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There are 5587 results for: content related to: Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour?

  1. Effect of sprouting on physicochemical, antioxidant and flavonoid profile of onion varieties

    International Journal of Food Science & Technology

    Volume 51, Issue 2, February 2016, Pages: 317–324, Ishrat Majid, Ajmer Singh Dhatt, Savita Sharma, Gulzar Ahmad Nayik and Vikas Nanda

    Version of Record online : 7 OCT 2015, DOI: 10.1111/ijfs.12963

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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

  3. 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

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    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

  5. Nutrient and functional properties of composite flours processed from pregelatinised barley, sprouted faba bean and carrot flours

    International Journal of Food Science & Technology

    Volume 50, Issue 11, November 2015, Pages: 2375–2382, Kumera Neme, Geremew Bultosa and Negussie Bussa

    Version of Record online : 31 JUL 2015, DOI: 10.1111/ijfs.12903

  6. 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

  7. 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

  8. How meaty? Detection and quantification of adulterants, foreign proteins and food additives in meat products

    International Journal of Food Science & Technology

    Marco Iammarino, Rosaria Marino and Marzia Albenzio

    Version of Record online : 29 DEC 2016, DOI: 10.1111/ijfs.13350

  9. 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

  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. 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. 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

  13. 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

  14. 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

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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

  16. Evaluation of physico-chemical properties, trace metal content and antioxidant activity of Indian honeys

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 578–587, Rajni Kamboj, Manav Bandhu Bera and Vikas Nanda

    Version of Record online : 23 NOV 2012, DOI: 10.1111/ijfs.12002

  17. Gluten weight in ancient and modern wheat and the reactivity of epitopes towards R5 and G12 monoclonal antibodies

    International Journal of Food Science & Technology

    Volume 51, Issue 8, August 2016, Pages: 1801–1810, Pierre Gélinas and Carole McKinnon

    Version of Record online : 26 MAY 2016, DOI: 10.1111/ijfs.13151

  18. Improvement in sprouted wheat flour functionality: effect of time, temperature and elicitation

    International Journal of Food Science & Technology

    Volume 50, Issue 9, September 2015, Pages: 2135–2142, Michał Świeca and Dariusz Dziki

    Version of Record online : 14 JUL 2015, DOI: 10.1111/ijfs.12881

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    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

  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