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 526 | PDF Downloads 418 | DOI https://doi.org/10.14674/1120-1770/ijfs.v370

Page 407-408

Paper

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

M.C. Utrilla, A. Soriano, A. Garcia Ruiz
Abstract 395 | PDF Downloads 540 | DOI https://doi.org/10.14674/1120-1770/ijfs.v371

Page 409-415

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 442 | PDF Downloads 588 | DOI https://doi.org/10.14674/1120-1770/ijfs.v377

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 592 | PDF Downloads 1194 | DOI https://doi.org/10.14674/1120-1770/ijfs.v378

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 759 | PDF Downloads 588 | DOI https://doi.org/10.14674/1120-1770/ijfs.v379

Page 468-475

Characteristics and oxidative stability of bread fortified with encapsulated shrimp oil

Sirima Takeungwongtrakul, Soottawat Benjakul, Aran H-Kittikun
Abstract 607 | PDF Downloads 574 | DOI https://doi.org/10.14674/1120-1770/ijfs.v380

Page 476-486

Effect of sulfites on the in vitro antioxidant activity of wines

C.D. Di Mattia, A. Piva, M. Martuscelli, D. Mastrocola, G. Sacchetti
Abstract 395 | PDF Downloads 543 | DOI https://doi.org/10.14674/1120-1770/ijfs.v381

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 347 | PDF Downloads 484 | DOI https://doi.org/10.14674/1120-1770/ijfs.v382

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 518 | PDF Downloads 326 | DOI https://doi.org/10.14674/1120-1770/ijfs.v297

Page 521-526