TY  - JOUR
AU  - Blanco-Lizarazo, Carla Maria
AU  - Sierra-Cadavid, Andrea
AU  - Ospina-E, Juan Camilo
TI  - Multivariate analysis for understanding spoilage in cooked Turkey ham
JF  - INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
J2  - INT J FOOD SCI TECH
PY  - 2024
PG  - 14
SN  - 0950-5423
DO  - 10.1111/ijfs.17429
UR  - https://m2.mtmt.hu/api/publication/35324196
ID  - 35324196
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Nalbone, Luca
AU  - Forgia, Salvatore
AU  - Ziino, Graziella
AU  - Sorrentino, Giorgia
AU  - Giarratana, Filippo
AU  - Giuffrida, Alessandro
TI  - Heat resistance of Listeria monocytogenes persistent cells following osmotic stress in cooked pork sausages
JF  - INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
J2  - INT J FOOD SCI TECH
PY  - 2024
PG  - 9
SN  - 0950-5423
DO  - 10.1111/ijfs.17497
UR  - https://m2.mtmt.hu/api/publication/35324151
ID  - 35324151
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Abdul Wahab, Nurdamia Qaisara
AU  - Pangestika, Leonie Margaretha Widya
AU  - Ismail‐Fitry, Mohammad Rashedi
TI  - Partial incorporation of black jelly mushroom ( Auricularia polytricha ) as a plant‐based ingredient in the production of hybrid patties using meat from different species
JF  - INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
J2  - INT J FOOD SCI TECH
PY  - 2024
SN  - 0950-5423
DO  - 10.1111/ijfs.17516
UR  - https://m2.mtmt.hu/api/publication/35319759
ID  - 35319759
AB  - The impact of meat replacement with black jelly mushrooms as a means to produce hybrid patties using meat from different species (chicken‐MCP, beef‐MBP, mutton‐MMP and buffalo‐MBOP) was investigated. For this purpose, 50% of the meat was replaced with black jelly mushrooms. A patty with 100% mushroom (CMP) was observed as a control. Proximate composition, water holding capacity (WHC), cooking yield, shrinkage, pH, gel strength, colour, texture, microstructure and sensory acceptance of the patties were analysed. MBP had the highest WHC (88.51%) and gel strength (24.89 N) compared to other patties ( P  < 0.05). MBP exhibited a less compact and dense structure compared to other patties. Simultaneously, it is characterised as the least in hardness but the highest in chewiness and cohesiveness. The sensory evaluation highlights MBP as the most preferred, particularly for texture. In conclusion, black jelly mushrooms are suitable to be mixed with beef to produce alternative patties.
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Mehta, Annu
AU  - Serventi, Luca
AU  - Kumar, Lokesh
AU  - Morton, James D.
AU  - Torrico, Damir D.
TI  - Packaging, perception, and acceptability: a comprehensive exploration of extrinsic attributes and consumer behaviours in novel food product systems
JF  - INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
J2  - INT J FOOD SCI TECH
PY  - 2024
PG  - 21
SN  - 0950-5423
DO  - 10.1111/ijfs.17463
UR  - https://m2.mtmt.hu/api/publication/35317705
ID  - 35317705
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Gorman, Mackenzie
AU  - Stright, Allison
AU  - Baxter, Laura
AU  - Moss, Rachael
AU  - McSweeney, Matthew B.
