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food science & technology (17) 17
chitosan (6) 6
lipids (6) 6
storage (6) 6
analysis (5) 5
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oxidation (5) 5
vacuum (5) 5
acetic-acid (4) 4
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lipide (4) 4
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shrimp (4) 4
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acetic acid (3) 3
acid (3) 3
animals (3) 3
chitin (3) 3
edible films (3) 3
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food (3) 3
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antibacterial activity (2) 2
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antioxidant activity (2) 2
antioxidants (2) 2
bacteria (2) 2
channel catfish (2) 2
cheese (2) 2
cold storage (2) 2
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enzymes (2) 2
fatty acids (2) 2
fermentation (2) 2
humans (2) 2
ictalurus punctatus (2) 2
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LWT, ISSN 0023-6438, 10/2018, Volume 96, pp. 642 - 647
The effects of different protective agents, high maize starch (HM), maltodextrin (MD), and gum arabic (GA) on the viability of Lactobacillus acidophilus after... 
Spray drying | Probiotics | Gum arabic | Maltodextrin | L. acidophilus | DRYING PROCESSES | FOOD SCIENCE & TECHNOLOGY | CELL-SURVIVAL | PHYSICOCHEMICAL PROPERTIES | PROBIOTIC CULTURES | CARRIER SYSTEMS | PRODUCTION EFFICIENCY | WALL MATERIALS | LACTIC-ACID BACTERIA | SPRAY | STORAGE STABILITY
Journal Article
Journal Article
LWT, ISSN 0023-6438, 05/2019, Volume 105, pp. 393 - 399
The objective of this study was to assess the performance of fermentation media containing egg white hydrolysates (EWH) and/or dried egg white (DEW) with... 
Media | Probiotics | Egg white hydrolysates | Lactic acid | Growth kinetics | ANTIOXIDANT ACTIVITY | BACTERIA | FOOD SCIENCE & TECHNOLOGY | VIABILITY | PEPTIDE UTILIZATION | FUNCTIONAL-PROPERTIES | LACTOCOCCUS-LACTIS | MILK
Journal Article
LWT, ISSN 0023-6438, 11/2018, Volume 97, pp. 144 - 150
Probiotics are commonly added to dairy foods, but due to intolerances and allergies associated with dairy consumption there has been a growing interest in... 
Probiotics | Storage | Fermentation | Apple juice | Viability | Simulated gastrointestinal conditions | SURVIVAL | SYSTEM | BACTERIA | RHAMNOSUS | GASTROINTESTINAL CONDITIONS | FOOD SCIENCE & TECHNOLOGY | MICROENCAPSULATION | YOGURT
Journal Article
Food Control, ISSN 0956-7135, 03/2018, Volume 85, pp. 453 - 458
The objectives of this study were to produce water-soluble chitosan (WSC) powder and to evaluate the effect of WSC on the survival of Listeria innocua... 
Water-soluble chitosan | Chitosan | Shrimp | Listeria innocua | SYSTEM | STATES | OLIGOSACCHARIDES | MEMBRANE | FOOD SCIENCE & TECHNOLOGY | ANTIBACTERIAL ACTIVITY | BIOREACTOR | DERIVATIVES | EMULSIONS | Microbiota (Symbiotic organisms) | Listeria | Enzymes
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 12/2016, Volume 74, pp. 571 - 579
Water-soluble chitosan produced using chitosanase enzyme was characterized and then applied to shrimp through vacuum tumbling. Untreated shrimp meat and shrimp... 
Particle penetration | Frozen storage | Vacuum tumbling | SYSTEM | FOOD SCIENCE & TECHNOLOGY | DIFFERENT MOLECULAR-WEIGHTS | OLIGOMERS | NANOPARTICLES | TEMPERATURE | VACUUM OSMOTIC DEHYDRATION | EDIBLE FILMS | GLAZING MATERIAL | FROZEN SHRIMP | ANTIMICROBIAL ACTIVITY | Water | Enzymes | Acetic acid | Organic acids
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 01/2017, Volume 75, pp. 114 - 123
A chitosan-sodium tripolyphosphate (CH-TPP) nanoparticle solution was developed and applied to shrimp through vacuum tumbling, and the quality characteristics... 
Nanoparticles | Vacuum tumbling | Chitosan | Shrimp | Freezing | FOOD SCIENCE & TECHNOLOGY | ACETIC-ACID | MEAT | COMBINATIONS | TEMPERATURE | SHELF-LIFE | EDIBLE FILMS | GLAZING MATERIAL | COATINGS | CHITIN | ABSORPTION | Acetic acid | Analysis | Sodium tripolyphosphate | Organic acids
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 01/2017, Volume 75, pp. 386 - 392
Rice is typically stored in the form of whole kernel (rough rice with husk) to minimize quality changes, although storage of milled rice is more convenient and... 
Storage temperature | Cooking | Quality parameters | Milling | Rice | ATTRIBUTES | BRAN | MOISTURE-CONTENT | GRAIN | THERMAL-PROPERTIES | FOOD SCIENCE & TECHNOLOGY | GELATINIZATION | Developing countries | Mechanical engineering | Analysis | Quality management
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 01/2015, Volume 60, Issue 1, pp. 563 - 570
Blueberries have received considerable attention due to their content of health promoting compounds such as polyphenols and anthocyanins. Thermal processing is... 
Anthocyanin | Ultrasonication | Blueberry juice | STORAGE | FOOD SCIENCE & TECHNOLOGY | ANTHOCYANINS | ASCORBIC-ACID | ANTIOXIDANT CAPACITY | INACTIVATION | MICROORGANISMS | IMPACT | COLOR | QUALITY PARAMETERS | DEGRADATION | Antioxidants | Analysis | Polyphenols | Chromophores | Chemical properties | Fruit juices
Journal Article
LWT, ISSN 0023-6438, 04/2018, Volume 90, pp. 277 - 282
The aim of this study was to evaluate the effect of chitosan application method on refrigerated catfish fillet quality. Chitosan solution was prepared by... 
Vacuum tumbling | Shelf life | Chitosan | Ictalurus punctatus | Spraying | Dipping | STORAGE | CHANNEL CATFISH | ACID | SODIUM-ACETATE | FOOD SCIENCE & TECHNOLOGY | NANOPARTICLES | GLAZING MATERIAL | ENHANCEMENT | CHITIN | FROZEN
Journal Article