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Vol. 31 No. 4 (2019): ITALIAN JOURNAL OF FOOD SCIENCE
Published:
2019-11-29
Full Issue
IJFS314
Short Communications
INFLUENCE OF TOMATO POWDER ON COMMINUTED MEAT PRODUCT QUALITY
M. MODZELEWSKA-KAPITUŁA, A. WIĘK
Abstract
488 | pdf Downloads
544
pdf
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
690 | pdf Downloads
604
pdf
INFLUENCE OF FERTILISATION TYPE ON THE QUALITY OF VIRGIN RAPESSED OIL
M. KACHEL, A. MATWIJCZUK, A. NIEMCZYNOWICZ, M. KOSZEL, A. PRZYWARA
Abstract
360 | pdf Downloads
381
pdf
ANTIOXIDANT ACTIVITY AS WELL AS VITAMIN C AND POLYPHENOL CONTENT IN THE DIET FOR ATHLETES
B. FRĄCZEK, M. MORAWSKA, M. GACEK, K. POGOŃ
Abstract
1145 | pdf Downloads
732
pdf
EFFECTS OF THERMOSONICATION ON WATERMELON RIND-HONEY BEVERAGE
N. HUSSAIN, N. AZHAR, S.G.S. RAJOO
Abstract
788 | pdf Downloads
807
pdf
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
710 | pdf Downloads
587
pdf
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
489 | pdf Downloads
379
pdf
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
387 | pdf Downloads
333
pdf
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
308 | pdf Downloads
324
pdf
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
372 | pdf Downloads
321
pdf
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
763 | pdf Downloads
667
pdf
IMMOBILIZATION AND CHARACTERIZATION OF ?-GLUCOSIDASE FROM GEMLIK OLIVE (OLEA EUROPEA L.) RESPONSIBLE FOR HYDROLIZATION OF OLEUROPEIN
S. ONAT, E. SAVAŞ
Abstract
398 | pdf Downloads
511
pdf
A CLUSTERED-BASED SEGMENTATION OF CHINESE WINE CONSUMERS BY MEANS OF KERNAL FUZZY C-MEANS
Y. HU, W. RUIMEI
Abstract
527 | pdf Downloads
510
pdf
EFFECTS OF LACTULOSE LEVELS ON YOGHURT PROPERTIES
O. BEN MOUSSA, M. BOULARES, M. CHOUAIBI, M. MZOUGHI, M. HASSOUNA
Abstract
573 | pdf Downloads
657
pdf
VARIATION IN MEAT QUALITY CHARACTERISTICS BETWEEN LANDRACE AND SICILIAN PIGS
V. ALFEO, S. VELOTTO, S. DE CAMILLIS, T. STASI, A. TODARO
Abstract
412 | pdf Downloads
326
pdf
Survey
PRODUCT CARBON FOOTPRINT: STILL A PROPER METHOD TO START IMPROVING THE SUSTAINABILITY OF FOOD AND BEVERAGE ENTERPRISES
M. MORESI, A. CIMINI
Abstract
849 | pdf Downloads
552
pdf
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