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There are 11785 results for: content related to: Physicochemical properties of nanopowdered eggshell

  1. Evaluation of ionically cross-linked chitosan coating aimed at eggs' protection

    International Journal of Food Science & Technology

    Volume 50, Issue 3, March 2015, Pages: 736–743, Gaëlle Legendre, Karine Vallée-Réhel, Isabelle Linossier and Fabienne Faÿ

    Version of Record online : 4 NOV 2014, DOI: 10.1111/ijfs.12690

  2. Comparing effects of α- vs. β-chitosan coating and emulsion coatings on egg quality during room temperature storage

    International Journal of Food Science & Technology

    Volume 49, Issue 5, May 2014, Pages: 1383–1390, Kairy Dharali Pujols, Luis Osorio, Elsy Paola Carrillo, Wisdom Wardy, Damir Dennis Torrico, Hong Kyoon No, José Andrés Herrera Corredor and Witoon Prinyawiwatkul

    Version of Record online : 30 DEC 2013, DOI: 10.1111/ijfs.12468

  3. You have free access to this content
    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

  4. Characteristics of milk tablets supplemented with nanopowdered eggshell or oyster shell

    International Journal of Dairy Technology

    Volume 69, Issue 3, August 2016, Pages: 337–345, Yun-Kyung Lee, Augustine Yonghwi Kim, Sang-Gi Min and Hae-Soo Kwak

    Version of Record online : 19 MAY 2016, DOI: 10.1111/1471-0307.12268

  5. Soybean oil-chitosan emulsion affects internal quality and shelf-life of eggs stored at 25 and 4 °C

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1148–1156, Wisdom Wardy, Damir D. Torrico, José A. Herrera Corredor, Hong Kyoon No, Xiumei Zhang, Zhimin Xu and Witoon Prinyawiwatkul

    Version of Record online : 29 JAN 2013, DOI: 10.1111/ijfs.12068

  6. The structure and composition of the eggshell and embryonic membranes of Alligator mississippiensis

    The Transactions of the Zoological Society of London

    Volume 36, Issue 2, April 1982, Pages: 99–152, Mark W. J. Ferguson

    Version of Record online : 8 JUL 2010, DOI: 10.1111/j.1096-3642.1982.tb00064.x

  7. Differential label-free quantitative proteomic analysis of avian eggshell matrix and uterine fluid proteins associated with eggshell mechanical property

    PROTEOMICS

    Volume 13, Issue 23-24, December 2013, Pages: 3523–3536, Congjiao Sun, Guiyun Xu and Ning Yang

    Version of Record online : 16 DEC 2013, DOI: 10.1002/pmic.201300286

  8. You have free access to this content
    First light for avian embryos: eggshell thickness and pigmentation mediate variation in development and UV exposure in wild bird eggs

    Functional Ecology

    Volume 29, Issue 2, February 2015, Pages: 209–218, Golo Maurer, Steven J. Portugal, Mark E. Hauber, Ivan Mikšík, Douglas G. D. Russell and Phillip Cassey

    Version of Record online : 29 JUL 2014, DOI: 10.1111/1365-2435.12314

  9. Effects of pineapple pomace fibre on physicochemical properties of composite flour and dough, and consumer acceptance of fibre-enriched wheat bread

    International Journal of Food Science & Technology

    Volume 51, Issue 5, May 2016, Pages: 1120–1129, Phantipha Chareonthaikij, Tanat Uan-On and Witoon Prinyawiwatkul

    Version of Record online : 19 FEB 2016, DOI: 10.1111/ijfs.13072

  10. Response surface analysis and extrusion process optimisation of maize–mungbean-based instant weaning food

    International Journal of Food Science & Technology

    Volume 51, Issue 10, October 2016, Pages: 2301–2312, Salim Ali, Baljit Singh and Savita Sharma

    Version of Record online : 18 JUL 2016, DOI: 10.1111/ijfs.13186

  11. Proteolytic and angiotensin-converting enzyme-inhibitory activities of selected probiotic bacteria

    International Journal of Food Science & Technology

    Volume 51, Issue 4, April 2016, Pages: 865–874, Fatah B. Ahtesh, Lily Stojanovska, Michael L. Mathai, Vasso Apostolopoulos and Vijay K. Mishra

    Version of Record online : 28 FEB 2016, DOI: 10.1111/ijfs.13054

  12. 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

  13. Freshness retention of minimally processed melon using different packages and multilayered edible coating containing microencapsulated essential oil

    International Journal of Food Science & Technology

    Volume 49, Issue 10, October 2014, Pages: 2192–2203, Samira Pereira Moreira, Winne Moita de Carvalho, Angeline Costa Alexandrino, Haroldo César Bezerra de Paula, Maria do Carmo Passos Rodrigues, Raimundo Wilane de Figueiredo, Geraldo Arraes Maia, Evânia Maria Altina Teixeira de Figueiredo and Isabella Montenegro Brasil

    Version of Record online : 8 APR 2014, DOI: 10.1111/ijfs.12535

  14. Effects of sugar concentration on mango wine composition fermented by Saccharomyces cerevisiae MERIT.ferm

    International Journal of Food Science & Technology

    Yuyun Lu, Li-Jie Chan, Xiao Li and Shao-Quan Liu

    Version of Record online : 11 SEP 2017, DOI: 10.1111/ijfs.13574

  15. Effects of food limitation on the intensity of blue-green and brown eggshell coloration: an experimental study with the canary

    Journal of Avian Biology

    Accepted manuscript online: 15 SEP 2017, Rita Hargitai, Nóra Boross, Zoltán Nyiri and Zsuzsanna Eke

    DOI: 10.1111/jav.01486

  16. Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties

    International Journal of Food Science & Technology

    Volume 52, Issue 9, September 2017, Pages: 1983–1994, Anna Rzepkowska, Dorota Zielińska, Aleksandra Ołdak and Danuta Kołożyn-Krajewska

    Version of Record online : 17 MAY 2017, DOI: 10.1111/ijfs.13471

  17. Impact of amorphous and crystalline lactose on milk chocolate properties

    International Journal of Food Science & Technology

    Volume 49, Issue 7, July 2014, Pages: 1644–1653, Siegfried Bolenz, Josefine Römisch and Thorsten Wenker

    Version of Record online : 30 DEC 2013, DOI: 10.1111/ijfs.12469

  18. 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

  19. Why are birds' eggs colourful? Eggshell pigments co-vary with life-history and nesting ecology among British breeding non-passerine birds

    Biological Journal of the Linnean Society

    Volume 106, Issue 3, July 2012, Pages: 657–672, PHILLIP CASSEY, GAVIN H. THOMAS, STEVEN J. PORTUGAL, GOLO MAURER, MARK E. HAUBER, TOMÁŠ GRIM, P. GEORGE LOVELL and IVAN MIKŠÍK

    Version of Record online : 3 MAY 2012, DOI: 10.1111/j.1095-8312.2012.01877.x

  20. Characterisation of gelatin nanoparticles encapsulated with Moringa oleifera bioactive extract

    International Journal of Food Science & Technology

    Volume 51, Issue 11, November 2016, Pages: 2327–2337, Norziah Hani, Mohammad Hossein Azarian, Amir Ehsan Torkamani and Wan Ahmad Kamil Mahmood

    Version of Record online : 24 JUL 2016, DOI: 10.1111/ijfs.13211