Published: 2017-05-12

Opinion Paper

CHARACTERIZATION OF SEMOLINA BIOPOLYMER FILMS ENRICHED WITH ZINC OXIDE NANO RODS

Shima Jafarzadeh, Fazilah Ariffin, Shahrom Mahmud, Abd Karim Alias, Ali Najafi, Mehraj Ahmad
Abstract 608 | PDF Downloads 348 | DOI https://doi.org/10.14674/1120-1770/ijfs.v516

Paper

TRIGLYCERIDES VARIABILITY IN DONKEY MILK

Monica Bononi, Fernando Tateo, Alessandra Tateo
Abstract 334 | PDF Downloads 289 | DOI https://doi.org/10.14674/1120-1770/ijfs.v646

CHANGES IN TEXTURE ANALYSIS PARAMETERS OF WINE GRAPE BERRIES AT TWO RIPENESS STAGES: A STUDY ON VARIETAL EFFECT

L. Brillante, F. Gaiotti, L. Lovat, S. Giacosa, S. RÍO SEGADE, S. Vincenzi, F. Torchio, L. Rolle, D. Tomasi
Abstract 535 | PDF Downloads 327 | DOI https://doi.org/10.14674/1120-1770/ijfs.v623

EFFECT OF LACTIC ACID AND BIOACTIVE COMPONENT MIXTURES ON THE QUALITY OF MINCED PORK MEAT

A. Rokaitytė, G. Zaborskiené, V. Baliukoniené, I. Macioniene, A. Stimbirys
Abstract 384 | PDF Downloads 282 | DOI https://doi.org/10.14674/1120-1770/ijfs.v291

MODELLING OF HYDRATION OF BEAN (PHASEOLUS VULGARIS): EFFECT OF THE LOW-FREQUENCY ULTRASOUND

L.R. López López, J.A. Ulloa, P. Rosas Ulloa, J.C. Ramírez Ramírez, Y. Silva Carrillo, A. Quintero Ramos
Abstract 574 | PDF Downloads 428 | DOI https://doi.org/10.14674/1120-1770/ijfs.v686

NEW FORMULATIONS OF OLIVE-BASED PÂTÉ: DEVELOPMENT AND QUALITY

L. Cosmai, F. Caponio, C. Summo, V. M. Paradiso, A. Cassone, A. Pasqualone
Abstract 407 | PDF Downloads 270 | DOI https://doi.org/10.14674/1120-1770/ijfs.v449

EFFECT OF PULSED LIGHT ON SELECTED PROPERTIES OF CUT APPLE

L. Manzocco, P. Comuzzo, M. Scampicchio, M.C. Nicoli
Abstract 386 | PDF Downloads 369 | DOI https://doi.org/10.14674/1120-1770/ijfs.v750

Short Communications

FATTY ACIDS METHYL AND ETHYL ESTERS BEHAVIOUR DURING OLIVES PROCESSING BY MEANS OF TECHNOLOGICAL COADJUVANTS

G. Squeo, R. Silletti, C. Summo, V. M. Paradiso, A. Pasqualone, F. Caponio
Abstract 356 | PDF Downloads 274 | DOI https://doi.org/10.14674/1120-1770/ijfs.v747