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There are 6911 results for: content related to: Preparation and characterisation of gellan/pullulan composite blend films

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

    International Journal of Food Science & Technology

    Volume 49, Issue 10, October 2014, Pages: 2192–2203, 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

  2. 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

  3. 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

  4. 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

  5. Peptic hydrolysis of bovine beta-lactoglobulin under microwave treatment reduces its allergenicity in an ex vivo murine allergy model

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 356–364, Kamel-Eddine El Mecherfi, Olivier Rouaud, Sébastien Curet, Hanane Negaoui, Jean-Marc Chobert, Omar Kheroua, Djamel Saidi and Thomas Haertlé

    Article first published online : 2 SEP 2014, DOI: 10.1111/ijfs.12653

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    Antioxidant and anticancer capacity of saponin-enriched Carica papaya leaf extracts

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 169–177, Quan V. Vuong, Sathira Hirun, Tiffany L.K. Chuen, Chloe D. Goldsmith, Shane Murchie, Michael C. Bowyer, Phoebe A. Phillips and Christopher J. Scarlett

    Article first published online : 15 JUL 2014, DOI: 10.1111/ijfs.12618

  7. 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

  8. 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

  9. 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

  10. Hydroxypropylated microcrystalline pea starch: optimisation, functional characterisation

    International Journal of Food Science & Technology

    Tang Hongbo, Lin Haibo, Li Yanping and Dong Siqing

    Article first published online : 16 FEB 2015, DOI: 10.1111/ijfs.12724

  11. 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

  12. 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

  13. Chitosan nanoparticle coatings reduce microbial growth on fresh-cut apples while not affecting quality attributes

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 440–448, Lucimeire Pilon, Poliana C. Spricigo, Marcela Miranda, Márcia R. de Moura, Odilio Benedito G. Assis, Luiz Henrique C. Mattoso and Marcos David Ferreira

    Article first published online : 15 JUL 2014, DOI: 10.1111/ijfs.12616

  14. 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

  15. Properties of low methoxyl pectin-carboxymethyl cellulose based on montmorillonite nanocomposite films

    International Journal of Food Science & Technology

    Volume 49, Issue 12, December 2014, Pages: 2592–2601, Wen-Xi Yu, Zhi-Wei Wang, Chang-Ying Hu and Lei Wang

    Article first published online : 30 JUN 2014, DOI: 10.1111/ijfs.12590

  16. 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

  17. 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

  18. The effect of feed supplementation with dietary sources of n-3 polyunsaturated fatty acids, flaxseed and algae Schizochytrium sp., on their incorporation into lipid fractions of Japanese quail eggs

    International Journal of Food Science & Technology

    Volume 49, Issue 8, August 2014, Pages: 1876–1885, Witold Gładkowski, Grzegorz Kiełbowicz, Anna Chojnacka, Łukasz Bobak, Radosław Spychaj, Zbigniew Dobrzański, Tadeusz Trziszka and Czesław Wawrzeńczyk

    Article first published online : 22 JAN 2014, DOI: 10.1111/ijfs.12497

  19. Reduction of nitrite levels in fresh lettuces with aqueous chlorine dioxide treatment

    International Journal of Food Science & Technology

    Volume 50, Issue 3, March 2015, Pages: 652–659, Jianxiong Hao, Huiying Li, Yangfang Wan and Haijie Liu

    Article first published online : 1 OCT 2014, DOI: 10.1111/ijfs.12660

  20. Oxidative stability of fish oil-in-water emulsions under high-pressure treatment

    International Journal of Food Science & Technology

    Volume 49, Issue 6, June 2014, Pages: 1441–1448, Xiangqian Zhu, Aiqian Ye, Herman Jiahan Teo, Shuying Jeanne Lim and Harjinder Singh

    Article first published online : 30 DEC 2013, DOI: 10.1111/ijfs.12462