首页>美国卫生研究院文献>Journal of Food Science and Technology

Journal of Food Science and Technology

【机译】：食品科学与技术

ISSN：-
出版周期：Bimonthly
语言：English

起始发布年份：1964
出版者：Mysore : Association Of Food Scientists And Technologists
出版地：India

NLM刊名缩写：J Food Sci Technol

数据库引入：PubMed: v47, 2010-, PMC

MeSH词表主题词：Food*; Food-Processing Industry*

备注：Also issued online.展开▼

期刊论文

热门论文

年度选择

更多>>

全选（0）

1.Effect of maltodextrin on characteristics and antioxidative activity of spray-dried powder of gelatin and gelatin hydrolysate from scales of spotted golden goatfish

机译：麦芽糖糊精对斑点金山羊鱼明胶和明胶水解产物喷雾干燥粉末特性和抗氧化活性的影响
- 作者：Sira Chuaychan;Soottawat Benjakul
- 期刊名称：《Journal of Food Science and Technology》 | 2016年第9期
- Spray-drying Maltodextrin Gelatin Gelatin hydrolysate Antioxidant activity;
2.Technological physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder

机译：原料和熟肉糊的技术物理化学和感官特性与不同水平的冷轧亚麻籽粉结合在一起
- 作者：K. Yogesh;B. A. Langoo;S. K. Sharma;D. N. Yadav
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第3期
- Meat Flaxseed powder Technological Sensory Texture profile;
3.Effect of pre-treatments and drying methods on quality attributes of sweet bell-pepper (Capsicum annum) powder

机译：预处理和干燥方法对甜椒粉末质量特性的影响
- 作者：Rakesh Sharma;VK Joshi;M Kaushal
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第6期
- Sweet bell pepper Capsicum annum Pre-treatments Drying Solar drier Blanching;
4.Encapsulation of antioxidant peptide enriched casein hydrolysate using maltodextrin–gum arabic blend

机译：麦芽糖糊精-阿拉伯胶混合物包裹富含抗氧化剂的酪蛋白水解产物
- 作者：Priyanka Singh Rao;Rajesh Kumar Bajaj;Bimlesh Mann;Sumit Arora;S. K. Tomar
- 期刊名称：《Journal of Food Science and Technology》 | 2016年第10期
- Antioxidant peptides Bitter taste Casein hydrolysate Gum arabic Maltodextrin Microencapsulation;
5.Effect of presoaking high hydrostatic pressure on the cooking properties of brown rice

机译：高静水压力对糙米蒸煮性能的影响
- 作者：Yong Yu;Lingyan Ge;Songming Zhu;Yao Zhan;Qiuting Zhang
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第12期
- Pretreatment Texture Thermal properties Denaturation Microstructure;
6.Physico-chemical properties wax composition aroma profiles and antioxidant activity of granulated non-centrifugal sugars from sugarcane cultivars of Thailand

机译：来自泰国甘蔗品种的非离心制粒糖的理化性质蜡组成香气和抗氧化活性
- 作者：Monthana Weerawatanakorn;Yonathan Asikin;Makoto Takahashi;Hajime Tamaki;Koji Wada;Chi-Tang Ho;Raweewan Chuekittisak
- 期刊名称：《Journal of Food Science and Technology》 | 2016年第11期
- Non-centrifugal cane sugar Physico-chemical properties Policosanol Volatile aroma components Antioxidant activity;
7.Grape seed extract and Zinc containing nutritional food supplement delays onset and progression of Streptozocin-induced diabetic cataract in Wistar rats

机译：葡萄籽提取物和含锌的营养食品补充剂可延缓链球菌霉素诱导的糖尿病性白内障在Wistar大鼠中的发作和进展
- 作者：Shakta Mani Satyam;Laxminaryana Kurady Bairy;Rajadurai Pirasanthan;Rajdip Lalit Vaishnav
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第5期
- Diabetic cataract Oxidative stress Polyol pathway Adenosine triphosphate Grape seed extract Zincovit tablets;
8.Nutrients antinutrients bioaccessible mineral content (invitro) of pearl millet as influenced by milling

机译：受制粉的影响珍珠粟的营养成分抗营养成分和生物可利用的矿物质含量（体外）
- 作者：P. Florence Suma;Asna Urooj
- 期刊名称：《Journal of Food Science and Technology》 | 2014年第4期
- Pearl millet Whole flour Semi refined flour Bran rich fraction Antinutrients Mineral bioaccessibility;
9.Effect of blend ratio and pH on the physical properties of edible composite films prepared from silver carp surimi and skin gelatin

机译：配比和pH值对silver鱼鱼糜和明胶制备的可食用复合薄膜物理性能的影响
- 作者：Zhong Tao;Wu-Yin Weng;Min-Jie Cao;Guang-Ming Liu;Wen-Jin Su;Kazufumi Osako;Munehiko Tanaka
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第3期
- Composite films Edible films Surimi Skin gelatin Silver carp;
10.Development of protein fortified mango based ready-to-serve beverage

机译：蛋白质强化芒果即食饮料的开发
- 作者：Deep N. Yadav;R. K. Vishwakarma;Sanket Borad;Sangita Bansal;Arvind K. Jaiswal;Monika Sharma
- 期刊名称：《Journal of Food Science and Technology》 | 2016年第10期
- Hydrolysed whey protein Fortification RTS beverage Steady state rheology;
11.Identification of peptides metal binding and lipid peroxidation activities of HPLC fractions of hydrolyzed oat bran proteins

