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There are 19589 results for: content related to: Effect of microwave-assisted extraction on the release of polyphenols from ginger ( Z ingiber officinale)

  1. Optimisation of the pulsed vacuum osmotic dehydration of cladodes of fodder palm

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 726–732, Arianne D. Viana, Jefferson L.G. Corrêa and Ariana Justus

    Article first published online : 10 OCT 2013, DOI: 10.1111/ijfs.12357

  2. Physicochemical and functional properties of chitosans affected by storage periods of crab leg shell

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 1028–1034, Hong Kyoon No, Dal Kyoung Youn, Sung Mi Byun and Witoon Prinyawiwatkul

    Article first published online : 29 JAN 2013, DOI: 10.1111/ijfs.12057

  3. Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2613–2620, Elena Bartkiene, Gerhard Schleining, Toma Rekstyte, Vita Krungleviciute, Grazina Juodeikiene, Lina Vaiciulyte-Funk and Zita Maknickiene

    Article first published online : 5 AUG 2013, DOI: 10.1111/ijfs.12257

  4. Measurement of total phenolic content in wine using an automatic Folin–Ciocalteu assay method

    International Journal of Food Science & Technology

    Eun Jin Lee, Noa Nomura, Bhimanagouda S. Patil and Kil Sun Yoo

    Article first published online : 30 APR 2014, DOI: 10.1111/ijfs.12557

  5. Effects of meat pH and the initial numbers of spores of Clostridium estertheticum on the development of blown pack spoilage of vacuum-packaged beef

    International Journal of Food Science & Technology

    Volume 49, Issue 7, July 2014, Pages: 1619–1625, Xianqin Yang, Hui Wang and Madhu Badoni

    Article first published online : 19 DEC 2013, DOI: 10.1111/ijfs.12457

  6. The story of the PPO queen: the development and acceptance of a spoiled identity in child protection social work

    Child & Family Social Work

    Jadwiga Leigh

    Article first published online : 26 MAY 2014, DOI: 10.1111/cfs.12157

  7. 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

    Article first published online : 10 JUN 2013, DOI: 10.1111/ijfs.12209

  8. 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

    Article first published online : 16 JAN 2013, DOI: 10.1111/ijfs.12078

  9. Antioxidant activity and phenolic content of pressurised liquid and solid–liquid extracts from four Irish origin macroalgae

    International Journal of Food Science & Technology

    Volume 49, Issue 7, July 2014, Pages: 1765–1772, Natalie Heffernan, Thomas J. Smyth, Richard J. FitzGerald, Anna Soler-Vila and Nigel Brunton

    Article first published online : 3 MAR 2014, DOI: 10.1111/ijfs.12512

  10. An overview of selected specialty beers: developments, challenges and prospects

    International Journal of Food Science & Technology

    Volume 49, Issue 7, July 2014, Pages: 1607–1618, Hui Qi Yeo and Shao-Quan Liu

    Article first published online : 21 JAN 2014, DOI: 10.1111/ijfs.12488

  11. The effect of linseed and psyllium fibre on the gelling properties of unwashed mince from farmed meagre (Argyrosomus regius)

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2023–2033, Carlos Cardoso and Rogério Mendes

    Article first published online : 22 MAY 2013, DOI: 10.1111/ijfs.12180

  12. 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

    Article first published online : 7 SEP 2013, DOI: 10.1111/ijfs.12341

  13. Comparative study of the physicochemical and palynological characteristics of honey from Melipona subnitida and Apis mellifera

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1698–1706, Ligia B. de Almeida-Muradian, Klaus M. Stramm, Andreia Horita, Ortrud M. Barth, Alex da Silva de Freitas and Leticia M. Estevinho

    Article first published online : 2 MAY 2013, DOI: 10.1111/ijfs.12140

  14. Tropical traditional fermented food, a field full of promise. Examples from the Tropical Bioresources and Biotechnology programme and other related French–Vietnamese programmes on fermented food

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1115–1126, Cao-Hoang Lan, Chu-Ky Son, Ho Phu Ha, Husson Florence, Le Thanh Binh, Le-Thanh Mai, Nguyen Thi Hoai Tram, Tran Thi Minh Khanh, Tu Viet Phu, Valentin Dominique and Waché Yves

    Article first published online : 29 JAN 2013, DOI: 10.1111/ijfs.12064

  15. Effect of simulated gastrointestinal digestion on phenolic composition and antioxidant capacity of cooked cowpea (Vigna unguiculata) varieties

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2638–2649, Twambo Hachibamba, Linda Dykes, Joseph Awika, Amanda Minnaar and Kwaku G. Duodu

    Article first published online : 22 JUL 2013, DOI: 10.1111/ijfs.12260

  16. Determination of formulation and processing factors affecting slowly digestible starch, protein digestibility and antioxidant capacity of extruded sorghum–maize composite flour

    International Journal of Food Science & Technology

    Volume 49, Issue 5, May 2014, Pages: 1408–1419, Rebecca Licata, Jiayue Chu, Shilong Wang, Ranil Coorey, Anthony James, Yun Zhao and Stuart Johnson

    Article first published online : 30 DEC 2013, DOI: 10.1111/ijfs.12444

  17. A comparative study on phenolic profile, vitamin C content and antioxidant activity of Italian honeys of different botanical origin

    International Journal of Food Science & Technology

    Volume 48, Issue 9, September 2013, Pages: 1899–1908, Annamaria Perna, Immacolata Intaglietta, Amalia Simonetti and Emilio Gambacorta

    Article first published online : 17 MAY 2013, DOI: 10.1111/ijfs.12169

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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

    Article first published online : 28 JAN 2014, DOI: 10.1111/ijfs.12450

  19. Physicochemical and sensory properties of purple Brazilian cherry (Eugenia uniflora, L.) foams

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1688–1697, Modesto A. Chaves, Isadora M. A. Barreto, Ronielli C. Reis and Dattatreya M. Kadam

    Article first published online : 26 APR 2013, DOI: 10.1111/ijfs.12139

  20. Chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast and natural fermentations

    International Journal of Food Science & Technology

    Chiemela Enyinnaya Chinma, Muna Ilowefah, Balakrishnan Shammugasamy, Yogeshini Ramakrishnan and Kharidah Muhammad

    Article first published online : 4 APR 2014, DOI: 10.1111/ijfs.12533