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There are 42212 results for: content related to: Relationship between physicochemical and functional properties of amaranth ( A maranthus hypochondriacus ) protein isolates

  1. 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

  2. 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

  3. Effects of β-glucans on properties of soya bean protein isolate thermal gels

    International Journal of Food Science & Technology

    Cheng-Bin Zhao, Fei Wu, Yong-Ping Li and Xiao-Ling Liu

    Article first published online : 17 SEP 2014, DOI: 10.1111/ijfs.12635

  4. Angiotensin I-converting enzyme inhibitory activity of protein hydrolysates prepared from three freshwater carps (Catla catla, Labeo rohita and Cirrhinus mrigala) using Flavorzyme

    International Journal of Food Science & Technology

    Volume 49, Issue 5, May 2014, Pages: 1344–1350, Krishnamoorthy Elavarasan and Bangalore Aswathnarayan Shamasundar

    Article first published online : 4 DEC 2013, DOI: 10.1111/ijfs.12435

  5. Preparation and characterisation of gellan/pullulan composite blend films

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2683–2687, Guilan Zhu, Long Sheng, Juan Li and Qunyi Tong

    Article first published online : 22 JUL 2013, DOI: 10.1111/ijfs.12235

  6. Effect of alkaline extraction on the structure of the protein of quinoa (Chenopodium quinoa Willd.) and its influence on film formation

    International Journal of Food Science & Technology

    Volume 48, Issue 4, April 2013, Pages: 843–849, Carolina Valenzuela, Lilian Abugoch, Cristian Tapia and Alexander Gamboa

    Article first published online : 3 DEC 2012, DOI: 10.1111/ijfs.12035

  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. 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

  9. Reduction of nitrite levels in fresh lettuces with aqueous chlorine dioxide treatment

    International Journal of Food Science & Technology

    Jianxiong Hao, Huiying Li, Yangfang Wan and Haijie Liu

    Article first published online : 1 OCT 2014, DOI: 10.1111/ijfs.12660

  10. Decreasing effect of fluoride content in Antarctic krill (Euphausia superba) by chemical treatments

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1252–1259, Hae Rim Jung, Min-A Kim, Yong-Soo Seo, Yang-Bong Lee, Byung-Soo Chun and Seon-Bong Kim

    Article first published online : 4 FEB 2013, DOI: 10.1111/ijfs.12084

  11. Tropical traditional fermented food, a field full of promise. Examples from the Tropical Bioresources and Biotechnology programme and other related French–Vietnamese programmes on fermented food

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1115–1126, Cao-Hoang Lan, Chu-Ky Son, Ho Phu Ha, Husson Florence, Le Thanh Binh, Le-Thanh Mai, Nguyen Thi Hoai Tram, Tran Thi Minh Khanh, Tu Viet Phu, Valentin Dominique and Waché Yves

    Article first published online : 29 JAN 2013, DOI: 10.1111/ijfs.12064

  12. Postharvest performance of fresh-cut ‘Big Top’ nectarine as affected by dipping in chemical preservatives and packaging in modified atmosphere

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1184–1195, Maria Cefola, Bernardo Pace, Lucrezia Sergio, Federico Baruzzi, Maria Antonia Gatto, Antonia Carito, Vito Linsalata, Nicholas A. Cascarano and Donato Di Venere

    Article first published online : 11 NOV 2013, DOI: 10.1111/ijfs.12415

  13. Stress relaxation behaviour of high acyl gellan gels

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2571–2579, Qing Chen, Maoming Li, Yan Yuan and Xiaoxiang Han

    Article first published online : 19 JUL 2013, DOI: 10.1111/ijfs.12251

  14. Biochemical properties and antioxidant activity of myofibrillar protein hydrolysates obtained from patin (Pangasius sutchi)

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2014–2022, Leila Najafian, Mahtab Jafarzade, Mamot Said and Abdul S. Babji

    Article first published online : 13 AUG 2013, DOI: 10.1111/ijfs.12162

  15. 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

    Article first published online : 1 AUG 2014, DOI: 10.1111/ijfs.12617

  16. Characterisation of protein-rich isolates and antioxidative phenolic extracts from pale and black brewers' spent grain

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1670–1681, Alan Connolly, Charles O. Piggott and Richard J. FitzGerald

    Article first published online : 15 MAY 2013, DOI: 10.1111/ijfs.12137

  17. 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

  18. Sensory and chemical effects of two alternatives of prefermentative cold soak in Malbec wines during winemaking and bottle ageing

    International Journal of Food Science & Technology

    Luis F. Casassa and Santiago E. Sari

    Article first published online : 21 MAY 2014, DOI: 10.1111/ijfs.12572

  19. 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

  20. Structure, trypsin inhibitor activity and functional properties of germinated soybean protein isolate

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 911–919, Liu Aijie, Yin Shouwei and Li Li

    Article first published online : 11 NOV 2013, DOI: 10.1111/ijfs.12386