Table of Contents for Journal of the Science of Food & Agriculture
BACKGROUND: The effects of modified waxy maize starch (MWMS, 10–32.5 g kg−1) as a replacement for varying levels of oil or both oil and wheat flour (WF) on the chemical and technological...
BACKGROUND: The spoilage of fishery food has been attributed to limited types of microorganisms called specific spoilage organisms (SSO). Unlike traditional food‐preserving techniques which usually...
BACKGROUND: Citrus fruit represent an important source of vitamin C, as well as other bioactive compounds. Edible coatings have the potential to extend shelf life of citrus by providing a...
BACKGROUND: Minerals are essential for human nutrition and must be obtained from our diet. Crucifer vegetables are a good source of these nutrients. Our objectives were to determine the genetic...
BACKGROUND: The use of dietary fibre in bread products is increasing because of consumer demand for healthier products. However, an increase in dietary fibre level changes the rheological properties...
BACKGROUND: Heat treatment is the most common way to extend the shelf life of milk. However, alternative technologies such as ultraviolet (UV) light and ultrasound (US), which are non‐thermal methods...
BACKGROUND: Cowpeas stored under conditions of high temperature and high relative humidity (HTHH) develop the hard‐to‐cook (HTC) defect. Cowpeas with HTC defect require long cooking times, limiting...
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