机译：水解燕麦麸蛋白HPLC馏分的肽金属结合和脂质过氧化活性的鉴定
- 作者：Morooj M. Baakdah;Apollinaire Tsopmo
- 期刊名称：《Journal of Food Science and Technology》 | 2016年第9期
- Oat bran Protein hydrolysate Metal chelation Calcium binding Mass spectrometry;
12.Physical functional and pasting properties of flours from corms of two Cocoyam (Colocasia esculenta and Xanthosoma sagittifolium) cultivars

机译：两种Cocoyam（Colocasia esculenta和Xanthosoma sagittifolium）球茎的面粉的物理功能和粘贴特性
- 作者：Kolawole O. Falade;Chidinma A. Okafor
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第6期
- Cocoyam cultivars Flours Pasting properties Colour Functional properties;
13.Anti- and pro-oxidative effect of fresh and freeze-dried vegetables during storage of mayonnaise

机译：新鲜和冷冻干燥的蔬菜在蛋黄酱的存储过程中的抗氧化和促氧化作用
- 作者：Vassilios Raikos;Madalina Neacsu;Philip Morrice;Garry Duthie
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第12期
- Mayonnaise Vegetable Freeze-drying Storage Antioxidant Carotenoids;
14.Characterization of volatile compounds physico-chemical and sensory characteristics of smoked dry-cured ham

机译：干熏火腿的挥发性化合物的表征理化和感官特性
- 作者：Nives Marušić Radovčić;Sanja Vidaček;Tibor Janči;Helga Medić
- 期刊名称：《Journal of Food Science and Technology》 | 2016年第11期
- Aroma compounds Chemical composition Gas chromatography–mass spectrometry (GC–MS) Dry-cured ham Solid-phase microextraction (SPME) Sensory analysis;
15.Effect of drying and storage on bioactive components of jambhul and wood apple

机译：干燥和贮藏对果酱和木苹果生物活性成分的影响
- 作者：S. K. Sonawane;S. S. Arya
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第5期
- Tray drying Infrared drying Jambhul Wood apple Antioxidant capacity;
16.Storage studies on mustard oil blends

机译：芥末油混合物的储存研究
- 作者：Bhawna Chugh;Kamal Dhawan
- 期刊名称：《Journal of Food Science and Technology》 | 2014年第4期
- Mustard oil Oil blend Oxidative stability Fatty acid composition;
17.Utilization of gum tragacanth as bind enhancing agent in extended restructured mutton chops

机译：黄tr胶作为结合增强剂在扩展重组羊肉排骨中的应用
- 作者：Heena Sharma;B. D. Sharma;S. Talukder;Giriprasad Ramasamy
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第3期
- Gum tragacanth Extended restructured mutton chops Physico-chemical properties Sensory attributes Texture profile analysis and microbiological studies;
18.Plasma membrane damage contributes to antifungal activity of citronellal against Penicillium digitatum

机译：质膜损伤有助于香茅醛对指状青霉的抗真菌活性
- 作者：Yalan Wu;Qiuli OuYang;Nengguo Tao
- 期刊名称：《Journal of Food Science and Technology》 | 2016年第10期
- Antifungal Activities Citronellal Green mold Penicillium digitatum Plasma membrane damage;
19.Effect of cold pre-fermentative maceration on the color and composition of young red wines cv. Tannat

机译：冷发酵浸软对年轻红酒的颜色和成分的影响cv。坦纳特
- 作者：Gustavo González-Neves;Guzmán Favre;Graciela Gil;Milka Ferrer;Darwin Charamelo
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第6期
- Winemaking Maceration Cold pre-fermentative maceration Anthocyanin Wine;
20.Characterization of swiftlet edible bird nest a mucin glycoprotein and its adulterants by Raman microspectroscopy

机译：燕窝食用燕窝粘蛋白糖蛋白及其掺假物的拉曼光谱表征
- 作者：Eric K. S. Shim;Gleen F. Chandra;S. Pedireddy;Soo-Y. Lee
- 期刊名称：《Journal of Food Science and Technology》 | 2016年第9期
- Edible bird’s nest Raman microspectroscopy Mucin glycoprotein Adulterants Characterisation;
21.Involvement of antioxidant activity of Lactobacillus plantarum on functional properties of olive phenolic compounds

机译：植物乳杆菌抗氧化活性对橄榄酚类化合物功能特性的影响
- 作者：Faten Kachouri;Hamida Ksontini;Manel Kraiem;Khaoula Setti;Manel Mechmeche;Moktar Hamdi
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第12期
- L. plantarum Olive Antioxidant activity Phenolic compounds Competition;
22.Characterisation of time-independent and time-dependent rheological behaviour simultaneously by multiple loop experimentation

机译：通过多回路实验同时表征与时间无关和与时间有关的流变行为
- 作者：J. Shanthilal;Suvendu Bhattacharya
- 期刊名称：《Journal of Food Science and Technology》 | 2016年第11期
- Rheology Liquid food Method for characterisation Chickpea batter;
23.Milks pigmentation with astaxanthin and determination of colour stability during short period cold storage

机译：短期冷藏时乳汁中虾青素的色素沉着和颜色稳定性的测定
- 作者：Pedro Cerezal Mezquita;Blanca E. Barragán Huerta;Jenifer C. Palma Ramírez;Claudia P. Ortíz Hinojosa
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第3期
- Milks Astaxanthin HPLC Colours properties Storage;
24.The degradation of oxytetracycline during thermal treatments of chicken and pig meat and the toxic effects of degradation products of oxytetracycline on rats

