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There are 8829 results for: content related to: Analysis of Thermal Processing of Table Olives Using Computational Fluid Dynamics

  1. Influence of Yeasts on the Oil Quality Indexes of Table Olives

    Journal of Food Science

    Volume 78, Issue 8, August 2013, Pages: M1208–M1217, Francisco Rodríguez-Gómez, Joaquín Bautista-Gallego, Verónica Romero-Gil, Francisco Noé Arroyo-López and Antonio Garrido-Fernández

    Version of Record online : 19 AUG 2013, DOI: 10.1111/1750-3841.12190

  2. Antioxidant Effect of Natural Table Olives Phenolic Extract Against Oxidative Stress and Membrane Damage in Enterocyte-Like Cells

    Journal of Food Science

    Volume 82, Issue 2, February 2017, Pages: 380–385, Gabriele Serreli, Alessandra Incani, Angela Atzeri, Alberto Angioni, Marco Campus, Emanuele Cauli, Roberto Zurru and Monica Deiana

    Version of Record online : 10 JAN 2017, DOI: 10.1111/1750-3841.13613

  3. Enrichment of Black Ripe Olives in Bioactive Compounds Using a Single Alkali Treatment

    Journal of Food Science

    Volume 81, Issue 11, November 2016, Pages: C2686–C2691, Concepción Romero, Pedro García-García and Manuel Brenes

    Version of Record online : 14 OCT 2016, DOI: 10.1111/1750-3841.13530

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    Salt Reduction in Vegetable Fermentation: Reality or Desire?

    Journal of Food Science

    Volume 78, Issue 8, August 2013, Pages: R1095–R1100, J. Bautista-Gallego, K. Rantsiou, A. Garrido-Fernández, L. Cocolin and F. N. Arroyo-López

    Version of Record online : 14 JUN 2013, DOI: 10.1111/1750-3841.12170

  5. Selection of Yeasts as Starter Cultures for Table Olives

    Journal of Food Science

    Volume 78, Issue 5, May 2013, Pages: M742–M751, Antonio Bevilacqua, Luciano Beneduce, Milena Sinigaglia and Maria Rosaria Corbo

    Version of Record online : 9 APR 2013, DOI: 10.1111/1750-3841.12117

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    Examining Extrinsic Factors that Influence Product Acceptance: A Review

    Journal of Food Science

    Volume 80, Issue 5, May 2015, Pages: R901–R909, X.E. Li, S.M. Jervis and M.A. Drake

    Version of Record online : 8 MAY 2015, DOI: 10.1111/1750-3841.12852

  7. Efficient Extraction of Olive Pulp and Stone Proteins by using an Enzyme-Assisted Method

    Journal of Food Science

    Volume 79, Issue 7, July 2014, Pages: C1298–C1304, María Vergara-Barberán, María Jesús Lerma-García, José Manuel Herrero-Martínez and Ernesto Francisco Simó-Alfonso

    Version of Record online : 3 JUN 2014, DOI: 10.1111/1750-3841.12499

  8. Functional Applications of Lignocellulolytic Enzymes in the Fruit and Vegetable Processing Industries

    Journal of Food Science

    Sazzad Hossen Toushik, Kyung-Tai Lee, Jin-Sung Lee and Keun-Sung Kim

    Version of Record online : 2 FEB 2017, DOI: 10.1111/1750-3841.13636

  9. Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab (Eriocheir sinensis)

    Journal of Food Science

    Volume 81, Issue 4, April 2016, Pages: S968–S981, Kejin Zhuang, Na Wu, Xichang Wang, Xugan Wu, Shuai Wang, Xiaowen Long and Xuan Wei

    Version of Record online : 25 FEB 2016, DOI: 10.1111/1750-3841.13229

  10. Ripened Semihard Cheese Covered with Lard and Dehydrated Rosemary (Rosmarinus officinalis L.) Leaves: Processing, Characterization, and Quality Traits

