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There are 11542 results for: content related to: Moisture sorption and thermodynamic properties of cassava starch and soy protein concentrate based edible films

  1. Standardisation of the sour cassava starch reduces the processing time by fermentation water monitoring

    International Journal of Food Science & Technology

    Volume 48, Issue 9, September 2013, Pages: 1892–1898, Ana C. M. de Sena Aquino, Juliane M. Pereira, Lucas B. Watanabe and Edna R. Amante

    Version of Record online : 17 MAY 2013, DOI: 10.1111/ijfs.12167

  2. Physical, antimicrobial and antioxidant properties of starch-based film containing ethanolic propolis extract

    International Journal of Food Science & Technology

    Volume 50, Issue 9, September 2015, Pages: 2080–2087, Grace Kelly P. de Araújo, Silvio J. de Souza, Marcos V. da Silva, Fabio Yamashita, Odinei H. Gonçalves, Fernanda V. Leimann and Marianne A. Shirai

    Version of Record online : 7 JUL 2015, DOI: 10.1111/ijfs.12869

  3. Preventing constipation: a review of the laxative potential of food ingredients

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 445–467, Pierre Gélinas

    Version of Record online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03207.x

  4. Biopolymer films and the effects of added lipids, nanoparticles and antimicrobials on their mechanical and barrier properties: a review

    International Journal of Food Science & Technology

    Volume 51, Issue 9, September 2016, Pages: 1967–1978, Javier Castro-Rosas, Andres M. Cruz-Galvez, Carlos Alberto Gomez-Aldapa, Reyna N. Falfan-Cortes, Fabiola Araceli Guzman-Ortiz and Maria Luisa Rodríguez-Marín

    Version of Record online : 18 JUL 2016, DOI: 10.1111/ijfs.13183

  5. Physical properties of cassava starch–carnauba wax emulsion films as affected by component proportions

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 2045–2051, Talita M. Santos, Alaídes M. B. Pinto, Ana Vitória de Oliveira, Hálisson L. Ribeiro, Carlos Alberto Caceres, Edson N. Ito and Henriette M. C. Azeredo

    Version of Record online : 22 JAN 2014, DOI: 10.1111/ijfs.12499

  6. 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

    Version of Record online : 16 MAY 2013, DOI: 10.1111/ijfs.12179

  7. The influence of different plasticisers and fatty acids on functional properties of basil seed gum edible film

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1137–1143, Asad Mohammad Amini, Seyed Mohammad Ali Razavi and Younes Zahedi

    Version of Record online : 31 JAN 2015, DOI: 10.1111/ijfs.12765

  8. 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

  9. 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

  10. Characterisation of composite edible films based on wheat starch and whey-protein isolate

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 372–380, Ewelina Basiak, Sabina Galus and Andrzej Lenart

    Version of Record online : 31 JUL 2014, DOI: 10.1111/ijfs.12628

  11. 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

    Version of Record online : 16 FEB 2015, DOI: 10.1111/ijfs.12733

  12. The impact of strawflower and mistletoe extract on quality properties of rainbow trout fillets

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2228–2238, Fatih Özogul, Bünyamin Kus and Esmeray Kuley

    Version of Record online : 10 JUN 2013, DOI: 10.1111/ijfs.12209

  13. 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

  14. Berry pomace – a review of processing and chemical analysis of its polyphenols

    International Journal of Food Science & Technology

    Volume 51, Issue 6, June 2016, Pages: 1305–1318, Susanne Struck, Merichel Plaza, Charlotta Turner and Harald Rohm

    Version of Record online : 15 APR 2016, DOI: 10.1111/ijfs.13112

  15. 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

  16. Apple pomace in gluten-free formulations: effect on rheology and product quality

    International Journal of Food Science & Technology

    Volume 50, Issue 3, March 2015, Pages: 682–690, Andrés F. Rocha Parra, Pablo D. Ribotta and Cristina Ferrero

    Version of Record online : 1 OCT 2014, DOI: 10.1111/ijfs.12662

  17. Effect of miniemulsion cross-linking and ultrasonication on properties of banana starch

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 298–304, Aungkana Orsuwan and Rungsinee Sothornvit

    Version of Record online : 21 JUL 2014, DOI: 10.1111/ijfs.12626

  18. Effects of glycerol, sorbitol, xylitol and fructose plasticisers on mechanical and moisture barrier properties of pullulan–alginate–carboxymethylcellulose blend films

    International Journal of Food Science & Technology

    Volume 48, Issue 4, April 2013, Pages: 870–878, Qunyi Tong, Qian Xiao and Loong-Tak Lim

    Version of Record online : 3 DEC 2012, DOI: 10.1111/ijfs.12039

  19. 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

  20. Nanobiotechnology perspectives. Role of nanotechnology in the food industry: a review

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1127–1134, Nelson Durán and Priscyla D. Marcato

    Version of Record online : 3 DEC 2012, DOI: 10.1111/ijfs.12027