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There are 32783 results for: content related to: Changes in carotenoid, physicochemical and sensory values of deep-fried carrot chips during storage

  1. Effects of packaging type, gas atmosphere and storage temperature on survival and growth of Listeria spp. in shredded dry coleslaw and its components

    International Journal of Food Science & Technology

    Volume 39, Issue 5, May 2004, Pages: 509–523, Paula Bourke and David O'Beirne

    Article first published online : 27 APR 2004, DOI: 10.1111/j.1365-2621.2004.00811.x

  2. Sweet potato-based pasta product: optimization of ingredient levels using response surface methodology

    International Journal of Food Science & Technology

    Volume 39, Issue 2, February 2004, Pages: 191–200, Sukhcharn Singh, Charanjit Singh Raina, Amrinder Singh Bawa and Dharmesh Chandra Saxena

    Article first published online : 2 FEB 2004, DOI: 10.1046/j.0950-5423.2003.00764.x

  3. Addition of pectolytic enzymes: an enological practice which improves the chromaticity and stability of red wines

    International Journal of Food Science & Technology

    Volume 38, Issue 1, January 2003, Pages: 29–36, I. Revilla and M. L. González-San José

    Article first published online : 17 DEC 2002, DOI: 10.1046/j.1365-2621.2003.00628.x

  4. A soluble fibre gel produced from rice bran and barley flour as a fat replacer in Asian foods

    International Journal of Food Science & Technology

    Volume 39, Issue 1, January 2004, Pages: 1–10, George E. Inglett, Craig J. Carriere, Saipin Maneepun and Patcharee Tungtrakul

    Article first published online : 15 DEC 2003, DOI: 10.1111/j.1365-2621.2004.00739.x

  5. Persistence effects in flavour release from liquids in the mouth

    International Journal of Food Science & Technology

    Volume 38, Issue 3, March 2003, Pages: 343–350, Kevin M. Wright, Brian P. Hills, Tracy A. Hollowood, Rob S. T. Linforth and Andrew J. Taylor

    Article first published online : 7 MAR 2003, DOI: 10.1046/j.1365-2621.2003.00680.x

  6. Cheddar whey processing and source: I. Effect on composition and functional properties of whey protein concentrates

    International Journal of Food Science & Technology

    Volume 38, Issue 4, April 2003, Pages: 453–461, T. Ji and Z. U. Haque

    Article first published online : 26 MAR 2003, DOI: 10.1046/j.1365-2621.2003.00704.x

  7. The effects of packaging film and storage temperature on the quality of a dry coleslaw mix packaged in a modified atmosphere

    International Journal of Food Science & Technology

    Volume 38, Issue 2, February 2003, Pages: 187–199, V. Cliffe-Byrnes, C. P. Mc Laughlin and D. O'Beirne

    Article first published online : 15 JAN 2003, DOI: 10.1046/j.1365-2621.2003.00658.x

  8. Effects of cryoprotectant mixtures on physical properties of frozen and thawed puréed cooked potatoes: some introductory studies

    International Journal of Food Science & Technology

    Volume 38, Issue 8, December 2003, Pages: 857–868, Gerard Downey

    Article first published online : 18 NOV 2003, DOI: 10.1046/j.1365-2621.2003.00745.x

  9. An analysis of water vapour diffusion in whey protein films

    International Journal of Food Science & Technology

    Volume 38, Issue 5, June 2003, Pages: 595–601, Cristiana M. P. Yoshida, Antonio C. B. Antunes, Leila J. Antunes and Aloísio J. Antunes

    Article first published online : 14 MAY 2003, DOI: 10.1046/j.1365-2621.2003.00690.x

  10. The storage stability and textural, physico-chemical and sensory quality of low-fat ground pork patties with Carrageenan as fat replacer

    International Journal of Food Science & Technology

    Volume 39, Issue 1, January 2004, Pages: 31–42, Manish Kumar and B. D. Sharma

    Article first published online : 15 DEC 2003, DOI: 10.1111/j.1365-2621.2004.00743.x

