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International Journal of Food Properties
Scopus
ISSN 1094-2912 · Taylor & Francis Group · 1.401 artikel di indeks
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Artikel Jurnal
Roselle-mediated green synthesis optimization and characterization
Silver nanoparticles (AgNPs) are widely recognized for their unique physicochemical and antimicrobial properties, yet conventional synthesis routes often raise environmental concerns. This study establishes a green and reproducible method for AgNP synthesis using Roselle (Hibiscus sabdariffa)…
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Artikel Jurnal
Effects of sodium lactate and Chinese liquor marination on beef quality and microbial communities during chilled storage
This study aims to determine whether sodium lactate in combination with Chinese liquor has the potential capability to produce high-quality and safe RTC beef. The changes in the quality attributes and microbial community of beef following marination methods applying 0.18% sodium lactate (S)…
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Artikel Jurnal
Effects of drying on antioxidant activity, essential oil content, and chemical compositions of Thymus kotschyanus: a phytochemical and in silico analysis
Thymus kotschyanus, a native species of Iran, has been used to produce essential oil having several pharmacological activities. To evaluate how different drying techniques influence essential oil quality, antioxidant activity, and the chemical composition of T. kotschyanus, we employed several…
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Artikel Jurnal
Physical and mechanical properties of peanut kernel from four cultivars grown in Ecuador
Equipment mismatch is a common challenge during postharvest processing of peanuts in developing regions due to limited engineering data. This study determined the physical and mechanical properties of four peanut cultivars (Rosita, Charapotó, Barriga de Sapo and Caramelo) grown in Manabí, Ecuador…
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Artikel Jurnal
Quality attributes of alkalized dark chocolate from Forastero cocoa nibs
The alkalization of cocoa is widely applied to modulate flavor, color, and acidity; however, its influence on Indonesian Forastero cocoa at the nib stage remains insufficiently characterized. This study examined the physicochemical, functional, and sensory attributes of dark chocolate produced from…
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Artikel Jurnal
Screening of dominant microbial communities and their regulatory mechanisms on tea quality transformation during pile-fermentation of Tianjian dark tea
The final quality of Tianjian dark tea strongly depends on pile-fermentation and aging. However, poorly understood microbial mechanisms have led to inconsistent quality and lengthy cycles during traditional production. This study systematically investigated microbial regulatory mechanisms and…
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Artikel Jurnal
Novel antioxidant peptide from tilapia skin: identification and structure elucidation
In recent years, a variety of antioxidant peptides have been isolated and purified from diverse food sources. These peptides have attracted significant interest due to their potential therapeutic benefits in managing cardiovascular diseases and their favorable safety profiles. In this study…
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Artikel Jurnal
Functional properties and application of salted duck egg white powder as a natural foaming agent in foam-mat dried sukiyaki sauce
Salted duck egg white (SDEW), a protein-rich byproduct from salted egg processing, was evaluated for its potential as a natural foaming agent in dried food formulations. Whole duck eggs were brined in 30% w/v salt solution for 0 to 4 weeks, then the egg whites were separated, whipped, foam-mat…
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Artikel Jurnal
Biochemical composition, nutrient content, and antioxidant capacity of leaves in cornelian cherry (Cornus mas L.)
