Published: 2015-09-22

Paper

APPLICATIONS OF MOLECULAR DISTILLATION TECHNIQUE IN FOOD PRODUCTS

O. Ketenoglu, A. Tekin
Abstract 1143 | PDF Downloads 3997 | 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 563 | PDF Downloads 988 | 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 363 | PDF Downloads 317 | 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 571 | PDF Downloads 1101 | 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 461 | PDF Downloads 587 | 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 363 | PDF Downloads 314 | 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 387 | PDF Downloads 583 | 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 638 | PDF Downloads 691 | 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 700 | PDF Downloads 711 | 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 516 | PDF Downloads 614 | 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 604 | PDF Downloads 726 | 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 411 | PDF Downloads 859 | 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 398 | PDF Downloads 326 | 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 840 | PDF Downloads 1712 | 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 716 | PDF Downloads 1406 | DOI https://doi.org/10.14674/1120-1770/ijfs.v283

Page 397-406

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