Search Results

There are 13218 results for: content related to: Antioxidant and functional properties of a high dietary fibre powder from carambola ( A verrhoa carambola L .) pomace

  1. Berry pomace – a review of processing and chemical analysis of its polyphenols

    International Journal of Food Science & Technology

    Susanne Struck, Merichel Plaza, Charlotta Turner and Harald Rohm

    Article first published online : 15 APR 2016, DOI: 10.1111/ijfs.13112

  2. 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

    Article first published online : 19 FEB 2016, DOI: 10.1111/ijfs.13072

  3. Apple pomace in gluten-free formulations: effect on rheology and product quality

    International Journal of Food Science & Technology

    Volume 50, Issue 3, March 2015, Pages: 682–690, Andrés F. Rocha Parra, Pablo D. Ribotta and Cristina Ferrero

    Article first published online : 1 OCT 2014, DOI: 10.1111/ijfs.12662

  4. 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

    Article first published online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03207.x

  5. 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

    Mahsa Majzoobi, Zahra Vosooghi Poor, Jalal Jamalian and Asgar Farahnaky

    Article first published online : 23 MAR 2016, DOI: 10.1111/ijfs.13104

  6. Functional components of grape pomace: their composition, biological properties and potential applications

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 221–237, Jianmei Yu and Mohamed Ahmedna

    Article first published online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03197.x

  7. 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

    Article first published online : 28 MAR 2015, DOI: 10.1111/ijfs.12781

  8. Evaluation of the bioactive compounds and the antioxidant capacity of grape pomace

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 62–69, Sandra R. F. Iora, Giselle M. Maciel, Acácio A. F. Zielinski, Marcos V. da Silva, Paula V. de A. Pontes, Charles W. I. Haminiuk and Daniel Granato

    Article first published online : 23 MAY 2014, DOI: 10.1111/ijfs.12583

  9. Arabinoxylan content and characterisation throughout the bread-baking process

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1911–1921, Alecia M. Kiszonas, E. Patrick Fuerst, Devanand Luthria and Craig F. Morris

    Article first published online : 8 MAY 2015, DOI: 10.1111/ijfs.12829

  10. The impact of strawflower and mistletoe extract on quality properties of rainbow trout fillets

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2228–2238, Fatih Özogul, Bünyamin Kus and Esmeray Kuley

    Article first published online : 10 JUN 2013, DOI: 10.1111/ijfs.12209

  11. 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

    Article first published online : 20 JUN 2015, DOI: 10.1111/ijfs.12860

  12. Influence of ethanol/water ratio in ultrasound and high-pressure/high-temperature phenolic compound extraction from agri-food waste

    International Journal of Food Science & Technology

    Volume 51, Issue 2, February 2016, Pages: 349–358, Marco Paini, Alessandro A. Casazza, Bahar Aliakbarian, Patrizia Perego, Arianna Binello and Giancarlo Cravotto

    Article first published online : 31 OCT 2015, DOI: 10.1111/ijfs.12956

  13. Physicochemical and sensory properties of purple Brazilian cherry (Eugenia uniflora, L.) foams

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1688–1697, Modesto A. Chaves, Isadora M. A. Barreto, Ronielli C. Reis and Dattatreya M. Kadam

    Article first published online : 26 APR 2013, DOI: 10.1111/ijfs.12139

  14. Spent grape pomace as a still potential by-product

    International Journal of Food Science & Technology

    Volume 50, Issue 9, September 2015, Pages: 2022–2031, Matteo Bordiga, Fabiano Travaglia, Monica Locatelli, Marco Arlorio and Jean Daniel Coïsson

    Article first published online : 21 MAY 2015, DOI: 10.1111/ijfs.12853

  15. You have free access to this content
    Bioutilisation of agro-industrial waste for lactic acid production

    International Journal of Food Science & Technology

    Volume 50, Issue 10, October 2015, Pages: 2143–2151, Parmjit S. Panesar and Shubhneet Kaur

    Article first published online : 14 JUL 2015, DOI: 10.1111/ijfs.12886

  16. 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

    Article first published online : 18 JAN 2016, DOI: 10.1111/ijfs.13035

  17. Effect of cocoa in diabetes: the potential of the pancreas and liver as key target organs, more than an antioxidant effect?

    International Journal of Food Science & Technology

    Volume 51, Issue 4, April 2016, Pages: 829–841, Duane D. Mellor and Nenad Naumovski

    Article first published online : 16 FEB 2016, DOI: 10.1111/ijfs.13075

  18. Industrial clarification of anthocyanin-rich grape pomace extracts by crossflow membrane filtration

    International Journal of Food Science & Technology

    Volume 48, Issue 7, July 2013, Pages: 1426–1435, Marin Prodanov, Visitación Vacas, Ana M. Sánchez, Gonzalo L. Alonso, Ángeles Elorza, César Lucendo, Teresa Hernández and Isabel Estrella

    Article first published online : 25 FEB 2013, DOI: 10.1111/ijfs.12105

  19. Dietary fibre and antioxidant compounds in passion fruit (Passiflora edulis f. flavicarpa) peel and depectinised peel waste

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 268–274, Betsabé Hernández-Santos, María de los Ángeles Vivar-Vera, Jesús Rodríguez-Miranda, Erasmo Herman-Lara, Juan Gabriel Torruco-Uco, Olivia Acevedo-Vendrell and Cecilia Eugenia Martínez-Sánchez

    Article first published online : 4 SEP 2014, DOI: 10.1111/ijfs.12647

  20. Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2215–2227, Antonio Coletta, Antonio Trani, Michele Faccia, Rossana Punzi, Tiziana Dipalmo, Pasquale Crupi, Donato Antonacci and Giuseppe Gambacorta

    Article first published online : 4 JUL 2013, DOI: 10.1111/ijfs.12207