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Vol. 30 No. 4 (2018): ITALIAN JOURNAL OF FOOD SCIENCE
Published:
2018-10-30
Full Issue
IJFS304
Paper
MYOSIN HEAVY CHAIN ISOFORMS, FATTY ACID COMPOSITION, SENSORY EVALUATION AND QUALITY OF CINTA SENESE PIG MEAT
S. VELOTTO, M. RABIE ASHKEZARY, S. DE CAMILLIS, A. TODARO
Abstract
288 | pdf Downloads
287 |
DOI
https://doi.org/10.14674/IJFS-1150
pdf
ULTRASOUND USE FOR LISTERIA MONOCYTOGENES ATTACHED CELLS REMOVAL FROM INDUSTRIAL BRINE INJECTION NEEDLES
D. HAMANN, K. F. TONKIEL, A. MATTHIENSEN, J. ZENI, E. VALDUGA, N. PAROUL, C. STEFFENS, G. TONIAZZO, R. CANSIAN
Abstract
275 | pdf Downloads
247 |
DOI
https://doi.org/10.14674/IJFS-1162
pdf
PASTA-MAKING PROPERTIES OF THE NEW DURUM WHEAT VARIETY BIENSUR SUITABLE FOR THE NORTHERN MEDITERRANEAN ENVIRONMENT
G. VISIOLI, T. VAMERALI, C. DAL CORTIVO, S. TREVISAN, B. SIMONATO, G. PASINI
Abstract
278 | pdf Downloads
228 |
DOI
https://doi.org/10.14674/IJFS-1163
pdf
DEHYDRATION AND REHYDRATION CHARACTERISTICS OF PRETREATED PUMPKIN SLICES
G. ADILETTA, C. WIJERATHNE, W. SENADEERA, P. RUSSO, A. CRESCITELLI, M. DI MATTEO
Abstract
275 | pdf Downloads
216 |
DOI
https://doi.org/10.14674/IJFS-1176
pdf
COMPARISON OF THE FATTY ACID PROFILE IN THE MEAT OF PIGS AND WILD BOARS
K. STASIAK, A. ROŚLEWSKA, M. STANEK, H. JANKOWIAK, D. CYGAN-SZCZEGIELNIAK, M. BOCIAN
Abstract
231 | pdf Downloads
335 |
DOI
https://doi.org/10.14674/IJFS-1187
pdf
EFFECT OF HEATING ON CHEMICAL PARAMETERS OF EXTRA VIRGIN OLIVE OIL, POMACE OLIVE OIL, SOYBEAN OIL AND PALM OIL
A.M. GIUFFRÈ, M. CARACCIOLO, C. ZAPPIA, M. CAPOCASALE, M. POIANA
Abstract
586 | pdf Downloads
493 |
DOI
https://doi.org/10.14674/IJFS-1269
pdf
COMPOSITION AND THERMAL PROPERTIES OF QUATERNARY MIXTURES OF PALM OIL:PALM STEARIN:SOYBEAN OIL:COCOA BUTTER
J.M.N. MARIKKAR, N.A.M. YANTY, M. PACIULLI, M.S. MISKANDAR, E. CHIAVARO
Abstract
252 | pdf Downloads
196 |
DOI
https://doi.org/10.14674/IJFS-1242
pdf
GC-C-IRMS CHARACTERIZATION OF SYNTHETIC BIS(METHYL-THIO)METHANE IN TRUFFLE FLAVORINGS
M. BONONI, F. TATEO, F. BENEVELLI, A. PENNETTA, G. DE BENEDETTO
Abstract
191 | pdf Downloads
207 |
DOI
https://doi.org/10.14674/IJFS-1252
pdf
THE EFFECT OF THE ADDITION OF WATER, SOY PROTEIN, INULIN, AND MALTODEXTRIN ON THE QUALITY OF DOUGH AND GLUTEN-FREE BREADS
M.A. PRZYBYSZ, E. DŁUŻEWSKA
Abstract
254 | pdf Downloads
216 |
DOI
https://doi.org/10.14674/IJFS-1085
pdf
INFLUENCING FACTORS ON CHINESE WINE CONSUMERS’ BEHAVIOR UNDER DIFFERENT PURCHASING MOTIVATIONS BASED ON A MULTI-CLASSIFICATION METHOD
W. HUIRU, Z. ZHIJIAN, F. JIANYING, T. DONG, M. WEISONG
Abstract
275 | pdf Downloads
242 |
DOI
https://doi.org/10.14674/IJFS-1182
pdf
ANGIOTENSIN I CONVERTING ENZYME INHIBITORY PEPTIDES FROM SWORD BEAN
Y. ZHANG, P. CHEN, L. LIU, K. LI, H. WANG, L. WANG
Abstract
172 | pdf Downloads
147 |
DOI
https://doi.org/10.14674/IJFS-1090
pdf
EFFECT OF ROSEMARY POWDER ON THE QUALITY OF DRY EWE SAUSAGES
I. ESSID, S. SMETI, N. ATTI
Abstract
242 | pdf Downloads
322 |
DOI
https://doi.org/10.14674/IJFS-955
pdf
Short Communications
EFFECTS OF REGULAR AND MODIFIED POTATO AND CORN STARCHES ON FRANKFURTER TYPE PRODUCTS PREPARED WITH VEGETABLE OIL
S. BARBUT
Abstract
371 | pdf Downloads
346 |
DOI
https://doi.org/10.14674/IJFS-1084
pdf
Survey
CONSUMER PERSPECTIVE REGARDING DRIED TROPICAL FRUITS IN TURKEY
G. CINAR
Abstract
309 | pdf Downloads
305 |
DOI
https://doi.org/10.14674/IJFS-1131
pdf
DETERMINATION OF MICROBIAL CONTAMINATION, PH AND TEMPERATURE CHANGES IN SHEEP AND CATTLE CARCASSES DURING THE SLAUGHTER AND PRE-COOLING PROCESSES IN KONYA, TURKEY
Ü. GÜRBÜZ, A.E. TELLI, H.A. KAHRAMAN, D. BALPETEKKÜLCÜ, S. YALÇıN
Abstract
297 | pdf Downloads
267 |
DOI
https://doi.org/10.14674/IJFS-1231
pdf
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