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There are 4902 results for: content related to: Watermelon juice pretreatment with microfiltration process for obtaining lycopene

  1. Antioxidant capacity and anti-inflammatory activity of lycopene in watermelon

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 2083–2091, Cheol-Hyun Kim, Min-Kyung Park, Sung-Kyu Kim and Young-Hee Cho

    Version of Record online : 3 MAR 2014, DOI: 10.1111/ijfs.12517

  2. Gac fruit (Momordica cochinchinensis Spreng.): a rich source of bioactive compounds and its potential health benefits

    International Journal of Food Science & Technology

    Volume 50, Issue 3, March 2015, Pages: 567–577, Hoang V. Chuyen, Minh H. Nguyen, Paul D. Roach, John B. Golding and Sophie E. Parks

    Version of Record online : 4 DEC 2014, DOI: 10.1111/ijfs.12721

  3. Lycopene (Z) – isomers enrichment and separation

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2050–2056, Honest N. Kessy, Lianfu Zhang and Huanwei Zhang

    Version of Record online : 20 MAY 2013, DOI: 10.1111/ijfs.12183

  4. Potential of nanofiltration for the concentration of bioactive compounds from watermelon juice

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 2052–2060, Nathalia Aceval Arriola, Gielen Delfino dos Santos, Elane Schwinden Prudêncio, Luciano Vitali, José Carlos Cunha Petrus and Renata D. M. Castanho Amboni

    Version of Record online : 3 MAR 2014, DOI: 10.1111/ijfs.12513

  5. Preventing constipation: a review of the laxative potential of food ingredients

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 445–467, Pierre Gélinas

    Version of Record online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03207.x

  6. Optimisation of microwave-assisted extraction of Gac oil at different hydraulic pressure, microwave and steaming conditions

    International Journal of Food Science & Technology

    Volume 48, Issue 7, July 2013, Pages: 1436–1444, Tuyen C. Kha, Minh H. Nguyen, Dong T. Phan, Paul D. Roach and Costas E. Stathopoulos

    Version of Record online : 14 MAR 2013, DOI: 10.1111/ijfs.12109

  7. Effects of postharvest UV-C treatment on carotenoids and phenolic compounds of vine-ripe tomatoes

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1744–1749, Sergio Bravo, Javier García-Alonso, Gala Martín-Pozuelo, Victoria Gómez, Verónica García-Valverde, Inmaculada Navarro-González and María Jesús Periago

    Version of Record online : 2 MAY 2013, DOI: 10.1111/ijfs.12146

  8. The effects of middle infrared radiation intensity on the quality of dried tomato products

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 703–710, Habib Kocabiyik, Nese Yilmaz, N. Baris Tuncel, Sarp K. Sumer and M. Burak Buyukcan

    Version of Record online : 1 OCT 2013, DOI: 10.1111/ijfs.12353

  9. Chemical, antioxidant and sensory properties of tomato-watermelon-pineapple blends, and changes in their total antioxidant capacity during storage

    International Journal of Food Science & Technology

    Volume 48, Issue 7, July 2013, Pages: 1416–1425, Femi O. Oludemi and Charles T. Akanbi

    Version of Record online : 13 MAR 2013, DOI: 10.1111/ijfs.12104

  10. Development of a nutritional profile predicting tool for fresh and processed tomato-based products

    International Journal of Food Science & Technology

    Volume 50, Issue 7, July 2015, Pages: 1598–1606, Asma Ayari, Nawel Achir, Adrien Servent, Julien Ricci and Pierre Brat

    Version of Record online : 20 APR 2015, DOI: 10.1111/ijfs.12811

  11. Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready-to-eat meals, meats and pumpable products

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1283–1302, Alexandros Ch. Stratakos and Anastasios Koidis

    Version of Record online : 28 MAR 2015, DOI: 10.1111/ijfs.12781

  12. Tomato peel drying and carotenoids stability of the extracts

    International Journal of Food Science & Technology

    Volume 49, Issue 11, November 2014, Pages: 2458–2463, Donatella Albanese, Giuseppina Adiletta, Mariantonietta D′Acunto, Luciano Cinquanta and Marisa Di Matteo

    Version of Record online : 14 JUL 2014, DOI: 10.1111/ijfs.12602

  13. A potential of ultrasound on minerals, micro-organisms, phenolic compounds and colouring pigments of grapefruit juice

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1144–1150, Rana Muhammad Aadil, Xin-An Zeng, Man-Sheng Wang, Zhi-Wei Liu, Zhong Han, Zhi-Hong Zhang, Jing Hong and Saqib Jabbar

    Version of Record online : 22 JAN 2015, DOI: 10.1111/ijfs.12767

  14. Hypotensive, hypoglycaemic and hypolipidaemic effects of bioactive compounds from microalgae and marine micro-organisms

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1705–1717, Chao Zhao, Yijing Wu, Chengfeng Yang, Bin Liu and Yifan Huang

    Version of Record online : 20 JUN 2015, DOI: 10.1111/ijfs.12860

  15. The role of compositing cereals with legumes to alleviate protein energy malnutrition in Africa

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 543–554, Makumba C. Temba, Patrick B. Njobeh, Oluwafemi A. Adebo, Adetola O. Olugbile and Eugenie Kayitesi

    Version of Record online : 18 JAN 2016, DOI: 10.1111/ijfs.13035

  16. Evaluation of the chemical composition and colour in long-life tomatoes (Lycopersicon esculentum Mill) dehydrated by combined drying methods

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 2001–2007, Aline Jorge, Denise Milleo Almeida, Maria Helene Giovanetti Canteri, Thiago Sequinel, Evaldo Toniolo Kubaski and Sergio Mazurek Tebcherani

    Version of Record online : 21 JAN 2014, DOI: 10.1111/ijfs.12501

  17. Influence of sonication and high hydrostatic pressure on the quality of carrot juice

    International Journal of Food Science & Technology

    Volume 49, Issue 11, November 2014, Pages: 2449–2457, Saqib Jabbar, Muhammad Abid, Bing Hu, Malik Muhammad Hashim, Muhammad Saeeduddin, Shicheng Lei, Tao Wu and Xiaoxiong Zeng

    Version of Record online : 2 JUN 2014, DOI: 10.1111/ijfs.12567

  18. Bacterial biofilms in food processing environments: a review of recent developments in chemical and biological control

    International Journal of Food Science & Technology

    Carol A. Phillips

    Version of Record online : 23 JUN 2016, DOI: 10.1111/ijfs.13159

  19. Functional components of grape pomace: their composition, biological properties and potential applications

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 221–237, Jianmei Yu and Mohamed Ahmedna

    Version of Record online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03197.x

  20. Encapsulationof lycopene from watermelon in calcium-alginate microparticles using an optimised inverse-gelation method by response surface methodology

    International Journal of Food Science & Technology

    Volume 51, Issue 6, June 2016, Pages: 1523–1529, Giovana B. Celli, Alyne G. Teixeira, Tamunoemi G. Duke and Marianne Su-Ling Brooks

    Version of Record online : 17 APR 2016, DOI: 10.1111/ijfs.13114