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International Journal of Food Properties最新文献

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Reformulation of white chocolate with soy- and coconut-based vegetable ingredients incorporating encapsulated cinnamon extract: investigation of physicochemical, antioxidant, and sensory properties 用大豆和椰子蔬菜配料重新配制白巧克力，并加入封装肉桂提取物：理化、抗氧化和感官特性研究
IF 2.9 3区 农林科学
International Journal of Food Properties Pub Date : 2024-05-25 DOI: 10.1080/10942912.2024.2355904
Rossi Indiarto, Amanda Karistael Novita Situmorang, Ashari Harunaningtyas, Heni Radiani Arifin, Edy Subroto, Ervika Rahayu Novita Herawati, Mohamad Djali, Mahani, Dimas Rahadian Aji Muhammad
{"title":"Reformulation of white chocolate with soy- and coconut-based vegetable ingredients incorporating encapsulated cinnamon extract: investigation of physicochemical, antioxidant, and sensory properties","authors":"Rossi Indiarto, Amanda Karistael Novita Situmorang, Ashari Harunaningtyas, Heni Radiani Arifin, Edy Subroto, Ervika Rahayu Novita Herawati, Mohamad Djali, Mahani, Dimas Rahadian Aji Muhammad","doi":"10.1080/10942912.2024.2355904","DOIUrl":"https://doi.org/10.1080/10942912.2024.2355904","url":null,"abstract":"White chocolate, which does not contain cocoa mass, is less healthy than dark and milk chocolate. Due to its milk content, white chocolate can also cause issues for those with lactose intolerance o...","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":"7 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141548117","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
Exploring the phytochemical and biological properties of Salsola foetida: a promising wild plant from Southeastern Algeria 探索 Salsola foetida 的植物化学和生物特性：阿尔及利亚东南部一种很有前途的野生植物
IF 2.9 3区 农林科学
International Journal of Food Properties Pub Date : 2024-04-10 DOI: 10.1080/10942912.2024.2339248
Noura Gheraissa, Ahmed Elkhalifa Chemsa, Nezar Cherrada, Bilal Benamor, Ebru Erol, Eman Ramadan Elsharkawy, Bouras Yassine, Mohammed Messaoudi, Ayomide Victor Atoki
{"title":"Exploring the phytochemical and biological properties of Salsola foetida: a promising wild plant from Southeastern Algeria","authors":"Noura Gheraissa, Ahmed Elkhalifa Chemsa, Nezar Cherrada, Bilal Benamor, Ebru Erol, Eman Ramadan Elsharkawy, Bouras Yassine, Mohammed Messaoudi, Ayomide Victor Atoki","doi":"10.1080/10942912.2024.2339248","DOIUrl":"https://doi.org/10.1080/10942912.2024.2339248","url":null,"abstract":"This study presents an initial exploration of the phytochemical composition and biological properties of Salsola foetida, a wild plant native to southeastern Algeria. The investigation encompassed ...","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":"37 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140574133","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
A geometric modelling approach to estimate apple fruit size by means of LiDAR 3D point clouds 利用激光雷达三维点云估算苹果果实大小的几何建模方法
IF 2.9 3区 农林科学
International Journal of Food Properties Pub Date : 2024-04-09 DOI: 10.1080/10942912.2024.2330494
Nicolas Tapia-Zapata, Kowshik Kumar Saha, Nikos Tsoulias, Manuela Zude-Sasse
{"title":"A geometric modelling approach to estimate apple fruit size by means of LiDAR 3D point clouds","authors":"Nicolas Tapia-Zapata, Kowshik Kumar Saha, Nikos Tsoulias, Manuela Zude-Sasse","doi":"10.1080/10942912.2024.2330494","DOIUrl":"https://doi.org/10.1080/10942912.2024.2330494","url":null,"abstract":"Remote sensing in agriculture aims to search new methods to monitor fruit at the tree, thus improving the estimation of yield-related variables. Light detection and range (LiDAR) scanning was intro...","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":"43 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140574189","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