  11. Kinetic behaviour and thermal inactivation of pectinlyase used in food processing

    International Journal of Food Science & Technology

    Volume 39, Issue 6, June 2004, Pages: 631–639, Natividad Ortega, Silvia De Diego, José M. Rodríguez-Nogales, Manuel Perez-Mateos and María D. Busto

    Article first published online : 20 MAY 2004, DOI: 10.1111/j.1365-2621.2004.00822.x

  12. Chemical characterization and protein quality evaluation of leaf protein concentrates from Glyricidia sepium and Leucaena leucocephala

    International Journal of Food Science & Technology

    Volume 39, Issue 3, March 2004, Pages: 253–261, Johnson Oluwasola Agbede and Valentine Ayobore Aletor

    Article first published online : 27 JAN 2004, DOI: 10.1111/j.1365-2621.2004.00779.x

  13. Effect of high-temperature setting on gelling characteristic of surimi from some tropical fish

    International Journal of Food Science & Technology

    Volume 39, Issue 6, June 2004, Pages: 671–680, Soottawat Benjakul, Wonnop Visessanguan and Chakkawat Chantarasuwan

    Article first published online : 20 MAY 2004, DOI: 10.1111/j.1365-2621.2004.00825.x

  14. Simultaneous optimization of response variables in protein mixture formulation: constrained simplex method approach

    International Journal of Food Science & Technology

    Volume 38, Issue 2, February 2003, Pages: 103–110, I. A. Castro, R. S. F. Silva, J. Tirapegui, D. Borsato and E. Bona

    Article first published online : 15 JAN 2003, DOI: 10.1046/j.1365-2621.2003.00650.x

  15. Properties of pregelatinized rice flour made by hot air or gum puffing

    International Journal of Food Science & Technology

    Volume 39, Issue 2, February 2004, Pages: 201–212, Hsi-Mei Lai and Hsiao-Hsien Cheng

    Article first published online : 2 FEB 2004, DOI: 10.1046/j.0950-5423.2003.00761.x

  16. Use of a β-glucan hydrocolloidal suspension in the manufacture of low-fat Cheddar cheese: manufacture, composition, yield and microstructure

    International Journal of Food Science & Technology

    Volume 39, Issue 1, January 2004, Pages: 109–119, G. Konuklar, G. E. Inglett, C. J. Carriere and F. C. Felker

    Article first published online : 15 DEC 2003, DOI: 10.1046/j.0950-5423.2003.00750.x

  17. Aspects of 2-acetyl-1,3-cyclopentanedione as a chromium(iii) chelating agent: nutritional implications

    International Journal of Food Science & Technology

    Volume 38, Issue 1, January 2003, Pages: 63–71, Carlos Blanco, Antonio Rojas, Manuel Gomez, Felicidad Ronda and Pedro Caballero

    Article first published online : 17 DEC 2002, DOI: 10.1046/j.1365-2621.2003.00629.x

  18. Qualities and antioxidant properties of bread as affected by the incorporation of yam flour in the formulation

    International Journal of Food Science & Technology

    Volume 39, Issue 2, February 2004, Pages: 231–238, Chin-Lin Hsu, Shu-Lin Hurang, Wenlung Chen, Yih-Ming Weng and Chin-Yin Tseng

    Article first published online : 2 FEB 2004, DOI: 10.1046/j.0950-5423.2003.00770.x

  19. Cheddar whey processing and source: II. Effect on non-fat ice cream and yoghurt

    International Journal of Food Science & Technology

    Volume 38, Issue 4, April 2003, Pages: 463–473, Z. U. Haque and T. Ji

    Article first published online : 26 MAR 2003, DOI: 10.1046/j.1365-2621.2003.00705.x

  20. Metabolism of oligosaccharides and aldehydes and production of organic acids in soymilk by probiotic bifidobacteria

    International Journal of Food Science & Technology

    Volume 39, Issue 5, May 2004, Pages: 541–554, Dimitri Tsangalis and Nagendra P. Shah

    Article first published online : 27 APR 2004, DOI: 10.1111/j.1365-2621.2004.00814.x