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There are 38150 results for: content related to: Optimisation of preservatives for dealcoholised red wine using a survival model for spoilage yeasts

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

    International Journal of Food Science & Technology

    Cheol-Hyun Kim, Min-Kyung Park, Sung-Kyu Kim and Young-Hee Cho

    Article first published online : 3 MAR 2014, DOI: 10.1111/ijfs.12517

  2. Effects of protein solubilisation and precipitation pH values on the functional properties of defatted wheat germ protein isolates

    International Journal of Food Science & Technology

    Volume 48, Issue 7, July 2013, Pages: 1490–1497, Fengru Liu, Zhengxing Chen, Li Wang and Ren Wang

    Article first published online : 14 MAR 2013, DOI: 10.1111/ijfs.12117

  3. Freeze-drying concentration of Rangpur lime juice

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 423–428, Belén A. Acevedo, María G. Chaves, María V. Avanza and Eduardo S. Dellacassa

    Article first published online : 29 AUG 2013, DOI: 10.1111/ijfs.12317

  4. Antibacterial mode of action of seed essential oil of Eleutherococcus senticosus against foodborne pathogens

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2300–2305, Vivek K. Bajpai, Ajay Sharma and Kwang-Hyun Baek

    Article first published online : 3 JUN 2013, DOI: 10.1111/ijfs.12217

  5. Tropical traditional fermented food, a field full of promise. Examples from the Tropical Bioresources and Biotechnology programme and other related French–Vietnamese programmes on fermented food

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1115–1126, Cao-Hoang Lan, Chu-Ky Son, Ho Phu Ha, Husson Florence, Le Thanh Binh, Le-Thanh Mai, Nguyen Thi Hoai Tram, Tran Thi Minh Khanh, Tu Viet Phu, Valentin Dominique and Waché Yves

    Article first published online : 29 JAN 2013, DOI: 10.1111/ijfs.12064

  6. Freshness retention of minimally processed melon using different packages and multilayered edible coating containing microencapsulated essential oil

    International Journal of Food Science & Technology

    Samira Pereira Moreira, Winne Moita de Carvalho, Angeline Costa Alexandrino, Haroldo César Bezerra de Paula, Maria do Carmo Passos Rodrigues, Raimundo Wilane de Figueiredo, Geraldo Arraes Maia, Evânia Maria Altina Teixeira de Figueiredo and Isabella Montenegro Brasil

    Article first published online : 8 APR 2014, DOI: 10.1111/ijfs.12535

  7. Modelling sorption kinetic of sponge cake crumb added with milk syrup

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1649–1660, Mayra Díaz-Ramírez, Georgina Calderón-Domínguez, J. Jorge Chanona-Pérez, Arturo Janovitz-Klapp, Rubén López-Santiago, Reynold R. Farrera-Rebollo and Ma de la Paz Salgado-Cruz

    Article first published online : 24 APR 2013, DOI: 10.1111/ijfs.12135

  8. Postharvest performance of fresh-cut ‘Big Top’ nectarine as affected by dipping in chemical preservatives and packaging in modified atmosphere

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1184–1195, Maria Cefola, Bernardo Pace, Lucrezia Sergio, Federico Baruzzi, Maria Antonia Gatto, Antonia Carito, Vito Linsalata, Nicholas A. Cascarano and Donato Di Venere

    Article first published online : 11 NOV 2013, DOI: 10.1111/ijfs.12415

  9. The effect of feed supplementation with dietary sources of n-3 polyunsaturated fatty acids, flaxseed and algae Schizochytrium sp., on their incorporation into lipid fractions of Japanese quail eggs

    International Journal of Food Science & Technology

    Witold Gładkowski, Grzegorz Kiełbowicz, Anna Chojnacka, Łukasz Bobak, Radosław Spychaj, Zbigniew Dobrzański, Tadeusz Trziszka and Czesław Wawrzeńczyk

    Article first published online : 22 JAN 2014, DOI: 10.1111/ijfs.12497

  10. Changes in bioactive compounds and antioxidant activity during convective drying of murta (Ugni molinae T.) berries

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 990–1000, Katia Rodríguez, Kong Ah-Hen, Antonio Vega-Gálvez, Jessica López, Issis Quispe-Fuentes, Roberto Lemus-Mondaca and Lena Gálvez-Ranilla

