracts for phytochemical screening and its anti-bacterial activities","authors":"Alemu Mekonnen Tura, Milisha Anbessa, Etalema Desta Tulu, Birhanu Zeleke Tilinti","doi":"10.1080/10942912.2024.2377242","DOIUrl":"https://doi.org/10.1080/10942912.2024.2377242","url":null,"abstract":"The aim of this study was to screen the phytochemicals and assess the antibacterial properties of crude extracts from Vernonia amygdalina leaves against specific pathogenic bacteria. Qualitative an...","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142227407","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Comparative characterization and correlation between lipids and volatile organic compounds in NingXiang and Berkshire-Ningxiang pork 宁乡猪肉和伯克希尔-宁乡猪肉中脂质和挥发性有机化合物的比较表征及相关性
IF 2.9 3区 农林科学
International Journal of Food Properties Pub Date : 2024-08-11 DOI: 10.1080/10942912.2024.2387934
Huali Li, Yingying Liu, Yinglin Peng, Shiliu Yang, Huibo Ren, Xionggui Hu, Ji Zhu, Yuan Deng, Qingming Cui, Siyang Zhang, Jianbo Zuo, Lihua Cao, Chen Chen
{"title":"Comparative characterization and correlation between lipids and volatile organic compounds in NingXiang and Berkshire-Ningxiang pork","authors":"Huali Li, Yingying Liu, Yinglin Peng, Shiliu Yang, Huibo Ren, Xionggui Hu, Ji Zhu, Yuan Deng, Qingming Cui, Siyang Zhang, Jianbo Zuo, Lihua Cao, Chen Chen","doi":"10.1080/10942912.2024.2387934","DOIUrl":"https://doi.org/10.1080/10942912.2024.2387934","url":null,"abstract":"Lipids and volatile organic compounds (VOCs) are essential contributors to meat flavor. However, no studies to date have comprehensively explored the lipids and VOCs in raw pork from Ningxiang (NX)...","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142219475","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Utilization of roasted barley (Hordeum vulgare) and oat (Avena sativa) for the development of functional yogurt with special reference to storage stability 利用烤大麦（Hordeum vulgare）和燕麦（Avena sativa）开发功能性酸奶，特别关注储存稳定性
IF 2.9 3区 农林科学
International Journal of Food Properties Pub Date : 2024-08-07 DOI: 10.1080/10942912.2024.2388656
Sania Saeed, Ali Ikram, Muhammad Tayyab Arshad, Nabia Ijaz, Kodjo Théodore Gnedeka
{"title":"Utilization of roasted barley (Hordeum vulgare) and oat (Avena sativa) for the development of functional yogurt with special reference to storage stability","authors":"Sania Saeed, Ali Ikram, Muhammad Tayyab Arshad, Nabia Ijaz, Kodjo Théodore Gnedeka","doi":"10.1080/10942912.2024.2388656","DOIUrl":"https://doi.org/10.1080/10942912.2024.2388656","url":null,"abstract":"The objective of the current study prepare yogurt enriched with roasted barley and oat flour in different treatments. The manual cleaning of oats and barley was carried out and placed in a traditio...","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142219476","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Maltodextrin concentration on the encapsulation efficiency of tempeh protein concentrate from Jack Bean (Canavalia ensiformis): physical, chemical, and structural properties 麦芽糊精浓度对豆豉蛋白浓缩物封装效率的影响：物理、化学和结构特性
IF 2.9 3区 农林科学
International Journal of Food Properties Pub Date : 2024-08-06 DOI: 10.1080/10942912.2024.2388629
Vira Putri Yarlina, Aidil Rizky, Alisha Diva, Zaida Zaida, Mohamad Djali, Robi Andoyo, Mohd Nizam Lani
