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International Journal of Food Properties最新文献

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Particle size and concentration of ground rice on tribological properties and in vitro starch digestibility of rice porridge 碎米的粒度和浓度对大米粥的摩擦学特性和体外淀粉消化率的影响
IF 2.9 3区 农林科学
International Journal of Food Properties Pub Date : 2024-02-04 DOI: 10.1080/10942912.2024.2311151
Siriporn Tanjor, Sunsanee Udomrati, Aunchalee Aussanasuwannakul
{"title":"Particle size and concentration of ground rice on tribological properties and in vitro starch digestibility of rice porridge","authors":"Siriporn Tanjor, Sunsanee Udomrati, Aunchalee Aussanasuwannakul","doi":"10.1080/10942912.2024.2311151","DOIUrl":"https://doi.org/10.1080/10942912.2024.2311151","url":null,"abstract":"Rice porridge is a food for general consumption; however, it may vary in food texture and starch digestibility depending on particle sizes and concentrations. This study investigated the tribologic...","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":"7 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139771120","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
Phytochemical and antioxidant profile of citrus peel extracts in relation to different extraction parameters 柑橘皮提取物的植物化学成分和抗氧化剂概况与不同提取参数的关系
IF 2.9 3区 农林科学
International Journal of Food Properties Pub Date : 2024-01-31 DOI: 10.1080/10942912.2024.2304274
Humaira Ashraf, Iahtisham-Ul-Haq, Masood Sadiq Butt, Gulzar Ahmad Nayik, Seema Ramniwas, Teferi Damto, Sulaiman Ali Alharbi, Mohammad Javed Ansari
{"title":"Phytochemical and antioxidant profile of citrus peel extracts in relation to different extraction parameters","authors":"Humaira Ashraf, Iahtisham-Ul-Haq, Masood Sadiq Butt, Gulzar Ahmad Nayik, Seema Ramniwas, Teferi Damto, Sulaiman Ali Alharbi, Mohammad Javed Ansari","doi":"10.1080/10942912.2024.2304274","DOIUrl":"https://doi.org/10.1080/10942912.2024.2304274","url":null,"abstract":"The citrus processing industry generates around 50% fruit waste, encompassing peels, pulp, seeds, and other residues. Citrus peel, among these by-products, contains significant amounts of bioactive...","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":"11 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139688973","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
Fortification of chocolate bars by solid lipid nanoparticles of ferrous sulfate based on stearic acid and fat rich in monoacylglycerol and diacylglycerol from coconut stearin: study of physicochemical properties and sensory acceptability 以硬脂酸和富含单酰甘油和二酰甘油的椰子硬脂为基础的硫酸亚铁固体脂质纳米颗粒强化巧克力棒：理化特性和感官接受性研究
IF 2.9 3区 农林科学
International Journal of Food Properties Pub Date : 2024-01-30 DOI: 10.1080/10942912.2024.2311153
Edy Subroto, Zaida Zaida, Rossi Indiarto, Putri Widyanti Harlina, Robi Andoyo, Fang Geng, Fathi Rahmawati
{"title":"Fortification of chocolate bars by solid lipid nanoparticles of ferrous sulfate based on stearic acid and fat rich in monoacylglycerol and diacylglycerol from coconut stearin: study of physicochemical properties and sensory acceptability","authors":"Edy Subroto, Zaida Zaida, Rossi Indiarto, Putri Widyanti Harlina, Robi Andoyo, Fang Geng, Fathi Rahmawati","doi":"10.1080/10942912.2024.2311153","DOIUrl":"https://doi.org/10.1080/10942912.2024.2311153","url":null,"abstract":"Iron fortification in the form of ferrous sulfate is associated with several disadvantages, particularly related to the unpleasant after-taste. In this context, ferrous sulfate must be encapsulated...","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":"10 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139689139","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 bioactive traits of black chickpea (Cicer arietinum) as affected by germination-induced modifications 黑鹰嘴豆（Cicer arietinum）的理化性状和生物活性性状受发芽诱导修饰的影响
IF 2.9 3区 农林科学
International Journal of Food Properties Pub Date : 2024-01-21 DOI: 10.1080/10942912.2023.2301566
