Search Results

There are 15667 results for: content related to: Changes in amino acid contents, texture and microstructure of bamboo shoots during pickling process

  1. Freshness retention of minimally processed melon using different packages and multilayered edible coating containing microencapsulated essential oil

    International Journal of Food Science & Technology

    Volume 49, Issue 10, October 2014, Pages: 2192–2203, Samira Pereira Moreira, Winne Moita de Carvalho, Angeline Costa Alexandrino, Haroldo César Bezerra de Paula, Maria do Carmo Passos Rodrigues, Raimundo Wilane de Figueiredo, Geraldo Arraes Maia, Evânia Maria Altina Teixeira de Figueiredo and Isabella Montenegro Brasil

    Article first published online : 8 APR 2014, DOI: 10.1111/ijfs.12535

  2. 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

  3. 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

  4. 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

    Article first published online : 13 MAY 2013, DOI: 10.1111/ijfs.12147

  5. 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

  6. Relationship between protein characteristics and film-forming properties of kidney bean, field pea and amaranth protein isolates

    International Journal of Food Science & Technology

    Volume 50, Issue 4, April 2015, Pages: 1033–1043, Khetan Shevkani and Narpinder Singh

    Article first published online : 16 FEB 2015, DOI: 10.1111/ijfs.12733

  7. Evaluation of the effects of different thawing methods on texture, colour and ascorbic acid retention of frozen hami melon (Cucumis melo var. saccharinus)

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1116–1122, Xin Wen, Rui Hu, Jin-Hong Zhao, Yu Peng and Yuan-Ying Ni

    Article first published online : 14 FEB 2015, DOI: 10.1111/ijfs.12755

  8. Effects of chloride, thiocyanate and sulphate salts on β-lactoglobulin–pectin associative complexes

    International Journal of Food Science & Technology

    Volume 49, Issue 11, November 2014, Pages: 2391–2398, Stacey Hirt and Owen G. Jones

    Article first published online : 10 MAY 2014, DOI: 10.1111/ijfs.12560

  9. Chitosan nanoparticle coatings reduce microbial growth on fresh-cut apples while not affecting quality attributes

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 440–448, Lucimeire Pilon, Poliana C. Spricigo, Marcela Miranda, Márcia R. de Moura, Odilio Benedito G. Assis, Luiz Henrique C. Mattoso and Marcos David Ferreira

    Article first published online : 15 JUL 2014, DOI: 10.1111/ijfs.12616

  10. You have full text access to this OnlineOpen article
    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

  11. Oxidative stability of purified common Kilka (Clupeonella cultiventris caspia) oil as a function of the bene kernel and hull oils

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 396–403, Samaneh Pazhouhanmehr, Reza Farhoosh, Reza Esmaeilzadeh Kenari and Ali Sharif

    Article first published online : 21 JUL 2014, DOI: 10.1111/ijfs.12609

  12. Structural, functional, thermal and rheological properties of nixtamalised and extruded blue maize (Zea mays L.) flour with different calcium sources

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 578–586, Miguel Ángel Sánchez-Madrigal, Carmen O. Meléndez-Pizarro, Fernando Martínez-Bustos, Martha G. Ruiz-Gutiérrez, Armando Quintero-Ramos, Rubén Márquez-Meléndez, Daniel Lardizábal-Gutiérrez and Karla Campos-Venegas

    Article first published online : 7 SEP 2013, DOI: 10.1111/ijfs.12340

  13. Comparison of different peeling systems for kiwifruit (Actinidia deliciosa, cv Hayward)

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 107–113, Manuel Gómez-López, Maruxa García-Quiroga, Enrique Arbones-Maciñeira, Ma Lourdes Vázquez-Odériz and Ma Angeles Romero-Rodríguez

    Article first published online : 1 AUG 2013, DOI: 10.1111/ijfs.12281

  14. Osmotic dehydration pretreatment for improving the quality attributes of frozen mango: effects of different osmotic solutes and concentrations on the samples

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 960–968, Jin-Hong Zhao, Rui Hu, Hong-Wei Xiao, Yang Yang, Fang Liu, Zhi-Lin Gan and Yuan-Ying Ni

    Article first published online : 11 NOV 2013, DOI: 10.1111/ijfs.12388

  15. Enzymatic and non-enzymatic antioxidant systems of minimally processed cactus stems (Opuntia ficus-indica Mill.) packaged under modified atmospheres

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2603–2612, Rosa I. Ventura-Aguilar, Fernando Rivera-Cabrera, Daniel Méndez-Iturbide, Clara Pelayo-Zaldívar and Elsa Bosquez-Molina

    Article first published online : 14 AUG 2013, DOI: 10.1111/ijfs.12256

  16. Reduction in hydroxymethylfurfural content in ‘churros’, a Spanish fried dough, by vacuum frying

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2042–2049, Jorge Mir-Bel, Rosa Oria and María L. Salvador

    Article first published online : 22 MAY 2013, DOI: 10.1111/ijfs.12182

  17. 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

    Article first published online : 13 MAY 2013, DOI: 10.1111/ijfs.12153

  18. Spanish-style green table olive shelf-life

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1559–1568, Antonio Higinio Sánchez-Gómez, Pedro García-García and Antonio Garrido Fernández

    Article first published online : 25 MAR 2013, DOI: 10.1111/ijfs.12124

  19. Antiproliferative and antioxidant activities of Turkish pomegranate (Punica granatum L.) accessions

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 82–90, Mehmet Karaaslan, Hasan Vardin, Suzan Varlıklıöz and Fatih M. Yılmaz

    Article first published online : 5 AUG 2013, DOI: 10.1111/ijfs.12278

  20. 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