Published: 2016-11-03

Review

RECOVERY OF WINEMAKING BY-PRODUCTS FOR INNOVATIVE FOOD APPLICATIONS – A REVIEW

Vera Lavelli, Luisa Torri, Giuseppe Zeppa, Luca Fiori, Giorgia Spigno
Abstract 996 | PDF Downloads 418 | DOI https://doi.org/10.14674/1120-1770/ijfs.v507

Page 542-564

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ORGANIC AND CONVENTIONAL FOODS: DIFFERENCES IN NUTRIENTS

roberta bernacchia, raffaella preti, giuliana vinci
Abstract 1766 | PDF Downloads 1928 | DOI https://doi.org/10.14674/1120-1770/ijfs.v224

Page 565-578

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Paper

CHEMICAL, NUTRITIONAL, PHYSICAL AND ANTIOXIDANT PROPERTIES OF "PECORINO D'ABRUZZO" CHEESE

Maria Mattera, Alessandra Durazzo, Stefano Nicoli, Maria Gabriella Di Costanzo, Pamela Manzi
Abstract 871 | PDF Downloads 550 | DOI https://doi.org/10.14674/1120-1770/ijfs.v334

Page 579-597

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POTENTIAL TECHNOLOGICAL INTEREST OF INDIGENOUS LACTIC ACID BACTERIA FROM ALGERIAN CAMEL MILK

Javier Carballo
Abstract 626 | PDF Downloads 470 | DOI https://doi.org/10.14674/1120-1770/ijfs.v391

Page 598-611

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Evaluation of the in vitro antimicrobial activity of mixtures of Lactobacillus sakei and L. curvatus isolated from Argentine meat and their application on vacuum-packed beef

simone stella, cristian bernardi, patrizia cattaneo, fabio colombo, Erica tirloni
Abstract 346 | PDF Downloads 230 | DOI https://doi.org/10.14674/1120-1770/ijfs.v228

Page 612-624

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THE CHARACTERIZATION OF BLOSSOM HONEYS FROM TWO PROVINCES OF PAKISTAN

Khalid Ali Khan, Ahmad Abdullah Al-Ghamdi, Mohammad Javed Ansari
Abstract 607 | PDF Downloads 298 | DOI https://doi.org/10.14674/1120-1770/ijfs.v268

Page 625-638

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DRYING KINETICS OF SAFFRON FLORAL BIO-RESIDUES

Andrés Alvarruiz, Cándida Lorenzo, Gonzalo Alonso, Jessica Serrano-Díaz
Abstract 474 | PDF Downloads 332 | DOI https://doi.org/10.14674/1120-1770/ijfs.v351

Page 639-651

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New sustainable protein sources: consumers’ willingness to adopt insects as feed and food

Monica Laureati, Cristina Proserpio, Costanza Jucker, Sara Savoldelli
Abstract 936 | PDF Downloads 433 | DOI https://doi.org/10.14674/1120-1770/ijfs.v476

Page 652-668

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Convective dehydration kinetics and quality evaluation of osmo-convective dried beetroot candy

bhupinder singh
Abstract 439 | PDF Downloads 377 | DOI https://doi.org/10.14674/1120-1770/ijfs.v59

Page 669-682

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Composition of intramuscular phospholipid fatty acids of Inra rabbit at different ages

SHAN XUE, ZHIFEI HE, XIAOQI TAO, JINGZHI LU, XIA XIAO, YUEJIE XIE, LI ZHENG, HONGJUN LI
Abstract 326 | PDF Downloads 240 | DOI https://doi.org/10.14674/1120-1770/ijfs.v11

Page 683-696

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THE EFFECT OF INFRARED RADIATION IN MODIFYING NUTRITIONAL AND MECHANICAL PROPERTIES OF GRASS PEA SEEDS

Agnieszka Sagan, Dariusz Andrejko, Teresa Jaśkiewicz, Beata Ślaska-Grzywna, Marek Szmigielski, Andrzej Masłowski, Wioletta Żukiewicz-Sobczak
Abstract 280 | PDF Downloads 263 | DOI https://doi.org/10.14674/1120-1770/ijfs.v429

Page 697-704

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TALC EFFECT ON THE VOLATILES OF VIRGIN OLIVE OIL DURING STORAGE

Francesco Caponio, Giacomo Squeo, Carmine Summo, Vito M. Paradiso, Antonella Pasqualone
Abstract 560 | PDF Downloads 273 | DOI https://doi.org/10.14674/1120-1770/ijfs.v420

Page 705-715

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The stability of spray-dried microencapsulated β-carotene in the mixture of gum Arabic, OSA type modified starch and maltodextrin

Marzena A Przybysz, Sylwia Onacik-Gür, Klaudia Majtczak, Elżbieta Dłużewska
Abstract 673 | PDF Downloads 595 | DOI https://doi.org/10.14674/1120-1770/ijfs.v89

Page 716-732

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LISTERIA MONOCYTOGENES ADHESION TO FOOD PROCESSING SURFACES (BONING KNIVES) AND THE REMOVAL EFFICACY OF DIFFERENT SANITIZERS

Juliana Barbosa, Monica Cuppini, Clarice Steffens, Geciane Toniazzo, Rogerio Luis Cansian
Abstract 492 | PDF Downloads 293 | DOI https://doi.org/10.14674/1120-1770/ijfs.v109

Page 733-743

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Short Communications

CLARIFYING AGENTS AND 3-SULFANYLHEXANOL PRECURSORS IN GRAPE JUICE

Tomás Román Villegas, Roberto Larcher, Davide Slaghenaufi, Loris Tonidandel, Sergio Moser, Giorgio Nicolini
Abstract 537 | PDF Downloads 434 | DOI https://doi.org/10.14674/1120-1770/ijfs.v479

Page 744-748

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