Noor Shahid, Iahtisham- Ul-Haq, Gulzar Ahmad Nayik, Seema Ramniwas, Teferi Damto, Sulaiman Ali Alharbi, Mohammad Javed Ansari
{"title":"Physicochemical and bioactive traits of black chickpea (Cicer arietinum) as affected by germination-induced modifications","authors":"Noor Shahid, Iahtisham- Ul-Haq, Gulzar Ahmad Nayik, Seema Ramniwas, Teferi Damto, Sulaiman Ali Alharbi, Mohammad Javed Ansari","doi":"10.1080/10942912.2023.2301566","DOIUrl":"https://doi.org/10.1080/10942912.2023.2301566","url":null,"abstract":"Foods with higher bioactive activities are being sought as a potential tool to prevent lifestyle-related disorders. In this context, germinated foods are preferred over conventional foods as they a...","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":"154 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139590514","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
Physical, morphological, and mechanical properties of raw and steamed cashew nuts (Anacardium occidentale L.) 生腰果（Anacardium occidentale L.）和蒸腰果（Anacardium occidentale L.）的物理、形态和机械特性
IF 2.9 3区 农林科学
International Journal of Food Properties Pub Date : 2024-01-21 DOI: 10.1080/10942912.2024.2304271
Anderson Sanchez, Hernan Camilo Pacheco Barragán, Javier Urbano-T, Camilo Ayala-Garcia, Oscar Alberto Alvarez Solano, Alejandro Maranon, Alicia Porras, Camilo Hernandez
{"title":"Physical, morphological, and mechanical properties of raw and steamed cashew nuts (Anacardium occidentale L.)","authors":"Anderson Sanchez, Hernan Camilo Pacheco Barragán, Javier Urbano-T, Camilo Ayala-Garcia, Oscar Alberto Alvarez Solano, Alejandro Maranon, Alicia Porras, Camilo Hernandez","doi":"10.1080/10942912.2024.2304271","DOIUrl":"https://doi.org/10.1080/10942912.2024.2304271","url":null,"abstract":"Cashew (Anacardium occidentale L.) plays an important role in global agriculture, particularly in commercializing the cashew kernel. Nevertheless, kernel extraction poses a challenge due to the nut...","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":"8 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139515123","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
An overview of the nutritional and therapeutic properties of amaranth 苋菜的营养和治疗特性概述
IF 2.9 3区 农林科学
International Journal of Food Properties Pub Date : 2024-01-21 DOI: 10.1080/10942912.2024.2304266
Moazma Sattar, Farhan Saeed, Muhammad Afzaal, Amara Rasheed, Aliha Asif, Sadia Sharif, Muzzamal Hussain, Hafiz Asad Ur Rehman, Muhammad Ahtisham Raza, Haroon Munir, Entessar Al Jbawi
{"title":"An overview of the nutritional and therapeutic properties of amaranth","authors":"Moazma Sattar, Farhan Saeed, Muhammad Afzaal, Amara Rasheed, Aliha Asif, Sadia Sharif, Muzzamal Hussain, Hafiz Asad Ur Rehman, Muhammad Ahtisham Raza, Haroon Munir, Entessar Al Jbawi","doi":"10.1080/10942912.2024.2304266","DOIUrl":"https://doi.org/10.1080/10942912.2024.2304266","url":null,"abstract":"Amaranthus spp. was found a few centuries back as a highly auspicious plant species that might yield significant unsaturated fat, protein, and several other beneficial ingredients. Since that day, ...","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":"9 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139582720","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
Antidiabetic medicinal plants from the Chenopodiaceae family: a comprehensive overview 石竹科抗糖尿病药用植物：全面概述
IF 2.9 3区 农林科学
International Journal of Food Properties Pub Date : 2024-01-21 DOI: 10.1080/10942912.2023.2301576
Nezar Cherrada, Ahmed Elkhalifa Chemsa, Noura Gheraissa, Abdelmalek Zaater, Bilal Benamor, Ahmed Ghania, Bouras Yassine, Abdelbasset Kaddour, Muhammad Afzaal, Aasma Asghar, Farhan Saeed, Degnet Teferi Asres
