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There are 9895 results for: content related to: Polyphenol oxidase activity in white tan-plant-type sorghums: An important determinant of the relatively dark colour of their porridges

  1. Effect of extrusion cooking and simulated in vitro gastrointestinal digestion on condensed tannins and radical scavenging activity of type II and type III whole grain sorghum

    International Journal of Food Science & Technology

    Martin Adarkwah-Yiadom and Kwaku G. Duodu

    Version of Record online : 26 JUN 2017, DOI: 10.1111/ijfs.13510

  2. 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

  3. Modulation of chelating factors, trace minerals and their estimated bioavailability in Italian and African sorghum (Sorghum bicolor (L.) Moench) porridges

    International Journal of Food Science & Technology

    Volume 48, Issue 7, July 2013, Pages: 1526–1532, Ilaria Proietti, Alberto Mantovani, Claire Mouquet-Rivier and Jean-Pierre Guyot

    Version of Record online : 25 MAR 2013, DOI: 10.1111/ijfs.12121

  4. Effect of nano-TiO2-LDPE packaging on microbiological and physicochemical quality of Pacific white shrimp during chilled storage

    International Journal of Food Science & Technology

    Volume 50, Issue 7, July 2015, Pages: 1567–1573, Zisheng Luo, Yu Qin and Qingyang Ye

    Version of Record online : 16 APR 2015, DOI: 10.1111/ijfs.12807

  5. Influence of clarifying agents on the quality of pasteurised palmyra palm sap (Borassus flabellifer Linn.)

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1175–1183, Phisut Naknean, Nathathai Juntorn and Titada Yimyuan

    Version of Record online : 15 NOV 2013, DOI: 10.1111/ijfs.12414

  6. The applied pretreatment (blanching, ascorbic acid) at the manufacture process affects the quality of nectarine purée processed by hydrostatic high pressure

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1203–1214, Jesús García-Parra, Rebeca Contador, Jonathan Delgado-Adámez, Francisco González-Cebrino and Rosario Ramírez

    Version of Record online : 4 DEC 2013, DOI: 10.1111/ijfs.12418

  7. Effect of the addition of soy flour on sensory quality of extrusion and conventionally cooked cassava complementary porridges

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 4, 15 March 2015, Pages: 730–738, Penina N Muoki, Marise Kinnear, Mohammad Naushad Emmambux and Henriëtte L de Kock

    Version of Record online : 4 SEP 2014, DOI: 10.1002/jsfa.6820

  8. Physicochemical and Thermal Properties of Extruded Instant Functional Rice Porridge Powder as Affected by the Addition of Soybean or Mung Bean

    Journal of Food Science

    Volume 80, Issue 12, December 2015, Pages: E2782–E2791, Pornpimon Mayachiew, Chulaluck Charunuch and Sakamon Devahastin

    Version of Record online : 2 NOV 2015, DOI: 10.1111/1750-3841.13118

  9. Slicing increases antioxidant capacity of fresh-cut lotus root (Nelumbo nucifera G.) slices by accumulating total phenols

    International Journal of Food Science & Technology

    Volume 49, Issue 11, November 2014, Pages: 2418–2424, Jinqiang Hu, Lianzhi Yang, Wenjiang Wu, Ying Li and Lijuan Zhan

    Version of Record online : 16 MAY 2014, DOI: 10.1111/ijfs.12563

  10. Modulation of sorghum biological activities by varieties and two traditional processing methods: an integrated in vitro/modelling approach

    International Journal of Food Science & Technology

    Volume 49, Issue 6, June 2014, Pages: 1593–1599, Ilaria Proietti, Sabrina Tait, Federica Aureli and Alberto Mantovani

    Version of Record online : 19 DEC 2013, DOI: 10.1111/ijfs.12460

  11. Effect of rice bran protein extract on enzymatic browning inhibition in potato puree

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 551–557, Supatcha Kubglomsong and Chockchai Theerakulkait

