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There are 46900 results for: content related to: Comparative study of proximate composition and amino acid in farmed and wild P seudobagrus ussuriensis muscles

  1. Effects of fat replacement and fibre addition on the texture, sensory acceptance and structure of sucrose-free chocolate

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1413–1420, Natália V. Rezende, Marta T. Benassi, Fernanda Z. Vissotto, Pedro P. C. Augusto and Maria V. E. Grossmann

    Article first published online : 3 APR 2015, DOI: 10.1111/ijfs.12791

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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

  3. Effect of lightly salt and sucrose on rigor mortis changes in silver carp (Hypophthalmichthys molitrix) stored at 4°C

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 160–167, Ce Shi, Jianyun Cui, Yongkang Luo and Zhongyun Zhou

    Article first published online : 10 AUG 2013, DOI: 10.1111/ijfs.12291

  4. Predictive models for bacterial growth in sea bass (Dicentrarchus labrax) stored in ice

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 354–363, Conrado Carrascosa, Rafael Millán, Pedro Saavedra, José R. Jaber, Tania Montenegro, António Raposo, Esteban Pérez and Esther Sanjuán

    Article first published online : 29 AUG 2013, DOI: 10.1111/ijfs.12307

  5. The effect of linseed and psyllium fibre on the gelling properties of unwashed mince from farmed meagre (Argyrosomus regius)

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2023–2033, Carlos Cardoso and Rogério Mendes

    Article first published online : 22 MAY 2013, DOI: 10.1111/ijfs.12180

  6. Extractability of antioxidants from legume seed flour after cooking and in vitro gastrointestinal digestion in comparison with methanolic extraction of the unprocessed flour

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2096–2104, Nemanja Stanisavljević, Živko Jovanović, Tihomir Čupić, Jovanka Lukić, Jovanka Miljuš Đukić, Svetlana Radović and Aleksandar Mikić

    Article first published online : 20 MAY 2013, DOI: 10.1111/ijfs.12191

  7. Biochemical properties and antioxidant activity of myofibrillar protein hydrolysates obtained from patin (Pangasius sutchi)

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2014–2022, Leila Najafian, Mahtab Jafarzade, Mamot Said and Abdul S. Babji

    Article first published online : 13 AUG 2013, DOI: 10.1111/ijfs.12162

  8. Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2215–2227, Antonio Coletta, Antonio Trani, Michele Faccia, Rossana Punzi, Tiziana Dipalmo, Pasquale Crupi, Donato Antonacci and Giuseppe Gambacorta

    Article first published online : 4 JUL 2013, DOI: 10.1111/ijfs.12207

  9. 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

    Article first published online : 28 MAR 2015, DOI: 10.1111/ijfs.12781

  10. Influence of quinoa roasting on sensory and physicochemical properties of allergen-free, gluten-free cakes

    International Journal of Food Science & Technology

    Jeffrey Rothschild, Kurt A. Rosentrater, Charles Onwulata, Mukti Singh, Lorena Menutti, Pera Jambazian and María B. Omary

    Article first published online : 15 MAY 2015, DOI: 10.1111/ijfs.12837

  11. Comparison of nutritional value and microbiological status of new imported fish species on the German market

    International Journal of Food Science & Technology

    Volume 49, Issue 11, November 2014, Pages: 2481–2490, Horst Karl, Ines Lehmann, Monika Manthey-Karl, Carsten Meyer and Ute Ostermeyer

    Article first published online : 4 APR 2014, DOI: 10.1111/ijfs.12543

  12. Determination of formulation and processing factors affecting slowly digestible starch, protein digestibility and antioxidant capacity of extruded sorghum–maize composite flour

    International Journal of Food Science & Technology

    Volume 49, Issue 5, May 2014, Pages: 1408–1419, Rebecca Licata, Jiayue Chu, Shilong Wang, Ranil Coorey, Anthony James, Yun Zhao and Stuart Johnson

    Article first published online : 30 DEC 2013, DOI: 10.1111/ijfs.12444

  13. Effects of tomato pulp addition on the extrudate quality parameters and effects of extrusion on the functional parameters of the extrudates

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 587–594, Cagla Caltinoglu, Bade Tonyalı and Ilkay Sensoy

    Article first published online : 7 SEP 2013, DOI: 10.1111/ijfs.12341

  14. 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

    Article first published online : 22 JUL 2013, DOI: 10.1111/ijfs.12260

  15. Chemical composition and nutritional value of raw and fried allis shad (Alosa alosa)

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1303–1308, Teresa G. Pereira, Irineu Batista, Narcisa M. Bandarra, Júlia Ferreira, Nuno Fradinho and Fernando Afonso

    Article first published online : 4 FEB 2013, DOI: 10.1111/ijfs.12091

  16. A comparative study on phenolic profile, vitamin C content and antioxidant activity of Italian honeys of different botanical origin

    International Journal of Food Science & Technology

    Volume 48, Issue 9, September 2013, Pages: 1899–1908, Annamaria Perna, Immacolata Intaglietta, Amalia Simonetti and Emilio Gambacorta

    Article first published online : 17 MAY 2013, DOI: 10.1111/ijfs.12169

  17. 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

  18. In vitro digestibility of flaxseed (Linum usitatissimum L.) protein: effect of seed mucilage, oil and thermal processing

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 628–635, Harsha K. Marambe, Phyllis J. Shand and Janitha P. D. Wanasundara

    Article first published online : 23 NOV 2012, DOI: 10.1111/ijfs.12008

  19. Nutritional composition and sensory attributes of Alaskan flatfishes compared to plaice (Pleuronectes platessa)

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 962–971, Horst Karl, Monika Manthey-Karl, Ute Ostermeyer, Ines Lehmann and Hubertus Wagner

    Article first published online : 27 DEC 2012, DOI: 10.1111/ijfs.12048

  20. Phenolic profile, antioxidant and antiproliferative activity of black and red currants (Ribes spp.) from organic and conventional cultivation

    International Journal of Food Science & Technology

    Volume 48, Issue 4, April 2013, Pages: 715–726, Wojdyło Aneta, Oszmiański Jan, Milczarek Magdalena and Wietrzyk Joanna

    Article first published online : 28 NOV 2012, DOI: 10.1111/ijfs.12019