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There are 8227 results for: content related to: Use of banana purée from three indigenous Thai cultivars as food matrices for probiotics and application in bio-set-type yoghurt production

  1. The applied pretreatment (blanching, ascorbic acid) at the manufacture process affects the quality of nectarine purée processed by hydrostatic high pressure

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1203–1214, Jesús García-Parra, Rebeca Contador, Jonathan Delgado-Adámez, Francisco González-Cebrino and Rosario Ramírez

    Version of Record online : 4 DEC 2013, DOI: 10.1111/ijfs.12418

  2. Chilling prior to low intensity pulsed electric field processing improved vitamin C stability of carrot purée (Daucus carota cv. Nantes)

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1757–1763, Sze-Ying Leong, Indrawati Oey, Danielle Clapperton, Kemal Aganovic and Stefan Toepfl

    Version of Record online : 4 MAY 2015, DOI: 10.1111/ijfs.12836

  3. 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

  4. Effect of Hydrostatic High Pressure and Thermal Treatments on Two Types of Pumpkin Purée and Changes during Refrigerated Storage

    Journal of Food Processing and Preservation

    Volume 38, Issue 2, April 2014, Pages: 704–712, Rebeca Contador, Francisco González-Cebrino, Jesús García-Parra, Mercedes Lozano and Rosario Ramírez

    Version of Record online : 4 OCT 2012, DOI: 10.1111/jfpp.12021

  5. Effect of rice bran protein extract on enzymatic browning inhibition in potato puree

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 551–557, Supatcha Kubglomsong and Chockchai Theerakulkait

    Version of Record online : 16 SEP 2013, DOI: 10.1111/ijfs.12336

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    Sustainable recovery of grape skins for use in an apple beverage with antiglycation properties

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 108–117, Vera Lavelli, Pedapati S.C. Sri Harsha, Maria Piochi and Luisa Torri

    Version of Record online : 8 NOV 2016, DOI: 10.1111/ijfs.13261

  7. Effect of High-Pressure Processing and Thermal Treatment on Quality Attributes and Nutritional Compounds of “Songold” Plum Purée

    Journal of Food Science

    Volume 77, Issue 8, August 2012, Pages: C866–C873, Francisco González-Cebrino, Jesús García-Parra, Rebeca Contador, Rafael Tabla and Rosario Ramírez

    Version of Record online : 18 JUL 2012, DOI: 10.1111/j.1750-3841.2012.02799.x

  8. Bioactive compounds and sensory attributes of sour cherry puree sweetened with natural sweeteners

    International Journal of Food Science & Technology

    Volume 50, Issue 3, March 2015, Pages: 585–591, Paulina Nowicka and Aneta Wojdyło

    Version of Record online : 3 NOV 2014, DOI: 10.1111/ijfs.12685

  9. Impact of high-pressure and traditional thermal processing of tomato purée on carotenoids, vitamin C and antioxidant activity

    Journal of the Science of Food and Agriculture

    Volume 86, Issue 2, 30 January 2006, Pages: 171–179, Concepción Sánchez-Moreno, Lucía Plaza, Begoña de Ancos and M Pilar Cano

    Version of Record online : 12 SEP 2005, DOI: 10.1002/jsfa.2321

  10. Bioactive compounds vs. organoleptic assessment of ‘smoothies’-type products prepared from selected fruit species

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 98–106, Mirosława Teleszko and Aneta Wojdyło

    Version of Record online : 13 AUG 2013, DOI: 10.1111/ijfs.12280

  11. Anthocyanin profile of red fruits and black carrot juices, purees and concentrates by HPLC-DAD-ESI/MS-QTOF

    International Journal of Food Science & Technology

    Volume 51, Issue 10, October 2016, Pages: 2290–2300, Patricia Garcia-Herrera, Maria-Luisa Pérez-Rodríguez, Teresa Aguilera-Delgado, Maria-Jose Labari-Reyes, Begoña Olmedilla-Alonso, Montana Camara and Sonia de Pascual-Teresa

    Version of Record online : 29 JUL 2016, DOI: 10.1111/ijfs.13210

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    Effects of high hydrostatic pressure processing and subsequent storage on phenolic contents and antioxidant activity in fruit and vegetable products

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 3–12, Guanghe Zhao, Ruifen Zhang and Mingwei Zhang

    Version of Record online : 29 JUL 2016, DOI: 10.1111/ijfs.13203

  13. Changes on free amino acids during the alcoholic fermentation of strawberry and persimmon

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 48–54, Raquel M. Callejón, Cristina Ubeda, Claudio Hidalgo, Albert Mas, Ana M. Troncoso and M. Lourdes Morales

    Version of Record online : 12 SEP 2014, DOI: 10.1111/ijfs.12661

  14. Influences of red pitaya fruit puree and gelling agents on the physico-mechanical properties and quality changes of gummy confections

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 331–339, Norziah M. Hani, Siti Rashima Romli and Mehraj Ahmad

    Version of Record online : 17 SEP 2014, DOI: 10.1111/ijfs.12638

  15. Chemical and organoleptic characteristics of tomato purée enriched with lyophilized tomato pomace

    Journal of the Science of Food and Agriculture

    Volume 96, Issue 6, April 2016, Pages: 1953–1958, Lucio Previtera, Gabriella Fucci, Anna De Marco, Valeria Romanucci, Giovanni Di Fabio and Armando Zarrelli

    Version of Record online : 6 JUL 2015, DOI: 10.1002/jsfa.7303

  16. You have full text access to this OnlineOpen article
    Effects of blanching, acidification, or addition of EDTA on vitamin C and β-carotene stability during mango purée preparation

    Food Science & Nutrition

    Volume 4, Issue 5, September 2016, Pages: 706–715, Isabel R. F. Guiamba and Ulf Svanberg

    Version of Record online : 18 JAN 2016, DOI: 10.1002/fsn3.335

  17. Effect of Chitosan Nanoparticles and Pectin Content on Mechanical Properties and Water Vapor Permeability of Banana Puree Films

    Journal of Food Science

    Volume 78, Issue 1, January 2013, Pages: N98–N104, Milena R. Martelli, Taís T. Barros, Márcia R. de Moura, Luiz H. C. Mattoso and Odilio B. G. Assis

    Version of Record online : 20 DEC 2012, DOI: 10.1111/j.1750-3841.2012.03006.x

  18. Influence of trehalose addition on antioxidant activity, colour and texture of orange jelly during storage

    International Journal of Food Science & Technology

    Volume 51, Issue 12, December 2016, Pages: 2640–2646, Mirela Kopjar, Anita Pichler, Josipa Turi and Vlasta Piližota

    Version of Record online : 18 NOV 2016, DOI: 10.1111/ijfs.13250

  19. Effects of high hydrostatic pressure on color of spinach purée and related properties

    Journal of the Science of Food and Agriculture

    Volume 92, Issue 7, May 2012, Pages: 1417–1423, Rongrong Wang, Tingting Wang, Qian Zheng, Xiaosong Hu, Yan Zhang and Xiaojun Liao

    Version of Record online : 9 JAN 2012, DOI: 10.1002/jsfa.4719

  20. Polyphenol content and antioxidative activity in apple purées with rhubarb juice supplement

    International Journal of Food Science & Technology

    Volume 43, Issue 3, March 2008, Pages: 501–509, Jan Oszmiański and Aneta Wojdyło

    Version of Record online : 21 JUL 2007, DOI: 10.1111/j.1365-2621.2006.01481.x