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There are 6212 results for: content related to: Effect of mechanically damaged starch on wheat flour, noodle and steamed bread making quality

  1. Wheat starch production, structure, functionality and applications—a review

    International Journal of Food Science & Technology

    Khetan Shevkani, Narpinder Singh, Ritika Bajaj and Amritpal Kaur

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

  2. Preventing constipation: a review of the laxative potential of food ingredients

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 445–467, Pierre Gélinas

    Version of Record online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03207.x

  3. Physicochemical properties of flour recovered from broken rice noodles during production

    International Journal of Food Science & Technology

    Volume 49, Issue 7, July 2014, Pages: 1722–1728, Ya-Fei Liu, Saiwarun Chaiwanichsiri and Kalaya Laohasongkram

    Version of Record online : 13 JAN 2014, DOI: 10.1111/ijfs.12481

  4. Enrichment of rice noodles with fibre-rich fractions derived from cassava pulp and pomelo peel

    International Journal of Food Science & Technology

    Volume 49, Issue 11, November 2014, Pages: 2348–2355, Yuree Wandee, Dudsadee Uttapap, Santhanee Puncha-arnon, Chureerat Puttanlek, Vilai Rungsardthong and Nuanchawee Wetprasit

    Version of Record online : 28 APR 2014, DOI: 10.1111/ijfs.12554

  5. Cereal processing and glycaemic response

    International Journal of Food Science & Technology

    Peter A. Sopade

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

  6. Improvement of Chinese noodle quality by supplementation with arabinoxylans from wheat bran

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 602–608, Ling Fan, Sen Ma, Xiaoxi Wang and Xueling Zheng

    Version of Record online : 15 FEB 2016, DOI: 10.1111/ijfs.13042

  7. Moisture profiles of wheat noodles containing hydroxypropylated tapioca starch

    International Journal of Food Science & Technology

    Volume 51, Issue 6, June 2016, Pages: 1516–1522, Soma Fukuzawa, Takenobu Ogawa, Kyuya Nakagawa and Shuji Adachi

    Version of Record online : 4 APR 2016, DOI: 10.1111/ijfs.13108

  8. Functional components of grape pomace: their composition, biological properties and potential applications

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 221–237, Jianmei Yu and Mohamed Ahmedna

    Version of Record online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03197.x

  9. 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

  10. The impact of strawflower and mistletoe extract on quality properties of rainbow trout fillets

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2228–2238, Fatih Özogul, Bünyamin Kus and Esmeray Kuley

    Version of Record online : 10 JUN 2013, DOI: 10.1111/ijfs.12209

  11. 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

  12. 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

  13. Variation in human sweet taste receptor may result in different levels of sweet intensity variability between sweet stimuli

    International Journal of Food Science & Technology

    Volume 51, Issue 9, September 2016, Pages: 1958–1966, James C. Waksmonski and Kadri Koppel

    Version of Record online : 14 JUL 2016, DOI: 10.1111/ijfs.13174

  14. 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

  15. Effect of cocoa in diabetes: the potential of the pancreas and liver as key target organs, more than an antioxidant effect?

    International Journal of Food Science & Technology

    Volume 51, Issue 4, April 2016, Pages: 829–841, Duane D. Mellor and Nenad Naumovski

    Version of Record online : 16 FEB 2016, DOI: 10.1111/ijfs.13075

  16. Cooking and texture properties of gluten-free fettuccine processed from defatted flaxseed flour and rice flour

    International Journal of Food Science & Technology

    Volume 51, Issue 6, June 2016, Pages: 1495–1501, Camila M. A. de Moura, Manoel S. Soares Júnior, Fernanda A. Fiorda, Márcio Caliari, Rosângela Vera and Maria V. E. Grossmann

    Version of Record online : 25 MAR 2016, DOI: 10.1111/ijfs.13097

  17. 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

  18. Biopolymer films and the effects of added lipids, nanoparticles and antimicrobials on their mechanical and barrier properties: a review

    International Journal of Food Science & Technology

    Volume 51, Issue 9, September 2016, Pages: 1967–1978, Javier Castro-Rosas, Andres M. Cruz-Galvez, Carlos Alberto Gomez-Aldapa, Reyna N. Falfan-Cortes, Fabiola Araceli Guzman-Ortiz and Maria Luisa Rodríguez-Marín

    Version of Record online : 18 JUL 2016, DOI: 10.1111/ijfs.13183

  19. Alginate-based and protein-based materials for probiotics encapsulation: a review

    International Journal of Food Science & Technology

    Volume 48, Issue 7, July 2013, Pages: 1339–1351, Qiu-Yue Dong, Meng-Yan Chen, Yang Xin, Xue-Yan Qin, Zhuo Cheng, Lu-E Shi and Zhen-Xing Tang

    Version of Record online : 16 JAN 2013, DOI: 10.1111/ijfs.12078

  20. 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

    Version of Record online : 1 AUG 2014, DOI: 10.1111/ijfs.12617