机译：鸡肉和猪肉热处理过程中土霉素的降解及土霉素降解产物对大鼠的毒性作用
- 作者：VanHue Nguyen;VanToan Nguyen;ChunBao Li;GuangHong Zhou
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第5期
- Oxytetracycline Thermal degradation Meat HPLC Toxic effect Rats;
25.Value addition of Palmyra palm and studies on the storage life

机译：Palmyra棕榈的增值和储藏寿命的研究
- 作者：A. K. Chaurasiya;I. Chakraborty;J. Saha
- 期刊名称：《Journal of Food Science and Technology》 | 2014年第4期
- Palmyra palm Palm spread and toffee Organoleptic score Microbial count;
26.Encapsulation of eugenyl acetate in PHBV using SEDS technique and in vitro release evaluation

机译：用SEDS技术在乙酸乙二酯中包封乙酸戊烯酯并进行体外释放评估
- 作者：Raquel A. Loss;Gabriela N. Pereira;Daiane L. Boschetto;Gean S. P. Aguiar;Juliana R. Machado;Lorenzo M. P. C. Chaves;Maria J. A. Silva;Débora Oliveira;J. Vladimir Oliveira
- 期刊名称：《Journal of Food Science and Technology》 | 2016年第10期
- Eugenyl acetate SEDS Encapsulation Release;
27.Effect of small chain N acyl homoserine lactone quorum sensing signals on biofilms of food-borne pathogens

机译：小链N酰基高丝氨酸内酯内衬群体感应信号对食源性病原菌生物膜的影响
- 作者：Jamuna Bai A.;Ravishankar Rai V.
- 期刊名称：《Journal of Food Science and Technology》 | 2016年第9期
- Quorum sensing Biofilms Food-borne pathogens N acyl homoserine lactones;
28.Effects of multiple freezing (−18 ± 2 °C) and microwave thawing cycles on the quality changes of sea bass (Dicentrarchus labrax)

机译：多次冷冻（−18±2°C）和微波解冻循环对鲈鱼（Dicentrarchus labrax）品质变化的影响
- 作者：Taçnur Baygar;Yunus Alparslan
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第6期
- Sea bass Dicentrarchus labrax Microwave Quality changes Frozen Thawing;
29.Loss of lipid material during the dehulling of oilseeds with different structural characteristics

机译：具有不同结构特征的油料脱壳过程中脂质物质的流失
- 作者：A. K. de Figueiredo;L. M. Rodríguez;M. Fernández;I. C. Riccobene;S. M. Nolasco
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第12期
- Sunflower Safflower Dehulling Loss of lipid material;
30.Optimization of an incubation step to maximize sulforaphane content in pre-processed broccoli

机译：优化培养步骤以最大程度地提高西兰花中西兰花的含量
- 作者：Andrea Mahn;Carmen Pérez
- 期刊名称：《Journal of Food Science and Technology》 | 2016年第11期
- Broccoli Incubation Sulforaphane Optimization;
31.Optimization of extraction parameters on the isolation of phenolic compounds from sour cherry (Prunus cerasus L.) pomace

机译：酸樱桃渣中酚类化合物提取工艺条件的优化
- 作者：Fatih Mehmet Yılmaz;Mehmet Karaaslan;Hasan Vardin
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第5期
- Sour cherry pomace Food byproducts Optimization Purification Phenolic compound HPLC;
32.Beneficial dietary effect of turmeric and sulphur on weight gain fat deposition and lipid profile of serum and liver in rats

机译：姜黄和硫磺对大鼠体重增加脂肪沉积和血清及肝脏脂质分布的有益饮食作用
- 作者：Jin-Gyu Kim;Prabhat Kumar Mandal;Kang-Duk Choi;Chang-Won Pyun;Go-Eun Hong;Chi-Ho Lee
- 期刊名称：《Journal of Food Science and Technology》 | 2014年第4期
- Turmeric powder Processed sulphur Weight gain Fat deposition Lipid profile;
33.In vitro starch digestibility pasting and textural properties of mung bean: effect of different processing methods

机译：绿豆的体外淀粉消化率糊化和质地特性：不同加工方法的影响
- 作者：Maninder Kaur;Kawaljit Singh Sandhu;RavinderPal Ahlawat;Somesh Sharma
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第3期
- Mung bean In vitro starch digestibility Pasting Texture;
34.Comparative study on antioxidant activity of hydrolysates from splendid squid (Loligo formosana) gelatin and protein isolate prepared using protease from hepatopancreas of Pacific white shrimp (Litopenaeus vannamei)

机译：太平洋鱿鱼对虾鱿鱼明胶与蛋白酶分离蛋白分离物抗氧化活性的比较研究
- 作者：Ali Hamzeh;Soottawat Benjakul;Theeraphol Senphan
- 期刊名称：《Journal of Food Science and Technology》 | 2016年第9期
- Splendid squid Protein hydrolysate Gelatin Mantle Crude protease Pacific white shrimp Hepatopancreas;
35.Effect of aqueous extracts of Mentha arvensis (mint) and Piper betle (betel) on growth and citrinin production from toxigenic Penicillium citrinum

机译：薄荷脑和胡椒属水提取物对产毒柠檬酸青霉生长和生产柠檬素的影响
- 作者：Pragyanshree Panda;Visenuo Aiko;Alka Mehta
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第6期
- Penicillium citrinum Mycotoxin Citrinin Mentha arvensis Inhibitory activity Cyotoxicity;
36.Composition and antioxidant properties of wild mushrooms Boletus edulis and Xerocomus badius prepared for consumption

