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There are 11754 results for: content related to: Changes of microwave structure/dielectric properties during microwave freeze-drying process banana chips

  1. You have full text access to this OnlineOpen article
    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

  2. 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

  3. 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

  4. 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

  5. Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents

    International Journal of Food Science & Technology

    Volume 50, Issue 4, April 2015, Pages: 999–1008, A. Półtorak, J. Wyrwisz, M. Moczkowska, M. Marcinkowska-Lesiak, A. Stelmasiak, U. Ulanicka, M. Zalewska, A. Wierzbicka and Da-Wen Sun

    Article first published online : 5 DEC 2014, DOI: 10.1111/ijfs.12707

  6. Noninvasive sensing of thermal treatments of Japanese seafood products using imaging spectroscopy

    International Journal of Food Science & Technology

    Gamal ElMasry and Shigeki Nakauchi

    Article first published online : 3 JUN 2015, DOI: 10.1111/ijfs.12863

  7. 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

  8. 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

  9. 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

  10. Separation-preconcentration of Cu, Cd, Pb and Ni in various water and food samples on Sepabeads SP-207

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1201–1207, Durali Mendil, Tuba Kiris, Mustafa Tuzen and Mustafa Soylak

    Article first published online : 16 JAN 2013, DOI: 10.1111/ijfs.12077

  11. 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

  12. Differentiation of post harvest date fruit varieties non-destructively using FT-NIR spectroscopy

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1282–1288, Mohammad S. S. Tavakolian,, Florina A. Silaghi,, Angelo Fabbri,, Giovanni Molari, Alessandro Giunchi and Adriano Guarnieri

    Article first published online : 4 FEB 2013, DOI: 10.1111/ijfs.12088

  13. 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

  14. Effect of nano-TiO2-LDPE packaging on microbiological and physicochemical quality of Pacific white shrimp during chilled storage

    International Journal of Food Science & Technology

    Volume 50, Issue 7, July 2015, Pages: 1567–1573, Zisheng Luo, Yu Qin and Qingyang Ye

    Article first published online : 16 APR 2015, DOI: 10.1111/ijfs.12807

  15. Relationship between protein characteristics and film-forming properties of kidney bean, field pea and amaranth protein isolates

    International Journal of Food Science & Technology

    Volume 50, Issue 4, April 2015, Pages: 1033–1043, Khetan Shevkani and Narpinder Singh

    Article first published online : 16 FEB 2015, DOI: 10.1111/ijfs.12733

  16. 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

  17. 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

  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. Phenolic content, antioxidant and physico-chemical properties of Sardinian monofloral honeys

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 482–491, Giacomo L. Petretto, Massimo Cossu and Maria C. Alamanni

    Article first published online : 12 SEP 2014, DOI: 10.1111/ijfs.12652

  20. Thermosonication: a potential technique that influences the quality of grapefruit juice

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1275–1282, Rana Muhammad Aadil, Xin-An Zeng, Zhi-Hong Zhang, Man-Sheng Wang, Zhong Han, Hong Jing and Saqib Jabbar

    Article first published online : 20 JAN 2015, DOI: 10.1111/ijfs.12766