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There are 7743 results for: content related to: Osmotic dehydration pretreatment for improving the quality attributes of frozen mango: effects of different osmotic solutes and concentrations on the samples

  1. Effects of different osmo-dehydrofreezing treatments on the volatile compounds, phenolic compounds and physicochemical properties in mango (Mangifera indica L.)

    International Journal of Food Science & Technology

    Volume 51, Issue 6, June 2016, Pages: 1441–1448, Jin-Hong Zhao, Fang Liu, Xue-Li Pang, Hong-Wei Xiao, Xin Wen and Yuan-Ying Ni

    Version of Record online : 8 APR 2016, DOI: 10.1111/ijfs.13113

  2. Optimisation of vacuum pulse osmotic dehydration of blanched pumpkin

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 2008–2014, Jefferson L. G. Corrêa, Dovel B. Ernesto, José G. L. F. Alves and Raphael S. Andrade

    Version of Record online : 13 FEB 2014, DOI: 10.1111/ijfs.12502

  3. Effect of ripening stage and infusion with calcium lactate and sucrose on the quality and microstructure of frozen mango

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 2136–2141, Sirirak Siramard and Sanguansri Charoenrein

    Version of Record online : 25 APR 2014, DOI: 10.1111/ijfs.12553

  4. 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

    Version of Record online : 11 JUL 2013, DOI: 10.1111/ijfs.12237

  5. Fruit snacks from raspberries: influence of drying parameters on colour degradation and bioactive potential

    International Journal of Food Science & Technology

    Volume 52, Issue 2, February 2017, Pages: 313–328, Paula Sette, Lorena Franceschinis, Carolina Schebor and Daniela Salvatori

    Version of Record online : 2 NOV 2016, DOI: 10.1111/ijfs.13283

  6. Structural and mechanical characteristics of bread and their impact on oral processing: a review

    International Journal of Food Science & Technology

    Jing Gao, Yong Wang, Zhizhong Dong and Weibiao Zhou

    Version of Record online : 15 NOV 2017, DOI: 10.1111/ijfs.13671

  7. Influence of ultrasound pretreatments on diffusion coefficients, texture and colour of osmodehydrated sweet potato (Ipomea batatas)

    International Journal of Food Science & Technology

    Volume 52, Issue 4, April 2017, Pages: 888–896, Ayobami Olayemi Oladejo, Haile Ma, Wenjuan Qu, Cunshan Zhou, Bengang Wu and Xue Yang

    Version of Record online : 14 FEB 2017, DOI: 10.1111/ijfs.13352

  8. Optimisation of the pulsed vacuum osmotic dehydration of cladodes of fodder palm

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 726–732, Arianne D. Viana, Jefferson L.G. Corrêa and Ariana Justus

    Version of Record online : 10 OCT 2013, DOI: 10.1111/ijfs.12357

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    Effects of state/phase transitions on the quality attributes of mango (Mangifera indica L.) during frozen storage

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 239–246, Yu Zhang, Jin-Hong Zhao, Yang Ding, Ying Nie, Hong-Wei Xiao, Zhen Zhu and Xuan-Ming Tang

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13275

  10. Effects of calcium chloride and calcium lactate applications with osmotic pretreatment on physicochemical aspects and consumer acceptances of dried papaya

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1122–1131, Patchimaporn Udomkun, Busarakorn Mahayothee, Marcus Nagle and Joachim Müller

    Version of Record online : 18 NOV 2013, DOI: 10.1111/ijfs.12408

  11. The hurdle effect of osmotic pretreatment and high-pressure cold pasteurisation on the shelf-life extension of fresh-cut tomatoes

    International Journal of Food Science & Technology

    Volume 52, Issue 4, April 2017, Pages: 916–926, Efimia K. Dermesonlouoglou, Varvara Andreou, Zacharias Alexandrakis, George J. Katsaros, Maria C. Giannakourou and Petros S. Taoukis

    Version of Record online : 2 MAR 2017, DOI: 10.1111/ijfs.13355

  12. Improving quality of fresh-cut mango using polysaccharide-based edible coatings

    International Journal of Food Science & Technology

    Blanca Salinas-Roca, Ariadna Guerreiro, Jorge Welti-Chanes, Maria D. C. Antunes and Olga Martín-Belloso

    Version of Record online : 14 NOV 2017, DOI: 10.1111/ijfs.13666

  13. Optimisation of vacuum impregnation of blackcurrant-infused apple cubes: application of response surface methodology

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 689–695, Lemuel M. Diamante, Kazunori Hironaka, Yukiko Yamaguchi and Erihemu Nademude

    Version of Record online : 1 OCT 2013, DOI: 10.1111/ijfs.12351

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    Gluten-free bakery and pasta products: prevalence and quality improvement

    International Journal of Food Science & Technology

    Volume 53, Issue 1, January 2018, Pages: 19–32, Yupeng Gao, Marlene E. Janes, Busarawan Chaiya, Margaret A. Brennan, Charles S. Brennan and Witoon Prinyawiwatkul

    Version of Record online : 24 OCT 2017, DOI: 10.1111/ijfs.13505

  15. Variation of composition and functional properties of gum from six Canadian flaxseed (Linum usitatissimum L.) cultivars

    International Journal of Food Science & Technology

    Volume 51, Issue 10, October 2016, Pages: 2313–2326, Jun Liu, Youn Young Shim, Jianheng Shen, Yong Wang, Supratim Ghosh and Martin J. T. Reaney

    Version of Record online : 9 SEP 2016, DOI: 10.1111/ijfs.13200

  16. In vitro probiotic evaluation of potential antioxidant lactic acid bacteria isolated from idli batter fermented with Piper betle leaves

    International Journal of Food Science & Technology

    Volume 52, Issue 2, February 2017, Pages: 329–340, Vishwanathan Sadishkumar and Kadirvelu Jeevaratnam

    Version of Record online : 23 DEC 2016, DOI: 10.1111/ijfs.13284

  17. 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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    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

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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

  20. The effect of osmosis pretreatment on hot-air drying and microwave drying characteristics of chili (Capsicum annuum L.) flesh

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1589–1595, Dandan Zhao, Cuiping Zhao, Hongyan Tao, Kejing An, Shenghua Ding and Zhengfu Wang

    Version of Record online : 3 APR 2013, DOI: 10.1111/ijfs.12128