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There are 21462 results for: content related to: Apple pomace as a potential ingredient for the development of new functional foods

  1. Enhancement of antioxidant activity of monascal waxy corn by a 2-step fermentation

    International Journal of Food Science & Technology

    Volume 49, Issue 7, July 2014, Pages: 1707–1714, Teeraporn Kongbangkerd, Worasit Tochampa, Wassana Chatdamrong and Kitisart Kraboun

    Article first published online : 13 JAN 2014, DOI: 10.1111/ijfs.12479

  2. Drying characteristics and thermal degradation kinetics of hardness, anthocyanin content and colour in purple- and red-fleshed potato (Solanum tuberosum L.) during hot air drying

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1255–1267, Ji Hoon Moon, Cheol-ho Pan and Won Byong Yoon

    Article first published online : 27 JAN 2015, DOI: 10.1111/ijfs.12740

  3. Relationship between protein characteristics and film-forming properties of kidney bean, field pea and amaranth protein isolates

    International Journal of Food Science & Technology

    Volume 50, Issue 4, April 2015, Pages: 1033–1043, Khetan Shevkani and Narpinder Singh

    Article first published online : 16 FEB 2015, DOI: 10.1111/ijfs.12733

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    Extraction, structure and biofunctional activities of laminarin from brown algae

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 24–31, Shekhar U. Kadam, Brijesh K. Tiwari and Colm P. O'Donnell

    Article first published online : 4 DEC 2014, DOI: 10.1111/ijfs.12692

  5. Application of amaranth protein isolate and hydrolysate on a reduced salt fish restructured product: antioxidant properties, textural and microbiological effects

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1452–1460, Susan F. García Fillería and Valeria A. Tironi

    Article first published online : 2 MAR 2015, DOI: 10.1111/ijfs.12777

  6. Effects of chloride, thiocyanate and sulphate salts on β-lactoglobulin–pectin associative complexes

    International Journal of Food Science & Technology

    Volume 49, Issue 11, November 2014, Pages: 2391–2398, Stacey Hirt and Owen G. Jones

    Article first published online : 10 MAY 2014, DOI: 10.1111/ijfs.12560

  7. Pulsed UV light as a postprocessing intervention for decontamination of hard-cooked peeled eggs

    International Journal of Food Science & Technology

    Volume 49, Issue 11, November 2014, Pages: 2472–2480, Braulio Macias-Rodriguez, Wade Yang, Keith Schneider and Cheryl Rock

    Article first published online : 2 JUN 2014, DOI: 10.1111/ijfs.12571

  8. Chitosan nanoparticle coatings reduce microbial growth on fresh-cut apples while not affecting quality attributes

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 440–448, Lucimeire Pilon, Poliana C. Spricigo, Marcela Miranda, Márcia R. de Moura, Odilio Benedito G. Assis, Luiz Henrique C. Mattoso and Marcos David Ferreira

    Article first published online : 15 JUL 2014, DOI: 10.1111/ijfs.12616

  9. Concentration and purification of galacto-oligosaccharides using nanofiltration membranes

    International Journal of Food Science & Technology

    Volume 49, Issue 8, August 2014, Pages: 1953–1961, Mariano Michelon, Ana Paula Manera, Andrea Limoeiro Carvalho and Francisco Maugeri Filho

    Article first published online : 2 JUN 2014, DOI: 10.1111/ijfs.12582

  10. Potential of nanofiltration for the concentration of bioactive compounds from watermelon juice

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 2052–2060, Nathalia Aceval Arriola, Gielen Delfino dos Santos, Elane Schwinden Prudêncio, Luciano Vitali, José Carlos Cunha Petrus and Renata D. M. Castanho Amboni

    Article first published online : 3 MAR 2014, DOI: 10.1111/ijfs.12513

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    Cross-linking of bovine and caprine caseins by microbial transglutaminase and their use as microencapsulating agents for n-3 fatty acids

    International Journal of Food Science & Technology

    Volume 49, Issue 6, June 2014, Pages: 1530–1543, Adela Mora-Gutierrez, Rahmat Attaie, Jeneanne M. Kirven and Harold M. Farrell Jr

    Article first published online : 28 JAN 2014, DOI: 10.1111/ijfs.12450

  12. Oxidative stability of purified common Kilka (Clupeonella cultiventris caspia) oil as a function of the bene kernel and hull oils

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 396–403, Samaneh Pazhouhanmehr, Reza Farhoosh, Reza Esmaeilzadeh Kenari and Ali Sharif

    Article first published online : 21 JUL 2014, DOI: 10.1111/ijfs.12609

  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

    Article first published online : 8 APR 2014, DOI: 10.1111/ijfs.12535

  14. Effect of high-pressure treatment on trypsin hydrolysis and antioxidant activity of egg white proteins

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 269–279, Ajaypal Singh and Hosahalli S. Ramaswamy

    Article first published online : 16 DEC 2013, DOI: 10.1111/ijfs.12443

  15. Structural, functional, thermal and rheological properties of nixtamalised and extruded blue maize (Zea mays L.) flour with different calcium sources

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 578–586, Miguel Ángel Sánchez-Madrigal, Carmen O. Meléndez-Pizarro, Fernando Martínez-Bustos, Martha G. Ruiz-Gutiérrez, Armando Quintero-Ramos, Rubén Márquez-Meléndez, Daniel Lardizábal-Gutiérrez and Karla Campos-Venegas

    Article first published online : 7 SEP 2013, DOI: 10.1111/ijfs.12340

  16. Effect of defatting and decortication on distribution of fatty acids, phenolic and antioxidant compounds in sorghum (Sorghum bicolor) bran fractions

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2166–2175, Nydia E. Buitimea-Cantúa, Patricia I. Torres-Chávez, Ana I. Ledesma-Osuna, Benjamin Ramírez-Wong, Rosario M. Robles-Sánchez and Sergio O. Serna-Saldívar

    Article first published online : 26 MAY 2013, DOI: 10.1111/ijfs.12201

  17. Effect of different levels of fat and inulin on the microbial growth and metabolites in probiotic yogurt containing nonviable bacteria

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 261–268, Mansour Shakerian, Seyed Hadi Razavi, Faramarz Khodaiyan, Seyed Ali Ziai, Mohammad Saeid Yarmand and Ali Moayedi

    Article first published online : 3 SEP 2013, DOI: 10.1111/ijfs.12315

  18. Effect of storage on the bioactive compounds and antioxidant activity of quince nectar

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 718–725, Emel Yilmaz and Feryal Karadeniz

    Article first published online : 25 SEP 2013, DOI: 10.1111/ijfs.12355

  19. Osmotic dehydration pretreatment for improving the quality attributes of frozen mango: effects of different osmotic solutes and concentrations on the samples

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 960–968, Jin-Hong Zhao, Rui Hu, Hong-Wei Xiao, Yang Yang, Fang Liu, Zhi-Lin Gan and Yuan-Ying Ni

    Article first published online : 11 NOV 2013, DOI: 10.1111/ijfs.12388

  20. Enzymatic and non-enzymatic antioxidant systems of minimally processed cactus stems (Opuntia ficus-indica Mill.) packaged under modified atmospheres

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2603–2612, Rosa I. Ventura-Aguilar, Fernando Rivera-Cabrera, Daniel Méndez-Iturbide, Clara Pelayo-Zaldívar and Elsa Bosquez-Molina

    Article first published online : 14 AUG 2013, DOI: 10.1111/ijfs.12256