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There are 11069 results for: content related to: Predicting intramuscular fat content and marbling score of pork along the longissimus muscle based on the last rib

  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

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

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

    Article first published online : 16 JAN 2013, DOI: 10.1111/ijfs.12078

  8. 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

    Article first published online : 1 AUG 2014, DOI: 10.1111/ijfs.12617

  9. 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

    Ya Li, Yan Yang and Ai-Nong Yu

    Article first published online : 30 MAR 2016, DOI: 10.1111/ijfs.13106

  10. 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

  11. 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

    Article first published online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03201.x

  12. Number and size of lupulin glands, glandular trichomes of hop (Humulus lupulus L.), play a key role in contents of bitter acids and polyphenols in hop cone

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1864–1872, Josef Patzak, Karel Krofta, Alena Henychová and Vladimír Nesvadba

    Article first published online : 9 MAY 2015, DOI: 10.1111/ijfs.12825

  13. Proteolytic and angiotensin-converting enzyme-inhibitory activities of selected probiotic bacteria

    International Journal of Food Science & Technology

    Volume 51, Issue 4, April 2016, Pages: 865–874, Fatah B. Ahtesh, Lily Stojanovska, Michael L. Mathai, Vasso Apostolopoulos and Vijay K. Mishra

    Article first published online : 28 FEB 2016, DOI: 10.1111/ijfs.13054

  14. Phenolic profile, antioxidant and antiproliferative activity of black and red currants (Ribes spp.) from organic and conventional cultivation

    International Journal of Food Science & Technology

    Volume 48, Issue 4, April 2013, Pages: 715–726, Wojdyło Aneta, Oszmiański Jan, Milczarek Magdalena and Wietrzyk Joanna

    Article first published online : 28 NOV 2012, DOI: 10.1111/ijfs.12019

  15. 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

  16. p-Coumaric acid in cereals: presence, antioxidant and antimicrobial effects

    International Journal of Food Science & Technology

    Volume 50, Issue 11, November 2015, Pages: 2323–2328, Hüseyin Boz

    Article first published online : 31 JUL 2015, DOI: 10.1111/ijfs.12898

  17. 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

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    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

    Article first published online : 14 NOV 2015, DOI: 10.1111/ijfs.13007

  19. Oligosaccharide production by hydrolysis of polysaccharides: a review

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 275–281, Fernanda A. de Moura, Fernanda T. Macagnan and Leila P. da Silva

    Article first published online : 16 OCT 2014, DOI: 10.1111/ijfs.12681

  20. Effects of pH and salt concentration on functional properties of rambutan (Nephelium lappaceum L.) seed albumin concentrate

    International Journal of Food Science & Technology

    Volume 51, Issue 5, May 2016, Pages: 1212–1219, Huynh Thanh Hai Vuong, Ngoc Minh Chau Tran, Thi Thu Tra Tran, Nu Minh Nguyet Ton and Van Viet Man Le

    Article first published online : 2 MAR 2016, DOI: 10.1111/ijfs.13087