This study aimed to characterize the antioxidant capacity, biochemical composition, nutrient content, and morphological traits of 30 Turkish cornelian cherry (Cornus mas L.) genotypes, specifically focusing on the leaves. Significant genetic variability was observed among the genotypes. Genotype…
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Artikel Jurnal
Effect of drying techniques and solvent extraction on nutritional and functional properties of Ziziphus mauritiana fruit powder
This study investigated how two drying methods (tray drying and freeze drying) combined with different solvent extractions (water, n-hexane, acetone, ethanol, and methanol) influence the nutritional composition, bioactive compounds, antioxidant activity, and functional properties of Ziziphus…
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Artikel Jurnal
HPLC-QTOF-MS-based chemical Profiling and antioxidant activity of Qatari propolis
The chemical composition of propolis (a phytochemical-rich, health-promoting bee product) varies highly with region and season, necessitating its thorough characterization. In this study, the chemical profiling of Qatari propolis (QP) was investigated using HPLC-QTOF-MS, along with its antioxidant…
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Artikel Jurnal
Prolonging the shelf life of “Sfogliatella Riccia” using modified atmosphere packaging
The classic Italian pastry known as “Sfogliatella Riccia” is typically sold in bulk and has a short shelf life of 2–3 d at room temperature. To expand the market for this widely recognized product abroad, some companies offer it as frozen raw pastry; however, this approach involves high energy…
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Artikel Jurnal
Effects of herbal broth on fermentation characteristics, metabolomic profiles, and microbial community of kimchi during storage
This study evaluated the effects of herbal broth supplementation on the fermentation behavior, microbial community, metabolite profiles, and sensory quality of kimchi during storage. Kimchi was prepared using a general broth (GK) and two herbal broths with different concentrations of medicinal…
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Artikel Jurnal
Computational evaluation of soy-derived isoflavones, polyamines, and anthocyanins as multi-target modulators in anti-aging pathways
Fermented soy foods provide bioactive isoflavones, anthocyanins, and polyamines that may influence aging-related mechanisms. To justify target and compound prioritization, we first conducted a bibliometric mapping of the recent literature linking fermented soy bioactives to aging pathways, which…
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Artikel Jurnal
Papaver rhoeas L. fruits: optimized extraction, phytochemical profiling, in vitro bioactivities, in silico ADMET and molecular docking analysis
Papaver rhoeas L. (P. rhoeas) is a medicinal plant traditionally used in Morocco; however, the bioactive potential of its fruits remains insufficiently investigated. This study aimed to characterize the phytochemical composition of P. rhoeas fruits and to evaluate their antioxidant and…
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Artikel Jurnal
Modification of functional properties of tuber flour and starch by Lactic acid bacteria fermentation
Starches and flours derived from tubers generally exhibit good gel-forming properties. However, their solubility, water-absorbing ability, and stability are limited. Notably, these functional weaknesses can be mitigated by fermentation, either spontaneous or controlled fermentation using lactic…
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Artikel Jurnal
Curcumin: structure, pharmacokinetics, extraction-purification, and multi-target cardioprotection against myocardial ischemia-reperfusion injury
Curcumin, a natural polyphenolic compound certified as a food additive by the Food and Agriculture Organization of the United Nations and listed among China’s nine permitted natural food colorants, has emerged as a research hotspot in myocardial protection in recent years due to its remarkable…
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Artikel Jurnal
Fish oil from pangasius catfish by-products: composition, quality, and bioactive fatty acid Profile
Fish oil was extracted from pangasius catfish (Pangasius hypophthalmus) by-products (skin, bones, and residual flesh adhering to bones) using wet rendering method. Subsequently, the physicochemical properties, fatty acid composition, and heavy metal content of the extracted oil were evaluated…
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Artikel Jurnal
Effects of thermal versus non-thermal microbial decontamination treatments on quality and bacterial community in prepared deboned chicken feet: a PacBio SMRT sequencing-assisted comparison
We compared the effects of thermal and non-thermal treatments on the microbial safety and quality of prepared deboned chicken feet (PDCF). Samples were subjected to high-temperature short-time pasteurization (HTST, 75°C, 30 s), low-temperature long-time pasteurization (LTLT, 62°C, 30 min)…
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Artikel Jurnal
Impact characteristics and damage mechanisms of Fritillaria ussuriensis Maxim in drum screening
During the mechanized harvesting of Fritillaria ussuriensis Maxim(FUM), collisions among mixtures in the screening stage are the primary cause of bulb damage.Damaged FUM bulbs exhibited a significant decrease in regenerative capacity when used as seeds, while their commercial value as medicinal…
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