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There are 6048 results for: content related to: H ibiscus sabdariffa L . confesctionery gels, in vitro digestion, antioxidant activity and phenolic compounds quantification: a nutraceutical application

  1. Effect of drying conditions on the retention of phenolic compounds, anthocyanins and antioxidant activity of roselle (Hibiscus sabdariffa L.) added to yogurt

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2283–2291, Diana E. Leyva Daniel, Blanca E. Barragán Huerta, Mario G. Vizcarra Mendoza and Irasema Anaya Sosa

    Version of Record online : 10 AUG 2013, DOI: 10.1111/ijfs.12215

  2. Effect of agitated bed drying on the retention of phenolic compounds, anthocyanins and antioxidant activity of roselle (Hibiscus sabdariffa L.)

    International Journal of Food Science & Technology

    Volume 51, Issue 6, June 2016, Pages: 1457–1464, Keila Sarin Loyola Arenas, Maria Teresa Cruz Y Victoria, Mario Gonzalo Vizcarra Mendoza, Carlos Martínez Vera and Irasema Anaya Sosa

    Version of Record online : 6 MAY 2016, DOI: 10.1111/ijfs.13118

  3. You have free access to this content
    Wheat starch production, structure, functionality and applications—a review

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 38–58, Khetan Shevkani, Narpinder Singh, Ritika Bajaj and Amritpal Kaur

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13266

  4. Release kinetics of antioxidant compounds from Hibiscus sabdariffa L. encapsulated in gelatin beads and coated with sodium alginate

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2150–2158, Daniel Díaz-Bandera, Adriana Villanueva-Carvajal, Octavio Dublán-García, Baciliza Quintero-Salazar and Aurelio Dominguez-Lopez

    Version of Record online : 21 MAY 2013, DOI: 10.1111/ijfs.12199

  5. 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

  6. In vitro probiotic evaluation of potential antioxidant lactic acid bacteria isolated from idli batter fermented with Piper betle leaves

    International Journal of Food Science & Technology

    Volume 52, Issue 2, February 2017, Pages: 329–340, Vishwanathan Sadishkumar and Kadirvelu Jeevaratnam

    Version of Record online : 23 DEC 2016, DOI: 10.1111/ijfs.13284

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    Cereal processing and glycaemic response

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 22–37, Peter A. Sopade

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13237

  8. Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents

    International Journal of Food Science & Technology

    Volume 50, Issue 4, April 2015, Pages: 999–1008, A. Półtorak, J. Wyrwisz, M. Moczkowska, M. Marcinkowska-Lesiak, A. Stelmasiak, U. Ulanicka, M. Zalewska, A. Wierzbicka and Da-Wen Sun

    Version of Record online : 5 DEC 2014, DOI: 10.1111/ijfs.12707

  9. Predictive models for bacterial growth in sea bass (Dicentrarchus labrax) stored in ice

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 354–363, Conrado Carrascosa, Rafael Millán, Pedro Saavedra, José R. Jaber, Tania Montenegro, António Raposo, Esteban Pérez and Esther Sanjuán

    Version of Record online : 29 AUG 2013, DOI: 10.1111/ijfs.12307

  10. Fruit snacks from raspberries: influence of drying parameters on colour degradation and bioactive potential

    International Journal of Food Science & Technology

    Volume 52, Issue 2, February 2017, Pages: 313–328, Paula Sette, Lorena Franceschinis, Carolina Schebor and Daniela Salvatori

    Version of Record online : 2 NOV 2016, DOI: 10.1111/ijfs.13283

  11. Study of the impact of a new hurdle technology composed of electro-activated solution and low heat treatment on the canned pea and corn quality and microbial safety

    International Journal of Food Science & Technology

    Volume 51, Issue 1, January 2016, Pages: 180–193, Viacheslav Liato, Steve Labrie, Marzouk Benali and Mohammed Aïder

    Version of Record online : 7 OCT 2015, DOI: 10.1111/ijfs.12976

  12. 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

  13. 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

  14. Changes in bioactive compounds and antioxidant activity during convective drying of murta (Ugni molinae T.) berries

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 990–1000, Katia Rodríguez, Kong Ah-Hen, Antonio Vega-Gálvez, Jessica López, Issis Quispe-Fuentes, Roberto Lemus-Mondaca and Lena Gálvez-Ranilla

    Version of Record online : 30 OCT 2013, DOI: 10.1111/ijfs.12392

  15. Optimisation of pressurised liquid extraction for antioxidative polyphenolic compound from Momordica charantia using response surface methodology

    International Journal of Food Science & Technology

    Volume 52, Issue 2, February 2017, Pages: 480–493, Zainul Abidin Syahariza, Amir Ehsan Torkamani, Hani M. Norziah, Wan Ahmad Kamil Mahmood and Pablo Juliano

    Version of Record online : 13 NOV 2016, DOI: 10.1111/ijfs.13304

  16. Drying characteristics and thermal degradation kinetics of hardness, anthocyanin content and colour in purple- and red-fleshed potato (Solanum tuberosum L.) during hot air drying

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1255–1267, Ji Hoon Moon, Cheol-ho Pan and Won Byong Yoon

    Version of Record online : 27 JAN 2015, DOI: 10.1111/ijfs.12740

  17. Effects of pineapple pomace fibre on physicochemical properties of composite flour and dough, and consumer acceptance of fibre-enriched wheat bread

    International Journal of Food Science & Technology

    Volume 51, Issue 5, May 2016, Pages: 1120–1129, Phantipha Chareonthaikij, Tanat Uan-On and Witoon Prinyawiwatkul

    Version of Record online : 19 FEB 2016, DOI: 10.1111/ijfs.13072

  18. Response surface analysis and extrusion process optimisation of maize–mungbean-based instant weaning food

    International Journal of Food Science & Technology

    Volume 51, Issue 10, October 2016, Pages: 2301–2312, Salim Ali, Baljit Singh and Savita Sharma

    Version of Record online : 18 JUL 2016, DOI: 10.1111/ijfs.13186

  19. Optimisation of aqueous extraction conditions for the recovery of phenolic compounds and antioxidants from lemon pomace

    International Journal of Food Science & Technology

    Volume 51, Issue 9, September 2016, Pages: 2009–2018, Konstantinos Papoutsis, Penta Pristijono, John B. Golding, Costas E. Stathopoulos, Michael C. Bowyer, Christopher J. Scarlett and Quan V. Vuong

    Version of Record online : 17 JUL 2016, DOI: 10.1111/ijfs.13168

  20. Arabinoxylan content and characterisation throughout the bread-baking process

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1911–1921, Alecia M. Kiszonas, E. Patrick Fuerst, Devanand Luthria and Craig F. Morris

    Version of Record online : 8 MAY 2015, DOI: 10.1111/ijfs.12829