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1
Enzyme synergy for the production of arabinoxylo-oligosaccharides from highly substituted arabinoxylan and evaluation of their prebiotic potential
Enzyme synergy for the production of arabinoxylo-oligosaccharides from highly substituted arabinoxylan and evaluation of their prebiotic potential
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Enzyme synergy for the production of arabinoxylo-oligosaccharides from highly substituted arabinoxylan and evaluation of their prebiotic potential

Bhattacharya, Abhishek ; Ruthes, Andrea ; Vilaplana, Francisco ; Karlsson, Eva Nordberg ; Adlecreutz, Patrick ; Stålbrand, Henrik

Food science & technology, 2020-09, Vol.131, p.109762, Article 109762 [Periódico revisado por pares]

Elsevier Ltd

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2
Encapsulation of Lactobacillus reuteri in W1/O/W2 double emulsions: Formulation, storage and in vitro gastro-intestinal digestion stability
Encapsulation of Lactobacillus reuteri in W1/O/W2 double emulsions: Formulation, storage and in vitro gastro-intestinal digestion stability
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Encapsulation of Lactobacillus reuteri in W1/O/W2 double emulsions: Formulation, storage and in vitro gastro-intestinal digestion stability

Marefati, Ali ; Pitsiladis, Anastasios ; Oscarsson, Elin ; Ilestam, Niclas ; Bergenståhl, Björn

Food science & technology, 2021-07, Vol.146, p.111423, Article 111423 [Periódico revisado por pares]

Elsevier Ltd

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3
High moisture meat analogues from hemp – The effect of co-extrusion with wheat gluten and chickpea proteins on the textural properties and sensorial attributes
High moisture meat analogues from hemp – The effect of co-extrusion with wheat gluten and chickpea proteins on the textural properties and sensorial attributes
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High moisture meat analogues from hemp – The effect of co-extrusion with wheat gluten and chickpea proteins on the textural properties and sensorial attributes

Zahari, Izalin ; Rinaldi, Simona ; Ahlstrom, Cecilia ; Östbring, Karolina ; Rayner, Marilyn ; Purhagen, Jeanette

Food science & technology, 2023-11, Vol.189, p.115494, Article 115494 [Periódico revisado por pares]

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4
In vitro gastrointestinal digestion and colonic fermentation of phenolic compounds in UV-C irradiated pineapple (Ananas comosus) snack-bars
In vitro gastrointestinal digestion and colonic fermentation of phenolic compounds in UV-C irradiated pineapple (Ananas comosus) snack-bars
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In vitro gastrointestinal digestion and colonic fermentation of phenolic compounds in UV-C irradiated pineapple (Ananas comosus) snack-bars

Del juncal-Guzmán, Diana ; Hernández-Maldonado, Luz M. ; Sánchez-Burgos, Jorge A. ; González-Aguilar, Gustavo A. ; Ruiz-Valdiviezo, Victor M. ; Tovar, Juscelino ; Sáyago-Ayerdi, Sonia G.

Food science & technology, 2021-03, Vol.138, p.110636, Article 110636 [Periódico revisado por pares]

Elsevier Ltd

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5
Effect of the addition of thermostable and non-thermostable type 2 resistant starch (RS2) in cake batters
Effect of the addition of thermostable and non-thermostable type 2 resistant starch (RS2) in cake batters
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Effect of the addition of thermostable and non-thermostable type 2 resistant starch (RS2) in cake batters

Magallanes-Cruz, Perla A. ; Bello-Pérez, Luis A. ; Agama-Acevedo, Edith ; Tovar, Juscelino ; Carmona-Garcia, Roselis

Food science & technology, 2020-01, Vol.118, p.108834, Article 108834 [Periódico revisado por pares]

Elsevier Ltd

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6
In vitro colonic fermentation of food ingredients isolated from Agave tequilana Weber var. azul applied on granola bars
In vitro colonic fermentation of food ingredients isolated from Agave tequilana Weber var. azul applied on granola bars
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In vitro colonic fermentation of food ingredients isolated from Agave tequilana Weber var. azul applied on granola bars

Zamora-Gasga, Victor Manuel ; Loarca-Piña, Guadalupe ; Vázquez-Landaverde, Pedro Alberto ; Ortiz-Basurto, Rosa Isela ; Tovar, Juscelino ; Sáyago-Ayerdi, Sonia G.

Food science & technology, 2015-03, Vol.60 (2), p.766-772 [Periódico revisado por pares]

Elsevier Ltd

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7
Influence of vacuum impregnation and pulsed electric field on the freezing temperature and ice propagation rates of spinach leaves
Influence of vacuum impregnation and pulsed electric field on the freezing temperature and ice propagation rates of spinach leaves
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Influence of vacuum impregnation and pulsed electric field on the freezing temperature and ice propagation rates of spinach leaves

Dymek, Katarzyna ; Dejmek, Petr ; Galindo, Federico Gómez ; Wisniewski, Michael

Food science & technology, 2015, Vol.64 (1), p.497-502 [Periódico revisado por pares]

Elsevier Ltd

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8
Effect of pulsed electric field on the germination of barley seeds
Effect of pulsed electric field on the germination of barley seeds
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Effect of pulsed electric field on the germination of barley seeds

Dymek, Katarzyna ; Dejmek, Petr ; Panarese, Valentina ; Vicente, António A. ; Wadsö, Lars ; Finnie, Christine ; Galindo, Federico Gómez

Food science & technology, 2012-06, Vol.47 (1), p.161-166 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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9
Rheological and structural characterization of tomato paste and its influence on the quality of ketchup
Rheological and structural characterization of tomato paste and its influence on the quality of ketchup
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Rheological and structural characterization of tomato paste and its influence on the quality of ketchup

Bayod, Elena ; Willers, Ene Pilman ; Tornberg, Eva

Food science & technology, 2008-01, Vol.41 (7), p.1289-1300 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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10
A study of the recovery of the dietary fibres from olive mill wastewater and the gelling ability of the soluble fibre fraction
A study of the recovery of the dietary fibres from olive mill wastewater and the gelling ability of the soluble fibre fraction
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A study of the recovery of the dietary fibres from olive mill wastewater and the gelling ability of the soluble fibre fraction

Galanakis, Charis M. ; Tornberg, Eva ; Gekas, Vassilis

Food science & technology, 2010, Vol.43 (7), p.1009-1017 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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