    Journal of Food Science

    Volume 80, Issue 9, September 2015, Pages: S2045–S2054, Marina Tolentino Marinho, Acácio Antonio Ferreira Zielinski, Ivo Mottin Demiate, Luciano dos Santos Bersot, Daniel Granato and Alessandro Nogueira

    Version of Record online : 10 AUG 2015, DOI: 10.1111/1750-3841.12988

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    Unlocking Potentials of Microwaves for Food Safety and Quality

    Journal of Food Science

    Volume 80, Issue 8, August 2015, Pages: E1776–E1793, Juming Tang

    Version of Record online : 4 AUG 2015, DOI: 10.1111/1750-3841.12959

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    Mycotoxin Contamination of Rice in China

    Journal of Food Science

    Xiang Dong Sun, Ping Su and Hong Shan

    Version of Record online : 30 JAN 2017, DOI: 10.1111/1750-3841.13631

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    Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation

    Journal of Food Science

    Volume 79, Issue 7, July 2014, Pages: R1231–R1249, Phakawat Tongnuanchan and Soottawat Benjakul

    Version of Record online : 2 JUN 2014, DOI: 10.1111/1750-3841.12492

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    Functional Properties of Vinegar

    Journal of Food Science

    Volume 79, Issue 5, May 2014, Pages: R757–R764, Nilgün H. Budak, Elif Aykin, Atif C. Seydim, Annel K. Greene and Zeynep B. Guzel-Seydim

    Version of Record online : 8 MAY 2014, DOI: 10.1111/1750-3841.12434

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    Novel Umami Ingredients: Umami Peptides and Their Taste

    Journal of Food Science

    Volume 82, Issue 1, January 2017, Pages: 16–23, Yin Zhang, Chandrasekar Venkitasamy, Zhongli Pan, Wenlong Liu and Liming Zhao

    Version of Record online : 7 DEC 2016, DOI: 10.1111/1750-3841.13576

  16. Chemical Profile and Antioxidative and Antimicrobial Activity of Juices and Extracts of 4 Black Currants Varieties (Ribes nigrum L.)

    Journal of Food Science

    Volume 79, Issue 3, March 2014, Pages: C301–C309, Bojana Miladinović, Milica Kostić, Katarina Šavikin, Boban Đorđević, Tatjana Mihajilov-Krstev, Slavoljub Živanović and Dušanka Kitić

    Version of Record online : 7 FEB 2014, DOI: 10.1111/1750-3841.12364

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    Aroma Glycosides in Grapes and Wine

    Journal of Food Science

    Volume 82, Issue 2, February 2017, Pages: 248–259, Jibin Liu, Xiao-Lin Zhu, Niamat Ullah and Yong-Sheng Tao

    Version of Record online : 1 FEB 2017, DOI: 10.1111/1750-3841.13598

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    Phytochemistry Profile, Nutritional Properties and Pharmacological Activities of Mauritia flexuosa

    Journal of Food Science

    Volume 81, Issue 11, November 2016, Pages: R2611–R2622, Joilane Alves Pereira Freire, Karla Bruna Nogueira Torres Barros, Layana Karine Farias Lima, Julyanna Maciel Martins, Yan de Carvalho Araújo, George Laylson da Silva Oliveira, Jailane de Souza Aquino and Paulo Michel Pinheiro Ferreira

    Version of Record online : 7 NOV 2016, DOI: 10.1111/1750-3841.13529

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    Diet Effects in Gut Microbiome and Obesity

    Journal of Food Science

    Volume 79, Issue 4, April 2014, Pages: R442–R451, Jia Chen, Xianzhi He and Jinhai Huang

    Version of Record online : 12 MAR 2014, DOI: 10.1111/1750-3841.12397

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    Use of Whey Protein Soluble Aggregates for Thermal Stability—A Hypothesis Paper

    Journal of Food Science

    Volume 78, Issue 8, August 2013, Pages: R1105–R1115, Kelsey N. Ryan, Qixin Zhong and Edward A. Foegeding

    Version of Record online : 19 AUG 2013, DOI: 10.1111/1750-3841.12207