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There are 10231 results for: content related to: Soymilk concentration by ultrafiltration: effects of pore size and transmembrane pressure on filtration performance

  1. You have free access to this content
    Safety evaluation of aflatoxin B1 in peanut oil after ultraviolet irradiation detoxification in a photodegradation reactor

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 41–47, Enjie Diao, Xiangzhen Shen, Zheng Zhang, Ning Ji, Wenwen Ma and Haizhou Dong

    Article first published online : 26 AUG 2014, DOI: 10.1111/ijfs.12648

  2. 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

  3. 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

    Volume 50, Issue 5, May 2015, Pages: 1255–1267, Ji Hoon Moon, Cheol-ho Pan and Won Byong Yoon

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

  4. 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

  5. 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

  6. 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

  7. Kinetic and thermodynamic stability of paprika nanoemulsions

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1174–1181, Luz A. Pascual-Pineda, Enrique Flores-Andrade, Maribel Jiménez-Fernández and Cesar I. Beristain

    Article first published online : 14 FEB 2015, DOI: 10.1111/ijfs.12750

  8. 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

  9. Hydroxypropylated microcrystalline pea starch: optimisation, functional characterisation

    International Journal of Food Science & Technology

    Volume 50, Issue 4, April 2015, Pages: 1009–1018, Tang Hongbo, Lin Haibo, Li Yanping and Dong Siqing

    Article first published online : 16 FEB 2015, DOI: 10.1111/ijfs.12724

  10. How reactive extrusion with adipic acid improves the mechanical and barrier properties of starch/poly (butylene adipate-co-terephthalate) films

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1762–1769, Igor F. E. Silva, Fabio Yamashita, Carmen M. O. Müller, Suzana Mali, Juliana B. Olivato, Ana P. Bilck and Maria V. E. Grossmann

    Article first published online : 13 MAY 2013, DOI: 10.1111/ijfs.12148

  11. Properties of low methoxyl pectin-carboxymethyl cellulose based on montmorillonite nanocomposite films

    International Journal of Food Science & Technology

    Volume 49, Issue 12, December 2014, Pages: 2592–2601, Wen-Xi Yu, Zhi-Wei Wang, Chang-Ying Hu and Lei Wang

    Article first published online : 30 JUN 2014, DOI: 10.1111/ijfs.12590

  12. 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

  13. 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

  14. Protein hydrolysate from tilapia frame: antioxidant and angiotensin I converting enzyme inhibitor properties

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1436–1444, Piyanan Chuesiang and Romanee Sanguandeekul

    Article first published online : 9 MAR 2015, DOI: 10.1111/ijfs.12762

  15. Rapid and non-invasive evaluation of pork meat quality during storage via impedance measurement

    International Journal of Food Science & Technology

    Han B. Nguyen and Loc T. Nguyen

    Article first published online : 21 MAY 2015, DOI: 10.1111/ijfs.12847

  16. You have free access to this content
    High-pressure processing of Manuka honey: brown pigment formation, improvement of antibacterial activity and hydroxymethylfurfural content

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 178–185, Noor Akhmazillah Fauzi and Mohammed M. Farid

    Article first published online : 31 JUL 2014, DOI: 10.1111/ijfs.12630

  17. Development of a predictive model describing the growth of Yersinia enterocolitica in Camembert-type cheese

    International Journal of Food Science & Technology

    Volume 50, Issue 3, March 2015, Pages: 811–818, Jaroslaw Kowalik and Adriana Lobacz

    Article first published online : 1 DEC 2014, DOI: 10.1111/ijfs.12715

  18. Evaluation of the effects of different thawing methods on texture, colour and ascorbic acid retention of frozen hami melon (Cucumis melo var. saccharinus)

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1116–1122, Xin Wen, Rui Hu, Jin-Hong Zhao, Yu Peng and Yuan-Ying Ni

    Article first published online : 14 FEB 2015, DOI: 10.1111/ijfs.12755

  19. 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

  20. Optimisation and modelling green bean's ultrasound blanching

    International Journal of Food Science & Technology

    Volume 49, Issue 12, December 2014, Pages: 2678–2684, Mahmoud Yolmeh and Mahmoud Najafzadeh

    Article first published online : 21 JUL 2014, DOI: 10.1111/ijfs.12605