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There are 24377 results for: content related to: Inhibition of frozen storage-induced oxidation and structural changes in myofibril of common carp ( C yprinus carpio ) surimi by cryoprotectant and hydrolysed whey protein addition

  1. Pulsed UV light as a postprocessing intervention for decontamination of hard-cooked peeled eggs

    International Journal of Food Science & Technology

    Braulio Macias-Rodriguez, Wade Yang, Keith Schneider and Cheryl Rock

    Article first published online : 2 JUN 2014, DOI: 10.1111/ijfs.12571

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    Updated meta-analysis on antithrombotic therapy in patients with heart failure and sinus rhythm

    European Journal of Heart Failure

    Volume 15, Issue 1, January 2013, Pages: 69–78, Ingrid Hopper, Marina Skiba and Henry Krum

    Article first published online : 27 JAN 2014, DOI: 10.1093/eurjhf/hfs171

  3. Antioxidant activities of chicken liver hydrolysates by pepsin treatment

    International Journal of Food Science & Technology

    Volume 49, Issue 7, July 2014, Pages: 1654–1662, Chung-Hsi Chou, Sheng-Yao Wang, Yi-Tsen Lin and Yi-Chen Chen

    Article first published online : 30 DEC 2013, DOI: 10.1111/ijfs.12471

  4. Antioxidant and tyrosinase inhibitory activities of a novel chitosan–phloroglucinol conjugate

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1172–1178, Ji-Young Woo and Jae-Young Je

    Article first published online : 27 DEC 2012, DOI: 10.1111/ijfs.12071

  5. Inhibition of browning in canned mushroom using glutathione and sodium phytate

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 924–927, Shengjun Wu and Hongbin Wang

    Article first published online : 8 OCT 2013, DOI: 10.1111/ijfs.12371

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    Effect of high pressure processing on astaxanthin stability

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 294–297, Jørgen Lerfall and Sveinung Birkeland

    Article first published online : 19 JUL 2013, DOI: 10.1111/ijfs.12271

  7. Plant growth and survival of five introduced and two native/naturalized perennial grass genotypes exposed to two defoliation managements in arid Argentina

    Grass and Forage Science

    Y. A. Torres, C. A. Busso, O. A. Montenegro, L. Ithurrart, H. D. Giorgetti, G. D. Rodríguez, D. Bentivegna, R. E. Brevedan, O. A. Fernández, M. M. Mujica, S. S. Baioni, L. Entío, M. Fioretti and G. Tucat

    Article first published online : 23 JUL 2013, DOI: 10.1111/gfs.12071

  8. Pulsed electric field treatment prior to freezing carrot discs significantly maintains their initial quality parameters after thawing

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1224–1230, Shima Shayanfar, OP Chauhan, Stefan Toepfl and Volker Heinz

    Article first published online : 16 DEC 2013, DOI: 10.1111/ijfs.12421

  9. Comparison of physicochemical properties of beef potentiators prepared by synergistic fermentation and traditional method

    International Journal of Food Science & Technology

    Volume 48, Issue 9, September 2013, Pages: 1932–1939, Xianli Gao, Shuang Yan, Bao Yang, Jian Lu and Zhao Jin

    Article first published online : 22 MAY 2013, DOI: 10.1111/ijfs.12173

  10. Physical and nutritional properties of extruded products based on whole grain with the addition of wild legumes (Vicia lutea subsp. lutea var. hirta and Vicia sativa subsp. sativa)

    International Journal of Food Science & Technology

    Volume 48, Issue 9, September 2013, Pages: 1949–1955, Elena Pastor-Cavada, Silvina R. Drago, Rolando J. González, Rocío Juan, Julio E. Pastor, Manuel Alaiz and Javier Vioque

    Article first published online : 12 JUN 2013, DOI: 10.1111/ijfs.12175

  11. Are disulphide bonds formed during acid gelation of preheated milk?

    International Journal of Food Science & Technology

    Volume 48, Issue 9, September 2013, Pages: 1940–1948, Marie-Hélène Famelart, Ngoc Huyen Tran Le, Thomas Croguennec and Florence Rousseau

    Article first published online : 22 MAY 2013, DOI: 10.1111/ijfs.12174

  12. Effect of frozen storage on thermal stability of sarcoplasmic protein and myofibrillar protein from common carp (Cyprinus carpio) muscle

    International Journal of Food Science & Technology

    Volume 48, Issue 9, September 2013, Pages: 1962–1969, Hang Wang, Yongkang Luo and Huixing Shen

    Article first published online : 23 MAY 2013, DOI: 10.1111/ijfs.12177

  13. The effect of pH and calcium ion on rheological behaviour of β-lactoglobulin-basil seed gum mixed gels

    International Journal of Food Science & Technology

    Volume 48, Issue 9, September 2013, Pages: 1924–1931, Ali Rafe and Seyed M. A. Razavi

    Article first published online : 22 MAY 2013, DOI: 10.1111/ijfs.12172

  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. 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

  16. 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

  17. Amaranth flour, cassava starch and cassava bagasse in the production of gluten-free pasta: technological and sensory aspects

    International Journal of Food Science & Technology

    Volume 48, Issue 9, September 2013, Pages: 1977–1984, Fernanda Assumpção Fiorda, Manoel Soares Soares Júnior, Flávio Alves da Silva, Luciana Reis Fontinelle Souto and Maria Victória Eiras Grosmann

    Article first published online : 16 MAY 2013, DOI: 10.1111/ijfs.12179

  18. Optimisation of ultrasound extraction for flavonoids from semen astragali complanati and its identification by HPLC-DAD-MS/MS

    International Journal of Food Science & Technology

    Volume 48, Issue 9, September 2013, Pages: 1970–1976, Qing-An Zhang, Xue-Hui Fan, Tao Li, Zhi-Qi Zhang, Ying-Kun Liu and Xiao-Ping Li

    Article first published online : 22 MAY 2013, DOI: 10.1111/ijfs.12178

  19. Antioxidant and Antibacterial Properties of Gelatin Films Incorporated with Carvacrol

    Journal of Food Safety

    Volume 33, Issue 4, November 2013, Pages: 423–432, Gholamreza Kavoosi, Seyed Mohammad Mahdi Dadfar, Amin Mohammadi Purfard and Reza Mehrabi

    Article first published online : 3 SEP 2013, DOI: 10.1111/jfs.12071

  20. Experimental study on drying of pear slices in a convective dryer

    International Journal of Food Science & Technology

    Volume 48, Issue 9, September 2013, Pages: 1909–1915, İbrahim Doymaz

    Article first published online : 22 MAY 2013, DOI: 10.1111/ijfs.12170