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There are 37909 results for: content related to: Effect of rice bran protein extract on enzymatic browning inhibition in potato puree

  1. Preparation and characterisation of selected physicochemical and functional properties of β-chitosans from squid pen

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1661–1669, Dal Kyoung Youn, Hong Kyoon No and Witoon Prinyawiwatkul

    Article first published online : 24 APR 2013, DOI: 10.1111/ijfs.12136

  2. Preserving sensory attributes of roasted peanuts using edible coatings

    International Journal of Food Science & Technology

    Volume 48, Issue 4, April 2013, Pages: 850–859, Cecilia G. Riveros, Marta G. Mestrallet, Patricia R. Quiroga, Valeria Nepote and Nelson R Grosso

    Article first published online : 3 DEC 2012, DOI: 10.1111/ijfs.12036

  3. You have free access to this content
    Nutritional and physicochemical characteristics of wholemeal bread enriched with pea flour

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 92–102, Marcella Mastromatteo, Alessandra Danza, Lucia Lecce, Sara Spinelli, Vincenzo Lampignano, Janine Laverse, Amalia Conte and Matteo Alessandro Del Nobile

    Article first published online : 12 AUG 2014, DOI: 10.1111/ijfs.12636

  4. Geographical characterisation of honeys according to their mineral content and antioxidant activity using a chemometric approach

    International Journal of Food Science & Technology

    Volume 49, Issue 5, May 2014, Pages: 1351–1359, Benedetta Pasquini, Mohammad Goodarzi, Serena Orlandini, Giangiacomo Beretta, Sandra Furlanetto and Bieke Dejaegher

    Article first published online : 16 DEC 2013, DOI: 10.1111/ijfs.12436

  5. Effects of flour storage and heat generated during milling on starch, dietary fibre and polyphenols in stoneground flours from two durum-type wheats

    International Journal of Food Science & Technology

    Volume 49, Issue 10, October 2014, Pages: 2230–2236, Raffaella Di Silvestro, Alessandro Di Loreto, Ilaria Marotti, Sara Bosi, Valeria Bregola, Andrea Gianotti, Robert Quinn and Giovanni Dinelli

    Article first published online : 4 APR 2014, DOI: 10.1111/ijfs.12536

  6. Application of chitosan–alginate microspheres for the sustained release of bacteriophage in simulated gastrointestinal conditions

    International Journal of Food Science & Technology

    Songrae Kim, Ara Jo and Juhee Ahn

    Article first published online : 30 JAN 2015, DOI: 10.1111/ijfs.12736

  7. Sensory evaluations and stability determinations of goat milk containing galactooligosaccharides

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2456–2462, Suwattana Pruksasri and Kanjana Supee

    Article first published online : 12 JUL 2013, DOI: 10.1111/ijfs.12236

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    Refining of edible oils: a critical appraisal of current and potential technologies

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 13–23, Chandrasekar Vaisali, Sampath Charanyaa, Prasanna D. Belur and I. Regupathi

    Article first published online : 26 SEP 2014, DOI: 10.1111/ijfs.12657

  9. 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

    Article first published online : 16 JAN 2013, DOI: 10.1111/ijfs.12078

  10. 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

  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. Comparative study of the physicochemical and palynological characteristics of honey from Melipona subnitida and Apis mellifera

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1698–1706, Ligia B. de Almeida-Muradian, Klaus M. Stramm, Andreia Horita, Ortrud M. Barth, Alex da Silva de Freitas and Leticia M. Estevinho

    Article first published online : 2 MAY 2013, DOI: 10.1111/ijfs.12140

  13. An overview of selected specialty beers: developments, challenges and prospects

    International Journal of Food Science & Technology

    Volume 49, Issue 7, July 2014, Pages: 1607–1618, Hui Qi Yeo and Shao-Quan Liu

    Article first published online : 21 JAN 2014, DOI: 10.1111/ijfs.12488

  14. Determination of formulation and processing factors affecting slowly digestible starch, protein digestibility and antioxidant capacity of extruded sorghum–maize composite flour

    International Journal of Food Science & Technology

    Volume 49, Issue 5, May 2014, Pages: 1408–1419, Rebecca Licata, Jiayue Chu, Shilong Wang, Ranil Coorey, Anthony James, Yun Zhao and Stuart Johnson

    Article first published online : 30 DEC 2013, DOI: 10.1111/ijfs.12444

  15. Effect of simulated gastrointestinal digestion on phenolic composition and antioxidant capacity of cooked cowpea (Vigna unguiculata) varieties

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2638–2649, Twambo Hachibamba, Linda Dykes, Joseph Awika, Amanda Minnaar and Kwaku G. Duodu

    Article first published online : 22 JUL 2013, DOI: 10.1111/ijfs.12260

  16. The effect of linseed and psyllium fibre on the gelling properties of unwashed mince from farmed meagre (Argyrosomus regius)

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2023–2033, Carlos Cardoso and Rogério Mendes

    Article first published online : 22 MAY 2013, DOI: 10.1111/ijfs.12180

  17. Effects of tomato pulp addition on the extrudate quality parameters and effects of extrusion on the functional parameters of the extrudates

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 587–594, Cagla Caltinoglu, Bade Tonyalı and Ilkay Sensoy

    Article first published online : 7 SEP 2013, DOI: 10.1111/ijfs.12341

  18. A comparative study on phenolic profile, vitamin C content and antioxidant activity of Italian honeys of different botanical origin

    International Journal of Food Science & Technology

    Volume 48, Issue 9, September 2013, Pages: 1899–1908, Annamaria Perna, Immacolata Intaglietta, Amalia Simonetti and Emilio Gambacorta

    Article first published online : 17 MAY 2013, DOI: 10.1111/ijfs.12169

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

    International Journal of Food Science & Technology

    Khetan Shevkani and Narpinder Singh

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

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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