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There are 2482 results for: content related to: Synthesis and Characterization of Nano-Encapsulated Black Pepper Oleoresin using Hydroxypropyl Beta-Cyclodextrin for Antioxidant and Antimicrobial Applications

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    Modeling of the Temperature Effect on Oxygen Absorption by Iron-Based Oxygen Scavengers

    Journal of Food Science

    Volume 81, Issue 1, January 2016, Pages: E76–E85, Vladimir A. Polyakov and Joseph Miltz

    Article first published online : 9 DEC 2015, DOI: 10.1111/1750-3841.13148

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    Crystallization in Lactose Refining—A Review

    Journal of Food Science

    Volume 79, Issue 3, March 2014, Pages: R257–R272, Shin Yee Wong and Richard W. Hartel

    Article first published online : 12 FEB 2014, DOI: 10.1111/1750-3841.12349

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    Unlocking Potentials of Microwaves for Food Safety and Quality

    Journal of Food Science

    Volume 80, Issue 8, August 2015, Pages: E1776–E1793, Juming Tang

    Article first published online : 4 AUG 2015, DOI: 10.1111/1750-3841.12959

  4. Transport Mechanisms and Quality Changes During Frying of Chicken Nuggets—Hybrid Mixture Theory Based Modeling and Experimental Verification

    Journal of Food Science

    Volume 80, Issue 12, December 2015, Pages: E2759–E2773, Harkirat S. Bansal, Pawan S. Takhar, Christine Z. Alvarado and Leslie D. Thompson

    Article first published online : 28 OCT 2015, DOI: 10.1111/1750-3841.13082

  5. Classification of Sunflower Oil Blends Stabilized by Oleoresin Rosemary (Rosmarinus officinalis L.) Using Multivariate Kinetic Approach

    Journal of Food Science

    Volume 80, Issue 8, August 2015, Pages: E1746–E1754, Rohit Upadhyay and Hari Niwas Mishra

    Article first published online : 3 JUL 2015, DOI: 10.1111/1750-3841.12966

  6. The Impact of Iron on the Bleaching Efficacy of Hydrogen Peroxide in Liquid Whey Systems

    Journal of Food Science

    Volume 78, Issue 2, February 2013, Pages: R129–R137, Suzanne M. Jervis and MaryAnne Drake

    Article first published online : 18 JAN 2013, DOI: 10.1111/1750-3841.12039

  7. Solubility of Fructose in Water–Ethanol and Water–Methanol Mixtures by Using H-Bonding Models

    Journal of Food Science

    Volume 79, Issue 5, May 2014, Pages: E839–E848, Tahereh Alavi, Gholamreza Pazuki and Ahmadreza Raisi

    Article first published online : 22 APR 2014, DOI: 10.1111/1750-3841.12441

  8. Thermooxidative Stability of Fennel Oleoresin Microencapsulated in Blended Biopolymer Agents

    Journal of Food Science

    Volume 79, Issue 6, June 2014, Pages: C1091–C1099, Charikleia Chranioti and Constantina Tzia

    Article first published online : 28 APR 2014, DOI: 10.1111/1750-3841.12474

  9. Mathematical Modeling and Microbiological Verification of Ohmic Heating of a Multicomponent Mixture of Particles in a Continuous Flow Ohmic Heater System with Electric Field Parallel to Flow

    Journal of Food Science

    Volume 78, Issue 11, November 2013, Pages: E1721–E1734, Pitiya Kamonpatana, Hussein M. H. Mohamed, Mykola Shynkaryk, Brian Heskitt, Ahmed E. Yousef and Sudhir K. Sastry

    Article first published online : 19 NOV 2013, DOI: 10.1111/1750-3841.12287

  10. Physicochemical Properties of Microencapsulated ω-3 Salmon Oil with Egg White Powder

    Journal of Food Science

    Kevin Mis Solval, J. David Bankston, Peter J. Bechtel and Subramaniam Sathivel

    Article first published online : 11 FEB 2016, DOI: 10.1111/1750-3841.13228

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    Modeling the Fate of Escherichia coli O157:H7 and Salmonella enterica in the Agricultural Environment: Current Perspective

