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There are 22906 results for: content related to: Antiglycation capacity and antioxidant activities of different pigmented Thai rice

  1. Alginate coatings containing grapefruit essential oil or grapefruit seed extract for grapes preservation

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 952–959, Hajer Aloui, Khaoula Khwaldia, Laura Sánchez-González, Laurence Muneret, Carole Jeandel, Moktar Hamdi and Stéphane Desobry

    Article first published online : 6 NOV 2013, DOI: 10.1111/ijfs.12387

  2. Effect of solution pH and activated carbon dosage on the decolourization ability, nitrogen components and antioxidant activity of peanut meal hydrolysate

    International Journal of Food Science & Technology

    Volume 49, Issue 12, December 2014, Pages: 2571–2577, Chuqiao Xiao, Lin Zheng, Guowan Su and Mouming Zhao

    Article first published online : 30 JUN 2014, DOI: 10.1111/ijfs.12587

  3. Physico-chemical and antioxidant properties of extrudates developed from honey and barley

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1750–1761, Kshitiz Kumar, Navdeep Jindal, Savita Sharma and Vikas Nanda

    Article first published online : 13 MAY 2013, DOI: 10.1111/ijfs.12147

  4. 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

  5. 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

  6. Evaluation of the effects of different thawing methods on texture, colour and ascorbic acid retention of frozen hami melon (Cucumis melo var. saccharinus)

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1116–1122, Xin Wen, Rui Hu, Jin-Hong Zhao, Yu Peng and Yuan-Ying Ni

    Article first published online : 14 FEB 2015, DOI: 10.1111/ijfs.12755

  7. Determination of sunset yellow (E110) in foodstuffs and pharmaceuticals after separation and preconcentration via solid-phase extraction method

    International Journal of Food Science & Technology

    Volume 50, Issue 4, April 2015, Pages: 919–925, Abdullah Taner Bişgin, İbrahim Narin and Mustafa Uçan

    Article first published online : 10 FEB 2015, DOI: 10.1111/ijfs.12737

  8. 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

  9. 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

  10. 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

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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. Comparison of different peeling systems for kiwifruit (Actinidia deliciosa, cv Hayward)

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 107–113, Manuel Gómez-López, Maruxa García-Quiroga, Enrique Arbones-Maciñeira, Ma Lourdes Vázquez-Odériz and Ma Angeles Romero-Rodríguez

    Article first published online : 1 AUG 2013, DOI: 10.1111/ijfs.12281

  17. Effects of catechin on the phenolic content and antioxidant properties of low-fat cheese

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2448–2455, Ali Rashidinejad, E. John Birch, Dongxiao Sun-Waterhouse and David W. Everett

    Article first published online : 12 JUL 2013, DOI: 10.1111/ijfs.12234

  18. 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

  19. Comparison of lipid and protein oxidation, total iron content and fatty acid profile of conventional and organic pork

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2200–2206, Małgorzata Karwowska and Zbigniew J. Dolatowski

    Article first published online : 26 MAY 2013, DOI: 10.1111/ijfs.12205

  20. Efficacy of different chemicals on shelf life extension of parsley stored at two temperatures

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1610–1617, Georgia Ouzounidou, Kalliope K. Papadopoulou, Maria Asfi, Ioanna Mirtziou and Fragiskos Gaitis

    Article first published online : 12 JUL 2013, DOI: 10.1111/ijfs.12131