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There are 6768 results for: content related to: A study of the effect of the drying process on the composition and physicochemical properties of flours obtained from durian fruits of two ripening stages

  1. Effect of wheat sprout powder incorporation on lipid oxidation and physicochemical properties of beef patties

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1112–1121, Ismet Ozturk, Osman Sagdic, Fatih Tornuk and Hasan Yetim

    Version of Record online : 15 NOV 2013, DOI: 10.1111/ijfs.12407

  2. Physical, proximate, functional and pasting properties of four non- and γ-irradiated bambara groundnut (Vigna subterranean) cultivars

    International Journal of Food Science & Technology

    Volume 50, Issue 3, March 2015, Pages: 640–651, Kolawole O. Falade and Chinyere P. Nwajei

    Version of Record online : 1 OCT 2014, DOI: 10.1111/ijfs.12659

  3. Effect of microwave vacuum drying and hot air drying on the physicochemical properties of durian flour

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 305–312, Swittra Bai-Ngew, Nantawan Therdthai, Pisit Dhamvithee and Weibiao Zhou

    Version of Record online : 12 SEP 2014, DOI: 10.1111/ijfs.12651

  4. 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

  5. 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

  6. Evolution of amino acids and biogenic amines in natural ciders as a function of the year and the manufacture steps

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 375–381, Gaizka Garai-Ibabe, Ana Irastorza, María Teresa Dueñas, Pedro J. Martín-Álvarez and Victoria M. Moreno-Arribas

    Version of Record online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03198.x

  7. Extraction, optimisation and characterisation of phenolics from Thymus vulgaris L.: phenolic content and profiles in relation to antioxidant, antidiabetic and antihypertensive properties

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 720–730, Muhammad H. Alu'datt, Taha Rababah, Ayman Johargy, Sana Gammoh, Khalil Ereifej, Mohammad N. Alhamad, Mary Susan Brewer, Abdullah A. Saati, Stan Kubow and Mervat Rawshdeh

    Version of Record online : 21 SEP 2015, DOI: 10.1111/ijfs.12944

  8. Seasonal changes of proximate composition and fatty acids of farmed dusky grouper (Epinephelus marginatus Lowe, 1834)

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1823–1830, María D. Suárez, María J. González, María I. Sáez, Tomás F. Martínez and José Luis Guil-Guerrero

    Version of Record online : 30 JUN 2015, DOI: 10.1111/ijfs.12838

  9. Nutritional and physicochemical characteristics of wholemeal bread enriched with pea flour

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 92–102, Marcella Mastromatteo, Alessandra Danza, Lucia Lecce, Sara Spinelli, Vincenzo Lampignano, Janine Laverse, Amalia Conte and Matteo Alessandro Del Nobile

    Version of Record online : 12 AUG 2014, DOI: 10.1111/ijfs.12636

  10. Effect of durum wheat varieties on bread quality

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 72–81, Marcella Mastromatteo, Alessandra Danza, Lucia Lecce, Sara Spinelli, Vincenzo Lampignano, Janine Laverse, Francesco Contò and Matteo Alessandro Del Nobile

    Version of Record online : 24 JUL 2013, DOI: 10.1111/ijfs.12276

  11. Effects of calcium chloride and calcium lactate applications with osmotic pretreatment on physicochemical aspects and consumer acceptances of dried papaya

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1122–1131, Patchimaporn Udomkun, Busarakorn Mahayothee, Marcus Nagle and Joachim Müller

    Version of Record online : 18 NOV 2013, DOI: 10.1111/ijfs.12408

  12. Sensory and nutritive profiles of biscuits from whole grain sorghum and pearl millet plus soya flour with and without sourdough fermentation

    International Journal of Food Science & Technology

    Volume 50, Issue 12, December 2015, Pages: 2554–2561, Olufunmilayo S. Omoba, John R. N. Taylor and Henriëtte L. de Kock

    Version of Record online : 13 AUG 2015, DOI: 10.1111/ijfs.12923

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    Sustainable recovery of grape skins for use in an apple beverage with antiglycation properties

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 108–117, Vera Lavelli, Pedapati S.C. Sri Harsha, Maria Piochi and Luisa Torri

    Version of Record online : 8 NOV 2016, DOI: 10.1111/ijfs.13261

  14. Effect of the lentil flour and hydrocolloids on baking characteristics of wholemeal durum wheat bread

    International Journal of Food Science & Technology

    Volume 49, Issue 11, November 2014, Pages: 2382–2390, Maria Assunta Previtali, Marcella Mastromatteo, Pasquale De Vita, Donatella Bianca Maria Ficco, Amalia Conte and Matteo Alessandro Del Nobile

    Version of Record online : 8 MAY 2014, DOI: 10.1111/ijfs.12559

  15. Phytochemical composition, cellular antioxidant capacity and antiproliferative activity in mango (Mangifera indica L.) pulp and peel

    International Journal of Food Science & Technology

    Arshad Mehmood Abbasi, Fengyun Liu, Xinbo Guo, Xiong Fu, Tong Li and Rui Hai Liu

    Version of Record online : 23 DEC 2016, DOI: 10.1111/ijfs.13341

  16. Microencapsulation of bioactive compounds from mulberry (Morus alba L.) leaf extracts by protein–polysaccharide interactions

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 649–655, Methavee Peanparkdee, Satoshi Iwamoto, Chaleeda Borompichaichartkul, Kiattisak Duangmal and Ryo Yamauchi

    Version of Record online : 19 JAN 2016, DOI: 10.1111/ijfs.13032

  17. Quality attributes and firming kinetics of partially baked frozen wholewheat bread with sourdough

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2133–2142, Dubravka Novotni, Nikolina Čukelj, Bojana Smerdel and Duška Ćurić

    Version of Record online : 20 MAY 2013, DOI: 10.1111/ijfs.12197

  18. Freshness and quality attributes of cold stored Atlantic bonito (Sarda sarda) gravad

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1318–1326, Magdalena Rzepka, Fatih Özogul, Krzysztof Surówka and Magdalena Michalczyk

    Version of Record online : 4 FEB 2013, DOI: 10.1111/ijfs.12094

  19. Sex-related differences in the nutritional value of Japanese quail meat

    International Journal of Food Science & Technology

    Volume 49, Issue 12, December 2014, Pages: 2635–2642, Katarzyna E. Sartowska, Agnieszka Korwin-Kossakowska, Ewa Polawska, Paulina Lipinska and Grazyna Sender

    Version of Record online : 3 JUL 2014, DOI: 10.1111/ijfs.12596

  20. Quality assessment of commercial paprikas

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 830–839, Rocio Velázquez, Alejandro Hernández, Alberto Martín, Emilio Aranda, Gustavo Gallardo, Teresa Bartolomé and Maria G. Córdoba

    Version of Record online : 8 OCT 2013, DOI: 10.1111/ijfs.12372