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There are 1111 results for: content related to: The interaction of pulsed electric fields and texturizing - antifreezing agents in quality retention of defrosted potato strips

  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

    Chao-Hui Feng, Liana Drummond and Da-Wen Sun

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

  10. 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

  11. 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

  12. 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

  13. Effect of simulated gastrointestinal digestion on phenolic composition and antioxidant capacity of cooked cowpea (Vigna unguiculata) varieties

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2638–2649, Twambo Hachibamba, Linda Dykes, Joseph Awika, Amanda Minnaar and Kwaku G. Duodu

    Article first published online : 22 JUL 2013, DOI: 10.1111/ijfs.12260

  14. A comparative study on phenolic profile, vitamin C content and antioxidant activity of Italian honeys of different botanical origin

    International Journal of Food Science & Technology

    Volume 48, Issue 9, September 2013, Pages: 1899–1908, Annamaria Perna, Immacolata Intaglietta, Amalia Simonetti and Emilio Gambacorta

    Article first published online : 17 MAY 2013, DOI: 10.1111/ijfs.12169

  15. Desorption isotherms, net isosteric heat and the effect of temperature and water activity on the antioxidant activity of two varieties of onion (Allium cepa L)

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 444–452, Armand A. Bouba, Nicolas Y. Njintang, Gilles Bernard Nkouam, Yannick Dimitry Mang, Abul-Hamd El-Sayed Mehanni, Joël Scher, Didier Montet and Carl Moses Mbofung

    Article first published online : 10 SEP 2013, DOI: 10.1111/ijfs.12321

  16. Potential of nanofiltration for the concentration of bioactive compounds from watermelon juice

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 2052–2060, Nathalia Aceval Arriola, Gielen Delfino dos Santos, Elane Schwinden Prudêncio, Luciano Vitali, José Carlos Cunha Petrus and Renata D. M. Castanho Amboni

    Article first published online : 3 MAR 2014, DOI: 10.1111/ijfs.12513

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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

  18. Optimisation of immersion vacuum cooling operation and quality of Irish cooked sausages by using response surface methodology

    International Journal of Food Science & Technology

    Volume 49, Issue 8, August 2014, Pages: 1850–1858, Chao-Hui Feng and Da-Wen Sun

    Article first published online : 3 MAR 2014, DOI: 10.1111/ijfs.12494

  19. 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

  20. 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