Chemical, physical, and biological evaluation of hydro-distilled essential oil from leaves of Ethiopian thymus species 埃塞俄比亚胸腺物种叶片水蒸馏精油的化学、物理和生物评估
IF 2.9 3区 农林科学
International Journal of Food Properties Pub Date : 2024-04-04 DOI: 10.1080/10942912.2024.2330508
Yisgedu Asres, Ariaya Hymete, Habtamu Admassu, Amare Ayalew
{"title":"Chemical, physical, and biological evaluation of hydro-distilled essential oil from leaves of Ethiopian thymus species","authors":"Yisgedu Asres, Ariaya Hymete, Habtamu Admassu, Amare Ayalew","doi":"10.1080/10942912.2024.2330508","DOIUrl":"https://doi.org/10.1080/10942912.2024.2330508","url":null,"abstract":"Physicochemical profile, phytochemical constituents, bioactivity, and thermal stability of the hydro-distilled essential oil (EO) for T.schimperi and T.serrulatus were investigated. EO yield for T....","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":"4 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140574184","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
Resistant starch formation and changes in physicochemical properties of waxy and non-waxy rice starches by autoclaving-cooling treatment 通过高压蒸煮-冷却处理形成抗性淀粉并改变蜡质和非蜡质大米淀粉的理化性质
IF 2.9 3区 农林科学
International Journal of Food Properties Pub Date : 2024-03-26 DOI: 10.1080/10942912.2024.2332357
Wichian Sangwongchai, Nutcha Sa-ingthong, Suphatta Phothiset, Chongkod Saenubon, Maysaya Thitisaksakul
{"title":"Resistant starch formation and changes in physicochemical properties of waxy and non-waxy rice starches by autoclaving-cooling treatment","authors":"Wichian Sangwongchai, Nutcha Sa-ingthong, Suphatta Phothiset, Chongkod Saenubon, Maysaya Thitisaksakul","doi":"10.1080/10942912.2024.2332357","DOIUrl":"https://doi.org/10.1080/10942912.2024.2332357","url":null,"abstract":"Resistant starch (RS) has drawn great attention from both starch research and industrial communities due to its potential health benefits. Physical starch modification approach, such as autoclaving...","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":"67 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140303068","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
Characteristic flavor compounds and bacterial community of different gray sufu, a traditional Chinese fermented soybean curd 不同灰豆腐（一种中国传统发酵大豆凝乳）的特色风味化合物和细菌群落
IF 2.9 3区 农林科学
International Journal of Food Properties Pub Date : 2024-03-22 DOI: 10.1080/10942912.2024.2327336
Chunzhi Xie, Kexin Zhou, Jingjing Ren, Yue Tang, Heng Yuan, Enqi Liu, Yu Wang
{"title":"Characteristic flavor compounds and bacterial community of different gray sufu, a traditional Chinese fermented soybean curd","authors":"Chunzhi Xie, Kexin Zhou, Jingjing Ren, Yue Tang, Heng Yuan, Enqi Liu, Yu Wang","doi":"10.1080/10942912.2024.2327336","DOIUrl":"https://doi.org/10.1080/10942912.2024.2327336","url":null,"abstract":"Gray sufu is a traditional Chinese fermented soybean curd, and its flavor is significantly influenced by bacterial community. In this study, volatile flavor compounds (VFCs) were examined by headsp...","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":"86 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140198819","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
Potential of ascorbic acid in human health against different diseases: an updated narrative review 抗坏血酸在人类健康中防治不同疾病的潜力：最新综述
IF 2.9 3区 农林科学
International Journal of Food Properties Pub Date : 2024-03-22 DOI: 10.1080/10942912.2024.2327335
Anwar Ali, Sakhawat Riaz, Waseem Khalid, Maleeha Fatima, Umber Mubeen, Quratulain Babar, Muhammad Faisal Manzoor, Muhammad Zubair Khalid, Felix Kwashie Madilo
