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There are 12643 results for: content related to: Effects of meat p H and the initial numbers of spores of C lostridium estertheticum on the development of blown pack spoilage of vacuum-packaged beef

  1. Preventing constipation: a review of the laxative potential of food ingredients

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 445–467, Pierre Gélinas

    Version of Record online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03207.x

  2. 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

  3. Functional components of grape pomace: their composition, biological properties and potential applications

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 221–237, Jianmei Yu and Mohamed Ahmedna

    Version of Record online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03197.x

  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. 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

  6. 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

  7. 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

  8. 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

  9. Effect of cocoa in diabetes: the potential of the pancreas and liver as key target organs, more than an antioxidant effect?

    International Journal of Food Science & Technology

    Volume 51, Issue 4, April 2016, Pages: 829–841, Duane D. Mellor and Nenad Naumovski

    Version of Record online : 16 FEB 2016, DOI: 10.1111/ijfs.13075

  10. Evaluation of physico-chemical properties, trace metal content and antioxidant activity of Indian honeys

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 578–587, Rajni Kamboj, Manav Bandhu Bera and Vikas Nanda

    Version of Record online : 23 NOV 2012, DOI: 10.1111/ijfs.12002

  11. Bacterial biofilms in food processing environments: a review of recent developments in chemical and biological control

    International Journal of Food Science & Technology

    Volume 51, Issue 8, August 2016, Pages: 1731–1743, Carol A. Phillips

    Version of Record online : 23 JUN 2016, DOI: 10.1111/ijfs.13159

  12. 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

  13. Biopolymer films and the effects of added lipids, nanoparticles and antimicrobials on their mechanical and barrier properties: a review

    International Journal of Food Science & Technology

    Volume 51, Issue 9, September 2016, Pages: 1967–1978, Javier Castro-Rosas, Andres M. Cruz-Galvez, Carlos Alberto Gomez-Aldapa, Reyna N. Falfan-Cortes, Fabiola Araceli Guzman-Ortiz and Maria Luisa Rodríguez-Marín

    Version of Record online : 18 JUL 2016, DOI: 10.1111/ijfs.13183

  14. Alginate-based and protein-based materials for probiotics encapsulation: a review

    International Journal of Food Science & Technology

    Volume 48, Issue 7, July 2013, Pages: 1339–1351, Qiu-Yue Dong, Meng-Yan Chen, Yang Xin, Xue-Yan Qin, Zhuo Cheng, Lu-E Shi and Zhen-Xing Tang

    Version of Record online : 16 JAN 2013, DOI: 10.1111/ijfs.12078

  15. 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

  16. Sugar replacement in sweetened bakery goods

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 1963–1976, Susanne Struck, Doris Jaros, Charles S. Brennan and Harald Rohm

    Version of Record online : 1 AUG 2014, DOI: 10.1111/ijfs.12617

  17. Refining of edible oils: a critical appraisal of current and potential technologies

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 13–23, Chandrasekar Vaisali, Sampath Charanyaa, Prasanna D. Belur and I. Regupathi

    Version of Record online : 26 SEP 2014, DOI: 10.1111/ijfs.12657

  18. An overview of selected specialty beers: developments, challenges and prospects

    International Journal of Food Science & Technology

    Volume 49, Issue 7, July 2014, Pages: 1607–1618, Hui Qi Yeo and Shao-Quan Liu

    Version of Record online : 21 JAN 2014, DOI: 10.1111/ijfs.12488

  19. Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 893–902, Margaret A. Brennan, Emma Derbyshire, Brijesh K. Tiwari and Charles S. Brennan

    Version of Record online : 29 JAN 2013, DOI: 10.1111/ijfs.12055

  20. 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

    Version of Record online : 17 MAY 2013, DOI: 10.1111/ijfs.12169