机译：食用野蘑菇牛肝菌和巴氏杆菌的组成和抗氧化性能
- 作者：Grażyna Jaworska;Krystyna Pogoń;Aleksandra Skrzypczak;Emilia Bernaś
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第12期
- Edible mushrooms Braising Vitamins Antioxidants;
37.Determination of fat protein and moisture in ricotta cheese by near infrared spectroscopy and multivariate calibration

机译：近红外光谱和多元校正法测定意大利乳清干酪中的脂肪蛋白质和水分
- 作者：Elisângela Serenato Madalozzo;Elenise Sauer;Noemi Nagata
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第3期
- Ricotta cheese Fat Protein Moisture Near infrared PLSR;
38.The effect of oleum myrtle on the fruit quality of strawberries during MAP storage

机译：豆油桃对MAP贮藏期间草莓果实品质的影响
- 作者：Zeynep Ulukanli;Ayse Tulin Oz
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第5期
- Myrtus communis Strawberry Essential oil Fruit quality Shelf life;
39.Modelling with response surface methodology of the effects of egg yolk egg white and sodium carbonate on some textural properties of beef patties

机译：用响应面方法对蛋黄蛋清和碳酸钠对牛肉馅饼某些质地特性的影响进行建模
- 作者：Özgür Parlak;Ömer Zorba;Şükrü Kurt
- 期刊名称：《Journal of Food Science and Technology》 | 2014年第4期
- Beef patties Sodium carbonate Egg white Egg yolk Texture;
40.Effects of salts on the freeze–thaw stability gel strength and rheological properties of potato starch

机译：盐对马铃薯淀粉冻融稳定性凝胶强度和流变性的影响
- 作者：Wei Wang;Hongxian Zhou;Hong Yang;Min Cui
- 期刊名称：《Journal of Food Science and Technology》 | 2016年第9期
- Potato starch Salts Hofmeister series Retrogradation Rheology;
41.Antioxidant effect of supercritical CO2 extracted Nigella sativa L. seed extract on deep fried oil quality parameters

机译：超临界CO2提取黑种子提取物对油炸油质量参数的抗氧化作用。
- 作者：Zeinab Solati;Badlishah Sham Baharin
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第6期
- Natural antioxidants Nigella sativa L. extract Fatty acid composition Deep fat frying Physicochemical properties;
42.Physicochemical characterization of white yellow and purple maize flours and rheological characterization of their doughs

机译：白色黄色和紫色玉米粉的理化特性及其面团的流变特性
- 作者：R. Moreira;F. Chenlo;S. Arufe;S. N. Rubinos
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第12期
- Particle size Colour Damaged starch Mixolab® Dough rheology;
43.Fatty acid composition differences between adipose depot sites in dairy and beef steer breeds

机译：奶牛场和牛肉场的脂肪储藏场所之间的脂肪酸组成差异
- 作者：T. Liu;Z. M. Lei;J. P. Wu;M. A. Brown
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第3期
- Breed Longissimus dorsi Kidney fat FAME composition;
44.Quality attributes and consumer acceptance of new ready-to-eat frozen restructured chicken

机译：新型即食冷冻重组鸡肉的质量特征和消费者认可度
- 作者：Marcio Aurelio de Almeida;Nilda Doris Montes Villanueva;José Ricardo Gonçalves;Carmen J. Contreras-Castillo
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第5期
- Processed food Sensory analysis Transglutaminase Albumin Mechanically separated chicken meat;
45.Characterization of the new biodegradable WPI/clay nanocomposite films based on kefiran exopolysaccharide

机译：基于Kefiran外多糖的新型可生物降解WPI /粘土纳米复合薄膜的表征
- 作者：Mohsen Zolfi;Faramarz Khodaiyan;Mohammad Mousavi;Maryam Hashemi
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第6期
- Kefiran Nanocomposite films Whey protein isolate Mechanical properties X-ray diffraction;
46.Quality characteristics of gluten free cookies prepared from different flour combinations

机译：由不同面粉组合制成的无麸质饼干的质量特征
- 作者：Sweta Rai;Amarjeet Kaur;Baljit Singh
- 期刊名称：《Journal of Food Science and Technology》 | 2014年第4期
- Gluten free Cookies Chemical composition Functional properties Sensory quality;
47.Serish inulin and wheat biopolymers interactions in model systems as a basis for understanding the impact of inulin on bread properties: a FTIR investigation

机译：模型系统中的菊粉和小麦生物聚合物相互作用以此作为了解菊粉对面包性能影响的基础：FTIR调查
- 作者：Amir Pourfarzad;Mohammad B. Habibi Najafi;Mohammad H. Haddad Khodaparast;Mohammad Hassanzadeh Khayyat
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第12期
- Wheat flour component interactions Fourier-transform infrared spectroscopy Gluten secondary structure Serish root inulin;
48.Moisture sorption curves of fruit and nut cereal bar prepared with sugar and sugar substitutes

机译：用糖和糖替代品制备的水果和坚果谷物棒的水分吸收曲线
- 作者：Byrappa Vasu Pallavi;Ramakrishna Chetana;Ramaswamy Ravi;Sunkireddy Yella Reddy
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第3期
- Moisture sorption Low sugar cereal bar Dry fruit and nuts Sugar substitutes ERH;
49.Extraction and purification of wheat-esterase using aqueous two-phase systems of ionic liquid and salt