{"title":"Potential of ascorbic acid in human health against different diseases: an updated narrative review","authors":"Anwar Ali, Sakhawat Riaz, Waseem Khalid, Maleeha Fatima, Umber Mubeen, Quratulain Babar, Muhammad Faisal Manzoor, Muhammad Zubair Khalid, Felix Kwashie Madilo","doi":"10.1080/10942912.2024.2327335","DOIUrl":"https://doi.org/10.1080/10942912.2024.2327335","url":null,"abstract":"Ascorbic acid (vitamin C) is the most crucial antioxidant for the body. The biochemical capabilities of ascorbic acid are still being studied. It acts as a cofactor for many enzymes participating i...","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":"3 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140198449","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
Study on visual localization and evaluation of automatic freshwater fish cutting system based on deep learning framework 基于深度学习框架的淡水鱼自动切割系统的可视化定位与评估研究
IF 2.9 3区 农林科学
International Journal of Food Properties Pub Date : 2024-03-22 DOI: 10.1080/10942912.2024.2330503
Xianhui Peng, Yan Chen, Dandan Fu, Yajun Jiang, Zhigang Hu
{"title":"Study on visual localization and evaluation of automatic freshwater fish cutting system based on deep learning framework","authors":"Xianhui Peng, Yan Chen, Dandan Fu, Yajun Jiang, Zhigang Hu","doi":"10.1080/10942912.2024.2330503","DOIUrl":"https://doi.org/10.1080/10942912.2024.2330503","url":null,"abstract":"Pre-treatment processing technology plays a crucial role in the overall freshwater fish processing procedure, and automatic head and tail cutting stands out as a significant pre-treatment technique...","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":"72 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140198908","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
Assessing the antioxidant potential of soft beverages in the Turkish market: a comprehensive study 评估土耳其市场软饮料的抗氧化潜力：一项综合研究
IF 2.9 3区 农林科学
International Journal of Food Properties Pub Date : 2024-03-21 DOI: 10.1080/10942912.2024.2322160
Rümeysa Yeniçağ, Neslişah Rakıcıoğlu
{"title":"Assessing the antioxidant potential of soft beverages in the Turkish market: a comprehensive study","authors":"Rümeysa Yeniçağ, Neslişah Rakıcıoğlu","doi":"10.1080/10942912.2024.2322160","DOIUrl":"https://doi.org/10.1080/10942912.2024.2322160","url":null,"abstract":"Soft beverages are an important part of fluid intake; however, it should be the main target to choose the right beverages according to healthy nutrition. This study aimed to determine, evaluate, an...","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":"11 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140198617","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 sensory acceptability of recombined butter substituted by fat rich in mono- and diacylglycerol from coconut stearin 椰子硬脂中富含单酰和双酰甘油的脂肪替代重组黄油的理化特性和感官可接受性
IF 2.9 3区 农林科学
International Journal of Food Properties Pub Date : 2024-03-19 DOI: 10.1080/10942912.2024.2330516
Edy Subroto, Annisa Amila Sholihat, Yana Cahyana, Rossi Indiarto, Putri Widyanti Harlina, Robi Andoyo, Fang Geng
{"title":"Physicochemical properties and sensory acceptability of recombined butter substituted by fat rich in mono- and diacylglycerol from coconut stearin","authors":"Edy Subroto, Annisa Amila Sholihat, Yana Cahyana, Rossi Indiarto, Putri Widyanti Harlina, Robi Andoyo, Fang Geng","doi":"10.1080/10942912.2024.2330516","DOIUrl":"https://doi.org/10.1080/10942912.2024.2330516","url":null,"abstract":"Butter is generally made from milk fat, which contains high levels of saturated fatty acids, thus providing health risks. Therefore, alternatives are needed, namely recombined butter by substitutin...","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":"30 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140198524","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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