Table of Contents for Journal of the Science of Food & Agriculture
BACKGROUND: Electrical stimulation (ES) in poultry processing is reported in the literature with varying degrees of effectiveness. Furthermore, the combined effects of ES and polyphosphate marination...
BACKGROUND: In bread‐making technology, α‐amylase activity is routinely measured with a Falling Number device to predict wheat flour quality. The aim of this study was to determine the possibility of...
BACKGROUND: Antioxidant and antimicrobial potentials of Serbian red wines produced from different international Vitis vinifera grape varieties and their correlation with contents of phenolic...
BACKGROUND: Particle‐stabilised emulsions, so‐called Pickering emulsions, are known to possess many beneficial properties, including being extremely stable. Starch granules isolated from quinoa have...
BACKGROUND: Douchi is a traditional Chinese soybean food which has been consumed for thousands years as an important protein source and flavouring ingredient. Studies have rarely been carried out to...
BACKGROUND: Aromatised green teas are widely sold and popular owing to their fragrance. In this study the antioxidant activity of six commercial green tea infusions was assessed by three...
BACKGROUND: Meat safety and nutrition are major concerns of consumers. The development of distinctive poultry production methods based on locally available natural resources is important....