Published: 2020-05-11

Full Issue

IJFS322

Paper

ANTIOXIDANT AND ANTI-INFLAMMATORY CAPACITIES OF PEPPER TISSUES

G.H. QIAO, D. WENXIN, X. ZHIGANG, R. SAMI, E. KHOJAH, S. AMANULLAH
Abstract 466 | pdf Downloads 379 | DOI https://doi.org/10.14674/IJFS-1700
pdf

ISOLATION OF BABY LIMA BEAN (PHASEOLUS LUNATUS) PROTEINS FRACTIONS AND EVALUATION OF THEIR ANTIOXIDANT ACTIVITY

M. ZAMBRANO, G. VÁSQUEZ, D. MORALES, R. VILCACUNDO, W. CARRILLO
Abstract 254 | pdf Downloads 171 | DOI https://doi.org/10.14674/IJFS-1727
pdf

CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF HOMOGENISED RICOTTA CHEESE PRODUCED FROM BUFFALO WHEY

C. TRIPALDI, S. RINALDI, G. PALOCCI, S. DI GIOVANNI, M.C. CAMPAGNA, C. DI RUSSO, T. ZOTTOLA
Abstract 423 | pdf Downloads 249 | DOI https://doi.org/10.14674/IJFS-1654
pdf

GRAPEVINE CANES WASTE FROM VENETO REGION AS A NEW SOURCE OF STILBENOIDS CONTENT

G.S. DE BONA, F. BONORA, S. VINCENZI
Abstract 197 | pdf Downloads 100 | DOI https://doi.org/10.14674/IJFS-1645
pdf

EFFECT OF MIXED STARTER CULTURES ON BIOGENIC AMINE FORMATION DURING THE RIPENING OF TUNISIAN DRY FERMENTED CAMEL MEAT SAUSAGE

S. EL ADAB, W. BEN WADDA, A. TEKIKI, O. BEN MOUSSA, M. BOULARES, S. SADOK, M. HASSOUNA
Abstract 207 | pdf Downloads 133 | DOI https://doi.org/10.14674/IJFS-1733
pdf

CYCLIC PROANTHOCYANIDINS IN PINOT NOIR WINE

V. MERKYTĖ, A. DUPAS DE MATOS, E. LONGO, P.F. TCHOUAKEU BETNGA, E. BOSELLI
Abstract 294 | pdf Downloads 131 | DOI https://doi.org/10.14674/IJFS-1689
pdf

DIPPING SOLUTIONS OF NISIN AND BUFFERED SODIUM CITRATE SUPPLEMENTED WITH SODIUM DIACETATE FAIL TO PREVENT GROWTH OF LISTERIA MONOCYTOGENES ON VACUUM PACKAGED BEEF FRANKFURTERS STORED AT 4 AND 10°C UNDER MODEL CONDITIONS

S. KUMARI, O. TOKARSKYY, D.L. MARSHALL
Abstract 199 | pdf Downloads 85 | DOI https://doi.org/10.14674/IJFS-1671
pdf

VALORIZATION OF RED GRAPE (VITIS VINIFERA CV. SANGIOVESE) POMACE AS FUNCTIONAL FOOD INGREDIENT

G. CARULLO, U.G. SPIZZIRRI, M.R. LOIZZO, M. LEPORINI, V. SICARI, F. AIELLO, D. RESTUCCIA
Abstract 320 | pdf Downloads 156 | DOI https://doi.org/10.14674/IJFS-1758
pdf

EFFECT OF EXTRUSION ON THE TOTAL ANTIOXIDANT CAPACITY AND FREE PHENOLIC COMPOUNDS OF WHEAT BRAN BY RESPONSE SURFACE METHODOLOGY

Z. JIN; M. WANG, F. WU; H.Y. CAI; W.P. JIN, W. SUN, X. CHEN, F. LI, Z. WANG, W.Y. SHEN
Abstract 243 | pdf Downloads 131 | DOI https://doi.org/10.14674/IJFS-1626
pdf

MICROBIOLOGICAL QUALITY AND ANTIMICROBIAL EFFICACY OF COMBINED OREGANO ESSENTIAL OIL AND ACETIC ACID ON FRESH LETTUCE

OA. IJABADENIYI, A. MBEDLA, TA. AJAYEOBA
Abstract 257 | pdf Downloads 142 | DOI https://doi.org/10.14674/IJFS-1566
pdf

PREVALENCE AND CHARACTERIZATION OF METHICILLIN-RESISTANT STAPHYLOCOCCUS AUREUS (MRSA) ISOLATES FROM RETAIL MEAT IN SOUTH ITALY

M.G. BASANISI, G. LA BELLA, G. NOBILI, S. TOLA, M.A. CAFIERO, G. LA SALANDRA
Abstract 222 | pdf Downloads 108 | DOI https://doi.org/10.14674/IJFS-1629
pdf

EFFECTS OF PECTIN-BASED EDIBLE COATINGS CONTAINING A BACTERIOCIN OF BACILLUS METHYLOTROPHICUS BM47 ON THE QUALITY AND STORAGE LIFE OF FRESH BLACKBERRIES

Y. TUMBARSKI, N. PETKOVA, M. TODOROVA, I. IVANOV, I. DESEVA, D. MIHAYLOVA, S.A. IBRAHIM
Abstract 311 | pdf Downloads 119 | DOI https://doi.org/10.14674/IJFS-1663
pdf

IMPACT OF HYDROCOLLOIDS ON THE PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF GLUTEN-FREE INSTANT NOODLES FROM RICE FLOUR AND MUNG BEAN STARCH

S. SUTHEEVES, P. CHAI-UEA, D. THIRATHUMTHAVORN
Abstract 394 | pdf Downloads 278 | DOI https://doi.org/10.14674/IJFS-1551
pdf

COLD AND HOT SMOKED NILE TILAPIA FILLETS: QUALITY AND YIELD OF PIGMENTED AND UNPIGMENTED FILLETS

M.L.R SOUZA, E.M.M. VIEGAS, S.N. KRONKA, L.A. AMARAL, G. PARISI, M.F. CORADINI, E.S.R. GOES
Abstract 215 | pdf Downloads 116 | DOI https://doi.org/10.14674/IJFS-1567
pdf

FOOD SERVICE OPERATORS BEHAVIOR AND KNOWLEDGE ON GLUTEN-FREE MEALS AND REQUIREMENTS OF PUBLIC CANTEENS

M. TAMBURRO, M.L. SAMMARCO, L. DI ELEONORA, G. RIPABELLI
Abstract 212 | pdf Downloads 100 | DOI https://doi.org/10.14674/IJFS-1657
pdf

CHARACTERIZATION OF VOLATILE COMPOUNDS IN FIVE BLUEBERRY VARIETIES USING PURGE AND TRAP COUPLED TO GAS CHROMATOGRAPHY-MASS SPECTROMETRY

Z. XINYU, W. YI, H. XUE, Y. ZIXI, Y. WEIQIONG, L. ZHAOLIN
Abstract 230 | pdf Downloads 162 | DOI https://doi.org/10.14674/IJFS-1675
pdf