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There are 29617 results for: content related to: High hydrostatic pressure inactivation kinetics of the endogenous lipoxygenase in crude silver carp ( H ypophthalmichthys molitrix ) extract

  1. Physicochemical and antioxidative properties of Korean nanopowdered white ginseng

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2159–2165, Su-Bin Lee, Sanghun Yoo, Palanivel Ganesan and Hae-Soo Kwak

    Article first published online : 22 JUL 2013, DOI: 10.1111/ijfs.12200

  2. Effect of relative humidity and temperature on absorption kinetics of two types of oxygen scavengers for packaged food

    International Journal of Food Science & Technology

    Volume 48, Issue 7, July 2013, Pages: 1390–1395, Simin Feng, Zisheng Luo, Shiqi Shao, Binbin Wu and Tiejin Ying

    Article first published online : 13 MAR 2013, DOI: 10.1111/ijfs.12100

  3. Development of a novel modified atmosphere container with a cycle-time-controlled perforation for enoki mushroom preservation

    International Journal of Food Science & Technology

    Min-Ji Kwon, Duck Soon An and Dong Sun Lee

    Article first published online : 30 APR 2014, DOI: 10.1111/ijfs.12561

  4. Optimising operating conditions in ultrafiltration fouling of pomegranate juice by response surface methodology

    International Journal of Food Science & Technology

    Volume 48, Issue 7, July 2013, Pages: 1519–1525, Semia Baklouti, Amel Kamoun, Raoudha Ellouze-Ghorbel and Semia Chaabouni

    Article first published online : 25 MAR 2013, DOI: 10.1111/ijfs.12120

  5. Mass transfer kinetics and mathematical modelling of the osmotic dehydration of orange-fleshed honeydew melon in corn syrup and sucrose solutions

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2463–2473, José Lucena Barbosa Júnior, Maurício Cordeiro Mancini and Miriam Dupas Hubinger

    Article first published online : 11 JUL 2013, DOI: 10.1111/ijfs.12237

  6. Geographical characterisation of honeys according to their mineral content and antioxidant activity using a chemometric approach

    International Journal of Food Science & Technology

    Volume 49, Issue 5, May 2014, Pages: 1351–1359, Benedetta Pasquini, Mohammad Goodarzi, Serena Orlandini, Giangiacomo Beretta, Sandra Furlanetto and Bieke Dejaegher

    Article first published online : 16 DEC 2013, DOI: 10.1111/ijfs.12436

  7. Chaperone-like activity of β-casein and its effect on residual in vitro activity of horseradish peroxidase

    International Journal of Food Science & Technology

    Anna M. Sulewska, Karsten Olsen, Jens C. Sørensen and Lars H. Øgendal

    Article first published online : 26 JUN 2014, DOI: 10.1111/ijfs.12600

  8. Phenolic profile and changes in the antioxidant activity of crabapple (Malus domestica cv Royalty) fruit during maturation on the tree

    International Journal of Food Science & Technology

    Volume 49, Issue 7, July 2014, Pages: 1680–1688, Fangtian Chen, Feng Li, Lei Lu, Xing Zhang, Xiaoyan Xu and Dapeng Li

    Article first published online : 13 JAN 2014, DOI: 10.1111/ijfs.12474

  9. Moisture sorption and thermodynamic properties of cassava starch and soy protein concentrate based edible films

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2400–2407, Chiemela Enyinnaya Chinma, Charles Chukwuma Ariahu and Joseph Alakali

    Article first published online : 15 JUL 2013, DOI: 10.1111/ijfs.12231

  10. Experimental study on drying of pear slices in a convective dryer

    International Journal of Food Science & Technology

    Volume 48, Issue 9, September 2013, Pages: 1909–1915, İbrahim Doymaz

    Article first published online : 22 MAY 2013, DOI: 10.1111/ijfs.12170

  11. Effect of air temperature, slice thickness and pretreatment on drying and rehydration of tomato

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 558–564, İbrahim Doymaz and Özlem Özdemir

    Article first published online : 5 OCT 2013, DOI: 10.1111/ijfs.12337

  12. The effect of hydrogen peroxide bleaching of canola meal on product colour, dry matter and protein extractability and molecular weight profile

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 1071–1085, Ihsane El-Kadiri, Mohamed Khelifi and Mohammed Aider

    Article first published online : 29 JAN 2013, DOI: 10.1111/ijfs.12065

  13. Optimisation of vacuum pulse osmotic dehydration of blanched pumpkin

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 2008–2014, Jefferson L. G. Corrêa, Dovel B. Ernesto, José G. L. F. Alves and Raphael S. Andrade

    Article first published online : 13 FEB 2014, DOI: 10.1111/ijfs.12502

  14. Physicochemical characterisation of the exopolysaccharides of Streptococcus thermophilus ST-143

    International Journal of Food Science & Technology

    Volume 49, Issue 5, May 2014, Pages: 1254–1263, Susann Mende, Tingting Dong, Anne Rathemacher, Harald Rohm and Doris Jaros

    Article first published online : 26 FEB 2014, DOI: 10.1111/ijfs.12505

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    Effect of different drying methods on drying characteristics, colour, total phenolic content and antioxidant capacity of Goldenberry (Physalis peruviana L.)

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 9–17, Nazmi İzli, Gökçen Yıldız, Halil Ünal, Eşref Işık and Vildan Uylaşer

    Article first published online : 1 AUG 2013, DOI: 10.1111/ijfs.12266

  16. Optimisation of acid extraction of pectin from sweet potato residues by response surface methodology and its antiproliferation effect on cancer cells

    International Journal of Food Science & Technology

    Volume 48, Issue 4, April 2013, Pages: 778–785, Yan-Yan Zhang, Tai-Hua Mu and Miao Zhang

    Article first published online : 28 NOV 2012, DOI: 10.1111/ijfs.12026

  17. Drying kinetics and thermal degradation of phenolic compounds and anthocyanins in pomegranate arils dried under vacuum conditions

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 595–605, Mehmet Karaaslan, Fatih Mehmet Yilmaz, Özge Cesur, Hasan Vardin, Ali Ikinci and Ali Coşkun Dalgiç

    Article first published online : 25 SEP 2013, DOI: 10.1111/ijfs.12342

  18. Estimation of sweet cherry antioxidant activity and anthocyanin content during ripening by artificial neural network–assisted image processing technique

    International Journal of Food Science & Technology

    Volume 48, Issue 4, April 2013, Pages: 735–741, Saeedeh Taghadomi-Saberi, Mahmoud Omid, Zahra Emam-Djomeh and Hojjat Ahmadi

    Article first published online : 28 NOV 2012, DOI: 10.1111/ijfs.12021

  19. Effect of drying conditions on the retention of phenolic compounds, anthocyanins and antioxidant activity of roselle (Hibiscus sabdariffa L.) added to yogurt

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2283–2291, Diana E. Leyva Daniel, Blanca E. Barragán Huerta, Mario G. Vizcarra Mendoza and Irasema Anaya Sosa

    Article first published online : 10 AUG 2013, DOI: 10.1111/ijfs.12215

  20. Optimisation of the extraction conditions of natural colourant carthamin from safflower (Carthamus tinctorius L.) by response surface methodology

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1168–1174, Yanwen Sun, Yu He, Mancang Gu, Jianzhen Chen and Fanzhu Li

    Article first published online : 26 NOV 2013, DOI: 10.1111/ijfs.12413