International Journal of Food Science & Technology

Cover image for Vol. 49 Issue 1

January 2014

Volume 49, Issue 1

Pages 1–308

  1. Editorial

    1. Top of page
    2. Editorial
    3. Original articles
    4. Short communications
    5. Book review
    1. Editorial (page 1)

      Version of Record online: 16 DEC 2013 | DOI: 10.1111/ijfs.12467

  2. Original articles

    1. Top of page
    2. Editorial
    3. Original articles
    4. Short communications
    5. Book review
    1. Enzymatic hydrolysis of hard-to-cook bean (Phaseolus vulgaris L.) protein concentrates and its effects on biological and functional properties (pages 2–8)

      David Betancur-Ancona, Teresita Sosa-Espinoza, Jorge Ruiz-Ruiz, Maira Segura-Campos and Luis Chel-Guerrero

      Version of Record online: 24 JUL 2013 | DOI: 10.1111/ijfs.12267

    2. Inhibition of quality loss in chilled megrim (Lepidorhombus whiffiagonis) by employing citric and lactic acid icing (pages 18–26)

      Bibiana García-Soto, Karola Böhme, Jorge Barros-Velázquez and Santiago P. Aubourg

      Version of Record online: 22 JUL 2013 | DOI: 10.1111/ijfs.12268

    3. In vitro intestinal absorption of amino acid mixtures extracted from codfish (Gadus morhua L.) salting wastewater (pages 27–33)

      Vincenza Ferraro, Ruben Ferreira Jorge, Isabel B. Cruz, Filipa Antunes, Bruno Sarmento, Paula M. L. Castro and Manuela E. Pintado

      Version of Record online: 14 AUG 2013 | DOI: 10.1111/ijfs.12269

    4. Grape seed removal: effect on phenolics, chromatic and organoleptic characteristics of red wine (pages 34–41)

      Ana B. Bautista-Ortín, Naiara Busse-Valverde, Jose M. López-Roca, Rocío Gil-Muñoz and Encarna Gómez-Plaza

      Version of Record online: 22 JUL 2013 | DOI: 10.1111/ijfs.12270

    5. Effect of dietary olive leaves (Olea europaea L.) on lipid and protein oxidation of refrigerated stored n-3-enriched pork (pages 42–50)

      Evropi Botsoglou, Alexander Govaris, Andreana Pexara, Ioannis Ambrosiadis and Dimitrios Fletouris

      Version of Record online: 31 JUL 2013 | DOI: 10.1111/ijfs.12272

    6. Changes in maize starch water sorption isotherms caused by high pressure (pages 51–57)

      Mauro D. Santos, José Ferreira, Liliana G. Fidalgo, Rui P. Queirós, Ivonne Delgadillo and Jorge A. Saraiva

      Version of Record online: 31 JUL 2013 | DOI: 10.1111/ijfs.12273

    7. Study of different fouling mechanisms during membrane clarification of red plum juice (pages 58–64)

      Himan Nourbakhsh, Zahra Emam-Djomeh, Hossein Mirsaeedghazi, Mahmoud Omid and Sohrab Moieni

      Version of Record online: 1 AUG 2013 | DOI: 10.1111/ijfs.12274

    8. Effect of durum wheat varieties on bread quality (pages 72–81)

      Marcella Mastromatteo, Alessandra Danza, Lucia Lecce, Sara Spinelli, Vincenzo Lampignano, Janine Laverse, Francesco Contò and Matteo Alessandro Del Nobile

      Version of Record online: 24 JUL 2013 | DOI: 10.1111/ijfs.12276

    9. Antiproliferative and antioxidant activities of Turkish pomegranate (Punica granatum L.) accessions (pages 82–90)

      Mehmet Karaaslan, Hasan Vardin, Suzan Varlıklıöz and Fatih M. Yılmaz

      Version of Record online: 5 AUG 2013 | DOI: 10.1111/ijfs.12278

    10. Comparison of different peeling systems for kiwifruit (Actinidia deliciosa, cv Hayward) (pages 107–113)

      Manuel Gómez-López, Maruxa García-Quiroga, Enrique Arbones-Maciñeira, Ma Lourdes Vázquez-Odériz and Ma Angeles Romero-Rodríguez

      Version of Record online: 1 AUG 2013 | DOI: 10.1111/ijfs.12281

    11. Study of different nectarine cultivars and their suitability for fresh-cut processing (pages 114–120)

      Sergio Nogales-Delgado, María del Carmen Fuentes-Pérez, Concepción Ayuso-Yuste and Diego Bohoyo-Gil

      Version of Record online: 5 AUG 2013 | DOI: 10.1111/ijfs.12282

    12. Bacterial inactivation and quality changes of fresh-cut avocados as affected by intense light pulses of specific spectra (pages 128–136)

      Ana Ramos-Villarroel, Nicoleta Aron-Maftei, Olga Martín-Belloso and Robert Soliva-Fortuny

      Version of Record online: 1 AUG 2013 | DOI: 10.1111/ijfs.12284

    13. Effect of hyperbaric pressure and temperature on respiration rates and quality attributes of Boston lettuce (pages 137–145)

