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There are 12974 results for: content related to: Alginate beads and apple pieces as carriers for S accharomyces cerevisiae var.  boulardii , as representative of yeast functional starter cultures

  1. Potential application of Saccharomyces boulardii as a probiotic in goat's yoghurt: survival and organoleptic effects

    International Journal of Food Science & Technology

    Volume 48, Issue 7, July 2013, Pages: 1445–1452, Constantinos Karaolis, George Botsaris, Iakovos Pantelides and Dimitris Tsaltas

    Version of Record online : 14 MAR 2013, DOI: 10.1111/ijfs.12111

  2. 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

  3. 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

  4. Structural and mechanical characteristics of bread and their impact on oral processing: a review

    International Journal of Food Science & Technology

    Jing Gao, Yong Wang, Zhizhong Dong and Weibiao Zhou

    Version of Record online : 15 NOV 2017, DOI: 10.1111/ijfs.13671

  5. 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

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    Reducing the glycaemic index and increasing the slowly digestible starch content in gluten-free cereal-based foods: a review

    International Journal of Food Science & Technology

    Volume 53, Issue 1, January 2018, Pages: 50–60, Gianluca Giuberti and Antonio Gallo

    Version of Record online : 8 SEP 2017, DOI: 10.1111/ijfs.13552

  7. 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

    Volume 53, Issue 1, January 2018, Pages: 19–32, 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

  8. 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

  9. 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

  10. Variation in human sweet taste receptor may result in different levels of sweet intensity variability between sweet stimuli

    International Journal of Food Science & Technology

    Volume 51, Issue 9, September 2016, Pages: 1958–1966, James C. Waksmonski and Kadri Koppel

    Version of Record online : 14 JUL 2016, DOI: 10.1111/ijfs.13174

  11. 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

  12. 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

  13. Impact of high-pressure processing on chemical constituents and nutritional properties in aquatic foods: a review

    International Journal of Food Science & Technology

    Santiago P. Aubourg

    Version of Record online : 1 DEC 2017, DOI: 10.1111/ijfs.13693

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    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

    Volume 53, Issue 1, January 2018, Pages: 3–18, Roland Harrison

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

  15. Digestion and bioavailability of bioactive phytochemicals

    International Journal of Food Science & Technology

    Volume 52, Issue 2, February 2017, Pages: 291–305, Monika Karaś, Anna Jakubczyk, Urszula Szymanowska, Urszula Złotek and Ewelina Zielińska

    Version of Record online : 26 DEC 2016, DOI: 10.1111/ijfs.13323

  16. Manipulation of volatile compound transformation in durian wine by nitrogen supplementation

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 650–662, Pin-Rou Lee, Mingzhan Toh, Bin Yu, Philip Curran and Shao-Quan Liu

    Version of Record online : 23 NOV 2012, DOI: 10.1111/ijfs.12012

  17. Biopolymer films and the effects of added lipids, nanoparticles and antimicrobials on their mechanical and barrier properties: a review

    International Journal of Food Science & Technology

    Volume 51, Issue 9, September 2016, Pages: 1967–1978, Javier Castro-Rosas, Andres M. Cruz-Galvez, Carlos Alberto Gomez-Aldapa, Reyna N. Falfan-Cortes, Fabiola Araceli Guzman-Ortiz and Maria Luisa Rodríguez-Marín

    Version of Record online : 18 JUL 2016, DOI: 10.1111/ijfs.13183

  18. Alginate-based and protein-based materials for probiotics encapsulation: a review

    International Journal of Food Science & Technology

    Volume 48, Issue 7, July 2013, Pages: 1339–1351, Qiu-Yue Dong, Meng-Yan Chen, Yang Xin, Xue-Yan Qin, Zhuo Cheng, Lu-E Shi and Zhen-Xing Tang

    Version of Record online : 16 JAN 2013, DOI: 10.1111/ijfs.12078

  19. Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 972–983, Lucia Padalino, Marcella Mastromatteo, Pasquale De Vita, Donatella Bianca Maria Ficco and Matteo Alessandro Del Nobile

    Version of Record online : 27 DEC 2012, DOI: 10.1111/ijfs.12049

  20. 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