    Version of Record online : 16 SEP 2013, DOI: 10.1111/ijfs.12336

  12. Effect of soy flour addition and heat-processing method on nutritional quality and consumer acceptability of cassava complementary porridges

    Journal of the Science of Food and Agriculture

    Volume 92, Issue 8, June 2012, Pages: 1771–1779, Penina N Muoki, Henriëtte L de Kock and Mohammad Naushad Emmambux

    Version of Record online : 13 JAN 2012, DOI: 10.1002/jsfa.5545

  13. Purification and enzymatic characteristics of a novel polyphenol oxidase from lotus seed (Nelumbo nucifera Gaertn.)

    International Journal of Food Science & Technology

    Volume 50, Issue 4, April 2015, Pages: 1026–1032, Xi-Xi Cai, Yong-Xiang Hong, Shao-Yun Wang, Li-Na Zhao and Ping-Fan Rao

    Version of Record online : 24 JAN 2015, DOI: 10.1111/ijfs.12735

  14. Sensory quality of marama/sorghum composite porridges

    Journal of the Science of Food and Agriculture

    Volume 90, Issue 12, September 2010, Pages: 2124–2132, Eugénie Kayitesi, Kwaku Gyebi Duodu, Amanda Minnaar and Henriette L de Kock

    Version of Record online : 9 JUL 2010, DOI: 10.1002/jsfa.4061

  15. Influence of hot-air treatment, superatmospheric O2 and elevated CO2 on bioactive compounds and storage properties of fresh-cut pomegranate arils

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 153–159, Mahshad Maghoumi, Younes Mostofi, Zabihollah Zamani, Alireza Talaie, Masoud Boojar and Perla A. Gómez

    Version of Record online : 10 AUG 2013, DOI: 10.1111/ijfs.12290

  16. Effects of UV-B on vitamin C, phenolics, flavonoids and their related enzyme activities in mung bean sprouts (Vigna radiata)

    International Journal of Food Science & Technology

    Volume 52, Issue 3, March 2017, Pages: 827–833, Hanbo Wang, Mengyuan Gui, Xue Tian, Xin Xin, Taixia Wang and Jingyuan li

    Version of Record online : 23 JAN 2017, DOI: 10.1111/ijfs.13345

  17. The effect of calcium chloride and calcium lactate pretreatment concentration on peach cell integrity after high-pressure processing

    International Journal of Food Science & Technology

    Volume 52, Issue 3, March 2017, Pages: 635–643, Chukwan Techakanon and Diane M. Barrett

    Version of Record online : 10 JAN 2017, DOI: 10.1111/ijfs.13316

  18. Study of different nectarine cultivars and their suitability for fresh-cut processing

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 114–120, Sergio Nogales-Delgado, María del Carmen Fuentes-Pérez, Concepción Ayuso-Yuste and Diego Bohoyo-Gil

    Version of Record online : 5 AUG 2013, DOI: 10.1111/ijfs.12282

  19. You have full text access to this OnlineOpen article
    Energy and nutrient intake increased by 47–67% when amylase was added to fortified blended foods—a study among 12- to 35-month-old Burkinabe children

    Maternal & Child Nutrition

    Nynke A. Kampstra, Nguyen Van Hoan, Damiet J.P.C. Koenders, Rotraut Schoop, Britt C. Broersen, Claire Mouquet-Rivier, Tahirou Traoré, Maaike J. Bruins and Saskia de Pee

    Version of Record online : 3 MAY 2017, DOI: 10.1111/mcn.12459

  20. Thermal treatments to partially pre-cook and improve the shelf-life of whole pearl millet flour

    Journal of the Science of Food and Agriculture

    Volume 88, Issue 11, 30 August 2008, Pages: 1892–1899, Komeine KM Nantanga, Koushik Seetharaman, Henriette L de Kock and John RN Taylor

    Version of Record online : 13 JUN 2008, DOI: 10.1002/jsfa.3291