{"title":"Antidiabetic medicinal plants from the Chenopodiaceae family: a comprehensive overview","authors":"Nezar Cherrada, Ahmed Elkhalifa Chemsa, Noura Gheraissa, Abdelmalek Zaater, Bilal Benamor, Ahmed Ghania, Bouras Yassine, Abdelbasset Kaddour, Muhammad Afzaal, Aasma Asghar, Farhan Saeed, Degnet Teferi Asres","doi":"10.1080/10942912.2023.2301576","DOIUrl":"https://doi.org/10.1080/10942912.2023.2301576","url":null,"abstract":"Diabetes is a chronic disease that has affected millions of people worldwide. The current treatments for diabetes, such as insulin therapy and oral medications, have limitations, including adverse ...","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":"116 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139515220","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
Characteristics of jack bean tempeh hydrolysate protein as a function of spray drying temperature: effect of maltodextrin and gum arabic 千层豆豉水解蛋白的特性与喷雾干燥温度的关系：麦芽糊精和阿拉伯胶的影响
IF 2.9 3区 农林科学
International Journal of Food Properties Pub Date : 2024-01-17 DOI: 10.1080/10942912.2024.2304289
Vira Putri Yarlina, Tiara Azzahra Rusmana, Zaida, Mohamad Djali, Robi Andoyo, Sumanty Debby Moody, Mohd Nizam Lani
{"title":"Characteristics of jack bean tempeh hydrolysate protein as a function of spray drying temperature: effect of maltodextrin and gum arabic","authors":"Vira Putri Yarlina, Tiara Azzahra Rusmana, Zaida, Mohamad Djali, Robi Andoyo, Sumanty Debby Moody, Mohd Nizam Lani","doi":"10.1080/10942912.2024.2304289","DOIUrl":"https://doi.org/10.1080/10942912.2024.2304289","url":null,"abstract":"Coating materials and fluctuations in inlet temperature are crucial components of the encapsulation process, with both factors affecting the physical, chemical, and functional qualities. Therefore,...","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":"34 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139515091","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 health benefits and utility of carrots and carrot pomace: a systematic review 探索胡萝卜和胡萝卜渣对健康的益处和作用：系统综述
IF 2.9 3区 农林科学
International Journal of Food Properties Pub Date : 2024-01-09 DOI: 10.1080/10942912.2023.2301569
Ali Ikram, Areeba Rasheed, Ammar Ahmad Khan, Rabbia Khan, Muhammad Ahmad, Reeja Bashir, Mohamed Hassan Mohamed
{"title":"Exploring the health benefits and utility of carrots and carrot pomace: a systematic review","authors":"Ali Ikram, Areeba Rasheed, Ammar Ahmad Khan, Rabbia Khan, Muhammad Ahmad, Reeja Bashir, Mohamed Hassan Mohamed","doi":"10.1080/10942912.2023.2301569","DOIUrl":"https://doi.org/10.1080/10942912.2023.2301569","url":null,"abstract":"The carrot is a root vegetable well-known for its high nutritional content and health advantages. It is well known for its strong antioxidant content, particularly carotenoids, which have been link...","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":"27 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139408916","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
Texture and water holding capacity of oat drinks fermented with lactic acid bacteria, bifidobacteria and Propionibacterium 用乳酸菌、双歧杆菌和丙酸杆菌发酵的燕麦饮料的质地和持水能力
IF 2.9 3区 农林科学
International Journal of Food Properties Pub Date : 2023-12-25 DOI: 10.1080/10942912.2023.2294704
Małgorzata Ziarno, Dorota Zaręba, Iwona Ścibisz, Mariola Kozłowska
{"title":"Texture and water holding capacity of oat drinks fermented with lactic acid bacteria, bifidobacteria and Propionibacterium","authors":"Małgorzata Ziarno, Dorota Zaręba, Iwona Ścibisz, Mariola Kozłowska","doi":"10.1080/10942912.2023.2294704","DOIUrl":"https://doi.org/10.1080/10942912.2023.2294704","url":null,"abstract":"Oats are among the most valued cereal commodities in the food market and are considered an exceptional grain. This study aimed focuses on assessing the impact of starter cultures, including lactic ...","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":"73 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139056201","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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