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 1029 | PDF Downloads 432 | DOI https://doi.org/10.14674/1120-1770/ijfs.v507

Page 542-564

ORGANIC AND CONVENTIONAL FOODS: DIFFERENCES IN NUTRIENTS

roberta bernacchia, raffaella preti, giuliana vinci
Abstract 1820 | PDF Downloads 1962 | DOI https://doi.org/10.14674/1120-1770/ijfs.v224

Page 565-578

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 880 | PDF Downloads 555 | DOI https://doi.org/10.14674/1120-1770/ijfs.v334

Page 579-597

THE CHARACTERIZATION OF BLOSSOM HONEYS FROM TWO PROVINCES OF PAKISTAN

Khalid Ali Khan, Ahmad Abdullah Al-Ghamdi, Mohammad Javed Ansari
Abstract 616 | PDF Downloads 303 | DOI https://doi.org/10.14674/1120-1770/ijfs.v268

Page 625-638

DRYING KINETICS OF SAFFRON FLORAL BIO-RESIDUES

Andrés Alvarruiz, Cándida Lorenzo, Gonzalo Alonso, Jessica Serrano-Díaz
Abstract 481 | PDF Downloads 335 | DOI https://doi.org/10.14674/1120-1770/ijfs.v351

Page 639-651

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

Monica Laureati, Cristina Proserpio, Costanza Jucker, Sara Savoldelli
Abstract 966 | PDF Downloads 444 | DOI https://doi.org/10.14674/1120-1770/ijfs.v476

Page 652-668

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 340 | PDF Downloads 244 | DOI https://doi.org/10.14674/1120-1770/ijfs.v11

Page 683-696

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 286 | PDF Downloads 266 | DOI https://doi.org/10.14674/1120-1770/ijfs.v429

Page 697-704

TALC EFFECT ON THE VOLATILES OF VIRGIN OLIVE OIL DURING STORAGE

Francesco Caponio, Giacomo Squeo, Carmine Summo, Vito M. Paradiso, Antonella Pasqualone
Abstract 567 | PDF Downloads 277 | DOI https://doi.org/10.14674/1120-1770/ijfs.v420

Page 705-715

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 715 | PDF Downloads 607 | DOI https://doi.org/10.14674/1120-1770/ijfs.v89

Page 716-732

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 501 | PDF Downloads 298 | DOI https://doi.org/10.14674/1120-1770/ijfs.v109

Page 733-743

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 547 | PDF Downloads 438 | DOI https://doi.org/10.14674/1120-1770/ijfs.v479

Page 744-748