Published: 2015-12-17

Opinion Paper

Italy on the spotlight: Expo Milan 2015 and Italian Journal of Food Science

P. Fantozzi, M.F. Caboni, T. Gallina Toschi, V. Gerbi, A. Hidalgo, V. Lavelli, G. Perretti, P. Pittia, C. Pompei, K. Rantsiou, L. Rolle, M. Sinigaglia, B. Zanoni
Abstract 509 | PDF Downloads 408 | DOI https://doi.org/10.14674/1120-1770/ijfs.v370

Page 407-408

Paper

Determination of the optimal fat amount in dry-ripened venison sausage

M.C. Utrilla, A. Soriano, A. Garcia Ruiz
Abstract 380 | PDF Downloads 536 | DOI https://doi.org/10.14674/1120-1770/ijfs.v371

Page 409-415

Biological activity of egg-yolk protein by-product hydrolysates obtained with the use of non-commercial plant protease

A. Zambrowicz, E. Eckert, M. Pokora, A. Dąbrowska, M. Szołtysik, Ł. Bobak, T. Trziszka, J. Chrzanowska
Abstract 419 | PDF Downloads 575 | DOI https://doi.org/10.14674/1120-1770/ijfs.v377

Page 450-458

Determination of drying characteristics and quality properties of eggplant in different drying conditions

Gözde Bayraktaroglu Urun, Ünal Rıza Yaman, Ergun Köse
Abstract 565 | PDF Downloads 1121 | DOI https://doi.org/10.14674/1120-1770/ijfs.v378

Page 459-467

Development of an active biodegradable film containing tocopherol and avocado peel extract

J.C.F. Fidelis, A.R.G. Monteiro, M.R.S. Scapim, C.C.F. Monteiro, D.R. Morais, T. Claus, J.V. Visentainer, F. Yamashita
Abstract 733 | PDF Downloads 578 | DOI https://doi.org/10.14674/1120-1770/ijfs.v379

Page 468-475

Characteristics and oxidative stability of bread fortified with encapsulated shrimp oil

Sirima Takeungwongtrakul, Soottawat Benjakul, Aran H-Kittikun
Abstract 592 | PDF Downloads 544 | DOI https://doi.org/10.14674/1120-1770/ijfs.v380

Page 476-486

Effect of sulfites on the in vitro antioxidant activity of wines

C.D. Di Mattia, A. Piva, M. Martuscelli, D. Mastrocola, G. Sacchetti
Abstract 377 | PDF Downloads 534 | DOI https://doi.org/10.14674/1120-1770/ijfs.v381

Page 505-512

Adequacy of mineral contents of raw and plain sticky sauce of common and bush okra

Moyib Oluwasayo Kehinde, Oladapo Francis Olumide, Moyib Folake Ramat, Banjoko Oluwakemi O.
Abstract 333 | PDF Downloads 477 | DOI https://doi.org/10.14674/1120-1770/ijfs.v382

Page 513-520

Children preferences of coloured fresh cheese prepared during an educational laboratory

Federica Tesini, Monica Laureati, Rosa Palagano, Mara Mandrioli, Ella Pagliarini, Tullia Gallina Toschi
Abstract 506 | PDF Downloads 322 | DOI https://doi.org/10.14674/1120-1770/ijfs.v297

Page 521-526