{"title":"Maltodextrin concentration on the encapsulation efficiency of tempeh protein concentrate from Jack Bean (Canavalia ensiformis): physical, chemical, and structural properties","authors":"Vira Putri Yarlina, Aidil Rizky, Alisha Diva, Zaida Zaida, Mohamad Djali, Robi Andoyo, Mohd Nizam Lani","doi":"10.1080/10942912.2024.2388629","DOIUrl":"https://doi.org/10.1080/10942912.2024.2388629","url":null,"abstract":"Jack Bean tempeh, a highly nutritious protein source, is underutilized in the food industry. As a protein concentrate, the protein hydrolyzate has a limited shelf life, necessitating encapsulation ...","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141937849","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Changes in biogenic amines during fermentation of Chinese rice wine (Huangjiu) and the underlying mechanisms 中国黄酒发酵过程中生物胺的变化及其内在机制
IF 2.9 3区 农林科学
International Journal of Food Properties Pub Date : 2024-08-06 DOI: 10.1080/10942912.2024.2387440
Jianchang Jin, Guangfa Xie, Linna Tong, Nan Wang
{"title":"Changes in biogenic amines during fermentation of Chinese rice wine (Huangjiu) and the underlying mechanisms","authors":"Jianchang Jin, Guangfa Xie, Linna Tong, Nan Wang","doi":"10.1080/10942912.2024.2387440","DOIUrl":"https://doi.org/10.1080/10942912.2024.2387440","url":null,"abstract":"Chinese rice wine (Huangjiu) is a traditional fermented wine in China. The biogenic amines are the important index during its fermentation. This study investigated the changes in biogenic amine con...","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141937998","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Physicochemical and phytochemical characterization of opuntia dillenii: A promising source of bioactive compounds 罂粟的物理化学和植物化学特征：有前景的生物活性化合物来源
IF 2.9 3区 农林科学
International Journal of Food Properties Pub Date : 2024-08-04 DOI: 10.1080/10942912.2024.2385960
Loukili El Hassania, Bouslamti Mohammed, Salma Kadda, Asmae Hbika, Amine Elbouzidi, Taibi Mohamed, Ahmad Mohammad Salamatullah, Mohammed Bourhia, Musaab Dauelbait, Ramdani Mohammed, Marie-Laure Fauconnier
{"title":"Physicochemical and phytochemical characterization of opuntia dillenii: A promising source of bioactive compounds","authors":"Loukili El Hassania, Bouslamti Mohammed, Salma Kadda, Asmae Hbika, Amine Elbouzidi, Taibi Mohamed, Ahmad Mohammad Salamatullah, Mohammed Bourhia, Musaab Dauelbait, Ramdani Mohammed, Marie-Laure Fauconnier","doi":"10.1080/10942912.2024.2385960","DOIUrl":"https://doi.org/10.1080/10942912.2024.2385960","url":null,"abstract":"The objective of this ongoing research is to investigate and assess the aqueous extracts, vegetable oil, and residual plant components derived from O. dillenii by use of HPLC, and GC-MS. Subsequent...","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141937993","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Gadung (Dioscorea hispida) tuber starch modified by freeze moisture treatment and heat moisture treatment: a study of functional, pasting, and physicochemical properties 通过冷冻水分处理和加热水分处理改性的嘎栋（薯蓣）块茎淀粉：功能、糊化和理化特性研究
IF 3.1 3区 农林科学
International Journal of Food Properties Pub Date : 2024-07-27 DOI: 10.1080/10942912.2024.2382215
Edy Subroto, Puspita Aulia, A. D. Pangawikan, M. Lani, R. Indiarto
{"title":"Gadung\u0000 (Dioscorea hispida)\u0000 tuber starch modified by freeze moisture treatment and heat moisture treatment: a study of functional, pasting, and physicochemical properties","authors":"Edy Subroto, Puspita Aulia, A. D. Pangawikan, M. Lani, R. Indiarto","doi":"10.1080/10942912.2024.2382215","DOIUrl":"https://doi.org/10.1080/10942912.2024.2382215","url":null,"abstract":"","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":null,"pages":null},"PeriodicalIF":3.1,"publicationDate":"2024-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141798636","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Structural interactions of complex proteins with trehalose: mechanisms for improving the multilevel structure and functional properties of lentil-quinoa protein complexes 复合蛋白质与三卤糖的结构相互作用：改善扁豆-藜麦蛋白复合体多层次结构和功能特性的机制
