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There are 20443 results for: content related to: Enhancement of the phytochemical and fibre content of beef patties with H imanthalia elongata seaweed

  1. Cherry (Prunus cerasus cv Montmorency) extract with standardised antioxidant potential as preservative for refrigerated storage of ground pork

    International Journal of Food Science & Technology

    Volume 52, Issue 12, December 2017, Pages: 2555–2563, Marta Brodowska, Dominka Guzek, Jolanta Godziszewska, Elżbieta Górska-Horczyczak, Ewelina Pogorzelska, Anna Sakowska, Iwona Wojtasik-Kalinowska, Magdalena Gantner and Agnieszka Wierzbicka

    Version of Record online : 6 SEP 2017, DOI: 10.1111/ijfs.13541

  2. Effect of wheat sprout powder incorporation on lipid oxidation and physicochemical properties of beef patties

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1112–1121, Ismet Ozturk, Osman Sagdic, Fatih Tornuk and Hasan Yetim

    Version of Record online : 15 NOV 2013, DOI: 10.1111/ijfs.12407

  3. Lonicera japonica Thunb. extract improves the quality of cold-stored porcine patty through inhibition of lipid and myofibrillar protein oxidation

    International Journal of Food Science & Technology

    Ming Jiao, Mouming Zhao, Lianzhu Lin and Yong Wang

    Version of Record online : 12 NOV 2017, DOI: 10.1111/ijfs.13673

  4. Seaweeds in yogurt and quark supplementation: influence of five dehydrated edible seaweeds on sensory characteristics

    International Journal of Food Science & Technology

    Volume 52, Issue 2, February 2017, Pages: 431–438, Manuel Nuñez and Antonia Picon

    Version of Record online : 16 NOV 2016, DOI: 10.1111/ijfs.13298

  5. Effect of seaweed flakes addition on the development of bioactivities in functional Camembert-type cheese

    International Journal of Food Science & Technology

    Attara Hell, Steve Labrie and Lucie Beaulieu

    Version of Record online : 21 NOV 2017, DOI: 10.1111/ijfs.13681

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    Extraction, structure and biofunctional activities of laminarin from brown algae

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 24–31, Shekhar U. Kadam, Brijesh K. Tiwari and Colm P. O'Donnell

    Version of Record online : 4 DEC 2014, DOI: 10.1111/ijfs.12692

  7. Antioxidant function of tea dregs protein hydrolysates in liposome–meat system and its possible action mechanism

    International Journal of Food Science & Technology

    Volume 49, Issue 10, October 2014, Pages: 2299–2306, Lina Zhao, Shaoyun Wang and Yifan Huang

    Version of Record online : 12 APR 2014, DOI: 10.1111/ijfs.12546

  8. Effect of Argel (Solenostemma argel) leaf powder on the quality attributes of camel patties during cold storage

    Journal of Food Processing and Preservation

    Fahad Y. Al-Juhaimi, Isam A. Mohamed Ahmed, Oladipupo Q. Adiamo, Abdulraheem R. Adisa, Kashif Gahfoor, Mehmet M. Özcan and Elfadil E. Babiker

    Version of Record online : 20 SEP 2017, DOI: 10.1111/jfpp.13496

  9. Functional components of grape pomace: their composition, biological properties and potential applications

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 221–237, Jianmei Yu and Mohamed Ahmedna

    Version of Record online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03197.x

  10. 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

  11. Characterisation of the hypoglycaemic activity of glycoprotein purified from the edible brown seaweed, Undaria pinnatifida

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 143–150, S.M. Rafiquzzaman, Jong Min Lee, Raju Ahmed, Jong-Hee Lee, Jin-Man Kim and In-Soo Kong

    Version of Record online : 8 OCT 2014, DOI: 10.1111/ijfs.12663

  12. Inclusion of Blended Lipid Solutions as Functional Ingredients to Alter the Fatty Acid Profile of Beef Patties

    Journal of Food Science

    Volume 75, Issue 7, September 2010, Pages: S355–S364, A.C. Lowder and W.N. Osburn

    Version of Record online : 22 SEP 2010, DOI: 10.1111/j.1750-3841.2010.01738.x

  13. How meaty? Detection and quantification of adulterants, foreign proteins and food additives in meat products

    International Journal of Food Science & Technology

    Volume 52, Issue 4, April 2017, Pages: 851–863, Marco Iammarino, Rosaria Marino and Marzia Albenzio

    Version of Record online : 29 DEC 2016, DOI: 10.1111/ijfs.13350

  14. Antioxidant Activities of Purple Rice Bran Extract and Its Effect on the Quality of Low-NaCl, Phosphate-Free Patties Made from Channel Catfish (Ictalurus punctatus) Belly Flap Meat

    Journal of Food Science

    Volume 74, Issue 3, April 2009, Pages: C268–C277, B. Min, M.-H. Chen and B.W. Green

    Version of Record online : 20 MAR 2009, DOI: 10.1111/j.1750-3841.2009.01108.x

  15. Physicochemical, textural, sensory characteristics and storage stability of goat meat patties extended with full-fat soy paste and soy granules

    International Journal of Food Science & Technology

    Volume 43, Issue 3, March 2008, Pages: 383–392, Arun K. Das, Anne Sita Ram Anjaneyulu, Arun K. Verma and Napa Kondaiah

    Version of Record online : 31 JAN 2008, DOI: 10.1111/j.1365-2621.2006.01449.x

  16. 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

  17. Quality characteristics and storage stability of patties from buffalo head and heart meats

    International Journal of Food Science & Technology

    Volume 43, Issue 10, October 2008, Pages: 1798–1806, Arun K. Verma, Veerappa Lakshmanan, Arun K. Das, Sanjod K. Mendiratta and Anne Sita Ram Anjaneyulu

    Version of Record online : 10 SEP 2008, DOI: 10.1111/j.1365-2621.2007.01707.x

  18. Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N-nitrosamines formation in dry-cured sausage

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1157–1164, Ling Li, Junhua Shao, Xudong Zhu, Guanghong Zhou and Xinglian Xu

    Version of Record online : 16 JAN 2013, DOI: 10.1111/ijfs.12069

  19. Effect of Soy Protein Isolate on Physicochemical Properties, Lipid Oxidation and Sensory Quality of Low-Fat Pork Patties Stored in Vacuum, MAP and Frozen State

    Journal of Food Processing and Preservation

    Volume 38, Issue 2, April 2014, Pages: 641–654, Marzena Danowska-Oziewicz

    Version of Record online : 24 SEP 2012, DOI: 10.1111/jfpp.12014

  20. Infrared characterisation, monosaccharide profile and antioxidant activity of chemical fractionated polysaccharides from the edible seaweed sugar Kombu (Saccharina latissima)

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 340–346, Antonio Jiménez-Escrig, Eva Gómez-Ordóñez and Pilar Rupérez

    Version of Record online : 12 SEP 2014, DOI: 10.1111/ijfs.12655