Published: 2015-12-17
Opinion Paper
Italy on the spotlight: Expo Milan 2015 and Italian Journal of Food Science
Abstract 594 | PDF Downloads 476 | DOI https://doi.org/10.14674/1120-1770/ijfs.v370Page 407-408
Paper
Determination of the optimal fat amount in dry-ripened venison sausage
Abstract 486 | PDF Downloads 608 | DOI https://doi.org/10.14674/1120-1770/ijfs.v371Page 409-415
Effect of artisanal rennet paste on the chemical, sensory and microbiological characteristics of traditional goat's cheese
Abstract 538 | PDF Downloads 546 | DOI https://doi.org/10.14674/1120-1770/ijfs.v372Page 416-423
Effect of solid-state fermentation with Rhizopus oligosporus on bioactive compounds and antioxidant capacity of raw and roasted buckwheat groats
Abstract 997 | PDF Downloads 1235 | DOI https://doi.org/10.14674/1120-1770/ijfs.v373Page 424-431
COMPARISON OF FATTY ACID PROFILES OF MALE AND FEMALE GIANT RED SHRIMPS (Aristaeomorpha foliacea RISSO, 1827) OBTAINED FROM MEDITERRANEAN SEA
Abstract 556 | PDF Downloads 700 | DOI https://doi.org/10.14674/1120-1770/ijfs.v374Page 432-436
Evaluation of lipolysis and volatile compounds produced by three Penicillium roqueforti commercial cultures in a blue-type cheese made from ovine milk
Abstract 596 | PDF Downloads 769 | DOI https://doi.org/10.14674/1120-1770/ijfs.v375Page 437-442
Effect of partial replacement of pork meat with olive oil on the sensory quality of dry-ripened venison sausage
Abstract 545 | PDF Downloads 650 | DOI https://doi.org/10.14674/1120-1770/ijfs.v376Page 443-449
Biological activity of egg-yolk protein by-product hydrolysates obtained with the use of non-commercial plant protease
Abstract 539 | PDF Downloads 652 | DOI https://doi.org/10.14674/1120-1770/ijfs.v377Page 450-458
Determination of drying characteristics and quality properties of eggplant in different drying conditions
Abstract 790 | PDF Downloads 1564 | DOI https://doi.org/10.14674/1120-1770/ijfs.v378Page 459-467
Development of an active biodegradable film containing tocopherol and avocado peel extract
Abstract 882 | PDF Downloads 662 | DOI https://doi.org/10.14674/1120-1770/ijfs.v379Page 468-475
Characteristics and oxidative stability of bread fortified with encapsulated shrimp oil
Abstract 725 | PDF Downloads 879 | DOI https://doi.org/10.14674/1120-1770/ijfs.v380Page 476-486
Relationship between sensory results and compliance scores in grated Parmigiano-Reggiano cheese
Abstract 584 | PDF Downloads 490 | DOI https://doi.org/10.14674/1120-1770/ijfs.v41Page 487-494
Impact of buckwheat flour granulation and supplementation level on the quality of composite wheat/buckwheat ginger-nut-type biscuits
Abstract 1009 | PDF Downloads 593 | DOI https://doi.org/10.14674/1120-1770/ijfs.v13Page 495-504
Effect of sulfites on the in vitro antioxidant activity of wines
Abstract 575 | PDF Downloads 709 | DOI https://doi.org/10.14674/1120-1770/ijfs.v381Page 505-512
Adequacy of mineral contents of raw and plain sticky sauce of common and bush okra
Abstract 448 | PDF Downloads 555 | DOI https://doi.org/10.14674/1120-1770/ijfs.v382Page 513-520
Children preferences of coloured fresh cheese prepared during an educational laboratory
Abstract 586 | PDF Downloads 365 | DOI https://doi.org/10.14674/1120-1770/ijfs.v297Page 521-526