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There are 58523 results for: content related to: Effect of green plantain flour addition to gluten-free bread on functional bread properties and resistant starch content

  1. Gluten-free pasta: effect of green plantain flour addition and influence of starch modification on the functional properties and resistant starch content

    International Journal of Food Science & Technology

    Volume 49, Issue 12, December 2014, Pages: 2650–2658, Chonthira Sarawong, Zuleyka Concepción Rodríguez Gutiérrez, Emmerich Berghofer and Regine Schoenlechner

    Version of Record online : 3 JUL 2014, DOI: 10.1111/ijfs.12599

  2. 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

  3. Monthly variation of total lipid and fatty acid contents of Atlantic bonito, Sarda sarda (Bloch, 1793) of Black Sea

    International Journal of Food Science & Technology

    Volume 49, Issue 12, December 2014, Pages: 2668–2677, Gülsüm Balçik Misir, Bekir Tufan and Sevim Köse

    Version of Record online : 2 JUN 2014, DOI: 10.1111/ijfs.12578

  4. 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

  5. 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

  6. 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

  7. Common components and specific weights analysis for the discrimination and evaluation of vegetable oil quality

    International Journal of Food Science & Technology

    Volume 52, Issue 9, September 2017, Pages: 1995–2005, Maresa Custódio Molinari Ferreira, Poliana Macedo dos Santos, Valéria Rampazzo, Evandro Bona, Jorge Leonardo Sanchez, Giselle Maria Maciel and Charles Windson Isidoro Haminiuk

    Version of Record online : 12 JUL 2017, DOI: 10.1111/ijfs.13473

  8. 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

  9. Manipulation of volatile compound transformation in durian wine by nitrogen supplementation

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 650–662, Pin-Rou Lee, Mingzhan Toh, Bin Yu, Philip Curran and Shao-Quan Liu

    Version of Record online : 23 NOV 2012, DOI: 10.1111/ijfs.12012

  10. In vitro gastrointestinal digestion of polyphenols from different molasses (pekmez) and leather (pestil) varieties

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1027–1039, Senem Kamiloglu and Esra Capanoglu

    Version of Record online : 11 NOV 2013, DOI: 10.1111/ijfs.12396

  11. Variations in lipid and fatty acid contents in different body parts of Black Sea whiting, Merlangius merlangus euxinus (Nordmann, 1840)

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 373–384, Bekir Tufan and Sevim Köse

    Version of Record online : 7 SEP 2013, DOI: 10.1111/ijfs.12309

  12. Influence of feeding state and frozen storage temperature on the lipid stability of Atlantic mackerel (Scomber scombrus)

    International Journal of Food Science & Technology

    Volume 51, Issue 7, July 2016, Pages: 1711–1720, Paulina E. Romotowska, Magnea G. Karlsdóttir, María Gudjónsdóttir, Hordur G. Kristinsson and Sigurjon Arason

    Version of Record online : 24 MAY 2016, DOI: 10.1111/ijfs.13146

  13. Effect of high-pressure homogenisation on the retention of selected aroma compounds in model dairy emulsions

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 1992–2000, Nadia Innocente, Giulia Marchesini and Marialuisa Biasutti

    Version of Record online : 4 APR 2014, DOI: 10.1111/ijfs.12520

  14. Selective elution of tea catechins and caffeine from polyvinylpolypyrrolidone

    International Journal of Food Science & Technology

    Volume 49, Issue 7, July 2014, Pages: 1626–1634, Fang-Yuan Fan, Quan Gan, Zhan-Bo Dong, Kwan-Jeong Song, Xin-Qiang Zheng, Yue-Rong Liang and Jian-Liang Lu

    Version of Record online : 30 DEC 2013, DOI: 10.1111/ijfs.12461

  15. Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties

    International Journal of Food Science & Technology

    Volume 52, Issue 9, September 2017, Pages: 1983–1994, Anna Rzepkowska, Dorota Zielińska, Aleksandra Ołdak and Danuta Kołożyn-Krajewska

    Version of Record online : 17 MAY 2017, DOI: 10.1111/ijfs.13471

  16. Polyphenol composition and antioxidant capacity in pulp and peel of apricot fruits of various varieties and maturity stages at harvest

    International Journal of Food Science & Technology

    Xinguang Fan, Wenxiao Jiao, Xiaomei Wang, Jiankang Cao and Weibo Jiang

    Version of Record online : 17 OCT 2017, DOI: 10.1111/ijfs.13589

  17. Analysis of the volatile components of tea seed oil (Camellia sinensis O. Ktze) from China using HS-SPME-GC/MS

    International Journal of Food Science & Technology

    Volume 51, Issue 12, December 2016, Pages: 2591–2602, Guoyan Liu, Suoyu Xu, Xingguo Wang, Qingzhe Jin, Xin Xu, Yingbin Shen, Guangxin Xu and Hui Zhang

    Version of Record online : 26 OCT 2016, DOI: 10.1111/ijfs.13244

  18. In vitro probiotic evaluation of potential antioxidant lactic acid bacteria isolated from idli batter fermented with Piper betle leaves

    International Journal of Food Science & Technology

    Volume 52, Issue 2, February 2017, Pages: 329–340, Vishwanathan Sadishkumar and Kadirvelu Jeevaratnam

    Version of Record online : 23 DEC 2016, DOI: 10.1111/ijfs.13284

  19. 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

  20. Subacute oral toxicity of cocoa tea (Camellia ptilophylla) water extract in SD rats

    International Journal of Food Science & Technology

    Volume 50, Issue 11, November 2015, Pages: 2391–2401, Kaikai Li, Xuelin Zhou, Xiaorong Yang, Xianggang Shi, Xiaohong Song, Chuangxing Ye and Chun Hay Ko

    Version of Record online : 31 JUL 2015, DOI: 10.1111/ijfs.12905