Search Results

There are 60108 results for: content related to: Mango wine aroma enhancement by pulp contact and β-glucosidase

  1. Manipulation of volatile compound transformation in durian wine by nitrogen supplementation

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 650–662, Pin-Rou Lee, Mingzhan Toh, Bin Yu, Philip Curran and Shao-Quan Liu

    Article first published online : 23 NOV 2012, DOI: 10.1111/ijfs.12012

  2. Effect of xylitol on wheat dough properties and bread characteristics

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1159–1167, Qingjie Sun, Yan Xing and Liu Xiong

    Article first published online : 15 NOV 2013, DOI: 10.1111/ijfs.12412

  3. Proteolysis characteristics of Actinomucor elegans and Rhizopus oligosporus extracellular proteases under acidic conditions

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 512–518, Jingjing Li and Li Li

    Article first published online : 7 NOV 2012, DOI: 10.1111/j.1365-2621.2012.03212.x

  4. Element fractionation analysis for infant formula and food additives by inductively coupled plasma optical emission spectrometry

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 392–398, Sema Bağdat, Eda Köse Baran and Feyzullah Tokay

    Article first published online : 29 AUG 2013, DOI: 10.1111/ijfs.12312

  5. Stress relaxation behaviour of high acyl gellan gels

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2571–2579, Qing Chen, Maoming Li, Yan Yuan and Xiaoxiang Han

    Article first published online : 19 JUL 2013, DOI: 10.1111/ijfs.12251

  6. 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

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

    International Journal of Food Science & Technology

    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

  8. 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

  9. 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

  10. Decreasing effect of fluoride content in Antarctic krill (Euphausia superba) by chemical treatments

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1252–1259, Hae Rim Jung, Min-A Kim, Yong-Soo Seo, Yang-Bong Lee, Byung-Soo Chun and Seon-Bong Kim

    Article first published online : 4 FEB 2013, DOI: 10.1111/ijfs.12084

  11. An α-l-rhamnosidase from Aspergillus awamori MTCC-2879 and its role in debittering of orange juice

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 927–933, Sarita Yadav, Rama S. S. Yadav and Kapil D. S. Yadav

    Article first published online : 20 DEC 2012, DOI: 10.1111/ijfs.12043

  12. Impact of amorphous and crystalline lactose on milk chocolate properties

    International Journal of Food Science & Technology

    Siegfried Bolenz, Josefine Römisch and Thorsten Wenker

    Article first published online : 30 DEC 2013, DOI: 10.1111/ijfs.12469

  13. 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

  14. Effect of frying variables on French fry properties

    International Journal of Food Science & Technology

    Volume 48, Issue 4, April 2013, Pages: 758–770, Eleni P. Kalogianni and Peter G. Smith

    Article first published online : 3 DEC 2012, DOI: 10.1111/ijfs.12024

  15. Optimisation of Novozym-435-catalysed esterification of fatty acid mixture for the preparation of medium- and long-chain triglycerides (MLCT) in solvent-free medium

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1001–1011, Kaizhou Yang, Yanlan Bi, Shangde Sun, Guolong Yang, Sumin Ma and Wei Liu

    Article first published online : 30 OCT 2013, DOI: 10.1111/ijfs.12393

  16. Postharvest performance of fresh-cut ‘Big Top’ nectarine as affected by dipping in chemical preservatives and packaging in modified atmosphere

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1184–1195, Maria Cefola, Bernardo Pace, Lucrezia Sergio, Federico Baruzzi, Maria Antonia Gatto, Antonia Carito, Vito Linsalata, Nicholas A. Cascarano and Donato Di Venere

    Article first published online : 11 NOV 2013, DOI: 10.1111/ijfs.12415

  17. A new approach to modelling the shelf life of Gilthead seabream (Sparus aurata)

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1235–1242, Alessandro Giuffrida, Davide Valenti, Filippo Giarratana, Graziella Ziino and Antonio Panebianco

    Article first published online : 16 JAN 2013, DOI: 10.1111/ijfs.12082

  18. Optimisation of acid extraction of pectin from sweet potato residues by response surface methodology and its antiproliferation effect on cancer cells

    International Journal of Food Science & Technology

    Volume 48, Issue 4, April 2013, Pages: 778–785, Yan-Yan Zhang, Tai-Hua Mu and Miao Zhang

    Article first published online : 28 NOV 2012, DOI: 10.1111/ijfs.12026

  19. 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

  20. You have free access to this content
    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