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There are 28473 results for: content related to: Dynamic viscoelastic study on the gelation of basil seed gum

  1. Microwave-assisted extraction and antioxidant activity of star anise oil from Illicium verum Hook.f

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2324–2330, Ming Cai, Xiangyang Guo, Hanhua Liang and Peilong Sun

    Article first published online : 12 JUL 2013, DOI: 10.1111/ijfs.12221

  2. Detection of low-quality extra virgin olive oils by fatty acid alkyl esters evaluation: a preliminary and fast mid-infrared spectroscopy discrimination by a chemometric approach

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 548–555, Enrico Valli, Alessandra Bendini, Rubén M. Maggio, Lorenzo Cerretani, Tullia Gallina Toschi, Ernestina Casiraghi and Giovanni Lercker

    Article first published online : 7 NOV 2012, DOI: 10.1111/j.1365-2621.2012.03220.x

  3. Determination of reaction kinetics of hydrolysis of tilapia (Oreochromis niloticus) protein for manipulating production of bioactive peptides with antioxidant activity, angiotensin-I-converting enzyme inhibitory activity and Ca-binding properties

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 419–428, Narin Charoenphun, Wirote Youravong and Benjamas Cheirsilp

    Article first published online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03204.x

  4. Determination of the uncertainty for the thermal conductivity obtained as a function of the moisture content for several foodstuffs

    International Journal of Food Science & Technology

    Volume 47, Issue 11, November 2012, Pages: 2452–2459, Wilton Pereira da Silva, Cleide M. D. P. S. e Silva, Jürgen Wolfgang Precker and Maria Elita Martins Duarte

    Article first published online : 13 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03121.x

  5. Chemical characterisation of pasture- and grain-fed beef related to meat quality and flavour attributes

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 484–495, Rossarin Tansawat, Curtis A. J. Maughan, Robert E. Ward, Silvana Martini and Daren P. Cornforth

    Article first published online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03209.x

  6. Characterisation of soy extract processed under different drying methods and extraction conditions

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 503–511, Luiz H. Fasolin and Rosiane L. Cunha

    Article first published online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03211.x

  7. Drying characteristics and quality of taegeuk ginseng (Panax ginseng C.A. Meyer) using far-infrared rays

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 477–483, Xiaofeng Ning and Chungsu Han

    Article first published online : 5 NOV 2012, DOI: 10.1111/j.1365-2621.2012.03208.x

  8. Composition and properties of starches from Virginia-grown kabuli chickpea (Cicer arietinum L.) cultivars

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 539–547, Yixiang Xu, Edward N. Sismour, Satya S. Narina, Donnica Dean, Harbans L. Bhardwaj and Zhenxing Li

    Article first published online : 7 NOV 2012, DOI: 10.1111/j.1365-2621.2012.03217.x

  9. A spectrophotometric method for the detection of carboxymyoglobin in beef drip

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 429–436, Enrica Droghetti, Claudia Focardi, Mila Nocentini and Giulietta Smulevich

    Article first published online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03205.x

  10. 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

  11. Estimation of sweet cherry antioxidant activity and anthocyanin content during ripening by artificial neural network–assisted image processing technique

    International Journal of Food Science & Technology

    Volume 48, Issue 4, April 2013, Pages: 735–741, Saeedeh Taghadomi-Saberi, Mahmoud Omid, Zahra Emam-Djomeh and Hojjat Ahmadi

    Article first published online : 28 NOV 2012, DOI: 10.1111/ijfs.12021

  12. 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

    Article first published online : 16 DEC 2013, DOI: 10.1111/ijfs.12421

  13. Proteolysis characteristics of Actinomucor elegans and Rhizopus oligosporus extracellular proteases under acidic conditions

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 512–518, Jingjing Li and Li Li

    Article first published online : 7 NOV 2012, DOI: 10.1111/j.1365-2621.2012.03212.x

  14. Controlled and modified atmospheres influence chilling injury, fruit quality and antioxidative system of Japanese plums (Prunus salicina Lindell)

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 363–374, Sukhvinder Pal Singh and Zora Singh

    Article first published online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03196.x

  15. Optimising the ice cream formulation using basil seed gum (Ocimum basilicum L.) as a novel stabiliser to deliver improved processing quality

    International Journal of Food Science & Technology

    Volume 47, Issue 12, December 2012, Pages: 2655–2661, Maryam BahramParvar, Seyed M.A. Razavi and Mostafa Mazaheri Tehrani

    Article first published online : 22 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03148.x

  16. Effect of extraction conditions on hemicellulose yields and optimisation for industrial processes

    International Journal of Food Science & Technology

    Volume 47, Issue 12, December 2012, Pages: 2597–2605, Hilal Yılmaz Celebioglu, Deniz Cekmecelioglu, Muhammet Dervisoglu and Talip Kahyaoglu

    Article first published online : 14 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03139.x

  17. Modulation of chelating factors, trace minerals and their estimated bioavailability in Italian and African sorghum (Sorghum bicolor (L.) Moench) porridges

    International Journal of Food Science & Technology

    Volume 48, Issue 7, July 2013, Pages: 1526–1532, Ilaria Proietti, Alberto Mantovani, Claire Mouquet-Rivier and Jean-Pierre Guyot

    Article first published online : 25 MAR 2013, DOI: 10.1111/ijfs.12121

  18. Antioxidant properties of different milk fermented with lactic acid bacteria and yeast

    International Journal of Food Science & Technology

    Volume 47, Issue 12, December 2012, Pages: 2493–2502, Alfredo Parrella, Emanuela Caterino, Margherita Cangiano, Emma Criscuolo, Chiara Russo, Margherita Lavorgna and Marina Isidori

    Article first published online : 13 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03127.x

  19. Polyphenols content and antioxidant activity of Ghure (unripe grape) marc extract: influence of extraction time, temperature and solvent type

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 412–418, Saeedeh Shojaee-Aliabadi, Seyede M. Hosseini, Brijesh Tiwari, Maryam Hashemi, Ghasem Fadavi and Ramin Khaksar

    Article first published online : 23 NOV 2012, DOI: 10.1111/j.1365-2621.2012.03203.x

  20. Sensory characteristics and storage quality indicators of surimi franks nutritionally enhanced with omega-3 rich flaxseed oil and salmon oil

    International Journal of Food Science & Technology

    Christin Sell, Sarah Beamer, Jacek Jaczynski and Kristen E. Matak

    Article first published online : 1 AUG 2014, DOI: 10.1111/ijfs.12621