Published: 2019-11-29

Full Issue

IJFS314

Short Communications

INFLUENCE OF TOMATO POWDER ON COMMINUTED MEAT PRODUCT QUALITY

M. MODZELEWSKA-KAPITUŁA, A. WIĘK
Abstract 314 | pdf Downloads 330 | DOI https://doi.org/10.14674/IJFS-1532
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Paper

EFFECTS OF HIGH PRESSURE AND MARINATION TREATMENT ON TEXTURE, MYOFIBRILLAR PROTEIN STRUCTURE, COLOR AND SENSORY PROPERTIES OF BEEF LOIN STEAKS

M. UYARCAN, S. KAYAARDI
Abstract 384 | pdf Downloads 355 | DOI https://doi.org/10.14674/IJFS-1422
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INFLUENCE OF FERTILISATION TYPE ON THE QUALITY OF VIRGIN RAPESSED OIL

M. KACHEL, A. MATWIJCZUK, A. NIEMCZYNOWICZ, M. KOSZEL, A. PRZYWARA
Abstract 226 | pdf Downloads 214 | DOI https://doi.org/10.14674/IJFS-1433
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ANTIOXIDANT ACTIVITY AS WELL AS VITAMIN C AND POLYPHENOL CONTENT IN THE DIET FOR ATHLETES

B. FRĄCZEK, M. MORAWSKA, M. GACEK, K. POGOŃ
Abstract 453 | pdf Downloads 341 | DOI https://doi.org/10.14674/IJFS-1510
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EFFECTS OF THERMOSONICATION ON WATERMELON RIND-HONEY BEVERAGE

N. HUSSAIN, N. AZHAR, S.G.S. RAJOO
Abstract 314 | pdf Downloads 332 | DOI https://doi.org/10.14674/IJFS-1345
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NEW CONSUMER TARGETS TOWARDS A TRADITIONAL SPIRIT: THE CASE OF GRAPPA IN PIEDMONT (NORTHWEST ITALY)

V.M. MERLINO, S. MASSAGLIA, D. BORRA, V. MANTINO
Abstract 296 | pdf Downloads 284 | DOI https://doi.org/10.14674/IJFS-1375
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CHEMICAL-NUTRITIONAL COMPOSITION, MICROBIOLOGICAL ANALYSIS AND VOLATILE COMPOUND CONTENT OF FOSSA CHEESE RIPENED IN DIFFERENT PITS

F. SIANO, G. FASULO, L. GIARAMITA, A. SORRENTINO, F. BOSCAINO, M. SPROVIERI, M. DI STASIO, R. COCCIONI, M.G. VOLPE
Abstract 294 | pdf Downloads 228 | DOI https://doi.org/10.14674/IJFS-1470
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INVESTIGATION ON 'FREISA' RED GRAPE VARIETY: PHYSICO-CHEMICAL PROPERTIES OF GRAPES FROM FIVE PIEDMONT GROWING AREAS AND OF THE PRODUCED WINES

C. OSSOLA, S. GIOCOSA, S. RIO SEGADE, V. GERBI, L. ROLLE
Abstract 224 | pdf Downloads 198 | DOI https://doi.org/10.14674/IJFS-1563
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LINKING AND SENSORY DESCRIPTION OF PROTEIN SUBSTITUTES IN PHENYLKETONURIA SUBJECTS: A CASE-STUDY IN NORTHERN AND SOUTHERN ITALY

C. PROSERPIO, E. VERDUCI, I. SCALA, P. STRISCIUGLIO, J. ZUVADELLI, E. PAGLIARINI
Abstract 178 | pdf Downloads 190 | DOI https://doi.org/10.14674/IJFS-1519
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VARIATIONS IN NUTRITIVE COMPOSITION OF THREE SHELLFISH SPECIES

J. PLEADIN, K. KVRGIĆ, S. ZRNČIĆ, T. LEŠIĆ, O. KOPRIVNJAK, A. VULIĆ, N. DŽAFIĆ, D. ORAIĆ, G. KREŠIĆ
Abstract 235 | pdf Downloads 212 | DOI https://doi.org/10.14674/IJFS-1502
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ANTIOXIDANT CAPACITY AND HEAT DAMAGE OF POWDER PRODUCTS FROM SOUTH AMERICAN PLANTS WITH FUNCTIONAL PROPERTIES

A. BRIZZOLARI, A. BRANDOLINI, P. GLORIO-PAULET, A. HIDALGO
Abstract 469 | pdf Downloads 429 | DOI https://doi.org/10.14674/IJFS-1521
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IMMOBILIZATION AND CHARACTERIZATION OF ?-GLUCOSIDASE FROM GEMLIK OLIVE (OLEA EUROPEA L.) RESPONSIBLE FOR HYDROLIZATION OF OLEUROPEIN

S. ONAT, E. SAVAŞ
Abstract 264 | pdf Downloads 231 | DOI https://doi.org/10.14674/IJFS-1529
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A CLUSTERED-BASED SEGMENTATION OF CHINESE WINE CONSUMERS BY MEANS OF KERNAL FUZZY C-MEANS

Y. HU, W. RUIMEI
Abstract 266 | pdf Downloads 236 | DOI https://doi.org/10.14674/IJFS-1512
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EFFECTS OF LACTULOSE LEVELS ON YOGHURT PROPERTIES

O. BEN MOUSSA, M. BOULARES, M. CHOUAIBI, M. MZOUGHI, M. HASSOUNA
Abstract 234 | pdf Downloads 273 | DOI https://doi.org/10.14674/IJFS-1483
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VARIATION IN MEAT QUALITY CHARACTERISTICS BETWEEN LANDRACE AND SICILIAN PIGS

V. ALFEO, S. VELOTTO, S. DE CAMILLIS, T. STASI, A. TODARO
Abstract 218 | pdf Downloads 189 | DOI https://doi.org/10.14674/IJFS-1449
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Survey

PRODUCT CARBON FOOTPRINT: STILL A PROPER METHOD TO START IMPROVING THE SUSTAINABILITY OF FOOD AND BEVERAGE ENTERPRISES

M. MORESI, A. CIMINI
Abstract 365 | pdf Downloads 279 | DOI https://doi.org/10.14674/IJFS-1523
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