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There are 4521 results for: content related to: Soymilk concentration by ultrafiltration: effects of pore size and transmembrane pressure on filtration performance

  1. Bioactive action of β-glucosidase enzyme of Bifidobacterium longum upon isoflavone glucosides present in soymilk

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2480–2489, José A. Marazza, Mónica A. Nazareno, Graciela Savoy de Giori and Marisa S. Garro

    Version of Record online : 12 JUL 2013, DOI: 10.1111/ijfs.12239

  2. Characterisation and comparison of phenols, flavonoids and isoflavones of soymilk and their correlations with antioxidant activity

    International Journal of Food Science & Technology

    Volume 49, Issue 10, October 2014, Pages: 2290–2298, Yurong Ma and Huihua Huang

    Version of Record online : 4 APR 2014, DOI: 10.1111/ijfs.12545

  3. Preparation and characterisation of soya milk enriched with isoflavone aglycone fermented by lactic acid bacteria combined with hydrothermal cooking pretreatment

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1331–1337, Juan Yang, Zhining Bao, Nana Wu, Xiaoquan Yang, Weifeng Lin, Zhong Chen, Jinmei Wang and Jian Guo

    Version of Record online : 21 MAR 2015, DOI: 10.1111/ijfs.12784

  4. You have free access to this content
    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

  5. Digestion and bioavailability of bioactive phytochemicals

    International Journal of Food Science & Technology

    Volume 52, Issue 2, February 2017, Pages: 291–305, Monika Karaś, Anna Jakubczyk, Urszula Szymanowska, Urszula Złotek and Ewelina Zielińska

    Version of Record online : 26 DEC 2016, DOI: 10.1111/ijfs.13323

  6. Lactulose: production and use in functional food, medical and pharmaceutical applications. Practical and critical review

    International Journal of Food Science & Technology

    Volume 49, Issue 5, May 2014, Pages: 1245–1253, Amara Aït-Aissa and Mohammed Aïder

    Version of Record online : 30 DEC 2013, DOI: 10.1111/ijfs.12465

  7. 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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    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

  9. Physicochemical and sensory properties of purple Brazilian cherry (Eugenia uniflora, L.) foams

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1688–1697, Modesto A. Chaves, Isadora M. A. Barreto, Ronielli C. Reis and Dattatreya M. Kadam

    Version of Record online : 26 APR 2013, DOI: 10.1111/ijfs.12139

  10. The role of compositing cereals with legumes to alleviate protein energy malnutrition in Africa

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 543–554, Makumba C. Temba, Patrick B. Njobeh, Oluwafemi A. Adebo, Adetola O. Olugbile and Eugenie Kayitesi

    Version of Record online : 18 JAN 2016, DOI: 10.1111/ijfs.13035

  11. Effect of high pressure processing on yield, quality and storage stability of peanut paneer

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1515–1521, Om Prakash Chauhan, Sumeet Kumar, Roopa Nagraj, Ravi Narasimhamurthy and Pakalapati Sinivas Raju

    Version of Record online : 9 MAR 2015, DOI: 10.1111/ijfs.12782

  12. Bacterial biofilms in food processing environments: a review of recent developments in chemical and biological control

    International Journal of Food Science & Technology

    Volume 51, Issue 8, August 2016, Pages: 1731–1743, Carol A. Phillips

    Version of Record online : 23 JUN 2016, DOI: 10.1111/ijfs.13159

  13. Practical interventions that influence the sensory attributes of red wines related to the phenolic composition of grapes: a review

    International Journal of Food Science & Technology

    Roland Harrison

    Version of Record online : 15 JUN 2017, DOI: 10.1111/ijfs.13480

  14. Combined acid- and rennet-induced gelation of a mixed soya milk–cow's milk system

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2306–2314, Alexandra Grygorczyk, Marcela Alexander and Milena Corredig

    Version of Record online : 18 JUN 2013, DOI: 10.1111/ijfs.12218

  15. Influence of different pulsed electric field strengths on the quality of the grapefruit juice

    International Journal of Food Science & Technology

    Volume 50, Issue 10, October 2015, Pages: 2290–2296, Rana Muhammad Aadil, Xin-An Zeng, Amjad Ali, Feng Zeng, Muhammad Adil Farooq, Zhong Han, Saud Khalid and Saqib Jabbar

    Version of Record online : 20 JUL 2015, DOI: 10.1111/ijfs.12891

  16. 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

  17. 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

  18. 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

    Version of Record online : 22 JUL 2013, DOI: 10.1111/ijfs.12260

  19. Harnessing food-based bioactive compounds to reduce the effects of ultraviolet radiation: a review exploring the link between food and human health

    International Journal of Food Science & Technology

    Volume 52, Issue 3, March 2017, Pages: 595–607, Yuhui Ye, Dongxiao Sun-Waterhouse, Lijun You and Arshad Mehmood Abbasi

    Version of Record online : 29 DEC 2016, DOI: 10.1111/ijfs.13344

  20. Calcium sulphate-induced soya bean protein tofu-type gels: influence of denaturation and particle size

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 731–741, Haibo Zhao, Weiwei Li, Fang Qin and Jie Chen

    Version of Record online : 15 DEC 2015, DOI: 10.1111/ijfs.13010