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There are 12162 results for: content related to: Amaranth flour, cassava starch and cassava bagasse in the production of gluten-free pasta: technological and sensory aspects

  1. Application of common wheat bran for the industrial production of high-fibre pasta

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 111–119, Aldona Sobota, Zbigniew Rzedzicki, Piotr Zarzycki and Ewelina Kuzawińska

    Version of Record online : 12 AUG 2014, DOI: 10.1111/ijfs.12641

  2. How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta

    International Journal of Food Science & Technology

    Volume 51, Issue 11, November 2016, Pages: 2433–2439, Xikun Lu, Margaret A. Brennan, Luca Serventi, Sue Mason and Charles S. Brennan

    Version of Record online : 5 OCT 2016, DOI: 10.1111/ijfs.13246

  3. Mathematical approach to assessing spelt cultivars (Triticum aestivum subsp. spelt) for pasta making

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 195–203, Jelena Filipović, Lato Pezo, Nada Filipović, Vladimir Filipović, Marija Bodroža-Solarov and Miroslav Plančak

    Version of Record online : 12 SEP 2012, DOI: 10.1111/j.1365-2621.2012.03177.x

  4. 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

  5. Gluten-free pasta: effect of green plantain flour addition and influence of starch modification on the functional properties and resistant starch content

    International Journal of Food Science & Technology

    Volume 49, Issue 12, December 2014, Pages: 2650–2658, Chonthira Sarawong, Zuleyka Concepción Rodríguez Gutiérrez, Emmerich Berghofer and Regine Schoenlechner

    Version of Record online : 3 JUL 2014, DOI: 10.1111/ijfs.12599

  6. Combination of resistant starches types II and IV with minimal amounts of oat bran yields good quality, low glycaemic index pasta

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 309–315, Mariela Cecilia Bustos, Gabriela T. Perez and Alberto Edel León

    Version of Record online : 21 SEP 2012, DOI: 10.1111/j.1365-2621.2012.03188.x

  7. 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

  8. Chemical composition, sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour

    International Journal of Food Science & Technology

    Volume 49, Issue 6, June 2014, Pages: 1544–1556, Lucia Padalino, Marcella Mastromatteo, Lucia Lecce, Sara Spinelli, Francesco Contò and Matteo Alessandro Del Nobile

    Version of Record online : 13 DEC 2013, DOI: 10.1111/ijfs.12453

  9. Fructans, water-soluble fibre and fermentable sugars in bread and pasta made with ancient and modern wheat

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 555–564, Pierre Gélinas, Carole McKinnon and Fleur Gagnon

    Version of Record online : 24 DEC 2015, DOI: 10.1111/ijfs.13022

  10. Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 972–983, Lucia Padalino, Marcella Mastromatteo, Pasquale De Vita, Donatella Bianca Maria Ficco and Matteo Alessandro Del Nobile

    Version of Record online : 27 DEC 2012, DOI: 10.1111/ijfs.12049

  11. Cooking quality characterisation of ‘spaghetti’ based on soft wheat flour enriched with oat flour

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2348–2355, Teresa De Pilli, Antonio Derossi and Carla Severini

    Version of Record online : 1 AUG 2013, DOI: 10.1111/ijfs.12224

  12. Mechanical and rheological properties of fresh egg pasta as affected by shell egg production factors

    International Journal of Food Science & Technology

    Volume 47, Issue 12, December 2012, Pages: 2503–2509, Cristina Alamprese, Ernestina Casiraghi and Margherita Rossi

    Version of Record online : 13 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03128.x

  13. Effect of xanthan gum on processing and cooking quality of nontraditional pasta

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1922–1932, Gurleen K. Sandhu, Senay Simsek and Frank A. Manthey

    Version of Record online : 20 APR 2015, DOI: 10.1111/ijfs.12813

  14. A comparison of methods for assessing dough and gluten strength of durum wheat and their relationship to pasta cooking quality

    International Journal of Food Science & Technology

    Volume 47, Issue 12, December 2012, Pages: 2561–2573, Wesam A. AbuHammad, Elias M. Elias, Frank A. Manthey, Mohammed S. Alamri and Mohamed Mergoum

    Version of Record online : 14 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03135.x

  15. Gluten-free spaghetti made with chickpea, unripe plantain and maize flours: functional and chemical properties and starch digestibility

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 1985–1991, Pamela C. Flores-Silva, Jose De J. Berrios, James Pan, Perla Osorio-Díaz and Luis A. Bello-Pérez

    Version of Record online : 7 MAR 2014, DOI: 10.1111/ijfs.12529

  16. You have free access to this content
    A Meta-Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta?

    Comprehensive Reviews in Food Science and Food Safety

    Volume 15, Issue 4, July 2016, Pages: 685–704, Samuel Mercier, Christine Moresoli, Martin Mondor, Sébastien Villeneuve and Bernard Marcos

    Version of Record online : 22 APR 2016, DOI: 10.1111/1541-4337.12207

  17. Gluten weight in ancient and modern wheat and the reactivity of epitopes towards R5 and G12 monoclonal antibodies

    International Journal of Food Science & Technology

    Volume 51, Issue 8, August 2016, Pages: 1801–1810, Pierre Gélinas and Carole McKinnon

    Version of Record online : 26 MAY 2016, DOI: 10.1111/ijfs.13151

  18. Moisture profiles of wheat noodles containing hydroxypropylated tapioca starch

    International Journal of Food Science & Technology

    Volume 51, Issue 6, June 2016, Pages: 1516–1522, Soma Fukuzawa, Takenobu Ogawa, Kyuya Nakagawa and Shuji Adachi

    Version of Record online : 4 APR 2016, DOI: 10.1111/ijfs.13108

  19. From raw material to dish: pasta quality step by step

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 13, October 2015, Pages: 2579–2587, Angelo Sicignano, Rossella Di Monaco, Paolo Masi and Silvana Cavella

    Version of Record online : 5 MAY 2015, DOI: 10.1002/jsfa.7176

  20. You have full text access to this OnlineOpen article
    Composition and functionality of wheat bran and its application in some cereal food products

    International Journal of Food Science & Technology

    Volume 50, Issue 12, December 2015, Pages: 2509–2518, Oluwatoyin O. Onipe, Afam I. O. Jideani and Daniso Beswa

    Version of Record online : 14 NOV 2015, DOI: 10.1111/ijfs.12935