International Journal of Food Science & Technology

Cover image for Vol. 48 Issue 9

September 2013

Volume 48, Issue 9

Pages 1775–1990

  1. Original articles

    1. Top of page
    2. Original articles
    3. Short communication
    1. Co-inoculation of yeast and lactic acid bacteria to improve cherry wines sensory quality (pages 1783–1790)

      Shu Yang Sun, Han Sheng Gong, Kun Zhao, Xiao Lin Wang, Xue Wang, Xi Hao Zhao, Bing Yu and Huan Xin Wang

      Article first published online: 13 MAY 2013 | DOI: 10.1111/ijfs.12151

    2. Physicochemical characteristics and shelf life estimation of maize/soybean extrudates added with bovine haemoglobin (pages 1808–1814)

      María S. Caballero, Silvina R. Drago, Silvia C. Costa, Nora G. Sabbag and Rolando J. González

      Article first published online: 13 MAY 2013 | DOI: 10.1111/ijfs.12154

    3. Changes in amino acid contents, texture and microstructure of bamboo shoots during pickling process (pages 1847–1853)

      Jiong Zheng, Fusheng Zhang, Chunhong Zhou, Guangjing Chen, Mao Lin and Jianquan Kan

      Article first published online: 15 MAY 2013 | DOI: 10.1111/ijfs.12160

    4. Supercritical CO2 extraction of oleanolic acid from grape pomace (pages 1854–1860)

      Laura Chronopoulou, Angelo C. Agatone and Cleofe Palocci

      Article first published online: 15 MAY 2013 | DOI: 10.1111/ijfs.12161

    5. Industrial orange juice debittering: effect on volatile compounds and overall quality attributes (pages 1861–1867)

      Rocío Fernández-Vázquez, Carla M. Stinco, Dolores Hernanz, Francisco J. Heredia and Isabel M. Vicario

      Article first published online: 17 MAY 2013 | DOI: 10.1111/ijfs.12163

    6. The development of free amino acids and volatile compounds in cheese ‘Oloumoucké tvarůžky’ (PGI) during ripening (pages 1868–1876)

      Vendula Pachlová, František Buňka, Martina Chromečková, Leona Buňková, Petr Barták and Pavel Pospíšil

      Article first published online: 17 MAY 2013 | DOI: 10.1111/ijfs.12164

    7. Are disulphide bonds formed during acid gelation of preheated milk? (pages 1940–1948)

      Marie-Hélène Famelart, Ngoc Huyen Tran Le, Thomas Croguennec and Florence Rousseau

      Article first published online: 22 MAY 2013 | DOI: 10.1111/ijfs.12174

    8. Amaranth flour, cassava starch and cassava bagasse in the production of gluten-free pasta: technological and sensory aspects (pages 1977–1984)

      Fernanda Assumpção Fiorda, Manoel Soares Soares Júnior, Flávio Alves da Silva, Luciana Reis Fontinelle Souto and Maria Victória Eiras Grosmann

      Article first published online: 16 MAY 2013 | DOI: 10.1111/ijfs.12179

  2. Short communication

    1. Top of page
    2. Original articles
    3. Short communication

SEARCH

SEARCH BY CITATION