Published: 2021-02-06

Paper

Drying characteristics and some quality parameters of whole jujube (Zizyphus jujuba Mill.) during hot air drying

Begüm Tepe, Raci Ekinci
Abstract 126 | PDF Downloads 123 XML Downloads 16 HTML Downloads 18 | DOI https://doi.org/10.15586/ijfs.v33i1.1947

Page 1-15

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Drying characteristics and degradation kinetics in some parameters of goji berry (Lycium Barbarum L.) fruit during hot air drying

Heysem Suat Batu, Çetin Kadakal
Abstract 116 | PDF Downloads 76 XML Downloads 15 HTML Downloads 20 | DOI https://doi.org/10.15586/ijfs.v33i1.1949

Page 16-28

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Does iron-fortified chewing gum influence the biochemical profile of school-going children (6–10 yrs.)?

Muhammad Azeem, Mian Kamran Sharif, Fais-Ul-Hassan Shah, Maratab Ali, Muhammad Amer Nazir, Muhammad Rizwan, Syed Abdul Wadood, Rebia Ejaz
Abstract 86 | PDF Downloads 48 XML Downloads 15 HTML Downloads 16 | DOI https://doi.org/10.15586/ijfs.v33i1.1804

Page 29-38

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The antimicrobial activity of two phenolic acids against foodborne Escherichia coli and Listeria monocytogenes and their effectiveness in a meat system

Oluwatosin Ademola Ijabadeniyi, Austin Govender, Omotola Folake Olagunju, Ajibola Bamikole Oyedeji
Abstract 93 | PDF Downloads 62 XML Downloads 14 HTML Downloads 29 | DOI https://doi.org/10.15586/ijfs.v33i1.1933

Page 39-45

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Chemical characterization of ‘Pecorino Di Farindola’ cheese during ripening

Serena Niro, Alessandra Fratianni, Annacristina D'Agostino, Ivan Notardonato, Gianfranco Panfili
Abstract 59 | PDF Downloads 65 XML Downloads 12 HTML Downloads 20 | DOI https://doi.org/10.15586/ijfs.v33i1.1964

Page 46-51

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Sensory properties of iodine-biofortified potatoes

Maria Piochi, Emma Chiavaro, Angelo Cichelli, Luisa Torri, Lorenzo Cerretani
Abstract 101 | PDF Downloads 82 XML Downloads 11 HTML Downloads 18 | DOI https://doi.org/10.14674/ijfs.v33i1.1951

Page 52-60

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The addition of Capsicum baccatum to Calabrian monovarietal extra virgin olive oils leads to flavoured olive oils with enhanced oxidative stability

Pierluigi Plastina, Rosa Tundis, Chiara La Torre, Vincenzo Sicari, Angelo Maria Giuffré, Alessandro Neri, Marco Bonesi, Mariarosaria Leporini, Alessia Fazio, Tiziana Falco, Monica R. Loizzo
Abstract 93 | PDF Downloads 56 XML Downloads 13 HTML Downloads 15 | DOI https://doi.org/10.15586/ijfs.v33i1.1937

Page 61-72

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Optimization of stir-baked technology for Flos Sophorae Immaturus tea according to quadratic regression rotation-orthogonal design method and quality evaluation

Shang Fanghong, Longyun Li, Song Xuhong, Tan Jun, Wang Jirui, Chen Gang
Abstract 33 | PDF Downloads 20 XML Downloads 2 HTML Downloads 2 | DOI https://doi.org/10.15586/ijfs.v33i1.1977

Page 84-95

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Influence of sugar concentration and sugar type on the polyphenol content and antioxidant activity in spiced syrup preparation

Mohd Nazri Zayapor, Aminah Abdullah, Wan Aida Wan Mustapha
Abstract 29 | PDF Downloads 21 XML Downloads 6 HTML Downloads 5 | DOI https://doi.org/10.15586/ijfs.v33i1.1874

Page 96-105

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Analytical approaches for discriminating native lard from other animal fats

Nazrim Marikkar, Marcello Alinovi, Emma Chiavaro
Abstract 47 | PDF Downloads 16 XML Downloads 5 HTML Downloads 7 | DOI https://doi.org/10.15586/ijfs.v33i1.1962

Page 106-115

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Review

Garlic greening: Pigments biosynthesis and control strategies

Alberto De Iseppi, Andrea Curioni, Matteo Marangon, Simone Vincenzi, Giovanna Lomolino
Abstract 117 | PDF Downloads 53 XML Downloads 4 HTML Downloads 9 | DOI https://doi.org/10.15586/ijfs.v33i1.1939

Page 73-83

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