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Refinado por: Nome da Publicação: Journal of Food Science remover assunto: Color remover
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1
Phytochemicals and Antioxidant Capacities in Rice Brans of Different Color
Phytochemicals and Antioxidant Capacities in Rice Brans of Different Color
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Phytochemicals and Antioxidant Capacities in Rice Brans of Different Color

Min, Byungrok ; McClung, Anna M. ; Chen, Ming-Hsuan

Journal of food science, 2011-01, Vol.76 (1), p.C117-C126 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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2
Establishing Standards on Colors from Natural Sources
Establishing Standards on Colors from Natural Sources
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Establishing Standards on Colors from Natural Sources

Simon, James E. ; Decker, Eric A. ; Ferruzzi, Mario G. ; Giusti, M. Monica ; Mejia, Carla D. ; Goldschmidt, Mark ; Talcott, Stephen T.

Journal of food science, 2017-11, Vol.82 (11), p.2539-2553 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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3
Investigation of physicochemical, nutritional, and sensory qualities of muffins incorporated with dried brewer's spent grain flours as a source of dietary fiber and protein
Investigation of physicochemical, nutritional, and sensory qualities of muffins incorporated with dried brewer's spent grain flours as a source of dietary fiber and protein
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Investigation of physicochemical, nutritional, and sensory qualities of muffins incorporated with dried brewer's spent grain flours as a source of dietary fiber and protein

Shih, Yi‐Ting ; Wang, Wenjun ; Hasenbeck, Aimee ; Stone, Dave ; Zhao, Yanyun

Journal of food science, 2020-11, Vol.85 (11), p.3943-3953 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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4
Betalain stability and degradation--structural and chromatic aspects
Betalain stability and degradation--structural and chromatic aspects
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Betalain stability and degradation--structural and chromatic aspects

Herbach, K.M ; Stintzing, F.C ; Carle, R

Journal of food science, 2006-05, Vol.71 (4), p.R41-R50 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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5
Fruiting‐body‐base flour from an Oyster mushroom waste in the development of antioxidative chicken patty
Fruiting‐body‐base flour from an Oyster mushroom waste in the development of antioxidative chicken patty
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Fruiting‐body‐base flour from an Oyster mushroom waste in the development of antioxidative chicken patty

Wan‐Mohtar, Wan Abd Al Qadr Imad ; Halim‐Lim, Sarina Abdul ; Kamarudin, Nurul Zahidah ; Rukayadi, Yaya ; Abd Rahim, Muhamad Hafiz ; Jamaludin, Adi Ainurzaman ; Ilham, Zul

Journal of food science, 2020-10, Vol.85 (10), p.3124-3133 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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6
The effect of Vaccinium bracteatum Thunb. leaves addition on antioxidant capacity, physicochemical properties, and in vitro digestibility of rice extrudates
The effect of Vaccinium bracteatum Thunb. leaves addition on antioxidant capacity, physicochemical properties, and in vitro digestibility of rice extrudates
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The effect of Vaccinium bracteatum Thunb. leaves addition on antioxidant capacity, physicochemical properties, and in vitro digestibility of rice extrudates

Fu, Xi ; Liu, Qing ; Xu, Enbo ; Yang, Yueyue ; Zhu, Kunfu ; Jin, Zhengyu ; Jiao, Aiquan

Journal of food science, 2021-10, Vol.86 (10), p.4730-4740 [Periódico revisado por pares]

Chicago: Wiley Subscription Services, Inc

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7
Evaluation of the Ability of Eleutherine americana Crude Extract as Natural Food Additive in Cooked Pork
Evaluation of the Ability of Eleutherine americana Crude Extract as Natural Food Additive in Cooked Pork
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Evaluation of the Ability of Eleutherine americana Crude Extract as Natural Food Additive in Cooked Pork

Ifesan, B.O.T ; Siripongvutikorn, S ; Hutadilok-Towatana, N ; Voravuthikunchai, S.P

Journal of food science, 2009-09, Vol.74 (7), p.M352-M357 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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8
Production and characterization of nanofibrillated cellulose gels simultaneously exhibiting thermally stable green color and oil‐in‐water emulsion stabilizing capability from Centella asiatica
Production and characterization of nanofibrillated cellulose gels simultaneously exhibiting thermally stable green color and oil‐in‐water emulsion stabilizing capability from Centella asiatica
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Production and characterization of nanofibrillated cellulose gels simultaneously exhibiting thermally stable green color and oil‐in‐water emulsion stabilizing capability from Centella asiatica

Thiabmak, Chompunutch ; Chiewchan, Naphaporn ; Devahastin, Sakamon

Journal of food science, 2023-07, Vol.88 (7), p.3036-3048 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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9
Effect of Pretreatments and Air-Frying, a Novel Technology, on Acrylamide Generation in Fried Potatoes
Effect of Pretreatments and Air-Frying, a Novel Technology, on Acrylamide Generation in Fried Potatoes
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Effect of Pretreatments and Air-Frying, a Novel Technology, on Acrylamide Generation in Fried Potatoes

Sansano, M. ; Juan-Borrás, M. ; Escriche, I. ; Andrés, A. ; Heredia, A.

Journal of food science, 2015-05, Vol.80 (5), p.T1120-T1128 [Periódico revisado por pares]

United States: Blackwell Publishing Ltd

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10
Stability, kinetics, and application study of phycobiliprotein pigments extracted from red algae Gracilaria gracilis
Stability, kinetics, and application study of phycobiliprotein pigments extracted from red algae Gracilaria gracilis
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Stability, kinetics, and application study of phycobiliprotein pigments extracted from red algae Gracilaria gracilis

Pereira, Tatiana ; Barroso, Sónia ; Mendes, Susana ; Gil, Maria M.

Journal of food science, 2020-10, Vol.85 (10), p.3400-3405 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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