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Food Science and Technology International

ISSN Print: 1082-0132

ISSN Online: 1532-1738

主页: https://journals.sagepub.com/loi/fstc

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Effect of chitosan on physicochemical and rheological attributes of bread

Gargi Ghoshal,Sapna Mehta

Modeling of lactic acid fermentation of soy formulation with Lactobacillus plantarum HM1

Denisa Liptáková,Elena Dujmi？,Zuzana Matej？eková,？ubomír Valík

Assessing safe food handling knowledge and practices of food service managers in Doha, Qatar

Hammad S Asim,Hao Feng,Hee K Park,Ipek Goktepe,Israa Elnemr,Mohammad AlHajri,Mosbah Kushad,Sheikha Alzeyara

El Gueddid, a traditional Algerian dried salted meat: Physicochemical, microbiological characteristics and proteolysis intensity during its manufacturing process and ripening

Abdelghani Boudjellal,Hiba-Ryma Boudechicha,Kahina Hafid,Miguel A Sentandreu,Radhia Benlacheheb,Samira Becila

Production of wheat bread with spray

Agnieszka Makowska,Maria Ró？ańska,Pawe？ Je？owski,Piotr Kubiak,Przemys？aw Kowalczewski

Stability and antimicrobial activity of eucalyptus essential oil emulsions

Angélica Clavijo-Romero,María X Quintanilla-Carvajal,Yolanda Ruiz

Evaluation and modeling of changes in shelf life, firmness and color of ‘Hass’ avocado depending on storage temperature

Alexandra Londo？o,Aníbal O Herrera,Diego A Castellanos,José M Gómez,Neidy M Sierra

Encapsulated sour cherry pomace extract: Effect on the colour and rheology of cookie dough

Biljana Pajin,Danica Zari？,Ivana Lon？arevi？,Ivana Nikoli？,Jovana Petrovi？,Vesna Tumbas ？aponjac,？ur？ica A？kar

Antimicrobial activity of essential oils against foodborne multidrug

Ana P Quendera,António S Barreto,Teresa Semedo-Lemsaddek

Efficacy of environmental friendly disinfectants against the major postharvest pathogens of stone fruits on plastic and wood surfaces

BC Carballo,C Casals,J Usall,M Bernat,N Teixidò,R Torres

Progressive freeze concentration of skimmed milk in an agitated vessel: Effect of the coolant temperature and stirring rate on process performance

Ariadna Rubio,Eduard Hernández,Elane Schwinden Prudêncio,Isabella de Bona Mu？oz,Mercè Raventós,Mónica Blanco

Survival of encapsulated probiotics in pasteurized grape juice and evaluation of their properties during storage

Morteza Khomeiri,Samira Mokhtari,Seid Mahdi Jafari

Parboiling of sorghum grains as a strategy to improve endosperm yield and mineral content of refined flours

María Gimena Galán,SR Drago

A quantitative polymerase chain reaction assay for the detection of equine (horse and donkey)

Aysun Türkano？lu ？z？elik,Mehmet ？nan,Semiramis Y？lmaz,Sevda G？kbora

Phenolic content and some physical properties of dried broccoli as affected by drying method

Bekir G？k？en Mazi,I？？l Barutcu Mazi,Merve S？lanur Yilmaz,？zge ？akiyan

Anti

Daniel Vázquez-Sánchez,Eduardo Micotti da Gloria,Juliana Antunes Galv？o,Marina Rodrigues Mazine,Thais Maria Ferreira de Souza Vieira

The effect of high

Dandan Guo,Liyi Chen,Xiufang Bi,Yage Xing,Zhenming Che

Shelf life extension of mozzarella cheese contaminated with Penicillium spp. using the antifungal compound ？

C Luz,G Meca,J Ma？es,JM Quiles,R Torrijos

New evidence on pectin

Fang Chen,Jia Yao,Liang Zhang,Xiaosong Hu,Yan Zhang,Yaxin Sun

Optimization of the production of double

Ana Lúcia Fadini,Ana Maria Rauen de Oliveira Miguel,Izabela Dutra Alvim,Katyri Bezerra de Freitas Paganotti,Lidiane Bataglia da Silva,Marise Bonifácio Queiroz,Rodney Alexandre Ferreira Rodrigues

The optimization of prebiotic sucrose

Ainaz Alizadeh,Amin Seyedan Oskuyi,Sajed Amjadi

Evaluation of antioxidant and antibacterial capacity of green microalgae Scenedesmus subspicatus

Alfredo Olivera Gálvez,Carlos Yure Barbosa de Oliveira,Danielli Matias de Macedo Dantas,Maria das Gra？as Carneiro-da-Cunha,Ranilson de Souza Bezerra,Romero Marcos Pedrosa Brand？o Costa

Effects of infrared radiation combined with heating on grape seeds and oil quality

