International Journal of Food Science & Technology

Cover image for Vol. 44 Issue 8

August 2009

Volume 44, Issue 8

Pages 1467–1670

  1. Review article

    1. Top of page
    2. Review article
    3. Original articles
    4. Book review
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  2. Original articles

    1. Top of page
    2. Review article
    3. Original articles
    4. Book review
    1. Changes in functional properties of shark (Isurus oxyrinchus) cartilage gelatin produced by different drying methods (pages 1480–1484)

      Ki-Seok Kwak, Seung-Mock Cho, Cheong-Il Ji, Yang-Bong Lee and Seon-Bong Kim

      Article first published online: 22 MAY 2008 | DOI: 10.1111/j.1365-2621.2007.01603.x

    2. Shelf life of several marine fish species of Bangladesh during ice storage (pages 1485–1494)

      Md. Shaheed Reza, Mohammad A. J. Bapary, Chowdhury T. Ahasan, Md. Nazrul Islam and Md. Kamal

      Article first published online: 15 FEB 2008 | DOI: 10.1111/j.1365-2621.2007.01613.x

    3. Preservation and shelf-life extension of shrimps and clams by high hydrostatic pressure (pages 1495–1502)

      Mehmet Büyükcan, Faruk Bozoglu and Hami Alpas

      Article first published online: 16 APR 2008 | DOI: 10.1111/j.1365-2621.2007.01628.x

    4. An investigation of rancidity inhibition during frozen storage of Wels catfish (Silurus glanis) fillets by previous ascorbic and citric acid treatment (pages 1503–1509)

      Parastoo Pourashouri, Bahare Shabanpour, Santiago P. Aubourg, Javad Daghigh Rohi and Ali Shabani

      Article first published online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.2007.01660.x

    5. Analysis of fin and non-fin fish products for azamethiphos and dichlorvos residues from the Canadian retail market (pages 1510–1516)

      Dorothea F. K. Rawn, Tom Krakalovich, Donald S. Forsyth and Veronica Roscoe

      Article first published online: 12 AUG 2008 | DOI: 10.1111/j.1365-2621.2007.01678.x

    6. Jumbo squid (Dosidicus gigas) mantle muscle gelled-emulsified type product: formulation, processing and physicochemical characteristics (pages 1517–1524)

      Aníbal Félix-Armenta, Juan C. Ramirez-Suarez, Ramón Pacheco-Aguilar, Martha E. Díaz-Cinco, Germán Cumplido-Barbeitia and Gisela Carvallo-Ruiz

      Article first published online: 28 AUG 2008 | DOI: 10.1111/j.1365-2621.2007.01709.x

    7. Alternative fish species for cold-smoking process (pages 1525–1535)

      Ma Carmen Gómez-Guillén, Joaquín Gómez-Estaca, Begońa Giménez and Pilan Montero

      Article first published online: 28 NOV 2008 | DOI: 10.1111/j.1365-2621.2008.01762.x

    8. Methods for reducing lipid oxidation in fish-oil-enriched energy bars (pages 1536–1546)

      Nina Skall Nielsen and Charlotte Jacobsen

      Article first published online: 2 DEC 2008 | DOI: 10.1111/j.1365-2621.2008.01786.x

    9. Thymol and modified atmosphere packaging to control microbiological spoilage in packed fresh cod hamburgers (pages 1553–1560)

      Maria Rosaria Corbo, Stefania Di Giulio, Amalia Conte, Barbara Speranza, Milena Sinigaglia and Matteo Alessandro Del Nobile

      Article first published online: 13 FEB 2009 | DOI: 10.1111/j.1365-2621.2008.01822.x

    10. Usefulness of near infrared spectroscopy to monitor the extent of heat treatment in fish meal (pages 1579–1584)

      Daniel Cozzolino, Allison Chree, Ian Murray and Jeff R. Scaife

      Article first published online: 13 FEB 2009 | DOI: 10.1111/j.1365-2621.2008.01845.x

    11. Improved quality and shelf life of farmed trout (Oncorhynchus mykiss) by whole processing in a combined ozonised flow ice refrigeration system (pages 1595–1601)

      Santiago P. Aubourg, Silvia Testi, Minia Sanxuás, Carolina Gil and Jorge Barros-Velázquez

      Article first published online: 6 MAY 2009 | DOI: 10.1111/j.1365-2621.2008.01889.x

    12. Proteolytic processing of Atlantic mackerel (Scomber scombrus) and biochemical characterisation of hydrolysates (pages 1609–1618)

      Lucie Beaulieu, Jacinthe Thibodeau, Piotr Bryl and Marie-Élise Carbonneau

      Article first published online: 20 JUL 2009 | DOI: 10.1111/j.1365-2621.2009.01924.x

    13. Blue fish burgers: nutritional characterisation and sensory optimisation (pages 1634–1641)

      Rossella Di Monaco, Silvana Cavella, Paolo Masi, Agostino Sevi, Mariangela Caroprese, Alessandra Marzano, Amalia Conte and Matteo Alessandro Del Nobile

      Article first published online: 20 JUL 2009 | DOI: 10.1111/j.1365-2621.2009.01945.x

    14. Carp (Cyprinus carpio) oils obtained by fishmeal and ensilage processes: characteristics and lipid profiles (pages 1642–1648)

      Valéria T. Crexi, Leonor A. Souza-Soares and Luiz A. A. Pinto

      Article first published online: 20 JUL 2009 | DOI: 10.1111/j.1365-2621.2009.01982.x

    15. The effect of mincing method on the quality of refrigerated whiting burgers (pages 1649–1660)

      Sevim Köse, Murat O. Balaban, Muhammet Boran and Gökhan Boran

      Article first published online: 20 JUL 2009 | DOI: 10.1111/j.1365-2621.2009.01984.x

    16. Use of kiam wood extract as gel enhancer for mackerel (Rastrelliger kanagurta) surimi (pages 1661–1669)

      Amjad Khansaheb Balange and Soottawat Benjakul

      Article first published online: 20 JUL 2009 | DOI: 10.1111/j.1365-2621.2009.02004.x

  3. Book review

    1. Top of page
    2. Review article
    3. Original articles
    4. Book review

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