نمایش نتایج جستجو برای
نام مجله: Food Chemistry
موارد یافت شده: 55
1 - Can natural pigments in different emulgel phases stabilize each other against UV radiation? Anthocyanin and β-carotene co-loaded in an emulgel based on soy protein isolate-gellan gum conjugates (چکیده)2 - Producing superior oleofoams: Unraveling the impact of oil type, surfactant concentration, and production temperature on foam stability and functional characteristics (چکیده)
3 - Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions (چکیده)
4 - Hydro- and aerogels from quince seed gum and gelatin solutions (چکیده)
5 - Kinetics of simultaneous change in the concentration of total lipid hydroperoxides and total conjugated dienes during peroxidation of canola, sunflower, and olive oils (چکیده)
6 - A label-free aptasensor for colorimetric detection of food toxin: Mediation of catalytically active gold nanozymes and smartphone imaging strategy (چکیده)
7 - A methodological approach to preprocessing FTIR spectra of adulterated sesame oil (چکیده)
8 - Gellan gum conjugation with soy protein via Maillard-driven molecular interactions and subsequent clustering lead to conjugates with tuned technological functionality (چکیده)
9 - Nano-gold mediated aptasensor for colorimetric monitoring of acrylamide: Smartphone readout strategy for on-site food control (چکیده)
10 - Encapsulation of Lactobacillus acidophilus in solid lipid microparticles via cryomilling (چکیده)
11 - Characterization of antioxidant active biopolymer bilayer film based on gelatin-frankincense incorporated with ascorbic acid and Hyssopus officinalis essential oil (چکیده)
12 - New insights into the kinetic and thermodynamic evaluations of lipid peroxidation (چکیده)
13 - Investigating the effect of sensory properties of black plum peel marmalade on consumers acceptance by Discriminant Analysis (چکیده)
14 - The effect of different spices on the moisture content, texture characterizations and consumer preferences of roasted sunflower seeds (چکیده)
15 - Physicochemical stability and gastrointestinal fate of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-low acyl gellan gum conjugates (چکیده)
16 - Optimization of Microbial Rennet Encapsulation in Alginate – Chitosan Nanoparticles (چکیده)
17 - An evaluation of IR spectroscopy for authentication of adulterated turmeric powder using pattern recognition (چکیده)
18 - Experimental study on classical and metaheuristics algorithms for optimal nano-chitosan concentration selection in surface coating and food packaging (چکیده)
19 - Migration of dihydroxyalkylamines from polypropylene coffee capsules to Tenax® and coffee by salt-assisted liquid–liquid extraction and liquid chromatography–mass spectrometry (چکیده)
20 - Critical kinetic parameters and rate constants representing lipid peroxidation as affected by temperature (چکیده)
21 - Efficiency of milk proteins in eliminating practical limitations of β-carotene in hydrated polar solution (چکیده)
22 - Interfacial performance of gallic acid and methyl gallate accompanied by lecithin in inhibiting bulk phase oil peroxidation (چکیده)
23 - A reconsidered approach providing kinetic parameters and rate constants to analyze the oxidative stability of bulk lipid systems (چکیده)
24 - Characterization of the binding of cyanidin-3-glucoside to bovine serum albumin and its stability in a beverage model system: A multispectroscopic and chemometrics study (چکیده)
25 - Binding of Safranal to Whey Proteins in Aqueous Solution: Combination of Headspace Solid-Phase Microextraction/Gas Chromatography with Multi Spectroscopic Techniques and Docking Studies (چکیده)
26 - The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems (چکیده)
27 - Binding of β-carotene to whey proteins: Multi-spectroscopic techniques and docking studies (چکیده)
28 - A comparative study on histamine levels of refrigerated trout fillets using competitive ELISA and HPLC methods (چکیده)
29 - Spectroscopic and docking studies on the interaction between caseins and β- carotene (چکیده)
30 - Impact of hydrothermal modifications on the physicochemical, morphology, crystallinity, pasting and thermal properties of acorn starch (چکیده)
31 - Antioxidant potency of gallic acid, methyl gallate and their combinations in sunflower oil triacylglycerols at high temperature (چکیده)
32 - Effects of NaCl and CaCl2on physicochemical properties of pregelatinized and granular cold-water swelling corn starches (چکیده)
33 - Oxidation kinetics of common Kilka (Clupeonella cultiventris caspia) oil in presence of bene oils’ unsaponifiable matter (چکیده)
34 - Truly Absorbed Microbial Protein Synthesis, Rumen Bypass Protein, Endogenous Protein, and Total Metabolizable Protein from Starchy and Protein-Rich Raw Materials: Model Comparison and Predictions (چکیده)
35 - Structure–antioxidant activity relationships of o-hydroxyl, o-methoxy, and alkyl ester derivatives of p-hydroxybenzoic acid (چکیده)
36 - Ultrasonic-assisted extraction of antioxidative compounds from Bene (Pistacia atlantica subsp. mutica) hull using various solvents of different physicochemical properties (چکیده)
37 - Photochemical Behavior of Sethoxydim in the Presence of Vegetable Oils (چکیده)
38 - Antioxidant activity of gallic acid and methyl gallate in triacylglycerols of Kilka fish oil and its oil-in-water emulsion (چکیده)
39 - Optimization of ultrasound-assisted extraction of natural pigment from annatto seeds by response surface methodology (چکیده)
40 - Shelf-life prediction of olive oils using empirical models developed at low and high temperatures (چکیده)
41 - Influence of thermal treatments on textural characteristics of cress seed (lepidium sativum) gum gel (چکیده)
42 - DIRECT AND INDIRECT METHODS TO EVALUATE THE YIELD STRESS OF SELECTED FOOD HYDROCOLLOIDS (چکیده)
43 - Influence of different substitution levels of lallemantia royleana seed gum on textural characteristics of selected hydrocolloids (چکیده)
44 - Olive oil oxidation: Rejection points in terms of polar, conjugated diene, and carbonyl values (چکیده)
45 - Determination of furan in food samples using two solid phase microextraction fibers based on sol–gel technique with gas chromatography–flame ionisation detector (چکیده)
46 - Purification and characterisation of angiotensin I converting enzyme inhibitory peptides from lysozyme hydrolysates (چکیده)
47 - Antioxidant activity of the fractions separated from the unsaponifiable matter of bene hull oil (چکیده)
48 - Simultaneous monitoring of the conventional qualitative indicators during frying of sunflower oil (چکیده)
49 - Influence of Processing on the Allergenic Properties of Pistachio Nut Assessed in Vitro (چکیده)
50 - Polar compounds distribution of sunflower oil as affected by unsaponifiable matters of Bene hull oil (BHO) and tertiary-butylhydroquinone (TBHQ) during deep-frying (چکیده)
51 - Phytochemical composition of the essential oils from three Apiaceae species and their antibacterial effects on food-borne pathogens (چکیده)
52 - Identification and quantification of phenolic compounds and their effects on antioxidant activity in pomegranate juices of eight Iranian cultivars (چکیده)
53 - The effect of commercial refining steps on the rancidity measures of soybean and canola oils (چکیده)
54 - Relative contribution of compositional parameters to the primary and secondary oxidation of canola oil (چکیده)
55 - Antioxidant activity of various extracts of old tea leaves and black tea wastes (Camellia sinensis L.) (چکیده)
