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351 Newest Publications in journal of food quality


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Fortification of Commercial Nixtamalized Maize (Zea mays L.) with Common Bean (Phaseolus vulgaris L.) Increased the Nutritional and Nutraceutical Content of Tortillas without Modifying Sensory Properties

28-Dec-2016 | Daniela Treviño‐Mejía, Diego A. Luna‐Vital, Marcela Gaytán‐Martínez, Sandra Mendoza, Guadalupe Loarca‐Piña, Journal of Food Quality, 2016

Abstract Common beans have been used to fortify maize tortillas increasing nutritional properties but affecting sensorial properties. The aim of this study was to evaluate the physicochemical and nutraceutical composition; and acceptability of tortillas formulated with maize and common bean. ...


Effects of Soybean Processing and Packaging on the Quality of Commonly Consumed Local Delicacy Tempe

28-Dec-2016 | Vicknesha Santhirasegaram, Dominic Soloman George, Kelvin Kiran Anthony, Hasvinder Kaur Baldev Singh, Nadiah Mohd Sa ..., Journal of Food Quality, 2016

Abstract Tempe is a processed food, produced by fermenting soybeans with fungus Rhizopus oligosporus. In this study, the effects of soybean processing (soaking, cooking and fermentation) and packaging (food grade wrapping paper, polyethylene bags and low density polyethylene cling wrap) on ...


Optimization of Thermoultrasound Conditions for the Processing of A Prickly Pear Juice Blend (Opuntia Ficus Indica) Using Response Surface Methodology

28-Dec-2016 | Nelly Del Socorro Cruz‐Cansino, Nadia Isabel Montiel‐Columna, Patricia Guadalupe Bautista‐Velueta, María Rosalba Pér ..., Journal of Food Quality, 2016

Abstract The aim of this study was to determine the optimal conditions for thermoultrasound treatment of a prickly pear juice blend (two varieties) using response surface methodology. The effect of two independent variables: temperature (40–50C) and time (15–25min) on the physicochemical, ...


Chemical Profiling of Different Types of Soy Sauce and the Relationship with its Sensory Attributes

28-Dec-2016 | Alam Shah Syifaa, Selamat Jinap, Maimunah Sanny, Alfi Khatib, Journal of Food Quality, 2016

Abstract Four types of soy sauce which are widely consumed and commercially available in Southeast Asia, namely sweet, salty, light and dark soy sauce were discriminated. A comprehensive chemical profiling such as sodium chloride, sugars, organic acids, total nitrogen and free amino acids ...


Comparison of Various RGB Image Features for Nondestructive Prediction of Ripening Quality of “Alphonso” Mangoes for Easy Adoptability in Machine Vision Applications: A Multivariate Approach

28-Dec-2016 | V. Eyarkai Nambi, K. Thangavel, S. Shahir, V. Thirupathi, Journal of Food Quality, 2016

Abstract A study was conducted to predict ripening quality in mangoes using RGB images. Mature “Alphonso” mangoes were selected for experiments. During ripening, random samples were chosen at 24‐h interval for imaging and quality analysis. Hierarchical clustering method was employed to ...


Amino Acid Improving and Physical Qualities of Extruded Corn Snacks Using Flours Made from Jerusalem Artichoke (Helianthus tuberosus), Amaranth (Amaranthus cruentus L.) and Pumpkin (Cucurbita maxima L.)

28-Dec-2016 | Anna Peksa, Agnieszka Kita, Elvyra Jariene, Honorata Danilcenko, Artur Gryszkin, Adam Figiel, Jurgita Kulaitiene, Ju ..., Journal of Food Quality, 2016

Abstract The effectiveness of supplementation with 5, 10 and 15% of flours made from Jerusalem artichoke roots (JAF), amaranth seeds (AF) and pumpkin tissue (PF) on the physical properties of corn‐based snacks and the improvement of their amino acids (aa) composition was studied. No higher ...


A Comparative Study on the Quality of the Main and Ratoon Rice Crops

28-Dec-2016 | Mohammad Reza Alizadeh, Fatemeh Habibi, Journal of Food Quality, 2016

Abstract Physical, milling and cooking attributes of the main and ratoon crops in three rice cultivars, namely Hashemi, Alikazemi and Tarom, were compared in a factorial layout based on randomized complete block design in five replications. The results revealed that for each tested cultivar, ...


Carrot Flour from Minimally Processed Residue as Substitute of β‐Carotene Commercial in Dry Pasta Prepared with Common Wheat (Triticum aestivum)

28-Dec-2016 | Anne Porto Dalla Costa, Roberta Cruz Silveira Thys, Alessandro De Oliveira Rios, Simone Hickmann Flôres, Journal of Food Quality, 2016

Abstract The objective of this study was to evaluate the addition of carrot processing waste as a vegetable flour for the technological, sensorial and nutritional improvement the dried pasta and replace the additives currently used in pastas prepared exclusively with common wheat (Triticum ...


High Pressure Microfluidization of Agro by‐product to Functionalized Dietary Fiber and Evaluation as a Novel Bakery Ingredient

28-Dec-2016 | Elif Yildiz, Ilkem Demirkesen, Behic Mert, Journal of Food Quality, 2016

Abstract Functionalization through microfluidization was applied as a prospective method for the production of fibrous structures from hazelnut skin, and which was used as a novel ingredient in a model low water activity bakery product. Although hazelnut skin was used in this study, other ...


Utilization of Heat‐Moisture Treated Proso Millet Flour in Production of Gluten‐Free Pound Cake

28-Dec-2016 | Bahareh Fathi, Mehran Aalami, Mahdi Kashaninejad, Alireza Sadeghi Mahoonak, Journal of Food Quality, 2016

Abstract Effect of heat‐moisture treatment of proso millet flour on the quality of gluten‐free cake was investigated. Millet flour was treated with two different moisture contents (20% and 30%) at two temperatures (100C and 120C), and then different amounts (0–100%) of treated flours were ...


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