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There are 20527 results for: content related to: Pasting and rheological properties of chia composites containing barley flour

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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

    Article first published online : 28 JAN 2014, DOI: 10.1111/ijfs.12450

  2. The role of lipid oxidation on biscuit texture during storage

    International Journal of Food Science & Technology

    Volume 49, Issue 8, August 2014, Pages: 1925–1931, Mariela Patrignani, Paula A. Conforti and Cecilia E. Lupano

    Article first published online : 8 APR 2014, DOI: 10.1111/ijfs.12550

  3. Development of an improved extraction and HPLC method for the measurement of ascorbic acid in cows' milk from processing plants and retail outlets

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 679–688, Nattaporn Chotyakul, Miriam Pateiro-Moure, Elena Martínez-Carballo, Jorge Alexandre Saraiva, José Antonio Torres and Concepción Pérez-Lamela

    Article first published online : 1 OCT 2013, DOI: 10.1111/ijfs.12350

  4. Preparation and characterisation of an easily absorbabl Mg-casein hydrolysate complex produced through enzymatic hydrolysis and ultrafiltration

    International Journal of Food Science & Technology

    Hye-Jin Hong, En-jin Kim, In-Su Park, Jungho Ryu, Taegong Ryu, Byoung-Gyu Kim and Kang-Sup Chung

    Article first published online : 25 SEP 2014, DOI: 10.1111/ijfs.12650

  5. Antioxidant and anti-hypertensive activity of anthocyanin-rich extracts from hulless pigmented barley cultivars

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 984–991, Changho Lee, Daeseok Han, Byoungmok Kim, Namin Baek and Byung-Kee Baik

    Article first published online : 27 DEC 2012, DOI: 10.1111/ijfs.12050

  6. Physico-chemical and antioxidant properties of extrudates developed from honey and barley

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1750–1761, Kshitiz Kumar, Navdeep Jindal, Savita Sharma and Vikas Nanda

    Article first published online : 13 MAY 2013, DOI: 10.1111/ijfs.12147

  7. Freshness retention of minimally processed melon using different packages and multilayered edible coating containing microencapsulated essential oil

    International Journal of Food Science & Technology

    Volume 49, Issue 10, October 2014, Pages: 2192–2203, Samira Pereira Moreira, Winne Moita de Carvalho, Angeline Costa Alexandrino, Haroldo César Bezerra de Paula, Maria do Carmo Passos Rodrigues, Raimundo Wilane de Figueiredo, Geraldo Arraes Maia, Evânia Maria Altina Teixeira de Figueiredo and Isabella Montenegro Brasil

    Article first published online : 8 APR 2014, DOI: 10.1111/ijfs.12535

  8. The effect of hydrogen peroxide bleaching of canola meal on product colour, dry matter and protein extractability and molecular weight profile

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 1071–1085, Ihsane El-Kadiri, Mohamed Khelifi and Mohammed Aider

    Article first published online : 29 JAN 2013, DOI: 10.1111/ijfs.12065

  9. Decreasing effect of fluoride content in Antarctic krill (Euphausia superba) by chemical treatments

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1252–1259, Hae Rim Jung, Min-A Kim, Yong-Soo Seo, Yang-Bong Lee, Byung-Soo Chun and Seon-Bong Kim

    Article first published online : 4 FEB 2013, DOI: 10.1111/ijfs.12084

  10. Stress relaxation behaviour of high acyl gellan gels

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2571–2579, Qing Chen, Maoming Li, Yan Yuan and Xiaoxiang Han

    Article first published online : 19 JUL 2013, DOI: 10.1111/ijfs.12251

  11. Sugar replacement in sweetened bakery goods

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 1963–1976, Susanne Struck, Doris Jaros, Charles S. Brennan and Harald Rohm

    Article first published online : 1 AUG 2014, DOI: 10.1111/ijfs.12617

  12. Modelling sorption kinetic of sponge cake crumb added with milk syrup

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1649–1660, Mayra Díaz-Ramírez, Georgina Calderón-Domínguez, J. Jorge Chanona-Pérez, Arturo Janovitz-Klapp, Rubén López-Santiago, Reynold R. Farrera-Rebollo and Ma de la Paz Salgado-Cruz

    Article first published online : 24 APR 2013, DOI: 10.1111/ijfs.12135

  13. Reduction of nitrite levels in fresh lettuces with aqueous chlorine dioxide treatment

    International Journal of Food Science & Technology

    Jianxiong Hao, Huiying Li, Yangfang Wan and Haijie Liu

    Article first published online : 1 OCT 2014, DOI: 10.1111/ijfs.12660

  14. Tropical traditional fermented food, a field full of promise. Examples from the Tropical Bioresources and Biotechnology programme and other related French–Vietnamese programmes on fermented food

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1115–1126, Cao-Hoang Lan, Chu-Ky Son, Ho Phu Ha, Husson Florence, Le Thanh Binh, Le-Thanh Mai, Nguyen Thi Hoai Tram, Tran Thi Minh Khanh, Tu Viet Phu, Valentin Dominique and Waché Yves

    Article first published online : 29 JAN 2013, DOI: 10.1111/ijfs.12064

  15. Effects of chloride, thiocyanate and sulphate salts on β-lactoglobulin–pectin associative complexes

    International Journal of Food Science & Technology

    Volume 49, Issue 11, November 2014, Pages: 2391–2398, Stacey Hirt and Owen G. Jones

    Article first published online : 10 MAY 2014, DOI: 10.1111/ijfs.12560

  16. Sensory and chemical effects of two alternatives of prefermentative cold soak in Malbec wines during winemaking and bottle ageing

    International Journal of Food Science & Technology

    Luis F. Casassa and Santiago E. Sari

    Article first published online : 21 MAY 2014, DOI: 10.1111/ijfs.12572

  17. Postharvest performance of fresh-cut ‘Big Top’ nectarine as affected by dipping in chemical preservatives and packaging in modified atmosphere

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1184–1195, Maria Cefola, Bernardo Pace, Lucrezia Sergio, Federico Baruzzi, Maria Antonia Gatto, Antonia Carito, Vito Linsalata, Nicholas A. Cascarano and Donato Di Venere

    Article first published online : 11 NOV 2013, DOI: 10.1111/ijfs.12415

  18. Spanish-style green table olive shelf-life

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1559–1568, Antonio Higinio Sánchez-Gómez, Pedro García-García and Antonio Garrido Fernández

    Article first published online : 25 MAR 2013, DOI: 10.1111/ijfs.12124

  19. Peptic hydrolysis of bovine beta-lactoglobulin under microwave treatment reduces its allergenicity in an ex vivo murine allergy model

    International Journal of Food Science & Technology

    Kamel-Eddine El Mecherfi, Olivier Rouaud, Sébastien Curet, Hanane Negaoui, Jean-Marc Chobert, Omar Kheroua, Djamel Saidi and Thomas Haertlé

    Article first published online : 2 SEP 2014, DOI: 10.1111/ijfs.12653

  20. Reduction in hydroxymethylfurfural content in ‘churros’, a Spanish fried dough, by vacuum frying

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2042–2049, Jorge Mir-Bel, Rosa Oria and María L. Salvador

    Article first published online : 22 MAY 2013, DOI: 10.1111/ijfs.12182