LWT - Food Science and Technology

Dataset gained through metabolomics from nitrate-free salami samples produced via cold-ripening and hurdle technologies

Plasma curing to onion powder

Data of survival of S. Enteritidis in pomelo juice and BPW at temperature difference by Ohmic heating and Conventional heating and Survival of S. Enteritidis in pomelo juice and BPW at different frequencies.

Data from the sedimentation, rheology parameters and digestion for the article "The effect of hydrodynamic conditions on the monogastric-like in vitro digestion of maize flours dried at different temperatures".

The effect of KGM concentrations on the particle size distributions of WPI-stabilized curcumin emulsions, and the particle size distributions of curcumin emulsions with /without KGM undergoing the various enviromental changes including pH, salt concentrations and thermal process. these results reflected that the effect of KGM on the stability of WPI-stabilized curcumin emulsions.

This data cover the X-ray diffraction patterns of okara fibers isolated from soybean flour suspension that have been treated with high speed shearing process.

The fatty acid composition, sn-2 fatty acid composition, and triacylglycerol composition of eighteen vegetable oils.

NMR spectra data which was used for chemometric analysis

ABTS_ANALYSIS_FMilk --> Raw data, calibration curve for trolox and summary of antioxidant activity by ABTS method of fermented milk with selected isolates ACEI_cheese.r --> R-code for ACE inhibitory activity determination in cheese samples. Includes prediction model for of IC50-ACEi values from ACEi% and protein ACE_Fermentedmilk.xlsx --> Raw data, data analysis and summary for the determination of ACE inhibitory activity in fermented milk with selected isolates Biochem_Fmilk.xlsx --> Raw data for pH, catalase and diacetyl production, and degree of hydrolysis during screening of 84 cheese isolates upon milk fermentation FAA comparative --> GS-MS output for amino acid derivatisation of cheese samples. Includes calibration curve for GABA analysis and internal controls. FRAP_ANALYSIS_FMilk --> Raw data, calibration curve for ascorbic acid equivalent and summary of antioxidant power by FRAP method of fermented milk with selected isolates

Development of a new methodology to improve the aqueous solubility of flavanones naringenin and hesperetin.