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There are 9227 results for: content related to: Effect of hyperbaric pressure and temperature on respiration rates and quality attributes of B oston lettuce

  1. Impact of household food processing strategies on antinutrient (phytate, tannin and polyphenol) contents of chickpeas (Cicer arietinum L.) and beans (Phaseolus vulgaris L.): a review

    International Journal of Food Science & Technology

    Volume 51, Issue 9, September 2016, Pages: 1947–1957, Hiwot A. Haileslassie, Carol J. Henry and Robert T. Tyler

    Version of Record online : 13 JUL 2016, DOI: 10.1111/ijfs.13166

  2. Osmodehydration assisted by ohmic heating/pulse vacuum in apples (cv. Fuji): retention of polyphenols during refrigerated storage

    International Journal of Food Science & Technology

    Volume 52, Issue 5, May 2017, Pages: 1203–1210, Jorge Moreno, Pamela Zúñiga, Franck Dorvil, Guillermo Petzold, Karla Mella and Graciela Bugueño

    Version of Record online : 29 MAR 2017, DOI: 10.1111/ijfs.13385

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

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 305–312, Swittra Bai-Ngew, Nantawan Therdthai, Pisit Dhamvithee and Weibiao Zhou

    Version of Record online : 12 SEP 2014, DOI: 10.1111/ijfs.12651

  4. 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

  5. The effects of processing and packaging parameters on the occurrence of sulphide black in canned meat

    International Journal of Food Science & Technology

    Volume 49, Issue 7, July 2014, Pages: 1635–1643, Fiorella B. H. Dantas, Sílvia T. Dantas, Daisy Moitinho, Carolina C. M. Albers and Marise A. R. Pollonio

    Version of Record online : 30 DEC 2013, DOI: 10.1111/ijfs.12466

  6. Effect of vacuum-drying, hot air-drying and freeze-drying on polyphenols and antioxidant capacity of lemon (Citrus limon) pomace aqueous extracts

    International Journal of Food Science & Technology

    Volume 52, Issue 4, April 2017, Pages: 880–887, Konstantinos Papoutsis, Penta Pristijono, John B. Golding, Costas E. Stathopoulos, Michael C. Bowyer, Christopher J. Scarlett and Quan V. Vuong

    Version of Record online : 10 JAN 2017, DOI: 10.1111/ijfs.13351

  7. High-pressure processing of Manuka honey: brown pigment formation, improvement of antibacterial activity and hydroxymethylfurfural content

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 178–185, Noor Akhmazillah Fauzi and Mohammed M. Farid

    Version of Record online : 31 JUL 2014, DOI: 10.1111/ijfs.12630

  8. Effect of packaging materials and storage temperature on the quality of sour cherry nectar

    International Journal of Food Science & Technology

    Volume 49, Issue 11, November 2014, Pages: 2425–2432, Ayşe Bakan and Aziz Ekşi

    Version of Record online : 8 MAY 2014, DOI: 10.1111/ijfs.12564

  9. Influences of pretreatment and drying methods on composition, micro/molecular structures and some health-related functional characteristics of dietary fibre powder from orange pulp residues

    International Journal of Food Science & Technology

    Sirada Sungsinchai, Chalida Niamnuy, Attasak Jaree and Sakamon Devahastin

    Version of Record online : 18 JUN 2017, DOI: 10.1111/ijfs.13501

  10. Effect of wheat sprout powder incorporation on lipid oxidation and physicochemical properties of beef patties

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1112–1121, Ismet Ozturk, Osman Sagdic, Fatih Tornuk and Hasan Yetim

    Version of Record online : 15 NOV 2013, DOI: 10.1111/ijfs.12407

  11. Drying kinetics, physico-chemical properties, antioxidant activity and phenolic composition of foam-mat dried germinated rice bean (Vigna umbellata) hydrolysate

    International Journal of Food Science & Technology

    Volume 52, Issue 7, July 2017, Pages: 1710–1721, Burachat Sritongtae, Michael R. A. Morgan and Kiattisak Duangmal

    Version of Record online : 9 APR 2017, DOI: 10.1111/ijfs.13401

  12. Effect of different drying methods on drying characteristics, colour, total phenolic content and antioxidant capacity of Goldenberry (Physalis peruviana L.)

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 9–17, Nazmi İzli, Gökçen Yıldız, Halil Ünal, Eşref Işık and Vildan Uylaşer

    Version of Record online : 1 AUG 2013, DOI: 10.1111/ijfs.12266

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    Effects of high hydrostatic pressure processing and subsequent storage on phenolic contents and antioxidant activity in fruit and vegetable products

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 3–12, Guanghe Zhao, Ruifen Zhang and Mingwei Zhang

    Version of Record online : 29 JUL 2016, DOI: 10.1111/ijfs.13203

  14. Extraction, optimisation and characterisation of phenolics from Thymus vulgaris L.: phenolic content and profiles in relation to antioxidant, antidiabetic and antihypertensive properties

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 720–730, Muhammad H. Alu'datt, Taha Rababah, Ayman Johargy, Sana Gammoh, Khalil Ereifej, Mohammad N. Alhamad, Mary Susan Brewer, Abdullah A. Saati, Stan Kubow and Mervat Rawshdeh

    Version of Record online : 21 SEP 2015, DOI: 10.1111/ijfs.12944

  15. Improvement in sprouted wheat flour functionality: effect of time, temperature and elicitation

    International Journal of Food Science & Technology

    Volume 50, Issue 9, September 2015, Pages: 2135–2142, Michał Świeca and Dariusz Dziki

    Version of Record online : 14 JUL 2015, DOI: 10.1111/ijfs.12881

  16. Changes in browning-related components of apple slices during different stages of instant controlled pressure drop-assisted hot air drying (AD-DIC)

    International Journal of Food Science & Technology

    Volume 51, Issue 10, October 2016, Pages: 2242–2250, Kun Gao, Qinqin Chen, Jinfeng Bi, Xuan Liu, Xinye Wu and Xueyuan Wang

    Version of Record online : 9 SEP 2016, DOI: 10.1111/ijfs.13195

  17. Stability of betacyanin from red pitahaya (Hylocereus polyrhizus) and its potential application as a natural colourant in milk

    International Journal of Food Science & Technology

    Volume 51, Issue 2, February 2016, Pages: 427–434, Ashwini Gengatharan, Gary A. Dykes and Wee Sim Choo

    Version of Record online : 15 DEC 2015, DOI: 10.1111/ijfs.12999

  18. 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

    Version of Record online : 29 JAN 2013, DOI: 10.1111/ijfs.12068

  19. Stability of fructooligosaccharides, sugars and colour of yacon (Smallanthus sonchifolius) roots during blanching and drying

    International Journal of Food Science & Technology

    Volume 51, Issue 5, May 2016, Pages: 1177–1185, David Campos, Ana Aguilar-Galvez and Romina Pedreschi

    Version of Record online : 11 FEB 2016, DOI: 10.1111/ijfs.13074

  20. Effect of edible coatings on fruit maturity and fungal growth on Berhi dates

    International Journal of Food Science & Technology

    Volume 49, Issue 11, November 2014, Pages: 2409–2417, Ghadeer F. Mehyar, Najib M. El Assi, Nihad G. Alsmairat and Richard A. Holley

    Version of Record online : 30 APR 2014, DOI: 10.1111/ijfs.12562