View Vol. 30 No. 1 (2018): ITALIAN JOURNAL OF FOOD SCIENCE

Published: 2018-01-30

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IJFS301

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EFFECT OF SPIRULINA (SPIRULINA PLATENSIS) ADDITION ON TEXTURAL AND QUALITY PROPERTIES OF COOKIES

S. ONACIK-GÜR, A. ŻBIKOWSKA, B. MAJEWSKA
Abstract 2282 | pdf Downloads 2773
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EFFECT OF HYDROGENATED FAT REPLACEMENT WITH WHITE SESAME SEED OIL ON PHYSICAL,CHEMICAL AND NUTRITIONAL PROPERTIES OF COOKIES

F. ASLAM, S. IQBAL, M. NASIR, A.A. ANJUM, P. SWAN, K. SWEAZEA
Abstract 1450 | pdf Downloads 948
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EFFECTS OF DIFFERENT EMULSIFIERS AND REFINING TIME ON RHEOLOGICAL AND TEXTURAL CHARACTERISTICS OF COMPOUND CHOCOLATE

M.R. ASHKEZARY, S. YEGANEHZAD, H. VATANKHAH, A. TODARO, Y. MAGHSOUDLOU
Abstract 2642 | pdf Downloads 2030
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HOMEMADE TOMATO SAUCE IN THE MEDITERRANEAN DIET: A RICH SOURCE OF ANTIOXIDANTS

A. RICCI, E. ANTONINI, P. NINFALI
Abstract 2253 | pdf Downloads 1560
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EFFECT OF DEGREE OF RICE MILLING ON ANTIOXIDANT COMPONENTS AND CAPACITIES

H.-Y. Park, J. SUNG, B-S. KIM, S.K. HA, Y. KIM
Abstract 1133 | pdf Downloads 897
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EFFECT OF GELATIN-BASED EDIBLE COATINGS INCORPORATED WITH ALOE VERA AND GREEN TEA EXTRACTS ON THE SHELF-LIFE OF FRESH-CUT APPLE

S. AMIRI, H.R. AKHAVAN, N. ZARE, M. RADI
Abstract 2567 | pdf Downloads 1742
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INFLUENCE OF WATER ACTIVITY ON LISTERIA MONOCYTOGENES GROWTH IN “SALSICCIA SARDA” FERMENTED SAUSAGE

A. RUGGERI, V. CARRARO, S. SUCCA, B. MELONI, A. SANNA, C. SANNA, A. ESPA, A. PINNA, G. CARRUCCIU, M. GROSSO, V. CORONEO
Abstract 1087 | pdf Downloads 600
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OPTIMISATION OF THE EXTRACTION OF FLAVONOIDS FROM APPLES USING RESPONSE SURFACE METHODOLOGY

M. LIAUDANSKAS, K. ZYMONĖ, J. VIŠKELIS, V. JANULIS
Abstract 1313 | pdf Downloads 1061
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EFFECTS OF ARCHAIC OLIVE AND OIL STORAGE METHODS STILL USED IN SOUTHERN TUNISIA ON OLIVE OIL QUALITY

S. EL-GHARBI, M. TEKAYA, A. BENDINI, E. VALLI, R. PALAGANO, T. GALLINA TOSCHI, M. HAMMAMI, B. MECHRI
Abstract 1317 | pdf Downloads 577
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HUMAN HEALTH RISK ASSESSMENT OF ORGANOCHLORINE COMPOUNDS ASSOCIATED WITH RAW MILK CONSUMPTION IN A ROMANIAN INDUSTRIAL AREA

M. MICLEAN, O. CADAR, E.A. LEVEI, D.A. TODEA
Abstract 1222 | pdf Downloads 720
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PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF WILD GRAPE (VITIS TILIIFOLIA)

M. JIMÉNEZ, N. JUÁREZ, V.M. JIMÉNEZ-FERNÁNDEZ, J.L. MONRIBOT-VILLANUEVA, J.A. GUERRERO-ANALCO
Abstract 2244 | pdf Downloads 1315
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UBIQUINONE IN ITALIAN HIGH-QUALITY RAW COW MILK

M. MANDRIOLI, C.A. SEMENIUC, E. BOSELLI, M.T. RODRIGUEZ ESTRADA
Abstract 1165 | pdf Downloads 539
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THE EFFECT OF BLANCHING PRE-TREATMENT ON THE DRYING KINETICS, THERMAL DEGRADATION OF PHENOLIC COMPOUNDS AND HYDROXYMETHYL FURFURAL FORMATION IN POMEGRANATE ARILS

H. VARDIN, F.M. YILMAZ
Abstract 1723 | pdf Downloads 1083
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AN ANCIENT CROP REVISITED: CHEMICAL COMPOSITION OF MEDITERRANEAN PINE NUTS GROWN IN SIX COUNTRIES

A. ZULETA, A. WEISSTAUB, S. GIACOMINO, L. DYNER, V. LOEWE, R. DEL RÍO, M. LUTZ
Abstract 1549 | pdf Downloads 788
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ENOLOGICAL ELIGIBILITY OF GRAPE CLONES BASED ON THE SIMCA METHOD: THE CASE OF THE SANGIOVESE CULTIVAR FROM TUSCANY

V. CANUTI, S. PUCCIONI, P. STORCHI, B. ZANONI, M. PICCHI, M. BERTUCCIOLI
Abstract 1115 | pdf Downloads 764
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