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There are 5563 results for: content related to: Evaluation of physiochemical, textural, microbiological and sensory characteristics in set yogurt reinforced by microencapsulated B ifidobacterium bifidum F -35

  1. Effect of wheat sprout powder incorporation on lipid oxidation and physicochemical properties of beef patties

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1112–1121, Ismet Ozturk, Osman Sagdic, Fatih Tornuk and Hasan Yetim

    Version of Record online : 15 NOV 2013, DOI: 10.1111/ijfs.12407

  2. Effects of electron beam irradiation on microbial inactivation and quality of kimchi paste during storage

    International Journal of Food Science & Technology

    Volume 51, Issue 2, February 2016, Pages: 470–479, Seon Hwa Cheon, Hye Young Seo, Young Bae Chung and Ho Hyun Chun

    Version of Record online : 25 NOV 2015, DOI: 10.1111/ijfs.12987

  3. Effect of acid whey on physicochemical characteristics of dry-cured organic pork loins without nitrite

    International Journal of Food Science & Technology

    Volume 51, Issue 4, April 2016, Pages: 970–977, Joanna Stadnik and Dariusz M. Stasiak

    Version of Record online : 22 FEB 2016, DOI: 10.1111/ijfs.13045

  4. Evaluation of physicochemical properties and microbial attributes of cooked sausages stuffed in casing modified by surfactants and lactic acid after immersion vacuum cooling and long-term storage

    International Journal of Food Science & Technology

    Chao-Hui Feng, Juan Francisco García Martín, Cheng Li, Bao-Lin Liu, Xiao-Yan Song, Qing-Li Dong, Wei Wang and Yong Yang

    Version of Record online : 29 JUL 2016, DOI: 10.1111/ijfs.13224

  5. Comparative studies of quality changes in white and dark muscles from common carp (Cyprinus carpio) during refrigerated (4 °C) storage

    International Journal of Food Science & Technology

    Volume 51, Issue 5, May 2016, Pages: 1130–1139, Qian Li, Dongping Li, Na Qin, Hui Hong and Yongkang Luo

    Version of Record online : 19 MAR 2016, DOI: 10.1111/ijfs.13090

  6. Comparative studies on lipid oxidation of organic model sausage without nitrite produced with the addition of native or autoclaved mustard seed and acid whey

    International Journal of Food Science & Technology

    Volume 49, Issue 12, December 2014, Pages: 2563–2570, Małgorzata Karwowska, Karolina M. Wójciak and Zbigniew J. Dolatowski

    Version of Record online : 2 JUN 2014, DOI: 10.1111/ijfs.12586

  7. Microbiological and physicochemical properties of dry-cured neck inoculated with probiotic of Bifidobacterium animalis ssp. lactis BB-12

    International Journal of Food Science & Technology

    Volume 50, Issue 7, July 2015, Pages: 1560–1566, Justyna Libera, Małgorzata Karwowska, Dariusz M. Stasiak and Zbigniew J. Dolatowski

    Version of Record online : 16 APR 2015, DOI: 10.1111/ijfs.12806

  8. Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N-nitrosamines formation in dry-cured sausage

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1157–1164, Ling Li, Junhua Shao, Xudong Zhu, Guanghong Zhou and Xinglian Xu

    Version of Record online : 16 JAN 2013, DOI: 10.1111/ijfs.12069

  9. Effect of previous frozen storage on quality changes of grass carp (Ctenopharyngodon idellus) fillets during short-term chilled storage

    International Journal of Food Science & Technology

    Volume 49, Issue 6, June 2014, Pages: 1449–1460, Xiaofei Yin, Yongkang Luo, Hongbing Fan, Hua Wu and Ligeng Feng

    Version of Record online : 11 DEC 2013, DOI: 10.1111/ijfs.12431

  10. The effect of thermal processing and storage on the physicochemical properties and in vitro digestibility of potatoes

    International Journal of Food Science & Technology

    John H. Dupuis, Zhan-Hui Lu, Rickey Y. Yada and Qiang Liu

    Version of Record online : 14 JUL 2016, DOI: 10.1111/ijfs.13184

  11. 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

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    Study of the impact of a new hurdle technology composed of electro-activated solution and low heat treatment on the canned pea and corn quality and microbial safety

    International Journal of Food Science & Technology

    Volume 51, Issue 1, January 2016, Pages: 180–193, Viacheslav Liato, Steve Labrie, Marzouk Benali and Mohammed Aïder

    Version of Record online : 7 OCT 2015, DOI: 10.1111/ijfs.12976

  13. You have free access to this content
    Physicochemical assessment of fresh chilled dairy dessert supplemented with wheat germ

    International Journal of Food Science & Technology

    Volume 51, Issue 1, January 2016, Pages: 78–86, Mahsa Majzoobi, Fatemeh Ghiasi and Asgar Farahnaky

    Version of Record online : 30 OCT 2015, DOI: 10.1111/ijfs.12947

  14. 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

  15. 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

  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

  18. 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

  19. Quality assessment of commercial paprikas

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 830–839, Rocio Velázquez, Alejandro Hernández, Alberto Martín, Emilio Aranda, Gustavo Gallardo, Teresa Bartolomé and Maria G. Córdoba

    Version of Record online : 8 OCT 2013, DOI: 10.1111/ijfs.12372

  20. 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