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There are 1022 results for: content related to: Mass transfer kinetics and mathematical modelling of the osmotic dehydration of orange-fleshed honeydew melon in corn syrup and sucrose solutions

  1. 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

    Article first published online : 10 JUN 2013, DOI: 10.1111/ijfs.12209

  2. 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

    Alexandros Ch. Stratakos and Anastasios Koidis

    Article first published online : 28 MAR 2015, DOI: 10.1111/ijfs.12781

  3. Alginate-based and protein-based materials for probiotics encapsulation: a review

    International Journal of Food Science & Technology

    Volume 48, Issue 7, July 2013, Pages: 1339–1351, Qiu-Yue Dong, Meng-Yan Chen, Yang Xin, Xue-Yan Qin, Zhuo Cheng, Lu-E Shi and Zhen-Xing Tang

    Article first published online : 16 JAN 2013, DOI: 10.1111/ijfs.12078

  4. 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

    Article first published online : 1 AUG 2014, DOI: 10.1111/ijfs.12617

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    Refining of edible oils: a critical appraisal of current and potential technologies

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 13–23, Chandrasekar Vaisali, Sampath Charanyaa, Prasanna D. Belur and I. Regupathi

    Article first published online : 26 SEP 2014, DOI: 10.1111/ijfs.12657

  6. An overview of selected specialty beers: developments, challenges and prospects

    International Journal of Food Science & Technology

    Volume 49, Issue 7, July 2014, Pages: 1607–1618, Hui Qi Yeo and Shao-Quan Liu

    Article first published online : 21 JAN 2014, DOI: 10.1111/ijfs.12488

  7. Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 893–902, Margaret A. Brennan, Emma Derbyshire, Brijesh K. Tiwari and Charles S. Brennan

    Article first published online : 29 JAN 2013, DOI: 10.1111/ijfs.12055

  8. 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

    Article first published online : 16 FEB 2015, DOI: 10.1111/ijfs.12733

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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

    Article first published online : 4 DEC 2014, DOI: 10.1111/ijfs.12692

  10. Potential of nanofiltration for the concentration of bioactive compounds from watermelon juice

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 2052–2060, Nathalia Aceval Arriola, Gielen Delfino dos Santos, Elane Schwinden Prudêncio, Luciano Vitali, José Carlos Cunha Petrus and Renata D. M. Castanho Amboni

    Article first published online : 3 MAR 2014, DOI: 10.1111/ijfs.12513

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    Cross-linking of bovine and caprine caseins by microbial transglutaminase and their use as microencapsulating agents for n-3 fatty acids

    International Journal of Food Science & Technology

    Volume 49, Issue 6, June 2014, Pages: 1530–1543, Adela Mora-Gutierrez, Rahmat Attaie, Jeneanne M. Kirven and Harold M. Farrell Jr

    Article first published online : 28 JAN 2014, DOI: 10.1111/ijfs.12450

  12. 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

  13. Optimisation of immersion vacuum cooling operation and quality of Irish cooked sausages by using response surface methodology

    International Journal of Food Science & Technology

    Volume 49, Issue 8, August 2014, Pages: 1850–1858, Chao-Hui Feng and Da-Wen Sun

    Article first published online : 3 MAR 2014, DOI: 10.1111/ijfs.12494

  14. Enzymatic and non-enzymatic antioxidant systems of minimally processed cactus stems (Opuntia ficus-indica Mill.) packaged under modified atmospheres

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2603–2612, Rosa I. Ventura-Aguilar, Fernando Rivera-Cabrera, Daniel Méndez-Iturbide, Clara Pelayo-Zaldívar and Elsa Bosquez-Molina

    Article first published online : 14 AUG 2013, DOI: 10.1111/ijfs.12256

  15. Characteristics of Aspergillus niger xylanases produced on rice husk and wheat bran in submerged culture and solid-state fermentation for an applicability proposal

    International Journal of Food Science & Technology

    Volume 48, Issue 9, September 2013, Pages: 1798–1807, Isabel Membrillo Venegas, Janeth Fuentes-Hernández, Mayola García-Rivero and Aurora Martínez-Trujillo

    Article first published online : 13 MAY 2013, DOI: 10.1111/ijfs.12153

  16. 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

  17. Physicochemical and sensory properties of purple Brazilian cherry (Eugenia uniflora, L.) foams

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1688–1697, Modesto A. Chaves, Isadora M. A. Barreto, Ronielli C. Reis and Dattatreya M. Kadam

    Article first published online : 26 APR 2013, DOI: 10.1111/ijfs.12139

  18. 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

  19. Gac fruit (Momordica cochinchinensis Spreng.): a rich source of bioactive compounds and its potential health benefits

    International Journal of Food Science & Technology

    Volume 50, Issue 3, March 2015, Pages: 567–577, Hoang V. Chuyen, Minh H. Nguyen, Paul D. Roach, John B. Golding and Sophie E. Parks

    Article first published online : 4 DEC 2014, DOI: 10.1111/ijfs.12721

  20. Puff pastry and trends in fat reduction: an update

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1065–1075, Kanchana S. Wickramarachchi, Mike J. Sissons and Stanley P. Cauvain

    Article first published online : 10 FEB 2015, DOI: 10.1111/ijfs.12754