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 1294 | PDF Downloads 546 | DOI https://doi.org/10.14674/1120-1770/ijfs.v507

Page 542-564

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ORGANIC AND CONVENTIONAL FOODS: DIFFERENCES IN NUTRIENTS

Abstract 2380 | PDF Downloads 2236 | 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 1041 | PDF Downloads 624 | 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 748 | PDF Downloads 530 | 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 448 | PDF Downloads 311 | 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 697 | PDF Downloads 352 | 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 535 | PDF Downloads 387 | 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 1333 | PDF Downloads 612 | 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 555 | PDF Downloads 435 | 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 455 | PDF Downloads 279 | 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 325 | PDF Downloads 299 | 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 691 | PDF Downloads 329 | DOI https://doi.org/10.14674/1120-1770/ijfs.v420

Page 705-715

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

Marzena A Przybysz, Sylwia Onacik-Gür, Klaudia Majtczak, Elżbieta Dłużewska
Abstract 1148 | PDF Downloads 696 | 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 628 | PDF Downloads 355 | 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 594 | PDF Downloads 474 | DOI https://doi.org/10.14674/1120-1770/ijfs.v479

Page 744-748

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