View Vol. 34 No. 4 (2022): ITALIAN JOURNAL OF FOOD SCIENCE

Published: 2022-10-25

Paper

Assessment of the bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled white cabbage and gherkins

Müzeyyen Berkel Kaşıkçı, Neriman Bağdatlıoğlu
Abstract 1497 | PDF Downloads 1333 HTML Downloads 158 XML Downloads 190

Page 1-10

PDF HTML XML

Perceptions of Spanish consumers towards novel lamb burgers enriched with natural antioxidants and healthy fatty acids

Andres Horrillo, Carlos Díaz-Caro, Eva Crespo-Cebada, David Tejerina, Francisco Javier Mesías, Antonio Rodríguez-Ledesma, Susana García-Torres
Abstract 1272 | PDF Downloads 848 HTML Downloads 200 XML Downloads 77

Page 11-24

PDF HTML XML

Pea protein isolates: emulsification properties as affected by preliminary pretreatments

G. D’Alessio, F. Flamminii, M. Faieta, P. Pittia, C.D. Di Mattia
Abstract 1697 | PDF Downloads 1015 HTML Downloads 131 XML Downloads 267

Page 25-32

PDF HTML XML

Some technical properties of dried Terminalia chebula (kara halile) for use in harvest and post-harvest processing

Elçin Yeşiloğlu Cevher
Abstract 1247 | PDF Downloads 757 HTML Downloads 180 XML Downloads 117

Page 33–43

PDF HTML XML

Effect of seven non-conventional starch rich sources on physico-chemical and sensory characteristics of extruded snacks

Syed Zameer Hussain, Rumaisa Gaffar, Bazila Naseer, Tahiya Qadri, Uzma Noor Shah, Monica Reshi
Abstract 1323 | PDF Downloads 795 HTML Downloads 67 XML Downloads 35

Page 44-56

PDF HTML XML