International Journal of Food Science & Technology

Cover image for Vol. 48 Issue 10

October 2013

Volume 48, Issue 10

Pages 1991–2213

  1. Review

    1. Top of page
    2. Review
    3. Original articles
  2. Original articles

    1. Top of page
    2. Review
    3. Original articles
    1. Optimisation of convective drying of carrots using selected processing and quality indicators (pages 1998–2006)

      Juliana Gamboa-Santos, Ana C. Soria, Tiziana Fornari, Mar Villamiel and Antonia Montilla

      Version of Record online: 29 JUL 2013 | DOI: 10.1111/ijfs.12076

    2. Flour and anthocyanin extracts of jaboticaba skins used as a natural dye in yogurt (pages 2007–2013)

      Ana Paula de Carvalho Alves, Angelita Duarte Corrêa, Ana Carla Marques Pinheiro and Flávia Cíntia de Oliveira

      Version of Record online: 19 AUG 2013 | DOI: 10.1111/ijfs.12110

    3. Enzymatic grafting of gallate ester onto chitosan: evaluation of antioxidant and antibacterial activities (pages 2034–2041)

      Lidia Itzincab-Mejía, Alberto López-Luna, Miquel Gimeno, Keiko Shirai and Eduardo Bárzana

      Version of Record online: 22 MAY 2013 | DOI: 10.1111/ijfs.12181

    4. Lycopene (Z) – isomers enrichment and separation (pages 2050–2056)

      Honest N. Kessy, Lianfu Zhang and Huanwei Zhang

      Version of Record online: 20 MAY 2013 | DOI: 10.1111/ijfs.12183

    5. Physicochemical, technological and sensory characteristics of a rice (Oryza sativa L.) and bean (Phaseolus vulgaris L.) soup prepared by extrusion (pages 2057–2063)

      Ana Vânia Carvalho, Priscila Zaczuk Bassinello, Rafaella de Andrade Mattietto, Alessandro de Oliveira Rios, Anna Cristina Pinheiro de Lima, Selma N. Koakuzu and Rosângela Nunes Carvalho

      Version of Record online: 25 JUN 2013 | DOI: 10.1111/ijfs.12186

    6. Processing and storage effects on anthocyanin composition and antioxidant activity of jams produced with Camarosa strawberry (pages 2071–2077)

      Luís F. Amaro, M. Teresa Soares, Carina Pinho, Isabel F. Almeida, Olívia Pinho and Isabel M. P. L. V. O. Ferreira

      Version of Record online: 16 MAY 2013 | DOI: 10.1111/ijfs.12188

    7. Extractability of antioxidants from legume seed flour after cooking and in vitro gastrointestinal digestion in comparison with methanolic extraction of the unprocessed flour (pages 2096–2104)

      Nemanja Stanisavljević, Živko Jovanović, Tihomir Čupić, Jovanka Lukić, Jovanka Miljuš Đukić, Svetlana Radović and Aleksandar Mikić

      Version of Record online: 20 MAY 2013 | DOI: 10.1111/ijfs.12191

    8. Effect of heat treatment on internal atmosphere and leaf extension of minimally processed leek stalks (pages 2105–2110)

      Pavlos Tsouvaltzis, Anastasios S. Siomos and Dimitrios Gerasopoulos

      Version of Record online: 16 MAY 2013 | DOI: 10.1111/ijfs.12192

    9. Diosgenin quantification, characterisation and chemical composition in a tuber collection of Dioscorea spp. in the state of Jalisco, Mexico (pages 2111–2118)

      María de Lourdes Contreras-Pacheco, Fernando Santacruz-Ruvalcaba, Jorge A. García-Fajardo, José de Jesús Sánchez G., Mario A. Ruíz L., Mirna Estarrón-Espinosa and Arturo Castro-Castro

      Version of Record online: 16 MAY 2013 | DOI: 10.1111/ijfs.12193

    10. Influence of aeration and agitation modes on solid-state fermentation of apple pomace waste by Phanerochaete chrysosporium to produce ligninolytic enzymes and co-extract polyphenols (pages 2119–2126)

      Fatma Gassara, Chandran Matheyambath Ajila, Satinder Kaur Brar, Rajeshwar Dayal Tyagi, Mausam Verma and José Valero

      Version of Record online: 22 MAY 2013 | DOI: 10.1111/ijfs.12194

    11. Quality attributes and firming kinetics of partially baked frozen wholewheat bread with sourdough (pages 2133–2142)

      Dubravka Novotni, Nikolina Čukelj, Bojana Smerdel and Duška Ćurić

      Version of Record online: 20 MAY 2013 | DOI: 10.1111/ijfs.12197

    12. Release kinetics of antioxidant compounds from Hibiscus sabdariffa L. encapsulated in gelatin beads and coated with sodium alginate (pages 2150–2158)

      Daniel Díaz-Bandera, Adriana Villanueva-Carvajal, Octavio Dublán-García, Baciliza Quintero-Salazar and Aurelio Dominguez-Lopez

      Version of Record online: 21 MAY 2013 | DOI: 10.1111/ijfs.12199

    13. Physicochemical and antioxidative properties of Korean nanopowdered white ginseng (pages 2159–2165)

      Su-Bin Lee, Sanghun Yoo, Palanivel Ganesan and Hae-Soo Kwak

      Version of Record online: 22 JUL 2013 | DOI: 10.1111/ijfs.12200

    14. Effect of defatting and decortication on distribution of fatty acids, phenolic and antioxidant compounds in sorghum (Sorghum bicolor) bran fractions (pages 2166–2175)

      Nydia E. Buitimea-Cantúa, Patricia I. Torres-Chávez, Ana I. Ledesma-Osuna, Benjamin Ramírez-Wong, Rosario M. Robles-Sánchez and Sergio O. Serna-Saldívar

      Version of Record online: 26 MAY 2013 | DOI: 10.1111/ijfs.12201

    15. Gluten-free bread: multiple time–intensity analysis, physical characterisation and acceptance test (pages 2176–2184)

      Elisa Carvalho de Morais, Adriano Gomez Cruz and Helena Maria Andre Bolini

      Version of Record online: 10 JUN 2013 | DOI: 10.1111/ijfs.12202

    16. Prebiotic fibre-incorporated whey protein crisps processed by supercritical fluid extrusion (pages 2193–2199)

      Ilankovan Paraman, Susmoko Supriyadi, Michael E. Wagner and Syed S. H. Rizvi

      Version of Record online: 3 JUN 2013 | DOI: 10.1111/ijfs.12204

    17. NaOH treatment reduces capsaicin content and pungency of ‘Makedoniko’ pepper (Capsicum annuum L.) (pages 2207–2213)

      Elisavet Kosmidou, Panagiotis Kefalas and Dimitrios Gerasopoulos

      Version of Record online: 15 JUN 2013 | DOI: 10.1111/ijfs.12206