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There are 12661 results for: content related to: Evaluation of the effects of sodium chloride, potassium sorbate, nisin and lysozyme on the probability of growth of C lostridium sporogenes

  1. Effect of heat, nisin and ethylene diamine tetra-acetate treatments on shelf life extension of liquid whole egg

    International Journal of Food Science & Technology

    Volume 51, Issue 2, February 2016, Pages: 396–402, Shokouh Ahmadi, Sabihe Soleimanian-Zad and Mahmoud Sheikh-Zeinoddin

    Version of Record online : 15 DEC 2015, DOI: 10.1111/ijfs.13003

  2. Reduction of Listeria monocytogenes in cold-smoked salmon by bacteriophage P100, nisin and lauric arginate, singly or in combinations

    International Journal of Food Science & Technology

    Volume 49, Issue 8, August 2014, Pages: 1918–1924, Kamlesh A. Soni, Qian Shen and Ramakrishna Nannapaneni

    Version of Record online : 22 MAY 2014, DOI: 10.1111/ijfs.12581

  3. Nisin-loaded alginate-high methoxy pectin microparticles: preparation and physicochemical characterisation

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 2076–2082, Ramin Khaksar, Seyede Marzieh Hosseini, Hedayat Hosseini, Saeedeh Shojaee-Aliabadi, Mohammad Amin Mohammadifar, Amir Mohammad Mortazavian, Kianoosh khosravi-Darani, Nasrin Haji Seyed Javadi and Rozita Komeily

    Version of Record online : 17 MAR 2014, DOI: 10.1111/ijfs.12516

  4. Enhanced antimicrobial activity of nisin in combination with allyl isothiocyanate against Listeria monocytogenes,Staphylococcus aureus,Salmonella Typhimurium and Shigella boydii

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 324–333, Yunyun Zou, Lae-Seung Jung, Seung Hwan Lee, Sungkyun Kim, Youngjae Cho and Juhee Ahn

    Version of Record online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03190.x

  5. Stability of the antimicrobial activity of acetogenins from avocado seed, under common food processing conditions, against Clostridium sporogenes vegetative cell growth and endospore germination

    International Journal of Food Science & Technology

    Adriana Pacheco, Dariana Graciela Rodríguez-Sánchez, Raúl Villarreal-Lara, Jesús Manuel Navarro-Silva, Carolina Senés-Guerrero and Carmen Hernández-Brenes

    Version of Record online : 27 JUN 2017, DOI: 10.1111/ijfs.13513

  6. Efficacy of bovicin HC5 and nisin combination against Listeria monocytogenes and Staphylococcus aureus in fresh cheese

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 416–422, Natan de J. Pimentel-Filho, Hilário C. Mantovani, Antônio F. de Carvalho, Ricardo S. Dias and Maria Cristina D. Vanetti

    Version of Record online : 29 AUG 2013, DOI: 10.1111/ijfs.12316

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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

  8. You have free access to this content
    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

  9. Production, mode of action and sequencing of the corresponding gene of a bacteriocin produced by Lactococcus lactis 19.3

    International Journal of Food Science & Technology

    Volume 51, Issue 10, October 2016, Pages: 2164–2170, Medana Zamfir, Iulia-Roxana Stefan, Mihaela-Marilena Stancu and Silvia-Simona Grosu-Tudor

    Version of Record online : 21 JUL 2016, DOI: 10.1111/ijfs.13196

  10. 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

  11. Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 972–983, Lucia Padalino, Marcella Mastromatteo, Pasquale De Vita, Donatella Bianca Maria Ficco and Matteo Alessandro Del Nobile

    Version of Record online : 27 DEC 2012, DOI: 10.1111/ijfs.12049

  12. 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

  13. 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

  14. The impact of strawflower and mistletoe extract on quality properties of rainbow trout fillets

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2228–2238, Fatih Özogul, Bünyamin Kus and Esmeray Kuley

    Version of Record online : 10 JUN 2013, DOI: 10.1111/ijfs.12209

  15. 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

  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

  17. Berry pomace – a review of processing and chemical analysis of its polyphenols

    International Journal of Food Science & Technology

    Volume 51, Issue 6, June 2016, Pages: 1305–1318, Susanne Struck, Merichel Plaza, Charlotta Turner and Harald Rohm

    Version of Record online : 15 APR 2016, DOI: 10.1111/ijfs.13112

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    A review of the impact of processing on nutrient bioaccessibility and digestion of almonds

    International Journal of Food Science & Technology

    Volume 51, Issue 9, September 2016, Pages: 1937–1946, Myriam Marie-Louise Grundy, Karen Lapsley and Peter Rory Ellis

    Version of Record online : 31 JUL 2016, DOI: 10.1111/ijfs.13192

  19. 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

  20. The role of compositing cereals with legumes to alleviate protein energy malnutrition in Africa

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 543–554, Makumba C. Temba, Patrick B. Njobeh, Oluwafemi A. Adebo, Adetola O. Olugbile and Eugenie Kayitesi

    Version of Record online : 18 JAN 2016, DOI: 10.1111/ijfs.13035