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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
987 | pdf Downloads
687 |
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
558 | pdf Downloads
409 |
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
458 | pdf Downloads
240 |
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
304 | p Downloads
265 |
DOI
https://doi.org/10.14674/IJFS-939
p
ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES OF FERMENTED MEAT PATTY WITH LACTOBACILLUS STRAINS
S.M.B. HASHEMI, S. RAEISI, E. ZANARDI, M. PACIULLI, E. CHIAVARO
Abstract
377 | pdf Downloads
349 |
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
517 | p Downloads
361 |
DOI
https://doi.org/10.14674/IJFS-945
p
BEVERAGES BASED ON RICOTTA CHEESE WHEY AND FRUIT JUICES
A. RIZZOLO, G. CORTELLINO
Abstract
298 | pdf Downloads
303 |
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
241 | pdf Downloads
177 |
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
572 | pdf Downloads
384 |
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
474 | pdf Downloads
542 |
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
211 | pdf Downloads
246 |
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
382 | pdf Downloads
372 |
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
251 | pdf Downloads
184 |
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
478 | pdf Downloads
388 |
DOI
https://doi.org/10.14674/IJFS-1058
pdf
EFFECT OF DIFFERENT STORAGE CONDITIONS ON THE SHELF LIFE OF NATURAL GREEN TABLE OLIVES
A. DE LEONARDIS, S.J. LOMBARDI, V. MACCIOLA, M. IORIZZO
Abstract
326 | pdf Downloads
408 |
DOI
https://doi.org/10.14674/IJFS-1029
pdf
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