Published: 2015-09-22

Paper

APPLICATIONS OF MOLECULAR DISTILLATION TECHNIQUE IN FOOD PRODUCTS

O. Ketenoglu, A. Tekin
Abstract 1598 | PDF Downloads 4251 | 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 604 | PDF Downloads 1087 | 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 379 | PDF Downloads 329 | 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

Abstract 623 | PDF Downloads 1124 | 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 506 | PDF Downloads 641 | 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 379 | PDF Downloads 333 | 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 405 | PDF Downloads 594 | 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 664 | PDF Downloads 708 | 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 754 | PDF Downloads 749 | 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 581 | PDF Downloads 639 | 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 705 | PDF Downloads 769 | 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 451 | PDF Downloads 886 | 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 418 | PDF Downloads 345 | 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 1040 | PDF Downloads 2035 | 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 832 | PDF Downloads 1542 | DOI https://doi.org/10.14674/1120-1770/ijfs.v283

Page 397-406

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