IF 3.1 3区 农林科学
International Journal of Food Properties Pub Date : 2024-07-27 DOI: 10.1080/10942912.2024.2377239
M. Alrosan, Ali Almajwal, A. Al-Qaisi, Sana Gammoh, M. Alu’datt, Stan Kubow, Thuan-Chew Tan, Khalid Bani-Melhem, Ammar A. Razzak Mahmood
{"title":"Structural interactions of complex proteins with trehalose: mechanisms for improving the multilevel structure and functional properties of lentil-quinoa protein complexes","authors":"M. Alrosan, Ali Almajwal, A. Al-Qaisi, Sana Gammoh, M. Alu’datt, Stan Kubow, Thuan-Chew Tan, Khalid Bani-Melhem, Ammar A. Razzak Mahmood","doi":"10.1080/10942912.2024.2377239","DOIUrl":"https://doi.org/10.1080/10942912.2024.2377239","url":null,"abstract":"","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":null,"pages":null},"PeriodicalIF":3.1,"publicationDate":"2024-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141798310","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Physicochemical properties and antioxidant potentials of leafy vegetables grown under different agroecological conditions 不同农业生态条件下种植的叶菜的理化特性和抗氧化潜力
IF 3.1 3区 农林科学
International Journal of Food Properties Pub Date : 2024-07-22 DOI: 10.1080/10942912.2024.2377235
Uzma Batool, Rab Nawaz, Sajjad Ahmad, Ali Irfan, Muhammad Atif Irshad, Muhammad Arshad, Ahmad Mohammad Salamatullah, Ali Noor Shah, Musaab Dauelbait, Afifa Rehman Butt, Mohammed Bourhia
{"title":"Physicochemical properties and antioxidant potentials of leafy vegetables grown under different agroecological conditions","authors":"Uzma Batool, Rab Nawaz, Sajjad Ahmad, Ali Irfan, Muhammad Atif Irshad, Muhammad Arshad, Ahmad Mohammad Salamatullah, Ali Noor Shah, Musaab Dauelbait, Afifa Rehman Butt, Mohammed Bourhia","doi":"10.1080/10942912.2024.2377235","DOIUrl":"https://doi.org/10.1080/10942912.2024.2377235","url":null,"abstract":"","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":null,"pages":null},"PeriodicalIF":3.1,"publicationDate":"2024-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141814422","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Survivability of probiotic under simulated gastrointestinal conditions as affected by synbiotic (alginate-arabinoxylan) encapsulation 益生菌在模拟胃肠道条件下的存活率受合成益生菌（海藻酸-阿拉伯木聚糖）封装的影响
IF 3.1 3区 农林科学
International Journal of Food Properties Pub Date : 2024-07-22 DOI: 10.1080/10942912.2024.2380376
Muhammad Nuaman, Muhammad Afzaal, F. Saeed, Aftab Ahmed, Aasma Asghar, Hanisah Kamilah, Shahzad Hussain, Catherine Ndagire
{"title":"Survivability of probiotic under simulated gastrointestinal conditions as affected by synbiotic (alginate-arabinoxylan) encapsulation","authors":"Muhammad Nuaman, Muhammad Afzaal, F. Saeed, Aftab Ahmed, Aasma Asghar, Hanisah Kamilah, Shahzad Hussain, Catherine Ndagire","doi":"10.1080/10942912.2024.2380376","DOIUrl":"https://doi.org/10.1080/10942912.2024.2380376","url":null,"abstract":"","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":null,"pages":null},"PeriodicalIF":3.1,"publicationDate":"2024-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141817034","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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