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There are 37182 results for: content related to: The interaction of pulsed electric fields and texturizing - antifreezing agents in quality retention of defrosted potato strips

  1. Biochemical characterisation and application of lipases produced by Aspergillus sp. on solid-state fermentation using three substrates

    International Journal of Food Science & Technology

    Luciana F. Fleuri, Paula K. Novelli, Clarissa H. O. Delgado, Mayara R. Pivetta, Milene S. Pereira, Mariana de L. C. Arcuri and Bruna L. Capoville

    Article first published online : 2 JUN 2014, DOI: 10.1111/ijfs.12589

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    Optimisation of analytical methods for the characterisation of oranges, clementines and citrus hybrids cultivated in Spain on the basis of their composition in ascorbic acid, citric acid and major sugars

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 146–152, Silvia Carballo, Fabrizio A. Zingarello, Salvador E. Maestre, José L. Todolí and M. Soledad Prats

    Article first published online : 5 AUG 2013, DOI: 10.1111/ijfs.12289

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    Chemical Composition Analysis and Antibacterial Mode of Action of Taxus Cuspidata Leaf Essential Oil against Foodborne Pathogens

    Journal of Food Safety

    Volume 34, Issue 1, February 2014, Pages: 9–20, Vivek K. Bajpai, Ajay Sharma, Bokyung Moon and Kwang-Hyun Baek

    Article first published online : 6 DEC 2013, DOI: 10.1111/jfs.12089

  4. Using complexity theory in kinship practice

    Child & Family Social Work

    Chris Warren-Adamson and Julia Stroud

    Article first published online : 1 SEP 2013, DOI: 10.1111/cfs.12089

  5. Antioxidant potential of fresh and stored lentil sprouts affected by elicitation with temperature stresses

    International Journal of Food Science & Technology

    Volume 49, Issue 8, August 2014, Pages: 1811–1817, Michał Świeca, Magdalena Surdyka, Urszula Gawlik-Dziki, Urszula Złotek and Barbara Baraniak

    Article first published online : 2 JAN 2014, DOI: 10.1111/ijfs.12489

  6. Membrane-disruptive property of a novel antimicrobial peptide from anchovy (Engraulis japonicus) hydrolysate

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 969–975, Wenting Tang, Hui Zhang, Li Wang and Haifeng Qian

    Article first published online : 5 NOV 2013, DOI: 10.1111/ijfs.12389

  7. The choice of grass species to combat desertification in semi-arid Kenyan rangelands is greatly influenced by their forage value for livestock

    Grass and Forage Science

    K. Z. Mganga, N. K. R. Musimba, D. M. Nyariki, M. M. Nyangito and A. W. Mwang'ombe

    Article first published online : 22 OCT 2013, DOI: 10.1111/gfs.12089

  8. Soft starchy candy as a food model to study the relationship between sensory and selected physicochemical properties

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2078–2085, Kamolwan Jangchud, Anuvat Jangchud and Witoon Prinyawiwatkul

    Article first published online : 20 MAY 2013, DOI: 10.1111/ijfs.12189

  9. 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

  10. 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

  11. 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

  12. 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

  13. Comparative study of the physicochemical and palynological characteristics of honey from Melipona subnitida and Apis mellifera

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1698–1706, Ligia B. de Almeida-Muradian, Klaus M. Stramm, Andreia Horita, Ortrud M. Barth, Alex da Silva de Freitas and Leticia M. Estevinho

    Article first published online : 2 MAY 2013, DOI: 10.1111/ijfs.12140

  14. Determination of formulation and processing factors affecting slowly digestible starch, protein digestibility and antioxidant capacity of extruded sorghum–maize composite flour

    International Journal of Food Science & Technology

    Volume 49, Issue 5, May 2014, Pages: 1408–1419, Rebecca Licata, Jiayue Chu, Shilong Wang, Ranil Coorey, Anthony James, Yun Zhao and Stuart Johnson

    Article first published online : 30 DEC 2013, DOI: 10.1111/ijfs.12444

  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. 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

  17. 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

  18. 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

  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. Influence of pressurised liquid extraction and solid–liquid extraction methods on the phenolic content and antioxidant activities of Irish macroalgae

    International Journal of Food Science & Technology

    Volume 48, Issue 4, April 2013, Pages: 860–869, Michelle S. Tierney, Thomas J. Smyth, Maria Hayes, Anna Soler-Vila, Anna K. Croft and Nigel Brunton

    Article first published online : 3 DEC 2012, DOI: 10.1111/ijfs.12038