    Article first published online : 30 OCT 2013, DOI: 10.1111/ijfs.12392

  11. Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2215–2227, Antonio Coletta, Antonio Trani, Michele Faccia, Rossana Punzi, Tiziana Dipalmo, Pasquale Crupi, Donato Antonacci and Giuseppe Gambacorta

    Article first published online : 4 JUL 2013, DOI: 10.1111/ijfs.12207

  12. Physico-chemical and antioxidant properties of extrudates developed from honey and barley

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1750–1761, Kshitiz Kumar, Navdeep Jindal, Savita Sharma and Vikas Nanda

    Article first published online : 13 MAY 2013, DOI: 10.1111/ijfs.12147

  13. Effect of simulated gastrointestinal digestion on phenolic composition and antioxidant capacity of cooked cowpea (Vigna unguiculata) varieties

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2638–2649, Twambo Hachibamba, Linda Dykes, Joseph Awika, Amanda Minnaar and Kwaku G. Duodu

    Article first published online : 22 JUL 2013, DOI: 10.1111/ijfs.12260

  14. An overview of selected specialty beers: developments, challenges and prospects

    International Journal of Food Science & Technology

    Volume 49, Issue 7, July 2014, Pages: 1607–1618, Hui Qi Yeo and Shao-Quan Liu

    Article first published online : 21 JAN 2014, DOI: 10.1111/ijfs.12488

  15. Osmotic dehydration pretreatment for improving the quality attributes of frozen mango: effects of different osmotic solutes and concentrations on the samples

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 960–968, Jin-Hong Zhao, Rui Hu, Hong-Wei Xiao, Yang Yang, Fang Liu, Zhi-Lin Gan and Yuan-Ying Ni

    Article first published online : 11 NOV 2013, DOI: 10.1111/ijfs.12388

  16. Oxidative stability of fish oil-in-water emulsions under high-pressure treatment

    International Journal of Food Science & Technology

    Volume 49, Issue 6, June 2014, Pages: 1441–1448, Xiangqian Zhu, Aiqian Ye, Herman Jiahan Teo, Shuying Jeanne Lim and Harjinder Singh

    Article first published online : 30 DEC 2013, DOI: 10.1111/ijfs.12462

  17. Determination of pyrethroids in chicken egg samples: development and validation of a confirmatory analytical method by gas chromatography/mass spectrometry

    International Journal of Food Science & Technology

    Volume 49, Issue 5, May 2014, Pages: 1391–1400, Daniela dell'Oro, Francesco Casamassima, Giuseppe Gesualdo, Marco Iammarino, Paolo Mambelli and Valeria Nardelli

    Article first published online : 16 DEC 2013, DOI: 10.1111/ijfs.12441

  18. Structural, functional, thermal and rheological properties of nixtamalised and extruded blue maize (Zea mays L.) flour with different calcium sources

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 578–586, Miguel Ángel Sánchez-Madrigal, Carmen O. Meléndez-Pizarro, Fernando Martínez-Bustos, Martha G. Ruiz-Gutiérrez, Armando Quintero-Ramos, Rubén Márquez-Meléndez, Daniel Lardizábal-Gutiérrez and Karla Campos-Venegas

    Article first published online : 7 SEP 2013, DOI: 10.1111/ijfs.12340

  19. Decreasing effect of fluoride content in Antarctic krill (Euphausia superba) by chemical treatments

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1252–1259, Hae Rim Jung, Min-A Kim, Yong-Soo Seo, Yang-Bong Lee, Byung-Soo Chun and Seon-Bong Kim

    Article first published online : 4 FEB 2013, DOI: 10.1111/ijfs.12084

  20. Enzymatic and non-enzymatic antioxidant systems of minimally processed cactus stems (Opuntia ficus-indica Mill.) packaged under modified atmospheres

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2603–2612, Rosa I. Ventura-Aguilar, Fernando Rivera-Cabrera, Daniel Méndez-Iturbide, Clara Pelayo-Zaldívar and Elsa Bosquez-Molina

    Article first published online : 14 AUG 2013, DOI: 10.1111/ijfs.12256