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There are 15091 results for: content related to: Quantification of soluble solids in reconstituted açaí ( Euterpe oleracea Mart.) pulp using near-infrared spectroscopy

  1. Effect of differently processed açai (Euterpe oleracea Mart.) on the retention of phenolics and anthocyanins in chewy candies

    International Journal of Food Science & Technology

    Volume 51, Issue 12, December 2016, Pages: 2603–2612, Lidiane Bataglia da Silva, Fernanda Elena Annetta, Adriana Barreto Alves, Marise Bonifácio Queiroz, Ana Lúcia Fadini, Marta Gomes da Silva and Priscilla Efraim

    Version of Record online : 27 OCT 2016, DOI: 10.1111/ijfs.13245

  2. You have full text access to this OnlineOpen article
    Gluten-free bakery and pasta products: prevalence and quality improvement

    International Journal of Food Science & Technology

    Volume 53, Issue 1, January 2018, Pages: 19–32, Yupeng Gao, Marlene E. Janes, Busarawan Chaiya, Margaret A. Brennan, Charles S. Brennan and Witoon Prinyawiwatkul

    Version of Record online : 24 OCT 2017, DOI: 10.1111/ijfs.13505

  3. Evaluation of potential interfering agents on in vitro methods for the determination of the antioxidant capacity in anthocyanin extracts

    International Journal of Food Science & Technology

    Volume 52, Issue 2, February 2017, Pages: 511–518, Isadora R. N. de Oliveira, Reinaldo F. Teófilo, Eduardo B. de Oliveira, Afonso M. Ramos, Frederico A. R. de Barros, Mariza de P. Maia and Paulo C. Stringheta

    Version of Record online : 22 NOV 2016, DOI: 10.1111/ijfs.13307

  4. 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

  5. Wheat starch production, structure, functionality and applications—a review

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 38–58, Khetan Shevkani, Narpinder Singh, Ritika Bajaj and Amritpal Kaur

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13266

  6. Cereal processing and glycaemic response

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 22–37, Peter A. Sopade

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13237

  7. Milk-clotting enzymes produced by Aspergillus flavo furcatis strains on Amazonic fruit waste

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 151–157, Mircella M. Alecrim, Rosana A. Palheta, Maria Francisca S. Teixeira and Ila Maria de A. Oliveira

    Version of Record online : 25 SEP 2014, DOI: 10.1111/ijfs.12677

  8. 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

  9. 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

  10. 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

  11. 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

  12. Arabinoxylan content and characterisation throughout the bread-baking process

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1911–1921, Alecia M. Kiszonas, E. Patrick Fuerst, Devanand Luthria and Craig F. Morris

    Version of Record online : 8 MAY 2015, DOI: 10.1111/ijfs.12829

  13. Biogenic amines assessment during different stages of the canning process of skipjack tuna (Katsuwonus pelamis)

    International Journal of Food Science & Technology

    Roberta Garcia Barbosa, Luciano Valdemiro Gonzaga, Eduarda Lodetti, Gisele Olivo, Ana Carolina Oliveira Costa, Santiago Pedro Aubourg and Roseane Fett

    Version of Record online : 19 DEC 2017, DOI: 10.1111/ijfs.13703

  14. Estimation of crispness and consumer acceptance of fried potato chips by mechanical and acoustic measurements

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 500–506, Han Sub Kwak, Yoon Hyuk Chang and Youngseung Lee

    Version of Record online : 20 NOV 2014, DOI: 10.1111/ijfs.12696

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    Reducing the glycaemic index and increasing the slowly digestible starch content in gluten-free cereal-based foods: a review

    International Journal of Food Science & Technology

    Volume 53, Issue 1, January 2018, Pages: 50–60, Gianluca Giuberti and Antonio Gallo

    Version of Record online : 8 SEP 2017, DOI: 10.1111/ijfs.13552

  16. Influence of clarifying agents on the quality of pasteurised palmyra palm sap (Borassus flabellifer Linn.)

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1175–1183, Phisut Naknean, Nathathai Juntorn and Titada Yimyuan

    Version of Record online : 15 NOV 2013, DOI: 10.1111/ijfs.12414

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    Effects of sugar concentration on mango wine composition fermented by Saccharomyces cerevisiae MERIT.ferm

    International Journal of Food Science & Technology

    Volume 53, Issue 1, January 2018, Pages: 199–208, Yuyun Lu, Li-Jie Chan, Xiao Li and Shao-Quan Liu

    Version of Record online : 11 SEP 2017, DOI: 10.1111/ijfs.13574

  18. Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties

    International Journal of Food Science & Technology

    Volume 52, Issue 9, September 2017, Pages: 1983–1994, Anna Rzepkowska, Dorota Zielińska, Aleksandra Ołdak and Danuta Kołożyn-Krajewska

    Version of Record online : 17 MAY 2017, DOI: 10.1111/ijfs.13471

  19. How meaty? Detection and quantification of adulterants, foreign proteins and food additives in meat products

    International Journal of Food Science & Technology

    Volume 52, Issue 4, April 2017, Pages: 851–863, Marco Iammarino, Rosaria Marino and Marzia Albenzio

    Version of Record online : 29 DEC 2016, DOI: 10.1111/ijfs.13350

  20. Impact of amorphous and crystalline lactose on milk chocolate properties

    International Journal of Food Science & Technology

    Volume 49, Issue 7, July 2014, Pages: 1644–1653, Siegfried Bolenz, Josefine Römisch and Thorsten Wenker

    Version of Record online : 30 DEC 2013, DOI: 10.1111/ijfs.12469