LWT - Food Science and Technology

Chemical characterization and use of artichoke parts for protection from oxidative stress in canola oil

Wet-milling of wheat flour: industrial processes and small-scale test methods

Effect of corona discharge plasma jet treatment on the degradation of aflatoxin B1 on glass slides and in spiked food commodities

Determination of the Glass Transition Temperature of Food Polymers Using Low Field NMR

Delignification and fruit juice clarification properties of alginate-chitosan-immobilized ligninolytic cocktail

Dairy processing: improving quality

D- and Z-values of microflora in tuna mince during moist- and dry-heating

Comparison of the contents of the main antioxidant compounds and the antioxidant activity of white grapefruit and his new hybrid

Comparative study on utilization of micro and nano sized starch particles for encapsulation of camel milk derived probiotics (Pediococcus acidolactici)

Comparative impact of thermal and high isostatic pressure inactivation of gram-negative microorganisms on the endotoxic potential of reconstituted powder milk

Color improvement by titanium dioxide and its effect on gelation and texture of proteins recovered from whole fish using isoelectric solubilization/precipitation

Co-encapsulation of probiotics with prebiotics on alginate matrix and its effect on viability in simulated gastric environment