Published: 2019-11-29

Full Issue

IJFS314

Short Communications

INFLUENCE OF TOMATO POWDER ON COMMINUTED MEAT PRODUCT QUALITY

M. MODZELEWSKA-KAPITUŁA, A. WIĘK
Abstract 277 | pdf Downloads 291 | DOI https://doi.org/10.14674/IJFS-1532
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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 325 | pdf Downloads 294 | DOI https://doi.org/10.14674/IJFS-1422
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INFLUENCE OF FERTILISATION TYPE ON THE QUALITY OF VIRGIN RAPESSED OIL

M. KACHEL, A. MATWIJCZUK, A. NIEMCZYNOWICZ, M. KOSZEL, A. PRZYWARA
Abstract 187 | pdf Downloads 186 | DOI https://doi.org/10.14674/IJFS-1433
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ANTIOXIDANT ACTIVITY AS WELL AS VITAMIN C AND POLYPHENOL CONTENT IN THE DIET FOR ATHLETES

B. FRĄCZEK, M. MORAWSKA, M. GACEK, K. POGOŃ
Abstract 340 | pdf Downloads 271 | DOI https://doi.org/10.14674/IJFS-1510
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EFFECTS OF THERMOSONICATION ON WATERMELON RIND-HONEY BEVERAGE

N. HUSSAIN, N. AZHAR, S.G.S. RAJOO
Abstract 225 | pdf Downloads 270 | DOI https://doi.org/10.14674/IJFS-1345
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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 239 | pdf Downloads 223 | DOI https://doi.org/10.14674/IJFS-1375
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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 251 | pdf Downloads 203 | DOI https://doi.org/10.14674/IJFS-1470
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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 183 | pdf Downloads 175 | DOI https://doi.org/10.14674/IJFS-1563
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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 145 | pdf Downloads 162 | DOI https://doi.org/10.14674/IJFS-1519
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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 218 | pdf Downloads 191 | DOI https://doi.org/10.14674/IJFS-1502
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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 386 | pdf Downloads 271 | DOI https://doi.org/10.14674/IJFS-1521
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IMMOBILIZATION AND CHARACTERIZATION OF ?-GLUCOSIDASE FROM GEMLIK OLIVE (OLEA EUROPEA L.) RESPONSIBLE FOR HYDROLIZATION OF OLEUROPEIN

S. ONAT, E. SAVAŞ
Abstract 236 | pdf Downloads 206 | DOI https://doi.org/10.14674/IJFS-1529
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A CLUSTERED-BASED SEGMENTATION OF CHINESE WINE CONSUMERS BY MEANS OF KERNAL FUZZY C-MEANS

Y. HU, W. RUIMEI
Abstract 223 | pdf Downloads 203 | DOI https://doi.org/10.14674/IJFS-1512
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EFFECTS OF LACTULOSE LEVELS ON YOGHURT PROPERTIES

O. BEN MOUSSA, M. BOULARES, M. CHOUAIBI, M. MZOUGHI, M. HASSOUNA
Abstract 178 | pdf Downloads 218 | DOI https://doi.org/10.14674/IJFS-1483
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VARIATION IN MEAT QUALITY CHARACTERISTICS BETWEEN LANDRACE AND SICILIAN PIGS

V. ALFEO, S. VELOTTO, S. DE CAMILLIS, T. STASI, A. TODARO
Abstract 193 | pdf Downloads 163 | DOI https://doi.org/10.14674/IJFS-1449
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Survey

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

M. MORESI, A. CIMINI
Abstract 266 | pdf Downloads 211 | DOI https://doi.org/10.14674/IJFS-1523
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