View Vol. 29 No. 3 (2017): ITALIAN JOURNAL OF FOOD SCIENCE

Published: 2017-07-19

Full Issue

IJFS293.pdf

Paper

PROFILING WINE CONSUMERS BY PRICE SEGMENT: A CASE STUDY IN BEIJING, CHINA

W. Mu, H. Zhu, D. Tian, J. Feng
Abstract 1940 | PDF Downloads 1646
PDF

NUTRITIONAL EVALUATION OF FRESH AND DRIED GOJI BERRIES CULTIVATED IN ITALY

S. Niro, A. Fratianni, G. Panfili, L. Falasca, L. Cinquanta, MD R. Alam
Abstract 3796 | PDF Downloads 4142
PDF

OPTIMISATION OF ULTRASOUND AND MICROWAVE-ASSISTED EXTRACTION OF CAFFEOYLQUINIC ACIDS AND CAFFEINE FROM COFFEE SILVERSKIN USING RESPONSE SURFACE METHODOLOGY

A. Guglielmetti, V. D'Ignoti, D. Ghirardello, S. Belviso, G. Zeppa
Abstract 2899 | PDF Downloads 1771
PDF

EFFECT OF HIGH FREQUENCY ULTRASOUNDS ON LYCOPENE AND TOTAL PHENOLIC CONCENTRATION, ANTIOXIDANT PROPERTIES AND ?-GLUCOSIDASE INHIBITORY ACTIVITY OF TOMATO JUICE

F. Bot, M. Anese, G. Hungerford, M.A. Lemos
Abstract 919 | PDF Downloads 552
PDF

GREY RELATION ANALYSIS OF SOLAR DRYING PROCESS PARAMETER ON COPRA

G. Padmanaban, P.K. Palani, V.M.M. Thilak
Abstract 736 | PDF Downloads 651
PDF

EFFECTIVENESS OF A TEMPERATURE CONTROL SYSTEM IN HOME INDUCTION HOBS TO REDUCE ACRYLAMIDE FORMATION DURING PAN FRYING

S. Guillén, R. Oria, M.L. Salvador, I. Martorell, A. Corrales, K. Granby
Abstract 1183 | PDF Downloads 521
PDF

EFFECT OF STORAGE ON THE CONTENT OF SELECTED ANTIOXIDANTS AND QUALITY ATRIBUTES IN CONVECTION AND FREEZE-DRIED PEARS (PYRUS COMMUNIS L.)

P. Gebczynski, R. Skoczeń-Słupska, K. Kur
Abstract 1425 | PDF Downloads 940
PDF

QUALITY AND SENSORY PROFILE OF ULTRASOUND-TREATED BEEF

E. M. Peña-González, A. D. Alarcón-Rojo, A. Rentería, I García, E. Santellano, A. Quintero, L. Luna
Abstract 2407 | PDF Downloads 1771
PDF

CHLORINE DIOXIDE GAS TREATMENT ON POSTHARVEST QUALITY OF RASPBERRY

M. Maghenzani, V. Chiabrando, N. Giuggioli, C. Peano, G. Giacalone
Abstract 1252 | PDF Downloads 809
PDF

IMPACTS OF PLASTICIZER AND PRE-HEATING CONDITIONS ON PROPERTIES OF BOVINE AND FISH GELATIN FILMS FABRICATED BY THERMO-COMPRESSION MOLDING TECHNIQUE

T. Prodpran, K. Chuaynukul, M. Nagarajan, S. Benjakul, S. Prasarpran
Abstract 1111 | PDF Downloads 911
PDF

IS LOCAL A MATTER OF FOOD MILES OR FOOD TRADITIONS?

C. Bazzani, M. Canavari
Abstract 2733 | PDF Downloads 1238
PDF

SACCHAROMYCES CEREVISIAE BIODIVERSITY IN MONFERRATO, NORTH WEST ITALY, AND SELECTION OF INDIGENOUS STARTER CULTURES FOR BARBERA WINE PRODUCTION

K. Rantsiou, F. Marengo, V. Englezos, F. Torchio, S. Giacosa, L. Rolle, V. Gerbi, L. Cocolin
Abstract 834 | PDF Downloads 484
PDF

NUTRITIONAL QUALITY OF DIFFERENT FISH SPECIES FARMED IN THE ADRIATIC SEA

J. Pleadin, T. Lesic, G. Kresic, R. Baric, T. Bogdanovic, D. Oraic, A. Vulic, A. Legac, S. Zrncic
Abstract 2608 | PDF Downloads 1350
PDF

Short Communications

EVALUATION OF THE SAFETY OF MILANO-TYPE DRY FERMENTED SAUSAGES PRODUCED BY A FAST DRYING TECHNOLOGY

M.N. Haouet, M.S. Altissimi, M.L. Mercuri, C. Baldassarri, A. Osimani, F. Clementi, R. Ortenzi
Abstract 1015 | PDF Downloads 709
PDF

RAPID SCREENING METHOD TO ASSESS TANNIN ANTIOXIDANT ACTIVITY IN FOOD-GRADE BOTANICAL EXTRACT

A. Schwertner Palma, A. Ricci, G.P. Parpinello, A. Versari
Abstract 910 | PDF Downloads 749
PDF