Published: 2019-11-29

Full Issue

IJFS314

Short Communications

INFLUENCE OF TOMATO POWDER ON COMMINUTED MEAT PRODUCT QUALITY

M. MODZELEWSKA-KAPITUŁA, A. WIĘK
Abstract 272 | pdf Downloads 286 | 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 316 | pdf Downloads 278 | 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 179 | pdf Downloads 181 | 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 327 | pdf Downloads 259 | 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 209 | pdf Downloads 259 | 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 232 | pdf Downloads 213 | 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 241 | pdf Downloads 197 | 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 178 | pdf Downloads 172 | 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 140 | pdf Downloads 158 | 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 216 | pdf Downloads 188 | 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 363 | pdf Downloads 255 | 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 231 | pdf Downloads 190 | 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 219 | pdf Downloads 197 | 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 170 | pdf Downloads 209 | 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 173 | pdf Downloads 156 | 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 246 | pdf Downloads 196 | DOI https://doi.org/10.14674/IJFS-1523
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