Characteristics and oxidative stability of bread fortified with encapsulated shrimp oil

by Sirima Takeungwongtrakul, Soottawat Benjakul, Aran H-Kittikun
Published 2015-12-01

DIFFERENT PACKAGING METHODS EFFECTS ON SENSORY QUALITY AND CHEMICAL CRITERIA OF MARINATED SHAD (ALOSA IMMACULATA, B., 1838)

by M.E. Erdem, S. Koral, S. Isidan
Published 2015-09-01

EFFECT OF THE ADDITION OF FRUIT JUICES ON GRAPE MUST FOR NATURAL BEVERAGE PRODUCTION

by L. Chiusano, M.C. Cravero, D. Borsa, C. Tsolakis, G. Zeppa, V. Gerbi
Published 2015-09-01

Italy on the spotlight: Expo Milan 2015 and Italian Journal of Food Science

by P. Fantozzi, M.F. Caboni, T. Gallina Toschi, V. Gerbi, A. Hidalgo, V. Lavelli, G. Perretti, P. Pittia, C. Pompei, K. Rantsiou, L. Rolle, M. Sinigaglia, B. Zanoni
Published 2015-12-01

Development of an active biodegradable film containing tocopherol and avocado peel extract

by J.C.F. Fidelis, A.R.G. Monteiro, M.R.S. Scapim, C.C.F. Monteiro, D.R. Morais, T. Claus, J.V. Visentainer, F. Yamashita
Published 2015-12-01

OPTIMIZATION OF MICROWAVE AND AIR DRYING CONDITIONS OF QUINCE (CYDONIA OBLONGA, MILLER) USING RESPONSE SURFACE METHODOLOGY

by Cem Baltacioglu
Published 2015-03-01

COMPARISON OF FATTY ACID PROFILES OF MALE AND FEMALE GIANT RED SHRIMPS (Aristaeomorpha foliacea RISSO, 1827) OBTAINED FROM MEDITERRANEAN SEA

by İ.A. Olgunoglu, E. Artar, M. Gocer
Published 2015-12-01

New national conversion line for Bactoscan FC in Italy: A step forward

by G. Bolzoni, A. Marcolini, G. Delle Donne, B. Appicciafuoco, A.M. Ferrini
Published 2015-06-01

Consumer fair prices for less pesticide in potato

by C. SEREFOGLU, S. SEREFOGLU
Published 2016-03-01

COMPARISON OF KNOWLEDGE IN THE FIELD OF NUTRITIONAL FATS AMONG STUDENTS

by Małgorzata Kowalska
Published 2015-03-01

Effect of solid-state fermentation with Rhizopus oligosporus on bioactive compounds and antioxidant capacity of raw and roasted buckwheat groats

by Wronkowska Małgorzata, Honke Joanna, Piskuła Mariusz Konrad
Published 2015-12-01

PERCEPTION AND AWARENESS OF THE EUROPEAN UNION FOOD SAFETY FRAMEWORK

by Emanuele Boselli
Published 2015-03-01

A one-year survey on aflatoxin M1 in raw milk

by P. Visciano, M. Schirone, A.M.A. Olivastri, R. Tofalo, G. Perpetuini, G. Suzzi
Published 2015-06-01

BREAD QUALITY SUBSTITUTED BY POTATO STARCH INSTEAD OF WHEAT FLOUR

by F. Nemar, A. Dilmi Bouras, M. Koiche, N-E. Assal, A. Mezaini, J. Prodhomme
Published 2015-09-01

TECHNOLOGICAL AND SENSORY PROPERTIES OF HAMBURGERS ENRICHED WITH CALCIUM STUDY OF THE IN VITRO BIOAVAILABILITY

by M. Dolores Selgas
Published 2015-03-01

Assessment of total polar materials in Frying fats from Czech restaurants

by J. Mlcek, H. Druzbikova, P. Valasek, J. Sochor, T. Jurikova, M. Borkovcova, M. Baron, S. Balla
Published 2015-06-01

Children preferences of coloured fresh cheese prepared during an educational laboratory

by Federica Tesini, Monica Laureati, Rosa Palagano, Mara Mandrioli, Ella Pagliarini, Tullia Gallina Toschi
Published 2015-12-01

Inactivation of Listeria monocytogenes ATCC 7644 on tomatoes using sodium docecyl sulphate, levulinic acid and sodium hypochlorite solution

by E. Mnyandu, O.A. Ijabadeniyi, S. Singh
Published 2015-06-01

Adequacy of mineral contents of raw and plain sticky sauce of common and bush okra

by Moyib Oluwasayo Kehinde, Oladapo Francis Olumide, Moyib Folake Ramat, Banjoko Oluwakemi O.
Published 2015-12-01

QUALITY CHARACTERISTICS OF CHICKEN BURGERS ENRICHED WITH VEGETABLE OILS, INULIN AND WHEAT FIBER

by A. Cegielka, M. Chmiel, E. Krajewska-Kaminska, E. Hac-Szymanczuk
Published 2015-09-01