Found: 57
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New food ingredients from broccoli by‐products: physical, chemical and technological properties.
- Published in:
- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1423, doi. 10.1111/ijfs.14111
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- Article
Valorisation of grape pomace (cv. Muscat) for development of functional cookies.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1299, doi. 10.1111/ijfs.14119
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- Article
Avocado (Persea americana Mill.) by‐products and their impact: from bioactive compounds to biomass energy and sorbent material for removing contaminants. A review.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 943, doi. 10.1111/ijfs.14143
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- Article
Food uses of pineapple waste and by‐products: a review.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1009, doi. 10.1111/ijfs.14128
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- Article
Supercritical CO<sub>2</sub> extraction of grape seeds oil: scale‐up and economic analysis.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1306, doi. 10.1111/ijfs.14104
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- Article
Valorisation of grape pomace: an approach that is increasingly reaching its maturity – a review.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 933, doi. 10.1111/ijfs.14118
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- Article
Saccharomyces cerevisiae biosorbed with grape pomace flavonoids: adsorption studies and in vitro simulated gastrointestinal digestion.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1413, doi. 10.1111/ijfs.14110
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- Article
Characterization of polyphenolic and oligosaccharidic fractions extracted from grape seeds followed by the evaluation of prebiotic activity related to oligosaccharides.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1283, doi. 10.1111/ijfs.14109
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- Article
Waste from brewing (trub) as a source of protein for the food industry.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1247, doi. 10.1111/ijfs.14101
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- Article
Antioxidant capacity, phenolic compound content and sensory properties of cookies produced from organic grape peel (Vitis labrusca) flour.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1215, doi. 10.1111/ijfs.14100
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- Article
In vitro antioxidant activity and phenolic profiles of tropical fruit by‐products.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1169, doi. 10.1111/ijfs.14093
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- Article
Valorisation of sweet corn (Zea mays) cob by extraction of valuable compounds.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1240, doi. 10.1111/ijfs.14092
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- Article
Evaluation of various Bacillus coagulans isolates for the production of high purity L‐lactic acid using defatted rice bran hydrolysates.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1321, doi. 10.1111/ijfs.14086
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- Article
Impact of processing on polysaccharides obtained from button mushroom (Agaricus bisporus).
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1405, doi. 10.1111/ijfs.14084
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- Article
Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1265, doi. 10.1111/ijfs.14078
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- Article
Bioactive compounds, pigments, antioxidant activity and antimicrobial activity of yellow prickly pear peels.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1225, doi. 10.1111/ijfs.14075
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- Article
An investigation into green coffee press cake as a renewable source of bioactive compounds.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1187, doi. 10.1111/ijfs.14074
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- Article
Properties of soluble dietary fibre from defatted coconut flour obtained through subcritical water extraction.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1390, doi. 10.1111/ijfs.14071
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- Article
Starch hydrogels from discarded chestnuts produced under different temperature‐time gelatinisation conditions.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1179, doi. 10.1111/ijfs.14070
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- Article
Recent trends for the employment of jumbo squid (Dosidicus gigas) by‐products as a source of bioactive compounds with nutritional, functional and preservative applications: a review.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 987, doi. 10.1111/ijfs.14067
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- Article
Recovery of phytochemical compounds from natural and blanched green broccoli using non‐isothermal autohydrolysis.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1276, doi. 10.1111/ijfs.14066
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- Article
Functional protein rich extracts from bovine and porcine hearts using acid or alkali solubilisation and isoelectric precipitation.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1292, doi. 10.1111/ijfs.14065
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- Article
Delactosed permeate as a dairy processing co‐product with major potential value: a review.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 999, doi. 10.1111/ijfs.14064
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- Article
Co‐products of beef processing enhance non‐haem iron absorption in an in vitro digestion/caco‐2 cell model.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1256, doi. 10.1111/ijfs.14049
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- Article
Persimmon (Diospyros kaki Thunb.) coproducts as a new ingredient in pork liver pâté: influence on quality properties.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1232, doi. 10.1111/ijfs.14047
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- Article
