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There are 23820 results for: content related to: Stress relaxation behaviour of high acyl gellan gels

  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. 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

  3. Effect of non-isothermal processing and moisture content on the anthocyanin degradation and colour kinetics of cherry pomace

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 992–998, Ibrahim Greiby, Muhammad Siddiq, Kirk D. Dolan and Shantanu Kelkar

    Article first published online : 27 DEC 2012, DOI: 10.1111/ijfs.12051

  4. Alginate beads and apple pieces as carriers for Saccharomyces cerevisiae var. boulardii, as representative of yeast functional starter cultures

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 2092–2100, Mariangela Gallo, Antonio Bevilacqua, Barbara Speranza, Milena Sinigaglia and Maria R. Corbo

    Article first published online : 26 FEB 2014, DOI: 10.1111/ijfs.12518

  5. Development of a novel modified atmosphere container with a cycle-time-controlled perforation for enoki mushroom preservation

    International Journal of Food Science & Technology

    Volume 49, Issue 11, November 2014, Pages: 2399–2408, Min-Ji Kwon, Duck Soon An and Dong Sun Lee

    Article first published online : 30 APR 2014, DOI: 10.1111/ijfs.12561

  6. 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

  7. Optimisation of acid extraction of pectin from sweet potato residues by response surface methodology and its antiproliferation effect on cancer cells

    International Journal of Food Science & Technology

    Volume 48, Issue 4, April 2013, Pages: 778–785, Yan-Yan Zhang, Tai-Hua Mu and Miao Zhang

    Article first published online : 28 NOV 2012, DOI: 10.1111/ijfs.12026

  8. 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

  9. 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

  10. Effect of microwave vacuum drying and hot air drying on the physicochemical properties of durian flour

    International Journal of Food Science & Technology

    Swittra Bai-Ngew, Nantawan Therdthai, Pisit Dhamvithee and Weibiao Zhou

    Article first published online : 12 SEP 2014, DOI: 10.1111/ijfs.12651

  11. Properties of low methoxyl pectin-carboxymethyl cellulose based on montmorillonite nanocomposite films

    International Journal of Food Science & Technology

    Volume 49, Issue 12, December 2014, Pages: 2592–2601, Wen-Xi Yu, Zhi-Wei Wang, Chang-Ying Hu and Lei Wang

    Article first published online : 30 JUN 2014, DOI: 10.1111/ijfs.12590

  12. Drying kinetics and thermal degradation of phenolic compounds and anthocyanins in pomegranate arils dried under vacuum conditions

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 595–605, Mehmet Karaaslan, Fatih Mehmet Yilmaz, Özge Cesur, Hasan Vardin, Ali Ikinci and Ali Coşkun Dalgiç

    Article first published online : 25 SEP 2013, DOI: 10.1111/ijfs.12342

  13. 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

  14. Nisin-loaded alginate-high methoxy pectin microparticles: preparation and physicochemical characterisation

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 2076–2082, Ramin Khaksar, Seyede Marzieh Hosseini, Hedayat Hosseini, Saeedeh Shojaee-Aliabadi, Mohammad Amin Mohammadifar, Amir Mohammad Mortazavian, Kianoosh khosravi-Darani, Nasrin Haji Seyed Javadi and Rozita Komeily

    Article first published online : 17 MAR 2014, DOI: 10.1111/ijfs.12516

  15. 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

  16. 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

  17. A new approach to modelling the shelf life of Gilthead seabream (Sparus aurata)

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1235–1242, Alessandro Giuffrida, Davide Valenti, Filippo Giarratana, Graziella Ziino and Antonio Panebianco

    Article first published online : 16 JAN 2013, DOI: 10.1111/ijfs.12082

  18. Optimisation and modelling green bean's ultrasound blanching

    International Journal of Food Science & Technology

    Volume 49, Issue 12, December 2014, Pages: 2678–2684, Mahmoud Yolmeh and Mahmoud Najafzadeh

    Article first published online : 21 JUL 2014, DOI: 10.1111/ijfs.12605

  19. 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

    Article first published online : 11 NOV 2013, DOI: 10.1111/ijfs.12388

  20. Physicochemical characterisation of the exopolysaccharides of Streptococcus thermophilus ST-143

    International Journal of Food Science & Technology

    Volume 49, Issue 5, May 2014, Pages: 1254–1263, Susann Mende, Tingting Dong, Anne Rathemacher, Harald Rohm and Doris Jaros

    Article first published online : 26 FEB 2014, DOI: 10.1111/ijfs.12505