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There are 24030 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. Optimisation of the pulsed vacuum osmotic dehydration of cladodes of fodder palm

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 726–732, Arianne D. Viana, Jefferson L.G. Corrêa and Ariana Justus

    Version of Record online : 10 OCT 2013, DOI: 10.1111/ijfs.12357

  2. Optimisation of vacuum pulse osmotic dehydration of blanched pumpkin

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 2008–2014, Jefferson L. G. Corrêa, Dovel B. Ernesto, José G. L. F. Alves and Raphael S. Andrade

    Version of Record online : 13 FEB 2014, DOI: 10.1111/ijfs.12502

  3. 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

    Version of Record online : 11 NOV 2013, DOI: 10.1111/ijfs.12388

  4. Influence of ultrasound pretreatments on diffusion coefficients, texture and colour of osmodehydrated sweet potato (Ipomea batatas)

    International Journal of Food Science & Technology

    Volume 52, Issue 4, April 2017, Pages: 888–896, Ayobami Olayemi Oladejo, Haile Ma, Wenjuan Qu, Cunshan Zhou, Bengang Wu and Xue Yang

    Version of Record online : 14 FEB 2017, DOI: 10.1111/ijfs.13352

  5. Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 972–983, Lucia Padalino, Marcella Mastromatteo, Pasquale De Vita, Donatella Bianca Maria Ficco and Matteo Alessandro Del Nobile

    Version of Record online : 27 DEC 2012, DOI: 10.1111/ijfs.12049

  6. Ethylene production, respiration and gas exchange modelling in modified atmosphere packaging for banana fruits

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 777–788, Rolando Mendoza, Diego A. Castellanos, Juan C. García, Julio C. Vargas and Aníbal O. Herrera

    Version of Record online : 18 JAN 2016, DOI: 10.1111/ijfs.13037

  7. Optimisation of vacuum impregnation of blackcurrant-infused apple cubes: application of response surface methodology

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 689–695, Lemuel M. Diamante, Kazunori Hironaka, Yukiko Yamaguchi and Erihemu Nademude

    Version of Record online : 1 OCT 2013, DOI: 10.1111/ijfs.12351

  8. In vitro probiotic evaluation of potential antioxidant lactic acid bacteria isolated from idli batter fermented with Piper betle leaves

    International Journal of Food Science & Technology

    Volume 52, Issue 2, February 2017, Pages: 329–340, Vishwanathan Sadishkumar and Kadirvelu Jeevaratnam

    Version of Record online : 23 DEC 2016, DOI: 10.1111/ijfs.13284

  9. The effect of osmosis pretreatment on hot-air drying and microwave drying characteristics of chili (Capsicum annuum L.) flesh

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1589–1595, Dandan Zhao, Cuiping Zhao, Hongyan Tao, Kejing An, Shenghua Ding and Zhengfu Wang

    Version of Record online : 3 APR 2013, DOI: 10.1111/ijfs.12128

  10. l-histidine improves water retention of heat-induced gel of chicken breast myofibrillar proteins in low ionic strength solution

    International Journal of Food Science & Technology

    Volume 51, Issue 5, May 2016, Pages: 1195–1203, Xing Chen, Yong Li, Ruiyun Zhou, Zhaiming Liu, Fengzhi Lu, Huang Lin, Xinglian Xu and Guanghong Zhou

    Version of Record online : 2 MAR 2016, DOI: 10.1111/ijfs.13086

  11. Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents

    International Journal of Food Science & Technology

    Volume 50, Issue 4, April 2015, Pages: 999–1008, A. Półtorak, J. Wyrwisz, M. Moczkowska, M. Marcinkowska-Lesiak, A. Stelmasiak, U. Ulanicka, M. Zalewska, A. Wierzbicka and Da-Wen Sun

    Version of Record online : 5 DEC 2014, DOI: 10.1111/ijfs.12707

  12. Predictive models for bacterial growth in sea bass (Dicentrarchus labrax) stored in ice

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 354–363, Conrado Carrascosa, Rafael Millán, Pedro Saavedra, José R. Jaber, Tania Montenegro, António Raposo, Esteban Pérez and Esther Sanjuán

    Version of Record online : 29 AUG 2013, DOI: 10.1111/ijfs.12307

  13. Fruit snacks from raspberries: influence of drying parameters on colour degradation and bioactive potential

    International Journal of Food Science & Technology

    Volume 52, Issue 2, February 2017, Pages: 313–328, Paula Sette, Lorena Franceschinis, Carolina Schebor and Daniela Salvatori

    Version of Record online : 2 NOV 2016, DOI: 10.1111/ijfs.13283

  14. Structural and mechanical characteristics of bread and their impact on oral processing: a review

    International Journal of Food Science & Technology

    Jing Gao, Yong Wang, Zhizhong Dong and Weibiao Zhou

    Version of Record online : 15 NOV 2017, DOI: 10.1111/ijfs.13671

  15. Osmodehydration assisted by ohmic heating/pulse vacuum in apples (cv. Fuji): retention of polyphenols during refrigerated storage

    International Journal of Food Science & Technology

    Volume 52, Issue 5, May 2017, Pages: 1203–1210, Jorge Moreno, Pamela Zúñiga, Franck Dorvil, Guillermo Petzold, Karla Mella and Graciela Bugueño

    Version of Record online : 29 MAR 2017, DOI: 10.1111/ijfs.13385

  16. 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

    Version of Record online : 23 NOV 2012, DOI: 10.1111/ijfs.12012

  17. Study of the impact of a new hurdle technology composed of electro-activated solution and low heat treatment on the canned pea and corn quality and microbial safety

    International Journal of Food Science & Technology

    Volume 51, Issue 1, January 2016, Pages: 180–193, Viacheslav Liato, Steve Labrie, Marzouk Benali and Mohammed Aïder

    Version of Record online : 7 OCT 2015, DOI: 10.1111/ijfs.12976

  18. Modelling osmotic dehydration of lemon slices using new sweeteners

    International Journal of Food Science & Technology

    Volume 50, Issue 9, September 2015, Pages: 2046–2051, Susana Rubio-Arraez, Juan V. Capella, M. Dolores Ortolá and M. Luisa Castelló

    Version of Record online : 3 JUN 2015, DOI: 10.1111/ijfs.12859

  19. Effects of calcium chloride and calcium lactate applications with osmotic pretreatment on physicochemical aspects and consumer acceptances of dried papaya

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1122–1131, Patchimaporn Udomkun, Busarakorn Mahayothee, Marcus Nagle and Joachim Müller

    Version of Record online : 18 NOV 2013, DOI: 10.1111/ijfs.12408

  20. The hurdle effect of osmotic pretreatment and high-pressure cold pasteurisation on the shelf-life extension of fresh-cut tomatoes

    International Journal of Food Science & Technology

    Volume 52, Issue 4, April 2017, Pages: 916–926, Efimia K. Dermesonlouoglou, Varvara Andreou, Zacharias Alexandrakis, George J. Katsaros, Maria C. Giannakourou and Petros S. Taoukis

    Version of Record online : 2 MAR 2017, DOI: 10.1111/ijfs.13355