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There are 4210 results for: content related to: In vitro digestibility of flaxseed ( L inum usitatissimum L.) protein: effect of seed mucilage, oil and thermal processing

  1. Variation of composition and functional properties of gum from six Canadian flaxseed (Linum usitatissimum L.) cultivars

    International Journal of Food Science & Technology

    Volume 51, Issue 10, October 2016, Pages: 2313–2326, Jun Liu, Youn Young Shim, Jianheng Shen, Yong Wang, Supratim Ghosh and Martin J. T. Reaney

    Version of Record online : 9 SEP 2016, DOI: 10.1111/ijfs.13200

  2. Carboxymethyl derivatives of flaxseed (Linum usitatissimum L.) gum: characterisation and solution rheology

    International Journal of Food Science & Technology

    Volume 51, Issue 2, February 2016, Pages: 530–541, Jun Liu, Jianheng Shen, Youn Young Shim and Martin J. T. Reaney

    Version of Record online : 14 DEC 2015, DOI: 10.1111/ijfs.12985

  3. Effect of grain tef [Eragrostis tef (Zucc.) Trotter] flour substitution with flaxseed on quality and functionality of injera

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 350–356, Tewodros Girma, Geremew Bultosa and Negussie Bussa

    Version of Record online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03194.x

    Corrected by:

    Corrigendum: Corrigendum

    Vol. 49, Issue 3, 941, Version of Record online: 23 SEP 2013

  4. Effect of germination on vitamin C, phenolic compounds and antioxidant activity in flaxseed (Linum usitatissimum L.)

    International Journal of Food Science & Technology

    Volume 50, Issue 12, December 2015, Pages: 2545–2553, Hong Wang, Caisheng Qiu, Arshad M. Abbasi, Gu Chen, Lijun You, Tong Li, Xiong Fu, Yufu Wang, Xinbo Guo and Rui Hai Liu

    Version of Record online : 13 AUG 2015, DOI: 10.1111/ijfs.12922

  5. Antioxidant and antibacterial activities of peptide fractions from flaxseed protein hydrolysed by protease from Bacillus altitudinis HK02

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 681–689, Chin-Fa Hwang, Yi-An Chen, Chen Luo and Wen-Dee Chiang

    Version of Record online : 13 JAN 2016, DOI: 10.1111/ijfs.13030

  6. Cooking and texture properties of gluten-free fettuccine processed from defatted flaxseed flour and rice flour

    International Journal of Food Science & Technology

    Volume 51, Issue 6, June 2016, Pages: 1495–1501, Camila M. A. de Moura, Manoel S. Soares Júnior, Fernanda A. Fiorda, Márcio Caliari, Rosângela Vera and Maria V. E. Grossmann

    Version of Record online : 25 MAR 2016, DOI: 10.1111/ijfs.13097

  7. Ingredient composition and pasta:water cooking ratio affect cooking properties of nontraditional spaghetti

    International Journal of Food Science & Technology

    Volume 49, Issue 10, October 2014, Pages: 2323–2330, Elena de la Peña and Frank A. Manthey

    Version of Record online : 25 APR 2014, DOI: 10.1111/ijfs.12549

  8. The effect of feed supplementation with dietary sources of n-3 polyunsaturated fatty acids, flaxseed and algae Schizochytrium sp., on their incorporation into lipid fractions of Japanese quail eggs

    International Journal of Food Science & Technology

    Volume 49, Issue 8, August 2014, Pages: 1876–1885, Witold Gładkowski, Grzegorz Kiełbowicz, Anna Chojnacka, Łukasz Bobak, Radosław Spychaj, Zbigniew Dobrzański, Tadeusz Trziszka and Czesław Wawrzeńczyk

    Version of Record online : 22 JAN 2014, DOI: 10.1111/ijfs.12497

  9. Microencapsulation of flaxseed oil by soya proteins–gum arabic complex coacervation

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1785–1791, Die Dong, Zhengliang Qi, Yufei Hua, Yeming Chen, Xiangzhen Kong and Caimeng Zhang

    Version of Record online : 20 JUN 2015, DOI: 10.1111/ijfs.12812

  10. Sensory characteristics and storage quality indicators of surimi franks nutritionally enhanced with omega-3 rich flaxseed oil and salmon oil

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 210–217, Christin Sell, Sarah Beamer, Jacek Jaczynski and Kristen E. Matak

    Version of Record online : 1 AUG 2014, DOI: 10.1111/ijfs.12621

  11. Characterisation of black cumin, pomegranate and flaxseed meals as sources of phenolic acids

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 210–216, Vera Krimer Malešević, Žužana Vaštag, Ljiljana Popović, Senka Popović and Ivana Peričin-Starčevič

    Version of Record online : 10 AUG 2013, DOI: 10.1111/ijfs.12300

  12. Preparation and application of a flaxseed meal protein film containing lemongrass (Cymbopogon citratus) oil

    International Journal of Food Science & Technology

    Volume 51, Issue 6, June 2016, Pages: 1473–1480, Ji-Hyeon Lee, Hyun-Ju Yang, Ka-Yeon Lee and Kyung Bin Song

    Version of Record online : 6 MAY 2016, DOI: 10.1111/ijfs.13121

  13. Preventing constipation: a review of the laxative potential of food ingredients

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 445–467, Pierre Gélinas

    Version of Record online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03207.x

  14. You have free access to this content
    Flaxseed-Enriched Cereal-Based Products: A Review of the Impact of Processing Conditions

    Comprehensive Reviews in Food Science and Food Safety

    Volume 13, Issue 4, July 2014, Pages: 400–412, Samuel Mercier, Sébastien Villeneuve, Christine Moresoli, Martin Mondor, Bernard Marcos and Krista A. Power

    Version of Record online : 21 JUN 2014, DOI: 10.1111/1541-4337.12075

  15. Effect of wheat sprout powder incorporation on lipid oxidation and physicochemical properties of beef patties

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1112–1121, Ismet Ozturk, Osman Sagdic, Fatih Tornuk and Hasan Yetim

    Version of Record online : 15 NOV 2013, DOI: 10.1111/ijfs.12407

  16. The role of compositing cereals with legumes to alleviate protein energy malnutrition in Africa

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 543–554, Makumba C. Temba, Patrick B. Njobeh, Oluwafemi A. Adebo, Adetola O. Olugbile and Eugenie Kayitesi

    Version of Record online : 18 JAN 2016, DOI: 10.1111/ijfs.13035

  17. Functional components of grape pomace: their composition, biological properties and potential applications

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 221–237, Jianmei Yu and Mohamed Ahmedna

    Version of Record online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03197.x

  18. Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready-to-eat meals, meats and pumpable products

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1283–1302, Alexandros Ch. Stratakos and Anastasios Koidis

    Version of Record online : 28 MAR 2015, DOI: 10.1111/ijfs.12781

  19. Relationship between protein characteristics and film-forming properties of kidney bean, field pea and amaranth protein isolates

    International Journal of Food Science & Technology

    Volume 50, Issue 4, April 2015, Pages: 1033–1043, Khetan Shevkani and Narpinder Singh

    Version of Record online : 16 FEB 2015, DOI: 10.1111/ijfs.12733

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    Cross-linking of bovine and caprine caseins by microbial transglutaminase and their use as microencapsulating agents for n-3 fatty acids

    International Journal of Food Science & Technology

    Volume 49, Issue 6, June 2014, Pages: 1530–1543, Adela Mora-Gutierrez, Rahmat Attaie, Jeneanne M. Kirven and Harold M. Farrell Jr

    Version of Record online : 28 JAN 2014, DOI: 10.1111/ijfs.12450