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There are 4124 results for: content related to: Quality of fresh-cut purple-fleshed sweet potatoes after X -ray irradiation treatment and refrigerated storage

  1. Effect of packaging materials and storage temperature on the quality of sour cherry nectar

    International Journal of Food Science & Technology

    Volume 49, Issue 11, November 2014, Pages: 2425–2432, Ayşe Bakan and Aziz Ekşi

    Version of Record online : 8 MAY 2014, DOI: 10.1111/ijfs.12564

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    Wheat starch production, structure, functionality and applications—a review

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 38–58, Khetan Shevkani, Narpinder Singh, Ritika Bajaj and Amritpal Kaur

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13266

  3. Effect of industrial juice concentrate processing on phenolic profile and antioxidant capacity of black carrots

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 819–829, Sezen Suzme, Dilek Boyacioglu, Gamze Toydemir and Esra Capanoglu

    Version of Record online : 8 OCT 2013, DOI: 10.1111/ijfs.12370

  4. Variation of composition and functional properties of gum from six Canadian flaxseed (Linum usitatissimum L.) cultivars

    International Journal of Food Science & Technology

    Volume 51, Issue 10, October 2016, Pages: 2313–2326, Jun Liu, Youn Young Shim, Jianheng Shen, Yong Wang, Supratim Ghosh and Martin J. T. Reaney

    Version of Record online : 9 SEP 2016, DOI: 10.1111/ijfs.13200

  5. Hypotensive, hypoglycaemic and hypolipidaemic effects of bioactive compounds from microalgae and marine micro-organisms

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1705–1717, Chao Zhao, Yijing Wu, Chengfeng Yang, Bin Liu and Yifan Huang

    Version of Record online : 20 JUN 2015, DOI: 10.1111/ijfs.12860

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    Cereal processing and glycaemic response

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 22–37, Peter A. Sopade

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13237

  7. The role of compositing cereals with legumes to alleviate protein energy malnutrition in Africa

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 543–554, Makumba C. Temba, Patrick B. Njobeh, Oluwafemi A. Adebo, Adetola O. Olugbile and Eugenie Kayitesi

    Version of Record online : 18 JAN 2016, DOI: 10.1111/ijfs.13035

  8. Bacterial biofilms in food processing environments: a review of recent developments in chemical and biological control

    International Journal of Food Science & Technology

    Volume 51, Issue 8, August 2016, Pages: 1731–1743, Carol A. Phillips

    Version of Record online : 23 JUN 2016, DOI: 10.1111/ijfs.13159

  9. Practical interventions that influence the sensory attributes of red wines related to the phenolic composition of grapes: a review

    International Journal of Food Science & Technology

    Roland Harrison

    Version of Record online : 15 JUN 2017, DOI: 10.1111/ijfs.13480

  10. Digestion and bioavailability of bioactive phytochemicals

    International Journal of Food Science & Technology

    Volume 52, Issue 2, February 2017, Pages: 291–305, Monika Karaś, Anna Jakubczyk, Urszula Szymanowska, Urszula Złotek and Ewelina Zielińska

    Version of Record online : 26 DEC 2016, DOI: 10.1111/ijfs.13323

  11. Study of the impact of a new hurdle technology composed of electro-activated solution and low heat treatment on the canned pea and corn quality and microbial safety

    International Journal of Food Science & Technology

    Volume 51, Issue 1, January 2016, Pages: 180–193, Viacheslav Liato, Steve Labrie, Marzouk Benali and Mohammed Aïder

    Version of Record online : 7 OCT 2015, DOI: 10.1111/ijfs.12976

  12. Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready-to-eat meals, meats and pumpable products

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1283–1302, Alexandros Ch. Stratakos and Anastasios Koidis

    Version of Record online : 28 MAR 2015, DOI: 10.1111/ijfs.12781

  13. Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 972–983, Lucia Padalino, Marcella Mastromatteo, Pasquale De Vita, Donatella Bianca Maria Ficco and Matteo Alessandro Del Nobile

    Version of Record online : 27 DEC 2012, DOI: 10.1111/ijfs.12049

  14. Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars

    International Journal of Food Science & Technology

    Volume 50, Issue 7, July 2015, Pages: 1658–1665, Vanessa Rios de Souza, Patrícia Aparecida Pimenta Pereira, Taísa Rezende Teixeira, Thais Lomônaco Teodoro da Silva, Rafael Pio and Fabiana Queiroz

    Version of Record online : 3 MAY 2015, DOI: 10.1111/ijfs.12819

  15. Sugar replacement in sweetened bakery goods

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 1963–1976, Susanne Struck, Doris Jaros, Charles S. Brennan and Harald Rohm

    Version of Record online : 1 AUG 2014, DOI: 10.1111/ijfs.12617

  16. 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

  17. Effect of vacuum cooking treatment on physicochemical and structural characteristics of purple-flesh potato

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 943–951, Consuelo Iborra-Bernad, Purificación García-Segovia and Javier Martínez-Monzó

    Version of Record online : 30 JAN 2014, DOI: 10.1111/ijfs.12385

  18. Harnessing food-based bioactive compounds to reduce the effects of ultraviolet radiation: a review exploring the link between food and human health

    International Journal of Food Science & Technology

    Volume 52, Issue 3, March 2017, Pages: 595–607, Yuhui Ye, Dongxiao Sun-Waterhouse, Lijun You and Arshad Mehmood Abbasi

    Version of Record online : 29 DEC 2016, DOI: 10.1111/ijfs.13344

  19. 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

    Version of Record online : 27 JAN 2015, DOI: 10.1111/ijfs.12740

  20. Response surface analysis and extrusion process optimisation of maize–mungbean-based instant weaning food

    International Journal of Food Science & Technology

    Volume 51, Issue 10, October 2016, Pages: 2301–2312, Salim Ali, Baljit Singh and Savita Sharma

    Version of Record online : 18 JUL 2016, DOI: 10.1111/ijfs.13186