期刊： FOOD AND BIOPROCESS TECHNOLOGY, 2022; 15 (1)
This study aimed to develop the extraction method of protein from edible oil for rapid detection. Firstly, aqueous biphasic systems (ABS) based on six......
期刊： FOOD AND BIOPROCESS TECHNOLOGY, 2022; 15 (12)
The conformational properties of hydrolysates derived from brewer's spent grain protein (BSGP) pretreatment with and without ultrasound were investiga......
期刊： FOOD AND BIOPROCESS TECHNOLOGY, 2022; 15 (3)
Foodborne pathogens can cause serious food safety problems. Therefore, developing fast, sensitive, and economic strategies for the determination of fo......
期刊： FOOD AND BIOPROCESS TECHNOLOGY, 2022; 15 (10)
Spectroscopy coupled with deep learning is widely studied for powdered food materials authentication, such as quality ranking and powder identificatio......
期刊： FOOD AND BIOPROCESS TECHNOLOGY, 2022; 15 (11)
The enhancement behaviors of polyvinyl alcohol/hydroxypropyl methyl cellulose/roselle anthocyanin (PHR) film on sensory and physico-chemical propertie......
期刊： FOOD AND BIOPROCESS TECHNOLOGY, 2022; 15 (6)
The effect of infrared pre-dehydration combined with magnetic field freezing on beef freezing efficiency and thawed product quality was investigated. ......
期刊： FOOD AND BIOPROCESS TECHNOLOGY, 2022; 15 (9)
Transcriptomics was carried out to analyze the molecular mechanisms of browning that occurred in morels at the storage conditions of 20 degrees C and ......
期刊： FOOD AND BIOPROCESS TECHNOLOGY, 2022; 15 (6)
Poly(butylene adipate-co-terephthalate)/poly(butylene succinate) (PBAT/PBS) films containing polyethylene oxide (PEO) in different proportions were de......
期刊： FOOD AND BIOPROCESS TECHNOLOGY, 2022; 15 (1)
Red ginseng (RG) is mainly divided into Chinese red ginseng (CRG), American red ginseng (ARG), and Korean red ginseng (KRG). The three red ginsengs ex......
期刊： FOOD AND BIOPROCESS TECHNOLOGY, 2022; 15 (1)
Electrospray (ES) technology is a novel non-thermal microbial inactivation method used in fruit wines. Long-term storage of commercial raspberry wine ......
期刊： FOOD AND BIOPROCESS TECHNOLOGY, 2022; 15 (6)
Glycine betaine (GB) treatment is considered effective in preventing low ester production in cold-stored 'Nanguo' pears (Pyrus ussuriensis Maxim.). He......
期刊： FOOD AND BIOPROCESS TECHNOLOGY, 2022; 15 (8)
Non-uniform heating of RF energy is the main obstacle for its large-scale application in blanching. In this study, we proposed a new blanching method:......
期刊： FOOD AND BIOPROCESS TECHNOLOGY, 2022; 15 (12)
Biodegradable materials have attracted considerable attention to be applied in maintaining food quality and safety due to their ability of a sustained......
期刊： FOOD AND BIOPROCESS TECHNOLOGY, 2022; 15 (6)
This research involved the formation of volatile flavor compounds due to the combined effect of enzymatically hydrolyzed milk fat and glutamic acid-ga......
期刊： FOOD AND BIOPROCESS TECHNOLOGY, 2022; 15 (12)
The impact of red and blue light-emitting diodes (LEDs) irradiation on the sugar metabolism and gamma-aminobutyric acid in postharvest table grapes st......
