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Vol. 29 No. 1 (2017): ITALIAN JOURNAL OF FOOD SCIENCE
Published:
2017-01-27
Full Issue
IJFS291.pdf
Opinion Paper
COLOR CHANGE KINETICS AND TOTAL CAROTENOID CONTENT OF PUMPKIN AS AFFECTED BY DRYING TEMPEARTURE
D. I. Onwude, N. Hashim, R. Janius, N.M. Nawi, K. Ebdan
Abstract
1166 | PDF Downloads
788 |
DOI
https://doi.org/10.14674/1120-1770/ijfs.v398
PDF
Review
Chemical composition and thermal behaviour of tropical fat fractions from solvent-assisted process: a review
N. Marikkar, N. Yanty, M. Paciulli, E. Chiavaro
Abstract
964 | PDF Downloads
365 |
DOI
https://doi.org/10.14674/1120-1770/ijfs.v566
PDF
Paper
Simulating international shipments of vegetable oils: focus on quality changes
Z. Ayyad, E. Valli, A. Bendini, R. Accorsi, R. Manzini, M. Bortolini, M. Gamberi, T. Gallina Toschi
Abstract
584 | PDF Downloads
342 |
DOI
https://doi.org/10.14674/1120-1770/ijfs.v483
PDF
Characterization of chitinase isoforms from grape juice
D. Gazzola, G. Pasini, S. Tolin, A. Curioni, S. Vincenzi
Abstract
367 | PDF Downloads
349 |
DOI
https://doi.org/10.14674/1120-1770/ijfs.v551
PDF
ASSESSING OIL OXIDATIVE STABILITY IN TARALLINI BY OXITEST®
Y. Riciputi, M. F. Caboni
Abstract
546 | PDF Downloads
454 |
DOI
https://doi.org/10.14674/1120-1770/ijfs.v528
PDF
Effect of the soil nature on selected chemico-physical and thermal parameters of extra virgin olive oils from cv Chemlali
M. Ben Rached, M. Paciulli, A. Pugliese, M. Abdallah, D. Boujnah, M. Zarrouk, M. Guerfel, E. Chiavaro
Abstract
601 | PDF Downloads
342 |
DOI
https://doi.org/10.14674/1120-1770/ijfs.v482
PDF
PHENOLIC COMPOUNDS , CAROTENOIDS AND ANTIOXIDANT ACTIVITY IN FIVE TOMATO (LYCOPESICON ESCULENTUM MILL.) CULTIVARS
A. Zanfini, G.G. Franchi, P. Massarelli, G. Corbini, E. Dreassi
Abstract
991 | PDF Downloads
858 |
DOI
https://doi.org/10.14674/1120-1770/ijfs.v316
PDF
SHELF LIFE VALIDATION BY MONITORING FOOD ON THE MARKET: THE CASE STUDY OF SLICED WHITE BREAD
L. Manzocco, F. Valoppi, C. Lagazio, S. Calligaris, M. Anese, M.C. Nicoli
Abstract
783 | PDF Downloads
609 |
DOI
https://doi.org/10.14674/1120-1770/ijfs.v540
PDF
ARABINOXYLANS AND ?-GLUCANS ASSESSMENT IN CEREALS
M.C. Messia, T. Candigliota, E. De Arcangelis, E. Marconi
Abstract
912 | PDF Downloads
562 |
DOI
https://doi.org/10.14674/1120-1770/ijfs.v573
PDF
SENSORY PROPERTIES AND PHYSICOCHEMICAL CHANGES IN THE BICEPS FEMORIS MUSCLE DURING PROCESSING OF DRY-CURED HAM FROM CELTA PIGS. EFFECTS OF CROSS-BREEDING WITH DUROC AND LANDRACE PIGS
R. Bermúdez, D. Franco, J. Carballo, J. M. Lorenzo
Abstract
400 | PDF Downloads
260 |
DOI
https://doi.org/10.14674/1120-1770/ijfs.v436
PDF
Influence of fat content on quality of cow's milk
M. Martini, I. Altomonte, A. Bortoluzzi Moro, C. Caneppele, F. Salari
Abstract
676 | PDF Downloads
481 |
DOI
https://doi.org/10.14674/1120-1770/ijfs.v500
PDF
A comparative study of the physicochemical properties and emulsion stability of coconut milk at different maturity stages
S. Benjakul, U. Patil, T. Prodpran, T. Senphan, N. Cheetangdee
Abstract
1080 | PDF Downloads
837 |
DOI
https://doi.org/10.14674/1120-1770/ijfs.v536
PDF
PURIFICATION AND IDENTIFICATION OF ANTIOXIDANT PEPTIDES FROM GELATIN HYDROLYSATES OF UNICORN LEATHERJACKET SKIN
S. Karnjanapratum, S. Benjakul, Y. C. O'Callaghan, M. B. O'Keeffe, R. J. FitzGerald, N. M. O'Brien
Abstract
754 | PDF Downloads
381 |
DOI
https://doi.org/10.14674/1120-1770/ijfs.v588
PDF
STUDY ON THE UTILIZATION OF PANEER WHEY AS FUNCTIONAL INGREDIENT FOR PAPAYA JAM
P. Albert Arockia Raj, K. Radha, M. Vijayalakshmi, S. Pavulraj, P. Anuradha
Abstract
1100 | PDF Downloads
483 |
DOI
https://doi.org/10.14674/1120-1770/ijfs.v506
PDF
Ultrasound Assisted Extraction of Lycopene and ?–carotene from Tomato Processing Wastes
T. Yilmaz, S. Kumcuoglu, S. Tavman
Abstract
1384 | PDF Downloads
932 |
DOI
https://doi.org/10.14674/1120-1770/ijfs.v481
PDF
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