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There are 10505 results for: content related to: Effects of combined nonthermal treatment on microbial growth and the quality of minimally processed yam ( Dioscorea japonica Thunb) during storage

  1. Effect of wheat sprout powder incorporation on lipid oxidation and physicochemical properties of beef patties

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1112–1121, Ismet Ozturk, Osman Sagdic, Fatih Tornuk and Hasan Yetim

    Article first published online : 15 NOV 2013, DOI: 10.1111/ijfs.12407

  2. Effects of electron beam irradiation on microbial inactivation and quality of kimchi paste during storage

    International Journal of Food Science & Technology

    Volume 51, Issue 2, February 2016, Pages: 470–479, Seon Hwa Cheon, Hye Young Seo, Young Bae Chung and Ho Hyun Chun

    Article first published online : 25 NOV 2015, DOI: 10.1111/ijfs.12987

  3. Evaluation of physiochemical, textural, microbiological and sensory characteristics in set yogurt reinforced by microencapsulated Bifidobacterium bifidum F-35

    International Journal of Food Science & Technology

    Volume 49, Issue 7, July 2014, Pages: 1673–1679, Ahmed Mousa, Xiao-ming Liu, Yong-quan Chen, Hao Zhang and Wei Chen

    Article first published online : 28 JAN 2014, DOI: 10.1111/ijfs.12473

  4. Microbiological and physicochemical properties of dry-cured neck inoculated with probiotic of Bifidobacterium animalis ssp. lactis BB-12

    International Journal of Food Science & Technology

    Volume 50, Issue 7, July 2015, Pages: 1560–1566, Justyna Libera, Małgorzata Karwowska, Dariusz M. Stasiak and Zbigniew J. Dolatowski

    Article first published online : 16 APR 2015, DOI: 10.1111/ijfs.12806

  5. Effect of previous frozen storage on quality changes of grass carp (Ctenopharyngodon idellus) fillets during short-term chilled storage

    International Journal of Food Science & Technology

    Volume 49, Issue 6, June 2014, Pages: 1449–1460, Xiaofei Yin, Yongkang Luo, Hongbing Fan, Hua Wu and Ligeng Feng

    Article first published online : 11 DEC 2013, DOI: 10.1111/ijfs.12431

  6. Effect of acid whey on physicochemical characteristics of dry-cured organic pork loins without nitrite

    International Journal of Food Science & Technology

    Volume 51, Issue 4, April 2016, Pages: 970–977, Joanna Stadnik and Dariusz M. Stasiak

    Article first published online : 22 FEB 2016, DOI: 10.1111/ijfs.13045

  7. Optimisation of the combined treatments of aqueous chlorine dioxide, fumaric acid and ultraviolet-C for improving the microbial quality and maintaining sensory quality of common buckwheat sprout

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 121–127, Ho Hyun Chun and Kyung Bin Song

    Article first published online : 30 JUL 2013, DOI: 10.1111/ijfs.12283

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    Effects of TiO2–UVC photocatalysis and thermal pasteurisation on microbial inactivation and quality characteristics of the Korean rice-and-malt drink sikhye

    International Journal of Food Science & Technology

    Volume 51, Issue 1, January 2016, Pages: 123–132, Hafiz M. Shahbaz, Sanghun Kim, Jungyeon Hong, Jeong Un Kim, Dong-Un Lee, Kashif Ghafoor and Jiyong Park

    Article first published online : 30 OCT 2015, DOI: 10.1111/ijfs.12954

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    Physicochemical assessment of fresh chilled dairy dessert supplemented with wheat germ

    International Journal of Food Science & Technology

    Volume 51, Issue 1, January 2016, Pages: 78–86, Mahsa Majzoobi, Fatemeh Ghiasi and Asgar Farahnaky

    Article first published online : 30 OCT 2015, DOI: 10.1111/ijfs.12947

  10. Comparative studies of quality changes in white and dark muscles from common carp (Cyprinus carpio) during refrigerated (4 °C) storage

    International Journal of Food Science & Technology

    Volume 51, Issue 5, May 2016, Pages: 1130–1139, Qian Li, Dongping Li, Na Qin, Hui Hong and Yongkang Luo

    Article first published online : 19 MAR 2016, DOI: 10.1111/ijfs.13090

  11. Comparative studies on lipid oxidation of organic model sausage without nitrite produced with the addition of native or autoclaved mustard seed and acid whey

    International Journal of Food Science & Technology

    Volume 49, Issue 12, December 2014, Pages: 2563–2570, Małgorzata Karwowska, Karolina M. Wójciak and Zbigniew J. Dolatowski

    Article first published online : 2 JUN 2014, DOI: 10.1111/ijfs.12586

  12. Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N-nitrosamines formation in dry-cured sausage

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1157–1164, Ling Li, Junhua Shao, Xudong Zhu, Guanghong Zhou and Xinglian Xu

    Article first published online : 16 JAN 2013, DOI: 10.1111/ijfs.12069

  13. 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

  14. Quality assessment of commercial paprikas

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 830–839, Rocio Velázquez, Alejandro Hernández, Alberto Martín, Emilio Aranda, Gustavo Gallardo, Teresa Bartolomé and Maria G. Córdoba

    Article first published online : 8 OCT 2013, DOI: 10.1111/ijfs.12372

  15. Soybean oil-chitosan emulsion affects internal quality and shelf-life of eggs stored at 25 and 4 °C

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1148–1156, Wisdom Wardy, Damir D. Torrico, José A. Herrera Corredor, Hong Kyoon No, Xiumei Zhang, Zhimin Xu and Witoon Prinyawiwatkul

    Article first published online : 29 JAN 2013, DOI: 10.1111/ijfs.12068

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    Study of the impact of a new hurdle technology composed of electro-activated solution and low heat treatment on the canned pea and corn quality and microbial safety

    International Journal of Food Science & Technology

    Volume 51, Issue 1, January 2016, Pages: 180–193, Viacheslav Liato, Steve Labrie, Marzouk Benali and Mohammed Aïder

    Article first published online : 7 OCT 2015, DOI: 10.1111/ijfs.12976

  17. 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

  18. Reduction of nitrite levels in fresh lettuces with aqueous chlorine dioxide treatment

    International Journal of Food Science & Technology

    Volume 50, Issue 3, March 2015, Pages: 652–659, Jianxiong Hao, Huiying Li, Yangfang Wan and Haijie Liu

    Article first published online : 1 OCT 2014, DOI: 10.1111/ijfs.12660

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    Effects of fat replacement with a mixture of collagen and dietary fibre on small calibre fermented sausages

    International Journal of Food Science & Technology

    Volume 51, Issue 1, January 2016, Pages: 96–104, Youn-Kyung Ham, Ko-Eun Hwang, Hyun-Wook Kim, Dong-Heon Song, Yong-Jae Kim, Yun-Sang Choi and Cheon-Jei Kim

    Article first published online : 31 OCT 2015, DOI: 10.1111/ijfs.12960

  20. Effects of Pseudomonas chlororaphis and gaseous chlorine dioxide on the survival of Salmonella enterica on tomatoes

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1102–1108, Ocen Modesto Olanya, Bassam A. Annous and Janysha Taylor

    Article first published online : 14 FEB 2015, DOI: 10.1111/ijfs.12748