机译：使用离子液体和盐的水两相系统萃取和纯化小麦酯酶
- 作者：Bin Jiang;Zhibiao Feng;Chunhong Liu;Yingcao Xu;Dongmei Li;Guo Ji
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第5期
- Ionic liquid Aqueous two-phase system Wheat-esterase Purification;
50.Characterization of digestive enzymes from de-oiled mackerel (Scomber japonicus) muscle obtained by supercritical carbon dioxide and n-hexane extraction as a comparative study

机译：通过超临界二氧化碳和正己烷萃取获得的脱油鲭鱼肌肉的消化酶的表征作为比较研究
- 作者：A. K. M. Asaduzzaman;Byung-Soo Chun
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第6期
- Digestive enzymes Enzyme activity Mackerel muscle pH stability Temperature stability;
51.Application of ultrafiltration technique for the quality improvement of dahi

机译：超滤技术在大溪地质量改善中的应用
- 作者：P. K. Meena;V. K. Gupta;G. S. Meena;P. N. Raju;P. T. Parmar
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第12期
- Dahi Firmness PCA Syneresis Ultrafiltration;
52.Antioxidative effects of Brassica juncea and Moringa oliefera prepared by different processing methods

机译：不同加工方法制备的芥蓝和辣木的抗氧化作用
- 作者：Bharat Bhusan Subudhi;Aditya Bhoi
- 期刊名称：《Journal of Food Science and Technology》 | 2014年第4期
- Brassica juncea Moringa oliefera Processing Flavonoid Phenolic;
53.Effect of extrusion variables (temperature moisture) on the antinutrient components of cereal brans

机译：挤压变量（温度湿度）对谷类麸皮抗营养成分的影响
- 作者：Satinder Kaur;Savita Sharma;Baljit Singh;B. N. Dar
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第3期
- Extrusion cooking Cereal brans Phytic acid Polyphenols Oxalates Trypsin inhibitors;
54.Evaluating the antimicrobial activity of Nisin Lysozyme and Ethylenediaminetetraacetate incorporated in starch based active food packaging film

机译：评价淀粉基活性食品包装膜中掺入的乳酸链球菌肽溶菌酶和乙二胺四乙酸酯的抗菌活性
- 作者：Sugandha Bhatia;Anoop Bharti
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第6期
- Active packaging Antimicrobial activity Ethylenediaminetetraacetate Food preservation Lysozyme Nisin Response Surface Methodology;
55.Effect of different process parameters on the quality of soymilk and tofu from sprouted soybean

机译：不同工艺参数对发芽大豆豆浆和豆腐品质的影响
- 作者：Dipika Agrahar Murugkar
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第5期
- Sprouting Soymilk Tofu Nutrients Trypsin inhibitor Phytic acid Texture Organoleptic quality Particle size;
56.Spatial variability of theaflavins and thearubigins fractions and their impact on black tea quality

机译：茶黄素和茶红素组分的空间变异性及其对红茶品质的影响
- 作者：Lakshi Prasad Bhuyan;Paban Borah;Santanu Sabhapondit;Ramen Gogoi;Pradip Bhattacharyya
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第12期
- Black tea Theaflavins Thearubigins Geostatistics North-East India;
57.The cumulative ash curve: a best tool to evaluate complete mill performance

机译：累积灰分曲线：评估整个磨机性能的最佳工具
- 作者：Suresh D. Sakhare;Aashitosh A. Inamdar
- 期刊名称：《Journal of Food Science and Technology》 | 2014年第4期
- Wheat flour milling Cumulative ash curve Millstream;
58.Response surface modeling of acid activation of raw diatomite using in sunflower oil bleaching by: Box–Behnken experimental design

机译：葵花籽油漂白中使用硅藻土原料活化酸的响应面建模：Box–Behnken实验设计
- 作者：M. Larouci;M. Safa;B. Meddah;A. Aoues;P. Sonnet
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第3期
- Diatomite Bleaching Oil Optimization Box–Behnken experimental design;
59.Folate fortification of skim milk by a probiotic Lactococcus lactis CM28 and evaluation of its stability in fermented milk on cold storage

机译：益生乳酸乳球菌CM28对脱脂牛奶的叶酸强化作用及其在冷藏中发酵乳中稳定性的评估
- 作者：Jayakumar Beena Divya;Kesavan Madhavan Nampoothiri
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第6期
- Folate Fortification Lactococcus lactis Probiotics Skim milk;
60.Effect of rate of addition of starter culture on textural characteristics of buffalo milk Feta type cheese during ripening

机译：发酵过程中添加发酵剂的含量对水牛奶酪奶酪质地的影响。
- 作者：Sanjeev Kumar;S. K. Kanawjia;Suryamani Kumar;Sunil Khatkar
- 期刊名称：《Journal of Food Science and Technology》 | 2014年第4期
- Starter culture Buffalo milk Feta cheese Ripening Textural characteristics;
61.Textural and sensory properties of trifoliate yam (Dioscorea dumetorum) flour and stiff dough ‘amala’

机译：三叶山药（Dioscorea dumetorum）面粉和硬质面团 amala的质地和感官特性
- 作者：O. A. Abiodun;R. Akinoso
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第5期
- Amala Blanching Pasting viscosity Sensory analysis Stiff dough Trifoliate yam;
62.Effect of garlic extract on physical oxidative and microbial changes during refrigerated storage of restructured product from Thai pangas (pangasianodon hypophthalmus) surimi

