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There are 6708 results for: content related to: Drying kinetics and thermal degradation of phenolic compounds and anthocyanins in pomegranate arils dried under vacuum conditions

  1. Evaluation of parameters affecting modified atmosphere packaging engineering design for pomegranate arils

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2315–2323, Oluwafemi J. Caleb, Pramod V. Mahajan, Marena Manley and Umezuruike Linus Opara

    Article first published online : 15 JUL 2013, DOI: 10.1111/ijfs.12220

  2. Drying characteristics and thermal degradation kinetics of hardness, anthocyanin content and colour in purple- and red-fleshed potato (Solanum tuberosum L.) during hot air drying

    International Journal of Food Science & Technology

    Ji Hoon Moon, Cheol-ho Pan and Won Byong Yoon

    Article first published online : 27 JAN 2015, DOI: 10.1111/ijfs.12740

  3. 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

  4. Influence of hot-air treatment, superatmospheric O2 and elevated CO2 on bioactive compounds and storage properties of fresh-cut pomegranate arils

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 153–159, Mahshad Maghoumi, Younes Mostofi, Zabihollah Zamani, Alireza Talaie, Masoud Boojar and Perla A. Gómez

    Article first published online : 10 AUG 2013, DOI: 10.1111/ijfs.12290

  5. Chemical composition and antioxidant properties of five edible Hymenomycetes mushrooms

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 465–471, Ning Zhang, Haixia Chen, Yu Zhang, Lisha Xing, Shuqin Li, Xiuming Wang and Zhen Sun

    Article first published online : 12 AUG 2014, DOI: 10.1111/ijfs.12642

  6. The effect of pH, salts and sugars on the rheological properties of cress seed (Lepidium sativum) gum

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2506–2513, Fataneh Behrouzian, Seyed M. A. Razavi and Hojjat Karazhiyan

    Article first published online : 7 AUG 2013, DOI: 10.1111/ijfs.12242

  7. Concentration and purification of galacto-oligosaccharides using nanofiltration membranes

    International Journal of Food Science & Technology

    Volume 49, Issue 8, August 2014, Pages: 1953–1961, Mariano Michelon, Ana Paula Manera, Andrea Limoeiro Carvalho and Francisco Maugeri Filho

    Article first published online : 2 JUN 2014, DOI: 10.1111/ijfs.12582

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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

  9. Physicochemical and descriptive sensory characterization of Spanish pomegranates: aptitudes for processing and fresh consumption

    International Journal of Food Science & Technology

    Volume 49, Issue 7, July 2014, Pages: 1663–1672, Laura Vázquez-Araújo, Paloma N. Nuncio-Jáuregui, Panat Cherdchu, Francisca Hernández, Edgar Chambers IV and Ángel A. Carbonell-Barrachina

    Article first published online : 30 DEC 2013, DOI: 10.1111/ijfs.12472

  10. Optimisation of green ultrasonic cell grinder extraction of iridoid glycosides from Corni fructus by response surface methodology

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 616–625, Xiao-Yu Xie, Fang-Fang Chen, Jing Yu and Yan-Ping Shi

    Article first published online : 1 OCT 2013, DOI: 10.1111/ijfs.12344

  11. Effects of catechin on the phenolic content and antioxidant properties of low-fat cheese

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2448–2455, Ali Rashidinejad, E. John Birch, Dongxiao Sun-Waterhouse and David W. Everett

    Article first published online : 12 JUL 2013, DOI: 10.1111/ijfs.12234

  12. Soymilk concentration by ultrafiltration: effects of pore size and transmembrane pressure on filtration performance

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 666–672, Saroj K. Giri and Shukadev Mangaraj

    Article first published online : 13 SEP 2013, DOI: 10.1111/ijfs.12348

  13. Osmotic dehydration pretreatment for improving the quality attributes of frozen mango: effects of different osmotic solutes and concentrations on the samples

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 960–968, Jin-Hong Zhao, Rui Hu, Hong-Wei Xiao, Yang Yang, Fang Liu, Zhi-Lin Gan and Yuan-Ying Ni

    Article first published online : 11 NOV 2013, DOI: 10.1111/ijfs.12388

  14. 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

  15. Reduction in hydroxymethylfurfural content in ‘churros’, a Spanish fried dough, by vacuum frying

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2042–2049, Jorge Mir-Bel, Rosa Oria and María L. Salvador

    Article first published online : 22 MAY 2013, DOI: 10.1111/ijfs.12182

  16. Characteristics of Aspergillus niger xylanases produced on rice husk and wheat bran in submerged culture and solid-state fermentation for an applicability proposal

    International Journal of Food Science & Technology

    Volume 48, Issue 9, September 2013, Pages: 1798–1807, Isabel Membrillo Venegas, Janeth Fuentes-Hernández, Mayola García-Rivero and Aurora Martínez-Trujillo

    Article first published online : 13 MAY 2013, DOI: 10.1111/ijfs.12153

  17. Antiproliferative and antioxidant activities of Turkish pomegranate (Punica granatum L.) accessions

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 82–90, Mehmet Karaaslan, Hasan Vardin, Suzan Varlıklıöz and Fatih M. Yılmaz

    Article first published online : 5 AUG 2013, DOI: 10.1111/ijfs.12278

  18. 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

  19. Production and stability of water-dispersible astaxanthin oleoresin from Phaffia rhodozyma

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1243–1251, Fidel Villalobos-Castillejos, Pedro Cerezal-Mezquita, Maria Lourdes Hernández-De Jesús and Blanca Estela Barragán-Huerta

    Article first published online : 4 FEB 2013, DOI: 10.1111/ijfs.12083

  20. Polyphenol and volatile profiles of pomegranate (Punica granatum L.) fruit extracts and liquors

    International Journal of Food Science & Technology

    Volume 48, Issue 4, April 2013, Pages: 693–700, Ludovina R. Galego, Steffen Jockusch and José P. Da Silva

    Article first published online : 23 NOV 2012, DOI: 10.1111/ijfs.12014