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 387 | pdf Downloads 351 | 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 365 | pdf Downloads 326 | 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 381 | pdf Downloads 306 | 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 464 | pdf Downloads 325 | 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 314 | pdf Downloads 424 | 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 1139 | pdf Downloads 827 | 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 356 | pdf Downloads 286 | 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 321 | pdf Downloads 307 | 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 387 | pdf Downloads 313 | 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 435 | pdf Downloads 348 | 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 248 | pdf Downloads 205 | DOI https://doi.org/10.14674/IJFS-1090
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EFFECT OF ROSEMARY POWDER ON THE QUALITY OF DRY EWE SAUSAGES

I. ESSID, S. SMETI, N. ATTI
Abstract 318 | pdf Downloads 468 | 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 526 | pdf Downloads 550 | DOI https://doi.org/10.14674/IJFS-1084
pdf

Survey

CONSUMER PERSPECTIVE REGARDING DRIED TROPICAL FRUITS IN TURKEY

G. CINAR
Abstract 530 | pdf Downloads 430 | 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 434 | pdf Downloads 349 | DOI https://doi.org/10.14674/IJFS-1231
pdf