Search Results

There are 22576 results for: content related to: Grape seed removal: effect on phenolics, chromatic and organoleptic characteristics of red wine

  1. Effect of industrial juice concentrate processing on phenolic profile and antioxidant capacity of black carrots

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 819–829, Sezen Suzme, Dilek Boyacioglu, Gamze Toydemir and Esra Capanoglu

    Article first published online : 8 OCT 2013, DOI: 10.1111/ijfs.12370

  2. Sensory study of different sodium chloride substitutes in aqueous solution

    International Journal of Food Science & Technology

    Volume 50, Issue 3, March 2015, Pages: 730–735, Ana Carolina Feltrin, Vanessa Rios de Souza, Carla Gonçalves Saraiva, Cleiton Antônio Nunes and Ana Carla Marques Pinheiro

    Article first published online : 25 SEP 2014, DOI: 10.1111/ijfs.12670

  3. 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

  4. 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

  5. American India Pale Ale matrix rich in xanthohumol is potent in suppressing proliferation and elevating apoptosis of human colon cancer cells

    International Journal of Food Science & Technology

    Volume 49, Issue 11, November 2014, Pages: 2464–2471, Twila Henley, Lavanya Reddivari, Corey D. Broeckling, Marisa Bunning, Jeff Miller, John S. Avens, Martha Stone, Jessica E. Prenni and Jairam Vanamala

    Article first published online : 10 MAY 2014, DOI: 10.1111/ijfs.12570

  6. Effect of chemical preservatives on shelf life of mushroom (Pleurotus ostreatus) cultivated on cassava peels

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1477–1483, Ifeoluwa O. Olotu, Adewale O. Obadina, Olajide P. Sobukola, Mojisola Adegunwa, Abdulrasaq A. Adebowale, Esther Kajihausa, Lateef Oladimeji Sanni, Yemisi Asagbra, Bolanle Ashiru and Tomlins Keith

    Article first published online : 2 MAR 2015, DOI: 10.1111/ijfs.12770

  7. 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

  8. Drying characteristics and thermal degradation kinetics of hardness, anthocyanin content and colour in purple- and red-fleshed potato (Solanum tuberosum L.) during hot air drying

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1255–1267, Ji Hoon Moon, Cheol-ho Pan and Won Byong Yoon

    Article first published online : 27 JAN 2015, DOI: 10.1111/ijfs.12740

  9. Relationship between protein characteristics and film-forming properties of kidney bean, field pea and amaranth protein isolates

    International Journal of Food Science & Technology

    Volume 50, Issue 4, April 2015, Pages: 1033–1043, Khetan Shevkani and Narpinder Singh

    Article first published online : 16 FEB 2015, DOI: 10.1111/ijfs.12733

  10. Determination of sunset yellow (E110) in foodstuffs and pharmaceuticals after separation and preconcentration via solid-phase extraction method

    International Journal of Food Science & Technology

    Volume 50, Issue 4, April 2015, Pages: 919–925, Abdullah Taner Bişgin, İbrahim Narin and Mustafa Uçan

    Article first published online : 10 FEB 2015, DOI: 10.1111/ijfs.12737

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

    International Journal of Food Science & Technology

    Volume 49, Issue 11, November 2014, Pages: 2391–2398, Stacey Hirt and Owen G. Jones

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

  12. Pulsed UV light as a postprocessing intervention for decontamination of hard-cooked peeled eggs

    International Journal of Food Science & Technology

    Volume 49, Issue 11, November 2014, Pages: 2472–2480, Braulio Macias-Rodriguez, Wade Yang, Keith Schneider and Cheryl Rock

    Article first published online : 2 JUN 2014, DOI: 10.1111/ijfs.12571

  13. Chitosan nanoparticle coatings reduce microbial growth on fresh-cut apples while not affecting quality attributes

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 440–448, Lucimeire Pilon, Poliana C. Spricigo, Marcela Miranda, Márcia R. de Moura, Odilio Benedito G. Assis, Luiz Henrique C. Mattoso and Marcos David Ferreira

    Article first published online : 15 JUL 2014, DOI: 10.1111/ijfs.12616

  14. You have full text access to this OnlineOpen article
    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

  15. Oxidative stability of purified common Kilka (Clupeonella cultiventris caspia) oil as a function of the bene kernel and hull oils

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 396–403, Samaneh Pazhouhanmehr, Reza Farhoosh, Reza Esmaeilzadeh Kenari and Ali Sharif

    Article first published online : 21 JUL 2014, DOI: 10.1111/ijfs.12609

  16. Effect of high-pressure treatment on trypsin hydrolysis and antioxidant activity of egg white proteins

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 269–279, Ajaypal Singh and Hosahalli S. Ramaswamy

    Article first published online : 16 DEC 2013, DOI: 10.1111/ijfs.12443

  17. Structural, functional, thermal and rheological properties of nixtamalised and extruded blue maize (Zea mays L.) flour with different calcium sources

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 578–586, Miguel Ángel Sánchez-Madrigal, Carmen O. Meléndez-Pizarro, Fernando Martínez-Bustos, Martha G. Ruiz-Gutiérrez, Armando Quintero-Ramos, Rubén Márquez-Meléndez, Daniel Lardizábal-Gutiérrez and Karla Campos-Venegas

    Article first published online : 7 SEP 2013, DOI: 10.1111/ijfs.12340

  18. Comparison of different peeling systems for kiwifruit (Actinidia deliciosa, cv Hayward)

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 107–113, Manuel Gómez-López, Maruxa García-Quiroga, Enrique Arbones-Maciñeira, Ma Lourdes Vázquez-Odériz and Ma Angeles Romero-Rodríguez

    Article first published online : 1 AUG 2013, DOI: 10.1111/ijfs.12281

  19. 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

    Article first published online : 30 DEC 2013, DOI: 10.1111/ijfs.12469

  20. 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