      Pansa Liplap, Jérôme Boutin, Denyse I. LeBlanc, Clément Vigneault and G. S. Vijaya Raghavan

      Version of Record online: 6 AUG 2013 | DOI: 10.1111/ijfs.12288

    14. Influence of hot-air treatment, superatmospheric O2 and elevated CO2 on bioactive compounds and storage properties of fresh-cut pomegranate arils (pages 153–159)

      Mahshad Maghoumi, Younes Mostofi, Zabihollah Zamani, Alireza Talaie, Masoud Boojar and Perla A. Gómez

      Version of Record online: 10 AUG 2013 | DOI: 10.1111/ijfs.12290

    15. Changes in mineral absorption inhibitors consequent to fermentation of Ethiopian injera: implications for predicted iron bioavailability and bioaccessibility (pages 174–180)

      Kaleab Baye, Claire Mouquet-Rivier, Christèle Icard-Vernière, Christian Picq and Jean-Pierre Guyot

      Version of Record online: 8 AUG 2013 | DOI: 10.1111/ijfs.12295

    16. Extraction, identification and enzymatic synthesis of acylated derivatives of anthocyanins from jaboticaba (Myrciaria cauliflora) fruits (pages 196–204)

      Vanessa Cristina de Castro, Paulo Henrique Alves da Silva, Eduardo Basílio de Oliveira, Stéphane Desobry and Catherine Humeau

      Version of Record online: 13 AUG 2013 | DOI: 10.1111/ijfs.12298

    17. Optimisation of withered leaf moisture during the manufacture of black tea based upon theaflavins fractions (pages 205–209)

      Santanu Sabhapondit, Pradip Bhattacharyya, Lakshi P. Bhuyan, Mridul Hazarika and Bhabesh Ch Goswami

      Version of Record online: 10 AUG 2013 | DOI: 10.1111/ijfs.12299

    18. Characterisation of black cumin, pomegranate and flaxseed meals as sources of phenolic acids (pages 210–216)

      Vera Krimer Malešević, Žužana Vaštag, Ljiljana Popović, Senka Popović and Ivana Peričin-Starčevič

      Version of Record online: 10 AUG 2013 | DOI: 10.1111/ijfs.12300

    19. Colour of hot paprika from the La Vera and Murcia regions packaged in different atmospheres during storage (pages 217–223)

      Luis E. Ordóñez-Santos, Begoña Pastur-García, Angeles Romero-Rodríguez and Lourdes VÁzquez-Odériz

      Version of Record online: 10 AUG 2013 | DOI: 10.1111/ijfs.12301

    20. Effects of lysozyme on Alicyclobacillus acidoterrestris under laboratory conditions (pages 224–229)

      Antonio Bevilacqua, Emanuela Ciuffreda, Milena Sinigaglia and Maria R. Corbo

      Version of Record online: 8 AUG 2013 | DOI: 10.1111/ijfs.12302

    21. Effect of mechanically damaged starch on wheat flour, noodle and steamed bread making quality (pages 253–260)

      Chong Liu, Limin Li, Jing Hong, Xueling Zheng, Ke Bian, Yu Sun and Jie Zhang

      Version of Record online: 3 SEP 2013 | DOI: 10.1111/ijfs.12306

    22. Effect of different levels of fat and inulin on the microbial growth and metabolites in probiotic yogurt containing nonviable bacteria (pages 261–268)

      Mansour Shakerian, Seyed Hadi Razavi, Faramarz Khodaiyan, Seyed Ali Ziai, Mohammad Saeid Yarmand and Ali Moayedi

      Version of Record online: 3 SEP 2013 | DOI: 10.1111/ijfs.12315

  3. Short communications

    1. Top of page
    2. Editorial
    3. Original articles
    4. Short communications
    5. Book review
    1. The use of ultrasonic measurements for the determination of particle size distribution in diluted tomato paste (pages 288–293)

      Arkadiusz Ratajski, Marta Mikš-Krajnik and Ireneusz Białobrzewski

      Version of Record online: 22 JUL 2013 | DOI: 10.1111/ijfs.12265

    2. Effect of high pressure processing on astaxanthin stability (pages 294–297)

      Jørgen Lerfall and Sveinung Birkeland

      Version of Record online: 19 JUL 2013 | DOI: 10.1111/ijfs.12271

    3. Modification of bioactive compounds in dried edible seaweeds (pages 298–304)

      María Asunción Lage-Yusty, Geraldine Alvarado, Patricia Ferraces-Casais and Julia López-Hernández

      Version of Record online: 31 JUL 2013 | DOI: 10.1111/ijfs.12277

    4. Dietary fibre enzymatic treatment: a way to improve the rheological properties of high-fibre-enriched dough (pages 305–307)

      Alessandra Marti, Gabriella Bottega, Maria C. Casiraghi, Franco Faoro, Stefania Iametti and Maria A. Pagani

      Version of Record online: 1 AUG 2013 | DOI: 10.1111/ijfs.12293

  4. Book review

    1. Top of page
    2. Editorial
    3. Original articles
    4. Short communications
    5. Book review

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