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There are 40967 results for: content related to: Preserving sensory attributes of roasted peanuts using edible coatings

  1. Preparation and characterisation of selected physicochemical and functional properties of β-chitosans from squid pen

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1661–1669, Dal Kyoung Youn, Hong Kyoon No and Witoon Prinyawiwatkul

    Article first published online : 24 APR 2013, DOI: 10.1111/ijfs.12136

  2. Sensory evaluations and stability determinations of goat milk containing galactooligosaccharides

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2456–2462, Suwattana Pruksasri and Kanjana Supee

    Article first published online : 12 JUL 2013, DOI: 10.1111/ijfs.12236

  3. Effect of rice bran protein extract on enzymatic browning inhibition in potato puree

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 551–557, Supatcha Kubglomsong and Chockchai Theerakulkait

    Article first published online : 16 SEP 2013, DOI: 10.1111/ijfs.12336

  4. 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

  5. Effects of flour storage and heat generated during milling on starch, dietary fibre and polyphenols in stoneground flours from two durum-type wheats

    International Journal of Food Science & Technology

    Raffaella Di Silvestro, Alessandro Di Loreto, Ilaria Marotti, Sara Bosi, Valeria Bregola, Andrea Gianotti, Robert Quinn and Giovanni Dinelli

    Article first published online : 4 APR 2014, DOI: 10.1111/ijfs.12536

  6. Enzymatic treatment of peanut butter to reduce the concentration of major peanut allergens

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1224–1234, Jianmei Yu, Ipek Goktepe and Mohamed Ahmedna

    Article first published online : 19 FEB 2013, DOI: 10.1111/ijfs.12081

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    Review of lipid and lipoprotein(a) abnormalities in childhood arterial ischemic stroke

    International Journal of Stroke

    Volume 9, Issue 1, January 2014, Pages: 79–87, Sally M. Sultan, Nicole Schupf, Michael M. Dowling, Gabrielle A. DeVeber, Adam Kirton and Mitchell S. V. Elkind

    Article first published online : 22 OCT 2013, DOI: 10.1111/ijs.12136

  8. Conceptualization and measurement of personal norms regarding meal preparation

    International Journal of Consumer Studies

    Volume 37, Issue 6, November 2013, Pages: 596–604, Ana Isabel de Almeida Costa

    Article first published online : 21 JUN 2013, DOI: 10.1111/ijcs.12036

  9. 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

  10. How Bookbuilding Information Affects Korean IPO Pricing Processes

    Asia-Pacific Journal of Financial Studies

    Volume 42, Issue 6, December 2013, Pages: 939–968, Chanyoung Eom and Sang-Gyung Jun

    Article first published online : 23 DEC 2013, DOI: 10.1111/ajfs.12036

  11. Application of edible coatings in minimally processed sweet potatoes (Ipomoea batatas L.) to prevent enzymatic browning

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 876–883, Gonzalo A. Ojeda, Sonia C. Sgroppo and Noemí E. Zaritzky

    Article first published online : 5 NOV 2013, DOI: 10.1111/ijfs.12381

  12. Silage quality and preservation of Urtica cannabina ensiled alone and with additive treatment

    Grass and Forage Science

    X. Q. Zhang, Y. M. Jin, Y. J. Zhang, Z. Yu and W. H. Yan

    Article first published online : 4 FEB 2013, DOI: 10.1111/gfs.12036

  13. 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

  14. Consumers' acceptance and quality stability of olive oil flavoured with essential oils of different oregano species

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2417–2428, Claudia M. Asensio, Valeria Nepote and Nelson R. Grosso

    Article first published online : 5 AUG 2013, DOI: 10.1111/ijfs.12233

  15. 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

  16. 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

  17. 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

  18. 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

  19. 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

  20. 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