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There are 5519 results for: content related to: Chemical composition, sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour

  1. 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

  2. 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

  3. Gluten-free spaghetti made with chickpea, unripe plantain and maize flours: functional and chemical properties and starch digestibility

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 1985–1991, Pamela C. Flores-Silva, Jose De J. Berrios, James Pan, Perla Osorio-Díaz and Luis A. Bello-Pérez

    Version of Record online : 7 MAR 2014, DOI: 10.1111/ijfs.12529

  4. Cooking quality characterisation of ‘spaghetti’ based on soft wheat flour enriched with oat flour

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2348–2355, Teresa De Pilli, Antonio Derossi and Carla Severini

    Version of Record online : 1 AUG 2013, DOI: 10.1111/ijfs.12224

  5. Effect of xanthan gum on processing and cooking quality of nontraditional pasta

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1922–1932, Gurleen K. Sandhu, Senay Simsek and Frank A. Manthey

    Version of Record online : 20 APR 2015, DOI: 10.1111/ijfs.12813

  6. Effect of defatted almond flour on cooking, chemical and sensorial properties of gluten-free fresh pasta

    International Journal of Food Science & Technology

    Marcela Lilian Martínez, María Andrea Marín, Renato Daniel Gili, María Cecilia Penci and Pablo Daniel Ribotta

    Version of Record online : 18 JUN 2017, DOI: 10.1111/ijfs.13493

  7. A comparison of methods for assessing dough and gluten strength of durum wheat and their relationship to pasta cooking quality

    International Journal of Food Science & Technology

    Volume 47, Issue 12, December 2012, Pages: 2561–2573, Wesam A. AbuHammad, Elias M. Elias, Frank A. Manthey, Mohammed S. Alamri and Mohamed Mergoum

    Version of Record online : 14 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03135.x

  8. Characterization of Spaghetti Prepared Under Different Drying Conditions

    Journal of Food Science

    Volume 80, Issue 9, September 2015, Pages: E1959–E1964, Takenobu Ogawa, Asako Chuma, Utano Aimoto and Shuji Adachi

    Version of Record online : 31 JUL 2015, DOI: 10.1111/1750-3841.12980

  9. Mastication or masceration: Does the preparation of sample affect the predictive in vitro glycemic response of pasta?

    Starch - Stärke

    Volume 66, Issue 11-12, November 2014, Pages: 1096–1102, Martina Foschia, Donatella Peressini, Alessandro Sensidoni, Margaret Anne Brennan and Charles Stephen Brennan

    Version of Record online : 8 AUG 2014, DOI: 10.1002/star.201300156

  10. 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

  11. Quality Characterization of Pasta Enriched with Mustard Protein Isolate

    Journal of Food Science

    Volume 73, Issue 5, June/July 2008, Pages: S229–S237, M. Alireza Sadeghi and S. Bhagya

    Version of Record online : 30 APR 2008, DOI: 10.1111/j.1750-3841.2008.00742.x

  12. 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

  13. 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

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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

  15. 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

  16. You have free access to this content
    Effect of Formulation and Dough Hydration Level on Extrusion, Physical and Cooked Qualities of Nontraditional Spaghetti

    Journal of Food Process Engineering

    Volume 40, Issue 1, February 2017, Elena de la Peña and Frank A. Manthey

    Version of Record online : 28 SEP 2015, DOI: 10.1111/jfpe.12301

  17. 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

  18. Amaranth flour, cassava starch and cassava bagasse in the production of gluten-free pasta: technological and sensory aspects

    International Journal of Food Science & Technology

    Volume 48, Issue 9, September 2013, Pages: 1977–1984, Fernanda Assumpção Fiorda, Manoel Soares Soares Júnior, Flávio Alves da Silva, Luciana Reis Fontinelle Souto and Maria Victória Eiras Grosmann

    Version of Record online : 16 MAY 2013, DOI: 10.1111/ijfs.12179

  19. 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

  20. 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