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Vol. 30 No. 2 (2018): ITALIAN JOURNAL OF FOOD SCIENCE
Published:
2018-05-04
Full Issue
IJFS302
Review
RELATION BETWEEN INNOVATION AND SUSTAINABILITY IN THE AGRO-FOOD SYSTEM
H. EL BILALI
Abstract
3346 | pdf Downloads
1686 |
DOI
https://doi.org/10.14674/IJFS-1096
pdf
Paper
OPTIMIZATION OF RICE-FIELD BEAN GLUTEN-FREE PASTA IMPROVED BY THE ADDITION OF HYDROTHERMALLY TREATED RICE FLOUR
A. DIB, A. WÓJTOWICZ, L. BENATALLAH, M.N. ZIDOUNE, M. MITRUS, A. SUJAK
Abstract
1064 | pdf Downloads
708 |
DOI
https://doi.org/10.14674/IJFS-923
pdf
DESCRIPTIVE SENSORY PROPERTIES OF CECINA DE LEÓN
D. RODRÍGUEZ-LÁZARO, M. HERNÁNDEZ-PÉREZ, R. CAPITA, C. ALONSO-CALLEJA
Abstract
689 | pdf Downloads
368 |
DOI
https://doi.org/10.14674/IJFS-814
pdf
APPLE SCLICES ENRICHED WITH ALOE VERA BY VACUUM IMPREGNATION
A. DEROSSI, I. RICCI, A.G. FIORE, C. SEVERINI
Abstract
511 | pdf Downloads
471 |
DOI
https://doi.org/10.14674/IJFS-939
pdf
ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES OF FERMENTED MEAT PATTY WITH LACTOBACILLUS STRAINS
S.M.B. HASHEMI, S. RAEISI, E. ZANARDI, M. PACIULLI, E. CHIAVARO
Abstract
587 | pdf Downloads
491 |
DOI
https://doi.org/10.14674/IJFS-993
pdf
THE INFLUENCE OF QUINOA (CHENOPODIUM QUINOA WILLD.) FLOUR ON THE PSHYCOCHMICAL, TEXTURAL AND SENSORIAL PROPERTIES OF BEEF MEATBALL
A. BAĞDATLI
Abstract
1162 | pdf Downloads
844 |
DOI
https://doi.org/10.14674/IJFS-945
pdf
BEVERAGES BASED ON RICOTTA CHEESE WHEY AND FRUIT JUICES
A. RIZZOLO, G. CORTELLINO
Abstract
645 | pdf Downloads
524 |
DOI
https://doi.org/10.14674/IJFS-1005
pdf
THE IMPACT OF PARTIAL-FAT SUBSTITUTIONS WITH DOUM (HYPHAENETHEBAICA) DREGS ON THE QUALITY CHARACTERISTICS OF BEEF PATTIES
A.M. EL-ANANY, REHAB F.M. ALI
Abstract
398 | pdf Downloads
287 |
DOI
https://doi.org/10.14674/IJFS-842
pdf
SENSORY OPTIMISATION IN NEW FOOD PRODUCT DEVELOPMENT: A CASE STUDY OF POLISH APPLE JUICE
M. HALAGARDA, G. SUWAŁA
Abstract
1652 | pdf Downloads
966 |
DOI
https://doi.org/10.14674/IJFS-960
pdf
NUTRACEUTICAL VALUE OF EDIBLE FLOWERS UPON COLD STORAGE
M. LANDI, B. RUFFONI, L. COMBOURNAC, L. GUIDI
Abstract
1054 | pdf Downloads
904 |
DOI
https://doi.org/10.14674/IJFS-756
pdf
VOLATILE COMPOUNDS AND SENSORY PROPERTIES OF COLESLAW MIX PACKAGED IN MODIFIED ATMOSPHERE
E. RADZIEJEWSKA-KUBZDELA, H. JELEŃ, R. BIEGAŃSKA-MARECIK
Abstract
380 | pdf Downloads
395 |
DOI
https://doi.org/10.14674/IJFS-870
pdf
THE ECO-EFFICIENCY OF THE DAIRY CHEESE CHAIN: AN ITALIAN CASE STUDY
M.B. FORLEO, N. PALMIERI, E. SALIMEI
Abstract
762 | pdf Downloads
603 |
DOI
https://doi.org/10.14674/IJFS-1077
pdf
CALCIUM CARBONATE EFFECT ON ALKYL ESTERS AND ENZYMATIC ACTIVITIES DURING OLIVE PROCESSING
F. CAPONIO, G. SQUEO, M. CURCI, R. SILLETTI, V.M. PARADISO, C. SUMMO, C. CRECCHIO, A. PASQUALONE
Abstract
535 | pdf Downloads
332 |
DOI
https://doi.org/10.14674/IJFS-1087
pdf
ITALIAN WINES IN CHINA’S E-COMMERCE MARKET: FOCUS ON PIEDMONT REGION PRODUCTS
A. DAL VECCHIO, S. MASSAGLIA, V. M. MERLINO, D. BORRA, M. HAO
Abstract
988 | pdf Downloads
695 |
DOI
https://doi.org/10.14674/IJFS-1058
pdf
EFFECT OF DIFFERENT STORAGE CONDITIONS ON THE SHELF LIFE OF NATURAL GREEN TABLE OLIVES
S.J. LOMBARDI, V. MACCIOLA, M. IORIZZO, A. DE LEONARDIS
Abstract
656 | pdf Downloads
755 |
DOI
https://doi.org/10.14674/IJFS-1029
pdf
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