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Vol. 31 No. 4 (2019): ITALIAN JOURNAL OF FOOD SCIENCE
Published:
2019-11-29
Full Issue
IJFS314
Short Communications
INFLUENCE OF TOMATO POWDER ON COMMINUTED MEAT PRODUCT QUALITY
M. MODZELEWSKA-KAPITUŁA, A. WIĘK
Abstract
238 | pdf Downloads
258 |
DOI
https://doi.org/10.14674/IJFS-1532
pdf
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
245 | pdf Downloads
226 |
DOI
https://doi.org/10.14674/IJFS-1422
pdf
INFLUENCE OF FERTILISATION TYPE ON THE QUALITY OF VIRGIN RAPESSED OIL
M. KACHEL, A. MATWIJCZUK, A. NIEMCZYNOWICZ, M. KOSZEL, A. PRZYWARA
Abstract
170 | pdf Downloads
159 |
DOI
https://doi.org/10.14674/IJFS-1433
pdf
ANTIOXIDANT ACTIVITY AS WELL AS VITAMIN C AND POLYPHENOL CONTENT IN THE DIET FOR ATHLETES
B. FRĄCZEK, M. MORAWSKA, M. GACEK, K. POGOŃ
Abstract
234 | pdf Downloads
209 |
DOI
https://doi.org/10.14674/IJFS-1510
pdf
EFFECTS OF THERMOSONICATION ON WATERMELON RIND-HONEY BEVERAGE
N. HUSSAIN, N. AZHAR, S.G.S. RAJOO
Abstract
171 | pdf Downloads
210 |
DOI
https://doi.org/10.14674/IJFS-1345
pdf
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
182 | pdf Downloads
162 |
DOI
https://doi.org/10.14674/IJFS-1375
pdf
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
199 | pdf Downloads
172 |
DOI
https://doi.org/10.14674/IJFS-1470
pdf
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
154 | pdf Downloads
147 |
DOI
https://doi.org/10.14674/IJFS-1563
pdf
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
128 | pdf Downloads
134 |
DOI
https://doi.org/10.14674/IJFS-1519
pdf
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
183 | pdf Downloads
152 |
DOI
https://doi.org/10.14674/IJFS-1502
pdf
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
307 | pdf Downloads
200 |
DOI
https://doi.org/10.14674/IJFS-1521
pdf
IMMOBILIZATION AND CHARACTERIZATION OF ?-GLUCOSIDASE FROM GEMLIK OLIVE (OLEA EUROPEA L.) RESPONSIBLE FOR HYDROLIZATION OF OLEUROPEIN
S. ONAT, E. SAVAŞ
Abstract
213 | pdf Downloads
148 |
DOI
https://doi.org/10.14674/IJFS-1529
pdf
A CLUSTERED-BASED SEGMENTATION OF CHINESE WINE CONSUMERS BY MEANS OF KERNAL FUZZY C-MEANS
Y. HU, W. RUIMEI
Abstract
179 | pdf Downloads
154 |
DOI
https://doi.org/10.14674/IJFS-1512
pdf
EFFECTS OF LACTULOSE LEVELS ON YOGHURT PROPERTIES
O. BEN MOUSSA, M. BOULARES, M. CHOUAIBI, M. MZOUGHI, M. HASSOUNA
Abstract
145 | pdf Downloads
177 |
DOI
https://doi.org/10.14674/IJFS-1483
pdf
VARIATION IN MEAT QUALITY CHARACTERISTICS BETWEEN LANDRACE AND SICILIAN PIGS
V. ALFEO, S. VELOTTO, S. DE CAMILLIS, T. STASI, A. TODARO
Abstract
162 | pdf Downloads
137 |
DOI
https://doi.org/10.14674/IJFS-1449
pdf
Survey
PRODUCT CARBON FOOTPRINT: STILL A PROPER METHOD TO START IMPROVING THE SUSTAINABILITY OF FOOD AND BEVERAGE ENTERPRISES
M. MORESI, A. CIMINI
Abstract
207 | pdf Downloads
166 |
DOI
https://doi.org/10.14674/IJFS-1523
pdf
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