Published: 2015-09-22

Paper

APPLICATIONS OF MOLECULAR DISTILLATION TECHNIQUE IN FOOD PRODUCTS

O. Ketenoglu, A. Tekin
Abstract 1445 | PDF Downloads 4136 | DOI https://doi.org/10.14674/1120-1770/ijfs.v269

Page 277-281

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ANTIBIOTIC SUSCEPTIBILITY OF POTENTIALLY PROBIOTIC LACTOBACILLUS STRAINS

Junhua Han, Dahuan Chen, Shanshan Li, Xingfeng Li, Wen-Wen Zhou, Bolin Zhang, Yingmin Jia
Abstract 577 | PDF Downloads 1038 | DOI https://doi.org/10.14674/1120-1770/ijfs.v270

Page 282-289

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Effect of ageing time in vacuum package on veal longissimus dorsi and biceps femoris physical and sensory traits

G. Baldi, S. Ratti, C.E.M. Bernardi, V. Dell'Orto, C. Corino, R. Compiani, C.A. Sgoifo Rossi
Abstract 366 | PDF Downloads 320 | DOI https://doi.org/10.14674/1120-1770/ijfs.v271

Page 290-297

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QUALITY CHARACTERISTICS OF CHICKEN BURGERS ENRICHED WITH VEGETABLE OILS, INULIN AND WHEAT FIBER

A. Cegielka, M. Chmiel, E. Krajewska-Kaminska, E. Hac-Szymanczuk
Abstract 596 | PDF Downloads 1112 | DOI https://doi.org/10.14674/1120-1770/ijfs.v272

Page 298-309

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MANAGEMENT OF MALOLACTIC FERMENTATION AND INFLUENCE ON CHEMICAL COMPOSITION OF AGLIANICO RED WINES

S. Suriano, M. Savino, T. Basile, L. Tarricone, D. Di Gennaro
Abstract 487 | PDF Downloads 616 | DOI https://doi.org/10.14674/1120-1770/ijfs.v273

Page 310-319

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QUALITY OF AUTOCHTHONOUS SICILIAN PLUMS

F. Sottile, V. Girgenti, N.R. Giuggioli, M.B. Del Signore, C. Peano
Abstract 370 | PDF Downloads 324 | DOI https://doi.org/10.14674/1120-1770/ijfs.v274

Page 320-329

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DIFFERENT PACKAGING METHODS EFFECTS ON SENSORY QUALITY AND CHEMICAL CRITERIA OF MARINATED SHAD (ALOSA IMMACULATA, B., 1838)

M.E. Erdem, S. Koral, S. Isidan
Abstract 396 | PDF Downloads 588 | DOI https://doi.org/10.14674/1120-1770/ijfs.v275

Page 330-335

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PREVALENCE AND ANTIBIOTIC RESISTANCE OF FOOD BORNE BACTERIAL CONTAMINATION IN SOME EGYPTIAN FOOD food

Samy Selim, Mona Warrad, El Fatih El Dowma, Mohamed Abdel Aziz
Abstract 651 | PDF Downloads 698 | DOI https://doi.org/10.14674/1120-1770/ijfs.v276

Page 336-344

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BREAD QUALITY SUBSTITUTED BY POTATO STARCH INSTEAD OF WHEAT FLOUR

F. Nemar, A. Dilmi Bouras, M. Koiche, N-E. Assal, A. Mezaini, J. Prodhomme
Abstract 721 | PDF Downloads 725 | DOI https://doi.org/10.14674/1120-1770/ijfs.v277

Page 345-350

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THE EFFECT OF COOKING AND STORAGE ON FLORFENICOL AND FLORFENICOL AMINE RESIDUES IN EGGS

Ayhan Filazi, Ufuk Tansel Sireli, Begum Yurdakok Dikmen, Farah Gonul Aydin, Asli Gul Kucukosmanoglu
Abstract 553 | PDF Downloads 625 | DOI https://doi.org/10.14674/1120-1770/ijfs.v278

Page 351-356

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KEFIRS MANUFACTURED FROM CAMEL (CAMELUS DRAMEDARIUS) MILK AND COW MILK: COMPARISON OF SOME CHEMICAL AND MICROBIAL PROPERTIES

G. Kavas
Abstract 640 | PDF Downloads 742 | DOI https://doi.org/10.14674/1120-1770/ijfs.v279

Page 357-365

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CHARACTERISTICS OF GELATIN FROM SWIM BLADDER OF YELLOWFIN TUNA (THUNNUS ALBACORES) AS INFLUENCED BY EXTRACTING TEMPERATURES

O. Kaewdang, S. Benjakul, T. Prodpran, T. Kaewmanee, H. Kishimura
Abstract 424 | PDF Downloads 869 | DOI https://doi.org/10.14674/1120-1770/ijfs.v280

Page 366-374

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EFFECT OF THE ADDITION OF FRUIT JUICES ON GRAPE MUST FOR NATURAL BEVERAGE PRODUCTION

L. Chiusano, M.C. Cravero, D. Borsa, C. Tsolakis, G. Zeppa, V. Gerbi
Abstract 407 | PDF Downloads 337 | DOI https://doi.org/10.14674/1120-1770/ijfs.v281

Page 375-384

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FREEZE DRYING OF KIWI (ACTINIDIA DELICIOSA) PUREE AND THE POWDER PROPERTIES

Gulsah Calıskan, Kadriye Ergun, S. Nur Dirim
Abstract 948 | PDF Downloads 1931 | DOI https://doi.org/10.14674/1120-1770/ijfs.v282

Page 385-396

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MINERAL CONTENTS AND PHYSICAL, CHEMICAL, SENSORY PROPERTIES OF ICE CREAM ENRICHED WITH DATE FIBRE

Filiz Yangılar
Abstract 780 | PDF Downloads 1487 | DOI https://doi.org/10.14674/1120-1770/ijfs.v283

Page 397-406

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