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There are 16694 results for: content related to: Changes in mineral absorption inhibitors consequent to fermentation of E thiopian injera : implications for predicted iron bioavailability and bioaccessibility

  1. 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

  2. Structural and mechanical characteristics of bread and their impact on oral processing: a review

    International Journal of Food Science & Technology

    Jing Gao, Yong Wang, Zhizhong Dong and Weibiao Zhou

    Version of Record online : 15 NOV 2017, DOI: 10.1111/ijfs.13671

  3. You have free access to this content
    Reducing the glycaemic index and increasing the slowly digestible starch content in gluten-free cereal-based foods: a review

    International Journal of Food Science & Technology

    Volume 53, Issue 1, January 2018, Pages: 50–60, Gianluca Giuberti and Antonio Gallo

    Version of Record online : 8 SEP 2017, DOI: 10.1111/ijfs.13552

  4. You have full text access to this OnlineOpen article
    Gluten-free bakery and pasta products: prevalence and quality improvement

    International Journal of Food Science & Technology

    Volume 53, Issue 1, January 2018, Pages: 19–32, Yupeng Gao, Marlene E. Janes, Busarawan Chaiya, Margaret A. Brennan, Charles S. Brennan and Witoon Prinyawiwatkul

    Version of Record online : 24 OCT 2017, DOI: 10.1111/ijfs.13505

  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. Malic acid and oxalic acid spraying enhances phytic acid degradation and total antioxidant capacity of mung bean sprouts

    International Journal of Food Science & Technology

    Volume 51, Issue 2, February 2016, Pages: 370–380, Xiaolin Jin, Runqiang Yang, Xiaokun Yan, Yulin Zhou, Xinkun Wang and Zhenxin Gu

    Version of Record online : 7 SEP 2015, DOI: 10.1111/ijfs.12941

  7. 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

  8. Hypotensive, hypoglycaemic and hypolipidaemic effects of bioactive compounds from microalgae and marine micro-organisms

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1705–1717, Chao Zhao, Yijing Wu, Chengfeng Yang, Bin Liu and Yifan Huang

    Version of Record online : 20 JUN 2015, DOI: 10.1111/ijfs.12860

  9. 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

  10. 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

  11. 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

  12. Coeliacs cannot live by gluten-free bread alone – every once in awhile they need antioxidants

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 81–90, María D. Torres, Santiago Arufe, Francisco Chenlo and Ramon Moreira

    Version of Record online : 18 OCT 2016, DOI: 10.1111/ijfs.13287

  13. Physical, nutritional and antioxidant properties of Zimbabwean bambara groundnut and effects of processing methods on their chemical properties

    International Journal of Food Science & Technology

    Volume 52, Issue 10, October 2017, Pages: 2238–2247, Adewumi Toyin Oyeyinka, Kirthee Pillay, Samson Tesfay and Muthulisi Siwela

    Version of Record online : 18 JUN 2017, DOI: 10.1111/ijfs.13503

  14. 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

  15. 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

  16. 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

  17. Ethylene production, respiration and gas exchange modelling in modified atmosphere packaging for banana fruits

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 777–788, Rolando Mendoza, Diego A. Castellanos, Juan C. García, Julio C. Vargas and Aníbal O. Herrera

    Version of Record online : 18 JAN 2016, DOI: 10.1111/ijfs.13037

  18. Encapsulation of probiotic Lactobacillus acidophilus by ionic gelation with electrostatic extrusion for enhancement of survival under simulated gastric conditions and during refrigerated storage

    International Journal of Food Science & Technology

    Volume 52, Issue 2, February 2017, Pages: 519–530, Jeong Un Kim, Bomi Kim, Hafiz Muhammad Shahbaz, Sung Hyun Lee, Daseul Park and Jiyong Park

    Version of Record online : 21 NOV 2016, DOI: 10.1111/ijfs.13308

  19. 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

  20. 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