Found: 31
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Optimising drying parameters to maximise omega-3 essential fatty acid yields in striped weakfish ( Cynoscion striatus) industry waste.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 12, p. 2475, doi. 10.1111/j.1365-2621.2011.02770.x
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- Article
Preference ranking of colour in raw and cooked shrimps.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 12, p. 2558, doi. 10.1111/j.1365-2621.2011.02781.x
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- Article
Ohmic-assisted hydrodistillation of essential oils from Zataria multiflora Boiss (Shirazi thyme).
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- International Journal of Food Science & Technology, 2011, v. 46, n. 12, p. 2619, doi. 10.1111/j.1365-2621.2011.02792.x
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Antioxidant, free radical scavenging and type II diabetes-related enzyme inhibition properties of traditionally processed Jequirity bean ( Abrus precatorius L.).
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- International Journal of Food Science & Technology, 2011, v. 46, n. 12, p. 2505, doi. 10.1111/j.1365-2621.2011.02774.x
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Enzymatic hydrolysis of soy proteins and the hydrolysates utilisation.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 12, p. 2447, doi. 10.1111/j.1365-2621.2011.02785.x
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Antioxidant activity of essential oil of oregano species from Argentina in relation to their chemical composition.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 12, p. 2648, doi. 10.1111/j.1365-2621.2011.02796.x
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Meaty flavour compounds formation from the submerged liquid culture of Pleurotus ostreatus.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 12, p. 2538, doi. 10.1111/j.1365-2621.2011.02778.x
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Effect of the type of frying oil on volatile compounds of goatfish ( Upeneus pori) during cold storage.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 12, p. 2598, doi. 10.1111/j.1365-2621.2011.02789.x
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Degradation kinetics of pigment, colour and stability of the antioxidant capacity in juice model systems from six anthocyanin sources.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 12, p. 2550, doi. 10.1111/j.1365-2621.2011.02780.x
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Application of hazard analysis critical control points system for the control of aflatoxins in the Brazilian groundnut-based food industry.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 12, p. 2611, doi. 10.1111/j.1365-2621.2011.02791.x
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- Article
Effect of plant antioxidant in n-3 polyunsaturated fatty acid-enriched diet on fatty acid composition and sensorial attributes of dry-cured ham.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 12, p. 2656, doi. 10.1111/j.1365-2621.2011.02797.x
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- Article
Evaluation of chemical constituents and antioxidant activity of sweet cherry ( Prunus avium L.) cultivars.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 12, p. 2530, doi. 10.1111/j.1365-2621.2011.02777.x
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- Article
Delayed harvest and cold storage period influence ethylene production, fruit firmness and quality of 'Cripps Pink' apple.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 12, p. 2520, doi. 10.1111/j.1365-2621.2011.02776.x
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- Article
Effects of parboiling and fluidized bed drying on the physicochemical properties of germinated brown rice.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 12, p. 2498, doi. 10.1111/j.1365-2621.2011.02773.x
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- Article
Effects of frying temperature, pressure and time on gelatinisation of sago flour as compared to wheat and rice flour in fried coating.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 12, p. 2669, doi. 10.1111/j.1365-2621.2011.02799.x
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- Article
Prediction of red wine colour and phenolic parameters from the analysis of its grape extract.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 12, p. 2569, doi. 10.1111/j.1365-2621.2011.02784.x
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- Article
A study on the preparation and some functional properties of a cross-linked casein-gelatin composite by a microbial transglutaminase.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 12, p. 2641, doi. 10.1111/j.1365-2621.2011.02795.x
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Relationship between physicochemical and rheological properties of starches from Indian wheat lines.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 12, p. 2584, doi. 10.1111/j.1365-2621.2011.02787.x
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- Article
The role of xanthan gum in the quality of gluten free cakes: improved bakery products for coeliac patients.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 12, p. 2591, doi. 10.1111/j.1365-2621.2011.02788.x
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The initial stage of high-pressure induced β-lactoglobulin aggregation: the long-run simulation.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 12, p. 2603, doi. 10.1111/j.1365-2621.2011.02790.x
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Shelf life extension of minimally processed water caltrop ( Trapa acornis Nakano) fruits coated with chitosan.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 12, p. 2634, doi. 10.1111/j.1365-2621.2011.02794.x
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Survival during storage and sensory effect of potential probiotic lactic acid bacteria Lactobacillus acidophilus Bauer and Lactobacillus casei Bif3′/ IV in dry fermented pork loins.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 12, p. 2491, doi. 10.1111/j.1365-2621.2011.02772.x
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Studies on retention of antioxidant activity, phenolics and flavonoids in high pressure processed black grape juice and their modelling.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 12, p. 2562, doi. 10.1111/j.1365-2621.2011.02783.x
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- Article
Microwave puffing-pretreated extraction of oil from Camellia oleifera seed and evaluation of its physicochemical characteristics.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 12, p. 2544, doi. 10.1111/j.1365-2621.2011.02779.x
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Comparative analyses of total phenols, flavonoids, saponins and antioxidant activity in yellow soy beans and mung beans.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 12, p. 2513, doi. 10.1111/j.1365-2621.2011.02775.x
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Effect of oat β-glucan and its oxidised derivative on the quality characteristics of sponge cake.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 12, p. 2663, doi. 10.1111/j.1365-2621.2011.02798.x
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Effect of substrate ratios and temperatures on development of Maillard reaction and antioxidant activity of silver carp ( Hypophthalmichthys molitrix) protein hydrolysate-glucose system.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 12, p. 2467, doi. 10.1111/j.1365-2621.2011.02769.x
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Antioxidant capacities vary substantially among cultivars of rabbiteye blueberry ( Vaccinium ashei Reade).
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- International Journal of Food Science & Technology, 2011, v. 46, n. 12, p. 2482, doi. 10.1111/j.1365-2621.2011.02771.x
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Effect of debranching and heat-moisture treatment on the properties of Thai rice flours.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 12, p. 2628, doi. 10.1111/j.1365-2621.2011.02793.x
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Modelling of virgin olive oil extraction using response surface methodology.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 12, p. 2576, doi. 10.1111/j.1365-2621.2011.02786.x
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- Article
Antioxidant activity of bigeye tuna ( Thunnus obesus) head protein hydrolysate prepared with Alcalase.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 12, p. 2460, doi. 10.1111/j.1365-2621.2011.02768.x
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