Search Results - Chiriotti Editori :: K.UTB vyhledávací portál

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COLOR CHANGE KINETICS AND TOTAL CAROTENOID CONTENT OF PUMPKIN AS AFFECTED BY DRYING TEMPERATURE

by Onwude, D.I, Hashim, N, Janius, R, Nawi, N.M, Abdan, K
Published in Italian journal of food science (01.01.2017)

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RECOVERY OF WINEMAKING BY-PRODUCTS FOR INNOVATIVE FOOD APPLICATIONS

by Lavelli, V, Torre, L, Zeppa, G, Fiore, L, Spigno, G
Published in Italian journal of food science (03.11.2016)

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PHYTOCHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF TUSCAN BEE POLLEN OF DIFFERENT BOTANIC ORIGINS

by Gabriele, M, Parri, E, Felicioli, A, Sagona, S, Pozzo, L, Biondi, C, Domenici, V, Pucci, L
Published in Italian journal of food science (01.01.2015)

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NUTRITIONAL EVALUATION OF FRESH AND DRIED GOJI BERRIES CULTIVATED IN ITALY

by Niro, S, Fratianni, A, Panfili, G, Falasca, L, Cinquanta, L, Alam, Md Rizvi
Published in Italian journal of food science (19.07.2017)

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BIODEGRADABLE PACKAGING AND EDIBLE COATING FOR FRESH-CUT FRUITS AND VEGETABLES

by Galgano, F, Condelli, N, Favati, F, Di Bianco, V, Perretti, G, Caruso, M.C
Published in Italian journal of food science (01.01.2015)

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NUTRITIONAL AND QUALITY CHARACTERISTICS OF CHICKEN NUGGETS INCORPORATED WITH DIFFERENT LEVELS OF FROZEN WHITE CAULIFLOWER

by Anany, Ayman M. El, Ali, Rehab F.M, Elanany, Akram M.M
Published in Italian journal of food science (01.01.2020)

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EVALUATION OF PHYSICOCHEMICAL, ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF CHICKEN SAUSAGE INCORPORATED WITH DIFFERENT VEGETABLES

by Ahmad, S, Jafarzadeh, S, Ariffin, F, Abidin, S. Zainul
Published in Italian journal of food science (01.01.2020)

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THE INFLUENCE OF QUINOA FLOUR ON THE PHYSICOCHEMICAL, TEXTURAL AND SENSORIAL PROPERTIES OF BEEF MEATBALL

by Bagdatli, A
Published in Italian journal of food science (01.01.2018)

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EFFECTS OF TEMPERATURE ON BIOFILM FORMATION AND QUORUM SENSING OF AEROMONAS HYDROPHILA

by Mizan, M.F.R, Jahid, I.K, Park, S.Y, Silva, J.L, Kim, T.J, Myoung, J, Ha, S.-D
Published in Italian journal of food science (12.07.2018)

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PHYSICOCHEMICAL AND MICROBIOLOGICAL EVALUATION OF FLOUR OBTAINED FROM THE RESIDUAL CAKE OF SACHA INCHI FOR ITS POTENTIAL USE IN THE AGRI-FOOD SECTOR

by Castano, L.A.C, Valderrama, M.M.P, Diaz, H.J.P, Montesino, S.M
Published in Italian journal of food science (01.12.2019)

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EFFECT ON TEXTURE, FUNCTIONAL PROPERTIES AND COLOR OF COOKED HAM FROM CHIGUIRO AND PORK MEAT

by Romero-Barragan, P.E, Arrazola, G.S, Alvis, A
Published in Italian journal of food science (01.12.2019)

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DEVELOPMENT AND CHARACTERIZATION OF EDIBLE FILMS BASED ON COLOMBIAN TROPICAL FRUITS

by Garcia-Penate, J, Sibaja-Castro, J.C, Navas-Guzman, N, Espitia, P.J.P
Published in Italian journal of food science (01.12.2019)

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FUNCTIONALITY AND PHYSICOCHEMICAL PROPERTIES OF THE CHERIMOYA FLOUR CV. CUMBE

by Alvarez-Yanamango, E, Chuquilin-Goicochea, R, Huayta, F, Arias, G
Published in Italian journal of food science (01.12.2019)

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COMPOSITE FILMS AS ALTERNATIVE PACKAGING FOR UV-LIGHT BARRIER INTENDED FOR FOOD PRESERVATION

by Batista, R.A, Faria, J.T, Espitia, P.J.P, Narain, N, Soares, N.F.F, Medeiros, E
Published in Italian journal of food science (01.12.2019)

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EFFECT ON THE TENDERNESS, COLOR AND FUNCTIONAL PROPERTIES OF THE PAPAINA ENZYME IN A CHORIZO PROCESSED WITH COW MEAT OF LOW COMMERCIAL VALUE

by Romero-Barragan, P.E, Arrazola, G.S, Alvis, A
Published in Italian journal of food science (01.12.2019)

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EVALUATION OF TOXIC WASTE OF HEAVY METALS IN BOVES FROM THE MUNICIPALITY OF TUBU NORTH OF SANTANDER, COLOMBIA

by Arrieta, S.A, Chaparro, G.A.L, Bustamante, C.J.J, Pelaez, M.J.P, Montanez, A.G
Published in Italian journal of food science (01.12.2019)

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THE PHYSICOCHEMICAL AND SPECTROSCOPIC CHARACTERIZATIONS OF GULUPA , OR PURPLE PASSION FRUIT, OF PAMPLONA, COLOMBIA

by Fuentes, M.B, Rivera, M.E, Chaparro, A.L
Published in Italian journal of food science (01.12.2019)

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BASE LINE TO PROVIDE ADDED VALUE TO FERMENTED HANDCRAFTED RICE BASED PRODUCTS "MASATO"

by Valencia, G.F, Palacios, A.P, Lopez, Y
Published in Italian journal of food science (01.12.2019)

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BIOCONSERVATION OF HAMBURGUESA DE RES MEAT USING NISINA LACTOCOCCUS LACTIS TO INHIBIT THE GROWTH OF ESCHERICHIA COLI

by Arrieta, A.S, Garcia, P.D.L, Ma, Mendivil, G.M, Taron, D.A
Published in Italian journal of food science (01.12.2019)

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BIOACTIVE AND PHARMACOKINETIC CHARACTERISTICS OF PRE-MATURED BLACK RASPBERRY, RUBUS OCCIDENTALIS

by Shin, D, Chae, K.S, Choi, H.R, Lee, S.J, Gim, S.W, Kwon, G.T, Lee, H.T, Song, Y.C, Kim, K.J, Kong, H.S, Kwon, J.W
Published in Italian journal of food science (12.07.2018)

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