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There are 4892 results for: content related to: Evaluation of Food Product Quality

  1. Barley Food Product Research and Development

    Barley for Food and Health: Science, Technology, and Products

    Rosemary K. Newman, C. Walter Newman, Pages: 144–177, 2008

    Published Online : 7 JAN 2008, DOI: 10.1002/9780470369333.ch7

  2. Food Uses of Barley

    Barley: Production, Improvement, and Uses

    Byung - Kee Baik, C. Walter Newman, Rosemary K. Newman, Pages: 532–562, 2011

    Published Online : 20 APR 2011, DOI: 10.1002/9780470958636.ch17

  3. Evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fibre into bread

    Journal of the Science of Food and Agriculture

    Volume 88, Issue 4, March 2008, Pages: 558–568, Morrison S Jacobs, Marta S Izydorczyk, Ken R Preston and Jim E Dexter

    Article first published online : 21 DEC 2007, DOI: 10.1002/jsfa.3043

  4. EFFECTS OF BLENDING OF WHEAT FLOUR WITH BARLEY FLOUR ON DOUGH AND STEAMED BREAD PROPERTIES

    Journal of Texture Studies

    Volume 43, Issue 6, December 2012, Pages: 438–444, SU-YI LIN, HUA-HAN CHEN, SHIN LU and PIN-CHIH WANG

    Article first published online : 27 JUN 2012, DOI: 10.1111/j.1745-4603.2012.00352.x

  5. Effects of Barley Flour and Barley Protein Isolate Addition on Rheological and Sensory Properties of Pita Bread

    Journal of Food Quality

    Volume 37, Issue 5, October 2014, Pages: 329–338, Muhammad H. Alu'datt, Taha Rababah, Ghaid J. Al-Rabadi, Khalil Ereifej, Sana Gammoh, Nather Masadeh and Peter J. Torley

    Article first published online : 4 SEP 2014, DOI: 10.1111/jfq.12097

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    Barley for Brewing: Characteristic Changes during Malting, Brewing and Applications of its By-Products

    Comprehensive Reviews in Food Science and Food Safety

    Volume 9, Issue 3, May 2010, Pages: 318–328, Mahesh Gupta, Nissreen Abu-Ghannam and Eimear Gallaghar

    Article first published online : 29 APR 2010, DOI: 10.1111/j.1541-4337.2010.00112.x

  7. Effect of β-Glucan–Rich Barley Flour Fraction on Rheology and Quality of Frozen Yeasted Dough

    Journal of Food Science

    Volume 79, Issue 12, December 2014, Pages: E2470–E2479, Abdelmagid Hamed, Sanaa Ragaee and El-Sayed M. Abdel-Aal

    Article first published online : 17 NOV 2014, DOI: 10.1111/1750-3841.12702

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    Bread Staling: Molecular Basis and Control

    Comprehensive Reviews in Food Science and Food Safety

    Volume 2, Issue 1, January 2003, Pages: 1–21, J.A. Gray and J.N. Bemiller

    Article first published online : 20 NOV 2006, DOI: 10.1111/j.1541-4337.2003.tb00011.x

  9. EFFECT OF THE AMOUNT AND PARTICLE SIZE OF WHEAT FIBER ON TEXTURAL AND RHEOLOGICAL PROPERTIES OF RAW, DRIED AND COOKED NOODLES

    Journal of Food Quality

    Volume 35, Issue 3, June 2012, Pages: 207–216, SY-YU SHIAU, TIEN-TSO WU and YAO-LING LIU

    Article first published online : 23 APR 2012, DOI: 10.1111/j.1745-4557.2012.00436.x

  10. A Rheological Study of Wheat Starch-Water-soluble Pentosan Mixtures Under Hydrothermal Gelling Conditions

    Journal of Food Science

    Volume 67, Issue 9, November 2002, Pages: 3372–3380, D.M.J. Santos, A.C. Gama and J.A. Lopes Da Silva

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb09593.x

  11. Passing the Test on Wheat End-Use Quality

    Wheat Science and Trade

    Andrew S. Ross, Arthur D. Bettge, Pages: 455–493, 2009

    Published Online : 10 NOV 2009, DOI: 10.1002/9780813818832.ch20

  12. Influence of Pentosanase and Oxidases on Water-extractable Pentosans during a Straight Breadmaking Process

    Journal of Food Science

    Volume 68, Issue 1, January 2003, Pages: 31–41, C. Primo-Martín and M.A. Martínez-Anaya

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2003.tb14110.x

  13. Barley β-Glucan and Wheat Arabinoxylan Soluble Fiber Technologies for Health-Promoting Bread Products

    Whole Grains and Health

    Isabel Trogh, Christophe Courtin, Jan Delcour, Pages: 157–176, 2007

    Published Online : 30 NOV 2007, DOI: 10.1002/9780470277607.ch13

  14. Content and molecular weight of water-extractable arabinoxylans in wheat malt and wheat malt-based wort with different Kolbach indices

    Journal of the Science of Food and Agriculture

    Volume 94, Issue 13, October 2014, Pages: 2794–2800, Mengmeng Guo, Jinhua Du, Kaili Zhang and Yuhong Jin

    Article first published online : 25 MAR 2014, DOI: 10.1002/jsfa.6631

  15. EFFECT OF BARLEY, BANANA AND SOYA PROTEIN ISOLATE ON RHEOLOGICAL, MICROSTRUCTURAL AND NUTRITIONAL CHARACTERISTICS OF NORTH INDIAN PAROTTA

    Journal of Texture Studies

    Volume 43, Issue 3, June 2012, Pages: 246–256, SHIPRA BHARGAVA, A. JYOTHI LAKSHMI and D. INDRANI

    Article first published online : 16 NOV 2011, DOI: 10.1111/j.1745-4603.2011.00334.x

  16. Use of wheat, triticale and rye flours in layer cake production

    International Journal of Food Science & Technology

    Volume 45, Issue 4, April 2010, Pages: 697–706, Bonastre Oliete, Gabriela T. Pérez, Manuel Gómez, Pablo D. Ribotta, Malena Moiraghi and Alberto E. León

    Article first published online : 23 MAR 2010, DOI: 10.1111/j.1365-2621.2010.02183.x

  17. The Stream Inlet to a Shallow Bay of a Drinking Water Reservoir, a ‘Hot-Spot’ for Microcystis Blooms Initiation

    International Review of Hydrobiology

    Volume 93, Issue 3, June 2008, Pages: 257–268, Katarzyna Izydorczyk, Aleksandra Skowron, Adrianna Wojtal and Tomasz Jurczak

    Article first published online : 9 JUN 2008, DOI: 10.1002/iroh.200710959

  18. Evaluation of results of simplified determination methods of polymer membrane permeability to vapors

    Journal of Applied Polymer Science

    Volume 23, Issue 8, 15 April 1979, Pages: 2265–2269, Jan Izydorczyk, Józef Podkówka and Janusz Salwiński

    Article first published online : 9 MAR 2003, DOI: 10.1002/app.1979.070230805

  19. Some invariant sums of higher-order sensitivities

    International Journal of Circuit Theory and Applications

    Volume 37, Issue 9, November 2009, Pages: 941–954, Jacek Izydorczyk and Jan Chojcan

    Article first published online : 17 JUL 2008, DOI: 10.1002/cta.514

  20. Cereal Arabinoxylan: Occurrence, Structure and Properties

    Advanced Dietary Fibre Technology

    Roger Andersson, Per Åman, Pages: 299–314, 2008

    Published Online : 21 APR 2008, DOI: 10.1002/9780470999615.ch27