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 596 | PDF Downloads 480

Page 407-408

Paper

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

M.C. Utrilla, A. Soriano, A. Garcia Ruiz
Abstract 488 | PDF Downloads 617

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 559 | PDF Downloads 567

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 1042 | PDF Downloads 1259

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 553 | PDF Downloads 660

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 548 | PDF Downloads 662

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 809 | PDF Downloads 1636

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 893 | PDF Downloads 671

Page 468-475

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

Mario Zannoni, E.A. Hunter
Abstract 598 | PDF Downloads 509

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 1032 | PDF Downloads 599

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 596 | PDF Downloads 737

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 460 | PDF Downloads 561

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 589 | PDF Downloads 374

Page 521-526