TI  - An analysis of consumer perception, emotional responses, and beliefs about mead
JF  - INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
J2  - INT J FOOD SCI TECH
PY  - 2024
PG  - 10
SN  - 0950-5423
DO  - 10.1111/ijfs.17483
UR  - https://m2.mtmt.hu/api/publication/35316819
ID  - 35316819
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Yeom, Seo‐Joon
AU  - Kim, Sang‐Su
AU  - Yoon, Ki‐Nam
AU  - Cho, Min‐Ji
AU  - Song, Beom‐Seok
AU  - Park, Jong‐Heum
AU  - Kim, Young‐Min
AU  - Kim, Jae‐Kyung
TI  - Effects of X‐ray irradiation on pathogen inactivation, quality changes, and hydrocarbon profiles of pork cutlets
JF  - INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
J2  - INT J FOOD SCI TECH
VL  - 2024
PY  - 2024
SP  - 1
SN  - 0950-5423
DO  - 10.1111/ijfs.17565
UR  - https://m2.mtmt.hu/api/publication/35315228
ID  - 35315228
AB  - Pork cutlets are susceptible to cross‐contamination with foodborne pathogens during processing. Food irradiation effectively improves food hygiene by eliminating microbes. We investigated the application of X‐ray irradiation (0.5–10 kGy) on pathogen inactivation ( D 10 value), quality changes [total aerobic bacteria (TAB), yeast and mould (Y&M), total coliform (TC), colour, thiobarbituric acid reactive substance (TBARS), and pH], and the hydrocarbon profile of pork cutlets. D 10 values of Escherichia coli O157:H7, Salmonella typhimurium , Listeria monocytogenes , and Staphylococcus aureus were 0.37, 0.62, 0.52, and 0.36 kGy, respectively. At least 3.10 kGy (5‐ D 10 values) is required to ensure the microbiological safety of pork cutlets. X‐ray irradiation dose‐dependently reduced all microbial counts, and up to 7 kGy had no adverse effects on colour, TBARS, and pH. Furthermore, 1,7‐hexadecadiene and 8‐heptadecene were potential markers for irradiated pork cutlets. X‐ray irradiation of up to 7 kGy is effective in improving hygiene levels while maintaining pork cutlet quality.
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Sringarm, Chayanid
AU  - Numthuam, Sonthaya
AU  - Jiamyangyuen, Sudarat
AU  - Kittiwachana, Sila
AU  - Kielar, Filip
AU  - Wongsaipun, Sakunna
AU  - Rungchang, Saowaluk
TI  - Quantitative and qualitative evaluation of maltodextrin products in the industry using near-infrared spectroscopy
JF  - INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
J2  - INT J FOOD SCI TECH
PY  - 2024
PG  - 12
SN  - 0950-5423
DO  - 10.1111/ijfs.17476
UR  - https://m2.mtmt.hu/api/publication/35312393
ID  - 35312393
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Lee, Pui Yee
AU  - Leong, Sze Ying
AU  - Oey, Indrawati
TI  - Prospects of pulsed electric fields technology in food preservation and processing applications from sensory and consumer perspectives
JF  - INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
J2  - INT J FOOD SCI TECH
PY  - 2024
PG  - 19
SN  - 0950-5423
DO  - 10.1111/ijfs.17515
UR  - https://m2.mtmt.hu/api/publication/35310698
ID  - 35310698
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Kumar, A.
AU  - Singh, N.
TI  - Comprehensive analysis of targeted phenolic, sugar, and amino acid variation in 10-day-old wheatgrass in response to temperature and photoperiod
JF  - INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
J2  - INT J FOOD SCI TECH
PY  - 2024
SN  - 0950-5423
DO  - 10.1111/ijfs.17417
UR  - https://m2.mtmt.hu/api/publication/35305761
ID  - 35305761
N1  - Export Date: 17 September 2024            
            Correspondence Address: Singh, N.; Department of Food Science and Technology, Uttarakhand, India; email: narpinders@yahoo.com
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - De Santis, Diana
AU  - Ferri, Serena
AU  - Rossi, Alice
AU  - Frisoni, Riccardo
AU  - Modesti, Margherita
TI  - Shortbread cookies reformulation by raspberry powder enrichment: functional and sensory aspects
JF  - INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
J2  - INT J FOOD SCI TECH
PY  - 2024
PG  - 10
SN  - 0950-5423
DO  - 10.1111/ijfs.17526
UR  - https://m2.mtmt.hu/api/publication/35294660
ID  - 35294660
LA  - English
DB  - MTMT
ER  -