Published: 2018-05-04

Full Issue

IJFS302

Review

RELATION BETWEEN INNOVATION AND SUSTAINABILITY IN THE AGRO-FOOD SYSTEM

H. EL BILALI
Abstract 2664 | pdf Downloads 1396 | DOI https://doi.org/10.14674/IJFS-1096
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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 855 | pdf Downloads 589 | DOI https://doi.org/10.14674/IJFS-923
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DESCRIPTIVE SENSORY PROPERTIES OF CECINA DE LEÓN

D. RODRÍGUEZ-LÁZARO, M. HERNÁNDEZ-PÉREZ, R. CAPITA, C. ALONSO-CALLEJA
Abstract 640 | pdf Downloads 328 | DOI https://doi.org/10.14674/IJFS-814
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APPLE SCLICES ENRICHED WITH ALOE VERA BY VACUUM IMPREGNATION

A. DEROSSI, I. RICCI, A.G. FIORE, C. SEVERINI
Abstract 432 | pdf Downloads 408 | DOI https://doi.org/10.14674/IJFS-939
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ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES OF FERMENTED MEAT PATTY WITH LACTOBACILLUS STRAINS

S.M.B. HASHEMI, S. RAEISI, E. ZANARDI, M. PACIULLI, E. CHIAVARO
Abstract 479 | pdf Downloads 437 | DOI https://doi.org/10.14674/IJFS-993
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THE INFLUENCE OF QUINOA (CHENOPODIUM QUINOA WILLD.) FLOUR ON THE PSHYCOCHMICAL, TEXTURAL AND SENSORIAL PROPERTIES OF BEEF MEATBALL

A. BAĞDATLI
Abstract 895 | pdf Downloads 627 | DOI https://doi.org/10.14674/IJFS-945
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BEVERAGES BASED ON RICOTTA CHEESE WHEY AND FRUIT JUICES

A. RIZZOLO, G. CORTELLINO
Abstract 494 | pdf Downloads 425 | DOI https://doi.org/10.14674/IJFS-1005
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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 331 | pdf Downloads 244 | DOI https://doi.org/10.14674/IJFS-842
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SENSORY OPTIMISATION IN NEW FOOD PRODUCT DEVELOPMENT: A CASE STUDY OF POLISH APPLE JUICE

M. HALAGARDA, G. SUWAŁA
Abstract 1300 | pdf Downloads 752 | DOI https://doi.org/10.14674/IJFS-960
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NUTRACEUTICAL VALUE OF EDIBLE FLOWERS UPON COLD STORAGE

M. LANDI, B. RUFFONI, L. COMBOURNAC, L. GUIDI
Abstract 856 | pdf Downloads 780 | DOI https://doi.org/10.14674/IJFS-756
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VOLATILE COMPOUNDS AND SENSORY PROPERTIES OF COLESLAW MIX PACKAGED IN MODIFIED ATMOSPHERE

E. RADZIEJEWSKA-KUBZDELA, H. JELEŃ, R. BIEGAŃSKA-MARECIK
Abstract 324 | pdf Downloads 342 | DOI https://doi.org/10.14674/IJFS-870
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THE ECO-EFFICIENCY OF THE DAIRY CHEESE CHAIN: AN ITALIAN CASE STUDY

M.B. FORLEO, N. PALMIERI, E. SALIMEI
Abstract 606 | pdf Downloads 483 | DOI https://doi.org/10.14674/IJFS-1077
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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 418 | pdf Downloads 282 | DOI https://doi.org/10.14674/IJFS-1087
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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 793 | pdf Downloads 586 | DOI https://doi.org/10.14674/IJFS-1058
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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 528 | pdf Downloads 606 | DOI https://doi.org/10.14674/IJFS-1029
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