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There are 2164 results for: content related to: Drying kinetics and thermal degradation of phenolic compounds and anthocyanins in pomegranate arils dried under vacuum conditions

  1. Development of a novel modified atmosphere container with a cycle-time-controlled perforation for enoki mushroom preservation

    International Journal of Food Science & Technology

    Volume 49, Issue 11, November 2014, Pages: 2399–2408, Min-Ji Kwon, Duck Soon An and Dong Sun Lee

    Article first published online : 30 APR 2014, DOI: 10.1111/ijfs.12561

  2. Mass transfer kinetics and mathematical modelling of the osmotic dehydration of orange-fleshed honeydew melon in corn syrup and sucrose solutions

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2463–2473, José Lucena Barbosa Júnior, Maurício Cordeiro Mancini and Miriam Dupas Hubinger

    Article first published online : 11 JUL 2013, DOI: 10.1111/ijfs.12237

  3. Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents

    International Journal of Food Science & Technology

    A. Półtorak, J. Wyrwisz, M. Moczkowska, M. Marcinkowska-Lesiak, A. Stelmasiak, U. Ulanicka, M. Zalewska, A. Wierzbicka and Da-Wen Sun

    Article first published online : 5 DEC 2014, DOI: 10.1111/ijfs.12707

  4. Optimisation of acid extraction of pectin from sweet potato residues by response surface methodology and its antiproliferation effect on cancer cells

    International Journal of Food Science & Technology

    Volume 48, Issue 4, April 2013, Pages: 778–785, Yan-Yan Zhang, Tai-Hua Mu and Miao Zhang

    Article first published online : 28 NOV 2012, DOI: 10.1111/ijfs.12026

  5. Physicochemical characterisation of the exopolysaccharides of Streptococcus thermophilus ST-143

    International Journal of Food Science & Technology

    Volume 49, Issue 5, May 2014, Pages: 1254–1263, Susann Mende, Tingting Dong, Anne Rathemacher, Harald Rohm and Doris Jaros

    Article first published online : 26 FEB 2014, DOI: 10.1111/ijfs.12505

  6. Phenolic profile and changes in the antioxidant activity of crabapple (Malus domestica cv Royalty) fruit during maturation on the tree

    International Journal of Food Science & Technology

    Volume 49, Issue 7, July 2014, Pages: 1680–1688, Fangtian Chen, Feng Li, Lei Lu, Xing Zhang, Xiaoyan Xu and Dapeng Li

    Article first published online : 13 JAN 2014, DOI: 10.1111/ijfs.12474

  7. 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

    Article first published online : 1 AUG 2013, DOI: 10.1111/ijfs.12266

  8. Optimising operating conditions in ultrafiltration fouling of pomegranate juice by response surface methodology

    International Journal of Food Science & Technology

    Volume 48, Issue 7, July 2013, Pages: 1519–1525, Semia Baklouti, Amel Kamoun, Raoudha Ellouze-Ghorbel and Semia Chaabouni

    Article first published online : 25 MAR 2013, DOI: 10.1111/ijfs.12120

  9. 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

  10. Estimation of sweet cherry antioxidant activity and anthocyanin content during ripening by artificial neural network–assisted image processing technique

    International Journal of Food Science & Technology

    Volume 48, Issue 4, April 2013, Pages: 735–741, Saeedeh Taghadomi-Saberi, Mahmoud Omid, Zahra Emam-Djomeh and Hojjat Ahmadi

    Article first published online : 28 NOV 2012, DOI: 10.1111/ijfs.12021

  11. Effect of adding fresh and freeze-dried buckwheat sourdough on gluten-free bread quality

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 313–322, Renata Różyło, Stanisław Rudy, Andrzej Krzykowski, Dariusz Dziki, Urszula Gawlik-Dziki, Krzysztof Różyło and Stanisław Skonecki

    Article first published online : 15 JUL 2014, DOI: 10.1111/ijfs.12622

  12. Effect of drying conditions on the retention of phenolic compounds, anthocyanins and antioxidant activity of roselle (Hibiscus sabdariffa L.) added to yogurt

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2283–2291, Diana E. Leyva Daniel, Blanca E. Barragán Huerta, Mario G. Vizcarra Mendoza and Irasema Anaya Sosa

    Article first published online : 10 AUG 2013, DOI: 10.1111/ijfs.12215

  13. Estimating microbial survival parameters from dynamic survival data using Microsoft Excel

    International Journal of Food Science & Technology

    Volume 48, Issue 9, September 2013, Pages: 1841–1846, Guibing Chen

    Article first published online : 15 MAY 2013, DOI: 10.1111/ijfs.12159

  14. The use of sodium nitrite in cold-smoke processing of farmed Atlantic salmon – effect on storage stability

    International Journal of Food Science & Technology

    Volume 48, Issue 9, September 2013, Pages: 1985–1990, Jørgen Lerfall and Marianne Østerlie

    Article first published online : 17 MAY 2013, DOI: 10.1111/ijfs.12168

  15. 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

  16. 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

  17. 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

  18. Experimental study on drying of pear slices in a convective dryer

    International Journal of Food Science & Technology

    Volume 48, Issue 9, September 2013, Pages: 1909–1915, İbrahim Doymaz

    Article first published online : 22 MAY 2013, DOI: 10.1111/ijfs.12170

  19. Effect of drying kinetics on main bioactive compounds and antioxidant activity of acerola (Malpighia emarginata D.C.) residue

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 1041–1047, Alexandra G. Duzzioni, Vanessa M. Lenton, Diogo I. S. Silva and Marcos A. S. Barrozo

    Article first published online : 29 JAN 2013, DOI: 10.1111/ijfs.12060

  20. Effect of non-isothermal processing and moisture content on the anthocyanin degradation and colour kinetics of cherry pomace

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 992–998, Ibrahim Greiby, Muhammad Siddiq, Kirk D. Dolan and Shantanu Kelkar

    Article first published online : 27 DEC 2012, DOI: 10.1111/ijfs.12051