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There are 44057 results for: content related to: IUF o ST 's strategy to strengthen food security in rural areas of developing countries

  1. 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

    Article first published online : 18 JAN 2016, DOI: 10.1111/ijfs.13035

  2. 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

    Article first published online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03207.x

  3. 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

    Article first published online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03197.x

  4. Manipulation of volatile compound transformation in durian wine by nitrogen supplementation

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 650–662, Pin-Rou Lee, Mingzhan Toh, Bin Yu, Philip Curran and Shao-Quan Liu

    Article first published online : 23 NOV 2012, DOI: 10.1111/ijfs.12012

  5. 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

    Article first published online : 28 MAR 2015, DOI: 10.1111/ijfs.12781

  6. Alginate-based and protein-based materials for probiotics encapsulation: a review

    International Journal of Food Science & Technology

    Volume 48, Issue 7, July 2013, Pages: 1339–1351, Qiu-Yue Dong, Meng-Yan Chen, Yang Xin, Xue-Yan Qin, Zhuo Cheng, Lu-E Shi and Zhen-Xing Tang

    Article first published online : 16 JAN 2013, DOI: 10.1111/ijfs.12078

  7. Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 972–983, Lucia Padalino, Marcella Mastromatteo, Pasquale De Vita, Donatella Bianca Maria Ficco and Matteo Alessandro Del Nobile

    Article first published online : 27 DEC 2012, DOI: 10.1111/ijfs.12049

  8. 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

  9. Evaluation of mungbean protein isolates at various levels as a substrate for microbial transglutaminase and water binding agent in pork myofibrillar protein gels

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 1086–1092, Hong C. Lee and Koo B. Chin

    Article first published online : 29 JAN 2013, DOI: 10.1111/ijfs.12066

  10. 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

  11. Geographical discrimination of honeys through antioxidant capacity, mineral content and colour

    International Journal of Food Science & Technology

    Volume 50, Issue 12, December 2015, Pages: 2598–2605, Mariela Patrignani, Cecilia Bernardelli, Paula A. Conforti, Néstor H. Malacalza, Diego K. Yamul, Edgardo Donati and Cecilia E. Lupano

    Article first published online : 24 JUL 2015, DOI: 10.1111/ijfs.12928

  12. Effects of reaction parameters on generation of volatile compounds from the Maillard reaction between L-ascorbic acid and glycine

    International Journal of Food Science & Technology

    Ya Li, Yan Yang and Ai-Nong Yu

    Article first published online : 30 MAR 2016, DOI: 10.1111/ijfs.13106

  13. Microencapsulation of bioactive compounds from mulberry (Morus alba L.) leaf extracts by protein–polysaccharide interactions

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 649–655, Methavee Peanparkdee, Satoshi Iwamoto, Chaleeda Borompichaichartkul, Kiattisak Duangmal and Ryo Yamauchi

    Article first published online : 19 JAN 2016, DOI: 10.1111/ijfs.13032

  14. Physicochemical and fatty acid characteristics of stewed pork as affected by cooking method and time

    International Journal of Food Science & Technology

    Volume 51, Issue 2, February 2016, Pages: 359–369, Yingqiu Li, Chunbao Li, He Li, Xisha Lin, Shaolin Deng and Guanghong Zhou

    Article first published online : 31 OCT 2015, DOI: 10.1111/ijfs.12968

  15. The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough

    International Journal of Food Science & Technology

    Volume 50, Issue 10, October 2015, Pages: 2236–2245, Marijana Janković, Miroljub Barać, Mirjana Pešić, Dejan Dodig, Vesna Kandić and Slađana Žilić

    Article first published online : 20 JUL 2015, DOI: 10.1111/ijfs.12894

  16. Effects of pineapple pomace fibre on physicochemical properties of composite flour and dough, and consumer acceptance of fibre-enriched wheat bread

    International Journal of Food Science & Technology

    Volume 51, Issue 5, May 2016, Pages: 1120–1129, Phantipha Chareonthaikij, Tanat Uan-On and Witoon Prinyawiwatkul

    Article first published online : 19 FEB 2016, DOI: 10.1111/ijfs.13072

  17. Separation-preconcentration of Cu, Cd, Pb and Ni in various water and food samples on Sepabeads SP-207

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1201–1207, Durali Mendil, Tuba Kiris, Mustafa Tuzen and Mustafa Soylak

    Article first published online : 16 JAN 2013, DOI: 10.1111/ijfs.12077

  18. Interaction between lactic acid bacteria and food-borne pathogens on putrescine production in ornithine-enriched broth

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 394–404, Esmeray Kuley, Esra Balikci, İlyas Özogul and Derya Cengiz

    Article first published online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03201.x

  19. Number and size of lupulin glands, glandular trichomes of hop (Humulus lupulus L.), play a key role in contents of bitter acids and polyphenols in hop cone

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1864–1872, Josef Patzak, Karel Krofta, Alena Henychová and Vladimír Nesvadba

    Article first published online : 9 MAY 2015, DOI: 10.1111/ijfs.12825

  20. Effect of heat, nisin and ethylene diamine tetra-acetate treatments on shelf life extension of liquid whole egg

    International Journal of Food Science & Technology

    Volume 51, Issue 2, February 2016, Pages: 396–402, Shokouh Ahmadi, Sabihe Soleimanian-Zad and Mahmoud Sheikh-Zeinoddin

    Article first published online : 15 DEC 2015, DOI: 10.1111/ijfs.13003