机译：大蒜提取物对泰国pangas（pangasianodon hypophthalmus）鱼糜重组产品的冷藏过程中的物理氧化和微生物变化的影响
- 作者：Ranendra K. Majumdar;Apurba Saha;Bahni Dhar;Pradip K. Maurya;Deepayan Roy;Snehal Shitole;Amjad K. Balange
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第12期
- Pangasius Restructured fish products Garlic Texture profile analysis Protein oxidation Lipid oxidation SDS-PAGE;
63.Optimization of demineralization on Cyprinus carpio haematopterus scale by response surface methodology

机译：响应面法优化鲤鱼鳞鳞矿物质脱矿
- 作者：Xiao Feng;Zhu Wenxue;Qiu Yuanyuan;Kang Huaibin
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第3期
- Cyprinus carpio haematopterus Scale Demineralization Collagen Response surface methodology;
64.Design and testing of small scale fish meat bone separator useful for fish processing

机译：用于鱼类加工的小型鱼肉骨分离器的设计和测试
- 作者：M. Ali Muhammed;N. Manjunatha;K. Venkatesh Murthy;N. Bhaskar
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第6期
- Fish processing Prototype specifications Drum and conveyor belt type model Fish meat bone separation;
65.Quantitative determination of melatonin in milk by LC-MS/MS

机译：LC-MS / MS定量测定牛奶中褪黑激素
- 作者：Duraisamy Karunanithi;Ammanamanchi Radhakrishna;Kunnummal Parambil Sivaraman;Valsala Madhavan Nair Biju
- 期刊名称：《Journal of Food Science and Technology》 | 2014年第4期
- Melatonin 7-D melatonin LC-MS/MS Milk;
66.Oscillatory and steady shear rheology of gellan/dextran blends

机译：吉兰糖/葡聚糖混合物的振荡和稳态剪切流变学
- 作者：Nurul Hawa Ahmad;Jasim Ahmed;Dzulkifly M. Hashim;Yazid Abdul Manap;Shuhaimi Mustafa
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第5期
- Gellan Dextran Oscillatory rheology Complex viscosity Cox–Merz rule Herschel-Bulkley;
67.Solubility of caffeine from green tea in supercritical CO2: a theoretical and empirical approach

机译：绿茶中咖啡因在超临界二氧化碳中的溶解度：理论和经验方法
- 作者：Pravin Vasantrao Gadkari;Manohar Balaraman
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第12期
- Supercritical CO2 Green tea Solubility Caffeine Equation of state Redlich-Kwong;
68.Influence of Button mushroom (Agaricus bisporus) on quality and refrigerated storage stability of patties prepared from sutchi catfish (Pangasius hypophthalmus)

机译：纽扣蘑菇（双孢蘑菇）对鱼（Pangasius hypophthalmus）制肉饼的质量和冷藏存储稳定性的影响
- 作者：Prakash Chandra Nayak;C. V. Raju;I. P. Lakshmisha;Rajkumar Ratankumar Singh;Faisal Rashid Sofi
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第6期
- Sutchi catfish Patty Mushroom Quality Shelf life;
69.Stability of vitamin C in fresh and freeze-dried capsicum stored at different temperatures

机译：不同温度下新鲜和冷冻干燥的辣椒中维生素C的稳定性
- 作者：Mohammad Shafiur Rahman;Mohamed Hamed Al-Rizeiqi;Nejib Guizani;Mohammed Salom Al-Ruzaiqi;Abeer Hamed Al-Aamri;Sumaiya Zainab
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第3期
- Ascorbic acid Capsicum Food stability Vitamin C Drying;
70.Optimization of formulation of soy-cakes baked in infrared-microwave combination oven by response surface methodology

机译：响应面法优化红外-微波组合烤箱中烘烤的豆饼配方
- 作者：Özge Şakıyan
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第5期
- Soy-cake Infrared Microwave Optimization Response surface methodology;
71.Drying characteristics of paddy in an integrated dryer

机译：一体式干燥机中稻谷的干燥特性
- 作者：M. R. Manikantan;P. Barnwal;R. K. Goyal
- 期刊名称：《Journal of Food Science and Technology》 | 2014年第4期
- Paddy Integrated paddy dryer Drying models Moisture ratio;
72.Rice phytochemicals concentrated by molecular distillation process and their use as co-surfactant in water dispersion

机译：通过分子蒸馏工艺浓缩的水稻植物化学物质及其在水分散体中作为助表面活性剂的用途
- 作者：Pattong Sawadikiat;Prasert Setwipattanachai;Siree Chaiseri;Parichat Hongsprabhas
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第12期
- Distillation γ-Oryzanol Phytosterol Rice Surfactant Tocol;
73.Qualitative test for the detection of extraneous thiocyanate in milk

机译：牛奶中多余硫氰酸盐的定性检测
- 作者：Prashant Kanthale;Anil Kumar;Neelam Upadhyay;Darshan Lal;Gopal Rathod;Vivek Sharma
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第3期
- Thiocyanate Lactoperoxidase system Rapid detection Qualitative test Milk;
74.Aqueous two phase partitioning of fish proteins: partitioning studies and ATPS evaluation

机译：鱼蛋白的水相两相分配：分配研究和ATPS评估
- 作者：Viswanatha H. Nagaraja;Regupathi Iyyaswami
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第6期
- Fish proteins Aqueous two-phase system Partitioning coefficient Phase diagram;
75.The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics colour values organic acid profiles mineral compositions and sensory properties of ice creams

