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There are 28729 results for: content related to: A study on relationships between durum wheat semolina properties, technological mixing parameters and the properties of dough after mixing

  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. Spanish-style green table olive shelf-life

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1559–1568, Antonio Higinio Sánchez-Gómez, Pedro García-García and Antonio Garrido Fernández

    Article first published online : 25 MAR 2013, DOI: 10.1111/ijfs.12124

  9. 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

    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

  10. Effects of chloride, thiocyanate and sulphate salts on β-lactoglobulin–pectin associative complexes

    International Journal of Food Science & Technology

    Stacey Hirt and Owen G. Jones

    Article first published online : 10 MAY 2014, DOI: 10.1111/ijfs.12560

  11. Sensory and chemical effects of two alternatives of prefermentative cold soak in Malbec wines during winemaking and bottle ageing

    International Journal of Food Science & Technology

    Luis F. Casassa and Santiago E. Sari

    Article first published online : 21 MAY 2014, DOI: 10.1111/ijfs.12572

  12. 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

  13. 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

  14. 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

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

    International Journal of Food Science & Technology

    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

  16. Effect of frying variables on French fry properties

    International Journal of Food Science & Technology

    Volume 48, Issue 4, April 2013, Pages: 758–770, Eleni P. Kalogianni and Peter G. Smith

    Article first published online : 3 DEC 2012, DOI: 10.1111/ijfs.12024

  17. 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

  18. Optimising pulsed microwave-vacuum puffing for Shiitake mushroom (Lentinula edodes) caps and comparison of characteristics obtained using three puffing methods

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 2111–2119, Su-Wen Liu, Li-Jie Liu, Peng-Bao Shi and Xue-Dong Chang

    Article first published online : 20 MAR 2014, DOI: 10.1111/ijfs.12509

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    Antiproliferative and antioxidant activities of Turkish pomegranate (Punica granatum L.) accessions

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 82–90, Mehmet Karaaslan, Hasan Vardin, Suzan Varlıklıöz and Fatih M. Yılmaz

    Article first published online : 5 AUG 2013, DOI: 10.1111/ijfs.12278

  20. The effect of microbial transglutaminase on the immunoreactive and sensory properties of fermented milk beverages

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 1007–1017, Barbara Wróblewska, Anna Kaliszewska-Suchodoła, Piotr Kołakowski and Agnieszka Troszyńska

    Article first published online : 27 DEC 2012, DOI: 10.1111/ijfs.12054