Food and Bioprocess Technology

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Volume 12, Issue 6

June 2019

15 articles in this issue

Development of Microbial Oil Wax-Based Oleogel with Potential Application in Food Formulations
Aikaterini Papadaki
Eliane Pereira Cipolatti
Apostolis A. Koutinas
Original Paper 28 March 2019 Pages: 899 - 909
Antioxidant Activities of Hydrolysates from Abalone Viscera Using Subcritical Water-Assisted Enzymatic Hydrolysis
Peishan Zheng
Gengxin Hao
Huifeng Ren
Original Paper 29 March 2019 Pages: 910 - 918
The Effect of Low-Temperature Spray Drying with Dehumidified Air on Phenolic Compounds, Antioxidant Activity, and Aroma Compounds of Rapeseed Honey Powders
Katarzyna Samborska
Aleksandra Jedlińska
Dorota Witrowa-Rajchert
Original Paper Open access 30 March 2019 Pages: 919 - 932
Purification of Polyphenols from Green Tea Leaves and Performance Prediction Using the Blend Hollow Fiber Ultrafiltration Membrane
Mrinmoy Mondal
Sirshendu De
Original Paper 30 March 2019 Pages: 933 - 953
Milk Renneting: Study of Process Factor Influences by FT-NIR Spectroscopy and Chemometrics
Lorenzo Strani
Silvia Grassi
Federico Marini
Original Paper 30 March 2019 Pages: 954 - 963
Development of a Novel Milk Processing to Produce Yogurt with Improved Quality
Priscilla Vásquez-Mazo
Analía García Loredo
Sandra Guerrero
Original Paper 30 March 2019 Pages: 964 - 975
Improvement of Antioxidant Activity and Physical Stability of Chocolate Beverage Using Colloidal Cinnamon Nanoparticles
Dimas Rahadian Aji Muhammad
Carolina Gomez Gonzalez
Koen Dewettinck
Original Paper 30 March 2019 Pages: 976 - 989
Extruded Maize Flour as Texturizing Agent in Acid-Unheated Skim Milk Gels
Laura Román
Lara Matia-Merino
Manuel Gómez
Original Paper 30 March 2019 Pages: 990 - 999
Effect of Different Temperature and Time Combinations on Quality Characteristics of Sous-vide Cooked Goat Gluteus Medius and Biceps Femoris
Ishamri Ismail
Young-Hwa Hwang
Seon-Tea Joo
Original Paper 01 April 2019 Pages: 1000 - 1009
Pulsed Electric Field as a Means to Elevate Activity and Expression of α-Amylase in Barley (Hordeum vulgare L.) Malting
Liang Zhang
Chao-Qun Li
Jian-Ya Qian
Original Paper 05 April 2019 Pages: 1010 - 1020
In-line Application of Visible and Near-Infrared Diffuse Reflectance Spectroscopy to Identify Apple Varieties
V. Cortés
S. Cubero
P. Talens
Original Paper 09 April 2019 Pages: 1021 - 1030
Pea Protein Nanoemulsion and Nanocomplex as Carriers for Protection of Cholecalciferol (Vitamin D3)
Shanshan Jiang
Gulcin Yildiz
Hao Feng
Original Paper 13 April 2019 Pages: 1031 - 1040
Crust Formation and Microstructural Changes of Gingko Biloba Seeds During Drying
Jun-Wen Bai
Jian-Rong Cai
Xiao-Yu Tian
Original Paper 13 April 2019 Pages: 1041 - 1051
Separation of Whey Protein Aggregates by Means of Continuous Centrifugation
Nicole Haller
Ulrich Kulozik
Original Paper 16 April 2019 Pages: 1052 - 1067
Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers
Joaquín Gómez-Estaca
Tatiana Pintado
Susana Cofrades
Original Paper 17 April 2019 Pages: 1068 - 1081

Volume 12, Issue 6

Development of Microbial Oil Wax-Based Oleogel with Potential Application in Food Formulations

Antioxidant Activities of Hydrolysates from Abalone Viscera Using Subcritical Water-Assisted Enzymatic Hydrolysis

The Effect of Low-Temperature Spray Drying with Dehumidified Air on Phenolic Compounds, Antioxidant Activity, and Aroma Compounds of Rapeseed Honey Powders

Purification of Polyphenols from Green Tea Leaves and Performance Prediction Using the Blend Hollow Fiber Ultrafiltration Membrane

Milk Renneting: Study of Process Factor Influences by FT-NIR Spectroscopy and Chemometrics

Development of a Novel Milk Processing to Produce Yogurt with Improved Quality

Improvement of Antioxidant Activity and Physical Stability of Chocolate Beverage Using Colloidal Cinnamon Nanoparticles

Extruded Maize Flour as Texturizing Agent in Acid-Unheated Skim Milk Gels

Effect of Different Temperature and Time Combinations on Quality Characteristics of Sous-vide Cooked Goat Gluteus Medius and Biceps Femoris

Pulsed Electric Field as a Means to Elevate Activity and Expression of α-Amylase in Barley (Hordeum vulgare L.) Malting

In-line Application of Visible and Near-Infrared Diffuse Reflectance Spectroscopy to Identify Apple Varieties

Pea Protein Nanoemulsion and Nanocomplex as Carriers for Protection of Cholecalciferol (Vitamin D3)

Crust Formation and Microstructural Changes of Gingko Biloba Seeds During Drying

Separation of Whey Protein Aggregates by Means of Continuous Centrifugation

Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers

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