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International Journal of Food Properties最新文献

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Fast and non- destructive multivariate test method to predict bread wheat grain major quality parameters 预测面包麦粒主要品质参数的快速、非破坏性多元测试方法
IF 2.9 3区 农林科学
International Journal of Food Properties Pub Date : 2024-02-26 DOI: 10.1080/10942912.2024.2317732
Yadesa Abeshu, Cherinet Kasahun
{"title":"Fast and non- destructive multivariate test method to predict bread wheat grain major quality parameters","authors":"Yadesa Abeshu, Cherinet Kasahun","doi":"10.1080/10942912.2024.2317732","DOIUrl":"https://doi.org/10.1080/10942912.2024.2317732","url":null,"abstract":"For decades researches have been conducted in Ethiopia to improve wheat productivity and quality. This involved extensive selection of breeding lines based on agronomic and laboratory data from num...","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139977598","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
Augmenting the Oxidative Stability of Chicken Nuggets by incorporating cumin and Black cumin as natural preservatives 加入孜然和黑孜然作为天然防腐剂，增强鸡块的氧化稳定性
IF 2.9 3区 农林科学
International Journal of Food Properties Pub Date : 2024-02-23 DOI: 10.1080/10942912.2024.2317744
Muhammad Usman, Amna Sahar, Muhammad Haseeb Ahmad, Muhammad Issa Khan, Muhammad Faizan Afzal, Hafiz Ubaid Ur Rahman, Muhammad Azhar Ali, Waseem Khalid, Muhammad Zubair Khalid, Felix Kwashie Madilo
{"title":"Augmenting the Oxidative Stability of Chicken Nuggets by incorporating cumin and Black cumin as natural preservatives","authors":"Muhammad Usman, Amna Sahar, Muhammad Haseeb Ahmad, Muhammad Issa Khan, Muhammad Faizan Afzal, Hafiz Ubaid Ur Rahman, Muhammad Azhar Ali, Waseem Khalid, Muhammad Zubair Khalid, Felix Kwashie Madilo","doi":"10.1080/10942912.2024.2317744","DOIUrl":"https://doi.org/10.1080/10942912.2024.2317744","url":null,"abstract":"The present research investigated the effectiveness of cumin and black cumin extracts as natural antioxidants in uncooked chicken nuggets stored at refrigeration temperature (4°C) for 12 days and c...","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139955949","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 physical characteristics of eggs for consumption and industrial use in Kosovo: a comprehensive quality analysis 探索科索沃食用和工业用鸡蛋的物理特性：综合质量分析
IF 2.9 3区 农林科学
International Journal of Food Properties Pub Date : 2024-02-23 DOI: 10.1080/10942912.2024.2317731
Mergim Mestani, Medin Zeqiri, Pajtim Bytyçi, Rozeta Hasalliu, Elena Kokthi, Ibrahim Mehmeti, Waseem Khalid, Nasser A Al-Shabib, Muhammad Zubair Khalid, Felix Kwashie Madilo, Emmanuel Letsyo
{"title":"Exploring the physical characteristics of eggs for consumption and industrial use in Kosovo: a comprehensive quality analysis","authors":"Mergim Mestani, Medin Zeqiri, Pajtim Bytyçi, Rozeta Hasalliu, Elena Kokthi, Ibrahim Mehmeti, Waseem Khalid, Nasser A Al-Shabib, Muhammad Zubair Khalid, Felix Kwashie Madilo, Emmanuel Letsyo","doi":"10.1080/10942912.2024.2317731","DOIUrl":"https://doi.org/10.1080/10942912.2024.2317731","url":null,"abstract":" Kosovo, like the global trend, is experiencing a rising demand for eggs, emphasizing the necessity for stringent regulatory oversight to maintain freshness and meet increasing consumer and industr...","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139955950","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 protein derivative profiles in cheese whey through native Candida tropicalis fermentation 通过本地热带念珠菌发酵探索奶酪乳清中的蛋白质衍生物特征
IF 2.9 3区 农林科学
International Journal of Food Properties Pub Date : 2024-02-22 DOI: 10.1080/10942912.2024.2317746
Gemilang Lara Utama, Faysa Utba, Vivi Fadilla Sari, Siti Nurmilah, Yana Cahyana, Roostita L. Balia
{"title":"Exploring protein derivative profiles in cheese whey through native Candida tropicalis fermentation","authors":"Gemilang Lara Utama, Faysa Utba, Vivi Fadilla Sari, Siti Nurmilah, Yana Cahyana, Roostita L. Balia","doi":"10.1080/10942912.2024.2317746","DOIUrl":"https://doi.org/10.1080/10942912.2024.2317746","url":null,"abstract":"Native yeasts produce most peptides and amino acids from cheese whey fermentation. The research aimed to determine the protein, peptides, and amino acid profiles regarding whey fermentation by spon...","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139956134","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 analysis, antioxidant, antimicrobial, and toxicity studies of Schima wallichii growing in Nepal 生长在尼泊尔的 Schima wallichii 的植物化学分析、抗氧化、抗菌和毒性研究
IF 2.9 3区 农林科学
International Journal of Food Properties Pub Date : 2024-02-04 DOI: 10.1080/10942912.2024.2304267
Deepa Shrestha, Akash Budha Magar, Sangita Pakka, Khaga Raj Sharma
{"title":"Phytochemical analysis, antioxidant, antimicrobial, and toxicity studies of Schima wallichii growing in Nepal","authors":"Deepa Shrestha, Akash Budha Magar, Sangita Pakka, Khaga Raj Sharma","doi":"10.1080/10942912.2024.2304267","DOIUrl":"https://doi.org/10.1080/10942912.2024.2304267","url":null,"abstract":"The present study focuses on qualitative and quantitative phytochemical and biological analysis in bark and leaf extracts of Schima wallichii growing in Gulmi, Nepal. TPC and TFC were measured usin...","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139771064","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
Milk protein based encapsulation of probiotics and other food material: comprehensive review 基于牛奶蛋白的益生菌和其他食品材料封装技术：综述
IF 2.9 3区 农林科学
International Journal of Food Properties Pub Date : 2024-02-04 DOI: 10.1080/10942912.2024.2304283
Atka Afzal, Muhammad Afzaal, Farhan Saeed, Yasir Abbas Shah, Muhammad Ahtisham Raza, Mujahid Hassan Khan, Aasma Asghar, Noor Akram, Huda Ateeq, Degnet Teferi Asres
{"title":"Milk protein based encapsulation of probiotics and other food material: comprehensive review","authors":"Atka Afzal, Muhammad Afzaal, Farhan Saeed, Yasir Abbas Shah, Muhammad Ahtisham Raza, Mujahid Hassan Khan, Aasma Asghar, Noor Akram, Huda Ateeq, Degnet Teferi Asres","doi":"10.1080/10942912.2024.2304283","DOIUrl":"https://doi.org/10.1080/10942912.2024.2304283","url":null,"abstract":"Encapsulation plays a vital role in the food industry, known for its multifunction constituents’ preservation, covering undesirable food components (taste, color, flavor), nutritional and functiona...","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139689201","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
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":null,"pages":null},"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":null,"pages":null},"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":null,"pages":null},"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":null,"pages":null},"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
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