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There are 12530 results for: content related to: Composition of eggplant cultivars of the O ccidental type and implications for the improvement of nutritional and functional quality

  1. Effect of simulated gastrointestinal digestion on phenolic composition and antioxidant capacity of cooked cowpea (Vigna unguiculata) varieties

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2638–2649, Twambo Hachibamba, Linda Dykes, Joseph Awika, Amanda Minnaar and Kwaku G. Duodu

    Article first published online : 22 JUL 2013, DOI: 10.1111/ijfs.12260

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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

  3. A comparative study on phenolic profile, vitamin C content and antioxidant activity of Italian honeys of different botanical origin

    International Journal of Food Science & Technology

    Volume 48, Issue 9, September 2013, Pages: 1899–1908, Annamaria Perna, Immacolata Intaglietta, Amalia Simonetti and Emilio Gambacorta

    Article first published online : 17 MAY 2013, DOI: 10.1111/ijfs.12169

  4. Proximate and fatty acid compositions and sensory acceptability of Hispanic consumers towards rib-eye steaks from forage-finished steers

    International Journal of Food Science & Technology

    Volume 49, Issue 8, August 2014, Pages: 1788–1798, Damir D. Torrico, Wannita Jirangrat, Guillermo Scaglia, Fatemeh Malekian, Marlene E. Janes, Kenneth W. McMillin and Witoon Prinyawiwatkul

    Article first published online : 25 APR 2014, DOI: 10.1111/ijfs.12552

  5. Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2215–2227, Antonio Coletta, Antonio Trani, Michele Faccia, Rossana Punzi, Tiziana Dipalmo, Pasquale Crupi, Donato Antonacci and Giuseppe Gambacorta

    Article first published online : 4 JUL 2013, DOI: 10.1111/ijfs.12207

  6. Determination of formulation and processing factors affecting slowly digestible starch, protein digestibility and antioxidant capacity of extruded sorghum–maize composite flour

    International Journal of Food Science & Technology

    Volume 49, Issue 5, May 2014, Pages: 1408–1419, Rebecca Licata, Jiayue Chu, Shilong Wang, Ranil Coorey, Anthony James, Yun Zhao and Stuart Johnson

    Article first published online : 30 DEC 2013, DOI: 10.1111/ijfs.12444

  7. The effect of linseed and psyllium fibre on the gelling properties of unwashed mince from farmed meagre (Argyrosomus regius)

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2023–2033, Carlos Cardoso and Rogério Mendes

    Article first published online : 22 MAY 2013, DOI: 10.1111/ijfs.12180

  8. Comparison of nutritional value and microbiological status of new imported fish species on the German market

    International Journal of Food Science & Technology

    Volume 49, Issue 11, November 2014, Pages: 2481–2490, Horst Karl, Ines Lehmann, Monika Manthey-Karl, Carsten Meyer and Ute Ostermeyer

    Article first published online : 4 APR 2014, DOI: 10.1111/ijfs.12543

  9. Biochemical properties and antioxidant activity of myofibrillar protein hydrolysates obtained from patin (Pangasius sutchi)

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2014–2022, Leila Najafian, Mahtab Jafarzade, Mamot Said and Abdul S. Babji

    Article first published online : 13 AUG 2013, DOI: 10.1111/ijfs.12162

  10. 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

    Article first published online : 29 AUG 2013, DOI: 10.1111/ijfs.12307

  11. Effects of tomato pulp addition on the extrudate quality parameters and effects of extrusion on the functional parameters of the extrudates

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 587–594, Cagla Caltinoglu, Bade Tonyalı and Ilkay Sensoy

    Article first published online : 7 SEP 2013, DOI: 10.1111/ijfs.12341

  12. Preparation and characterisation of selected physicochemical and functional properties of β-chitosans from squid pen

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1661–1669, Dal Kyoung Youn, Hong Kyoon No and Witoon Prinyawiwatkul

    Article first published online : 24 APR 2013, DOI: 10.1111/ijfs.12136

  13. Physicochemical characterisation and oxidative stability of refined hoki oil, unrefined hoki oil and unrefined tuna oil

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2331–2339, Tengku Mohamad Tengku-Rozaina and Edward John Birch

    Article first published online : 12 JUL 2013, DOI: 10.1111/ijfs.12222

  14. Comparative analysis of genetically modified brown rice with conventional rice varieties for the safety assessment

    International Journal of Food Science & Technology

    Seonwoo Oh, Soo-Yun Park, Yunsoo Yeo, Soon Ki Park and Hee-Yun Kim

    Article first published online : 10 JAN 2015, DOI: 10.1111/ijfs.12742

  15. Soybean oil-chitosan emulsion affects internal quality and shelf-life of eggs stored at 25 and 4 °C

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1148–1156, Wisdom Wardy, Damir D. Torrico, José A. Herrera Corredor, Hong Kyoon No, Xiumei Zhang, Zhimin Xu and Witoon Prinyawiwatkul

    Article first published online : 29 JAN 2013, DOI: 10.1111/ijfs.12068

  16. Chemical composition, sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour

    International Journal of Food Science & Technology

    Volume 49, Issue 6, June 2014, Pages: 1544–1556, Lucia Padalino, Marcella Mastromatteo, Lucia Lecce, Sara Spinelli, Francesco Contò and Matteo Alessandro Del Nobile

    Article first published online : 13 DEC 2013, DOI: 10.1111/ijfs.12453

  17. Enhancement of the phytochemical and fibre content of beef patties with Himanthalia elongata seaweed

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2239–2249, Sabrina Cox and Nissreen Abu-Ghannam

    Article first published online : 4 JUL 2013, DOI: 10.1111/ijfs.12210

  18. Effect of defatting and decortication on distribution of fatty acids, phenolic and antioxidant compounds in sorghum (Sorghum bicolor) bran fractions

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2166–2175, Nydia E. Buitimea-Cantúa, Patricia I. Torres-Chávez, Ana I. Ledesma-Osuna, Benjamin Ramírez-Wong, Rosario M. Robles-Sánchez and Sergio O. Serna-Saldívar

    Article first published online : 26 MAY 2013, DOI: 10.1111/ijfs.12201

  19. Sensory and bio-chemical preservation of ricotta cheese using natural products

    International Journal of Food Science & Technology

    Volume 49, Issue 12, December 2014, Pages: 2692–2702, Claudia M. Asensio, Nicolás Gallucci, María de las Mercedes Oliva, Mirta S. Demo and Nelson R. Grosso

    Article first published online : 14 JUL 2014, DOI: 10.1111/ijfs.12604

  20. 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

    A. Półtorak, J. Wyrwisz, M. Moczkowska, M. Marcinkowska-Lesiak, A. Stelmasiak, U. Ulanicka, M. Zalewska, A. Wierzbicka and Da-Wen Sun

    Article first published online : 5 DEC 2014, DOI: 10.1111/ijfs.12707