Visualizza V. 33 N. 1 (2021): ITALIAN JOURNAL OF FOOD SCIENCE

Pubblicato: 2021-02-06

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Paper

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

Begüm Tepe, Raci Ekinci
Abstract 1650 | PDF (Inglese) Downloads 1189 HTML (Inglese) Downloads 992 XML (Inglese) Downloads 357

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 2453 | PDF (Inglese) Downloads 1358 HTML (Inglese) Downloads 966 XML (Inglese) Downloads 295

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 2004 | PDF (Inglese) Downloads 975 HTML (Inglese) Downloads 162 XML (Inglese) Downloads 390

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 1661 | PDF (Inglese) Downloads 1096 HTML (Inglese) Downloads 628 XML (Inglese) Downloads 208

Page 39-45

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Caratterizzazione chimica del "Pecorino di Farindola" nel corso della stagionatura

Serena Niro, Alessandra Fratianni, Annacristina D'Agostino, Ivan Notardonato, Gianfranco Panfili
Abstract 1401 | PDF (Inglese) Downloads 908 HTML (Inglese) Downloads 519 XML (Inglese) Downloads 102

Page 46-51

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PROPRIETA' SENSORIALI DI PATATE BIOFORTIFICATE CON IODIO

Maria Piochi, Emma Chiavaro, Angelo Cichelli, Luisa Torri, Lorenzo Cerretani
Abstract 1417 | PDF (Inglese) Downloads 906 HTML (Inglese) Downloads 473 XML (Inglese) Downloads 45

Page 52-60

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English

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 1484 | PDF (Inglese) Downloads 1024 HTML (Inglese) Downloads 679 XML (Inglese) Downloads 109

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 Fang Hong, Li Long Yun, Song Xu Hong, Tan Jun, Wang Ji Rui, Chen Gang
Abstract 1044 | PDF (Inglese) Downloads 762 HTML (Inglese) Downloads 198 XML (Inglese) Downloads 81

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 1610 | PDF (Inglese) Downloads 1028 HTML (Inglese) Downloads 894 XML (Inglese) Downloads 156

Page 96-105

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Analytical approaches for discriminating native lard from other animal fats

Nazrim Marikkar, Marcello Alinovi, Emma Chiavaro
Abstract 2504 | PDF (Inglese) Downloads 1146 HTML (Inglese) Downloads 459 XML (Inglese) Downloads 160

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 2092 | PDF (Inglese) Downloads 1340 HTML (Inglese) Downloads 1615 XML (Inglese) Downloads 212

Page 73-83

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