    Journal of Food Science

    Volume 79, Issue 4, April 2014, Pages: R421–R427, Duncan Ongeng, Leticia U. Haberbeck, Gianluigi Mauriello, Jaak Ryckeboer, Dirk Springael and Annemie H. Geeraerd

    Article first published online : 25 MAR 2014, DOI: 10.1111/1750-3841.12392

  12. A Survey of Nitrate and Nitrite Concentrations in Conventional and Organic-Labeled Raw Vegetables at Retail

    Journal of Food Science

    Volume 80, Issue 5, May 2015, Pages: C942–C949, Maryuri T. Nuñez de González, Wesley N. Osburn, Margaret D. Hardin, Michael Longnecker, Harsha K. Garg, Nathan S. Bryan and Jimmy T. Keeton

    Article first published online : 7 APR 2015, DOI: 10.1111/1750-3841.12858

  13. Release Kinetic in Yogurt from Gallic Acid Microparticles with Chemically Modified Inulin

    Journal of Food Science

    Volume 80, Issue 10, October 2015, Pages: C2147–C2152, Paula García, Cristina Vergara and Paz Robert

    Article first published online : 25 AUG 2015, DOI: 10.1111/1750-3841.13001

  14. Mitochondrial DNA Fragmentation as a Molecular Tool to Monitor Thermal Processing of Plant-Derived, Low-Acid Foods, and Biomaterials

    Journal of Food Science

    Volume 80, Issue 8, August 2015, Pages: M1804–M1814, Jane M. Caldwell, Ilenys M. Pérez-Díaz, KP Sandeep, Josip Simunovic, Keith Harris, Jason A. Osborne and Hosni M. Hassan

    Article first published online : 31 JUL 2015, DOI: 10.1111/1750-3841.12937

  15. Evaluation of Yogurt Microstructure Using Confocal Laser Scanning Microscopy and Image Analysis

    Journal of Food Science

    Volume 80, Issue 6, June 2015, Pages: E1218–E1228, Jacob L. Skytte, Ovidiu Ghita, Paul F. Whelan, Ulf Andersen, Flemming Møller, Anders B. Dahl and Rasmus Larsen

    Article first published online : 8 MAY 2015, DOI: 10.1111/1750-3841.12885

  16. Carotenoids Concentration of Gac (Momordica cochinchinensis Spreng.) Fruit Oil Using Cross-Flow Filtration Technology

    Journal of Food Science

    Volume 79, Issue 11, November 2014, Pages: E2222–E2231, Huỳnh Cang Mai, Vinh Truong and Frédéric Debaste

    Article first published online : 3 NOV 2014, DOI: 10.1111/1750-3841.12661

  17. Heat and Mass Transport during Microwave Heating of Mashed Potato in Domestic Oven—Model Development, Validation, and Sensitivity Analysis

    Journal of Food Science

    Volume 79, Issue 10, October 2014, Pages: E1991–E2004, Jiajia Chen, Krishnamoorthy Pitchai, Sohan Birla, Mehrdad Negahban, David Jones and Jeyamkondan Subbiah

    Article first published online : 15 SEP 2014, DOI: 10.1111/1750-3841.12636

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    Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation

    Journal of Food Science

    Volume 79, Issue 7, July 2014, Pages: R1231–R1249, Phakawat Tongnuanchan and Soottawat Benjakul

    Article first published online : 2 JUN 2014, DOI: 10.1111/1750-3841.12492

  19. Viscoelastic Properties of Soft Materials on a Basis of Starch Mixtures

    Journal of Food Science

    Volume 79, Issue 5, May 2014, Pages: E849–E858, Magdalena Orczykowska and Marek Dziubiński

    Article first published online : 8 APR 2014, DOI: 10.1111/1750-3841.12445

  20. Using Numerical Analysis to Develop and Evaluate the Method of High Temperature Sous-Vide to Soften Carrot Texture in Different-Sized Packages

    Journal of Food Science

    Volume 79, Issue 4, April 2014, Pages: E546–E561, Yoon-Ki Hong, Joo-Tae Uhm and Won Byong Yoon

    Article first published online : 1 APR 2014, DOI: 10.1111/1750-3841.12427