Published: 2019-11-29

Full Issue

IJFS314

Short Communications

INFLUENCE OF TOMATO POWDER ON COMMINUTED MEAT PRODUCT QUALITY

M. MODZELEWSKA-KAPITUŁA, A. WIĘK
Abstract 176 | pdf Downloads 199 | 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 157 | pdf Downloads 169 | 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 106 | pdf Downloads 121 | 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
Abstract 151 | pdf Downloads 155 | 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 112 | pdf Downloads 148 | 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)ITALY

V.M. MERLINO, D. BORRA, V. MANTINO
Abstract 124 | pdf Downloads 120 | 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 109 | pdf Downloads 126 | 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 98 | pdf Downloads 107 | 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
Abstract 86 | pdf Downloads 108 | 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 106 | pdf Downloads 112 | 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 174 | pdf Downloads 116 | DOI https://doi.org/10.14674/IJFS-1521
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IMMOBILIZATION AND CHARACTERIZATION OF β-GLUCOSIDASE FROM GEMLIK OLIVE (OLEA EUROPEA L.) RESPONSIBLE FOR HYDROLIZATION OF OLEUROPEIN

S. ONAT, E. SAVAŞ
Abstract 168 | pdf Downloads 99 | 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 115 | pdf Downloads 101 | 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 85 | pdf Downloads 113 | 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 119 | pdf Downloads 107 | 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 123 | pdf Downloads 119 | DOI https://doi.org/10.14674/IJFS-1523
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