机译：添加白藜芦醇（Pistacia terebinthus L.）咖啡对冰淇淋的化学和物理特性颜色值有机酸谱矿物质组成和感官特性的影响
- 作者：Arzu Kavaz Yüksel;Ihsan Güngör Şat;Mehmet Yüksel
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第12期
- Ice cream Terebinth coffee Quality characteristics Organic acid Mineral;
76.Effect of grape seed powder on oxidative stability of precooked chicken nuggets during frozen storage

机译：葡萄籽粉对冷冻鸡块预煮过程中氧化稳定性的影响
- 作者：Ece Cagdas;Seher Kumcuoglu
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第5期
- Grape seed Lipid oxidation Batter coating Chicken nugget Deep-fat frying;
77.Effect of radiation and/or traditional processings on antinutrients and HCl extractability of calcium phosphorus and iron of sorghum cultivars

机译：辐射和/或传统加工方法对高粱品种钙磷和铁的抗营养成分和HCl提取率的影响
- 作者：Ismat G. Abdalla;Khogali E. Ahmed;Azhari O. Abdelbagi;Elfadil E. Babiker
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第3期
- Calcium Iron Phosphorus Irradiation HCl extractability Sorghum;
78.Potential assessment of Rumex vesicarius L. as a source of natural antioxidants and bioactive compounds

机译：Rumex vesicarius L.作为天然抗氧化剂和生物活性化合物来源的潜力评估
- 作者：Fawzia Beddou;Chahrazed Bekhechi;Riadh Ksouri;Daoudi Chabane Sari;Fawzia Atik Bekkara
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第6期
- Rumex vesicarius Pigments Phenolics Antioxidants TLC analysis;
79.Effect of maize based composite flour noodles on functional sensory nutritional and storage quality

机译：玉米复合粉条对功能感官营养和贮藏品质的影响
- 作者：D. Shobha;D. Vijayalakshmi;Puttaramnaik;K. J. Asha
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第12期
- Quality protein maize Soya protein isolate Extrusion Water holding capacity;
80.Rheology fatty acid profile and quality characteristics of nutrient enriched pizza base

机译：营养丰富的比萨饼的流变学脂肪酸谱和质量特征
- 作者：Chaitali Sen Gupta;Milind;T. Jeyarani;Jyotsna Rajiv
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第5期
- Pizza base Soy protein isolate Psyllium husk Canola oil Rheology Fatty acid profile;
81.Effect of the phytochemicals curcumin cinnamaldehyde thymol and carvacrol on the oxidative stability of corn and palm oils at frying temperatures

机译：煎炸温度下植物化学物质姜黄素肉桂醛百里酚和香芹酚对玉米和棕榈油氧化稳定性的影响
- 作者：Tuğba İnanç Horuz;Medeni Maskan
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第12期
- Active components Carvacrol Accelerated oxidation PetroOXY Frying;
82.Quality of granola prepared with dried caju-do-cerrado (Anacardium othonianum Rizz) and baru almonds (Dipteryx alata Vog)

机译：用干燥的caju-do-cerrado（拟南芥）和baru杏仁（Dipteryx alata Vog）制备的格兰诺拉麦片的品质
- 作者：Priscila Laís C. Souza;Mara R. Silva
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第3期
- Fruit Cereal products Nutritional quality Acceptability Texture;
83.Effect on oxidative stress glucose uptake level and lipid droplet content by Apigenin 7 4-dimethyl ether isolated from Piper longum L

机译：胡椒Pipe中芹菜素7、4-二甲醚对氧化应激葡萄糖摄取水平和脂质滴含量的影响
- 作者：Mahesh S. Krishna;Beena Joy;A. Sundaresan
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第6期
- Antioxidant Antidiabetic Hypolipidemic Flow cytometry Apigenin 7 4-dimethyl ether Glucose uptake;
84.Bioactive lignans from sesame (Sesamum indicum L.): evaluation of their antioxidant and antibacterial effects for food applications

机译：芝麻的生物活性木脂素（Sesamum indicum L.）：在食品中评估其抗氧化和抗菌作用
- 作者：C. Mahendra Kumar;Sridevi Annapurna Singh
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第5期
- Sesamol Sesamin Free radicals Lignans Antioxidant Antimicrobial activity;
85.Enzymo-chemical preparation physico-chemical characterization and hypolipidemic activity of granular corn bran dietary fibre

机译：玉米麸皮膳食纤维的酶化学制备理化性质和降血脂活性
- 作者：Yan Wang;Yu-Lin Zhou;Ying-Kun Cheng;Zhen-Yan Jiang;Ye Jin;Han-Si Zhang;Da Liu;Li-Rong Teng;Gui-Rong Zhang
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第3期
- Corn bran Dietary fibre Process Functional ingredient;
86.Effect of roasting conditions on the browning intensity and structural changes in jackfruit (Artocarpus hetrophyllus) seeds

机译：烘烤条件对菠萝蜜种子褐变强度和结构变化的影响
- 作者：Shakirah Azeez;Ola Lasekan;Selamat Jinap;Rabiha Sulaiman
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第12期
- Jackfruit cultivar (J31) Roasting Browning intensity Fracturability FTIR;
87.Production optimization and characterization of lactic acid by Lactobacillus delbrueckii NCIM 2025 from utilizing agro-industrial byproduct (cane molasses)

