Search Results

There are 30455 results for: content related to: Development of whey-fruit-based energy drink mixes using D-optimal mixture design

  1. Stress relaxation behaviour of high acyl gellan gels

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2571–2579, Qing Chen, Maoming Li, Yan Yuan and Xiaoxiang Han

    Article first published online : 19 JUL 2013, DOI: 10.1111/ijfs.12251

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. Optimising pulsed microwave-vacuum puffing for Shiitake mushroom (Lentinula edodes) caps and comparison of characteristics obtained using three puffing methods

    International Journal of Food Science & Technology

    Su-Wen Liu, Li-Jie Liu, Peng-Bao Shi and Xue-Dong Chang

    Article first published online : 20 MAR 2014, DOI: 10.1111/ijfs.12509

  9. Optimisation of Novozym-435-catalysed esterification of fatty acid mixture for the preparation of medium- and long-chain triglycerides (MLCT) in solvent-free medium

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1001–1011, Kaizhou Yang, Yanlan Bi, Shangde Sun, Guolong Yang, Sumin Ma and Wei Liu

    Article first published online : 30 OCT 2013, DOI: 10.1111/ijfs.12393

  10. Spanish-style green table olive shelf-life

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1559–1568, Antonio Higinio Sánchez-Gómez, Pedro García-García and Antonio Garrido Fernández

    Article first published online : 25 MAR 2013, DOI: 10.1111/ijfs.12124

  11. 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

  12. You have free access to this content
    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

  13. A new approach to modelling the shelf life of Gilthead seabream (Sparus aurata)

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1235–1242, Alessandro Giuffrida, Davide Valenti, Filippo Giarratana, Graziella Ziino and Antonio Panebianco

    Article first published online : 16 JAN 2013, DOI: 10.1111/ijfs.12082

  14. 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

    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

  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. 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

  17. Characteristics of Aspergillus niger xylanases produced on rice husk and wheat bran in submerged culture and solid-state fermentation for an applicability proposal

    International Journal of Food Science & Technology

    Volume 48, Issue 9, September 2013, Pages: 1798–1807, Isabel Membrillo Venegas, Janeth Fuentes-Hernández, Mayola García-Rivero and Aurora Martínez-Trujillo

    Article first published online : 13 MAY 2013, DOI: 10.1111/ijfs.12153

  18. Enzymatic grafting of gallate ester onto chitosan: evaluation of antioxidant and antibacterial activities

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2034–2041, Lidia Itzincab-Mejía, Alberto López-Luna, Miquel Gimeno, Keiko Shirai and Eduardo Bárzana

    Article first published online : 22 MAY 2013, DOI: 10.1111/ijfs.12181

  19. 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

  20. The role of lipid oxidation on biscuit texture during storage

    International Journal of Food Science & Technology

    Mariela Patrignani, Paula A. Conforti and Cecilia E. Lupano

    Article first published online : 8 APR 2014, DOI: 10.1111/ijfs.12550