Search Results

There are 4780 results for: content related to: Evaluation of potential side activities of commercial enzyme preparations used in winemaking

  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. 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

  3. 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

  4. 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

  5. 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

    Version of Record online : 13 MAY 2013, DOI: 10.1111/ijfs.12147

  6. 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

    Version of Record online : 27 JAN 2015, DOI: 10.1111/ijfs.12740

  7. Effects of reaction parameters on generation of volatile compounds from the Maillard reaction between L-ascorbic acid and glycine

    International Journal of Food Science & Technology

    Volume 51, Issue 6, June 2016, Pages: 1349–1359, Ya Li, Yan Yang and Ai-Nong Yu

    Version of Record online : 30 MAR 2016, DOI: 10.1111/ijfs.13106

  8. 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

  9. 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

  10. Interaction between lactic acid bacteria and food-borne pathogens on putrescine production in ornithine-enriched broth

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 394–404, Esmeray Kuley, Esra Balikci, İlyas Özogul and Derya Cengiz

    Version of Record online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03201.x

  11. 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

    Version of Record online : 16 FEB 2015, DOI: 10.1111/ijfs.12733

  12. You have free access to this content
    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. Nutrients, technological properties and genetic relationships among twenty cowpea landraces cultivated in West Africa

    International Journal of Food Science & Technology

    Volume 47, Issue 12, December 2012, Pages: 2636–2647, Yann E. Madodé, Anita R. Linnemann, Martinus J.R. Nout, Ben Vosman, Djidjoho J. Hounhouigan and Martinus A.J.S. van Boekel

    Version of Record online : 22 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03146.x

  14. 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

    Version of Record online : 15 JUL 2014, DOI: 10.1111/ijfs.12616

  15. You have full text access to this OnlineOpen article
    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

    Version of Record online : 28 JAN 2014, DOI: 10.1111/ijfs.12450

  16. 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

  17. 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

    Version of Record online : 16 DEC 2013, DOI: 10.1111/ijfs.12443

  18. 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

    Version of Record online : 7 SEP 2013, DOI: 10.1111/ijfs.12340

  19. Spray drying of red (Hylocereus polyrhizus) and white (Hylocereus undatus) dragon fruit juices: physicochemical and antioxidant properties of the powder

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2391–2399, Kar-Hing Lee, Ta-Yeong Wu and Lee-Fong Siow

    Version of Record online : 19 JUL 2013, DOI: 10.1111/ijfs.12230

  20. 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

    Version of Record online : 26 MAY 2013, DOI: 10.1111/ijfs.12201