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There are 32507 results for: content related to: Efficiency of the FT - IR ATR spectrometry for the prediction of the physicochemical characteristics of M elipona subnitida honey and study of the temperature's effect on those properties

  1. The effect of feed supplementation with dietary sources of n-3 polyunsaturated fatty acids, flaxseed and algae Schizochytrium sp., on their incorporation into lipid fractions of Japanese quail eggs

    International Journal of Food Science & Technology

    Volume 49, Issue 8, August 2014, Pages: 1876–1885, Witold Gładkowski, Grzegorz Kiełbowicz, Anna Chojnacka, Łukasz Bobak, Radosław Spychaj, Zbigniew Dobrzański, Tadeusz Trziszka and Czesław Wawrzeńczyk

    Article first published online : 22 JAN 2014, DOI: 10.1111/ijfs.12497

  2. Changes during ripening in chemical composition, proteolysis, volatile composition and texture in Kashar cheese made using raw bovine, ovine or caprine milk

    International Journal of Food Science & Technology

    Volume 49, Issue 12, December 2014, Pages: 2643–2649, Riza Temizkan, Kurban Yasar and Ali A. Hayaloglu

    Article first published online : 3 JUL 2014, DOI: 10.1111/ijfs.12597

  3. Quality attributes and firming kinetics of partially baked frozen wholewheat bread with sourdough

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2133–2142, Dubravka Novotni, Nikolina Čukelj, Bojana Smerdel and Duška Ćurić

    Article first published online : 20 MAY 2013, DOI: 10.1111/ijfs.12197

  4. Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour?

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1040–1047, Slađana Žilić, Zorica Basić, Vesna Hadži-Tašković Šukalović, Vuk Maksimović, Marijana Janković and Milomir Filipović

    Article first published online : 30 OCT 2013, DOI: 10.1111/ijfs.12397

  5. Evaluation of in vitro probiotic potential of phytase-producing bacterial strain as a new probiotic candidate

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 507–514, Anjana Sharma and Shraddha Trivedi

    Article first published online : 4 DEC 2014, DOI: 10.1111/ijfs.12697

  6. Modelling the survival of Enterobacter cloacae in a model olive cover brine solution

    International Journal of Food Science & Technology

    Volume 48, Issue 7, July 2013, Pages: 1366–1370, Antonio Bevilacqua, Mariangela Gallo,, Maria Rosaria Corbo and Milena Sinigaglia

    Article first published online : 21 FEB 2013, DOI: 10.1111/ijfs.12097

  7. Changes in the physical properties of honey powder during storage

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1359–1365, Katarzyna Samborska, Elwira Langa and Sławomir Bakier

    Article first published online : 3 APR 2015, DOI: 10.1111/ijfs.12797

  8. 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

  9. Microbiological and Physicochemical Quality Changes in Frankfurters Made from Jumbo Squid (Dosidicus gigas) Mantle Muscle in the Presence and Absence of a Natural Antimicrobial Agent

    Journal of Food Safety

    Juan Carlos Ramírez-Suárez, Ramón Pacheco-Aguilar, Susana María Scheuren-Acevedo, Guillermina García-Sánchez, Gisela Carvallo-Ruiz, María Elena Lugo-Sánchez, German Cumplido-Barbeitia and Edgar Iván Jiménez-Ruiz

    Article first published online : 21 APR 2015, DOI: 10.1111/jfs.12197

  10. Potential of nanofiltration for the concentration of bioactive compounds from watermelon juice

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 2052–2060, Nathalia Aceval Arriola, Gielen Delfino dos Santos, Elane Schwinden Prudêncio, Luciano Vitali, José Carlos Cunha Petrus and Renata D. M. Castanho Amboni

    Article first published online : 3 MAR 2014, DOI: 10.1111/ijfs.12513

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    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

  12. 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

  13. 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

  14. Lactulose: production and use in functional food, medical and pharmaceutical applications. Practical and critical review

    International Journal of Food Science & Technology

    Volume 49, Issue 5, May 2014, Pages: 1245–1253, Amara Aït-Aissa and Mohammed Aïder

    Article first published online : 30 DEC 2013, DOI: 10.1111/ijfs.12465

  15. Enzymatic and non-enzymatic antioxidant systems of minimally processed cactus stems (Opuntia ficus-indica Mill.) packaged under modified atmospheres

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2603–2612, Rosa I. Ventura-Aguilar, Fernando Rivera-Cabrera, Daniel Méndez-Iturbide, Clara Pelayo-Zaldívar and Elsa Bosquez-Molina

    Article first published online : 14 AUG 2013, DOI: 10.1111/ijfs.12256

  16. The impact of strawflower and mistletoe extract on quality properties of rainbow trout fillets

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2228–2238, Fatih Özogul, Bünyamin Kus and Esmeray Kuley

    Article first published online : 10 JUN 2013, DOI: 10.1111/ijfs.12209

  17. 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

  18. Hypotensive, hypoglycaemic and hypolipidaemic effects of bioactive compounds from microalgae and marine micro-organisms

    International Journal of Food Science & Technology

    Chao Zhao, Yijing Wu, Chengfeng Yang, Bin Liu and Yifan Huang

    Article first published online : 20 JUN 2015, DOI: 10.1111/ijfs.12860

  19. Physicochemical and sensory properties of purple Brazilian cherry (Eugenia uniflora, L.) foams

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1688–1697, Modesto A. Chaves, Isadora M. A. Barreto, Ronielli C. Reis and Dattatreya M. Kadam

    Article first published online : 26 APR 2013, DOI: 10.1111/ijfs.12139

  20. 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