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There are 23307 results for: content related to: The effect of microbial transglutaminase on the immunoreactive and sensory properties of fermented milk beverages

  1. Studies on the mashing conditions of teff (Eragrostis tef) malt as a raw material for lactic acid-fermented gluten-free beverage

    International Journal of Food Science & Technology

    Mekonnen M. Gebremariam, Kebede Abegaz, Martin Zarnkow and Thomas Becker

    Article first published online : 20 MAY 2015, DOI: 10.1111/ijfs.12854

  2. Comparison of extraction and isolation efficiency of catechins and caffeine from green tea leaves using different solvent systems

    International Journal of Food Science & Technology

    Volume 49, Issue 6, June 2014, Pages: 1572–1578, Myoung-Gun Choung, Young-Sun Hwang, Min-Seuk Lee, Jinwook Lee, Sung-Taeg Kang and Tae-Hwan Jun

    Article first published online : 11 DEC 2013, DOI: 10.1111/ijfs.12454

  3. You have free access to this content
    Biotechnological characterisation of exocellular proteases produced by enological Hanseniaspora isolates

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 218–225, Jose Juan Mateo, Sergi Maicas and Carina Thieβen

    Article first published online : 17 SEP 2014, DOI: 10.1111/ijfs.12654

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

    International Journal of Food Science & Technology

    Volume 49, Issue 10, October 2014, Pages: 2192–2203, 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

  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. 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

  7. Puff pastry and trends in fat reduction: an update

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1065–1075, Kanchana S. Wickramarachchi, Mike J. Sissons and Stanley P. Cauvain

    Article first published online : 10 FEB 2015, DOI: 10.1111/ijfs.12754

  8. Identification of the aroma compounds in stinky mandarin fish (Siniperca chuatsi) and comparison of volatiles during fermentation and storage

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2429–2437, Chunping Li, Jiajia Wu, Yan Li and Zhiyuan Dai

    Article first published online : 22 JUL 2013, DOI: 10.1111/ijfs.12254

  9. Sugar replacement in sweetened bakery goods

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 1963–1976, Susanne Struck, Doris Jaros, Charles S. Brennan and Harald Rohm

    Article first published online : 1 AUG 2014, DOI: 10.1111/ijfs.12617

  10. Enrichment of rice noodles with fibre-rich fractions derived from cassava pulp and pomelo peel

    International Journal of Food Science & Technology

    Volume 49, Issue 11, November 2014, Pages: 2348–2355, Yuree Wandee, Dudsadee Uttapap, Santhanee Puncha-arnon, Chureerat Puttanlek, Vilai Rungsardthong and Nuanchawee Wetprasit

    Article first published online : 28 APR 2014, DOI: 10.1111/ijfs.12554

  11. 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

  12. 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

  13. Drying characteristics and thermal degradation kinetics of hardness, anthocyanin content and colour in purple- and red-fleshed potato (Solanum tuberosum L.) during hot air drying

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1255–1267, Ji Hoon Moon, Cheol-ho Pan and Won Byong Yoon

    Article first published online : 27 JAN 2015, DOI: 10.1111/ijfs.12740

  14. Relationship between protein characteristics and film-forming properties of kidney bean, field pea and amaranth protein isolates

    International Journal of Food Science & Technology

    Volume 50, Issue 4, April 2015, Pages: 1033–1043, Khetan Shevkani and Narpinder Singh

    Article first published online : 16 FEB 2015, DOI: 10.1111/ijfs.12733

  15. Determination of sunset yellow (E110) in foodstuffs and pharmaceuticals after separation and preconcentration via solid-phase extraction method

    International Journal of Food Science & Technology

    Volume 50, Issue 4, April 2015, Pages: 919–925, Abdullah Taner Bişgin, İbrahim Narin and Mustafa Uçan

    Article first published online : 10 FEB 2015, DOI: 10.1111/ijfs.12737

  16. Effects of chloride, thiocyanate and sulphate salts on β-lactoglobulin–pectin associative complexes

    International Journal of Food Science & Technology

    Volume 49, Issue 11, November 2014, Pages: 2391–2398, Stacey Hirt and Owen G. Jones

    Article first published online : 10 MAY 2014, DOI: 10.1111/ijfs.12560

  17. Pulsed UV light as a postprocessing intervention for decontamination of hard-cooked peeled eggs

    International Journal of Food Science & Technology

    Volume 49, Issue 11, November 2014, Pages: 2472–2480, Braulio Macias-Rodriguez, Wade Yang, Keith Schneider and Cheryl Rock

    Article first published online : 2 JUN 2014, DOI: 10.1111/ijfs.12571

  18. Chitosan nanoparticle coatings reduce microbial growth on fresh-cut apples while not affecting quality attributes

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 440–448, Lucimeire Pilon, Poliana C. Spricigo, Marcela Miranda, Márcia R. de Moura, Odilio Benedito G. Assis, Luiz Henrique C. Mattoso and Marcos David Ferreira

    Article first published online : 15 JUL 2014, DOI: 10.1111/ijfs.12616

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    Cross-linking of bovine and caprine caseins by microbial transglutaminase and their use as microencapsulating agents for n-3 fatty acids

    International Journal of Food Science & Technology

    Volume 49, Issue 6, June 2014, Pages: 1530–1543, Adela Mora-Gutierrez, Rahmat Attaie, Jeneanne M. Kirven and Harold M. Farrell Jr

    Article first published online : 28 JAN 2014, DOI: 10.1111/ijfs.12450

  20. Oxidative stability of purified common Kilka (Clupeonella cultiventris caspia) oil as a function of the bene kernel and hull oils

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 396–403, Samaneh Pazhouhanmehr, Reza Farhoosh, Reza Esmaeilzadeh Kenari and Ali Sharif

    Article first published online : 21 JUL 2014, DOI: 10.1111/ijfs.12609