Vol. 31 No. 3 (2019): ITALIAN JOURNAL OF FOOD SCIENCE

M.R. ZUÑIGA-SALCEDO, J.A. ULLOA, P.U. ULISES BAUTISTA-ROSALES, P. ROSAS-ULLOA, J.C. RAMÍREZ-RAMÍEZ, Y. SILVA-CARRILLO, R. GUTIÉRREZ-LEYVA, C. HERNÁNDEZ

Abstract 1930 | pdf Downloads 1117

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THE IMPACT OF LEMON JUICE ON THE MARINATION OF ANCHOVY (ENGRAULIS ENCRASICOLUS): CHEMICAL, MICROBIOLOGICAL AND SENSORY CHANGES

V. ŠIMAT, A. MIĆUNOVIĆ, T. BOGDANOVIĆ, I. LISTEŠ, I. GENERALIĆ MEKINIĆ, I. HAMED, D. SKROZA

Abstract 1792 | pdf Downloads 952

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COAGULASE POSITIVE STAPHYLOCOCCI ENUMERATION AND ENTEROTOXINS DETECTION IN MILK AND DAIRY PRODUCTS FROM CENTRAL ITALY

L. IANNETTI, O. VISCIANO, C. MARFOGLIA, G. IANNITTO, G. PARISCIANI, M. SERICOLA, D. PETRONE, M.S. MANGIERI, F. POIMILIO, M. SCHIRONE

Abstract 1320 | pdf Downloads 713

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CHARACTERIZATION OF PASTA WITH THE ADDITION OF CICER ARIETINUM AND SALVIA HISPANICA FLOURS ON QUALITY AND ANTIOXIDANT PARAMETERS

A.G. COTA-GASTÉLUM, MG. SALAZAR-GARCÍA, A. ESPINOZA-LÓPEZ, L.M. PEREZ-PEREZ, F.J. CINCO-MOROYOQUI, O. MARTÍNEZ-CRUZ, F.J. WONG-CORRAL, C.L. DEL-TORO-SÁNCHEZ

Abstract 1392 | pdf Downloads 957

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AN INVESTIGATION OF THE MECHANICAL, MICROSTRUCTURAL AND THERMO-MECHANICAL PROPERTIES OF COLLAGEN FILMS CROSS-LINKED WITH SMOKE CONDENSATE AND GLUTARALDEHYDE

S. BARBUT, M. IOI

Abstract 1310 | pdf Downloads 1031

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POLYCYCLIC AROMATIC HYDROCARBONS IN SELECTED FOOD ITEMS COMING FROM THE CROATIAN MARKET

T. BOGDANOVIĆ, S. PETRIČEVIĆ, E. LISTEŠ, J. PLEADIN

Abstract 1319 | pdf Downloads 1838

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DRYING KINETICS, HEATING UNIFORMITY AND QUALITY CHANGES DURING THE MICROWAVE VACUUM DRYING OF ARTICHOKES (CYNARA SCOLYMUS L.)

Ç. MUŞTU, İ. EREN

Abstract 1217 | pdf Downloads 853

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EFFECT OF STORAGE METHOD: AEROBIC REFRIGERATED, VACUUM REFRIGERATED AND FROZEN STORAGE, ON THE QUALITY OF CHURRA SUCKLING LAMB MEAT

A.R. CALLEJAS-CÁRDENAS, S. SOTO, I. CARO, D.E. CARBALLO, E.J. QUINTO, J. MATEO

Abstract 1007 | pdf Downloads 654

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Full Issue

Paper

EFFECTS OF PROBIOTIC FERMENTATION OF SELECTED MILK AND WHEY PROTEIN PREPARATIONS ON BIOACTIVE AND TECHNOLOGICAL PROPERTIES

THE EFFECT OF AN INCREASE IN PASTE TEMPERATURE BETWEEN MALAXATION AND CENTRIFUGATION ON OLIVE OIL QUALITY AND YIELD: PRELIMINARY RESULTS

FACTORS AFFECTING THE SPECTROPHOTOMETRIC QUANTIFICATION OF FLAVONOIDS IN WINE

DEVELOPMENT OF FRUIT LEATHER FROM ACTINIDIA ARGUTA BY-PRODUCT: QUALITY ASSESSMENT AND SHELF LIFE STUDIES

DRYING OF LIME SLICES BY MICROWAVE AND COMBINED MICROWAVE-CONVECTIVE METHODS

SENSORY QUALITY OF MOLECULAR DISHES AND CONSUMERS’ ATTITUDES TOWARDS THEM

FREEZE DRYING AND MOISTURE ADSORPTION KINETICS OF KEFIR POWDER

QUALITY OF BROILER CHICKEN MEAT DURING FROZEN STORAGE

THE EFFECTS OF LOCUST BEAN GUM AND RHUBARB ON THE PHYSICAL AND FUNCTIONAL PROPERTIES OF THE GLUTEN-FREE BISCUITS

CHEMICAL COMPOSITION, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF ALOYSIA TRIPHYLLA L. ESSENTIAL OILS AND METHANOLIC EXTRACT

ERYTHORBIC ACID AND SODIUM ERYTHORBATE EFFECTIVELY PREVENT PULP BROWNING OF MINIMALLY PROCESSED ‘ROYAL GALA’ APPLES

EFFECT OF ULTRASOUND TREATMENT ON PHYSICOCHEMICAL, FUNCTIONAL AND NUTRITIONAL PROPERTIES OF A SAFFLOWER (CARTHAMUS TINCTORIUS L.) PROTEIN ISOLATE