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There are 8219 results for: content related to: Industrial clarification of anthocyanin-rich grape pomace extracts by crossflow membrane filtration

  1. 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

  2. A comparative assess of high hydrostatic pressure and superfine grinding on physicochemical and antioxidant properties of grape pomace

    International Journal of Food Science & Technology

    Volume 52, Issue 9, September 2017, Pages: 2106–2114, Kangliang Sheng, Hao Qu, Changhong Liu, Ling Yan, Ju You, Shanshan Shui and Lei Zheng

    Version of Record online : 15 JUN 2017, DOI: 10.1111/ijfs.13489

  3. Evaluation of the bioactive compounds and the antioxidant capacity of grape pomace

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 62–69, Sandra R. F. Iora, Giselle M. Maciel, Acácio A. F. Zielinski, Marcos V. da Silva, Paula V. de A. Pontes, Charles W. I. Haminiuk and Daniel Granato

    Version of Record online : 23 MAY 2014, DOI: 10.1111/ijfs.12583

  4. Spent grape pomace as a still potential by-product

    International Journal of Food Science & Technology

    Volume 50, Issue 9, September 2015, Pages: 2022–2031, Matteo Bordiga, Fabiano Travaglia, Monica Locatelli, Marco Arlorio and Jean Daniel Coïsson

    Version of Record online : 21 MAY 2015, DOI: 10.1111/ijfs.12853

  5. You have free access to this content
    Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: dough characteristics and product properties

    International Journal of Food Science & Technology

    Volume 53, Issue 1, January 2018, Pages: 237–245, Carolin Schmidt, Insa Geweke, Susanne Struck, Susann Zahn and Harald Rohm

    Version of Record online : 10 OCT 2017, DOI: 10.1111/ijfs.13639

  6. Effect of non-isothermal processing and moisture content on the anthocyanin degradation and colour kinetics of cherry pomace

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 992–998, Ibrahim Greiby, Muhammad Siddiq, Kirk D. Dolan and Shantanu Kelkar

    Version of Record online : 27 DEC 2012, DOI: 10.1111/ijfs.12051

  7. Impact of an integrated process of hot pressurised liquid extraction–macroporous resin purification over the polyphenols, hydroxymethylfurfural and reducing sugars content of Vitis vinifera ‘Carménère’ pomace extracts

    International Journal of Food Science & Technology

    María Salomé Mariotti-Celis, Maximiliano Martínez-Cifuentes, Nils Huamán-Castilla, Franco Pedreschi, Natalia Iglesias-Rebolledo and José Ricardo Pérez-Correa

    Version of Record online : 23 NOV 2017, DOI: 10.1111/ijfs.13684

  8. Sensory and physical quality characteristics of bread fortified with apple pomace using fuzzy mathematical model

    International Journal of Food Science & Technology

    Volume 52, Issue 5, May 2017, Pages: 1092–1100, Qian Lu, Hui Liu, Qin Wang and Jianliang Liu

    Version of Record online : 27 MAR 2017, DOI: 10.1111/ijfs.13280

  9. Effect of sequential treatments of fermentation and ultrasonication followed by extrusion on bioactive content of apple pomace and textural, functional properties of its extrudates

    International Journal of Food Science & Technology

    Volume 51, Issue 8, August 2016, Pages: 1811–1819, Umesh C. Lohani and Kasiviswanathan Muthukumarappan

    Version of Record online : 21 JUN 2016, DOI: 10.1111/ijfs.13152

  10. Apple pomace in gluten-free formulations: effect on rheology and product quality

    International Journal of Food Science & Technology

    Volume 50, Issue 3, March 2015, Pages: 682–690, Andrés F. Rocha Parra, Pablo D. Ribotta and Cristina Ferrero

    Version of Record online : 1 OCT 2014, DOI: 10.1111/ijfs.12662

  11. Antioxidant and functional properties of a high dietary fibre powder from carambola (Averrhoa carambola L.) pomace

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 2101–2110, Maria del Rosario Pantaleón-Velasco, Irving Israel Ruiz-López, Araceli Pérez-Silva, Laura Bravo-Clemente, Raquel Mateos, Héctor Ruiz-Espinosa and Maria de los Angeles Vivar-Vera

    Version of Record online : 3 MAR 2014, DOI: 10.1111/ijfs.12519

  12. 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

  13. Screening grape seeds recovered from winemaking by-products as sources of reducing agents and mammalian α-glucosidase and α-amylase inhibitors

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1182–1189, Vera Lavelli, Pedapati S. C. Sri Harsha and Luca Fiori

    Version of Record online : 11 FEB 2015, DOI: 10.1111/ijfs.12763

  14. 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

  15. 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

    Version of Record online : 7 SEP 2013, DOI: 10.1111/ijfs.12341

  16. Supercritical CO2 extraction of oleanolic acid from grape pomace

    International Journal of Food Science & Technology

    Volume 48, Issue 9, September 2013, Pages: 1854–1860, Laura Chronopoulou, Angelo C. Agatone and Cleofe Palocci

    Version of Record online : 15 MAY 2013, DOI: 10.1111/ijfs.12161

  17. Effects of pineapple pomace fibre on physicochemical properties of composite flour and dough, and consumer acceptance of fibre-enriched wheat bread

    International Journal of Food Science & Technology

    Volume 51, Issue 5, May 2016, Pages: 1120–1129, Phantipha Chareonthaikij, Tanat Uan-On and Witoon Prinyawiwatkul

    Version of Record online : 19 FEB 2016, DOI: 10.1111/ijfs.13072

  18. Optimisation of aqueous extraction conditions for the recovery of phenolic compounds and antioxidants from lemon pomace

    International Journal of Food Science & Technology

    Volume 51, Issue 9, September 2016, Pages: 2009–2018, Konstantinos Papoutsis, Penta Pristijono, John B. Golding, Costas E. Stathopoulos, Michael C. Bowyer, Christopher J. Scarlett and Quan V. Vuong

    Version of Record online : 17 JUL 2016, DOI: 10.1111/ijfs.13168

  19. Effect of raspberry pomace extracts isolated by high pressure extraction on the quality and shelf-life of beef burgers

    International Journal of Food Science & Technology

    Volume 52, Issue 8, August 2017, Pages: 1852–1861, Nora Kryževičūtė, Isabel Jaime, Ana M. Diez, Jordi Rovira and Petras Rimantas Venskutonis

    Version of Record online : 11 MAY 2017, DOI: 10.1111/ijfs.13460

  20. You have full text access to this OnlineOpen article
    Gluten-free bakery and pasta products: prevalence and quality improvement

    International Journal of Food Science & Technology

    Volume 53, Issue 1, January 2018, Pages: 19–32, Yupeng Gao, Marlene E. Janes, Busarawan Chaiya, Margaret A. Brennan, Charles S. Brennan and Witoon Prinyawiwatkul

    Version of Record online : 24 OCT 2017, DOI: 10.1111/ijfs.13505