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There are 24056 results for: content related to: Pulsed electric field treatment prior to freezing carrot discs significantly maintains their initial quality parameters after thawing

  1. Effects of pulsed electric field on selected properties of L-tryptophan

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1130–1136, Zhi-Hong Zhang, Qian Yu, Xin-An Zeng, Zhong Han, Da-Wen Sun and Rana Muhammad-Aadil

    Version of Record online : 22 JAN 2015, DOI: 10.1111/ijfs.12758

  2. Effects of pulsed electric fields on the survival behaviour of Saccharomyces cerevisiae suspended in single solutions of low concentration

    International Journal of Food Science & Technology

    Volume 51, Issue 1, January 2016, Pages: 171–179, Man-Sheng Wang, Xin-An Zeng, Charles S. Brennan, Margaret A. Brennan and Zhong Han

    Version of Record online : 14 NOV 2015, DOI: 10.1111/ijfs.13007

  3. 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

  4. 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

  5. Impact of pulsed electric fields and post-mortem vacuum ageing on beef longissimus thoracis muscles

    International Journal of Food Science & Technology

    Volume 49, Issue 11, November 2014, Pages: 2339–2347, Farnaz Faridnia, Alaa El-Din A. Bekhit, Brian Niven and Indrawati Oey

    Version of Record online : 17 MAR 2014, DOI: 10.1111/ijfs.12532

  6. Chilling prior to low intensity pulsed electric field processing improved vitamin C stability of carrot purée (Daucus carota cv. Nantes)

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1757–1763, Sze-Ying Leong, Indrawati Oey, Danielle Clapperton, Kemal Aganovic and Stefan Toepfl

    Version of Record online : 4 MAY 2015, DOI: 10.1111/ijfs.12836

  7. The role of pulsed electric fields treatment in enhancing the stability of amino acid – sugar complexes:- interactions between L-Phenylalanine and β-Cyclodextrin

    International Journal of Food Science & Technology

    Volume 51, Issue 9, September 2016, Pages: 1988–1996, Zhi-Hong Zhang, Lang-Hong Wang, Xin-An Zeng, Charles S. Brennan, Margaret Brennan and Zhong Han

    Version of Record online : 25 MAY 2016, DOI: 10.1111/ijfs.13150

  8. Temperature alters the structure of membrane lipids and pulsed electric field (PEF) resistance of Salmonella Typhimurium

    International Journal of Food Science & Technology

    Volume 52, Issue 2, February 2017, Pages: 424–430, Ou Yun, Xin-An Zeng, Charles S. Brennan and Liu Zhi-wei

    Version of Record online : 3 NOV 2016, DOI: 10.1111/ijfs.13297

  9. The interaction of pulsed electric fields and texturizing - antifreezing agents in quality retention of defrosted potato strips

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1289–1295, Shima Shayanfar, OP Chauhan, Stefan Toepfl and Volker Heinz

    Version of Record online : 21 FEB 2013, DOI: 10.1111/ijfs.12089

  10. Effect of pulsed electric field processing on carotenoid extractability of carrot purée

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 2120–2127, Shahin Roohinejad, David W. Everett and Indrawati Oey

    Version of Record online : 3 MAR 2014, DOI: 10.1111/ijfs.12510

  11. 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

  12. Microwave and pulsed electric field assisted extractions of polyphenols from defatted canola seed cake

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1109–1115, Sue-Siang Teh, Brian E. Niven, Alaa El-Din A. Bekhit, Alan Carne and Edward John Birch

    Version of Record online : 30 JAN 2015, DOI: 10.1111/ijfs.12749

  13. Investigating consumers' perception of apple juice as affected by novel and conventional processing technologies

    International Journal of Food Science & Technology

    Pui Yee Lee, Biniam T. Kebede, Karen Lusk, Miranda Mirosa and Indrawati Oey

    Version of Record online : 8 SEP 2017, DOI: 10.1111/ijfs.13542

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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

  15. Arabinoxylan content and characterisation throughout the bread-baking process

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1911–1921, Alecia M. Kiszonas, E. Patrick Fuerst, Devanand Luthria and Craig F. Morris

    Version of Record online : 8 MAY 2015, DOI: 10.1111/ijfs.12829

  16. 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

  18. Variation in human sweet taste receptor may result in different levels of sweet intensity variability between sweet stimuli

    International Journal of Food Science & Technology

    Volume 51, Issue 9, September 2016, Pages: 1958–1966, James C. Waksmonski and Kadri Koppel

    Version of Record online : 14 JUL 2016, DOI: 10.1111/ijfs.13174

  19. Physicochemical properties of sugar beet pulp pectin by pulsed electric field treatment

    International Journal of Food Science & Technology

    Volume 47, Issue 12, December 2012, Pages: 2538–2544, Sen Ma, Shu-juan Yu, Bin Zhang and Zhong-he Wang

    Version of Record online : 14 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03132.x

  20. Manipulation of volatile compound transformation in durian wine by nitrogen supplementation

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 650–662, Pin-Rou Lee, Mingzhan Toh, Bin Yu, Philip Curran and Shao-Quan Liu

    Version of Record online : 23 NOV 2012, DOI: 10.1111/ijfs.12012