Published: 2018-05-04

Full Issue

IJFS302

Review

RELATION BETWEEN INNOVATION AND SUSTAINABILITY IN THE AGRO-FOOD SYSTEM

H. EL BILALI
Abstract 1941 | pdf Downloads 1137 | 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 657 | pdf Downloads 497 | 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 533 | pdf Downloads 292 | 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 379 | pdf Downloads 360 | 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 426 | pdf Downloads 401 | 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 707 | pdf Downloads 489 | 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 400 | pdf Downloads 371 | 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 288 | pdf Downloads 215 | 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 941 | pdf Downloads 551 | 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 671 | pdf Downloads 678 | 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 281 | pdf Downloads 317 | 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 496 | pdf Downloads 436 | 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 351 | pdf Downloads 250 | 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 622 | pdf Downloads 494 | 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 426 | pdf Downloads 533 | DOI https://doi.org/10.14674/IJFS-1029
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