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There are 27768 results for: content related to: Preparation of iron-fortified rice using edible coating materials

  1. Viscous and thermal behaviour of vitamin A and iron-fortified reconstituted rice

    International Journal of Food Science & Technology

    Volume 49, Issue 5, May 2014, Pages: 1324–1329, Syed Zameer Hussain, Baljit Singh and Haroon Rashid Naik

    Version of Record online : 26 NOV 2013, DOI: 10.1111/ijfs.12430

  2. Evaluation of the effect of Ultra Rice®EDTA supplementation on the soluble iron, visual acceptance and vitamin A stability of commercial milled rice blends

    International Journal of Food Science & Technology

    Volume 50, Issue 7, July 2015, Pages: 1615–1624, Paul W. Johns, Gaurav C. Patel, Megan E. Parker, John B. Lasekan, Peiman Milani, Melissa K. Nixon, Maryann Tigner and Daniel J. Schmitz

    Version of Record online : 16 APR 2015, DOI: 10.1111/ijfs.12815

  3. Effect of spent yeast fortification on physical parameters, volatiles and sensorial characteristics of home-made bread

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1855–1863, Zita Emanuela Martins, Melina Erben, Anabella E. Gallardo, Ricardo Silva, Inês Barbosa, Olívia Pinho and Isabel M. P. L. V. O. Ferreira

    Version of Record online : 16 APR 2015, DOI: 10.1111/ijfs.12818

  4. Development of an extruded micronutrient delivery vehicle for the fortification of nixtamalised maize with chelated iron at the point of wet milling

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1494–1503, Pablo C. Torres, Fátima E. Flores and Juan E. Andrade

    Version of Record online : 3 APR 2015, DOI: 10.1111/ijfs.12795

  5. Key properties of iodine-, iron- and zinc- fortified fish cracker: effects of ambient shelf storage on iodine retention and quality indicators

    International Journal of Food Science & Technology

    Volume 50, Issue 9, September 2015, Pages: 1979–1987, Siwaporn Pinkaew and Taewee T. Karrila

    Version of Record online : 30 JUN 2015, DOI: 10.1111/ijfs.12871

  6. 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

  7. The sensory acceptance of fibre-enriched cereal foods: a meta-analysis

    International Journal of Food Science & Technology

    Volume 51, Issue 1, January 2016, Pages: 3–13, John M. Grigor, Charles S. Brennan, Scott C. Hutchings and David S. Rowlands

    Version of Record online : 23 NOV 2015, DOI: 10.1111/ijfs.13005

  8. Physicochemical and sensory characteristics of soya protein isolate hydrolysates with added substrate-like amino acids

    International Journal of Food Science & Technology

    Volume 51, Issue 1, January 2016, Pages: 69–77, Jianan Zhang, Jucai Xu, Lei Liu, Yang Liu, Tiantian Zhao, Changping Wu, Dongxiao Sun-Waterhouse, Mouming Zhao and Guowan Su

    Version of Record online : 5 OCT 2015, DOI: 10.1111/ijfs.12943

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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

    Version of Record online : 28 JAN 2014, DOI: 10.1111/ijfs.12450

  10. 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

  11. Berry pomace – a review of processing and chemical analysis of its polyphenols

    International Journal of Food Science & Technology

    Volume 51, Issue 6, June 2016, Pages: 1305–1318, Susanne Struck, Merichel Plaza, Charlotta Turner and Harald Rohm

    Version of Record online : 15 APR 2016, DOI: 10.1111/ijfs.13112

  12. 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

  13. You have free access to this content
    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

  14. Microencapsulation of Nigella sativa seeds oil containing thymoquinone by spray-drying for functional yogurt production

    International Journal of Food Science & Technology

    Volume 51, Issue 10, October 2016, Pages: 2280–2289, Abdol-Samad Abedi, Marjan Rismanchi, Mehrnoush Shahdoostkhany, Abdorreza Mohammadi and Hedayat Hosseini

    Version of Record online : 31 JUL 2016, DOI: 10.1111/ijfs.13208

  15. 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

  16. 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

  17. Prebiotic fibre-incorporated whey protein crisps processed by supercritical fluid extrusion

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2193–2199, Ilankovan Paraman, Susmoko Supriyadi, Michael E. Wagner and Syed S. H. Rizvi

    Version of Record online : 3 JUN 2013, DOI: 10.1111/ijfs.12204

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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

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    Designing emulsion droplets of foods and beverages to enhance delivery of lipophilic bioactive components – a review of recent advances

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 68–80, Vassilios Raikos and Viren Ranawana

    Version of Record online : 3 OCT 2016, DOI: 10.1111/ijfs.13272

  20. Bacterial biofilms in food processing environments: a review of recent developments in chemical and biological control

    International Journal of Food Science & Technology

    Volume 51, Issue 8, August 2016, Pages: 1731–1743, Carol A. Phillips

    Version of Record online : 23 JUN 2016, DOI: 10.1111/ijfs.13159