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There are 30977 results for: content related to: Dielectric properties of pineapple as function of temperature and water content

  1. Viscoelastic properties and textural characterisation of high methoxyl pectin of hawthorn (Crataegus pubescens) in a gelling system

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1484–1493, José Antonio Linares-García, Emma Gloria Ramos-Ramírez and Juan Alfredo Salazar-Montoya

    Article first published online : 3 APR 2015, DOI: 10.1111/ijfs.12792

  2. 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

  3. Optimisation of vacuum pulse osmotic dehydration of blanched pumpkin

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 2008–2014, Jefferson L. G. Corrêa, Dovel B. Ernesto, José G. L. F. Alves and Raphael S. Andrade

    Article first published online : 13 FEB 2014, DOI: 10.1111/ijfs.12502

  4. Concentration and purification of galacto-oligosaccharides using nanofiltration membranes

    International Journal of Food Science & Technology

    Volume 49, Issue 8, August 2014, Pages: 1953–1961, Mariano Michelon, Ana Paula Manera, Andrea Limoeiro Carvalho and Francisco Maugeri Filho

    Article first published online : 2 JUN 2014, DOI: 10.1111/ijfs.12582

  5. Effect of adding fresh and freeze-dried buckwheat sourdough on gluten-free bread quality

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 313–322, Renata Różyło, Stanisław Rudy, Andrzej Krzykowski, Dariusz Dziki, Urszula Gawlik-Dziki, Krzysztof Różyło and Stanisław Skonecki

    Article first published online : 15 JUL 2014, DOI: 10.1111/ijfs.12622

  6. Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents

    International Journal of Food Science & Technology

    Volume 50, Issue 4, April 2015, Pages: 999–1008, A. Półtorak, J. Wyrwisz, M. Moczkowska, M. Marcinkowska-Lesiak, A. Stelmasiak, U. Ulanicka, M. Zalewska, A. Wierzbicka and Da-Wen Sun

    Article first published online : 5 DEC 2014, DOI: 10.1111/ijfs.12707

  7. Drying kinetics and thermal degradation of phenolic compounds and anthocyanins in pomegranate arils dried under vacuum conditions

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 595–605, Mehmet Karaaslan, Fatih Mehmet Yilmaz, Özge Cesur, Hasan Vardin, Ali Ikinci and Ali Coşkun Dalgiç

    Article first published online : 25 SEP 2013, DOI: 10.1111/ijfs.12342

  8. Improvement in the lag phase estimation of individual cells that have survived mild heat treatment

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 884–894, Juan S. Aguirre, Almira Monis and Gonzalo D. García de Fernando

    Article first published online : 25 OCT 2013, DOI: 10.1111/ijfs.12382

  9. Development of a novel modified atmosphere container with a cycle-time-controlled perforation for enoki mushroom preservation

    International Journal of Food Science & Technology

    Volume 49, Issue 11, November 2014, Pages: 2399–2408, Min-Ji Kwon, Duck Soon An and Dong Sun Lee

    Article first published online : 30 APR 2014, DOI: 10.1111/ijfs.12561

  10. The effect of pH, salts and sugars on the rheological properties of cress seed (Lepidium sativum) gum

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2506–2513, Fataneh Behrouzian, Seyed M. A. Razavi and Hojjat Karazhiyan

    Article first published online : 7 AUG 2013, DOI: 10.1111/ijfs.12242

  11. 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

  12. Geographical characterisation of honeys according to their mineral content and antioxidant activity using a chemometric approach

    International Journal of Food Science & Technology

    Volume 49, Issue 5, May 2014, Pages: 1351–1359, Benedetta Pasquini, Mohammad Goodarzi, Serena Orlandini, Giangiacomo Beretta, Sandra Furlanetto and Bieke Dejaegher

    Article first published online : 16 DEC 2013, DOI: 10.1111/ijfs.12436

  13. Modelling growth of Lactobacillus plantarum and shelf life of vacuum-packaged cooked chopped pork at different temperatures

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2580–2587, Francieli Dalcanton, Fernando Pérez-Rodríguez, Guiomar Denisse Posada-Izquierdo, Gláucia M. F. de Aragão and Rosa María García-Gimeno

    Article first published online : 31 JUL 2013, DOI: 10.1111/ijfs.12252

  14. Effect of air temperature, slice thickness and pretreatment on drying and rehydration of tomato

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 558–564, İbrahim Doymaz and Özlem Özdemir

    Article first published online : 5 OCT 2013, DOI: 10.1111/ijfs.12337

  15. Optimising operating conditions in ultrafiltration fouling of pomegranate juice by response surface methodology

    International Journal of Food Science & Technology

    Volume 48, Issue 7, July 2013, Pages: 1519–1525, Semia Baklouti, Amel Kamoun, Raoudha Ellouze-Ghorbel and Semia Chaabouni

    Article first published online : 25 MAR 2013, DOI: 10.1111/ijfs.12120

  16. In vitro evaluation of the fermentation of added-value agroindustrial by-products: cactus pear (Opuntia ficus-indica L.) peel and pineapple (Ananas comosus) peel as functional ingredients

    International Journal of Food Science & Technology

    Volume 48, Issue 7, July 2013, Pages: 1460–1467, Juan Diaz-Vela, Alfonso Totosaus, Alma E. Cruz-Guerrero and María de Lourdes Pérez-Chabela

    Article first published online : 14 MAR 2013, DOI: 10.1111/ijfs.12113

  17. 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

  18. The use of sodium nitrite in cold-smoke processing of farmed Atlantic salmon – effect on storage stability

    International Journal of Food Science & Technology

    Volume 48, Issue 9, September 2013, Pages: 1985–1990, Jørgen Lerfall and Marianne Østerlie

    Article first published online : 17 MAY 2013, DOI: 10.1111/ijfs.12168

  19. The effect of hydrogen peroxide bleaching of canola meal on product colour, dry matter and protein extractability and molecular weight profile

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 1071–1085, Ihsane El-Kadiri, Mohamed Khelifi and Mohammed Aider

    Article first published online : 29 JAN 2013, DOI: 10.1111/ijfs.12065

  20. Kinetic and thermodynamic stability of paprika nanoemulsions

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1174–1181, Luz A. Pascual-Pineda, Enrique Flores-Andrade, Maribel Jiménez-Fernández and Cesar I. Beristain

    Article first published online : 14 FEB 2015, DOI: 10.1111/ijfs.12750