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Publication : international journal of food properties

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Academic Journal

Multi-indicator analytical study of 18 trace elements and fat in 5 beans based on entropy analysis (EA) and gray pattern recognition (GPR).

Authors : Zhou, Libing¹ (AUTHOR) ; Hou, Shoufang¹ (AUTHOR)

Subjects: *HEAT of combustion; *MUNG bean; *GRAVIMETRIC analysis

Source: International Journal of Food Properties. 2024, Vol. 27 Issue 1, p616-631. 16p.

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Academic Journal

Use of chromatographic-based techniques and chemometrics for halal authentication of food products: A review.

Authors : Nurani, Laela Hayu¹ (AUTHOR); Riswanto, Florentinus Dika Octa^2,3 (AUTHOR); Windarsih, Anjar⁴ (AUTHOR)

Subjects: *HALAL food; *CHEMOMETRICS; *PRODUCT reviews

Source: International Journal of Food Properties. 2022, Vol. 25 Issue 1, p1399-1416. 18p.

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Academic Journal

Polyphenols and their benefits: A review.

Authors : Rasouli, Hassan¹ (AUTHOR); Farzaei, Mohammad Hosein² (AUTHOR); Khodarahmi, Reza^1,3 (AUTHOR)

Subjects: *PHENOL content of food; *POLYPHENOLS; *GLYCOSIDES

Source: International Journal of Food Properties. 2017 Supplement, Vol. 20, p1700-1741. 42p. 5 Color Photographs, 10 Diagrams, 4 Charts, 5 Graphs.

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Academic Journal

Research on the physicochemical and digestive properties of Pleurotus eryngii protein.

Authors : Shi, Rui-jie¹; Chen, Zhen-jia¹; Fan, Wei-xin²

Subjects: *PLEUROTUS; *DIGESTION; *VISCOSITY

Source: International Journal of Food Properties. 2018, Vol. 21 Issue 1, p2785-2806. 22p. 1 Diagram, 8 Charts, 12 Graphs.

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Academic Journal

Effects of different Wx alleles on amylopectin molecular structure and enzymatic hydrolysis properties of rice starch.

Authors : Teng, Bin¹; Zhang, Chen²; Zhang, Ying¹

Subjects: *RICE starch; *MOLECULAR structure; *HYDROLYSIS

Source: International Journal of Food Properties. 2018, Vol. 21 Issue 1, p2772-2784. 13p. 5 Charts, 3 Graphs.

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Academic Journal

Physicochemical, taste, and functional changes during the enhanced fermentation of low-salt Sufu paste, a Chinese fermented soybean food.

Authors : Xie, Chunzhi^1,2; Zeng, Haiying¹; Qin, Likang^1,3

Subjects: *SOYBEAN; *FERMENTED foods; *FOOD composition

Source: International Journal of Food Properties. 2018, Vol. 21 Issue 1, p2714-2729. 16p. 1 Diagram, 2 Charts, 5 Graphs.

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Academic Journal

Classification of Southern Tunisian honeys based on their physicochemical and textural properties.

Authors : Boussaid, Amel¹; Chouaibi, Moncef^1,2 ; Attouchi, Samar¹

Subjects: *HONEY composition; *FOOD texture; *RHEOLOGY

Source: International Journal of Food Properties. 2018, Vol. 21 Issue 1, p2590-2609. 20p. 6 Charts, 7 Graphs.

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Academic Journal

Influence of UV and X-ray radiations on oxidative stability of soybean oil formulated with neroli oil as a natural antioxidant.

Authors : Golmakani, Mohammad-Taghi¹ ; Tahsiri, Zahra¹; Alavi, Nasireh¹

Subjects: *SOY oil; *OXIDATION; *ANTIOXIDANTS

Source: International Journal of Food Properties. 2018, Vol. 21 Issue 1, p2660-2670. 11p. 2 Charts, 3 Graphs.

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Academic Journal

Dough mixing properties and white pita bread sensory characteristics as affected by salt reduction.

Authors : Georges, Camille¹; Daroub, Hamza¹; Toufeili, Imad¹

Subjects: *BREAD; *DOUGH; *SENSORY evaluation

Source: International Journal of Food Properties. 2018, Vol. 21 Issue 1, p2578-2589. 12p. 4 Charts, 3 Graphs.

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Academic Journal

Standardization and determination of marker compounds characterizing mature silkworm (Bombyx mori) powder.

Authors : Lee, Ye-rin¹; Hwang, Se-hee²; Lee, Jin-hee¹

Subjects: *SILKWORMS; *FUNCTIONAL foods; *AMINO acid sequence

Source: International Journal of Food Properties. 2018, Vol. 21 Issue 1, p1811-1819. 9p. 1 Diagram, 4 Charts, 2 Graphs.

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نتائج البحث

فلترة النتائج

Multi-indicator analytical study of 18 trace elements and fat in 5 beans based on entropy analysis (EA) and gray pattern recognition (GPR).

Use of chromatographic-based techniques and chemometrics for halal authentication of food products: A review.

Polyphenols and their benefits: A review.

Research on the physicochemical and digestive properties of Pleurotus eryngii protein.

Effects of different Wx alleles on amylopectin molecular structure and enzymatic hydrolysis properties of rice starch.

Physicochemical, taste, and functional changes during the enhanced fermentation of low-salt Sufu paste, a Chinese fermented soybean food.

Classification of Southern Tunisian honeys based on their physicochemical and textural properties.

Influence of UV and X-ray radiations on oxidative stability of soybean oil formulated with neroli oil as a natural antioxidant.

Dough mixing properties and white pita bread sensory characteristics as affected by salt reduction.

Standardization and determination of marker compounds characterizing mature silkworm (Bombyx mori) powder.

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