Antioxidant profiling of native and modified cereal brans.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1206, doi. 10.1111/ijfs.14046
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- Article
Autochthonous white grape pomaces as bioactive source for functional jams.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1313, doi. 10.1111/ijfs.14045
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- Article
Applicability of quantitative polymerase chain reaction (qPCR) assays for common bean authentication in processed food.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1381, doi. 10.1111/ijfs.14041
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- Article
Valorisation of protein hydrolysates from animal by‐products: perspectives on bitter taste and debittering methods: a review.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 978, doi. 10.1111/ijfs.14037
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- Article
Special Issue on 'Valorisation of food processing by‐products'.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 923, doi. 10.1111/ijfs.14036
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- Article
The reuse of brine to enhance the ripening of marine and freshwater fish resistant to marinating.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1151, doi. 10.1111/ijfs.14034
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- Article
Effect of amino acids on Maillard reaction product formation and total antioxidant capacity in white pan bread.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1372, doi. 10.1111/ijfs.14027
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- Article
Green recovery of phenolic compounds from rice byproduct (rice bran) using glycerol based on viscosity, conductivity and density.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1363, doi. 10.1111/ijfs.14026
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- Article
Optimising the ratio of long‐ to short‐chain triglycerides of the lipid phase to enhance physical stability and bioaccessibility of lycopene‐loaded beverage emulsions.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1355, doi. 10.1111/ijfs.14024
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- Article
Characteristic of low‐salt solid‐state fermentation of Yunnan oil furu with Mucor racemosus: microbiological, biochemical, structural, textural and sensory properties.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1342, doi. 10.1111/ijfs.14022
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- Article
Effects of heating method and temperature in combination with hypoxic treatment on γ‐aminobutyric acid, phenolics content and antioxidant activity of germinated rice.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1330, doi. 10.1111/ijfs.14021
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- Article
Recovery of residual nutrients from agri‐food byproducts using a combination of solid‐state fermentation and insect rearing.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1130, doi. 10.1111/ijfs.14015
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- Article
Waste waters from the leachate of mushroom as vine foliar treatments: influence on grape volatile composition over two consecutive seasons.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1160, doi. 10.1111/ijfs.14012
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- Article
Valorisation of tuna viscera by endogenous enzymatic treatment.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1100, doi. 10.1111/ijfs.14009
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- Article
Functional and thermorheological properties of rice flour gels for gluten‐free pasta applications.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1109, doi. 10.1111/ijfs.14001
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- Article
Microbiological, chemical and sensory aspects of bread supplemented with different percentages of the culinary mushroom Pleurotus eryngii in powder form.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1197, doi. 10.1111/ijfs.13997
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- Article
Metabolites composition and variation in processing waste of water chestnut.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1141, doi. 10.1111/ijfs.13994
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- Article
Phytochemical compounds and biological activity in Asparagus roots: a review.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 966, doi. 10.1111/ijfs.13993
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- Article
Recent advances in orange oil extraction: an opportunity for the valorisation of orange peel waste a review.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 925, doi. 10.1111/ijfs.13987
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- Article
Bioactive peptides from collagen hydrolysates from squid (Dosidicus gigas) by‐products fractionated by ultrafiltration.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1054, doi. 10.1111/ijfs.13984
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- Article
The effects of fish meat and fish bone addition on nutritional value, texture and microstructure of optimised fried snacks.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1045, doi. 10.1111/ijfs.13974
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- Article
Broccoli leaf powder as an attractive by‐product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten‐free mini sponge cake.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1121, doi. 10.1111/ijfs.13972
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- Article
Antimicrobial potential of pomegranate peel: a review.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 959, doi. 10.1111/ijfs.13964
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- Article
Dietary fibre concentrates produced from papaya by‐products for agroindustrial waste valorisation.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1074, doi. 10.1111/ijfs.13962
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- Article
Evaluation of the potential use of discard species for fish silage and assessment of its oils for human consumption.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1081, doi. 10.1111/ijfs.13954
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- Article