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There are 11339 results for: content related to: The interaction of pulsed electric fields and texturizing - antifreezing agents in quality retention of defrosted potato strips

  1. 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

    Version of Record online : 28 MAR 2015, DOI: 10.1111/ijfs.12781

  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

    Version of Record online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03207.x

  3. You have free access to this content
    Effects of pulsed electric fields on the survival behaviour of Saccharomyces cerevisiae suspended in single solutions of low concentration

    International Journal of Food Science & Technology

    Volume 51, Issue 1, January 2016, Pages: 171–179, Man-Sheng Wang, Xin-An Zeng, Charles S. Brennan, Margaret A. Brennan and Zhong Han

    Version of Record online : 14 NOV 2015, DOI: 10.1111/ijfs.13007

  4. 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

    Version of Record online : 10 JUN 2013, DOI: 10.1111/ijfs.12209

  5. Hypotensive, hypoglycaemic and hypolipidaemic effects of bioactive compounds from microalgae and marine micro-organisms

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1705–1717, Chao Zhao, Yijing Wu, Chengfeng Yang, Bin Liu and Yifan Huang

    Version of Record online : 20 JUN 2015, DOI: 10.1111/ijfs.12860

  6. 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

    Version of Record online : 18 JAN 2016, DOI: 10.1111/ijfs.13035

  7. Effects of pulsed electric field on selected properties of L-tryptophan

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1130–1136, Zhi-Hong Zhang, Qian Yu, Xin-An Zeng, Zhong Han, Da-Wen Sun and Rana Muhammad-Aadil

    Version of Record online : 22 JAN 2015, DOI: 10.1111/ijfs.12758

  8. Bacterial biofilms in food processing environments: a review of recent developments in chemical and biological control

    International Journal of Food Science & Technology

    Carol A. Phillips

    Version of Record online : 23 JUN 2016, DOI: 10.1111/ijfs.13159

  9. 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

    Version of Record online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03197.x

  10. Influence of different pulsed electric field strengths on the quality of the grapefruit juice

    International Journal of Food Science & Technology

    Volume 50, Issue 10, October 2015, Pages: 2290–2296, Rana Muhammad Aadil, Xin-An Zeng, Amjad Ali, Feng Zeng, Muhammad Adil Farooq, Zhong Han, Saud Khalid and Saqib Jabbar

    Version of Record online : 20 JUL 2015, DOI: 10.1111/ijfs.12891

  11. 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

    Version of Record online : 16 JAN 2013, DOI: 10.1111/ijfs.12078

  12. 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

    Version of Record online : 1 AUG 2014, DOI: 10.1111/ijfs.12617

  13. Berry pomace – a review of processing and chemical analysis of its polyphenols

    International Journal of Food Science & Technology

    Volume 51, Issue 6, June 2016, Pages: 1305–1318, Susanne Struck, Merichel Plaza, Charlotta Turner and Harald Rohm

    Version of Record online : 15 APR 2016, DOI: 10.1111/ijfs.13112

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    Bioutilisation of agro-industrial waste for lactic acid production

    International Journal of Food Science & Technology

    Volume 50, Issue 10, October 2015, Pages: 2143–2151, Parmjit S. Panesar and Shubhneet Kaur

    Version of Record online : 14 JUL 2015, DOI: 10.1111/ijfs.12886

  15. Effect of cocoa in diabetes: the potential of the pancreas and liver as key target organs, more than an antioxidant effect?

    International Journal of Food Science & Technology

    Volume 51, Issue 4, April 2016, Pages: 829–841, Duane D. Mellor and Nenad Naumovski

    Version of Record online : 16 FEB 2016, DOI: 10.1111/ijfs.13075

  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

    Version of Record online : 23 NOV 2012, DOI: 10.1111/ijfs.12002

  17. The role of pulsed electric fields treatment in enhancing the stability of amino acid – sugar complexes:- interactions between L-Phenylalanine and β-Cyclodextrin

    International Journal of Food Science & Technology

    Zhi-Hong Zhang, Lang-Hong Wang, Xin-An Zeng, Charles S. Brennan, Margaret Brennan and Zhong Han

    Version of Record online : 25 MAY 2016, DOI: 10.1111/ijfs.13150

  18. 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

    Version of Record online : 27 DEC 2012, DOI: 10.1111/ijfs.12049

  19. Effect of pulsed electric field processing on carotenoid extractability of carrot purée

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 2120–2127, Shahin Roohinejad, David W. Everett and Indrawati Oey

    Version of Record online : 3 MAR 2014, DOI: 10.1111/ijfs.12510

  20. Impact of pulsed electric fields and post-mortem vacuum ageing on beef longissimus thoracis muscles

    International Journal of Food Science & Technology

    Volume 49, Issue 11, November 2014, Pages: 2339–2347, Farnaz Faridnia, Alaa El-Din A. Bekhit, Brian Niven and Indrawati Oey

    Version of Record online : 17 MAR 2014, DOI: 10.1111/ijfs.12532