机译：利用农业工业副产物（甘蔗糖蜜）通过德氏乳杆菌NCIM 2025生产优化和表征乳酸
- 作者：Abhinay Kumar Srivastava;Abhishek Dutt Tripathi;Alok Jha;Amrita Poonia;Nitya Sharma
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第6期
- Lactobacillus delbrueckii cane molasses lactic acid FTIR response surface methodology CCRD;
88.Effect of operating parameters on mechanical expression of solvent-soaked soybean-grits

机译：操作参数对浸泡大豆豆饼机械表达的影响
- 作者：Lalan Kumar Sinha;Swarrna Haldar;Gautam Chandra Majumdar
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第5期
- Expression Extraction Fractional oil recovery (FOR) Residual oil Soybean grits;
89.Effective production of S-allyl-L-cysteine through a homogeneous reaction with activated endogenous γ-glutamyltranspeptidase in garlic (Allium Sativum)

机译：通过与激活的大蒜中内源性γ-谷氨酰转肽酶的均相反应有效生产S-烯丙基-L-半胱氨酸
- 作者：Xiaobian Xu;Yelian Miao;Jie Yu Chen;Qimei Zhang;Jining Wang
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第3期
- Garlic Soaking Homogeneous reaction S-allyl-L-cysteine γ-glutamyltranspeptidase;
90.In-vitro antioxidant and antibacterial properties of fermentatively and enzymatically prepared chicken liver protein hydrolysates

机译：发酵和酶促制备的鸡肝蛋白水解物的体外抗氧化和抗菌性能
- 作者：Ashok Kumar Chakka;Mercy Elias;R. Jini;P. Z. Sakhare;N. Bhaskar
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第12期
- Fermentation Enzymatic hydrolysis Chicken liver protein hydrolysates Antioxidant Poultry byproducts;
91.Pectinase production by Aspergillus niger using banana (Musa balbisiana) peel as substrate and its effect on clarification of banana juice

机译：黑曲霉以香蕉（Musa balbisiana）果皮为底物生产果胶酶及其对香蕉汁澄清的影响
- 作者：Sumi Barman;Nandan Sit;Laxmikant S. Badwaik;Sankar C. Deka
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第6期
- Pectinase Banana peel Aspergillus niger Banana juice Clarification;
92.Mathematical modelling of thin layer hot air drying of apricot with combined heat and power dryer

机译：热电联产干燥机杏薄层热风干燥的数学模型
- 作者：Saeed Faal;Teymor Tavakoli;Barat Ghobadian
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第5期
- Drying Modeling Apricot Combined heat and power;
93.Microencapsulation of wheat germ oil

机译：小麦胚芽油的微囊化
- 作者：Basak Yazicioglu;Serpil Sahin;Gulum Sumnu
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第6期
- Encapsulation efficiency Microencapsulation Wheat germ oil Ultrasonication;
94.Development and evaluation of honey based mango nectar

机译：蜂蜜型芒果花蜜的开发与评价
- 作者：Pooja Lakhanpal;Devina Vaidya
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第3期
- Mango pulp Mango nectar and honey HMF;
95.Development of slow release formulations of β-carotene employing amphiphilic polymers and their release kinetics study in water and different pH conditions

机译：使用两亲性聚合物开发β-胡萝卜素缓释制剂及其在水和不同pH条件下的释放动力学研究
- 作者：Braj Bhushan Singh;Najam Akhtar Shakil;Jitendra Kumar;Suresh Walia;Abhijit Kar
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第12期
- Amphiphilic copolymers Slow release formulations β-carotene Encapsulation efficiency Loading capacity Release kinetics;
96.Effect of frying temperature and time on image characterizations of pellet snacks

机译：油炸温度和时间对颗粒零食图像特征的影响
- 作者：Toktam Mohammadi Moghaddam;Maryam BahramParvar;Seyed M. A. Razavi
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第5期
- Pellet snack Frying Image analysis Color Texture;
97.Effect of coagulants on the quality of chhana and rasogolla obtained from admixture of buffalo milk and butter milk

机译：混凝剂对水牛乳和黄油乳混合制的chhana和rasogolla品质的影响
- 作者：Jitendra Kumar;V. K. Gupta;Sanjeev Kumar;Suryamani Kumar
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第3期
- Buffalo milk Sweet cream butter milk Coagulant Chhana Rasogolla;
98.A high correlation indicating for an evaluation of antioxidant activity and total phenolics content of various chilli varieties

机译：高度相关性表明可以评估各种辣椒品种的抗氧化剂活性和总酚含量
- 作者：Phitchan Sricharoen;Suchila Techawongstein;Saksit Chanthai
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第12期
- Dimethyl sulfoxide Total phenolics Antioxidant activity Microwave assisted extraction;
99.The process of producing tomato paste by ohmic heating method

机译：欧姆加热法生产番茄酱的工艺
- 作者：Mehdi Torkian Boldaji;Ali Mohammd Borghei;Babak Beheshti;Seyed Ebrahim Hosseini
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第6期
- Colour Energy consumption Electrical conductivity Ohmic heating Tomato Voltage gradient;
100.Antioxidant antibacterial and DNA protective activities of protein extracts from Ganoderma lucidum

机译：灵芝蛋白质提取物的抗氧化抗菌和DNA保护活性
- 作者：Piyawan Sa-ard;Rakrudee Sarnthima;Saranyu Khammuang;Watchara Kanchanarach
- 期刊名称：《Journal of Food Science and Technology》 | 2015年第5期
- Antioxidant Mushroom Reducing power Protein purification DNA protection;