International Journal of Food Science & Technology

Cover image for Vol. 49 Issue 4

April 2014

Volume 49, Issue 4

Pages 943–1241

  1. Original articles

    1. Top of page
    2. Original articles
    3. Short communication
    1. Effect of vacuum cooking treatment on physicochemical and structural characteristics of purple-flesh potato (pages 943–951)

      Consuelo Iborra-Bernad, Purificación García-Segovia and Javier Martínez-Monzó

      Version of Record online: 30 JAN 2014 | DOI: 10.1111/ijfs.12385

    2. Alginate coatings containing grapefruit essential oil or grapefruit seed extract for grapes preservation (pages 952–959)

      Hajer Aloui, Khaoula Khwaldia, Laura Sánchez-González, Laurence Muneret, Carole Jeandel, Moktar Hamdi and Stéphane Desobry

      Version of Record online: 6 NOV 2013 | DOI: 10.1111/ijfs.12387

    3. Improvement of microbial transglutaminase-induced gelation of β-conglycinin by conjugation with dextran (pages 976–982)

      Jinbo Zhang, Nana Wu, Xiaoquan Yang, Xiuting He, Jian Guo and Jianhua Zhu

      Version of Record online: 11 NOV 2013 | DOI: 10.1111/ijfs.12390

    4. Comparative study of proximate composition and amino acid in farmed and wild Pseudobagrus ussuriensis muscles (pages 983–989)

      Yuyu Wang, Shiliang Yu, Guojun Ma, Songbo Chen, Ye Shi and Yuhong Yang

      Version of Record online: 11 NOV 2013 | DOI: 10.1111/ijfs.12391

    5. Changes in bioactive compounds and antioxidant activity during convective drying of murta (Ugni molinae T.) berries (pages 990–1000)

      Katia Rodríguez, Kong Ah-Hen, Antonio Vega-Gálvez, Jessica López, Issis Quispe-Fuentes, Roberto Lemus-Mondaca and Lena Gálvez-Ranilla

      Version of Record online: 30 OCT 2013 | DOI: 10.1111/ijfs.12392

    6. Quality and hygiene of beef burgers in relation to the addition of sodium ascorbate, sodium citrate and sodium acetate (pages 1012–1019)

      Simone Stella, Erica Tirloni, Barbara Ripamonti, Francesca Lamanuzzi and Patrizia Cattaneo

      Version of Record online: 11 NOV 2013 | DOI: 10.1111/ijfs.12394

    7. An investigation into low-temperature nitrogen plasma environment effect on the content of polyphenols during withering in made Kenyan tea (pages 1020–1026)

      Patrick W. Kuloba, Lawrence O. Gumbe, Michael W. Okoth, Martin Obanda and Fredrick M. Ng'ang'a

      Version of Record online: 10 DEC 2013 | DOI: 10.1111/ijfs.12395

    8. Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour? (pages 1040–1047)

      Slađana Žilić, Zorica Basić, Vesna Hadži-Tašković Šukalović, Vuk Maksimović, Marijana Janković and Milomir Filipović

      Version of Record online: 30 OCT 2013 | DOI: 10.1111/ijfs.12397

    9. Zataria multiflora Boiss essential oil and sodium acetate: how they affect shelf life of vacuum-packaged trout burgers (pages 1055–1062)

      Ali Ehsani, Mohammad Sedigh Jasour, Mohammad Hashemi, Laleh Mehryar and Mina Khodayari

      Version of Record online: 9 DEC 2013 | DOI: 10.1111/ijfs.12400

    10. Effect of using bentonite during fermentation on protein stabilisation and sensory properties of white wine (pages 1070–1078)

      Eugenio Lira, Fernando N. Salazar, Juan J. Rodríguez-Bencomo, Simone Vincenzi, Andrea Curioni and Francisco López

      Version of Record online: 11 NOV 2013 | DOI: 10.1111/ijfs.12402

    11. Extraction and physicochemical properties of soya bean protein and oil by a new reverse micelle system compared with other extraction methods (pages 1079–1089)

      Guanhao Bu, Yingying Yang, Fusheng Chen, Zhixiong Liao, Yanxiu Gao, Hongshun Yang, Runjie Li, Kunlun Liu and Junting Zhao

      Version of Record online: 11 NOV 2013 | DOI: 10.1111/ijfs.12403

    12. Effect of muscle, ageing time and modified atmosphere packaging conditions on the colour, oxidative and microbiological stability of packed beef (pages 1090–1098)

      Agnieszka Owczarek-Fendor, An Vermeulen, Ilse Van Bree, Markus Eriksson, Stefaan Lescouhier, Stefaan De Smet, Bruno De Meulenaer and Frank Devlieghere

      Version of Record online: 15 NOV 2013 | DOI: 10.1111/ijfs.12404

    13. Traditional fermented sausage ‘Nem chua’ as a source of yeast biocatalysts efficient for the production of the aroma compound γ-decalactone (pages 1099–1105)

      Thi Thuy Le Do, Nguyen Thanh Vu, Hanh Phan-Thi, Lan Cao-Hoang, Thi Minh Ngoc Ta, Yves Waché and Thi Hoai Tram Nguyen

      Version of Record online: 15 NOV 2013 | DOI: 10.1111/ijfs.12405

    14. The split plot with repeated randomised complete block design can reduce psychological biases in consumer acceptance testing (pages 1106–1111)

      Wannita Jirangrat, Jing Wang, Sujinda Sriwattana, Hong Kyoon No and Witoon Prinyawiwatkul

      Version of Record online: 11 NOV 2013 | DOI: 10.1111/ijfs.12406

    15. Textural properties of yogurts with green tea and Pu-erh tea additive (pages 1149–1158)

      Dorota Najgebauer-Lejko, Daniel Żmudziński, Anna Ptaszek and Robert Socha

      Version of Record online: 11 NOV 2013 | DOI: 10.1111/ijfs.12411

    16. Postharvest performance of fresh-cut ‘Big Top’ nectarine as affected by dipping in chemical preservatives and packaging in modified atmosphere (pages 1184–1195)

      Maria Cefola, Bernardo Pace, Lucrezia Sergio, Federico Baruzzi, Maria Antonia Gatto, Antonia Carito, Vito Linsalata, Nicholas A. Cascarano and Donato Di Venere

      Version of Record online: 11 NOV 2013 | DOI: 10.1111/ijfs.12415

    17. The applied pretreatment (blanching, ascorbic acid) at the manufacture process affects the quality of nectarine purée processed by hydrostatic high pressure (pages 1203–1214)

      Jesús García-Parra, Rebeca Contador, Jonathan Delgado-Adámez, Francisco González-Cebrino and Rosario Ramírez

      Version of Record online: 4 DEC 2013 | DOI: 10.1111/ijfs.12418

    18. Effect of harvest time and geographical area on sensory and instrumental texture profile of a PDO artichoke (pages 1231–1237)

      Riccardo Di Salvo, Costantino Fadda, Anna Maria Sanguinetti, Tormod Naes and Alessandra Del Caro

      Version of Record online: 3 DEC 2013 | DOI: 10.1111/ijfs.12422

  2. Short communication

    1. Top of page
    2. Original articles
    3. Short communication
    1. Effect of dense-phase CO2 on polyphenoloxidase in model solutions (pages 1238–1241)

      Lara Manzocco, Sara Spilimbergo, Alexandra Ignat, Giovanna Ferrentino, Agnese Panozzo, Giorgio Mirolo, Monica Anese and Maria Cristina Nicoli

      Version of Record online: 28 NOV 2013 | DOI: 10.1111/ijfs.12420