Visualizza V. 31 N. 4 (2019): ITALIAN JOURNAL OF FOOD SCIENCE

Pubblicato: 2019-11-29

Fascicolo completo

IJFS314 (Inglese)

Short Communications

INFLUENCE OF TOMATO POWDER ON COMMINUTED MEAT PRODUCT QUALITY

M. MODZELEWSKA-KAPITUŁA, A. WIĘK
Abstract 1155 | pdf (Inglese) Downloads 974
pdf (Inglese)

Paper

EFFECTS OF HIGH PRESSURE AND MARINATION TREATMENT ON TEXTURE, MYOFIBRILLAR PROTEIN STRUCTURE, COLOR AND SENSORY PROPERTIES OF BEEF LOIN STEAKS

M. UYARCAN, S. KAYAARDI
Abstract 1496 | pdf (Inglese) Downloads 1071
pdf (Inglese)

INFLUENCE OF FERTILISATION TYPE ON THE QUALITY OF VIRGIN RAPESSED OIL

M. KACHEL, A. MATWIJCZUK, A. NIEMCZYNOWICZ, M. KOSZEL, A. PRZYWARA
Abstract 830 | pdf (Inglese) Downloads 692
pdf (Inglese)

ANTIOXIDANT ACTIVITY AS WELL AS VITAMIN C AND POLYPHENOL CONTENT IN THE DIET FOR ATHLETES

B. FRĄCZEK, M. MORAWSKA, M. GACEK, K. POGOŃ
Abstract 1931 | pdf (Inglese) Downloads 1105
pdf (Inglese)

EFFECTS OF THERMOSONICATION ON WATERMELON RIND-HONEY BEVERAGE

N. HUSSAIN, N. AZHAR, S.G.S. RAJOO
Abstract 1526 | pdf (Inglese) Downloads 1459
pdf (Inglese)

NEW CONSUMER TARGETS TOWARDS A TRADITIONAL SPIRIT: THE CASE OF GRAPPA IN PIEDMONT (NORTHWEST ITALY)

V.M. MERLINO, S. MASSAGLIA, D. BORRA, V. MANTINO
Abstract 1399 | pdf (Inglese) Downloads 1118
pdf (Inglese)

CHEMICAL-NUTRITIONAL COMPOSITION, MICROBIOLOGICAL ANALYSIS AND VOLATILE COMPOUND CONTENT OF FOSSA CHEESE RIPENED IN DIFFERENT PITS

F. SIANO, G. FASULO, L. GIARAMITA, A. SORRENTINO, F. BOSCAINO, M. SPROVIERI, M. DI STASIO, R. COCCIONI, M.G. VOLPE
Abstract 999 | pdf (Inglese) Downloads 576
pdf (Inglese)

INVESTIGATION ON 'FREISA' RED GRAPE VARIETY: PHYSICO-CHEMICAL PROPERTIES OF GRAPES FROM FIVE PIEDMONT GROWING AREAS AND OF THE PRODUCED WINES

C. OSSOLA, S. GIOCOSA, S. RIO SEGADE, V. GERBI, L. ROLLE
Abstract 899 | pdf (Inglese) Downloads 560
pdf (Inglese)

LINKING AND SENSORY DESCRIPTION OF PROTEIN SUBSTITUTES IN PHENYLKETONURIA SUBJECTS: A CASE-STUDY IN NORTHERN AND SOUTHERN ITALY

C. PROSERPIO, E. VERDUCI, I. SCALA, P. STRISCIUGLIO, J. ZUVADELLI, E. PAGLIARINI
Abstract 840 | pdf (Inglese) Downloads 535
pdf (Inglese)

VARIATIONS IN NUTRITIVE COMPOSITION OF THREE SHELLFISH SPECIES

J. PLEADIN, K. KVRGIĆ, S. ZRNČIĆ, T. LEŠIĆ, O. KOPRIVNJAK, A. VULIĆ, N. DŽAFIĆ, D. ORAIĆ, G. KREŠIĆ
Abstract 920 | pdf (Inglese) Downloads 542
pdf (Inglese)

ANTIOXIDANT CAPACITY AND HEAT DAMAGE OF POWDER PRODUCTS FROM SOUTH AMERICAN PLANTS WITH FUNCTIONAL PROPERTIES

A. BRIZZOLARI, A. BRANDOLINI, P. GLORIO-PAULET, A. HIDALGO
Abstract 1412 | pdf (Inglese) Downloads 950
pdf (Inglese)

IMMOBILIZATION AND CHARACTERIZATION OF ?-GLUCOSIDASE FROM GEMLIK OLIVE (OLEA EUROPEA L.) RESPONSIBLE FOR HYDROLIZATION OF OLEUROPEIN

S. ONAT, E. SAVAŞ
Abstract 908 | pdf (Inglese) Downloads 850
pdf (Inglese)

A CLUSTERED-BASED SEGMENTATION OF CHINESE WINE CONSUMERS BY MEANS OF KERNAL FUZZY C-MEANS

Y. HU, W. RUIMEI
Abstract 1013 | pdf (Inglese) Downloads 945
pdf (Inglese)

EFFECTS OF LACTULOSE LEVELS ON YOGHURT PROPERTIES

O. BEN MOUSSA, M. BOULARES, M. CHOUAIBI, M. MZOUGHI, M. HASSOUNA
Abstract 1549 | pdf (Inglese) Downloads 997
pdf (Inglese)

VARIATION IN MEAT QUALITY CHARACTERISTICS BETWEEN LANDRACE AND SICILIAN PIGS

V. ALFEO, S. VELOTTO, S. DE CAMILLIS, T. STASI, A. TODARO
Abstract 1444 | pdf (Inglese) Downloads 535
pdf (Inglese)

Survey

PRODUCT CARBON FOOTPRINT: STILL A PROPER METHOD TO START IMPROVING THE SUSTAINABILITY OF FOOD AND BEVERAGE ENTERPRISES

M. MORESI, A. CIMINI
Abstract 1847 | pdf (Inglese) Downloads 1009
pdf (Inglese)