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There are 8625 results for: content related to: Effect of different levels of fat and inulin on the microbial growth and metabolites in probiotic yogurt containing nonviable bacteria

  1. Alginate-based and protein-based materials for probiotics encapsulation: a review

    International Journal of Food Science & Technology

    Volume 48, Issue 7, July 2013, Pages: 1339–1351, Qiu-Yue Dong, Meng-Yan Chen, Yang Xin, Xue-Yan Qin, Zhuo Cheng, Lu-E Shi and Zhen-Xing Tang

    Version of Record online : 16 JAN 2013, DOI: 10.1111/ijfs.12078

  2. Proteolytic and angiotensin-converting enzyme-inhibitory activities of selected probiotic bacteria

    International Journal of Food Science & Technology

    Volume 51, Issue 4, April 2016, Pages: 865–874, Fatah B. Ahtesh, Lily Stojanovska, Michael L. Mathai, Vasso Apostolopoulos and Vijay K. Mishra

    Version of Record online : 28 FEB 2016, DOI: 10.1111/ijfs.13054

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

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1705–1717, Chao Zhao, Yijing Wu, Chengfeng Yang, Bin Liu and Yifan Huang

    Version of Record online : 20 JUN 2015, DOI: 10.1111/ijfs.12860

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    Wheat starch production, structure, functionality and applications—a review

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 38–58, Khetan Shevkani, Narpinder Singh, Ritika Bajaj and Amritpal Kaur

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13266

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    Cereal processing and glycaemic response

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 22–37, Peter A. Sopade

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13237

  6. Physical, proximate, functional and pasting properties of four non- and γ-irradiated bambara groundnut (Vigna subterranean) cultivars

    International Journal of Food Science & Technology

    Volume 50, Issue 3, March 2015, Pages: 640–651, Kolawole O. Falade and Chinyere P. Nwajei

    Version of Record online : 1 OCT 2014, DOI: 10.1111/ijfs.12659

  7. Use of banana purée from three indigenous Thai cultivars as food matrices for probiotics and application in bio-set-type yoghurt production

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1640–1648, Nutthaya Srisuvor, Cheunjit Prakitchaiwattana, Ninnart Chinprahast and Suwanna Subhimaros

    Version of Record online : 24 APR 2013, DOI: 10.1111/ijfs.12134

  8. 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

  9. 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

    Version of Record online : 1 AUG 2014, DOI: 10.1111/ijfs.12617

  10. Viability of Lactobacillus acidophilus in rice bran-enriched stirred yoghurt and the physicochemical and sensory characteristics of product during refrigerated storage

    International Journal of Food Science & Technology

    Volume 51, Issue 11, November 2016, Pages: 2485–2492, Saber Hasani, Iraj Khodadadi and Ali Heshmati

    Version of Record online : 5 OCT 2016, DOI: 10.1111/ijfs.13230

  11. Encapsulation of probiotic Lactobacillus acidophilus by ionic gelation with electrostatic extrusion for enhancement of survival under simulated gastric conditions and during refrigerated storage

    International Journal of Food Science & Technology

    Volume 52, Issue 2, February 2017, Pages: 519–530, Jeong Un Kim, Bomi Kim, Hafiz Muhammad Shahbaz, Sung Hyun Lee, Daseul Park and Jiyong Park

    Version of Record online : 21 NOV 2016, DOI: 10.1111/ijfs.13308

  12. Arabinoxylan content and characterisation throughout the bread-baking process

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1911–1921, Alecia M. Kiszonas, E. Patrick Fuerst, Devanand Luthria and Craig F. Morris

    Version of Record online : 8 MAY 2015, DOI: 10.1111/ijfs.12829

  13. Effect of carboxymethyl cellulose/candelilla wax coating containing ascorbic acid on quality of walnut (Juglans regia L.) kernels

    International Journal of Food Science & Technology

    Volume 52, Issue 6, June 2017, Pages: 1425–1431, Dariusz Kowalczyk, Emil Zięba, Tomasz Skrzypek and Barbara Baraniak

    Version of Record online : 26 APR 2017, DOI: 10.1111/ijfs.13420

  14. Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties

    International Journal of Food Science & Technology

    Anna Rzepkowska, Dorota Zielińska, Aleksandra Ołdak and Danuta Kołożyn-Krajewska

    Version of Record online : 17 MAY 2017, DOI: 10.1111/ijfs.13471

  15. How meaty? Detection and quantification of adulterants, foreign proteins and food additives in meat products

    International Journal of Food Science & Technology

    Volume 52, Issue 4, April 2017, Pages: 851–863, Marco Iammarino, Rosaria Marino and Marzia Albenzio

    Version of Record online : 29 DEC 2016, DOI: 10.1111/ijfs.13350

  16. Nonthermal plasma for pesticide and microbial elimination on fruits and vegetables: an overview

    International Journal of Food Science & Technology

    Khanh Thi Kim Phan, Huan Tai Phan, Charles S. Brennan and Yuthana Phimolsiripol

    Version of Record online : 18 JUN 2017, DOI: 10.1111/ijfs.13509

  17. Variation of composition and functional properties of gum from six Canadian flaxseed (Linum usitatissimum L.) cultivars

    International Journal of Food Science & Technology

    Volume 51, Issue 10, October 2016, Pages: 2313–2326, Jun Liu, Youn Young Shim, Jianheng Shen, Yong Wang, Supratim Ghosh and Martin J. T. Reaney

    Version of Record online : 9 SEP 2016, DOI: 10.1111/ijfs.13200

  18. 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

    Version of Record online : 10 JUN 2013, DOI: 10.1111/ijfs.12209

  19. In vitro probiotic evaluation of potential antioxidant lactic acid bacteria isolated from idli batter fermented with Piper betle leaves

    International Journal of Food Science & Technology

    Volume 52, Issue 2, February 2017, Pages: 329–340, Vishwanathan Sadishkumar and Kadirvelu Jeevaratnam

    Version of Record online : 23 DEC 2016, DOI: 10.1111/ijfs.13284

  20. Physico-mechanical evaluation of the aptitude of berries of red wine grape varieties to resist the compression in carbonic maceration vinification

    International Journal of Food Science & Technology

    Volume 48, Issue 4, April 2013, Pages: 817–825, Simone Giacosa, Fabrizio Torchio, Susana Río Segade, Federica Gaiotti, Diego Tomasi, Lorenzo Lovat, Simone Vincenzi and Luca Rolle

    Version of Record online : 3 DEC 2012, DOI: 10.1111/ijfs.12032