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 530 | PDF Downloads 574 HTML Downloads 155 XML Downloads 58 | DOI https://doi.org/10.15586/ijfs.v34i4.2267

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 296 | PDF Downloads 376 HTML Downloads 195 XML Downloads 49 | DOI https://doi.org/10.15586/ijfs.v34i4.2246

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 448 | PDF Downloads 403 HTML Downloads 124 XML Downloads 83 | DOI https://doi.org/10.15586/ijfs.v34i4.2259

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 238 | PDF Downloads 282 HTML Downloads 122 XML Downloads 34 | DOI https://doi.org/10.15586/ijfs.v34i4.2250

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 206 | PDF Downloads 206 HTML Downloads 64 XML Downloads 12 | DOI https://doi.org/10.15586/ijfs.v34i4.2253

Page 44-56

PDF HTML XML