International Journal of Food Science & Technology

Cover image for Vol. 49 Issue 3

March 2014

Volume 49, Issue 3

Pages 657–941

  1. Original articles

    1. Top of page
    2. Original articles
    3. Short communications
    4. Corrigendum
    1. Development of an improved extraction and HPLC method for the measurement of ascorbic acid in cows' milk from processing plants and retail outlets (pages 679–688)

      Nattaporn Chotyakul, Miriam Pateiro-Moure, Elena Martínez-Carballo, Jorge Alexandre Saraiva, José Antonio Torres and Concepción Pérez-Lamela

      Version of Record online: 1 OCT 2013 | DOI: 10.1111/ijfs.12350

    2. Optimisation of vacuum impregnation of blackcurrant-infused apple cubes: application of response surface methodology (pages 689–695)

      Lemuel M. Diamante, Kazunori Hironaka, Yukiko Yamaguchi and Erihemu Nademude

      Version of Record online: 1 OCT 2013 | DOI: 10.1111/ijfs.12351

    3. The effects of middle infrared radiation intensity on the quality of dried tomato products (pages 703–710)

      Habib Kocabiyik, Nese Yilmaz, N. Baris Tuncel, Sarp K. Sumer and M. Burak Buyukcan

      Version of Record online: 1 OCT 2013 | DOI: 10.1111/ijfs.12353

    4. Volatile secondary metabolites of Greco (Vitis vinifera L.) must (pages 711–717)

      Simona Antonella Lamorte, Angelita Gambuti, Alessandro Genovese and Luigi Moio

      Version of Record online: 1 OCT 2013 | DOI: 10.1111/ijfs.12354

    5. Optimisation of the pulsed vacuum osmotic dehydration of cladodes of fodder palm (pages 726–732)

      Arianne D. Viana, Jefferson L.G. Corrêa and Ariana Justus

      Version of Record online: 10 OCT 2013 | DOI: 10.1111/ijfs.12357

    6. Microencapsulation of peppermint oil in an alginate–pectin matrix using a coaxial electrospray system (pages 733–739)

      Song Yi Koo, Kwang Hyun Cha, Dae-Geun Song, Donghwa Chung and Cheol-Ho Pan

      Version of Record online: 8 OCT 2013 | DOI: 10.1111/ijfs.12358

    7. Caffeine and chlorogenic acids intake from coffee brew: influence of roasting degree and brewing procedure (pages 747–752)

      Silvia A. V. Tfouni, Larissa B. Carreiro, Camila R. A. Teles, Regina P. Z. Furlani, Katia M. V. A. B. Cipolli and Mônica C. R. Camargo

      Version of Record online: 10 OCT 2013 | DOI: 10.1111/ijfs.12361

    8. Antilisterial effect of two bioprotective cultures in a model system of Iberian chorizo fermentation (pages 753–758)

      Sagrario Ortiz, Victoria López, Margarita Garriga and Joaquín V. Martínez-Suárez

      Version of Record online: 8 OCT 2013 | DOI: 10.1111/ijfs.12362

    9. Decreased fat accumulation in 3T3-L1 pre-adipocytes treated with extracts of heat-processed soy flour and breads (pages 759–767)

      Doo-Jee Shin, Induck Choi, Wallace H. Yokoyama, Mi-Ja Kim and Yookyung Kim

      Version of Record online: 10 OCT 2013 | DOI: 10.1111/ijfs.12363

    10. Cultivable bacterial diversity and amylase production in three typical Daqus of Chinese spirits (pages 776–786)

      Zuming Li, Zhihui Bai, Deliang Wang, Wujiu Zhang, Michael Zhang, Francis Lin, Liping Gao, Bodi Hui and Hongxun Zhang

      Version of Record online: 9 OCT 2013 | DOI: 10.1111/ijfs.12365

    11. Quality assessment of commercial paprikas (pages 830–839)

      Rocio Velázquez, Alejandro Hernández, Alberto Martín, Emilio Aranda, Gustavo Gallardo, Teresa Bartolomé and Maria G. Córdoba

      Version of Record online: 8 OCT 2013 | DOI: 10.1111/ijfs.12372

    12. Co-extrusion of pearl millet-whey protein concentrate for expanded snacks (pages 840–846)

      Deep N. Yadav, Tanupriya Anand, Navnidhi and Ashish K. Singh

      Version of Record online: 14 OCT 2013 | DOI: 10.1111/ijfs.12373

    13. Heterogeneous base catalytic transesterification synthesis of sucrose ester and parallel reaction control (pages 854–860)

      Rongrong Zhao, Zhidong Chang, Qiong Jin, Wenjun Li, Bin Dong and Xiaowen Miao

      Version of Record online: 8 OCT 2013 | DOI: 10.1111/ijfs.12376

    14. Effects of high-pressure homogenisation on physicochemical characteristics of partially skimmed milk (pages 861–866)

      Marcelo M. Pedras, Alline A. L. Tribst and Marcelo Cristianini

      Version of Record online: 8 OCT 2013 | DOI: 10.1111/ijfs.12378

    15. Improvement in the lag phase estimation of individual cells that have survived mild heat treatment (pages 884–894)

      Juan S. Aguirre, Almira Monis and Gonzalo D. García de Fernando

      Version of Record online: 25 OCT 2013 | DOI: 10.1111/ijfs.12382

    16. Changes of physicochemical and sensory characteristics of packed ripe table olives from Spanish cultivars during shelf-life (pages 895–903)

      Pedro García-García, Antonio Higinio Sánchez-Gómez and Antonio Garrido-Fernández

      Version of Record online: 30 NOV 2013 | DOI: 10.1111/ijfs.12383

    17. Production of a high-protein meal and fermentable sugars from defatted soybean meal, a co-product of the soybean oil industry (pages 904–910)

      Deivis Luján-Rhenals, Ruben O. Morawicki, Guadalupe Mendez-Montealvo and Ya-Jane Wang

      Version of Record online: 30 OCT 2013 | DOI: 10.1111/ijfs.12384

  2. Short communications

    1. Top of page
    2. Original articles
    3. Short communications
    4. Corrigendum
    1. Yeast cells as adsorbing tools to remove ochratoxin A in a model wine (pages 936–940)

      Leonardo Petruzzi, Maria R. Corbo, Milena Sinigaglia and Antonio Bevilacqua

      Version of Record online: 14 OCT 2013 | DOI: 10.1111/ijfs.12380

  3. Corrigendum

    1. Top of page
    2. Original articles
    3. Short communications
    4. Corrigendum
    1. You have free access to this content
      Corrigendum (page 941)

      Version of Record online: 23 SEP 2013 | DOI: 10.1111/ijfs.12375

      This article corrects:

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