Hua Wang,Ruipeng Fu,Zheng Xiao,Zhongli Pan

Olive leaf extracts for shelf life extension of salmon burgers

Ana Fuentes,Ibtihel Khemakhem,José Manuel Barat,María Jesús Lerma-García,Mohamed Ali Ayadi,Mohamed Bouaziz

Modulating the bitterness of Empeltre olive oil by partitioning polyphenols between oil and water phases: Effect on quality and shelf life

Ana C Sánchez-Gimeno,Javier Raso,María Abenoza,Rosa Oria

Evaluation of antibacterial and anti

Juan Zhang,Li-qing Bian,Lu-yao Zeng,Run-run Zhang,Xin-ying Huang,Ying Pan,Yu Wu,Yu-gang Shi,Yun-jie Zhu

Optimization of hot

A Jaques,C Ramírez,H Nu？ez,M Ramírez,MJ Tenorio,O Vega,R Simpson

Reviewers for Food Science and Technology International: 2018, 2019

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The effect of fermentation time on the volatile aromatic profile of tarhana dough

Ahmet Hilmi ？on,Hasan Temiz,Nilgün ？zdemir,？mer ？im？ek

Effect of industrial freezing on the physical and nutritional quality traits in broccoli

Cristina García-Viguera,Diego A Moreno,Inés González-Hidalgo,José María Ros-García

Water transport during bread baking: Impact of the baking temperature and the baking time

Denis Flick,M Micaela Ureta,Mireille Cambert,Tiphaine Lucas,Viviana O Salvadori,Yves Diascorn

Effects of thermal processing on the structural and functional properties of soluble dietary fiber from whole grain oats

Ji-Lin Dong,Mei Yang,Rui-Ling Shen,Xiao Yu,Ya-Fei Zhai,Zhen Wang

Effect of low frequency ultrasound thawing method on the quality characteristics of Peru squid (Dosidicus gigas)

Jian-Rong Li,Jing-Ze Jia,Lu-Yun Cai,Pan Sun,Xiu-Xia Li,Yan-Fang Lv

Effect of encapsulation on the stability and survivability of Enterococcus faecium in a non

Esmaeil Ziaee,Parisa Rajaie Azarkhavarani,Seyed Mohammad Hashem Hosseini

Flax and wattle seed powders enhance volume and softness of gluten

Luca Serventi,Manmath Bejkar,Revathy Krishna Kumar,Shanshan Du

The effect of natural and synthetic antioxidants and packaging type on the quality of cooked poultry products during frozen storage

Anna Draszanowska,Miros？awa Karpińska-Tymoszczyk

Preparation of maltodextrin stabilized α

Mitra Firoozy,Navideh Anarjan

Effect of ozone treatment on the microstructure, chemical composition and sensory quality of apple fruits

Dalija Seglina,Karina Juhnevica-Radenkova,Karlis Kundzins,Vitalijs Radenkovs

Evaluation of the microbiological safety and sensory quality of a sliced cured

Manuela Vaz-Velho,Paula Teixeira,Ricardo Pinto,Rocío Casquete,Susana C Fonseca,Svetoslav Todorov,Sónia M Castro

Potential of lactic acid bacteria from Pico cheese for starter culture development

A Dapkevicius,C Riquelme,CCG Silva,FX Malcata,MLNE Dapkevicius,RB Elias,SP Camara

Evaluation of Pseudomonas graminis CPA

Ingrid Aguiló-Aguayo,Inmaculada Vi？as,Lorena Zudaire,Lucía Plaza,Maribel Abadias,María Belén Iglesias

Physical and functional properties of spray

Carolina Schebor,Daniela Salvatori,Diego Archaina,Graciela Leiva

Comparative analysis of thermal

HN Mishra,Neelima Kaushik,P Srinivasa Rao

The kinetics of thermal degradation of polyphenolic compounds from elderberry (Sambucus nigra L.) extract

Ana-Maria Oancea,Cristina Onofrei,Gabriela Bahrim,Gabriela Rapeanu,Mihaela Turturic？,Nicoleta St？nciuc

Total quality index of ultrasound

Anet Re？ek Jambrak,Ilija Djekic,Marina ？imunek

Properties of microparticles from a whey protein isolate/alginate emulsion gel

Alicia M Leon,Dong J Park,José M Aguilera,Wenceslao T Medina

Intensification of the convective drying process of Salvia officinalis: Modeling and optimization

Hélène Desmorieux,José Bon,José Tarrazó,Mehrez Romdhane,Monia Jebri

Hybrid response surface methodology–artificial neural network optimization of drying process of banana slices in a forced convective dryer

Amin Taheri-Garavand,Fatemeh Karimi,Golmohammad Khoobbakht,Mahmoud Karimi,Valiullah Lotfi

Modeling the survival of Salmonella Enteritidis and Salmonella Typhimurium during the fermentation of yogurt

A Kadir Halkman,Derya Savran,Fernando Pérez-Rodríguez

Effect of pear apple and date fibres incorporation on the physico

Brahim Bchir,Christophe Blecker,Holy Nadia Rabetafika,Thiry Jean-Fran？ois

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