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 593 | PDF Downloads 336 | DOI https://doi.org/10.14674/1120-1770/ijfs.v516

Paper

TRIGLYCERIDES VARIABILITY IN DONKEY MILK

Monica Bononi, Fernando Tateo, Alessandra Tateo
Abstract 321 | PDF Downloads 276 | 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 524 | PDF Downloads 314 | 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 355 | PDF Downloads 269 | 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 540 | PDF Downloads 405 | 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 375 | PDF Downloads 253 | 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 366 | PDF Downloads 348 | 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 346 | PDF Downloads 262 | DOI https://doi.org/10.14674/1120-1770/ijfs.v747