View Vol. 34 No. 4 (2022): ITALIAN JOURNAL OF FOOD SCIENCE

Published: 2022-10-25

Paper

Assessment of the bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled white cabbage and gherkins

Müzeyyen Berkel Kaşıkçı, Neriman Bağdatlıoğlu
Abstract 1222 | PDF Downloads 1204 HTML Downloads 158 XML Downloads 129

Page 1-10

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Perceptions of Spanish consumers towards novel lamb burgers enriched with natural antioxidants and healthy fatty acids

Andres Horrillo, Carlos Díaz-Caro, Eva Crespo-Cebada, David Tejerina, Francisco Javier Mesías, Antonio Rodríguez-Ledesma, Susana García-Torres
Abstract 1034 | PDF Downloads 735 HTML Downloads 200 XML Downloads 61

Page 11-24

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Pea protein isolates: emulsification properties as affected by preliminary pretreatments

G. D’Alessio, F. Flamminii, M. Faieta, P. Pittia, C.D. Di Mattia
Abstract 1400 | PDF Downloads 889 HTML Downloads 131 XML Downloads 225

Page 25-32

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Some technical properties of dried Terminalia chebula (kara halile) for use in harvest and post-harvest processing

Elçin Yeşiloğlu Cevher
Abstract 883 | PDF Downloads 627 HTML Downloads 180 XML Downloads 63

Page 33–43

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Effect of seven non-conventional starch rich sources on physico-chemical and sensory characteristics of extruded snacks

Syed Zameer Hussain, Rumaisa Gaffar, Bazila Naseer, Tahiya Qadri, Uzma Noor Shah, Monica Reshi
Abstract 1040 | PDF Downloads 675 HTML Downloads 67 XML Downloads 24

Page 44-56

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