Published: 2015-12-17

Opinion Paper

Italy on the spotlight: Expo Milan 2015 and Italian Journal of Food Science

P. Fantozzi, M.F. Caboni, T. Gallina Toschi, V. Gerbi, A. Hidalgo, V. Lavelli, G. Perretti, P. Pittia, C. Pompei, K. Rantsiou, L. Rolle, M. Sinigaglia, B. Zanoni
Abstract 628 | PDF Downloads 492

Page 407-408

Paper

Determination of the optimal fat amount in dry-ripened venison sausage

M.C. Utrilla, A. Soriano, A. Garcia Ruiz
Abstract 509 | PDF Downloads 631

Page 409-415

Effect of artisanal rennet paste on the chemical, sensory and microbiological characteristics of traditional goat's cheese

C. Tripaldi, G. Palocci, A. Garavaldi, T. Bogdanova, S. Bilei
Abstract 591 | PDF Downloads 585

Page 416-423

Effect of solid-state fermentation with Rhizopus oligosporus on bioactive compounds and antioxidant capacity of raw and roasted buckwheat groats

Wronkowska Małgorzata, Honke Joanna, Piskuła Mariusz Konrad
Abstract 1113 | PDF Downloads 1287

Page 424-431

Effect of partial replacement of pork meat with olive oil on the sensory quality of dry-ripened venison sausage

M.C. Utrilla, A. Garcia Ruiz, A. Soriano
Abstract 592 | PDF Downloads 679

Page 443-449

Biological activity of egg-yolk protein by-product hydrolysates obtained with the use of non-commercial plant protease

A. Zambrowicz, E. Eckert, M. Pokora, A. Dąbrowska, M. Szołtysik, Ł. Bobak, T. Trziszka, J. Chrzanowska
Abstract 581 | PDF Downloads 676

Page 450-458

Determination of drying characteristics and quality properties of eggplant in different drying conditions

Gözde Bayraktaroglu Urun, Ünal Rıza Yaman, Ergun Köse
Abstract 887 | PDF Downloads 1721

Page 459-467

Development of an active biodegradable film containing tocopherol and avocado peel extract

J.C.F. Fidelis, A.R.G. Monteiro, M.R.S. Scapim, C.C.F. Monteiro, D.R. Morais, T. Claus, J.V. Visentainer, F. Yamashita
Abstract 936 | PDF Downloads 697

Page 468-475

Relationship between sensory results and compliance scores in grated Parmigiano-Reggiano cheese

Mario Zannoni, E.A. Hunter
Abstract 622 | PDF Downloads 524

Page 487-494

Impact of buckwheat flour granulation and supplementation level on the quality of composite wheat/buckwheat ginger-nut-type biscuits

Bojana Filipčev, Olivera Šimurina, Marija Bodroža-Solarov
Abstract 1058 | PDF Downloads 611

Page 495-504

Effect of sulfites on the in vitro antioxidant activity of wines

C.D. Di Mattia, A. Piva, M. Martuscelli, D. Mastrocola, G. Sacchetti
Abstract 653 | PDF Downloads 773

Page 505-512

Adequacy of mineral contents of raw and plain sticky sauce of common and bush okra

Moyib Oluwasayo Kehinde, Oladapo Francis Olumide, Moyib Folake Ramat, Banjoko Oluwakemi O.
Abstract 487 | PDF Downloads 578

Page 513-520

Children preferences of coloured fresh cheese prepared during an educational laboratory

Federica Tesini, Monica Laureati, Rosa Palagano, Mara Mandrioli, Ella Pagliarini, Tullia Gallina Toschi
Abstract 618 | PDF Downloads 391

Page 521-526