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There are 2746 results for: content related to: Modelling the survival of E nterobacter cloacae in a model olive cover brine solution

  1. 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

    Version of Record online : 5 DEC 2014, DOI: 10.1111/ijfs.12707

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    Study of the impact of a new hurdle technology composed of electro-activated solution and low heat treatment on the canned pea and corn quality and microbial safety

    International Journal of Food Science & Technology

    Volume 51, Issue 1, January 2016, Pages: 180–193, Viacheslav Liato, Steve Labrie, Marzouk Benali and Mohammed Aïder

    Version of Record online : 7 OCT 2015, DOI: 10.1111/ijfs.12976

  3. 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

  4. Ethylene production, respiration and gas exchange modelling in modified atmosphere packaging for banana fruits

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 777–788, Rolando Mendoza, Diego A. Castellanos, Juan C. García, Julio C. Vargas and Aníbal O. Herrera

    Version of Record online : 18 JAN 2016, DOI: 10.1111/ijfs.13037

  5. Physico-chemical and antioxidant properties of extrudates developed from honey and barley

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1750–1761, Kshitiz Kumar, Navdeep Jindal, Savita Sharma and Vikas Nanda

    Version of Record online : 13 MAY 2013, DOI: 10.1111/ijfs.12147

  6. 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

    Version of Record online : 27 JAN 2015, DOI: 10.1111/ijfs.12740

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    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

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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

    Version of Record online : 28 JAN 2014, DOI: 10.1111/ijfs.12450

  9. 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

    Version of Record online : 13 MAY 2013, DOI: 10.1111/ijfs.12153

  10. 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

    Version of Record online : 24 APR 2013, DOI: 10.1111/ijfs.12135

  11. 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

  12. Carboxymethyl derivatives of flaxseed (Linum usitatissimum L.) gum: characterisation and solution rheology

    International Journal of Food Science & Technology

    Volume 51, Issue 2, February 2016, Pages: 530–541, Jun Liu, Jianheng Shen, Youn Young Shim and Martin J. T. Reaney

    Version of Record online : 14 DEC 2015, DOI: 10.1111/ijfs.12985

  13. 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

    Version of Record online : 29 JAN 2013, DOI: 10.1111/ijfs.12065

  14. 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

    Version of Record online : 14 FEB 2015, DOI: 10.1111/ijfs.12750

  15. Effect of high power ultrasonic treatment on whey protein foaming quality

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 617–624, Mei C. Tan, Nyuk L. Chin, Yus A. Yusof and Jaafar Abdullah

    Version of Record online : 16 DEC 2015, DOI: 10.1111/ijfs.13013

  16. Optimisation of inulin extraction from globe artichoke (Cynara cardunculus L. subsp. scolymus (L.) Hegi.) by electromagnetic induction heating process

    International Journal of Food Science & Technology

    Volume 51, Issue 9, September 2016, Pages: 1997–2008, Naila Terkmane, Mohamed Krea and Nadji Moulai-Mostefa

    Version of Record online : 13 JUL 2016, DOI: 10.1111/ijfs.13167

  17. Microwave vs. convection heating of bovine Gluteus Medius muscle: impact on selected physical properties of final product and cooking yield

    International Journal of Food Science & Technology

    Volume 50, Issue 4, April 2015, Pages: 958–965, A. Półtorak, J. Wyrwisz, M. Moczkowska, M. Marcinkowska-Lesiak, A. Stelmasiak, U. Rafalska, A. Wierzbicka and Da-Wen Sun

    Version of Record online : 3 FEB 2015, DOI: 10.1111/ijfs.12729

  18. Physicochemical characterisation of the exopolysaccharides of Streptococcus thermophilus ST-143

    International Journal of Food Science & Technology

    Volume 49, Issue 5, May 2014, Pages: 1254–1263, Susann Mende, Tingting Dong, Anne Rathemacher, Harald Rohm and Doris Jaros

    Version of Record online : 26 FEB 2014, DOI: 10.1111/ijfs.12505

  19. 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

    Version of Record online : 29 AUG 2013, DOI: 10.1111/ijfs.12307

  20. Effect of different drying methods on drying characteristics, colour, total phenolic content and antioxidant capacity of Goldenberry (Physalis peruviana L.)

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 9–17, Nazmi İzli, Gökçen Yıldız, Halil Ünal, Eşref Işık and Vildan Uylaşer

    Version of Record online : 1 AUG 2013, DOI: 10.1111/ijfs.12266