Published: 2021-02-06

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Drying characteristics and some quality parameters of whole jujube (Zizyphus jujuba Mill.) during hot air drying

Begüm Tepe, Raci Ekinci
Abstract 714 | PDF Downloads 754 HTML Downloads 975 XML Downloads 54 | DOI https://doi.org/10.15586/ijfs.v33i1.1947

Page 1-15

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Drying characteristics and degradation kinetics in some parameters of goji berry (Lycium Barbarum L.) fruit during hot air drying

Heysem Suat Batu, Çetin Kadakal
Abstract 999 | PDF Downloads 756 HTML Downloads 962 XML Downloads 74 | DOI https://doi.org/10.15586/ijfs.v33i1.1949

Page 16-28

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Does iron-fortified chewing gum influence the biochemical profile of school-going children (6–10 yrs.)?

Muhammad Azeem, Mian Kamran Sharif, Fais-Ul-Hassan Shah, Maratab Ali, Muhammad Amer Nazir, Muhammad Rizwan, Syed Abdul Wadood, Rebia Ejaz
Abstract 755 | PDF Downloads 518 HTML Downloads 158 XML Downloads 69 | DOI https://doi.org/10.15586/ijfs.v33i1.1804

Page 29-38

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The antimicrobial activity of two phenolic acids against foodborne Escherichia coli and Listeria monocytogenes and their effectiveness in a meat system

Oluwatosin Ademola Ijabadeniyi, Austin Govender, Omotola Folake Olagunju, Ajibola Bamikole Oyedeji
Abstract 708 | PDF Downloads 551 HTML Downloads 616 XML Downloads 62 | DOI https://doi.org/10.15586/ijfs.v33i1.1933

Page 39-45

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Chemical characterization of ‘Pecorino Di Farindola’ cheese during ripening

Serena Niro, Alessandra Fratianni, Annacristina D'Agostino, Ivan Notardonato, Gianfranco Panfili
Abstract 547 | PDF Downloads 501 HTML Downloads 518 XML Downloads 54 | DOI https://doi.org/10.15586/ijfs.v33i1.1964

Page 46-51

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Sensory properties of iodine-biofortified potatoes

Maria Piochi, Emma Chiavaro, Angelo Cichelli, Luisa Torri, Lorenzo Cerretani
Abstract 580 | PDF Downloads 540 HTML Downloads 457 XML Downloads 33 | DOI https://doi.org/10.15586/ijfs.v33i1.1951

Page 52-60

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The addition of Capsicum baccatum to Calabrian monovarietal extra virgin olive oils leads to flavoured olive oils with enhanced oxidative stability

Pierluigi Plastina, Rosa Tundis, Chiara La Torre, Vincenzo Sicari, Angelo Maria Giuffré, Alessandro Neri, Marco Bonesi, Mariarosaria Leporini, Alessia Fazio, Tiziana Falco, Monica R. Loizzo
Abstract 715 | PDF Downloads 583 HTML Downloads 674 XML Downloads 51 | DOI https://doi.org/10.15586/ijfs.v33i1.1937

Page 61-72

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Optimization of stir-baked technology for Flos Sophorae Immaturus tea according to quadratic regression rotation-orthogonal design method and quality evaluation

Shang Fang Hong, Li Long Yun, Song Xu Hong, Tan Jun, Wang Ji Rui, Chen Gang
Abstract 399 | PDF Downloads 372 HTML Downloads 195 XML Downloads 49 | DOI https://doi.org/10.15586/ijfs.v33i1.1977

Page 84-95

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Influence of sugar concentration and sugar type on the polyphenol content and antioxidant activity in spiced syrup preparation

Mohd Nazri Zayapor, Aminah Abdullah, Wan Aida Wan Mustapha
Abstract 566 | PDF Downloads 569 HTML Downloads 865 XML Downloads 43 | DOI https://doi.org/10.15586/ijfs.v33i1.1874

Page 96-105

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Analytical approaches for discriminating native lard from other animal fats

Nazrim Marikkar, Marcello Alinovi, Emma Chiavaro
Abstract 652 | PDF Downloads 562 HTML Downloads 444 XML Downloads 33 | DOI https://doi.org/10.15586/ijfs.v33i1.1962

Page 106-115

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Review

Garlic greening: Pigments’ biosynthesis and control strategies

Alberto De Iseppi, Andrea Curioni, Matteo Marangon, Simone Vincenzi, Giovanna Lomolino
Abstract 936 | PDF Downloads 771 HTML Downloads 1559 XML Downloads 42 | DOI https://doi.org/10.15586/ijfs.v33i1.1939

Page 73-83

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