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There are 8091 results for: content related to: Effect of pulsed electric field processing on carotenoid extractability of carrot purée

  1. 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

  2. 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

  3. 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

  4. Effects of pulsed electric field on selected properties of L-tryptophan

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1130–1136, Zhi-Hong Zhang, Qian Yu, Xin-An Zeng, Zhong Han, Da-Wen Sun and Rana Muhammad-Aadil

    Version of Record online : 22 JAN 2015, DOI: 10.1111/ijfs.12758

  5. Practical interventions that influence the sensory attributes of red wines related to the phenolic composition of grapes: a review

    International Journal of Food Science & Technology

    Roland Harrison

    Version of Record online : 15 JUN 2017, DOI: 10.1111/ijfs.13480

  6. Influence of different pulsed electric field strengths on the quality of the grapefruit juice

    International Journal of Food Science & Technology

    Volume 50, Issue 10, October 2015, Pages: 2290–2296, Rana Muhammad Aadil, Xin-An Zeng, Amjad Ali, Feng Zeng, Muhammad Adil Farooq, Zhong Han, Saud Khalid and Saqib Jabbar

    Version of Record online : 20 JUL 2015, DOI: 10.1111/ijfs.12891

  7. Pulsed electric field treatment prior to freezing carrot discs significantly maintains their initial quality parameters after thawing

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1224–1230, Shima Shayanfar, OP Chauhan, Stefan Toepfl and Volker Heinz

    Version of Record online : 16 DEC 2013, DOI: 10.1111/ijfs.12421

  8. You have full text access to this OnlineOpen article
    Gluten-free bakery and pasta products: prevalence and quality improvement

    International Journal of Food Science & Technology

    Yupeng Gao, Marlene E. Janes, Busarawan Chaiya, Margaret A. Brennan, Charles S. Brennan and Witoon Prinyawiwatkul

    Version of Record online : 24 OCT 2017, DOI: 10.1111/ijfs.13505

  9. You have free access to this content
    Wheat starch production, structure, functionality and applications—a review

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 38–58, Khetan Shevkani, Narpinder Singh, Ritika Bajaj and Amritpal Kaur

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13266

  10. You have free access to this content
    Cereal processing and glycaemic response

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 22–37, Peter A. Sopade

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13237

  11. The role of pulsed electric fields treatment in enhancing the stability of amino acid – sugar complexes:- interactions between L-Phenylalanine and β-Cyclodextrin

    International Journal of Food Science & Technology

    Volume 51, Issue 9, September 2016, Pages: 1988–1996, Zhi-Hong Zhang, Lang-Hong Wang, Xin-An Zeng, Charles S. Brennan, Margaret Brennan and Zhong Han

    Version of Record online : 25 MAY 2016, DOI: 10.1111/ijfs.13150

  12. Temperature alters the structure of membrane lipids and pulsed electric field (PEF) resistance of Salmonella Typhimurium

    International Journal of Food Science & Technology

    Volume 52, Issue 2, February 2017, Pages: 424–430, Ou Yun, Xin-An Zeng, Charles S. Brennan and Liu Zhi-wei

    Version of Record online : 3 NOV 2016, DOI: 10.1111/ijfs.13297

  13. The interaction of pulsed electric fields and texturizing - antifreezing agents in quality retention of defrosted potato strips

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1289–1295, Shima Shayanfar, OP Chauhan, Stefan Toepfl and Volker Heinz

    Version of Record online : 21 FEB 2013, DOI: 10.1111/ijfs.12089

  14. Impact of pulsed electric fields and post-mortem vacuum ageing on beef longissimus thoracis muscles

    International Journal of Food Science & Technology

    Volume 49, Issue 11, November 2014, Pages: 2339–2347, Farnaz Faridnia, Alaa El-Din A. Bekhit, Brian Niven and Indrawati Oey

    Version of Record online : 17 MAR 2014, DOI: 10.1111/ijfs.12532

  15. 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

  16. Chilling prior to low intensity pulsed electric field processing improved vitamin C stability of carrot purée (Daucus carota cv. Nantes)

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1757–1763, Sze-Ying Leong, Indrawati Oey, Danielle Clapperton, Kemal Aganovic and Stefan Toepfl

    Version of Record online : 4 MAY 2015, DOI: 10.1111/ijfs.12836

  17. 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

  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. A comparative assess of high hydrostatic pressure and superfine grinding on physicochemical and antioxidant properties of grape pomace

    International Journal of Food Science & Technology

    Volume 52, Issue 9, September 2017, Pages: 2106–2114, Kangliang Sheng, Hao Qu, Changhong Liu, Ling Yan, Ju You, Shanshan Shui and Lei Zheng

    Version of Record online : 15 JUN 2017, DOI: 10.1111/ijfs.13489

  20. Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace powder

    International Journal of Food Science & Technology

    Volume 51, Issue 6, June 2016, Pages: 1369–1377, Mahsa Majzoobi, Zahra Vosooghi Poor, Jalal Jamalian and Asgar Farahnaky

    Version of Record online : 23 MAR 2016, DOI: 10.1111/ijfs.13104