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There are 17550 results for: content related to: Effects of frying on polar material and free fatty acids in soybean oils

  1. Effect of a novel induction food-processing device in improving frying oil quality

    International Journal of Food Science & Technology

    Volume 49, Issue 10, October 2014, Pages: 2223–2229, Michael J. Wenstrup, Marçal Plans and Luis E. Rodriguez-Saona

    Article first published online : 22 MAY 2014, DOI: 10.1111/ijfs.12568

  2. The effect of linseed and psyllium fibre on the gelling properties of unwashed mince from farmed meagre (Argyrosomus regius)

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2023–2033, Carlos Cardoso and Rogério Mendes

    Article first published online : 22 MAY 2013, DOI: 10.1111/ijfs.12180

  3. Effects of frying on the trans-fatty acid formation in soybean oils

    European Journal of Lipid Science and Technology

    Volume 114, Issue 3, March 2012, Pages: 287–293, Jun-Cai Hou, Lian-Zhou Jiang and Chun-Wei Zhang

    Article first published online : 27 DEC 2011, DOI: 10.1002/ejlt.201100103

  4. Purification and characterisation of antioxidant and nitric oxide inhibitory peptides from Tilapia (Oreochromis niloticus) protein hydrolysate

    International Journal of Food Science & Technology

    Sureeporn Kangsanant, Chakree Thongraung, Chaweewan Jansakul, Michael Murkovic and Vatcharee Seechamnanturakit

    Article first published online : 7 OCT 2014, DOI: 10.1111/ijfs.12680

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    Bioactive compounds vs. organoleptic assessment of ‘smoothies’-type products prepared from selected fruit species

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 98–106, Mirosława Teleszko and Aneta Wojdyło

    Article first published online : 13 AUG 2013, DOI: 10.1111/ijfs.12280

  6. Effect of frying variables on French fry properties

    International Journal of Food Science & Technology

    Volume 48, Issue 4, April 2013, Pages: 758–770, Eleni P. Kalogianni and Peter G. Smith

    Article first published online : 3 DEC 2012, DOI: 10.1111/ijfs.12024

  7. Production of yellow wine from Camellia Oleifera meal pretreated by mixed cultured solid-state fermentation

    International Journal of Food Science & Technology

    Volume 49, Issue 7, July 2014, Pages: 1715–1721, Ming Chang, Jie Lian, Ruijie Liu, Qingzhe Jin and Xingguo Wang

    Article first published online : 28 JAN 2014, DOI: 10.1111/ijfs.12480

  8. The impact of strawflower and mistletoe extract on quality properties of rainbow trout fillets

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2228–2238, Fatih Özogul, Bünyamin Kus and Esmeray Kuley

    Article first published online : 10 JUN 2013, DOI: 10.1111/ijfs.12209

  9. 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

  10. 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

  11. Refining of edible oils: a critical appraisal of current and potential technologies

    International Journal of Food Science & Technology

    Chandrasekar Vaisali, Sampath Charanyaa, Prasanna D. Belur and I. Regupathi

    Article first published online : 26 SEP 2014, DOI: 10.1111/ijfs.12657

  12. 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

  13. Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 893–902, Margaret A. Brennan, Emma Derbyshire, Brijesh K. Tiwari and Charles S. Brennan

    Article first published online : 29 JAN 2013, DOI: 10.1111/ijfs.12055

  14. The effects of heat–moisture treatment of rice grains before parboiling on viscosity profile and physicochemical properties

    International Journal of Food Science & Technology

    Volume 49, Issue 8, August 2014, Pages: 1939–1945, Bruna Arns, Ricardo Tadeu Paraginski, Josiane Bartz, Rafael de Almeida Schiavon, Moacir Cardoso Elias, Elessandra da Rosa Zavareze and Alvaro Renato Guerra Dias

    Article first published online : 22 MAY 2014, DOI: 10.1111/ijfs.12580

  15. Predictive models for bacterial growth in sea bass (Dicentrarchus labrax) stored in ice

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 354–363, Conrado Carrascosa, Rafael Millán, Pedro Saavedra, José R. Jaber, Tania Montenegro, António Raposo, Esteban Pérez and Esther Sanjuán

    Article first published online : 29 AUG 2013, DOI: 10.1111/ijfs.12307

  16. Evaluation of physico-chemical properties, trace metal content and antioxidant activity of Indian honeys

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 578–587, Rajni Kamboj, Manav Bandhu Bera and Vikas Nanda

    Article first published online : 23 NOV 2012, DOI: 10.1111/ijfs.12002

  17. 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

  18. Modelling the growth parameters of lactic acid bacteria and total viable count in vacuum-packaged Irish cooked sausages cooled by different methods

    International Journal of Food Science & Technology

    Volume 49, Issue 12, December 2014, Pages: 2659–2667, Chao-Hui Feng, Liana Drummond and Da-Wen Sun

    Article first published online : 1 AUG 2014, DOI: 10.1111/ijfs.12603

  19. Nanobiotechnology perspectives. Role of nanotechnology in the food industry: a review

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1127–1134, Nelson Durán and Priscyla D. Marcato

    Article first published online : 3 DEC 2012, DOI: 10.1111/ijfs.12027

  20. Effects of tomato pulp addition on the extrudate quality parameters and effects of extrusion on the functional parameters of the extrudates

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 587–594, Cagla Caltinoglu, Bade Tonyalı and Ilkay Sensoy

    Article first published online : 7 SEP 2013, DOI: 10.1111/ijfs.12341