Showing results (1-10 of 8,821) with videos related to
Sort By:
Pageof 883
Journal of Food Science|December 8, 2022
Equivalent processing for pasteurization of a pineapple juice-coconut milk blend by selected nonthermal technologiesSemanur Yildiz, Ga Young Shin, Beatriz Gonçalves Franco, et al.Journal of Food Science|December 13, 2022
The effect of dairy proteins on the oral burn of capsaicinBrigitte A Farah, John E Hayes, John N CouplandJournal of Food Science|December 13, 2022
Green synthesized TiO2 nanoparticles: Structural characterization and photoinduced antifungal activity against P. steckiiYage Xing, Xiangfeng Fan, Xuanlin Li, et al.Journal of Food Science|December 13, 2022
Effect of autoclave-cooling cycles combined pullulanase on the physicochemical and structural properties of resistant starch from black Tartary buckwheatQinglian Xu, Faying Zheng, Ping Yang, et al.Journal of Food Science|December 13, 2022
Mechanisms of the different effects of sucrose, glucose, fructose, and a glucose-fructose mixture on wheat starch gelatinization, pasting, and retrogradationTravest J Woodbury, Sarah L Pitts, Adrianna M Pilch, et al.Journal of Food Science|December 14, 2022
Use of legume flours and fiber for tailoring structure and texture of pea protein-based extruded meat alternativesDelaney Webb, Hulya Dogan, Yonghui Li, et al.Journal of Food Science|June 28, 2022
Thermal inactivation of Salmonella on chicken wings cooked in domestic convection and air fryer ovensCarmen Cano, Xinyao Wei, Cyril A Etaka, et al.Journal of Food Science|July 5, 2022
Optimizing the extrusion conditions for the production of expanded intermediate wheatgrass (Thinopyrum intermedium) productsPrince G Boakye, Akua Y Okyere, Ibilola Kougblenou, et al.Journal of Food Science|July 5, 2022
Effects of dietary vitamin E supplementation levels on growth performance, breast muscle meat quality characteristics, and fatty acid composition of geeseZhi Yang, Chen Xu, Qingyu Sun, et al.Journal of Food Science|July 5, 2022
Effect of soy protein hydrolysates incorporation on dough rheology, protein characteristic, noodle quality, and their correlationsXingfeng Guo, Xiaohong Sun, Yingying Zhang, et al.Pageof 883